Sisters Present...Simply Sensational

Spring Lunch

Chicken Bearnaise Sandwich
(from our favorite gals at Sisters Cafe)
Croissants
Grilled Chicken or deli chicken or turkey
Provolone Cheese Slices
Avocado, peeled and sliced
Roasted peppers, peeled and sliced
Tomato slices
Knorr Bearnaise Sauce Packet

Roast peppers by lining a broiler pan with foil. Place whole peppers on the foil, about 5 inches away from the broiler element in the oven. Broil peppers, turning as needed until blackened on each side. Transfer to a bowl and cover with plastic wrap. Let stand 20 minutes. Peel away the skin and slice.

Make Knorr sauce as directed on packet. Slice croissant in half and place cheese on one side. Place on pan and broil to melt cheese and brown croissant (not more than a few minutes). Place chicken or turkey, pepper, avocado and tomato on sandwich and then spoon warm béarnaise sauce over. Serve immediately.

Fruit Soup
(adapted from Sisters Cafe)
3/4 cup sugar
1 cup water
1 cup peach juice (lite) from can
3 Tablespoons tapioca (Minute Brand quick cooking)

6 oz. orange juice concentrate
1 1/2 cup water

2 cans mandarin oranges or 3 small cans (drain most of juice)
1 large can peach slices (lite, and drain most the juice)
Just before serving add:
2 cups fresh strawberries, sliced
2 bananas, sliced
1 bag frozen raspberries, thawed (or equivalent amount of fresh, or other berries in season)

Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often and scraping the pan. (Some tapioca will be clear and other granules will have a white center still.) Take of heat and let sit for 30 minutes (this is when the tapioca will become clearer.) Add 6 oz. orange juice concentrate and 1 1/2 c. water, stir well with a fork. Chill overnight.

Add mandarin oranges and peaches. Just before serving add strawberries, bananas, and raspberries. I like to drain the canned juices into a container and save them in case I want to thin the "soup." Serving suggestion: Spoon about 2/3 cup into small clear plastic cups and serve with a spoon. Goes great with cinnamon rolls or other pastry for a brunch as well.

Pear Salad with Blueberry Vinaigrette

Blueberry Dressing
1/2 cup sugar
1/2 cup blueberry vinegar (if you can't find blueberry vinegar, use raspberry or other deeper colored vinegar)
1/2 cup canola oil
1/2 cup frozen blueberries
1/2 teaspoon dry mustard
1 teaspoon poppy seeds
Blend in a blender, then refrigerate.

Salad
1 lb. mixed baby greens
2 pears, cored and thinly sliced
2 cans mandarin oranges (drained)
1/2 red onion, thinly sliced
1 cup salted sunflower seeds
1 cup crumbled Blue cheese
1/2 cup fresh Parmesan cheese
Mix and serve immediately.

Mini Coconut Cupcakes
1 pkg. white cake mix
1 ½ cups unsweetened coconut milk
4 large egg whites

Beat until well blended.

Pour into mini muffin tin and bake at 350° for about 10-12 minutes. Do not over bake.
This recipe can be used for 2 round 8 inch cake pans (baked for about 22 minutes).

Coconut frosting:
3 ½ cups powdered sugar
½ cup butter, softened
1 tsp. coconut extract
1 pkg. 8 oz cream cheese

Beat butter and cream cheese until creamy. Add sugar and extract. Roll cupcakes in coconut flakes.