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GREAT AMERICAN COOKOUT

276

FAMILY FAVORITES

For the BEST Backyard Barbecues

Grilled Specialties Sides&Salads Desserts & More 2007

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CLASSIC OUTDOOR MEALS

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P.S. You’re Invited…

Welcome to Taste of Home,

the world’s #1 source of familyfavorite recipes using everyday ingredients, proven kitchen tips and heartwarming stories all shared by a nationwide community of home cooks like you.

As our way of saying thanks…

Our family of food publications—magazines, recipe collections and cookbooks—are written and designed to capture the very v essence of home cooking. As you read through Great American Cookout, you’ll discover scrumptious outdoor recipes for delighting your family and friends. It’s no wonder that millions of cooks make Taste of Home their #1 cooking resource. We’re glad to welcome you among them! Thanks for joining us! Catherine Cassidy Editor in Chief © 2007 Reiman Media Group, Inc. 5400 S. 60th Street, Greendale WI 53129 [email protected]

All Rights Reserved. Printed in USA. Published by Reiman Media Group Pictured on front cover: Grilled Thighs & Drumsticks (p. 84), Picnic Pasta Salad (p. 132) and Fresh Cherry Pie (p. 162).

To claim your Free Issue of Taste of Home magazine, please visit us on-line at www.TasteofHome.com/freeissue or call toll-free 1-800/344-6913 Mention code MHE11T

SAVOR THE SIZZLE of great food served at your next backyard barbecue with any of the 276 great American recipe “stars” in this jam-packed book. Inside, you’ll find not only the perfect outdoor fare, but also countless tips and special sections to help you create the best outdoor party. Check out “Host the Perfect Cookout” on page 4 to help you organize and serve food safely. Turn to “Tips for Perfect Grilling” on page 46 to learn to grill like a pro, and get even more specific grilling information in each of the grilling chapters. You’ll never have to wonder if your grilled food is done (or overdone) again—just follow the temperature charts. It’s that simple! In addition to the wealth of outdoor cooking tips and tricks, you’ll find delicious, kitchen-tested recipes from home cooks just like you. There are quick snacks and dips, chilled beverages, grilled specialties, treats you can tote and cool and creamy desserts guaranteed to please and satisfy. Stumped? Then turn to the beginning of each chapter for our “Create-a-Cookout” menus. It’s a cinch!

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P. 137

Now you can dazzle your family and friends with the ultimate outdoor get-together. As an added bonus, you’ll find that the fuss-free recipes and expert tips will help you enjoy yourself, too. So fire up the grill tonight! 2

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EDITOR

Julie Blume Benedict ART DIRECTORS

Nicholas Mork, Jessie Sharon

Contents

MANAGING EDITOR/SPECIAL INTEREST PUBLICATIONS

Faithann Stoner CONTENT PRODUCTION SUPERVISOR

Julie Wagner ASSOCIATE LAYOUT DESIGNER

Features Host the Perfect Cookout . . . . . . . . . . . . . . . . . . .4

Julie Stone PROOFREADER

Linne Bruskewitz

Tips for Perfect Grilling . . . . . . . . . . . . . . . . . . .46 Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .187

ASSOCIATE EDITORS

Jean Steiner, Victoria Soukup Jensen VICE PRESIDENT, EXECUTIVE EDITOR/ SPECIAL INTEREST PUBLICATIONS

Heidi Reuter Lloyd CONTRIBUTING ART DIRECTOR

Robert Gaszak RECIPE ASSET SYSTEM MANAGER

Recipes Appetizers & Snacks . . . . . . . . . . . . . . . . . . . . . . .6 Chilled Beverages . . . . . . . . . . . . . . . . . . . . . . . .26

Coleen Martin TEST KITCHEN

Diane Werner, Karen Scales, Sue A. Jurack, Mary King, Christine Rukavena, Pat Schmeling, Wendy Stenman, Amy Welk-Thieding, Peggy Woodward, Tina Johnson, Ann Liebergen, Marie Parker, Annie Rose, Rita Krajcir, Kris Lehman, Sue Megonigle, Julie Meyers, Megan Taylor

Grilled Specialties . . . . . . . . . . . . . . . . . . . . . . . .44 Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . .50 Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60 Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . .72

PHOTOGRAPHY

Rob Hagen, Dan Roberts, Jim Wieland, Lori Foy, Jennifer Bradley Vent, Joylyn Trickel, Sarah Thompson, Suzanne Kern, Kate Baumann, Kaitlyn Besasie, Alynna Malson

Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96 Fish & Seafood . . . . . . . . . . . . . . . . . . . . . .112

PREMEDIA SUPERVISOR

Scott Berger CREATIVE DIRECTOR

Ardyth Cope SENIOR VICE PRESIDENT, EDITOR IN CHIEF

Catherine Cassidy PRESIDENT

Fruit & Vegetables . . . . . . . . . . . . . . . . . .120 Super Sides & Salads . . . . . . . . . . . . . . . . . . . . .128 Take-Along Treats . . . . . . . . . . . . . . . . . . . . . . . .144 Cool & Creamy Desserts . . . . . . . . . . . . . . . . . .172

Barbara Newton FOUNDER

Roy Reiman

3

host the perfect cookout Whether you’re entertaining on the patio or meeting up with friends and family at the park for an outdoor meal, here are some handy tips for how to put together the perfect cookout. Check out these tips for food safety, planning exactly what you’ll need and even how to effectively pack a cooler. Pair that information with the wonderful recipes on the following pages and you’ll have everything you need to relax and enjoy some terrific food, company and weather.

food safety To ensure the foods you serve are safe to eat, follow these three basic, but important, food safety rules.

keep it clean Before handling any food, thoroughly wash your hands in hot, soapy water. Make sure all work surfaces, cutting boards, knives and any other utensils have been cleaned in hot, soapy water. After handling raw food, clean hands and utensils in hot, soapy water. Cutting boards can be sanitized with a mixture of 1 teaspoon chlorine bleach in 1 quart of water. Allow the bleach water to stand on the cutting board for several minutes before rinsing. Let the board air dry or dry with clean paper towels.

keep it separate Don’t cross-contaminate foods, which means allowing the juices of raw meats, poultry and fish to come in contact with other foods. Reusing a cutting board, countertop, sink, plate, knife or other utensil that came in contact with raw meat without first thoroughly washing it in hot, soapy water can cause cross-contamination. Never reuse the package material, such as foam meat trays or plastic wrap, from meat, poultry or fish. It is not recommended that you wash raw poultry, beef, veal, pork, lamb or seafood before cooking. Any bacteria that may be present on the surface of these foods will be destroyed by properly cooking the food. Washing these items will contaminate the sink. This can cause cross-contamination if not cleaned right away.

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Great American Cookout

keep it at the right temperature Keep hot foods hot and cold foods cold. Cooked foods and uncooked foods that require refrigeration should only be left at room temperature for up to 2 hours and only 1 hour if it is a hot day. Use warming trays, slow cookers and chafing dishes to keep hot foods to at least 140°. Use ice bowls or ice to keep foods cold. Always cook foods to the proper temperatures. 140° for fully cooked ham. 145° for medium-rare beef, lamb and veal. 160° for medium beef, lamb and veal; pork, fresh ham or partially cooked ham and egg dishes. 165° for ground chicken and turkey, stuffing, casseroles and leftovers. 170° for well-done beef, well-done lamb, chicken and turkey breasts. 180° for whole chicken and turkey, thighs and wings, duck, goose and pheasant.

Purchase several different colored, plastic cutting boards. Use a certain color for different items, such as green for fruits and vegetables, yellow for poultry or red for meat. www.tasteofhome.com

what you need To plan a memorable cookout, you need to shift your thinking from serving a meal on the dining room table to feasting in the great outdoors.

the menu Keep the menu simple. Choose three or four homemade dishes and round it out with purchased items like chips, dips, cookies and beverages. Select foods that are easy for people to eat while standing or sitting in lawn chairs. Choose foods that can be made ahead or grilled.

items to have on hand Two sets each of cutting boards, grilling utensils and platters—one for uncooked foods and one for cooked items. A meat thermometer or instant-read thermometer to ensure meat and poultry are grilled to the proper temperatures. Clean foil, plastic wrap and resealable plastic bags to store leftovers. Paper plates, napkins and plastic utensils for serving and dining. Trash bags, paper towels, moist towelettes, antibacterial soap that does not require water, and two spray bottles, one with with soapy water and one with plain water. Chairs, tables, blanket or tablecloth.

how to pack a cooler There’s more to packing a cooler than just putting in the food and some ice. Here’s how to handle packing, using the cooler effectively and repacking later.

packing up Since ice blocks take longer to melt than ice cubes or crushed ice, make some a few days before the event. Use a disposable aluminum pan or pans that fit the bottom of your cooler. Place the pan on a baking sheet, then fill it about three-fourths full with water and freeze. For smaller ice packs, fill resealable freezer bags with water and remove as much air as possible before freezing. Don’t forget to place gel-type ice packs in the freezer. Foods and beverages that need to be chilled should be thoroughly chilled in the refrigerator before placing them in the cooler. Chill the coolers beforehand, too, by placing a few ice cubes inside and closing the lid about an hour before filling. www.tasteofhome.com

Wrap raw meat, poultry and fish separately from cooked foods. Place raw meat in airtight plastic containers or resealable plastic bags to contain meat juices. Wash fruits and vegetables just before packing them up. Place them in plastic containers with lids or resealable plastic bags. Beverage coolers tend to be opened often, so use one cooler for beverages and one for other foods. If you made ice blocks, place them in the bottom of the cooler. Add the cans and bottles to the beverage cooler, then top with ice cubes. Pack the food cooler in the opposite order of how you’ll use the items. The food you need first should be on top so it’s easily accessible. A full cooler will stay colder longer. Once the food is in, fill the open spaces with the homemade ice packs, frozen gel packs, ice cubes or crushed ice. Pack warm foods in a separate, insulated cooler lined with clean towels. Wrap warm dishes individually in clean towels or newspapers, then pack them tightly in the cooler. Don’t place coolers in the trunk. They’ll stay colder in the back seat of the car. On warm days, run the air conditioning to keep it even cooler.

at the party If possible, keep the cooler out of direct sunlight. Keep food in a closed cooler until needed. Don’t reuse plates or utensils that held raw meat, poultry or fish until they are washed properly. To avoid leftovers, grill only what you need and grill in batches so the food is always hot. Grill food to an appropriate temperature (see list of proper doneness temperatures on p. 4) and check with a meat thermometer. As soon as you’re finished eating, promptly refrigerate leftovers. If the food has been out for over 2 hours (1 hour on a warm day), throw it out. If cold food gets warm, discard it. Replenish the ice in the cooler if possible. Otherwise, leave the melted ice water in the cooler; it keeps things cold almost as well as ice.

going home When you arrive back home, promptly refrigerate all perishable items. If they are wet or not cold anymore, toss them out. Drain the cooler and wash it in hot, soapy water. If meat juices have dripped in the cooler, clean it with a solution of 1 teaspoon bleach to 1 quart of water. Let the solution stand in the cooler for about 10 minutes. Drain carefully to avoid splashing, and wash the cooler. Leave the cooler open until it is completely dry before storing.

host the perfect cookout

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appetizers, dips & snacks

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TORTELLINI APPETIZERS, P. 14

C R E AT E-A- CO O KO U T

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+ P. 12

P. 91

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+ P. 15

P. 58

P. 17

P. 137

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+ P. 101

P. 147

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+ P. 24

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P. 93

P. 149

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cucumber-dill shrimp dip KATHRYN GOECKE

Montrose, Colorado This is a favorite of mine when I need a quick appetizer. The creamy dill dip, with chunks of shrimp and cucumber, is a nice change from the standard shrimp and cocktail sauce.

3/4 cup sour cream 4 ounces cream cheese, cubed 1 tablespoon snipped fresh dill or 1 teaspoon dill weed 1/4 teaspoon salt

3/4 cup diced unpeeled cucumber Assorted fresh vegetables or crackers In a large mixing bowl, beat the sour cream, cream cheese, dill and salt until blended. Set aside three shrimp and 2 tablespoons cucumber for garnish. Finely chop the remaining shrimp; add to sour cream mixture. Add remaining cucumber. Garnish with reserved shrimp and cucumbers. Refrigerate for at least 1 hour. Serve with vegetables or crackers. Yield: 8 servings.

6 ounces cooked medium shrimp, peeled and deveined

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pineapple spread BOBBI WALLER

Roanoke, Alabama This tasty spread is one I can quickly put together for unexpected company or for a snack.

1 package (3 ounces) cream cheese, softened 2 tablespoons finely chopped green onions 1 medium fresh mushroom, finely chopped, optional 1 garlic clove, minced Dash salt Dash pepper 1/4 cup crushed pineapple, drained Assorted crackers In a small mixing bowl, beat cream cheese until fluffy. Stir in the onions, mushroom if desired, garlic, salt and pepper. Fold in pineapple. Serve with crackers. Yield: 2/3 cup.

lemonade stand snack DOT NICKERSON

Cincinnati, Ohio Here’s a munchable mix that’s a breeze to toss together.

3 cups animal crackers 2 cups salted peanuts 2 cups raisins 2 cups milk chocolate M&M’s In a large bowl, combine all of the ingredients. Store in snack-size resealable plastic bags. Yield: 9 cups.

crunchy peanut butter drops TAMMY LEWIS

Hudson, South Dakota Four pantry items are all you need to whip up these no-bake nibbles. They make an ideal after-school snack.

1 cup light corn syrup 1 cup sugar 2 cups peanut butter 4 cups cornflakes In a large saucepan over medium heat, cook and stir corn syrup and sugar for 7-8 minutes or until sugar is dissolved (do not boil). Remove from the heat; add peanut butter and stir until smooth. Fold in cornflakes. Drop by rounded tablespoonfuls onto waxed paper coated with nonstick cooking spray. Let stand for 1-1/2 to 2 hours or until set. Store in a waxed paper-lined airtight container. Yield: about 3-1/2 dozen. Editor’s Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

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Appetizers, Dips & Snacks

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tropical fruit dip JANE MASON

Galesburg, Illinois My husband’s Aunt Marilyn gave me this recipe years ago. I have tasted a lot of fruit dips, but this is the best, especially when all the fresh summer fruit is available. I also have doubled the recipe and used it as a filling between lemon or orange cake layers.

1/4 cup sugar 1-1/2 teaspoons all-purpose flour 1 egg, lightly beaten 1/4 cup pineapple juice 2 tablespoons orange juice 2-1/4 teaspoons lemon juice 1-1/2 cups whipped topping Assorted fresh fruit In a small saucepan, combine the sugar and flour. Stir in egg and juices. Cook and stir over low heat until mixture is thickened and reaches 160°. Cover and refrigerate until chilled. Just before serving, fold in whipped topping. Serve with fruit. Yield: 1-3/4 cups.

fixing garden-fresh salsa

I like to make garden-fresh salsa in the summer. Along with the jalapenos, onions and tomatoes, I add a couple tablespoons of bottled barbecue sauce. People think I’ve created some magical spice mixture! —MARY KAY M., LORAIN, OHIO

critter crunch WILMA MILLER

Port Angeles, Washington This sweet and salty snack is a perfect before-dinner treat. Kids especially like the special graham crackers.

1/4 cup butter 3 tablespoons brown sugar 1 teaspoon ground cinnamon 1-1/2 cups Crispix 1-1/2 cups Cherrios 1-1/2 cups animal crackers

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1-1/2 cups bear-shaped honey graham snacks 1 cup bite-size Shredded Wheat 1 cup miniature pretzels In a saucepan or microwave-safe bowl, heat the butter, brown sugar and cinnamon until butter is melted; mix well. In a large bowl, combine the remaining ingredients. Add butter mixture and toss to coat. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 300° for 30 minutes, stirring every 10 minutes. Store in an airtight container. Yield: about 8 cups. www.tasteofhome.com

mexican corn dip LAURA CAMERON

Delaware, Ohio For a tasty make-ahead dip, try this recipe. It goes fast at office parties or any gathering. Mildly spicy, it’s easy to alter if you want it to have more of a kick. Make sure your corn chips are large enough to scoop up a hearty helping.

2 cups (8 ounces) shredded cheddar cheese 1 can (11 ounces) yellow and white whole kernel corn, drained 1 can (11 ounces) Mexicorn, drained 4 ounces pepper Jack cheese, shredded 1/4 cup chopped green onions 1 can (4 ounces) chopped green chilies

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1 jalapeno pepper, seeded and chopped 3/4 cup mayonnaise 3/4 cup sour cream 1/8 teaspoon sugar Additional chopped green onions, optional Tortilla or corn chips In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture. Cover and refrigerate overnight. Sprinkle with additional green onions. Serve with chips. Yield: 8-10 servings. Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.


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nutty toffee popcorn GLENNA HALE

Sceptre, Saskatchewan Kids and adults alike will rave over this sweetly coated, nutty popcorn concoction. Give it a try!

10 cups popped popcorn 1 cup pecan halves, toasted 1 cup whole unblanched almonds, toasted 1-1/3 cups packed brown sugar 1 cup butter 1/2 cup light corn syrup 1/2 teaspoon cream of tartar 1/2 teaspoon baking soda 1/2 teaspoon rum extract In a large bowl, combine the popcorn and nuts. In a heavy saucepan, combine the brown sugar, butter, corn syrup and cream of tartar; stir until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300°-310° (hard-crack stage).

creamy guacamole PHYLLIS ALLAN

Vero Beach, Florida As a transplanted New Englander, I was anxious to use some of Florida’s fresh fruits in new recipes. I came across this one and it quickly became a favorite.

1 medium ripe avocado, peeled, pitted and cut into chunks

Remove from the heat; stir in baking soda and extract. Immediately pour over popcorn mixture; toss gently. Spread into two greased 15-in. x 10-in. x 1-in. baking pans. Press gently to flatten. Cool completely. Break into pieces. Yield: about 2 quarts. Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

2 teaspoons lime juice 2 packages (3 ounces each) cream cheese, softened 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce Tortilla chips In a small mixing bowl, beat avocado and lime juice until smooth. Beat in the cream cheese, Worcestershire sauce, salt and hot pepper sauce until smooth. Serve with tortilla chips. Store in refrigerator. Yield: 1-1/3 cups.

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taco pinwheels pictured at right > BEVERLY MATTHEWS

Pasco, Washington The colorful tomatoes, lettuce and chilies make these bite-size snacks a perfect addition to a cookout buffet.

1 package (8 ounces) cream cheese, softened 1 tablespoon taco seasoning 1 can (16 ounces) refried beans 8 flour tortillas (10 inches), warmed 3 cups shredded lettuce 2 large tomatoes, seeded and finely chopped 2 cans (4 ounces each) chopped green chilies 1 cup finely chopped ripe olives Salsa In a small mixing bowl, beat cream cheese and taco seasoning until blended. Stir in the refried beans. Spread 3-4 tablespoons over each tortilla. Layer lettuce, tomatoes, chilies and olives down the center of each tortilla; roll up tightly to 2-in. diameter. Wrap in plastic wrap and refrigerate for at least 1 hour. Cut into 1-in. slices with a serrated knife. Serve with salsa. Yield: about 5 dozen.

zippy curry dip PRISCILLA STEFFKE

Wausau, Wisconsin It’s easy to encourage everyone to eat their vegetables when this creamy dip is served alongside. The curry flavor gets stronger the longer this dip stands, so I like to make it in advance.

1/2 cup sour cream 1/2 cup mayonnaise 1 tablespoon sugar 1 teaspoon prepared horseradish 1 teaspoon grated onion 1 teaspoon cider vinegar 1/2 to 1 teaspoon curry powder 1/2 teaspoon garlic salt Assorted fresh vegetables or potato chips In a small bowl, combine the first eight ingredients. Refrigerate until serving. Serve with vegetables or chips. Yield: about 1 cup.

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tortellini appetizers CHERYL LAMA

Royal Oak, Michigan Store-bought pesto keeps the preparation of this tasty appetizer quick. Sometimes I like to heat the garlic in a skillet and use skewers for a different look.

4 garlic cloves, peeled 2 tablespoons olive oil, divided 1 package (10 ounces) refrigerated spinach tortellini 1 cup mayonnaise 1/4 cup grated Parmesan cheese 1/4 cup milk 1/4 cup prepared pesto 1/8 teaspoon pepper

Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 tablespoon oil. Wrap foil around garlic. Bake at 425° for 20-25 minutes or until tender. Cool for 10-15 minutes. Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside. To make dip, in a small bowl, combine the mayonnaise, Parmesan cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined. Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers. Yield: about 2 dozen appetizers and 1-1/2 cups dip.

1 pint grape tomatoes 26 frilled toothpicks

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Colorful fruits and vegetables make dips and other appetizers all the more enticing! Always use the freshest produce available.

veggie tortilla pinwheels DORIS ANN YODER

Arthur, Illinois These bite-size snacks are delicious any time of the day. Simply combine cream cheese, dried beef, chopped vegetables and salad dressing mix, then roll into tortillas, refrigerate, slice and serve.

1 package (8 ounces) cream cheese, softened

sweet ’n’ spicy snack mix TASTE OF HOME TEST KITCHEN Cereal, cheesy snack crackers and mini pretzels are baked with a sprinkling of soy sauce, chili powder and barbecue seasoning. The mix is sure to spice up your next party or festive gathering.

4 cups miniature pretzels 2-1/3 cups cheese-flavored baked snack crackers 2 cups Wheat Chex 3 tablespoons butter, melted 1 tablespoon soy sauce 2 teaspoons chili powder 1 teaspoon barbecue seasoning 3 cups Corn Pops In a large bowl, combine the pretzels, crackers and Chex. In a small bowl, combine the butter, soy sauce, chili powder and barbecue seasoning; pour over cereal mixture and toss to evenly coat.

4 teaspoons ranch salad dressing mix 1 package (2-1/4 ounces) dried beef, chopped 1/2 cup chopped fresh broccoli 1/2 cup chopped fresh cauliflower 1/4 cup chopped green onions 1/4 cup sliced pimiento-stuffed olives 5 flour tortillas (8 inches) Salsa, optional In a large mixing bowl, beat the cream cheese and salad dressing mix until blended. Stir in the beef, broccoli, cauliflower, onions and olives. Spread over tortillas; roll up tightly and wrap in plastic wrap. Refrigerate for at least 2 hours. Unwrap and cut into 1/2-in. slices with a serrated knife. Serve with salsa if desired. Yield: about 5 dozen.

Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Stir in Corn Pops. Store in airtight containers. Yield: 10 cups.

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happy trails snack mix SHARON THOMPSON

Oskaloosa, Iowa Kids and adults at our cowboy party really dug into this colorful snack mix. Both salty and sweet, it has an appealing assortment of pretzels, cereal, dried fruits and candies. Yum!

3 cups miniature pretzels 2 cups mixed nuts 1 cup Kix cereal 1 cup chopped dried apple 1 cup raisins 3/4 cup chopped dried pineapple 1 package (2.17 ounces) Skittles bite-size candies 1 package (1.69 ounces) milk chocolate M&M's In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 2 quarts.

fruit kabobs with citrus dip LINDA HESS

Chilliwack, British Columbia You can’t go wrong with this refreshing appetizer and delightful dip. Friends will clamor around it when you set out a lovely platter of these colorful skewers.

1 can (8 ounces) pineapple chunks 1 large ripe banana, cut into 1-inch slices 1-1/2 cups cubed cantaloupe 1-1/2 cups cubed honeydew 1/2 cup halved fresh strawberries 1/2 cup orange or lemon yogurt 1/8 teaspoon vanilla extract Drain pineapple, reserving juice. Dip banana slices in juice. Alternately thread fruit onto skewers. In a small bowl, combine yogurt and vanilla. Serve with kabobs. Yield: 4 servings.

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taco appetizer platter IOLA EGLE

Bella Vista, Arkansas A crowd usually gathers when I set out my barbecueflavored taco dip. It’s gone before I know it!

1-1/2 pounds ground beef 1/2 cup water 1 envelope taco seasoning 2 packages (8 ounces each) cream cheese, softened 1/4 cup milk 1 can (4 ounces) chopped green chilies, drained 2 medium tomatoes, seeded and chopped

1-1/2 cups chopped lettuce 1/2 to 3/4 cup honey barbecue sauce 1 to 1-1/2 cups shredded cheddar cheese Corn chips In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer for 5 minutes. In a large bowl, combine cream cheese and milk; spread on a 14-in. serving platter or pizza pan. Top with meat mixture. Sprinkle with chilies, tomatoes, onions and lettuce. Drizzle with barbecue sauce. Sprinkle with cheddar cheese. Serve with corn chips. Yield: 8-10 servings.

1 cup chopped green onions

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17

vanilla popcorn

crab roll-ups

CAROLYN RONEY

EMILY KORT

Scipio Center, New York

Detroit, Michigan

This recipe makes the perfect while-you-wait-for-thesteaks snack. It’s easy, too, because it can be ready in about 10 minutes.

These festive pinwheels are the perfect finger food for warm-weather gatherings. Chutney is a wonderful surprise in the flavorful filling. Chock-full of goodies, they won’t last long.

3 quarts popped popcorn

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 cup sugar 1/2 cup butter

1 envelope vegetable soup mix

1/4 cup light corn syrup

1/2 cup mayonnaise

1/4 teaspoon baking soda 1/2 teaspoon vanilla extract Place popcorn in a large bowl; set aside. In a saucepan, combine the sugar, butter and corn syrup. Bring to a boil over medium heat; boil and stir until mixture is golden, about 2 minutes. Remove from the heat; stir in baking soda and vanilla. Pour over popcorn and toss to coat. Cool slightly; break apart while warm. Store in an airtight container. Yield: 3 quarts.

1/2 cup sour cream 1 package (8 ounces) imitation crabmeat, chopped 1 package (8 ounces) cream cheese, softened 1/4 cup mango chutney or chutney of your choice 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 12 flour tortillas (8 inches) In a large bowl, combine the spinach, soup mix, mayonnaise and sour cream; cover and refrigerate for 1 hour. In another large bowl, combine the crab, cream cheese, chutney, garlic powder and onion powder; cover and refrigerate for 1 hour. Spread the spinach mixture on six tortillas. Spread the crab mixture on remaining tortillas. Place one crab tortilla over each spinach tortilla. Roll up tightly, jelly-roll style, and wrap in plastic wrap. Refrigerate for at least 30 minutes. Using a serrated knife, cut each roll into seven slices. Refrigerate any leftovers. Yield: about 7 dozen.

save your servingware

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Watch garage sales, thrift stores and clearance racks for lowpriced servingware. Use these dishes to take food you made to a cookout, and let your host keep the dish. Then you do not lose or break a cherished bowl or platter. —PENNY O., ERIE, PENNSYLVANIA


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herbed cheese dip PATRICIA KILE

Greentown, Pennsylvania This savory cheese dip is a fresh-tasting and excellent replacement for expensive gourmet dips.

1 package (8 ounces) cream cheese, softened 1/4 cup milk 1 tablespoon sour cream

1 teaspoon lemon juice 1 teaspoon butter, softened 3/4 teaspoon garlic powder 1/2 teaspoon dried tarragon 1/4 teaspoon celery seed 1/8 teaspoon dill weed Fresh vegetables

1 teaspoon grated Parmesan cheese

In a small mixing bowl, combine the first 12 ingredients; beat until blended. Serve with vegetables. Store leftovers in the refrigerator.

1 teaspoon olive oil

Yield: 1-1/2 cups.

1 tablespoon minced fresh parsley

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zesty snack mix CODIE RAY

Tallulah, Louisiana Pep up a party with this crunchy, well-seasoned blend of cereal, pretzels and cheese crackers. You can alter it by adding mixed nuts.

4 cups Corn Chex cereal 4 cups Cheerios 4 cups pretzel sticks 4 cups cheese-flavored snack crackers 1 cup butter, melted 1/2 cup vegetable oil 3 tablespoons Worcestershire sauce 1 tablespoon garlic powder 1 tablespoon seasoned salt 1 tablespoon chili powder 1 teaspoon cayenne pepper In a large bowl, combine the cereals, pretzels and crackers. Spread onto two ungreased 15-in. x 10-in. x 1-in. baking pans. Combine the remaining ingredients; pour over the cereal mixture and toss to coat. Bake at 225° for 2 to 2-1/2 hours, stirring every 30 minutes. Store in airtight containers. Yield: 16 cups.

garlic dip JAUNEEN HOSKING

Wind Lake, Wisconsin I’ve been making this dip for years, and now my grown daughters fix it for their families. My mom makes it, too, and her motto is, “You can never have too much garlic.”

1 package (8 ounces) cream cheese, softened 1/2 cup sour cream 1 tablespoon milk 1-1/2 teaspoons Worcestershire sauce 3 garlic cloves, minced 1/4 teaspoon salt 1/8 teaspoon pepper Fresh vegetables and/or pretzels In a small mixing bowl, beat the cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper until blended. Serve with vegetables and/or pretzels. Yield: 1-1/2 cups.

One way to keep dips cold is to put the bowl of dip in a larger bowl that’s lined with ice cubes. 20


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antipasto kabobs pictured at right > DENISE HAZEN

Cincinnati, Ohio My husband and I met at a cooking class and have loved creating menus and entertaining ever since. These do-ahead appetizers are always a hit.

1 package (9 ounces) refrigerated cheese tortellini 40 pimiento-stuffed olives 40 large pitted ripe olives 3/4 cup Italian salad dressing 40 thin slices pepperoni 20 thin slices hard salami, halved Cook tortellini according to package directions; drain and rinse in cold water. In a resealable plastic bag, combine the tortellini, olives and salad dressing. Seal and refrigerate for 4 hours or overnight. Drain and discard dressing. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece and ripe olive on a toothpick or short skewer. Yield: 40 appetizers.

cheesy corn dip PAT HABIGER

Spearville, Kansas Jalapeno adds a kick to this refreshing summertime dip. If you take it somewhere, bring the recipe, too!

