The Red, White and Blue and Canada Day!

[Kitchen Witch]

Texas Pork Tenderloin

1 1/2 pounds pork tenderloins
5 teaspoons chili powder
1 teaspoon Tabasco sauce
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon thyme
3/4 teaspoon ground cumin
2 cloves garlic, crushed
1 tablespoon olive

In large mixing bowl, mix together the chili powder, Tabasco sauce, oregano, rosemary, thyme, cumin, garlic and olive oil. Rub the mixture over all surfaces of the pork tenderloin. Cover the mixing bowl and refrigerate for about 2 hours. Preheat grill to medium heat. Remove the pork tenderloin and place on the preheated grill grid and grill, turning occasionally, for 15 to 20 minutes, until thermometer inserted reads 155 to 160F. Pork is done when there is still a hint of pink in the center. Remove from grill and slice to serve. 4 servings.

[Kitchen Witch]

Why not grill some fresh ham???

One 4-pound boneless fresh ham (pork leg)
3/4 cup chili sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon dry mustard
1 clove garlic, minced

Place ham on rotisserie of grill. If desired, make a foil drip pan about 1 1/2 inches deep and extending about 3 inches on each side of ham; place under rotisserie.

Insert meat thermometer in thickest part of ham, not touching fat or rotisserie rod. Close grill hood.

Grill over slow coals for 1 1/2 to 2 hours or until thermometer registers 155-160 degrees F.

For sauce, in a small bowl combine chili sauce, vinegar, lemon juice, mustard and garlic; mix well.

Brush ham frequently with sauce during the last hour of grilling time.

Let ham stand at least 10 minutes before carving to allow juices to set.

Servings: 12

[Kitchen Witch]

Margarita Glazed Pork Chops

1/3 C. orange marmalade
1 jalapeno pepper, seeded and finely chopped
2 T. tequila or lime juice
1 tsp. grated fresh ginger or 1/2 tsp. ground ginger
4 boneless pork loin chops, cut 1-inch thick (about 1 1/2 lb. total or use a pork tenderloin)
Snipped fresh cilantro
Lime and orange wedges (optional)

For glaze, stir together the orange marmalade, jalapeno, tequila or lime juice and ginger in a small mixing bowl.

Trim fat from the pork chops.

For a charcoal grill, place the chops on the grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until juices run clear, turning chops once and frequently brushing with glaze during the last 5 minutes of grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place the chops on the grill rack, cover and grill as above.

To serve, sprinkle with cilantro. If desired, garnish with lime and orange wedges.

Yield: 4 servings

[Kitchen Witch]

Original Canadian Tourtiere

1/2 lb Ground pork
1/2 lb Ground veal
1/3 c Chopped onion
1/3 c Water
1/4 ts White pepper
1 ts Salt
1/4 ts Ground cloves
1/4 ts Cinnamon
1/4 ts Celery salt
1/4 ts Savory
1 To 2 potatoes, boiled and mashed
1 Pastry for 8" double-crust-pie

Preheat oven to 425°F.
Place pork, veal, onion and water in a saucepan. Simmer until color changes. Adding seasonings; simmer for a little longer. Thoroughly drain meat.
Mix in mashed potatoes. Fit bottom pastry into 8" pie plate.
Fill with meat mixture. cover with top crust. Seal edges as desired and vent top to allow steam to escape.
Bake for 10 minutes; lower oven temperature to 400øF and bake for 20 to 25 minutes or until crust is golden brown and filling is hot.
Serves 6
Note: If you prefer a spicier tourtiere increase seasonings to your taste.

[Kitchen Witch]

Pork Tenderloin in Spiced Bourbon Sauce

1/4 cup Kentucky Bourbon
1/4 cup soy sauce
1/4 cup brown sugar
3 cloves garlic, minced
1/4 cup Dijon mustard
1 teaspoon fresh ginger root, minced
OR 1/4 teaspoon powdered ginger
1 teaspoon Worcestershire sauce
1/4 cup vegetable oil
2 (1-lb each) pork tenderloins

Combine all ingredients, except pork with a whisk or in processor. Place tenderloin and marinade in a ziploc bag in the refrigerator overnight.
Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165 degrees F. internally and has just lost its pinkness. Baste while cooking. Do not overcook or it will be dry. (The meat may also be broiled 6 inches from the heat for 16 to 18 minutes.) Baste often.
Slice in 1/2-inch thick slices to serve as a main course or slice in 1/4-inch slices to put on top of French bread for a picnic.
Serves 6.

