Tuesday’s Taste Tempters 5.31.11
Posted: Tuesday, May 31, 2011 8:01 pm
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at firstname.lastname@example.org.
Today’s recipes have been submitted by Campbell’s Kitchen.
Teriyaki Pork Kabobs
2 tablespoons cornstarch
1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/2 teaspoon garlic powder or 2 cloves garlic, minced
1/4 teaspoon ground ginger
1 pound boneless pork loin, cut into 1-inch cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)
Stir the cornstarch, broth, soy sauce, brown sugar, garlic powder and ginger in a two-quart saucepan until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat.
Thread alternately the pork, mushrooms and onion on four skewers.
Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the broth mixture. Thread one tomato on each skewer.
Heat the remaining broth mixture to a boil over medium-high heat. Serve the broth mixture with the kabobs and rice.
Crunchy Potato Salad
9 medium potatoes, cut into cubes (about nine cups)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup (Regular or 98 percent Fat Free)
3/4 cup mayonnaise
1/4 cup vinegar
1/2 teaspoon ground black pepper
2 stalks celery, chopped (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
2 medium green onions, chopped (about 1/4 cup)
2 hard-cooked eggs, chopped
Place the potatoes into a three-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander.
Stir the soup, mayonnaise, vinegar and black pepper in a large bowl. Add the potatoes, celery, green pepper, onions and eggs and toss to coat. Cover and refrigerate for three hours or overnight.