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July Recipes

FUDGY COFFEE BROWNIES

These brownies are a wonderful chocolate treat made even a bit more flavorful with the taste of coffee.

2 Sticks Unsalted Butter

5 oz. Unsweetened Chocolate

2 Tbsp. Instant Coffee Powder

2 Cups Sugar

1 tsp. Vanilla Extract

5 Large Eggs

1 Cup Flour

1 Tbsp. Cinnamon

1⁄2 tsp. Salt


Preheat oven to 350°F with rack in middle. Butter and flour a 13 by 9 inch baking pan.

Melt butter and chocolate with coffee powder in a 3-quart heavy saucepan over low heat, whisking until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.

Whisk together flour, cinnamon, and salt, then whisk into chocolate mixture.

Spread batter in pan and bake until a wooden pick inserted in center comes out with crumbs adhering, 25 to 30 minutes. Cool completely before cutting. Makes 32 (2 inch) squares.


PEANUT BUTTER MARSHMALLOW FUDGE

1 Box 10X Sugar (1 lb.)

1⁄2 Cup Milk

1 Tbsp. Vanilla

1 Cup Peanut Butter

1 Jar (7 oz.) Marshmallow Cream


Mix the 10x sugar, milk and vanilla in a medium sauce pan. Place on heat and bring to a boil. Cook for about 3 minutes. Remove from heat and add the peanut butter and marshmallow cream. Beat until it thickens. Pour into a buttered 8-inch square pan. Cut into squares when firm.

Recipe From: Dolly Sutton


CHEESY SAUSAGE CORN CHOWDER

A hearty and flavorful chowder the family will love.


1 lb. Mild Pork Sausage

1 Medium Onion (chopped)

1 Clove Garlic (minced)

3 Ribs Celery (chopped)

3 Tbsp. Flour

3 Cups Chicken Broth

1⁄2 tsp. Salt

1⁄8 tsp. Pepper

Dash Thyme

2 tsp. Fresh Parsley (chopped) or 1 Scant tsp. Dried Parsley Flakes

2 1⁄2 To 3 Cups Potatoes (chopped)

1 Carrot(fine dice)

1 Can Corn With Peppers (drained) or 11⁄2 To 2 Cups Southwestern Corn Blend

1 Cup Heavy Cream or Half-and-half

1 Cup Shredded Cheddar Cheese


Cook sausage in a large saucepan with onion, garlic, and celery, breaking sausage into small pieces. Drain excess fat; stir in flour until well incorporated. Add chicken broth and seasonings. Add vegetables and bring to a boil.

Reduce heat, cover, and simmer for about 15 minutes or until vegetables are tender. Add cream and cheese and heat until cheese is melted and soup is hot. Taste and adjust seasonings, adding more salt and pepper if needed.

Serves 6.


WATERMELON SMOOTHIE

2 Cups Seeded Watermelon (chunks)

1 Cup Cracked Ice

1⁄2 Cup Plain Yogurt

1 to 2 Tbsp. Sugar

1⁄2 tsp. Ground Ginger

1⁄8 tsp. Almond Extract

Combine all ingredients in blender container.

Blend until smooth. Recipe makes 2 servings.


WATERMELON-BASIL VINAIGRETTE

4 Cups Watermelon (chopped and drained)

1⁄4 Cup Red Onion (diced small)

2 Tbsp. Honey

1⁄4 Cup Champagne Vinegar

3⁄4 Cup Canola Oil

2 Tbsp. Fresh Basil (chopped)

1 Tbsp. Fresh Parsley (chopped)

Salt And Pepper To Taste

Combine all ingredients in blender and blend for approximately 30 seconds. Drizzle over mixed salad greens and garnish with sliced watermelon. Yield Approximately 2 cups.


WATERMELON IDEAS

Simply sliced, carved into a basket, cut into cubes, shaped into balls or fun cookie cutter cutouts, watermelon is a year-round treat. Here are some tips to make it even easier for you to choose, prepare, and enjoy your watermelon.

Choosing a Watermelon:

* When choosing a whole watermelon, look over your choices and pick one that is firm, symmetrical, and free of bruises, cuts, and dents.

