NOTE--To see an on-line version of this Bonus newsletter, copy this link and paste it into your web browser: http://www.tasteofhome.com/rd.asp?id=615&firstname=$$firstname$$&emailaddress=$$email$$ ********** Holiday Helpers from Taste of Home 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. ********** Zesy Grilled Pork Medallions Some of our friends made up this marinade but weren't able to give me exact measurements. I experimented until I came up with this recipe, which tastes as good as theirs. --Patty C., Morgantown, Indiana 2 cups salsa 1/4 cup sugar 4-1/2 teaspoons sweet-and-sour sauce 1 tablespoon vegetable oil 1 tablespoon green taco sauce 2 teaspoons balsamic vinegar Dash hot pepper sauce 2 pork tenderloins (about 1 pound each) 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. ********** Simple Cabbage Slaw 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 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. ********** Peppered Corn Bread 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 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 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. ********** Championship Cookies 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 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 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. ********** HAVE A FRIEND who enjoys good home cooking? Feel free to forward this newsletter! This email was sent to: $$email$$ If this newsletter was forwarded to you, you can sign up for yourself at http://www.tasteofhome.com/rd.asp?ID=612 ********** TO CANCEL your newsletter at any time, visit TO CANCEL your newsletter at any time, visit http://www.tasteofhome.com/RD.asp?ID=614&email=$$email$$&OptID=2 TO UPDATE your e-mail address and other information, please visit http://www.tasteofhome.com/rd.asp?ID=613 HAVING PROBLEMS linking to our Web site? If clicking a link doesn't work, you can simply highlight and copy the link, then paste it into your browser's address field. ********** Copyright 2004 Reiman Media Group, Inc. All rights reserved. 5400 S. 60th St., P.O. Box 991, Greendale WI 53129-0991 1-800/344-6913