Sunday Game of the Week #113 06-29-08

[cookieee]

Good Morning All !!!!!!!!!!!!!


If you read my message 2 weeks ago, you should be packed by now. You didn't read my message?

OK ya'all. It's that time of year. Time for our "Third Annual Virtual 4th of July Pool Party"

WHERE: my place, here in Boca Raton, Fl.

WHEN: all week long

HOW DO WE GET THERE: all you have to do is submit a recipe for the party. new or t & t. You don't have to actually cook it, just supply the recipe.

WHAT IF I HAVE TO GO HOME AND WANT TO COME BACK TO THE PARTY: just do like Dorothy did. Click your heels together 3 times and say there is no place like home. Ready to come back, just submit another recipe and you are instantly back at the party.

So, hurry up, the pool is waiting. The beach is only 5 minutes away, lots of places to go shopping, movies, restaurants.

DH and I are waiting for you

[Hammster]

Woo Hoo!! Cookieee's pool parties are always a blast. Thanks for hosting Cookieee.
If I may add, be sure to bring an extra bathing suit. Somehow those things go missing at Cookieee's parties.

Hmmm, I have a fun recipe in mind that goes with the theme. I'll be back.

[cookieee]

Woo Hoo!! Cookieee's pool parties are always a blast. Thanks for hosting Cookieee.
If I may add, be sure to bring an extra bathing suit. Somehow those things go missing at Cookieee's parties.

Hmmm, I have a fun recipe in mind that goes with the theme. I'll be back.

Your welcome, thank you Ham.

Maybe you will find your suit this year (when you give me back my towel)

Hey everyone, don't forget to pack your rubber ducky. We had quite a few last year. They look so cute swimming around.

[DmOrtega]

Happy 3rd anniversary Cookieee !!!!

ooooh ... I just bought a new bathing suit. I will be here off and on because of work duties, so won't be here all of the time. For today, I'm in.

I'm in the mood for beans and rice and want to try Bobmark226's crockpot cooking method, as done by Hammster. Today will be pinto beans cooked with onions, cumin, epazote, and Elisabeth13's Mexican Rice. Homemade corn tortillas will be pretty easy and go well with these dishes. Now ... who has a nice salsa recipe to share?

... I cooked about a cup (dry) of the yellow eye beans in the crockpot set to high. No presoaking overnight or any length of time at all. Straight from the bag into the crockpot. Added a few sliced green onions a few bay leaves, some fresh ground pepper and water to cover by a couple inches. Turned crockpot onto high and *EXACTLY* 3 hours later, they are completely tender and not dry, chalky or grainy. Creamy and tender just as I want.
Very cool!

AND ...

...I've been searching for perfect, restaurant-style Mexican rice for a while now and I've finally found it!!! Every other recipe I've ever tried for this has been wet and "gloppy"...but this recipe yielded perfect dry, fluffy, slightly "tomato-y" rice just like the stuff DBF and I get at our favorite Mexican restaurant. It was a little bit of work, but worth it - it will be THE definitive Mexican rice recipe in our house from now on! We ate this as a side dish with enchiladas last night, but I think it would be a wonderful main dish with some beans stirred in, too. Here's the recipe, with my minor changes in italics:


Mexican Rice

12 ounces tomato, very ripe and cored (I used 1 can of diced tomatoes with green chilies)
1 medium white onion
3 medium jalapeno (I only used one jalapeno)
2 cups long grain white rice
1/3 cup canola oil (I used olive oil, and only 1/4 cup)
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

preheat oven to 350.

Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess. (With my one can of tomatoes and 1 fist-sized onion, I had exactly two cups)

Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (I used my cast iron Dutch oven) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.

Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.

Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.

Stir in cilantro, minced jalapeno (I didn't add any extra jalapeno at this point - just sauteed it with the garlic in the earlier step), and pass lime wedges separately. (I squeezed the juice of one lime over the whole thing and stirred before serving, instead of serving with lime wedges.)

source: Recipezaar - Pot Scrubber

The weather is looking nice ... don't forget sunscreen!

[cher48603]

I may be late, but I'll be there. It's a long drive from Michigan.

Speaking of Mi, it gets pretty cold here in the winter. Can we have a party in February too?

[cookieee]

Happy 3rd anniversary!!!!

ooooh ... I just bought a new bathing suit. I will be here off and on because of work duties, so won't be here all of the time. For today, I'm in.