1 package (8 ounces) cream cheese, softened 2 tablespoons ranch salad dressing mix 1 can (8-3/4 ounces) whole kernel corn, drained 1/2 cup finely chopped sweet red pepper 2 tablespoons chopped ripe olives 1 tablespoon finely chopped jalapeno pepper Tortilla chips or assorted fresh vegetables In a large mixing bowl, combine cream cheese and salad dressing mix. Stir in the corn, red pepper, olives and jalapeno. Serve with tortilla chips or vegetables. Yield: about 1-1/2 cups. Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

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disappearing fruit dip

1 teaspoon grated lime peel

CAMILLE LANGFORD

Dash ground ginger

Branson, Missouri

Assorted fresh fruit

This tangy dip never lasts long at our house. For variety, try substituting orange juice and orange peel.

1 jar (7 ounces) marshmallow creme

In a large mixing bowl, beat the cream cheese, marshmallow creme, lime juice, lime peel and ginger until smooth. Serve with fresh fruit. Refrigerate leftovers.

1 tablespoon lime juice

Yield: 2 cups.

1 package (8 ounces) cream cheese, softened

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pretzel mustard dip BONNIE CAPPER-ECKSTEIN

Brooklyn Park, Minnesota Who doesn’t like mustard with pretzels? Here’s a great recipe that marries two all-time favorites!

1/4 cup mayonnaise 1/4 cup prepared yellow or Dijon mustard 2 tablespoons finely chopped onion 1 tablespoon ranch salad dressing mix 2-1/4 teaspoons prepared horseradish Pretzels In a large bowl, combine the mayonnaise, mustard, onion, salad dressing mix and horseradish. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Yield: about 1/2 cup.

cold chicken-cheese kabobs SHERINE GILMOUR

Brooklyn, New York These appealing kabobs will add pizzazz to any party, and you don’t even have to get out the grill!

1/2 teaspoon salt 1/2 teaspoon chili powder 1/8 teaspoon pepper 1/2 pound boneless skinless chicken breast, cubed 1/2 cup balsamic vinegar 2 teaspoons olive oil 5 ounces cubed part-skim mozzarella cheese 18 cherry or grape tomatoes Combine the salt, chili powder and pepper; rub into chicken cubes. Transfer to a large bowl; add vinegar. Cover and refrigerate for 3-4 hours. In a large skillet, cook chicken in oil until juices run clear. Cool slightly. Alternately thread chicken, cheese and tomatoes onto wooden skewers. Serve cold. Yield: 8 servings.

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sweet pretzel nuggets BILLIE SUE EBINGER

Holton, Indiana This crowd-pleasing snack has been a tremendous hit both at home and at work. The fun, crunchy bites have a sweet cinnamon-toast taste and just a hint of saltiness that make them very munchable.

1 package (16 ounces) sourdough pretzel nuggets 2/3 cup vegetable oil 1/3 cup sugar 1 to 2 teaspoons ground cinnamon Place pretzels in a microwave-safe bowl. In a small bowl, combine oil, sugar and cinnamon; pour over pretzels; toss to coat. Microwave, uncovered, on high for 2 minutes; stir. Microwave 3-4 minutes longer, stirring after each minute or until oil is absorbed. Cool to room temperature. Store in an airtight container. Yield: 12-16 servings. Editor’s Note: This recipe was tested with an 850-watt microwave.

lose the fat, not the flavor

Are you on a diet? To help reduce the fat in savory dips, try using reduced-fat sour cream, cream cheese or mayonnaise. Many times, the substitution is not noticeable. —TASTE OF HOME TEST KITCHEN

cinnamon ’n’ spice dip JULIE BERTHA

Pittsburgh, Pennsylvania Cinnamon, nutmeg and brown sugar dress up whipped topping in this extremely easy party pleaser. My gang especially likes the dip with apples and pears, but feel free to try it with pineapple slices, strawberries and other fresh fruit.

2 cups whipped topping 1/4 cup packed brown sugar 1/8 to 1/4 teaspoon ground cinnamon Dash ground nutmeg Assorted fresh fruit In a small bowl, combine the whipped topping, brown sugar, cinnamon and nutmeg. Serve with fresh fruit. Yield: about 2 cups.

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layered three-cheese spread

1/2 cup shredded Swiss cheese

BRENDA SMITH

1/2 cup cubed cooked chicken or turkey

Jackson, Michigan I first made this spread for a baby shower, and it was a huge success. This appetizer tastes like a club sandwich and looks picture-perfect when served. Conveniently, the cream cheese layer can by made ahead of time.

1 package (3 ounces) cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 1/2 teaspoon chicken bouillon granules 1/8 teaspoon cayenne pepper 2 tablespoons grated Parmesan cheese

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3 bacon strips, cooked and crumbled 1 medium tomato, seeded and chopped

2 tablespoons minced fresh parsley Crackers or tortilla chips In a small mixing bowl, beat the cream cheese, sour cream, mayonnaise, bouillon and cayenne until smooth. Cover and refrigerate overnight. Spread onto a 10-in. serving plate. Sprinkle with the Parmesan cheese, bacon, tomato, Swiss cheese, chicken and parsley. Serve with crackers or chips. Yield: 10-15 servings.


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chilled beverages

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SPICED LEMONADE, P. 36


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+ P. 30

P. 84

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+ P. 32

P. 66

P. 34

P. 148

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+ P. 102

P. 178

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+ P. 37

P. 140

P. 86

P. 142

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strawberry refresher DENISE NEBEL

Wayland, Iowa This beverage is the perfect reason for a break during a day of hard work! It’s also nice for when family or guests are over for lunch.

3 cups cold water 1 quart fresh strawberries 3/4 cup sugar 3/4 cup lemon juice 2 cups cold club soda Lemon slices, optional Place half of the water, strawberries and sugar in a blender; cover and blend until smooth. Transfer to a large pitcher. Repeat with remaining water, strawberries and sugar. Stir in lemon juice, then add soda. Serve immediately, garnished with lemon if desired. Yield: 8 servings (2 quarts).

special lemonade ERIN SCHNEIDER

St. Peters, Missouri This sweet-tart beverage is a little different from your run-of-the-mill lemonade. The recipe comes from a charming tearoom in a historic home that my mother and I enjoy visiting.

2 medium lemons 1-1/2 cups sugar 2 cups milk 3 cups chilled club soda 2 to 3 drops yellow food coloring, optional Additional sugar, optional Remove ends from lemons and discard. Remove lemon peel with a knife; set aside. Quarter lemons; squeeze juice into a bowl. Remove and discard white membrane. Place the peel and pulp in a blender; cover and process until coarsely chopped. Add peel mixture and sugar to lemon juice; mix well. Let stand for 30 minutes. Stir in milk. Strain lemon mixture; add club soda and food coloring if desired. Serve immediately in sugar-rimmed glasses if desired. Yield: 8 servings.

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iced strawberry tea

NANCY JOHNSON

LAURIE ANDREWS

Conersville, Indiana

Milton, Ontario

Peach, orange, grapefruit and lemon flavors are combined with carbonated water, which adds a nice sparkle to this not-too-sweet beverage.

There’s nothing like fresh strawberries in tea to help one enjoy a summer day. It tastes like it’s from a nice restaurant.

>

fruit juice cooler pictured below

1-1/2 cups peach nectar 1/2 cup orange juice 1/4 cup grapefruit juice 2 tablespoons lemon juice 1 can (12 ounces) carbonated water, chilled Ice cubes In a 1-qt. pitcher, combine juices; chill. Just before serving, stir in carbonated water. Serve in chilled glasses over ice. Yield: 4 servings (about 1 quart).

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1 pint fresh strawberries 4 cups cold tea 1/3 to 1/2 cup sugar 1/4 cup fresh lemon juice Ice cubes Set aside five strawberries. Place the remaining strawberries in blender; cover and puree. Strain into pitcher. Stir in the tea, sugar and lemon juice until sugar dissolves. Chill. Serve in chilled glasses over ice. Garnish with reserved berries. Yield: 5 cups.

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homemade orange refresher IOLA EGLE

Bella Vista, Arkansas For a sweet garnish, dip the rim of each glass into orange juice and then in granulated white sugar. Allow to dry 1 hour before filling glasses.

1 can (6 ounces) frozen orange juice concentrate, thawed 1/3 cup sugar 1/2 cup instant nonfat dry milk powder 2 teaspoons vanilla extract 3/4 cup cold water 10 to 12 ice cubes Orange slices and mint, optional Combine the first five ingredients in a blender; cover and process on high. Add ice cubes, a few at a time, blending until slushy. Serve immediately in chilled glasses. Garnish with orange slices and mint if desired. Yield: 4 servings.

dressed-up summertime drinks

Iced tea or lemonade looks lovely when served with special ice cubes. Freeze a sprig of mint or several slivers of lemon zest in each cube and drop a few in each glass. I also put cubes of frozen pink lemonade in regular lemonade. As they melt, the yellow lemonade turns a delicate pink. —GINGER B., REIDSVILLE, NORTH CAROLINA

sparkling berry punch KAY CURTIS

Guthrie, Oklahoma One year, this thirst-quenching beverage really rounded out our Valentine’s Day dinner. But I’ve found it makes a colorful addition to any special occasion no matter what season it’s served.

6 cups cranberry juice, chilled 2 cans (12 ounces each) ginger ale, chilled 1/4 teaspoon almond extract Ice cubes Combine all ingredients in a punch bowl or pitcher. Serve immediately in chilled glasses over ice. Yield: about 2 quarts.

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hibiscus iced tea pictured at right > TASTE OF HOME TEST KITCHEN This calorie and caffeine-free tea has a delightful rosy color and hibiscus makes it unique.

1 cup water 5 dried hibiscus flowers or 1 teaspoon crushed dried hibiscus flowers Ice cubes In a saucepan, bring water to a boil. Remove from the heat. Add hibiscus flowers and let stand 5 minutes. Strain tea. Serve in chilled glasses over ice. Yield: 1 serving. Editor’s Note: Make sure to properly identify flowers before picking. Double-check that they’re edible and have not been treated with chemicals.

cheery cherry cooler FLORENCE GREWE

Long Prairie, Minnesota Bring the fruity flavor of cherries to the backyard patio with this tasty drink. The flavors of pineapple, oranges and lemons makes this a summertime favorite that serves a crowd.

3 packages (3 ounces each) cherry gelatin 6 cups boiling water 2 to 3 cups sugar 1 can (46 ounces) unsweetened pineapple juice 1 can (12 ounces) frozen orange juice concentrate, thawed 1 can (12 ounces) frozen lemonade concentrate, thawed 1 gallon cold water 2 bottles (2 liters each) ginger ale In a large kettle, sprinkle gelatin over boiling water; let stand for 1 minute. Stir in sugar; cook over low heat, stirring until gelatin is completely dissolved. Add the pineapple juice, concentrates and cold water; mix well. Transfer to several freezer containers. Cover and freeze for at least 8 hours or overnight, stirring several times. Just before serving, transfer to a large punch bowl; stir in ginger ale. Yield: 60 (4-ounce) servings.

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raspberry lemonade

citrus mint punch

DOROTHY JENNINGS

JUDITH ANGLEN

Waterloo, Iowa

Riverton, Wyoming

This crisp, tart beverage is a real thirst-quencher on a hot day. It’s a fun change from iced tea or regular lemonade and reminds me of the popular cold teas served in restaurants.

Mint gives this citrus punch some real spark. I especially like to serve this beverage during the summer months at luncheons.

1 cup packed fresh mint leaves

2 cans (12 ounces each) frozen lemonade concentrate, thawed

4 teaspoons grated orange peel

2 packages (10 ounces each) frozen sweetened raspberries, partially thawed

3 cups boiling water

2 to 4 tablespoons sugar 2 liters club soda, chilled Ice cubes In a blender, combine lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 4-1/2-qt. container, combine raspberry mixture, club soda and ice cubes. Serve immediately in chilled glasses. Yield: 3-1/2 quarts.

2 teaspoons grated lemon peel 1 can (12 ounces) frozen lemonade concentrate, thawed 1 can (12 ounces) frozen orange juice concentrate, thawed 6 cups cold water Ice cubes Additional mint leaves, optional Place mint and peels in a heat-resistant pitcher or bowl; add boiling water. Let steep 1 hour; strain. Add concentrates and cold water; stir well. Chill. Serve in chilled glasses over ice; garnish with mint if desired. Yield: 18-20 servings (3 quarts).

fruity summer cooler RUTH ANDREWSON

Leavenworth, Washington When the melons first come in, we make this delightful cooler. Cantaloupe and pineapple are a great combination in warm weather.

6 to 8 ice cubes 1/2 cup cubed cantaloupe 1/2 cup pineapple chunks 1/2 cup cranberry juice 1/3 cup sliced banana 1/4 cup pineapple juice 1 tablespoon honey 3/4 teaspoon lemon juice 1/4 teaspoon grated lemon peel Place all ingredients in a blender; cover and process until smooth. Serve immediately in chilled glasses. Yield: 2-3 servings.

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creamy orange drink SYBIL BROWN

Highland, California Few beverages are as simple and refreshing as this one. Bring this swift slushy specialty to your table and watch how quickly glasses are raised for seconds.

2 cups orange juice 1/2 cup water 1/2 cup milk 1/4 cup sugar 1/2 teaspoon vanilla extract 1 tablespoon instant vanilla pudding mix 1 tablespoon whipped topping mix 1 tablespoon nondairy creamer 6 to 8 ice cubes In a blender, combine all ingredients; cover and process until slushy. Serve immediately in chilled glasses. Yield: 5 servings.

raindrop raspberry tea TASTE OF HOME TEST KITCHEN Serve tall, cool glasses of this quick-to-fix combo that gets its jazzed-up taste from a raspberry juice blend.

4 cups water 6 individual tea bags 3/4 to 1 cup sugar 4 cups cold water 1 cup raspberry juice blend concentrate Ice cubes In a large saucepan, bring 4 cups water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar until dissolved. Add cold water and juice concentrate. Serve in a chilled glass over ice. Yield: about 2 quarts. www.tasteofhome.com

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fresh mint cooler

orange colada

CAROL BEUTEL

DOTTY EGGE

Tremont, Illinois

Pelican Rapids, Minnesota

The refreshing taste of mint makes this drink a hit on warm summer days.

It’s easy to picture yourself on a tropical island when you are savoring this delicious concoction!

1 cup fresh mint 4 cups boiling water Ice cubes Sugar to taste Lemon or lime slices and additional mint, optional Place mint in a large bowl; pour water over mint; let stand for 2 hours. Strain mint mixture; discard mint. Fill chilled glasses with ice; add mint mixture and sugar. Garnish with lemon or lime slices and mint if desired. Yield: 4 servings.

1 can (6 ounces) frozen orange juice concentrate, thawed 6 ounces frozen nonalcoholic pina colada mix 1 cup milk 2 tablespoons lemon juice 1-1/2 cups crushed ice Orange slices In a blender container, combine first four ingredients. Cover and process on high for 30 seconds or until smooth. Add ice and continue to blend until blended. Serve immediately in a chilled glass. Garnish with an orange slice. Yield: 6 servings.

herb garden tea MARY HARRISON

Hamilton, Ohio Here’s a delightful way to use fresh herbs from your summer garden. Lemon balm and mint are sweetened with honey to create this tasty tea.

1/4 cup finely chopped lemon balm 1/4 cup finely chopped fresh mint 1/4 cup lemon juice 1/4 cup orange juice 1/4 cup honey 2 liters ginger ale In a small bowl, combine the first five ingredients; let stand for 1 hour. Strain; discard herbs. Pour tea into a 2-1/2-qt. pitcher. Stir in ginger ale just before serving. Serve in chilled glasses. Yield: 9 servings.

Special garnishes really make your drinks look great and add flavor, too. Try lemons, limes, strawberries, kiwifruit—the sky’s the limit! 34


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>

icy lemonade pictured above

lemon-lime punch

BETH STEPHAS

KAREN ENGSTRAND

Eagle Grove, Iowa

Alma, Wisconsin

This tasty drink closely resembles the popular slush-type beverage. A blender is the key to make this lemonade extra special.

This festive-looking green punch has starred at many of my parties and other events. The recipe comes from a cookbook I won in a drawing when I was a child. The cover is lost now, and the pages are yellowing, but the recipes are as wonderful as ever.

1 can (12 ounces) frozen lemonade concentrate 30 to 35 ice cubes 4 cups lemon-lime soda, chilled Place half of the lemonade concentrate and 15-17 ice cubes in a blender; add 2 cups soda. Cover and process on high until ice is crushed. Repeat. Serve immediately in chilled glasses. Yield: 10 cups.

1 envelope (.13 ounce) unsweetened lemon-lime soft drink mix 4 cups unsweetened pineapple juice, chilled 1 quart lime sherbet 2 quarts ginger ale, chilled Pour drink mix into a punch bowl. Stir in pineapple juice. Scoop sherbet into the bowl; add ginger ale and stir gently. Serve immediately. Yield: about 3-1/2 quarts.

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spiced lemonade pictured at left < KIM MARIE VAN RHEENEN

Mendota, Illinois With its citrusy flavor, cinnamon and cloves, this lemonade is a refreshing summer beverage.

6 cups water, divided 3/4 cup sugar 2 cinnamon sticks 6 whole cloves 1 large lime, thinly sliced 1 lemon, thinly sliced 3/4 cup fresh lemon juice Ice cubes Additional cinnamon sticks, optional In a large saucepan, bring 4 cups water, sugar, cinnamon and cloves to a boil. Reduce heat; simmer 10 minutes. Remove from heat; discard cinnamon and cloves. Cool. Pour into a large pitcher. Stir in lime, lemon, lemon juice and remaining water. Chill at least 1 hour. Serve in chilled glass over ice. Garnish with cinnamon stick if desired. Yield: about 2 quarts.

lemon refresher LAVONNE HARTEL

Williston, North Dakota Milk adds a nice touch to this special lemon drink. And the carbonation from soda gives it zip. Try it and you’ll find that friends and family will request it again and again.

1-1/2 cups sugar 1/3 cup lemon juice 2 cups milk 1 tablespoon lemon extract 1/2 teaspoon grated lemon peel, optional 2 liters lemon-lime soda, chilled Ice cubes In a large mixing bowl, beat sugar and lemon juice on high speed for 3 minutes or until sugar is partially dissolved. Gradually beat in milk. Stir in lemon extract and peel if desired. Chill. Stir in soda just before serving. Serve in chilled glasses over ice. Yield: 3 quarts.

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pineapple cooler MICHELLE BLUMBERG

Littlerock, California I can stir up this mild and revitalizing beverage in a jiffy. Lemon juice cuts the sweetness you might expect from pineapple juice and lemon-lime soda.

1 cup unsweetened pineapple juice, chilled 1 to 2 tablespoons lemon juice 1 can (12 ounces) lemon-lime soda, chilled Ice cubes Combine all ingredients in a pitcher. Serve in a chilled glass over ice. Yield: 2-2/3 cups.

rhubarb citrus punch INA FREY

St. Clemens, Ontario Rhubarb grows abundantly in our large farm garden. I’ll make this punch for summertime gatherings or other occasions with our extended family.

8 cups diced fresh or frozen rhubarb 5 cups water 1-1/3 cups sugar 2 cups orange juice 3/4 cup lemon juice 1 quart ginger ale, chilled 1 quart fresh or frozen strawberries, optional Ice cubes In a large kettle, simmer rhubarb and water until rhubarb is soft. Cool; strain through several layers of cheesecloth. Measure 4 cups juice and return to kettle with the sugar. Heat until sugar is dissolved. Chill. Refrigerate or freeze any remaining rhubarb juice for another batch. Combine orange and lemon juices and rhubarb mixture. Refrigerate until ready to serve. Just before serving, stir in ginger ale and strawberries if desired. Serve in chilled glasses over ice. Yield: about 12 cups. Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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cantaloupe cooler RUTH ANDREWSON

Leavenworth, Washington Strawberries, grapes and cantaloupe combine in this delightful drink that takes just seconds to whip up in the blender. It’s a good beverage for diabetics!

1 cup cubed cantaloupe 1 cup frozen unsweetened strawberries 1 cup green grapes 1/2 cup ice cubes Sugar substitute equivalent to 4 teaspoons sugar Place all ingredients in the order listed in a blender. Cover and process until smooth. Serve in chilled glasses. Yield: 4 servings.

frothy orange soda DIANE WIDMER

Blue Island, Illinois We often enjoy this delicious dessert shake after dinner, when we want something cool and energizing. It’s a lovely treat, and it brings back memories of soda-fountain drinks.

1 cup orange juice 1 cup vanilla ice cream 1 cup lemon-lime soda In a blender, add orange juice and ice cream; cover and process until smooth. Stir in soda. Serve in chilled glasses. Yield: 2 servings.

iced tea in a flash

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To make iced tea in a hurry, I put two family-size tea bags in the basket of my automatic drip coffee maker. I prepare the tea like I was making coffee. When it’s done, I add sugar, cold water and ice to suit our tastes. It’s terrific on hot summer days when my family drinks lots of iced tea. —MARY P., BEDFORD, PENNSYLVANIA


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summertime strawberry punch pictured at right > MARY MACQUEEN

Woodstock, Ontario This thirst-quenching beverage is perfect for a summer picnic or family get-together. When I serve it in a punch bowl, I’ll often make an ice ring of ginger ale with a few berries in it to float on top. It’s so pretty that way!

1 can (12 ounces) frozen pink lemonade concentrate, thawed, undiluted 1 package (20 ounces) frozen unsweetened strawberries, partially thawed 1/4 cup sugar 2 cups cold brewed strong tea 2 liters ginger ale, chilled Ice cubes In a food processor, combine lemonade concentrate, strawberries and sugar. Cover and process until smooth. Transfer to a large pitcher or punch bowl; stir in tea. Add the ginger ale and ice cubes. Serve immediately. Yield: 3-1/2 quarts.

lemon iced tea mix LINDA FOX

Soldotna, Alaska A friend who has a large family and does a lot of entertaining created this mix. It’s an inexpensive, tasty, refreshing batch of tea.

7-1/2 cups sugar 2 cups unsweetened instant tea 5 envelopes (.23 ounce each) unsweetened lemonade soft drink mix ADDITIONAL INGREDIENTS: 1 cup warm water Cold water Combine sugar, tea and drink mix. Store in an airtight container in a cool dry place. To prepare tea: Dissolve about 1-2/3 cups tea mix in 1 cup warm water. Place in a gallon container. Add cold water to measure 1 gallon. Cover and refrigerate until ready to serve. Yield: 5 batches of mix (8-1/2 cups total); about 16 (1-cup) servings of iced tea per batch.

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kool-aid floats

1 can (12 ounces) frozen orange juice concentrate, thawed

MARGARET BOSSUOT

1 liter ginger ale, chilled

Carthage, New York Kids love this refreshing punch. Sweet sherbet, fruity soft drink mix and orange juice concentrate make this beverage a popular way to beat the heat on sultry summer days.

3 envelopes unsweetened strawberry Kool-Aid 3 cups sugar 6 quarts cold water

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1 quart raspberry or orange sherbet In large pitchers, prepare Kool-Aid with sugar and water according to package directions. Stir in the orange juice concentrate. Just before serving, add the ginger ale. Serve in chilled tall glasses. Add a scoop of sherbet to each glass. Yield: 2 gallons.

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citrus sunshine punch TASTE OF HOME TEST KITCHEN It’s easy to relax when sipping on this tangy punch. Enjoying a cool, frothy glass of punch is a terrific way to spend a lazy afternoon.

1 can (12 ounces) frozen lemonade concentrate, thawed 1 can (12 ounces) frozen limeade concentrate, thawed 1 can (12 ounces) frozen orange juice concentrate, thawed 8 cups cold water 2 liters ginger ale, chilled Ice cubes 1 quart orange sherbet In a large container, combine concentrates and water. Chill. In a large pitcher or punch bowl, combine the ginger ale and chilled concentrate mixture; add ice cubes. Top with scoops of sherbet. Serve immediately. Yield: 40 servings (about 1/2 cup each).

spiced tomato drink DOROTHY ANNE SCHULTZ

Dallas, Oregon I was looking for a different beverage to serve when I remembered a tomato drink I sampled in New Guinea. I experimented until I came up with this spicy concoction. It’s delicious any time of the day. If you’re watching your salt, use reduced sodium tomato juice and skip the salt.

1 can (46 ounces) tomato juice 1/4 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon lemon juice In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in lemon juice. Serve cold or warm. Yield: 8 servings.

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citrus grape drink SYLVIA MURPHY

River Ranch, Florida My mom made this often while I was growing up and I loved it. When I got married, I requested it to be served at the reception.

4 cups water 1 cup sugar 2 cups red grape juice, chilled 1/3 cup lemon juice, chilled 1/3 cup orange juice, chilled In a saucepan, heat water and sugar until sugar is dissolved. Cool. Pour into a large pitcher or punch bowl; stir in the juices. Serve in chilled glasses. Yield: about 2 quarts.

orange lemonade C. MASON

Wamego, Kansas This cool fruit drink is so refreshing on warm summer days. Fresh orange and lemon juice give it a terrific citrus flavor.

1 cup sugar 1 cup hot water 1 tablespoon grated lemon peel 2 teaspoons grated orange peel 3 cups cold water 2 cups orange juice 1/4 cup lemon juice In a small saucepan, combine the first four ingredients. Bring to a gentle boil; boil for 8-10 minutes or until thickened. Remove from the heat. Strain and discard lemon and orange peel. Cool to room temperature. Transfer to a pitcher; stir in the cold water and juices. Chill. Serve in a chilled glass over ice. Yield: 7 servings.

To keep iced tea from getting cloudy, allow it to cool to room temperature before adding ice cubes or chilling. 42


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lemony iced tea pictured at right > SHARON EMERY

New Burnside, Illinois This beverage is one of our favorites to serve during the hot, humid months. We keep a jug in the refrigerator ready to serve for family and guests.

8 cups water 3/4 cup sugar 1/2 cup lemon juice 1/2 cup white grape juice 1/4 cup unsweetened lemon-flavored instant tea mix Ice cubes Lemon slices In a large pitcher, combine water, sugar, lemon juice, grape juice and tea mix. Stir well to dissolve the sugar. Serve in chilled glasses over ice with lemon slices. Yield: 8 servings.

crowd-pleasing punch RUBY ANDERSEN

Harlan, Iowa This is the perfect punch for large get-togethers such as family reunions, wedding showers, baby showers or just plain weekend barbecues. It makes a huge batch so everyone will be satisfied!

3 quarts water 3 cups sugar 4 packages (.15 ounce each) orange-flavored soft drink mix 3 cans (12 ounces each) frozen orange juice concentrate, thawed 3 cans (12 ounces each) frozen lemonade 2 cans (46 ounces each) pineapple juice 2 cans (46 ounces each) apricot nectar 3 bottles (28 ounces each) ginger ale In a 6-gallon container, combine the water, sugar, soft drink mix, orange juice concentrate, lemonade, pineapple juice and apricot nectar. Just before serving, pour one-third of punch mixture into a punch bowl; add 1 bottle ginger ale. As bowl empties, repeat with remaining punch mixture and ginger ale. Yield: 100 servings.

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grilled specialties IN THIS SPECIAL SECTION, you’ll find every grilled delight imaginable. From succulent steaks and flaky fish to tangy kabobs and spicy rubs, the perfect cookout foods can be found here. Team up a grilled entree with any of the appetizers, beverages, sides, salads or desserts in the rest of this book to create an easy but memorable everyday meal or special celebration. There are even grilled fruits and vegetables to round out the cookout fun, and grilling temperature charts make the preparation foolproof. Try one of these fantastic recipes tonight!

Contents Tips for Perfect Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46 Grilled Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50 Grilled Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60 Grilled Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72 Grilled Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96 Grilled Fish & Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .112 Grilled Fruits & Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .120

Pictured at Left: Lemon Nut Star Cookies, p. 158; Potluck Spareribs, p. 108; Herbed Corn On The Cob, p. 126

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tips for perfect grilling Grilling is a great way to prepare meals, whatever the season. Plus, it leaves you with a clean kitchen and provides flavorful fare to serve your family.

choosing a grill Charcoal or gas—which one to choose is a matter of preference. Both types of grills will give you delicious results. When buying a grill, consider the cost and ease of use as well as your grilling needs and frequency. Both types of grills are available in a wide range of prices, but gas grills generally cost more than charcoal grills. Gas grills ignite immediately, take just minutes to heat up and make it easier to control the grilling temperature. Charcoal grills take about 30 minutes for the briquettes to get hot, the coals start off hot and cool down during cooking and the ash from coals can be messy to clean up. If you don’t plan to grill often or grill only small amounts, then a charcoal grill might be a good choice due to its price. A hibachi may also be the right option due to its size.

grilling safety and tips Always place your grill on a level, solid surface, away from fences, shrubs, grass and overhangs. Grill in a well-ventilated area. Store charcoal in a dry place. Damp or wet charcoal may not ignite. Never add lighter fluid to lit coals. Never use gasoline or kerosene to light briquettes. Have a water bottle handy to spray any flare-ups. Have two pairs of long-handled tongs—one for moving the coals and one to turn food. Wear long barbecue mitts to protect your hands and arms from the hot grill.

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greasing a grill Spray the food grate with nonstick cooking spray before starting the grill. Never spray directly over the fire (gas or coal) as you can cause a fire. To grease a hot grate, fold a paper towel into a small pad. Holding the pad with long-handled tongs, dip in vegetable oil and rub over the grate.

food as you thread them onto the skewer to promote thorough cooking. For items that twist around on a skewer, thread on two parallel skewers. Always place cooked food on a clean plate— never place on a plate that held raw food. Cooking time will vary based on the temperature of the food being cooked, the temperature of the coals and the air temperature. So use the cooking time as a guide and test meat doneness with a meat thermometer.

Bring foods to a cool room temperature before grilling to ensure more even cooking results. Trim excess fat from steaks, chops and chicken. Don’t crowd food on the grill. Allow some space around each piece for even cooking.

Opening and closing the vents in a covered charcoal grill helps regulate the coal temperature. When the vents are open, more air flows through the grill and the coals burn hotter. When the vents are closed, the coals are deprived of oxygen and will eventually extinguish themselves.

Soak wooden skewers for at least 15 minutes in cold water before using to prevent them from burning. Leave a little space between pieces of

Don’t discard the ashes until they are completely cold. Cover the grill, close the vents and let stand until cold.


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starting a charcoal grill The number of briquettes needed to grill will depend on the amount of food you’re grilling, the size of the grill and weather conditions. Adverse weather conditions—high winds, cold temperatures and high humidity—will require more briquettes. You need about 30 briquettes to cook 1 pound of meat.

ways to start charcoal grills

There are three ways to start a charcoal grill: using a traditional pyramid style, an electric starter or a chimney starter. When using briquettes that just need to be lit with a match, follow package directions. Depending on your grill, the briquettes will go on a charcoal grate or the bottom of the grill. The coals are ready when they are covered with a light gray ash—this takes about 25 to 30 minutes. Once they’re ready, spread them out for direct or indirect heat. Never pour lighter fluid on coals that already have been lit.

preparing a grill for direct heat For a charcoal grill, spread out the preheated coals in an even layer. For a gas grill, preheat the grill with all the burners on high. Place food on the cooking grate, then adjust temperature according to the recipe. Direct heat is used for foods that take about 30 minutes or less to cook. The food is cooked directly over an even heat source and turned halfway through the cooking time. Grill the foods covered or uncovered according to recipe directions.

pyramid style Arrange briquettes in a pyramid in the grill. Pour lighter fluid over briquettes. Recap the fluid and place away from grill. Light briquettes.

electric starter Arrange briquettes in a pyramid in the grill. Insert electric starter in the middle of coals. Plug starter into an outlet. If using an extension cord, use a heavy-duty one. It will take 8 to 10 minutes for ash to form on coals. At that point, unplug the electric starter and remove from briquettes. The starter will be very hot, so place it out of the way on a heatproof surface. Continue heating briquettes until they are covered with a light gray ash.

The same cuts that are recommended for broiling can be grilled over direct heat. Thin foods, such as boneless chicken breasts, 1/2-in.-thick pork chops or steaks, hot dogs or fish fillets can be grilled uncovered on a charcoal grill or covered on a gas grill. Thicker foods, such as 1-in. steaks, hamburgers, kabobs and whole fish, should be grilled covered on both charcoal and gas grills.

chimney starter Crumple newspaper or waxed paper and place a chimney starter over the paper in the grill. Fill the chimney starter with briquettes. Light paper. When coals are ready, dump them out of the chimney starter and spread out.

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tips for perfect grilling

47

of your hand 3 to 4 in. above the grate. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. Use the chart below as a guideline.

preparing a grill for indirect heat For a charcoal grill, bank half of the coals on one side of the grill and the other half on the other side. Place a foil drip pan in the center of the grill, replace the cooking grate and place the meat over the drip pan. Cover and grill according to recipe directions. Note that for every 45 minutes of grilling, you should add more briquettes to the bank of coals. For a small grill (14 in.), add about four per side; for a large grill (26 in.), add about nine per side. For a gas grill, preheat with all the burners on high. Turn center burner off and place a drip pan in the center. Place food on cooking grate over drip pan. Adjust temperature according to recipe, then cover. Grill for the recommended time. If the grill has only two burners, turn one burner off and place the drip pan on that side. Indirect heat is used for foods that take longer than 30 minutes to cook, are high in fat or are usually cooked in the oven rather than on the stovetop. For example, larger cuts, such as whole chicken, bone-in chicken pieces, roasts or spareribs use indirect heat because they require slow, long grilling to cook through. Cover the grill when cooking by indirect heat. Foods cooked with the indirect method do not need to be turned. Some recipes call for searing the meat over direct heat for a nice brown exterior before placing over indirect heat.

testing grill temperature For a covered grill, have the cover down on the grill and open the vent slightly. Insert a grill thermometer through the vent. For an uncovered grill, check the temperature by cautiously holding the palm

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TEMP.

TIME

COALS

Hot (at least 450°)

2 seconds

glow red

Medium-Hot (400°)

3 seconds

gray with a red underglow

Medium (350°)

4 seconds

gray with a hint of red

Medium-Low (300°)

5 seconds

gray with a faint red glow

cleaning a grill Clean the food grate with a stiff wire brush after cooking.

adding flavor to grilled foods using marinades Marinades add flavor and can tenderize meat. However, marinades only penetrate about 1/2 in. deep, so the flavor is on the outer surface of the food. Meat and poultry need at least 1 to 4 hours to marinate; many cuts can be marinated all day or overnight. Most fish and seafood only need 15 to 30 minutes and can be marinating while you prepare other items for dinner. Marinating too long may cause the meat texture to break down and become mushy. An easy way to marinate is to use a resealable plastic bag. Pour marinade into the bag, add the meat or vegetables and seal the bag, squeezing out as much air as possible. Place on a tray to contain any leakage. Food marinated for more than 30 minutes must be placed in the refrigerator. For food safety reasons, if you want to use some of the marinade for basting or for a dipping sauce, set aside some of the fresh marinade for this purpose. Any marinade that came in contact with uncooked meat, poultry or seafood should be discarded. www.tasteofhome.com

The following marinades would be great on poultry or pork.

kentucky marinade

WOOD

FLAVOR

USE WITH

Alder

Delicate and sweet

Fish and poultry

Apple

Slightly sweet and fruity

Poultry, pork and fish

Cherry

Mild, slightly sweet and fruity

Poultry, fish and pork

Hickory

Hearty, smoky bacon-like flavor

Most red meats, pork, poultry and vegetables

Mild, smoky and sweet

Poultry, ham and vegetables

Strong, sharp earthy flavor

Beef, most other meats and vegetables

JILL EVELY, WILMORE, KENTUCKY Combine 1/2 cup cider vinegar, 1/4 cup vegetable oil, 2-1/2 teaspoons Worcestershire sauce, 2 teaspoons hot pepper sauce and 1 teaspoon salt. Reserve 1/4 cup for basting if desired. Marinate meat in remaining marinade for up to 4 hours. (Enough to marinate about 3 pounds of meat or poultry.)

rosemary orange marinade MARCIA MORGAN, CHEVY CHASE, MARYLAND Combine 1 cup orange juice, 1/4 cup olive oil, 3 minced garlic cloves and 1 tablespoon each dried thyme and rosemary, crushed. Reserve 1/2 cup for basting if desired. Marinate meat in remaining marinade for up to 4 hours. (Enough to marinate about 2 pounds of poultry or pork.)

lemonade marinade OLIVIA LOGAN, DELPHI, INDIANA Combine 1 can (12 ounces) frozen lemonade concentrate (thawed), 2 tablespoons each brown sugar and soy sauce, 1 teaspoon garlic powder and 1/4 teaspoon dried mint flakes. Reserve 3/4 cup for basting if desired. Marinate meat in remaining marinade for up to 4 hours. (Enough to marinate about 4 pounds of poultry, pork or fish.)

using rubs Rubs are a combination of herbs and spices that are rubbed onto meat, fish or poultry. Try one of these the next time you want to add a little zing to grilled food.

Maple Mesquite

using wood chips Wood and herbs impart wonderful flavors and richness to grilled foods. The key to remember is that a little goes a long way. Start by soaking the wood or herbs. Chunks of wood should be covered with water for at least 1 hour; chips and herbs can be soaked for 20 to 30 minutes. Shake off excess water before using. For a charcoal grill, place wood or herbs directly on the hot coals. For a gas grill use the smoker box, if available, according to manufacturer’s directions. If your grill does not have a smoker box, make a foil pouch for the chips (not chunks) and place it on the grill when preheating.

zippy dry rub GAYNELLE FRITSCH, WELCHES, OREGON Combine 1 tablespoon salt, 1 teaspoon each mustard seed, chili powder, paprika and pepper, 1/2 teaspoon each ground cumin and dried coriander and 1/4 teaspoon garlic powder. Store in an airtight container. Rub onto meat or poultry and refrigerate for at least 4 hours before grilling.

savory steak rub DONNA BROCKETT, KINGFISHER, OKLAHOMA Combine 1 tablespoon each dried marjoram and basil, 2 teaspoons each dried thyme and crushed rosemary, and 3/4 teaspoon dried oregano. Store in an airtight container. Rub over steaks just before grilling. www.tasteofhome.com

making a foil pouch 1) Place the soaked wood chips on a large piece of heavy-duty foil. 2) Bring up two edges over the center of chips and fold down twice. 3) Fold the side edges over twice. 4) Poke holes in top of packet with a knife or long handled fork and place on the grill.

tips for perfect grilling

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grilled sandwiches

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PIZZA BURGERS, P. 57


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P. 14

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P. 143

P. 56

P. 180

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P. 151

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+ P. 58

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P. 29

P. 140

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southwestern burgers TAMMY FORTNEY

Deer Park, Washington We love burgers and have them every Saturday in summer. We also have a favorite burrito recipe. One day, we got the bright idea to combine two of our favorite recipes. Voila! Our Southwestern Burgers were created.

1 can (4 ounces) chopped green chilies 4 teaspoons ground cumin 1 teaspoon chili powder 3/4 teaspoon garlic powder 3/4 teaspoon salt 1/2 teaspoon pepper 2 pounds lean ground beef 3/4 pound bulk pork sausage

52


8 slices Monterey Jack cheese 8 hamburger buns, split, toasted 8 lettuce leaves 1 large tomato, sliced 1 to 2 ripe avocados, peeled and sliced Mayonnaise or mustard, optional In a large bowl, combine the first six ingredients. Crumble beef and sausage over mixture; mix well. Shape into eight patties. Grill, covered, over medium heat for 5 minutes on each side or until a meat thermometer reads 160°. Top each burger with a cheese slice. Grill 1-2 minutes longer or until the cheese begins to melt. Serve on buns with lettuce, tomato, avocado and mayonnaise or mustard if desired. Yield: 8 servings.

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philly burgers MARJORIE CAREY

Belfry, Montana The legendary sandwich from Philadelphia is brought to life in these tasty burgers. I serve these at every one of our outdoor cookouts.

2 tablespoons Worcestershire sauce, divided 4 teaspoons Dijon mustard, divided 1 can (2.8 ounces) french-fried onions, divided 1 pound ground beef 1 package (3 ounces) cream cheese, softened 1 jar (2.5 ounces) sliced mushrooms, drained 1 teaspoon dried parsley flakes 4 kaiser rolls

beef ’n’ pork burgers SHARON ADAMCZYK

Wind Lake, Wisconsin Pork adds a twist to the traditional burger. Don’t forget the mayo, lettuce and tomato to complete this mouthwatering creation!

4 bacon strips, diced 1 large onion, finely chopped 1 garlic clove, minced 1-1/2 cups soft bread crumbs 1 egg, lightly beaten 1/2 cup water 1 tablespoon dried parsley flakes 2 to 3 teaspoons salt

In a large bowl, combine 1 tablespoon Worcestershire sauce, 3 teaspoons mustard and half the onions. Crumble beef over mixture; mix well. Form into four patties. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Meanwhile, in small bowl, combine the cream cheese, remaining Worcestershire sauce and mustard, mushrooms and parsley. Spread the cheese mixture on cooked patties; top with reserved onions. Grill or broil 30 seconds longer or until the onions are crisp-tender. Serve on kaiser rolls. Yield: 4 burgers.

1/4 teaspoon dried marjoram 1/4 teaspoon paprika 1/4 teaspoon pepper 1 pound ground beef 1 pound ground pork 8 hamburger buns, split and toasted Mayonnaise, lettuce leaves and tomato slices In a small skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp; drain and place in a small bowl. Stir in the bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper. Crumble beef and pork over the mixture and mix well. Shape into eight 3/4-in.-thick patties. Grill, uncovered, over medium-hot heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with mayonnaise, lettuce and tomato. Yield: 8 servings. www.tasteofhome.com

Grilled Sandwiches

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provolone burgers CHERYL MACZKO

Arthurdale, West Virginia Grilled hamburgers that are seasoned with garlic, onion and herbs and topped with melted cheese are a summertime staple for us. A nice change of pace from the usual American or cheddar, mild provolone cheese is great on these beef patties.

1 medium onion, finely chopped 2 eggs, lightly beaten 3 teaspoons dried basil 2 garlic cloves, minced 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper

french onion burgers BETH JOHNSON

Dalton, Ohio I created these great burgers one day when I needed to stretch a pound of hamburger. When we have high school boys help with baling hay, this is one of their favorite foods to enjoy after the work is done.

1 can (4 ounces) mushroom stems and pieces, drained and diced 1 can (2.8 ounces) french-fried onions 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1 pound ground beef 4 hamburger buns, split

3 pounds ground beef 8 slices provolone cheese 8 sandwich rolls, split Lettuce leaves In a large bowl, combine the first seven ingredients. Crumble beef over mixture; mix well. Shape into eight patties. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until no longer pink. Top each patty with a cheese slice; grill 1 minute longer or until cheese is melted. Grill rolls cut side down for 1-2 minutes or until toasted. Serve burgers on rolls with lettuce. Yield: 8 servings.

Lettuce leaves and tomato slices In a large bowl, combine the mushrooms, onions, Worcestershire sauce and salt. Crumble beef over mixture and mix well. Shape into four patties. Grill, uncovered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Serve on buns with lettuce and tomato. Yield: 4 servings.

Avoid flattening the burgers with your spatula as they cook. You’ll press out the juices that make burgers moist and they won’t be as thick. 54


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raspberry chicken sandwiches KELLY WILLIAMS

La Porte, Indiana The raspberry barbecue sauce makes my grilled chicken sandwiches special. I also use this sauce on meatballs, chicken wings and pork chops.

1 cup chili sauce 3/4 cup raspberry preserves 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 6 boneless skinless chicken breast halves (4 ounces each) 2 tablespoons plus 1/2 cup olive oil, divided 1/2 teaspoon salt 1/4 teaspoon pepper 24 slices French bread (1/2 inch thick) 12 slices Muenster cheese, halved Shredded lettuce

Coat grill rack with nonstick cooking spray before starting the grill. In a small saucepan, combine the first four ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 1 cup for serving and remaining sauce for basting. Flatten chicken breasts to 1/4-in. thickness. Cut in half widthwise; place in a large resealable plastic bag. Add 2 tablespoons oil, salt and pepper. Seal bag and turn to coat. Brush remaining oil over both sides of bread. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until the juices run clear, basting frequently with raspberry sauce. Remove and keep warm. Grill bread, uncovered, for 1-2 minutes or until lightly browned on one side. Turn and top each piece of bread with a slice of cheese. Grill 1-2 minutes longer or until bottom of bread is toasted. Place a piece of chicken, lettuce and reserved raspberry sauce on half of bread slices; top with remaining bread. Yield: 12 servings.

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Grilled Sandwiches

55

aloha burgers JOI MCKIM-JONES

Waikoloa, Hawaii You don’t have to go to Hawaii to sample tropical flavors. These special burgers are bound to please all your guests!

1 can (8 ounces) sliced pineapple 3/4 cup teriyaki sauce 1 pound ground beef 1 large sweet onion, sliced 1 tablespoon butter 4 lettuce leaves 4 onion or sesame seed buns, split and toasted 4 slices Swiss cheese 4 bacon strips, cooked

Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 tablespoons in a resealable plastic bag. Add pineapple; toss to coat; set aside. Shape beef into four patties; place in an 8-in. square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once. Drain and discard teriyaki marinade. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Meanwhile in a small skillet, saute onion in butter until tender, about 5 minutes; set aside. Drain and discard pineapple marinade. Place pineapple on grill or under broiler to heat through. Layer lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops; serve immediately. Yield: 4 servings.

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pizza burgers TASTE OF HOME TEST KITCHEN Our very own home economists came up with this tasty switch from the usual burger. Italian-seasoned ground beef patties are stuffed with mozzarella cheese, then topped with pizza sauce and green pepper rings for a flavorful twist. You can easily double or triple the recipe.

1/2 teaspoon minced garlic 1/2 teaspoon beef bouillon granules 1/2 teaspoon Italian seasoning 1/4 teaspoon salt 1/2 pound ground beef 2 slices part-skim mozzarella cheese 2 hamburger buns, split 3 tablespoons pizza sauce, warmed 4 green pepper rings

mexican beef burgers STANNY BARTA

Pisek, North Dakota One night for dinner, half the family said they wanted hamburgers and the other half requested tacos. So my daughter-in-law and I came up with a compromise to satisfy everyone. These flavor-packed burgers are wrapped in tortillas and have tasty toppings.

2 cans (4 ounces each) chopped green chilies

In a small bowl, combine the garlic, bouillon, Italian seasoning and salt. Crumble beef over mixture; mix well. Shape into four thin patties. Place a slice of cheese on two patties; top with another patty and press edges to seal. Grill, covered, over medium-hot heat for 6-8 minutes on each side or until meat is no longer pink. Serve on buns with pizza sauce and green pepper rings. Yield: 2 servings.

2 eggs, lightly beaten 1/3 cup salsa 1/4 cup finely minced onion 1 garlic clove, minced 1 teaspoon salt 1/2 teaspoon pepper 2 pounds ground beef 3/4 cup finely crushed corn chips 8 flour tortillas (10 inches), warmed TOPPINGS: Chopped tomatoes, chopped ripe olives, shredded cheddar cheese, shredded lettuce, salsa, and/or sour cream In a large bowl, combine the first seven ingredients. Crumble beef and chips over mixture; mix well. Shape into eight patties. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Wrap burgers and desired toppings in tortillas. Yield: 8 servings. www.tasteofhome.com

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teriyaki burgers CHERYL WILDY

Omaha, Nebraska These hamburgers were served at my Sweet Sixteen birthday party more than 20 years ago. The pineapple rings complement the soy sauce in the burgers.

1-1/2 cups Rice Chex, crushed 1/4 cup finely chopped onion 2 tablespoons soy sauce 1/2 teaspoon dried marjoram 1/4 teaspoon ground ginger Dash garlic powder 1 pound ground beef 1 can (8 ounces) sliced pineapple, drained 4 sandwich rolls, split In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into four patties. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Grill or boil pineapple rings until lightly browned. Place burgers on roll bottoms. Top with pineapple and roll tops.

mushroom bacon burgers GAIL KUNTZ

Dillon, Montana During summer, I use the barbecue grill often. Food just tastes better, and cleanup is much easier. This recipe is a delicious way to dress up plain hamburgers.

1 can (4 ounces) mushroom stems and pieces, drained 4 bacon strips, cooked and crumbled 2 tablespoons diced green onions

Yield: 4 servings.

1 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1/2 teaspoon salt 1 pound ground beef 4 to 5 hamburger buns Tomato slices, optional In a bowl, combine the first six ingredients. Crumble beef over mixture; mix well. Shape into four to five patties. Grill, covered, over medium-hot heat or fry in a skillet for 5-6 minutes on each side or until no longer pink. Serve on buns with tomato if desired. Yield: 4-5 servings.

cook burgers evenly

When shaping hamburger patties, I poke a hole through the center of each one with my index finger. The burgers cook faster this way, and the outside doesn’t get overcooked before the center is done. The hole is barely noticeable when they’re done. —JEAN K., GOLDEN, COLORADO

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luau chicken sandwiches DENISE POPE

Mishawaka, Indiana A friend at work gave me the recipe for this marinade. After grilling the tender chicken a few times for company, I decided to turn it into a sandwich. The sweet fruit and the dill sauce go together well.

1 can (20 ounces) sliced pineapple 1 tablespoon brown sugar 1 teaspoon ground mustard 1 teaspoon garlic salt 1/2 teaspoon pepper 6 boneless skinless chicken breast halves (4 ounces each) 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1/4 teaspoon dill weed

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6 kaiser rolls, split and toasted 6 lettuce leaves, optional Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally. In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving. Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until juices run clear. Grill pineapple slices for 1 minute on each side. Spread mayonnaise mixture on rolls. Top with lettuce if desired, chicken and pineapple. Yield: 6 servings.

Grilled Sandwiches

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grilled beef

60

MEAT ’N’ POTATO KABOBS, P. 65


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beef and veal grilling chart The cooking times shown below are for medium-rare to medium doneness. For beef, a meat thermometer should read 145° for medium-rare, 160° for medium and 170° for well-done.

Veal is done when a meat thermometer reads 160° for medium and 170° for well-done. Ground beef and veal should be 160°. For direct grilling, turn meat halfway through grilling time.

WEIGHT OR THICKNESS

HEAT

Rib Eye Steak

1 in. 1-1/2 in.

Medium/Direct Medium/Direct

11 to 14 17 to 22

T-bone, Porterhouse or Top Loin Steak (Boneless Strip)

3/4 in.

Medium/Direct

10 to 12

1 in. 1-1/2 in.


15 to 18 19 to 23

Tenderloin Steak

1 in. 1-1/2 in.


13 to 15 14 to 16

Top Sirloin Steak (Boneless)

1 in. 1-1/2 in. 2 in.

Medium/Direct Medium/Direct Medium/Direct

17 to 21 22 to 26 28 to 33

Flank Steak*

1-1/2 to 2 lbs.

Medium/Direct

12 to 15

Skirt Steak

1/4 to 1/2 in.

High/Direct

6 to 8

Top Round Steak*

1 in.

Medium/Direct

16 to 18

Chuck Shoulder Steak*

1 in.

Medium/Direct

16 to 20

Tenderloin Roast

2 to 3 lbs. 4 to 5 lbs.

Medium-Hot/Indirect Medium-Hot/Indirect

45 to 60 1 to 1-1/4 hours

1-3/4 to 2 lbs.

Medium/Indirect

35 to 45

4 oz. and 1/2 in.

Medium/Direct

11 to 14

1 in.

Medium/Direct

12 to 14

3/4 in.

Medium/Direct

16 to 18

CUT

COOKING TIME (MINUTES PER POUND)

BEEF

Tri-Tip Ground Beef or Veal Patty VEAL Loin or Rib Chop Arm or Blade Steak*

* These cuts of meat are best when marinated before grilling.

To test a steak for doneness, insert an instant-read thermometer horizontally from the side, making sure to get the reading in the center of the steak. 62


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peppered flank steak

pictured above

TRACI YOKOO

>

grilled t-bone steaks BETH WENGER

Mirada, California

Dayton, Virginia

My mother passed down this recipe to me, and I use it often to make fajitas. The lemon juice and soy sauce give it some zing.

Grilling brings out the robust flavor of this steak marinade. Enjoy it while camping or at home.

1/2 cup water

2 tablespoons chopped green onion

1/2 cup soy sauce

2 tablespoons lemon juice

2 tablespoons brown sugar

2 tablespoons soy sauce


2 tablespoons vegetable oil

2 tablespoons red wine vinegar

1 garlic clove, minced

2 tablespoons vegetable oil

1 teaspoon pepper

1 tablespoon Montreal steak seasoning 1/2 teaspoon garlic powder 1/2 teaspoon hot pepper sauce 1/4 teaspoon pepper 4 beef T-bone steaks (1 inch thick and 3/4 pound each) In a large resealable plastic bag, combine the first 10 ingredients. Add steaks; seal bag and turn to coat. Refrigerate overnight.

1/2 teaspoon celery salt 1 beef flank steak (1-1/2 pounds) In a large resealable plastic bag, combine the first seven ingredients; add steak. Seal bag and turn to coat; refrigerate overnight. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade.

Drain and discard marinade. Grill steaks, covered, over medium heat for 8-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Thinly slice across the grain.

Yield: 4 servings.

Yield: 6 servings.

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Grilled Beef

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marinated rib eyes SONJA KANE

Wendell, North Carolina When spring comes to our house, out comes the grill! My husband does a great job cooking these steaks to perfection. They taste so terrific, we often have them once a week.

1/2 cup butter, melted 1/4 cup lemon juice 1/4 cup ketchup 2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar 2 tablespoons olive oil

gingered flank steak

4 garlic cloves, minced

PAM WINTER

1 teaspoon salt

St. Peters, Missouri

1 teaspoon sugar 1/2 teaspoon hot pepper sauce Dash cayenne pepper 6 beef rib eye steaks (about 1 inch thick and 12 ounces each) In a large resealable bag, combine the first 11 ingredients. Add the steaks. Seal bag and turn to coat; refrigerate for 6 hours or overnight. Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 4-5 minutes on each side or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 6 servings.

A simple marinade lends plenty of flavor to this flank steak. It’s always my brother’s birthday entree of choice, and it’s great for the backyard barbecue.

1/2 cup reduced-sodium soy sauce 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 1 tablespoon lemon juice 1/8 teaspoon minced fresh gingerroot 1 garlic clove, minced 1 beef flank steak (1 pound) In a small bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade. Drain and discard marinade from steak. Gill steak, covered, over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160° well-done, 170°), basting occasionally with the reserved marinade. Yield: 4 servings.

keep a clean grill rack

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Don’t waste any time scrubbing your grill rack. Instead, spray it generously with oven cleaner and put it in a clean plastic trash bag. Tightly close the bag and leave it overnight. The next day, washing the grate is a breeze. —LELAND S., DE QUEEN, ARKANSAS


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meat ’n’ potato kabobs TASTE OF HOME TEST KITCHEN You’ll love this quick recipe. The potatoes are cooked in the microwave first, so grilling is super-easy. It’s a great stick-to-your-ribs meal.

1 pound boneless beef sirloin steak, cut into 1-inch cubes 1-1/2 teaspoons steak seasoning, divided 1 teaspoon minced garlic 1 cup cola 3 small red potatoes, cubed 1 tablespoon water 1 cup cherry tomatoes 1 medium sweet orange pepper, cut into 1-inch pieces 1 teaspoon canola oil 1 cup pineapple chunks

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Sprinkle beef cubes with 1 teaspoon steak seasoning and garlic; place in a large resealable plastic bag. Add cola. Seal bag and turn to coat; set aside. Place the potatoes and water in a microwavesafe dish; cover and microwave on high for 4 minutes or until tender. Drain. Add the tomatoes, orange pepper, oil and remaining steak seasoning; toss gently to coat. Drain and discard marinade. Alternately thread the beef, vegetables and pineapple onto eight metal or soaked wooden skewers. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 4 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings. Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Grilled Beef

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teriyaki kabobs CANDY VANDERWAAL

Elkhart Lake, Wisconsin It takes just seconds to stir up this delicious marinade, which flavors the beef and veggies wonderfully. Marinate the meat a few hours or overnight—whatever suits your schedule.

1/3 cup soy sauce 2 tablespoons vegetable oil 1 tablespoon brown sugar 1 garlic clove, minced 1 teaspoon ground ginger

In a large bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade. Drain and discard marinade. Alternate meat, mushrooms, green pepper, onion and tomatoes on metal or soaked wooden skewers. Grill, uncovered, over medium heat for 3 minutes on each side.

1 large green pepper, cut into 1-1/2-inch pieces

Baste with reserved marinade. Continue turning and basting for 8-10 minutes until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve meat and vegetables over rice if desired.

1 large onion, cut into wedges

Yield: 6 servings.

1 teaspoon seasoned salt 1-1/2 pounds boneless sirloin steak, cut into 1-1/4-inch cubes 12 whole fresh mushrooms

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12 cherry tomatoes Hot cooked rice, optional


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spicy grilled steaks TASTE OF HOME TEST KITCHEN Rubs are a wonderful way to add flavor to meat when you don’t have time to marinate. Meat lovers will be in their glory when they see and smell these steaks sizzling on the grill.

1 tablespoon paprika 2 teaspoons dried thyme 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon rubbed sage 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon cayenne pepper 4 boneless beef top loin steaks (about 12 ounces each) In a small bowl, combine the first eight ingredients. Rub about 1 teaspoon of spice mixture over each side of steaks. Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings.

sirloin veggie kabobs TRISHA WARD

Atlanta, Georgia Planning your Labor Day cookout menu will be no work at all when you have this classic kabob recipe to call on. Feel free to use cauliflower or other favorite vegetables.

2/3 cup chili sauce 1/2 cup dry red wine or beef broth 1/2 cup balsamic vinegar 2 tablespoons canola oil 4-1/2 teaspoons Worcestershire sauce 4-1/2 teaspoons dried minced onion 1 garlic clove, minced 1/2 teaspoon ground mustard 1/4 teaspoon salt 1 pound boneless beef sirloin steak, cut into 3/4-inch cubes 16 fresh baby portobello or large white mushrooms, halved

In a small bowl, combine the first nine ingredients; mix well. Pour half into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add mushrooms, onions and peppers. Seal bag and turn to coat. Refrigerate beef and vegetables for up to 4 hours. If grilling the kabobs, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium heat or broil 4-6 in. from the heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), turning three times and basting frequently with reserved marinade. Yield: 4 servings.

2 medium red onions, cut into wedges 1 each medium sweet red pepper and sweet yellow pepper, cut into 3/4-inch pieces www.tasteofhome.com

Grilled Beef

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tropical tenderloin steaks MITZI SENTIFF

Alexandria, Virginia Marinated in citrus juices, ginger and rum extract, these steaks deliver unbelievable taste.

