On the Menu

Summer seems to tempt chefs of all abilities to cook outdoors. Whether grilling, using a smoker, or simply preparing dishes that are portable, fast yet festive are the culinary goals of outdoor dining. July’s recipes are simple, and most can be made in 30 minutes or less, just the ticket for outdoor mealtime.

Recently, a reader phoned enchantment to request that we feature a basic, made-from-scratch recipe for Coconut Cake. We value our readers and are pleased to assist. Her wish is our command! After a few trialand-error attempts, a successful recipe was found that

Combine first six ingredients in a small bowl and mix well to prepare marinade.

Place beef chunks and ½ amount of marinade in a zip-locked bag, seal and massage beef to coat.

Refrigerate a minimum of 2 hours or overnight.

Preheat grill to medium heat.

Rub skewers with cooking oil—thread meat, pineapple and vegetables alternately on skewers. Begin and end each skewer with meat chunks.

is not only easy to prepare, but can be adapted for special occasions. Red, White and Blue Coconut Cake take on a Fourth of July twist with its garnishes yet stands on its own as a standard for all coconut lovers.

Seasonal enjoyment awaits! Fire up the grill and enjoy the gift of summertime fun.

Rancher Style Beef Kabobs

2 Tbs. extra virgin olive oil 1 Tb. lemon juice 1 Tb. Honey Dijon Mustard 1 Tb. Spicy Brown Mustard 2 Tb. honey 2 tsps. fresh basil (chopped), or ½ tsp. dried basil 2 lb. beef rump roast or other thick beef cut, cut into 1 inch chunks 1 small can pineapple 1

4 small container Cherub tomatoes Whole Mushrooms Colored bell peppers, cut into large chunks metal skewers (Bamboo skewers may be used, soak in water a minimum of 30 minutes prior to use.)

It's Grill Time!

chunks

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Generously brush skewers with remaining marinade. Grill skewers until meat reaches desired doneness, approximately 12-15 minutes. If a grill is not handy, use the broiler setting on an oven, being careful to turn skewers often. May be served with desired rice. Serves 4.

Cool Pecan-Apple Green Salad

Dressing 3 Tbs. extra virgin olive oil 1 tsp. Dijon Mustard 1 tsp. sugar 2 Tbs. green onion, chopped Salad 3 cups butter lettuce, rinsed and torn 2 cups lettuce of choice, rinsed and torn 1 medium Granny Smith apple, cored and thinly sliced 4 Tbs. toasted, chopped pecans 3 Tbs. crumbled feta cheese

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Place pecans on lined baking sheet, toast in a 350⁰ oven until lightly toasted. Remove and cool. In a small bowl, mix dressing ingredients well. In a serving bowl, place lettuce and sprinkle apple slices on top. Drizzle dressing on top and gently toss to coat. Sprinkle pecans and feta cheese on salad and serve immediately. Serves 4-6.

Red, White and Blue Frosting Coconut Cake 4 oz. cream cheese, softened 1 stick butter, softened Cake 1 tsp. vanilla 2 cups flour 1/4 tsp. almond extract 1 tsp. baking powder 2 cups powdered sugar ½ tsp. baking soda 1 cup flaked, sweetened 1/4 tsp. salt coconut plus ½ cup for garnish ½ cup shortening 1 8 oz. tub whipped topping, thawed 1 3/4 cups sugar Preheat oven to 350⁰ and bring eggs to room temperature. 1 tsp. vanilla Garnish (optional) Spray 9x13 baking dish with cooking spray. 4 egg whites ½ cup frozen or fresh blueberries, In a large bowl, mix together flour, baking powder, baking 1 1/3 cups buttermilk or soured rinsed and drained well soda and salt. Set aside. milk (if buttermilk is not 2 cups fresh strawberries, In a separate bowl, beat shortening until fluffy. Add sugar handy, add 1 tsp. lemon sliced thin, vertically and vanilla and beat until well mixed. juice to milk just before using.) Any berries of choice Separate eggs, adding whites one at a time to shortening 2/3 cup flaked, sweetened coconut mixture, beating well after each addition. Add shortening mixture and buttermilk to flour mixture, alternating between the two, beating until just incorporated. almond extract and mix until smooth. Stir in coconut with spoon. 10. Add powdered sugar a little at a time until spreadable consisSpread batter into prepared baking dish and bake until lightly tency is achieved. Stir in coconut. browned, or until inserted toothpick comes out clean, approxi11. Fold whipped topping into frosting mixture, set aside. mately 35-40 minutes. 12. Remove cake from oven to cooling rack and cool completely. While baking, prepare frosting by beating together softened 13. Spread frosting on cake, sprinkle with remaining coconut and cream cheese and butter in a medium bowl. Add vanilla and garnish as desired with berries. Chill until used. Serves 12-16.