Fresh Corn Salad

2 tomatoes, cored and cut into ½ inch pieces

Salt and Pepper

2 scallions, sliced thin

1½ T. white wine vinegar

5 ears corn, kernels cut from cops

1 avocado, cut into bit-size pieces

¼ cup finely minced fresh parsley

Directions:  Toss tomatoes and ½ tsp. salt in a bowl.  Transfer to a colander and set 

over bowl and let drain for 30 minutes.

Combine scallions, vinegar, ¾ tsp. salt, and ½ tsp. pepper in a large bowl.  Slowly 

whisk in1½ T. oil. 

Meanwhile, heat remaining 1 T. oil in 12” nonstick skillet over medium-high heat 

until shimmering.  Add corn and cook, stirring occasionally, until spotty brown, 5 to 

7 minutes.  Transfer corn to bowl with vinaigrette, tossing to coat, and cool to room 

temperature, about 20 minutes.

Stir in drained tomatoes, avocado, and fresh parsley.  Let sit until flavors meld, about 

30 minutes.  Season with salt and pepper to taste.  Serve.

Salad can be refrigerated for up to two days.

Comment:  Good for summer cookouts.

Tim’s Ribs

Racks of ribs 1 large aluminum pan

1 cup pulp-free orange juice

1 ½ cups bourbon (Maker’s Mark)

¾ tsp. garlic powder ¾ tsp. onion powder

1 tsp. cayenne pepper ½ tsp. Cajun seasoning

Fresh black pepper

Directions:  Place the ribs in the aluminum pan and pour orange juice and bourbon 

over the ribs.  Sprinkle the seasonings over ribs.  Bake in 200 degree oven for 5 

hours.  Take out and place on low-to-medium heat on the grill and coat with the 

sauce of your choice.

Comment:  Using mesquite charcoal with wet pecan chips and wet Jack Daniels barrel chips gives premiere flavor.

Taco Pie

1 lb. ground beef 1 small onion, chopped

¾ cup Bisquick 2 envelopes Taco seasoning

1 ¼ cups milk 3 eggs

1 cup shredded Cheddar 1 small can green chilies

1 tomato, diced Lettuce, shredded

1/3 cup sliced olives Sour cream

Salsa

Directions:  Grease square baking dish.  Brown ground beef with onion and green 

chilies.  Drain.  Stir in seasoning mix; spoon into plate.  Beat Bisquick, milk, and eggs 

until almost smooth.  Pour into plate.  Bake at 350 degrees until knife inserted in center 

comes out clean, about 25 minutes.  Sprinkle with cheese.  Return to oven until cheese 

melts.  Cool 5 minutes.  Garnish with lettuce, tomato, olives, sour cream and salsa.

Comment:  Good change of pace.  For less spice, use just one package of taco seasoning mix.

Baked Macaroni & Cheese

1 (8 oz.) package macaroni 4 T. water

4 T. flour 1 cup milk

1 cup cream ½ tsp. salt

Black pepper to taste

2 cups shredded cheddar cheese

Directions:  Preheat oven to 400 degrees.  Cook and drain macaroni according to 

package directions and set aside.  In a large saucepan, melt butter.   Add flour mixed 

with salt and pepper; using a whisk to stir until well blended.  Pour milk and cream 

in gradually, stirring constantly.  Bring to boiling point and boil for two minutes; 

stirring constantly.  Reduce heat and cook, stirring constantly, for 10 minutes.  Add 

shredded cheddar little by little and simmer an additional 5 minutes or until the 

cheese melts.  Add macaroni and toss to coat.  Transfer macaroni to buttered baking 

dish.  Bake 20 minutes until the top is golden brown.

Comment:  A Julia specialty.

Cinnamon Swirl Loaf

1 pkg. dry yeast 2 cups scalded milk

½ cup sugar ½ cup shortening

2 tsp. salt 7 ½ - 8 cups sifted flour

2 eggs ¾ cup sugar

1 ½ T. cinnamon Soft butter

Directions:  Pour scalded milk over ½ cup sugar, the shortening, and the salt; stir to 

dissolve sugar.  Cool to lukewarm.  Add 3 cups flour; mix well.   Stir in yeast and 

eggs; beat well.  Add enough of the remaining flour to make a soft dough.  Turn out 

on lightly floured surface.  Cover and let rise 10 minutes.  Knead until smooth and 

elastic (8-10 minutes).  Place in lightly greased bowl, turning once to grease surface.  

Cover and let rise in warm place until double (1 ½ -2 hours).

Punch down and let rise again until almost double (about 1 hour).  Punch down and 

divide dough in half to form 15” x 7” rectangles, about ½” thick.  Mix ¾ cup sugar 

and the cinnamon.  Reserve 2 T. of sugar mixture.  Sprinkle about 2 T. water over 

each rectangle, sprinkle with sugar mixture; smooth with spatula.

Roll up each dough rectangle as for jelly roll, beginning with the narrow side.  Seal 

long edge.  Place sealed edge down in two, greased 9 ½” x 5” x 3” loaf pans.  Let 

rise until almost double (45-60 minutes).  Just before baking, brush loaves with soft 

butter and sprinkle with remaining cinnamon-sugar.

Bake at 375 degrees for 35-40 minutes.  If crust browns too fast, cover with 

aluminum foil the last 5-10 minutes of baking.  Turn out of pan and cool on racks.  

Makes two loaves.

Comment: