Backyard BBQ on The Co-op Cookin’ Show
Join Barbara and Emily, the multimedia team at Arkansas Valley Electric, as they cook a few recipes that will ELEVATE your grilling game. These recipes were published in former Arkansas Living Magazines.
The Co-op Cookin' Show's mission is to honor our rural roots, spotlight recipes published in Arkansas Living Magazine through the decades, and introduce the co-op family to you. Be sure and stick around until the end for a few special appearances from co-op coworkers as they came to check out what Barbara and Emily were up to out there.
Mesquite-Grilled Lemon Shrimp 
Arkansas Living - July 1992
1 pound shrimp peeled and deveined
1 teapsoon Worcestershire sauce
Mesquite Bar-B-Q Seasoning
1 clove garlic, minced
½ cup butter or margarine, melted
Barbecue Sauce (optional)
Juice of 1 lemon
Skewer shrimp on skewers. Sprinkle with Mesquite Bar-B-Que Seasoning. Combine butter, lemon juice, Worcestershire Sauce and garlic. Brush frequently with lemon-butter mixture. Serve Barbecue Sauce as a dipping sauce, if desired.
Grilled Corn Salsa
Arkansas Living - Louise Runyan, Swifton
3 ears corn, fresh or frozen (thawed)
2 tablespoons cider vinegar
¼ teaspoon salt
Cooking spray
Dash of black pepper
1 cup chopped Roma tomatoes
¼ teaspoon ground cumin
½ cup chopped green onion
2 garlic cloves, minced
Prepare grill. Coat corn with cooking spray; place corn on grill rack coated with cooking spray. Grill 20 minutes until corn is lightly browned; turning every 8 minutes. Let cool; cut kernels from ears of corn. Combine corn kernels, chopped roma tomatoes and remaining ingredients. Stir well. Serve at room temperature. Yield 4-6 servings.
Stuffed Mushrooms
Arkansas Living - July 1978
1 Ib. medium mushrooms
2 tablespoons grated Parmesan cheese
¼ cup butter or margarine.
¼ teaspoon salt
⅓ cup fine dry bread crumbs
Dash of pepper
Wash, dry, and stem mushrooms. Melt butter or margarine over low heat; add crumbs and cheese and brown lightly, stirring constantly. Stir in salt and pepper. Stuff mushroom caps with crumb mixture; arrange on cookie sheet. Center on cooking grill. Cover kettle and cook 10 to 15 minutes or until mushrooms are tender.
Bonus:
Grilled Watermelon
