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 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