[Kitchen Witch]

Pretzel Sparklers
Everyone likes chocolate covered pretzels and these are great for the summer months for kids of all ages!

long rod pretzels
white chocolate, melted
sprinkles (red, white and blue) or star cake decorations
or red sugar and blue sugar

Melt the white chocolate. Dip the pretzel rod halfway into the melted chocolate then sprinkle the sprinkles over the wet chocolate. Lay on waxed paper or place in a cup to dry.

[Kitchen Witch]

WILD CHERRY CORDIAL BARS

1 Box Cherry Chip Cake Mix
1/4 Cup Water
1/4 Cup Butter Flavored Shortening, Margarine or Butter - Softened
1/4 Cup Brown Sugar
2 Eggs
1 Cup Chocolate Chips

Mix all the ingredients except for the chocolate. When finished, add the chocolate. The dough will be thick. Spread out into a 9x13 pan. Bake at 375 degrees for 24-27 minutes or until toothpick comes out clean. Frost with cherry flavored frosting.

[Kitchen Witch]

Americana Dessert

2 boxes strawberry gelatin
1 (10 oz.) pkg. frozen strawberries, thawed
1/2 C. dairy sour cream
1 1/2 C. miniature marshmallows
1/2 C. heavy cream, whipped
1 C. blueberries (fresh or canned), drained

Dissolve gelatin in 2 cups boiling water; chill until thickened. Mix in thawed strawberries. Pour into 5 cup star mold. Mixture will fill mold about halfway. Chill until set.

Combine sour cream and all but five of the marshmallows. Mix well. Fold in whipped cream. Unmold gelatin. Frost top with marshmallow mixture; cover with blueberries. Garnish with Marshmallow Star. Makes 6 servings.

Marshmallow Star
Dip scissors in water, cut across fat side of a marshmallow to form petals; arrange 5 petals on top of dessert to form star.

[Kitchen Witch]

Americana Parfaits

8 oz. cream cheese, softened
1 16-oz. container vanilla yogurt
2 Tbsp. lemon juice
2 pints fresh strawberries, washed, hulled and sliced
2 pints fresh blueberries, washed
Whipped topping for garnish
8 parfait glasses or other clear glasses

Combine cream cheese, vanilla yogurt and lemon juice and mix well. Place 1/4 cup of cream cheese mixture in the bottom of each glass followed by 1/4 cup strawberries. Repeat with cream cheese mixture and blueberries. Top with whipped topping and serve. These desserts are tasty, colorful and right in keeping with the red, white and blue holiday. You could add a layer of sponge cake in each glass if you want to make the dessert a little more hearty.
The Skinny: Use fat-free yogurt, light cream cheese and low-fat whipped topping. For those of you that don't remember, whipped topping is prepared whipped cream-like topping that comes in a plastic container. It isn't as good as real whipped cream but is easy and you can get low fat or fat-free varieties.

[Kitchen Witch]

Best Canadian Butter Tarts
Makes 24 medium tarts

Pastry for double crust 9-inch pie shell
1 cup (250 mL) Thompson dark raisins
1/2 cup (125 mL) butter
1 cup (250 mL) brown sugar, packed
1 cup (250 mL) corn syrup (grease cup before measuring)
1/2 tsp (2 mL) salt
2 large eggs, lightly beaten
1 tsp (5 mL) vanilla

Line tart tins with pastry. Preheat oven to 450 F. In a heavy saucepan, combine raisins, butter, sugar, syrup and salt. Set over low heat until butter is melted and mixture is warm, stirring to dissolve sugar. Don't let mixture get hot. Remove from heat and stir in eggs and vanilla. Spoon filling into pastry-lined tart shells, filling each 2/3 full. Bake in 450 F oven for 10 minutes. Reduce heat to 350 F and bake five minutes more or until pastry is golden. Don't let filling bubble over pastry or you will have trouble getting the tarts out of the pans. Let cool before removing from pans.

