The Red, White and Blue and Canada Day!

[Kitchen Witch]

Easy and Delicious Potato/Green Bean Salad

1 lb. green beans, cut and steamed until tender-crisp; keep warm
8 medium potatoes, peeled (optional) and cooked until just soft, then cubed; keep warm
2 scallions, sliced

2 tbsp. olive or salad oil
2 tbsp. white wine vinegar
1 lg. clover garlic, crushed
1 sm. red onion, thinly sliced into rings
1/2 tsp. oregano
1/2 tsp. salt
1/8 tsp pepper, or more, to taste

Place beans, potatoes & scallions in a medium bowl. Combine all dressing ingredients in a jar. Shake well & pour over the vegetables. Toss gently, mixing well. Cover and refrigerate for several hours or overnight.
Serves 6

[Kitchen Witch]

Pennsylvania Dutch Potato Salad

3 lb. new potatoes
1 large sweet onion chopped
3 T. cider vinegar
1 t. salt
1/4 t. black pepper
6 slices bacon (can be pork, turkey or lamb)
3 hard-cooked eggs
1/2 C. chopped gherkin or sweet pickle of your choice

For the dressing:
3 T. bacon drippings
2 T. flour
2 T. sugar
1 t. salt
1 t. coarse ground dry mustard or mustard seeds
1/4 t. black pepper
3/4 C. water
3/4 C. cider vinegar

Cut potatoes into 1/2" pieces. Place in large pan and cook ten minutes or until fork tender. Drain. Meanwhile, place onion, cider vinegar, salt and pepper in a large bowl. Add potatoes and toss well to coat with seasonings. Cook bacon in skillet until crisp. Reserve drippings for dressing.

Remove egg yolks from eggs and place in a small bowl. Mash with fork. Chop the whites and reserve separately with pickles. Prepare dressing. Heat drippings in skillet over medium heat. Stir in flour and cook about a minute. Stir in sugar, salt, mustard and pepper. Add water and vinegar. Bring mixture to a simmer and cook one minute, stirring constantly. Remove from heat and stir in egg yolks. Stir until smooth. Toss dressing with potatoes. Stir in egg whites, pickles and bacon bits. Serve warm or at least room temperature.

[Kitchen Witch]

Couscous Salad
This great salad is also very colorful - compliments any dish!

1 C. chicken broth
3/4 C. quick-cooking couscous, uncooked
1/2 C. dried tart cherries or dried cranberries
1/2 C. shredded carrots
1/2 C. chopped unpeeled cucumber
1/3 C. chopped yellow sweet onions
1/4 C. toasted pine nuts or slivered almonds
3 T. balsamic vinegar
1 T. olive oil
1 T. Dijon-style mustard
salt and pepper to taste

Bring broth or water to boil, then stir in couscous. Remove from heat; cover and let stand 5 minutes. Uncover, fluff with fork and let cool 10 minutes more.

In large bowl, combine cooked couscous, dried cherries or cranberries, carrots, cucumber, onions and pine nuts or almonds.

In small bowl, combine vinegar, olive oil and mustard; mix well and pour over couscous mixture; toss until coated. Season with salt and pepper.

Serve chilled or at room temperature.

Makes 6 servings.

[Kitchen Witch]

South of the Border Chili Pepper Salad

12 oz Penne Rigate
1 1/2 cup avocado, peeled and diced large
1/2 cup red onions, halved and sliced
1/4 cup extra virgin olive oil
1/4 cup fresh cilantro, chopped
1/4 cup fresh lime juice
1/4 cup soy sauce
1/4 cup teriyaki sauce
1 cup anahiem chilies, seeded and sliced
3/4 cup tomatoes, diced
9 oz small shrimp, cooked, peeled and chilled
salt and pepper to taste

Cook and drain pasta according to package directions, rinse, chill and set aside. In mixing bowl whisk together olive oil, lime juice, teriyaki and soy sauce to make dressing. Add pasta and all remaining ingredients to bowl and toss together well. Chill and serve.

[Kitchen Witch]

Italian Tortellini Salad

12 oz. pkg. (340 g) herb tortellini with cheese
12 oz. pkg. (340 g) spinach tortellini with cheese
2 cups broccoli florets
14 oz. (398 ml) can artichoke hearts, quartered
12 oz. (341 ml) can pitted black olives
1 lb. (500 g) shrimp, cooked and tails removed
16 oz. (455 ml) bottle golden caesar dressing or spicy Italian dressing
2 cups halved cherry tomatoes
1 cup freshly grated parmesan cheese

Cook tortellini according to package directions. Drain well. In a large bowl, toss tortellini, broccoli, artichokes, olives and shrimp with dressing. Marinate overnight in refrigerator. Prior to serving, toss with tomatoes and parmesan cheese. Serves 8.

