Squash Fritters

 Squash Fritters

2 cups grated raw summer squash

1/4 cup finely chopped onion

Pepper, to taste

2 tsp. Sugar

1/2 tsp. Salt

6 Tbs. Flour

2 eggs, beaten

2 Tbs. Melted butter

Combine first 6 ingredients.  Stir eggs into squash mixture.  Add

Butter.  Drop fritters by tablespoons onto greased griddle or skillet.

  Cook until delicate brown.  Turn and brown on other side.  Serve

Immediately.  Serves 6.

Smoky Barbecue Sauce Recipe

Smoky Barbecue Sauce Recipe

This recipe is:
Quick


    * 20 Servings
    * Prep/Total Time: 15 min.
Ingredients
    * 2-1/2 cups ketchup
    * 1/4 cup packed brown sugar
    * 1/4 cup chopped onion
    * 2 tablespoons Worcestershire sauce
    * 2 to 3 teaspoons Liquid Smoke
    * 1 teaspoon garlic powder
    * 1 teaspoon hot pepper sauce
    * 1/2 teaspoon pepper
Directions
    * In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Yield: 2-1/2 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 44 calories, trace fat (trace saturated fat), 0 cholesterol, 375 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Smoky Barbecue Sauce published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p232

 My mother has been relying on this recipe for years. We especially enjoy it on a beef brisket. —Carla Holland, Oktaha, Oklahoma

              Beth Layman  :)

Pineapple Cherry Ice Cream

Pineapple Cherry Ice Cream

tasteofhome.com

24 Servings

Prep: 15 min. + Process: 20 min./batch + freezing

15 20 35

Ingredients

• 2-1/2 cups sugar
• 1 package (6 ounces) cherry gelatin
• 2 cups boiling water
• 4 cups milk
• 4 cups heavy whipping cream
• 1 can (20 ounces) crushed pineapple, drained
• 1/3 cup lemon juice

Directions

• In a large bowl, dissolve sugar and gelatin in boiling water. Refrigerate for 1 hour or until cool.
• Stir in the milk, cream, pineapple and lemon juice. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.
• When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.

Chocolate Marshmallow Sundaes

Chocolate Marshmallow Sundaes Recipe

tasteofhome.com

12 Servings

Prep: 20 min. + freezing

20 20

Ingredients

• 2 cups heavy whipping cream
• 2/3 cup sweetened condensed milk
• 2/3 cup chocolate syrup
• 1/2 teaspoon vanilla extract
• 
  SUNDAES:
• 1-1/2 cups marshmallow creme
• 2/3 cup whipped cream
• 1/2 cup chocolate syrup
• 1/4 cup chopped almonds, toasted
• 12 maraschino cherries

Directions

• In a large bowl, beat the cream, milk, chocolate syrup and vanilla until soft peaks form. Transfer to a 9-in. square pan. Cover and freeze for at least 4 hours.
• In each of 12 dessert dishes, place 3 tablespoons frozen mixture and 1 tablespoon marshmallow creme; repeat layers. Top each with a scant tablespoon of whipped cream, 1 teaspoon almonds and cherry. Serve immediately. Yield: 12 servings

Rosemary Pork Roast

Rosemary Pork Roast

1 boneless pork loin, (3 to 3 1/2 pounds)

1/2 cp green onion, (chopped)

2 1/4 cps chicken broth, (divided)

1/4 cp red wine or cider vinegar

2tbs olive or vegetable oil

4 garlic cloves, (minced)

1tb minced fresh Rosemary or 1tsp dried and crushed

1/4tsp pepper

1tsp salt, (optional)

2tbs cornstarch

1/4cp cold water.

Place the roast in a large resealable plastic bad or a container with a tight-fitting lid. 

Combine the onion, 1/4cp of the chicken broth, vinegar, garlic, oil, Rosemary and pepper.  Pour over the roast. 

Cover; refrigerate for 4 to 8 hours.  (Mom and I do it overnight).  Turn roast occasionally. 

Remove roast and place in an ungreased roasting pan,  , fat side up. 

Combine marinade with the remaining chicken broth.  Add salt, if desired.

Bake uncovered at 350 degrees for 2 to 2 and 1/2 hours or until meat thermometer reads 270 degrees.  Remove roast from pan and place on a warmed platter.

Meanwhile, skim off fat and pour remaining juices into a saucepan. 

Combine cornstarch with cold water and mix well with a whisk.  Add cornstarch mixture to saucepan and bring to a boil over medium heat.  Boil and stir for about 2 minutes

Serve the gravy with the roast. 

 

Yields 8 servings. 

