SALADS:
The Fruit
Creamy Hawaiian Fruit Salad
Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: Makes 10 (1/2-cup) servings.
2 cups seedless red grapes
1 cup seedless orange sections
1 banana, sliced
1 can (8 oz.) pineapple chunks, drained
1 cup JET-PUFFED Miniature Marshmallows
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
BAKER'S ANGEL FLAKE Coconut, toasted (optional)
MIX all ingredients except coconut; cover.
REFRIGERATE several hours or overnight.
SPRINKLE with coconut just before serving.
Five-Cup Fruit Salad
Prep Time: 15 min
Total Time: 3 hr 15 min
Makes: 7 servings, 1/2 cup each
1 can (8-1/4 oz.) DOLE Pineapple Chunks, undrained
1 can (11 oz.) DOLE Mandarin Orange Segments, drained
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, any variety
1 cup BAKER'S ANGEL FLAKE Coconut
1 cup JET-PUFFED Miniature Marshmallows
DRAIN pineapple, reserving 1 Tbsp. of the juice.
MIX pineapple, reserved juice and remaining ingredients; toss lightly. Cover.
REFRIGERATE several hours or until chilled.
Special Extra
Garnish with maraschino cherries and mint sprigs.
Strawberry and Melon Salad
Prep Time: 20 min
Total Time: 20 min
Makes: 8 servings
1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/4 cup orange juice
1/2 cup oil
2 Tbsp. Water
1 bag (10 oz.) salad greens
3 cups melon cubes, such as cantaloupe, honeydew or watermelon
1 cup sliced strawberries
3 Tbsp. PLANTERS Sunflower Kernels or use chopped cashews or slivered almonds
MIX salad dressing mix, juice, oil and water until well blended.
POUR over combined greens, melon and strawberries in large bowl; toss lightly.
SPRINKLE with sunflower kernels.
Helpful hint:
Look for firm plump berries that are fully colored for their variety. Berries in season have more flavor and are typically lower in cost than their out-of-season counterparts. Fresh berries are perishable and do not ripen after picking. Store in the refrigerator for up to 2 days. Rinse with cool water just before using and remove the hulls, if necessary. Or, enjoy summer's best all year long by freezing berries at the height of their season. Then, thaw and use as desired.
The Pasta
Garden Fresh Pasta Salad
Prep Time: 20 min
Total Time: 1 hr 30 min
Makes: 14 servings, 3/4 cup each
1 pkg. (16 oz.) bow tie pasta, uncooked
2 cups broccoli florets
1 small red onion, thinly sliced
1 medium red pepper, chopped
1 cup halved cherry tomatoes
1/2 cup KRAFT 100% Grated Parmesan Cheese
1 bottle (8 oz.) KRAFT Sun-Dried Tomato Vinaigrette Dressing
COOK pasta as directed on package, adding the broccoli to the pasta cooking water for the last minute of the pasta cooking time. Drain; rinse under cold running water. Drain well.
PLACE pasta mixture in large bowl. Add remaining vegetables; mix lightly. Stir in cheese. Add dressing; toss to coat. Cover.
REFRIGERATE at least 1 hour or until ready to serve.
Nic’s Popular Pasta Salad
I threw some things together many years ago and ended up making a pasta salad that people have really enjoyed over the past several years. It’s easy and relatively quick but it makes a lot so you might want to modify the amounts if you’re making it for a small group.
1 box Barilla rotini pasta (I’ve found that this cooks up the best!)
2 containers Safeway Select herb spinach and cheese ravioli (You can find this in the refrigerated section of any Randall’s, Skagg’s, Tom Thumb or Safeway stores. This isn't a MUST have, but it adds something special to the taste)
2 cups cubed mild or sharp cheddar cheese (I prefer the sharp b/c it blends well with the other flavors)
2 large jars whole mushrooms or 1 large jar sliced mushrooms (drained)
1 bottle Kraft Zesty Italian salad dressing
Salt
Olive oil
Optional:
2 cups sliced carrots
2 cups semi-cooked broccoli florets
2 cups cubed ham or turkey
Step 1:
Boil water with at least 1 tsp of salt and 2 tsp olive oil (yes, it’s a lot of salt but you’ll understand further down)
Place rotini in water and cook for 8 minutes
Remove rotini and place in colander to drain
RINSE rotini under cold water (this stops the cooking process and rinses off the majority of the salt – the purpose of the salt was to lend your rotini some flavor as it cooked)
Place cooled pasta in large plastic container (that has a lid to it)
Step 2:
Boil new pot of water and olive oil (same pot is perfectly fine!)
