Coconuts Tropical Grill Pineapple Slaw, Courtesy of Coconuts, Joplin
Ingredients:
4 cups sugar
2 ½ cups vinegar
5 teaspoons celery seed
3 cups pineapple tidbits
1 large bag cabbage mix
Directions:
Mix together sugar, vinegar, and celery seed. Pour over pineapple and cabbage. Toss. Refrigerate until serving. Serves 10.
Wild Herb Dip, Courtesy of Pat French
Ingredients:
1 tablespoon butter
¼ cup fresh wild herb leaves: dittany, sorrel, dandelion, watercress, or any mixture of wild greens 2 tablespoons wild onions, chopped (or chives or domestic onions tops)
½ cup sour cream
½ cup cottage cheese, low-fat or regular
Salt (optional)
Crackers, small toast squares, or potato chips for dipping
Directions:
In a small skillet, melt butter over medium heat.
Add wild herb leaves and onions or chives, stirring for about 3 to 5 minutes or until well wilted.
Cool the mixture.
Place sour cream and cottage cheese in blender or food processor and blend until smooth.
Stir herbs into cream mixture. Taste, and add salt if needed.
Makes about 1 cup. Serve this as a snack or appetizer with crackers, small toast squares or potato chips for dipping
Note: If you use watercress for this recipe, do not saute it with the onions. Just chop it finely, and add it raw.
Perry Foster’s Baked Beans Courtesy of Perry Foster’s Barbecue, Warrensburg
Ingredients:
1 gallon baked beans
1 pound sliced bacon, chopped
10 ounces brown sugar
1 onion, chopped
3 ounces light honey
3 ounces liquid smoke
Directions:
Mix all ingredients together thoroughly so that honey does not settle at the bottom, and bake at 300 degrees for 1 ½ hours.
Fried Green Tomatoes Courtesy of Kehde BBQ Sedalia
Ingredients:
Cooking oil
4 green tomatoes
1 can of beer
2 cups store-bought onion ring batter
Roasted garlic and herb seasoning
Parmesan cheese
House dressing, see below
Directions:
Heat oil to 350 in fryer or pan fry on medium to high heat.
Cut tomatoes into 3/8-inch slices.
Pour beer into a bowl, and place dry batter on a plate.
Dip tomatoes into beer then into dry batter. Drop into the oil. Cook tomatoes to golden brown.
Drain on a paper towel.
Arrange tomatoes on a serving dish, and sprinkle with roasted garlic and herb seasoning and Parmesan.
Serve hot with Kehde’s house dressing or a ranch dressing of your choice.