[Kitchen Witch]

Make-it-in 15 minutes Fruit Salad

2 cups sliced strawberries
2 cups green grapes
3 kiwi fruit, peeled and sliced
3 bananas, peeled and sliced
21 oz. can peach pie filling

In large bowl, combine strawberries, grapes, kiwi fruit, and bananas. Gently mix in peach pie filling. Chill for 1 hour before serving. 10 servings

[Kitchen Witch]

South of the Border Chicken Salad

1 (10-1/2-oz.) tomatoes with green chilies
1 can (10 oz.) cream of chicken soup
3 cup chopped cooked chicken
1 small head lettuce, tear into piece
2 c. crushed tortilla chips
2 cup shredded mild cheddar cheese
picante sauce

Combine first 3 ingredients. Heat, then sit aside.
In a cake pan tear up lettuce and put in bottom.
Top with meat mixture. Then put on chips, then cheese.
Serve with picante sauce.
Serves: 4

[Kitchen Witch]

Here?s a nice variation for iced tea drinkers:

3 tea bags
3 C. boiling water
1/3 C. sugar
3 cinnamon sticks
15 whole cloves
1 1/2 C. cranberry juice
3 lemon slices, for garnish

Pour boiling water over tea bags. Steep for 5 minutes and strain; discard bags. Add sugar, cinnamon sticks and cloves. Cover and let stand until cool.

Strain again and add juice. Serve over ice.

[Kitchen Witch]

Sausage & Bacon Hot Pie

1 lb bacon (Regular or Premium)
1 lb sausages (Bangers)
Salt and pepper to taste
5 large peeled potatoes
1 oz oil
2pts water
Pinch of thyme
1 small sliced onion
Chopped parsley
1 bay leaf

Heat oil in pan, brown sausages and lightly sauté bacon. Slice potatoes thinly. Mix potatoes with herbs and onions and season with salt and pepper. Layer an ovenproof dish with potatoes. Place sausages and bacon on top of potatoes. Neatly arrange an overlapping layer of potatoes on top. Pour water over all ingredients. Place a bay leaf on top. Cook in pre-heated oven at 220 C till lightly colored. Reduce heat to 170 C and cook for a further 30 minutes. Press down potatoes occasionally during cooking. Remove bay leaf. Brush potatoes after cooking with melted butter and sprinkle with chopped parsley.
Serves 6 to 8

[Kitchen Witch]

Americana Cookie Squares

1 (18-oz.) pkg. sugar cookies, well chilled
1 (8-oz.) pkg. cream cheese, softened
3 cups powdered sugar
1 teaspoon grated lemon or orange peel
50 blueberries (1/2 cup)
2 cups raspberries
2 tablespoons apple jelly, if desired

Heat oven to 375°F. Line 15x10x1-inch baking pan with foil. Slice cookie dough as directed on package. Arrange slices in bottom of foil-lined pan. Using lightly floured fingers, press dough evenly in pan.

Bake at 375°F. for 10 to 15 minutes until golden brown. Cool 30 minutes or until completely cooled. Carefully remove cookie from foil. Place on serving tray.

In small bowl, beat cream cheese, powdered sugar and lemon peel until smooth. Spread over cookie crust. Arrange berries on cream cheese mixture to resemble flag, using 50 blueberries in upper left corner for stars and raspberries arranged in 7 rows to form stripes.

Melt jelly in small saucepan over low heat; brush gently over fruit. Refrigerate until serving time. Cut into squares to serve.

24 servings

[Kitchen Witch]

Another nice version for iced tea lovers:

4 C. water
4 bags Celestial Seasonings Raspberry Zinger Tea
2 bags Twinings Blackcurrant Tea
About 4 T. simple syrup, honey or other sweetener
4 orange slices

Bring the water to a boil. Add the tea bags. Steep for 10 minutes (or longer for more intense flavor).

Remove tea bags and sweeten tea. Chill.

Serve over ice, garnished with orange slices.

Simple Syrup
2 C. granulated sugar
2 C. water

Combine the sugar and water in a saucepan. Heat, stirring, until sugar dissolves. Cool.

An empty wine bottle, rinsed and fitted with a bar pourer, is a handy way to store and use the syrup. Refrigerate or store at room temperature. Syrup will keep at least 3 months. Use about 1 tablespoon per serving to sweeten iced tea.
Makes 2 cups.

[Kitchen Witch]

Picnic Punch

2 envelopes unsweetened lemonade drink mix
1 46 oz. can pineapple juice
4 C. water
2 C. sugar
1 28 oz. bottle ginger ale

Combine drink mix, pineapple juice, water, sugar and ginger ale in a large container and mix well. Chill, covered, until serving time.
Makes 16 servings.

[Kitchen Witch]

Lemonade with a Twist of Pineapple and Mint

1 (6 oz.) can frozen lemonade
1 C. pineapple juice
1/4 C. packed mint leaves

Prepare lemonade according to the directions on the can. Stir in pineapple juice. Crush mint leaves with your hands and add to the lemonade. Chill.

