Happy Summer!

Hi Friends!  I'm looking forward to seeing you all next Thursday, 6/19.  I've had fun planning the menu this month.  A few recipes came from Jen's favorite cookbook, some came from the old-faithful Southern Living magazine, and others came from a cookbook I received as a wedding gift.  Hope you all enjoy it and can use some of the recipes for future cook-outs or picnics this summer.


~Kati


Appetizer: Sarah
Green Chili Pick-Me-Ups
2 cups shredded Monterey Jack Cheese
2 cups shredded Cheddar Cheese
1 cup sour cream
1 (4.5oz) can chopped green chilies
1/2 cup minced green onions (approximately 1 bunch), green part only
2 teaspoons cumin
1 teaspoon dried oregano, or more to taste
60 wonton wrappers
Vegetable oil


1.  Combine first 7 ingredients (cheese through oregano) and refrigerate at least 4 hours or overnight
2.  Preheat oven to 350 degrees
3.  Grease bottoms of each cup of a muffin pan
4.  Place 1 wonton wrapper in each muffin cup, pressing the middle of the wrapper into the bottom and sides of the muffin cup creating a cup.  Brush each wrapper with a very small amount of vegetable oil.
5.  Bake empty wonton wrappers until lightly browned, approx. 8-10 min.  Remove cups from the muffin tin and cool.  Repeat this process until you have made all wrappers into cups.
6.  Place wontons in an air tight container until ready to fill.
7.  Once the flavors of the filling have had time to blend, place the cups on a baking sheet and preheat the oven to 375 degrees.
8.  Spoon filling into cups being careful not to overfill.  Bake until the filling is hot and bubbly, approx. 10 min.
9.  Serve immediately. 
Note: You can garnish these with a dollop of sour cream and a small amount of chopped cilantro.


Main Dish: Kati
Weekend Brisket
http://www.myrecipes.com/recipe/weekend-brisket-50400000133836/


Side: Whitney
Barbecue Baked Beans
1 lb ground beef
1 (3lb, 7oz) can pork and beans
1 med onion, chopped
1 green pepper, chopped
1 cup ketchup
1/2 cup bacon drippings
1/2 cup sugar
1/2 cup white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
Dash salt


Brown ground beef; drain.  Mix all ingredients together.  Pour into a 12 1/4 x 10 1/2-inch casserole dish, and bake at 275 degrees for 1 1/2 hours.  Yield: 12-16 servings.


Side: Jen
Chicken and Vegetable Pasta Salad (without the chicken)
1 lb bow tie pasta (8oz)
1 package three-cheese tortellini
2 zucchini, chopped
2 squash, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
Grape tomatoes
2 tablespoons olive oil
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
3 chicken breasts (omit for this time)
1 bottle Italian dressing, divided
4 ounces feta cheese
Parmesan cheese
Pimiento-stuffed olives


Cook pastas al dente, then drain and set aside.  Coat chopped zucchini, squash, and bell peppers with olive oil.  Sprinkle with garlic powder and salt and pepper.  Toss until they are all coated.  (Marinate chicken breasts in 1 cup Italian dressing, and grill or bake in 350 degree oven in foil for 30-45 minutes or until tender.  Cut into bite-size pieces.)  Combine pasta, vegetables, and chicken.  Coat with remaining Italian dressing.  Sprinkle with feta cheese, Parmesan cheese, and olives.  Yield: 8-10 servings. 
Note: May grill veggies on pan with olive oil, garlic powder, onion powder.


Bread: Catherine/Theresa
Jalapeno-Cheddar Popovers
http://www.myrecipes.com/recipe/jalapeno-cheddar-popovers-50400000133838/


*Can make popover batter a day ahead; cover and chill.  Bring to room temp before baking.


Dessert: Emily
Tennessee Peach Pie
1 (9-inch) deep dish pie shell
3 large ripe peaches, peeled, pitted and sliced
1/3 cup butter, softened
1/3 cup self-rising flour
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/8 teaspoon almond extract or 1 tablespoon amaretto


1.  Preheat oven to 400 degrees
2.  Prick the bottom of shell with a fork and partially bake pie shell for 4 minutes.
3.  Place the sliced peaches in the pie shell.  Make sure that the peaches are below the rim of the crust.
4.  Mix the butter and remaining ingredients in a med-sized bowl.  Pour butter and flour mixture evenly over the peaches.
5.  Place the pie on a cookie sheet.
6.  Bake for 15 min.  Reduce oven temp to 300 degrees for 45 min.  Cover the crust if it browns too quickly.
7.  Serve with ice cream or fresh whipped cream.


Yield: 6-8 servings.