* Lift the watermelon. It should be heavy for its size. Watermelon is 92% water, which accounts for most of its weight.

* Turn the melon over to be sure there is a creamy yellow spot on its underside; this spot develops where the melon has sat on the ground while ripening in the sun.

* If you prefer to buy a smaller cut melon, choose one with bright-colored, firm-looking flesh. Don’t buy it if it looks mealy or water-soaked.

Seeding a Watermelon:

* Cut watermelon in half, then in quarters.

* With a pairing knife, cut through the flesh of the melon along the seed line. Lift off the cut piece of melon.

Enjoying Watermelon:

* Make fun watermelon kabobs that kids and kids at heart will love! Thread cubes of watermelon, cheese, turkey, and ham onto wooden skewers for a refreshing and nutritious portable snack or light meal.

* Make watermelon salsa from a combo of chopped watermelon, jalapeños and cilantro. Serve dollops over grilled chicken or fish for a zesty low-fat topping.

* Making watermelon sorbet is as easy as this: Purée seeded watermelon in a blender or food processor, freeze until semi-frozen, stir then re-freeze, and it’s ready!

* That same puréed watermelon can be frozen into cubes and used to chill tall glasses of lemonade or iced tea for a change-of-pace flavor lift.

* Pickled watermelon rind is an easy go-along for any meal in any season.

* For more information on watermelon, visit the National Watermelon Promotion Board: www.watermelon.org.


PEANUT BUTTER DELIGHTS

Bottom Layer (crust):

12 Tbsp. Butter (11⁄2 sticks)

11⁄2 Cups Flour

1 Cup Brown Sugar


Middle Layer:

2 Cups Peanut Butter

4 Tablespoons Butter (1⁄2 stick)

3⁄4 Cup Light Corn Syrup

4 Cups Miniature Marshmallows


Top Layer:

1⁄2 Cup Sweetened Condensed Milk

1 Cup Chocolate Chips

4 Tbsp. (1⁄2 stick) Butter


Line the bottom and sides of a 9 x 13 inch baking pan with a double thickness of aluminum foil. Butter the bottom and sides of aluminum foil.

For bottom layer, mix 12 tablespoons butter, flour and brown sugar and blend well. Press the mixture into the foil-lined pan. Bake at 350 degrees for 15 minutes. Remove from oven and set aside.

Middle layer: Combine peanut butter, butter, corn syrup and miniature marshmallows in large glass bowl. Microwave on HI power for 2 minutes. Stir. Microwave on HI for 1 more minute, stirring every 15 seconds. Stir mixture until it is completely smooth. Spread peanut butter layer over crust and chill.

For top layer, heat sweetened condensed milk, butter and chocolate chips in a 4-cup glass measure on HIGH for 1 minute. Stir. Return to microwave and heat on HIGH, stirring every 30 seconds until smooth. Spread fudge layer over chilled peanut butter layer. Chill again for at least an hour before cutting to serve. Depending on the size you cut the bars, you can get up to 4 dozen pieces.


BACON CORN BAKE

6 Slices Bacon (cut into 1⁄2 inch pieces)

1⁄2 Cup Onion (chopped)

2 Tbsp. Flour

1⁄2 tsp. Salt

1⁄2 tsp. Pepper

1⁄2 tsp. Fresh Garlic (minced)

8 oz. Sour Cream

4 Cups* Fresh Corn Kernels (cut from 8 to 9 ears of corn)

1 Tbsp. Fresh Parsley (chopped)

1 Tbsp. Fresh Chives (chopped)

*Two medium ears of corn equals approximately 1 cup corn kernels.

Heat oven to 350 degrees. In large skillet, cook bacon over medium high heat, stirring occasionally, until partially cooked, about 4 minutes. Add onion; continue cooking until bacon is browned, 4 to 5 minutes. Drain off fat except for 1 Tbsp. Set bacon and onion aside. Stir flour, salt, pepper and garlic into reserved 1 Tbsp. fat. Cook over medium heat, stirring constantly, until smooth and bubbly, 30 seconds. Stir in sour cream, corn and 1⁄3 of bacon and onion mixture. Pour into 11⁄2 quart casserole; sprinkle with remaining bacon onion mixture. Bake for 25 to 30 minutes or until heated through. Sprinkle with parsley and chives.

