I found a recipe for Pork Burgers on The Pioneer Woman.com website. See what you think.
Bacon and onion are included in each patty. I love bacon and cook it often in my counter-top oven, and I know how much grease it produces. The one change I will make on making these burgers: I plan to precook and drain the bacon before I chop it up and mix it into the burger mixture. If I ruin the burgers, it’s on me!
Ree Drummond also shares her recipe for Corn Salad, a fresh and flavorful summer side! She says, “Round out any Mexican-inspired spread or summer cookout with this spicy fresh corn salad. The tangy sour cream and mayo combo balances the smoky chipotle, the creamy avocado mellows out the heat of the jalapeno, and the sweet corn matches the salty queso fresco cheese. It’s the kind of side you’ll want to serve with – and put on – everything. Serve it with homemade tortilla chips. Spoon over tacos, or serve it alongside a juicy, grilled steak.” She adds that this salad is best made on the day it’s served so the avocado stays bright green and the tomatoes don’t become watery. The chipotle-lime dressing can be made and chilled a day or two ahead.
Dakin Dairy Farms has been milking cows in Myakka City, southeast of Bradenton, since 1973. All three of their farms grow high-protein grasses for their cows, essential to their milk’s sweet, creamy flavor. They share their recipe for Baked Penne with four cheeses in the book titled Field to Feast.
At a family gathering, (it might have been Labor Day), my niece brought a cake that was absolutely delicious. Everyone there thought it was outstanding. It is quite simple in that it uses a packaged white cake mix. I asked her for the recipe. She says she saw it originally on FaceBook.
Reader and friend Joyce Lampp’s Sour Cream Pound Cake is terrific! It is a great favorite whenever she brings one in to our office.
PORK BURGERS
Recipe from ThePioneerWoman.com
1/2 cup grated onion
(about 1 small onion grated on the large holes of a box grater)
1/4 cup plain breadcrumbs
2 tablespoons milk
1 tablespoon Worcester sauce
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 teaspoon ground sage
1-1/2 pound ground pork
8 slices bacon, finely chopped (about 6 ounces)
1 tablespoon vegetable oil, for the grill grates or pan
6 slices provolone or your favorite cheese (about 4 ounces, optional)
6 burger buns, split and toasted
Romaine lettuce leaves, sliced
tomato, sliced red onion, dill
pickles, ketchup, mustard, and mayonnaise, for topping
1) In a large bowl, combine the onion, bread crumbs, milk, Worcestershire sauce, salt, pepper, and sage. Let sit until the liquid is fully absorbed, about 5 minutes. Gently mix the pork and bacon into the breadcrumb mixture. 2) Divide the mixture into 6 balls (about 6 ounces each), being careful not to overwork the meat. Press into 1-inch thick patties (about 4-1/2 inch rounds). 3) Preheat the grill to medium-high heat, 400 to 425 degrees Fahrenheit. 4) Oil the grill grates with the vegetable oil. Grill the patties over direct heat, covered, until the internal temperature reads 165 degrees Fahrenheit, 5 to 6 minutes per side. If you like cheese on your burgers, add it during the last minute of cooking, then cover to melt. 5) Alternatively, cook on the stovetop; heat the vegetable oil in a large cast-iron skillet or grill pan over medium-high heat. Working in batches as necessary, cook the patties until the bottoms are golden and crusty, 5 to 6 minutes. Flip, and cook until the internal temperature of the patties reads 165 degrees Fahrenheit, about 3 minutes more. If you like cheese on your burgers, add it during the last minute of cooking, then cover to melt. 6) Serve the burgers on the toasted buns with desired toppings.
