Slow-roasted pork

Pork shoulder proves an economical cut for a crowd. Little coin, lots of time. Time to brine, time to dry-marinate and then time to slow-smoke on the grill. (Bill Hogan/Chicago Tribune)

Dilly coleslaw

Prep: 15 minutes
Chill: 30 minutes
Servings: 6

Note: Double this recipe if you are feeding a crowd.

Ingredients:
½ cup light mayonnaise
2 tablespoons apple cider vinegar or malt vinegar
2 tablespoons finely chopped fresh dill
1 tablespoon whole grain mustard
½ teaspoon salt
1 package (12 ounces) shredded broccoli slaw or cabbage
4 ounces shredded carrots
1 large tart apple, cored, chopped
½ small onion, finely chopped, rinsed

Mix mayonnaise, vinegar, dill, mustard and salt in a large bowl. Stir in broccoli slaw, carrots, apple and onion. Mix well. Refrigerate covered, at least 1 hour.

Nutrition information:
Per serving: 120 calories, 7 g fat, 1 g saturated fat, 7 mg cholesterol, 14 g carbohydrates, 1 g protein, 364 mg sodium, 3 g fiber.

Angel biscuits

Prep: 25 minutes
Chill: 4 hours or overnight
Cook: 15-20 minutes
Makes: 12 large biscuits

Note: Respectfully adapted from "My Family Table" (Andrews McMeel Publishing), by John Besh. These go fast, so I usually make a second batch while the food processor is still handy. They'll keep a day or two after baking and are best rewarmed in a hot oven for a few minutes.

Ingredients:

1 package active dry yeast
¼ cup sugar
5 cups flour, plus more for rolling
2 tablespoons baking powder
1 ½ teaspoons salt
2 sticks (1 cup) unsalted butter, chilled, diced
2 cups lowfat buttermilk

1. Dissolve the yeast and 1 teaspoon of the sugar in 1/4 cup warm water in a small bowl; let stand a few minutes until it bubbles. Put 5 cups flour, remaining sugar, baking powder and salt into food processor. Process to mix.

2. Sprinkle the diced butter over the flour mixture. Pulse to cut the butter into the flour until the mixture resembles coarse crumbs. Drizzle the buttermilk and dissolved yeast over everything. Process just long enough to moisten everything. This makes a light, fairly wet dough.

3. Sprinkle another 1/2 cup flour on the counter before you roll out the dough. Gently roll out the dough into a thin rectangle. Fold the two sides in, making a triple layer of dough. Gently roll this into a rectangle about 12-by-9-inches. Use a very sharp knife to cut the dough into 12 even pieces each about 3 inches square. Place squares on a nonstick baking sheet; cover loosely. Refrigerate, 4 hours or overnight.

4. Thirty minutes before baking, heat the oven to 400 degrees. Bake until golden brown, 15 to 20 minutes. Cool on wire rack. Serve warm.

Nutrition information:
Per serving: 365 calories, 16 g fat, 10 g saturated fat, 42 mg cholesterol, 47 g carbohydrates, 7 g protein, 612 mg sodium, 2 g fiber.

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