Hint: If you don't want to make your own pastry, buy the 3-inch size frozen tart shells in the foil cups.

[Kitchen Witch]

Red, White, & Blue Chocolate Cupcakes

2 C. granulated sugar
1 3/4 C. all-purpose flour
3/4 C. Hershey's cocoa or Hershey's European style cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 C. milk
1/2 C. vegetable oil
2 tsp. vanilla extract
1 C. boiling water

Vanilla Buttercream Frosting
5 T. butter or margarine
4 C. confectioners' sugar
1/4 C. milk
1 tsp. vanilla extract
Fresh blueberries and strawberries

In medium bowl, cream together the butter and confectioners' sugar. Add the milk and vanilla extract, beating until frosting is of spreading consistency. Makes about 2 cups of frosting.

Preheat oven to 350ºF. Line (2 1/2 inch diameter) muffin cups with paper bake cups.

In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla extract; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be very thin).

Fill muffin cups 2/3 full with batter.

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

Frost cupcakes with Vanilla Buttercream Frosting. Garnish with blueberries and strawberries.

[Kitchen Witch]

Cape Breton Scones

2 c Flour
1 c Raisins or currants
2 tb Sugar
1/2 c Sour cream
1 tb Baking powder
1/4 c Oil
1 ts -salt
1 Egg - slightly beaten
1/4 ts Baking soda
3 tb Milk

Sift together dry ingredients and stir in the raisins. Blend the remaining ingredients and stir in the flour mixture until the dough is all together.
Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 6 " circle with the top slightly rounded. Brush the tops with milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches apart on a cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with butter and jam or flavoured butter or honey.

[Kitchen Witch]

APPLETS

2 cups grated apples
4 cups sugar
4 envelopes plain gelatin, softened in 10 tablespoons cold water
2 teaspoons vanilla extract
2 teaspoons orange extract
2 teaspoons almond extract
1-1/2 cups broken walnuts

Boil apples and sugar over low heat, 20-25 minutes. Add gelatin and water,
vanilla, orange, almond and nuts. Pour into a 9x13 inch pan and cool. Turn
out onto wax paper when thoroughly cooled. Cut into squares and roll in
powdered sugar.

[Kitchen Witch]

GRAHAM CRACKER DATE NUT ROLL

30 graham crackers (single squares)
1/2 pound miniature marshmallows
1 cup chopped dates
1 cup chopped nuts
1 cup evaporated milk
Powdered sugar
Whipped cream

Crush graham crackers to make 1 1/2 cups crumbs. Add marshmallows, dates, nuts and milk and gently mix until all crumbs are moistened. Form into a log and roll in powdered sugar. Wrap in waxed paper or plastic wrap. Chill in refrigerator for several hours. When ready to serve, cut into 10 slices and top with whipped cream.

[Kitchen Witch]

HAM STEAK WITH LEMON

2 slices fully cooked ham (1/2-inch thick)
1 lemon, halved
3 tbs brown sugar
2 tsp prepared mustard

Broil or grill ham slices 5 inches from the heat for 5 minutes. Meanwhile, slice 1 lemon half; set aside. Grate peel from the other half and squeeze 1 tbs
lemon juice into a bowl. Add peel, brown sugar, and mustard to juice. Turn
ham over; brush with the lemon mixture. Top with lemon slices. Broil or grill 3 to 4 minutes more or until ham is heated through. Yield: 2 servings.

