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Viewfinder: BBQ Raises Money for Angel 34 Charity

On June 30, an all-you-can-eat barbecue fundraiser at Beer Mussels Bar & Grille in Hellertown raised hundreds of dollars for Angel 34, a childhood cancer charity. For more information about the organization, visit www.angel34.org.

Chef Eric Neith, who prepared the food for the successful Angel 34 fundraiser at Beer Mussels pictured in the photos, has announced that he will lend his talents to another local event in September. Smokin' Outlaw BBQ's first annual "Bands, Brews & Que" will be held at the Lower Saucon Sportsmen's Association, 2389 Easton Road, on Sunday, Sept. 2 from 1 to 11pm. On the menu will be: APPETIZERS *Fresh Garden Salsa *Pineapple/Habanero Salsa *Cajun Shrimp *BBQ Shrimp *3 Meat Chili WOOD SMOKED MEATS - SERVED WITH 4 HOMEMADE SAUCES *Pulled Pork *Beef Brisket *Hot & Sweet Italian Sausage (Homemade) *Chicken SALADS *Jalapenos Stuffed with Cream Cheese Wrapped in Bacon *Smoked Bacon Baked Beans *Cole Slaw *Tomato/Cucumber Salad *Italian Red Skin …

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Recipe Files: Tuna Egg Pasta Salad

During warmer weather is the perfect time to eat cold side dishes like this pasta salad.

Now that barbecue season is here cold side dishes are popular again. This simple pasta salad makes a great addition to a meal and is also perfect on its own.  Ingredients: Instructions: 1. Boil pasta, adding salt to the water. Simmer for about 10 minutes until the macaroni is just past al dente. Remove from heat, drain and rinse with cold water. 2. While the macaroni is cooking, combine green onion, parsley, eggs, tuna, mayonnaise and sour cream in a bowl. Add the cooked and drained macaroni. Add ground pepper to taste. 3 Chill in the refrigerator for at least an hour--though it always tastes better the second day, after the flavors have combined.

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