|Tomato Cucumber Salad
2 small cucumbers, thinly sliced
4 small tomatoes, thinly sliced
1 small red onion, thinly sliced
1/2 cup Zesty Italian Dressing
PLACE cucumber, tomato and onion on serving plate.
DRIZZLE with dressing.
|A1 Steak Kabobs |
1 lb. boneless beef sirloin steak, cut into 1-inch pieces
12 small mushroom caps
1 large green pepper, cut into 1-inch squares
1/4 cup A.1. Steak Sauce
PREHEAT grill to medium-high heat. Meanwhile, thread meat onto eight 12-inch
skewers alternately with the mushrooms and peppers.
GRILL 10 min. or until steak is medium doneness (160ºF), turning after 5 min.
and brushing occasionally with the steak sauce.
|Campfire Potatoes |
5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tbsps butter
1/3 cup shredded cheddar cheese
2 tbsps minced fresh parsley
1 tbsp Worcestershire sauce
1/3 cup chicken broth
Salt and pepper to taste
Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.);
dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper;
sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well.
Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.
Yield: 4-6 servings.
|Slow Cooker Baked Beans
3 cans (15 oz. each) pinto beans, drained, rinsed
1 cup barbecue Sauce
1 small onion, chopped
1/4 cup firmly packed light brown sugar
2 slices bacon, chopped
PLACE all ingredients in slow cooker; mix well. Cover with lid.
COOK on LOW for 4 to 6 hours (or on HIGH for 3 hours).
|Cookies & Cream Freeze |
4 squares BAKER'S Semi-Sweet Baking Chocolate
14 OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2x4-1/2-inch
loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies
evenly on bottom of pan. Crumble remaining 6 cookies; set aside.
BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended.
Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium
bowl. Stir in melted chocolate.
SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies.
Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture.
Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto
serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.
|Raspberry Limeade |
2 cups raspberries, divided
3 1/2 cups water, divided
3/4 cup granulated sugar, or to taste, divided
1 cup fresh lime juice
Mint sprigs for garnish
In a blender or food processor puree 1 cup of the raspberries with 1 cup of the water and
force the puree through a fine sieve set over a pitcher, pressing hard on the solids. Add the
remaining 1 cup raspberries, the remaining 2 1/2 cups water, the sugar and the lime juice;
stir the mixture until the sugar is dissolved. Divide the limeade among tall glasses filled
with ice cubes and garnish each drink with some of the mint sprigs.
Makes about 5 cups, serving 4