Neil’s Stuffed Pork Loin
Neil Glaser, 2015 Iowa Farm Bureau Cookout Contest Winner

3-4 lb. pork loin, butterflied, open
1 lb. sausage, any is fine (I use breakfast sausage)
2 apples, diced (Granny Smith and another of your choice)
1 box stove top stuffing (any is fine, I use one like cornbread)
1-2 c. brown sugar
Salt to taste
Pepper to taste
Favorite seasonings (I use rosemary/Extra Virgin Olive Oil)
Butcher’s twine

Instructions: Butterfly pork loin or have butcher do it at market. Brown sausage and drain. Core and cut apples into bite-size pieces. Sauté apples in brown sugar until soft. Prepare stuffing per package instructions. Combine stuffing, sausage and apples; put in center of pork loin. Fold side of pork loin back over the stuffing. Tie pork loin with butcher’s twine. Season pork loin with favorite seasonings. Prepare grill or smoker for indirect heating. Grill or smoke to an internal temperature of 150 degrees Fahrenheit. Move to carving plate. Tent pork loin with aluminum foil. Rest for 10 minutes. Cut off twine, and cut in 3/4-inch slices. Serve with vegetable side.

Calico Beans
Andy George, Jasper County

1 lb. hamburger, cooked
4 slices bacon, diced
1/4 c. onion, diced
1/4 c. vinegar
1/2 c. catsup
1/2 c. brown sugar
1 can pork & beans
1 can kidney beans, drained
1 can lima beans, drained
Optional: Can substitute butter or Northern beans

Instructions: Preheat oven to 350 degrees Fahrenheit. Cook bacon until crisp then remove, and drain on a paper towel lined plate. Saute onion in bacon or hamburger fat. Add the vinegar, catsup and brown sugar, and bring to a simmer. Remove from heat. Place beans in a 2-quart casserole dish. Pour onion mixture over beans and mix well. Top with bacon. Cook in oven, uncovered, for 45-55 minutes. 

Fruit Salsa
Connie Miller, Buchanan County

Ingredients: Salsa
2 Golden Delicious apples, peeled and diced
2 kiwis, peeled and diced
1 lb. strawberries, diced
1/2 c. blueberries, diced
1/2 c. grapes, diced
1 tbsp. brown sugar
2 tbsp. white sugar
3 tbsp. Smuckers Raspberry Preserves

10 - 8 inch whole wheat flour tortillas
Cooking spray
3 tbsp. sugar
3/4 tsp. cinnamon

Instructions: Preheat oven to 350 degrees Fahrenheit. Salsa: Thoroughly mix all salsa ingredients, and chill for two hours. Chips: Coat one side of flour tortillas with cooking spray. Cut into wedges, and arrange on ungreased baking sheet. Combine sugar and cinnamon. Sprinkle wedges with sugar mixture, then spray again. Bake 8 to10 minutes and allow to cool at least 30 minutes. Serve with chilled salsa. 

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