1 cup reduced-sodium chicken broth 3/4 cup orange juice 1/4 cup ketchup 1/4 cup unsweetened pineapple juice 3 tablespoons packed brown sugar 3 tablespoons lime juice 2 garlic cloves, minced 1 tablespoon minced fresh gingerroot 1/4 teaspoon vanilla extract 1/4 teaspoon rum extract 1/4 teaspoon ground cloves 1/4 teaspoon dried thyme 1/4 teaspoon cayenne pepper 1 beef tenderloin (2 pounds), cut into 8 pieces In a small bowl, combine the first 13 ingredients. Pour 2 cups into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for basting. If grilling the steaks, coat grill rack with nonstick cooking spray before starting grill. Drain and discard marinade from steaks. Grill, covered, over medium heat or broil 4-6 in. from the heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), brushing occasionally with reserved marinade. Yield: 8 servings.

grilled fajitas CHERYL SMITH

The Dalles, Oregon A special marinade gives the meat in these fajitas outstanding flavor that’s always a hit with my family. It’s a fun and satisfying summer main dish using garden-fresh peppers and onions.

1 envelope onion soup mix 1/4 cup vegetable oil 1/4 cup lime juice 1/4 cup water 2 garlic cloves, minced 1 teaspoon grated lime peel 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1 beef flank steak (about 1 pound) 1 medium onion, thinly sliced Green, sweet red and/or yellow peppers, julienned 1 tablespoon vegetable oil 8 flour tortillas (8 inches), warmed In a large resealable plastic bag, combine the first nine ingredients; add steak. Seal bag; turn to coat. Cover and refrigerate 4 hours or overnight. Drain and discard marinade. Grill meat over hot heat until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Meanwhile, in a small skillet, saute onion and peppers in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up. Yield: 4 servings.

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honey-garlic sirloin steak DIANN MALLEHAN

Grand Rapids, Michigan Once you taste this delectable steak—a cookout favorite for my family—you’ll think of it time and time again. The marinade gives it savory seasoning, plus it tenderizes the meat.

1 tablespoon honey 1 boneless beef sirloin steak (about 3 pounds and 2 inches thick) In a large resealable plastic bag, combine the first seven ingredients; add beef. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight.

1 tablespoon pepper

Drain and discard the marinade. Prepare grill for indirect heat. Grill steak, covered, over indirect medium heat until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

1 tablespoon ground ginger

Yield: 8 servings.

1 cup soy sauce 1/3 cup red wine vinegar 1/4 cup olive oil 4 garlic cloves, chopped

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Grilled Beef

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teriyaki flank steak NANCY FAIRLESS

Clifton, New Jersey Teriyaki sauce, Chinese five-spice powder, ginger and sesame oil combine in this overnight marinade that gives plenty of Oriental flair to grilled flank steak.

1-1/2 pounds beef flank steak 3/4 cup reduced-sodium teriyaki sauce 2 tablespoons sesame oil 2 tablespoons minced fresh gingerroot 5 garlic cloves, minced 1/2 teaspoon Chinese five-spice powder 1/4 teaspoon pepper 2 green onions, thinly sliced Score the surface of the steak with shallow diagonal cuts, making diamond shapes. In a small bowl, combine the teriyaki sauce, oil, ginger, garlic, five-spice powder and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add the steak and green onions. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade. If grilling the steak, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from meat. Grill steak, covered, over medium-hot heat or broil 4-6 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), brushing occasionally with reserved marinade. Yield: 6 servings.

grilled meat loaf CATHERINE CARPENTER

Barnesville, Ohio Now you can have meat loaf in the summer without heating up the kitchen! It’s a unique way to prepare this great family dish.

1/2 cup ketchup 1/2 cup quick-cooking oats 1/4 cup chopped green pepper 1 egg 1 teaspoon dried parsley flakes 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 1/2 teaspoon dried basil 1/4 teaspoon pepper 2 pounds lean ground beef Additional ketchup, optional In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into two loaves. Place a sheet of heavy-duty foil in center of grill. Place meat loaves on foil (do not seal foil). Prepare grill for indirect heat; grill meat, covered, over indirect medium heat for 50 minutes or until meat is no longer pink and a meat thermometer reads 160°. Brush tops with additional ketchup if desired. Let stand for 10 minutes before slicing. Yield: 2 loaves (4 servings each).

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summer beef skewers CHERYL ARNOLD

Lake Zurich, Illinois The marinade that seasons these summery skewers has a robust flavor that friends and family love. They’re a breeze to marinate ahead of time, then assemble before grilling.

1 cup pineapple juice 1 cup red wine or beef broth 1/2 cup soy sauce 1/2 cup Worcestershire sauce 1 medium onion, chopped 1 teaspoon dried thyme 1 teaspoon dried rosemary, crushed 1/2 teaspoon pepper 3/4 pound cherry tomatoes 1/2 pound whole fresh mushrooms 3 small zucchini, cut into 1/2-inch slices 2 small yellow summer squash, cut into 1/2-inch slices 2 pounds sirloin tip steak, cut into 1-1/4-inch cubes Hot cooked rice, optional In a bowl, combine the first eight ingredients and mix well. Pour 1 cup into a large resealable plastic bag; add vegetables. Pour remaining marinade into another resealable bag; add beef. Seal bags and turn to coat; refrigerate for 4-6 hours or overnight, turning occasionally. Drain and discard marinade from beef. Drain and reserve marinade from vegetables. On metal or soaked wooden skewers, alternately thread beef, tomatoes, mushrooms, zucchini and summer squash. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve kabobs over rice if desired. Yield: 8 servings.

A veggie and meat kabob paired with rice can be a great lighter meal. Plus, it’s quick to prepare, too! www.tasteofhome.com

Grilled Beef

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grilled chicken

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MARINATED CHICKEN BREASTS, P. 74


+

+ P. 77

P. 11

+

+ P. 81

P. 130

P. 85

P. 155

+

+ P. 135

P. 156

+

+ P. 88

P. 35

P. 30

P. 157

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chicken grilling chart Chicken breasts are done when they reach a temperature of 170°; whole chickens at 180° as measured in the thigh. Kabobs and strips are done

when juices run clear. Ground chicken patties are done at 165°. For direct grilling, turn meat halfway through grilling time.

WEIGHT OR THICKNESS

HEAT

Broiler/Fryer, Whole

3 to 4 lbs.

Medium/Indirect

1-1/4 to 1-3/4 hours

Roaster, Whole

5 to 6 lbs.

Medium/Indirect

1-3/4 to 2-1/4 hours

Meaty Bone-in Pieces, Breast Halves, Legs, Quarters

1-1/4 to 1-1/2 lbs.

Medium/Indirect or Medium/Direct

40 to 50 35 to 45

3 to 7 oz. each

Medium-Low/Direct or Medium/Indirect

15 to 30 20 to 30

Breast Halves, Boneless

6 oz. each

Medium/Direct

10 to 15

Kabobs

1-in. cubes

Medium/Direct

10 to 15

1-1/2 to 2 lbs.

Medium/Indirect

45 to 60

CUT

Bone-in Thighs, Drumsticks, Wings

Cornish Game Hens


marinated chicken breasts NONIE COVEY

Omaha, Texas I’ve tried other marinades for chicken, but this one is the best. It makes the meat so tender, and the flavor is great. I make this all the time.

2 cups lemon-lime soda 1 cup soy sauce 1/2 cup olive oil 1/2 teaspoon garlic powder 1/2 teaspoon prepared horseradish 6 boneless skinless chicken breasts (6 ounces each) In a large resealable plastic bag, combine the soda, soy sauce, oil, garlic powder and horseradish; add chicken. Seal the bag and turn to coat. Refrigerate overnight. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear. Yield: 6 servings.

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pictured above

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country barbecued chicken zesty basil chicken TASTE OF HOME TEST KITCHEN This moist chicken takes minutes to cook using the direct grilling method. The thick, zesty sauce is equally tasty over pork. If you’d like, make a double batch of sauce and reserve half of it to serve at the table.

3/4 cup ketchup

MARILYN HAMERSLEY

Gaithersburg, Maryland The combination of fresh basil and other seasonings gives this chicken a wonderful aroma. It’s a real crowd-pleaser at picnics and potlucks—folks always come back for seconds!

1/3 cup butter, melted 1/4 cup chopped fresh basil

1 tablespoon molasses

1 tablespoon minced onion

2 teaspoons brown sugar


1 teaspoon chili powder

1/2 teaspoon salt, optional

1 teaspoon vegetable oil

1/2 teaspoon pepper

1/2 teaspoon Worcestershire sauce 1 garlic clove, minced 1-1/2 to 2 pounds boneless skinless chicken breast halves 2 tablespoons butter, melted In a small bowl, combine the first seven ingredients. Cover and refrigerate until ready to use. Brush chicken with butter. Grill, uncovered, over medium-hot heat for 3-4 minutes on each side or until browned. Baste with barbecue sauce. Continue basting and turning for 4-6 minutes or until meat juices run clear. Yield: 4-6 servings (3/4 cup barbecue sauce). www.tasteofhome.com

1/2 teaspoon lemon-pepper seasoning 4 bone-in chicken breast halves, skin removed (7 ounces each) 2 tablespoons grated Parmesan cheese In a small bowl, combine butter, basil, onion, garlic and salt if desired. Rub pepper and lemon-pepper into chicken. Brush with butter mixture. Grill chicken, covered, over medium-low heat, 15-23 minutes on each side or until juices run clear, basting with marinade frequently. Before serving, sprinkle with Parmesan cheese. Yield: 4 servings.

Grilled Chicken

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chili sauce chicken <

pictured below

MARILYN WALTZ

Idyllwild, California Chili sauce with plenty of garlic and basil flavors these moist chicken thighs. We enjoy this tender grilled chicken not just in summertime, but throughout the year.

1 bottle (12 ounces) chili sauce 1/3 cup white wine or chicken broth 1/4 cup olive oil 10 to 12 garlic cloves, minced 4-1/2 teaspoons dried basil 1/2 teaspoon salt 1/8 teaspoon pepper 8 chicken thighs (4 ounces each)

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tarragon-lime chicken BRENDA MAINWARING

Eden Prairie, Minnesota The mother of a former boyfriend shared this recipe with me, and I held onto it when the relationship ended! People will rave over this chicken’s refreshing, slightly tart taste.

1/2 cup vegetable oil 1/2 cup fresh lime juice 2 tablespoons finely chopped onion 2 teaspoons dried tarragon, crushed 1-1/2 teaspoons salt 1/2 to 1 teaspoon hot pepper sauce 7 to 8 bone-in chicken breast halves (8 ounces each)

In a large resealable plastic bag, combine the first seven ingredients. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to coat. Chill for at least 2 hours.

In a large resealable plastic bag, combine the first six ingredients. Reserve 1/4 cup for basting. Add chicken to bag; seal and turn to coat. Refrigerate several hours or overnight. Cover and refrigerate reserved marinade.

Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with half the reserved marinade. Turn; grill 10 minutes longer or until the chicken juices run clear, basting frequently with reserved marinade.

Drain and discard marinade. Grill chicken, covered, over medium-low heat for 7 minutes. Turn and baste with reserved marinade. Grill, covered, for 23-28 minutes longer or until juices run clear, turning and basting frequently with marinade.

Yield: 8 servings.

Yield: 4-6 servings.


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saucy barbecued chicken CHARLOTTE WITHERSPOON

Detroit, Michigan My aunt was affectionately called “The Barbecue Queen.” As the aroma of her grilled chicken filled the air, folks in town would stop by just to sample her scrumptious food.

2 cups ketchup 1/2 cup tomato sauce 1/2 cup water 1/2 cup corn syrup 1/2 cup cola 1/4 cup white vinegar 1/4 cup butter, cubed 1/4 cup steak sauce 2 tablespoons soy sauce 1-1/2 teaspoons sugar 1 teaspoon seasoned salt 1 teaspoon hot pepper sauce 1/2 teaspoon garlic powder

supreme kabobs KARLA GLEASON

Waterville, Ohio I first prepared these splendid skewers at a birthday party, and they were an instant success! I especially enjoy serving them for casual weekend meals with friends.

1/2 teaspoon onion powder

3/4 cup vegetable oil

1/2 teaspoon Liquid Smoke, optional

1/3 cup soy sauce

1 broiler/fryer chicken (3 to 3-1/2 pounds) cut up In a large saucepan, combine the first 14 ingredients and Liquid Smoke if desired. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 1 hour, stirring frequently. Remove 1 cup for basting. Store remaining sauce in the refrigerator for another use. Grill chicken, covered, over medium-low heat for 20 minutes on each side or until juices run clear. Baste with marinade; grill an additional 5 minutes, turning and basting frequently with marinade. Yield: 4 servings.

If you’re cooking for just two people, fill the grill with something for another meal. It’s easy to refrigerate for the next day or freeze for a later date. www.tasteofhome.com

1/4 cup red wine vinegar 1/4 cup lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons ground mustard 1 teaspoon pepper 1 teaspoon dried parsley flakes 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes 12 ounces small fresh mushrooms 1 medium green or sweet red pepper, cut into 1-inch pieces 2 small onions, cut into 1-inch pieces 1 can (8 ounces) pineapple chunks, drained In a bowl, combine the first eight ingredients. Place half of the marinade in two large resealable plastic bags. Add chicken to one bag and the mushrooms, pepper and onions to the second bag. Seal bags and turn to coat; refrigerate for at least 6 hours. Drain and discard marinade from chicken and vegetables. Thread chicken, vegetables and pineapple alternately on skewers. Grill, covered, over medium-low heat, turning frequently, for 16-20 minutes or until chicken juices run clear. Yield: 8 servings.

Grilled Chicken

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grilled curry chicken

pictured below

SCHELBY THOMPSON

HEIDI HOLMES

Camden Wyoming, Delaware

Renton, Washington

We’re fortunate to have mild winters, so we fire up the grill throughout the year. Of all the dishes I prepare, my family enjoys this slightly spicy chicken the most.

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honey-mustard chicken If my family had their wish, I’d serve chicken on the grill every night. This sweet and tangy glaze is an appealing alternative to traditional tomato-based sauces.

1 cup pineapple juice

1 carton (8 ounces) plain yogurt 1 medium onion, quartered

3/4 cup honey

2 garlic cloves

1/2 cup Dijon mustard

2 tablespoons curry powder

1 teaspoon ground ginger 2 tablespoons cornstarch 1/4 cup cold water 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up In a small saucepan, combine the pineapple juice, honey, mustard and ginger; bring to a boil. Combine cornstarch and water; gradually whisk into honey mixture. Cook and stir for 2-3 minutes or until thickened. Reserve 3/4 cup to serve with chicken if desired. Baste chicken with remaining glaze. Grill, covered, over medium-low heat for 30 minutes. Turn chicken; brush again with glaze. Grill, uncovered, for 20 minutes or until juices run clear. Serve with reserved glaze if desired. Yield: 4 servings.

1 tablespoon paprika 1/4 teaspoon ground red pepper 1-1/2 teaspoons salt, optional 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up and skin removed In a blender, combine the yogurt, onion, garlic, curry, paprika, red pepper and salt if desired; process until smooth. Reserve 1/4 cup for basting; cover and refrigerate. Make 1/2-in.-deep diagonal cuts, about 1 in. apart, in the meat. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 8 hours. Drain and discard marinade. Grill chicken, covered, over medium heat, turning and basting with reserved marinade every 5 minutes for 30-40 minutes or until juices run clear. Yield: 4 servings.

mexican grilled chicken LISA OUSLEY

Willard, Ohio As a full-time homemaker and mother of two, I’m thrilled to find dishes that can be assembled and cooked in no time—like this chicken. Any leftovers are even better the next day.

1/2 cup mayonnaise 3 tablespoons fresh lime juice 1 envelope taco seasoning mix 8 boneless skinless chicken breast halves (4 ounces each) In a small bowl, combine the mayonnaise, lime juice and taco seasoning until blended. Grill, uncovered, over medium heat. Sear one side; turn and baste with marinade. Grill, uncovered, for 6 minutes on each side or until juices run clear, basting occasionally with marinade. Yield: 6-8 servings.

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texas-style fryer MOLLY KOEPP

Canyon Lake, Texas Spring is a special season for us. That’s when we invite family and friends over to see the beautiful wildflowers in our backyard and to sample this tender, juicy chicken.

1 tablespoon seasoned salt 1 teaspoon pepper 1 broiler/fryer chicken (3 to 3-1/2 pounds) 2 garlic cloves, minced 1/2 cup butter

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1/2 cup chicken broth 1/4 cup fresh lemon juice Combine seasoned salt and pepper; rub inside and outside of chicken. Place chicken on rotisserie rod on grill with a drip pan according to manufacturer’s directions. In a small saucepan, saute garlic in butter until tender. Stir in broth and lemon juice. Pour into drip pan and place under chicken. Baste with sauce every 15 minutes for 1 to 1-1/2 hours or until juices run clear. Additional broth may be added to basting sauce if necessary. Yield: 4 servings.

Grilled Chicken

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honey-lime grilled chicken DOROTHY SMITH

El Dorado, Arkansas You won’t have to bring a lot of supplies when you cook out to stir up this easy marinade. It requires only three ingredients and gives fabulous lime flavor to tender chicken breasts.

1/2 cup honey 1/3 cup soy sauce 1/4 cup lime juice 4 boneless skinless chicken breast halves (4 ounces each) In a resealable plastic bag, combine the honey, soy sauce and lime juice; add chicken. Seal and turn to coat. Refrigerate for 30-45 minutes. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear. Yield: 4 servings.

fuss-free marinade

When unpacking groceries, I repackage any meat and poultry I’ve purchased for grilling into freezer bags, then add my favorite marinade to each bag before freezing. When I plan to barbecue, I just pull the bag out of the freezer. As the meat thaws, the marinade flavors it beautifully and saves me last-minute fussing. —AMY W., ELMENDORF AIR FORCE BASE, ALASKA

campfire casseroles JULIE WILSON

Fort Collins, Colorado Because they make individual portions, you can tailor these chicken and vegetable “casseroles” to suit everyone’s tastes. They’re great for cookouts or when camping in a group.

6 bone-in chicken breast halves (8 ounces each) 6 sheets heavy-duty aluminum foil (18 inches x 12 inches) 6 carrots, cut into 1/4-inch slices 3 medium potatoes, cut into 1/4-inch slices 1/2 pound fresh mushrooms, quartered 1 medium onion, sliced

Place each chicken breast in the center of a piece of foil. Divide carrots, potatoes, mushrooms and onion equally and place on top and around each piece of chicken. Top each with 1 tablespoon butter and about 2 tablespoons soup. Sprinkle with salt and pepper. Bring opposite long edges of foil together over the top of each breast and fold down several times. Fold the short ends toward the food and crimp tightly to prevent leaks. Grill, covered, over medium-low heat for 50-60 minutes or until chicken juices run clear and potatoes are tender. To serve, unwrap packets and spoon contents onto individual plates. Yield: 6 servings.

6 tablespoons butter 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted Salt and pepper to taste

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caribbean delight

OLIVIA LOGAN

LEIGH ANN GRADY

Delphi, Indiana

Murray, Kentucky

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lemonade chicken pictured below It doesn’t take a seasoned cook to turn out this scrumptious entree. Served with your favorite salad, it makes a wonderful summer supper. Try it with limeade or orange juice in place of lemonade. My family raves about every refreshing version.

1 can (12 ounces) frozen lemonade concentrate, thawed 2 tablespoons brown sugar 2 tablespoons soy sauce 1 teaspoon garlic powder 3/4 teaspoon minced fresh mint or 1/4 teaspoon dried mint 4 pounds bone-in chicken breast halves (8 ounces each) In a large resealable bag, combine the first five ingredients. Remove half of the marinade to a small bowl; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate overnight, turning occasionally. Drain and discard marinade. Grill, covered, over medium heat for 20 minutes, turning occasionally. Baste with reserved marinade. Grill 5-10 minutes longer or until juices run clear, basting and turning several times. Yield: 6 servings.

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When hot summer nights drive me out of the kitchen, I head for the grill with this recipe. Along with a salad, my family loves this not-so-subtle spicy chicken.

2 tablespoons minced onion 2 garlic cloves, minced 1/4 cup butter, cubed 1/3 cup white vinegar 1/3 cup fresh lime juice 1/4 cup sugar 2 tablespoons curry powder 1 teaspoon salt 1/4 to 1/2 teaspoon cayenne pepper 6 boneless skinless chicken breast halves (4 ounces each) In a small saucepan, saute onion and garlic in butter until tender. Stir in the vinegar, lime juice, sugar, curry powder, salt and cayenne pepper. Place chicken in a large resealable plastic bag; cover with sauce. Seal; toss to coat. Refrigerate at least 2 hours. Drain; discard marinade. Grill chicken, uncovered, over medium heat, for 5-7 minutes on each side or until juices run clear. Yield: 4-6 servings.

Grilled Chicken

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chicken and shrimp satay HANNAH BARRINGER

Loudon, Tennessee I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The scrumptious dipping sauce is always a hit.

3/4 pound uncooked medium shrimp, peeled and deveined 3/4 pound chicken tenderloin, cut into 1-inch cubes 4 green onions, chopped 2 garlic cloves, minced 1 tablespoon butter 1 tablespoon minced fresh parsley 1/2 cup white wine or chicken broth 1 tablespoon lemon juice 1 tablespoon lime juice SAUCE: 1/4 cup chopped onion 1 tablespoon butter 2/3 cup reduced-sodium chicken broth 1/4 cup reduced-fat chunky peanut butter 2-1/4 teaspoons brown sugar 3/4 teaspoon lemon juice

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3/4 teaspoon lime juice 1/4 teaspoon salt 1/4 teaspoon each dried basil, thyme and rosemary, crushed 1/8 teaspoon cayenne pepper Thread shrimp and chicken onto 12 metal or soaked wooden skewers. Place in a large shallow dish; set aside. In a small skillet, saute the green onions and garlic in butter. Stir in the parsley, wine or broth, lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning every 30 minutes. In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside. Coat grill rack with nonstick cooking spray before starting the grill; prepare for indirect heat. Drain and discard marinade. Grill skewers, covered, over indirect medium heat for 7-8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce. Yield: 6 servings.

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herb-mustard chicken

pictured above

MONELL NUCKOLS

>

grilled picnic chicken CINDY DEROOS

Carpinteria, California

Iroquois, Ontario

I like to keep dinner interesting at our house. So I’m constantly trying new recipes and asking the family to vote on them. One bite and you’ll see why this was a “keeper.”

This tasty chicken marinates overnight. The next day, I just pop it on the grill for dinner in no time.

1-1/2 cups white vinegar 3/4 cup vegetable oil 6 tablespoons water 4-1/2 teaspoons salt 1-1/2 teaspoons poultry seasoning 3/4 teaspoon garlic powder 3/4 teaspoon pepper 3 broiler/fryer chickens (3 to 4 pounds each), quartered or cut up In a bowl, combine the first seven ingredients. Remove 1 cup for basting; cover and refrigerate. Pour remaining marinade into a gallon-size resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4 hours or overnight, turning once or twice. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 15 minutes on each side. Baste with the reserved marinade.

2/3 cup vegetable oil 1/2 cup water 1/3 cup white wine vinegar 1/4 cup spicy brown mustard 2 tablespoons finely chopped onion 1 teaspoon dried thyme or Italian seasoning 1/2 teaspoon salt 1/2 teaspoon pepper 2 garlic cloves, minced 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up In a large resealable plastic bag, combine the first nine ingredients. Reserve 1/2 cup for basting; cover and refrigerate. Add chicken; seal and turn to coat. Refrigerate for at least 4 hours.

Grill 10-20 minutes longer or until the juices run clear, turning and basting several times.

Drain and discard marinade. Grill, covered, over low heat, turning and basting with reserved marinade every 15 minutes, for 40-50 minutes or until juices run clear.

Yield: 12 servings.

Yield: 4 servings.

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Grilled Chicken

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peanut butter chicken skewers KARI ROUTLEDGE

Highland, Michigan A neighbor gave me this recipe, and at first I was skeptical to see peanut butter as an ingredient. But folks can’t resist these specially seasoned skewers.

1/2 cup chunky peanut butter 1/2 cup vegetable oil 1/4 cup white wine vinegar 1/4 cup soy sauce 1/4 cup lemon juice 1 tablespoon brown sugar 2 teaspoons chili powder or crushed red pepper flakes 2 teaspoons ground ginger

grilled thighs & drumsticks also pictured on the cover BRENDA BEACHY

Belvidere, Tennessee This chicken is juicy, has great barbecue flavor and makes a big batch, so it’s perfect for summer.

2-1/2 cups packed brown sugar 2 cups water 2 cups cider vinegar

2 garlic cloves 2 pounds boneless skinless chicken breasts 12 green onions In a blender, combine the first nine ingredients. Cover and blend until smooth, adding a few drops of water if mixture is too thick. Pour into a large resealable plastic bag. Cut chicken into 1-in.-wide strips; add to bag. Seal bag and turn to coat. Refrigerate for at least 2 hours.

1 teaspoon pepper

Drain chicken and discard marinade. Trim 3 in. of green off tops of each onion; cut remaining onion in half. On metal or soaked wooden skewers, thread one piece of onion on each skewer. Thread two to three strips of chicken on each skewer end with another piece of onion. Grill, uncovered, over medium-low heat, turning every 3-5 minutes, for 15-20 minutes or until juices run clear.

1 teaspoon Liquid Smoke, optional


2 cups ketchup 1 cup vegetable oil 4 tablespoons salt 3 tablespoons prepared mustard 4-1/2 teaspoons Worcestershire sauce 1 tablespoon soy sauce

10 pounds chicken thighs and drumsticks 1/2 teaspoon seasoned salt In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add chicken. Seal bags and turn to coat; refrigerate overnight. Prepare grill for indirect heat. Drain and discard marinade. Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15 minutes. Turn; grill 15-20 minutes longer or until juices run clear. Yield: 12-14 servings.

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For best results when grilling with a barbecue sauce, first grill the meat without sauce over medium heat for 3 minutes on each side. Then baste with sauce. Continue to baste and turn several times until the meat tests done. www.tasteofhome.com

dad’s best barbecue CONNIE WILL

Edinburg, Virginia Whenever I prepare this great chicken, I fondly remember my father. He would make his famous chicken frequently for picnics and other functions.

2 cups white vinegar 1 cup vegetable oil 1 cup ketchup 1/2 cup tomato juice 2 to 3 tablespoons hot pepper sauce 1 tablespoon poultry seasoning

1-1/2 teaspoons pepper 3/4 teaspoon garlic powder 1 broiler/fryer chicken (3 to 4 pounds), cut up In a large bowl, combine the first nine ingredients. Reserve 1 cup for basting chicken; cover. Pour remaining marinade over chicken in a large roasting pan. Cover and refrigerate for 4 hours. Drain; discard marinade. Grill chicken, covered, over low heat, turning and brushing with reserved marinade several times, for 60-75 minutes or until juices run clear. Yield: 6 servings.

4-1/2 teaspoons salt www.tasteofhome.com

Grilled Chicken

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coffee grilled chicken

basic chicken barbecue

pictured above ^

SHERRY SCHMIDT

KATHY WHIPPLE

Franklin, Virginia

Twin Falls, Idaho

As far as I’m concerned, there’s no better way to spend a warm night than sitting outdoors with the family and enjoying a hot-off-the-grill meal like this.

Instant coffee is the secret ingredient in this sweet and spicy sauce. Don’t be surprised when folks tell you this is the best chicken they’ve ever had!

1/2 cup packed dark brown sugar 2 tablespoons ground mustard

1 cup white vinegar 1 cup water 1/2 cup vegetable oil

2 tablespoons instant coffee granules

3 tablespoons sugar

1 cup hot water

2 tablespoons salt

2 bottles (14 ounces each) ketchup

1 tablespoon poultry seasoning

2 tablespoons Worcestershire sauce

1 tablespoon pepper

2 tablespoons Liquid Smoke, optional

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up

1 broiler/fryer chicken (3-1/2 to 4 pounds), quartered In a large bowl, dissolve sugar, mustard and coffee in hot water. Stir in ketchup, Worcestershire sauce, and Liquid Smoke if desired. Reserve 1 cup for basting; refrigerate remaining sauce for another use. Grill chicken, covered, over medium heat, for 30 minutes, turning and basting with sauce frequently. Continue basting and occasionally turning chicken for an additional 15 minutes or until juices run clear.

In a small saucepan, combine the first seven ingredients. Bring to a boil; boil for 2 minutes. Cool to lukewarm. Reserve 1/2 cup for basting; cover and refrigerate. Place chicken in a large resealable plastic bag. Pour remaining marinade over chicken. Seal bag; toss to coat. Refrigerate at least 4 hours. Drain, discarding marinade. Grill, covered, over low heat, for 25-30 minutes on each side or until juices run clear, occasionally basting with reserved marinade. Yield: 4 servings.

Yield: 4 servings.

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light chicken kabobs MARGARET BALLEY

Coffeeville, Mississippi Nothing captures the taste of summer like these flavorful kabobs sizzling on the grill. Best of all, they’re easy to make ahead and grill in less than 30 minutes.

