Barbecue Sauce for the Rest of the Summer

Make Ahead Barbecue Sauce

This sauce can be kept safely in the refrigerator for the next 6 weeks. If you taste it by itself with a spoon, it has a funny flavor. Trust me, once you brush it on hot grilled chicken, beef or pork and heat through, it is delicious.

1 1/2 cups catsup
1 cup strong black coffee
1/4 cup brown sugar
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
1/2 teaspoon hot pepper sauce

In a medium nonreactive pan, combine all ingredients. Bring to a boil over medium heat, stirring  until sugar dissolves. Reduce heat, simmer, stirring occasionally, until slightly thickened. ( about 8 to 10  minutes).Let sauce cool to room temperature in a covered, nonreactive container. ( about 30 minutes). Store, covered, in the refrigerator. Makes about 3 cups.

Cookie Jar Cookies

BLONDIES

1/2 cup stick margarine
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped nuts

In a 3 quart pan, melt margarine. Remove from heat. Stir in sugar until dissolved. Cool slightly; beat in eggs and vanilla. Mix baking powder and salt with flour, add to pan, mixing well. Fold in nuts. Pour into greased 9X13 inch baking pan. Bake at 350 degrees F for 25 to 30 minutes. Cool. Cut into squares.

Walnut Cookies

1, 18 1/4 oz. yellow cake mix
2 cups dry oatmeal
 1/2 cup sugar
1 cup vegetable oil
3 eggs
1 1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup finely chopped walnuts

In a mixing bowl, combine the cake mix, oats and sugar. Beat in oil, eggs and vanilla. Stir in nuts and cinnamon. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 degrees F for 12 to 14 minutes or until lightly browned. Remove to rack or brown paper sacking to cool. Makes 6 dozen

White Chili

A warm and satisfying dish without tomatoes like most chili recipes.

White Chili

1 lb. ground turkey
1/2 cup diced onion
1 clove garlic, minced
1 teaspoon each: chili powder and cumin
pinch of salt and dash of ground white pepper
1, 14 to 16 oz. can white beans, drained and rinsed
1/2 cup green salsa
2 cup chicken broth or stock
1 cup reduced fat sour cream
1 cup 1% milk
Optional garnishes: chopped fresh cilantro, hot sauce, sliced green onion

In a large nonstick skillet sprayed with cooking oil spray, cook turkey, onion and garlic until turkey is no longer pink. Combine cooked turkey with spices, beans, broth, and salsa in a 3 quart saucepan. Bring to a boil over high heat. Reduce heat to a simmer, cover and simmer 1/2 hour to blend flavors. Meanwhile, combine sour cream and milk. Stir in 1/3 cup of hot liquid. Return all to the saucepan and heat through. Garnish as desired for serving. Serves 6.

Good Use of Leftovers

Roast Beef Hash

2 cups peeled potatoes cut into 1/2 inch cubes
1 tablespoon butter or margarine
1/2 cup each: diced celery, carrot and onion
2 cups of 1/2 inch cubes of leftover roast beef
left over gravy and water to equal 1 cup
1/2 teaspoon ground savory
1 teaspoon dried bouquet garni herb mix
pinch of salt and dash of pepper

Place potatoes in a 3 quart pan and just cover with water. Bring to a boil over high heat and boil until tender, 7 to 10 minutes. Drain and set aside. Heat butter in deep skillet over medium heat. Saute celery, carrot and onion until softened, about 5 to 7 minutes. Stir in roast beef and potatoes. Add gravy with water. Stir in seasonings. Bring to a boil over high heat. Reduce to a simmer, cover and simmer until heated through about 10 minutes. Better when refrigerated overnight and reheated the next day. Serves 4.

Chicken with Olives

CHICKEN WITH OLIVES

1 lb. boneless, skinless chicken breasts
salt and pepper
1 tablespoon olive oil
1 clove garlic, minced
1 large onion sliced
3 plum tomatoes, diced
1/2 cup sliced, pitted black olives
1/2 cup small pimento stuffed olives
2 tablespoons minced fresh basil or 2 teaspoons dried

Hot cooked rice

Sprinkle chicken breasts with salt and pepper to your taste. Heat oil in heavy deep skillet over medium high heat.  Brown chicken on both sides, about a minute each. Push chicken to the side and saute onion and garlic until soft about 3 minutes. Stir in tomatoes and olives. Cover and simmer over low heat 15 to 20 minutes or until chicken juices run clear and chicken meat is no longer pink inside. Uncover and stir in basil. Simmer uncovered a minute or two to thicken slightly. Serve over hot cooked rice. Serves 4.

