Let�s Have a Cookout!
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Submit your
favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA
23058-2340.
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Make-Ahead Burgers
From Joan Frazier Hensley of McGaheysville
Ingredients:
 | 3 lbs. extra-lean ground beef |
| Heavy-duty aluminum foil |
Directions: Shape beef into 8 patties. Wrap individually in foil and
freeze. To grill, place wrapped patties directly on coals and cook 8-10
minutes, depending on how well-done you prefer your burgers. This is my
favorite way to grill burgers � they stay clean and juicy!
Chocolate Meringue Pie
From Mildred Huffman of Lexington
Ingredients:
| 9-in. pie crust, baked |
| 31⁄4 T cornstarch |
| 3⁄4 cup sugar |
| 3 T cocoa |
| 3 eggs separated (or egg substitute for filling only) |
| 21⁄4 cup milk (whole or 2%) |
| 1 T margarine |
Directions: Mix cornstarch, sugar and cocoa in a medium saucepan. Add
yolks of eggs and milk; mix well. Add margarine. Mix and cook on medium
heat, stirring constantly with a rubber spatula. Remove from heat and add
vanilla; stir. Pour filling into baked crust and top with meringue. Tip
� coat unbaked pie crust with egg white before baking to prevent the
crust from becoming soggy.
Meringue:
| 3 egg whites |
| 1⁄2 t vanilla |
| 1⁄4 t cream of tartar |
| 1⁄3 cup sugar |
Directions: Beat room-temperature egg whites, vanilla and cream of
tartar on high speed until soft peaks form (tips curl) � about 1 minute.
Add sugar, 1 tablespoon at a time, until stiff peaks form. Spread on hot
filling, careful to seal around edges of pastry. Bake at 350˚ for
10-12 minutes or until brown. Cool on wire rack. Serves 6-8.
Joye�s Grilled Vidalia Onion
From Joye Crook of Bedford
Ingredients:
| 1 large Vidalia onion |
| 1 T butter or margarine |
| Lemon pepper to taste |
Directions: Cut onion into quarters, but not all the way through. Put
butter or margarine in the center of the onion and sprinkle with lemon
pepper. Wrap the onion tightly in heavy-duty aluminum foil. Place on the
upper rack of your grill. A large onion will take about 20 minutes to cook
at medium heat (350˚). Check for doneness by squeezing. Cook to
desired tenderness.
Chilled Veggie Salad
From Jennifer Bailey of Nokesville
Ingredients:
| 14 1⁄2 -oz. can cut green beans, drained |
| 2 (15 1⁄4-oz.) cans whole kernel corn, drained |
| 12 cherry tomatoes, quartered |
| 1⁄2 cup chopped red onion |
| 1⁄4 cup dried parsley flakes |
| 1⁄2 cup white vinegar |
| 6 T vegetable oil |
| 3 T sugar |
| Salt and pepper to taste |
Directions: Combine green beans, corn, tomatoes, red onion and parsley
in a large bowl. In a separate bowl, whisk together vinegar, oil and
sugar. Pour over vegetables and toss to coat. Add salt and pepper to
taste. Cover and chill in refrigerator for at least 2 hours or longer.
Stir before serving.
Bootlegger Beans
From Annie Stribling of Midland
Ingredients:
| 1 can pork and beans in tomato sauce |
| 3 strips of bacon, fried and broken up |
| 1 onion chopped, fried in the bacon fat |
| 1 T brown sugar |
| 2 or 3 T ketchup |
Directions: Pour off most of the bacon grease after the
onions are brown. Add the beans, brown sugar and ketchup. Stir well. Cover
and simmer slowly for a few minutes or bake in a 300˚ oven for 1
hour. Double recipe for large bowl. Good potluck dish for picnics or
church socials. |