[Kitchen Witch]

Lemonade with Ginger

1 C. freshly squeezed lemon juice
1/4 C. superfine sugar
1/2 C. lemon-ginger syrup (see recipe below)
4 C. cold water, spring water preferred
Ice cubes (2 or 3 per glass)

Combine lemon juice, sugar and syrup. Stir until sugar has dissolved. Add cold water and stir again.

Pour over ice in tall glasses. Serve with a straw, if desired.
Makes about 5 1/2 cups.

Lemon-Ginger Syrup
Zest of 1/2 lemon, chopped (1 t.)
1 inch piece of fresh ginger, peeled and sliced thin
1/2 C. sugar
1/4 C. water

Combine zest, ginger, sugar and water in a small saucepan. Bring mixture to a boil, then boil for 1 minute. Turn off heat and cover pan. Allow mixture to steep until cool.

Strain out solids; discard. Refrigerate syrup until ready to use.
Makes 1/2 Cup.

[Kitchen Witch]

Iced Mocha

4 1/2 C. strong brewed coffee
3/4 C. chocolate syrup
2 1/2 C. milk
frozen nondairy whipped topping, thawed

Cool coffee to room temperature. Stir in syrup and milk, mixing well with a spoon or whisk. Chill. Serve over ice with a dollop of whipped topping.

[Kitchen Witch]

Italian Sausage Hoagies

24 Italian sausages, sweet or hot
5 large green peppers, thinly sliced
1 medium onion, chopped
1 can (12 oz.) tomato paste
1 can (15 oz.) tomato sauce
1 C. water
1 T. sugar
5 large cloves garlic, minced
1 T. dried basil
1 1/4 t. dried oregano
1 t. salt
24 brat-style buns, split
Grated Parmesan cheese

In large Dutch oven, brown 6 to 8 sausages at a time. Remove browned sausages to platter. Discard all but 3 tablespoons drippings. Saute peppers and onion in drippings until crisp-tender; drain off all fat.

Stir in tomato paste and sauce, water, sugar, herbs and salt. Add sausages; bring to boil. Reduce heat; cover and simmer 30 to 45 minutes. Can be made to this point and refrigerated up to two days. Keep warm in portable roaster, if desired. Serve with buns and pass the cheese.
Makes 24 servings.

[Kitchen Witch]

Raspberry Pie

1 (9-inch) double-crust pastry shell
5 C. fresh raspberries
6 T. flour
1/2 C. sugar or more, depending on sweetness of berries
1 egg white, lightly beaten
1 T. butter

Preheat oven to 425°F. Line a 9-inch pie plate with bottom crust; reserve top crust.

Rinse berries, drain and dry on paper towels. In a bowl, toss berries with flour and sugar.

Brush inside of bottom crust with egg white to moisture-proof the bottom crust. Spoon filling into shell. Dot with butter.

Moisten rim of bottom pie crust with water and cover with reserved top crust; seal and finish edges; cut steam vents in top.

Place pie on a rimmed baking sheet and bake for 15 minutes. Reduce oven to 350°F. and continue baking until crust is golden brown (40 to 50 minutes). Cover edges of crust with strips of foil, if necessary, to prevent excessive browning. Serve at room temperature.
6 servings.

[Kitchen Witch]

Kicked Up Baked Beans

Cooking spray
1/2 cup minced shallots (about 5 ounces)
1 tablespoon ground cumin
1 tablespoon minced garlic
1/2 cup tomato puree
1 tablespoon canola oil
1/4 cup honey
1/4 cup cider vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
2 chipotle chiles, canned in adobo sauce, seeded and chopped
2 (28-ounce) cans baked beans

Preheat oven to 300°. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add shallots; sauté 4 minutes or until golden.
Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly.
Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally.

Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.

Yield: 8 servings (serving size: 3/4 cup)

[Kitchen Witch]

Fireworks Ribs

6 to 8 slabs pork back ribs
(about 12 lb. total)
Fireworks Rub

Fireworks Rub:
1/2 C. ground cumin
1/2 C. chili powder
4 T. ground coriander
2 T. cayenne
4 T. ground black pepper
2 T. ground cinnamon
2 T. brown sugar
1 T. salt

Pat ribs dry with paper towels. Rub Fireworks Rub generously over all surfaces of ribs; cover and refrigerate up to 12 hours or cook immediately.

Prepare a medium-hot fire, banking coals in 2 to 3 kettle-style grills. Place ribs, not overlapping, over indirect heat on each grill (rib racks may be helpful in expanding grilling space in each grill). Cover grills and roast ribs not directly over coals for 1 1/2 hours, until ribs are very tender. Remove ribs from grill, wrap securely in heavy aluminum foil. Place foil-wrapped ribs in brown paper bag, close bag and let ribs rest for up to 1 hour.