[Kitchen Witch]

INDONESIAN CHICKEN BREASTS

1/2 cup orange juice
1/4 cup peanut butter
2 tsp curry powder
4 boneless, skinless chicken breasts halves
1 medium red bell pepper, cut in half
1/4 cup shredded coconut
1/4 cup currants
Hot cooked rice if desired

Beat orange juice, peanut butter, and curry powder in medium nonmetal bowl,
using wire whisk. Add chicken, turning to coat with marinade. Cover and
refrigerate , turning once, at least 1 hour but no longer than 24 hours.
Heat coals or gas grill. Remove chicken from marinade; discard marinade.
Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15 to
20 minutes, turning once, until is no longer pink in center. To serve, cut
chicken breasts diagonally into 1/2-inch slices and bell pepper into
1/2-inch strips. Top chicken and bell pepper with coconut and currants.
Serve with rice. Yield: 4 servings.

[Kitchen Witch]

Pate aux Patates (Potato Pie)

5 Potatoes; to 6 hot
Milk
2 ts Butter
2 Egg yolks
1 Onion; finely chopped
1/4 c Celery stalk; & leaves -finely chopped
1 tb Parsley; chopped, fresh
1 pinch Savory, dried OR Chives, fresh
-Salt & ground pepper
Pastry for double crust 9" -pie

This potato pie makes a warming supper dish. It was a Friday favorite in the days when the meatless rule was observed in French Catholic families, says Nicole Kretz.

Line a 9-inch pie plate with pastry, Mash potatoes with enough milk to make a smooth puree; add butter and 1 egg yolk. Combine potatoes with onion, celery, parsley and savory; season with salt and pepper to taste. Sprinkle potato mixture in pie shell. Cover with top crust, trim and crimp edges to seal and cut steam vents. Brush top crust with remaining egg yolk. Bake pie in a preheated 400F oven for 30 to 40 minutes or until pastry is golden.
SERVES: 6-8

[Kitchen Witch]

Lemony Veggies

1 medium to large zucchini, cut in half lengthwise, then into 1/2-inch slices
1 medium to large yellow squash, cut in half lengthwise, then into 1/2-inch slices
1 pint cherry tomatoes, washed and tops removed
1 lemon, juiced
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper
16 stems fresh rosemary, 6 to 8-inch lengths

Preheat grill pan over high heat.

Combine zucchini, yellow squash and tomatoes in a bowl. Dress veggies with lemon, vinegar and oil, salt and pepper. Wet rosemary in a bowl of water for 5 minutes. Thread veggies on rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill. Cook 3 or 4 minutes on each side. Transfer to a serving plate.

Yield: 4 servings

[Kitchen Witch]

Cape Breton 'Pork Pies'

TART SHELLS
1 c Butter
2 c Flour
4 ts Icing sugar; confectioner's

FILLING
2 c Dates; chopped
1 c Water
1 1/2 c Brown sugar
Lemon juice

Tart Shells: Cut the butter into the flour; add the sugar and knead until well blended. Press small amounts of dough into small muffin tins. Press small amounts of dough into small muffin tins. Bake in a 425F oven for 10 minutes. When cool fill with the following:

Filling: Simmer the above ingredients until the dates are of soft consistency. Cool; then fill the tart shells. Ice with butter icing.

[Kitchen Witch]

Pork with Honey

1 Pork loin roast
6 Cloves garlic, minced
1/2 cup honey
1/3 cup water
2 t. oil
Salt & pepper, to taste
4 tb Fresh rosemary, or more

Place all ingredients (except the roast) in a blender and blend. Pierce roast on all sides and place in a zip-lock with the marinade. Chill, turning frequently about 12 hours.
Grill one & one half hours, covered. Start roast on a hot grill, about 15 minutes, to char outside; turn heat to low.
Baste frequently with marinade. Remove from heat, allow to rest 10 minutes, slice & serve.
If you have fresh rosemary throw a couple sprigs on the coals as you grill.

[Kitchen Witch]

Steaks Stuffed with Pesto

2 Beef rib eye steaks, 1 1/2 " thick (about 2 pounds)
1/4 c Pesto
2 tb Finely shredded Parmesan cheese
1 tb Olive or vegetable oil
1/3 c Finely shredded Parmesan cheese

Heat coals or gas grill. Make a horizontal cut in side of each beef steak, forming a pocket (do not cut through to opposite side).
Mix pesto and 2 tablespoons cheese; spread evenly on insides of pockets; press pockets closed.
Drizzle oil over beef. Roll beef in 1/3 cup cheese until well coated.
Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once. To serve, cut each beef steak into thick strips.
Makes 4 servings.