6 boneless skinless chicken breast halves (4 ounces each) 2 large green peppers, cut into 1-1/2 inch pieces 2 large onions, cut into 18 wedges 18 medium fresh mushrooms 1 bottle (8 ounces) reduced-fat Italian salad dressing 1/4 cup reduced-sodium soy sauce 1/4 cup Worcestershire sauce 2 tablespoons lemon juice Cut each chicken breast half into three lengthwise strips. Place the chicken in a large resealable plastic bag. Place the green peppers, onions and mushrooms in another large resealable plastic bag. In a large bowl, combine the salad dressing, soy sauce, Worcestershire sauce and lemon juice. Remove 1/3 cup; cover and refrigerate. Divide the remaining salad dressing mixture between the chicken and the vegetables; seal both bags and turn to coat. Refrigerate 4 hours or overnight, turning occasionally. Drain and discard marinade from chicken and vegetables. Alternately thread chicken and vegetables on 18 metal or soaked wooden skewers. Grill over medium heat for 12-15 minutes or until chicken juices run clear, turning and basting with reserved marinade occasionally. Yield: 6 servings.

yogurt-marinated chicken NAHEED SALEEM

Stamford, Connecticut This tender marinated chicken gets its zing from chili powder and cumin. For variety, try adding a tablespoon of tomato paste to the marinade or replace the chili powder with chopped green chilies. It’s a surefire hit at cookouts.

1/2 cup fat-free yogurt 3 garlic cloves, minced 2 tablespoons lemon juice 1 tablespoon canola oil 1 teaspoon sugar 1 teaspoon chili powder 1 tablespoon minced fresh gingerroot 1/2 teaspoon salt 1/2 teaspoon ground cumin 6 bone-in chicken breast halves (6 ounces each) In a large resealable plastic bag, combine the yogurt, garlic, lemon juice, oil, sugar and seasonings; add the chicken. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Coat grill rack with nonstick cooking spray before starting the grill. Prepare the grill for indirect heat. Drain and discard marinade. Grill chicken, covered, bone side down over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until juices run clear. Yield: 6 servings.

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Grilled Chicken

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orange chicken salad STEPHEN MCKENNEY

6 cups torn mixed salad greens 2 celery ribs, thinly sliced 1 cup orange sections

Eagle, Michigan This refreshing salad makes a wonderful light supper on a warm evening. Or leave out the chicken and serve it as a side dish to enhance any main course. It’s sure to become a favorite at your house, too.

4 boneless skinless chicken breast halves (1 pound) 1/3 cup raspberry vinegar 1/4 cup sugar 3 tablespoons orange juice

1/2 cup thinly sliced red onion 1/4 cup dried cranberries 1/4 cup slivered almonds, toasted Grill chicken, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear. Slice and set aside. In a small bowl, combine the vinegar, sugar, orange juice, oil, parsley, salt, pepper and hot pepper sauce; set aside.

1/4 teaspoon coarsely ground pepper

In a large bowl, combine the salad greens, celery, orange sections, onion and cranberries. Divide among individual serving plates. Top with chicken. Drizzle with dressing. Sprinkle with almonds.

1/4 teaspoon hot pepper sauce

Yield: 4 servings.

2 tablespoons olive oil 2 tablespoons minced fresh parsley 1/2 teaspoon salt

salad tossing trick

When making a salad for a cookout or light lunch, I tear the lettuce and chop the vegetables, then put them all in a clean plastic bag and shake. This mixes the ingredients better and easier than tossing in a bowl, and the greens are perfectly coated. Add a meat topping—like chicken or pork—and serve. —THERESE G., SCOTTSDALE, ARIZONA

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baked chicken on the grill CLARICE SOFTING

Hawley, Minnesota I first made this chicken one hot summer when the family wanted baked chicken, and I wanted to keep the kitchen cool. Now they never seem to request the oven-baked variety!

2/3 cup biscuit/baking mix 1-1/2 teaspoons paprika 1-1/4 teaspoons seasoned salt 1/2 teaspoon pepper 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up Place dry baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat. Place chicken in a greased metal or foil 13-in. x 9-in. x 2-in. baking pan. Place on grill. Cover and grill over low heat, for 30-40 minutes on each side or until juices run clear. Yield: 4 servings.

honey rosemary chicken kabobs ELISABETH CORCIMIGLIA

Byron, New York These tender kabobs are full of savory rosemary flavor, yet they’re low in fat and sodium. I found the original recipe in a magazine but adjusted it to better suit the tastes in my household.

dilly chicken breasts

1/3 cup honey

LORI RODMAN

1/4 cup lemon juice

Ostrander, Ohio I consider this to be one of my “safe” recipes. No matter how many times I make it, the chicken turns out moist and delicious. It’s a guaranteed hit with family and friends.

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed 1/4 teaspoon crushed red pepper flakes 1 pound boneless skinless chicken breast, cut into 1-inch cubes

1/2 cup fresh lemon juice

1 pint cherry tomatoes

1/4 cup butter, melted

1 small zucchini, cut into 1-inch pieces

1 teaspoon salt 1 teaspoon dill weed 1 teaspoon dried minced onion 1/4 teaspoon pepper 4 boneless skinless chicken breast halves (4 ounces each) In a small bowl, combine the first six ingredients. Reserve 1/4 cup for basting; cover and set aside. Place chicken in a large resealable plastic bag. Pour remaining sauce over chicken. Seal and turn to coat. Marinate for 15 minutes.

1 can (8 ounces) unsweetened pineapple chunks, drained In a large bowl, combine the first four ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade.

Drain; discard marinade. Grill chicken, covered, over medium-low heat, for 5-7 minutes on each side or until juices run clear, basting frequently with reserved marinade.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and pineapple. Grill kabobs, covered, over low heat for 9-11 minutes or until chicken juices run clear, turning and basting frequently with reserved marinade.

Yield: 4 servings.

Yield: 4 servings.

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garlic chicken KAREN KRUCKENBERG

Harvard, Illinois As a child, I spent countless hours with my mom in the kitchen. Now I do the same with my own daughter. Here’s a dish I gradually developed through the years.

2 cups buttermilk 6 garlic cloves, minced 1 teaspoon Worcestershire sauce 1/2 teaspoon lemon-pepper seasoning 1/2 teaspoon pepper 1/4 teaspoon hot pepper sauce 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up Cayenne pepper In a large resealable plastic bag, combine the first six ingredients. Add chicken pieces. Seal; turn to coat. Refrigerate for at least 8 hours.

DEBBIE EMRICK

Drain; discard marinade. Sprinkle chicken lightly with cayenne pepper. Cover and grill over medium heat for 15-23 minutes on each side or until juices run clear.

Dundee, Michigan

Yield: 4 servings.

cranberry chicken salad Tart apples and dried cranberries make this chicken salad special. It’s especially nice served at summer luncheons, and it uses lighter ingredients, too.

2 teaspoons paprika 1 teaspoon onion powder 1/2 teaspoon salt 1-1/4 pounds boneless skinless chicken breasts 1/3 cup reduced-fat mayonnaise

JIM BODLE

Canastota, New York I created this out of my fondness for the maple syrup produced in our state. Your family will like the pleasant sweetness and change of pace from typical sauces.


3/4 cup maple syrup

2 medium tart green apples, chopped

1/2 cup white vinegar

1 cup dried cranberries

3 tablespoons Worcestershire sauce

1 small onion, chopped

1 garlic clove

Lettuce leaves In a small bowl, combine the paprika, onion powder and salt; rub over chicken. If grilling the chicken, coat grill rack with nonstick cooking spray before starting the grill. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 3 to 4-1/2 minutes on each side or until juices run clear. When cool enough to handle, cut chicken into cubes. In a large bowl, whisk mayonnaise and lemon juice until smooth. Stir in the chicken, apples, cranberries and onion. Serve on lettuce-lined plates. Yield: 6 servings.

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jim’s maple barbecue


4 bone-in chicken breast halves (8 ounces each) In a blender, combine syrup, vinegar, Worcestershire sauce and garlic; process for 30 seconds. Reserve 1/3 cup for basting; cover and refrigerate. Place chicken in a large resealable plastic bag; pour remaining sauce over chicken. Seal bag and turn to coat; cover and refrigerate overnight. Drain and discard marinade. Grill, covered, over medium-low heat for 40 minutes or until juices run clear, turning and basting with reserved marinade during the last 10 minutes. Yield: 4 servings.

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orange chicken and veggies VIOLET KLAUSE

Onoway, Alberta A mild maple marinade seasons the chicken, vegetables and fruit in this warm-weather supper.

1 can (6 ounces) frozen orange juice concentrate, thawed 3/4 cup maple syrup 4 teaspoons canola oil 3/4 teaspoon curry powder 1/4 teaspoon cayenne pepper 6 boneless skinless chicken breast halves (1-1/2 pounds) 2 medium sweet red peppers, halved and seeded 1 medium green pepper, halved and seeded 3 medium zucchini, halved lengthwise

1 fresh pineapple, peeled and cut into 1/2-inch slices 2 unpeeled medium oranges, cut into 1/2-inch slices In a small bowl, combine the first five ingredients. Place chicken in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat. Place the peppers, zucchini, pineapple and oranges in another resealable bag; add remaining marinade. Seal bag and turn to coat. Refrigerate chicken and vegetables for 8 hours or overnight, turning occasionally. Drain chicken and discard marinade. Drain vegetables and fruits, reserving marinade for basting. Grill the chicken, vegetables and fruits, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting 6-8 minutes longer or until chicken juices run clear, vegetables are tender and fruits are golden brown. Yield: 6 servings.

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mustard-lover’s grilled chicken LESLIE BERNARD

Kingwood, Texas I’m a big fan of all types of mustard, so I had to try this recipe. My family loves the unique, robust sauce.

1/4 cup butter, cubed 1-1/3 cups prepared mustard 1/4 cup white vinegar 1/2 teaspoon salt 1/2 teaspoon pepper 2 garlic cloves, minced 3 drops hot pepper sauce

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3-1/2 pounds chicken legs or thighs Cucumber slices, optional Hot peppers, optional In a small saucepan, melt butter over low heat. Stir in the mustard, vinegar, salt, pepper, garlic and hot pepper sauce. Cook and stir until heated through; remove from the heat. Grill chicken, covered, over medium heat, turning occasionally, for 20 minutes. Brush with sauce. Continue basting and turning chicken several times for an additional 10 minutes or until juices run clear. Garnish with cucumbers and peppers if desired. Yield: 6-8 servings.

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blackened cajun chicken MARIAN PLATT

Sequim, Washington My son’s a great cook who came up with this seasoning rub on his own. It’s one of our favorite ways to prepare chicken because it’s nice and zesty.

1 tablespoon each paprika, brown sugar, garlic powder and ground mustard 1 teaspoon each onion powder, ground cumin, dried thyme and pepper 1 teaspoon crushed bay leaves 1 teaspoon dried rosemary, crushed 1/2 to 1 teaspoon cayenne pepper 1 teaspoon salt, optional 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up and skin removed Combine all seasonings. Place chicken in a 13-in. x 9-in. x 2-in. baking dish; rub with half of the seasoning mixture. Cover and refrigerate overnight. Grill, covered, over medium heat for 15-23 minutes on each side or until juices run clear. Yield: 4 servings.

golden glazed fryer PEGGY WEST

Georgetown, Delaware This moist, grilled chicken has a savory coating that’s a nice change of pace from tomato-based sauces. This recipe has been passed down in my family for generations.

1 broiler/fryer chicken (3 to 4 pounds), cut up

garlic-lime chicken DORIS CARNAHAN

Lincoln, Arkansas After tending the farm and growing our own produce, I don’t have much time left for cooking. I’ve found this easy-to-prepare dish is ideal for hectic days.

1/3 cup soy sauce 1/4 cup fresh lime juice 1 tablespoon Worcestershire sauce 1/2 teaspoon ground mustard 2 garlic cloves, minced 6 boneless skinless chicken breast halves (4 ounces each) 1/2 teaspoon pepper In a large resealable plastic bag, combine the first five ingredients. Add chicken; seal and toss to coat. Refrigerate for at least 30 minutes. Drain; discard marinade. Place chicken on grill and sprinkle with pepper. Grill, uncovered, over medium-low heat, turning several times, for 12-15 minutes or until juices run clear. Yield: 6 servings.

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1/2 cup vegetable oil 1/2 cup cider vinegar 1 egg, lightly beaten 4 teaspoons salt 1-1/2 teaspoons poultry seasoning 1/4 teaspoon pepper Coat grill rack with nonstick cooking spray before starting the grill. Grill chicken skin side down, covered, over medium heat for 15 minutes. Turn; grill 15 minutes longer. Meanwhile, combine the remaining ingredients; brush over chicken. Grill for 5 minutes. Turn and brush with glaze; grill 5 minutes longer or until meat thermometer reads 180° in the dark meat and 170° in the breast. Discard unused glaze. Yield: 6 servings.

Grilled chicken dishes are great with a coleslaw salad. Make it unique by tossing a few halved grapes on top. Grilled Chicken

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quick barbecued chicken

ginger-glazed chicken

TASTE OF HOME TEST KITCHEN Cooking outdoors is a great way to make dinner when time is tight. While the grill is heating up, you can quickly simmer the sauce. To prevent the sauce from burning while grilling, only brush it on during the last few minutes.

WAUNEVA WAGERS

1 cup ketchup 1/4 cup packed brown sugar

Hawarden, Iowa When I first served this instead of usual fried chicken, my family was hesitant—until they sampled it! Now we alternate between our old standby and our newfound favorite.

3/4 cup barbecue sauce 1/4 cup frozen orange juice concentrate

2 tablespoons red wine vinegar


2 teaspoons soy sauce

1 teaspoon ground ginger

1 tablespoon dried minced onion

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up

1/4 teaspoon celery seed 1/2 teaspoon salt, divided 1/4 teaspoon crushed red pepper flakes, optional Dash Liquid Smoke, optional 4 boneless skinless chicken breast halves (about 1-1/4 pounds) 1 tablespoon vegetable oil In a large saucepan, combine the ketchup, brown sugar, vinegar, soy sauce, onion, celery seed, 1/4 teaspoon salt, pepper flakes and Liquid Smoke if desired. Cook and stir over low heat for 10 minutes. Meanwhile, rub chicken with oil and sprinkle with remaining salt. Grill, covered, over medium heat for 3 minutes on each side. Set aside 1/2 cup barbecue sauce for serving. Brush half of the remaining sauce over chicken. Grill, covered, 4-6 minutes longer or until chicken juices run clear, turning and basting occasionally with sauce. Serve with reserved sauce. Yield: 4 servings.

1/3 cup butter, melted In a small bowl, combine the first four ingredients; set aside. Grill chicken, covered, over medium-low heat, turning and basting with butter several times, for 30 minutes. Grill, uncovered, turning and basting with orange juice mixture several times, for 20-30 minutes or until juices run clear. Yield: 4 servings.

perfect-every-thyme marinade WAYNE SNYDER

Dalton, Georgia I prepare this often at shows when demonstrating how to cook on gas grills. People are always pleased with the fantastic flavor. It really is perfect every time!

1/2 cup honey 1/2 cup olive oil 1 tablespoon dried thyme 1 teaspoon garlic salt 6 boneless skinless chicken breast halves (4 ounces each) In a small saucepan, combine the first four ingredients; cook and stir over low heat. Bring to a boil (mixture will foam). Remove from the heat; cool. Pour into a large resealable bag; add chicken. Seal bag; refrigerate overnight. Drain and discard marinade. Grill chicken, uncovered, over low heat for 5-8 minutes a side or until juices run clear. Yield: 4-6 servings.

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tropical island chicken SHARON HANSON

Franklin, Tennessee The marinade makes a savory statement in this alltime-favorite chicken recipe that I served at our son’s pirate-theme birthday party. It smelled so good on the grill that guests could hardly wait to try a piece!

1/2 cup soy sauce 1/3 cup vegetable oil 1/4 cup water 2 tablespoons dried minced onion 2 tablespoons sesame seeds 1 tablespoon sugar 4 garlic cloves, minced

3/4 teaspoon salt 1/8 teaspoon cayenne pepper 2 broiler/fryer chickens (3 to 4 pounds each), quartered In a large resealable plastic bag, combine the first 10 ingredients. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade. Grill chicken, covered, over medium-hot heat for 45-60 minutes or until juices run clear and a meat thermometer reads 180°, turning and basting often with reserved marinade. Yield: 8 servings.

1 teaspoon ground ginger www.tasteofhome.com

Grilled Chicken

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grilled pork

96

COUNTRY-STYLE GRILLED RIBS, P. 110


+

+ P. 103

P. 34

+

+ P. 105

P. 19

P. 106

P. 169

+

+ P. 125

P. 132

+

+ P. 108

P. 161

P. 137

P. 162

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pork grilling chart Pork, fresh pork sausages and ground pork are done when the temperature reaches 160°. Cooked sausages are done when they are heated through.

WEIGHT OR THICKNESS

HEAT

Loin or Rib Chop (Bone-in)

3/4 to 1 in. 1-1/4 to 1-1/2 in.


8 to 10 12 to 18

Loin Chop (Boneless)

3/4 to 1 in. 1-1/4 to 1-1/2 in.


8 to 10 12 to 18

Back Ribs or Spareribs

3 to 4 lbs.

Medium/Indirect

1-1/2 to 2 hours

Tenderloin

3/4 to 1 lb.

Medium-Hot/Indirect

25 to 40

Loin Roast (Bone-in or Boneless)

3 to 5 lbs.

Medium/Indirect

1-1/4 to 1-3/4 hours

Kabobs

1-in. cubes

Medium/Direct

10 to 15

Medium/Direct

3 to 7 or until heated through

4 oz.

Medium/Indirect

20 to 30

4 oz. and 1/2 in.

Medium/Direct

8 to 10

CUT

Sausage, Cooked Sausage, Fresh Pork Patties


herbed pork chops DIANNE ESPOSITE

New Middletown, Ohio Herbs are a fast and flavorful way to dress up pork. Plus, they make the chops look so pretty on a platter. I prepare these year-round as a way to capture the taste of summer.

4 boneless butterflied pork chops (4 ounces each) 2 teaspoons lemon juice 2 tablespoons chopped fresh parsley 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon dried thyme, crushed 1/4 teaspoon pepper Brush pork chops with lemon juice. In a small bowl, combine the seasonings; rub over chops. Grill, covered, over medium heat, for 8-10 minutes on each side until a meat thermometer reads 160°. Yield: 4 servings.

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maple-glazed kabobs SUE GRONHOLZ

Columbus, Wisconsin I recently received this recipe from a friend who makes his own maple syrup. My family often requests these slightly sweet kabobs for our cookouts.

8 small new potatoes or 1 large potato, cut into 8 chunks 3 carrots, cut into 8 pieces (2 inches each) 1 pork tenderloin (1 pound) 1 large green or sweet red pepper 8 large mushrooms 1/4 cup butter, cubed 1/4 cup maple syrup 1-1/2 teaspoons grated orange peel Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until crisp-tender. Drain. Cut pork into 12 equal pieces and pepper into eight chunks. Onto four metal or soaked wooden skewers, thread meat and vegetables alternately; set aside. In a small saucepan, combine the butter, syrup and orange peel; cook and stir over low heat until butter is melted. Grill kabobs, uncovered, over medium heat for 5 minutes; turn and baste with butter mixture. Continue cooking, turning and basting frequently, for 14-17 minutes or until meat juices run clear and vegetables are tender. Yield: 4 servings.

crank up the heat

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Want a dipping sauce with a little heat for pork chops, prime rib or grilled chicken? Just add the desired amount of prepared horseradish to ranch-style salad dressing. It has zip and your guests will be surprised at how simple this “secret sauce” is to make. —DENISE H., ST. SIMONS ISLAND, GEORGIA

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grilled pork chops with maple butter ANITA ALFORD

Madisonville, Kentucky This recipe takes some time to prepare. But after one taste, you’ll agree it’s worth the extra effort. These chops get rave reviews.

MAPLE BUTTER: 1 teaspoon minced green onion 8 tablespoons butter, divided 1/4 cup apple juice 1/2 cup heavy whipping cream 1/2 cup maple syrup 1/2 teaspoon salt 1/2 teaspoon pepper GLAZED APPLES AND ONIONS: 2 large cooking apples, peeled, cored and sliced 1/2 cup sliced onion 2 tablespoons butter 2 tablespoons brown sugar

CHOPS: 8 bone-in pork loin chops ( 1/2 inch thick and 4 ounces each) 1/2 teaspoon pepper 2 teaspoons vegetable oil 1/4 cup coarsely chopped pecans, toasted In a large saucepan, saute green onion in 1 tablespoon butter. Add apple juice; cook until reduced by half. Add the cream, syrup, salt and pepper; cook until reduced by half and mixture is caramel-like. Add remaining butter, 1 tablespoon at a time, stirring until melted. In a large skillet, cook the apples, onion, butter and brown sugar over medium heat for 3 minutes or until onion is crisp-tender and apples are softened; set aside. Sprinkle chops with pepper. Brush each side with oil. Grill, uncovered, over medium heat for 7 minutes on each side or until juices run clear. Rewarm maple butter and glazed apples. Divide apples between four plates; top each with two chops and a fourth of the maple butter. Sprinkle with pecans. Yield: 4 servings.

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honey-and-herb grilled pork roast CATHY IRWIN

Ontario, New York I learned to cook from my grandmother and fondly recall canning fruits and vegetables with her each summer. Her memory lives on whenever I make satisfying meals such as this.

3/4 cup ginger ale 1/3 cup Dijon mustard 1/3 cup honey 2 tablespoons vegetable oil 2 tablespoons chopped onion 3/4 teaspoon dried rosemary, crushed 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon pepper 1 boneless whole pork loin roast (2-1/2 to 3 pounds) In a large resealable plastic bag, combine the first nine ingredients; add pork roast. Seal bag and turn to coat. Refrigerate overnight, turning occasionally. Drain and discard marinade. Place the roast in a disposable foil pan. Prepare grill for indirect heat. Grill pork, covered, over indirect medium-low heat for 1-1/2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 8-10 servings.

barbecued sage spareribs LINDA CARAY

Fruitland, Idaho Folks love to see a huge platter of these tender barbecued ribs arrive at the table. Since the ribs are cooked ahead, they simply need to be reheated on the grill. I love the easy, last-minute preparation and magnificent results. The compliments begin with the first bite.

6 pounds country-style pork spareribs 1 medium onion, chopped 2 to 3 garlic cloves, minced 2 tablespoons mixed pickling spices 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage 1/2 teaspoon hot pepper sauce 3 cups barbecue sauce Place ribs in a Dutch oven and cover with water. Add onion, garlic, pickling spices, sage and hot pepper sauce. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours or until tender. Cool slightly; rinse ribs with water to remove spices. Reserve 1/2 cup barbecue sauce. Pour remaining sauce into a large resealable plastic bag. Add ribs; cover and refrigerate overnight. Cover and refrigerate reserved barbecue sauce. Drain and discard sauce. Grill ribs, uncovered, over medium heat, turning several times until heated through, about 10 minutes, basting frequently with remaining sauce. Yield: 6 servings.

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Grilled Pork

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grilled pork tenderloin

pictured above

STEVE EHRHART

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hot ’n’ spicy spareribs MYRA INNES

Villa Park, Illinois

Auburn, Kansas

Folks can find me grilling, no matter what the weather. This moist, succulent pork is everyone’s favorite. My wife especially likes the fact that she doesn’t have to do the cooking!

I keep this dry rub in a shaker on my shelf so I have it ready in an instant. It’s a deliciously different way to prepare ribs.


1 teaspoon salt

2 tablespoons paprika

1 teaspoon seasoned salt

2 tablespoons pepper

1 teaspoon poultry seasoning

1 tablespoon chili powder

1 teaspoon onion powder

1-1/2 teaspoons salt 1-1/2 teaspoons crushed red pepper flakes 1 teaspoon garlic powder 6 pounds pork spareribs 6 sheets (40 inches x 18 inches) heavy-duty foil In a small bowl, combine the sugar and seasonings. Rub all of it onto both sides of ribs. Make two stacks of three sheets of foil each and place half the ribs in the center of each stack. Bring opposite long edges of foil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling. Prepare grill for indirect heat. Place foil packets over indirect medium heat. Grill, covered, for 1-1/2 hours or until tender, turning foil packets over after 45 minutes. Remove ribs from foil; place over direct heat. Grill, uncovered, for 10-15 minutes or until crisp, turning once. Yield: 8 servings.

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1 teaspoon garlic powder 1 teaspoon chili powder 1/4 teaspoon cayenne pepper 2 pork tenderloins (3/4 to 1 pound each) Combine the first seven ingredients; sprinkle 4 to 5 teaspoons on all sides of pork (reserve remaining seasoning blend for future use). Prepare grill for indirect heat. Grill pork, covered, over indirect heat for 20-30 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 6-8 servings.

Leftover sliced tenderloin simmered in barbecue sauce and seasoned to taste with seasoning blend makes great sandwiches. www.tasteofhome.com

sausage shrimp kabobs GLORIA WARCZAK

Cedarburg, Wisconsin We love these full-flavored kabobs and fix them often, even in winter. A sweet sauce is used to baste and later serve alongside the colorful combination of sausage, bacon, shrimp, vegetables and pineapple.

1 can (8 ounces) pineapple chunks 4 bacon strips 8 large fresh mushrooms 8 uncooked large shrimp, peeled and deveined 8 large cherry tomatoes 8 ounces smoked sausage, cut into 1/2-inch slices 1 large sweet onion, cut into 8 wedges

1 tablespoon lime juice 1/2 teaspoon maple flavoring 1/4 teaspoon garlic powder 1/4 teaspoon ground ginger 1/8 teaspoon dried coriander Drain pineapple, reserving juice. Cut bacon strips in half; wrap each around a mushroom. On metal or soaked wooden skewers, alternately thread the shrimp, pineapple chunks, tomatoes, sausage, bacon-wrapped mushrooms, onion and green pepper. In a large bowl, combine the barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple flavoring, seasonings and reserved pineapple juice. Set aside 2/3 cup for serving.

1/3 cup corn syrup

Grill kabobs, covered, over medium heat for 10-15 minutes or vegetables are tender and shrimp turn pink, turning and basting occasionally with remaining sauce. Serve with reserved sauce.

1/4 cup ketchup

Yield: 4 servings.

1 large green pepper, cut into 1-inch pieces 1/2 cup barbecue sauce

3 tablespoons soy sauce

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polynesian sausage kabobs PATRICIA EGGEMEYER

Ellis Grove, Illinois Here’s a meal on a skewer with a unique twist. The pineapple, cantaloupe and peppers complement the sausage perfectly. I frequently fire up the grill for these simple kabobs in summer.

1/2 cup lemon juice 1/2 cup soy sauce 1/3 cup water 1/3 cup honey 1/4 teaspoon salt 1-1/2 pounds smoked kielbasa or Polish sausage, cut into 1-1/2-inch pieces

1 small cantaloupe, cut into 1-inch cubes 2 medium green peppers, cut into 1-inch pieces In a large bowl, combine the first five ingredients. Set aside half of the marinade for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add sausage. Seal bag and turn to coat. Refrigerate for 3 hours. Drain and discard the marinade. On metal or soaked wooden skewers, alternate the sausage, pineapple, cantaloupe and green peppers. Grill, uncovered, over medium heat for 10 minutes or until sausage is browned, turning and basting frequently with reserved marinade. Yield: 5 servings.

1 small pineapple, cut into 1-inch cubes

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marinated pork chops JEAN NEITZEL

Beloit, Wisconsin I make these tasty chops all the time and my family never tires of them. The secret to these tender chops is marinating overnight.

3/4 cup vegetable oil 1/3 cup soy sauce 1/4 cup white vinegar 2 tablespoons Worcestershire sauce 1 tablespoon lemon juice 1 tablespoon prepared mustard 1 teaspoon salt 1 teaspoon pepper 1 teaspoon dried parsley flakes 1 garlic clove, minced 6 bone-in pork loin chops (1 inch thick and 8 ounces each) In a large resealable plastic bag, add the first 10 ingredients; add pork. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium heat, for 10-17 minutes on each side or until a meat thermometer reaches 160°. Yield: 6 servings.

honey-lime ham DOROTHY LAYMAN

Waynesboro, Pennsylvania When I first made this recipe for my husband and our boys, there weren’t any leftovers. I immediately knew it was a winner!

1/2 cup butter 1/4 cup honey 1/4 cup lime juice 2 teaspoons seasoned salt 1 bone-in fully cooked ham steak (1-1/2 pounds) In a small saucepan, melt butter. Add the honey, lime juice and seasoned salt. Cook and stir until heated through. Cool. Place ham in a resealable plastic bag; pour honey mixture over ham. Seal bag and turn to coat; refrigerate overnight. Bring to room temperature. Drain and discard marinade. Grill, uncovered, over hot heat, 3-5 minutes on each side or until heated through. Yield: 4-6 servings. www.tasteofhome.com

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tangy ham steak EVELYN KENNELL

Roanoke, Illinois I need only a handful of ingredients for the lip-smacking sauce that jazzes up grilled ham. Flavored with pickle relish, the blend is used for basting and for spooning over individual servings.

1/2 cup ketchup 1/3 cup sweet pickle relish 1 tablespoon cider vinegar 1 teaspoon brown sugar 1/8 teaspoon cayenne pepper 1 bone-in fully cooked ham steak (1 pound) In a large bowl, combine the ketchup, relish, vinegar, brown sugar and cayenne; set aside 1/2 cup for serving. Grill the ham steak, uncovered, over medium heat for 3 minutes on each side, basting occasionally with remaining sauce. Serve with reserved sauce. Yield: 3-4 servings.

grill great sausage

If you simmer fresh sausages in water first, they take less time to finish on the grill and seem to stay moister. Either way, do not prick the casing, as drippings may cause grill flare-ups. Keep a spray bottle of water handy just in case. —TASTE OF HOME TEST KITCHEN

glorified hot dogs CHERYL GILLPATRICK

Loveland, Colorado My parents always made these hot dogs when they barbecued. They were not only a family favorite, but guests liked them, too.

