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Select one of Dona's recipe or collectible books for your Mother's day gifts. See end of column.

DONA'S KITCHEN KAPERS©

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By Dona Z. Meilach

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1. CONVERSATION SPARKERS-

2. NEW PRODUCTS –

3. RECIPES IN SEASON

4. BOOK REVIEW NEW ORLEANS FOOD

5. BOOKS by Dona Z. Meilach for Yourself - For Gifts

6. Subscribe/unsubscribe

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1. CONVERSATION SPARKERS-

WHAT IS THE MOST POPULAR FRUIT EATEN?

According to the newly formed National Mango board, it's the mango. I have my doubts but certainly this wonderful fruit comes in 6 varieties and is available all year around.

Most people confronting a mango for the first time are unaware of how to use it. The mango, about the size of a large oval tennis ball has a large flat bone in the center. The trick is to cut off the sides, dice the center of each side into cubes, than invert the skin and the cubes will drop right off or you can spoon them off. The meat that's left around the bone is delicious and may be cubed also, or just eaten from around the bone.

No matter how you use the mango, and there are recipes that follow, one of my favorites is mango chutney that I use often in place of mustard or cream chesses on sandwiches.

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2. NEW PRODUCTS – MOTHER's DAY AND RAISINS

Mother's Day is just the time to launch a new campaign for raisins for the Sun-Maid logo is as familiar as MOM. Watch for new products from Sun-Maid along with animated ads and a new look. About time, after 90 years, according to a Sun-Maid spokesperson. There will be new, updated recipes, too so watch for them in your local papers.

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3. RECIPES IN SEASON

CHICKEN WITH MANGO CHUTNEY

This recipe will take only about 20 minutes to prepare, the marinate overnight and cook for about 40 minutes.

2 to 2 1/2 pounds boneless, skinless chicken breasts

1 large ripe mango, peeled, pitted, and pureed

1/3 cup balsamic vinegar

2 tablespoons oil

3/4 teaspoon salt

1/2 teaspoon pepper

Mango Chutney (recipe follows)

Rinse chicken and pat dry. Pierce surface of chicken with a fork and place in a resealable plastic bag with pureed mango, balsamic vinegar, oil, salt, and pepper. Seal bag and marinate in the refrigerator for several hours or overnight.

When ready to serve, remove chicken from marinade and grill over medium coals for about 5 to 7 minutes on each side, or until cooked through. Serve with Mango Chutney.

Mango Chutney: Combine 2 large peeled, pitted, and chopped ripe mangos, 1/2 cup chopped onion, 1/4 cup white wine vinegar, 1/4 cup brown sugar, 1 tablespoon grated fresh ginger, 1/2 tablespoon lime zest, and 1/4 teaspoon allspice in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. (May be made up to 2 weeks ahead. Store tightly covered in the refrigerator.)

Makes 6 to 8 servings.

Serving tip: Leftover chutney is delicious when spread on cold or grilled ham sandwiches.

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MANGO-SPINACH SALAD WITH MANGO VINAIGRETTE

Prep time: 15 minutes

1 (10-oz.) bag baby spinach

1 1/2 ripe mangos, peeled, pitted and cubed

1 medium tomato, cored, seeded, and finely chopped

1/3 cup toasted, chopped walnuts

1/3 cup sliced green onions

Mango Vinaigrette (recipe follows)

1/3 cup crumbled blue cheese

Freshly ground pepper to taste

Place spinach, mango, tomato, walnuts, and green onions in a large bowl. Drizzle with Mango Vinaigrette and toss well to coat. Add blue cheese and toss again very lightly. Serve immediately with freshly ground pepper.

Mango Vinaigrette: Combine 1/2 peeled and pitted mango, 3 tablespoons extra virgin olive oil, 3 tablespoons white balsamic vinegar, and 1/4 teaspoon salt in a blender or small food processor; blend until smooth. (May be made several days ahead and refrigerated until ready to serve.)

Makes 4 to 6 servings.

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TROPICAL MANGO RUM CAKE

Prep time: 20 minutes

Cook time: 50 to 60 minutes

1 cup butter, softened

1 3/4 cups sugar

3 eggs

1 large, ripe mango, peeled, pitted, and pureed (slightly over 1/2 cup)

1/4 cup dark rum

2 teaspoons pineapple extract

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup shredded coconut

Mango Rum Topping (recipe follows)

Preheat oven to 325°F; grease and flour a 9-inch springform pan. Beat butter and sugar until light and fluffy. Add eggs, mango puree, rum, and extract, beating until well mixed. Add flour, baking powder and salt; beat just until dry ingredients are incorporated. Stir in coconut. Spread in prepared pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out almost clean, tenting with foil if top browns too quickly. Let cool before removing from pan. Cut into wedges and top with a spoonful of Mango Rum Topping.

Mango Rum Topping: Melt 1/2 cup butter in a small saucepan. Stir in 2/3 cup brown sugar, 1/2 cup cream, and 1/4 cup dark rum. Cook and stir for 5 minutes over low heat; stir in 1 cup diced ripe mango.

Makes 12 servings.

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4. BOOK REVIEW NEW ORLEANS FOOD

With Katrina fading into the past (for all except the residents), the city is reaching out to bring tourists back. One way is through their stomachs and Tom Fitzmorris's NEW ORLEANS FOOD may help that goal. Here are 225 of the city's best recipe to cook at home in 333 pages of delectable sounding foods. Recipes are steeped in Creole and Cajun tradition but have been updated to reflect today's tastes and ingredients.. There are many seafood recipes, but sections on pork, beef, barbecue, salads, and scrumptious desserts are include.

You'll fid classis like Turtle soup, seafood gum go, pulled barbecue pork shoulder beignets, and of course, the po-Boy sandwich. There are favorites including rout with pecans, grilled with orange sole sauce, and so many more. Fitzsimmons in a renowned food critic and his voice is underscored by a foreword by Emeril Lagasse. The paperback book lists for $19.95 and may be ordered through Amazon using my link below just enter the name of the book.

5. BOOKS by Dona Z. Meilach for Yourself - For Gifts

Dona's Kitchen Kapers is an associate of Amazon Books. Using the link provided to one book, will take you to others when you request it by title or author. You will be returned to this page after checking their listings. There's a 20% to 30% saving per book for the following books or those mentioned in book reviews.

www.amazon.com/exec/obidos/ISBN=1558672095/donaskitchenkapeA/

COOKBOOKS

THE BEST 50 PUDDINGS & SOUFFLES $5.95

THE BEST 50 MARGARITAS $5.95

THE BEST 50 BAR DRINKS $5.95

WRAPS AND ROLL-UPS $8.95

THE BEST 50 BRUSCHETTA $5.95

INCREDIBLE EDIBLES $8.95

THE BEST BAGELS ARE MADE AT HOME $8.95

THE BEST 50 MARINADES $5.95

THE BEST 50 HOMEMADE LIQUEURS $5.95

And…CRAFTS & COLLECTIBLES

WOOD ART TODAY $59.95

ART JEWELRY TODAY $49.95

ARCHITECTURAL IRONWORK $49.95

The CONTEMPORARY BLACKSMITH 255 pages, 550 photos, $49.95

DECORATIVE & SCULPTURAL IRONWORK 2^nd edition. 300 pages, 700 photos. $34.95

DIRECT METAL SCULPTURE – Revised Edition. Over 350 pages, 425 photos. $39.95

CONTEMPORARY STONE SCULPTURE 2^nd Edition.. 224 page, over 350 photos. $24.95

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