Well, today was the first time I experimented with injecting meat. I cooked some garlic cloves and rosemary in some olive oil until the garlic was soft. I let it cool then threw it in the blender and blended it until it was all pretty much liquid. Injected it into some drumsticks and thighs and then cooked them on the grill. Yum!

Also cooked some summer squash on the grill and made some bowtie pasta in an Alfredo type sauce.

Here ya go, Cathy. Enjoy!

Pineapple Cheese Casserole

I first learned this from Mary Elizabeth Bullock, at The Mallard’s Nest hunting camp in Stuttgart, Arkansas. I though it was her own unique recipe. Come to find out, it (or near-nuff versions of it) are a common “secret” recipe all through the Midwestern states.

2 cans pineapple chunks
2 tbls pineapple juice
3 tbls flour
¾ cup sugar
1 cup grated cheddar
1 cup cracker crumbs
1 stick butter

Drain pineapple, reserving the juice.

Combine the pineapple, juice, flour, and sugar in a bowl. Mix well and transfer to a baking pan (and 8 ½ or 9” square works perfectly). Sprinkle evenly with the cheese. Cover with a topping made by combining crumbs with melted butter.

Bake at 350 F for 30 minutes.

Serves 6-8

Stuffed Sweet Potatoes

There are all sorts of stuffed sweet potato recipes. This is just my version.

3 medium sweet potatoes
1 Granny Smith or other tart apple, peeled, cored, and chopped
1/3 cup apple juice
1/3 cup dried currants
½ tsp ground cinnamon
¼ tsp nutmeg
Pinch of minced fresh orange zest
¼ cup Greek yogurt
6 tbls chopped, toasted hazelnuts

Preheat oven to 375F. Wrap potatoes in foil and bake until tender, about an hour. Check on them frequently towards the end---you want the soft but not mushy. Unwrap them and set aside to cool.

In a small skillet over medium high heat, cook the apple in the apple juice until softened. Stir in the currants, cinnamon, nutmeg and orange zest. Cover and set aside.

When cool enough to handle, slice the sweet potatoes in half lengthwise. Scoop out the flesh into a mixing bowl, being careful to not tear the skins. Set the skins aside and mash the flesh.

Add the apple mixture and yogurt to the sweet potatoes and mix well to combine evenly. Fill the sells with the mixture, mounding them slightly. Sprinkle the tops of each “boat” with the chopped hazelnuts.

Bake at 350F until hot, about 20 minutes.

Serves 6

Tonight it's spinach and lasagna roll ups with chicken and alfredo sauce, peas, and garlic bread.

I don't like to discuss my flair :o LOL!!

We'll be up this weekend once we figure out D's work schedule. He's got to work all night tonight. Eeek..

KYH thanks a million for the wonderful recipes, I will be making both this weekend if not sooner! I vacationed in Arkansas one time (around Little Rock, Mt. Ida, and Caddo Gap) absolutely loved it! What was your take on the state?

Lil'bit your sis has a point there, from the meals you are making do not sound like an amateur:)

Jafo injecting meat is fun, until it spews back all over you:D yup that happened to me once:eek:

Cathy

Cathy - I'm fortunate to have an inbox full of recipes courtesy of Janie and kids that will eat anything that won't eat them first LOL