1 large whole dill pickle (5 inches) 4 ounces cheddar or Colby cheese 4 ounces block cheddar cheese 8 hot dogs 4 teaspoons prepared mustard 8 bacon strips 8 hot dog buns

Cut pickle lengthwise into eight thin slices. Cut cheese into eight 5-in. x 1/2-in. x 1/4-in. sticks. Cut hot dogs in half lengthwise; spread cut surfaces with mustard. On eight hot dog halves, layer a pickle slice and a cheese stick; top with remaining hot dog halves. Place one end of a bacon strip at the end of each hot dog; push a toothpick through the bacon and both hot dog pieces. Firmly wrap bacon around each hot dog and secure at the other end with a toothpick. Grill, uncovered, over medium heat for 8-10 minutes or until bacon is completely cooked, turning occasionally. Discard toothpicks. Serve in buns. Yield: 8 servings.

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best baby-back ribs IOLA EGLE

Bella Vista, Arkansas I first marinate racks of ribs, then add a zesty rub before grilling them. They turn out moist and succulent.

3/4 cup chicken broth 3/4 cup soy sauce 1/2 cup sugar 6 tablespoons cider vinegar 6 tablespoons olive oil 3 garlic cloves, minced 2 racks baby-back ribs (about 4-1/2 pounds) SEASONING RUB: 1/2 cup sugar 1 tablespoon salt 1 tablespoon paprika 1/2 teaspoon chili powder

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1/2 teaspoon pepper 1/4 teaspoon garlic powder Dash cayenne pepper In a large bowl, combine the first six ingredients. Pour two-thirds of the marinade into a 2-gallon resealable plastic bag; add ribs. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard marinade from ribs. In a small bowl, combine the rub ingredients; rub over both sides of ribs. Coat grill rack with nonstick cooking spray before starting the grill. Grill ribs, covered, over medium heat for 20 minutes on each side. Baste with reserved marinade. Cook 20-40 minutes longer or until a meat thermometer reads 160° and pork is tender, turning and basting occasionally. Yield: 4 servings.

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potluck spareribs >

pork chops with onions and apples pictured above LOU ANN MARQUES-BAMBERA

Attleboro, Massachusetts I just love pork chops made with apples or onions. I decided to combine both ingredients to create this delicious recipe. My family members and friends have requested it many times.

2 teaspoons coarsely ground pepper 1/2 teaspoon salt 1/2 teaspoon garlic powder 4 bone-in center-cut pork loin chops (1 inch thick and 8 ounces each) 2 medium onions, thinly sliced 2 medium tart apples, peeled and chopped

SHERI KIRKMAN

Lancaster, New York These ribs are guaranteed pleasers at potlucks. I always bring home an empty dish. These are best grilled, but you can bake them for the last 35 minutes instead.

6 pounds pork spareribs 1-1/2 cups ketchup 3/4 cup packed brown sugar 1/2 cup white vinegar 1/2 cup honey 1/3 cup soy sauce 1-1/2 teaspoons ground ginger 1 teaspoon salt

2 tablespoons butter

3/4 teaspoon ground mustard


1/2 teaspoon garlic powder

In a small bowl, combine the pepper, salt and garlic powder. Rub over pork chops. Grill chops, covered, over medium heat for 7-9 minutes on each side or until a meat thermometer reads 160° and juices run clear. Meanwhile, in a large skillet, saute onions and apples in butter until tender. Add brown sugar; cook until thickened and bubbly. Serve with the pork chops. Yield: 4 servings.

1/4 teaspoon pepper Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13-in. x 9-in. x 2-in. baking pans. Cover tightly with foil. Bake at 350° for 1-1/4 hours or until meat is tender. Remove racks; drain and return ribs to pans. Combine the remaining ingredients; pour over ribs. Grill over medium-hot heat for 35 minutes or until sauce coats ribs, basting occasionally. Yield: 12 servings.

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pork ’n’ veggie packets ANDREA BOLDEN

Unionville, Tennessee I love the flavor of grilled food, especially these no-mess pork packets with their delicious sesame and ginger sauce. Since the doctor put my husband on a low-fat diet, this all-in-one meal has become a favorite of ours.

1 pound pork tenderloin, sliced 2 cups fresh broccoli florets 2 cups sliced fresh carrots 1 can (8 ounces) sliced water chestnuts, drained 1 medium green pepper, julienned 2 green onions, sliced

4 teaspoons sesame oil 1 teaspoon ground ginger Hot cooked rice, optional Divide pork, broccoli, carrots, water chestnuts, green pepper and onions evenly among four pieces of double-layered heavy-duty foil (about 18 in. x 12 in.). Combine the soy sauce, sesame oil and ginger; drizzle over pork and vegetables. Fold foil around filling and seal tightly. Grill, covered, over medium heat for 10-12 minutes or until vegetables are tender and pork is no longer pink. Serve with rice if desired. Yield: 4 servings.

1/4 cup reduced-sodium soy sauce www.tasteofhome.com

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country-style grilled ribs MARILYN BEERMAN

Worthington, Ohio A sweet and tangy barbecue sauce sprinkled with celery seed coats these tender ribs. Chili powder and hot pepper sauce contribute to the zesty flavor.

3 1 1 1/4 1/4 1/4 1 1

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pounds boneless country-style pork ribs cup water cup ketchup cup packed brown sugar cup cider vinegar cup Worcestershire sauce tablespoon celery seed teaspoon chili powder


1/8 teaspoon hot pepper sauce Dash pepper Place ribs in a shallow roasting pan. Cover and bake at 325° for 1-1/4 hours or until a meat thermometer reads 160°. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Pour 1 cup sauce over ribs, turn to coat. Let stand for 15 minutes. Drain and discard marinade. Grill ribs, uncovered, over medium heat for 10-12 minutes, basting with 1 cup sauce and turning occasionally. Serve with remaining sauce. Yield: 4 servings.

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pictured above

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veggie pork kabobs CANDY GRUMAN

Tucson, Arizona A refreshing orange glaze perks up these colorful kabobs. I serve this delightful dish with baked potatoes and garlic bread. You could substitute some other vegetables if you have a bountiful crop.

3/4 cup orange juice concentrate 3/4 cup orange marmalade 2 tablespoons teriyaki sauce 2 boneless pork loin chops (8 ounces each), cut into 1-inch pieces 1 medium sweet red pepper, cut into 1-inch pieces 1 medium green pepper, cut into 1-inch pieces 1 medium sweet onion, cut into eighths In a small bowl, combine the orange juice concentrate, marmalade and teriyaki sauce. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat. Pour 3/4 cup into another large resealable plastic bag; add peppers and onion. Seal bag and turn to coat. Refrigerate pork and vegetables for at least 1 hour. Cover and refrigerate remaining marinade for serving. Drain and discard marinade from pork. Drain vegetables, reserving marinade for basting. On metal or soaked wooden skewers, alternately thread pork and vegetables. Coat grill rack with nonstick cooking spray before starting the grill. Grill kabobs, uncovered, over medium heat for 10-13 minutes on each side or until meat juices run clear, basting frequently with marinade. Serve with the reserved marinade. Yield: 2 servings. www.tasteofhome.com

pork tenderloin with herb sauce LINDA WHEELER

Harrisburg, Pennsylvania This tenderloin was such a hit at our Easter dinner, I continued to serve it all summer for family and guests. I love recipes like this that are simple and different in taste. The basting sauce is also delicious with other grilled meats like chicken or beef.

3/4 cup red wine vinegar 1/4 cup butter, cubed 2 tablespoons Worcestershire sauce 2 teaspoons seasoned salt 1-1/2 teaspoons dried parsley flakes 1-1/2 teaspoons dried oregano 1 teaspoon garlic powder 1/4 teaspoon pepper 2 pork tenderloins (about 3/4 pound each) In a small saucepan, combine the first eight ingredients. Cook for 3 minutes or until butter is melted; stir until smooth. Grill pork tenderloins, covered, over medium heat for 13-20 minutes on each side or until a meat thermometer reads 160°, basting occasionally with herb sauce. Let stand for 5 minutes before cutting. Yield: 6 servings.

If a recipe says “cook over medium coals,” cook over medium heat on a gas grill. Grilled Pork

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grilled fish & seafood

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SHRIMP KABOBS, P. 118


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fish and seafood grilling chart Fish is done when it turns opaque in the thickest portion and flakes into sections. Scallops are done when they turn opaque. Shrimp are done when they turn pink. Watch closely to avoid overcooking.

For direct grilling, turn steaks, whole fish, shrimp and scallops halfway through grilling time. Fillets generally do not need to be turned. For ease of turning, use a grill basket.

WEIGHT OR THICKNESS

HEAT

Dressed Fish

1 lb. 2 to 2-1/2 lbs.

Medium/Direct Medium/Indirect

10 to 15 20 to 30

Fillets or Steaks

1/4 to 1/2 in. 1/2 to 1 in.

High/Direct High/Direct

3 to 5 5 to 10

1-in. cubes

Medium/Direct

8 to 12

Scallops, Sea

1 lb.

Medium/Direct

5 to 8

Shrimp, Medium

1 lb.

Medium/Direct

5 to 8

CUT

Kabobs


pineapple shrimp kabobs ISABEL FOWLER

Anchorage, Alaska I fire up the grill to cook these easy kabobs. Try them at your next backyard gathering!

1/4 cup each reduced-sodium soy sauce, balsamic vinegar and honey 1 garlic clove, minced 1 pound uncooked medium shrimp, peeled and deveined 1 large green pepper, cut into 1-inch pieces 1 can (8 ounces) pineapple chunks, drained In a small bowl, combine the soy sauce, vinegar, honey and garlic. Set aside 1/3 cup. On eight metal or soaked wooden skewers, thread the shrimp, green pepper and pineapple. Place in shallow dish; pour remaining marinade over kabobs. Cover and chill for 1 hour. Cover and chill reserved marinade. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill, uncovered, over medium heat for 1-2 minutes on each side; basting with reserved marinade. Grill 3-4 minutes longer or until shrimp turn pink, turning and basting frequently. Yield: 4 servings.

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citrus tuna steaks SHANNON EDWARDS

Arlington, Texas This grilled fish is a summertime favorite my family requests often. I adapted it from a traditional Jamaican jerk recipe.

1 medium pink grapefruit 1/4 cup lemon juice 1/4 cup lime juice 2 tablespoons honey 1 tablespoon snipped fresh dill or 1 teaspoon dill weed 1 teaspoon crushed red pepper flakes 1/2 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot 4 tuna steaks or fillets (6 ounces each)

Peel and section grapefruit over a bowl, reserving juice. Refrigerate half of the grapefruit sections. Add remaining grapefruit to the reserved grapefruit juice. Add the lemon juice, lime juice, honey, dill, red pepper flakes and ginger. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the tuna steaks. Seal bag and turn to coat; refrigerate for 30 minutes, turning once. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from tuna. Grill tuna, uncovered, over medium heat for 6-7 minutes on each side, basting frequently with reserved marinade. Top tuna steaks with reserved grapefruit sections. Cover and cook for 5 minutes or until fish flakes easily with a fork. Yield: 4 servings.

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cod with rhubarb sauce

pictured above

TASTE OF HOME TEST KITCHEN We just love the taste of fresh rhubarb, and when the crop is plentiful we enjoy it on this grilled fish. It’s another unique way to use your garden bounty.

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pineapple-glazed fish JOANN MCGUANE

Spring, Texas My son and our friends often spend a day fishing. This is one of my favorite ways to serve their catch.

1 can (8 ounces) unsweetened sliced pineapple 1-1/2 teaspoons cornstarch 1/4 teaspoon ground ginger 2 tablespoons honey

1 teaspoon olive oil 3 cups diced fresh or frozen rhubarb, thawed 1/4 cup sugar 1/2 cup chopped red onion 4-1/2 teaspoons Dijon mustard

2 tablespoons reduced-sodium soy sauce

3 teaspoons minced fresh parsley

1 tablespoon lemon juice

1 teaspoon minced fresh basil

4 fresh orange roughy fillets (6 ounces each) Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine the cornstarch and ginger; stir in pineapple juice until blended. Add the honey and soy sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Pour half into a small serving bowl.

Coarsely ground pepper to taste 4 cod fillets (6 ounces each) In a large saucepan, heat oil over medium heat. Add rhubarb and sugar; cook for 5-7 minutes or until rhubarb is tender. Remove from the heat; stir in the onion, mustard, parsley, basil, lime juice and pepper.

Coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, uncovered, over medium heat for 4-5 minutes. Spoon some of the glaze over fillets. Cook 4-5 minutes longer or until fish flakes easily with a fork.

Coat grill rack with nonstick cooking spray before starting the grill. Grill cod, covered, over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with rhubarb sauce.

Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through, basting frequently with glaze. Serve fish with pineapple and reserved glaze.

Yield: 4 servings (2 cups sauce).

Yield: 4 servings.

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1/4 teaspoon lime juice


Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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herbed seafood skewers SHARON DOWNS

Williston, Vermont I’ve made these well-seasoned kabobs many times, even over an open fire. They smelled so good, they attracted the neighboring campers.

1/4 cup canola oil 1/4 cup lemon juice 1 garlic clove, minced 1 teaspoon dried oregano 1 teaspoon chicken bouillon granules 1/2 teaspoon dried basil 1/2 teaspoon salt 3/4 pound uncooked large shrimp, peeled and deveined 1/2 pound sea scallops 1 large sweet yellow pepper, cut into 1-inch pieces 1 large green pepper, cut into 1-inch pieces 1 small zucchini, cut into 1/4-inch slices 1 small yellow summer squash, cut into 1/4-inch slices Hot cooked rice, optional In a large bowl, combine the first seven ingredients. Divide marinade between two large resealable plastic bags. Add the shrimp and scallops to one bag; place vegetables in the other bag. Seal and turn to coat; refrigerate for 3-4 hours. Drain shrimp and scallops; discard marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternate the shrimp, scallops, peppers and squash. Grill, uncovered, over medium heat for 3 minutes on each side or until shrimp turn pink, basting occasionally with reserved marinade. Serve over rice if desired. Yield: 4 servings.

an easy way to grill fish

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If you grill fish often, invest in a hinged wire grilling basket. This will make turning fish easier because pieces will not break off and fall into the fire or stick to the grill grates. If you don’t have a grill basket, use heavy duty foil. Just poke holes in the foil and wrap the fish in it. —TASTE OF HOME TEST KITCHEN

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teriyaki tuna steaks MICHELLE DENNIS

Clarks Hill, Indiana After sampling some wonderful tuna at a Japanese restaurant, I decided to try my hand at coming up with this recipe. It took a little trial and error, but I was pleased with the results—these seasonings are a lovely complement to the tuna.

1/4 cup reduced-sodium soy sauce 3 tablespoons brown sugar 3 tablespoons olive oil 2 tablespoons white vinegar 2 tablespoons sherry or chicken broth 2 tablespoons unsweetened pineapple juice 2 garlic cloves, minced 1-1/2 teaspoons ground ginger 4 tuna steaks (6 ounces each) In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour.

shrimp kabobs SHARON AWEAU

Kapolei, Hawaii Marinating the shrimp in Italian dressing adds wonderful flavor to these colorful kabobs.

Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Grill tuna, uncovered, over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork, basting frequently with reserved marinade. Yield: 4 servings.

1 cup Italian salad dressing, divided 2 pounds uncooked jumbo shrimp, peeled and deveined 2 large onions 16 large fresh mushrooms 2 large green peppers, cut into 1-1/2-inch pieces 16 cherry tomatoes In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally. Drain bags and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat for 3 minutes on each side or until shrimp turn pink. Yield: 8 servings.

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garlic-herb red snapper

pictured above

NANCY MUELLER

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firecracker salmon steaks PHYLLIS SCHMALZ

Menomonee Falls, Wisconsin

Kansas City, Kansas

My husband likes to grill seafood and this delightful entree is a favorite of both of ours.

Red pepper flakes and cayenne provide fiery flavor that gives these salmon steaks their name. Basting the fish with the sauce while grilling creates a glossy glaze.

1/4 cup balsamic vinegar 1/4 cup chili sauce 1/4 cup packed brown sugar

2 tablespoons lemon juice 2 red snapper fillets or orange roughy fillets (7 ounces each) 2 teaspoons grated lemon peel 1/2 teaspoon salt


1/2 teaspoon garlic powder

2 teaspoons minced fresh parsley

1/2 teaspoon dried chervil

1 teaspoon minced fresh gingerroot

1/4 teaspoon dill weed

1/4 to 1/2 teaspoon cayenne pepper 1/4 to 1/2 teaspoon crushed red pepper flakes, optional 4 salmon steaks (6 ounces each) Coat grill rack with nonstick cooking spray before starting the grill. In a small bowl, combine the vinegar, chili sauce, sugar, garlic, parsley and seasonings. Grill salmon, covered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork, brushing occasionally with sauce. Yield: 4 servings. Editor’s Note: To broil the salmon, place on a broiler pan. Broil 4-6 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork, brushing occasionally with sauce. www.tasteofhome.com

1/4 teaspoon pepper Spoon lemon juice over both sides of fillets. Combine the lemon peel and seasonings; sprinkle over fillets. If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Grill fish, uncovered, over medium heat or broil 4-6 in. from the heat for 3 minutes on each side or until fish flakes easily with a fork. Yield: 2 servings.

When grilling fish, avoid using lighter fluid as it can affect the delicate flavor of the fish. Grilled Fish & Seafood

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grilled fruits & vegetables

120

VEGETABLE KABOBS, P. 127


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fruit and vegetable grilling chart For even grilling, cut fruit and vegetables into uniform sizes. To prevent small pieces from slipping through the grill racks, use skewers or vegetable basket.

Grill vegetables and fruits until tender. Turn halfway through grilling time.

SLICE OR THICKNESS

HEAT

1/2-in. slices

Medium/Direct

4 to 6

halved

Medium/Direct

6 to 8

halved lengthwise

Medium/Direct

6 to 8

Peaches, pitted

halved

Medium/Direct

8 to 10

Pears

halved

Medium/Direct

8 to 10

1/2-in. rings

Medium/Direct

7 to 10

1/2 in. thick

Medium/Direct

6 to 8

Corn (no husk)

whole

Medium/Direct

10 to 12

Corn (with husk)

whole

Medium/Direct

25 to 30

Eggplant

1/2-in. slices

Medium/Direct

8 to 10

Fennel

1/4-in. slices

Medium/Direct

10 to 12

Mushrooms (buttons)

whole

Medium/Direct

8 to 10

Mushrooms (portobello)

whole

Medium/Direct

12 to 15

1/2-in. slices

Medium/Direct

8 to 12

whole

Medium/Indirect

45 to 60

halved or quartered

Medium/Direct

8 to 10


FRUIT Apples Apricots, pitted Bananas

Pineapple VEGETABLE Asparagus

Onions Potatoes Sweet peppers

grilled peaches ’n’ berries SHARON BICKETT

Chester, South Carolina With only five ingredients, this delightfully different treat is so easy to prepare. Just halve the peaches and sprinkle with fresh blueberries and a brown sugar mixture. Because they’re grilled in foil, there are no messy dishes to wash.

3 medium ripe peaches, halved and pitted 1 cup fresh blueberries 2 tablespoons brown sugar

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2 tablespoons butter 1 tablespoon lemon juice Place each peach half, cut side up, on a double thickness of heavy-duty foil (12 in. square). Sprinkle each with about 2 tablespoons blueberries, 1 teaspoon of brown sugar, 1 teaspoon butter and 1/2 teaspoon lemon juice. Fold foil around the peaches and seal tightly. Grill, covered, over medium-low heat for 18-20 minutes or until the peaches are tender. Yield: 3 servings. www.tasteofhome.com

grilled broccoli pictured at right > ALICE NULLE

Woodstock, Illinois I started using this recipe in 1987, when I began cooking light, and it’s been a favorite side dish ever since. With its lemon and Parmesan flavors, it once took second-place in a cooking contest.

6 cups fresh broccoli spears 2 tablespoons plus 1-1/2 teaspoons lemon juice 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 3/4 cup grated Parmesan cheese Place broccoli in a large bowl. Combine the lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes. Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat. Toss broccoli, then drain marinade. Place Parmesan cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time, and shake to coat. Grill broccoli, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. Yield: 6 servings.

campfire onions BARBARA MAGRUDER

Odessa, Missouri When cooking out, my family prefers these sweet tender onions instead of potatoes. They make an especially flavorful side dish alongside grilled steaks.

4 large sweet onions 1/4 cup butter, cubed 1/4 cup honey 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon garlic salt Cut each onion into 12 wedges; divide between eight pieces of double-layered heavy-duty foil (about 12 in. square). Top onions with butter, honey and seasonings. Fold foil to seal packets tightly. Grill, covered, over medium heat for 10 minutes on each side or until onions are tender. Yield: 8 servings. www.tasteofhome.com

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grilled mushrooms

DEB MCCAFFERY

STEVEN STUMPF

Danville, Pennsylvania

Shiocton, Wisconsin

This recipe is a definite crowd-pleaser at summer gatherings. It’s easy to make the day before and just pop on the grill during the picnic.

Once reserved for royalty, shiitake mushrooms are prized for their rich flavor and meaty texture. Seasoned with oil and herbs, they taste wonderful off the grill.

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zesty grilled corn pictured below

1/3 cup butter, cubed 2 tablespoons prepared mustard 2 tablespoons prepared horseradish 1 teaspoon Worcestershire sauce 1/4 to 1/2 teaspoon lemon-pepper seasoning 6 ears sweet corn, husked In a small saucepan, melt butter; add the mustard, horseradish, Worcestershire sauce and lemon-pepper. Place each ear of corn on a 13-in. x 12-in. piece of heavy-duty foil. Drizzle with butter mixture. Fold in edges of foil and seal, leaving space for expansion of steam. Grill, uncovered, over medium heat for 5-6 minutes on each side or until corn is tender. Carefully unwrap foil. Yield: 6 servings.

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1/2 pound fresh shiitake mushrooms 1/4 cup olive oil 1 tablespoon each minced fresh thyme, fresh sage leaves, minced fresh oregano and/or minced fresh basil, combined Salt and pepper to taste Remove and discard stems from mushroom caps. Score caps lightly with a sharp knife. Brush both sides with oil. Rub with herbs and sprinkle with salt and pepper. Grill, cap side down, over medium heat 2-3 minutes on each side or until juices form in the caps and mushrooms are tender. Serve hot or at room temperature. Yield: 8-10 servings. Editor’s Note: Medium fresh white mushrooms can be substituted for the shiitakes, but do not score them. Thread on skewers to grill.

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baked apples on the grill JODI RUGG

Aurora, Illinois Sweet coconut provides the delicious difference in this fun grilled treat. Our two children enjoy helping me stuff the yummy filling into the apples. It’s so easy that sometimes we don’t even bother to do the measuring!

4 medium tart apples, cored 1/3 cup raisins 1/3 cup flaked coconut 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon Place each apple on a piece of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon into center of apples. Fold foil over apples and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.

bundle of veggies SHEILA DEDMAN

New Dundee, Ontario This grilled vegetable medley is a big hit at home and while camping. They’re cooked in a foil packet, so cleanup is easy.

1/2 pound medium fresh mushrooms 1/2 pound cherry tomatoes 1 cup sliced zucchini 1 tablespoon olive oil 1 tablespoon butter, melted 1/2 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon Italian seasoning 1/8 teaspoon garlic powder Dash pepper Place mushrooms, tomatoes and zucchini on a double thickness of heavy-duty foil (about 18 in. square). Combine the remaining ingredients; drizzle over vegetables. Fold the foil around vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender. Yield: 6 servings.

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bacon-wrapped asparagus PATRICIA KITTS

Dickinson, Texas My husband and I grill dinner almost every night, and I love grilling asparagus for a side dish. I serve these bacon-wrapped spears with grilled meat and sliced fresh tomatoes for a wonderful meal.

10 fresh asparagus spears, trimmed 1/8 teaspoon pepper 5 bacon strips, halved lengthwise Place asparagus on a sheet of waxed paper; coat with nonstick cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks. Grill, uncovered, over medium heat for 4-6 minutes on each side or until bacon is crisp. Discard toothpicks. Yield: 2-3 servings.

creative serving trays

I have sectioned plates with domed covers that I like to use for potlucks. I fill one with vegetables and relishes. The second holds small fruits. The third plate carries fancy candies, and the fourth holds nuts. It’s fast, easy and it’s a cinch to pack up any leftovers. —LINDA B., HAINES, ALASKA

herbed corn on the cob PRISCILLA WEAVER

Hagerstown, Maryland “What’s in the butter?” is what I get asked after people taste my herb-speckled blend on grilled fresh sweet corn. I’m more than happy to share the secret. Once you have tried this recipe, you won’t want to eat corn plain again!

1/2 cup butter, softened 2 tablespoons minced fresh chives 2 tablespoons minced fresh parsley 1/2 teaspoon Salad Supreme Seasoning 8 medium ears sweet corn, grilled Combine butter and seasonings; spread over hot grilled corn. Yield: 8 servings. Editor’s Note: Salad Supreme Seasoning can be found in the spice section of most grocery stores.

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vegetable kabobs pictured above

TASTE OF HOME TEST KITCHEN Grilling is a delightful way to prepare the season’s freshest produce. The zesty Italian marinade adds just the right amount of spice to the appealing assortment of vegetables.

potato pockets DENISE NEBEL

Wayland, Iowa Our sons like to help me assemble potatoes, carrots and onions into foil packages that we can put on the grill. The sprinkling of cheese adds a nice touch.

1 garlic clove, peeled

4 medium potatoes, julienned

1 teaspoon salt

3 carrots, julienned

1/3 cup olive oil 3 tablespoons lemon juice 1 teaspoon Italian seasoning 1/4 teaspoon pepper 8 medium fresh mushrooms 2 small zucchini, cut into 1/2-inch slices 2 small onions, cut into six wedges 8 cherry tomatoes In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently. Carefully unwrap foil.

1/3 cup chopped red onion 2 tablespoons butter 1/2 teaspoon salt, optional 1/8 teaspoon pepper 1/2 cup shredded Parmesan or cheddar cheese Divide the potatoes, carrots and onion equally between four pieces of heavy-duty aluminum foil (about 18 in. x 12 in.). Top with butter; sprinkle with salt if desired and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly. Grill, covered, over medium heat for 10-15 minutes on each side or until potatoes are tender. Remove from grill. Open foil and sprinkle with cheese; reseal. Let stand for 5 minutes or until the cheese melts. Yield: 4 servings.

Yield: 4 servings. www.tasteofhome.com


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tangy vegetable pasta salad WILMA JONES

Mobile, Alabama The variety of ingredients in my pasta salad will take your taste buds in all different directions. It’s surprising how well the zippy citrus and raw vegetable flavors blend together.

2-1/4 cups uncooked spiral pasta 2 tablespoons lemon juice 3 plum tomatoes, sliced 1/2 cup chopped green pepper 1/2 cup sliced radishes 1/2 cup chopped peeled cucumber DRESSING: 1/3 cup picante V8 juice 1/4 cup orange juice 2 tablespoons lemon juice 2 tablespoons chopped green onion 1 tablespoon canola oil 1-1/2 teaspoons sugar

1 teaspoon grated orange peel 1/2 teaspoon salt 1/2 teaspoon dill weed Cook pasta according to package directions, adding the lemon juice to the water. Drain and cool. In a large bowl, combine the pasta, tomatoes, green pepper, radishes and cucumber. In a jar with a tight-fitting lid, combine the dressing ingredients; cover and shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Yield: 6 servings.

Fresh tomatoes sliced vertically rather than horizontally will stay firmer in your salad and help keep the dressing from getting watery.

1 teaspoon grated lemon peel

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avocado citrus toss

sunny layered salad

MARIE HATTRUP

SUSAN WEST

The Dalles, Oregon

North Grafton, Massachusetts

The light dressing in this salad doesn’t mask the goodness of the sweet citrus sections, crisp lettuce, crunchy almonds and creamy avocados.

For a special occasion, I topped the colorful layers of this appealing salad with mandarin oranges. Presented in a glass bowl, it looks beautiful on a buffet.

6 cups torn salad greens

1/4 cup sliced almonds

2 medium grapefruit, peeled and sectioned

2 tablespoons sugar

3 navel oranges, peeled and sectioned

6 cups shredded lettuce

1 ripe avocado, peeled and sliced

1 can (8 ounces) sliced water chestnuts, drained

1/4 cup slivered almonds, toasted DRESSING: 1/2 cup vegetable oil 1/3 cup sugar 3 tablespoons white vinegar 2 teaspoons poppy seeds 1 teaspoon finely chopped onion 1/2 teaspoon ground mustard 1/2 teaspoon salt In a large salad bowl, toss the greens, grapefruit, oranges, avocado and almonds. In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Yield: 6 servings.

lime sherbet molded salad CYNDI FYNAARDT

Oskaloosa, Iowa For an eye-appealing addition to a picnic, potluck or other gathering, try this molded gelatin salad. With lovely color, creamy texture and refreshing flavor, it’s sure to disappear in a jiffy.

1 cup frozen peas, thawed and well drained 1/2 medium cucumber, sliced 2 medium tomatoes, cut into thin wedges 2 cups (8 ounces each) shredded part-skim mozzarella cheese 1 can (15 ounces) mandarin oranges, drained DRESSING: 1/4 cup vegetable oil 2 tablespoons sugar 2 tablespoons cider vinegar 1/4 teaspoon salt 1/4 teaspoon pepper In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread almonds on waxed paper and set aside. In a large salad bowl, layer the lettuce, water chestnuts, peas, cucumber, tomatoes, cheese and oranges. Sprinkle with the sugared almonds. Cover and refrigerate for at least 2 hours. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and serve immediately. Yield: 10-12 servings.

