Updated: May 5, 2012 8:02AM
This week we’re your holiday helper.
With the Jewish holiday of Passover beginning at sundown Friday and the Christian celebration of Easter on Sunday, Swap Shop answers requests for a “simple-but-more-festive” recipe for salmon, a recipe for a versatile cake worthy of hauling to an Easter get-together, and a recipe to use up leftover hard-boiled Easter eggs.
Rucheli Manville of chabad.org shares Baked Salmon with Pineapple-Grapefruit Salsa for Passover, for T.J.R. of Chicago; Spice Islands creates Double-Vanilla Pound Cake, for D.L. of Woodridge, and Betty Crocker offers Hot Chile Deviled Eggs for P.A.K. of Orland Park.
To make Hot Chile Deviled Eggs: Cut 8 hard-boiled eggs lengthwise in half. Slip out yolks; place in small bowl. Mash yolks with fork until smooth. Stir in ¼ cup mayonnaise or salad dressing, ½ teaspoon lemon juice, 2 tablespoons chopped scallions, 2 teaspoons to 1 tablespoon finely chopped drained chipotle chiles in adobo sauce (from 7-ounce can) and 1/8 teaspoon salt. Fill egg white halves with yolk mixture, heaping lightly. Sprinkle with paprika.
Has any reader heard of rice muffins? I think my grandmother made them to use up leftover rice —sometimes, she added ham to the recipe.
B.R., South Bend
I would appreciate a recipe for noodle pudding or kugel, preferably one with raisins.
C.F., Oak Lawn
I’m looking for recipes for asparagus, especially soup and casseroles.
D.H., Arlington Heights
Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans St., 9th Floor, Chicago 60654 or by e-mail, email@example.com. Please include a daytime telephone number.