Grilled Pork Panini

– from the kitchen of Darcy Maulsby, STORIES writer (courtesy National Pork Board)

Ingredients:

3 cooked pork chops, thinly sliced

8 slices Italian bread

½ cup pesto

4, 1-ounce slices provolone cheese

Olive oil

Directions:

Spread 1 tablespoon pesto on each slice of bread. Top four slices of bread with sliced pork chops and cheese; top each sandwich with remaining bread. Lightly brush outer surface of sandwiches with olive oil; grill in a medium-hot skillet until toasted on each side. Serves four.

Sweet and Savory Monte Cristo Sandwich

– from the kitchen of the Soy Sistas: Amanda Pudlik (’11 culinary science), Elise Fiscus (senior, culinary science), and Cassie Miller (’11 culinary science)

Ingredients:

1 package Hormel Natural Honey Deli Ham (2-3 slices per sandwich)

1/2 package Veggie Shreds (shredded cheddar and pepper jack cheese- 1 ½ cups)

1 cup Tofutti soy cream cheese

3 tablespoons chopped walnuts

¼ cup dried cranberries

2 tablespoons chopped red onion

1 tablespoon honey or agave

1 loaf raisin pecan bakery bread (sliced)

1/2 cup vanilla soy milk

6 eggs

2 tablespoons butter

2 tablespoons soy oil

1 tablespoon lime zest

2 teaspoons apple cider vinegar

¼ teaspoon garlic powder

Directions:

To make the spread for the sandwich mix together soy cream cheese, cheddar and pepper jack cheese, honey, dried cranberries, chopped walnuts, garlic powder, onion, and apple cider vinegar. Set aside.  Preheat pan to fry sandwiches. Assemble sandwich with spread on each bread slice and two to three slices of ham.  Combine eggs, soy milk, and lime zest to create batter. Thoroughly dip whole sandwich into mixture. Pan fry each side in two tablespoons soy oil and two tablespoons butter until lightly golden brown. Cut on a diagonal and serve warm.

Grilled Sweet Corn

–from the kitchen of Joe Hannan, extension horticulture field specialist

Directions:

Put unhusked ear on a hot grill.  Cook until hot. Rotate once halfway through.  Husk the corn and serve.  Cooking with the husk on prevents the kernels from getting singed and makes it easier to husk.  When the ear is husked after cooking, the silk comes off with the husk making it very easy to clean an ear.

Back to story: http://www.ag.iastate.edu/stories/2011/11/teaming-up-to-support-local-food-production/

Barb’s Best Chocolate Chip Cookies

–from the kitchen of Barbara McBreen, college communications specialist, STORIES writer

Ingredients:

2 cups brown sugar

1 cup butter

2 eggs

1 teaspoon vanilla

3 ½ cups of flour

2 teaspoons soda

2 teaspoons cream of tartar

¾ pound chocolate chips

Directions:

Beat together brown sugar and butter. Then mix in eggs and vanilla.  Next add flour, baking soda, and cream of tartar.  Mix well.  Add ¾ pound of chocolate chips.  Bake at 350°F for ten minutes.