Place herbed ravioli in water and let cook for 4-5 minutes
Remove ravioli and place in colander to drain
RINSE ravioli under cold water
Place cooled pasta in large plastic container with the rotini
Step 3:
Add cheese and veggies (and meat if desired) to rotini and ravioli
Add ½ bottle of Zesty Italian
Place lid securely on the container
Shake, shake, shake the container to mix the ingredients thoroughly
Taste results and add more salad dressing if desired (if you do add more dressing shake again to mix)
Summertime Tuna Pasta Salad
Prep Time: 25 min
Total Time: 3 hr 25 min
Makes: 12 servings, 1/2 cup each
3/4 cup MIRACLE WHIP Dressing
1 tsp. dill weed
1/2 tsp. pepper
2 cups cooked bow tie pasta
1 can (6 oz.) white tuna in water, drained, flaked
1 cup broccoli florets
1 cup chopped carrots
1 cup sliced celery
MIX dressing, dill weed and pepper in large bowl.
ADD remaining ingredients; mix lightly. Cover.
REFRIGERATE several hours or overnight.
SHRIMP PASTA SALAD
3-4 bags baby shrimp (cooked and frozen)
3/4 to 1 lb. pasta shells or macaroni
2 c. cooked tiny peas
1 tbsp. dry dill weed
1 tbsp. dry basil
2 1/4 c. mayonnaise
2 tbsp. tarragon vinegar
1/4 c. drained capers
Unfreeze baby shrimp
Cook pasta in boiling, salted water and drain.
Cool slightly.
Grind dill and basil together (fresh herb may be used if so adjust amounts accordingly).
Mix mayonnaise, vinegar, and capers with dill and basil. Taste and adjust seasoning.
In large bowl, mix shrimp, pasta, and peas.
Pour dressing over mixture. You may want to add this by degree to get the amount you prefer.
Toss gently. Adjust seasoning and refrigerate.
Better made the day before.
Serves 8 to 10.
The Greens
Almond Mandarin Salad
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Yields: 8 servings
1/2 pound bacon
2 tablespoons white wine vinegar
3 tablespoons honey
1/2 teaspoon dry hot mustard
1/2 teaspoon celery salt
1/2 teaspoon ground paprika
1/4 cup olive oil
1 head red leaf lettuce, torn into bite-size pieces
1 (15 ounce) can mandarin oranges, drained
1 bunch green onion, diced
3/4 cup slivered almonds
In a medium skillet over medium-high heat, cook bacon until evenly brown. Drain, cool, and crumble.
To make the dressing, thoroughly blend the vinegar, honey, dry mustard, celery salt, paprika, and olive oil.
Place lettuce, oranges, green onion, bacon, and almonds in a serving bowl. Toss with dressing and serve.
Apple Avocado Salad with Tangerine Dressing
Prep Time: 20 Minutes
Yields: 10 servings
1 (10 ounce) package baby greens
1/4 cup chopped red onion
1/2 cup chopped almonds
1/3 cup feta cheese
2 teaspoons lemon zest
1 apple - peeled, cored and sliced
1 avocado - peeled, pitted and diced
4 mandarin oranges, juiced
1/2 lemon, juiced
1/2 teaspoon lemon zest
1 clove garlic, minced
2 tablespoons olive oil
salt to taste
In a large bowl, toss together the baby greens, red onion, almonds, feta cheese, and lemon zest. Mix in the apple and avocado just before serving.
In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.
B.L.T. Salad with Basil Mayo Dressing
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Yields: 8 servings
1 pound bacon
1 cup mayonnaise
1/4 cup red wine vinegar
1/2 cup finely chopped fresh basil
8 slices French bread, cut into 1/2 inch pieces
2 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons canola oil
2 pounds romaine lettuce - rinsed, dried, and torn into bite-size pieces
4 cups cherry tomatoes, quartered
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.
