|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 (160°F) 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.
|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.
|Chicken Tomato Wrap Sandwich |
2 cups cubed cooked chicken breast
1/4 cup honey dijon salad dressing
1/4 cup mayonnaise
1 green pepper, chopped
2 tomatoes, chopped
4 slices Muenster cheese
4 lettuce leaves
4 flour tortillas
In medium bowl combine chicken, salad dressing, mayonnaise, green pepper,
and tomatoes and toss to coat well. Place tortillas on work surface and line with
lettuce leaves and cheese. Divide chicken mixture among tortillas and roll up tightly,
enclosing filling. Wrap in waxed paper and chill until serving time. 4 sandwiches.
|15 Minute Cheesy Rice with Ham & Broccoli |
1 pkg. (6 oz.) Smoked Ham, cut into strips
2 cups fresh broccoli florets
1 cup water
1-1/2 cups instant white rice, uncooked
6 oz. VELVEETA Cheese, cut up
MIX ham, broccoli and water in large skillet. Bring to boil
on medium-high heat; cover. Reduce heat to medium; cook 3 minutes.
ADD rice and VELVEETA; mix well. Cover. Remove from heat.
Let stand 7 minutes.
STIR until VELVEETA is melted.
|Apple Roasted Turkey|
1 (12 pound) whole turkey, neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagne
Preheat oven to 350 degrees F (175 degrees C).
Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.
1 12 pound turkey, deboned and giblets removed
1 cup chopped celery
1 medium onion, chopped
1/2 cup butter, cubed
5 cups cubed bread
1-1/2 cups coarsely crumbled corn bread
1 teaspoon salt, divided
1/2 teaspoon rubbed sage
3/4 to 1 cup chicken broth
3 tablespoons vegetable oil
1/4 teaspoon pepper
Unroll turkey on a large cutting board. With a sharp knife, remove the wings
(save for another use). Flatten turkey to 3/4-in. thickness. Cut between the
turkey breast and thighs to separate into three sections.
In a large skillet, saute celery and onion in butter until tender. In a large bowl,
combine bread and corn bread; add celery mixture, 1/2 teaspoon salt and sage.
Stir in enough broth to moisten. Spoon 2 cups stuffing over turkey breast to within
1 in. of edges. Roll up jelly-roll style, starting with a long side. Tie with kitchen string
at 1-1/2-in. intervals. Place on a rack in a large shallow roasting pan.
Spoon 1 cup stuffing over each thigh section to within 1 in. of edges. Roll up jelly-roll
style, starting with a short side. Tie with kitchen string; place on a rack in another
shallow roasting pan.
Brush turkey with oil; sprinkle with pepper and remaining salt. Bake turkey breast
at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 170°; bake thighs for
1-1/2 to 1-3/4 hours or until a meat thermometer reads 180°. Let turkey breast stand
for 15 minutes before slicing. Yield: 8 servings.
Note: Ask the butcher to debone the turkey for you.
|Zesty Italian Baked Salmon|
4 salmon fillets (5 oz. each)
1/3 cup Italian Dressing
1 medium tomato, chopped
1/2 cup sliced mushrooms
3 green onions, sliced
PLACE salmon in 13x9-inch baking dish sprayed with cooking spray.
MIX remaining ingredients; spoon over salmon. Cover with foil; cut several
slits in top of foil to vent.
BAKE at 350°F for 20 to 25 minutes or until salmon flakes easily with fork.
Serve topped with vegetable mixture.
|Dublin Coddle |
1 pound bacon slices
2 pounds pork sausage links
2 large onions -- sliced
2 cloves garlic
4 large potatoes -- thickly sliced
2 carrots -- thickly sliced
1 large bunch of fresh herbs -- tied with string
hard cider (apple wine) or apple cider
fresh parsley, chopped for garnish
Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some
bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and
whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch
of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider.
Cook 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley.