July is a Cook-out month, so we’ve given you a few of our favorite recipes. First a few “Nibbles & Bites”,
to munch on while your meat is cooking, 2 difference sauces: the vinegary
Easy Non-Bake Spinach Dip
1 cup mayonnaise
1 pkg. Knorr Vegetable recipe mix
1 (10-oz.) box frozen chopped spinach, thawed & squeezed dry
1 (16-oz) container sour cream
Optional: ½ of a 14-oz. jar artichoke hearts, chopped
Just combine everything, mixing well. Chill 2 hrs.
Serve with “Frito Scoops”, celery sticks or small crackers
2 (8-oz. pkgs.) cream cheese, softened
2 cups shredded sharp Cheddar cheese (8-oz bar or pre-shredded)
1 (1-oz.) envelope Ranch Salad Dressing Mix
(not dip mix)
2 cups finely chopped pecans
Optional: Add 1 Tbsp. Worcestershire sauce
and 1 tsp.
Combine cream cheese, Cheddar cheese, and dry dressing mix. With hands, form into one large cheese ball or 2 medium size ones. Roll in chopped pecans. Refrigerate 2 hours or overnight. Suggestion: make day before, wrap well with plastic wrap and refrigerate.
Remove from fridge 1 hour before serving.
An easy way to mix: Put softened cream cheese in food processor & pulse a few times, add shredded cheddar cheese in “batches”.
Good with Wheat Thins
North Carolina Bar-B-Q Sauce
Eastern-style, vinegar based
2 cups apple cider vinegar
1 Tbsp. Tabasco sauce
1 Tbsp. chili powder
3 Tbsp. black pepper
¾ tsp. dry mustard
1 Tbsp. Worcestershire sauce
3 Tbsp. salt
2 Tbsp. paprika
1 (14-oz.) bottle catsup
Simmer all of the above on low heat for 45 minutes to blend flavors and thicken. For a thinner sauce, add ½ cup water. This recipe makes 1 quart and can be multiplied many times to make as much as you wish. Keeps very well in the fridge.
“Sweet” Bar-B-Q Sauce
My “in-house” tester says this is a good sauce (for a sweet sauce). He prefers the vinegar type and I like the sweet. So make both for your cookout to please everyone!
1 cup catsup
1 cup water
½ cup apple cider vinegar
1/3 cup Worcestershire sauce
¼ cup prepared mustard (regular mustard)
¼ cup butter
½ cup firmly packed light (or dark) brown sugar
1 tsp. hot sauce to taste (
1/8 tsp. salt
Combine all ingredients in a large saucepan, stirring well to blend. Bring to a boil; cover reduce heat and simmer for 1 hour. Makes 3 cups.
3 large eggs
2 Tbsp. butter, melted
2 tsp. granulated sugar
½ cup half-and-half
¼ cup cornstarch
1 (15 ¼ -oz.) can whole kernel corn, drained
2 (14.75-oz.) cans cream style corn
Beat eggs lightly; add melted butter, sugar and half-and-half. Whisk in cornstarch; stir in corn, blending well. Pour into a greased 9x13-inch baking dish. Bake at 400º for 1 hour.
Note: You must use a shallow baking dish. You can use 3 cups whole kernel corn, fresh, frozen or canned (drained) instead of cream style, if desired. 6-8 Servings.
Easy Mac & Cheese
8-oz. pkg. medium Shell Macaroni, (2 cups uncooked)
8-oz. block sharp Cheddar cheese, shredded
(or 8-oz. pkg. of pre-shredded)
1 (10-¾ ) can
1 cup milk or half-and-half
½ cup mayonnaise
Salt & pepper
Combine all of the above and stir well. Salt & black pepper to taste. Pour into a lightly greased 2 ½ qt. baking dish. Bake 350º for 30 minutes. About 8-10 servings.
Optional: Instead of Cheddar cheese soup, can use Cream of Mushroom or Cream of Celery.
I’ve made this recipe at almost every family cook-out since 1976!
2 cups Uncle Ben’s white rice, uncooked (not instant!)
1 stick butter
1 large onion, chopped (Vidalia is good)
1 (10-¾ -oz.) can cream of mushroom soup
2 (10-½ -oz.) cans beef consommé
Melt butter in large skillet, over medium heat; add rice and onions, stirring constantly until rice is brown. Pour into a 2½ qt. baking dish; add soups, stirring well. Cover with foil and bake at 350º for 1½ hours until rice is soft. Check after 1½ hrs. You may need to bake a little longer. Covering it with foil keeps the steam inside and the rice moist as it swells and absorbs the liquid. You don’t want the liquid to evaporate. About 8 servings.
Optional: You can stir in 1 envelope dry onion soup mix for the chopped onions.