Fresh Fruit Salad

This simple, delicious fruit salad can be made ahead of time and uses fruit that is readily available year round. Fruit amounts are flexible; I added a few more grapes. Note: this is very similar to Aunt Elsie's Fruit Salad, but it uses more natural ingredients and isn't quite as sweet.

Fresh Fruit Salad
~from my grandmother's recipe box

2 small bananas, sliced
2 small apples, diced
1 8-oz. can pineapple chunks, drained
1/2 c. seedless red grapes
1/2 c. seedless green grapes
1/4 c. sugar
1 T. cornstarch
1/2 c. water
3 T. orange juice
1 1/2 T. lemon juice

Directions:

1. Combine all fruit ingredients in medium-sized bowl. Set aside.
2. Combine sugar and cornstarch in small saucepan. Gradually whisk in 1/2 cup water, orange juice, and lemon juice until blended. Bring sugar mixture to a boil, whisking constantly, over medium heat. Boil, whisking constantly, 1 minute. Pour mixture over fruit, tossing gently to coat. Cover and chill 4 hours.

~Makes 6-8 servings

Recipe card from my grandmother's recipe box--in her handwriting

All-Purpose Muffin Mix

Many cookbooks have all-purpose muffin recipes plus a number of variations. I use Bittman's basic recipe all the time (from How to Cook Everything). But it's nice to have a healthy muffin mix on hand, especially when I'm turning the cooking over to the kids! This is one my friend Alondra concocted several years ago. It's low fat, full of whole grains, and adaptable to lots of variations.

All-Purpose Muffin Mix

• 8 c. flour (we use 3 c. oats, 2 c. white flour, 3 c. white whole wheat)
• 1 1/2 c. sugar
• 1/3 c. baking powder
• 1 T. salt
• 2 t. cinnamon
• 1/2 c. shortening or butter*

*You can use either; I prefer butter, but this means during the warmer months, when my house is warmer, I have to store the mixes in the freezer.

Mix dry ingredients together. Cut in butter. If you do this in a food processor, your oats will become oat flour. Divide into storage containers or ziplock bags. Makes 4 batches (~2.5 cups mix each).

For baking, add:

• 1/2 c. applesauce or mashed banana
• 1 egg, beaten
• 1 c. milk
• other ingredients as you wish (nuts, raisins, blueberries, etc.)

Spoon batter in 12 greased or lined muffin cups. Sprinkle tops with cinnamon and sugar if desired. Bake at 425 degrees for 15-20 minutes.

Pasta with Sausage and Spinach

I love discovering kid-friendly, husband-pleasing workhorse recipes like this one! I've made this a LOT this fall and have doubled and tripled it on a couple of occasions. It works well straight from the pot (without being baked), but it also travels well in a 13x9-inch pan and reheats in the oven like a casserole. One of my go to recipes now when I bring food to people (as in the picture above), this is now in our permanent repertoire. It reminds me of the Mock Ravioli casserole I grew up eating. I've tweaked it just slightly from the original recipe over at Budget Bytes. She also has some terrific pictures of her method if you need the step-by-step type of directions (and you can print her recipe easily). So hop on over there and check it out. I'm posting it here partly so I can have it more readily available (although I nearly have it memorized). Oh--it also freezes well!

Pasta with Sausage and Spinach
~Budget Bytes

• 1 (12-16-oz.) box chunky cut pasta (rotini, penne, macaroni, whole wheat, veggie, ...)
• 12-oz. Italian sausage, squeezed out of casings and crumbed 
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 (28-oz.) can diced tomatoes (or two 14.5-oz cans), undrained
• 1 (6-oz.) can tomato paste
• 1 t. basil
• 3/4 t. salt
• pepper to taste
• 1/2 T. brown sugar
• 8-oz. frozen spinach, thawed and squeezed dry
• 2-oz. crumbled feta cheese

1. Cook pasta according to package directions and drain.
2. Brown sausage with garlic and onions in a large skillet (use a big soup pot if you're doubling or tripling). Drain and return meat mixture to skillet.
3. Add tomato products and seasonings, stirring to incorporate. Bring to a slight simmer.
4. Add in drained noodles and spinach. Stir well.
5. Add in feta cheese and stir.
6. Pasta dish may be eaten as is or spooned into a baking pan for reheating in the over later.

