NEWS

Trading Post: Southern fare for Kentucky Derby parties

Kathryn Rem

If you plan to watch the Kentucky Derby on Saturday, you might want to get into the spirit of the race with some Southern dishes. Dresses and big hats are optional.

The first recipe for pulled pork made in a slow cooker comes from Tammy Sue Williams of Peoria, Ill.

“We like to serve the barbecue on a Kaiser roll or a toasted bun, with crisp coleslaw on top,” she writes. She puts out extra barbecue sauce for those who can’t get enough.

The recipe for Kentucky Derby Pie comes from www.food.com.

Pulled Pork Barbecue

  • 2 medium onions, sliced
  • 1 pork shoulder roast
  • Grill seasoning (steak, burger or spicy chicken)
  • 1 green bell pepper, seeded, coarsely chopped
  • Juice of 2 limes or about 1/4 cup of apple juice
  • 2 to 3 cups barbecue sauce, or to taste

Put about half of the onions in the slow cooker. Place the pork roast on the onions and sprinkle generously with grill seasoning. Top with the remaining onions and peppers and drizzle with the lime juice or apple juice.

Cover and cook on high for 6 hours. Remove the roast and vegetables and shred. Discard juices and return the shredded pork to the slow cooker. Add barbecue sauce, cover and cook on low for about 1 hour. Serve on Kaiser rolls or toasted buns.

Serves 8 to 10.

-- Sue Williams of Peoria, Ill.

Kentucky Derby Pie

  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 3/4 cup chocolate chips
  • 3/4 cup pecans or walnuts
  • 9-inch unbaked piecrust

Combine all ingredients and mix with fork. Pour mixture in piecrust and bake at 350 degrees for 45 minutes, or until brown on top. Makes 6 to 8 servings.

-- Food.com

*The Trading Post is looking for summer entertaining recipes. If you have some good ones, please send them in.

The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or e-mail food@sj-r.com. Please include your name, city and daytime phone number.