Northwest NEWS

June 4, 2001

Home & Garden

Dining In

Spicy Grilled Chops
   (from National Pork Producers' Council)
   4 boneless pork chops, 3/4 inch thick
   1/4 c. thick and chunky hot salsa
   2 Tbsp. orange marmalade
   1/4 tsp. seasoned salt
   In small bowl, combine salsa, marmalade and salt; blend well. Place chops in self- sealing bag and add marinade; seal bag and refrigerate for one hour.
   Prepare medium-hot fire in grill; remove chops from marinade (reserving any remaining marinade) and place directly over fire.
   Grill for about 4 minutes per side; basting with reserved marinade. Serve chops hot from grill. Discard any remaining marinade.
  
   Cool Cucumber Salad
   Partially peel one large cucumber, thinly slice and toss with 1/2 thinly sliced red onion, 3 Tbsp. olive oil, 2 Tbsp. cider vinegar, 1 tsp. sugar, 1/2 tsp. seasoned salt and pepper to taste.
   Cover and refrigerate for up to 2 hours.
  
   Fresh Mushroom, Spinach and Canadian Bacon Salad
   6 oz. sliced lean Canadian bacon, cut in thin strips
   1 c. canned chickpeas, drained and washed
   2 Tbsp. prepared oil and vinegar dressing
   8 green onions (scallions), sliced (about 1 c.)
   Salt to taste
   Ground black pepper to taste
   8 oz. fresh white mushrooms, sliced (about 3 c.)
   4 c. washed, ready-to-eat fresh baby or regular spinach, in bite-size pieces
   Preheat broiler. On a foil- lined broiling pan, place Canadian bacon and chickpeas; broil until lightly browned, about 10 minutes, turning occasionally. In a medium-sized bowl, combine green onions, dressing and salt and pepper.
   Add mushrooms and spinach. Toss well. Garnish with Canadian bacon strips, chickpeas and, if desired, red bell pepper strips and bean sprouts.
   Makes 2 servings.
  
   Shrimp and Rice Mold
   Canola oil cooking spray
   8 oz. small fresh shrimp, cooked, peeled and halved lengthwise
   3 c. cooked brown rice blend
   1 large celery rib, finely chopped
   1 large tomato, seeded and chopped
   1/4 c. thinly sliced scallion, green part only
   1/4 c. low-fat whipped salad dressing
   2 tsp. dried lemon zest
   Salt and freshly ground pepper, if desired
   Spray inside of 1-quart plain ring mold with cooking oil spray.
   Arrange whole shrimp lengthwise around bottom of mold so they touch end to end. Set aside.
   In large bowl, place cooked rice, celery, tomato and scallions. Chop remaining shrimp into 1/2 inch pieces. Add to rice along with lemon zest. Mix to combine. Mix in salad dressing until ingredients are well coated. Season to taste with salt and pepper, if desired.
   Taking care not to distrurb shrimp design, carefully pack rice salad into prepared mold, pressing down firmly with back of spoon. Cover with plastic wrap and refrigerate 1 to 8 hours.
   When ready to serve, run thin knife along both interior sides of mold. Invert serving plate over top of mold. Holding plate firmly against mold, turn over so the salad falls onto plate. Serve immediately.
   Makes 6 servings.
  
   Oreo Tailgate Tire Pie
   36 oreo chocolate sandwich cookies, divided
   1/4 c. margarine or butter, melted
   24 jet-puffed marshmallows
   1/2 c. milk
   1-1/2 c. heavy cream, whipped
   Oreo chocolate cookies for garnish
   Coarsely chop 10 cookies; set aside. Finely roll 26 cookies. Combine cookie crumbs and margarine or butter; press evenly onto bottom and sides of 9-inch pie plate. Refrigerate.
   Stir marshmallows and milk in 2-quart saucepan over medium heat until melted and smooth; cool completely. Gently fold two cups whipped cream into cooled marshmallow mixture; fold in chopped cookies.
   Spoon into prepared piecrust; refrigerate four hours or until firm.
   Garnish with remaining whipped cream and cookies.
   Makes 8 servings.