Your attention is Recipe journal – Cook’s Country June-July 2017. In this issue you can familiarize yourself with the following topics:
- Barbecued Chuck Roast
Step one: Find an easier substitute for a giant shoulder clod.
- Texas-Style Pinto Beans
This unfussy barbecue side dish proves that sometimes
the simplest way is the best.
- Smothered Cabbage
Who knew such humble ingredients could be so satisfying?
- Grilled Sausages with
Bell Peppers and Onions
Like a walk-off home run, this ballpark favorite
is all about timing.
- Pimento Mac and Cheese
Fans of creamy, tangy pimento cheese love it on
sandwiches. We wanted it with macaroni.
- Chicken Francese
A lemony, buttery pan-fried cutlet is appealing.
Chicken wrapped in burnt scrambled eggs is not.
- Pork Fried Rice
The fastest route to this Chinese American favorite
is the phone. But the better route is your stovetop.
- Ultimate Bacon Burgers
Why put bacon on your burger when you can put
bacon in it?
PLUS Is Crumbled Blue Cheese Any Good?
- Hasselback Tomatoes
This trendy side dish made us skeptical—until we tried it.
- North Carolina Cheese Biscuits
What makes a better biscuit? In some parts
of the Tar Heel State, cheese.
- Corn and Cucumber Salad
The key to coaxing the most from these subtle summer
players was supplying the right supporting cast.
- Braised Zucchini
We’ve all been scarred by slimy zucchini.
We think it’s time to heal.
- Cherry Streusel Bars
We wanted a three-layer cookie bar without three times
as much work.
- Banana– Chocolate Chip
Dense, moist banana bread is great. But tender, fluffy
banana snack cake is something else again.
- COOKING CLASS
Grilled Vegetable Salad
- ONE PAN
Chicken with Couscous
- FIVE EASY
- SLOW COOKER
- COOKING FOR TWO
- EQUIPMENT REVIEW
- PRODUCT TASTING
Bottled Barbecue Sauce
- HEIRLOOM RECIPE
Easy Blueberry Cobbler
- GREAT AMERICAN CAKE
Pig Pickin’ Cake