Recipe From: Jeannine

HICKORY-BACON AND ROASTED-CORN GOUGERES

A tiny hint of hickory bacon. A little tang of extra sharp cheddar. These dissolve on your tongue and save you the trouble of chewing!

5 Thick-cut, Hickory-smoked Bacon Slices

3⁄4 Cup Corn (from 2 medium ears)

1 Cup Water

1 Stick Unsalted Butter (cut into tablespoon pieces)

1⁄4 tsp. Salt

1 Cup All-purpose Flour

4 to 5 Large Eggs

1 1⁄2 Cups Coarsely Grated

Extra-sharp Cheddar (5 oz.)

3 Tbsp. Grated Parmigiano-reggiano

2 Tbsp. Chives (finely chopped)


Preheat oven to 375°F with racks in upper and lower thirds.

Cook bacon in skillet over medium heat, turning occasionally, until crisp. Drain on paper towels, then finely chop.

Pour off fat from skillet, then wipe clean. Add corn and pan-roast over medium heat, stirring occasionally, until kernels are mostly golden brown, 10 to 15 minutes.

Bring water to a boil with butter and salt in a heavy medium saucepan, stirring until butter is melted. Add flour all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes. Remove from heat and cool slightly, about 3 minutes.

Add 4 eggs, 1 at a time, beating well after each addition. (Batter will appear to separate at first but will then become smooth.) Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency.

Stir in bacon, corn, cheeses, chives, and 1⁄2 teaspoon pepper.

Line 2 large baking sheets with parchment paper or lightly butter sheets. Fill a pastry bag fitted with 1⁄2 inch plain tip with batter and pipe about 35 (3⁄4 inch-diameter) mounds, or spoon mounded teaspoons, 1⁄4 inch apart, onto each sheet.

Bake, switching position of sheets halfway through baking, until puffed, golden, and crisp, 25 to 30 minutes total. Transfer to a rack (still on parchment if using). Make more puffs on cooled baking sheets. Serve warm or at room temperature.


SUMMER’S HARVEST SALAD

7 oz. Macaroni (uncooked)

1 Cup Fresh Broccoli Florets

6 oz. Shrimp (cooked)

1 Small Tomato (chopped)

1 Cup Spinach Leaves (thinly sliced)

1⁄3 Cup Red Onion (sliced)

1⁄2 Cup Italian Salad Dressing

2 tsp. Salad Supreme Seasoning

1⁄2 tsp. Salt

1 Dash Cayenne Pepper

1 Boiled Egg (chopped)

Prepare macaroni according to package directions, add broccoli during last two minutes of cooking time; drain. Combine macaroni and broccoli, shrimp, tomato, spinach and red onion. Blend together Italian dressing, salad supreme seasoning, salt and cayenne pepper. Toss dressing with salad mixture. Garnish with egg and sprinkle with salad supreme. Serve immediately or cover and chill. Refrigerate leftovers. 6 to 8 servings.


HOPPIN’ JOHN SALAD

The salad:

1 15 oz. Can Black Eyed Peas (drained)

1 1⁄2 Cups Cooked Brown Rice

1⁄2 Cup Green Onion (finely sliced)

1⁄2 Cup Celery (finely sliced)

1 Tomato (diced)

2 Tbsp. Fresh Parsley (finely chopped)


The vinaigrette:

1⁄4 Cup Lemon Juice

1 Tbsp. Olive Oil

1⁄4 tsp. Salt

1 to 2 Garlic Cloves (crushed, or 1⁄4 tsp. powder)


Combine the salad ingredients in a mixing bowl. Mix together the vinaigrette ingredients and pour over the salad. Toss gently. Chill 1 to 2 hours before serving. Makes about 5 cups.

