Grilled Corn Salad
* 4 fresh ears of corn
* 1/2 cup bottled reduced-calorie clear Italian salad dressing
* 2 cups shredded fresh spinach
* 2 cups red and/or yellow cherry tomatoes, halved
* 2 teaspoons snipped fresh oregano or basil
* 2 tablespoons finely shredded Parmesan cheese
* Fresh oregano or basil leaves (optional)
1. Remove husks and silks from corn. Brush with some of the salad dressing. Grill on the rack of an uncovered grill directly over medium heat for 15 to 20 minutes or until tender; turning often. (Or place in a shallow baking pan; bake in a 425 degree F oven for 30 minutes, turning once.) When corn is cool enough to handle, cut kernels from cobs (you should have about 2 cups kernels).
2. In a large bowl, combine corn kernels, spinach, tomatoes, and snipped herb. Add remaining salad dressing; toss gently to coat.
3. To serve, spoon corn mixture into 6 small mugs or bowls. Sprinkle with Parmesan cheese. If desired, top with oregano leaves. Makes 6 (1-cup) servings.
Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.
Sun Deviled Eggs
* 7 hard-cooked eggs*
* 3 Tbsp. salad dressing or mayonnaise
* 1 Tbsp. chopped fresh dill weed
* 1 clove garlic, minced
* 5 dashes bottled hot pepper sauce
* 1/8 tsp. salt
* 6 cups torn Boston or Bibb lettuce
* 2 cups grape or cherry tomatoes, halved
* 1 medium red sweet pepper, chopped
* 4 slices bacon, crisp-cooked, drained, and crumbled
* 3 green onions, sliced
* 1 recipe Dill Vinaigrette
1. Halve hard-cooked eggs lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt. Stuff egg white halves with yolk mixture. Set aside.
2. On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens. Drizzle with Dill Vinaigrette. Makes 6 to 8 servings.
3. Dill Vinaigrette In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and1/4 teaspoon bottled hot pepper sauce. Cover and shake well.
4. *To hard-cook eggs: In a large saucepan place eggs in a single layer. Add enough cold water to cover eggs by 1 inch. Bring to rapid boiling over high heat. Remove from heat, cover. Let stand 15 minutes; drain. Cool. Peel.
* 8 oz. dried elbow macaroni (2 cups)
* 1/2 lb. green beans, trimmed and cut into 1-inch pieces (2 cups)
* 1/4 cup lemon juice
* 1 Tbsp. Dijon-style mustard
* 1 tsp. kosher salt
* 1/4 tsp. freshly ground black pepper
* 1/3 cup olive oil
* 1/3 cup plain yogurt or dairy sour cream
* 5 oz. cubed cheddar cheese (1-1/4 cups)
* 1 cup fresh spinach leaves
* 1 large tomato, seeded and chopped (1 cup)
* 1/2 cup chopped green onions
* 1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crumbled
1. Cook macaroni according to package directions. Add green beans during last 5 minutes of cooking. Drain. Rinse with cold water; drain well.
2. For dressing, in a medium bowl whisk together lemon juice, mustard, salt, and pepper. Whisk in olive oil until thickened. Whisk in yogurt.
3. Add cheese, spinach, tomato, onions, and tarragon to macaroni. Add dressing; toss. Serve immediately or cover and refrigerate 2 to 24 hours. Makes 20 (1/2-cup) servings.
Roasted Rosemary Potato Salad
* 2 1/2 pounds tiny new red potatoes, halved or quartered
* 1 medium red onion, cut in wedges
* 1/4 cup olive oil, divided
* 2 tablespoons snipped fresh rosemary
* 2 cloves garlic, minced
* 1/2 teaspoon kosher salt
* 1/2 teaspoon coarsely ground black pepper
* 2 tablespoons balsamic vinegar
* 1 medium red sweet pepper, cut into bite-sized strips
* 3 tablespoons pine nuts, toasted
1. Preheat oven to 450 degree F oven. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside.
2. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.
3. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature. Makes 6 servings.
Sweet and Tangy Four Bean Salad
* 8 oz. fresh green beans, trimmed
* 3/4 cups cider vinegar
* 2/3 cups tomato juice
* 1/4 cup vegetable oil
* 3 Tbsp. dry red wine or apple juice
* 1/2 cup sugar
* 2 tsp. Worcestershire sauce
* 2 tsp. Dijon-style mustard
* 1 clove garlic, minced (1/2 tsp.)
* 1 12-oz. pkg. frozen shelled sweet soybeans (edamame), thawed
* 1 14.5-oz. can cut wax beans, rinsed and drained
* 1 15-oz. can red kidney beans, rinsed and drained
* 1 bunch green onions, finely chopped
* 4 large carrots, coarsely shredded
1. In large saucepan cook green beans in boiling lightly salted water for 10 minutes or just until tender; drain and rinse with cold water. Set aside.
2. In extra-large bowl combine vinegar, tomato juice, oil, wine, sugar, Worcestershire, mustard and garlic. Stir in beans, green onion, and carrot. Refrigerate, covered, 4 to 48 hours. Serve with a slotted spoon. Makes 12 (about 1-cup) servings.
Make-Ahead:Assemble and refrigerate 4 to 48 hours. The fresh green beans will lose some color as they marinate in the dressing. For brightly colored green beans cook and chill as directed, but do not add to salad. Cover and refrigerate separately, then toss in with the salad just before serving.
