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Friday, September 11, 2009

Let's Do Brunch!

What's up with you? Plenty over here in the Ozarks...#3 and me are going on the Northwest Arkansas Alzheimer's Memory Walk tomorrow, Saturday the 12th of September http://nwawalk.kintera.org/diannehocut. This annual event and fundraiser has been gearing up for months and walk day is finally here! Because of this event, friends are coming to visit at the Turquoise House and I want to have the most flowing and flexible menu possible. We'll be here, there, and everywhere this week end...so hope you can join us in some way at the Memory Walk, 8:00am, Arvest Ballpark off Interstate 540 N in Springdale or as usual at Brunch in the Ozarks. Remember to shop (copy this page and use as your shopping list) with your green on and be safe whatever you do!

Crock Pot Pork
1 (14 ounce) can beef broth
3 pounds boneless pork roast
1 (18 ounce) bottle barbecue sauce
Pour can of beef broth into slow cooker, and add boneless pork roast. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbecue sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
Serve on your favorite bread or buns and enjoy!
Confetti Coleslaw
1/4 cup honey
3 tablespoons vegetable oil
3 tablespoons apple cider vinegar
1/4 teaspoon salt
1 teaspoon ground black pepper
4 cups shredded green cabbage
2 2/3 cups shredded red cabbage
1/2 cup thinly sliced green onion
2 carrots, peeled and shredded
1 cup minced red bell pepper
Directions:In a large bowl, whisk together the honey, vegetable oil, vinegar, salt and pepper. Add green and red cabbage, green onion, carrots and red pepper. Toss to coat evenly. Cover and refrigerate several hours before serving.
Ozark Redneck Caviar
1 can purple hull peas, drained
1 can crowder peas, drained
1 can Mexicorn, drained
1 small jar pimentos, drained
1 small can ripe olives, diced
1 red bell pepper, seeded and chopped
1 green pepper, seeded, and chopped
1 small red onion, chopped
1 large jalapeno pepper, seeded and chopped
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
1 (16 oz) jar Russian or French style salad dressing
Salt and Pepper to taste
Mix all ingredients together and refrigerate for 1 hour before serving Goes great with corn tortilla chips!
Blueberry Cobbler from Lacrenshaw at http://grouprecipes.com/
2 1/2 cups fresh OR frozen blueberries
1 teaspoon vanilla extract
1/2 lemon, juiced
1 cup white sugar or to taste
1/2 teaspoon all-purpose flour
1 tablespoon butter, melted
1 3/4 cups all-purpose flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch cinnamon
Lightly grease an 8" square baking dish.
Place blueberries into the baking dish and mix in vanilla and lemon juice.
Sprinkle with 1 cup of sugar and 1/2 teaspoon flour.
Stir in melted butter.
Set aside.
In medium bowl stir together 1 3/4 cups flour, baking powder and 6 tablespoons sugar.
Rub in 5 tablespoons butter using your fingers OR a pastry blender until you have small pieces.
Make a well in center and quickly stir in milk.
Mix until just moistened.
You should have a very thick batter or a very wet dough.
Add more milk, if necessary.
Cover and let batter rest for 10 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Spoon the batter over the berries, leaving small holes to vent.
Mix together the cinnamon and 2 teaspoons sugar.
Sprinkle over the top.
Bake for 20 to 25 minutes OR until top is golden brown.
Let cool to just warm before serving.
Can be stored in refrigerator for 2 days.
Brandy Slushes
9 cups water
2 cups sugar
4 tea bags
1 large can frozen lemonade
1 large can frozen orange juice
2 cups brandy
Boil together sugar and 7 cups of the water, cool
Prepare tea with 2 cups of the water, cool
Mix all ingredients together and freeze
Spoon into glasses
Pour 7 up over it and stir
Will be slushy and refreshing to drink
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