*** A WORD FROM THE KITCHEN ***I'd like to give a shout out for all of our graduates
out there of all ages for all your hard work and to
all of the parents, teachers and mentors who helped
get them there too! Our first of the family graduations
starts this weekend and plenty more from there I think
this will be a record for grad parties attended this
summer for us too they just keep coming. Cracks me up
how many high school graduates still want those
inflatable jumpies/slides at the party too. Prob the
last hoorah where they can get away from it.
So...some recipes that are great for the Summer kickoff
of grillin' season and also kid friendly for the parties
to go with any catering or cookouts you can dream up?
I like this DIY side dish COLE SLAW recipe that is crisp
and tangy like it should be.... not a big pile of mush
that come in a plastic container that would not be worthy
of your plate. For the warm weather party time I like to
serve salads in a bowl placed inside a larger bowl I keep
filled with ice like a portable mini salad bar. Take a
peek at some safe food advice below in the "corner" today
too.
Enjoy!
Marzee
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RECIPE:CRISP & TANGY COLE SLAW*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
INGREDIENTS:
1 Head cabbage, shredded
2 Carrots, peeled and shredded
1 Small white onion, grated
1/2 C Buttermilk
1/2 C Mayonnaise
3 T Apple cider vinegar
1 T Sugar
1 t Salt
1/2 TB Freshly ground pepper
1/4 TB White pepper
DIRECTIONS:
Mix the cabbage, carrots and onion in a large bowl
or heavy-duty plastic bag and refrigerate. Whisk
together remaining ingredients to make a smooth
dressing; refrigerate. About 30 minutes before serving,
mix the dressing with the cabbage mixture and toss.
Categories: Salads, BBQs, Side Dishes
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MARZEE'S CORNER *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
FOOD SAFETY TIPS FOR COOKOUTS:* Stay Clean: Wash hands thoroughly before and after
handling food. Clean cutting surfaces and utensils with
hot, soapy water after each use.
* Marinate Meats Safely: Thaw and marinate meats, poultry
and seafood in the refrigerator, not at room temperature.
* Cook Thoroughly: Cook meat, fish and poultry thoroughly.
Do not partially cook food to finish grilling later;
bacteria grows faster in partially cooked food.
* Follow Food Safety Guidelines: Keep cold foods cold
(below 45 degrees) and hot foods hot (above 140 degrees).
Use an instant read meat thermometer so you can monitor
the food if left out for a long period of time.
* Use a Clean Platter for Cooked Meat: Never place grilled
meat on a plate that has had raw meat on it. Always get a
clean plate or platter to carry the cooked food from the
grill.
* Serve Promptly: Plan to eat shortly after your group has
assembled to ensure that the food is still cold or hot. Be
especially careful not to leave food in the sun.
* Keep Foods Cold on the Table: To keep salads and desserts
cold on the serving table, place the foods in either 8"x8"
or 2-quart Disposable Cookware. Then place those containers
in a 13"x9" Pot Lux pan. Fill the larger pan with ice to
surround the smaller pan to keep it cold.