Agri-women honor Manchin, Thompson

WASHINGTON — American Agri-Women honored Senator Joe Manchin (D, W.Va.) and Congressman GT Thompson (R, Pa.) as Champions of Agriculture during their Fly-In the first week of June.

Manchin’s leadership of the Senate Committee on Energy and Natural Resources has been important in seeking regulatory reforms of permitting for U.S. energy and mineral projects to require coordinated agency reviews and timelines that would take far less than the current average of 4.5 years merely to acquire a permit.

AAW has emphasized the role of energy security in its webinars on “Global Supply Chains” and “A Secure Food Supply Equals National

Security” over the last year as well as in its comments on critical minerals and Securities Exchange Commission proposals related to Environmental Social Governance in the last year.

The organization recognizes an all-of-the-above energy approach as critical to fueling the production and processing of safe and healthy food for the United States and export.

The AAW Fly-In also featured a presentation to Congressman GT Thompson as a 2023 Champion of Agriculture. Thompson’s leadership is felt as Chairman of the House Agriculture Committee. He has led initiatives to rebuild rural communities, to invest in responsible forest management, to restore dairy op- tions in schools, advance broadband that will keep rural communities on the map and allow for advances in precision agriculture, and to reinvest in U.S. research infrastructure and exports.

AAW members submit their nominations each spring. The award was first given in 2010 to recognize members of congress who displayed exemplary courage presenting and supporting legislation that promotes American agriculture, rural American lifestyles and the United States Constitution.

AAW is the nation’s largest coalition of women in agriculture with members in 42 states. Learn more about AAW at americanagriwomen. org.

Fourth of July

l Root Beer Baked Beans

• 1 Tbsp. oil

• 1 cup diced onion

• 5 slices raw bacon, chopped

• 2 cloves garlic, minced

• 2 15 oz. cans pinto beans, drained and rinsed

• 2 15 oz. cans kidney beans, drained and rinsed

• 2 15 oz. cans cannellini beans, drained and rinsed

• 2 12 oz. bottles root beer

• 1/2 cup apple cider vinegar

• 1/2 cup ketchup

• 1/2 cup brown sugar

• 2 Tbsp. dijon mustard

• 2 tsp. chili powder

• 1 1/2 tsp. kosher salt

• 1 tsp. ground black pepper

Preheat the oven to 400 F degrees. In a large dutch oven or oven-safe pot, heat oil over mediumhigh heat. Add onion and bacon; cook, stirring frequently, until just browned, about six minutes. Add garlic and cook for an additional minute. Stir in beans and then stir in all of the remaining ingredients. Bring to a boil. Transfer the pot to a preheated oven and bake for about 1 hour until liquid thickens. Stir before serving. Mixture will be thick.

Submitted by Leanna Keim, Sugarcreek, OH

l Frozen Fruit Salad

• 1 tsp. lemon juice

• 1 tsp. vanilla

• 4 lbs. frozen berries of your choice

Combine cream cheese with sugars and beat until creamy and smooth. Add whipped cream and yogurt, lemon juice and vanilla. Stir. Keep refrigerated. Thirty minutes before serving, stir in frozen berries.

Submitted by

Leanna Keim, Sugarcreek, OH

l Creamy Black Bean Salsa

• 1 15 oz. can black beans, rinsed and drained

• 1 15 oz. can whole kernel corn, drained

• 1 cup chopped sweet red peppers

• 3/4 cup chopped green bell peppers

• 1 tsp. parsley

• 1/2 cup chopped red onion

• 1/2 cup sour cream

• 1/4 cup Miracle Whip

• 2 Tbsp. red wine vinegar

• 1 tsp. cumin

• 1 tsp. chili powder

• 1/2 tsp. salt

• 1/4 tsp. garlic powder

• 1/8 tsp. pepper

Mix everything together, adding vegetables last. Serve with tortilla chips.

l Creamy Macaroni Salad

• 1 lb. cooked, rinsed and cooled radiatore pasta

• 1/2 cup chopped red onion

• 1 small green bell pepper, chopped

• 4 hard boiled large eggs

• 2 cups Miracle Whip salad dressing

• 12 oz. Hartville Sweet and Sour salad dressing

• salt and pepper to taste

Cook your pasta following box directions and mix in large bowl with onion, bell pepper, and three chopped hard boiled eggs. Set aside. In a small bowl combine the mayo, salad dressing and seasoning. Add mixture to the pasta. Slice the fourth hard boiled egg to top the pasta and sprinkle with paprika if desired. Refrigerate for at least three hours.

