“All American Patio Party” Noon Show Menu 7/2/08

Chef Benita McCoy Lyons

“All American Patio Party”
Noon Show Menu 7/2/08

Cherry Cherry Pie

Wash, split, stem & pit 1 cup each; Rainier cherries & 1 cup Bing cherries.
Stir together with 1/3 cup granulated sugar
½ cup dry tapioca.
Pour into a refrigerated pie crust that is coated with
½ block cream cheese & ½ jar double Devon cream. Top with another crust. Make slits in the top crust so the air can vent & Bake @ 350° for 25–40 minutes.

Independence Day Scallops

6-8 large sea scallops washed & seasoned with black pepper & sea salt
6-8 slices hickory smoked bacon
2 tablespoons butter melted

Preheat oven to 400° Place bacon wrapped scallops on baking sheet covered with aluminum foil, drizzle with butter & bake for 35-45 minutes. You may also cook these on the grill using a grill pan on medium heat for about 25-30 minutes.

David’s Wimpy
Fired up Burgers

2 lbs. ground round 1 envelope onion soup mix
3 tbsp. Worcestershire sauce dash cayenne pepper

Mix together with hands. Make into patties. Grill until desired doneness. Serve on toasted buns.

Kentucky Blueberry Tea

*Bring 3 cups cold water to a boil, drop in 6 white tea bags & turn off burner, allow tea to seep for 10 minutes, add ½ cup granulated sugar & 1 cup fresh blueberry juice. Mix with 6 cups cold water & serve over Crushed Ice. Garnish with fresh blueberries & Mint Sprigs.

Golden Pina-Coloda Rings……
With White whipped cream

1 whole Pineapple cut into rings
marinate over night in 2 cups coconut rum
Grill on medium heat, turning often
*(the sugar in the fruit & rum will burn)
Top with fresh White whipped cream

• Whip 1 carton heavy cream 3 minutes with an electric mixer
• Stir in 2 teaspoons sugar & 2 teaspoons Pure White vanill

Red Beet Soup (Borscht)

*This soup is a great summertime dish and can be served Hot –or- Cold

1 pound beets peeled & quartered (6-8 medium size)
Coarse Salt & pepper
½ cup sugar
*cook in a stock pot over medium high heat until done about 30-40 minutes, & drain.

3 tablespoons Olive oil
2 tablespoons butter
2 cloves minced garlic
½ cup each, diced: carrots, onions, zucchini.
Sauté in a skillet & add to cooked beets
5 cups chicken stock

Puree all ingredients & add 1 cup plain yogurt, 1 cup sour cream.

Garnish with fresh dill & cucumber diced small.

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