Brandon Muncy

Where has the year gone? We've already celebrated Easter, the weather is getting hot (for now), and I've began planning for my little girl's 2nd birthday. Wow. My parents used to tell me that time goes by faster and faster the older you get, I used to laugh... now I know it's true. On another note, with warmer weather and Summer fast approaching it's a great time to cook. Enjoy these barbecue recipes before we get to another great recipe from Betty Rothert.

GRILLED PORK TENDERLOIN 1lb Pork Tenderloins

1 tsp Garlic Powder

1 teaspoon salt

1 tsp Ground Black Pepper

1 C Barbecue Sauce

Preheat grill, prepare for indirect heat. Season meat with garlic powder, salt, and pepper. Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes. Brush tenderloin with barbecue sauce. Continue cooking for 15 minutes, or until desired. Slice pork, and serve.

I'm a big seafood fan, my fiance Leanne is not. All this means is I only get seafood when we go out to eat at a restaurant that serves fish... or when we are eating and she opens up her mouth.

BARBECUE SHRIMP

1lb Raw Shrimp in the Shell

1 Stick of Butter - melted

1 tsp Ground Rosemary

1 lrg Clove Garlic - finely chopped

2 Tbs Worcestershire Sauce

1/2 tsp Tabasco®

1 tsp Black Pepper

1 lemon thinly sliced

Salt to your taste (maybe salt at serving)

Preheat oven to 400 degrees. In a bowl, mix all the ingredients except the lemon slices and the shrimp. In two individual baking dishes, create a layer of shrimp at the bottom. Pour a equal amount of the mixed ingredients over the shrimp. Place one layer of lemon slices over the shrimp. Place in oven and bake uncovered, stirring once or twice until the shrimp are cooked, about 15 minutes.

The following is directly from Betty: “I sent out a similar potato soup mix recipe years ago but this one is better - it uses instant potato flakes. One can add so many ingredients to this made up mixture - broccoli, cauliflower, potatoes, cheese, bacon, spinach, celery, vegetables, and one can make as little or a lot at one time. And it is nice to have on hand.”

INSTANT POTATO SOUP MIX

1 3/4 C Mashed Potato Flakes

1 1/2 C Non Fat Dried Milk

1 Tbs Chicken Bouillon

2 Tbs Dried Minced Onions

1 tsp Parsley

1/2 tsp Thyme

1/4 tsp Pepper

Mix all ingredients together. Store dry soup mix in an airtight container. To make one serving, combine 1/2 cup dry mix with 1 cup hot water. Makes 7 servings.

Whether you’re an Angel's baseball or MLB fan you've heard the tragic news of 22-year-old pitcher Nick Adenhart. Speaking as both a Angel's fan and family man, Nick, you will be missed.