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“Ninety-nine percent of the failures come from people who have the habit of making excuses.”
~ George Washington, American commander in chief of the colonial armies in the American Revolution (1775-83) and subsequently 1st US President (1789-97), 1732-1799


The Pledge of Allegiance

See and hear Red Skelton recite the Pledge of Alegiance.
It is wonderful! I've viewed it many times and am still overwhelmed.
(Click link, then on the lower left of the screen where it says:
"Video of Red Skelton presenting the Pledge of Allegiance")

http://www.redskelton.com/PLEDGE.htm

"We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness. -- That to secure these rights, Governments are instituted among Men, deriving their just powers from the consent of the governed, -- That whenever any Form of Government becomes destructive of these ends, it is the Right of the People to alter or to abolish it, and to institute new Government, laying its foundation on such principles and organizing its powers in such form, as to them shall seem most likely to effect their Safety and Happiness."

~ The Declaration of Independence

For a Perfect Picnic

Keep these simple tips in mind to ensure your day is all about rest and relaxation.

Freeze drinks the night before. Not only will your drinks stay cold the next day, they'll help keep your food chilled.
To keep your picnic festive, bring a colorful and comfortable blanket. Extra towels can serve as pillows when sunbathing or napping.
Set up your picnic in the shade.
Although baskets can be quite stylish, a cooler packed with ice is safer.
Make sure foods that are meant to be served cold are thoroughly cooled before packing.
If you're driving, transport your cooler in the air-conditioned car, not in the trunk.
Throw away any food that's been out of the cooler for more than an hour.

Supplies

When packing a picnic, don't forget these essentials:

Blanket
Insect repellent
Napkins
Plates
Silverware
Serving utensils
Cups and wine glasses
Corkscrew or bottle opener
Paring knife
Cutting Board
Condiments
Damp wipes or cloths for washing up
Garbage bag


How to Pack a Picnic Basket
By Linda Larsen, About.com Guide

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Summer is picnic time! Whether you're going to a neighborhood park or on a long hike, you must pack food carefully to preserve its freshness and for food safety reasons.

Remember that the coldest part of a cooler is on the bottom, because cold air falls and heat rises. Pack the most perishable foods, like meats and dairy, on the bottom.

Scatter ice packs throughout the cooler. You can use the ice packs sold in stores specifically for this purpose, or make your own by freezing ice in a clean, rinsed water jug or bottle. Placing ice in a heavy-duty resealable freezer bag is also a good choice. When the ice melts, you can use the resulting cold water for drinking.

Store the cooler in the shade, not inside the hot car.

And don't count on the cooler to cool foods which have been warmed. After foods have been out of the cooler for two hours throw them away.


Make an Ice Ring
 
~Shared by Mary H., Montreal, Canada
 
An ice ring is the best way to keep punch cool, because the ring melts much more slowly then ice cubes and doesn't dilute the punch as much.  It also looks pretty, especially if whole berries or citrus slices are suspended inside it.  An ice ring is easy to make in just a couple of steps.  Here's how.
 
Fill a container, such as a Bundt pan or halved clean milk container, with cold water.  Freeze until solid, about 8 hours.
 
To add berries or citrus, add cold water to container to come 1 inch from bottom; freeze until solid, about 1 hour.  Add berries or citrus slices and enough cold water just to cover; freeze until solid, about 30 minutes.  Fill with cold water and freeze until solid, about 8 hours.
 
Just before serving, place in warm water bath for about 30 seconds to release from sides.  Float in punch.

Source: Canadian Living Magazine, June, 2010

The Craziest Independence Day Humor Ever!!!

What would you get if you crossed the first signer of the Declaration of Independence with a rooster?
John Hancock-a-doodle-doo!

What quacks, has webbed feet, and betrays his country?
Beneduck Arnold!

What did Paul Revere say at the end of his ride?
"I gotta get a softer saddle!"

What protest by a group of dogs occurred in 1773?
The Boston Flea Party!

What happened as a result of the Stamp Act?
The Americans licked the British!

Why did Paul Revere ride his horse from Boston to Lexington?
Because the horse was too heavy to carry!

Why did the British cross the Atlantic?
To get to the other tide!

What would you get if you crossed a patriot with a small curly-haired dog?
Yankee Poodle!

Did you hear the one about the Liberty Bell?
Yeah, it cracked me up!

What would you get if you crossed George Washington with cattle feed?
The Fodder of Our Country!

What did one flag say to the other flag?
Nothing. It just waved!

What's red, white, blue, and gross?
Uncle Spam! (Sorry, Leasa!)

What's red, white, black and blue?
Uncle Sam falling down the steps! (Sorry, Jean!)

Where did George Washington buy his hatchet?
At the chopping mall!

What kind of tea did the American colonists thirst for?
Liberty!

What was General Washington's favorite tree?
The infantry!

Which colonists told the most jokes?
Punsylvanians!

What would you get if you crossed Washington's home with nasty insects?
Mt. Vermin!

What has feathers, webbed feet, and certain inalienable rights?
The Ducklaration of Independence!

GRILLED CORN WITH CHIPOTLE-LIME BUTTER

~Shared by Jim D., WA

4 servings
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients
4 ears fresh corn, husked
2 tablespoons butter, softened
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/2 teaspoon minced chipotle chile in adobo sauce plus 1/4 teaspoon adobo sauce, (see Note) or 1/4 teaspoon ground chipotle pepper
1/2 teaspoon kosher salt

Preparation
Preheat grill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil while preparing the butter. Combine butter, lime zest, lime juice, chipotle and adobo sauce (or ground chipotle) and salt in a small bowl. Carefully unwrap the corn. Serve with the butter.

Tips & Notes
Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

Nutrition
Per serving: 129 calories; 7 g fat (4 g sat); 15 mg cholesterol; 17 g carbohydrates; 3 g protein; 2 g fiber; 222 mg sodium; 245 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 starch, 1 fat

Source: EatingWell


BACON STUFFED BURGERS

~Shared by Jim D., WA

4 slices Bacon
1/4 C Chopped onion
1 4 oz. can Mushroom pieces drained & finely chopped
1 lb Lean ground beef
1 lb Bulk pork sausage
1/4 C Grated Parmesan cheese
1/2 tsp Pepper
1/4 tsp Garlic powder
2  tbsp Steak sauce
8  Hamburger buns, split & toasted Leaf lettuce, optional

Cook bacon until crisp. Remove bacon and discard all but 2 tbsp. drippings. Sauté onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside.

Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties.

Divide bacon mixture and place over 8 of the patties. Place remaining patties on top and press edges tightly to seal. Grill over medium coals until well-done (pork sausage in burgers requires thorough cooking). Serve on buns, with lettuce, if desired.


THE ULTIMATE CRISPY FRIED CHICKEN

~Shared by Jim D., WA

Serves 4 to 6.

Maintaining an even oil temperature is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is fine, though it can be clipped to the pot only for the uncovered portion of frying.

Ingredients
1 1/4 cups kosher salt or 1/2 cup plus 2 tablespoons table salt
1/4 cup granulated sugar
2 tablespoons paprika
3 medium heads garlic, cloves separated
3 bay leaves, crumbled
2 quarts buttermilk (low fat)
1 whole chicken (about 3 1/2 pounds), giblets discarded, cut into 12 pieces
4 cups unbleached all-purpose flour
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
3–4 cups refined peanut oil or vegetable shortening

Instructions
1. In large zipper-lock plastic bag, combine salt, sugar, paprika, garlic cloves, and bay leaves. With rubber mallet or flat meat pounder, smash garlic into salt and spice mixture thoroughly. Pour mixture into large plastic container or nonreactive stockpot. Add 7 cups buttermilk and stir until salt is completely dissolved. Immerse chicken and refrigerate until fully seasoned, 2 to 3 hours. Remove chicken from buttermilk brine and shake off excess; place in single layer on large wire rack set over rimmed baking sheet. Refrigerate uncovered for 2 hours. (After 2 hours, chicken can be covered with plastic wrap and refrigerated up to 6 hours longer.)

2. Measure flour into large shallow dish. Beat egg, baking powder, and baking soda in medium bowl; stir in remaining 1 cup buttermilk (mixture will bubble and foam). Working in batches of 3, drop chicken pieces in flour and shake pan to coat. Shake excess flour from each piece, then, using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off. Coat chicken pieces with flour again, shake off excess, and return to wire rack.

3. Adjust oven rack to middle position, set second wire rack over second rimmed baking sheet, and place on oven rack; heat oven to 200 degrees. Line large plate with double layer paper towels. Meanwhile, heat oil (oil should have 2 1/2-inch depth in pan) to 375 degrees over medium-high heat in large 8-quart cast-iron Dutch oven with a diameter of about 12 inches. Place half of chicken pieces skin-side down in oil, cover, reduce heat to medium, and fry until deep golden brown, 6 to 8 minutes; after about 3 minutes, lift chicken pieces with tongs to check for even browning; rearrange if some pieces are browning faster than others. (Spot-check oil temperature; after first 6 minutes of frying, oil should be about 325 degrees. Adjust burner if necessary.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. Using tongs, transfer chicken to paper towel–lined plate; let stand 2 minutes to drain, then transfer to rack in warm oven. Replace paper towel–lining on plate. Return oil to 375 degrees and fry remaining pieces, transferring pieces to paper towel–lined plate to drain, then transferring to wire rack with other chicken pieces. Cool chicken pieces on wire rack about 5 minutes and serve.

Source: America’s Test Kitchen, Cook's Illustrated Magazine


EASY SAUSAGE EMPANADAS

~Shared by Linda H., Rosharon, TX

Good for a picnic!

1/4 pound bulk pork sausage
2 Tbsp. finely chopped onion
1/8 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. dried oregano, crushed
1 Tbsp. chopped pimiento-stuffed olives
1 Tbsp. chopped raisins
1 egg, separated
1 15-oz. package prepared pie crusts (2 crusts)

Crumble sausage in a medium skillet. Add onion, garlic powder, cumin and oregano; cook over medium-high heat till sausage is no longer pink. Drain and discard drippings. Stir in olives and raisins. Beat the egg yolk slightly; stir into sausage mixture, mixing well. Unfold crusts and cut into 3-inch rounds with biscuit cutter. Place about 2 tsp. of sausage filling on half the cutouts. Top with remaining dough. Moisten fingers with water and pinch dough to seal edges. Slightly beat the egg white; gently brush over top of empanadas. Bake in a 425 degree F. oven for 15-18 minutes, until browned. Serve hot.

Serves 12

Serving Suggestions
Make the filling ahead of time, cover and chill. These will disappear quickly, so plan for a double batch.

Source: The Other White Meat


TRIPLE DIPPED FRIED CHICKEN

~Shared by Johnny, LA

"This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years."

Original Recipe Yield 6 servings

Ingredients

3 cups all-purpose flour
1 1/2 tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon paprika
1/2 teaspoon poultry seasoning

1 1/3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 egg yolks, beaten
1 1/2 cups beer or water

1 quart vegetable oil for frying
1 (3 pound) whole chicken, cut into pieces

Directions

1.In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.

2.Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.

3.Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

Nutritional Information
Amount Per Serving  Calories: 661 | Total Fat: 18.6g | Cholesterol: 168mg


BIG AL'S K.C. BAR-B-Q SAUCE

~Shared by Johnny, LA

"This is a Kansas City-style sauce that I make in my restaurant. It is sweet and smoky with a little bite."

Original Recipe Yield: 6 cups of sauce

Ingredients

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper

Directions

1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.

2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Nutritional Information
Amount Per Serving:  Calories: 47; Total Fat: 0.9g

Source: Alan Arthur


GRILLED RIB-EYE STEAKS

~Shared by Johnny, LA

Rib-eye steaks (3-4 inch to 1-inch in thickness)
Celery salt
Onion salt
Garlic salt
Kitchen bouquet
Butter or margarine (use 1 stick or 1/2 cup for 6 steaks)

Sprinkle generous amounts of the three salt-mixes on the steaks. Use each in amounts to suit individual tastes. Pour some kitchen bouquet over the steaks, each side, and rub salt and liquid well into the meat. Wrap in foil together until ready to grill.

Grill steaks until of desired doneness, basting with the butter or margarine as needed. Remove from grill when ready to wrap back in the foil to take to table. The juices which come from the steaks are very good to pour over the steaks from the foil.


BIG BOB GIBSON'S WHITE SAUCE

~Shared by Johnny, LA

Recipe courtesy Bob Gibson's BBQ
Show: Paula's Home Cooking Episode: Paula's Southern BBQ
Yield about 1 cup

Ingredients
1/2 cup mayonnaise
1/4 cup water
2 tablespoons apple cider vinegar
1/2 teaspoon lemon juice
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon sugar

Directions
Combine all ingredients in bowl and mix well.


GRILLED HAMBURGERS

~Shared by Johnny, LA

1 lb. hamburger
1 c. mushrooms, chopped
1/2 c. onions, chopped
1/4 c. Barbeque Sauce
Salt & pepper to taste

Mix all ingredients together then make patties. Grill to taste. Medium recommended.


LEMON GRILLED CHICKEN

~Shared by Johnny, LA

1 (3 to 3 1/2 lb.) chicken, cut into quarters
3/4 c. fresh lemon juice
1/4 c. olive oil
3 to 4 cloves garlic, mashed
1 tsp. dried oregano
1 tsp. chopped fresh parsley
Seasoned salt
Freshly ground pepper

TO MARINATE: In a bowl large enough to hold the chicken, combine all the ingredients for the marinade. Then marinate the chicken from 3 to 8 hours, turning the chicken and mixing the marinade every so often.

TO GRILL: Preheat the grill. Lay a piece of aluminum foil on grill and brush with oil. Grill the chicken about 10 to 12 minutes per side (depending on heat and closeness to flame). Do not overcook. Brush chicken with marinade every 5 minutes during cooking.

Serves 4.


LEAN AND MEAN TEXAS BARBECUE

~Shared by Johnny, LA

Serves 10-12.

6 cups wood chips or chunks (preferably hickory or oak)
Cold water or beer

For the brisket and rub:
1 trimmed brisket (5 to 6 lbs.) with a layer of fat at least 1-inch thick
3 tbls. chili powder
1 tbl. coarse salt
2 tsps. black pepper
1-1/2 tsps. brown sugar
1-1/2 tsps. garlic salt
1-1/2 tsps. onion powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 to 1 tsp. cayenne pepper

For the vinegar-beer mop sauce:
1 cup distilled white vinegar
1 cup beer
1 tbl. garlic salt
1 tbl. brown sugar
1 tsp. red hot pepper flakes
1 tsp. black pepper

1. Soak wood chips or chunks in cold water or beer for 1 hour. Drain and discard liquid.

2. Rinse the brisket under cold running water and blot dry with paper towels. Combine all the ingredients for the rub in a small bowl and stir to mix. Rub this mixture onto the brisket on all sides. If you have time, let the brisket stand in the refrigerator, covered, for 4 to 6 hours, but you certainly can cook it right away.

3. Combine all ingredients for the mop sauce in a nonreactive bowl and stir until the salt and brown sugar are dissolved.

4. Set up grill for indirect grilling and preheat to low. If using a gas grill, put all wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to low.

5. When ready to cook, if using a charcoal grill, toss 1 cup of wood chips on the coals.

6. Place the brisket, fat-side up, in an aluminum foil pan and place in the center of the hot grate, away from the heat. Cover the grill. Grill the brisket until tender, about 6 hours (the cooking time will depend on the size of the brisket and the heat of the grill). (See note.)

7. Baste or mop the brisket with the mop sauce once an  hour for the first 4 hours. If using a charcoal grill, you’ll need to add 12 fresh coals and 1/2 cup wood chips per side every hour. To test for doneness, use an instant-read thermometer. The internal temperature should be about 190 degrees.

8. Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer sliced meat to plates or platter and pour the pan juices on top.

Note: If the brisket starts to dry out before the meat is fully cooked and tender, wrap it in aluminum foil to finish cooking.

Source: Steven Raichlen’s “How to Grill"


GREEN CHILE BARBECUE SAUCE
 
~Shared by Johnny, LA

This flavorful barbecue sauce gets a healthy dose of chilies to heat it up. You can adjust the heat by using hot or mild peppers.

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:
3 cups onion, chopped
1 can (16oz) diced tomatoes in liquid
6 green chilies, chopped
3/4 cup tomato paste
3 cloves garlic, minced
1/4 cup oil
2 tablespoons dry mustard
2 tablespoons sugar
1 1/2 tablespoons vinegar
salt and pepper, to taste

Preparation:
Sauté onion and garlic in oil until soft. Add all other ingredients and bring to a boil. Reduce heat and simmer until sauce thickens.

Source: Derrick Riches


DIVINE COLE SLAW

~Shared by Johnny, LA

12 cups shredded lettuce
1 1/2 cups mayonnaise
1/2 sour cream
2 T. red wine vinegar
1 T. celery seed
2 T. sugar
1 tsp. garlic
1 tsp. Cajun seasonings (optional)

Mix all thoroughly and refrigerate until needed. Adjust seasonings and mayo depending on your taste.