I'm in the mood for beans and rice and want to try Bobmark226's crockpot cooking method. Today will be pinto beans cooked with onions, cumin, epazote, and Elisabeth13's Mexican Rice. Homemade corn tortillas will be pretty easy and go well with these dishes. Now ... who has a nice salsa recipe to share?



AND ...



The weather is looking nice ... don't forget sunscreen!

Hi Dorrena, your slow this year. Last year you were the first to arrive. You also contributed the most recipes. It's good to see you again, welcome, hope you have a good time. Thank you for the Anniversary picture, cute. Is one of them you in your new suit? (beans? Are you trying to turn the pool into a bubbling sauna?)

[DmOrtega]

Funny!!! Now you all will have to ponder as to why we are smiling! Hmmm ...

[cookieee]

I may be late, but I'll be there. It's a long drive from Michigan.

Speaking of Mi, it gets pretty cold here in the winter. Can we have a party in February too?

Cher, forget the driving, all you have to do is submit a recipe and you are instantly here .

I don't know about Michigan, but for me, in February, the pool is too darn cold.

[Hammster]

I don't know about Michigan, but for me, in February, the pool is too darn cold.

I'm thinking we'd be ice skating on the pool in Feb in Mi.

[cookieee]

Hi Dorrena, your slow this year. Last year you were the first to arrive.

Oppps, my mistake. You ARE the first to arrive.

It's almost lunch time. How about you and I have a couple of Margaritas poolside while DH fixes lunch?

[heavy hedonist]

I'm in! We have been havng so much rain here, it will be nice to get away.

Here's a recipe I've been making frequently lately, for family get-togethers and to make DH happy. It is slightly adapted from FRESH FROM THE VEGETARIAN SLOWCOOKER, by Robin Robertson.


Vanilla-Scented White Rice Pudding with Cardamom

1 C raw white long grained rice

4 C milk or vanilla soymilk

1 Tbsp butter or margarine

2/3 C vanilla sugar, brown sugar or natural sweetener

1 tsp vanilla extract

pinch of salt

1 cinnamon stick, broken in two

3 green dried cardamom pods, cracked slightly

1 tsp rosewater, optional

1 handful pistachio nutmeats, optional, or 1/2 C rum-soaked raisins

optional enrichment:

1/2 C half-n-half

1-2 egg yolks


Spray the inside of a 3 1/2 qt - 4 qt slowcooker lightly with cooking spray. Turn to high and add butter, rice, cinnamon stick pieces and cardamom pods. Stir together till rice is coated with melted butter and add vanilla, milk, salt, nuts and rosewater if using. Stir it all in, cover and cook on high for one hour if you are able to be around a while; then stir again and continue cooking on low for 4-5 hours, until milk is absorbed and rice is tender. Otherwise, cook on low for about 6 hours.
When rice is tender, remove cardamom pods and cinnamon stick pieces. If using optional enrichment, stir the yolks into the half-n-half, then stir a large spoonful of the rice pudding into the yolk mixture. Add it all back into the pot and turn the cooker to warm, waiting at least fifteen minutes or more before serving ( or up to 2 hours maximum). if needed, you can keep the cooker on low for a while longer instead-- but you may need to add a bit more half-n-half or soymilk. Serve hot, warm, or cold, with whipped cream, ice cream or nothing! Serves 4-6.

you can see this is T&T already by the way I've written it down. Love my slowcooker!

[cookieee]

I'm in! We have been havng so much rain here, it will be nice to get away.

Hi Mari, welcome to the party. Thanks for the rice pudding. That will taste great for dessert tonight.

Hey Hon, make that 3 margaritas and 3 for lunch!!

[cookieee]

Woo Hoo!! Cookieee's pool parties are always a blast. Thanks for hosting Cookieee.
If I may add, be sure to bring an extra bathing suit. Somehow those things go missing at Cookieee's parties.

Hmmm, I have a fun recipe in mind that goes with the theme. I'll be back.

Hey Ham, where are you with your fun recipe? DH could use some help with lunch.

[Hammster]

Ok, here is a fave of ours. I believe it came from a Gourmet magazine.

