Summer Barbecue Recipes from the Law Library’s Food Court Cookbook
In April the Dougherty County Law Library published its fund raiser cookbook, The Food Court. Each book contains 574 Recipes and 282 pages in a high quality, padded, 3-ring binder. The cost is $17.95 each (+ $6.85 shipping & handling if you need yours mailed). Now you can purchase your copy online.
Here is a menu featuring recipes from the cookbook for your next outdoor dinner party: Easy Punch, Herb and Nut Cream Cheese Log, Mixed Greens with Almonds and Tangy Balsamic Vinaigrette, Grilled Margarita Chicken, Sour Cream Muffins, and Grilled Peaches with Orange Ice Cream and Raspberry Sauce.
1 (64-oz.) bottle white grape juice
1 (2-liter) bottle ginger ale
Mix the juice and ginger ale together and pour into punch bowl or a one-gallon pitcher. Serve over ice. If you are using a punch bowl, serve over an ice ring made of ginger ale. Yield: 1 gallon.
Herb and Nut Cream Cheese Log
1 (8-oz.) pkg. cream cheese
1/3 c. grated Parmesan cheese
1 c. toasted chopped pecans, divided
1/3 c. chopped fresh parsley
Mix softened cream cheese with Parmesan cheese, 1/3 c. pecans and parsley. Shape into an 8” log. Roll in the remaining 2/3 c. of toasted chopped pecans. Serve with crackers.
Mixed Greens with Almonds and Tangy Balsamic Vinaigrette
3 c. salad greens, preferably Mesclun
2 large Golden Delicious apples
2 carrots, shredded
1 large tomato, diced
½ red onion, thinly sliced
½ c. olive oil
¼ c. white balsamic vinegar
¼ tsp. salt
2 T. ranch dressing mix
1 T. sugar
¼ tsp. pepper
Whisk together olive oil, vinegar, salt, ranch dressing mix, sugar and pepper. To assemble salad, toss together mixed salad greens, apples, carrots, tomato, onions and vinaigrette. Toss with dressing. Sprinkle salad with almonds before serving.
John and Charlotte Ledford
Grilled Margarita Chicken
½ c. liquid non-alcoholic margarita mix
3 T. lime juice
1 clove garlic, minced
3 to 3-1/2 lb. cut up broiler fryer chicken
1 tsp. course salt
Combine margarita mix, lime juice and garlic in a Ziploc bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least one hour, but no longer than 24 hours. Remove chicken from marinade; reserve marinade. Boil reserved marinade before using to brush cooking meat. Heat coals or gas grill for direct heat. Place chicken, skin-sides up, on grill. Brush with marinade; sprinkle with ½ tsp. of the salt. Cover and grill 5-6” on medium heat for 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining ½ tsp. salt. Cover and grill 20 to 40 minutes longer, turning occasionally, until juice of chicken is no longer pink when centers of the thickest pieces are cut (165° with an instant read thermometer).
Sour Cream Muffins
2 c. Bisquick
1 (8-oz.) carton sour cream
1 stick margarine or butter, melted
Mix all ingredients to moisten. Batter will be lumpy. Spoon into greased muffin pan or one that has been lined with cupcake liners. Bake at 450 for 8 to 10 minutes or until golden brown. Makes about 12 medium-sized muffins.
Grilled Peaches with Orange Ice Cream and Raspberry Sauce
2 c. heavy cream
1 (14-oz.) can sweetened condensed milk
1 T. grated orange zest
1-1/2 tsp. pure vanilla extract
1 c. fresh or frozen raspberries, thawed if frozen
3 T. sugar
1 T. vegetable oil
6 peaches or nectarines
Using an electric mixer on high speed, beat the heavy cream, condensed milk, orange zest, and vanilla in a large bowl until thick, stiff peaks form, 3 to 5 minutes. Transfer the mixture to a loaf pan or freezer-safe container, cover and freeze until firm, at least 8 hours and up to 2 weeks. In a food processor or blender, purée the raspberries, any juices, and the sugar until smooth. Strain through a fine sieve. Cover and refrigerate the sauce until ready to serve or for up to 5 days. Twenty minutes before serving, heat grill to medium-high. Clean the grill, then lightly oil. Cut the peaches in half and grill until lightly charred, 1 to 2 minutes; transfer to bowls. Top with the ice cream and drizzle with the raspberry sauce.