CAJUN HOT PEPPER POTATO SALAD

~Shared by Johnny, LA

2-1/2 pounds waxy potatoes, cooked, peeled and cut into chunks
2 large hot pickled peppers, cut into rings
1/4 cup quartered oil-cured olives
4 green onions, sliced (white and light green part only)
1 cup mayonnaise
1 tablespoon mustard
1 teaspoon salt
1/4 teaspoon each: dried thyme and dried basil, crumbled, anise seeds, cayenne pepper and fresh ground black pepper
   
In large bowl, place potatoes, pepper rings, olives and onions. In small bowl, stir together mayonnaise, mustard, salt and remaining spices. Toss dressing with potato mixture. Chill and garnish with pickled pepper rings to serve.

Serves 6


TOMATOES AND PEACHES

~Shared by Patricia, Charlevoix, MI
 
3 tomatoes
2 peaches
1 red onion, thinly sliced
Chopped cilantro to taste, or substitute rosemary
Olive oil to taste
Lemon Juice
Salt & Pepper
 
Toss together sliced, seeded tomatoes, peaches along with cilantro and red onion. Dress at the last minute with olive oil, lemon juice, salt and pepper.


SPAMEVELED EGGS

~Shared by Patricia, Charlevoix, MI
 
12 hard boiled eggs – peeled
1/2 cup mayonnaise
1 – 12 ounce can of Spam
1 1/2 teaspoon prepared mustard
1/2 tablespoon sugar
1 tablespoon lemon juice
5 drops Tabasco hot sauce-optional
Salt & Pepper – to taste
Paprika-optional
 
Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks and Spam with the back of a fork and mayo, mustard, sugar, lemon juice, and hot sauce. Mix well and salt and pepper to your liking. If the mixture is too stiff add a little more mayo and mix. Spoon or pipe the filling back into egg white. Cover and refrigerate at least one hour before serving.


PORK OR BEEF SALAD SANDWICHES

~Shared by Patricia, Charlevoix, MI
 
1 cup leftover pork or beef roast, ground
1 tablespoon pickle relish
Onion, diced, to taste
Mayo or dressing of choice
 
Combine leftover pork with relish and onion. Keep chilled, when ready to eat, add mayo and make sandwiches.
 


LAYERED CURRY PASTA SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Take a taste adventure with a touch of curry in a deliciously layered, 30-minute pasta salad.

Prep Time: 15 min
Total Time: 30 min
Makes: 11 servings (1 cup each)

1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
3 cups torn salad greens
2 cups shredded carrots
2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas, cooked, drained
2 medium tomatoes, chopped (1 1/2 cups)
1 1/2 cups mayonnaise
1 teaspoon curry powder
1/2 cup sliced almonds, toasted

1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

2. Drain pasta; rinse with cold water. Shake to drain well.

3. Meanwhile, in 4-quart glass salad bowl or 13x9-inch glass baking dish, layer salad greens, carrots, peas and tomatoes.

4. In large bowl, stir together seasoning mix, mayonnaise and curry powder; stir in pasta. Spread pasta mixture over vegetables in salad bowl. Just before serving, sprinkle with almonds. Serve immediately, or refrigerate up to 2 hours before serving.

High Altitude (3500-6500 ft): Make pasta mix following High Altitude directions on box.

How-To
To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until they are light brown.

Health Twist
For a leaner summer salad, use reduced-fat or fat-free mayonnaise.

Nutrition Information:
1 Serving: Calories 350 (Calories from Fat 240); Total Fat 26g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 10mg; Sodium 360mg; Total Carbohydrate 22g (Dietary Fiber 3g, Sugars 5g); Protein 6g
Percent Daily Value*: Vitamin A 100%; Vitamin C 15%; Calcium 4%; Iron 10%
Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 5 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.



SOUTHWESTERN RANCH PASTA SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 box Betty Crocker® Suddenly Salad® classic pasta salad mix
1 cup Green Giant® Valley Fresh Steamers™Niblets® frozen corn
1/2 cup Hidden Valley® Spicy Ranch or The Original Ranch® dressing
1 tablespoon lime juice
1 1/2 cups small broccoli florets
1 cup grape tomatoes, halved
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh cilantro
Tortilla chips, if desired

1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, adding corn during last 2 minutes of cooking.

2. Drain pasta and corn; rinse with cold water. Shake to drain well.

3. In medium bowl, stir together seasoning mix, dressing and lime juice. Stir in pasta with corn and remaining ingredients except tortilla chips. Serve salad with tortilla chips. Serve immediately, or refrigerate.

High Altitude (3500-6500 ft): Make pasta mix following High Altitude directions on box.
 
Substitution
No Spicy Ranch dressing in your fridge? Just add about 1/4 teaspoon chili powder to the regular ranch dressing.

Special Touch
Toss it in! Stir 1 1/2 cups cut-up cooked chicken or ham or 1/2 cup Progresso® canned black beans (drained and rinsed) or shredded cheese into finished salad.

Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 110); Total Fat 12g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 840mg; Total Carbohydrate 34g (Dietary Fiber 3g, Sugars 6g); Protein 6g
Percent Daily Value*: Vitamin A 15%; Vitamin C 45%; Calcium 4%; Iron 10%
Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 Fat



LAYERED SUMMER PASTA SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Layer, toss and serve. What could be easier for a 30-minute, simple summer salad!

Prep Time: 15 min
Total Time: 25 min
Makes: 10 servings (1 cup each)

1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1 1/4 cups Hidden Valley® The Original Ranch® dressing
3 cups torn romaine lettuce
2 cups shredded carrots
2 cups fresh broccoli florets
2 plum (Roma) tomatoes, coarsely chopped

1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

2. Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix and dressing. Add pasta; toss to combine.

3. In 3- or 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce, carrots, broccoli and pasta mixture. Top with tomatoes. Serve immediately, or refrigerate.

High Altitude (3500-6500 ft): Make pasta mix following High Altitude directions on box.

Do-Ahead
Make this salad up to 24 hours before serving.

Time-Saver
For easy prep, purchased bags of shredded carrots, broccoli florets and romaine lettuce.

Make It a Party
Get summer party menus, plan-ahead guides, success tips and fun activities for the 4th of July and more grilling get-togethers.

Nutrition Information:
1 Serving: Calories 230 (Calories from Fat 130); Total Fat 15g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 490mg; Total Carbohydrate 20g (Dietary Fiber 2g, Sugars 4g); Protein 4g
Percent Daily Value*: Vitamin A 100%; Vitamin C 35%; Calcium 4%; Iron 6%
Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable


EASTER MARSHMALLOW SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 pkg. mini-marshmallows*
1 can pineapple chunks
1 c. chopped walnuts
1 1/2 lbs. sliced seedless grapes (red are prettiest)

Make 1 pkg. vanilla pudding and cool. Whip 1/2 pt. (1 c.) whipping cream - blend with pudding. Can use traditional white marshmallows, but you can use pastel colors).



SWEET POTATO SALAD WITH LEMONY BUTTERMILK DRESSING

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Serves 12.
Total Time: 40 min
Prep Time: 25 min
Cook Time: 15 min

Ingredients

3 pound(s) (3 large) sweet potatoes, peeled and cut into 1-inch chunks
1 lemon
2/3 cup(s) buttermilk
1/4 cup(s) light mayonnaise
Salt and pepper
3 stalk(s) celery, thinly sliced
1/4 cup(s) red onion, minced
1/4 cup(s) loosely packed fresh parsley leaves, chopped

Directions

1. In 6-quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 8 minutes or until potatoes are just tender.

2. Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In large bowl, whisk lemon peel and juice with buttermilk, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Stir in celery, onion, and parsley.

3. Drain potatoes; cool 10 minutes. Add to dressing in bowl and gently stir until potatoes are well coated. Makes about 8 cups. Spoon potato salad into large container with tight-fitting lid. Can be refrigerated up to 1 day.



FESTIVE FRUIT PLATTER
(Crowd Size)

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Have a big party coming up? Keep dessert simple by serving this eye-catching platter of fresh fruit and a sour cream dip.

Prep Time: 35 min
Total Time: 35 min
Makes: 32 servings
 
2 pounds seedless green or red grapes, cut into small bunches
2 pints strawberries (4 cups)
1 honeydew melon, peeled and sliced
1 cantaloupe, peeled and sliced
6 medium apricots, pitted and cut in half
4 medium kiwifruit, peeled and sliced
2 cups sour cream
1/2 cup packed brown sugar
Fresh white currants, if desired

1. Arrange fruit on large platter.

2. Mix sour cream and brown sugar. Garnish with currants. Serve with fruit.

Storage tip
The sour cream-brown sugar “dip” will keep for about a week when refrigerated.

Substitution
Go with the seasons! Vary the fruit you use depending on what looks good in the grocery store or at the farmers’ market

Nutrition Information:
1 Serving: Calories 90 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 15 mg; Total Carbohydrate 17 g (Dietary Fiber 2 g); Protein 1 g
Percent Daily Value*: Vitamin A 18 %; Vitamin C 68 %; Calcium 2 %; Iron 2 %
Exchanges: 1 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.



LEMON BUTTERMILK CAKE

~Shared by Jean, Syracuse, NY
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Lemon juice and peel in the frosting impart even more refreshing flavor to a simple, yet satisfying cake.

Prep Time: 15 min
Total Time: 1 hour 30 min
Makes: 24 servings
 
Cake:
1 box Betty Crocker® SuperMoist® lemon cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs

Frosting and Garnish:
1/3 cup shortening
1/3 cup butter or margarine, softened
1 teaspoon grated lemon peel
2 tablespoons lemon juice
3 cups powdered sugar

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.

2. In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

4. In medium bowl, beat shortening, butter, grated lemon peel, lemon juice and powdered sugar on high speed until smooth and creamy; add more lemon juice if needed. Spread over cake.

High Altitude (3500-6500 ft): Bake 18 to 23 minutes.

Kitchen Tips
Take this great cake to a potluck, graduation party or picnic. For a large event, cut the cake into 48 small squares and serve in little paper baking cups.

Kitchen Tips
Buttermilk is the not-so-secret ingredient to this moist, tasty cake.

Nutrition Information:
1 Serving: Calories 240 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3 1/2g, Trans Fat 1g); Cholesterol 35mg; Sodium 180mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 24g); Protein 2g
Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 2%
Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.



CREAMY PARMESAN PASTA SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Farmers' market basil and produce mixed with bow-ties and Parmesan make the perfect pasta salad to serve at your next backyard get-together.

Prep Time: 25 min
Total Time: 25 min
Makes: 14 servings (3/4 cup each)
 
3 1/2 cups uncooked farfalle (bow-tie) pasta, (9 ounces)
2 cups snow (Chinese) pea pods, strings removed (12 ounces)
2 large red bell peppers, cut into 1-inch pieces (2 cups)
2 medium carrots (1 cup)
1/2 cup chopped fresh basil leaves
1/2 cup shredded Parmesan cheese (2 ounces)
1 cup light creamy Caesar dressing
2 tablespoons milk

1. Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.

2. Meanwhile, mix bell peppers, carrots, basil and cheese in very large (4-quart) bowl. Mix dressing and milk in small bowl with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.

Substitution
If fresh basil isn’t available, add 1 1/4 teaspoons dried basil leaves.

Health Twist
Look for low-fat or fat-free salad dressing. If you can’t find the Parmesan flavor with less fat, try creamy Italian.

Nutrition Information:
1 Serving: Calories 175 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 1 g); Cholesterol 6 mg; Sodium 250 mg; Total Carbohydrate 18 g (Dietary Fiber 2 g); Protein 5 g
Percent Daily Value*: Vitamin A 36 %; Vitamin C 82 %; Calcium 8 %; Iron 6 %



MARSHMALLOW-GRANOLA BROWNIES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Here’s a great take-along for picnics and potlucks! One recipe makes a whopping 45 bars.

Prep Time: 10 min
Total Time: 1 hour 35 min
Makes: 45 bars
 
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
1/3 cup water
3 tablespoons vegetable oil
3 eggs
1 1/2 cups granola, slightly crushed
2 1/2 cups miniature marshmallows

1. Heat oven to 350ºF. Grease bottom only of 15x10x1-inch pan with shortening or cooking spray.

2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs about 50 strokes with spoon or until well blended. (Mixture may be lumpy.) Spread evenly in pan; sprinkle granola over batter.

3. Bake about 20 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.

4. Sprinkle marshmallows over granola. Bake about 5 minutes or until marshmallows are golden brown. Cool completely for easier cutting, about 1 hour. For 45 bars, cut into 9 rows by 5 rows.

Success
Using a plastic knife to cut the bars will help prevent them from sticking to the knife.

Serve-With
Warm Marshmallow-Granola Brownies taste great topped with vanilla ice cream and chocolate syrup.

Nutrition Information:
1 Bar: Calories 130 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 130 mg; Sodium 90 mg; Total Carbohydrate 16 g (Dietary Fiber 0g); Protein 5 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Iron 4 % Exchanges: 1 Starch; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.



PICNIC CHICKEN LOAF

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
The tang of a Granny Smith apple, the creaminess of French brie--put them together with rotisserie chicken from the deli for a great sandwich in a snap.

Prep Time: 15 min
Total Time: 15 min
Makes: 4 servings
 
1/2 loaf soft French bread (from 1-lb, 22-inch loaf)
1/4 cup honey mustard
2 tablespoons chopped fresh or 2 teaspoons dried tarragon or basil leaves
2 cups sliced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
4 oz Brie cheese, sliced
1/2 Granny Smith apple, unpeeled, thinly sliced

1. Cut bread horizontally in half; spread inside top and bottom evenly with mustard, and sprinkle with tarragon.

2. Layer chicken, brie and apple over bottom; cover with top.

3. Cut loaf into quarters.

Kitchen Tips
This sandwich is sturdy and holds up well for traveling and picnics--hence the name.
Instead of tarragon or basil, try making this sandwich with fresh rosemary.

Nutrition Information:
1 Serving: Calories 450 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g, Trans Fat 1/2g); Cholesterol 95mg; Sodium 810mg; Total Carbohydrate 36g (Dietary Fiber 2g, Sugars 7g); Protein 33g
Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 10%; Iron 20%
Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat; 2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.



CRUNCHY CHICKEN SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

3 tablespoons butter or margarine
1 package (3 ounces) Oriental-flavor ramen noodle soup mix
2 tablespoons sesame seed
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon vegetable oil
1/2 teaspoon pepper
2 cups cut-up cooked chicken
1/2 cup dry-roasted peanuts
4 medium green onions, sliced (1/4 cup)
1 bag (16 ounces) coleslaw mix

1. Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.

2. Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

Success
Keep your salad crunchy by tossing in the noodles just before serving.

Time Saver
Precooked frozen chicken from the meat department is a great thing to have on hand for ready-to-go recipes like this.

Variation
For extra flavor and color, stir in an 11-ounce can of mandarin orange slices, drained.

Nutrition Information:
1 Serving: Calories 360 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 7 g); Cholesterol 55 mg; Sodium 370 mg; Total Carbohydrate 24 g (Dietary Fiber 4 g); Protein 20 g
Percent Daily Value*: Vitamin A 10 %; Vitamin



OVEN-FRIED PICNIC CHICKEN
 
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
2/3 cup buttermilk
8 boneless skinless chicken breasts (2 1/2 lb)
1 cup Country® Corn Flakes cereal
1 cup Original Bisquick® mix or Gold Medal® all-purpose flour
2 packages (1 oz each) ranch dressing mix (dry)
Cooking spray

1. Heat oven to 400ºF. Spray cookie sheet with cooking spray.

2. Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.

3. Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.

4. Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Do-Ahead Tip
Bake it the night before, then pack it up for a picnic in the park the next day!

Variation
Create a new recipe just by cutting up the chicken! For Oven-Fried Chicken Fingers, cut chicken breast halves crosswise into 1 1/2-inch strips before coating with buttermilk. Bake uncovered for 20 minutes. Turn strips; bake about 20 minutes longer or until chicken is no longer pink in center.



BEEF, BACON AND BLUES WRAP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Pondering what to pack for a picnic? Wrap up the main course with beef, bacon and blues sandwiches.

Prep Time: 20 min
Total Time: 20 min
Makes: 10 sandwiches
 
2 soft cracker breads, 15 inches in diameter (from 17-ounce package), or 3 flour tortillas (10 inch)
1 package (8 ounces) cream cheese, softened
1 container (4 ounces) crumbled blue cheese (1 cup)
1/4 cup milk
6 slices bacon, crisply cooked and crumbled
2 tablespoons chopped fresh or 1 tablespoon freeze-dried chives
1/4 teaspoon freshly ground pepper
1 pound sliced cooked deli roast beef
2 cups lightly packed spring salad greens mix or small lettuce leaves
2 medium tomatoes, thinly sliced

1. Let cracker breads come to room temperature as directed on package. Meanwhile, mix cream cheese, blue cheese, milk, bacon, chives and pepper.

2. Spread half of cream cheese mixture evenly over 1 cracker bread. Layer half of roast beef, salad greens and tomatoes (in that order) on cracker bread, leaving 4 inches at one side covered only with cream cheese mixture. Beginning at side covered with fillings, roll up tightly. Repeat with remaining cracker bread, cream cheese mixture and fillings.

