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July Recipes

HAWAIIAN MEATBALLS & RICE

1       Can (8 oz.) Crushed Pineapple in Juice (divided)         

1       Cup Hunt's®  Original Barbecue Sauce (divided)

1       lb. Ground Round Beef (85% lean)

2 1/4 Cups Instant Brown Rice (uncooked, divided)

1/4    tsp. Salt

1/8    tsp. Ground Black Pepper

          Pam®  Original No-Stick Cooking Spray

3/4    Cup Frozen Green Bell Pepper (chopped)

Stir together half the pineapple and 3/4 cup barbecue sauce in small bowl; set aside.

Mix remaining pineapple, remaining 1/4 cup barbecue sauce, beef, 1/4 cup rice, salt and pepper in large bowl until well blended. Shape mixture into 24 meatballs, about 1 1/4 inches each. Place in large skillet sprayed with cooking spray; spoon sauce mixture over meatballs.

Bring to a boil over medium-high heat. Stir gently and cover. Reduce heat to medium-low; simmer 16 to 18 minutes or until meatballs are cooked through (160° F).

Meanwhile, prepare remaining 2 cups rice according to package directions, omitting salt and butter and adding bell pepper. Serve meatballs and sauce over rice. Makes: 4 servings (6 meatballs with sauce and 1 cup rice each)


BACON-WRAPPED BABY POTATOES

4 lbs. Baby Potatoes (washed & patted dry)

1 Pack Regular Bacon (not thick sliced)

   Toothpicks (soak in water first to prevent burning) 

Preheat the oven to 375F.

Depending on the size of the potato, cut and wrap the bacon around the potatoes and secure with a toothpick.

Place potatoes in a baking dish and bake in the oven for 40-45 minutes or until potatoes are fork tender and bacon is cooked to your liking.

Remove and drain on paper towels before serving.


5-FLAVOR CAKE

1    Cup Butter

1/3 Cup Shortening

3    Cups Sugar

5    Eggs

3    Cups Flour

1    tsp. Baking Powder

1    Cup Milk

1    tsp. each of Coconut, Butter, Rum, Lemon and Vanilla Flavor Extracts
      (Orange may be substituted for Vanilla)

5-FLAVOR GLAZE

1    Cup Sugar

1/2 Cup Water

1    tsp. each Coconut, Butter, Rum, Lemon and Vanilla Flavor Extracts      

Preheat oven to 325 degrees. Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and flavorings; set aside.

In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan. Bake for 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.

Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.

To make the Five Flavor Glaze: In a saucepan, combine  sugar, water and flavor extracts. Bring to a boil, stirring until sugar is dissolved.

Recipe From: Bonnie Hull 


HARVEST BEETS

1/4 Cup Vinegar

2    Tbsp. Butter

1    Tbsp. Cornstarch

1    Can Beets (cut up)

2    Tbsp. Sugar

1/4 tsp. Salt (opt.)

1/3 Cup Beet Liquid

Combine the above ingredients, except beets in a double boiler. Heat till creamy and smooth of any lumps. Add in beets and cook thoroughly.

From: CookEatShare Cookbook


HARVARD BEETS

5    Med. Fresh Beets (or 1 can (1 lb.) sliced beets)

1    Tbsp. Cornstarch

1    Tbsp. Sugar

3/4 tsp. Salt

      Dash of Pepper

2/3 Cup Water

1/4 Cup Vinegar

PREPARE FRESH BEETS:  Cut off all but 2 inches of beet tops. Wash beets and leave whole with root ends attached. Heat 6 cups water, 1 tablespoon vinegar (to preserve color) and 1 teaspoon salt to boiling water. Add beets. Cover and cook 35 to 45 minutes. Drain. Run cold water over beets. Slip off skins and remove root ends. Slice or dice.

In small saucepan, stir together cornstarch, sugar, salt and pepper. Gradually stir in water and vinegar. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir in beets, heat through.

WITH CANNED BEETS: Use 1 can sliced beets, drained (reserve liquid). Instead of the water, use reserved beet liquid plus enough water to measure 2/3 cup.


FRESH BAKED HARVARD BEETS

Harvard beets are especially good when you start with fresh beets and bake them. Doesn't take much longer than boiling them and they're far more flavorful.

1 1/2 lbs. Medium-sized Fresh Beets

1/3    Cup Sugar

2       tsp. Cornstarch

1/4    Cup Cider Vinegar

1/4    Cup Water

1       Tbsp. Unsalted Butter

         Salt

Trim all but 1" off the stem and root ends of the beets, do not wash, do not peel; remove any dirt with a paper towel; place in a baking pan and seal tightly with aluminum foil; bake at 400°  for 1 hour.

When beets are cool enough to handle, remove roots, stems and skins; cut into 1/4" dice, there should be about 3 cups; set aside.

Mix sugar, cornstarch, vinegar and water in a saucepan and bring to a boil, whisking; whisk until thickened, about 30 seconds; remove from heat and whisk in butter.

Add the beets and heat through; add salt to taste; serve at room temperature. Serves: 4, Yield: 3 cups of beets.


FRESH BEET SALAD

"Bacon, beets, Swiss chard, peas, and feta cheese are all you need to make this unique salad."

3    Beets (peeled and cut into 1/4 inch cubes)

6    Slices Bacon


1    Bunch Red Swiss Chard (leaves chopped and stems discarded)

      
1    Cup Frozen Peas

3/4 Cup Crumbled Feta Cheese


Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.

Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.

Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot. Servings: 6


SPAGHETTI & MEATBALLS

"This tasty spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory."

3     Tbsp. Olive Oil

3/4  Cup Onion (chopped)


4     Cloves Garlic (minced, divided)


2     (16 oz.) Cans Crushed Tomatoes


3     (6 oz.) Cans Tomato Paste


1     Cup Water


1/2  Cup Sugar


1/4  Cup  Fresh Oregano (divided, chopped)    


1     Dried Bay Leaf


       Salt and Pepper to Taste

1     lb. Ground Round

1/2  Cup Italian Seasoned Bread Crumbs

1/4  Cup Fresh Parsley (chopped)

2     Eggs (lightly beaten)

1/2  Cup Grated Parmesan Cheese
      
1     (16 oz.) pkg. Uncooked Spaghetti


Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.

In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F.

Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti. Servings: 8