[Kitchen Witch]

MOCHA ICE CREAM PIE

2 cups coffee or vanilla ice cream, softened
1 prepared (9-inch) chocolate crumb pie crust
1 jar (12 ounces) caramel ice cream topping, divided
2 cups chocolate ice cream, softened
2 cups thawed nondairy whipped topping
1 English toffee bar (1.4 ounces), chopped

1. Spread coffee ice cream in bottom of pie crust. Freeze 10 minutes or until semi-firm.
2. Spread half of caramel topping over coffee ice cream. Spread
chocolate ice cream over caramel. Freeze 10 minutes or until semi-firm.
3. Spread remaining caramel topping over chocolate ice cream. Spoon whipped topping into pastry bag fitted with star decorating tip. Pipe rosettes on top of pie. Or, just spread the topping over the pie. Sprinkle toffee over topping.
4. Freeze pie until firm, 6 hours or overnight. Remove from freezer. Allow pie to stand at room temperature 15 minutes before serving. Makes 8 servings

[Kitchen Witch]

T-Bones, Texas-Style

2 Beef T-bone steaks, 1 1/2" thick (about 3 pounds)
1 Clove garlic, cut in half
2 ts Black peppercorns, crushed
1/4 c butter, softened
1 tb Dijon mustard
1/2 ts Worcestershire sauce
1/4 ts Lime juice
Salt and pepper, if desired

Trim fat on beef steaks to 1/4 inch thickness. Rub garlic on beef. Press peppercorns into beef. Mix remaining ingredients, except salt and pepper; reserve. Heat coals or gas grills.
Cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness, turning once.
Sprinkle with salt and pepper. Place beef on warm platter; remove bones. Cut beef at slanted angle into thin slices. Serve with reserved margarine mixture.
Makes 4 servings.

[Kitchen Witch]

ORANGE TAPIOCA SALAD

3 cups Water
3 ounces Orange Gelatin Powder -- (small package)
1 small Instant Pudding Mix -- Vanilla
1 small Tapioca Pudding Mix -- Instant
1 cup Mandarin Oranges -- drained
1 cup Pineapple -- crushed, drained
8 ounces Cool Whip -- (small package)

Bring water to a boil in a large pan. Pour in gelatin and pudding mixes, and let boil for one minute. Remove from heat and cool completely. When mixture is cool, fold in oranges, pineapple and whipped topping. Let cool for at least 2 hours.

[Kitchen Witch]

CRAB AVOCADO SALAD

1-1/2 cups flaked fresh crabmeat
1 (10 oz) pkg frozen tiny peas, thawed
1 (8 oz) container dairy sour cream
4 green onions, finely chopped
6 slices bacon, cooked and crumbled
1/2 tsp salt
1/4 tsp ground black pepper
2 avocados, sliced

Combine all ingredients except avocado; gently toss. Chill thoroughly. Serve salad on avocado slices. Yield 8 servings.

[Kitchen Witch]

WARM GERMAN POTATO SALAD

2 1/4 pounds waxy potatoes, such as Yellow Finn or Yukon Gold
2 slices bacon, diced
2 1/2 cups chicken broth
1/4 cup white wine vinegar
1 cup diced onion
1 teaspoon sugar, or to taste
1 teaspoon salt, or to taste
Ground white pepper, to taste
1/4 cup vegetable oil
2 tablespoons mild brown mustard
1/2 cup chopped chives

Simmer whole, unpeeled potatoes in salted water until they are just tender. Drain and dry. Meanwhile, prepare the dressing: In a heavy saucepan or skillet, cook the bacon until crisp and remove it with a slotted spoon. Reserve the bacon fat. While the potatoes are still hot, skin them and cut them into 1/3-inch thick slices. Combine the oil, reserved bacon fat and mustard and mix with the warm sliced potatoes. Bring the chicken broth, vinegar, onions, sugar, salt, and pepper to a boil and pour over the potatoes. Just before serving, add the cooked bacon and chives and toss the salad gently. Serve warm.