Put all ingredients into a large jar with a tight-fitting lid. Place lid on jar and shake well until blended thoroughly. Makes 2 cups ? enough to coat 4 slabs of pork back ribs.

[Kitchen Witch]

Stuffed Meat-Loaf Roll
Makes 8 servings

10-oz (284-g) pkg frozen chopped broccoli
2 lb (900 g) hamburger
2 eggs
3/4 cup (180 mL) soft bread crumbs
1/4 cup (60 mL) ketchup
1/4 cup (60 mL) milk
1 1/2 tsp (7 mL) salt, divided
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) dried oregano
3 oz (90 g) sliced smoked ham
3 slices mozzarella cheese, each 3 inches (8 cm) square, cut diagonally into halves (optional)

Rinse frozen broccoli under cold running water to separate pieces; drain well.

Mix hamburger, eggs, bread crumbs, ketchup, milk, 1/2 tsp (2 mL) salt, pepper and oregano. Place mixture on a large sheet of aluminum foil and shape into a rectangle 12 by 10 inches (30 by 25 cm).

Arrange broccoli on hamburger mixture to within 1/2 inch (1.2 cm) of edges. Sprinkle with 1 tsp (5 mL) salt. Arrange ham on top of the broccoli.

Roll up the rectangle carefully, beginning at the short side and using foil to lift. Press edges and ends of roll to seal.

Place on a rack in shallow roasting pan. Cook uncovered in a preheated 350 F (180 C) oven for 75 minutes. Overlap cheese on top; cook just until cheese begins to melt, about 1 minute longer. The centre of the meat-loaf roll may look pink due to the ham.

Do-ahead tip: After rolling, cover and refrigerate meat-loaf roll no longer than 24 hours. Cook as directed, but increase cooking time to 90 minutes.

[Kitchen Witch]

Grill potatoes, onions and cheese!!

4 slices Bacon
3 large Baking Potatoes
1 large Onion, sliced
1 cup processed Cheese, cubed
1/2 tsp. Salt
1/4 tsp. Black Pepper
1/2 tsp. dried Parsley
2 Tbs. Butter or Margarine
1 Tbs. Bacon Drippings

Fry the bacon in a heavy skillet over medium-high heat until crisp, reserving one tablespoon of the drippings. Drain the bacon on paper toweling and crumble when it's cool enough to handle. Set aside.

Meanwhile, peel and slice the potatoes, placing them on a 9-inch by 13-inch double-layer of aluminum foil as you go.

Separate the onion slices into rings, and layer them over the potato slices. Add the crumbled bacon bits, cheese, salt, pepper, and parsley. Dot the potatoes with butter or margarine, and drizzle the bacon fat over the top of the mixture.

Wrap the foil loosely around the potatoes, but make sure the ends are well sealed. Cook on the grill about 4 inches from the hot coals for about an hour, or until tender. Remember to turn the package often to keep the spuds from burning. Serve warm from the grill.

Serves 4

[Kitchen Witch]

Grilled Sweet Potatoes Sticks

6 sweet potatoes
1 tbsp. butter
1/4 cup chopped walnuts
1/4 cup light brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp allspice
2 tbsp. cider vinegar

Prepare outdoor grill or stovetop grill pan.

Pierce potatoes with fork. Place potatoes on piece of paper toweling in microwave oven. Microwave 10 min. until partially cooked but still very firm. When potatoes are cool, cut each lengthwise into quarters.

In skillet melt butter. Add walnuts, brown sugar, salt, pepper, allspice and vinegar, cook 2 minutes. Remove skillet from heat.

Brush the cut sides of the potatoes with brown sugar glaze, leaving walnuts in skillet.

Grill the potatoes, cut side down, uncovered, 5 minutes. Keep grilling and turning potatoes and brushing with glaze until potatoes are tender.

Transfer potatoes to platter. Spoon remaining glaze with nuts over potato wedges.

[Kitchen Witch]

Stuffed Mushrooms on the Grill

24 medium mushrooms
1/4 cup chopped green onion
3 Tbsp. margarine, divided
2 tsp. flour
1/2 tsp. dried marjoram, crushed
dash pepper
1/4 cup dry white wine
1/2 cup finely chopped cooked ham
1 Tbsp. snipped parsley

Remove stems from mushrooms; reserve caps. Chop stems. Cook the chopped stems and onion in 1 Tbsp. margarine just till tender.
Blend in flour, marjoram and pepper; add wine. Cook and stir till thickened and bubbly. Stir in ham and parsley. Stuff mushroom caps with ham mixture.
Place mushrooms on a 20" x 12" piece of foil; dot with remaining margarine.
Fold foil to seal edges; grill on gas grill set at medium for 15 to 20 minutes.