CORN SALAD
Recipe from ThePioneerWoman.com
Ingredients for the
Chipotle-Lime Dressing:
1/4 cup sour cream
2 tablespoons mayonnaise
2 tablespoons lime juice
2 teaspoons hot sauce
3/4 teaspoons kosher salt
1/2 teaspoon chipotle chili powder, plus more for garnish
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
Ingredients for the Salad:
4 large ears yellow corn, shucked
2 plum tomatoes, chopped
1 avocado, peeled and chopped
1 cup chopped red onion
1 jalapeno, stemmed and chopped
1/2 cup chopped cilantro, plus
more for garnish
1/2 cup crumbled queso fresco, plus more for garnish
Lime wedges, for serving
Directions:
1) For the chipotle-lime dressing: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, hot sauce, kosher salt, chipotle chili powder, cumin, black pepper, and 1 tablespoon of water. Set aside. 2) For the salad: Meanwhile, bring a large pot of water to boil over high heat and season generously with salt. Add the ears of corn and boil for 3 minutes. Remove the corn from the pot and let it cool to room temperature. Slice the kernels off the cob. (You should have about 4 cups of corn.) 3) In a large bowl, gently toss together the corn, tomatoes, avocado, red onion, jalapeno, chopped cilantro, and queso fresco. Drizzle with the dressing and toss gently to coat. Sprinkle with more cilantro, queso fresco, and chipotle chile powder. Serve with lime wedges. Tip: Substitute 4 cups of drained, canned corn for this recipe in place of the fresh corn on the cob.
DAKIN DAIRY FARMS
BAKED PENNE WITH FOUR CHEESES
Recipe from FIELD TO FEAST
2/3 pound penne pasta
1 cup milk
3/4 cup heavy cream
2 teaspoons unsalted butter
2 teaspoons all-purpose flour
1 teaspoon coarse salt
Pinch grated nutmeg
1 cup freshly shredded Gruyere cheese
3/4 cup crumbled Gorgonzola cheese
1/2 cup freshly grated pecorino
Romano
1/2 cup freshly grated Parmesan, divided
1 teaspoon freshly ground black pepper, divided
1/2 cup fresh breadcrumbs
1) Heat oven to 475 degrees Fahrenheit. Butter 9- x 13-inch baking pan; set aside. 2) In a large pot of boiling salted water, cook pasta 8 minutes, or until just al dente. Drain and return to pot. 3) While pasta is cooking, slowly heat milk and cream in a medium saucepan to just below a simmer. Do NOT boil. 4) In another saucepan, melt butter over medium-low heat. Add flour and whisk over low heat for 2 minutes. Slowly whisk in hot milk mixture and continue stirring until mixture thickens and comes to a simmer. Whisk in salt, nutmeg, Gruyere, Gorgonzola, pecorino Romano, 1/4 cup Parmesan, and 1/2 teaspoon pepper. 5) Add cheese sauce to drained pasta, mixing thoroughly. Cover pot and let stand 3 minutes. Stir together pasta and cheese, then spread into prepared baking dish. 6) Combine into a mixture of: the remaining pepper, breadcrumbs, and remaining Parmesan; sprinkle mixture over top of pasta. Bake 7 to 10 minutes, or until golden and bubbly. Serve hot.
CRÈME OF COCONUT CAKE
Recipe from Margaret Biddle,
Reader of
The Apopka Chief Newspaper
1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened
condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut
1) Prepare and bake white cake mix according to package directions. Remove cake from oven. 2) While still hot, using a utility fork, poke holes all over the top of the cake. 3) Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. 4) Let cake cool completely, then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
JOYCE LAMPP’S
SOUR CREAM POUND CAKE
Reader of
The Apopka Chief Newspaper
1 cup (2 sticks) butter or margarine
3 cups sugar
6 eggs
1 8-ounce cup sour cream
3 cups plain flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla
1) Cream butter and sugar together. Add eggs 1 at a time, beating after each addition. 2) Sift flour, salt and soda together. Add 1 cup of the sifted flour mixture at a time to the creamed butter and sugar mixture, alternating with 1/3 of sour cream. Beat until well mixed. Then add vanilla, mixing in. 3) Spray tube pan with cooking spray. Cut and line the bottom of tube pan with waxed paper. Bake in a 350-degree oven for 1 hour and 15 minutes. Cool on cooling rack before removing from pan.