[Kitchen Witch]

What?s your preference - Coke or Dr. Pepper for this??

4 lb Pork Ribs
3 c Coca-Cola or Dr. Pepper
3 c Ketchup
1 c Packed Dark Brown Sugar
6 tb Chili Powder
4 tb Ground black pepper
2 tb Dry mustard
1 tb Ground cinnamon

Transfer the ribs to a large non-reactive glass or ceramic dish pour 2 cups of Coca-Cola or Dr. Pepper over them. Reserve the third cup of the soda for a sauce to be made later. Let the ribs marinate, tightly covered with plastic wrap and refrigerated, overnight. About 6 1/2 hours before you plan to serve the ribs, start a fire in your smoke/cooker and begin heating a quantity of coals.
Then turn your attention to the sauce. Pour the remaining 1 cup of soda into a blender or food processor and measure in the catsup, brown sugar, chili powder, pepper, dry mustard, and cinnamon. Mix until smooth and well blended. No need to cook this one, as least for now.
Add some well-soaked aromatic wood such as hickory or mesquite to the glowing coals in your cooker.
Set a pan filled with hot water in place, and smoke cook the ribs, covered at 220 to 240 degrees F. for about 3 hours. After this initial smoking, turn the ribs, slather them with the sauce, check the supply of wood and water in their respective pans, and continue cooking for another 3 hours, this time turning the ribs every 30 minutes and mopping them with sauce each time they're turned.
By the end of the 3 hours, they should have long since reached the internal temperature of 160 to 170 degrees recommended for pork. After the last basting of the ribs, tote the remaining sauce inside and simmer in a medium-size saucepan over low heat until quite thick. Serve the gloriously gooey sauce in dipping bowls with the finished ribs.

[Kitchen Witch]

FROZEN ORANGE DESSERT

60 round buttery crackers, crushed (about 3 cups)
1/2 cup butter or margarine, melted
1/4 cup sugar
1 (14 oz) can sweetened condensed milk
1 (6 oz) can frozen orange juice concentrate, thawed and undiluted
1 (8 oz) container frozen whipped topping, thawed
2 (11 oz) cans mandarin oranges, drained

Combine first 3 ingredients; set aside 3/4 cup. Press remaining crumb mixture into an ungreased 13- x 9- x 2-inch baking dish; set aside. Combine sweetened condensed milk and orange juice concentrate; fold in whipped topping and oranges. Spoon mixture over crust, and sprinkle with reserved crumb mixture. Cover and freeze until firm. Yield: 12 servings.

[Kitchen Witch]

Flag Cake

1 package (2-layer size) white cake mix (plus ingredients to make cake-listed on box)
1 package (4-serving size) JELL-O brand gelatin, any red flavor
1 cup boiling water
1/2 cup cold water
3 1/2 cups (8-ounce container) Cool Whip brand whipped topping, thawed
1 pint strawberries, washed and sliced
1 cup blueberries, washed
1 cup Kraft miniature marshmallows

Grease 13 x 9 pan with margarine and dust lightly with flour. Prepare, mix and bake cake mix according to package directions. Cool cake for 15 minutes.
With large fork, make holes in cake about every 1/2 inch.
Pour gelatin into mixing bowl. Add cup of boiling water and use scraper to mix thoroughly until gelatin is completely dissolved. Use measuring cup to pour gelatin over cake. (It will run down into holes, making sliced cake have red stripes.)
Chill cake in refrigerator 3 to 4 hours.
Cover tray with aluminum foil.
Put about one inch of warm water in kitchen sink. Take pan out of refrigerator and dip bottom (don't let water come up over sides) into water for about 10 seconds. Put large tray on top of cake, and invert.
Frost sides and top with whipped topping. Arrange strawberries and marshmallows in alternating rows for stripes, leaving upper left for field of blueberries. Chill again until time to serve.

