What’s Cooking in the Kitchen of Uncle Sam?


breast halves Pull out your flags, grills and


fireworks. It’s time to celebrate being an American! With plen- ty of cookouts and picnics this week, we hope the recipes below help to spice up your cooking and sweeten your holiday. As we enjoy the special traditions of Independence Day, may we stop and thank God for our country and for the many brave people who have sacrificed their own lives for it! Happy 4th of July!


Texas Coleslaw


1 c mayonnaise 1 T lime juice 1 T ground cumin 1 t cayenne pepper 1 t salt 1 t ground black pepper 1 medium head green cab- bage, rinsed and very thin- ly sliced


1 large carrot, shredded 2 green onions, sliced 2 radishes, sliced


In large bowl, whisk together


mayonnaise, lime juice, cumin, salt and pepper. Add cabbage, carrot, green onions and radish- es and stir until well-combined. Chill at least one hour before serving.


Sour Cream Burgers


2 lbs ground beef 1 c sour cream 1 – 1 oz envelope dry onion soup mix


1/2 c dry bread crumbs 1/8 t pepper


In large bowl, mix together


ground beef, sour cream, onion soup mix, bread crumbs and pepper using your hands. Re- frigerate while you heat up grill so flavors can blend. Preheat grill for medium heat. Form ground beef into eight balls and flatten into patties. Grill patties for 6 to 8 minutes per side or until well done.


Teriyaki Grilled Chicken 4 skinless, boneless chicken


1 c Teriyaki sauce 1/4 c lemon juice 2 t minced fresh garlic 2 t sesame oil


Place chicken, Teriyaki sauce,


lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag and shake to coat. Place in refrigerator for 24 hours, turn- ing periodically. Preheat grill for high heat. Lightly oil grill grate. Remove chicken from bag, dis- carding any remaining marinade. Grill for 6 to 8 minutes each side or until juices run clear when chicken is pierced with fork.


Grilled Marinated Shrimp


3 cloves garlic, minced 1/3 c olive oil 1/4 c tomato sauce 2 T red wine vinegar 2 T chopped fresh basil 1/2 t salt 1/4 t cayenne pepper 2 lbs fresh shrimp, peeled and de-veined skewers


In large bowl, stir together gar-


lic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to bowl, and stir until evenly coated. Cover, and refriger- ate for 30 minutes to 1 hour, stir- ring once or twice. Preheat grill for medium heat. Tread shrimp onto skewers, piercing once near tail and once near head. Discard mari- nade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.


Easy Raspberry Lemonade


1 - 12 oz can frozen raspberry lemonade concentrate


3 c water 3/4 t lime juice 1 - 12 oz can or bottle lemon- lime flavored carbonated bev- erage


1 c crushed ice 1 c fresh raspberries, garnish 18 Mint leaves, for garnish (op- tional)


In large punch bowl, combine


raspberry lemonade concentrate, water and lime juice. Stir in lemon- lime soda and crushed ice. Garnish each glass with fresh raspberry and mint leaf.


12 THE TRIBUNE - July 1 - July 7, 2010


Homemade Rocky Road Ice Cream


1 - 14 oz can sweetened con- densed milk


1/2 c unsweetened cocoa powder


2 c heavy cream 1 c light cream 1 T vanilla extract 1/2 c chopped pecans 1 c miniature marshmallows


In medium saucepan over low


heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, five min- utes. Remove from heat, and al- low to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold. Pour mix- ture into canister of ice cream maker, and freeze according to directions. Stir in nuts and marshmallows halfway through freezing process.


Summer Potato Salad


5 c peeled and cubed potatoes 3 eggs 1/3 c lemon juice 1/4 c vegetable oil 2 t white sugar 1 1/2 t seasoning salt 1 1/2 t Worcestershire sauce 1 t ground mustard 1/4 t ground black pepper 1/2 c mayonnaise 1/4 c chopped green onions 1/3 c chopped celery 3 T chopped fresh parsley


Bring large pot of salted water


to boil. Add potatoes; cook un- til tender but still firm, about 15 minutes. Drain, and transfer to large bowl. Place eggs in sauce- pan, and cover completely with cold water. Bring water to boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, chop, and add to potatoes. In small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in may- onnaise. Pour lemon dressing over potatoes, and stir to coat. Mix in green onions, celery, and parsley. Refrigerate for at least two hours before serving.


Tis report filed by Loren Metts for the Tribune.


Brank Insurance


Weaverville


Weaverville ABC passes budget


By Clint Parker The Weaverville ABC Board


passed its 2010-2011 budget June 22. A budget of $2 million was ac-


cepted with about $1.975 million coming from liquor sales and the rest from wine and mixers sales. Top expenses this fiscal year


are expected to be $917,600 for liquor purchases, $600,000 for the N.C. excise tax, $155,000 in payroll and $123,000 in debt service. The board was pleased with


the sales so far this year, and members said they had already made a $55,000 deposit on the $112,500 payment due in August on a short-term loan. Three businesses have applied


for liquor by the drink permits and will be serving customers alcohol bought at the Weaver-


ville ABC Store. They are Stoney Knob Restaurant, the restaurant at Reems Creek Golf Club and El Chapala. A fourth restaurant is reportedly considering the pos- sibility. Future restaurants moving to


Weaverville will also likely con- sider their liquor options. “We feel confident that (devel-


opers of) Northridge Commons are out soliciting large chain res- taurants,” board member Ron Sussex said. Sussex added he was proud


that the board was able to keep salaries under 8 percent of store revenue. There has only been one turn-


over in the seven member staff at the store since beginning opera- tions eight months ago, and the board reported that it was due to personal problems. The board’s next meeting will


be Sept. 8.


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Phone 645-6300 • Fax 645-0065 9 Georgia Avenue “Just off Main Street”


Weaverville, North Carolina www.brankinsurance.com


www.weavervilletribune.com


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