Timeless Recipes from Trusted Home Cooks - Doridro

Patio-Perfect
Barbecued
A warm sun and balmy summer breezes create ideal
conditions for dining outdoors. So stir up this quick and
easy menu for the two of you, and enjoy these traditional
favorites without all the leftovers.
Cooking for One or Two
Pork Sandwiches
❧ PREP/TOTAL TIME: 30 minutes
A sweet yet tangy barbecue sauce flavors
the juicy, shredded pork in these
savory sandwiches from Mary Goff of
Rowlesburg, West Virginia.
3 tablespoons chopped onion
1 tablespoon butter
1 can (8 ounces) tomato sauce
2 tablespoons brown sugar
1-1/2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon prepared mustard
1 cup shredded or diced cooked
pork
2 hamburger buns, split
In a small saucepan, saute onion in butter until
tender. Stir in the tomato sauce, brown
sugar, Worcestershire sauce, lemon juice
and mustard. Bring to a boil. Reduce heat;
simmer, uncovered, for 20 minutes.
Add pork; cook and stir until heated
through. Serve on buns. Yield: 2 servings.
Primo Pasta Salad
❧ PREP/TOTAL TIME: 25 min.
Teresa McGhee of Luttrell, Tennessee
shares this delightful pasta salad tossed
with a blend of Italian and ranch
dressings. “I was making a simple pasta
salad and decided to try something
a little different,” she notes.
3/4 cup uncooked spiral pasta
1/4 cup each finely chopped onion,
celery, green pepper and sweet
red pepper
1 hard-cooked egg, diced
1 tablespoon chopped ripe olives
1/8 teaspoon garlic powder
1/8 teaspoon dried basil
Dash salt and pepper
2 tablespoons ranch salad dressing
1 tablespoon Italian salad dressing
Cook pasta according to package directions;
drain and rinse in cold water. In a bowl,
combine the pasta, onion, celery, peppers,
egg, olives, garlic powder, basil, salt and
pepper. Add dressings and toss to coat.
Cover and refrigerate until serving.
Yield: 2 servings.
Food for Thought: If you can’t feed a hundred people, then feed just one. —Mother Teresa
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