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August Recipes

Published: August 1, 2010 4:32 PM

Grilled Corn

Corn on the cob

1 teaspoon of olive oil per ear of corn (or butter)

Salt & pepper

Get the coals started and heat up until gray or medium hot. Arrange them so they are in an even layer.

Strip the corn husk all the way back to the stem but don't remove it. Do remove all the silk to expose the corn kernels. Using your hands or a pastry brush, cover the ear of corn with oil.

Cover with husk and tie the end with a little piece of kitchen twine or string to keep it closed. Repeat this process for each ear of corn.

Seasoned Broiled Pork Chops


freshly ground pepper

4 loin pork chops, 1-inch thick

2 cloves garlic, minced

2 tbsp. parsley, minced

3 tbsp. onion, minced

1-1/2 tsp. paprika

3 tbsp. olive oil

Salt and pepper the chops. In a small bowl mix the garlic, parsley, onion, paprika and olive oil. Heat the broiler, grease the broiler pan, and arrange the chops. Spread half the garlic mixture over the chops and place the pan 4-5 inches from the heat. Broil the chops about five minutes. Turn, spread with the remaining mixture and broil five minutes more, or until the chops are cooked through but still juicy.

Spiced Cantaloupe

1 quart cantaloupe

1 pound white sugar

1 pint vinegar

1 cinnamon stick

Cut cantaloupe into strips about one-inch wide and peel off outside. Cover in strong salt water and let stand overnight. Drain, wash well. Cook in plain water until soft; drain; put in syrup made of vinegar, sugar and cinnamon. Boil until transparent. Put in half-pint jars and seal.

Amish Angel Pudding Recipe

1 angel food cake, cut

into cubes

1 package instant pudding, chocolate, prepared

1 package instant pudding,

vanilla, prepared

5 Butterfinger candy bars

(2.1 oz), crushed

Place half of cake cubes in the bottom of a 9x13 inch dish. Spread the chocolate pudding over the cake cubes and top with half of the crushed Butterfinger bars. Add the rest of the cake cubes over top of the Butterfinger candy, and spread the vanilla pudding over top. Add remaining crushed Butterfinger bars over top of the vanilla pudding. Chill until serving.

Berry Punch

Ice ring or block of ice

2 (10-ounce) packages frozen strawberries in syrup, thawed

1 (15-ounce) can cream of coconut

1 (48-ounce) bottle cranberry juice cocktail, chilled

2 teaspoons of rum flavoring

1 (32-ounce) bottle club soda, chilled

Prepare ice ring in advance if desired. In blender container, puree strawberries with cream of coconut until smooth. In large punch bowl, combine strawberry mixture, cranberry juice and rum.

Just before serving, add club soda and ice ring.

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