October 18, 1999
Cook everything except the pork loin before you leave. If you want to serve food warm, keep it in an insulated cooler lined with aluminum foil. A hot soup stored in a thermos is a great warm "starter."
Combine all seasonings and rub well over all surfaces of roast. Roast should be cooked over indirect heat, with the pork placed on the portion of the grill not directly over the heat source. A boneless loin will cook to perfection in about 45 minutes to an hour, allowing time for pre-game kibbitzing. Grill over medium-hot coals, turning occasionally, for 15-20 minutes, until inserted thermometer reads 155-160 degrees. Pork is done when there is still a hint of pink in the center. Let it rest for 5-10 minutes before slicing and serve in sandwich buns with Creole mustard, mayonnaise, or horseradish sauce. Makes 6 servings.
In a large deep skillet, sauté bacon until some fat is rendered; add onion, celery, carrot, garlic, and red pepper to skillet and sauté until vegetables are softened, about 10 minutes. Stir in tomatoes, cook and stir occasionally for 10 minutes. Stir in beans; add broth and bring to a gentle boil. Add macaroni and continue cooking until pasta is tender, but still firm, about 15 minutes. Pour into thermos. Makes 8 servings.
Combine ketchup, pineapple, jelly, and jalapenos. Cook over medium heat until jelly is melted. Stir in franks and heat. Serve warm with picks. Makes 12-15 servings.
Combine flour and sugar in small bowl. Cut in margarine. Press evenly in bottom of 11x7x11/2-inch glass baking dish. Microwave on high for 3 minutes, or until set, rotating dish a half turn once during cooking time. Sprinkle with coconut. Pour sweetened condensed milk evenly over coconut. Top with walnuts. Microwave on high for seven minutes, rotating dish a half turn once during cooking time. Remove from microwave oven. Let cool several hours or overnight before cutting into bars.
Heat oven to 300 degrees. Melt caramels with water in heavy 2 1/2 to 3-quart saucepan on low heat, stirring frequently until smooth. Add cereal and pecans; mix lightly until well coated. Spread into greased 15x10x1-inch baking pan. Bake 25 minutes, stirring after 15 minutes. Turn out onto greased wax paper. Cool thoroughly; break apart. Makes about 10 cups.