3. For uniform-size slices, cut ends without fillings from each roll (about 1 inch from each end). Cut remaining portion of each roll into 5 slices. Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.

Serve with fresh fruit and brownies.



Nutrition Information:
1 Sandwich: Calories 280 (Calories from Fat 145); Total Fat 16g (Saturated Fat 9g, Trans Fat ncg); Cholesterol 75mg; Sodium 460mg; Total Carbohydrate 13g (Dietary Fiber 1g, Sugars ncg); Protein 22g
Percent Daily Value*: Vitamin A 20%; Vitamin C 12%; Calcium 10%; Iron 10%
Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 Lean Meat; 1 Fat



GRILLED STUFFED JALAPENO PEPPERS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Yields: 8 servings
Total Time: 35 min
Prep Time: 10 min
Oven Temp: 400
 
Ingredients

24 whole jalapeño peppers
24 slice(s) (packaged) sharp Cheddar cheese
3  piece(s) (8 oz) Italian sausage, precooked
12 slice(s) bacon

Directions

Preheat grill to medium. Slice peppers in half from tip to stem, leaving stem end intact. Scrape out seeds and fibers with a spoon. Be sure to wash your hands and cutting board thoroughly after handling jalapeños!

Fold one slice of cheese in half and stuff into each pepper. Cut cooked sausages lengthwise in half, then each half into quarters. Stuff one piece of sausage into each pepper and press closed.

Cut bacon slices in half, wrap each slice around a jalapeño and secure with a toothpick. Place a drip pan under grill grate and arrange peppers on grate above the pan.

Grill 20 to 25 minutes, turning occasionally, until bacon is crisp and peppers are tender. Alternatively, you can bake them at 400ºF for 15 to 20 minutes.


A&W BOSTON BAKED BEANS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/2 cup A&W Root Beer
4 bacon strips
1 cup chopped onion
2 cloves garlic, minced
2 cans (1 lb, 5 ounce size) pinto beans, drained
1 cup ketchup
1/3 cup brown sugar
2 tablespoons apple cider vinegar
2 teaspoons chili powder
1/8 teaspoon ground cloves

Preheat oven to 350F.

Cook bacon strips in a small frying pan until crisp; cool and crumble. Reserve 1 tablespoon bacon drippings.

Saute onion and garlic in the reserved drippings over medium heat for 10 minutes or until translucent.

Place bacon, chopped onion, garlic and remaining ingredients in a 2-quart casserole dish; stir until well blended.

Bake, uncovered, for about 1 hour or until done


CONFETTI VEGETABLES IN FOIL PACKETS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

8 to 10 cherry tomatoes, halved
1 1/2 cups sweet corn, cut from the cob
1 sweet red pepper, thinly sliced
1/2 medium green pepper, thinly sliced
1 small onion, sliced
1 Tbls. fresh basil leaves, chopped
1/4 tsp. grated lemon rind
salt and pepper to taste
1 Tbls butter or margarine

Combine all ingredients except butter in a large bowl; toss gently to mix well.

Divide veggies in half; place each half in center of a 12" x 12" piece of heavy-duty foil. Dot with butter.

Bring corners of foil together and twist to seal.

Grill foil packets over medium hot coals for 15 to 20 minutes or until veggies are tender.

Serve immediately.

Serves 4


CHICAGO DOGS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

8 all-beef wieners
8 poppy seed hot dog buns or other hot dog buns
yellow ballpark mustard
chopped cucumber
pepperoncini, chopped
chopped onion
chopped red-ripe tomato
celery salt
dill pickle spears, optional

Fire up the grill, bringing the temperature to high.
 
Grill the wieners uncovered for 3 to 5 minutes over high heat until deeply browned, rolling to crisp all surfaces. Toast the buns at the same time on the edge of the grill.

Place the dogs on the toasted buns and top each with a good squiggle of mustard. Then pile on, in approximately equal portions, generous spoonfuls of cucumber, peppers, onion and tomato. Sprinkle celery salt over each bulging bun. Serve with dill pickle if desired.

Serves 8.


TEXAS WIENER SAUCE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 lb. lean ground beef
1 6 oz. can tomato paste
6 beef bouillon cubes which have been dissolved in 3 C. hot water
1 fresh onion, chopped (or 1 tablespoon dehydrated onion)
1/2 T. black pepper
1 T. chili powder
1 T. paprika
1 T. dried oregano
1/2 T. dried thyme
1/2 T. dried marjoram
1 clove garlic, minced
2 T. Worcestershire sauce

Brown beef in large skillet. Stir in tomato paste and water-bouillon mixture. Add remaining ingredients; cover and simmer for one hour. Serve on hot dogs with mustard and chopped onion. Sauce may be frozen.
 

CONEY DOG SAUCE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 C. finely chopped onion
1/3 C. cider vinegar
1 C. sugar
3 lbs. ground beef
2 T. salt
4 T. celery seed
1 #10 can tomato puree
2 T. chili powder
1 T. pepper

Brown hamburger and onions in a very large skillet, drain. Add the rest of the ingredients and simmer for 3 1/2 hours. Stir frequently as it will tend to stick. This freezes very well.


ITALIAN SAUSAGE SANDWICHES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

24 Italian sausages, sweet or hot
5 large green peppers, thinly sliced
1 medium onion, chopped
1 can (12 oz.) tomato paste
1 can (15 oz.) tomato sauce
1 C. water
1 T. sugar
5 large cloves garlic, minced
1 T. dried basil
1 1/4 t. dried oregano
1 t. salt
24 brat-style buns, split
Grated Parmesan cheese

In large Dutch oven, brown 6 to 8 sausages at a time. Remove browned sausages to platter. Discard all but 3 tablespoons drippings. Saute peppers and onion in drippings until crisp-tender; drain off all fat.

Stir in tomato paste and sauce, water, sugar, herbs and salt. Add sausages; bring to boil. Reduce heat; cover and simmer 30 to 45 minutes. Can be made to this point and refrigerated up to two days. Keep warm in portable roaster, if desired. Serve with buns and pass the cheese.

Makes 24 servings.



OLD-FASHIONED POTATO SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

A tangy dressing makes this potato salad better than deli salad.

Prep Time: 10 min
Total Time: 4 hours 45 min
Makes: 8 servings
 
6 medium potatoes, peeled (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
6 hard-cooked eggs, chopped

1. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.

2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.

Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Special Touch
Stir a tablespoon or two of pesto into the dressing for an extra flavor hit.

Success
Put each potato in a bowl of cold water as you peel them. That way, the peeled potatoes won’t turn brown while you’re peeling the remainder.

Nutrition Information:
1 Serving: Calories 430 (Calories from Fat 325 ); Total Fat 36 g (Saturated Fat 6 g); Cholesterol 130 mg; Sodium 600 mg; Total Carbohydrate 22 g (Dietary Fiber 2 g); Protein 6 g
Percent Daily Value*: Vitamin A 4 %; Vitamin C 6 %; Calcium 4 %; Iron 4 %
Exchanges: 1 Starch; 1 Vegetable



BACON-RANCH POTATO SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

I made this, really tasty!

Prep Time: 15 min
Total Time: 30 min
Makes: 9 servings (about 3/4 cup each)

1 1/2 lb small red potatoes (about 10), quartered
1/2 teaspoon salt
1 cup grape tomatoes, cut in half
1/2 cup chopped celery
1/4 cup chopped fresh chives or green onions
1/4 cup cooked crumbled bacon or 6 slices packaged precooked bacon (from 2.2-oz package), chopped
1/2 cup ranch dressing

1. In Dutch oven or 5-quart saucepan, place potatoes and salt. Add water just to cover. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain; rinse with cold water to cool. Drain well. Cool slightly.

2. Place potatoes in large bowl. Add tomatoes, celery, chives and bacon.

3. Stir in ranch dressing. Serve warm, or cover and refrigerate until ready to serve.

High Altitude (3500-6500 ft): No change.

Make this a Bacon, Lettuce and Tomato Potato Salad by spooning each serving into Bibb lettuce cups.
If refrigerating this salad to serve later, save the bacon to stir in just before serving.

Nutrition Information:
1 Serving: Calories 140 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 300mg; Total Carbohydrate 15g (Dietary Fiber 2g, Sugars 2g); Protein 2g Percent Daily Value*: Vitamin A 6%; Vitamin C 20%; Calcium 2%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet



SUPER-SIMPLE PICNIC POTATO SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Hash browns are the key to this convenient recipe. No picnic is complete without potato salad!

Prep Time: 45 min
Total Time: 5 hours 45 min
Makes: 16 servings (1/2 cup each) 

1 bag (32 oz) frozen southern-style diced hash brown potatoes
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
5 eggs
1 cup mayonnaise or salad dressing
1/2 cup chopped celery
1/3 cup chopped onion
Paprika, if desired

1. In un greased 3-quart microwave bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwave plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.

2. Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.

3. Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.

4. Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

High Altitude (3500-6500 ft): In step 3, add a pinch of salt to the water. After heating the salt water to boiling, boil 5 minutes. Remove from heat, cover and let stand 15 minutes.
 
Do-Ahead
The flavors in this potato salad will improve in the refrigerator. Prepare the salad a day in advance; cover and refrigerate it until serving time.

Nutrition Information:
1 Serving: Calories 200 (Calories from Fat 110); Total Fat 13g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 70mg; Sodium 350mg; Total Carbohydrate 17g (Dietary Fiber 2g, Sugars 2g); Protein 3g
Percent Daily Value*: Vitamin A 2%; Vitamin C 10%; Calcium 0%; Iron 4%
Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.


ITALIAN PASTA SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 (1 lb) box tri-colored pasta
2 cups chopped green peppers
2 cups diced tomatoes
1 1/2 cups chopped red onions
1/2 lb. cubed provolone cheese
1/2 lb. sliced pepperoni
1/2 cup sliced black olives

Dressing:
3/4 cup extra virgin olive oil
3/4 cup red wine vinegar
1/4 cup sugar
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon pepper

Mix together dressing first and set aside until sugar is dissolved completely. Cook pasta according to box directions and rinse under cold water until cool. Slice the sliced pepperoni circles in half and separate slices. Mix together with pasta and chopped items, except the provolone cheese. Pour dressing over it all and mix well. Chill well. Add provolone cheese to salad before serving, otherwise it gets soggy.


SWEET AND SPICY COLESLAW

~Shared by Jean, Syracuse, NY
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2 pounds green cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne Salt and freshly ground black pepper

Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.

In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.


TANGY MACARONI SALAD

~Shared by Mary H., Montreal, Canada
 
Preparation; 10 minutes
Stand: 10 minutes
Cook: 8 minutes
Chill: 1 hour
Makes: 12 servings (8 cups)
 
4 cups elbow macaroni
1 cup diced celery
1/4 cup chopped pimiento pepper
 
Dressing:
1/2 cup finely chopped shallots or green onions
1/4 cup white wine vinegar
3/4 teaspoons salt
2/3 cup mayonnaise
1 tablespoon granulated sugar
2 teaspoons Dijon mustard
1/4 teaspoon pepper

Dressing: In large bowl, combine shallots, vinegar and salt; let stand for 10 minutes.  Stir in mayonnaise, sugar, mustard and pepper.

Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes.  Drain and rinse under cold water; drain well.  Add to dressing.

Add celery and pimiento pepper; toss to coat evenly.  Cover and refrigerate for 1 hour or for up to 24 hours.

Source: Canadian Living magazine, June, 2010


GINGER RHUBARB PUNCH

~Shared by Mary H., Montreal, Canada

Preparation: 10 minutes
Cook: 10 minutes
Chill: 1 hour
Makes: 6 cups (12 servings)

Note:  Pretty, pink and slightly spicy, this lovely nonalcoholic punch is perfect for showers and other events.

1 cup sliced gingerroot
4 cups frozen chopped pink rhubarb
3/4 cup granulated sugar
2 cups ginger ale
1/4 cup lemon juice
3 cups ice cubes

In large saucepan, cover and bring ginger and 4 cups of water to a boil.  Add rhubarb and sugar; reduce heat and simmer until sugar is dissolved, about 10 minutes.  Strain into large bowl or pitcher; let cool completely.  Cover and refrigerate for 1 hour.

Stir in ginger ale and lemon juice.  Stir in ice cubes.

Source: Canadian Living magazine, June, 2010


LEMON PEPPER CORNISH HENS

~Shared by Mary H., Montreal, Canada

Preparation: 10 minutes
Stand: 2 hours
Cook: 25 minutes
Makes: 4 servings

2 large Cornish hens (about 1/2 pound each)
1 1/2 teaspoons grated lemon rind
1/4 cup lemon juice
3 cloves garlic, pressed
1 tablespoon black pepper
2 teaspoons packed brown sugar
2 teaspoons grated fresh ginger
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves extra-virgin olive oil

Using kitchen shears, cut hens down each side of backbone; remove bone (save for stockpot).  Snip through breastbone to separate each hen into halves.  Mix together lemon rind and juice, garlic, pepper, sugar, ginger, oregano, salt, cumin and cloves; add hens, turning to coat.  Marinate, refrigerated, for 2 hours or up to 1 day.  Bring to room temperature.

Brush hens lightly with oil; grill, covered and bone side down, over medium heat, turning and basting with more oil, until juices run clear when thickest part of thigh is pierced and skin is crisp, 25 to 30 minutes.

Source: Canadian Living magazine, June, 2010


SMOKE-GRILLED LAMB SHOULDER

~Shared by Mary H., Montreal, Canada

Preparation: 15 minutes
Stand: 1 hour
Cook: 2 hours
Makes: 8 servings

Note: Fairly fatty lamb shoulder calls for slow grilling.  Highly spiced and lightly smoked, this shoulder cooks undisturbed on the grill for about two hours to produce succulent meat.

1/2 cup chopped fresh coriander roots
2 tablespoons chopped fresh ginger
4 cloves garlic, smashed
1 tablespoon lemon juice
1 1/4 teaspoons salt
2 tablespoons ground dried hot peppers, or chili powder of choice
2 teaspoons ground coriander
1 teaspoon turmeric
3/4 teaspoon ground allspice
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
1 lamb shoulder, foreshank attached, about 5 pounds

In food processor, purée chopped coriander, ginger, garlic, lemon juice and salt; mix in ground hot peppers, ground coriander, turmeric, allspice, cumin and pepper.  With tip of sharp knife, make deep slashes all over lamb; rub spice mixture all over lamb and into slashes.  Let stand for 1 hour or, refrigerated, up to 1 day.

Soak 3 cups wood chips in water for 1 hour.  For gas barbecue, set foil drip pan under 1 rack of 2-burner barbecue or under center rack of 3-burner barbecue.  Heat remaining burner(s) to medium-high.  Follow manufacturer's instructions for adding wood chips or seal soaked chips in foil to make packet; poke several holes in top.  Place over lit burner; close lid.  For charcoal grill, place drip pan in center and arrange hot charcoal on either side; place soaked chips directly on coals.

Grill, covered and centered over drip pan, until fork-tender and crisp outside, 2 hours.  Tent with foil and let stand for 10 minutes before carving.

Source: Canadian Living magazine, June, 2010


CHICKEN TERIYAKI SKEWERS

~Shared by Mary H., Montreal, Canada

Preparation: 12 minutes
Cook: 18 minutes
Makes: 4 servings

Note:  This recipe makes more Teriyaki sauce than you need.  Refrigerate the extra for another time.

1 bunch green onions
8 ounces boneless skinless chicken thighs
8 ounces chicken livers or boness skinless chicken thighs

Quick Teriyaki Sauce:
1/2 cup soy sauce
1/3 cup mirin
2 tablespoons granulated sugar
2 tablespoons sake (optional)
2 slices gingerroot
1 tablespoon cornstarch

Quick Teriyaki Sauce:  In saucepan, bring soy sauce, mirin, sugar, sake (if using), ginger and 3/4 cup water to boil.  Reduce heat and simmer until reduced to about 1 cup, about 10 minutes.

Whisk 2 tablespoons cold water with cornstarch; add to pan and cook, stirring, until tickened.  Discard ginger.  Let cool.

Meanwhile, cut onions into 1 1/2-inch pieces.  Cut chicken thighs into bite-sized pieces.  Alternately thread chicken and half of the onions onto 4 greased or soaked wooden skewers.  Repeat with livers and remaining onions.

Place skewers on greased grill over medium-high heat; close lid and grill, turning halfway through and brushing with about half of the teriyhaki sauce, until juices run clear when chicken is pierced, about 8 minutes for thighs and 4 minutes for livers.  Brush with more Teriyaki sauce if desired.

Source: Canadian Living Magazine, June, 2010


CURRIED PORK BURGERS

~Shared by Mary H., Montreal, Canada

Preparation: 5 minutes 
Chill: 10 minutes 
Cook: 10 minutes 
Makes: 4 servings

1 pound lean ground pork
1/2 cup chopped fresh coriander
1/3 cup crumbled feta cheese
2 tablespoons curry paste
2 cloves garlic, minced
2 teaspoons minced gingerroot
1 jalapeño pepper, seeded and minced
3/4 teaspoon ground cumin
1/4 teaspoon each: salt and pepper
4 leaves Boston lettuce
4 soft buns

Grilled red onions: half a large red onion
1 teaspoon vegetable oil pinch each: salt and pepper

In large bowl, mix together pork, coriander, feta, curry paste, garlic, gingerroot, jalapeño pepper, cumin, salt and pepper.  Divide into quarters; shape into burgers.  Cover and refrigerate for 10 minutes or for up to 4 hours.

