Barbecued Pork Roast; Grilled Corn, Grilled Potatoes, Green Salad, and Berry Blintz
Move Blintz to serving plates, microwave for 30 seconds, top each blintz with one to two tablespoons of mixed fresh berries (or mixed berry jam) add a tablespoons of whipped cream (I usually whip fresh heavy cream).
Blintz Filling; modified from a Betty Crocker recipe. Place cottage cheese in blender or food processor, add two egg yolks and run until smooth. Cub and slowly add softened cream cheese. Add one tablespoon granulated sugar and one teaspoon vanilla extract, pulse until well blinded. Transfer to bowl and chill for 30 minutes. This is a good time to cook your crepes. Place about two tablespoons of blintz filling in center of crepe. Fold sides inward to almost meet, then fold in top and bottom to completely enclose filling. Place on waxed paper in glass baking dish. Make one or two blintzes per person, refrigerate for 30 minutes to over night. Remaining crepes can be refrigerated for several days until ready to use.
Crepes; modified from a Betty Crocker recipe. In bowl combine two cups all-purpose flour, one-tablespoon sugar, ¾ teaspoon baking powder, ¾ teaspoon cinnamon and ¾ teaspoon salt; well with wire whisk or hand beater. In a large bowl combine three cups of milk, three tablespoons vegetable oil (I like corn oil or olive oil), and three eggs. Whisk together well, slowly add flour mixture; whisking thoroughly to keep smooth. Batter will be thin and must be smooth. For each crepe, lightly butter 7 or 8-inch skillet; heat over medium heat until bubbly. Pour slightly less than ¼ cup batter into skillet; rotate skillet until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
Basic green salad; Remove the heart from the head of lettuce (to keep the lettuce from rusting, do not use metal utensils. Use a plastic or typhoon knife to score large veins near heart. Turn the stem against the countertop and apply pressure until you hear it break free and remove the heart. Rinse well and drain on rack in sink. Tear into bite size pieces and place in large bowl. For a Large head of lettuce add one large or two medium carrots grated and add to bowl. Toss together until evenly mixed. If you are service only a few people, you may want to divide in half and refrigerate part of this salad for later. Wash and add a 6 oz bag of fresh Spinach leaves to bowl. Dice and add two or more fresh ripe tomatoes. Wash and dice a fresh green bell pepper and a fresh red bell pepper, add to green salad bowl. Toss together until mixed well, chill until ready to serve. Serve with your family’s favorite salad dressing or a vinaigrette made of 1/3 cup Raspberry Balsamic Vinegar, 1 tablespoons water and ½ cup Garlic Italian Olive Oil.
Corn on the Cob; If you bought fresh corn on the cob you with need to remove the husks, just pull it away for the cob. Carefully and thoroughly remove all of the corn silk from between and over cornels. Rinse well with cold water, brake ears in half, place in strainer to drip dry. Line a grilling basket with aluminum foil. Transfer cubits to grilling basket and drizzle a small amount of Garlic Italian Olive Oil over then, turning to be certain each is coated with oil. Place of grill and cook until hot and tender.
Grill baked potatoes; wash each potato well. Thoroughly spear with a fork or lightly score with a knife. I like to make one fair deep cut on the flattest side of the potato. Make a piece of aluminum foil large enough to wrap the potato in, and place a pat of butter (about 1 teaspoon) in the center of the foil; sprinkle with pepper, place cut in the potato on butter and wrap foil around potato. Repeat for every potato. Place potatoes very near coals or on bottom rack near flame, about 15 before starting your meat. Turn potatoes once or twice with Barbecue Tongs. And cook until easily pierced with a meat fork.
Barbecued Pork Roast; in medium bowl combine ½ cup apple cider vinegar, 2 tablespoons smoky barbecue rub, two cloves minced garlic, one tablespoon chili powder and ½ cup brown sugar; whisk together well. Add two liters of 7up and stir, add the pork roast. Cover and refrigerate for two to four hours. Transfer to grill and cook about 20 minutes on each side. Transfer to foil covered area of the grill, or move to top rack.
Are not all angels ministering spirit sent to serve
those who will inherit salvation?
--Hebrews 1:14
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