COTTAGE GROVE SENTINEL June 8, 2016
7A
Cook's Corner
NEW: Digital X-Rays (use less radiation)
Implants •Teeth Whitening • Extractions
Lumineers (no prep veneers as seen on TV)
Summer supper celebrations from Kraft
BY BETTY KAISER
For the Sentinel
Cottage Grove Dental
Dr. Brent Bitner, DDS
350 Washington, Cottage Grove (behind Better Bodies)
541.942.7934
king
a
t
w
o
N clients!
hair
B
EAUTY
RAINS &
Hairstyling
Located within Salon Five14 on East Main in
Cottage Grove! Next to Jack Sprats.
Women's cuts starting at $18
with Men's and Kid's cuts starting at $12!
Come get your style on while keeping it smart!
Walk-ins welcome or, call 541-221-3778
and ask for Katherine!
South Lane Physical Therapy LLC
Quality Local Care…
W. STU HOGG
PT, OCS, COMT
Conveniently located within
Emerald Valley Club with
FREE and unlimited access to the
Gym Facility for
Physical Therapy Patients.
Orthopedic • Sport • Spine
MARIE WILLIAMSON
P.T.A.
303 Main Street, Cottage Grove OR
Phone: 541.942.6482
Fax: 541.942.6483
‘
Tis the season for celebra-
tions! The summer months
are chock full of graduations,
weddings, Father’s Day and of
course, the Fourth of July. This
summer, our family has two
graduations (high school and
college), two weddings (son and
grandson), two birthdays and an
anniversary. It’s a busy time.
All of these events include
food, and since it’s summer,
some of them will call for out-
door grilling. I must admit that
I’m pretty basic in the grilling
department. Any recipe that
begins by saying, “It takes a
little while to prepare, so be pa-
tient…” loses my interest. I will
gladly eat my host’s perfectly
smoked Steelhead Trout, but I
will not cook it.
The day that Kraft’s summer
edition of “food & family” ar-
rived was just in time for cooks
like me to begin planning a
Fourth of July barbecue. It was
also the day that my husband
burned some pork spareribs on
the grill at dinner. Coinciden-
tally, one of the recipes in the
summer edition is for barbecue
slow-cooker ribs. I’m ready to
give them a try!
For those who like it hot,
Kraft also has a recipe for Srira-
cha hot dogs. Guests will think
they’re gourmet (hot dogs?) and
they’re so simple. The secret is
in the jalapeño cheese, fresh ja-
lapeño peppers and a Sriracha
sauce/catsup blend. Easy-peasy.
And if you don’t like it hot just
substitute a milder cheese and
Anaheim green chiles.
Sriracha sauce has taken the
cooking world by storm. This
bright red, multi-purpose hot
sauce is made from red chili
peppers, garlic, vinegar, salt and
sugar. It is the hint of sweetness
that sets it apart from similar
sauces. Like most hot sauces it
is versatile. It can be added to
meats and marinades, soups and
stews, egg and cheese dishes,
dips and sauces or even tomato
and vegetable juices.
Kraft also scores in the des-
sert department. They suggest
a made-from-scratch Patriotic
Pound Cake that looks terrifi c.
Red, white and blue sprinkles
give color to the sour cream
batter and it can be topped with
fresh berries, whipped cream or
ice cream.
I have also included one of
my favorite, never-fail pine-
apple cream cheese pie recipes.
This one has a lemon topping.
It’s a no-bake, no-hassle recipe
that even the kids can help put
together. Enjoy!
THAI
BARBECUE
SLOW-
COOKER RIBS
Juice from 1 lime
1 tablespoon brown sugar
1/2 teaspoon cracked pepper-
corns
1/4 teaspoon ground ginger
2/3 cup chopped fresh cilantro,
divided
2 Thai red chiles, divided (can
substitute mild green chiles)
4 pounds pork baby back ribs,
cut into 3-rib sections
1/3 cup A.1. Sweet Chili garlic
Sauce
1/4 cup Kraft Original Barbe-
cue Sauce
Blend fi rst 4 ingredients, half
the cilantro and 1 red chile in
blender until smooth. Place ribs
in slow cooker. Pour prepared
sauce over ribs; cover with lid.
Cook on LOW 6-7 hours (or
on HIGH 3-4 hours). Remove
ribs from slow cooker, discard
drippings from slow cooker.
Return ribs to slow cooker. Mix
A.1. and barbecue sauce until
blended. Brush onto ribs. Cook,
covered, on HIGH 30 min.
Transfer ribs to platter. Cut
remaining chile into thin slices;
place over ribs. Sprinkle with
remaining cilantro. Serves 8.
