On the Menu

As 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

Spray inside of slow-cooker with cooking spray.

Rinse pork and rub salt and pepper on surface. Place 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.

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

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

It's Time to Eat!

summer with a cool flair!

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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. Serve with sliced dinner rolls and cheese.

Salad 4 cups cucumbers, thinly sliced 1 cup red cabbage, finely shredded Parsley for garnish

Dressing ¾ cup mayonnaise ¼ cup sugar 4 Tbs. apple cider vinegar ½ tsp. cayenne chile powder ½ tsp. salt ¼ tsp. pepper

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Wash cucumbers, peel, slice and set aside. Finely slice red cabbage. Set aside. In a medium bowl, mix together mayonnaise, sugar, vinegar, cayenne, salt and pepper. In serving bowl, mix cucumbers, cabbage and dressing. Cover and refrigerate until serving. Garnish with crushed parsley prior to serving.

Basic No-Cook Ice Cream

2 cups sugar 6 eggs 1 16 oz. container half and half 1 32 oz. container heavy cream 2 12 oz. cans evaporated milk 2 tsps. vanilla 5 cups milk (according to size of ice cream freezer canister) Extra Flavorings (optional)

For chocolate-chocolate chip

1 cup chocolate chips-crushed 2 tsps. chocolate flavoring

For fruit

2 cups chopped fruit or berries along with 2 tsps. corresponding flavoring, if available

For butter-pecan

3 Tbs. butter flavoring, 1-2 cups chopped pecans , warmed caramel sauce after freezing

In large bowl, whisk together sugar and eggs until blended. Add half and half, cream, evaporated milk and vanilla. Whisk until smooth. Add desired flavorings and stir. Pour mixture into ice cream canister. Add enough milk to bring ice cream mixture within 3 inches of top of ice cream freezer canister, stirring to incorporate. If applicable, place dasher and lid on

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canister to seal. Freeze according to ice cream freezer instructions. When frozen, remove from canister and place in large freezer container. Place in freezer to harden until ready to serve.