Grilled Pineapple Kabobs with Couscous

By Staci  Davis

I love kabobs, especially with pineapple and veggies.

Grilled Pineapple Kabobs & Couscous

Ingredients:

I pound of whole, boneless chicken breasts

1 Teaspoon worcestershire sauce

salt and pepper

1 large can of pineapple chunks

1 can crushed pineapple

Peach balsamic vinegar

Carton Package button mushrooms

Directions

Cut chicken breasts cut into cubes. In mixing bowl place the following ingredients: and 1 teaspoon Worcestershire sauce, Tablespoon brown sugar, use juice from 1 large can of pineapple chunks, add salt and pepper. Place chicken cubes in bowl and Marinate chicken breast with pinapple juice over night and marinate all night.

Cut green bell peppers, and red peppers, and purple oninons into squares and and skewer the fruits and vegetables separately, all chicken on kabobs and vegetables on the other.  (due to samonila)

Slide them on skewer, resalt and pepper.

Grill chicken first cook until chicken is firm but not hard  5-7 minutes per side on medium high grill.

Once you turn the chicken you can place the vegetables kabob on the grill and cook until tender

Make Couscous (for a nice addition)

Use a box of roasted garlic Couscous, follow directions except use pineapple juice instead of water and add a cup of crushed pinapple.

Serve and enjoy!

Yellow Squash Patties

By Celeste Karcher

Well, it has been a great year for summer squash. I suppose summer

squash love the summer heat wave that we are having here in the big

town of Princeton, Indiana. This summer, I have been creating many

new recipes using summer squash and other vegetables and I would like

to share one of my favorites with my Gibson County friends.

Yellow Squash Patties  (Summer Squash)

2 cups yellow squash (grated)

1 teaspoon salt

1 egg

1/2 cup all-purpose flour

1 small onion grated

Mix together. Pat out in patties and fry in skillet with a small

amount of cooking oil until golden brown on both sides. Enjoy!

Summer Pasta Toss

By Hannah Jay

Do you have piles of vegetables that you don’t know what to do with?  Well this is a great way of using your favorite fresh vegetables straight from your garden. Here is a summer recipe that will truly be a crowd pleaser.

Summer Pasta Toss

Serving Size about 6

One box of Bowtie Pasta

2 small zucchini (sliced in thin circles)

1 yellow squash (sliced in thin circles)

1 Vidalia onion (sliced)

2-3 cloves of garlic (minced)

1 small red pepper (diced)

2 medium sized ripe red tomatoes

¾ cup peas (fresh or frozen)

5 large skinless boneless chicken breasts (thawed)

Extra Virgin Olive Oil

Salt and Pepper to taste

Sauce

2 cans of tomato sauce

4 leaves of fresh basil

2 teaspoons of fresh oregano

2 cloves of garlic

Granulated Sugar or agave syrup to desired sweetness

Drizzle of extra virgin olive oil

   To get started, dice and slice the two zucchini, squash, onion, garlic and red pepper.  In a large skillet, cover the bottom with extra virgin olive oil and place all vegetables in the skillet.  Cook these vegetables until they are soft and onions are translucent.  Once that is done, add the diced tomatoes and peas in to heat them through.  In a large soup pot, fill it half way with water.  Bring the water up to a boil, pour the box of bowtie pasta and cook for the amount of time it states on the box.  

   In another skillet, cook the chicken until it is fully cooked.  After the chicken breasts are cooked, slice them into long strips and place in with the cooked vegetables.  For the sauce, open up two cans of tomato sauce, chopped fresh basil, two teaspoons of fresh oregano, two cloves of chopped garlic, granulated sugar or agave syrup to desired sweetness and a small drizzle of extra virgin olive oil to the sauce pan.  Heat this until it starts to boil, and then turn off the heat.  

  Pile the cooked noodles on a plate with the vegetables and chicken on top then a light drizzle of the

tomato sauce and bon a petite!  Pair this with some toasted garlic bread and a small salad and your meal is made!

Spicy Sausage Wonton Stars

By Kelly Myers

Spicy Sausage Wonton Stars

Prep: 35 minutes  /  Bake:  15 minutes

1 pound spicy pork sausage

2 medium carrots finely shredded

1 medium onion finely chopped

1/2 cup finely chopped green pepper

1/2 cup finely chopped sweet red pepper

1 cup finely shredded pepper jack cheese

1 cup finely shredded cheddar cheese

1/2 cup sour cream

2 garlic cloves, minced

1 teaspoon lemon-pepper seasoning

1 tablespoon butter  melted

1/8 teaspoon garlic powder

36 wonton wrappers

Sliced cherry tomatoes, if desired to garnish

Cook sausage until done then drain.

 Mix sausage, carrots, onion, peppers, cheese, sour cream, garlic and lemon-pepper.

