BMancasl
Celebrate Independence Day
With a Traditional,
jl All-American Picnic
Cl ndependence Day is
“ a time for families,
" fireworks, parades
and picnics—a combination
that has been the all-American
way to celebrate the Fourth of
July since the early 1800 s.
Whether you’re planning to
celebrate the first Indepen
dence Day of the new
millennium in your own
backyard or at the local park,
American favorites such as
lean pork, cherries and vanilla
wafers are the perfect choices
for an easy, festive picnic
menu.
From a loin roast to a jiearty
slab of ribs, versatile pork is a
natural for an outdoor Inde
pendence Day feast. The mild
flavor of pork marries well
with the sharp, smoky flavors
imparted by grilling. For
optimal, fork-tender pork,
grill large cuts like loin roasts
to medium-doneness or an
internal temperature of 160
degrees F over indirect heat.
Ribs should be slow-cooked
A Touch of Elegance
Picnics can be fun in the park with the whole family, but
they can also be more refined parties for a select few.
Try these tips to help bring a touch of elegance to your
next picnic:
★ Choose a quiet, shaded
location away from the
masses and main park
thru ways.
★Use a linen tablecloth and
napkins. Spread a sturdy,
waterproof ground cloth
first and then top with a
pretty tablecloth.
For More Information
★ For more tips on pork and grilling, visit
www.otherwhitemeat.com
★ For additional recipes, visit
www.nabiscorecipes.com and for family fim
and games, visit www.nabiscoworld.com
★ For more culinary ideas using Northwest
cherries, click on www.nwcherries.com
Easy Yogurt Dip
Makes 1 cup
(8-ounce) container vanilla nonfat yogurt
tablespoons jam, jelly or preserves vanilla wafers
1. Swirl together yogurt and jam in small bowl. Refrigerate
until serving time.
2. Serve as dip with wafers.
over indirect heat until the
meat is tender, about 1 1/2-2
hours —enough time to relax
with friends and family while
“tending” the grill.
Sweet cherries —at the
height of their season in
July—are another perfect
choice for any picnic menu.
Not only do sweet cherries
pair well with grilled meats,
they are a colorful and
delicious addition to desserts
and refreshing summer drinks.
Finish your picnic meal with
an all-American favorite—
vanilla pudding with vanilla
wafers. Vanilla wafers offer a
light, crispy texture and
delicate flavor that make them
a natural in many recipes,
especially when paired with
fruits. They are also perfect
for today’s lighter eating.
Paired with a yogurt dip,
vanilla wafers are a great,
light-tasting snack to enjoy
while waiting for the grill to
heat up and the festivities to
begin.
★ Serve on real china
instead of paper products
Use linen napkins placed
between plates to keep
dishes safe in transit.
★ Bring a portable CD or
tape player and play
classical music
or smooth jazz.
Firecracker Rubbed Pork Loin
Makes 8 to 12 servings
1 tablespoon fresh sage leaves, finely chopped
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dry mustard
2 teaspoons paprika
1/2 teaspoon ground red pepper
1 (4 to 5-pound) boneless perk loin, not rolled or tied
Mix herbs and spices in small bowl; rub over all
surfaces of pork. Wrap in plastic wrap and
refrigerate overnight (can be stored up to 2 days).
Prepare grill with a banked medium-hot fire.
Unwrap pork and place over indirect heat. Grill for
1 to 1 1/2 hours or until meat thermometer
registers 150° to 155° F. Remove from grill; let
rest 10 minutes before slicing (temperature will
increase slightly).
Serve sliced pork with cherry salsa (see recipe).
Cherry Salsa
Makes 2 cups
2 cups sweet cherries, pitted and chopped
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped fresh basil
2 tablespoons lemon juice
1 tablespoon sugar, optional
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1. Mix all ingredients until well combined.
Refrigerate at least 1 hour to blend flavors. Serve
with sliced pork loin.
Note: Salsa is best when freshly prepared.
Cherry Pudding
Makes 8 servings
2 (4-serving size) packages instant vanilla
pudding & pie filling
4 1/2 cups milk
1/2 teaspoon almond extract
43 vanilla wafers
2 1/2 cups sweet cherries, pitted and halved
2 cups prepared whipped topping
Additional vanilla wafers and sweet
cherries, for garnish
1. Prepare pudding according to package directions
using milk and almond extract.
2. Spoon 1/2 cup pudding in bottom of 2-quart
serving bowl. Top with 8 wafers, a generous layer
of cherries and 2/3 cup pudding. Stand 10 wafers
around outside edge of dish. Continue layering 11
wafers, cherries, 2/3 cup pudding, 14 wafers,
cherries and remaining pudding.
3. Cover; refrigerate 3 hours or overnight. To serve,
spread whipped topping over pudding; garnish
with additional wafers and cherries if desired.
Revolutionary Ribs
Makes 12 servings
1/2 cup packed light or dark brown sugar
2 tablespoons five-spice powder
1 tablespoon paprika
2 teaspoons celery seed
2 teaspoons ground black pepper
1 tablespoon salt
6 pounds pork back ribs
Mix sugar, spices and salt in small bowl until well
combined. Rub over all surfaces of ribs. Cover and
refrigerate at least 1 hour to blend flavors.
Prepare grill with a banked medium-hot fire or
turn on one side of a gas grill. Place ribs upright in
a rib rack over indirect heat. (If desired, add
hickory or other wood chips to fire for smoky
flavor.) Cover grill and grill for 1 1/2 to 2 hours or
until ribs are tender and meat thermometer
registers at least 160° F. Remove from grill.
Cherry-Citrus Punch
Makes 4 to 6 servings
2 cups sweet cherries, pitted
2 cups chilled orange juice
2 cups chilled lemon-lime flavored soda
1 (8-ounce) can pineapple chunks in juice,
chilled, undrained
1 orange, peeled and sectioned
1. Place cherries in single layer on baking sheet;
freeze until firm.
2. Blend orange juice, soda, pineapple with juice and
orange sections in pitcher. Pour into glasses to
within 2 inches of top.
3. Divide frozen cherries between glasses. Serve with
spoons.
Double Peanut Squares
Makes 9 servings
25 vanilla wafers, finely crushed (about 1 cup
crumbs)
1/2 cup dry roasted peanuts, finely chopped
1/3 cup butter, melted
2 tablespoons sugar
1 (8-ounce) package regular or light cream
cheese, softened
3/4 cup powdered sugar
1/2 cup creamy or chunky peanut butter
2 cups prepared whipped topping
Additional prepared whipped topping, for
garnish
1. Mix wafer crumbs, peanuts, butter and sugar.
Reserve 2 tablespoons crumb mixture. Press
remaining crumb mixture on bottom of 9-inch
square baking pan; set aside.
2. Beat cream cheese and powdered sugar in large
bowl with electric mixer at medium speed until
light and fluffy. Beat in peanut butter until smooth.
Fold in 2 cups whipped topping.
3. Spread evenly over prepared crust. Refrigerate 4
hours or, until firm. Garnish with additional
whipped topping and reserved crumb mixture.