SHRIMP APPETIZERS:
GRILLED BACON WRAPPED SHRIMP
1/2 tsp. cayenne pepper
1/2 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. lemon pepper
1 tsp. granulated garlic
1 tbsp. Lea & Perrins
2 tbsp. fresh lemon juice
4 tbsp. butter, melted
9 slices bacon
18 jumbo shrimp, shelled and deveined
Cut the slices of bacon in half. Partially cook the bacon over moderate heat to render some of the fat without allowing the pieces to crisp. Combine butter with spices, add shrimp, toss well to coat, let marinate at room temperature 30 to 60 minutes. Remove shrimp from the marinade, reserving the marinade. Wrap a slice of bacon around each shrimp and secure with a toothpick to hold both ends of the bacon. Place shrimp on hot grill for 4 minutes; turn and brush shrimp with reserved marinade and grill for 4 minutes longer or until shrimp are opaque throughout.
Nic’s BBQ Bacon-wrapped Shrimp – With a Kick
20-30 Jumbo Shrimp (deveined)
Equal amount of Bacon
De-seeded and deveined jalapeño slices (small)
Cream Cheese
Your favorite brand BBQ sauce (I personally prefer Jack Daniel’s Original – blue label)
¼ cup Dark Brown Sugar
¼ cup Honey
Toothpicks that have been soaked in water for an hour
Metal skewers or bamboo skewers that have been soaked in water for an hour
BBQ Sauce:
To make the BBQ sauce sweeter to offset the heat of the jalapeño (for those of you who like that – and to make it glaze better while grilling) empty the bottle of BBQ sauce into a glass mixing bowl.
Mix the dark brown sugar and honey thoroughly with the BBQ sauce and let set while preparing the shrimp
Butterfly the shrimp
Stuff with small slice of jalapeño and small piece of cream cheese
Wrap with bacon and secure with toothpick OR place directly on skewer to hold together
Brush liberally with BBQ sauce
Grill 3-5 minutes on each side until done, glazing with BBQ sauce as desired
SIDES:
The Beans
Crowd-Pleasin' BBQ Beans
Prep Time: 5 min
Total Time: 35 min
Makes: Makes 10 servings, about 1/2 cup each.
2 cans (15 oz. each) pork and beans
1 can (15-1/2 oz.) butter beans, drained
1 cup chopped grilled beef sirloin steak
1/2 cup Kraft or Jack Daniels Original Barbecue Sauce
1 small onion, chopped
2 Tbsp. brown sugar
1 tsp. dry mustard
MIX all ingredients in large saucepan on medium heat.
BRING to boil. Reduce heat to low; simmer 30 minutes, stirring occasionally.
Great Substitute
Prepare as directed, using 1/2 lb. ground beef, cooked and drained, or 1 cup chopped grilled boneless skinless chicken breasts or 1 cup chopped grilled pork.
Boston Baked Beans
Prep Time: 10 min
Total Time: 1 hr 10 min
Makes: 8 servings, about 2/3 cup each
1 tsp. oil
1 medium onion, chopped
2 cans (16 oz. each) baked beans
1/2 cup brewed MAXWELL HOUSE Coffee
1/4 cup honey
1/2 tsp. dry mustard
1/4 tsp. black pepper
PREHEAT oven to 350°F. Heat oil in large skillet on medium heat. Add onion; cook and stir until tender.
PLACE onions in 1-1/2-quart casserole dish or bean pot. Add remaining ingredients; mix well.
BAKE 45 minutes to 1 hour or until liquid is almost completely absorbed and bean mixture is heated through.
Refried Beans Supreme
Prep Time: 5 min
Total Time: 11 min
Makes: 4 servings
1 can (16 oz.) Refried Beans
1 cup Shredded Cheddar Cheese, divided
1/2 cup chopped tomato
MIX beans and 1/2 cup of the cheese in 1-quart microwavable dish; cover.
MICROWAVE on HIGH 3 to 4 minutes or until heated through; stir. Sprinkle with remaining 1/2 cup cheese. Microwave, uncovered, 1 to 2 minutes or until cheese is melted.
SPRINKLE with tomato.
