SPECIAL ANNOUNCEMENT!

Cooking Class through Pima Community College: How To Find Your Way Around the Kitchen Do you like to eat nutritious home cooked meals, but don’t know how to cook? Save money and have positive results in the kitchen by learning basic cooking skills. We will cover equipment, cooking terms, measuring, food safety, safety in the kitchen, planning meals, shopping and much, much more. Each night we will prepare simple recipes that will be shared. $5 food fee per person for each class meeting. Beth Hoover - Class Instructor

Class dates and times are as follows: Date: Mon 9/8-9/29 Time: 6:30-8:30 p.m. Location: East Tucson Baptist Church (9100 E. Speedway) Length: 4 Weeks Cost: $59 Date: Mon 10/27-11/17 Time: 6:30-8:30 p.m. Location: East Tucson Baptist Church (9100 E. Speedway) Length: 4 Weeks Cost: $59

Registration information will appear in August's column.

Culinary Corner with Beth Hoover

Happy Birthday America!

The United States is a nation made up of dynamic people. The July 4th holiday provides an opportunity to celebrate our freedom and independence with barbeques, picnics and gatherings with our family and friends. Times may change, but strength of family and friends will continue to be an important part of American life.

About the recipes... The pork sandwiches are an alternative to grilling and are delicious and easy to prepare. The potatoes are as tasty as the deep-fried version but with a lot less mess. Serve ranch dressing and/or ketchup with them.

Should you decide to try the ranch salad dressing recipe, you'll never buy bottled ranch dressing again! The coleslaw recipe is your basic slaw and is delicious. Both recipes should be made the day before for maximum flavor. The turtle bars are fantastic with a combination of chocolate and caramel. Add your favorite drinks and enjoy!

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PULLED PORK SANDWICHES

• 3-4 lbs boneless pork ribs OR boneless pork loin roast
• 1-1/2 cups chopped onion
• 2 cans (4 oz ea) diced green chiles
• 3 cloves garlic, chopped
• 1/2 cup ketchup
• 1/4 cup chili sauce
• 1/2 cup brown sugar
• 1/4 cup cider vinegar
• 2 tbsps chili powder
• 1/4 tsp hot pepper sauce
• 2 tsps salt
• 1/4 tsp cinnamon
• 1 tsp dry mustard
• 1 tbsp Worcestershire sauce
• 1 pkg (8-count) hamburger buns or buns of your choice

Trim excess fat from meat. Combine all ingredients in a large bowl. Transfer to a Crock Pot*. Cover and cook on medium high heat 8-10 hours or until meat is tender. Remove meat from crock pot and shred, using two forks. Drain juice from the crock pot; save. Return meat to crock pot; add just enough juice to moisten. Serve on buns of your choice.

Yield: about 8 sandwiches.

*Cook's Note: Don't own a Crock Pot? This recipe may be cooked on the stovetop in a large pot. Bring ingredients to a boil and simmer for about 2-3 hours or until meat is tender. Then follow directions above.

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SEASONED OVEN FRIES

• 6 medium baking potatoes
• 2 tbsps butter, melted
• 2 tbsps vegetable oil or olive oil
• 1 tsp seasoned salt
• 1 tsp garlic powder
• 1 tsp onion powder

Cut each potato lengthwise into thirds; cut each portion into thirds. In a large resealable plastic bag, combine the butter, oil, seasoned salt, garlic and onion powders. Add potatoes; shake to coat well.

Place in a single layer on a greased baking sheet. Bake, uncovered, at 450 degrees for 20-25 minutes or until tender, turning once. Serve with ranch dressing and/or ketchup.

Yield: 6 servings

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“EVEN BETTER ” RANCH SALAD DRESSING

• 2 tsps Hidden Valley Ranch™ Buttermilk Salad Dressing Mix **
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1/4 tsp black pepper
• 1/8 tsp paprika
• 1/8 tsp garlic powder
  

Combine all ingredients in a bowl and whisk until well mixed. Cover bowl and refrigerate dressing for at least four hours or overnight.

Yield: 1-1/2 cups

**Cook's Note: Hidden Valley Ranch™ is a trademark of HV Food Products Company.

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COLESLAW

• 1-1/3 cups mayonnaise
• 3 tbsps white vinegar
• 4 tbsps granulated sugar
• 2 tbsps milk
• dash salt
• 2 pkgs (16 oz ea) shredded coleslaw/carrot blend

In a large bowl place the coleslaw blend. In a small bowl, whisk the dressing ingredients. Pour over coleslaw blend and toss well.

Cover and chill overnight in the refrigerator. The flavors fully develop after 24-48 hours.

Yield: 8-10 servings

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OOEY-GOOEY TURTLE BARS

• 1 roll (16.5 oz) refrigerated sugar cookie dough
• 2 cups (12 oz) semisweet chocolate chips
• 2 cups chopped pecans, divided
• 1/2 cup butter or margarine
• 1/2 cup packed light brown sugar
• 1 jar (12.25 oz) caramel ice cream topping
• 1 cup graham cracker crumbs (16 squares)

Heat oven to 350 degrees. Press cookie dough evenly in bottom of ungreased 13X9X2-inch pan. Sprinkle 1 cup of chocolate chips and 1 cup of pecans over dough; lightly press into dough. Set aside.

In a 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 cup pecans.

Bake 25-32 minutes or until edges are golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes. Loosen sides from pan but do not cut. Cool completely, about 3 hours longer. For firmer bars, let stand an additional 2 hours.

Yield: 24 bars

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Freedom isn't free; it comes at a great price.
Pray daily for our men and women in uniform who protect our precious freedom.

For more family friendly recipes, visit our past issues.

Please direct any questions or comments you may have regarding Culinary Corner to: bethoover@aol.com.

© 2008 Good News Tucson™

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