Many years ago on a trip up North, our car broke down and we were “stuck” in a small, rural Georgia community. While waiting, I walked down to Main Street and found the most delightful little book store. I began perusing the titles and ended up purchasing a cookbook to add to my collection entitled “White Trash Cooking.” To this day, I will NOT sway from the recipe for good old “corn on the cob.” As any good cook in Georgia would say, “Honey, this is the ONLY way on God’s green earth to cook your corn.” So, let’s trust our deep South sisters on this one (after all, what’s a 4th of July without corn on the cob)?
Corn on the Cob
Don’t shuck corn until JUST before cooking. Take off the husks, the hairs and cut off the ends. Rinse with water and drop ears into a big ol’ pot of fast boiling water (unsalted). Make sure ears are completely covered with water. Wait until water boils again and turn off. Put a lid on so the flavor won’t escape. Let the corn sit for 5-10 minutes (5 if corn is young). Drain it, butter and salt it, and dig in.
Slow Cooker Barbecue Beef Sandwiches
1 beef boneless chuck roast (approx 3 lbs)
1 cup of your favorite barbecue sauce
½ apricot or peach preserves
1/3 cup chopped green pepper
1 TBSP Dijon mustard
2 Tsps packed brown sugar
1 small onion, sliced
12 kaiser or burger buns
Trim fat from roast and cut into 4 pieces, place in slow cooker. In medium bowl, mix remaining ingredients and pour over beef. Cover and cook on low heat 7-8 hours. Remove beef from cooker and place on cutting board. Cut into thin slices and return to cooker for additional 20-30 minutes longer. Fill buns with beef mixture.
How easy is this? Mouth watering! Thank you, thank you, Ms. Betty Crocker, 2007 Annual Recipes.
The following recipe comes to me from my sister Nancy in Iowa and she is an absolute gem in the kitchen. EVERYONE wants a copy of Nancy’s recipes and this one is no exception. So…………..refreshing!
Marinated Broccoli and Tomato Salad
6 cups broccoli florets, broken into small pieces
1 cup cherry tomatoes, halved
1 cup 2% milk reduced-fat colby/monterrey jack cheese crumbles
½ cup thinly sliced red onion
2 TBSP sunflower kernels
1 TBSP poppy seeds
½ cup light raspberry vinaigrette reduced-fat dressing
2 Tsps Dijon mustard
1 TBSP sugar
Mix broccoli, tomatoes, cheese, onions, sunflower kernels and poppy seed.
Stir together dressing, mustard and sugar until blended. Pour over broccoli mixture, toss to coat. Refrigerate at least 4 hrs or overnight.
To top off our oh……so easy 4th of July menu, let’s go with something simple and festive. One that the kids will LOVE to help make, as well as LOVE devouring them.
Red, White and Blue Cookies
1 cup granulated sugar
1 cup softened butter
½ tsp almond extract
1 egg
2 ¼ cups flour
2 TBSP red colored sugar
2 TBSP blue colored sugar
In large bowl beat sugar, butter, almond extract and egg with mixer for 2 minutes. Stir in flour. Divide dough in halves, placing on separate pam-sprayed plastic wrap. Press each into 8 inch square. Sprinkle each 8 inch square with 1 TBSP each of the red/blue sugars. Using wrap to lift, roll up dough. Refrigerate for 1 hour. Heat oven to 375 degrees. Cut rolls into ¼ inch slices and place about 2 inches apart on greased cookie sheet. Bake 6-8 minutes.
Bon Appetit From Joann’s Kitchen!
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