Graduation Recipes

Bacon Wrapped Water Chestnuts

Servings: 7
Prep Time: 10 minutes
Cook Time: 15 minutes

Directions
Preheat oven to 350º F. Wrap 1 piece of bacon around each water chestnut; secure with a toothpick. Place water chestnuts on backing pan. Brush with barbecue sauce. Bake chestnuts 15 to 20 minutes or until warmed through.

SERVE WITH
assorted appetizers as part of a buffet.

Ingredients
- 1 package HORMEL® BLACK LABEL®
Original Bacon (16 ounce)
- 28 to 32 garlic flavored crisp thin bread sticks
- 1/2 cup Parmesan cheese, grated

Bacon Twists

Directions
Cut bacon lengthwise to make 28-32 slices. Dredge one side of bacon in cheese and roll thin bacon strip around bread stick. Place bacon-wrapped bread stick on microwave safe plate lined with a layer of paper towels and microwave on high for 1 minute. Continue to cook in 30 second intervals until bacon is fully cooked. While hot, roll bread sticks in Parmesan cheese.

SERVE WITH
a variety of hot and cold appetizers at your next party or family gathering.

Garden Guacamole

Servings: 8
Serving Size: 1 cup
Pre Time: 30 minutes

Directions
In medium mixing bowl, mash avocados with lemon juice. Stir in tomatoes, cilantro, chilies, onion, garlic, bouillon and hot pepper sauce, to taste. Serve with tortilla chips and assorted vegetables. Makes approximately 2 cups.

Cran-Orange Ice Tea Cooler

Servings: 6

Directions
Combine the tea, cranberry juice, orange juice, lemon juice and sugar. Stir until well mixed. Refrigerate until chilled. Prior to serving, add chilled ginger ale and add additional lemon juice or sugar if needed. Pour into an ice filled glass, garnish with a half orange slice.

Ginger Lemonade

Prep Time: 30 minutes

Directions
In an 8-quart saucepan combine sugar, water, and ginger root. Heat to boiling, stirring occasionally. Remove from heat. Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least one hour, or until chilled. Serve over ice and garnish with lemon slices.

Ingredients:
- 6 russet potatoes, large - cooked, peeled and diced
- 4 eggs - hardboiled, peeled, and chopped
- 2 onions, medium - peeled and grated
- 1 cup celery - diced
- 1 cup salad dressing
- 2 tablespoons cider vinegar
- 1/4 cup pickle relish (sweet)
- 1/4 cup pimento - diced
- 1 tablespoon prepared mustard
- 1 teaspoon celery salt
- 2 teaspoons sugar
- 1/3 cup stuffed green olives - chopped
(optional)

Country Potato Salad

Prep Time: 30 minutes
Cook Time: 30 minutes

Directions
Cook the potatoes, and cool, and dice. Hard boil the eggs, cool and chop. Peel onions and grate or chop fine. Dice celery fine.
Combine the first 4 ingredients into a serving bowl, cover and refrigerate while preparing the rest of the ingredients for the dressing.
Blend the salad dressing, vinegar, pickle relish and sugar together. Then pour over potato mixture and toss.
Cover the salad and refrigerate at least 1-2 hours for flavors to blend. May garnish with olives and fresh parsley.

Ingredients
- 1 MARRAKESH EXPRESS® Sun-Dried Tomato Couscous (5.45 ounce) package
- 2 HORMEL® Chunk Breast of Chicken (5 ounce) cans
- or ham drained and flaked
- 1/2 cup cubed mozzarella cheese
- 2 tablespoons PELOPONNESE® kalamata olives sliced
- 1/3 cup Italian salad dressing

Mediterranean Market Salad

Servings: 6
Prep Time: 1 hour
Cook Time: 30 minutes

Directions
Prepare couscous according to package directions. Chill. Toss couscous with remaining ingredients. Serve alone or in hollowed out tomatoes.

Ingredients
- 6 cups lettuce (any kind) - torn
- 1 cucumber, small - peeled, seeded, sliced thin
- 1 avocado - peeled and sliced (optional)
- 11 ounce can of mandarine oranges - drained
- 2 tablespoons red onions - diced
- 1/2 teaspoon grated orange peel
- 1/4 cup orange juice
- 1/2 cup salad oil
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 cup feta cheese, crumbled

Mandarin Orange Salad

Servings: 6
Serving Size: 1 cup
Prep Time: 15 minutes

Directions
Combine the first 4 indredients in a large bowl and toss.
In another container, combine the remaining ingredients and whisk until the oil is blended well.
When ready to serve, toss the salad and add the dressing. (May make the dressing ahead of time and refrigerate.) Garnish with feta cheese.

Teriyaki Glazed Pork Loin

Servings: 20
Prep Time: 15 minutes
Cook Time: 2 hours

Directions
Preheat oven to 325º F. Place pork loin in large roasting pan. Brush pork loin with sauce; reserving about 1/2 cup. Bake pork loin as directed (20-24 minutes per pound or until meat temperature registers 155º F.) during last 10 minutes, brush pork loin with remaining grill sauce. For garnish, sprinkle prepared pork loin with fresh green onions.

Traditional Sloppy Joes

Prep Time: 15 minutes
Cook Time: 15 minutes

Directions
Heat oil in a large skillet over medium heat. Add onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally. Crumble turkey into skillet; cook 3 minutes, stirring occasionally. Add tomato sauce, Worcestershire, tomato paste, salt and pepper. Cook uncovered 10 to 15 minutes or until sauce thickens. Spoon mixture onto bottom of rolls; close with roll tops. Makes 5 servings.

Jerk Pork Sandwiches

Servings: 20

Directions
Pour pork roast and au jus into microwave-safe bowl. Mix in Jerk seasoning and microwave 4-5 minutes. Slice hard rolls and divide pork mixture among the rolls. Serve au jus on the side for dipping.

Chocolate Coffee Delight

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Directions
Pre-measure all ingredients. Heat milk approximately 3 minutes over medium heat, stirring frequently. Add sugar, cocoa powder, instant coffee, cornstarch and chocolate chips. Stir constantly for 6 minutes or until mixture becomes thick. Remove from heat and add vanilla. Divide between 4 small ramekins. Cool for 20-30 minutes. Garnish with chocolate curls or whipped cream if desired and serve.