Place on greased grill over medium-high heat; close lid and grill, turning once, until digital instant-read thermometer inserted sideways into center of each reads 160 degrees F., about 10 minutes.

Grilled red onions: Meanwhile, peel onion; cut crosswise into 1/2-inch slices.  Insert small skewer horizontally through each slice to keep rings in place.  Brush both sides with oil; sprinkle with salt and pepper.

Place onion on greased grill over medium-high heat; close lid and grill, turning once, until softened, about 10 minutes.  Serve with lettuce on burgers in buns.

Source: Canadian Living Magazine, June, 2010


CHERRY CHEESECAKE ICE CREAM

~Shared by Mary H., Montreal, Canada

Preparation time: 10 minutes.
Chill: 2 1/4 hours
Cooking time: 20 minutes
Freezing time: 6 hours
Makes: 4 cups or 8 servings

2 cups homogenized milk
1 cup 10% cream
5 whole peppercorns
1 strip lemon rind
6 egg yolks
1 cup granulated sugar pinch of salt
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla
5 graham wafers, coarsely crushed

Sour cherries:
1 jar (28 ounces) red sour cherries in light syrup
1 cup granulated sugar

In saucepan, heat together milk, cream, peppercorns and lemon rind until tiny bubbles form around the edge.  Remove from heat and let steep for 10 minutes.

In large bowl, whisk together egg yolks, sugar and salt; slowly whisk in cream mixture.  Return to clean pan and cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, 8 to 10 minutes.  Strain into clean bowl or large measuring cup.

In large bowl, beat cream cheese until light and smooth.  Beat in about 1/2 cup of the warm cream mixture.  Scrape down side of bowl.

Slowly beat in remaining mixture and vanilla.  Strain into clean bowl; chill in ice bath for 10 minutes.  Place plastic wrap directly on surface; refrigerate until cold, about 2 hours.

Freeze in ice-cream machine according to manufacturer's instructions.  Or transfer to 9-inch square metal cake pan and freeze until almost solid, about 2 hours.  Break up and purée in food processor until smooth.

Sour cherries: Meanwhile, in saucepan, bring cherries in syrup and sugar to a boil over medium-high heat.  Boil, stirring occasionally, until syrupy, about 20 minutes.  Transfer to heatproof bowl.  Let cool to room temperature.  Refrigerate until cold, 1 hour.  Strain; set cherries aside.

Spread one-third of ice cream in airtight plastic container.  Sprinkle with half each of the cherries and graham crumbs.  Repeat once.  Top with remaining ice cream.  Seal; freeze until firm, at least 4 hours.

Source: Canadian Living magazine


CARROT CAKE FOR A CROWD

~Shared by Mary H., Montreal, Canada
 
Preparation time: 25 minutes
Cooking time: 35 minutes
Makes: 24 to 36 servings
 
4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
4 teaspoons cinnamon
1 1/2 teaspoons salt
1 teaspoon nutmeg
6 eggs
1 1/2 cups each: granulated sugar and packed brown sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla
4 cups grated carrots
2 cans (14 ounces each) crushed pineapple, drained
 
Icing:
1 1/2 packages (each 8 ounces) cream cheese, softened
1 1/2 cups butter, softened
1 1/2 teaspoons vanilla
7 1/2 cups icing sugar
 
Grease and flour two 13" x 9" x 2" pans. Line bottom with parchment paper.  Set aside.
 
In large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg.
 
In separate bowl, beat eggs with granulated and brown sugars until light.  Gradually beat in oil until thickened.  Beat in vanilla.  Pour over flour mixture and stir just until moistened.  Stir in carrots and pineapple.  Spread in prepared pan.
 
Bake in 350 degrees F. oven until toothpick inserted in center comes out clean, 35 to 40 minutes.  Let cool in pan on rack.  Invert onto platter.
 
Icing: In large bowl, beat cream cheese with butter until smooth; beat in vanilla.  Beat in icing sugar, one-third at a time, until smooth.  Spread over top and sides of cake.

Source: Canadian Living magazine.


SUGAR COOKIES

~Shared by Mary H., Montreal, Canada

1 cup butter (or half butter/half margarine
1 1/2 cups granulated sugar
2 well-beaten eggs
1 teaspoon vanilla
4 cups (or a little less) flour
2 teaspoons baking powder
3/4 teaspoon salt

Cream butter and sugar together.  Add beaten eggs and vanilla; mix well.  Mix dry ingredients together and add to creamed mixture.  This is quite a stiff dough.  Work with hands if desired, to form dough.  Shape into rolls, place in waxed paper and chill in refrigerator.  Slice into 1/4-inch thick rounds; sprinkle with sugar if desired.  Place on a greased or foil-lined cookie sheet and bake at 350 degrees F. for 8 minutes.  Rotate cookie sheet halfway through baking.  Cool completely, then remove from pan.

Alternately, without chilling dough, roll out dough to 1/4-inch thickness and cut with your favorite cookie cutters.  Bake for 8 - 10 minutes at 350 degrees F.  Rotate cookie sheet halfway through baking.  Cool completely before removing from pan.


A JAMES BEARD PICNIC

(From James Beard’s Menus for  Entertaining)

Stuffed Tomatoes
Veal and Pork Terrine
Beef a la Mode En Gelee
Potato Salad OR Green Salad
French Bread  Butter
Cheese    Fruit
Angel Food cake

STUFFED TOMATOES

~Shared by Larry Holmes, Toronto, Canada

8 large ripe tomatoes
2  7-ounce tins tune in olive oil
2  4-ounce tins anchovy fillets in olive oil
2 medium onions, finely chopped
8 hard-boiled eggs
black olive
basil-flavored vinaigrette sauce

Cut off tops of the tomatoes evenly (reserve them), and scoop out the seeds and meat, leaving only the shell. Add pieces of tuna, a few anchovy fillets, some onion, and an egg.  Top with another anchovy fillet and 2 or 3 black olives. Replace the tops of the tomatoes, and wrap each one in foil.  Chill. Serve with the vinaigrette sauce and additional olives

VEAL AND PORK TERRINE

~Shared by Larry Holmes, Toronto,  Canada

½ cup Madeira or sherry
½ cup cognac
4 cloves garlic (2 finely chopped)
½ teaspoon Quatre Espices or Spice Parisienne
1 teaspoon sage
1 ½ pounds veal scaloppini
Bacon
1 pound good sausage meat
Salt and pepper
1 pound ground pork and veal

Make a marinade of the Madeira, cognac, 2 whole garlic cloves, Quatre Espices and sage.  Place the veal scaloppini in this and cook for several hours, then pour off the marinade and reserve.

Cover the bottom of a 2 1/.2-quart terrine or casserole with bacon  Add a layer of the sausage meat, then a bit of the chopped garlic, a layer of veal scaloppini and salt and pepper to taste.  Continue with a layer of the ground pork and veal mixture, and repeat until the terrine is filled. Pour reserved marinade over the meat and cover with bacon.  Top with chopped garlic.  Place a piece of foil  over the terrine and cover.  Set in a pan of hot water and bake at 375 degrees for 2 hours, adding additional hot water to pan if necessary.  Cool.

BEEF A LA MODE EN GELEE

~Shared by Larry Holmes, Toronto, Canada
 
4 pounds brisket of beef, trimmed of fat
1 cup chopped beef suet
1/3 cup cognac
Salt and pepper
2 cups white wine
1 bay leaf
1 teaspoon thyme
1 pig’s foot, split
½ teaspoon sugar
1 cup canned beef bouillon or consommé
6 young carrots
18 small white onions,  peeled

Brown the beef very well on all sides in the melted suet.  Blaze with the cognac.  Salt and pepper to taste.  Add the white wine, bay leaf, thyme, pig’s foot, sugar and bouillon.  Cover and simmer for 2 hours.  Add the carrots and cook another 1 ½ hours. Finally add the onions, which have been first sautéed in butter and sprinkled with sugar to glaze them.  Continue cooking until meat is tender.

Remove the meat after it has cooled slightly, and cut into thinnish slices.  Strip the meat from the pig’s foot and slice the carrots.  Place meat and vegetables in a terrine or casserole, and pour pan sauces over all.  When it is quite cool, remove the fat that has risen to the surface.  Wrap the terrine in foil and chill.  Carry to the picnic in a portable ice chest.

Serve with Dijon mustard and either a good potato salad or a tossed green salad.  Also have crisp French bread or tolls and butter.

POTATO SALAD

~Shared by Larry Holmes, Toronto, Canada

6 to 8 potatoes
½ cup olive oil
2 tablespoons wine vinegar
salt and pepper
choice of seasonings (list follows)
garnish:  chopped hard-cooked eggs and cherry tomatoes

Boil potatoes and as soon as they are cooked run under cold water.  Peel and slice while still hot. Transfer to a bowl.  Add olive oil, vinegar, salt and pepper to taste.  When ready to serve, add any or all seasonings, of choice.

Seasonings
½ cup finely chopped onion or scallion
¼ cup finely cut celery
¼ chopped chives
½ cup chopped celery
1/2  cup grated carrot
¼ cup chopped green pepper

ANGEL FOOD CAKE

~Shared by Larry Holmes, Toronto, Canada

1 ¼ cups egg whites
¼ teaspoon salt
1 teaspoon cream of tartar
1 ½ cups sugar
1 cup sifted flour
1 teaspoon cognac
½ teaspoon either vanilla or almond flavoring

Beat egg whites with a large whisk or rotary beater until they form soft peaks.  Add salt and cream of tartar and beat until stiff but not dray –form peaks and glossy surface. Add sugar, a few tablespoons at a time, and fold in gently.

Sprinkle thrice-sifted flour over the surface and fold very carefully but well.  Add seasonings and fold lightly.  Pour into a 10-inch unbuttered tube pan or into two loaf pans or 2 large loaf tine.  Bake at 375 degrees about 40 minutes or until cake will spring back when tested with finger.

Invert on a cooling rack. If there are not legs on you tube pan,rest the tube on a bottle of funnel until cool.


GRILLED SHRIMP IN PITA POCKETS

~Shared by Larry Holmes, Toronto, Canada

½ cup olive oil
2 tablespoons cider vinegar
1 scallion, thinly sliced
1 tablespoon Dijon mustard
¼ teaspoon salt
1 ½ pounds medium shrimp, cleaned
1 tablespoon chili powder
4 cups mixed salad greens
1 12-ounce package pita bread (16 pockets)

Whisk together the oil, vinegar, scallions, mustard and salt until well combined.  Pour half the dressing  into small bowl and reserve.  Toss the shrimp and chili powder with the remaining dressing until well coated.  Heat the broiler.  Arrange the shrimp in a single layer in a shallow pan and broil, about 4 inches from heat, 5 minutes or just until opaque.  Remove; set aside to cool.  Toss the salad greens with the reserved dressing.  Fill each pita with salad greens. Top with the shrimp.
 

TOASTED BULGUR SALAD

~Shared by Larry Holmes, Toronto, Canada

olive or salad oil
4 green onions. thinly sliced
1 ½ cups bulgur (cracked wheat)
2 cups chicken broth
¼ teaspoon crushed red pepper
4 plum tomatoes, seeded and diced (about 1 cup)
1 cup loosely packed arugula leaves, chopped
1 large cucumber, peeled, seeded and diced
½  cup crumbled feta cheese (2 ounces)
1 tablespoon lemon juice
arugula leaves for garnish

EARLY IN DAY:

In 3-quart saucepan over medium heat, in 2 tablespoons hot olive oil, cook grain onion 1 minutes, stirring occasionally.  Add bulgur and cook, stirring constantly, until bulgur is golden.

Add chicken broth, crushed red pepper, and 1 ¼ cup water.  Over high heat, heat to boiling.

Reduce heat to low, cover and simmer 12 to 15 minutes, until liquid is absorbed.  Remove saucepan from heat  Transfer cooked bulgur to large bowl, fluffing bulgur with a fork;  cool slightly.  Gently stir in tomato, arugula, cucumber, feta cheese, lemon juice and 2 tablespoons olive oil.

To serve, arrange arugula leaves on platter or on individual plates.  Spoon bulgur salad over arugula.  Makes 5 main-dish servings.
 

LAYERED CHEF SALAD WITH TUNA MAYONNAISE DRESSING

~Shared by Larry Holmes, Toronto, Canada

3 cups mixed torn greens (romaine, red leaf lettuce, radicchio, and  arugula)
4 scallions (white part and 2 inches of green) sliced
3 ripe tomatoes, seeded and sliced
4 sun-dried tomatoes, (packed in oil) drained and chopped
1 cup fresh basil leaves
12 ounces smoked mozzarella cheese
freshly ground black pepper, to taste
1 cup alfalfa sprouts
1 medium-sized red onion, sliced
½ cup Nicoise olives, pitted
4 ounces hard salami, cut into julienne
4 hard-cooked eggs, peeled
salt to taste
8 ounces smoked turkey breast, cut into julienne
1 sweet red pepper, cored, seeded and cut into rings
½ cup torn arugula leaves
1 jar (6 ounces) marinade artichoke hearts, drained and sliced
5 ounces prosciutto, cut into julienne
1 pound asparagus spears, or broccoli florets, blanched
Tuna Mayonnaise (recipe follows)

1. Toss greens with 2 of the sliced scallions in a large glass bowl.  Top with fresh tomatoes and then with the sun-dried tomatoes.  Sprinkle half of the basil leaves over the tomatoes.

2. Thinly slice 8 ounces of the mozzarella and arrange on the basil layer. Sprinkle with the freshly ground black pepper to taste.  Grate the remaining 4 ounces of mozzarella and set aside.

3. Top the sliced cheese with separate layers of alfalfa sprouts, onion, half the olives and half the salami.

4. Process the eggs, the remaining 2 scallions, and salt and pepper to taste in a food processor with a steel blade just until the eggs are chopped.  Spoon on top of the salami layer.

5. Place the turkey julienne over the eggs.  Then add the red pepper and scatter with the ½ cup arugula.  Layer artichoke hearts on top of the arugula and cover with the prosciutto julienne.

6. Top with the remaining basil leaves, sprinkle with more pepper and add the reserved grated mozzarella.  Make a final layer of the asparagus, arranged in a spoke pattern, or the broccoli florets.

7. Make the tune mayonnaise;  spread a thick layer on top of the salad.  Garnish with the remaining olives.  Cover with plastic wrap and refrigerate for 6 to 24 hours.

Use two large salad spoons to get down through all the layers to serve the salad.

Serves 6.

TUNA MAYONNAISE

4 egg yolks
3 anchovy fillets, chopped
1 tablespoon capers, drained
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/3 cup chopped fresh Italian parsley
1 cup olive oil
½ cup vegetable oil
Salt and freshly ground black pepper
1 can (6 ½ ounces) tuna (packed in oil)
½ cup sour cream

Process the egg yolks, anchovies, capers, lemon juice, mustard and paisley in a food processor fitted with a steel blade for 15 seconds.  With the machine running, pour in the oils in a thin steady stream through the feed tube to make a thick mayonnaise.  Season to taste with salt and pepper.

Flake the tuna and add it with its oil to the mayonnaise.  Process until thoroughly blended.

Scrape into a small bowl, fold din the sour cream, and taste and adjust seasonings.  Refrigerate covered until ready to use.

Makes 3 cups.


GAZPACHO ANDALUZ

~Shared by Larry Holmes, Toronto, Canada

Although gazpacho, a cold tomato soup, originated in the southern lands of Andalucía, it is today one of the most universally loved cold soups.  Following are three versions captured from the cuisine of Spain.  Recipes taken from The Foods and Wines of Spain, by Penelope Casas

1 ½ pounds fresh or canned ripe tomatoes
1 medium green pepper, cut into pieces
1 small onion, cut into pieces
1 small cucumber, peeled and cut into pieces
4 tablespoons red wine vinegar\
½ teaspoon tarragon\
1/4  teaspoon sugar
1 clove garlic, chopped
1 cup tomato juice
salt
diced cucumber, green pepper, tomato and onion and croutons for garnish

Place all ingredients except the garnish in the bowl of a food processor or blender; in several steps if necessary, bland until no large pieces remain.  Strain, pressing with the back of a wooden spoon to extract as much liquid as possible.  Correct seasoning, adding more salt and vinegar if desired.  Chill very well, preferably overnight.

