This week's column is dedicated to all the friends and neighbors from Pittsburgh to Lincolnville who have shared recipes with me, like these:


This I made for some friends and it turned out just right and everyone loved it.

Slow Cooker Pulled Pork

1 (2 pound) pork tenderloin

1 (12 fluid ounce) can or bottle root beer

1 (18 ounce) bottle of your favorite barbecue sauce

8 hamburger buns, split and lightly toasted

Place first 3 ingredients in slow cooker and cook on low until well cooked and shreds easily, 6 to 7 hours. (The original recipe had just the root beer and meat in the slow cooker and barbeque sauce  added when the meat is done. But I did it all together and it was fine.) Serve over hamburger buns.

This recipe comes from Joy in Pittsburgh who also sent along some of the cookies!

Maple Oatmeal Cookies

3 cups uncooked old fashioned oatmeal

1 cup flour

1/2 teaspoon nutmeg or cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup maple syrup

1/4 cup softened butter

1/2 teaspoon vanilla

1 egg

1/2 cup chopped nuts (optional)

1/2 cup chopped raisins (optional)

Combine oatmeal, flour, nutmeg or cinnamon, baking soda and salt. Mix well. Cream maple syrup, butter and vanilla until smooth, add egg. Blend in dry ingredients, mixing thoroughly. Stir in optional nuts or raisins. Drop by rounded spoonful onto greased cookie sheet. Preheat oven to 350 degrees and bake 10 to 12 minutes, or until lightly browned. Let cool for 2 minutes before you try to eat them.


Jackie wanted a recipe for Grape-Nuts pudding so here you are:

Grape-Nuts Pudding

1 cup hot milk

1 cup Grape-Nuts

2 eggs

1 cup sugar

1 teaspoon vanilla

3 cups milk

Turn hot milk over Grape-Nuts. Let set. Beat eggs, add sugar, vanilla, and rest of milk. Put together with Grape-Nuts. Dot top with butter. Bake at 350 degrees until firm, about 1 hour.


Neighbor Judy introduced me to this recipe.

Chocolate Refrigerator Roll

2 cups whipping cream

1 teaspoon vanilla

1 package (9 ounce) chocolate wafers

Beat cream with mixer on high speed until stiff peaks form. Gently stir in vanilla. Spread 1 1/2 teaspoon whipped cream onto each wafer. Stack then stand on edge of platter. Frost with remaining whipped cream. Refrigerate 4 hours. Cut into diagonal slices to serve.


Broiled Asparagus

Snap off ends of 2 bunches thin asparagus; discard. Toss with 2 tablespoons olive oil on a rimmed baking sheet. Season with salt and pepper. Broil until slightly charred, 4 to 6 minutes. Transfer to a platter and drizzle with red wine vinegar and olive oil. Top with shaved Asiago cheese.


Our thought for the week: "You don't know what you can't do till you try."