l Snickers Caramel Apple Salad

• 1 cup milk

• 1 3.4 oz. pkg. instant vanilla pudding mix

• 6 med. tart apples

• 1 12 oz. pkg. frozen whipped topping, thawed

• 1/2 cup caramel sauce

• 6 full size Snickers bars, cut into bite-sized pieces

• 1 cup mini marshmallows

In a large mixing bowl, whisk together milk and pudding mix. Whisk for about a minute, then allow to sit and thicken for an additional 2-3 minutes. While you wait, core and chop apples. Fold whipped topping and caramel sauce into pudding mixture until smooth. Fold apples, candy bars, and marshmallows into pudding mixture until incorporated. Cover and refrigerate for at least 2 hours or until ready to serve.

America has been the home of the brave since 1776. This year, we’re celebrating 247 years of our independence. If it involves fireworks, freedom, and great food … COUNT ME IN! Have a wonderful, safe holiday! Where there is freedom, possibilities exist.

l BBQ Ribs

• 1/4 cup brown sugar

• 1/4 cup coarsely ground black pepper

• 1/4 cup kosher salt

• 10 1/2 lb. spareribs, about 3 racks

• Canola oil, for grill grates

• 2 cups barbecue sauce

Preheat oven to 300 F. Combine brown sugar, pepper and salt in a bowl. Place each rack of ribs on a large sheet of foil. Make it long enough to fold over ribs lengthwise. Sprinkle ribs with rub. Wrap each rack individually and place on 2 large rimmed baking sheets. Bake until ribs are very tender, 2 to 2 1/2 hours. Set aside until cool enough to handle. Carefully unwrap each rack of ribs; pour off any accumulated juices into a liquid measuring cup. Set up a grill for direct cooking and heat to medium-high. Once hot, oil the grates. Remove any fat that has settled on top of cooking liquid and discard. Transfer liquid to a small saucepan and add barbecue sauce. Cook over medium heat, stirring occasionally, until smooth and combined, 4 to 6 minutes. Brush both sides of ribs with sauce mixture. Grill ribs, turning and basting occasionally, until ribs are deeply browned and shiny, 5 to 8 minutes. Cut ribs between bones and serve with any remaining sauce. Approximately six ribs is a serving.

l Grilled Peaches

• 1 stick butter, room temperature

• 1 tsp. cinnamon

• 2 Tbsp. sugar

• pinch salt

• 4 ripe peaches, halved and pitted

• 8 mint leaves

Heat grill to high heat. In a small bowl, mix the butter until smooth and add sugar, cinnamon and salt until combined. Place peaches cut side down on the grill until golden brown and cooked through for about 4-5 minutes. Turn peaches over and top each one with 1 tablespoon butter and cook until butter melts, about a minute more. Top with fresh mint.

l Broccoli Tortellini Salad

• 8 slices bacon

• 20 oz. cheese-filled tortellini

• 1/2 cup mayonnaise

• 1/2 cup white sugar

• 2 tsp. cider vinegar

• 2 cups fresh broccoli, cut into florets

• 1 cup dried cranberries

• 1 cup sunflower seeds

• 1 red onion, finely chopped

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing. In a large bowl, combine broccoli, tortellini, bacon, dried cranberries, sunflower seeds and red onion. Pour dressing over salad, and toss.

l Firecracker Hot Dogs

• 8 oz. canned crescent sheet rolls

• 10 standard hot dogs

• 1” Colby cheese stars on toothpicks

Preheat your oven to 375 F. Roll out crescents. Cut your sheet into 4 rectangles. Cut each of the rectangles of dough into 10 thin strips. You should have 40 strips of dough. Wrap each hotdog up with the thin dough strips, crisscrossing to look like a firecracker. The dough can be stretched slightly to cover the entire hotdog. 10 standard hot dogs Place the firecracker hotdogs on an ungreased baking sheet and spray the dough lightly with cooking spray. Bake 13-17 minutes, or until the dough is golden-brown. Remove from heat, add cheese star on end, and serve with your favorite condiments.