[Kitchen Witch]

Veggie Tamale

Vegetable Filling:
14 oz. cooked pinto beans, drained
1 C. white onion, chopped
1/2 C. green bell pepper, diced
1/2 C. red bell pepper, diced
2 jalapeño peppers, seeded and chopped
2 C. canned tomatoes, drained and chopped
6 oz. sharp cheddar cheese, grated
8 ripe olives, sliced
3/4 tsp. minced garlic
3/4 tsp. ground cumin
3/4 tsp. chili powder

Tamale Topping:
1/2 C. + 1 T. all-purpose flour
1 1/2 tsp. baking powder
3 3/4 oz. yellow cornmeal
1/2 tsp. baking soda
1/8 tsp. salt
1 large egg (at room temperature)
1/2 C. plain yogurt
2 tsp. margarine, melted and cooled
1 T. chives, cut to garnish (optional)

Preheat oven to 375ºF.

Spray an 8-inch square pan with nonstick cooking spray. Into prepared baking pan, place all filling ingredients. Toss until well mixed; set aside.

To prepare tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking soda, and salt; stir until evenly mixed.

In a small bowl, beat yogurt, egg and margarine. Add to dry ingredients and stir just until dry ingredients are moistened. Spoon mixture evenly on top of vegetable filling. If desired, sprinkle evenly with chives. Bake 35-40 minutes, until filling is hot and bubbly, topping is lightly browned and a wooden pick inserted in center of topping comes clean.

[Kitchen Witch]

Galettes de Louiseville


INGREDIENTS:
4 peeled apples, cored and chopped
50 ml (1/4 cup) apple juice
250 ml (1 cup) cranberry sauce with whole berries
2 cloves
Pinch of cinnamon

METHOD:
1. Put all the ingredients in a pan and cook over low heat until apples are tender.
2. Remove cloves.
3. Keep warm.


Buckwheat Pancakes

Preparation: 15 minutes
Cooking: 8 to 10 minutes
Makes: 4 to 5 pancakes, 20 cm (8 inches) in diameter

INGREDIENTS:
175 ml (3/4 cup) milk
125 ml (1/2 cup) buckwheat flour
15 ml (1 tablespoon) melted butter
1 egg
50 ml (1/4 cup) all-purpose or whole-wheat flour
10 ml (2 teaspoons) brown sugar
2 ml (1/2 teaspoon) baking powder
Pinch of salt

METHOD:
1. Mix together milk and buckwheat flour. Let rest 5 minutes.
2. Add butter and eggs; mix well.
3. Add remaining ingredients. Mix.
4. Pour a thin layer of the batter in a hot and buttered frying pan.
5. Brown on both sides.
6. Stuff galettes with filling. Roll up.
7. Serve hot.

[Kitchen Witch]

Rosemary Parmesan Potatoes

2-foot strip heavy-duty aluminum foil
4-6 medium red potatoes, scrubbed and cut into bite-size pieces
2 T. olive oil or vegetable oil
4 cloves garlic, chopped finely
1 t. dried rosemary, crushed, or 2 t. fresh rosemary
salt and pepper, to taste
1/2 C. parmesan cheese, shredded

Center potatoes evenly on foil. Drizzle with oil. Sprinkle with garlic, rosemary, salt and pepper.

Bring up foil sides. Double-fold top and ends to seal, making one large foil packet, leaving room for heat circulation inside.

Place over medium-high coals and grill 15-20 minutes in covered grill. Sprinkle with Parmesan cheese just before serving.
Makes 4 servings.

[Kitchen Witch]

Bourbon Chicken

1-1/2 pounds chicken breast halves, boneless and skinless
2 T. olive oil
2 T. Dijon mustard
1/4 C. bourbon whiskey
2 T. red wine vinegar
2 T. Worcestershire sauce
2 T. soy sauce
1/4 C. brown sugar
2 garlic cloves, minced
Sea salt
Black pepper

Combine olive oil and next 8 ingredients.
Add chicken, cover and refrigerate for minimum 2 hours to over night. Remove chicken from marinade. Discard marinade.
Place chicken on grill over medium heat. Grill uncovered for 15-20 minutes, turning once.

[Kitchen Witch]

"Beaver Tails" Canadian Doughnuts
If you ever visited Ottawa, Ontario, Canada, in the winter months on the Rideau Canal, which is the longest skating rink in the world, they serve a sweet pastry, that is essentially a flat doughnut with sugar on top.

Dough:
1/2 cup warm water
5 teaspoons dry yeast
pinch of sugar
1 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
4 1/4 - 5 cups unbleached all-purpose flour
oil for frying
granulated sugar for dusting
cinnamon

In a large mixing bowl, stir together the yeast, warm water and pinch
of sugar. Allow to stand a couple of minutes to allow yeast to swell or dissolve.

Stir in remaining sugar, milk, vanilla, eggs, oil, salt and most of flour to make soft dough. Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough. Place in a greased bowl.

Place bowl in a plastic bag and seal. (If not using right away, you can
refrigerate the dough at this point). Let rise in a covered, lightly greased bowl, about 30-40 minutes. Gently deflate dough, (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding).