Fireworks Salad

3/4 lb snow peas, trimmed and strings discarded
1 large red bell pepper
1 large yellow bell pepper
1 1/3 cups julienne strips peeled daikon radish
2 tbsp fresh lemon juice
2 tsp grated, peeled fresh ginger root
1/3 cup olive oil

In a large pot of boiling water blanch the snow peas for 15 seconds, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Draing the snow peas well and cut them diagonally into thin slices.
Cut the bell peppers into 1 1/2" julienne strips.
In a bowl toss the peas with the bell peppers and daikon. In a small bowl whisk together the lemon juice, gingerroot, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the salad and toss the salad well.


My duckies are ready.

[cookieee]

Ham, thanks for the great salad. Just in time for lunch. DH appreciates the help

Hope your duckies have lots of company this year

OK, nappy time, to many Margaritas pool side. Please entertain yourselves. See you all in a little while.

[cher48603]

Cher, forget the driving, all you have to do is submit a recipe and you are instantly here .

I don't know about Michigan, but for me, in February, the pool is too darn cold.

Maybe we'll just sit by the pool rather than going in. February in Florida sure has to beat Michigan.

I'm thinking we'd be ice skating on the pool in Feb in Mi.

Ham, how right you are!!

[cher48603]

Think I'll bring a rice salad. We haven't had this in awhile and I'm hungry for it.

Chutney Rice Salad

CHUTNEY DRESSING:
1/3 cup chutney
1/4 cup oil -- (I use 2 tablespoons)
2 tablespoons slivered almonds -- toasted
1 tablespoon lemon juice
1 1/2 teaspoons fresh minced gingerroot
SALAD:
3 cups cooked rice -- (I use brown & only 2 cups)
1 cup chopped red apple -- cored
1/2 cup chopped celery -- (have subbed 1/2 of a red bell pepper)
1/4 cup golden raisins
2 tablespoons chopped green onions -- (use more)

In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients. Pour dressing over rice mixture and mix well. Refrigerate at least 1 hour to blend flavors.

To toast almonds, spread on cookie sheet. Bake at 375F for 5-7 minutes or until golden brown, stirring occasionally. Or, spread in thin layer on microwave safe pie pan. Microwave on high for 2-3 minutes or until light golden brown, stirring frequently.

Serves 8.

Source: "Pillsbury Most Requested Recipes (TM) 1994 Vol 2 No 4"

NOTES : Chutney is a piquant relish originating in India. Chutneys usually combine exotic fruits, spices and vinegar. The sweetness of chutney goes well with rice, celery, onions, apples and toasted almonds making this a very tasty salad.

Cheryl's notes: The first time I made this I used 2 cups leftover brown rice & have been making it that way since. I put the dressing on the hot rice & let it soak in.

[Deechef]

Oh Goodie..................I am so ready for this party cause I had such a great time last year. Got lost coming back from a golf course but this year I have a GPS system I'm bringing with me.

My first offering is a Guacamole Salad

Guacamole Salad 2006, Barefoot Contessa at Home, All Rights Reserved
See this recipe on air Tuesday Jul. 01 at 5:00 PM ET/PT.




1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.



I'll make it when I get there because of the avacados...Wait, I'm already there Wow...you're good Cookieee. Save me a margarita (or two). I lost my rubber duckies but I have a rubber alligator. He's really cute and loves rubber duckies.

Off to make the salad in Cookiee's wonderful kitchen

[LakeMartinGal]

Here I am! And here's the taco salad! I have a couple of new bathing suits, and I'm ready to jump in -- especially since it's raining off and on here! I've brought my goldens... I hope you don't mind! They love to swim!

Taco Salad


1 lb lean ground beef
2 Tbs dried onions
1 can chili beans
1½ cups shredded cheddar cheese
3/4 cups Doritos, crushed
6 cups lettuce
2 cups tomatoes
1 cup Italian salad dressing



1 Brown meat and onions together. Drain. Add taco seasoning, if beans are mildly seasoned. Mix beans with meat mixture. Chill, if desired.
2 Let everyone mix their own salads to get proportions correct for them.


Servings: 4

Nutrition Facts
Nutrition (per serving): 675.2 calories; 47% calories from fat; 38.2g total fat; 440.5mg cholesterol; 1413.9mg sodium; 957.6mg potassium; 53.8g carbohydrates; 9.8g fiber; 5.1g sugar; 44.0g net carbs; 40.0g protein; 15.9 points.

[cookieee]

Think I'll bring a rice salad. We haven't had this in awhile and I'm hungry for it.

Hi Cheryl, welcome, come on in. There's plenty of room in the fridge for your salad. Thanks so much for bring it. It looks good.

