Three Different Ways

Serves: 4 per recipe

Prep time: 10 minutes per recipe

Grilling time: 12 to 15 minutes per recipe

Corn with Chipotle-Lime Butter

Butter

6 tablespoons (¾ stick) unsalted butter, so  ened

3 tablespoons   nely chopped fresh cilantro leaves

2 teaspoons   nely grated lime zest

2 teaspoons honey

1-1/2 teaspoons minced canned chipotle chiles

in adobo sauce

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

4 ears fresh corn, husked

4 lime wedges

Corn with Smoked Paprika, Pimento, and Chive Butter

Butter

6 tablespoons (¾ stick) unsalted butter, so  ened

2 tablespoons chopped fresh chives

2 tablespoons well-drained minced pimentos

or minced red bell pepper (from a jar)

2 teaspoons smoked paprika, preferably mild

1/2 garlic clove, pushed through a press

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

4 ears fresh corn, husked

Corn with Mixed Herb, Parmesan, and Lemon Butter

Butter

6 tablespoons (¾ stick) unsalted butter, so  ened

3 tablespoons   nely grated Parmigiano-Reggiano® cheese

1-1/2 tablespoons   nely chopped fresh tarragon leaves

1-1/2 tablespoons   nely chopped fresh basil leaves

1-1/2 tablespoons   nely chopped fresh chives

1 teaspoon   nely grated lemon zest

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

4 ears fresh corn, husked

INSTRUCTIONS

1. Corn with Chipotle-Lime Butter

Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly. If a spicier butter is desired, add more chipotle chiles, ¼ teaspoon at a time.

Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture.

Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer the corn to plates and serve warm with lime wedges, spreading the remaining butter on top.

2. Corn with Smoked Paprika, Pimiento, and Chive Butter

Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly

Spread each ear of corn with very lightly with 1 to 2 teaspoons of the butter mixture.

Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer the corn to plates and serve warm, spreading the remaining butter on top.

3. Corn with Mixed Herb, Parmesan, and Lemon Butter

Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly.

Spread each ear of corn with very lightly with 1 to 2 teaspoons of the butter mixture.

Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer the corn to plates and serve warm, spreading the remaining butter on top.

Note: All three butter mixtures can be made a day ahead and refrigerated. Just bring them to room temperature before using them so that they become so  enough to spread.

Submitted by Tera Schmidt, Yankton

INGREDIENTS

1 (16 ounce) package spiral pasta

3 cups cherry tomatoes, halved

½ pound provolone cheese, cubed

½ pound salami, cubed

¼ pound sliced pepperoni, cut in half

1 large green bell pepper, cut into 1 inch pieces

1 (10 ounce) can black olives, drained

1 (4 ounce) jar pimentos, drained

1 (8 ounce) bottle Italian salad dressing

INSTRUCTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.

2. In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat. (Serves 16)

The Batch Bloody Mary’s

Submitted by Micki Schievelbein, Yankton

INGREDIENTS

1 shot Roses of lime

1 shot soy sauce

1 shot Worcestershire

25 drops Tabasco sauce

dash of celery salt

1 2 liter bottle Clamato

24 oz. vodka

INSTRUCTIONS

Refrigerate after mixing (makes the full clamato bottle plus about a tonic water bottle)

DO NOT serve with a celery stalk as it makes it taste bitter.

YOU CAN serve with pickles & olives.

Caterpillar Cupcakes

INGREDIENTS

1 box of white cupcake mix

2 containers of vanilla frosting (or any of your choice)

Various food coloring

2 suckers

Sour Gummy Worms

White cupcake liners

Lifesavers

M&M

INSTRUCTIONS

After mixing cupcake batter, separate into as many bowls as you would like different cupcake colors. Add food coloring to each for desired color. Bake as instructed.

Pipe on frosting (feel free to color frosting as well to add more color). Add Gummy Worms to side of cupcakes with a touch of frosting so they will stay in place. Add Lifesavers, gummy worm, M&M to face for final touch!