Serves 6
 

AJO GAZPACHO CON UVAS
(White gazpacho with grapes – Malaga Style)

~Shared by Larry Holmes, Toronto, Canada

4 ounces blanched almonds
2 cloves garlic, peeled
1 ½ teaspoons salt
4 slices day-old bread, crusts removed
6 tablespoons olive oil
3 tablespoons red wine vinegar
4 cups ice water
croutons
seedless grapes, peeled, about 8 per portion

Place n a bowl of a processor or blender almonds, garlic, and salt.  Beat until the almonds are very finely ground.  Soak the bread in cold water.  Squeeze to extract most of the moisture.  With the motor running, gradually add the bread to the almond mixture,.  Pour in the oil in a thin stream, then add the vinegar, scraping the bowl occasionally with a rubber spatula  Beat in one cup of the ice water/  Transfer the soup to a large bowl and stir in the remaining 3 cups water.  Add more salt and vinegar is desired.  Strain, pressing with the back of a wooden spoon to extract as much liquid as possible.  Chill.  Serve very cold, garnished with the croutons and the grapes (the grapes are not merely decorative, they are essential to the soup’s flavor). 

Serves 6.
 

GAZPACHO EXTREMENO
(White Gazpacho)

~Shared by Larry Holmes, Toronto, Canada

This version of the gazpacho hails from the arid lands of Extremadura (home base for the Conquistadores who swept into North and South America in the 16th century.)

3 cups vegetable broth (recipe follows)
1 egg
4 slices white bread, crusts removed
7 tablespoons oli e oil
2 cloves garlic, peeled and cut in half
1 green pepper, seeded and cut into strips
2 small cucumbers, peeled and cut into chunks
¼ teaspoon sugar
2 tablespoons red wine vinegar
2 tablespoons white tarragon vinegar
salt
freshly ground pepper
½ cup ice water
chopped cucumber and green pepper for garnish
croutons (optional)

VEGETABLE BROTH

2 tablespoons olive oil
1 onion chopped
3 parsnips, scraped and cut into 1-inch lengths
3 carrots, scraped and cut into 1-inch lengths
3 small turnips, scraped and quartered
2 stalks celery, cut into 1-inch lengths
2 sprigs parsley
¼ teaspoon thyme
1 bay leaf
dash cayenne
salt
freshly ground pepper
3 cups water

To make the broth, heat the oil in a large saucepan.  Add the onion and sauté until it is wilted.  Add the parsnips, carrots, turnips, celery, parsley, thyme, bay leaf, cayenne, salt and pepper.  Stir. Add the water, cover and simmer 1 hour.  Strain and chill well.  (There should be 3 cups broth).

To make the gazpacho, place the egg in the bowl of a processor or blender;  beat until light colored.  Soak the bread in cold water.  Squeeze thoroughly to extract most of the moisture.

With the motor running, add the oil to the processor in a thin stream, then add the bread, garlic, green pepper, cucumber, sugar, red and white vinegars, salt and pepper.  Blend until no large pieces remain.

Beat in 1 cup of the broth.  Strain the mixture into a large bowl, forcing through as much as possible by pressing with the back of a wooden spoon.  Stir in the remaining cups of the broth and the ice water.  Add more vinegar and salt if desired.  Refrigerate several hours or overnight, then serve very cold, garnished with chopped cucumber, green pepper and croutons.

Serves 6.
 

GAZPACHO VARIATIONS

And, because chefs will always seek to adapt the original recipes to meet their own creative moods,  a number of variations abound.  Several are included herewith.

GREEN GAZPACHO

~Shared by Larry Holmes, Toronto, Canada

2 medium-size leeks (white part and 1 inch of green), well rinsed and diced
6 pale green Italian frying peppers, cored and seeded
3 large English cucumbers, peeled and seeded
4 cup arugula leaves (2 bunches)
2 cups watercress leaves (1 large bunch)
1 large\ shallot, peeled
3 eggs, lightly beaten
1 ½ cups best quality olive oil
3 cups plain low-fat yogurt
1 teaspoon salt
½ teaspoon freshly ground black pepper
Pinch cayenne pepper
Dash Tabasco sauce
½ cup chopped fresh dill

Coarsely chop the leeks, peppers, cucumbers, arugula, watercress, and shallot. Combine in a large bowl.

Whisk eggs, yogurt, oil, vinegar, salt, pepper, cayenne and Tabasco together in a small bowl.  Add to the vegetables and mix well.

Process the vegetable mixture to small chunks in a food processor fitted with steel blade of a blender.  Do not over process. Stir in the dill.

Refrigerate at least 4 hours before serving.

FRUIT GAZPACHO

~Shared by Larry Holmes, Toronto, Canada

2 cup tomato puree
3 cups freshly squeezed orange juice
2 teaspoons sugar
grated zest of 1 orange
grated zest of 1 lime
2 cups diced cantaloupe
2 cups diced honeydew melon
1 mango, peeled and diced
1 apple, peeled and diced
1 cup fresh blueberries
1 cup halved green or red grapes
fresh strawberries, hulled and cut in half (garnish)
1 or 2 kiwis, peeled and sliced (garnish)

Combine the first 8 ingredients in a large bowl.  Process half of the mixture in a food processor fitted with a steel blade or a blender until smooth.  Stir the puree into the remaining fruit mixture.

Stir in the apple, blueberries and grapes.  Refrigerate covered for several hours.

Ladle the soup into bowls.  Garish each with several strawberry halves and a couple of kiwi slices.

PALE ALMOND GAZPACHO

~Shared by Larry Holmes, Toronto, Canada

1 cup blanched almonds
2 cups water
3 slices white bread, crusts removed, torn into pieces
½ cup milk
2 cups unflavored yogurt
2 tablespoon raspberry vinegar
juice of 2 lemons
grated zest of 1 lemon
grated zest of 1 lime
1 teaspoon ground cardamom
1 cucumber, peeled seeded, and finely diced
½ honeydew melon, peeled and finely diced
1 ½ cups halved seedless green grapes
salt to taste
fresh mint sprigs (garnish)

Process almonds and 1 cup water in a food processor fitted with a steel blade until almost smooth.  Transfer to a large bowl.

Soak the bread in the milk, squeeze dry and stir the bread into the almonds.  Stir in the yogurt, remaining cup of water the vinegar, and lemon juice.  Add the lemon and lime zests and cardamom and stir until blended.  Stir in the cucumber, melon and grapes. Season to taste with salt.

Refrigerate covered for several hours to allow flavors to blend.  Serve in soup bowls.  Garnish with mint sprigs.

Makes 6 servings.


PINEAPPLE PISTACHIO CAKE

~Shared by Luanne, FL

This makes a great cake for summer picnics. It is very refreshing on a hot day. 'Course, I make it year round. It's so easy to do.

1-8 oz can crushed pineapple
1/2 tsp baking soda
1 yellow cake mix
1 box (small) pistachio instant pudding
4 eggs
1 cup sour cream
1/4 cup oil

Combine pineapple with baking soda and juice. Mix well--will foam-- In a large bowl combine remaining ingredients, add pineapple mixture. Stir well or use your mixer. Bake at 350* in a bundt pan or angel food cake pan, well greased and floured, for 50--55 minutes. Let cool in pan for 15 minutes before removing from pan. May use frosting---your choice.

I drizzle it with cream cheese frosting.


SAUERKRAUT SALAD

~Shared by Luanne, FL

1 large can sauerkraut, drained
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped onion
1/2 cup vinegar
1/2 cup vegetable oil
1/3 cup water
1 1/4 cups granulated sugar

Mix together the sauerkraut, celery, green pepper and onion. Then add the vinegar, oil, water and sugar in a pan and simmer until sugar is dissolved and pour over kraut.

Make this the day before because it must be refrigerated 8 hours to let the flavors mix before serving.


BEAN SALAD

~Shared by Luanne, FL

One of my favorites. This keeps for quite awhile in the fridge.

1 can each (15-1/2) of the following:
1   green beans
1   yellow wax beans
1   red kidney beans (rinse well)
1   chick peas (rinse)
1 garbanzo (rinse)

Green bell pepper, chopped
1 small jar pimentos
1 large onion, diced (sweet)
1/3 cup oil
2/3 cup vinegar (rice wine or balsamic)
Salt and pepper
1/3 cup granulated sugar

Combine beans, bell pepper and onion in a large bowl with a cover. Mix dressing in sauce pan and bring to a medium boil. Then pour over beans and chill overnight. I add a dash or two of cayenne pepper to the hot mix after bring to a boil.


PICNIC PEA SALAD

~Shared by Shirley I., Bellingham, WA

This is a salad I am requested to make by all my daughters friends. I am happy to be able to do it.

1 lb. bag of frozen petite pea
4 green onion. chopped fine
1 cup celery cut fine at a angle
1/2 Lb. bacon cut in 1/2 pieces and fried crisp and drained.
1 lb. cheddar or swiss cheese cut into 1/4 in. dice
1 can of rinsed water chestnuts, chopped or sliced
1 c. cashews, add before serving
good ranch dressing to moisten

Brown bacon and drain.  Add peas in a med. size bowl, along with all but nuts and dressing.  Stir in dressing and add cashews at last min to keep them crunchy.


How to make a 30 cup pot of coffee in a percolator.

~Shared by Shirley I., Bellingham, WA

Fill coffee pot with COLD water to 30 cup mark Place perc stem in the pot with the basket for the grounds. Take a large paper towel and tear a tiny hole in center and place over stem into basket. Recipe call for 1 Tablespoon per cup but it makes it to strong so we use a 7 oz. styrofoam cup full into the paper towel and pull the corners over stem to make a neat clean packet of coffee and plug it in.  Plan on a hour to get the light to come on the pot to say it ready to serve.

Remember any coffee left over freezes well for ice coffee. Enjoy.


How to make bake beans or even biscuits in a cast iron dutch oven.

~Shared by Shirley I., Bellingham, WA

Clear a spot on the ground or set it on two paver like you step on for a sidewalk in your yard.

Start briquettes in a coffee can or chimney to get them cover with white ash. Now is the tricky part.  If you have a # 8 duch oven, you will need 8 briquettes on top and 4 on the bottom to maintain a 350° oven.  If it is a # 10 then it is 10 on top and 5 under, a #12 is 12 on top and 6 under.  If your dutch oven doesn't have little feet to stand on then set it on little pieces of brick or match rocks. If you need it hotter add one to the top and one to the bottom and it will go up in temp. 25 degrees.  Watch it so it does not burn on the bottom I put my biscuit in a cake pan set on a cake rack inside of dutch oven and they do beautiful..Add more briquettes as they burn down.  Takes a while to get them the way you like but well worth it if the power is off and your hungry.

If your figuring on buying one, Lodge is a good product and buy the biggest your budget will allow.  I have used the same one for 55 years as a wedding present from my folks.


BAKED BEANS DIANE

~Shared by Pam, OH

This came from Bill's cousin, Diane Woods, who got it from the minister's wife, etc. Pam changed a couple of things to suit our taste and this is the result. However it came about, these are really good beans and a refreshing change from what you might normally fix.

Start with 1/2 lb. bacon cut into little pieces and crisped in a skillet. Remove bacon from the grease, then saute 1/2 cup of chopped sweet onions (Vidalia, if in season) in the bacon grease. Drain the grease from the cut bacon and chopped onion.

Add the bacon and the onions to:
1 8 oz. can dark kidney beans (drained)
1 8 oz. can light kidney beans (drained)
1 16 oz. can butter beans (drained)
1 16 oz. can pork & beans (DO NOT drain)

Mix this with:
1/2 cup brown sugar
1/2 cup ketchup
2 teaspoons white vinegar

Mix thoroughly and bake in a covered dish at 3500 F. for 45-50 minutes.

Note: If you've got a bunch coming and you need a large batch, then use a  #10 can of pork & beans and multiply everything else x 6.

If you need an electric roaster full (like it's some friend's big to-do and you opened your mouth and said you'd help by making all the beans they'd ever need) then use the following proportions:

2 #10 cans pork & beans (one drained, the other not)
6 of the 15 oz cans of butter beans
1 #10 can of the dark kidney beans
3 of the 40 oz cans of light kidney beans
4 lbs. of bacon
2 large or 3 small Vidalia onions
4 and 1/2 cups of brown sugar
4 and 1/2 cups of Heinz ketchup
1/2 cup of the white vinegar

Source: Pam and Bill's family cookbook


FLORENCE  HOPKINS'  POTATO  SALAD

~Shared by Pam, OH

This has always been Mom's standard "take it to the picnic" potato salad.  We're glad she shared it with us.

2 1/2 pounds potatoes
1 cup finely diced celery
1 finely diced onion
1/2 green pepper, diced
1-2 ounce jar chopped red pimentos
5 or 6 hard boiled eggs (chop all but one)
Hellmann’s Mayonnaise to moisten to desired consistency (I know Pam is a Miracle Whip Woman but it has to be Hellmann’s for this salad!!)
1 1/2 teaspoons sugar
salt to taste
black pepper to taste
parsley flakes to taste (We use about a cup.)
chives to taste (We use about 1/2 a cup.)

Cook the potatoes with the skins on after scrubbing them.  Cool until comfortable to handle.  Peel, then dice.  Add all other ingredients and mix thoroughly.

Enjoy.

By the way, you can use this recipe for a really good macaroni salad.  Just take about a half pound uncooked macaroni, then cook it to the consistency you like for macaroni, drain, then rinse it with cold water and substitute it for the potatoes above.  Everything else stays the same.

Source: Pam and Bill's family cookbook


PEANUT  BUTTER  CAKE

~Shared by Pam, OH

This is an original recipe from Bessie Prater Edwards, grandmother of Pamela Edwards Hopkins.

Mix together:
1 1/2 cups brown sugar
1 egg
1 Tablespoon peanut butter (Pam prefers creamy, Bill chunky)
1/4 teaspoon salt (Pam does not add salt)
1/2 cup oil (Canola or Crisco)
1 teaspoon baking powder
2 scant cups flour
1 teaspoon baking soda**
1 cup buttermilk***

** mix the baking soda with the buttermilk and stir until foamy, then add it to the rest of the ingredients.

*** when using buttermilk in recipes, it should be old buttermilk not fresh.  I’ve used buttermilk several months old with good results.  Just make sure it’s not moldy . . .

Bake at 3500 F. in an oblong pan for 35 to 40 minutes.

ICING:

Mix 2 cups powdered sugar with 2 Tablespoons peanut butter and hot water to proper consistency.  Spread over cooled cake.

Source: Pam and Bill's family cookbook


TATER TOT CASSEROLE

~Shared by Pam, OH

Kathy Spino brought this one to a teachers’ luncheon during conferences one March.  It was quite popular, just like Kathy, and she graciously shared the recipe with us.

1 pound ground beef
1 small can mushrooms
1 can Cream of Chicken soup
1/2 package of frozen peas, or frozen corn
1 package of Oreida® Tater Tots

Brown and drain the meat.

Crumble meat in bottom of a greased 8” square pan.

Do not pack.

Sprinkle peas and mushrooms over the meat.

Add soup, spreading over all.

Add a layer of tater tots placed side by side over entire top.

Bake 1 hour at 3500 F., until the potatoes are brown.

Serve warm and expect great compliments and full bellies!

NOTE: This recipe doubles quite well if you’re feeding company.

Source: Pam and Bill's family cookbook


APPLE BROWN BETTY

~Shared by Pam, OH

Serves 4 to 6

This dessert should be served warm, ideally with a scoop of vanilla ice cream.

FILLING
1 1/2 pounds Granny Smith apples (about 3 medium)
1 1/2 pounds McIntosh apples (about 3 medium)
1 1/2 tablespoons lemon juice
1/4 cup (1 3/4 ounces) granulated sugar
1 tablespoon all-purpose flour

TOPPING
6 slices (about 6 ounces) firm white sandwich bread (such as Pepperidge Farm)
1/4 cup packed (1 3/4 ounces) plus 2 tablespoons packed dark brown sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
5 tablespoons unsalted butter, melted

1. FOR THE FILLING: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Peel, quarter, core, and cut the apples into 1-inch chunks. Mix the apples with the lemon juice, sugar, and flour in a medium bowl.

2. FOR THE TOPPING: Tear the bread into large pieces and pulse in a food processor to yield 3 cups of very coarse crumbs. (Most pieces should be about the size of a peanut.) Toss the bread crumbs, sugars, cinnamon, and melted butter in a medium bowl. Rub with your fingers to combine.

3. TO ASSEMBLE AND BAKE THE BETTY: Place the apple filling in a 9-inch square pan. Sprinkle the topping evenly over the fruit, making sure that all the fruit is covered. Cover with aluminum foil and bake until the apples in the center of the pan are tender when pierced with the tip of a knife, 45 to 50 minutes. Remove the foil and increase the oven temperature to 400 degrees. Bake until the topping is browned and the juices bubble, about 10 minutes. Cool slightly on a rack and serve warm.

Source: American Classics by Editors of Cook's Illustrated Magazine


APPLE OAT CRISP

~Shared by Pam, OH

4 cups (1 L) tart apples, peeled, cored, and sliced
2 Tbs (30 ml) lemon juice
1 cup (250 ml) rolled oats
1/2 cup (125 ml) all-purpose flour
1/2 cup (125 ml) packed brown sugar
1/4 cup (60 ml) butter, chilled, cut into small pieces
1 tsp (5 ml) ground cinnamon
1/4 tsp (1 ml) freshly grated nutmeg

Toss the apple slices with the lemon juice and place them in a greased 9-inch (23 cm) pie pan or baking dish. Combine the remaining ingredients, mixing just until combined - do not over mix. Sprinkle over the apples and bake in a preheated 375F (190C) oven until the apples are bubbly, about 30 minutes. Serve hot, chilled, or at room temperature.

Serves 6 to 8.


PECAN SANDIES CHEESECAKE

~Shared by Pam, OH

(I know I got this one from you Mags and it's terrific!!!)

15 Pecan Sandies cookies
3 tbsp. Melted butter
8 oz. Cream cheese
3 eggs
1 tsp. Vanilla
2 c. Blueberry pie filling (next time: cherry!)

Crush cookies; add melted butter, mix until crumbs hold together. Press into ungreased 8" pie pan. Beat cream cheese and vanilla and then add eggs, one at a time, beating well after each addition. Pour into pie crust. Top with blueberries. Bake 30 minutes at 350 degrees. Cool and refrigerate before serving.

This can be made a no-sugar added recipe by substituting Murray’s Sugar-Free Pecan Shortbread cookies (one package contains 15 cookies) and by using Sugar-Free pie filling.  Kroger’s sells Comstock sugar-free pie filling – cherry or apple.


ALMOND VANILLA ICED TEA

~Shared by Pam, OH (originally shared by Doe, Oliver, B.C., Canada)

1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 cup fresh lemon juice
1/2 cup sugar
1 quart of strong tea-any black or green variety

Combine all the ingredients and pour over ice cubes in tall glasses.
 

SUMMER SANGRIA

~Shared by Pam, OH (originally shared by Dorie, IL)
 
2 (750 milliliter) bottles red wine
2 cups rum
2 cups orange juice
1 cup white sugar
 
1 pint fresh strawberries, sliced
1 (20 ounce) can pineapple chunks in juice
1 (10 ounce) jar maraschino cherries, drained
2 cups rum
2 cups orange juice
 
In a large pitcher, mix the red wine, 2 cups rum, 2 cups orange juice, and sugar. Refrigerate 8 hours, or overnight.

In a large bowl, mix the strawberries, pineapple chunks, and maraschino cherries. Cover with 2 cups rum and 2 cups orange juice. Refrigerate 8 hours, or overnight.

Drain the fruit (reserve the liquid if desired). Mix the fruit into the pitcher with the sangria to serve.


PINEAPPLE BARS

~Shared by Pam, OH

This recipe comes from Helen Savage, a family friend from Wadsworth, Ohio.  She brought these to a family “do” and we had to have the recipe.

2/3 cup milk, scalded
1 Tablespoon sugar
1 cake yeast

Dissolve sugar in milk.   Dissolve yeast in milk when it’s lukewarm.

2 1/2 cups flour
1 cup margarine
3 egg yolks

Measure flour, add shortening (cut in as for pie crust).  Add yeast mixture to slightly beaten egg yolks, mix well and add to dry ingredients.  Divide dough into 2 parts, making one a little larger than the other.  Use the large portion for the bottom crust.  Roll out on floured pastry cloth large enough for a 12 x 14 inch cookie sheet.  Use a cookie sheet with a rim all the way around.  Spread pineapple filling on bottom layer and cover with top crust.  Let rise for at least one hour. Before putting in oven, prick holes in top for air to get out-it makes a lighter dough. Bake at 3500 F. for 40 - 45 minutes or until golden brown.

FILLING: 
1 can pineapple pie filling and 1 cup of pineapple preserves.

TOPPING: 
2 egg whites
1 pound powdered sugar
1/4 pound of margarine
1 1/2  teaspoons vanilla

When you have blended the topping ingredients together, beat at highest speed on mixer until light and fluffy.  You cannot over beat.  Spread on cooled pineapple bars and top with ground nuts.

Source: Pam and Bill's family cookbook


FAVORITE BBQ SAUCE

~Shared by Mary S., Nashville, TN

Since 73% of American households own a grill, there's a good chance you'll be doing a lot of outdoor cooking this summer. Grilling is a healthy alternative for meat, vegetables, even fruit. Try the following barbeque sauce recipe for a sweet and smoky taste to your favorite meat.

3/4 cup smoky-style barbeque sauce
1/2 cup honey
1/3 cup FRENCH'S mustard
1/3 cup FRENCH'S Worcestershire sauce

Combine all ingredients in a bowl.

Brush on meat during the last 15 minutes of grilling. Save the extra sauce to serve on the side for dipping.


LEMONY CHICKEN KABOBS

~Shared by Mary S., Nashville, TN

2 T. grated lemon peel
2/3 cup lemon juice
1/2 cup olive oil
2 garlic cloves, minced
2 T. sugar
2 T. vinegar
4 t. salt
1/4 t. ground red pepper
8 skinless, boneless chicken breasts, cubed
1 1/2 lb. small zucchini, sliced
1 lb. medium mushrooms, stems trimmed

Combine first 8 ingredients for the marinade. Pour over chicken and zucchini in a large bowl. Marinade in refrigerator 6-12 hours. Stir occasionally. Add mushrooms 1 hour before cooking. Drain chicken and zucchini and alternate on skewers, chicken, zucchini, mushrooms. Grill over medium heat till chicken tender (about 15 minutes) Brush kebobs with marinade.


PINEAPPLE PICNIC SALAD

~Shared by Mary S., Nashville, TN

20 oz. pineapple, crushed, undrained
8 oz. cream cheese, softened
4 oz. vanilla pudding, instant mix
20 oz. pineapple chunks, drained
8 oz. whipped desert topping

In a large bowl, stir the undrained pineapple into the cream cheese. Stir in the vanilla pudding mix.

Fold in the drained pineapple chunks and whipped topping. Cover and chill until ready to serve at the picnic.


MACARONI SALAD

~Shared by Mary S., Nashville, TN

1 pound (1 box) cooked elbow macaroni
1 red pepper, chopped
1 green pepper, chopped
3 stalks celery, chopped
2 1/2 C. salad dressing
5 T. honey
6 hard cooked eggs, sliced
Salt and pepper to taste
Paprika

Cook eggs and set aside. Chop the green and red peppers and celery, set aside. Cook macaroni in boiling salted water. Place macaroni in colander to drain. Place the macaroni, peppers and celery in a large bowl and mix. Whisk together the salad dressing and honey, pour over macaroni and vegetables, stir until well mixed. Slice the eggs, place over salad. Sprinkle paprika over the eggs and serve.


GRILLED HAWAIIAN CHICKEN

~Shared by Mary S., Nashville, TN

4 4-oz boneless chicken breasts, skin on
1/2 cup cooking sherry
1/2 cup pineapple juice
1 teaspoon brown sugar
1/4 cup soy sauce
8 large fresh pineapple slices

Place chicken in a glass bowl; set aside. In a separate bowl, combine cooking sherry, pineapple juice, brown sugar and soy sauce, mix well. Pour over chicken and let marinate in the refrigerator overnight or up to 48 hours. Grill over medium heat until cooked through, remove skin before serving. Grill fresh pineapple slices for garnish.


HONEY GRILLED PORK

~Shared by Mary S., Nashville, TN

1 Pork loin roast
6 Cloves garlic, minced
1/2 cup honey
1/3 cup water
2 t. oil
Salt & pepper, to taste
4 tb Fresh rosemary, or more

Place all ingredients (except the roast) in a blender and blend. Pierce roast on all sides and place in a zip-lock with the marinade. Chill, turning frequently about 12 hours. Grill one & one half hours, covered. Start roast on a hot grill, about 15 minutes, to char outside; turn heat to low. Baste frequently with marinade. Remove from heat, allow to rest 10 minutes, slice & serve. If you have fresh rosemary throw a couple sprigs on the coals as you grill.


BARBECUED BEEF KABOBS

~Shared by Mary S., Nashville, TN

1/4 c Lemon juice
2 tb Worcestershire sauce
3 tb Corn oil
1/3 c Soy sauce
2 tb Yellow mustard
1 Clove garlic, minced
1 1/2 lb Lean round steak, boneless
1 Large green pepper
4 oz Fresh mushrooms
8 Cherry tomatoes
1 large onion
 
Make marinade by combining lemon juice, Worcestershire sauce, oil, soy sauce, mustard, garlic. Cut beef into 1" chunks,  then put in marinade. Cover and marinate in refrigerator for 12 hours or more. Cut vegetables into chunks, making at least 8 pieces of each. Remove beef cubes from marinade, reserving marinade. On 4 medium or long skewers, alternate pieces of meat and vegetables. Grill over hot coals, basting occasionally with marinade, for about 15 minutes, turning skewers regularly. Serve hot. Makes 4 servings.


SWEET AND SPICY KEBABS

~Shared by Mary S., Nashville, TN

1/2 C. apricot preserves
1 C. Italian dressing
2 cloves chopped garlic
1/4 t. red pepper flakes
2 lbs. beef sirloin tip, trimmed and cut in 1 1/4-inch cubes
1 onion, cut in wedges
1 bell pepper (any color), cut into 1-inch squares
6 long metal skewers

In a medium bowl, combine preserves, Italian dressing, chopped garlic and red pepper flakes to make marinade. Place 3/4 cup of the marinade (reserve the remainder in the refrigerator) and beef cubes in a resealable bag; refrigerate at least 2 hours or overnight. Remove beef from marinade; thread, alternately, with onion and pepper onto skewers. Transfer kebabs to prepared grill; brush with reserved marinade and cook over medium-high heat for 8-10 minutes, turning twice. Makes 6 servings.


BARBECUED COCA-COLA RIBS

~Shared by Mary S., Nashville, TN

4 lb Pork Ribs
3 c Coca-Cola or Dr. Pepper
3 c Ketchup
1 c Packed Dark Brown Sugar
6 tb Chili Powder
4 tb Ground black pepper
2 tb Dry mustard
1 tb Ground cinnamon

Transfer the ribs to a large non-reactive glass or ceramic dish pour 2 cups of Coca-Cola or Dr. Pepper over them. Reserve the third cup of the soda for a sauce to be made later. Let the ribs marinate, tightly covered with plastic wrap and refrigerated, overnight. About 6 1/2 hours before you plan to serve the ribs, start a fire in your smoke/cooker and begin heating a quantity of coals. Then turn your attention to the sauce. Pour the remaining 1 cup of soda into a blender or food processor and measure in the catsup, brown sugar, chili powder, pepper, dry mustard, and cinnamon. Mix until smooth and well blended. No need to cook this one, as least for now. Add some well-soaked aromatic wood such as hickory or mesquite to the glowing coals in your cooker. Set a pan filled with hot water in place, and smoke cook the ribs, covered at 220 to 240 degrees F. for about 3 hours. After this initial smoking, turn the ribs, slather them with the sauce, check the supply of wood and water in their respective pans, and continue cooking for another 3 hours, this time turning the ribs every 30 minutes and mopping them with sauce each time they're turned. By the end of the 3 hours, they should have long since reached the internal temperature of 160 to 170 degrees recommended for pork. After the last basting of the ribs, tote the remaining sauce inside and simmer in a medium-size saucepan over low heat until quite thick. Serve the gloriously gooey sauce in dipping bowls with the finished ribs.


TROPICAL PORK KABOBS

~Shared by Mary S., Nashville, TN

1 lb. boneless pork loin, cut in 3/4-inch cubes
1/3 C. orange marmalade
2 T. honey
2 T. fresh lemon juice
1/4 t. cinnamon
8 skewers (water-soaked if wooden)
2 green bananas
fresh pineapple chunks
1 red bell pepper

Prepare pork cubes and divide into four piles. Thread on four skewers without crowding. Wash hands, knife and cutting board with hot, soapy water. Have grill heating or coals burning long enough to be ash-covered. In a small saucepan over low heat, stir together the marmalade, honey, lemon juice and cinnamon. Cook until it bubbles. Meanwhile, slice off and discard banana tips. Without peeling, cut remaining bananas into 1-1/2-inch chunks. Use a knife tip to slit peel lengthwise several places for steam to escape. Trim bell pepper and cut into squares. Alternately thread pineapple, banana and pepper pieces onto remaining skewers. Coat with glaze and place on grill, about 4 inches from heat source, along with pork kabobs. Cook pork for 4 minutes, then slather with marmalade mixture and continue turning and grilling, brushing with glaze, for a total of 10 minutes or until pork cubes are done. Turn the fruit kabobs as well. Slide off skewers to serve.

Yield: 4 servings.


BAKED BEANS WITH COCA-COLA

~Shared by Mary S., Nashville, TN

Two 28-oz. cans B&M Original Baked Beans
1 medium onion, chopped
1 T. dry mustard
1 bottle chili sauce
1 T. prepared mustard
1 (scant) T. vinegar
dash of Worcestershire sauce
1 small bottle Coca-Cola (or less)

Mix well. Place bacon strips on top. Bake uncovered until onion is tender, approximately 1 hour or more at 375°F.


GRILLED CORN ON COB WITH SEASONED BUTTERS

~Shared by Mary S., Nashville, TN

1/4 cup butter, softened
8 ears corn on the cob

Dill Butter:
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon lemon juice

Italian Butter:
1/4 teaspoon garlic salt
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves

Horseradish Parsley Butter:
1 tablespoon chopped fresh parsley
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper

Combine butter and all ingredients for desired seasoned butter in small bowl; mix well. prepare grill; heat until coals are ash white. Spread about 1 tbl. seasoned butter evenly over each ear of corn. Wrap each ear of corn in double thickness of heavy duty foil; tightly seal top and sides. Place corn on grill directly over coals. Grill, turning every 5 minutes, until tender (about 20-25 minutes total).

Serves 8.


PASTA SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (16 ounce) package rotini pasta
8 ounces Monterey Jack cheese, cubed
3 3/4 teaspoons Old Bay Seasoning TM
1 cup zesty Italian dressing
1 (6 ounce) can sliced black olives
1 large cucumber, chopped

Cook rotelle pasta in boiling salted water until al dente. Rinse with cool water, and drain well.

In a large bowl mix together the cubed Monterey Jack cheese, salad seasoning, black olives, and diced cucumbers.

Add the drained and cooled pasta to the large bowl, pour Italian dressing over pasta and vegetables. Mix well.

Refrigerate for several hours before serving.


PARTY CUCUMBER SANDWICHES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (1 pound) loaf cocktail rye bread
1 (3 ounce) package cream cheese, softened
1 large cucumber, peeled and thinly sliced
1 onion, halved and thinly sliced
6 tablespoons mayonnaise

Place half of the cocktail rye bread on a clean work surface. Spread each slice with cream cheese.

Place 1 or 2 slices of cucumber on each, and then 1 or 2 slices of onion.

Spread remaining slices with mayonnaise and place atop onions to complete the sandwiches.


DELICIOUS DELUXE DEVILED EGGS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
6 eggs
1/2 stalk celery, finely chopped
1/4 onion, finely chopped
1/4 cup mayonnaise
salt to taste
1 dash hot pepper sauce
paprika, for garnish
 
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.

Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.


FROG EYED SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 cup white sugar
3 egg yolks
2 tablespoons all-purpose flour
2 cups pineapple juice
1 tablespoon lemon juice
1 (16 ounce) package acini di pepe pasta
2 (20 ounce) cans pineapple chunks
2 (11 ounce) cans mandarin oranges, drained
3/4 cup maraschino cherries, chopped
1 (16 ounce) package miniature marshmallows
1 (12 ounce) container frozen whipped topping, thawed

In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.

While sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.

Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.


BEST EVER BRISKET

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon seasoned salt
1 (4 pound) beef brisket
1 1/2 cups beef broth

Preheat oven to 350 degrees F (175 degrees C).

Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.

Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.


BEST GRILLED MARGARITA CHICKEN

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

INGREDIENTS
2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves

Place cilantro, pepper, garlic powder, and onion powder in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.


AMAZING RIBS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

6 pounds pork baby back ribs
1 pinch black pepper
1 pinch salt
1 pinch crushed red pepper
4 cups barbecue sauce
2 (12 ounce) bottles porter beer, room temperature

Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.

Meanwhile, preheat an outdoor grill for high heat.

Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.

Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.


ADRIENNE'S CUCUMBER SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste

Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.


BACON AND ROQUEFORT STUFFED BURGERS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 pounds ground beef
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1/2 teaspoon ground black pepper
4 slices bacon, cooked and crumbled
4 ounces Roquefort or other blue cheese, crumbled
1 teaspoon chopped fresh thyme leaves
4 hamburger buns, split and toasted
1 tomato, sliced
1 red onion, sliced
4 leaves lettuce

In a large bowl, lightly mix the ground beef, Worcestershire sauce, mustard and pepper. Divide into 8 equal portions and flatten each one into 1/4 inch thick patty. In a separate bowl, combine the crumbled bacon, Roquefort cheese and thyme. Place an equal portion of the bacon mixture onto 4 of the patties. Top with the remaining 4 patties, pressing the edges together to enclose the filling.

Preheat a grill for medium heat. When hot, lightly oil the grate.

Grill the patties for 6 to 8 minutes on each side, or until cooked through. Serve immediately on toasted buns, topped with tomato, onion and lettuce.


AMISH POTATO SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
 
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing

Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.

Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.


