SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining,

the breeze is blowing,

the birds are singing,

and the lawn mower is broken."

~James Dent

LILIUM/LILIUM/STOKESIA ( BLUE DANUBE)

DAYLILY/FROG STUPOR/ASTILBE

DAISY/MONARDA/DAYLILY

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SPICY PULLED PORK

~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping

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4-5 lbs. pork shoulder blade Boston roast

or trimmed pork tenderloins

12 sandwich rolls or good hamburger buns

Rub:

1/4 cup brown sugar

3 Tbsp. favorite chili powder

2 tsp. cumin

1 tsp. Hungarian Paprika

1/2 tsp. coarse salt

1 tsp. freshly ground black pepper

2 tsp. garlic powder

2 tsp. onion powder

Sauce:

3 cup (or more as needed) favorite barbecue sauce

1/2 cup brown or yellow mustard

3 Tbsp. Tabasco sauce (or to taste)

juice of 1 lemon

• Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small bowl. Reserve 1/4 cup and set aside. Spread remaining rub over all pork pieces, press into to adhere.
• Place pork in shallow roasting pan and cover. Roast about 5 1/2 hours or until pork is very tender and pulls apart easily. (Pork can also be cooked in large slow cooker for 6 hours on high or 8-10 hours on low setting.) Remove from oven and let stand about 15 minutes. Using 2 forks, pull meat apart in shreds. Sprinkle meat with remaining 1/4 cup rub mixture; mix to combine with the meat.
• Combine barbecue sauce, mustard, Tabasco and lemon juice. If too dry, add more barbecue sauce.
• Place pork mixture on rolls and top with Spicy Cole Slaw.

SPICY COLE SLAW

Slaw:

1 small head shredded cabbage (about 2 lbs.)

1 bunch thinly sliced green onions

1 diced bell pepper (red, yellow, orange or green)

1/2 cup chopped flat-leaf parsley

1/2 tsp. crushed red pepper flakes (or more to taste)

Dressing:

1/2 cup reduced-fat ranch dressing

1 cup low fat mayonnaise

2 Tbsp cider vinegar

2 Tbsp. sugar

1/4 cup Dijon mustard

2 tsp. celery seeds

freshly ground black pepper to taste

1 tsp. Lawry's seasoned pepper or favorite AP seasoning

Mix slaw ingredients in large bowl. Whisk together all dressing ingredients. Taste and adjust seasonings as needed. Pour dressing over slaw and mix thoroughly. Taste and adjust seasonings. Cover and refrigerate 2 hours before serving. Serve on top of pulled pork.

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BLUEBERRY CHEESECAKE

~ Plump summer sweet blueberries are waiting for this fav recipe from Southern Living (June 2000)

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1 1/2 cup s finely ground almonds

1/4 cup sugar

3 Tbsp. soft unsalted butter

1 Tbsp. AP flour

3 (8 oz.) packages softened cream cheese

1 1/4 cups sugar

3 Tbsp AP flour

1/2 tsp. salt

4 large eggs

1 (8-oz) container sour cream

1 tsp. vanilla extract

1 Tbsp. grated lemon rind

1 1/2 cups fresh blueberries

1 cup whipping cream

2 tsp. sugar

2 Tbsp sour cream

garnishes: blueberries, lemon rind strips

• Combine first 4 ingredients in small bowl. Press mixture into bottom and 1 1/2 inches up sides of lightly greased 9-inch springform pan; set aside.
• Beat cream cheese at medium speed with electric mixer until smooth. Combine 1 1.4 cups sugar, 3 Tbsp. flour and salt. Add to cream cheese, beating until blended.
• Add eggs, 1 at a time, beating well after each addition. Add 8-oz. container sour cream, vanilla, and lemon rind, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
• Bake at 300-degrees for 1 hour and 10 minutes or until center is firm. Turn off oven. Let cheesecake stand in oven, with over door partially open, 30 minutes.
• Remove from oven; cool in pan on wire rack 30 minutes. Cover and chill 8 hours. Release sides of pan.
• Beat whipping cream at high speed until foamy,; gradually add 2 tsp. sugar, beating until stiff peaks form. Fold in 2 Tbsp. sour cream. Spread over cheesecake and garnish. (12 servings)

LILIUM (STARGAZER)