Pulled Pork

June 2009: Picnic Foods

1 Pork Roast (3-4 lbs)
1 onion
3 cloves garlic
2 Tbsp liquid smoke
4 cups water
Cajun Seasoning
BBQ sauce

Cut pork roast into big chunks. Liberally season with cajun seasoning. Brown all sides of the meat. Add to slow cooker. Roughly chop the onion and garlic. Add to slow cooker. Add water and liquid smoke over the pork. Cook on low for 10 hours. When it is finished, pull it apart and add your favorite BBQ sauce.

Submitted by Randi DeRoest

Sunset Salad

Originally submitted by Christy Pethel

Dressing:

2 cloves garlic, peeled and chopped
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 Tablespoon red wine vinegar
1 ½ teaspoons Dijon mustard
1 ½ teaspoon dark brown sugar
½ teaspoon pepper
½ teaspoon salt
¼ teaspoon vanilla

Salad:

Spinach
Sugared pecans
Bleu cheese
Pears

Add all dressing ingredients into a jar, bowl, cruet, etc. There are no specific measurements for the salad ingredients. You kind of just put in how much you would think would be a great salad.

O’Tai

Originally submitted by Christy Pethel

(3/4 gallon milk, maybe) Milk
(1/4 gallon water, maybe) Water
2 cups sugar
1 can crushed pineapple
1 seedless watermelon, grated (yes, like on a cheese grater)
½ bag shredded coconut
Club Soda or 7-Up

Take a big pot ( or bowl/pitcher as big as a pot). Fill the pot with 2 parts milk and 1 part water. Add watermelon, crushed pineapple, sugar ( you don’t have to add all of it. Add to taste), coconut, and club soda. (again, add this to taste).

Basil Tortellini Salad

Originally submitted by Kelli Callahan

1 9-ounce package refrigerated cheese tortellini
1 small red sweet pepper, cut into bite-size strips
1 cup broccoli florets
¾ cup thinly sliced carrot ( 1 large)
2 Tablespoons grated parmesan cheese
½ cup mayonnaise or salad dressing
3 tablespoons snipped fresh basil
1 Tablespoon milk
½ teaspoon freshly ground black pepper
1 clove garlic, minced
2 Tablespoons pine nuts or chopped walnuts, toasted (optional)

Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again. In a large bowl combine pasta, red sweet pepper strips, broccoli florets, and sliced carrots. For dressing, in a small bowl stir together mayonnaise, parmesan cheese, basil, black pepper and garlic. Pour dressing over pasta mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours. Before serving, stir in nuts, if desired. If necessary, add milk to moisten.

Cheese Ball

Submitter unknown

2 – 8 ounce packages cream cheese
2 cups sharp cheddar cheese, shredded
1 heaping teaspoon onion
1 heaping teaspoon green pepper
1 teaspoon diced pimentos
1 teaspoon lemon juice
Dash of salt
2 Tablespoons Worchestershire sauce
¼ teaspoon cayenne pepper
¾ cup finely chopped pecans

Mix cream cheese and sharp cheddar cheese in a bowl. Add the rest of the ingredients into the cheese mixture and stir. Shape into a ball. Roll in chopped pecans on a piece of waxed paper. Chill for several hours. Serve with crackers.

Sweet Veggie Dip

Submitter unknown

1 can black eyed peas

Marinade:
1 cup super sweet white corn
¾ cup sugar
1 large green pepper, diced
½ cup cider vinegar
1 medium onion, diced
½ cup vegetable oil
1 jar diced pimentos
1 T. Teriyaki Sauce

Drain Peas. Combine peas, corn, green pepper, onion and pimentos in a bowl. Mix the marinade and pour it over the vegetables. Put in the fridge for at least one hour. Dain and serve with Tostitos Scoops chips.

Quick and Easy Layered Dessert from Jello

Submitter unknown

What you will need:

2 cups cold milk
1 pkg. (4 serving size) Chocolate Jello (the original stuff)
1 (10.5 oz.) package pound cake, cut into ½ inch cubes
½ cup chocolate syrup ( lite syrup is just as tasty and less calories)
1 (8 oz.) tub of Cool Whip (can use lite), thawed and divided in half.

Pour Milk into bowl. Add dry pudding mix. Beat with a wire whisk for 2 minutes or until well blended. Arrange half of the cake cubes in a 3 quart serving bowl. Drizzle with ¼ of the chocolate syrup. Layer with 1 cup of pudding and 1 ½ cups of whipped topping. Repeat layers ending with whipped topping. Refrigerate until ready to serve. Store any leftovers in the refrigerator.

A variety of things like fresh fruit can be added to this recipe.

Tex-Mex Chicken, Corn and Black Bean Salad

Originally submitted by Deena Callahan

½ pound cooked chicken breast, cut in thin strips
1 cup canned black beans, rinsed and drained
1 (10 oz) box frozen corn kernels, thawed
1 tomato, coarsely chopped
1 red onion, thinly sliced
1 (11 ounce) jar salsa
1/3 cup red wine vinegar
2 Tablespoons chopped fresh cilantro
8 large lettuce leaves
12 tortilla chips, crumbled

Combine the chicken, beans, corn tomato, onion, salsa, vinegar, and cilantro. Let stand at least 15 minutes. Put 2 lettuce leaves on each of 4 plates. Top with the chicken mixture, then sprinkle with the tortilla chips.

Macaroni Salad

Originally submitted by Tami Hughes

1 bag of salad macaroni noodles boiled and rinsed in cool water. Cool completely.
1 block of cheese, cut in chunks
1 pound of bacon crumbled (for fast and easy use 1-2 bags of pre-made crumbled bacon
6 eggs boiled and chopped
1 head of green onions. Chop finely up to green
1 small can of olives, drained

Mix together, coat with mayonnaise, salt and pepper to taste.

Cheesecake Dip

Originally submitted by Shauna Cooke

4 ounces cream cheese, softened
1/3 cup sour cream
3 tablespoons powdered sugar
1 Tablespoon milk
¼ teaspoon almond extract
1 pint fresh strawberries
¼ cup graham cracker crumbs

In a mixing bowl, beat cream cheese until smooth. Add the sour cream, sugar, milk, and extract; mix until smooth. Transfer to a serving bowl. Place the strawberries and crumbs in separate serving bowls. Dip strawberries into the cheesecake mixture, then into crumbs. Yield: about 1 cup.

Spaghetti Sauce

Ingredients:

1 big can of crushed tomatoes
1 can stewed tomatoes
1 can tomato sauce
1 can tomato paste
1 tbsp Italian seasoning
2-3 cloves garlic
1 tsp sugar
1 tsp salt
1 tbsp EVOO

Optional:

1 small onion
1 red bell pepper
1 lb Italian sausage or ground beef
1 tsp fresh ground pepper
4 - 5 leaves of fresh basil finely chopped

Directions:

Heat oil (medium heat)
Saute meat, veggies with garlic & Italian seasoning Add tomatoes and sugar
Cook for 20 - 30 mins on medium heat Add salt