GARDEN COLESLAW

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

3 C. shredded cabbage
1/4 C. chopped green pepper
1 green onion thinly sliced
1/4 C. mayonnaise
1/4 C. heavy whipping cream
1 t. sugar
1 t. cider vinegar
1/4 t. salt

In a small bowl combine the cabbage, pepper and onion.  Combine the remaining ingredients; add to cabbage mixture and toss to coat.


HARVEY HAM SANDWICHES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (6 pound) bone-in ham
1 (8 ounce) jar yellow mustard
1 pound brown sugar
24 dinner rolls, split

Place the ham in a large pot or slow cooker, and fill with enough water to cover. Bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours. Remove the meat from the water, and allow to cool. If it has cooked long enough, it will fall into pieces as you pick it up.

Pull the ham apart into shreds once it is cool enough to handle. It doesn't have to be tiny shreds. Place the shredded ham into a slow cooker. Stir in the mustard and brown sugar, cover, and set to Low. Cook just until heated. Serve on dinner rolls. We don't use any other sandwich toppings with it, but that is a personal choice.


BBQ STEAK

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 small onion, chopped
7 cloves garlic
1/2 cup olive oil
1/2 cup vinegar
1/2 cup soy sauce
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon-style prepared mustard
2 teaspoons salt
1 teaspoon black pepper
1 (2 pound) tri-tip steak

Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours.

Preheat the grill for high heat.

Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness.


BACON BROCCOLI SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

10 bacon strips, cooked and crumbled
1 cup fresh broccoli florets
1/2 cup raisins
1/2 cup sunflower seeds
1/2 cup mayonnaise
1/4 cup sugar
2 tablespoons vinegar

In a medium bowl, combine bacon, broccoli, raisins and sunflower seeds; set aside. Mix together mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat. Cover and chill for 1 hour. Stir before serving.


BLUE CHEESE FLANK STEAK

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 medium onion sliced
1 garlic clove peeled and sliced
1/3 C. water
1/3 C. white wine vinegar
2 T. reduced sodium soy sauce
1/2 t. coarsely ground pepper
1 beef flank steak (1 lb)
1/2 C. crumbled blue cheese

In a large resealable plastic bag, combine the first 6 dry ingredients.  Add the steak; seal bag and turn to coat.  Refrigerate overnight, turning occasionally.

Drain and discard marinade.  Coat grill rack with cooking spray before starting the grill.  Grill covered over medium hot heat for 5-7 minutes on each side or until meat reaches desired doneness.  Let stand for 5 minutes; thinly slice across the grain.  Sprinkle with blue cheese.


TERIYAKI GRILLED CHICKEN

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/3 C. soy sauce
1/4 C. canola oil
2 green onions thinly sliced
2 T. plus 1 1/2 t. honey
2 T. sherry or chicken broth
2 garlic cloves minced
1 t. minced fresh gingerroot
6 bone in chicken breast halves (8 oz each)

In a large resealable bag, combine the first 7 ingredients; add the chicken.  Seal bag and turn to coat; refrigerate for at least 5 hours.  Drain and discard marinade.  Place chicken skin side down on grill rack.  Grill covered over indirect medium heat for 40-50 minutes or until a meat thermometer reads 170.


PASTRAMI DELI WRAPS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/4 C. reduced fat spreadable cream cheese
1/4 C. coarsely chopped roasted sweet red pepper
4 spinach tortillas (8")
4 lettuce leaves
4 sliced deli pastrami
4 sliced reduced fat provolone cheese
1/4 C. thinly sliced red onion
1 small sweet red pepper julienned
1/2 C. chopped cucumber

Place cream cheese and roasted pepper in a small food processor.  Cover and process until blended.  Spread over tortillas.  Layer with remaining ingredients; roll up.  Secure with toothpicks.


CHINESE CABBAGE SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce

In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.

In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.

To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.


CHOCOLATE CHIP BROWNIES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 c. Bisquick
1/2 c. light brown sugar, packed
1 egg
1 tbsp. vegetable oil, not olive
1/2 tsp. vanilla
2 tsp. water
2/3 c. chocolate chips
 
Instructions
Mix Bisquick and brown sugar in a medium bowl. Mix egg, oil, vanilla, and water in a small bowl. Add wet ingredients to dry mix. Stir until dry mix is moistened; stir in chips. Spread in 9 x 9 inch oiled pan. Bake at 350 degrees for 18-20 minutes. Cut in 16 pieces when cooled.


BLUEBERRY DELIGHT SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 lg. grape Jell-O
2 cups hot water
1 lg. can crushed pineapple (drained)
1 can blueberry pie filling

Topping:
8 oz. cream cheese (softened)
1/2 pt. sour cream
1/2 cup sugar
1 tsp. vanilla flavoring
1 cup chopped pecans
 
Lightly grease with mayonnaise a 9x13 glass baking dish. Mix Jell-O and water together well, add pineapple and pie filling. Pour into dish and congeal until set. Mix topping ingredients and spread on top of congealed mixture.
 

CHILI CHICKEN

~Shared by Treva, NC

2 tablespoons honey
5 tablespoons sweet chili sauce
3 tablespoons soy sauce
12 chicken drumsticks, skin removed

1. In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.

2. Preheat an outdoor grill for medium-high heat.

3. Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.



BASIL SHRIMP

~Shared by Treva, NC

This was given to me by a friend. It is one of the most delicious shrimp recipes for the BBQ I have ever had, and it is so easy.
 
2 & 1/2 tablespoons olive oil
1/4 cup butter, melted
1 & 1/2 lemons, juiced
3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard™)
1/2 cup minced fresh basil leaves
3 cloves garlic, minced
Salt to taste
White pepper
3 pounds fresh shrimp, peeled and deveined
Skewers

In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.

Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.

Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.



PINEAPPLE BAKED BEANS
(slow cooker)

~Shared by Treva, NC

PREP 10 min.
COOK 240 min.
TOTAL 250 min.

1 pound ground beef
1 can (28 ounces) baked beans
3/4 cup pineapple tidbits, drained
1 jar (4 & 1/2 ounces) sliced mushrooms, drained
1 large onion, chopped
1 large green pepper, chopped
1/2 cup barbecue sauce
2 tablespoons soy sauce
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
 
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add remaining ingredients and mix well. Cover and cook on low for 4-8 hours or until bubbly. Serve in bowls.

Yield: 6-8 main-dish or 12-16 side-dish servings.
 
Nutrition Facts One serving: (1 cup) Calories: 258 Fat: 9 g Saturated Fat: 3 g Cholesterol: 45 mg Sodium: 1013 mg Carbohydrate: 28 g Fiber: 7 g Protein: 18 g

Source: Quick Cooking


CATALINA CITRUS SUN TEA

~Shared by Treva, NC

4 To 5 Tbsp. Black Tea -- (9 to 12 bags)
4 Cups Cold Water
3 Tablespoons Granulated Sugar
6 Inches Mint Sprigs
2 Cups Fresh Orange Juice
Juice Of 1 Lemon
1 Orange -- * see note
1 Orange -- ** see note
Mint Leaves -- for garnish

* peeled and seeded, (with membrane removed) cut into thin pieces
** in half moon slices for garnish

In a glass jar, combine the tea, water, sugar and mint sprig. Screw on the cap and shake gently. Place the jar in a warm, sunny location for 3 hours. Blend the orange juice and lemon juice into the tea mixture. Strain the mixture through a sieve, and add the orange pieces. Refrigerate for several hours before serving, Orange slices and mint leaves for garnish.

Makes 4 servings.


OVEN BARBECUE CHICKEN
 
~Shared by Treva, NC

10 chicken wings
3 tablespoons butter
1 tablespoon onion powder
5 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
1/2 cup water
2 tablespoons prepared mustard

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.

3. Place chicken wings in a 9x13 inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.



SPAGHETTI SALAD

~Shared by Treva, NC

"Cold Italian spaghetti salad. Great after it's been in the refrigerator overnight."

1 pound spaghetti, broken into pieces
10 slices bacon
1/2 cup chopped celery
1 large onion, diced
1 green bell pepper, chopped
1 (2 ounce) can sliced black olives, drained
2 tomatoes, chopped
1/4 cup salad seasoning mix
1 (16 ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan cheese
 
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet over medium heat, cook bacon until crisp. Drain and crumble.

In a large bowl combine spaghetti, bacon, celery, onion, bell pepper, olives, tomatoes, salad seasoning, salad dressing and Parmesan. Toss to coat. Chill until serving.


BROCCOLI DELIGHT SALAD

~Shared by Treva, NC

1 lg. bunch fresh broccoli, cut in pieces (4-5 c.)
1 c. raisins
1/4 c. diced red onion
10 strips bacon, fried, crumbled

DRESSING:
3-4 tbsp. sugar
1/2 c. lite mayonnaise or creamy salad dressing
1 tbsp. vinegar

Put broccoli pieces in large bowl; add raisins, onion, bacon and sunflower seeds.  Mix together dressing ingredients; pour over salad.

Yield: 6 servings.


HONEY BAKED BEANS

~Shared by Treva, NC

1/2 cup Honey
1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
2 (28-oz.) cans baked beans
1/2 cup ketchup

Brown ground beef with onion and garlic added. Drain off fat. Combine with Honey, beans and ketchup in a 2-quart casserole. Bake uncovered 45 minutes at 350°.

Serves about 10.



SOUR CREAM BURGERS

~Shared by Treva, NC

Lots of flavor, and a nice change from just a regular burger. You can make these ahead of time and freeze them also. Serve on buns with all of your favorite toppings.
 
2 pounds ground beef
1 cup sour cream
1 (1 ounce) envelope dry onion soup mix
1/2 cup dry bread crumbs
1/8 teaspoon pepper
   
1. In a large bowl, mix together the ground beef, sour cream, onion soup mix, bread crumbs and pepper using your hands. Refrigerate while you heat up the grill so the flavors have a chance to blend.

2. Preheat a grill for medium heat. Form the ground beef into 8 balls, and flatten into patties.

3. Grill the patties for 6 to 8 minutes per side, or until well done.

CHEWY OATMEAL-RAISIN COOKIES

~Shared by Patricia, Charlevoix, MI
 
1/4 cup unsalted butter or margarine, melted
1/4 cup honey or maple syrup
2-4 tablespoons skim milk
2 egg whites or 1/4 cup fat free egg substitute
2 tablespoons vanilla
1 1/4 cup rolled oats
1 1/2 cups whole wheat pastry flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmet
3/4 cup raisins

Preheat oven to 375 degs. Lightly coat 2 baking sheets with no-stick spray.

Mix butter, honey, milk, egg and vanilla. Set aside. In a large bowl mix oats, flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and raisins. Pour egg mixture into the oats. Stir just enough to moisten the ingredients. Drop by rounded teaspoons onto baking sheets, leaving at least an inch between. Bake 10 to 15 minutes, until lightly browned. Cool on a rack.

Per cookie: 69 calories, 1.9g total fat; 0.5g mono fat; 0.2g poly fat; 0.9 sat fat; 10mg cholesterol; 28 mg sodium; 1.3g protein; 0.7g dietary fiber.



SMOKY "BLT"

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Even vegetarians can indulge in this decadent "BLT". Rogue River Smokey Blue cheese, romaine lettuce, beefsteak tomatoes, and rosemary mayonnaise give this sandwich its sophisticated flavor.

4 tablespoon(s)  Rosemary Mayonnaise, (recipe follows)
8 slice(s) country-style bread
5 ounce(s) Rogue River Smokey Blue cheese
1/4 head(s) romaine lettuce
2 large beefsteak tomatoes, cut into 8 slices

Prepare Rosemary Mayonnaise and spread on bread. Slice cheese into 1/3-inch-thick pieces and divide among 4 slices of bread. Layer with lettuce and tomato and top with remaining bread slices. Slice in half and serve or wrap and chill for up to 3 hours.

Tip: Rogue River Smokey Blue is sold at amazon.com, or you can order directly from the Rogue Creamery online store, roguecreamery.com
http://www.amazon.com/exec/obidos/ASIN/B000C06GNS/atozreci-20

Nutritional Information (per serving)
Calories     470
Total Fat     24g
Saturated Fat --
Cholesterol 35mg
Sodium 1000mg
Total Carbohydrate 44g
Dietary Fiber 6g
Sugars --
Protein 19g
Calcium     --

Rosemary Mayonnaise

Fresh rosemary and grated garlic elevate a common condiment to new culinary heights. Use this mayonnaise when making our Smokey "BLT" or any variety of sandwich.

3 tablespoon(s)  olive oil
1 teaspoon(s) finely chopped rosemary
1/2 teaspoon(s) grated garlic
3/4 cup(s) mayonnaise
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
1 teaspoon(s) lemon juice

1. Combine the oil, rosemary, and garlic in a small pan over low heat, stirring occasionally and cook until garlic begins to sizzle--about 5 minutes. Remove from heat to cool completely.

2. Stir the mayonnaise, salt, and pepper together in a bowl. Whisk the lemon juice and the olive oil mixture into the mayonnaise until smooth. Stores refrigerated up to 5 days.

Makes 1 cup. Serving size = 1 tablespoon

TIME SAVER: Simply stir in a tablespoon of rosemary-infused oil per 3/4 cup mayonnaise and skip the remaining ingredients.

Source: Country Living


SLIM POTATO SALAD

~Shared by Jim D., WA

Potato salad is cut down to the bare minimum of calories and fat, yet still tastes delicious. The key is in using low-fat yogurt and mayonnaise, along with flavor boosters of rice vinegar, mustard, chives, and tarragon.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

3 pounds small red new potatoes
2 Tablespoons seasoned rice vinegar
Salt and fresh-ground black pepper, to taste
2 Tablespoons plain low-fat yogurt
1 Tablespoon reduced-fat mayonnaise
1-1/2 teaspoons honey mustard
1 Tablespoon minced fresh chives
1 Tablespoon minced fresh tarragon

Preparation:

Cook potatoes in large pan of boiling water 8 to 12 minutes or just until they can easily be pierced with tip of a sharp knife. Drain.

When they are cool enough to handle but still hot, cut in half and place in a large nonreactive bowl. Toss with rice vinegar, salt, and pepper. Set aside to cool.

Mix yogurt, mayonnaise, and mustard in a small nonreactive dish. Add to potatoes along with chives and tarragon and mix lightly. Add additional salt and pepper, if needed. Serve or chill potato salad until serving time.

Yield: 8 servings

Per serving: 156 calories, 3 grams protein, 0.88 grams fat, 35 grams carbohydrates, 0.86 milligrams cholesterol, 19 milligrams sodium, 5 percent calories from fat.

Source: About.com 4th of July Recipes

TURKEY BACON BBQ BEANS

~Shared by Patricia, Charleviox, MI
 
2 slices turkey bacon
½ cup chopped onion
2 tablespoons vinegar
2 tablepoons water
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 15 ounce can Great Northern Beans, drained
1/3 cup sweetener of choice
 
Cut turkey bacon into small pieces. Cook in large saucepan over medium-high heat for 3 to 4 minutes. Add onion and sauté for 5 minutes. In small bowl, combine vinegar, water, mustard, Worcestershire sauce, salt and pepper. Add mixture to saucepan. Stir in beans. Reduce heat and simmer for 20 minutes. Stir in sweetener.

Serves 6


BROCCOLI SLAW

~Shared by Mary S., Nashville, TN

Yield: 8 servings 

INGREDIENTS

-  4 slices turkey bacon
-  1 (12-to-16 ounce) bag shredded broccoli slaw or 1 large bunch broccoli (about 1-1/2 pounds)
-  1/4 cup reduced-fat mayonnaise
-  3 tablespoons cider vinegar
-  2 teaspoons sugar
-  1/2 teaspoon salt, or to taste
-  Freshly ground pepper to taste
-  1 (8-ounce) can low-sodium sliced water chestnuts, rinsed and coarsely chopped
-  1/2 cup finely diced red onion (1/2 medium)

DIRECTIONS

Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on High for 2-1/2 to 3 minutes.) Drain bacon on paper towels. Chop coarsely.

If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.

Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon, and broccoli, and toss to coat. If not serving right away, cover and refrigerate for up to 2 days.

Nutritional Information Per Serving (3/4 cup each): Calories: 80, Fat: 4 g, Cholesterol: 9 mg, Carbohydrate: 9 g, Protein: 3 g, Fiber: 3 g, Sodium: 297 mg
Diabetic Exchanges: 2 Vegetable, 1 Fat

Source: The Eating Well Diabetes Cookbook

CHICKEN SALAD PITAS

~Shared by Patricia, Charlevoix, MI
 
1 cup chopped cooked chicken (or turkey)
½ cup chopped celery
1 ½ teaspoons lemon juice
¼ teaspoon salt
1/8 teaspoon pepper
¼ cup mayonnaise
1 hard boiled egg, chopped
Pita bread

Mix all ingredients in bowl. Slice pita breads in half and stuff with mixture. Try adding lettuce, radishes, carrots, or other vegetables for extra crunch and flavor.


