Topsail Advertiser
  • Plan for summer gatherings with menu-ready recipes

  • Memorial Day opens the summer season with a variety of tastes and outdoor foods for barbecues, picnics and other gatherings. Here are some recipes to add to your menu. Many of the recipes can be doubled for larger servings.

    Enjoy!
  • Memorial Day opens the summer season with a variety of tastes and outdoor foods for barbecues, picnics and other gatherings. Here are some recipes to add to your menu. Many of the recipes can be doubled for larger servings.
    Enjoy!
     
    Baked Beans with Pineapple
    1        large can baked beans, drained and juice reserved
    1        small can crushed pineapple, drained and juice reserved
    2        tablespoons molasses
    2        tablespoons brown sugar
    4        slices smoked bacon, crisply cooked and crumbled
    In a baking casserole dish combine baked beans, brown sugar, molasses, and crushed pineapple, stir to combine well. Add 2-tablespoons bean juice and 2-tablespoons pineapple juice, stir and cook covered over medium low heat, stirring occasionally, simmer for about 15 minutes. Stir in cooked crumbled bacon, cover and simmer on low  for about 20-30 minutes, stir occasionally, add more juices if beans begin to get too dry.
     
    Potato Salad with Eggs
    1        pound new white potatoes, cut into 2-inch cubes
    4        large eggs
    1        cup frozen or fresh peas
    3        tablespoons EVOO, olive oil
    2        teaspoons lemon juice
    2        teaspoons granulated sugar
    (one fourth) cup Vidalia or sweet onion, finely chopped
    (one fourth) cup fresh parsley, finely chopped
    Parmesan cheese, grated, if desired
    Salt and fresh ground black pepper, to taste
    4        slices bacon, crisply cooked and crumbled, Optional
    Skins may be left on new potato pieces. Place potatoes in a large pot, cover by 2-inches with water. Boil potatoes for 10-12 minutes until potatoes are softened a little, add frozen peas, cover and cook for one more minute, just to heat peas. Drain in a colander. Pour into a large serving bowl.
     In a pot of water to cover eggs, bring to a boil and remove from heat, cover and let sit for 10-15 minutes. Drain, peel and cut eggs in to quarter wedges.
     In a measuring cup whisk together olive oil, lemon juice, sugar, parsley, salt and pepper, to taste. Pour this mixture over potatoes and peas and toss to coat, mix in bacon bits if desired, Gently fold in hard boiled egg quarters, and sprinkle top of salad with some grated Parmesan cheese, if desired. May be served cold or room temperature.
    Page 2 of 3 -  
    Greek Salad
    2        cups ripe red tomatoes, seeded, cut into 1-inch pieces
    1        large cucumber, seeded, cut into 1-inch pieces
    1        large red or yellow bell pepper, cut into small pieces
    1/3 (one third) cup pitted Kalamata olives
    (one fourth) cup Vidalia or sweet onion, chopped
    2        tablespoons fresh Italian parsley chopped
    3        tablespoons EVOO, olive oil
    1 (one and one half) tablespoons red wine vinegar
    (one fourth) teaspoon dried oregano
    2        ounces Feta cheese, crumbled, about (one fourth) cup
    Salt and fresh ground black pepper, to taste
    In a salad bowl toss together tomatoes, cucumber, bell pepper, olives, chopped onion, parsley, olive oil, vinegar, and oregano. Season with salt and pepper, to taste. Gently toss in feta cheese when ready to serve. Let stand at room temperature.
     
    Mixed Greens and Fresh Fruit Salad with Poppy Seed Dressing
    8        cups mixed salad greens or a 5 ounce package, rinsed and dried
    1        cup fresh blueberries
    1        cup fresh strawberries, sliced
    1        can mandarin oranges, drained, or 1- cup fresh mandarin orange segments
    (one half) cup toasted pecans, coarsely chopped
    In a salad bowl toss together salad greens, blueberries, and Mandarin orange segments, mix thoroughly. Pour Poppy Seed Dressing (recipe below) over this and toss to coat evenly. Gently fold in strawberry slices. Top with toasted pecans.
     
    Poppy Seed Dressing
    (one fourth) cup sour cream
    3        tablespoons raspberry flavored or champagne vinegar
    1        tablespoon granulated sugar
    1        teaspoon poppy seeds
    Salt and fresh ground black pepper, to taste
     
    Pulled Pork with Strawberry Sauce
    1        3-pound boneless pork shoulder or butt roast or sirloin
    Salt and black pepper, to taste
    1        tablespoon canola oil
    4        cups fresh strawberries, quartered
    (one half) cup ketchup
    (on fourth) cup brown sugar
    (one fourth) cup cider vinegar
    (one half) cup water
    3        cloves garlic, minced
    Page 3 of 3 - (one half) teaspoon dried rosemary, crushed finely
    8        rolls or buns, split in half
    Green or red tomato slices, for garnish (Optional)
    In a Dutch oven place fat trimmed pork and sprinkle with a little salt and pepper, to taste. Add oil and over medium high heat brown meat on all sides. Add 2-cups strawberry quarters, then add the ketchup, vinegar, water, garlic, brown sugar, and rosemary. Bring to a boil, cover, then reduce heat to medium low and simmer for 2 to 2 (two and one half) hours until pork is tender. Remove pork from pot and loosely cover meat with foil, reserving liquid in pot. Let stand about 15 minutes.
    To make strawberry sauce, skim fat from cooking liquid in Dutch oven. Bring liquid to a boil, reduce heat, simmer uncovered for about 8-10 minutes or until reduced to about 2 (two and one half) cups of liquid.
    With two forks, shred pork, discarding any fat, place in a serving bowl. Stir 1-cup of strawberry BBQ sauce into pork.
    Stir remaining quartered 2-cups strawberries into remaining BBQ sauce. Serve shredded pork on buns and top with strawberry sauce and sprinkle with fresh parsley. Serve with green or red tomato slices, optional.
     
    Angel Food Cake with Balsamic Strawberries
    The Balsamic vinegar adds a nice taste and makes the strawberries a bright red. Use an aged, good brand of vinegar for best flavor.
    Serves 6
    6        2-inch slices of angel food cake
    1/3 (one third) cup brown sugar
    4        tablespoons Balsamic vinegar
    4        cups fresh strawberries, quartered
    Whipped cream or whipped topping
    In a bowl whisk together sugar and vinegar, until sugar dissolves. Add quartered strawberries and gently toss to coat. Let strawberries stand at room temperature for 15-20 minutes, stirring occasionally.
    When ready to serve place angel food cake slices on cake plates, spoon strawberries over cake and top with a dollop of whipped cream.
     
    Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead. 

    Events Calendar