~Serves 6-8

Southwestern Succotash Salad

Our CSA pick-ups begin this week from the Colvins!! My fridge is nice and empty after being at the beach last week, and I'm avoiding buying much until we get our first veggie box in a few days. This pretty salad was born of the need for a healthy side dish for our cheese and (frozen) bell pepper quesadillas… and my freezer and pantry contributed all the ingredients. It's a little on the mild side--add some jalapeños if you have them. But, as it is, it makes a pretty good quesadilla filling along with some cheese…or a nice side salad for spicy Mexican food…or a good salad with lettuce and some salsa as a dressing .... Our kids actually ate theirs in quesadilla form--even knowing there were bell peppers in the mix.

Southwestern Succotash Salad
~inspired by this salad

• 1 cup frozen baby lima beans, cooked and drained
• 1 can black beans, drained
• ~1-2 cups frozen corn, thawed
• 1 small red onion, finely minced
• 1-1 1/2 cups chopped bell peppers*
• 2 garlic cloves, minced
• 1 t. cumin
• 1/2 T. olive oil
• 2 T. white wine vinegar

*my bell peppers were the tri-colored frozen variety

Combine all in a bowl and stir well (I did not make the dressing separately--just dumped it all in a bowl and stirred). Enjoy right away or after a day or two in the fridge!

~Serves 4-6

Chicken and Spinach Filled Crepes

Need something easy but just a little fancy for a dinner party? This is delicious, and much of it can be done ahead of time--bonus when you're entertaining! You can freeze the basic crepes by stacking them with wax paper in between each crepe; I tried the freezing trick with a different recipe and had mixed success--you may want to test drive that feature before "counting" on it.

Chicken and Spinach Filled Crepes
~Heart and Soul, a Memphis Jr League Cookbook

• 1 pound fresh spinach or one 10-oz. package frozen chopped spinach (thawed)
• 10 T. butter or margarine, divided
• 8 oz. sliced fresh mushrooms (3 cups)
• 1/2 c. flour
• 2 t. salt, divided (or less--to taste; if you use Parm instead of Swiss, you'll need less salt)
• dash pepper
• 2 c. milk
• 1 c. chicken broth (we use low-sodium)
• 1 1/2 c. finely shredded Swiss cheese (6 ounces), divided (can also use Parm)
• 2 T. cooking oil
• 1/2 c. chopped onion
• 2 T. pine nuts, toasted
• 1/2 t. finely shredded lemon peel
• 1/2 t. dried chervil, crushed (I leave out)
• 3 1/2 c. chopped cooked chicken
• 12 Crepes

1. Wash fresh spinach; remove stems. In a 3-quart saucepan, cook spinach in a small amount of boiling water for 3 to 5 minutes, or until tender. Drain well, squeezing out excess liquid; chop. (If using frozen, simply thaw and squeeze out water--I go this route!).
2. For sauce, in a 10-inch skillet, melt 2 tablespoons of the butter. Add mushrooms; cook and stir over medium-high heat for 4 to 5 minutes or until tender. Remove from heat and set aside. In a 1-quart saucepan, melt 4 tablespoons of the remaining butter. Stir in flour, 1 teaspoon salt, and pepper. Add milk and chicken broth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in 1 cup of cheese until melted. Stir in mushrooms. Set aside (can also refrigerate at this point if making early in the day; reheat gently before proceeding).
3. For filling, in a 12-inch skillet, heat remaining 4 tablespoons butter and cooking oil. Add onion and cook over medium heat until tender. Stir in pine nuts, if using, the remaining salt, lemon peel, and chervil, if using. Stir in chicken, cooked spinach, and 1 cup of the sauce. (Again, you can make this earlier in the day and reheat gently before proceeding).
4. Preheat oven to 350 degrees. Spoon about 1/3 cup of the filling down the center of the unbrowned side of each crepe. Roll up crepes. Place crepes, seam side down, in a buttered 12x7.5x2-inch baking dish. Spread the remaining sauce over the top of the crepes. Sprinkle with the remaining 1/2 cup cheese. Bake for 30-35 minutes or until heated through and cheese is lightly browned.

