on the menu I By Sue Hutchison
A
s summer continues to offer fresh, garden produce and outdoor fun, the steady higher temperatures of the season tend to become wearying to many cooks. The thought of heating up the kitchen at mealtime and time-consuming food preparation are less than appetizing. And after mealtime, who wants to be trapped in a messy kitchen when everyone is enjoying a pleasant summer evening outdoors? This month’s recipes provide not only a cool kitchen as well as using very few kitchen gadgets in preparation but also a delightful frozen finish with
a variety of options to tantalize any taste buds. Most homemade ice cream recipes call for cooking the mixture prior to freezing. Basic No-Cook Ice Cream offers an easy alternative as well as multiple dress-ups for more discriminating tastes. Say a fond farewell to summer with a cool flair!
Slow Cooker Pork and Cola Sliders 1 2 lb. pork tenderloin, fat trimmed to taste 1 tsp. pepper 1 large onion, sliced 2 Tbs. garlic bulbs, chopped ¼ cup brown sugar ½ tsp. ground mustard 2 tsps. salt 24 ozs. cola Finely grated cheese of choice Prepared dinner rolls of choice
! t a E o t e m i T It's 1. Spray inside of slow-cooker with cooking spray. 2. Rinse pork and rub salt and pepper on surface. Place 3. 4. 5. 6.
in slow cooker. Add onion and garlic. Stir brown sugar and mustard together, and sprinkle over meat. Pour cola over meat and cover with lid. Cook on high 6-8 hours.
22 August 2020 • enchantment.coop
7. Uncover and shred pork with two forks while in slow
cooker. Stir shredded pork back into liquid to incorporate and replace lid for 20-30 minutes. 8. Serve with sliced dinner rolls and cheese.