[testkitchen45]

May I bring the plates, cups, napkins, utensils, etc? Our kitchen will be demolished in a week, so I'm not cooking anything worth sharing b/c I'm using up what's in my fridge & freezer (the oddball combinations this is creating could be a whole 'nother thread ). I'll do a "tablescape," how 'bout? I have a huge hurricane candleholder with a bright red (of course; my fave color) pillar candle & blue glass beads to hold the candle in place, plus I have brightly colored outdoor plates & place settings. So I'll do that.

Ooooh, wait! I can post a recipe! Just posted this one for someone looking for a pretty dessert for a buffet table (on another thread), but in case you missed it, here's a copy plus a photo:



This Pampered Chef recipe, Lady Liberty Lemon Star Dessert, has Cool Whip & is kind of prefab, but it looks impressive if you want it to stand out on the dessert table , and is a crowd-pleaser with the cute appearance & all the fresh fruit. All you need is a star insert for a springform pan.

* Exported from MasterCook *

Lady Liberty Lemon Star Dessert

Recipe By :Beautiful and not difficult.
Serving Size : 15
Categories : Dessert Entertaining
Five-Star Favorite Fruit
Make Ahead/NO last-min prep Patriotic (Red, White, & Blue)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 lemon creme-filled sandwich cookies -- store brand is fine (use vanilla-filled in a pinch)
3 tablespoons butter or margarine
10 soft ladyfinger cookies -- whole (double the amount, of course, if they come halved)
9 large strawberries -- beautiful ones only; estimated amount (see Directions)
12 ounces Cool Whip Lite® -- thawed (allow 4 hours for it to thaw in the refrigerator)
Extra Cool Whip Lite® -- for garnish
1 large lemon
3 ounces lemon Jell-O powdered mix -- or one small package per 3 ounces needed
1/2 cup water
8 ounces Neufchatel cheese -- softened
1 cup blueberries -- can also use blackberries that you've presweetened with sugar.

Remove Cool Whip from freezer; allow 4 hours for it to defrost in the
refrigerator. Remove cream cheese from fridge so that it can soften.

Melt butter in medium glass bowl. Finely chop cookies using hand-held food
chopper or food processor. Combine crumbs and butter; press mixture into
9" springform pan.

Wash and de-stem blueberries; drain on paper towels. Wash and hull
strawberries (possibly reserve the prettiest strawberry for garnish; don't
cut or de-stem this one); cut them in half along widest part (from stem
end at top, to bottom); drain. Attach open-star tip to Easy-Accent
Decorator (tool with a drum that holds creamy foods/garnishes, and a
plunger to push it through a tip--just like a caulking gun). Fill
decorator with Cool Whip; cap and refrigerate. If desired, fill a second
decorator with more Cool Whip for garnish.

Trim ladyfingers flat on one end. Separate the strips of ladyfingers
(don't separate the individual ladyfingers). Spray sides of Star Insert with nonstick cooking spray; place insert on cookie crust.

Place ladyfingers, cut side down, around inside of insert, referring to
photo for guide. Place approximately 15 strawberry halves, hulled ends
down, against springform pan sides with cut ends facing out. Reserve
remaining strawberry half for garnish, or reserve another whole berry with
the stem left on.)

Zest lemon to measure 2 teaspoons or more of zest. Include some zest
strips (not just the finely grated zest); separate these for garnish.
Juice lemon to get 2 tablespoons of juice. Sprinkle Jell-O over water in
small batter bowl. Microwave on High for 1 minute; whisk until dissolved.
Add lemon juice. In large batter bowl, using a spatula, combine cream
cheese and 3/4 of the lemon zest (the finely grated zest). Dump in the
Jell-O mixture; whisk until smooth. Thoroughly whisk in the remaining Cool
Whip. Divide mixture evenly between inside and outside of insert, using
spatula to fill points. Remove insert, lifting straight up. Sprinkle
blueberries inside star; sprinkle with remaining lemon zest; garnish with
reserved strawberry. Wipe a clean finger around pan to clean the edge.

Refrigerate at least 20 minutes--two to three hours is better! Place onto
cake carrier or serving plate, being sure to secure it there with a
non-skid mat or some folded-back masking tape. Cut around edge of dessert
with tiny paring knife; remove collar from pan. Decorate top of dessert
with stars of reserved Cool Whip, using Decorator.