The Spuds
Ok, I am giving you my secret mashed potato recipe. It is extremely easy to make, but I have never failed to have someone ask for the recipe wherever I have brought it. The secret is in the taste. I personally no longer really measure, it is all by taste to me, but when I started out, I used this recipe. I originally got it from Martha Stewart and modified it to my tastes. (Mine tastes better!) This is NOT for the faint of heart as it is very generous with the calories. It also doesn't taste as good with anything less than what is here.
4 large peeled Russet baking potatoes
1 1/2 sticks salted butter - almost room temperature (BUTTER - NOT Oleo or Margarine)
1/2 cup HEAVY whipping cream (regular will suffice for a sub if you can't find the heavy kind)
Salt and (Fine Ground Black)Pepper to taste (sometimes I add a little garlic powder to make "hint of garlic" mashed potatoes but I am not using that in today's recipe)
Cube potatoes and put in large pot with enough water to cover the potatoes and add some salt to the water. Not much, maybe 1 tbsp. This will help the potatoes absorb flavor during the cooking process.
When potatoes are fork tender (meaning you can pierce them easily with a fork), drain completely. Take an electric mixer with the paddle attachment if you have it (regular attachment will work ok if you don't have a paddle attachment) and mix until most of the potatoes are mashed with only a few lumps left. You won't get all the lumps out in this step.
Add the butter and mix completely into the potatoes. Your potatoes should start to have a creamy consistency already and the lumps should be mostly out by now.
Next heat the HEAVY whipping cream until it is HOT - this is best in a Pyrex measuring cup. Start by pouring in 1/4 cup of the cream and mixing completely. Taste the potatoes. If you feel like they are not creamy enough, add more of the cream and mix thoroughly again. Taste again and add more butter and/or cream if you want to.
Last, add salt and fine ground black pepper for taste.
Makes approx 6 servings.
This is an extremely easy mashed potato recipe, but the steps must be followed in order. I've found that for some reason it tastes different if you add everything together at the same time instead of in steps. These are supposed to be THICK, heavy and rich potatoes. Not wimpy, thin and tasteless. These potatoes are the staple of my meals for steaks, BBQ chicken, chicken fried steak, etc. You can never go wrong with these. I hope you enjoy them.
Abuela's Easy and Delicious Potato Salad
Unlike the other potato salads, this one does not need refrigerating and can be served immediately after making. My former Mother-In-Law makes this all the time and it is delicious!
6 large Russet Potatoes (peeled)
Mayonnaise
Mustard
6 Hard Boiled Eggs
Hot Paprika
Salt
Pepper
Optional:
Pickle relish
Boil peeled potatoes until cooked completely. Cool in chilled water. Dry and dump in large bowl. Score and dice with knife. Add chopped eggs. Mix in other ingredients to your liking. Serve. It's that easy! And super tasty. :)
Great American Potato Salad
Prep Time: 30 min
Total Time: 3 hr 30 min
Makes: 8 servings, 1/2 cup each.
1/2 cup KRAFT Mayo Real Mayonnaise or MIRACLE WHIP Dressing
1 Tbsp. KRAFT Pure Prepared Mustard
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. pepper
4 cups cubed potatoes, cooked
2 hard-cooked eggs, chopped
1/2 cup chopped onion
1/2 cup sliced celery
1/3 cup dill pickle relish
MIX mayo, mustard and seasonings in large bowl.
ADD remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled.
Great Substitute
Substitute GREY POUPON Dijon Mustard for prepared mustard.
The Other Sides
Sesame Rice
Prep Time: 10 min
Total Time: 40 min
Makes: 4 servings
1 can (15 oz.) mandarin orange segments
1 tsp. ground ginger
1/2 tsp. salt
2 cups MINUTE Brown Rice
2/3 cup prepared GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix
3 green onions, thinly sliced
1 can (8 oz.) sliced water chestnuts, drained
DRAIN oranges, reserving liquid. Add enough water to reserved liquid to measure 1-3/4 cups. Add ginger and salt.
PREPARE rice with 1-3/4 cups liquid as directed on package; stir. Refrigerate 30 minutes.
STIR in dressing, green onions and water chestnuts. Gently stir in oranges.