SRIRACHA
HOT DOGS
1 package Oscar Mayer Bun-
length Franks
8 hot dog buns
1-1/2 cups shredded Jalapeno
cheese
2 fresh jalapeno peppers, thinly
sliced
1/2 cup catsup blended with
Sriracha Sauce
Heat grill to medium-high
heat. Grill franks 5 minutes or
until heated through, turning
occasionally. Add buns, cut
sides down, to grill for the last
minute. Fill buns with franks;
place in 13X9-inch disposable
foil pan. Top franks with cheese
and peppers. Grill 3-4 min. or
until cheese is melted. Drizzle
with catsup. Serves 8.
PATRIOTIC
POUND CAKE
3 cups fl our
1/4 teaspoon baking soda
1 cup butter, softened
3 cups sugar
6 eggs
1 cup sour cream
2 tablespoons + 1/2 teaspoon
vanilla, divided
1 small container red-white-
blue sprinkles
4 ounces (1/2 8-oz pkg.)
Philadelphia Cream Cheese,
softened
1 cup powdered sugar
1/2 cup milk
2/3 cup fresh raspberries
1/4 cup fresh blueberries
Heat oven to 325° F.
Combine fl our and baking
soda. Beat butter and sugar in
large bowl with mixer until
light and fl uffy. Add eggs, 1 at
a time, beating well after each
addition. Add fl our mixture
alternately with sour cream,
mixing well after each addition.
Blend in 2 tablespoon vanilla.
Stir in sprinkles.
Pour into greased and fl oured
10-inch tube pan.
Bake 1 hour 20 min. or until
toothpick inserted near center
comes out clean. Cool cake in
pan 10 min. Loosen cake from
sides of pan with knife. Invert
onto wire rack, gently remove
pan. Cool cake completely.
Beat cream cheese, powdered
sugar and remaining vanilla with
mixer until blended. Add milk,
mix well. Drizzle over cake.
Top with berries. Serves 10.
LAYERED
PINEAPPLE-
LEMON
CHEESECAKE
PIE
1 package (8 ounce) Philadel-
phia Cream Cheese, softened
1/4 cup sugar
2 cups thawed Cool Whip
topping
1 can (8 ounces crushed pine-
apple, drained, divided
1 store bought or homemade
graham cracker crumb crust
1 package (3.4 ounces) JEL-
LO-O Lemon Instant Pudding
1-1/3 cups cold milk
Beat cream cheese and sugar
in large bowl with whisk until
well blended. Stir in Cool Whip
and half the pineapple. Spread
into crust.
Beat pudding mix and milk in
medium bowl with whisk 2 min.
(Mixture will be thick.) Stir in
remaining pineapple. Spoon
over pie. Refrigerate several
hours or until chilled. Serves 8.
Keep it simple and keep it
seasonal! Betty Kaiser’s Cook’s
Corner is dedicated to sharing a
variety of recipes that are deli-
cious, family oriented and easy
to prepare. Contact her at 942-
1317 or email
bchatty@bettykaiser.com
London Springs 4-H Club news
BY ISABELA HERMANSEN
For the Sentinel
T
he London Springs 4-H
Club held its monthly
community meeting at the Lon-
don Grange Hall on June 1. This
month’s meeting was all about
the W.O.E. Fair! Pablo Garibay
and Isabela Hermansen led the
Pledge of Allegiance and 4-H
pledge. Committee reports were
given about the following proj-
ects: Archery, Fiber Arts, Dog
and Small Animal. A report was
given on London Grange activi-
ties for June that included a pot-
luck at the London Grange on
June 3. Grange events are free
to the public. London Springs
4-H Club fundraisers are con-
Find Local Businesses.
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Find
Local
Businesses.
businesses
that mean
the most to you.
of August and September. New
member registration will begin
in September. London Springs
4-H club community leader,
Jennifer Bryant, can be reached
at noahs-arc@ earthlink.net .
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businesses
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www.shoppelocal.biz
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Find GREAT
MONEY SAVING COUPONS
from local businesses
tinuing. Cosmos Popcorn for $4
a bag with proceeds going to the
club and Lane County 4-H and
a Papa Murphy’s Savings book
for $5 are still being sold.
Clubs discussions included
setting up for the Lane County
Fair, preparing animals for
fair, showmanship workshops
and static fair entries. The club
voted to also participate in the
WOE fair Aug. 18-21 in Cottage
Grove. Oregon State 4-H Fair
will be held Aug. 26–Sept. 5 in
Salem. The London Springs 4-H
Club would like to thank all who
voted to support 4-H in the last
election. The club’s next meet-
ing will be July 6 at the London
Grange. There will be no com-
munity meetings in the months
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