Neighborhood nourishments

The holiday is over, but the weather still permits a patriotic backyard blowout.

Red, white and blue parfait

Whip up this red, white and blue parfait for your celebration. It is low in fat and carbs and is light and refreshing for everyone to enjoy.

2 cups fat-free plain yogurt

4 packages of sugar-free, red-colored gelatin (each box should serve 4)

Sugar-free chocolate syrup

8 teaspoons sugar substitute

1 teaspoon vanilla extract

1 pint of blueberries

Mix 2 1/2 cups of boiling water with the 4 packages of gelatin. Pour the mixture into a 13-by-9-inch pan and chill for 3 hours. Select the type of dish you'd like to use for the parfait. In a bowl, stir together 2 teaspoons of sugar substitute and 1/4 teaspoon of vanilla extract for every 1/2 cup of plain yogurt. Using cookie cutters that are roughly the same diameter but smaller than the parfait glass, cut out rounds of gelatin. Feel free to experiment with different cookie-cutter shapes, like hearts. Alternately layer the gelatin rounds, yogurt and blueberries in the parfait glass. Finish with a dollop of the yogurt, and top with a drizzle of sugar-free chocolate syrup.

Servings: 2

Grilled hamburger steaks with roasted onions

Here's a juicy burger just begging to be picked up. Try it today for a backyard cookout.

4 lean ground beef patties (4 to 6 ounces each)

2 tablespoons steak sauce

1 envelope (1 ounce) onion soup mix (from 2-ounce package)

2 large Bermuda or other sweet onions, cut in half, then thinly sliced and separated (6 cups)

2 tablespoons packed brown sugar

1 tablespoon balsamic vinegar

Heat coals or gas grill for direct heat. Spray two 18-by-12-inch sheets of heavy-duty foil with cooking spray. Brush beef patties with steak sauce; sprinkle with half of the soup mix (dry). Place half of the onions on center of each foil piece. Sprinkle with remaining soup mix, the brown sugar and vinegar. Fold foil over onions so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Cover and grill packets and beef patties 4 to 6 inches from medium heat 10 to 15 minutes, turning patties and rotating packets 1/2 turn once or twice, until meat thermometer inserted in center of patties reads 160 degrees. Place packets and patties on plates. Cut large X across top of each packet; fold back foil. Serve piping hot.

Bunratty Castle pork ribs with honey whiskey sauce

Not in the mood for burgers? Try some ribs on your buffet table.

5 lbs. pork spareribs

Honey whiskey sauce:

1 tablespoon vegetable oil

1 onion, peeled and sliced

1 garlic clove, minced

1/4 cup honey

1 cup Irish whiskey

1 teaspoon Worcestershire sauce

2 tablespoons tomato ketchup

Juice of 1 lemon

4 cups homemade chicken stock or canned low-salt chicken broth

1/2 cup demi-glace or concentrated chicken broth

Put the ribs in a large pot or Dutch oven and cover with cold water. Bring to a boil, then cover and reduce heat to simmer. Cook until fork tender, about 1 hour, skimming the water occasionally to remove the foam. Transfer to a large baking pan. Preheat oven to 350 degrees.

To make the sauce: In a medium saucepan over medium heat, heat the oil and cook the onion. And garlic until soft, about 3 minutes. Stir in all the remaining ingredients except the demi-glace or concentrated chicken broth and bring to a boil. Cook until the sauce reduces by half, 10 to 15 minutes. Stir in the demi-glace. Pour half the sauce over the ribs and bake, turning once, until the ribs begin to brown, 30 to 40 minutes. Slice the meat into 4 or more ribs per person and serve with remaining sauce. Serves 4 to 6 as a first course.

Pork tenderloin with lime cilantro pesto

1 (1-1/2 pound) pork tenderloin

1/2 cup grated jalapeno cheese

1/4 cup toasted pine nuts, to garnish

For the marinade:

1/2 cup white wine

2 cloves garlic, minced

1 tablespoon olive oil

For the pesto:

4 cloves garlic, minced

3 tablespoons minced fresh ginger

3/4 cup minced scallions (tops included)

3 tablespoons minced cilantro

1 tablespoon minced jalapeno pepper

6 tablespoons fresh lime juice

6 tablespoons olive oil

For marinade: Combine all marinade ingredients and set aside. Cut tenderloin lengthwise, almost in half, and lay out flat in a glass baking dish. Top with marinade, cover and refrigerate overnight.

For pesto: In a food processor or blender, combine garlic, ginger, scallions, cilantro, jalapeno, lime juice and olive oil and puree. Slowly add olive oil until mixture thickens.

Remove from marinade and spread half of pesto mixture over tenderloin. Sprinkle grated cheese over pesto. Reform tenderloin and tie with kitchen twine to secure. Spread remaining pesto over tenderloin and chill for several hours. Preheat oven to 400 degrees. Place tenderloin on a rack and bake until firm (about 25 minutes). Remove from oven and cover to keep warm. Reserve all juices. Remove string and cut tenderloin into slices. Fan slices on a platter. Top with warm juices and sprinkle with toasted pine nuts. Serves 4 to 6.

Frozen lemonade squares

18 squares low-fat honey grahams, finely crushed (about 1 1/4 cups crumbs)

1/3 cup margarine or butter, melted

1 quart frozen vanilla yogurt, softened

1 can (6 ounces) frozen lemonade concentrate, thawed

1/2 cup thawed light frozen whipped topping

Mint sprigs and lemon slices (optional)

Mix crumbs and margarine. Press firmly onto bottom of 9-inch square pan. Beat yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust. Freeze 4 hours or until firm. Cut into squares. Serve each square topped with a dollop of whipped topping, mint sprigs and lemon slices, if desired.

Have a great remainder of the week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.