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| Memo
No. 2016 July 30th, 2007 |
ENJOY SUMMER WHILE YOU CAN!
If you are asking yourself where the last 7 months have gone, don't waste time worrying about it! There's still time to enjoy these summer days. Grilling comes to mind. Prepare the food ahead and refrigerate until mealtime. That way preparation dishes can be washed and put away, reducing clean-up later. The subject of grilling gives me an opportunity to share a new potato recipe to cook outdoors. For years I've wrapped slices of potatoes and sweet onions, salt, pepper and dots of butter in heavy duty aluminum foil and grilled the mixture. So when I saw this week's variation I knew it had to be good! What's to dislike about potatoes, chunks of red onion and sliced mushrooms, seasoned with onion soup mix and butter! I could almost taste the mixture just reading the list of ingredients.
I cooked a package of bratwurst while I tested the potato recipe (why waste the heat). I ate one and put the rest in the freezer to reheat in the microwave at a later date.
The original recipe said to wrap the mixture in 4 individual foil packets. I grilled the mixture in an extra heavy duty foil 17-inch x 15-inch Reynolds Hot Bag, folding the open end over several times to seal. For even cooking be sure the potato mixture is evenly distributed in the bag. To remove, slide package onto a cookie sheet with oven mitts. Cut a slit in foil to release steam, and then spoon into serving dish.
CAMPER'S POTATOES
- 4 medium potatoes, peeled and cut into 1-inch cubes (I used Yukon potatoes)
- 1 large red onion, cut into 1-inch cubes
- 1 8-ounce package sliced mushrooms
- 1 envelope dry onion soup mix
- 1/4 cup butter, melted
Preheat outdoor grill for medium heat. Toss ingredients together in a large bowl. Spoon into Reynolds Hot Bag. Seal end. Flatten bag so food is evenly distributed. Cook over preheated grill until tender, about 40 minutes, turning carefully after 20 minutes. Recipe makes 4 servings.
Source: Recipe provided by www.Allrecipes.com, the world's favorite recipe web site.
If it rains on your cookout, Skillet Sweet and Tangy Pork Chops can be ready in 20 minutes.
SKILLET SWEET AND TANGY PORK CHOPS
- 1 tablespoon canola oil
- 4 1/2-inch thick pork chops
- 1 can (10 3/4-ounce) Campbell's Condensed Tomato Soup
- 1 tablespoon packed brown sugar
- 2 tablespoons vinegar
- 1 tablespoon Worcestershire sauce
- 4 cups hot cooked rice
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Heat oil in skillet. Add chops and cook until browned. Add soup, sugar, vinegar and Worcestershire sauce. Heat to a boil. Cover and cook over low heat 10 minutes. Serve with rice. Recipe makes 4 servings.
Source: Campbell's recipe.
WHAT'S FOR DESSERT?
Giant Ice Cream Sandwich from Land O Lakes can be made ahead and frozen until needed. Just be sure to put Ice Cream Sandwich in refrigerator 5 minutes before serving.
GIANT ICE CREAM SANDWICH
- 1 quart mint chocolate chip ice cream softened (or substitute 1 quart of your favorite ice cream)
- 1/3 cup butter
- 2 1-ounce squares unsweetened baking chocolate
- 1 cup sugar
- 2 eggs 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons chocolate-flavored sprinkles
- 1/4 cup hot fudge ice cream topping, room temperature
Line bottom and sides of 9-inch round cake pan with 24-inch piece of plastic food wrap, allowing ends to hang over sides of pan. Evenly spread softened ice cream into prepared pan. Fold plastic wrap over ice cream and freeze firm (2 hours) Remove wrapped ice cream layer from pan and keep frozen. Heat oven to 350F. Combine butter and chocolate in 2-quart saucepan. Cook over low heat, stirring constantly, until melted (3 to 4 minutes). Remove from heat. Stir in sugar and eggs; mix well. Add flour, baking powder and salt; mix well. Spread batter into two greased and floured 9-inch round cake pans. Sprinkle tops with sprinkles. Bake for 12 to14 minutes or until brownies just begin to pull away from sides of pan. Cool 10-minutes. Run thin knife around edges to loosen. Invert onto cooling racks. Cool completely. To assemble, place 1 brownie layer, sprinkle side down, onto large flat serving platter. Spread with 2 tablespoons hot fudge topping. Unwrap ice cream layer; place over brownie, pressing gently to adhere. Spread bottom if second brownie layer with remaining topping. Carefully place over ice cream, sprinkle side up. Press down gently. Cover with plastic food wrap; freeze at least 5 hours. To serve, place ice cream sandwich in the refrigerator 5 minutes. Cut into wedges. Recipe makes 10 servings. Recipe tip: For easy cutting, dip knife blade in tall glass of very hot water. Dry with paper towels. Repeat with each slice.
Source: www.landolakes.com
WARNING
Defrosting food on the counter or in hot water is not a good idea The warm temperatures may prompt the bacteria that cause food-borne illness to grow at a faster rate. Defrost in the refrigerator instead or, if you're in a rush and plan to cook the food immediately, in the microwave. |
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