Page 19 - Florida Sentinel 5-18-18

Recipes
Ingredients:
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix 2 green onions, minced
4 (12 inch) flour tortillas
1/2 cup red bell pepper, diced
1/2 cup diced celery
1 (2 ounce) can sliced black olives 1/2 cup shredded Cheddar cheese
Directions:
In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.
PARTY PINWHEELS
SEVEN LAYER TACO DIP
Ingredients:
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened 1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (16 ounce) container sour cream
1 (6 ounce) can sliced black olives, drained 2 cups shredded Cheddar cheese
Directions:
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and let-
tuce over the salsa, and top with Ched-
dar cheese. Garnish with black olives.
Ingredients:
SOUTHERN PULLED PORK SANDWICH
1 tablespoon butter
2 pounds boneless pork roast
1 tablespoon Cajun seasoning
4 cloves garlic, crushed
1 medium onion, chopped
4 cups water
1 tablespoon liquid smoke flavoring
Directions:
Cut the pork roast into large chunks. Season gener- ously with the Cajun seasoning. Melt butter in a large skil- let over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces
of pork from the slow cooker, and shred.
Return to the slow cooker to keep warm
while serving.
Graduation parties usually include a pretty diverse crowd, so it's im- portant to gear your menu to suit all ages and eaters. Here are a few ideas to get you started. Celebrate the graduate with these top-rated recipes. Easy-to-eat finger foods are always popular, and if your crowd includes teenagers, go heavy on the dips to fill 'em up.
Congratulations to the Class of 2018!
BUFFALO CAULIFLOWER
This is a great substitution for buf- falo wings! Can be made gluten-free, vegan, or vegetarian. Make sure to coat your cookie
sheet well with oil or they will stick.
Ingredients:
olive oil cooking spray
3/4 cup gluten-free baking flour (such as Premium Gold(R) Flax and Ancient Grains All-Purpose Flour)
1 cup water
1/2 teaspoon garlic powder, or to taste
salt and ground black pepper to taste
2 heads cauliflower, cut into bite-size pieces
2 tablespoons butter
1/2 cup hot pepper sauce (such as Frank's RedHot(R))
1 teaspoon honey
Directions:
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to bat- ter and mix until cauliflower is coated; spread onto the baking sheet.
Bake in the preheated oven until lightly browned, 20 to 25 minutes.
Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
Bake in the oven until cauliflower is browned, about 10 minutes. Re- move baking sheet from oven and allow the cauliflower to
cool 10 to 15 minutes.
FRIDAY, MAY 18, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B