COOK/Rounsaville excited about festival
Wednesday, April 17, 2013 1:00 AM
A "Squeeze your own Lemonade Stand" will be among the fun treats in store for children during the 12th annual Ham Jam Arts Festival, set for Friday and Saturday in downtown Philadelphia.
Carly Byars Rounsaville and her niece, Ava James Byars
Carly Byars Rounsaville, coordinator of the kids' area, is excited about all the fun activities being planned.
"I'm looking forward to a great year and, hopefully, the weather will be good," she said.
The kids' area - on Main Street between Center Avenue and Church Avenue - will see a few new additions, she said, including new slides and blowup activities.
"We'll even have a squeeze your own lemonade stand," she said.
Returning this year are the action sports, including a rock climbing wall, gyroscope and four-way bungee jump.
"We'll also have pony rides and a petting zoo," she said.
The kids' area will be open 7 p.m. to 10 p.m. on Friday and from 9 a.m. to 5 p.m. Saturday.
A People's Choice Award for the tastiest barbecue will be among the other new additions to this week's Ham Jam.
Volunteer competitors from the festival's Memphis Barbecue Network-sanctioned event will have their barbecue "blind" judged by patrons wishing to pay $5 to sample their pulled pork.
Those patrons will vote for the People's Choice Award.
The contest will be held in a vacant building on Main Street across from the south side of the courthouse.
Currently there are 13 teams participating in the annual barbecue competition.
About 75 vendors will be selling a wide variety of items ranging from children clothing and jewelry, to hair bows and sports merchandise.
The food vendors will be set up on the east and west sides of the courthouse.
Friday night of Ham Jam will feature the band Bad Habit from 7 to 8 p.m. and Class Reunion from 8 to 10 p.m.
The annual Jesus Jam will be Saturday afternoon featuring the band Altar'd at 3 p.m. and End of Us at 4 p.m.
For more information about Ham Jam call 601-656-1000.
Below are a few tasty summer recipes to add to your collection.
CHICKEN PASTA SALAD
1 pound cooked, shredded chicken
1 pound cooked rotini or bow tie noodles
2 heads broccoli, finely chopped
1 red pepper, chopped
1 green pepper, chopped
1/3 onion, chopped
1 can sliced olives
1 cup shredded cheese
1/3 - 1/2 cup ranch dressing
2 envelopes dry Italian dressing mix
6 tablespoons apple cider vinegar
4 1/2 tablespoons water
1/2 cup oil or less
Combine cooled chicken, chopped vegetables, and olives. Set aside. Whisk together dressing ingredients and pour over vegetables and chicken. Mix together. Add ranch dressing and cheese and fold together. Refrigerate 1 hour before serving. Serves 8 - 10.
Vegetable and Brown Rice Salad with Lime Vinaigrette
1 14.5 ounce can of black beans, drained and rinsed
1 small onion
1 bell pepper, any color
3 stalks of celery
3 carrots or 1.5 cups of shredded carrots
1 cup corn
1 cup cooked brown rice
4 strips of crispy bacon
4 ounces Cotija cheese (can use feta)
handful of chopped cilantro
Dice all the vegetables and bacon to your preferred size and throw them in a big bowl with the beans and rice.
2 limes, juiced (should be about 4 tablespoons)
1/4 cup apple cider vinegar
Dash each of cumin, cayenne, chili powder, salt, pepper, sugar
1/2 cup olive oil
Combine the lime juice, vinegar and seasonings in a small bowl and drizzle in the olive oil while whisking. Adjust amount of oil until you have the consistency you want.
Drizzle the dressing over the bowl of veggies and black beans and stir. Adjust salt if necessary. Top with crumbled cheese and cilantro.
Layered Mexican Party Salad
1 box Suddenly Salad classic pasta salad mix
3 tablespoons water
2 tablespoons vegetable oil
1 teaspoon ground cumin
15-ounce can black beans, drained, rinsed
15.25-ounce can whole kernel corn, drained
4 cups torn romaine lettuce
12-ounce container refrigerated guacamole dip
1 1/2 cups finely shredded Mexican 4-cheese blend
3 plum (Roma) tomatoes, chopped
2 1/4-ounce can sliced ripe olives, drained
3 cups nacho-flavored tortilla chips
Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn.
In 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce and pasta mixture. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives.
Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.
CHICKEN FIESTA SALAD
2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
15-ounce can black beans, rinsed and drained
11-ounce can Mexican-style corn
1/2 cup salsa
10 -ounce package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges
Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.