Looking for a recipe that will “wow” everyone at your upcoming barbecue or picnic? The Lion House’s Brenda Hopkin gives us a show stopper on Studio 5 with her tangy Pineapple Ham Salad.

Remove top from pineapple then cut pineapple crosswise into 5 slices. Cut pineapple from each slice, leaving ½-inch ring. Reserve rings; core and cut up remaining pineapple. In a large bowl, toss pineapple chunks, ham, celery and grapes. In a separate bowl, mix mayonnaise, lemon juice, ginger and garlic salt to make dressing. Toss into ham mixture. Just before serving, fold in cashews. Arrange pineapple rings on lettuce leaves. Fill with salad and garnish with a small cluster of grapes. Makes 5 servings.

Canadian Cheese Soup

• ½ cup Chopped onion
• ½ cup Butter or margarine
• 1 cup Flour
• 1/3 cup Cornstarch ½ tsp Paprika ½ tsp Salt
• ¼ tsp White Pepper
• 1 quart Half-and-half or milk, heated
• 1 quart Chicken Stock, heated
• ¾ cup Diced carrots, cooked
• ¾ cup Diced Celery, cooked
• 1 cup Shredded Sharp Cheddar cheese
• ¼ cup Chopped parsley

Method:

10 servings: 2 ½ quart

Sauté onion in melted butter until transparent, but not brown, 5-10 minutes. Add flour, cornstarch, paprika, salt, and pepper. Cook on low heat for about 10 minutes. Add half-and-half or milk and chicken stock; cook, stirring constantly, until thickened. Chop cooked vegetables very fine, or mash slightly; add to milk mixture. Adjust seasonings to taste. Just before serving, stir in shredded cheese and chopped parsley. Note: Amount of vegetable may be increased if thicker soup is desired. Use 1 cup added vegetables in 10-serving recipe. (Servings are based on one-cup amounts.)

Video Courtesy of KSL.com