ASIAN GRILLED CHICKEN BREASTS

~Shared by Maggie, TX

Prep time: 5 mins
Cook time: 10 mins

1 1/2 tablespoons olive oil
1 teaspoon soy sauce
1 clove garlic, crushed
1 teaspoon minced ginger
1 teaspoon Dijon mustard
salt to taste
freshly ground black pepper
2 skinless, boneless chicken breasts

1. Mix the oil, say sauce, garlic, ginger, mustard, salt and pepper, and brush on the chicken breasts. Refrigerate for at least 30 minutes or overnight.

2. Preheat the grill.

3. Grill the breasts for 5 to 6 minutes on each side, depending on the thickness. Let the chicken rest on a plate for 1 or 2 minutes before serving.

Serving Size: 1 breast
Number of Servings: 2
Per Serving:
Calories 166
Carbohydrate 0 g
Fat 6 g
Fiber 0 g
Protein 26 g
Saturated Fat 1 g
Sodium 243 mg

MACARONI SALAD

This adaptation of Paula Deen recipe is very good. I added frozen green peas (thawed) and used half regular mayo and half fat-free mayo. I didn't boil the eggs and pasta together (I prefer to boil eggs separately).

30 min, 20 min prep
1 big bowl

2 cups macaroni
3 hard-boiled eggs
1 cup celery
1/4 cup bell pepper (use green, red or yellow)
2 tablespoons green onions
2 tablespoons pimentos (chopped for color)
1 tablespoon honey dijon mustard
1 teaspoon Season-All salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon pepper
1 cup mayonnaise

1. Boil the macaroni and the eggs together in the same pot.
2. Drain. Let cool
3. Dice the eggs.
4. Throw it all in the bowl and mix together.
5. Add chicken, tuna or shrimp to turn it from a side dish to a meal.

Source: An adaptation of a Paula Deen recipe


TOMATO BACON RELISH

Serve this tasty topping in place of ketchup over burgers. This relish can be prepared up to 1 day ahead.

Makes: 1 cup
Total time: 15 minutes

2 strips thick-sliced bacon, chopped
1/2 cup chopped onion
1/4 cup packed brown sugar
1/4 cup prepared yellow mustard
1/4 cup ketchup
1/2 cup seeded and diced tomato

Sauté bacon in a skillet over medium-high heat until crisp. Add onion and sauté 3 minutes more.

Stir in brown sugar, mustard, and ketchup. Add tomatoes; simmer 1 minute.

Nutrition Information
Per 1/4 cup: 137 cal; 6g total fat (2g sat); 10mg chol; 512mg sodium; 19g total carbs (17g sugars); 1g fiber; 2g protein

Source: Cuisine at Home


SPRING PEA AND RADISH SALAD

3 cups fresh peas, blanched
1-1/2 cups radishes, cut into a large chop
1/2 cup water chestnuts, medium chop
3 green onions, sliced
1/4 cup salted cashew pieces
2 teaspoon mint leaves, finely chopped
2 teaspoon chives, chopped
1 teaspoon sugar
1 tablespoon fresh lemon juice
1/3 cup mayonnaise, or to taste
Freshly ground salt and pepper
chopped fresh parsley

Combine ingredients and mix gently to combine.  Garnish with cashews and chopped parsley.  For best flavors refrigerate for several hours before serving.

Source: The Wives with Knives Blog


ANDOUILLE AND BEEF BURGERS WITH SPICY MAYO AND CARAMELIZED ONIONS

Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990. One of his books, Build a Better Burger, includes every winning recipe. Some past winners — and McNair's Louisiana roots — inspired the burger here.

Yield: Makes 6

Ingredients

Spicy mayonnaise:
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole seasoning blend
1/4 teaspoon hot pepper sauce

Burgers:
1/2 pound andouille sausage, cut into scant 1/4-inch cubes
3/4 cup pecans, toasted, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds ground beef chuck or ground beef (20 percent fat)

Caramelized onions:
1 1/2 pounds onions, thinly sliced
2 tablespoons olive oil plus more for brushing grill rack
3 garlic cloves, minced
1 tablespoon golden brown sugar

6 large hamburger buns, split
8 ounces crumbled blue cheese

12 pickled okra pods, halved lengthwise*
3 cups watercress tops

Preparation

For mayonnaise:

Mix all ingredients in small bowl. Cover and chill.

Do ahead: Can be made 2 days ahead. Keep chilled.

For burgers:

Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties to small baking sheet.

Do ahead: Can be made 1 day ahead. Cover and chill.

For onions:

Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove from grill; season with salt and pepper.

Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2 minutes. Transfer buns to work surface. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are cooked to desired doneness, about 3 minutes for medium. Place some onions, then burger, on each bun bottom. Top each with okra and watercress. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.

*Shopping tip: Look for pickled okra where the pickles and relishes are displayed.

Source: Bon Appétit, July 2006


BAKED POTATO SALAD

2 1/2 lbs red potatoes, cubed (skins on)
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onion, chopped
1 cup shredded cheddar cheese
1 tablespoon bacon bits

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.


CHICKEN WINGS IN BBQ SAUCE

These are done in the oven and crockpot but travel well for picnics. Brings lots of napkins!

3 pounds chicken wings -- (16 wings)
Salt and pepper -- to taste
1 1/2 cups any variety barbecue sauce
1/4 cup honey
2 teaspoons prepared or spicy mustard
2 teaspoons Worcestershire sauce
Tabasco sauce to taste -- optional

Rinse chicken and pat dry. Cut off and discard chicken wing tips. Cut each wing at the joint to make two sections. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4 or 5 inches from the heat for 20 minutes, 10 minutes for each side, until chicken is brown. Transfer chicken to slow cooker.

For sauce: Combine barbecue sauce, honey, mustard, Worcestershire sauce, and Tabasco sauce, if desired, in a small mixing bowl. Pour over chicken wings. Cover and cook on Low for 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from slow cooker.

Makes about 32 appetizers.


LOW-CARB SLAW

Ingredients:

1/3 cup mayonnaise
2/3 cup sour cream
2 Tablespoons lemon juice
Artificial sweetener to equal 2 T sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon plus one pinch salt
1 lb cabbage, shredded

Preparation:

Mix all coleslaw dressing ingredients together, and then mix them into the cabbage. Balance the lemon juice and sweetener to your own taste.

Nutritional Information: This makes about 7 servings of 1 cup each. Each serving has 4 grams effective carbohydrate 2 plus 2 grams fiber, 2 grams protein, and 145 calories.


RAIN OR SHINE BARBECUE

1 (8 -ounce) bottled red Russian or sweet, spicy French dressing
1 (12-ounce) jar apricot preserves
1 envelope dry onion soup mix
3 pounds spareribs, cut into serving pieces
2 to 2 1/2 pounds chicken, cut into serving pieces

In medium bowl, blend dressing, preserves and onion soup mix; set aside.

Indoor Preparation:

Preheat oven to 375F. In large shallow baking pan, bake spareribs 30 minutes. Then, begin to bake chicken, arranged in additional large shallow baking pan. Brush chicken and spareribs with half the glaze; bake 30 minutes. Brush with remaining glaze, then bake an additional 15 minutes or until chicken and spareribs are done.

Outdoor Preparation:

Grill spareribs 30 minutes. Then, add chicken and grill 20 minutes. Brush chicken and spareribs with glaze and continue to grill, turning and basting frequently, until chicken and spareribs are done.

Makes 8 servings.


REALLY DELICIOUS CEREAL PECAN MIX

8 Cups cereal (Chex, Crispix, etc.)
2 Cups pecans
1/2 Cup corn syrup
1/2 Cup brown sugar
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1/3 Cup margarine

Melt margarine, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil 3-4 minutes. Remove from heat. Add vanilla and soda. Pour over cereal and pecans. Mix well. Place in a greased 13x9 pan. Bake for 1 hour at 250°. Stir every 20 minutes. Spread out on a baking sheet and cool. Break into pieces.


CAESAR GRILLED CHICKEN BREASTS

2/3 cup Creamy Caesar Dressing, divided
1 - 2 lbs Chicken Breasts
1/3 cup Grated Parmesan Cheese

1) Place chicken in a resealable plastic bag and pour 1/3 cup dressing over top. Seal bag and turn to coat chicken with the dressing. Refrigerate a minimum of 30 minutes to marinate.

2) Remove chicken from plastic bag and discard marinade.

3) Place chicken on heated grill and cook until cooked through and juices run clear.

4) Place chicken on serving platter and drizzle with remaining dressing. Top with grated cheese just before serving.


NINETIES STYLE POTATO SALAD

Prep Time: 20 min
Cook Time: 25 min
Level: Easy
Serves: 6 to 8 servings

Ingredients
2 pounds new red potatoes
2 cups shredded crabmeat
1/2 cup bay shrimps
4 hard-boiled eggs, chopped
1 cup fresh corn kernels
1/2 cup pitted medium black olives
1 1/2 cups chopped fresh spinach
1/2 cup minced Maui onion
1/2 cup minced celery
1/2 cup grated carrots
2 1/2 cups mayonnaise
Salt and freshly ground black pepper

Directions
Cook potatoes in lightly salted boiling water until fork-tender. Cool, then cut into eighths.

In a large mixing bowl, toss all ingredients lightly to combine. Adjust seasoning with salt and pepper, if necessary.

Source: Sam Choy, Food Network


SUMMER BREEZE RIBS

Makes: 6 servings
Prep: 20 minutes
Grill: 1 hour 15 minutes

Ingredients
1/4 cup packed brown sugar
2 teaspoons seasoned salt
2 teaspoons chili powder
4 pounds pork loin back ribs or pork spareribs
1/4 cup yellow mustard
4 cups hickory or fruitwood chips
1/4 cup bottled barbecue sauce
Bottled barbecue sauce

Directions
1. In a small bowl combine brown sugar, seasoned salt, and chili powder. Brush ribs with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate for 6 to 24 hours.

2. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain.

3. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Sprinkle some of the drained wood chips over the coals. Pour 1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and wood chips as necessary.

4. Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more. Serve with additional bottled barbecue sauce.

Nutrition Facts
Calories 244, Total Fat (g) 9,  Saturated Fat (g) 3,  Cholesterol (mg) 57,  Sodium (mg) 810,  Carbohydrate (g) 11,  Fiber (g) 1,  Protein (g) 27,  Vitamin A (DV%) 4,  Vitamin C (DV%) 3,  Calcium (DV%) 3,  Iron (DV%) 7
Percent Daily Values are based on a 2,000 calorie diet


SUNBURST MACARONI SALAD

1 pkg. Velveeta Shells & Cheese
1 cup celery slices
1/2 cup Kraft real mayonnaise
1/2 cup chopped red pepper
1/2 cup chopped sweet pickle
1/4 cup finely chopped onion

1. Prepare Velveeta Shells & Cheese as directed on package.

2. Add remaining ingredients; mix lightly.

3. Chill. Add additional mayonnaise before serving, if desired.

Variation: Substitute Miracle Whip for mayonnaise

Source: Magazine Clipping


YANKEE BARBECUED SPARERIBS

If you like to eat spareribs, then try this easy to make recipe for ribs and barbecue sauce. These ribs are great for a picnic.

Serves: 4
Prep. time: 15 minutes
Cooking time: 2 hours 15 minutes

4 pounds meaty pork spareribs
Salt and pepper, to taste
1 lemon, thinly sliced
1 large onion, chopped
1 teaspoon chili powder
1 teaspoon celery seed
1/4 cup brown sugar
1/4 cup vinegar or lemon juice
1 tablespoon Worcestershire sauce
1 cup ketchup
2 cups water

Spread ribs, meaty side up, in roasting pan. Sprinkle with salt and pepper. Arrange lemon slices on ribs and brown, uncovered, in 450 degree oven for 45 minutes. Mix remaining ingredients together to make sauce. Pour over ribs. Reduce heat to 350 degrees and continue baking for 1-1/2 hours. Do not cover, but baste and turn ribs occasionally. If sauce gets too thick, add a little water.

Source: Houston Junior League Cookbook


CHUNKY CHOCOLATE COOKIES

1 package Dark Chocolate Fudge Cake Mix
2 eggs
1/2 cup butter, melted
1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 (6oz) package semi-sweet chocolate chips (about 1 cup)
1/2 cup chopped nuts

Place cake mix, eggs, butter, brown sugar and vanilla in large bowl. Stir with spoon until thoroughly blended. Stir in chocolate chips and nuts. Drop by tablespoons onto tin foil lined cookie sheet. Bake at 350 degrees for 12 minutes for chewy cookies (cookies will be puffed) or 14 for crisp cookies. Cool 2 minutes.


MARINATED BEET SALAD

"Canned beets makes this a no-fuss salad to whip up for a barbecue. The sweet and sour dressing is heated and poured over the beets and diced red onion, then popped into the refrigerator to chill."

Prep Time: 10 Minutes.
Cook Time: 10 Minutes.
Ready In: 4 Hours 20 Minutes.
Makes 4 servings.

Ingredients:
1 (16 ounce) can whole beets
1/4 cup white sugar
1 teaspoon prepared mustard
1/4 cup white wine vinegar
1/4 cup diced red onion

Directions:
1. Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.

2. In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.

3. Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Source: Safeway.com


CITRUS & HONEY GRILLED CHICKEN BREASTS

The simplicity of citrus and the sweetness of honey in this recipe make our tastebuds twitter. It's sure to please even your pickiest friends.

Ingredients
4 boneless chicken breast halves
Juice of 1 orange
Juice of 1 lime
Juice of 1 lemon
3 tablespoons honey
2 tablespoons olive oil
1/2 teaspoon hot sauce
1 tablespoon dried oregano

Directions
Place chicken between sheets of plastic wrap. Gently pound the chicken with your hand or meat mallet, just enough to make the breasts equal in thickness.

In a medium bowl combine the juices, honey, olive oil, hot sauce, and oregano, and pour into a re-sealable plastic bag.

Add the chicken breasts and turn to coat well. Refrigerate, turning occasionally, for about 2 to 4 hours. Remove the chicken. Boil the marinade for 10 minutes if you wish to use it as a baste.

Pre-heat the grill to medium-high heat, about 350°F.

Grill the chicken, turning once, for about 20 minutes or until cooked through.

The chicken is done when a meat thermometer placed in the thickest part of the breast measures 165°F, and when pierced with a fork, the juices run clear.

Serves 4

Source: Jay Bush of Bush's Beans®


EASY SUMMER TRI-SALAD

Serving: 12
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

1 cauliflower, cut into florets
2 bunches broccoli, cut into florets
1 small red cabbage, sliced very thin
1 8-ounce bottle Italian salad dressing

1. Mix all in large bowl.

2. Let stand about 20-30 minutes.

Based on individual serving.
Calories: 104
Total Fat: 9 g
Carbohydrates: 5 g
Protein: 1 g
 

SWEET CHILI CHICKEN

Chili sauce, ginger and garlic add an Oriental flare to grilled chicken.

Ingredients:
3-4 tbsp chili sauce
2 tbsp clear honey
2 tbsp olive oil
4 chicken breasts, skin on
2 cloves garlic, finely sliced
1 tbsp grated fresh ginger
Lime wedges to serve

Directions:
Mix chili sauce, honey, olive oil and ginger then set aside. Meanwhile, make 4 slits across each chicken breast. Coat each breast with glaze on each side and tuck a few slices of garlic in slits. On a griddle pan, cook each breast 6-8 minutes until crispy and aromatic.

Number of Servings: 4

Notes from the Cook: Serve with stir fried greens and rice.


GRAPE SALAD

This is a big favorite here for meals in or out of doors!

3 cups red grapes, sliced
3 cups white grapes, sliced
16 oz. sour cream
1/2 cup chopped pecans
6 tbs. light brown sugar

Make up in layers: 1 1/2 cup red grapes, 1 1/2 cup white grapes, 8 oz. sour cream, few chopped pecans, three tablespoons brown sugar.

Repeat for second layer. Place in refrigerator overnight. Toss up before serving.


SHRIMP POTATO SALAD
   
Keep this salad well-chilled.

Prep Time: 20 Minutes.
Cook Time: 35 Minutes.
Ready In: 2 Hours 55 Minutes.
Makes 12 servings.

Ingredients:
10 large baking potatoes, scrubbed
12 eggs
3 bunches green onions, chopped
6 dill pickles, chopped
2 (4 ounce) cans shrimp, ONE drained
2 cups low-fat mayonnaise
salt and pepper to taste
2 tablespoons celery salt
2 tablespoons paprika

Directions:
1. Place potatoes in a large pot, and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, and then chop into bite size chunks.

2. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.

3. In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt, and paprika. Season to taste with salt an ground black pepper. Chill for 2 hours, and serve.


STICKY CHICKEN

Great for picnics!

Ingredients:
2 pounds chicken drumettes
1/4 cup light corn syrup
1/2 cup soy sauce
   
1/2 cup white sugar
1/4 cup white wine
1 pinch garlic powder, or to taste

Directions:
1. Preheat oven to 400 degrees F (200 degrees C).

2. Lay chicken in a single layer in a baking dish.

3. In a medium bowl combine corn syrup, soy sauce, sugar and wine. Pour over chicken and sprinkle with garlic powder.

4. Bake in preheated oven until sauce is hot and bubbly.

5. Reduce temperature to 350 degrees F (175 degrees C), and bake until thick and sticky, basting repeatedly.