~Makes 6 servings.

Palacinky (Crepes)

Mmmm.... the mere thought of Czech Palacinky (pronounced pah-la-chin-ky) makes my mouth water. These are essentially French crepes spread with jam, nutella, or something similar, rolled up, and topped with chocolate sauce, whipped cream, ice cream, or something similar. What's not to like? These can be made ahead of time and frozen, stacked with wax paper between layers. Thaw in fridge.

Crepes/Palacinky 
~the "Crepes" recipe from Heart and Soul, a Memphis Jr. League Cookbook

• 1 1/2 c. milk
• 1 c. flour
• 2 eggs
• 1 T. cooking oil
• 1/4 t. salt

1. In a bowl, combine all ingredients. Beat with a rotary beater or stick blender until well mixed.
2. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons of the batter; lift and tilt the skillet to spread the batter.
3. Return to heat; brown on one side only (sometimes I use more batter and carefully flip them). 
4. Invert pan over paper towel; remove crepe.
5. Repeat with remaining batter, greasing skillet occasionally.

 ~Makes 18

Mom's Crockpot Country Chicken Soup

Here's a nice, easy, hearty soup recipe for a cold January night. Even better--it does its thing in your slow cooker while you putter around the house (ahem, taking down that Christmas tree, maybe?). This is a recipe from my mom.  (*the picture shows this soup with a few modifications based on what I had--just so you know. I used a cup of ditalini noodles instead of egg noodles. I also threw in some corn that was hanging out in the fridge as well as less chicken....)

Crockpot Country Chicken Soup

• 2 onions, chopped
• 2-3 carrots, sliced
• 2 stalks celery, chopped
• 2 t. salt
• 1/4 t. pepper
• 1/2 t. basil
• 1/4 t. thyme
• 3 T. parsley
• one 2.5-3 pound chicken, cut up (or equivalent chicken parts--can use all white meat if preferred)
• 4 c. water
• 1 c. egg noodles (uncooked)

1. Place all ingredients except noodles in crockpot in order listed. Cover and cook on low 8-10 hours or on high 4-6 hours. 
2. One hour before serving, remove chicken and chop (let cool slightly first).  Return meat to pot and add noodles. Cook on high for remaining hour.

Serves 4 amply

Cookbook Review: Make-a-Mix

Make-a-Mix

Karine Eliason, Nevada Harward, Madeline Westover
Running Press, 2006

My mother-in-law loaned me her copy of this book--but it's the first version which came out many years ago (she used her much-loved copy when my husband was a little boy!). It's been a huge timesaver this semester. I highly recommend it.

The premise is a basic one: create your own mixes for everything from homemade Bisquick to cake mixes to muffin mixes to meat-based mixes.... Then, you can create biscuits, rolls, muffins, pancakes, cookies, cakes, brownies, pretzels, soups, Sloppy Joes, spaghetti, and many, many more dishes much more quickly using your prepared mixes. There is a nice blend of sweet and savory, and baked good mixes and dinner entree mixes. To date, I've only tried the baked goods mixes, but I've used some of them A LOT (the cornmeal mix for cornbread muffins, the wheat mix for the BEST pancakes, the oatmeal mix for delicious oatmeal muffins, the gingerbread mix for gingersnaps and gingerbread men,...). I tend to substitute butter for shortening, so I store my baking mixes in the freezer. I have to chip away at them, but so far, it's been doable.

I've since checked out the newest edition (shown above) from my local library. I'd thought I might purchase it, but after looking at the latest edition, I'm going to hunt down a used copy of the original. Just goes to show: always test drive a cookbook from the library if you can before buying! What's different between the two? Some of the mixes I've used and enjoyed are NOT in the new one! (Wheat mix, oatmeal mix, and the ginger snap one). There are some new ones that look good (such as a whole wheat hot roll mix and the pork roast mix), but I think I may just photocopy the few new ones and stick with the old tried and true.

If you've never seen the older edition, though, you may be perfectly happy with the new one!