Rosemary Pork Roast

Rosemary Pork Roast

1 boneless pork loin, (3 to 3 1/2 pounds)

1/2 cp green onion, (chopped)

2 1/4 cps chicken broth, (divided)

1/4 cp red wine or cider vinegar

2tbs olive or vegetable oil

4 garlic cloves, (minced)

1tb minced fresh Rosemary or 1tsp dried and crushed

1/4tsp pepper

1tsp salt, (optional)

2tbs cornstarch

1/4cp cold water.

Place the roast in a large resealable plastic bad or a container with a tight-fitting lid. 

Combine the onion, 1/4cp of the chicken broth, vinegar, garlic, oil, Rosemary and pepper.  Pour over the roast. 

Cover; refrigerate for 4 to 8 hours.  (Mom and I do it overnight).  Turn roast occasionally. 

Remove roast and place in an ungreased roasting pan,  , fat side up. 

Combine marinade with the remaining chicken broth.  Add salt, if desired.

Bake uncovered at 350 degrees for 2 to 2 and 1/2 hours or until meat thermometer reads 270 degrees.  Remove roast from pan and place on a warmed platter.

Meanwhile, skim off fat and pour remaining juices into a saucepan. 

Combine cornstarch with cold water and mix well with a whisk.  Add cornstarch mixture to saucepan and bring to a boil over medium heat.  Boil and stir for about 2 minutes

Serve the gravy with the roast. 

 

Yields 8 servings. 

Rosemary Pork Roast

Rosemary Pork Roast

1 boneless pork loin, (3 to 3 1/2 pounds)

1/2 cp green onion, (chopped)

2 1/4 cps chicken broth, (divided)

1/4 cp red wine or cider vinegar

2tbs olive or vegetable oil

4 garlic cloves, (minced)

1tb minced fresh Rosemary or 1tsp dried and crushed

1/4tsp pepper

1tsp salt, (optional)

2tbs cornstarch

1/4cp cold water.

Place the roast in a large resealable plastic bad or a container with a tight-fitting lid. 

Combine the onion, 1/4cp of the chicken broth, vinegar, garlic, oil, Rosemary and pepper.  Pour over the roast. 

Cover; refrigerate for 4 to 8 hours.  (Mom and I do it overnight).  Turn roast occasionally. 

Remove roast and place in an ungreased roasting pan,  , fat side up. 

Combine marinade with the remaining chicken broth.  Add salt, if desired.

Bake uncovered at 350 degrees for 2 to 2 and 1/2 hours or until meat thermometer reads 270 degrees.  Remove roast from pan and place on a warmed platter.

Meanwhile, skim off fat and pour remaining juices into a saucepan. 

Combine cornstarch with cold water and mix well with a whisk.  Add cornstarch mixture to saucepan and bring to a boil over medium heat.  Boil and stir for about 2 minutes

Serve the gravy with the roast. 

 

Yields 8 servings. 

15-Minute Marinated Chicken

15-Minute Marinated Chicken

Ingredients:

1/4 cup Dijon mustard
2 tablespoon fresh lemon juice
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon freshly ground black pepper
4 halves chicken breast -- boneless skinless

Instructions:

Combine the first five ingredients, mixing well; spread on both sides of chicken. Place chicken on a plate. Marinate at room temperature for 15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10 to 15 minutes or until juices run clear.

Teriyaki Pork Roast

 Teriyaki Pork Roast

3/4cp unsweetened apple juice

2tbs sugar

 2tbs soy sauce

 1tb red wine vinegar

 1tsp ground ginger

 1/4tsp garlic powder

 1/8tsp pepper

 1 boneless pork loin roast, (about 3 pounds, halved)

 6tbs cornstarch

 3tbs cold water

 Combine the first 7 ingredients in a greased slow cooker.  Add the roast and turn to cover.  Cover and cook on low for 6 to 8 hours or until a thermometer inserted in the roast reads 170 degrees. 

 

Remove roast and keep warm on a warmed platter. 

 

In a saucepan, combine cornstarch and water and whisk until smooth.  Stir in the cooked juices.  Bring to a boil over medium heat.  Stir for 2 minutes or until desired thickness. 

 

Serves gravy with the roast.

 

Yields 8 servings.

Asparagus Pesto with Tiny Potatoes and Pasta

Asparagus Pesto with Tiny Potatoes and Pasta
Michael Chiarello

FROM: The Tra Vigne Cookbook-Signed
As Seen On: Asparagus
You will have twice as much of the pesto as you need. You can cut the pesto amount in half, but I encourage you to make the full recipe. It will disappear quickly on bread, toast, or baked potatoes.

