I’m sitting on my porch swing enjoying this beautiful sunny morning. Champ, my grandson’s mom’s dog, is lying in the sun on the porch along with me. My cousin, who lives two houses down, is rolling his yard on his riding mower.
I sit here wondering if I’ll smell someone grilling today. The smell of a good steak makes my mouth water. I’ll be putting some salads, potato, and summer dish recipes in my coming columns, perfect for warmer weather.
Sometimes, living alone, I would save potato peelings and deep fry them. I really enjoyed them sprinkled with a little salt. I don’t cook when I am by myself. I could live off potato chips, ice cream, and cheese. I don’t buy cheese by the chunk very often as I could eat the whole chunk then and there.
I used to go to Pointer’s store and they sold New York sharp cheddar cheese by the chunk in different weight groups. I would buy a chunk along with my favorite crackers and a 16 ounce bottle of Pepsi. I would go home and eat the whole thing.
I haven’t found that kind of cheese they had anywhere since then. The sharp cheddar now don’t taste the same. I also love hot pepper, Swiss, and horseradish cheese, especially on my hamburgers. Horseradish cheese is good on roast beef sandwiches.
All this talking about food is making me hungry. So until next time, enjoy these recipes.
Sweet Sausage and Beans
• 1/2 cup thinly sliced carrots
• 1/2 cup chopped onions
• 2 cups frozen lima beans, thawed
• 2 cups frozen green beans, thawed
• 1 pound fully cooked smoked sausage cut into 1/4-inch slices
• 1 can (16 oz.) baked beans
• 1/2 cup ketchup
• 1/3 cup packed brown sugar
• 1 tbsp. cider vinegar
• 1 tsp. prepared mustard
In a slow cooker, layer carrots, onions, lima beans, green beans, sausage, and baked beans. Combine ketchup, brown sugar, vinegar, and mustard; pour over beans. Cover and cook on high for four hours or until vegetables are tender. Stir before serving.
Special Grilled Veggies
• 1/2 cup red wine vinegar or cider vinegar
• 1/4 cup olive or vegetable oil
• 2 garlic cloves, minced
• 1/2 tsp. dried basil
• 1/2 tsp. dried thyme
• 1/2 tsp. lemon pepper seasoning
• 1 pound fresh asparagus, trimmed
• 1 large sweet red pepper cut into 1-inch strips
• 1 large sweet yellow pepper cut into 1-inch strips
In a large resealable plastic bag, combine the first six ingredients and mix well. Add veggies and turn to coat. Seal and refrigerate for one hour or overnight, turning once. Drain and reserve marinade. Place veggies in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium high heat for five minutes. Turn and baste with reserved marinade. Grill five to eight minutes longer or until veggies are tender.
Chili Sauce Chicken
• 1 bottle ( 12 oz.) chili sauce
• 1/3 cup white wine or chicken broth
• 1/4 cup olive or vegetable oil
• 10-12 minced garlic cloves
• 4 1/2 tsp. dried basil
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 8 chicken thighs
In a large resealable plastic bag, combine the first seven ingredients; mix well. Remove 1/3 cup for basting. Cover and refrigerate. Add chicken to bag; seal and turn to coat. Chill for two hours. Drain and discard marinade from chicken. Grill, covered skin side down, over medium heat for 20 minutes. Baste with some of the marinade. Turn and grill 10 minutes longer or until the chicken juices run clear, basting frequently.
Note: You can use chicken breasts also.
Broccoli Sausage Simmer
• 1 pound fully cooked kielbasa or polish sausage cut into 1/4-inch slices
• 1 medium bunch broccoli cut into florets
• 1/2 cup sliced red onions
• 1 can (14 1/2 oz.) diced tomatoes, undrained
• 1 tbsp. each minced fresh parsley and fresh basil
• 1 tsp. sugar
• 3 cups cooked spiral pasta
In large skillet, saute sausage, broccoli, and onion for five to six minutes or until broccoli is crisp and tender. Add tomatoes, basil, parsley, and sugar. Cover and simmer for 10 minutes. Add pasta and heat throughly.
Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at firstname.lastname@example.org.