Great Substitute
Substitute 1/2 cup celery slices for water chestnuts.
VELVEETA® Cheesy Tortilla Corn
Prep Time: 5 min
Total Time: 20 min
Makes: 6 servings
1/2 cup sliced green onions
1/2 cup chopped red pepper
1 Tbsp. margarine
2 pkg. (10 oz. each) frozen whole kernel corn, thawed, drained
6 oz. VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product, cut up
2/3 cup crushed tortilla chips
2 Tbsp. chopped fresh cilantro
COOK and stir onions and red peppers in margarine in large skillet on medium-high heat until tender. Reduce heat to low.
STIR in corn and VELVEETA LIGHT. Cook 5 to 7 min. or until VELVEETA is completely melted and mixture is heated through, stirring occasionally.
SPOON corn mixture into serving bowl; sprinkle with tortilla chips and cilantro.
Great Substitute
Prepare as directed, substituting PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese for the VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product.
How To Chop Fresh Cilantro
Just place cilantro leaves in a glass measuring cup or small bowl and cut them into tiny pieces with kitchen scissors, using short quick strokes.
Jacksonville Carrots
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Yields: 8 servings
8 large carrots, halved
1/4 cup honey
2 tablespoons frozen apple juice concentrate, thawed
1/4 cup and 2 tablespoons minced fresh parsley
1/2 cup chopped toasted hazelnuts
1/2 teaspoon garlic powder
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup clarified butter
1. Steam the carrots in a steamer basket over 1 inch of boiling water for 7 to 10 minutes, or until tender but still firm. Cool, and grate with a large holed grater. Mix together the grated carrots, honey, apple juice concentrate, parsley, and hazelnuts. Season with garlic powder, nutmeg, salt and pepper.
2. Heat butter in a large skillet over medium-high heat. Fry the carrot mixture in the hot butter until heated through.
ENTREES:
The BBQ
Tangy Southern BBQ Ribs
Prep Time: 5 min
Total Time: 1 hr 35 min
Makes: 10 servings
1 bottle (18 oz.) KRAFT Original Barbecue Sauce or Jack Daniels Original BBQ Sauce (blue label)
1 tsp. hot pepper sauce
1/2 tsp. garlic powder
4 lb. pork spareribs, baby back ribs or big ol' beef ribs (my personal favorite)
PREHEAT greased grill to low heat. Mix barbecue sauce, hot pepper sauce and garlic powder. Reserve 1/2 cup of the barbecue sauce mixture for serving with cooked ribs.
PLACE ribs, bone sides down, on grate of grill. Cook, uncovered, 1 hour, turning over after 30 minutes. Brush with the some of the remaining barbecue sauce mixture; continue grilling 30 minutes or until ribs are cooked through, turning and brushing with the remaining barbecue sauce mixture every 10 minutes.
SERVE with the reserved 1/2 cup barbecue sauce mixture.
If you don't have a grill, you can use your oven
Place ribs on rack of broiler pan. Reserve 1/2 cup of the barbecue sauce mixture as directed. Brush ribs with some of the remaining barbecue sauce mixture. Bake at 350°F for 1 hour and 15 minutes or until ribs are cooked through, turning and brushing occasionally with the remaining barbecue sauce mixture. Serve with the reserved barbecue sauce mixture as directed.
Pork on a Bun
Great for large groups or leftovers!
Prep Time: 15 min
Total Time: 3 hr 45 min
Makes: 20 servings
1/2 cup BULL'S-EYE or KRAFT Original Barbecue Sauce
1/2 cup pineapple juice
2 tsp. grated gingerroot
2 tsp. minced fresh garlic
1 pork shoulder (5 lb.)
3/4 cup A.1. Original Steak Sauce
20 hamburger buns, partially split
PREHEAT grill to medium heat. Combine barbecue sauce, pineapple juice, gingerroot and garlic. Place pork in disposable baking pan. Pour barbecue sauce mixture over pork. Let stand at room temperature 20 minutes.
PLACE pan on grate of grill; cover with lid of grill. Cook 3 to 3-1/2 hours or until pork is cooked through. Remove from grill; cover with foil. Let stand 10 minutes.