Cover image from goodreads

2 Marinated Cherry Tomato Salads

Since I'm harvesting approximately 100 cherry tomatoes every 3-4 days, I have been on the lookout for recipes which feature these beauties. I made these two salads for a cookout we hosted yesterday, and they were a hit! The one with olives is a bit more savory and probably not for everyone--after all, you have to like olives! The plain one is the easiest, sweetest, and most crowd friendly. But I think both are delicious--and, both can be made ahead of time! These will be recipes to remember come winter when grocery stores still carry decent cherry/grape tomatoes (if using grape tomatoes, you may want to leave off or reduce the sugar since they are sweeter than cherry tomatoes). They're a nice change from lettuce based salads. (The dressings may look skimpy at first, but the tomatoes will generate more liquid as they sit.)

Olive  and Cherry Tomato Salad
~adapted from allrecipes.com

• 40 cherry tomatoes, halved
• 1 c. pitted green olives, drained and sliced (can use ones stuffed with pimiento)
• 1 (6-oz.) can black olives, drained and sliced
• 2 green onions, sliced
• 1/4 c. olive oil
• 2 T. red wine vinegar
• 1 T. white sugar
• 1 t. dried oregano
• salt and pepper to taste (remember, olives are salty!)
• 3-oz. pine nuts*

*I didn't use; just too expensive for this purpose. But you can probably sub in some other kind of nut or seed....

1. If using nuts, toast lightly.
2. Toss tomatoes, onions, and olives together gently. 
3. Combine vinegar, sugar, oregano, salt and pepper. Whisk in oil.
4. Pour dressing over tomato mixture.
5. Chill for 1 hour (or more!).
6. Add nuts just before serving.

 ~Makes 6-8 servings (or more if part of a buffet)

Marinated Cherry Tomato Salad
~adapted from allrecipes.com

• 4 c. halved cherry tomatoes
• 1/4 c. olive oil
• 3 T. balsamic vinegar
• 1 t. dried parsley
• 1 t. dried basil
• 1 t. dried oregano
• 1/2 t. salt
• 1 1/2 t. sugar

Combine vinegar and seasonings/sugar. Whisk in olive oil. Pour over cherry tomatoes and chill at least 2 hours before serving. Stir gently before serving.

~Makes 6-8 servings

Italian Sausage Bierrocks

Doesn't every culture have some sort of doughy covering for a meat filling? These bierrocks are Eastern European/Russian in origin, I believe. I made them with homemade dough recently, and they were a hit! All the kids (save one) finished theirs; one even ate two. If you don't have time to make dough, you can use pizza dough or frozen roll dough (like I've done before). I've adapted the filling recipe slightly, and we like it this way. Leftovers freeze just fine.

~Recipe based on More-With-Less cookbook

Dough

• 1/4 c. butter
• 2 c. warm water
• 1 egg
• 6-6 1/2 cups flour
• 2 packets yeast (~4.5 teaspoons)
• 1/4 c. sugar
• 1 1/2 t. salt

1.  Combine dry ingredients in food processor (equipped with dough blade if you have one). Whirl briefly.
2. Add egg and whirl briefly. With machine running, pour in butter and warm water (if you put the butter in the warm water while you're measuring the dry ingredients, it will be nice and melty by now ☺). Process until sticky dough forms.
3. Place dough in bowl and cover and put in fridge for several hours.

 Filling

• 19-oz package Italian sausage links
• 1/2-3/4 c. finely chopped onion
• 4 c. finely chopped cabbage

1.  Brown sausage and onion together in skillet. 
2. Stir in cabbage, turn heat to low, cover, and cook, stirring occasionally, until cabbage is tender (10-20 minutes or so? I didn't really time this.).
3. Let cool slightly.

 Bierrock Assembly

1. Roll dough out very thin--you will have enough filling to make about 30, so you might want to divide your dough into thirds and make 10 at a time. You will need enough for 10 5-inch squares (or similar shape). 
2. Put 2 tablespoons filling in center of each square. Pinch ends together and place, seam side down, on cookie sheet.
3. Let rise for about 15 minutes. Preheat oven to 350 degrees.
4. Bake at 350 degrees for 15-20 minutes (mine took a bit longer...).
5. Enjoy!

~Serves 10 (makes about 30, so you can serve more if you have young kids who will only eat 1)

Easy Best Baked Beans (Crockpot)

Another recipe from the recipe collection my college alumni society produced a few years ago. Crockpot recipes like this are great for potlucks!