2 packages (3 ounces each) lime gelatin 2 cups boiling water 2 pints lime sherbet, softened 1 carton (8 ounces) whipped topping, thawed In a large bowl, dissolve gelatin in boiling water. Stir in sherbet until well blended. Chill until syrupy. Spoon whipped topping into a large mixing bowl. Gradually beat in the gelatin mixture on low speed until well blended. Pour into a 12-cup mold coated with nonstick cooking spray. Refrigerate for 6-8 hours or until set. Yield: 16 servings. www.tasteofhome.com

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pictured below and on the cover FELICIA FIOCCHI

Vineland, New Jersey My family’s not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta.

1 package (12 ounces) tricolor spiral pasta 1 package (10 ounces) refrigerated tricolor tortellini 1 jar (7-1/2 ounces) marinated artichoke hearts, undrained 1/2 pound fresh broccoli florets (about 1-3/4 cups) 12 ounces provolone cheese, cubed 12 ounces hard salami, cubed 1 medium sweet red pepper, chopped 1 medium green pepper, chopped 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained 2 cans (2-1/4 ounces each) sliced ripe olives, drained 1 medium red onion, chopped 4 garlic cloves, minced 2 envelopes Italian salad dressing mix Cook spiral pasta and tortellini according to package directions; drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or refrigerate. Yield: 14-16 servings.

jazzy gelatin TASTE OF HOME TEST KITCHEN Finish things off with this colorful gelatin with a garnish of fresh grapes. Chock-full of mandarin oranges and crushed pineapple, it’s so refreshing that guests won’t be able to refrain from seconds.

1 package (6 ounces) orange gelatin 2 cups boiling water 1 cup ice cubes 1 can (15 ounces) mandarin oranges, drained 1 can (8 ounces) unsweetened crushed pineapple, undrained 1 can (6 ounces) frozen orange juice concentrate, thawed Green grapes and fresh mint, optional In a large bowl, dissolve gelatin in boiling water. Add ice cubes, oranges, pineapple and orange juice concentrate. Pour into a 6-cup ring mold coated with nonstick cooking spray. Refrigerate overnight or until firm. Just before serving, unmold onto a serving plate. Fill center with grapes and garnish with mint if desired. Yield: 12 servings.

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tomato parmesan salad pictured at right > MICHELE BENTLY

Niceville, Florida Loaded with fresh, ripe tomatoes and robust Parmesan cheese, this summer salad is sure to please the masses. Not only does it taste good, but it’s also very pretty!

1-1/3 cups vegetable oil 1 cup red wine vinegar 2 garlic cloves, minced Salt and pepper to taste 2 bunches romaine lettuce, torn 1 head iceberg lettuce, torn 2 small red onions, thinly sliced 2 large tomatoes, diced 1 jar (4 ounces) diced pimientos, drained 2/3 cup shredded Parmesan cheese In a jar with a tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well and set aside. In a large salad bowl, combine all remaining ingredients. Chill until ready to serve. Just before serving, shake dressing. Pour over salad; toss to coat. Serve with a slotted spoon. Yield: 14 servings.

cucumber fruit salad TRUDIE HAGEN

Roggen, Colorado I love this tasty twist on a traditional Waldorf salad. Cool cucumber and juicy grapes give this salad its light and refreshing difference.

1 medium cucumber, peeled, seeded and diced 1 medium tart apple, chopped 1 cup halved green grapes 1 cup halved seedless red grapes 1/2 cup sour cream 1 tablespoon sugar 1 tablespoon minced fresh parsley 1/3 cup chopped walnuts, optional In a large bowl, combine the cucumber, apple and grapes. In a small bowl, combine the sour cream, sugar and parsley. Pour over cucumber mixture and toss to coat. Stir in walnuts if desired. Serve immediately. Yield: 6 servings. www.tasteofhome.com


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poppy seed fruit salad EDIE DESPAIN

Logan, Utah Almonds add a nice crunch to this pretty salad that’s always a hit when I serve it. The sweet-tart dressing can be used with any combination of fruit.

1/4 cup honey 1/4 cup limeade concentrate 2 teaspoons poppy seeds 1 cup halved fresh strawberries 1 cup cubed fresh pineapple 1 cup fresh blueberries 1 cup cubed seedless watermelon 1/4 cup slivered almonds, toasted In a small bowl, combine the honey, limeade concentrate and poppy seeds. In a serving bowl, combine the fruit. Drizzle with dressing; toss gently to coat. Sprinkle with the almonds. Serve with a slotted spoon. Yield: 6 servings.

cool new salad idea

When I make a 3-ounce package of gelatin, I add 6 ounces of yogurt and 1 cup orange juice instead of the cold water. It’s a nutritious and refreshing salad. —DONNA C., OLYMPIA, WASHINGTON

fruited carrot salad SHIRLEY A. GLAAB

Hattiesburg, Mississippi Full of fruity sweetness, this fresh-tasting salad tosses together grated carrots with mandarin oranges, apple, celery and raisins—all coated with tangy lemon yogurt.

2 cans (11 ounces each) mandarin oranges, drained 2 medium carrots, grated 1 medium apple, chopped 1/4 cup thinly sliced celery 1/4 cup golden raisins 3 tablespoons reduced-fat lemon yogurt In a large bowl, combine the oranges, carrots, apple, celery and raisins. Add yogurt; stir to coat. Cover and refrigerate until chilled. Yield: 4 servings.

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salami pasta salad

4 teaspoons minced fresh basil or 1 teaspoon dried basil

MARION LOWERY


Medford, Oregon Popular any time of the year, this crowd-pleasing pasta salad is perfect for summer picnics. Made the day before, it has a pleasant vinaigrette dressing sparked with herbs. I set aside the Parmesan cheese and add it just before the salad is served.

3 cups uncooked medium tube pasta 8 ounces hard salami, cubed 1/2 cup minced fresh parsley 4 green onions, sliced 1/2 cup olive oil 1/2 cup cider vinegar 4 teaspoons minced fresh oregano or 1 teaspoon dried oregano www.tasteofhome.com

1 teaspoon salt 1/4 teaspoon pepper 1/2 cup shredded Parmesan cheese In a large saucepan, cook pasta according to package directions; rinse in cold water and drain. Transfer to a large bowl; add salami, parsley and onions. In a small bowl, whisk together oil, vinegar and seasonings. Drizzle over pasta mixture and toss to coat. Cover and refrigerate overnight. Just before serving, stir in Parmesan cheese. Yield: 8 servings.


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watermelon basket

Mark horizontal cutting line 2 in. above center and around the melon.

CHRISTINE JOHNSON

For handle, score a 1-1/2-in.-wide strip across the top of melon, connecting both sides to the horizontal line. With a long sharp knife, cut all the way through the rind above the cutting line in a zigzag pattern.

Ricetown, Kentucky I cut a watermelon into a basket shape, then fill it with melon balls to serve with a creamy dip.

1 large watermelon (10 pounds) 1 medium honeydew, cut into balls 3 cups white cranberry juice 1 cup light corn syrup 2 tablespoons lime juice FRUIT DIP: 1 package (8 ounces) cream cheese, softened 1/4 cup milk 3 tablespoons sugar 3 tablespoons lemon juice 3/4 teaspoon ground cardamom Cut a thin slice from the bottom of the watermelon with a sharp knife so it sits flat.

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Carefully lift off the side pieces. Remove fruit from both sections and cut into balls. Refrigerate the basket. In a large bowl, combine watermelon and honeydew balls. In another bowl, whisk cranberry juice, corn syrup and lime juice until blended; pour over melon balls. Cover and chill for 3 hours. Drain; spoon melon into watermelon basket. In a small mixing bowl, beat the cream cheese and milk until smooth. Beat in sugar, lemon juice and cardamom; serve with melon. Yield: 32 servings.

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mom’s coleslaw TERESA INGEBRAND

Perham, Minnesota Year-round, our family always goes for this crisp, refreshing salad. With a tangy vinegar and oil dressing, it has wonderful homemade flavor. When Mom made it years ago for our family of seven, it was rare to have leftovers.

1 large head cabbage, shredded 2 medium carrots, shredded 1 teaspoon celery seed 1 cup vegetable oil 1 cup sugar 1/2 cup white vinegar 1 teaspoon salt 1 teaspoon ground mustard 1 medium onion, quartered In a large bowl, toss cabbage, carrots and celery seed. Place the remaining ingredients in a blender; cover and process until combined. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 10-12 servings.

parsley tortellini toss JACQUELINE GRAVES

Lawrenceville, Georgia Here’s a pasta salad that’s sure to keep folks coming back for seconds. Tortellini, cheese, ham, turkey and a harvest of veggies make this pasta toss satisfying enough for a main meal.

1 package (16 ounces) frozen cheese tortellini 1-1/2 cups cubed provolone cheese 1-1/2 cups cubed part-skim mozzarella cheese 1 cup cubed fully cooked ham 1 cup cubed cooked turkey 1 cup frozen peas, thawed 2 medium carrots, shredded 1/2 medium sweet red pepper, diced 1/2 medium green pepper, diced 1 cup minced fresh parsley 1/2 cup olive oil 3 tablespoons cider vinegar 2 tablespoons grated Parmesan cheese 2 garlic cloves, minced Cook tortellini according to package directions; rinse in cold water and drain. Place in a large bowl; add the next eight ingredients. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon. Yield: 12-15 servings. www.tasteofhome.com


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celery seed slaw pictured at left < RONNIE STONE

Arapahoe, North Carolina A simple cooked dressing gives this crisp cabbage mixture a delightful sweet-and-sour flavor my family savors. When I was a child, my mother used the recipe often, too. It’s perfect for potlucks since you make it ahead, then chill it before serving.

3 pounds medium head cabbage, coarsely shredded 1/2 cup finely shredded carrot 1/2 cup chopped green pepper 1 cup sugar 1 cup white vinegar 3 teaspoons salt 1 teaspoon celery seed In a large bowl, combine the cabbage, carrot and green pepper; set aside. In a small saucepan, combine the sugar, vinegar, salt and celery seed; bring to a boil. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. Yield: 12-16 servings.

crab pasta salad KATHRYN ANDERSON

Wallkill, New York This salad has a very good blend of flavors. It’s easy to make and especially delicious on a hot day.

2 cups uncooked medium shell pasta 1-1/2 cups imitation crabmeat, chopped 1 cup fresh broccoli florets 1/2 cup diced green pepper 1/2 cup quartered cherry tomatoes 1/4 cup chopped green onions DRESSING: 1/2 cup mayonnaise 1/4 cup creamy Italian salad dressing 1/4 cup grated Parmesan cheese Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl. Stir in crab, broccoli, green pepper, tomatoes and onions. Combine dressing ingredients; pour over salad and toss gently to coat. Cover and refrigerate for 2-4 hours. Yield: 4-6 servings.

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red, white ’n’ blue salad LAURIE NEVERMAN

Green Bay, Wisconsin A star design made with fresh berries gave this dessert a patriotic personality for our parade of holiday foods! Everyone loved the creamy filling and rich fruit flavors. It’s impressive-looking but not difficult to make.

1 package (3 ounces) berry blue gelatin 2 cups boiling water, divided 2-1/2 cups cold water, divided 1 cup fresh blueberries 1 envelope unflavored gelatin 1 cup heavy whipping cream 6 tablespoons sugar 2 cups (16 ounces) sour cream 1 teaspoon vanilla extract 1 package (3 ounces) raspberry gelatin

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1 cup fresh raspberries Whipped topping and additional berries, optional In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour. In a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over blue layer. Refrigerate until firm. In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped topping and additional berries if desired. Yield: 14-16 servings.


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fourth of july jell-o MABLE YODER

Bonduel, Wisconsin With six children, I’m always looking for wholesome, quick recipes. This colorful salad can be fixed by school-age children and looks so pretty served in a glass bowl.

1 package (3 ounces) berry blue gelatin 2 cups boiling water, divided 1/2 cup cold water, divided 1 package (3 ounces) strawberry gelatin 1 can (15 ounces) pear halves, drained and cubed In a large bowl, dissolve the gelatin in 1 cup boiling water. Stir in 1/4 cup cold water. Pour into an ungreased 9-in. x 5-in. x 3-in. loaf pan. Refrigerate until firm. Repeat with strawberry gelatin and remaining boiling and cold water. When gelatin is set, cut into cubes. Just before serving, gently combine gelatin cubes and pears in a large glass bowl or individual dishes. Yield: 6-8 servings.

extra crunchy coleslaw

For a church youth group picnic, I added salted sunflower kernels to my coleslaw. The kids loved the combination, and I had no leftovers. —SANDY M., ELLICOTT CITY, MARYLAND

creamy coleslaw RENEE ENDRESS

Galva, Illinois A package of shredded cabbage and carrots really cuts down on prep time. It’s great for potlucks or to serve to your family on a busy weeknight.

1 package (16 ounces) coleslaw mix 3/4 cup mayonnaise 1/3 cup sour cream 1/4 cup sugar 3/4 teaspoon seasoned salt 1/2 teaspoon ground mustard 1/4 teaspoon celery salt Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving. Yield: 6 servings.

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apple-feta tossed salad MARLENE CLARK

Apple Valley, California A friend of mine shared this recipe with me after I raved about the delightful salad at dinner. I have served it for years now, and no matter where I take it, I have to bring along copies of the recipe to hand out.

2 tablespoons butter 1 cup walnut halves 1 tablespoon sugar 1/8 teaspoon pepper 5 cups torn romaine 5 cups torn red leaf lettuce 1 medium red apple, chopped 1 medium green apple, chopped 1/2 to 1 cup crumbled feta cheese DRESSING: 6 tablespoons white wine vinegar 2 tablespoons finely chopped onion

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1-1/2 teaspoons Dijon mustard 2 garlic cloves, minced 1/2 teaspoon sugar 1/4 teaspoon dried oregano 1/8 teaspoon salt 1/8 teaspoon dried parsley flakes 1/8 teaspoon pepper In a small skillet, melt the butter over medium heat. Add the walnuts; sprinkle with sugar and pepper. Stir until well coated. Spread onto a baking sheet. Bake at 350° for 15 minutes or until lightly browned, stirring every 5 minutes. Cool on a wire rack. Meanwhile, in a large bowl, combine the romaine, red lettuce, apples and feta cheese; set aside. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Sprinkle with sugared walnuts. Yield: 12 servings.


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oriental pasta salad DIANE MOLBERG

Calgary, Alberta With a wonderful combination of colors and flavors, this salad goes great with barbecued chicken or pork.

2 cups uncooked elbow macaroni 2 large carrots, cut into 1-inch strips 1 cup snow peas, halved 2 green onions with tops, sliced 1/2 cup thinly sliced sweet red pepper DRESSING: 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoon cider vinegar 1 tablespoon soy sauce

fruit slaw in a cabbage bowl DARLENE BRENDEN

Salem, Oregon This fresh recipe turns ho-hum coleslaw on its head— in more ways than one! I take the traditional blend of vegetables for that dish and mix in juicy fruit pieces. Then I serve the salad inside a hollowed-out cabbage. Both the flavor and “bowl” never fail to draw compliments.

1/2 teaspoon ground ginger 1/4 teaspoon pepper Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add carrots, peas, onions and red pepper. In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours. Yield: 7 servings.

1 medium head cabbage 1 can (11 ounces) mandarin oranges, drained 1 can (8 ounces) pineapple chunks, drained 2 medium carrots, shredded 1 medium tart apple, chopped 1/2 cup halved green grapes 2 tablespoons vegetable oil 2 tablespoons lemon juice 2 tablespoons honey 1/8 teaspoon ground ginger To prepare the cabbage serving bowl, gently peel back outer leaves of the cabbage. Hollow out cabbage, leaving a 1/4-in. shell and the core intact; set aside. Chop removed cabbage leaves. Place 2 cups chopped cabbage in a large bowl (refrigerate remaining cabbage for another use). Add oranges, pineapple, carrots, apple and grapes. In a jar with a tight-fitting lid, combine oil, lemon juice, honey and ginger; shake well. Pour over slaw and toss to coat. Spoon into cabbage bowl. Serve immediately. Yield: 6-8 servings.

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spinach floret salad HELEN LAMB

Seymour, Missouri A light sweet dressing gives this colorful salad a “can’t resist” flavor. Everyone in my family enjoys it—even those who say they aren’t fans of spinach.

4 cups torn spinach 2 cups torn iceberg lettuce 1-1/2 cups fresh broccoli florets 1-1/4 cups fresh cauliflowerets 1 cup chow mein noodles 2 hard-cooked eggs, sliced 2 green onions, finely chopped 3 fresh mushrooms, thinly sliced

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3 radishes, sliced 8 bacon strips, cooked and crumbled, optional DRESSING: 1 cup vegetable oil 3/4 cup sugar 1/3 cup cider vinegar 1/4 cup chopped onion 1 teaspoon salt 1 teaspoon Worcestershire sauce In a large salad bowl, toss the first 9 ingredients; add bacon if desired. In a blender, add the dressing ingredients; cover and process until combined. Serve with salad. Refrigerate leftover dressing. Yield: 8-10 servings.


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lemon cooler cookies TASTE OF HOME TEST KITCHEN Baking soda helps brown these crisp, lemony shortbread-like goodies that were created by our own home economists.

1/4 cup butter, softened 2 tablespoons canola oil 3/4 cup sugar 1 egg 1 egg white 1/4 cup lemonade concentrate 2 teaspoons grated lemon peel 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1 tablespoon yellow decorating sugar In a large mixing bowl, beat the butter, oil and sugar. Beat in the egg, egg white, lemonade concentrate and lemon peel. Combine the flour, baking powder, salt and baking soda; gradually add to egg mixture. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with yellow sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool on wire racks. Yield: 3-1/2 dozen.

no-bake cereal bars PAULINE CHRISTIANSEN

Columbus, Kansas With crisp cereal and peanut butter, these bars taste almost like candy and they don’t heat up the oven.

2 cups sugar 2 cups corn syrup 1 jar (40 ounces) chunky peanut butter 6 cups each Cheerios and crisp rice cereal In a large saucepan, cook and stir sugar and corn syrup until the sugar is dissolved. Remove from the heat. Add peanut butter; mix well. Stir in cereals. Spread quickly into two lightly greased 15-in. x 10-in. x 1-in. pans. Cut into bars while warm. Yield: about 10 dozen.

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marble brownies DIANA COPPERNOLL

Linden, North Carolina I like to bake and enjoy trying new recipes, and I’m sure glad I tried these. The cream cheese topping in these delights made them a fast favorite in my house.

5 tablespoons butter 2 squares (1 ounce each) unsweetened chocolate 2/3 cup sugar 2 eggs 1 teaspoon vanilla extract 2/3 cup all-purpose flour 1/2 teaspoon baking powder CHEESECAKE LAYER: 1 package (8 ounces) cream cheese 1/2 cup sugar 1 egg 1 teaspoon vanilla extract 1 cup (6 ounces) semisweet chocolate chips In a large microwave-safe bowl, combine the butter and chocolate. Cover and microwave on

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high for 1-2 minutes; stir until smooth. Beat in sugar, eggs and vanilla. Add the flour and baking powder until blended. Spread into a greased microwave-safe 8-in. square dish; set aside. In a microwave-safe bowl, heat cream cheese on high for 45-60 seconds or until softened; stir until smooth. Beat in sugar, egg and vanilla. Spoon over brownie batter; cut through batter with a knife to swirl. Sprinkle with the chocolate chips. Shield corners of dish with triangles of foil. Place the dish on an inverted microwave-safe saucer. Cook, uncovered, at 70% power for 11-13 minutes or until a toothpick comes out clean, rotating a half turn after 5 minutes. Heat on high for 1 minute. Cool on a wire rack to cool completely. Store in the refrigerator. Yield: 1 dozen. Editor’s Note: Shielding with small pieces of foil prevents overcooking of food in the corners of a square or rectangular dish. Secure foil firmly to dish and do not allow it to touch insides of oven. Editor’s Note: This recipe was tested with an 850-watt microwave.

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peanut butter brownies MARGARET MCNEIL

Memphis, Tennessee The combination of chocolate and peanut butter makes these brownies a real crowd-pleaser. They’re so good, they won a ribbon at the fair.

3 eggs 1 cup butter, melted 2 teaspoons vanilla extract 2 cups sugar 1-1/4 cups all-purpose flour 3/4 cup baking cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup milk chocolate chips FILLING: 2 packages (8 ounces each) cream cheese, softened 1/2 cup creamy peanut butter 1/4 cup sugar 1 egg 2 tablespoons milk In a large mixing bowl, combine eggs, butter and vanilla. Combine dry ingredients; add to egg mixture and mix well. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. x 2-in. baking pan. In a small mixing bowl, beat cream cheese, peanut butter and sugar until smooth. Add egg and milk, beating on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting. Refrigerate until serving. Yield: 3 dozen. Editor’s Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

Cut a roll of clear plastic wrap in half to use for individually wrapping homemade brownies, cookies and granola bars. 148


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toffee pecan bars

pictured above

DIANNA CROSKEY

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lemon graham squares JANIS PLOURDE

Gibsonia, Pennsylvania

Smooth Rock Falls, Ontario

Curl up with a hot cup of coffee and one of these treats. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie.

My Aunt Jackie brought these lemon bars to every family gathering. They’re my favorite lemon dessert. The crispy top and bottom give a nice texture.

1 can (14 ounces) sweetened condensed milk 1/2 cup lemon juice 1-1/2 cups graham cracker crumbs (about 24 squares)

2 cups all-purpose flour 1/2 cup confectioners’ sugar 1 cup cold butter, cubed 1 egg

3/4 cup all-purpose flour

1 can (14 ounces) sweetened condensed milk

1/3 cup packed brown sugar

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1 package English toffee bits (10 ounces) or almond brickle bits (7-1/2 ounces)

Pinch salt 1/2 cup butter, melted In a small bowl, combine the milk and lemon juice; set aside. In a large bowl, combine the cracker crumbs, flour, brown sugar, baking powder and salt. Stir in butter until crumbly. Press half of the crumb mixture into a greased 9-in. square baking dish. Pour lemon mixture over crust; sprinkle with remaining crumbs. Bake at 375° for 20-25 minutes or until lightly browned. Cool on a wire rack.

1 cup chopped pecans In a large bowl, combine the flour and sugar; cut in butter until the mixture is crumbly. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 15 minutes. Meanwhile, in a small bowl, combine the egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake for 25 minutes or until golden brown. Chill until firm before cutting. Yield: 3 dozen.

Yield: 3 dozen. www.tasteofhome.com

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toffee malted cookies SHARON TIMPE

Mequon, Wisconsin As much as I delight in sharing these goodies, my family considers them “keepers.” It’s a wonder I ever get them out the door to take to meetings! With their buttery, melt-in-your-mouth texture, they’re always popular.

1 cup butter, softened 1/2 cup sugar 1/2 cup packed brown sugar 2 eggs 1 package (3.4 ounces) instant vanilla pudding mix 1 teaspoon vanilla extract 2-1/4 cups all-purpose flour

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1 cup quick-cooking oats 1 teaspoon baking soda 1/2 teaspoon salt 1 cup malted milk balls, chopped 3/4 cup English toffee bits or almond brickle chips In a large mixing bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pudding mix and vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture. Fold in the malted milk balls and the toffee bits (dough will be stiff). Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 6 dozen.

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fun marshmallow bars pictured at right > DEBBIE BRUNSSEN

Randolph, Nebraska These colorful, kid-tested treats go fast at bake sales. A cake mix really cuts the prep time.

1 package (18-1/4 ounces) devil’s food cake mix 1/4 cup butter, melted 1/4 cup water 1 egg 3 cups miniature marshmallows 1 cup milk chocolate M&M’s 1/2 cup chopped peanuts In a large mixing bowl, combine the cake mix, butter, water and egg. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows, M&M’s and peanuts. Bake 2-3 minutes longer or until the marshmallows begin to melt. Cool on a wire rack. Cut into bars. Yield: 3-1/2 dozen.

graham coconut treats RENEE SCHWEBACH

Dumont, Minnesota To satisfy a sweet tooth, try these deliciously different bars. A fun variety of flavors assures that the treats never last long.

3 eggs, lightly beaten 1-1/2 cups sugar 1 cup butter, cubed 4 cups miniature marshmallows 3 cups graham cracker crumbs (about 48 squares) 3/4 cup flaked coconut 3/4 cup chopped pecans 1-1/2 teaspoons vanilla extract In a double boiler, combine eggs, sugar and butter. Cook and stir over boiling water until mixture thickness and reaches 160°. Remove from the heat; cool. Add remaining ingredients. Spoon into a greased 13-in. x 9-in. x 2-in. baking pan. Cover and refrigerate for at least 2 hours. Cut into squares. Yield: 3 dozen. www.tasteofhome.com

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oatmeal crispies KAREN HENSON

St. Louis, Missouri My husband, who normally isn’t fond of oatmeal, thinks these old-fashioned cookies are great. With a hint of nutmeg, their aroma is wonderful as they bake—and they taste even better!

1 cup shortening 1 cup sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 3 cups quick-cooking oats 1-1/2 cups all-purpose flour

cookie sheet apple pie

1 teaspoon baking soda

BERTHA JEFFRIES

1 teaspoon salt

Great Falls, Montana

1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon In a large mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, salt, nutmeg and cinnamon; gradually add to creamed mixture. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 5-1/2 dozen.

I belong to several volunteer service groups, and this dessert has been a real time-saver when there’s a large crowd to be fed. It serves more than an ordinary pie with about the same amount of effort.

3-3/4 cups all-purpose flour 1-1/2 teaspoons salt 3/4 cup shortening 3 eggs, lightly beaten 1/3 cup milk 8 cups sliced peeled tart baking apples (7 to 8 large) 1-1/2 cups sugar 1 cup crushed cornflakes 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 egg white, lightly beaten In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add eggs and milk; toss until moistened. Cover and refrigerate for 20 minutes. Divide dough in half, so that one piece is slightly larger than the other. On a lightly floured surface, roll out large half to fit the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan. Arrange apples over crust. Combine the sugar, cornflakes, cinnamon and nutmeg; sprinkle over apples. Roll out remaining dough to fit top of pan; place over apples. Seal edges; cut slits in top. Brush with egg white. Bake at 400° for 15 minutes. Reduce heat to 350°, bake 20-25 minutes longer or until golden. Yield: 16-20 servings.

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jumbo molasses cookies JOAN STULL

1 teaspoon ground cloves 1 teaspoon ground ginger Additional sugar

Titusville, Florida These gigantic molasses cookies remind me of the scrumptious ones my grandmother used to make years ago. At nearly 4 inches across, they’re nicely spiced, delightfully chewy and bound to be noticed.

3 cups butter-flavored shortening

In a large mixing bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours.

8 cups all-purpose flour

Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove cookies to wire racks to cool.

2 tablespoons plus 2 teaspoons baking soda

Yield: 3-1/2 dozen.

2 teaspoons ground cinnamon

Editor’s Note: Make half of the recipe at a time to fit into a mixing bowl.

4 cups sugar 1 cup molasses 4 eggs

1 teaspoon salt

moister oatmeal cookies

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If you don’t like jaw-breaking oatmeal cookies, add a few mashed, very ripe bananas to your recipe. With this simple addition, the cookies come out very soft and moist. —DON A., MEDFORD, OREGON

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lime cooler bars DOROTHY ANDERSON

Ottawa, Kansas My family says this is one of their favorites. I guarantee it will get thumbs-up approval from your gang, too. Lime juice puts a tangy twist on these tantalizing bars, offering a burst of citrus flavor in every mouth-watering bite.

2-1/2 cups all-purpose flour, divided 1/2 cup confectioners’ sugar 3/4 cup cold butter, cubed 4 eggs 2 cups sugar 1/3 cup lime juice 1/2 teaspoon grated lime peel

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1/2 teaspoon baking powder Additional confectioners’ sugar In a large bowl, combine 2 cups flour and confectioners’ sugar; cut in butter until mixture resembles coarse crumbs. Pat into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 20 minutes or until lightly browned. In a large bowl, whisk the eggs, sugar, lime juice and peel until frothy. Combine the baking powder and remaining flour; whisk in egg mixture. Pour over hot crust. Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners’ sugar. Cut into squares. Yield: 3 dozen.

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cheerio treats PENNY REIFENRATH

Wynot, Nebraska Peanut butter, Cherrios and candies put a toothtingling spin on marshmallow-cereal bars. I’m always asked for the recipe no matter where I take them.

3 tablespoons butter 1 package (10-1/2 ounces) miniature marshmallows 1/2 cup peanut butter 5 cups Cheerios 1 cup milk chocolate M&M’s Place the butter and marshmallows in a large microwave-safe bowl. Microwave, uncovered, on high for 1-2 minutes or until melted. Stir in the peanut butter until blended. Add the cereal and M&M’s. Spoon into a greased 13-in. x 9-in. x 2-in. pan; press down gently. Cool slightly before cutting. Yield: 15 servings. Editor’s Note: This recipe was tested in a 1,100-watt microwave.

chocolate caramel cookies MELANIE STEELE

Plano, Texas I rely on a convenient cake mix and chocolate-covered caramels to fix these popular cookies. They are very quick to prepare, yet they taste so good when served fresh from the oven. People are surprised to bite into this crisp cookie and find a gooey caramel center.

1 package (18-1/4 ounces) devil’s food cake mix 1 egg 1/4 cup water 3 tablespoons vegetable oil 38 Rolo candies Chopped hazelnuts In a large bowl, combine the cake mix, egg, water and oil. Roll rounded teaspoonfuls of dough into balls. Press a candy into each; reshape balls. Dip tops in hazelnuts. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks. Yield: 3 dozen.

