7/2/2014 9:41:00 AM Chino Cooks Less food prep - more time for fun on July 4th Menu provides picnic independence
From left, Prescott Newspapers, Inc. non-daily publications staff Cheryl Hartz, Diane DeHamer, Briana Lonas, Sue Tone and Salina Sialega make a toast to our nationís independence in Cherylís backyard before digging into a picnic they all helped prepare.
The picnic feast included berries and candy corn along with deviled eggs, baked beans, pulled pork sandwiches, potato salad and meatballs.
Staff of Prescott Valley Tribune and Chino Valley Review
The staff of the Chino Valley Review and the Prescott Valley Tribune collaborated on a menu for Independence Day (or anytime) picnic dishes that are quick to fix and tasty on the tongue. They also are easy to transport.
The creative cooks gathered in the backyard oasis of news editor Cheryl Hartz to enjoy the meal. We hope you will enjoy it, too!
Note: remember when picnicking to keep hot foods hot and cold foods cold.
From Sue Tone:
Barbecued Baked Beans
1 onion, chopped
1/3 cup brown sugar
¼ cup molasses
¼ cup ketchup
1/3 cup barbecue sauce
1 T. prepared mustard
½ t. pepper
½ t. chili powder
3-5 cans of beans: pinto, kidney, Great Northern, pork and beans, black-eyed peas, etc., rinsed and drained.
½ lb. bacon or ground beef (optional)
Cook onion in skillet with beef or bacon until meat is done and onion is tender. Drain fat. Add remaining ingredients except beans. Mix well. Stir in beans.
Pour into crockpot and cook on low for 1-6 hours, or bake in the oven in a covered greased 2 1/2 qt. casserole for one hour at 350.
Using chopped, raw onions to the mix gives the beans a crunch.
From Briana Lonas:
Meatballs in Sour Cream Sauce
3/4 lb ground chuck or sirloin
3/4 lb ground pork
2 slices white bread
1/4 cup milk
3 C beef stock or broth
1 med. onion, chopped and sautéed
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp smoked paprika
salt and pepper to taste
1/2 cup heavy cream
1 cup sour cream
2 heaping T. flour
A half stick unsalted butter plus 2 T. butter
1/4 cup red wine (optional)
6 slices cooked bacon, crumbled
Tear apart the bread and soak in a bowl with the 1/4 cup milk. Set aside. In a large bowl, mix the meats, onion, eggs and spices. Add the soaked bread and mix again. Form the meat mixture into balls (about 24-30) and place on a cooking sheet. Broil the meatballs just until brown. Remove from the oven and set aside.
In a medium or large pan, melt the 2 T. butter and add the chopped onion. Saute the onions for a few minutes then add to the meat mixture. Use the same pan for the sour cream sauce.
Sauce: Adjust the heat to a low simmer and make a roux by melting the ½ stick butter and adding the 2 T. flour. Whisk the mixture until very thick and gradually add 1 cup of beef stock, whisking until the mixture forms a thick gravy. Add another cup of the stock and season with salt and pepper. Add the cream and the sour cream and whisk again. Next, slowly add the remaining beef stock only as needed to the gravy mixture until the desired consistency - smooth and creamy but not too thin. Add the wine (optional) and let simmer while stirring often to prevent burning.
Next, carefully add the broiled meatballs to the pan and lightly fold them into the gravy. Allow the meatballs to finish cooking, careful not to allow the gravy to burn. Add the bacon crumbles, stir and serve over noodles, rice, or simply enjoy in a bowl.
From Cheryl Hartz:
Since I don't measure ingredients for many dishes I concoct, I had to experiment a bit with the following recipes. Feel free to do the same yourself! It's not rocket science.
Super Easy Barbecued Pulled Pork
2 c. shredded pork
1/4 c. water
1/4 c. vinegar
1/4 c. barbecue sauce (I used Sweet Baby Ray's)
1/4 c. catsup
Cook a boneless pork loin in a crockpot on low overnight, or for several hours, depending upon size of loin. Make sure there's enough water for it to sit in and marinade. Sprinkle with salt and pepper. I added sprigs of fresh rosemary for extra flavor.
Cool on platter and pull meat apart into shreds. This doesn't take as long as you'd expect. I set aside half of the meat for anyone who doesn't care for barbecue sauce.
Stir together water, vinegar, barbecue sauce, and catsup. For those who like a spicier sauce, add more vinegar and barbecue sauce to taste. Pour over shredded meat. Mix well and return to crock pot on low heat until serving time.
Serve on buns or dinner rolls.
1 dozen eggs, hard-boiled and peeled
1 T. vinegar
1 1/2 - 2 tsp. dry mustard
2 T. mayonnaise
1/3 c. Miracle Whip
Salt, pepper, paprika to taste
Cut peeled eggs in half lengthwise and put yolks in a separate bowl. Mash yolks and add rest of ingredients. If mixture seems too dry or you like a "bitier" egg, add more vinegar. If you like it creamier, add more mayo or Miracle Whip. Spoon into egg whites and sprinkle each with paprika. If you want a fancier egg, pipe yolk mixture onto whites with a frosting tube. Refrigerate immediately.
From Salina Sialega:
Tangy Potato Salad
3-4 boiled potatoes, peeled and diced
2 hard-boiled eggs, peeled and diced
2 T. finely diced dill pickle
1 T. sliced green olives with pimento
1 T. fresh Italian parsley, finely chopped
1/3 c. avocado & cilantro yogurt salad dressing
1/3 c. olive oil vinegarette dressing with blue cheese
1 T. Dijon mustard
Salt & pepper to taste
Mix all ingredients, gently folding in potatoes and eggs last. Refrigerate.
From Diane DeHamer:
1/4 cup butter
1/4 cup shortening
1/2 cup brown sugar
1 cup flour
1/2 teaspoon baking powder
2 1/2 cups crushed pineapple (well drained)
1/2 cup sugar
3 tablespoons melted butter
1 1/2 cups coconut
1 cup chopped walnuts
Cream shortening, butter, and sugar till smooth. Add beaten egg and dry ingredients and mix well. Pat batter into a greased 9-inch pie pan. Pour well-drained pineapple over batter. Mix all the ingredients for topping together, and pour over the pineapple. Bake at 350 degrees for 40 minutes.