ORNISH: Barbecue menu

[Guest guest]

It is a little late for a 4th of July menu, but this looks like a great

picnic menu:

 

* Exported from MasterCook *

 

Menu (Summer): Independence Day Barbecue

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 161

Serving Size : 8 Preparation Time :0:00

Categories : Menus

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***** NONE *****

 

Chilled Zucchini Soup with Salsa (see separate recipe)

Grilled Portobello Mushroom and Onion Burgers (see separate recipe)

Fresh Corn on the Cob

Creamy Coleslaw (see separate recipe)

Old-Fashioned Potato Salad (see separate recipe)

Vegetarian Baked Beans (see separate recipe)

Chilled Watermelon Slices

Warm, Peach Cobbler (see separate recipe)

 

Invite friends and plan a feast on the Fourth of July with this collection

of all-American dishes-everyone's favorite barbecue food traditions in

fat-trimmed versions. Pass around mugs of chilled zucchini soup, then

arrange the side dishes on a buffet, and put the " burgers " on the

grill. Portobello mushroom burgers are showing up on trendy restaurant

menus now, and the giant portobello mushrooms are becoming staples in

supermarkets. People love their firm texture and meaty taste, and grilling

suits them to perfection. Put the corn on the grill, too, if you like:

peel back (but don't remove) the husks, remove the silk, and soak the corn

in cold water for 20 minutes. Then replace the husks and tie them at the

top with a thin husk ribbon. Grill until hot throughout, 15 to 20 minutes.

 

Most supermarkets carry fat-free vegetarian baked beans, and here's the

perfect setting for them. Add them to the buffet alongside two revised

American classics: a fat-free coleslaw and potato salad. For dessert:

chilled watermelon and an irresistible fresh fruit cobbler.

 

The timing: You can make the potato salad and the zucchini soup a day

ahead. In any case, you should make the soup several hours ahead so it has

time to chill. Slice and chill the watermelon and make the salsa several

hours ahead; make the coleslaw at least an hour ahead. Prepare the

mushrooms, peppers, and onions for the burger and set aside. Trim and soak

the corn a half-hour ahead, if grilling; otherwise, husk the corn and set

it aside. Prepare the cobbler and put it in the oven shortly before the

meal is served so that it will be warm when it's time for dessert. When

it's time to eat, heat the beans, boil or grill the corn, and grill the

vegetables for the mushroom burger.

 

 

 

 

 

- - - - - - - - - - - - - - - - - -