• 1 c. chopped onion
• 1 clove minced garlic
• 6 slices bacon, cut up
• 15-oz. can lima beans, drained
• 16-oz. can pork and beans
• 15-oz. can red kidney beans, drained and rinsed
• 1/2 c. molasses
• 1/4 c. brown sugar
• 2 T. honey
• 1 t. dry mustard
• 2 t. Worcestershire sauce
• 2 T. ketchup
• salt and pepper to taste

Cook onion, garlic, and bacon in a skillet until bacon is done; drain. Combine all ingredients in a crockpot and cook, covered, on low 10-12 hours or on high 4-5 hours.

Makes a lot!

Lois's Dennis Day Steak Sauce for Sirloin

Lois is my dad's mother; unfortunately, she died before I ever got to meet her. I eat her chocolate cake every year for my birthday, so I know she had some great recipes! Here's a teriyaki-style sauce for grilled sirloin.

• 2-3 pounds sirloin
• 2 cloves garlic, minced
• 1/2 c. soy sauce
• 1/4 c. brown sugar
• 2 T. oil
• 1/4 t. cracked pepper
• 1/4 t. ginger (I'm guessing this is dried/ground)

Combine marinade ingredients and pour over meat. Marinate at least 2 hours. Grill and enjoy!

Make Ahead Twice-Baked Potatoes

I first made these several years ago--they are wonderful to have on hand in the freezer for a simple side dish. You can double or triple the recipe if you want. Feel free to customize these. I like that the recipe is more diet-friendly than most twice-baked potatoes yet still tastes great. (I sometimes freeze them without the cheese since I usually have some grated cheese I on hand that I can sprinkle on last minute--hence the cheese-less potatoes in the picture!)

~from food.com

• 5 pounds baking potatoes
• 1/2 c. butter, melted
• 1 c. skim milk (or low fat), approximate
• 3 ounces fat free or low fat cream cheese
• 2 t. salt
• 1 t. pepper
• 4 ounces shredded cheddar cheese (1 cup)

1. Preheat oven to 350°F. Wash potatoes and pat dry.
2. Place potatoes, not touching, on a large baking sheet. You may need 2 sheets.
3. Spray potatoes generously with non-stick cooking spray and sprinkle outsides with a little salt if desired (I don't always do this). I also prick them a few times with a fork.
4. Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done.
5. In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
6. With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.
7. With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
8. Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes. You may need a little more or less milk to get the final desired consistency.
9. Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell. Return filled shell to the baking sheet. Sprinkle tops with shredded cheese and pat cheese to make it adhere to the potatoes.
10. TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
11. TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.
12. Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.
13. Place wrapped potatoes into one or more gallon resealable freezer bags. Store in freezer for up to 3 months.
15. TO COOK FROZEN POTATOES: Preheat oven to 350°F.
16. Place potatoes on baking sheet and loosely cover with aluminum foil. Bake about 45 minutes. Uncover and bake an additional 15 minutes or more until potatoes are hot. Do not over bake. This method helps keep the potato skins firm and crisp.
17. If time is short, place potatoes in microwave and cook on high about 10 minutes. Remove and then place in 350°F oven to finish cooking.
18. IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot. Potato skins will be softer than if cooked in the oven.
19. OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.


 

Yeasted Waffles

These are typically called "overnight waffles," but I usually make them in the morning for a breakfast-for-dinner night... hence my title change! This makes a terrific family-friendly dinner; I offer some link sausage and fruit to round out the meal.

~From Better Homes and Gardens 11th edition

• 2 1/4 c. flour (can use half white whole wheat)
• 2 T. sugar
• 1 package active dry yeast (or, roughly 2 1/2 t. instant yeast)
• 1/2 t. salt
• 1/4 t. cinnamon
• 1 3/4 c. milk
• 2 eggs
• 1/3 c. oil

1. Combine dry ingredients, whisking to mix. Combine wet ingredients, whisking to mix. Add wet ingredients to dry, beating until combined (or whisking vigorously...). Cover loosely and refrigerate overnight or all day.
2. Stir batter. Pour appropriate amount into your waffle iron and cook per manufacturer's directions.