Press wonton wrappers into small muffin cups coated with cooking spray. Combine melted butter and garlic

powder, brush over edges of wontons. Bake at 350 for 8-9 minutes or until lightly browned.

Spoon sausage mix into cups. Bake 5-7 minutes more or heated through.

Garnish with sliced cherry tomatoes.

Big Daddy's Baby Backs

By James Davis

Ribs with an interesting twist.

Big Daddy’s Baby Backs

Ingredients

Part 1

• 5 pounds baby back pork ribs

• 3/4 cup water

• 1/3 cup Balsamic vinegar

• 3/4 cup ketchup

Part 2

• 1 cup water

• 1/2 cup white vinegar or Champagne Vinegar with a ¼ 

cup of apple juice and a splash of tabasco

• 1 teaspoon wasabi  (You can use 1/3 cup dry or 

prepared mustard but remember use 3:1 ratio on prepared)

• 5 tablespoons butter

• 1/2 cup brown sugar

• For a more complex taste add 1/3 cup Worcestershire 

sauce or you can use steak sauce

• salt  and pepper to taste

OPTIONAL:  For more sweetness add more brown sugar or a little 

maple syrup 

Cooking

Preheat oven to 325 degrees.  Put your ribs in a 3 inch deep 

oven roasting pan. Pour water and Balsamic vinegar into a 

mixing bowl and mix it up for 30 seconds. Pour your sauces 

over the ribs and cove with a lid or tin foil. Bake in the 

oven for 50 minutes. Remember to occasionally freshen up the 

ribs with the sauce/juices at least once or twice while 

baking.

Then while the ribs are baking, grab a pan and mix together 

the ketchup, water, white/champagne vinegar, wasabi, butter, 

brown sugar, and salt/pepper; bring to a low simmer. Reduce 

heat to low, cover, and simmer sauce for 1 hour.

Preheat grill to medium heat and grill your ribs over 10-12 

minutes.  Cover ribs generously with sauce, and grill 5-6 

minutes and then turn them. The bone tips should begin to show 

and the meat loosens up when they are ready.  Don’t over cook!  

Big Daddy hates dried out ribs.

Easy Roast Beef

By Brenna Crooks

This is an easy recipe that you can make into a variety of dishes.

Easy Roast Beef

If it's too hot to cook, even too hot to grill - here's an easy and versatile beef recipe. Put it on in evening, cook all night and next day.

3 to 4 lb. beef roast - buy whatever has the best price
Make a spice rub with your favorite spice combination: garlic pepper, oregano, parsley, cumin, basil, crushed red pepper, or any other favorite. Rub meat with spices. Garlic lovers can put slits in meat and insert chopped garlic cloves.

Place meat in crock pot, add 1 1/2 cups water or beef broth. Cook 1 to 2 hrs on high, then switch to low.  Cook all night, can be ready for lunch the next day or continue to cook on low for evening meal.  No matter what cut of meat you've used it will be fork tender.
Will feed 4 for at least 2 meals.

Use in various ways:  shred meat and add BBQ sauce and pickles. Serve on buns.
Add to rice and stir fried veggies for a Chinese dish.
Serve with peppercinis and sliced onions on bun for Italian beef.
Serve with brown gravy on mashed potatoes on bread for a beef Manhattan version.

If you have a small family, freeze some for future use.

Camping Cake

By Larry Crooks

There is no stove or electricity needed, what a neat idea.

            CAMPING CAKE
        Pineapple Upside Down Cake

Needed: 12 inch Dutch Oven with lid.  25 Charcoal briquets.

Light charcoal in grill or in fire pit.

Ingredients:
1/2 cup butter or margarine
3/4 cup brown sugar
8 to10 pieces canned pineapple rings
1 yellow cake mix
Maraschino cherries, optional.
1-1/2 cup pineapple juice (drained from can, if needed add water or 7-Up to make the 1-1/2 cup amount)
1 tsp. vanilla

Lining dutch oven with foil will make cake removal easier.

Melt butter in dutch oven, add brown sugar and spread over bottom. Arrange pineapple slices around, put cherries in pineapple middle. Put dry cake mix in bowl, add the juice and vanilla, mix well. Pour slowly over pineapple.

Put lid on dutch oven.

When charcoal is ready (gray looking), using tongs, spread 10 of them in a circular pattern to cover outside of dutch oven bottom.  Place dutch oven on charcoal, cover with lid. Place 15 briquets on top of lid.
Will take 30-45 minutes to bake, depending on outdoor conditions (temp, wind). Top of cake will spring back at touch when fully baked.
If using foil liner, cake will easily lift out of dutch oven. Place on plate. Cover with another plate and invert. Carefully remove foil.

Asian Coleslaw

By Ava Evans

This is an easy do ahead dish.