[Kitchen Witch]

ZESTY LEMON SPARERIBS

6 lbs pork spareribs, cut into serving size pieces
1 (6 oz) can frozen lemonade concentrate, thawed
3/4 cup barbecue sauce

Place pork into Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1-1/2 hours or until tender. Remove pork to 13- x 9- x 2-inch baking dish. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn pork to coat with marinade. Cover and refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours. Heat coals or start gas grill. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered, 4 inches from medium-high heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade. Yield: 8 servings.

[Kitchen Witch]

Red, White and Blue Cake

1 pkg strawberry cake mix
2/3 cup strawberry jam, divided
2 1/2 cups fresh blueberries, rinsed, drained and divided
1 8 oz container Cool Whip whipped topping, divided
Fresh strawberry slices, for garnish

Preheat over to 350 degrees F. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake according to package directions. Place one cake layer on serving plate. Spread with 1/3 cup of strawberry jam. Arrange 1 cup of blueberries on jam. Spread 1/2 the whipped topping to within 1/2 inch of cake edge. Place second cake layer on top. Repeat with remaining 1/3 cup strawberry jam, 1 cup blueberries and remaining whipped topping. Garnish with strawberry slices and remaining 1/2 cup blueberries. Refrigerate until ready to serve.

Tip: For best results, cut cake with serrated knife; clean knife after each slice.

[Kitchen Witch]

BEAN SALAD

1 can green beans, drained
1 can kidney beans, drained
1 can yellow wax beans, drained
1 green pepper, sliced
1 medium onion, sliced
2/3 cup vinegar
3/4 cup sugar
1/3 cup salad oil
1 tsp salt
1/2 tsp pepper

Mix together all the beans, green pepper and onion in bowl. In separate
bowl thoroughly mix the remaining ingredients, pour over the vegetables
and toss gently. Chill several hours or overnight.

[Kitchen Witch]

Make-ahead Peanut Butter Sundaes

1/4 cup peanut butter
1 tbsp butter or margarine, softened
1 tbsp light corn syrup
1 pint (2 cups) vanilla ice cream
4 tsp chopped, dry roasted peanuts
1/2 cup hot fudge ice cream topping
1/4 cup whipped cream, if desired
4 maraschino cherries, if desired

In a small bowl, combine peanut butter, margarine and corn syrup; blend well. Spoon 1/4 cup ice cream into each of four 6 to 8 oz clear plastic or paper cups. Top each with peanut butter mixture and peanuts. Spoon another 1/4 cup ice cream into each cup; press down gently. Cover each cup with foil. Freeze 30 minutes or until ready to serve.

To serve, spoon 2 tablespoons ice cream topping into each cup. Top each with hot fudge, whipped cream and cherry.

[Kitchen Witch]

Watermelon Ice
Ices are so good and refreshing, and watermelon is so popular during the summer months!

1/2 small watermelon, peeled, seeded and cut into 1 inch chunks (about 6 cups)
3 tbsp powdered sugar
1 tbsp lemon juice
1/4 tsp salt

In covered blender at low speed blend 1 cup of the watermelon chunks with powdered sugar, juice and salt until smooth; add remaining watermelon and blend until smooth. Pour into 9" x 9" baking pan; cover with foil or plastic wrap and freeze until partially frozen, about 2 hours.

Spoon watermelon mixture into a large, chilled bowl. With mixer at high speed, beat until fluffy. Return mixture to baking pan and freeze until firm, about 1 1/2 hours.

To serve: Remove from freezer and let stand for 10 minutes at room temperature for easier scooping.

[Kitchen Witch]

Pineapple Upside Down Cake (using a mix)

1/2 cup margarine
2 cups packed brown sugar
1 15 oz can pineapple chunks
maraschino cherries, drained
yellow cake mix

This is one of my all time favorite recipes. I make it every Fourth of July and get raving reviews and an empty pan every time!

Preheat over to 375 degrees F. Before making the cake batter, prepare the topping: In a 13" x 9" pan place the margarine and put in the oven until it melts. Sprinkle the brown sugar over the margarine. Drain the pineapple chunks; use pineapple to form flowers in the sugar mixture. Use a cherry for the center of each flower.

