Issue link: https://alabamapower.uberflip.com/i/705213
21 a p c s hor e l i n e s.c om | 2015 Vol :2 Grilled Succotash Salad Makes 8 servings 1 (16-oz) package frozen butter beans 4 ears of fresh corn, husks removed 1 large red onion, cut into thick slices 1 large red bell pepper, cut into thick rings 1 cup mayonnaise ¼ cup chopped fresh basil 2 garlic cloves, pressed 1 teaspoon salt 1 teaspoon pepper 1 teaspoon Worcestershire sauce 1. Cook butter beans according to package directions; drain and cool completely. 2. Meanwhile, preheat grill to 350° to 400°. Grill corn, covered, 15 minutes or until done, turning every 5 minutes. At the same time, grill onion and pepper, covered, 5 minutes each side or until tender. Cool all vegetables completely. 3. Cut kernels from cobs. Discard cobs. Chop onion and peppers. 4. Stir together mayonnaise and next 5 ingredients. Stir in corn kernels, onion and peppers. Cover and chill 2 to 8 hours or up to 3 days. Giant Cheddar-stuffed Burgers Makes 4 servings 2 pounds lean ground beef 2 teaspoons steak seasoning 4 slices sharp cheddar cheese 4 sesame seed hamburger buns Toppings: lettuce leaves, tomato slices, bacon 1. Combine ground beef and seasoning in a large bowl until blended. Shape mixture into 8 patties; place 1 cheese slice on each of 4 patties. Top with remaining 4 patties, pressing edges to seal. Cover and chill at least 30 minutes. 2. Grill, covered, over medium- high heat (350°) 7 to 9 minutes on each side or until beef is no longer pink. Serve burgers on buns with desired toppings. Quick Pickles Makes 1 pint 1 cup white vinegar 3 tablespoons sugar 1 teaspoon salt 3 cloves garlic, crushed 1 teaspoon celery seed 1 teaspoon black peppercorns 1 small red jalapeno pepper, halved and seeded 1 large cucumber, cut into ¼-inch-thick slices 1. Combine vinegar, ½ cup water, sugar and salt in a small saucepan. Bring to a simmer over medium-high heat, stirring to dissolve sugar and salt. 2. Place remaining ingredients in a large heat-proof bowl. Add vinegar mixture. Add water to completely cover cucumbers, if needed. Cover and refrigerate for at least 2 hours. Place mixture in 2 half-pint jars and seal.