Serves: Serves 4

For the pesto:
1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water (reserve water for pasta)
1/2 cup packed coarsely chopped fresh basil
2 tablespoons pine nuts, toasted
1 tablespoon minced garlic
Gray salt and freshly ground pepper
About 1 cup pure olive oil
1/2 cup freshly grated Parmesan cheese

3/4 pound marble-size potatoes
2 tablespoons extra virgin olive oil
Gray salt and freshly ground pepper
3/4 pound dried orecchiette or other pasta the same size as potatoes
About 1/2 cup freshly grated Parmesan cheese

Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water if necessary to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.)

Put the potatoes in a pan of salted cold water to cover and bring to a boil. Cook until tender, about 10 minutes. Drain and let cool for a few minutes. If the potatoes are larger than about 1/2 inch in diameter, cut in half.

Heat the olive oil in a medium sauti pan over medium-high heat until hot. Add the potatoes and cook until browned and crispy all over, about 5 minutes. Season to taste with salt and pepper. Keep warm.

While the potatoes are browning, return the water used for cooking the asparagus, if reserved, to a boil or brint a new pot of water to a boil. Add more salt and the pasta and cook until al dente, about 12 minutes. Drain through a colander, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl, add the potatoes, about 1 cup of the asparagus pesto, several twists of pepper, and 1/4 cup of the Parmesan. Toss well, thinning with the pasta cooking water as necessary.

Tips -If you are sensitive to raw garlic, blanch the peeled, whole cloves in several changes of salted water.

http://groups.yahoo.com/group/a-little-bit-of_everything/
~*Piper*~

Grilled Asparagus and Melon Salad

Grilled Asparagus and Melon Salad

2 ounces thinly sliced prosciutto
2 tablespoons pine nuts
1 pound asparagus, trimmed
2 tablespoons plus 2 teaspoons olive oil
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice (from 1 lemon)
1/4 small melon (about 12 ounces) peeled, seeded, and cut into 3/4 inch cubes
4 ounces fresh mozzarella or burrata cheese, cut into 3/4 inch cubes

Place an oven rack in the center of the oven and preheat the oven to 350°F.

Line a rimmed baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake 12 to 14 minutes until crispy. Drain the prosciutto on paper towels and set aside to cool. Chop the prosciutto into 1/4 in pieces.

Meanwhile, heat a small, heavy skillet over medium- low heat. Add the pine nuts to the hot skillet and stir them until they become fragrant and golden brown, 5 minutes. Transfer to a plate to cool.

Place a grill pan over medium- high heat or preheat a gas or charcoal grill.

In a medium bowl, toss together the asparagus and 2 teaspoons of the olive oil. Season with salt and pepper. grill for 2 to 3 minutes on each side until crisp- tender.

In a medium bowl, combine the lemon juice and remaining 2 tablespoons of olive oil. Whisk until coated. Season with salt and pepper. Add the melon and mozzarella cheese. Toss to coat.

Arrange the asparagus on a platter. Spoon over the melon and mozzarella cheese on top of the asparagus. Drizzle any remaining dressing from the bowl over the top. Sprinkle with the prosciutto and pine nuts and serve.

French Tarragon Burgers

French Tarragon Burgers

These French-kissed hamburgers are an innovative twist on a traditional burger that will have you licking your lips. The flavorful sauce and crunchy French bread are delicious. —Michael Cohen, Los Angeles, California

* 6 Servings
* Prep: 15 min. Grill: 20 min.

* 1 cup mayonnaise
* 2 tablespoons Dijon mustard
* 3 teaspoons chopped shallot, divided
* 2 teaspoons minced fresh tarragon or 3/4 teaspoon dried tarragon
* 2 garlic cloves, minced
* 2 loaves (1 pound and 20 inches each) unsliced French bread
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 2 pounds ground beef
* 4 cups spring mix salad greens

* In a small bowl, combine the mayonnaise, mustard, 1 teaspoon shallot, tarragon and garlic; cover and refrigerate.
* Meanwhile, cut one loaf of bread into five 4-in. pieces. Cut one 4-in. piece from the second loaf; set aside remaining bread for another use. Cut bread pieces in half horizontally; set aside.
* In a large bowl, combine the salt, pepper and remaining shallot. Crumble beef over mixture and mix well. Shape into six patties.
* Grill burgers, covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reads 160° and juices run clear.
* Grill bread, cut side down, for 1-2 minutes or until toasted. Spread with mayonnaise mixture. Layer bread bottoms with greens and burgers. Replace tops. Yield: 6 servings.

http://groups.yahoo.com/group/a-little-bit-of_everything/
  ~*Piper*~