Ozark Living

(1.5 dozen) 1 package (20 ounces) refrigerated shredded hash brown potatoes 3/4 cup shredded Parmesan cheese 2 large egg whites, beaten 1 teaspoon garlic salt 1/2 teaspoon onion powder 1/4 teaspoon pepper 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork 1 cup shredded Colby-Monterey Jack cheese 1/2 cup sour cream 5 bacon strips, cooked and crumbled Minced chives or scallions Preheat oven to 450°. In a large bowl, mix hash browns, Parmesan cheese, egg whites and seasonings until blended. Divide potato mixture among 18 well-greased muffin cups; press on the bottoms and up the sides to form cups. Bake until edges are dark golden brown, 22-25 minutes. Carefully run a knife around sides of each cup. Cool 5 minutes before removing from pans to a serving platter. Meanwhile, heat pulled pork according to package directions. Sprinkle cheese into cups. Top with pork, sour cream and bacon; sprinkle with chives or scallions. Serve warm. (1 dozen) 2 pounds lean ground beef (90% lean) 1 cup Italian-style bread crumbs 3 tablespoons prepared pesto 1 large egg, lightly beaten 1 jar (24 ounces) pasta sauce 1 package (18 ounces) Hawaiian sweet rolls 12 slices part-skim mozzarella cheese 1/2 teaspoon dried oregano 1/4 cup melted butter 1 tablespoon olive oil 3 garlic cloves, minced 1 teaspoon Italian seasoning 1/2 teaspoon crushed red pepper flakes 2 tablespoons grated Parmesan cheese 1 cup shredded part-skim mozzarella cheese or shredded Italian cheese blend Minced fresh basil Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside. Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half the cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops. Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with basil before serving. (2 dozen) 3 pounds chicken wings (about 1 dozen) 1 teaspoon salt 1/2 teaspoon pepper 1 can (29 ounces) sliced peaches in extra-light syrup, undrained 1/2 cup whisky 1/4 cup honey 1 tablespoon lime juice 1 tablespoon Louisiana-style hot sauce 3 garlic cloves, minced 4 teaspoons cornstarch 2 tablespoons cold water Pat chicken wings dry. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Season wings with salt and pepper. Place in a 3- or 4-qt. slow cooker. Pulse peaches with syrup in a food processor until pureed. Add the next 5 ingredients and pulse to combine. Pour over wings; toss to coat. Cook, covered, on low until chicken is tender, 4-6 hours. Combine cornstarch and water until smooth; stir into slow cooker. Cook, covered, on high until sauce is thickened, about 15 minutes. Preheat broiler. Remove wings to a large sheet pan; arrange in a single layer. Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. Serve with remaining sauce. Loaded PuLLed Pork CuPs PeaCh & Whisky Wings Cheesy MeatbaLL sLiders OZARK LIVING • September 2022 • 13

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