Pinch off a golf ball sized piece of dough. Roll out into an oval and let
rest, covered with a tea towel, while you are preparing the remaining
dough.

Heat about 4 inches of oil in fryer (a wok works best but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385 F. Test by tossing in a tiny bit of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be.

Stretch the ovals into a tail - thinning them out and enlarging them as you do. Add the beaver tails to the hot oil, about 1-2 at a time.

Turn once to fry until the undersides are deep brown. Lift beaver tails
out with tongs and drain on paper towels.

Fill a large bowl with a few cups of white sugar . Toss beaver tails in
sugar (with a little cinnamon if you wish) and shake off excess.

You can also top off Beaver Tails with whatever preserves, pie fillings or even just powdered sugar.

[Kitchen Witch]

This chicken likes iced tea!

1 tablespoon powdered iced tea mix
1 tablespoon paprika
2 teaspoons ground coriander
1 teaspoon sugar
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1 can (12 ounces) iced tea
1 chicken (31/2 to 4 pounds)
2 teaspoons vegetable oil
Barbecue Sauce (recipe follows)
2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water to cover, then drained

Make the rub: Put the iced tea mix, paprika, coriander, sugar, salt, pepper, garlic powder, and celery seed in a small bowl and stir to mix.

Pop the tab off the iced tea can. Pour half the tea (3/4 cup) into a measuring cup and set aside for the sauce. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can aside.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of the rub and rub it all over the skin. Spoon the remaining rub into the iced tea through a hole in the top of the can.

Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the can.

Tuck the tips of the wings behind the chicken's back.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.

Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off the support. Take care not to spill the hot iced tea or otherwise burn yourself. Halve, quarter, or carve the chicken and serve with Iced Tea Barbecue Sauce.
Serves 2 to 4.

Barbecue Sauce

3/4 cup canned iced tea (reserved from chicken)
3/4 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons A-1 steak sauce
2 tablespoons brown sugar, or more to taste
1 tablespoon fresh lemon juice, or more to taste
1/2 teaspoon liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper

Combine the iced tea, ketchup, Worcestershire sauce, steak sauce, brown sugar, lemon juice, liquid smoke, onion and garlic powders, and pepper in a heavy saucepan with 1/4 cup of water and gradually bring to a boil over medium-high heat.

Reduce the heat to medium to obtain a gentle simmer. Let the sauce simmer gently until slightly reduced, thick, and richly flavored, 6 to 8 minutes. Taste for seasoning, adding brown sugar or lemon juice as necessary; the sauce should be highly seasoned. If sauce is too thick or intense, thin with a little more water.

Transfer the sauce to a bowl or clean jar and let cool to room temperature before serving. Any leftover sauce (in the unlikely event that you have it) will keep in the refrigerator, covered, for several weeks. Let return to room temperature before serving.

[Kitchen Witch]

Grilled Crusty Orange Chicken

1/4 cup orange marmalade
1/4 cup orange juice
2 tablespoons low sodium soy sauce
1 teaspoon fresh ginger root, grated
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
3 1/2 pounds skinless chicken thighs
1 cup lightly crushed corn flakes
4 California peaches, chopped
1/2 cup orange marmalade
1/2 cup green onions, thinly sliced
2 tablespoons cider vinegar
1 teaspoon fresh ginger root, grated

In small bowl, combine first 6 ingredients to make orange-ginger marinade. Place
chicken in zip-top plastic bag.

Pour marinade over chicken; close bag securely, turning to coat well.
Refrigerate 2 hours.

Remove chicken from marinade and roll in corn flakes. Pat extra corn flakes on
if necessary to make a solid coating.

Place chicken in lightly oiled disposable aluminum foil pan; cover loosely with
foil.

Cook on covered grill over medium, direct heat 30 to 40 minutes or until cooked
through. Uncover last 10 minutes.

Tangy Peach Salsa: Combine peaches, marmalade, green onions, vinegar and ginger
root (last 5 ingredients) in medium bowl.

Refrigerate until ready to use. Makes 2 1/2 cups.

Serve chicken hot or cold with tangy peach salsa.

Note: If fresh ginger is unavailable, use 1/4 teaspoon dried for the 1 teaspoon
fresh.

Chicken can be baked in a conventional oven. Prepare as above and baked in a 350
degree F. oven 30 to 40 minutes.

[Kitchen Witch]

Ring-of-Fire Chicken
Makes 4 servings

4 cloves garlic, peeled
1 tablespoon kosher salt, plus additional for seasoning
1/2 cup extra-virgin olive oil
2 teaspoons crushed red pepper
4 chicken halves, about 13/4 pounds each
1/2 cup balsamic vinegar
4 ripe peaches, halved lengthwise and pitted
1 medium red onion, quartered
3 to 4 sprigs fresh thyme
Freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley

Smash garlic cloves, sprinkle with 1 teaspoon of the salt and, with the flat side of a large knife, mash and smear mixture to a coarse paste.