Asian Coleslaw
1 pkg. (12 oz.) broccoli coleslaw mix
1/2 bunch green onions, chopped (optional)
1/2 cup dry roasted sunflower seeds
1/2 cup slivered almonds
1 or 2 pkg. chicken Ramon noodles, broken up (reserve seasoning packet)

Dressing
1 cup sugar
1/2 cup oil
2/3 cup vinegar

Combine salad ingredients in large bowl. For dressing, mix ingredients in small saucepan and heat to dissolve sugar. Add noodle seasoning packets. Cool and then pour over salad. Mix well. Refrigerate over night.

Fruit Pizza

By Patty Reinhart

This could be an easy dessert or appetizer.

Fruit Pizza
1 sugar cookie roll (dairy section)
1-16 oz. pkg. whipped cream cheese
3/4 cup sugar
1 medium can mandarin oranges, drained
1 small jar maraschino cherries, drained
1 medium can crushed pineapple, drained
2 bananas, sliced
strawberries and kiwi, optional

Soften cookie dough at room temperature. Spread on to pizza pan and bake 7-10 minutes at 350 degrees. Cool.
Mix cream cheese and sugar. Spread onto cookie dough. Place fruit on top, cut and serve.

Creamy Potato Salad

Suzanna Miner

This is a real crowd pleaser.

Creamy Potato Salad
5 lb. potatoes
1- 40 oz. jar of Miracle Whip salad dressing
6 eggs, hard boiled and diced
1-10 oz. jar sweet relish
1 T. mustard
salt and pepper
* 1 large onion, chopped (optional)

Boil potatoes until fork tender. Let cool slightly so that you can handle. Peel potatoes (skins come off easier after boiling.) Dice potatoes and put in large bowl. Dice eggs and add to potatoes. Mix in a little more than 3/4 of jar of Miracle Whip, relish, and mustard. Add salt and pepper and stir well to combine. Can be served warm or cold. Serves at least 12.

Cucumber Salad

By Morgan Whetstone

 Here's an easy veggie salad.

Cucumber salad  
4 cucumbers seeded, diced and peeled
1 large red or green bell pepper, diced
4 celery stalks, chopped
1 small red onion, chopped
2 small tomatoes, diced

Dressing
1 cup sugar (works great with splenda)
1/2 cup red wine vinegar
1/4 cup of water
salt and pepper to taste

Cut and dice vegetables.  Mix dressing and pour over salad. Let stand 2 hours.

Grilled Nectarines

By June Neyhouse

  Grilled nectarines, peaches, and pineapple are all easy to grill, and are a very delicious dessert for a summer cookout meal. They are also healthy with many vitamins and minerals.
  These fruits can also be served with ice cream in place of Cool Whip.




Grilled Nectarines
6 ripe nectarines
2 or 3 Tablespoons olive oil
1/3-1/2 cup brown sugar
1 container of plain yogurt or 1 small (8 oz.) container of Cool Whip

Wash nectarines, split in half and take out seeds. Brush inside with olive oil. Place on grill for 5-7 minutes. Remove from grill, sprinkle brown sugar on each half.
The can be served with yogurt or cool whip. Serve warm if possible. Serves 6.

Garden Corn and Black Bean Salad

By Marissa Whetstone

A fresh, colorful dish.

Garden Corn and Black Bean Salad
Salad
4 ears corn, shucked, or 2 cups frozen corn, thawed
1 tablespoon olive oil
1 jalapeno chili, seeded and finely chopped
1 (15 oz) can black beans, rinsed and drained
1 large red bell pepper, cut into pieces
1 cup cherry tomatoes whole
4 green onions, chopped (green part only)
1/2 cup chopped red onion

Dressing
3/4 cup bottled reduced calorie Italian dressing
2 tablespoons chopped cilantro or parsley
2 tablespoons lime juice
1 garlic clove, mined
1/2 teaspoon ground cumin
1/2 teaspoon Tabasco

To prepare salad, cut kernels off ears of corn.  Heat olive oil in a large skillet over medium high heat.  Add corn and jalapeno.  Cook until the corn is lightly browned, 2 to 3 minutes, stirring frequently.  Transfer to a large bowl; cool slightly.  Stir in black beans, bell pepper, tomatoes, and green and red onions.

For dressing, pour all the ingredients into a jar and shake well. Pour dressing over salad and store in fridge 6 hours before serving.

Broccoli Bacon Salad

By Treva Milheuser

This is a perfect "do ahead" dish.

Broccoli Bacon Salad      
1 bunch broccoli broken into small floretts (about 3 cups)
1 bunch cauliflower broken into small pieces (about 3 cups)
10 slices of bacon, fried and crumbled
1/2 cup red onion, chopped
1/2 cup of chopped toasted pecans
Combine all ingredients in large bowl, tossing well.