Description:
"Use the pan's star insert for July 4, or the heart insert for
Valentine's Day."
Source:
"Pampered Chef"
S(Internet address):
""
Start to Finish Time:
"8:00"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 216 Calories; 11g Fat (48.3%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 44mg
Cholesterol; 186mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 2 Fat; 1 1/2
Other Carbohydrates.

[heavy hedonist]

Can i just say how much i really needed that margarita? the perfect thing.

[susan_foster]

Now if this tradition had started 4 1/2 years ago, not only would I have joined virtually, I could have done it in person! I spent 5+ years in Fort Lauderdale, and there are times when I definitely miss the beach.

As for my recipe, I'll submit my favorite cold soup. I first tried this recipe two years ago, and ever since I've looked forward to when the plums start appearing. They're in stores now, so I'll definitely be making this recipe this week!


* Exported from MasterCook *

Chilled Cherry-Plum Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds plums
3 cups frozen unsweetened cherres -- (1 pound fresh)
1/4 teaspoon salt
1 cup orange juice
1 tablespoon grated ginger root
2 teaspoons dijon mustard
1 tablespoon honey -- 1 to 2 tablespoons, to taste
1 teaspoon grated orange peel
2 cups nonfat yogurt -- or buttermilk

Pit and coarsely chop the plums. Place them in a medium-sized saucepan with the cherries, salt, and orange juice. Heat to boiling, turn heat down, cover, and simmer for 5 minutes.

Stir in ginger and mustard. Cover and simmer for 15 minutes.

Remove from heat; stir in honey and orange rind. Cool to room temperature, then puree until smooth in a blender or food processor. Transfer to a container with a tight-fitting lid, and chill until very cold.

Whisk in the yogurt or buttermilk just before serving. Top each bowlful with a swirl of buttermilk, a scattering of fresh mint, and a few kiwi slices.

Source:
"The Enchanted Broccoli Forest"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 168 Calories; 1g Fat (6.4% calories from fat); 6g Protein; 36g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 169mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 2 Fruit; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[cookieee]

Good Morning All

I am sorry I haven't welcomed all of you personnally yet, but Ham will be filling in as host for a while. Please, make yourselfs at home and have a great time. (Ham, no wet suits left on the floor please) Save me some of that great food.

[Hammster]

I just flew in and boy are my arms tired.
Than-kyew, than-kyew veruh mush. I'll be here all week.

However, glad to help out with the pool party. Welcome to all those cookieee missed. Here's hoping we have more guests and more rubber duckies too. Let's get those awesome July 4th recipes in.

The bathroom is through the kitchen and to the left. Here's a pile of clean pool towels on the patio table for those who forgot theirs.

[Beachside]

Wheeeewww! Cookieee’s annual pool party…whoppppeee! So glad to be here again this year. Thanks for splashing out the welcome mat cookieee

DH and I munched on some delish sandwiches on our way to the party. This was a Southern Living recipe I had in my “to-try” pile and I am really glad I did make it…mmmm, tender meat & tasty sauce.

I made plenty for everyone, so let me heat up the sauce and ya’ll can grab one when you get out of the pool. I would suggest adding more of the sauce than just the one tbs recommended, and add a few pickle chips…mmm. I think the mini buns make a nice couple of bites-size sandwich that’ll be just the right amount with all the rest of the food everyone has brought.





Grilled Pork Tenderloin Sandwiches


Prep: 10 min., Grill: 24 min., Stand: 10 min. Add vitamin-rich leafy greens, such as romaine lettuce, Bibb lettuce, or peppery arugula to these great sandwiches.


1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper
2 (3/4-lb.) pork tenderloins
Vegetable cooking spray
6 whole wheat hamburger buns
6 tablespoons Vidalia Onion Barbecue Sauce

1. Stir together first 4 ingredients; rub pork tenderloins evenly with seasoning mixture. Lightly coat pork with vegetable cooking spray.
2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portions registers 155°. Remove from grill, and let stand 10 minutes. Chop or slice, and serve on hamburger buns. Drizzle each sandwich with 1 Tbsp. Vidalia Onion Barbecue Sauce.
Note: Nutritional analysis includes 1 Tbsp. barbecue sauce.