Honey Ribs

1 can (10-3/4 oz.) condensed beef consommé, undiluted

½ cup water

3 tablespoons soy sauce

2 tablespoons maple syrup

2 tablespoons honey

4 tablespoons barbecue sauce

½ tablespoon dry mustard

2 pounds extra-lean baby back ribs

Combine all ingredients except ribs in slow cooker, mix well.

Add ribs to slow cooker. (If ribs are especially fatty, broil 10 minutes before adding to slow cooker.) Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.

Egg Muffns

Submitted by Cathy Sudbeck, Yankton

Tater tots

8 eggs

¼ cup milk

½ teaspoon garlic salt

Pepper to taste

Paprika to taste

Shredded cheese

Toppings of your choice: ham, sausage, bacon, diced peppers, diced onions, diced mushrooms, diced tomatoes, etc.

Grease muffin tins with cooking spray that contains flour. This works best to prevent sticking. Microwave tater tots on plate 2 minutes to defrost.

Put 3 tater tots in each mu  n cup and smash down to flatten.

Bake at 450° oven for 10 minutes. Turn heat down to 350°.

Put toppings of your choice on each muffin. Beat eggs and milk and seasonings together and divide evenly over the muffin cups so they are almost full. Sprinkle with shredded cheese.

Bake for 22 minutes.

Dill Pickle and Dried Beef Dip

1 cup of chopped dill pickles

1 teaspoon onion powder

1-8 oz. cream cheese, softened

¼ teaspoon black pepper

1 cup sour cream

½ lb. dried beef, chopped

1 teaspoon parsley flakes

Mix together the cream cheese, sour cream and seasonings (I use hand mixer). Then fold/stir in the pickles and dried beef.

Best if chilled at least 6 hours or overnight.

Serve with crackers, Fritos or party breads.

Optional: Add chopped nuts or form into a ball and roll in chopped nuts.

Molasses-Ginger Pork Chops with Sweet Potatoes

Marinating time: 2 to 12 hours

Grilling time: 10 to 15 minutes

Special equipment: perforated grill pan

INGREDIENTS

MARINADE

• ½ cup soy sauce

• ¼ cup rice vinegar

• ¼ cup molasses

• Finely grated zest of 1 small orange (about 1 teaspoon)

• 3 tablespoons fresh orange juice

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon grated fresh ginger

• 3 garlic cloves, minced

• ½ teaspoon freshly ground black pepper

________________________

• 4 boneless pork loin chops, each 8 to 10 ounces and about 1¼ inches thick, trimmed of excess fat

• 2 sweet potatoes, each about 1 pound

• 1 tablespoon extra-virgin olive oil

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 2 tablespoons unsalted butter, soft ened

• 2 teaspoons white miso

INSTRUCTIONS

1. Combine the marinade ingredients and whisk until the molasses is dissolved and the ingredients are thoroughly combined. Place the pork chops in a large, resealable plastic bag and pour in the marinade.

Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 12 hours.

2. Remove the chops from the bag and discard the marinade. Let the chops stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F), and preheat a grill pan for about 10 minutes.

4. Cut each sweet potato lengthwise in half and then cut each half into ½-inch slices. Put the slices in a large bowl, add the oil, season with the salt and pepper, and turn to coat.

5. In a small bowl mash the butter and miso until it is thoroughly blended. Set aside.

6. Spread the sweet potatoes in a single layer on the grill pan and grill over direct medium heat, with the lid closed, until tender, 10 to 15 minutes, turning once or twice. At the same time, grill the chops on the cooking grates over direct medium heat until still slightly pink in the center, about 8 minutes, turning once. (Because of the sugar in the marinade, the grill marks will be quite dark.)

7. Transfer the sweet potatoes to a medium bowl, add the miso butter, and toss until the butter melts and the potatoes are evenly coated. Serve the chops warm with the sweet potatoes on the side.