Put in a small bowl and stir in olive oil, remaining 2 teaspoons salt, and red pepper. Brush chicken with some garlic oil. Set aside.

If using wooden skewers, soak them in water for at least 30 minutes before grilling. To prepare the "ring of fire," light 2 chimneys of charcoal (see 6D) in your grill. When the coals are ashed all over, distribute in a ring around the edge of the grill.

Simmer the balsamic vinegar in small saucepan over medium heat until syrupy and reduced by about half. Meanwhile, skewer a peach half lengthwise, followed by an onion wedge, then another piece of peach. Repeat to make 3 more skewers.

Toss the thyme sprigs on the coals and put the chicken on the grill, bone side down, over indirect heat inside the ring.

Cover and cook until the skin is golden and the chicken is about three-quarters cooked, about 20 minutes.

Brush the chicken with the garlic oil again, turn and cook, uncovered, until the skin is very crisp and an instant-read thermometer inserted in the thigh registers 170 degrees, about 15 minutes more.

Remove the chicken from the grill and let it rest for about 10 minutes.

Grill the fruit skewers over the direct heat of the ring until lightly charred, about 5 minutes. Turn and grill, the other side, until the fruit softens, about 5 minutes.

Remove from the grill, brush with the balsamic glaze, season with salt and black pepper to taste, and sprinkle with parsley.

Serve each chicken half with a fruit skewer.

Note: A ring of fire is a variant of indirect-heat grilling, with the heat completely surrounding the chicken as it cooks. If you have a gas grill, set it up as a hot indirect fire and rotate the birds toward the heat periodically as they cook.

[Kitchen Witch]

Butter Tart Muffins

1-1/2 cups raisins
3/4 cup granulated sugar
1/2 cup butter, cut into chunks
2 eggs, beaten
1/2 cup milk
1 tsp vanilla, rum or butterscotch flavoring
1-1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
Pinch of salt
1/2 cup walnuts, chopped
1/4 cup corn or maple syrup

Place raisins, sugar, butter, eggs, milk and vanilla in a large heavy-bottomed saucepan. Place over medium heat and cook, stirring frequently, until mixture is hot, slightly thickened and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.

Preheat oven to 375F (190C). Grease 12 muffin cups or coat with cooking spray. Stir flour with baking powder, baking soda and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed.

Spoon batter into muffin cups. Bake in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup overtop of each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm. Store muffins in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate or preferably freeze.

[Kitchen Witch]

Mushroom-stuffed Pork Burgers
This is also great made with beef in place of pork!

3/4 c Mushrooms; fresh, thinly sliced
1/4 c Green onion; thinly sliced
1 Garlic clove; minced
2 ts Butter
1 1/2 lb Pork; lean, ground
1 ts Dijon-style mustard
1 ts Worcestershire sauce
1/4 ts Salt
1/8 ts Black pepper; freshly ground

In skillet, saute mushrooms, onion and garlic in butter until tender, about 2 minutes; set aside.
Combine ground pork, mustard, Worcestershire sauce, salt and pepper; mix well. Shape into 12 patties; about 4 inches in diameter.
Spoon mushroom mixture onto center of 6 patties. Spread to within 1/2 inch of edge. Top with remaining 6 patties; seal edges. Place patties on grill about 6 inches over medium-hot coals.
Grill 10 to 15 minutes, turning once. Serve on buns.
Makes 6 servings.

[Kitchen Witch]

Taco Chicken

2 tablespoons dry taco seasoning mix
1 teaspoon chili powder
1/4 teaspoon salt
1 1/2 pounds boneless, skinless chicken thighs
Nonstick cooking spray

Preheat grill to medium-high heat.

In a small bowl, combine taco seasoning mix, chili powder and salt. Spray each thigh lightly with cooking spray.
Sprinkle the taco seasoning mixture on each thigh and rub evenly, coating well.
Grill the chicken, turning occasionally, for 15 to 18 minutes or until no pink remains in the chicken and the juices run clear.

[Kitchen Witch]

Pineapple Chicken Tenders

2 pounds chicken tenders
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup light soy sauce

If using wooden skewers, soak them in water before using.

In a small saucepan, heat juice, brown sugar and soy sauce. Brush onto chicken tenders. Skewer the tenders on the soaked skewers and marinate for 30 minutes in the refrigerator.

Preheat grill for medium heat. Oil grate, and place skewered tenders on grill rack. Cook each side for about 5 minutes.