Meatloaf Comfort Meal

Gourmet Meatloaf

Combine in mixing bowl:
2 beaten eggs
3/4 cup soft bread crumbs
1/2 cup vegetable juice
2 tablespoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon ground pepper
1 garlic clove, minced
2 lbs. ground beef

Preheat oven to 350 degrees F.

To finish meat loaf you need:
8 thin slices of ham and 6 oz. shredded mozzarella cheese

Place meat mixture on foil or wax paper. Pat into a 12X10 inch rectangle. Arrange ham on top of meat leaving a small margin around edges. Sprinkle cheese over ham. Starting at short end of rectangle, carefully roll up meat, using foil to lift. Seal edges and ends. Place roll seam side down in a greased 9X13 inch baking pan. Bake for 1 hour and 15 minutes or until juices run clear. Garnish with additional cheese before serving if desired. Serves 8. (is great leftover as a sandwich filling or reheated for dinner another night)

Cinnamon Carrots

For four servings (easy to double):
1 lb. carrots peeled and sliced 1/2 inch thick
2 teaspoons butter
1 teaspoon ground cinnamon

Place carrots in a large deep skillet and just cover with water. Bring to a boil over high heat. Lower heat to a simmer, cover and cook 10 minutes until carrots are just tender. Drain and place in serving bowl. Stir in butter and cinnamon and serve.

Cooked corn or peas make for an easy additional side dish.

Pork and Pumpkin Stew Supper

I got one small pumpkin in the last box of my organic farm share. Wanted to cook with it rather than use it as a fall decoration. I came up with this recipe. The grocery stores in my area sell what they call "boneless pork country style ribs". I can generally find them with marked down price the night before the new weekly sales specials go into effect. This cut does need some trimming of fat but the meat is easy to cube for stews and has a satisfying taste. Served this stew with a tossed salad this week, dressing recipe follows. Applesauce sprinkled with cinnamon makes a nice dessert.

Prep time for stew 10 minutes. Cooking time is just over 2 hour so need to plan ahead when you want to make it. There is no stirring while simmering so you are not tied to the stove the whole time. Also gives you enough time to make a batch of savory muffins to serve along with the stew, if you like.

Pork and Pumpkin Stew

2 lbs. boneless pork (shoulder cut is good) cut into 2 inch pieces
2 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
1/2 cup dry red wine
2 cups beef broth, canned or homemade*
1, 14.5 can diced tomatoes
1/4 cup rinsed barley
pinch of salt and dash of ground white pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground savory
1 bay leaf
2 small turnips, peeled and cut into 1 inch pieces
4 cups chopped greens, ( turnip or collard OR Swiss chard)
2 lb. pumpkin peeled, seeded** cut into 1 inch cubes

In a 4 quart pot, heat oil over medium high heat. Add pork in two batches, cook and turn until browned on all sides, about 6 to 8 minutes. Transfer to a platter and keep warm.

Reduce heat to medium. Add onions and garlic. Cook, stirring occasionally until golden, about 5 minutes. Add broth, tomatoes, salt, pepper, thyme, savory, and bay leaf. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer 1 hour.

Add turnips, cover and simmer 15 minutes. Add greens and pumpkin, cover and simmer 30 more minutes or until pumpkin is tender. Serves 6 to 8.

*I used Kitchen Basics (R) Veal Stock in a box for this. Has a little milder flavor than beef stock.

**Save the seeds to roast and salt for snacks

Yogurt Feta Salad Dressing

1 cup plain, nonfat yogurt

1/3 cup reduced fat mayonnaise

1 teaspoon dried dill

1/2 teaspoon lemon pepper seasoning

1/4 cup crumbled feta cheese

Combine all ingredients in a small container. Cover and refrigerate at least 2 hours before serving.