SHRED or pull pork into shreds with 2 forks or your fingers. Add steak sauce; mix lightly. Serve in buns.
The Beef
Steakhouse-Style Grilled Steak
Prep Time: 5 min
Total Time: 21 min
Makes: 4 servings
2 tsp. each brown sugar, garlic powder and onion powder
1 tsp. coarse ground black pepper
4 beef tenderloin steaks (6-8 oz. each)
1 Tbsp. vegetable oil
PREHEAT grill to medium-high heat. Mix brown sugar and seasonings.
BRUSH steaks with oil. Sprinkle seasoning mixture evenly over both sides of steaks; press gently into steaks to secure.
GRILL 6 to 8 minutes on each side or until cooked through.
All-American BBQ Bacon Cheeseburgers
Prep Time: 10 min
Total Time: 28 min
Makes: 4 servings
1 lb. ground beef
1/2 cup KRAFT Original Barbecue Sauce, divided
4 KRAFT Singles
4 kaiser rolls, split, toasted
4 lettuce leaves
4 thin tomato slices
4 slices OSCAR MAYER Bacon, crisply cooked, drained and broken in half
PREHEAT broiler or grill to medium heat. Mix meat and 1/4 cup of the barbecue sauce. Shape into 4 patties.
BROIL patties 4 to 6 inches from heat or grill patties 7 to 9 minutes on each side or until cooked through (160°F). Top with Singles; continue cooking until Singles begin to melt.
COVER bottom halves of rolls evenly with lettuce and tomato; top with cheeseburgers, remaining 1/4 cup barbecue sauce, bacon and tops of rolls.
Great Substitute
Substitute KRAFT DELI DELUXE Cheese Slices for the KRAFT Singles. Substitute sesame topped hamburger buns for the kaiser rolls.
Grilled Taco Cheeseburgers
Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings
1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
4 KRAFT Singles
4 kaiser rolls, split, toasted
4 lettuce leaves
1/2 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
PREHEAT grill to medium heat. Mix meat and seasoning mix; shape into 4 patties.
GRILL patties 7 to 9 minutes on each side or until cooked through; top with Singles. Grill an additional 1 to 2 minutes or until Singles are melted.
TOP bottom halves of rolls with lettuce, burgers and salsa. Cover with tops of rolls.
Use Your Stove
Mix meat with seasoning mix and shape into patties as directed. Cook in skillet on medium heat 4 to 6 minutes on each side or until cooked through. Top patties with Singles; cover. Cook an additional 1 to 2 minutes or until Singles are melted. Continue as directed.
The Fish
BBQ Salmon
Prep Time: 5 min
Total Time: 17 min
Makes: 4 servings
1/2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
2 Tbsp. brown sugar
1 green onion, sliced
4 salmon steaks (4 oz. each)
PREHEAT greased grill to medium-high heat. Mix barbecue sauce, brown sugar and onion until well blended.
GRILL salmon 4 minutes on each side. Brush generously with the barbecue sauce mixture. Continue grilling 4 minutes or until salmon flakes easily with fork, turning occasionally and brushing with the remaining barbecue sauce mixture.
Great Substitute
Substitute halibut or swordfish steaks for the salmon steaks.
Use Your Broiler
Mix barbecue sauce mixture as directed. Place salmon on rack of broiler pan 3 to 5 inches from heat. Broil 4 minutes on each side. Brush generously with barbecue sauce mixture. Broil an additional 2 to 4 minutes or until salmon flakes easily with fork, turning once and brushing occasionally with the remaining barbecue sauce mixture.
You can also click the link to pull up the recipe I did for Father's Day last year for Cedar Plank Grilled Salmon.
DESSERTS:
Meringue-Topped Southern Banana Pudding
Prep Time: 20 min
Total Time: 45 min
Makes: 12 servings, 2/3-cup each
4-1/2 cups milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Cook & Serve Pudding & Pie Filling
3 eggs, separated
42 NILLA Wafers (1/2 of 12-oz. pkg.)
2 large bananas, sliced
Dash cream of tartar
1/3 cup sugar
ADD milk to pudding mix in medium saucepan; stir until well blended. Lightly beat egg yolks in small bowl. Add to milk mixture; mix well. Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat.