[Kitchen Witch]

Cedar Roasted Lamb Porterhouse

2 3"x5" untreated cedar planks (approximately 1/8 " thick) soaked in water for 20 minutes, remove and brush generously with olive oil.
4 10-12 oz. Lamb porterhouse steaks (approximately 2" Thick)
2 Tbsp. olive oil
4 Tbsp. Shallots (minced)
1 Tbsp. Garlic (minced)
1/4 lb. wild mushrooms (combination of
any of the following; Portabello, shitake, wood ear, oyster, cremini, morrels)
1 cup Cabernet sauvignon
3/4 cup demi- glace
1 tsp. fresh rosemary
1 tsp. fresh parsley

Pre- heat grill and place prepared planks directly on grill. Season lamb steaks with salt and pepper and sear on all sides in a sauté pan with olive oil. Remove from pan and place directly on top of the cedar planks. The hot planks should begin to smoke at this point. (two steaks per plank).
Cover grill and hot smoke for 7-9 minutes on each side. In the same pan used to sear the steaks, sauté; shallots, garlic, and mushrooms for approximately 1 minute. Add wine and reduce liquid by 1/2, add demi-glace and reduce to desired consistency, stir in fresh herbs and spoon over finished lamb steaks. Serve with horseradish whipped potatoes and candied baby carrots.

[Kitchen Witch]

Everyone likes corn and taters on the grill!

6 large baking potatoes
6 ears corn, shucked
1 Tbsp fresh, pressed garlic
Butter
Salt to taste
6 green onions
Parsley

Clean all vegetables well. Cut foil into large sections big enough to cover the veggies for steaming. Use a fork to pierce the potatoes. Coat the potatoes with a mixture of garlic, butter and salt.
Place each potato in foil and add one green onion (whole or chopped) and a sprinkling of parsley before sealing and twisting the ends of the foil to seal. Place in a hot bed of ashes from your campfire or on a well-heated grill rack and close the cover of the grill to steam-cook the potato.
Prepare corn on the cob in the same manner (onion and parsley are optional). Place under campfire ashes alongside the "taters," or on the grill. Cook corn only for approximately 30 minutes so it will remain crisp and juicy...cook "taters" until you can easily pierce them with a fork. Serve immediately with lots of garlic butter.

Makes 6 servings.

[Kitchen Witch]

Grilled Bratwurst

1 Pkg of 6 uncooked Bratwurst
1 1/2 cans or bottles of beer
1 can or refrigerated package sauerkraut
1 t caraway seed
1/2 t mustard seed
other seasonings to taste.

Before igniting, spray your grill with Pam cooking spray. Place a small rectangular baking pan on one side of the grill and add the beer caraway seed, mustard seed, and any other desirable seasonings (oregano, basil, thyme) that you like.

Place the bratwurst directly on the grill over medium/high heat to brown the outside of the brats (try not to let the skin burst). Once browned, place the brats in the the beer and seasoning mixture. Over low/medium heat, let the brats simmer for about five minutes. Rotate the brats and add the sauerkraut. Simmer until brats are completely cooked and sauerkraut is heated through.

Place on buns with either mustard or chilli sauce, or enjoy all alone.

[Kitchen Witch]

Trash Can Cooking

Have you ever cooked in a garbage can??? Try it! But for heaven?s sake - DON?T try this in your Rubbermaid cans!!!!

Purchase a new galvanized garbage can. Wash it well and scald it. The first time you use it, it may leak a little bit.

Prepare about 24 ears of roasting corn by removing the outer husks and removing the silk. Leave a few of the inner husks on. Stand the corn up in the bottom of the garbage can. You want to make a firm base of the roasting corn, so use more or less as needed.

Wash red potatoes, but do not peel. Peel onions, and cut into quarters. Prepare several heads of cabbage by cutting each head into sixths. Prepare carrots by washing and cutting in half. Note: You can use any vegetables - it's your choice. Place all the vegetables on top of the corn. Salt and pepper as desired as you go.

Top all the vegetables with smoked sausage, Italian sausage, Polish sausage, hot dogs, or whatever you desire.

Pour a large pot of boiling water over the top. Cover the garbage can and set it on the prepared grill. Cook for about 2 hours. If using a charcoal grill, watch the fire and add more coals occasionally.

[Kitchen Witch]

Sausage Balls - BBQ Style

3/4 pound ground beef
1/3 pound bulk pork sausage
1 egg beaten
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp ground all spice
1/4 cup Italian bread crumbs
1/4 cup sliced green onions
1/8th cayenne pepper - optional

Thoroughly mix all until well blended. Shape them into 1 inch balls and allow to sit covered in the refrigerator for an hour or so. While the sausage balls are resting comfortably, start the grill with ample charcoal to make a medium fire (225 deg - 250 deg). Make sure the coals are on the side of the pit away from where you will be cooking the meat (this is indirect heat). Allow the grate to become hot and brush the rack with wire brush to remove impurities.

Carefully place the sausage balls on the grate away from the heat. There is no need to turn them as they will cook completely and thoroughly. After about an hour (depending upon how hot your fire has been) take one and break it apart. If it is no longer pink then they are done. You may have to try a few to be sure!

You can use them immediately with the cayenne or freeze them for future use. Enjoy!