Makes 12-14 (4-inch) waffles

Crockpot Sloppy Joes

So far this week, unbeknownst to each other until after the fact, Carrie made sloppy joes using the mix, Betsy tried this recipe below, and our mom made a homemade version of sloppy job mix for Meatless Manicotti--clearly, we are all on the same page! It's always kind of scary when that happens.

This recipe below could be frozen before putting the mixture in the crock pot (after browning beef/onions and adding seasoning). Thaw the night before and proceed as directed. This is the kind of crock pot recipe you begin around lunchtime (or during kids' naps) since it doesn't take all day to cook. Recipe can be doubled and cooked in the same size crock. 4 quarts is preferable, round or oval.

~Recipe from Not Your Mother's Slow Cooker Cookbook

• 1 pound lean ground beef (or turkey)
• 1 medium-sized onion, finely chopped
• 1/2 large red bell pepper, seeded and finely chopped
• 1 large rib celery, finely chopped
• 1 clove garlic, minced
• 1 (6-oz) can tomato paste
• 2 T. cider vinegar
• 2 T. firmly packed brown sugar
• 1 t. paprika
• 1/2 t. dry mustard
• 3/4 t. salt
• 1/2 t. chili powder, or to taste
• 1/4 t. pepper
• 1 t. Worcestershire sauce
• dash hot sauce
• dash cayenne pepper
• hamburger or soft sandwich buns
• 1 (8-oz.) can tomato sauce if you like yours extra saucy and want to eat it with knife and fork

1. Brown meat and veggies. Drain, if desired.
2. When cooked, add to crock with remaining ingredients (except sandwich buns). If you don't use the extra tomato sauce, the mixture can be piled on the buns, topped, and eaten as a (messy) sandwich. If you want them soupy, throw in the extra tomato sauce now, too.
3. Cover and cook on low 5-6 hours. Mine went a bit longer than 6 hours and it was a little too long. Check it at 4 hours--all crocks cook differently.

Serves 4-5

Corn Salad

What? A cold salad in the winter! It's been well below freezing around here for a week and is bitter outside. However, these kinds of recipes are always a hit at pot lucks and travel well. When warmer weather rolls around, consider adding this to a BBQ buffet if you're hosting a party. It makes a lot and you can make it ahead of time.

~Recipe from Heart and Soul (a Memphis Junior League cookbook)

• 4 c. cut fresh corn or 2 (10-oz.) bags frozen whole kernel corn
• 1 cucumber, peeled* and chopped
• 1 large tomato, seeded and chopped*
• 1 purple onion, chopped
• 1/2 c. chopped green pepper*
• 1/2 c. sour cream or plain yogurt
• 3 T. mayonnaise or salad dressing
• 2 T. white wine vinegar
• 1 t. salt
• 1/2 t. dry mustard
• 1/2 t. celery seed, optional
• 1/2 t. pepper
• assorted fresh mixed greens, optional
• sweet red pepper heart, optional*

*You want a nice mix of color here, but these ingredients can be swapped around a little: leave the skin on the cucumber for some green color and skip the green pepper; sub in a red pepper for the tomato, etc. Go with what's freshest at the store (or what's already in your fridge!).

1. In a 2-quart saucepan, cook corn in a small amount of boiling water, covered, for 5 to 7 minutes or until crisp-tender (frozen corn will take 3-5 minutes). Drain and cool. In a large bowl, stir together cucumber, tomato, onion, green pepper, and corn.
2. In a small bowl, combine sour cream, mayonnaise, vinegar, salt, dry mustard, celery seed, and pepper. Spread over top of corn mixture. Cover and chill overnight. Before serving, toss lightly to coat vegetables. Garnish each serving with assorted mixed greens and sweet red pepper hearts, if desired.

Makes 12 side-dish servings

Slow Cooker Pulled Pork

We love our BBQ Boston Butt roast recipe around here, but this is a terrific option as well! Going to be out all day? Get this started in the morning and come home to hearty BBQ pork sandwiches. MMMM This is from my aunt-in-law, Aunt Barb. (Sorry for the weird bold font--I did some cutting and pasting).

