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Dear $$firstname$$, SHOW Pop he's tops with a tried-and-true barbecue! The stick-to-your-ribs fare in this BONUS newsletter will surely satisfy Dad's appetite this Father's Day...and these recipes may well become family favorites for other occasions, too. |
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2 cups salsa |
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| In a bowl, combine the first seven ingredients; mix well. Set aside 1 cup for dipping; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade. Grill pork, covered, over indirect medium heat for 30-40 minutes or until a meat thermometer reads 160°. Warm the dipping sauce; serve with sliced pork. Yield: 6-8 servings. |
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 When I was growing up, my father would make this salad as part of our Sunday dinner. Now I carry on the tradition with my own family. --Sandra L., Muscatine, Iowa |
Simple Cabbage Slaw 4 cups coleslaw mix 1 medium sweet red or green pepper, finely chopped 5 tablespoons sugar 5 tablespoons cider vinegar 1/4 cup water 1/4 teaspoon salt 1/8 teaspoon pepper In a large bowl, combine all ingredients and toss to coat. Cover and refrigerate for at least 4 hours or overnight. Yield: 6 servings. |
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| Peppered Corn Bread 1-1/2 cups cornmeal 1 tablespoon all-purpose flour 1 tablespoon sugar 2-1/4 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 2 eggs, beaten 1 can (8-3/4 ounces) cream-style corn 1 cup buttermilk 2/3 cup vegetable oil 2 cups (8 ounces) shredded cheddar cheese 1 medium sweet red pepper, chopped 2 jalapeno peppers, seeded and diced* 4 to 5 green onions, chopped |
 Pretty flecks of jalapeno and red peppers peek out from this golden corn bread. It has a mild flavor, which appeals to all palates. --Ila B., Pelham, North Carolina |
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In a bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. Combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cut into squares; serve warm. Yield: 12-16 servings. *Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face. |
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 I got this recipe from a friend who baked at a conference center. Snickers candy bar pieces make them irresistible. --Patricia M., North Fork, California |
Championship Cookies 2/3 cup shortening 1-1/4 cups packed brown sugar 1 egg 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 2 Snickers candy bars (2.07 ounces each), chopped 1/2 cup quick-cooking oats |
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| In a mixing bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture. Stir in chopped candy bars and oats. Drop by rounded tablespoonfuls 2 in. apart onto greased or parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen. |
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