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Recipes



Slow Cooker Barbecue Pork Sandwiches
Courtesy of Southern Living June 2006 Page 92

2 Tbsp. Barbecue seasoning, divided
1 1/2 tsp. salt, divided
1 (5#) bone-in pork loin center rib roast
1 (15-oz.) can no-salt-added diced tomatoes
1/3 cup cider vinegar
1 Tbsp. Worcestershire sauce
1/4 cup brown sugar
2 Tbsp. spicy brown mustard
1 tsp. black pepper
2 tsp. dried crushed red pepper
12 multigrain buns
Dill pickles (optional)

1. Combine 1 Tbsp. Barbecue seasoning and 1 tsp. salt; rub evenly over pork roast.

2. Stir together tomatoes, next 7 ingredients, remaining 1 Tbsp. Barbecue seasoning, and remaining 1/2 tsp. salt in a 6.5-quart slow
cooker. Add roast; cover and cook on LOW 9 hours or until meat shreds easily..

3. Remove roast, remove and discard bone. Shred meat using the tines of 2 forks. Return to slow cooker, and stir together with sauce; spoon over multigrain buns. Serve with pickles and potato chips..

Note: For testing purposes only, we used Chef Paul Prudhomme’s Magic Barbecue Seasoning..

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The proper way to hard-boil an egg
By Michael Leung

Place eggs in a pot with cool water; add 1/4 to 1/2 tsp. of salt (this raises the boiling temperature); the larger the pot and more water, the better. Bring to a boil; upon boiling, turn off the heat and cover the pot. Do not lift the lid for 10-12 minutes! After the period of time has passed, plunge the eggs into ice water to stop the cooking. Peel when cool to the touch. This method produces fully cooked yolks that are yellow, with no greenish tint to the surface of the yolk. This greenish tint on overcooked hard-boiled eggs produces the sulfurous taste. Also, this method usually leads to easily peeled eggs.

Mix with seasoned salt, mayonnaise, and mustard to produce the best tasting
egg salad.

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Tropical Fruit Salad
From Fiona Haynes

You can't beat fruit salad for a low-fat sweet treat. This tropical fruit salad makes the most of delicious summer fruit. It's really perfect by itself, but you can add a little low-fat vanilla yogurt or fat-free whipped topping if you like.

INGREDIENTS:
• 2 cups fresh pineapple
• 2 cups fresh cantaloupe
• 2 large, ripe mangoes, cubed
• 2 kiwifruit, sliced
• 2 medium navel oranges, peeled, pith and skin removed, cut into pieces
• Juice of 1 small lemon
• Juice of 1 small lime
• 1 tsp sugar

PREPARATION:
Combine pineapple, cantaloupe, mangoes, kiwifruit and orange pieces in a large bowl. Combine lemon juice and limejuice with sugar. Stir until sugar dissolves. Drizzle over fruit. Toss and refrigerate until ready to serve.

6-8 servings