ARRANGE layer of wafers on bottom and up side of 2-quart baking dish. Top with layers of 1/3 of the pudding and 1/2 of the banana slices. Repeat layers, ending with remaining pudding.
BEAT egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Spread over pudding, sealing to edge of dish.
BAKE at 350°F for 15 minutes or until meringue is browned. Cool on wire rack. Serve warm or refrigerate until ready to serve. Store leftover pudding in refrigerator.
Special Extra
Garnish with additional banana slices dipped in lemon juice to prevent darkening just before serving.
PHILADELPHIA® 3-STEP® Key Lime Cheesecake
Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 8 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. grated lime peel
2 Tbsp. fresh lime juice
1/2 tsp. vanilla
2 eggs
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
POUR into crust.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.
Special Extra
Garnish with lime slices just before serving.
Yummy Nummy Frozen Lemonade Pie
1 can 6 oz. frozen lemonade
1 pt Vanilla ice cream, softened
3½ c Thawed Cool Whip-type topping
1 ea Ready graham cracker crust
1 x Yellow food coloring, opt.
Place concentrate in large mixing bowl and beat about 30 seconds.
Gradually spoon in ice cream and blend.
Fold in whipped topping and add food coloring, whipping until smooth.
Freeze, if necessary, until mixture will mound.
Spoon in pie crust.
Freeze until firm, at least 4 hours.
Store any leftover pie in freezer.
Yield: 6 servings
Cherry Pie
Recipe Rating:
Prep Time: 30 min
Total Time: 1 hr 20 min
Makes: 12 servings
4 cups fresh pitted sour cherries
1-1/2 cups sugar
3 Tbsp. MINUTE Tapioca
1/4 tsp. almond extract
1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine
PREHEAT oven to 400°F. Toss cherries with sugar, tapioca and almond extract. Let stand 15 minutes.
PREPARE pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits to permit steam to escape.
BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
Great Substitute
Frozen sour cherries, thawed and drained, can be substituted for the fresh sour cherries.
How To Make Lattice-Top Pie
Prepare bottom crust and fill with cherry filling as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed.
Juicy Fruited Summer Pie
Prep Time: 10 min
Total Time: 4 hr 40 min
Makes: 8 servings
2/3 cup boiling orange-pineapple-banana juice
1 pkg. (4-serving size) JELL-O Brand Pineapple Flavor Gelatin
Ice cubes
1/2 cup cold orange-pineapple-banana juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup mixed cut-up fresh fruit (strawberries, blueberries, mandarin oranges, peeled kiwi)
STIR boiling juice into dry gelatin in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold juice to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add 2-1/2 cups of the whipped topping; stir with wire whisk until well blended. Refrigerate 20 to 25 min. or until mixture is very thick and will mound.
SPOON into crust.
REFRIGERATE several hours or overnight. Top with the remaining whipped topping and fruit just before serving. Store in refrigerator.
Great Substitute
Prepare as directed, using JELL-O Brand Strawberry Flavor Gelatin.
Hazelnut Cheesecake
Prep Time: 20 min
Total Time: 4 hr 35 min
Makes: 16 servings
45 NILLA Wafers, finely crushed (about 1-1/2 cups)
3/4 cup toasted ground hazelnuts, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. hazelnut liqueur
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, 1/4 cup of the hazelnuts and the butter; press firmly onto bottom of pan. Bake 10 minutes.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and liqueur; mix well. Stir in remaining 1/2 cup hazelnuts. Pour over crust.
BAKE 1 hour to 1 hour 5 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.
Great Substitute
Substitute 2 Tbsp. milk and 1 Tbsp. vanilla for the liqueur.
Wave Your Flag Cheesecake
Prep Time: 20 min
Total Time: 4 hr 25 min
Makes: 20 servings
1 qt. strawberries, divided
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor
Ice cubes
1 cup cold water
1 pkg. (12 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
SLICE 1 cup of the strawberries; set aside. Halve remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened (consistency of unbeaten egg whites).
MEANWHILE, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until firm.
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the "stars." Store in refrigerator.
Great Substitute
Prepare as directed, using JELL-O Brand Berry Blue Flavor Gelatin.
No comments:
Post a Comment