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June's recipes honors fathers using fresh fruits and vegetables of the season.

Fresh Vegetable Salad

1 cup chopped broccoli
1 cup chopped carrots
1 cup chopped red pepper
1 cup chopped zucchini
1/2 cup Red Wine Vinaigrette dressing


MIX all ingredients in large bowl. Refrigerate several hours or until chilled

Fantastic Grilled Corn on the Cob

4 ears corn on the cob in husks
1/4 cup (1/2 stick) butter, softened
2 Tbsp. Grated Parmesan Cheese
1 tsp. chopped fresh parsley


PREHEAT grill to medium-high heat. Husk corn; remove silk. Rinse corn under cold water; shake off excess water. Wrap corn individually in foil.
GRILL 15 to 20 min. or until corn is tender, turning occasionally. Remove from grill; unwrap corn.
MEANWHILE, mix butter, Parmesan cheese and parsley. Spread butter mixture onto corn.

Cheese-Topped Grilled Tomatoes

4 plum or small vine-ripe tomatoes, cut lengthwise in half
1/4 cup Zesty Italian Dressing
1/2 cup Shredded Mozzarella Cheese
2 Tbsp. Grated Parmesan Cheese
1 Tbsp. chopped fresh herbs (basil, chives and/or parsley)


PREHEAT grill to medium-high heat. Place tomatoes, cut-sides up, in greased 8-inch square foil pan. Drizzle with dressing; sprinkle evenly with cheeses. Place pan on grate of grill; close lid.
GRILL 10 to 12 min. or until cheeses are melted and bottoms of tomatoes are browned.
SPRINKLE with herbs just before serving

Smokehouse Burgers

1 lb. ground beef
1 medium red onion, cut into 4 slices
1/4 cup Zesty Italian Dressing, divided
1/4 cup Barbecue Sauce
4 cheese singles slices
4 lettuce leaves
4 slices tomato (about 1 medium)
4 hamburger buns, split, grilled


PREHEAT grill to medium-high heat. Shape meat into four patties. Brush onion slices with 2 Tbsp. of the dressing.
GRILL patties and onions 5 min. on each side or until patties are cooked through (160F) and onions are tender, brushing onions occasionally with remaining 2 Tbsp. dressing and brushing burgers with barbecue sauce. Top each patty with cheese; grill an additional 1 to 2 min. or until cheese begins to melt.
PLACE 1 lettuce leaf, 1 tomato slice and burger on bottom half of each bun. Cover with onions and tops of buns.

Mixed Berry Cobbler

4 cups assorted berries, such as blackberries, blueberries and raspberries
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. minute Tapioca
1/4 tsp. ground cinnamon
3/4 cup water
1 Tbsp. lemon juice
1-1/2 cups all-purpose baking mix
1/3 cup milk


PREHEAT oven to 375F. Spoon berries into lightly greased 9-inch square baking dish; set aside. Mix 3/4 cup of the sugar, the tapioca and cinnamon in large saucepan; stir in water and lemon juice. Bring to boil over medium-high heat. Pour over berries in baking dish; set aside.
STIR baking mix, remaining 3 Tbsp. sugar and the milk in medium bowl until mixture forms soft dough. Drop by heaping tablespoonfuls onto fruit mixture.
BAKE 28 to 30 min. or until biscuit topping is golden brown. Cool slightly.

Apple "Lemontini"

1 bottle (16 oz.) Lemonade, chilled
1 medium Granny Smith apple, quartered, cored
1/4 cup vodka


PLACE lemonade and apples in blender container; cover. Blend until smooth.
STRAIN into plastic or glass pitcher; discard pulp. Stir vodka into lemonade mixture. Refrigerate until ready to serve.
SERVE over ice cubes in tall glasses.

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