HAPPY 4TH OF JULY TO ALL!
Do you like to celebrate all the holidays like I do? From Memorial Day to Labor Day, I'm a red white and blue person with decorations, inside and out. I did even more when we were a family of 6 but this time of year, even my morning coffee is in a patriotic-looking mug.
I think our kids enjoyed my effort to do something special for all the holidays. Now that they've flown the nest, I'd miss the decorations if I didn't continue to have some, even though they're only for me now. A pretty table gives me a lift and God willing; I'll be doing these things until I head for the big kitchen in the sky.
I have Mother to thank for appreciating an attractive table. Cluttering the breakfast table with a milk bottle and cereal boxes was taboo. When garden flowers were available she had an arrangement in the center of the table. Other dinners it might be a relish tray with radish roses, carrot curls, etc. When we were adult size we started eating dinner in the dining room with a Quaker lace tablecloth on the table. When we were first married 56 years ago Mother gave me a Quaker lace tablecloth and believe it or not, I'm still using it for company. That's how durable they are. It was the original no-iron table covering. If you're in the market to buy one, they're still available in large department stores so don't settle for any other brand!
Moving on, people in the Bryan and Williams County area start the 4th at the Bryan Kiwanis Club Annual Fly-In breakfast at our airport. It's held rain or shine so be sure to come.
A lot of you are planning picnic-type food for family and friends so this week's memo includes recipes for a summer beverage, marinated grilled chicken, a salad to make ahead and "Sin on a Plate Brownies" for dessert. All are guaranteed to wow your guests!
WATERMELON AND STRAWBERRY LEMONADE
- 8 cups cubed seedless watermelon
- 1 cup halved fresh strawberries
- 1/2 cup fresh lemon juice
- 1 cup granulated sugar
- 2 cups water
Combine the watermelon, strawberries, lemon juice, sugar and water in a blender. Blend in batches until smooth. Refrigerate until needed. You might like to make lemonade ice cubes from made up frozen lemonade concentrate.
Source: Recipe provided by www.Allrecipes.com, the world's favorite recipe web site.
SEOUL-FUL CHICKEN WITH AN ASIAN FLAVOR
- 8 skinless, boneless thighs (about 1 1/4 pounds)
- 1/4 cup soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon honey
- 1/2 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
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Cooking spray 1/4 cup thinly sliced green onions 4 teaspoons sesame seeds, toasted To prepare chicken thighs, place each one between 2 sheets of heavy duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine soy sauce and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken to soy sauce mixture in bag; seal. Marinate in the refrigerate and turn occasionally.
Spray grill with Pam cooking spray. Remove chicken from bag and discard marinade. Grill chicken 6 minutes on each side over medium high heat. Recipe makes 4 servings, 2 thighs per serving.
Source: Adapted from Cooking Light magazine recipe, April 2008.
CALICO COLESLAW
- 2 cups cauliflower florets
- 2 cups coleslaw mix
- 1/2 cup (1 medium) shredded carrot
- 1/4 cup chopped red onion
- 5 slices crisply cooked bacon, crumbled, reserve 1 tablespoon
- 1 cup (4-ounces) reduced fat Cheddar cheese
- 8-ounces bottled coleslaw salad dressing
Combine all ingredients except reserved bacon in large salad bowl; toss until well coated. Cover and refrigerate for at least 4 hours. Just before serving garnish with reserved bacon. Source: Land O Lakes recipe.
One of the reviewers of this internet recipe described them as "sin on a plate." Betty Crocker called them German Chocolate Brownies. The reviewer's name is more appropriate.
Warning: They are very rich!
"SIN ON A PLATE" BOWNIES
- 2/3 cup butter, softened
- 1 box Betty Crocker SuperMosit German chocolate cake mix
- 1 cup semisweet chocolate chips
- 1 container Betty Crocker Rich & Creamy coconut pecan frosting
- 1/4 cup milk
Preheat oven to 350F (325 for dark or nonstick pan). Lightly spray bottom and sides of 9x13-inch pan. In medium bowl, cut butter into cake mix, using pastry blender or fork, until mixture looks like fine crumbs. Press half the mixture (2? cups) in bottom of pan. Bake 10 minutes. Sprinkle chocolate chips on top of baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by tablespoonfuls onto frosting layer. Bake 24 to 28 minutes or until cake portion is slightly dry to the touch; cool completely. Refrigerate until firm. For 48 bars, cut into 8 rows by 6 rows. Store loosely covered.
Source: Betty Crocker recipe. |