Yield: Makes 6 servings

CALORIES 264 (0.0% from fat); FAT 6.4g (sat 1.8g,mono 2.3g,poly 1.3g); IRON 2.4mg; CHOLESTEROL 63mg; CALCIUM 57mg; CARBOHYDRATE 25.5g; SODIUM 743mg; PROTEIN 26.6g; FIBER 3.4g

Southern Living, JUNE 2007


Vidalia Onion Barbecue Sauce

1 medium-size sweet onion, finely chopped
1 cup ketchup
2 tablespoons firmly packed brown sugar
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Preparation
1. Stir together all ingredients and 1/2 cup water in a large saucepan; bring to a boil over medium heat. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
Yield
Makes about 2 1/2 cups (serving size: 1 tbsp.)
Nutritional Information
CALORIES 15(0.0% from fat); FAT 0.4g (sat 0.1g,mono 0.3g,poly 0.1g); IRON 0.1mg; CHOLESTEROL 0.0mg; CALCIUM 4mg; CARBOHYDRATE 3g; SODIUM 105mg; PROTEIN 0.2g; FIBER 0.1g

Southern Living, JUNE 2007

[Hammster]

Wheeeewww! Cookieee’s annual pool party…whoppppeee! So glad to be here again this year. Thanks for splashing out the welcome mat cookieee

DH and I munched on some delish sandwiches on our way to the party. This was a Southern Living recipe I had in my “to-try” pile and I am really glad I did make it…mmmm, tender meat & tasty sauce.

I made plenty for everyone, so let me heat up the sauce and ya’ll can grab one when you get out of the pool. I would suggest adding more of the sauce than just the one tbs recommended, and add a few pickle chips…mmm. I think the mini buns make a nice couple of bites-size sandwich that’ll be just the right amount with all the rest of the food everyone has brought.

Mmm, those will certainly hit the spot a bit later on. They look yummy.

Also, be sure to wait one hour after eating before going back in the water. JK!!

[DmOrtega]

No wonder no one is eating!!! It looks looks like everyone is having a great time!!!

Here's something for lunch.

Roasted Enchiladas with Tomatillo Sauce

Vegetarian Times Issue: May 1, 2006 p.72 — Member Rating:

Enchiladas are great make-ahead party food—the sauce can be put together up to 3 days in advance, and the enchiladas can be made 1 day ahead.

Ingredient List
Serves 6

Tomatillo Sauce
1 1/2 lb. tomatillos, husks removed
3 small jalapeños, seeded
1 cup chopped cilantro
2/3 cup low-sodium vegetable broth
4 green onions, chopped (about 1/3 cup)
1 tsp. sugar
1/4 tsp. salt
-
Enchiladas
1 small butternut squash (about 1 1/2 lb.), peeled, seeded and diced
2 medium-size red bell peppers, halved and cut into wedges
1 large red onion, cut into wedges
1 1/2 Tbs. olive oil
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
3 cloves garlic, minced (about 1 Tbs.)
12 6-inch corn tortillas
1 1/2 cups shredded Monterey Jack cheese

Directions
1. To make Sauce: Cook tomatillos in pot of boiling water 3 to 4 minutes, or until soft (like a ripe plum). Drain.

2. Purée jalapeños in food processor. Add tomatillos, cilantro, broth, green onions, sugar and salt, and process until smooth. Set aside.

3. To make Enchiladas: Preheat oven to 400F. Coat roasting pan and 9x13-inch baking dish with nonstick spray.

4. Toss together squash, peppers, onion, oil, cumin, coriander and salt in roasting pan. Bake 50 minutes, stirring occasionally, or until browned. Stir in garlic. Reduce oven to 350F.

5. Warm tortillas one by one in large skillet over medium heat. Spoon 1/2 cup vegetables down center of each. Top with 1 Tbs. cheese. Roll and set seam side down in baking dish.

6. Pour 2 cups sauce over enchiladas. Bake 15 minutes. Sprinkle with remaining cheese; bake 10 minutes.

7. Warm remaining sauce in skillet over low heat. To serve: Place two enchiladas on each plate and drizzle with warm tomatillo sauce.

Nutritional Information
Per SERVING: Calories: 394, Protein: 12g, Total fat: 15g, Carbs: 55g, Cholesterol: 25mg, Sodium: 533mg, Fiber: 8g, Sugars: 10g

[DmOrtega]

Hey ... who brought the dog?

[DmOrtega]

Are we gonna let this pool party get taken over by the dogs?

http://www.jibjab.com/view/243921