SSBBW / FA Quote of the Moment

"We are after all as nature intended - think about it - there are many different species of animal and plant - take the bird (of the feathered kind :)) - comes in all hues - shapes - colours and sizes - flowers - all different colours - sizes - shapes - humans..... all different shapes - sizes - colours etc - so we are not freaks - we a re not ugly - we are as nature intended - to provide variety." ~ Divine DeeDee [SSBBW]


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Grilled Summer Vegetables

4 tomatoes, cut into quarters
1 large onion, sliced
2 small zucchini, sliced
1/2 green bell pepper julienned
1 1/4 Cups broccoli florets
1 1/4 Cups cauliflower florets
1 tsp brown sugar
2 tsp fresh basil or 2 teaspoons dried basil
1 Tbsp instant beef bouillon granules
2 tsp butter


Preheat grill. Combine tomatoes, onion, zucchini, green pepper, red pepper, broccoli
and cauliflower in a large bowl; mix gently. Sprinkle vegetables with brown sugar, basil and
bouillon granules; toss gently to mix.
Spread vegetables on a large sheet of heavy-duty foil. Dot with butter. Fold up foil to enclose
vegetables, sealing edges. Place on a grill rack. Grill over medium coals until vegetables are
tender, about 15 to 20 minutes. Remove foil and place in a serving bowl.

Grilled Spud Sticks

6 medium russet potatoes
1/4 Cups vegetable oil
1 Tbsp seasoned salt
1 Cup buttermilk ranch dressing
1 Cup ketchup


Preheat grill to medium. Oil grill rack. Cut potatoes lengthwise into 1/2-inch-thick wedges.
Place potatoes in a microwave-safe dish. Cover with plastic wrap; pierce to vent. Microwave
on HIGH until tender, about 5 minutes.
Arrange potatoes on grill. Brush with some oil and some seasoned salt. Grill potatoes, turning
and brushing with remaining oil and salt, until potatoes are browned, about 30 minutes.
Meanwhile, for dipping sauces, pour ranch dressing and ketchup into two separate bowls.
Place potatoes on a serving platter with sauces.

Zesty Three-Cheese Salad

1 pkg. (10 oz.) torn romaine lettuce
2 cups cherry tomatoes, cut in half
1 cup sliced cucumbers, cut in half
1/2 cup Zesty Italian Dressing
1 cup Three Cheese Crumbles


COMBINE lettuce, tomatoes and cucumbers in large bowl.
ADD dressing just before serving; toss to coat.
TOP with cheese.

Grilled New Potato Packet
1/2 lb. each red and white baby new potatoes (about 4 each)
2 Tbsp. water
2 tsp. oil
3 Tbsp. Sun-Dried Tomato Dressing
2 Tbsp. Grated Parmesan Cheese
1 Tbsp. chopped fresh parsley


HEAT grill to medium heat. Place potatoes in center of large piece of heavy-duty foil.
(Or, use a double layer of regular foil.) Drizzle with water and oil. Bring up foil sides.
Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 18 to 20 min. or until potatoes are tender.
CUT slits in foil to release steam. Open packet. Drizzle potatoes with dressing; sprinkle
with cheese and parsley.

Special Extra
Add 2 minced garlic cloves and 1/4 tsp. cracked black pepper to packet with the water and oil.

Prepare using Zesty Italian Dressing

Un-fried French Fries
1-1/2 lb. baking potatoes (about 3 medium)
1/4 cup House Italian Dressing
1/4 cup Parmesan Style Grated Topping


PREHEAT oven to 425°F. Wash potatoes; pat dry with paper towels.
Cut into 1/4-inch thick strips; transfer to large bowl. Add dressing
and grated topping; toss well.
ARRANGE potatoes in single layer on large baking sheet sprayed with
cooking spray. Spray potatoes with cooking spray.
BAKE 12 min. Turn potatoes over with large spatula. Continue
baking 10 to 12 min. or until golden brown and crisp.

Ranch Mashed Potaoes
1 lb. potatoes, peeled, cut into chunks
1 cup bite-size cauliflower florets
1/4 cup Ranch Dressing

COOK potatoes and cauliflower in boiling water in large saucepan 20 min. or until vegetables are tender.
DRAIN vegetables; return to saucepan. Add dressing; mash until vegetable mixture is light and fluffy.
For best results, cut potatoes and cauliflower into equal-size pieces to ensure even cooking.

Fresh Vegetable Saute
2 Tbsp. olive oil
1-1/2 cups each: broccoli and cauliflower florets
1 cup diagonally sliced carrots
3/4 cup each: snow peas and sliced yellow squash
1/2 cup each: sliced mushrooms, red pepper strips and onion wedges
1/4 cup red wine vinegar
1 env. Italian Dressing Mix

HEAT oil in large skillet on medium-high heat.
ADD vegetables; cook and stir until crisp-tender.
STIR in vinegar and dressing mix; cook until heated through, stirring occasionally.

Golden Potato Mash
2 pounds small yellowfleshed potatoes, such as yukon gold
1 large sweet potato (about 1 pound), peeled
2/3 cup heavy cream

Place the potatoes in a large saucepan and add enough water to cover by 2 inches; season with salt.
Bring to a boil over high heat.
Meanwhile, halve the sweet potato lengthwise and then slice crosswise into 1/2-inch-thick pieces.
Add to the boiling water and cook until fork-tender, about 15 minutes. Drain in a colander, then return to the pot.
Using a wooden spoon, coarsely mash the potatoes and sweet potato with the cream; season with salt and pepper.

Top this;
Sprinkle with crumbled bacon

Brown-Buttered Sugar Snap Peas with Pecans
1 3/4 pounds sugar snap peas, trimmed
3 tablespoons butter
1/2 cup pecan pieces
Salt and pepper

In a large saucepan of boiling, salted water, cook the peas until crisp-tender, 2 minutes; drain.
In a large, heavy skillet, heat the butter over medium-high heat until golden-brown and fragrant,
1 to 3 minutes. Add the pecans and cook, stirring, until lightly toasted, 2 to 3 minutes.
Stir in the peas and cook until heated through; season with salt and pepper.

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