Prepare the cake batter as box directs, but carefully spoon the batter over the design in the baking pan. Bake for 35-40 minutes or until toothpick inserted into the center comes out clean. Cool in pan, on wire rack, ten minutes.

Then loosen cake from sides of pan ; place platter on top of pan and invert both; lift off pan. (If any of the fruit sticks to the pan, lift off with a spatula and replace in the design on cake.

[Kitchen Witch]

Grilled Burgers

1 cn Mushrooms
4 tb Butter
1 lb Ground Round
1/2 ts Salt
1/2 ts Pepper
1/2 ts Garlic powder
1/2 ts Onion Powder
1 tb Worcestershire Sauce
4 tb Italian Bread Crumbs

Saute mushrooms in butter.
Add salt, pepper, garlic powder, and onion powder to the ground beef and mix thoroughly.
Fashion into thin patties about 5 inches in diameter.
Grill until desired doneness on the barbeque.
Garnish with mushrooms, tomatoes, cheddar cheese and lettuce.
Serve on a hamburger bun or kaiser roll.
Hamburgers have to be one of the most popular things to barbeque (other than hotdogs, of course).

[Kitchen Witch]

HERB GRILLED SHRIMP

1/4 cup virgin olive oil
1/4th cup Italian Dressing
4 garlic cloves - grated
1 Tbs dry basil
1 Tbs dry thyme
1 tsp. fresh ground pepper
Dash of hot sauce to taste
Salt to taste
Any number of shrimp - up to 50 or so depending upon size.

Shell the shrimp, rinse and dry. Then place to the side. In a medium size mixing bowl combine all other ingredients. After thoroughly mixing ingredients, start the grill and allow it to become hot. Then add the shrimp to the marinade and mix thoroughly. Allow this to sit for about 15 minutes to allow the flavors to mingle. Cook the shrimp until firm, being careful not to overcook or they will become tough. If you like to experiment, cook only one and then taste it. Adjust/Add to the ingredients to your liking.

[Kitchen Witch]

PORTOBELLO MUSHROOMS ON THE GRILL

3 to 4 fresh portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 to 5 cloves garlic, minced
4 tablespoons balsamic vinegar

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately. Yield: 4 Servings

[Kitchen Witch]

SWEET AND SPICY BBQ RIBS

1-1/2 cups catsup
3/4 cup white wine vinegar
1/2 cup packed brown sugar
2 tablespoons curry powder
1 tablespoon Worcestershire sauce
1 teaspoon hickory-flavored salt
1 teaspoon pepper
2 to 3 cloves garlic, minced
3-1/2 to 4 pounds pork loin back ribs

In a large bowl combine catsup, vinegar, brown sugar, curry powder, Worcestershire sauce, hickory-flavored salt, pepper, and garlic. Cover; let stand at room temperature 30 minutes or refrigerate for up to 3 days. In a grill with a cover arrange hot coals around a drip pan. Test for medium heat above the pan. Place ribs, fat side up, on grill rack over drip pan but not over coals. Cover and grill for 1-1/2 to 2 hours or until meat is very tender, basting generously with sauce the last 15 minutes of cooking.

[Kitchen Witch]

LUAU PORK TERIYAKI

1 1/2 pound Pork, lean boneless
1/2 cup Teriyaki sauce
1/2 teaspoon Ground ginger
1 cup Rice, raw
1 cup Pineapple, sliced in syrup
1/4 Green onion, finely chopped
1/4 Garlic powder

Cut Pork into slices about 1/4 inch thick. Drain pineapple, reserving all syrup. Blend syrup, teriyaki Sauce, Green Onions, Ginger and garlic powder: pour over Pork and pineapple. Cover and refrigerate at east 1 hour. Meanwhile, cook rice according to package directions and prepare grill. Remove Pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked. Pour pineapple and remaining marinade into large skillet. Bring to a boil. Remove from heat and serve Pork with sauce and pineapple over rice. Yield: 4 Servings