Bratwurst with Onions
* 8 uncooked bratwurst links
* 12 ounces beer (1-1/2 cups)
* 2 tablespoons packed brown sugar
* 1 tablespoon prepared mustard
* 1 teaspoon chili powder
* Several dashes bottled hot pepper sauce
* 2 cups hickory or oak wood chips
* 3 medium onions, sliced
* 3 tablespoons butter or margarine
* 1 teaspoon chili powder
* 8 French-style rolls, split and toasted
* Purchased sweet pepper relish
1. Use the tines of a fork to pierce several holes in each bratwurst. Place bratwurst in a resealable plastic bag set in a shallow dish. For marinade, in a medium bowl combine beer, brown sugar, mustard, 1 teaspoon chili powder, and the hot pepper sauce. Pour over bratwurst; seal bag. Refrigerate for 6 to 24 hours, turning bag occasionally.
2. At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.
3. Fold a 36×18-inch piece of heavy foil in half to make an 18-inch square. Place onions in center of foil. Dot with butter and sprinkle with 1 teaspoon chili powder. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose onions, leaving space for steam to build. Refrigerate the packet until ready to grill. Drain bratwurst, reserving marinade.
4. Arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle the drained wood chips over the coals. Place bratwurst on the grill rack over drip pan. Place onion packet next to bratwurst on grill rack directly over coals. Cover and grill for 20 to 25 minutes or until an instant-read thermometer registers 160 degree F when inserted near the center of a bratwurst, brushing once with marinade halfway through cooking. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above, except add drained wood chips according to the manufacturer’s directions.)
5. Remove bratwurst and onion packet from grill. Serve bratwurst on toasted rolls and top with onions and sweet pepper relish. Makes 8 servings.
2 medium plum tomatoes, seeded and diced
1/4 cup red onion, coarsely chopped
2 TB lime juice
1 TB extra virgin olive oil
1/4 tsp. salt
1/8 tsp. ground black pepper
2 cloves garlic, halved
2 ripe avocados, halved, seeded, peeled, and diced
In a food processor bowl combine tomatoes, red onion, lime juice, olive oil, salt, pepper, and garlic. Cover and process until mixture is coarsely chopped.
Add avocados. Cover and process just until mixture is chopped.
Transfer to a serving bowl; cover surface with plastic wrap. Chill for up to 1 hour.
Serve with chips.
Makes 2 cups (sixteen 2 TB servings).
To Tote: Transport in an insulated container with ice packs. Pack chips in an airtight bag or container.
Devils Food Cookies
1 box Duncan Hines Devils Food Cake Mix
1/2 cup Crisco oil…OR whatever you use
1 6oz package semi sweet chocolate chips
1/2 cup chopped nuts (optional)
1 tablespoon water
Mix all ingredients together.
Roll into 1 inch balls,roll in powdered sugar. Bake 7 – 10 minutes at
Simple and delicious!!
Pesto Pork Chops
Amount Measure Ingredient — Preparation Method
3/4 tablespoon boneless pork chops
2 tablespoons flour
2 tablespoons pesto sauce
olive oil flavored cooking spray
salt and pepper
Put flour, salt and pepper on a plate and combine.
Dredge both sides of pork chops in flour, and shake off any excess.
Spray a skillet with the cooking spray and preheat on medium-high.
Add the chops and brown on each side for two minutes.
After they are browned, spread the pesto sauce over the chops and put lid on the skillet.
Continue cooking for an additional two minutes or until they reach 160 degrees. The chops will be juicy and not dried out.
JOHNSTON COUNTY CROWN PORK ROAST WITH CRANBERRY STUFFING
Prep: 10 min.; Bake: 3 hrs., 30 min.; Stand: 15 min.; Cook 7 min.
3 teaspoons coarse-grained salt, divided
1 tablespoon pepper
1 (16-rib) crown pork roast, trimmed and tied (about 10 1/4 pounds)
2 cups reserved unbaked Cranberry Stuffing (recipe on following page)
2 tablespoons all-purpose flour
3/4 cup water
Garnishes: fresh cranberries, fresh rosemary and thyme sprigs, fresh sage leaves
RUB 2 teaspoons salt and 1 tablespoon pepper evenly over all sides of
pork roast. Place roast, rib ends down, in a I-quart round souft1e or
casserole dish. Place souffle dish in an aluminum foil lined roasting pan.
BAKE at 325° for 2 1/2 hours. Remove from oven. Remove dish from pan; remove roast from dish, and invert. Place rib ends up on aluminum foil in roasting pan. Pour drippings from dish into roasting pan. Spoon 2 cups reserved unbaked Cranberry Stuffing into center of roast; cover with a l2-inch square of heavy-duty aluminum foil, and fold foil over tips of roast.
BAKE roast 45 minutes to 1 hour more or until meat thermometer registers 155°. Remove foil, and let stand 15 minutes or until thermometer registers 160° before slicing.
POUR pan drippings into a skillet, and cook over medium-high heat
until mixture comes to a boil.
STIR together 2 tablespoons flour, remaining 1 teaspoon salt, and 34 cup water. Whisk into pan drippings; cook, whisking constantly, 5 minutes or until thickened. Serve with roast. Garnish, if desired. MAKES 12 servings.