• 1 med. onion, chopped
• 1/2 c. ketchup
• 1/3 c. cider vinegar
• 1/4 c. packed brown sugar
• 1/4 tomato paste (typo here--not sure if it's cup or can; probably cup)
• 2 T. sweet paprika
• 2 T. Worcestershire sauce
• 2 T. yellow mustard
• 1 1/2 t. salt
• 1 1/4 t. ground black pepper
• 4 pounds boneless pork shoulder (blade roast/fresh pork butt), cut into 4 pieces
• 12 soft sandwich buns or ciabatta rolls warmed when meat is ready (16 small hamburger buns)

1. In a 4 and ½ to 6-quart slow cooker pot stir onion, ketchup, vinegar, brown sugar, tomato paste, Paprika, Worcestershire sauce, mustard, salt and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.

2. Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs – 8-10 hours or until pork is very tender.

3. With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to soiling to thicken and reduce slightly.

4. While sauce boils, with 2 forks pull pork into shreds. Return shredded pork to sauce to combine. Cover slow cooker and heat through on high setting if necessary.

5. Spoon pork mixture onto bottom of sandwich buns. Replace tops of buns.

Makes 12-16 sandwiches, depending size of bun

Apple Spice Cake

This cake is super moist and gets more flavorful as it sits/cools--a perfect make-the-day-ahead-cake (or 2 days or... freeze it!).

~Recipe from Joy of Cooking, 1997 edition

• 1 1/2 c. flour (all white or half white/half whole wheat)
• 1 c. packed brown sugar
• 1 t. baking soda
• 1 t. cinnamon
• 1/2 t. cloves
• 1/2 t. nutmeg
• 1/2 t. salt
• 1 c. buttermilk or plain yogurt
• 1/2 c. vegetable oil
• 2 T. rum or brandy, optional (I didn't use)
• 1 t. vanilla
• 1 c. chopped apples (can leave skins on if desired; I didn't)
• 1/2 c. chopped walnuts or pecans, optional

1. Preheat oven to 350 degrees. Grease and flour an 8x8-inch pan or line the bottom with wax or parchment paper.
2. Whisk dry ingredients together, making sure to pinch out any lumps from the brown sugar.
3. Add buttermilk or yogurt, oil, brandy, and vanilla; stir until smooth.
4. Stir in apples and nuts, if using.
5. Bake for 40 to 45 minutes, until toothpick inserted in center comes out clean.
6. Cool in pan for 10 minutes.
7. Serve from pan or invert pan onto cooling rack, peel off paper, and flip back over (this is tricky!).
8. Can ice with basic white frosting but it's delicious plain.

Makes 1 8x8-inch cake (16 servings)

Beer Marinade

It's described aptly in my cookbook as "a pungent mixture for broiling, grilling, and roasting." We marinated some beef chuck cubes for kebabs and they were terrific! Marinade can be made ahead of time.

Recipe from Joy of Cooking, 1997 edition

• 1 1/2 c. beer
• 1/4 c. orange marmalade
• 1 T. dry mustard
• 1 t. ground mustard (can also use 1 T. minced fresh)
• 2 cloves garlic, minced
• 1/4 t. salt
• 1 t. sugar or honey

Mix together thoroughly, making sure you use a big bowl (the beer can foam up with the addition of the spices). Use immediately, or cover and refrigerate for up to 1 week. Marinate cubed meat for 2-3 hours, steaks for several hours to 1 day, and roasts for a day.

Makes 2 cups

Mint Brownies

This is my friend Michele's recipe and, thanks to her and/or her kids, they make a frequent and much welcome appearance at our church potlucks. They are YUMMY. (They're also EASY and make ahead.)

• 1 box brownie mix of your choice
• 2 c. powdered sugar
• 1/2 c. softened butter plus 6 T. butter
• 3 T. creme de menthe flavoring
• 1 c. chocolate chips

Make brownies according to box directions. Let cool completely. (Make in a 13x9-inch pan.)

Beat powdered sugar, softened butter, and flavoring together (beat well). Ice brownies and chill in refrigerator.

Melt chocolate chips and 6 T. butter together. Cool and pour over iced brownies. Chill.

Serve! (These brownies will "melt" if you put them on a buffet line at a cookout outdoors....)