Dressing
1 cup mayo
1/2 cup sugar
2 tablespoons red wine vinegar
Mix well together.

Store salad and dressing separately in fridge until serving time.

Herbed Green Beans

Mitch Whetstone

Sometimes simple is just good.

Herbed Green Beans

1 lb. fresh green beans
2 teaspoons olive oil or butter
3 large thinly sliced shallots
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoon grated lemon zest
1/4 cup thinly sliced basil leaves

Bring 1/2 inch of water to boil in 10 in covered non-stick skillet. Add green beans; simmer, covered over medium low heat until tender-crisp, about 8 minutes.  Drain in colander.

Heat oil in skillet over medium heat. Add shallots and sugar; cook until softened and golden, about 2 minutes. Add salt, pepper and green beans. Cook, stirring until heated through.

Remove skillet from heat and stir in lemon zest and basil.  Spoon onto serving plate serve immediately.

STRAWBERRY REFRIGERATOR CAKE

By  Eva Wyatt

This is similar to Jello Cake, but it uses real fruit.


STRAWBERRY REFRIGERATOR CAKE
1 Package Strawberry cake mix
2-10 oz. packages sweetened frozen sliced strawberries, thawed

TOPPING
1 package 4 oz. size vanilla instant pudding and pie mix
1 cup milk
2 cups frozen whipped topping, thawed
fresh strawberries, optional

Preheat oven to 350, grease and flour 9x13 pan.

Prepare cake per package directions. Poke holes in cake when done 1 inch apart. Puree strawberries with juice in blender and spoon evenly over top of cake allowing mixture to soak into holes.

For topping, prepare pudding using 1 cup of cold milk. Fold whipped topping into pudding mix.  Spread over cake. Garnish with fresh strawberries.  Refrigerate at least 4 hours.

Pepper and Tomato Relish

By Missy Whetstone

Pepper and Tomato Relish

2 Tablespoon of EVOO (extra virgin olive oil)
3 garlic cloves, diced
1 Onion, diced
2 red bell peppers, diced
2 Bay leaves
2 Tomatoes, diced
1 Cup ketchup
1 Tablespoon parsley
1 Tablespoon Worcestershire sauce

Saute garlic, onions, red bell peppers and tomatoes till soft. Add remaining ingredients and simmer for 10 minutes.  Remove bay leaves.

This can be served on almost any meat.  Makes a great meatloaf.

Taco Salad

By Charlie Milheuser

This is a summer time favorite and great for taking to events.

Taco Salad

1 head iceberg lettuce, chopped into bite size pieces
2 tomatoes, diced
6 green onions, chopped
1 can Chili hot beans, drained
1 lb. bacon fried, drained and crumbled
8 oz. pkg. shredded cheddar or taco flavored cheese
1 bottle Catalina dressing
 big handful of nacho cheese Doritoes, broken up

Toss all the ingredients together and serve. If taking to a dinner, layer everything but the dressing and Doritoes. Add them just before serving.

Corn Scallop

By Maverick  Whetstone

This is a family favorite at our house.

Corn Scallop

2 eggs
1 (15 ounce) can whole kernel corn, undrained, or 1 1/2 cups fresh corn kernels
1 (15 ounce) can cream style corn
1 (6 ounce) can evaporated milk
2 Tablespoons butter
2 Tablespoons minced onion
1/4 Teaspoons black pepper
2 cups coarsely crushed saltine crackers
1 (12 ounce) package diced pepper jack or Swiss cheese

Preheat oven to 325F. Grease a 13x9 baking dish.  Beat eggs slightly in a large bowl. Stir in whole kernel corn and cream-style corn.  Add evaporated milk, butter, onion. and pepper.  Fold in cracker crumbs and cheese.  Spoon mixture into dish.  Bake 1 hour or until set. Let stand 5 minutes.  Cut into squares and serve.

Alpo

By Sue Eubanks

    This is one of my party recipes that all my guests love. I serve this as a munchie before the main course or cookout and besides being yummy everyone loves the name.

Alpo
1 lb. Bulk Sausage
1 lb. Lean Ground Beef
Pepper to taste (no salt, the Ranch Dressing provides that )
 l lb. Velveeta Block Cheese (Cubed )
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. Party Rye Bread (Thin )

Instructions:
1. In large skillet cook sausage and ground beef together. Make sure you chop it up into very small clumps and mix well. Drain meat and return to pan.

2. Mix in the Ranch dressing and Velveeta Cheese, pepper and stir lightly until the cheese and dressing is mixed and cheese is melted entirely. Will be creamy and very thick.

3. Heat broiler. Put about 1 heaping tsp. meat mix on rye bread and spread out thin to edges. Place each on cookie sheet and boils until edges are brown on rye bread and meat mix is hot and sizzling.  Serve ALPO warm.

Photo courtesy of the Cooking Corner.

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