Recipe From: Jo Waltermeyer


BLUEBERRY BUCKLE

2 Cups All Purpose Flour

3⁄4 Cup Sugar

2 1⁄2 tsp. Baking Powder

3⁄4 tsp. Salt

1⁄4 Cup Shortening

3⁄4 Cup Milk

1 Egg

2 Cups Blueberries (cleaned)


Topping:

1⁄2 Cup Sugar

1⁄3 Cup Flour

1⁄2 tsp. Cinnamon

1⁄4 Cup Butter (softened)


Mix flour, sugar, baking powder, salt, shortening, milk and the egg, beat vigorously for 1 minute. Fold in the blueberries. Grease a round 9” layer pan or a 8x8 square pan and pour in batter.

For the topping, mix all the ingredients until crumbly and sprinkle over top of the batter. Bake for 45 to 50 minutes or until wooden pick inserted comes out clean. Serve warm.

Recipe From: Lorraine N.


PORCUPINE MEATBALLS

1 Lb. Ground Beef

1 Beaten Egg

1 Can Condensed Tomato Soup

1⁄4 Cup Long-grain Rice (uncooked)

1⁄4 Cup Green Pepper (diced)

1⁄4 tsp. Onion Powder

1⁄4 tsp. Black Pepper

1 tsp. Worcestershire Sauce

1⁄2 tsp. Crushed Oregano (optional)

In a large bowl, combine the egg, uncooked rice, diced green pepper, onion powder, and black pepper. Add the raw ground beef and mix well. Shape into 11⁄2 inch meatballs. Place in a large, greased casserole dish. Mix the remaining ingredients together and pour over the meatballs. Cover and bake at 350 degrees F. for 40 minutes.


PEACHES AND CREAM SALAD

1 Can (28 oz.) Peaches in Syrup (drained, reserve syrup, about 2 cups drained peaches)

1 Pkg. Lemon Flavored Gelatin

2⁄3 Cup Creamed Cottage Cheese

1⁄2 Cup Chopped Pecans

1⁄2 Cup Chilled Whipping Cream

Heat one cup of syrup from peaches until hot. In a medium bowl, empty gelatin; add hot peach syrup and stir until gelatin is completely dissolved. Cool. Chill until gelatin mixture is thickened, a little thicker than unbeaten egg white.

Lightly oil a 1-quart mold with vegetable oil; set aside. Set a bowl and beaters in refrigerator to chill.

When gelatin mixture is thickened, mix in peaches and cottage cheese and pecans. Using the chilled bowl and beaters, beat whipped cream to soft peaks. Fold whipped cream into gelatin mixture and turn into the prepared mold. Chill in refrigerator until firm. Unmold and garnish with mint leaves and/or a few slices of peaches, if desired.

Tip: Unmolding Gelatin First run the tip of a knife around the top edge to loosen and let in some air. Invert mold onto a chilled plate. If mold cannot be lifted off immediately, wet a clean towel in hot water, quickly wring it almost dry, and wrap hot towel around mold for a few seconds. Repeat if necessary.


PEACH CAKE

7 or 8 Peaches (peeled and sliced)

1⁄2 Cup Sugar or Splenda

1 tsp. Cinnamon

1 Pint Fat Free, Low Fat or Regular Sour Cream

1 Egg (slightly beaten)

1 Box Yellow Cake Mix (dry)

3⁄4 Stick Butter or Margarine

Combine cake mix and butter with pastry blender. Press into 9” x 13” greased cake pan. Bake 10 minutes at 350 degrees F. Spread peaches over baked crust. Sprinkle with combined sugar and spice.

Combine sour cream and egg. Drizzle over peaches (it will not cover them completely). Bake at 350 degrees F for 45 minutes. Serve warm. Refrigerate any leftovers.


SMOKED PORK AND POTATO SCALLOP

4  Cups Sliced Potatoes (raw)

1⁄2  Cup Sliced Onion

2  Tbsp. All Purpose Flour

Salt And Pepper

1  1⁄2  Cups Heated Milk

4  Smoked Pork Loin Chops

Place a layer of potatoes and sliced onion in a greased 2 quart casserole. Sprinkle with a little flour, salt, and pepper. Repeat layers, ending with potatoes and onion. Pour milk over. In a skillet over medium-high heat, brown pork chops on both sides; place over potatoes. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes, or until potatoes are tender.

Smoked pork chop recipe serves 4.