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graham cracker brownies

pictured above

CATHY GUFFEY

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drop sugar cookies SHIRLEY BRAZEL

Towanda, Pennsylvania

Coos Bay, Oregon

I enjoy making these brownies for last-minute bake sales and family gatherings alike. My grandmother first baked them nearly 50 years ago, and they’re as popular today as they were then!

I’ve been making these cookies for more than 25 years. They have a crisp edge, soft center and subtle lemon flavor. Choose colored sugar to tailor them to any occasion.

2 eggs 3/4 cup sugar 2/3 cup vegetable oil 2 teaspoons vanilla extract 1 teaspoon grated lemon peel 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Additional sugar or colored sugar In a large mixing bowl, beat the eggs, sugar, oil, vanilla and lemon peel until blended. Combine the flour, baking powder and salt; gradually beat into egg mixture. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks to cool completely.

2 cups graham cracker crumbs (about 32 squares) 1 cup (6 ounces) semisweet chocolate chips 1 teaspoon baking powder Pinch salt 1 can (14 ounces) sweetened condensed milk In a large bowl, combine all ingredients. Spread into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 1-1/2 dozen.

To add sparkle to sugar cookies, brush lightly with corn syrup and sprinkle with your favorite flavor of gelatin right as they come out of the oven.

Yield: about 3-1/2 dozen.

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chocolate chip blondies pictured at right > RHONDA KNIGHT

Hecker, Illinois These golden bars can be mixed up in a jiffy and taste wonderful. They’re perfect for occasions when you need a treat in a hurry.

1-1/2 cups packed brown sugar 1/2 cup butter, melted 2 eggs, lightly beaten 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup (6 ounces) semisweet chocolate chips In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

mama arnold’s honey pie RUTH ARNOLD

Pearsall, Texas My mother developed this recipe, and it turned out to be my father’s favorite. There must be something special about it—he lived to be 104!

1 cup honey 3 eggs, lightly beaten 3 tablespoons butter 1 teaspoon vanilla extract 1 cup chopped pecans Dash nutmeg 1 9-inch pie shell, unbaked In a large saucepan, bring honey to a boil. Remove from the heat. Stir a small amount of hot honey into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; gently stir in the butter, vanilla, pecans and nutmeg. Pour into pie shell and bake at 325° for 25 minutes or until filling is set. Yield: 6-8 servings. www.tasteofhome.com

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lemon nut star cookies TASTE OF HOME TEST KITCHEN Family and friends will say “Hooray!” when they see these star-spangled cookies from our home economists. Make these treats throughout the year by using different cookie cutters and food coloring.

1 cup butter, softened 2 cups confectioners’ sugar 2 eggs 2 tablespoons lemon juice 4 teaspoons half-and-half cream 2 teaspoons grated lemon peel 3-1/4 cups all-purpose flour 1/2 cup ground almonds 1/2 teaspoon baking soda 1/8 teaspoon salt GLAZE: 2 cups confectioners’ sugar 1/4 cup light corn syrup

In a large mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, cream and lemon peel. Combine the flour, almonds, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. For glaze, in a small bowl, combine the confectioners’ sugar, corn syrup and lemon juice until smooth. Divide into three bowls. Tint one portion red and one portion blue; leave the third portion plain. Spread over cookies; let stand overnight for glaze to harden. Yield: about 5-1/2 dozen.

2 tablespoons lemon juice Red and blue food coloring

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peanut butter brownie cups JOYCE GIBSON

Rhinelander, Wisconsin These little gems are a year-round treat, and they’re especially convenient to take along on picnics.

1/2 cup peanut butter 1/4 cup packed brown sugar 2 tablespoons plus 1-1/2 cups all-purpose flour, divided 3 squares (1 ounce each) unsweetened chocolate 1/2 cup butter, cubed 3 eggs 1-1/2 cups sugar 2 tablespoons water 1 teaspoon vanilla extract 1 teaspoon baking powder In a small mixing bowl, beat the peanut butter, brown sugar and 2 tablespoons flour until blended; set aside. In a microwave-safe bowl, melt chocolate and butter. Stir until smooth; cool slightly. In a large mixing bowl, beat the eggs, sugar and water; stir in chocolate mixture and vanilla. Combine baking powder and remaining flour; add to chocolate mixture. Fill paper-lined muffin cups one-fourth full. Top each with about 1 teaspoon of peanut butter mixture. Spoon remaining batter over the top. Bake at 350° for 13-15 minutes or until centers are set (do not overbake). Cool for 5 minutes before removing from pans to wire racks.

peach pizza pie ANN KIDD

Lewes, Delaware We have very good peach orchards in our state, so I’m always on the lookout for recipes with peaches in them. My family and friends have enjoyed this dessert for many years.

1/2 cup butter, softened 1/4 cup confectioners’ sugar 1 cup all-purpose flour 4 to 5 cups sliced fresh peaches GLAZE: 2 tablespoons sugar 1 tablespoon cornstarch 1/8 to 1/4 teaspoon ground mace, optional

Yield: 2 dozen.

1/2 cup orange juice

Editor’s Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

1/2 cup red currant jelly Whipped cream, optional In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add flour and mix well. Pat into a greased 12-in. pizza pan; prick with a fork. Bake at 350° for 10-15 minutes or until golden. Cool completely. Arrange peach slices on crust. In a large saucepan, mix sugar, cornstarch and mace if desired. Add orange juice and jelly; cook and stir over medium heat until smooth. Bring to a boil; boil for 2 minutes. Remove from the heat and cool slightly, about 5 minutes. Spoon over peaches. Chill for 1 hour or until set. Garnish with whipped cream if desired and serve immediately. Yield: 12-15 servings.

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german chocolate toffee cookies JOYCE ROBB

Dillon, Montana When I first shared these crisp cookies with folks at the hospital where I work as a cook, everyone’s palate was pleased! German sweet chocolate gives them a unique twist.

1 cup butter, softened

In a large mixing bowl, cream butter, shortening and sugars until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in toffee bits and walnuts. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool. Yield: 13 dozen.

1 cup shortening 2-1/2 cups sugar 1/2 cup packed brown sugar 1 package (4 ounces) German sweet chocolate, melted 4 eggs 2 teaspoons water 2 teaspoons vanilla extract 6-1/2 cups all-purpose flour 2 teaspoons baking soda 1-1/2 teaspoons salt 1-1/2 cups English toffee bits or almond brickle chips

For best results when baking cookies, you should use margarine or butter. Both contain 80% fat and generally can be interchanged. Vegetable oil spreads contain less than 80% fat and higher amounts of water and may cause cookies to flatten.

1-1/2 cups chopped walnuts

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plum pie SHIRLEY SMITH

Noti, Oregon I get lots of plums from my neighbors who are glad to share. My husband loves this special dessert, and he only likes two kinds of pies—warm ones and cold ones!

1/4 cup packed brown sugar 1/4 cup crushed saltines Pastry for double-crust pie (9 inches) 1-1/2 pounds fresh plums, pitted and quartered 1 cup sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon 3 tablespoons cold butter 1 teaspoon cinnamon-sugar In a small bowl, combine brown sugar and crumbs. Line a 9-in. pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums.

crunchy peanut butter bars

Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamonsugar. Bake at 400° for 30 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown.

GERALDINE GRISDALE


2-3/4 cups all-purpose flour

Mt. Pleasant, Michigan These delicious bars are great holiday treats, but the kids like them all year long. I used this recipe over and over when our five children were at home. Now I’m thrilled to bake a batch for my grandchildren.

1-1/4 cups packed brown sugar 1 egg 1/2 cup butter, softened 1/2 cup shortening 1/3 cup chunky peanut butter 1 teaspoon vanilla extract 1/2 teaspoon salt TOPPING: 1 cup (6 ounces) semisweet chocolate chips, melted 1/2 cup chunky peanut butter 1-1/2 cups crushed cornflakes In a large mixing bowl, combine the first eight ingredients (batter will be thick). Press into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-20 minutes or until set. Cool for 5 minutes. Meanwhile, in a small bowl, combine chocolate chips and peanut butter; stir in cornflakes. Carefully spread on top. Cut into bars. Yield: 4 dozen.

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also pictured on cover

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fresh cherry pie JOSIE BOCHEK

Sturgeon Bay, Wisconsin This ruby-red treat is just sweet enough, with hints of almond and cinnamon. The cherries peeking out of the lattice crust make it so pretty, too.

1-1/4 cups sugar 1/3 cup cornstarch 1 cup cherry juice 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon almond extract PASTRY: 2 cups all-purpose flour 1/2 teaspoon salt

In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 8 servings.

2/3 cup shortening 3 to 4 tablespoons cold water

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white chocolate macadamia cookies MRS. EDDIE LENNON

Newport, Tennessee Vanilla chips and macadamia nuts are a delightful duo in these rich, buttery morsels. They are a nice change from regular chocolate chip cookies.

1/2 cup butter, softened 2/3 cup sugar 1 egg 1 teaspoon vanilla extract 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking soda 1 jar (3-1/2 ounces) macadamia nuts, chopped 1 cup vanilla or white chips In a large mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture. Stir in nuts and vanilla chips. Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely. Yield: about 4-1/2 dozen.

macaroon bars CAROLYN KYZER

Alexander, Arkansas Guests will never recognize the refrigerated crescent roll dough that goes into these almond-flavored bars. You can assemble these coconut treats in no time.

3-1/4 cups flaked coconut, divided 1 can (14 ounces) sweetened condensed milk 1 teaspoon almond extract 1 tube (8 ounces) refrigerated crescent rolls Sprinkle 1-1/2 cups coconut into a well-greased 13-in. x 9-in. x 2-in. baking pan. Combine milk and extract; drizzle half over the coconut. Unroll crescent dough; arrange in a single layer over coconut. Drizzle with remaining coconut. Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack before cutting. Store in the refrigerator. Yield: 3 dozen.

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crunchy no-bake treats

pictured below

PEGGY KEY

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butterscotch oatmeal bites TASTE OF HOME TEST KITCHEN You can make these no-bake cookies at a moment’s notice for a quick snack or dessert. Plus, they travel well, so you can tuck them into brown-bag lunches for a midday surprise.

2-1/2 cups miniature marshmallows 1 cup butterscotch chips 1/4 cup peanut butter

Grant, Alabama Chow mein noodles put the crunch in these easy no-bake bars. Their pretty golden coating gets plenty of flavor from honey, vanilla and cinnamon.

1 cup packed brown sugar 1/3 cup butter, cubed 1/3 cup honey 1/2 teaspoon ground cinnamon


1 teaspoon vanilla extract

3 cups Cheerios

2 cans (5 ounces each) chow mein noodles

1/2 cup raisins 1/2 cup flaked coconut

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1 can (6-1/2 ounces) salted peanuts

In a heavy saucepan, combine the marshmallows, chips, peanut butter and butter. Cook and stir over medium-low heat until chips and marshmallows are melted.

In a large saucepan, combine brown sugar, butter, honey and cinnamon. Bring to a boil over medium heat; cook and stir for 1 minute. Remove from the heat; stir in vanilla. Add noodles and peanuts; gently stir to coat.

Remove from the heat; stir in Cheerios, raisins and coconut. Drop by 1/4 cupfuls onto waxed paper. Let stand for 10 minutes.

Transfer to a greased 9-in. square pan. Cover with waxed paper; press into an even layer. Let stand for at least 1 hour before cutting.

Yield: 14-16 cookies.

Yield: 1-1/2 dozen.


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apricot squares PAT RUGGIERO

Okemos, Michigan I remember my mom making these fruity bars for parent/teacher meetings when I was in elementary school more than 40 years ago. Now I serve these bars for a variety of functions.

1 cup butter, softened 1 cup sugar 1 egg 1 teaspoon lemon extract 3 cups all-purpose flour 4 teaspoons grated orange peel 1 teaspoon baking powder 1/4 teaspoon salt FILLING: 1 jar (18 ounces) apricot preserves 2 teaspoons lemon juice 1 teaspoon grated lemon peel In a large mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, orange peel, baking powder and salt; gradually add to creamed mixture. Set aside one-third for the topping. Press remaining dough into a greased 13-in. x 9-in. x 2-in. baking pan. Combine preserves, lemon juice and peel; spread evenly over crust. Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 2 dozen.

quick cookie fix

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Whenever I make chocolate chip cookies, I prepare a double batch of dough. I bake half of the dough into treats for my family and shape the other half into a roll. I double-wrap it in clear plastic wrap and foil, attach baking instructions to the foil for convenience and store in the freezer for up to 6 months. When I have stop-in company, I just slice and bake the frozen dough for warm-from-the-oven cookies. —ANN L., WELLAND, ONTARIO

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grammy gilman’s raisin pie

pictured below

RUTH BOLDUC

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chocolate-oat toffee bars TASTE OF HOME TEST KITCHEN Guests won’t believe you whipped up these scrumptious bars so quickly. The from-scratch sensations come together easily and feature the chocolate and toffee flavor that folks crave.

Conway, New Hampshire This is a unique and delicious treatment for pie. Set aside your run-of-the-mill recipes and give this one a try!

1 cup sugar


3 tablespoons all-purpose flour

1 cup all-purpose flour

1 cup raisins

1 cup quick-cooking oats

1 tablespoon butter

1/3 cup packed brown sugar

1 tablespoon white vinegar

3 tablespoons corn syrup

1-1/2 cups cold water

1 cup (6 ounces) semisweet chocolate chips

Pastry for double-crust pie (9 inches)

1/3 cup English toffee bits or almond brickle chips 1/3 cup chopped pecans In a large microwave-safe bowl, melt butter; stir in the flour, oats, brown sugar and corn syrup. Press into a greased 9-in. square baking pan. Bake at 450° for 8-12 minutes or until goldenbrown. Place on a wire rack. Sprinkle with chocolate chips. Let stand for 5 minutes; spread chocolate over crust. Sprinkle with toffee bits and pecans. Refrigerate until chocolate is set. Yield: 15 servings.

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In a large saucepan, combine sugar and flour. Add the raisins, butter, vinegar and water; cook and stir over medium heat until thickened. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with raisin mixture. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 400° for about 45 minutes or until golden brown. Yield: 6 servings.

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white brownies GENEVA MAYER

Olney, Illinois I use white chocolate and vanilla chips to give traditional brownies a delicious twist. These moist snacks will satisfy even the most avid chocolate lover.

6 squares (1 ounce each) white baking chocolate 1 cup butter, cubed 6 eggs 3 cups sugar 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 package (10 to 12 ounces) vanilla or white chips 1 cup chopped pecans In a double boiler or microwave, melt chocolate and butter; cool for 20 minutes.

peanut butter jumbos DEBORAH HUFFER

Staunton, Virginia Oats, peanut butter and chocolate make these soft, chewy cookies hearty. My whole family agrees this recipe is a real winner.

1-1/2 cups peanut butter 1/2 cup butter, softened 1 cup sugar

In a large mixing bowl, beat eggs and sugar until thick and lemon-colored, about 4 minutes. Gradually beat in melted chocolate and vanilla. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in chips and pecans. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack. Yield: about 4 dozen.

1 cup packed brown sugar 3 eggs 1 teaspoon vanilla extract 4-1/2 cups quick-cooking oats 2 teaspoons baking soda 1 cup miniature semisweet chocolate chips 1 cup miniature M&M baking bits In a large mixing bowl, cream peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda; gradually add to creamed mixture. Stir in chips and M&M’s. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are browned. Remove to wire racks. Yield: 9 dozen. Editor’s Note: This recipe does not use flour. Reduced-fat or generic brands of peanut butter are not recommended for this recipe. www.tasteofhome.com

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oatmeal sandwich cookies JAN WOODALL

Cadiz, Kentucky These fun treats put a sweet, fluffy filling between two chewy oatmeal cookies. They’re perfect for snacking and to carry in lunch boxes. At bake sales, they go right away.

1-1/2 cups shortening 2-2/3 cups packed brown sugar 4 eggs 2 teaspoons vanilla extract 2-1/4 cups all-purpose flour 2 teaspoons ground cinnamon 1-1/2 teaspoons baking soda

In a large mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. For filling, in a small mixing bowl, cream shortening, sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottom of half of the cookies; top with remaining cookies. Yield: about 4-1/2 dozen.

1 teaspoon salt 1/2 teaspoon ground nutmeg 4 cups old-fashioned oats FILLING: 3/4 cup shortening 3 cups confectioners’ sugar 1 jar (7 ounces) marshmallow creme

For a delicious twist, substitute pumpkin pie spice or apple pie spice for cinnamon in oatmeal cookies. Yum!

1 to 3 tablespoons milk

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speedy brownies DIANE HEIER

Harwood, North Dakota Since you “dump” all the ingredients together for these brownies, they take very little time to prepare. There’s no mistaking the homemade goodness of a freshly baked batch—they are rich and fudgy!

2 cups sugar 1-3/4 cups all-purpose flour 1/2 cup baking cocoa 1 teaspoon salt 5 eggs 1 cup vegetable oil 1 teaspoon vanilla extract 1 cup (6 ounces) semisweet chocolate chips In a large mixing bowl, beat the first seven ingredients. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chocolate chips. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Yield: about 3 dozen.

strawberry-pecan pie BECKY DUNCAN

Leming, Texas I stock up on locally grown berries for treats like this pie, which pairs them with pecans. I’ve received a ribbon from the Strawberry Festival Food Show at nearby Poteet.

1-1/2 cups sugar 1/4 cup all-purpose flour 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 cups chopped fresh strawberries 1 cup chopped pecans Pastry for double-crust pie (9 inches) 1 to 2 tablespoons butter In a large bowl, combine the sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently. Line pie plate with bottom crust. Add filling; dot with butter. Bake at 375° for 50-55 minutes or until crust is golden brown. Yield: 6-8 servings.

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watermelon slice cookies SUE ANN BENHAM

Valparaiso, Indiana When I made these rich butter cookies for a neighborhood event, one neighbor thought they were so attractive that she kept one in her freezer so she could show it to friends and relatives.

3/4 cup butter, softened 3/4 cup sugar 1 egg 1/2 teaspoon almond extract 2 cups all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt Red and green gel food coloring 1/3 cup raisins 1 teaspoon sesame seeds In a large mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Set aside 1 cup of dough.

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Tint remaining dough red; shape into a 3-1/2-in.-long log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate for 2 hours or until firm. On a lightly floured surface, roll plain dough into an 8-1/2-in. x 3-1/2-in. rectangle. Place red dough log on the end of a short side of the rectangle; roll up. Roll green dough into a 10-in. x 3-1/2-in. rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight. Unwrap and cut into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds. Bake at 350° for 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool. Yield: about 3 dozen.

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triple fudge brownies DENISE NEBEL

Wayland, Iowa When you’re in a hurry to make dessert, here’s a “mix of mixes” that’s so convenient and quick. The result is a big pan of very rich, fudgy brownies. Friends who ask me for the recipe are amazed that it’s so easy.

1 package (3.9 ounces) instant chocolate pudding mix 1 package (18-1/4 ounces) chocolate cake mix 2 cups (12 ounces) semisweet chocolate chips Confectioners’ sugar Vanilla ice cream, optional Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 30-35 minutes or until the top springs back when lightly touched. Dust with confectioners’ sugar. Serve with ice cream if desired. Yield: 4 dozen.

crispy pretzel bars JANE THOMPSON

Eureka, Illinois I often make a big batch of these peanut butterflavored cereal bars on days that I don’t want to heat up the kitchen. Kids especially love them, so they’re great for picnics, potlucks and school bake sales.

1 cup sugar 1 cup light corn syrup 1/2 cup peanut butter 5 cups crisp rice cereal 2 cups pretzel sticks 1 cup plain M&M’s In a large microwave-safe bowl, combine the sugar and corn syrup. Microwave on high for 3 minutes or until sugar is dissolved. Stir in peanut butter until blended. Add the cereal, pretzels and M&M’s; stir until coated. Press into a greased 15-in. x 10-in. x 1-in. pan. Cut into bars. Yield: about 5 dozen. Editor’s Note: This recipe was tested with an 850-watt microwave.

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blueberry lemon trifle ELLEN PEDEN

Houston, Texas A smooth lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don’t worry about heating up the oven. This doesn’t require baking.

3 2 2 1

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cups fresh blueberries, divided cans (15-3/4 ounces each) lemon pie filling cartons (8 ounces each) lemon yogurt prepared angel food cake (8 inches), cut into 1-inch cubes


1 carton (8 ounces) frozen whipped topping, thawed Lemon slices and fresh mint, optional Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and lemon and mint if desired. Yield: 12-14 servings.

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candy bar pie

chocolate peanut supreme

ROSALIND HAMILTON

CAROLE OSTLIE

Iowa, Louisiana

Chisago City, Minnesota

This is a quick and easy dessert to whip up for a last-minute barbecue. You only need four ingredients to impress your guests.

One of our sons asked the cooks at his school to share the recipe for his favorite cafeteria dessert. With its peanutty crust and chocolate filling, it’s still a favorite years later.

6 chocolate bars with almonds (1.45 ounces each) 1 container (8 ounces) frozen whipped topping, thawed 1 tablespoon vanilla extract 1 prepared graham cracker crust (8 or 9 inches) Shaved chocolate, optional In a microwave oven, melt chocolate bars; stir until smooth. Quickly fold into the whipped topping. Stir in vanilla. Spoon into pie crust. Garnish with shaved chocolate, if desired. Chill until ready to serve. Yield: 6-8 servings.

peach gelatin dessert ELIZABETH HUNTER

Prosperity, South Carolina When peaches are in season, we enjoy their sweet flavor in this low-calorie dessert.

1/2 cup chunky peanut butter 1/3 cup butter, melted 1-1/2 cups graham cracker crumbs 1/2 cup sugar 3 cups cold milk 1 package (5.9 ounces) instant chocolate pudding mix 1 carton (12 ounces) frozen whipped topping, thawed 1 cup chopped peanuts In a large bowl, combine peanut butter and butter. Stir in cracker crumbs and sugar. Press into a greased 13-in. x 9-in. x 2-in. dish. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; spoon over crust. Spread with whipped topping; sprinkle with peanuts. Cover and refrigerate for at least 1 hour or until set. Refrigerate leftovers. Yield: 12-16 servings.

1 can (20 ounces) unsweetened crushed pineapple, undrained 1 cup water 1 package (6 ounces) peach or orange gelatin 4 tablespoons sugar, divided 2 cups chopped peeled fresh peaches 1 cup buttermilk 1 carton (12 ounces) frozen whipped topping, thawed In a large saucepan, combine the pineapple, water, gelatin powder and 2 tablespoons sugar. Cook and stir over medium heat just until mixture comes to a boil. Pour into a large bowl. Refrigerate for 45 minutes or until mixture begins to thicken. In a large bowl, combine peaches, buttermilk and remaining sugar; fold in whipped topping. Fold in gelatin mixture. Pour into an ungreased 13-in. x 9-in. x 2-in. dish. Refrigerate until firm. Yield: 12-14 servings.

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lemonade pie WILMA RUSK

Bringhurst, Indiana Celebrate warm weather with this delightful pie. It’s easy to make and is sure to be a hit with both young and old at your next barbecue!

1 can (14 ounces) sweetened condensed milk 1 can (6 ounces) frozen lemonade concentrate, partially thawed 2 to 3 drops yellow food coloring, optional 1 carton (8 ounces) frozen whipped topping, thawed 1 graham cracker crust (9 inches) Lemon slices and fresh mint, optional In a large bowl, combine milk, lemonade and food coloring if desired. Fold in the whipped topping; spoon into crust. Chill until ready to serve. Garnish with lemon slices and mint if desired. Yield: 6-8 servings.

freeze pies easily

Instead of trying to wrap a cooled pie with plastic wrap or foil, I simply slide it into a gallon-size resealable plastic freezer bag. I squeeze out the air, seal the bag and pop the pie into the freezer. —TERRY B., HAINES CITY, FLORIDA

summer melon parfaits TASTE OF HOME TEST KITCHEN This cool dessert will surely refresh you and your family in the heat of summer. Even kids who don’t care for fruit will gobble up this treat.

1/4 cup lemonade concentrate 1/4 cup lemon, orange or raspberry yogurt 1 carton (8 ounces) frozen whipped topping, thawed 1 cup diced cantaloupe 1 cup diced honeydew In a large bowl, combine lemonade concentrate and yogurt; fold in whipped topping. In each of four dessert glasses, layer with 1/4 cup honeydew, 1/4 cup lemon mixture, 1/4 cup cantaloupe and remaining lemon mixture. Yield: 4 servings.

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orange cream cheesecake MADONNA FAUNCE

Boise, Idaho I love serving this impressive-looking cheesecake with its pretty layers and silky-smooth texture. The combination of orange gelatin, cream cheese and whipped topping is simply irresistible.

2 cups graham cracker crumbs 1 teaspoon ground cinnamon 1 teaspoon grated orange peel 1/2 cup butter, melted FILLING: 1 package (3 ounces) orange gelatin 3 packages (8 ounces each) cream cheese, softened 1-1/4 cups sugar 1 can (5 ounces) evaporated milk 1 teaspoon lemon juice 1/3 cup orange juice concentrate 1 teaspoon vanilla extract 1 envelope unflavored gelatin 2 tablespoons cold water 2 tablespoons boiling water 1 carton (8 ounces) frozen whipped topping, thawed TOPPING: 2 cups whipped topping

In a large bowl, combine the cracker crumbs, cinnamon, orange peel and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes. Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes. In a large mixing bowl, beat cream cheese and sugar for 2 minutes. Gradually beat in milk and lemon juice. Beat on medium-high speed 2 minutes longer. Gradually beat in orange juice concentrate and vanilla. In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into room temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust. For topping, in a large mixing bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Garnish with lemon slices, orange peel strips, kumquats and lemon balm if desired. Yield: 10-12 servings.

1/4 cup sugar Lemon slices, orange peel strips, kumquats and lemon balm for garnish, optional www.tasteofhome.com


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jeweled gelatin torte KIMBERLY ADAMS

Falmouth, Kentucky My mother made this special torte for all our holiday dinners when I was young. I love the colorful stained-glass look of the Jell-O cubes and the dainty ladyfingers in this elegant dessert. I prepare this treat often for my niece, Mollie. It’s one of her favorites.

1 package (3 ounces) cherry gelatin 3 cups boiling water, divided 2 cups cold water, divided 1 package (3 ounces) lime gelatin

In a small bowl, dissolve cherry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9-in. x 5-in. x 3-in. loaf pan coated with nonstick cooking spray. Repeat with lime and orange gelatin, using two more loaf pans. Refrigerate until firm, about 1-1/2 hours. In a small saucepan, bring pineapple juice to a boil. Stir in lemon gelatin and sugar until dissolved. Stir in remaining cold water. Refrigerate until syrupy, about 45 minutes. Meanwhile, line the sides and bottom of a 9-in. springform pan with ladyfingers; set aside.

1/4 cup sugar

Cut cherry, lime and orange gelatin into 1/2-in. cubes. Pour lemon gelatin mixture into a large bowl; fold in whipped topping. Gently fold in gelatin cubes. Pour into prepared pan. Refrigerate until set. Garnish with citrus and mint if desired.

36 ladyfingers


1 package (3 ounces) orange gelatin 1 cup pineapple juice 1 package (3 ounces) lemon gelatin

1 carton (8 ounces) frozen whipped topping, thawed Citrus slices and fresh mint, optional

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raspberry mallow pie JUDIE ANGLEN

Riverton, Wyoming This yummy dessert is a delightful way to end a warmweather meal, and it’s quick-to-fix, too.

35 large marshmallows 1/2 cup milk 1 package (10 ounces) sweetened frozen raspberries 1 carton (8 ounces) frozen whipped topping, thawed 1 graham cracker crust (9 inches) In a large microwave-safe bowl, combine marshmallows and milk. Cover and cook on high for 30-60 seconds or until marshmallows are melted; stir until smooth. Stir in raspberries. Fold in whipped topping. Pour into crust. Chill until set. Yield: 6-8 servings. Editor’s Note: This recipe was tested in a 1,100-watt microwave.

fruity angel food trifle LOUISE BOUVIER

Lafleche, Saskatchewan This summery dessert showcases an attractive assortment of fresh and canned fruit. I refined the original recipe over time to suit our family’s tastes.

4 cups cold milk 2 packages (3.4 ounces each) instant vanilla pudding mix 1 prepared angel food cake (16 ounces) 1 carton (8 ounces) frozen whipped topping, thawed 1 can (20 ounces) pineapple tidbits, drained 1 can (15-1/4 ounces) sliced pears, drained 1 pint strawberries, sliced 4 kiwifruit, peeled, halved and thinly sliced 1 cup fresh or frozen blueberries, thawed In a large bowl, beat milk and pudding mix on low speed for 2 minutes; set aside. Split cake horizontally into thirds. Place one layer in a 5-qt. trifle or serving bowl that is 9 in. in diameter. Top with a third of the pudding, whipped topping and fruit. Repeat layers twice. Cover and chill for at least 3 hours. Yield: 16-20 servings.

peanut butter cream parfaits DEBBIE ROBERTS

Lake City, Minnesota We think these cool, creamy treats taste similar to peanut butter pie, but they’re so much easier to make and they’re just the right size for two.

1 carton (8 ounces) frozen whipped topping, thawed 1/2 cup peanut butter 18 milk chocolate kisses In a large bowl, stir half of the whipped topping into peanut butter. Stir in the remaining topping until blended. Set aside two chocolate kisses; coarsely chop the remaining chocolates. Divide a third of the topping mixture between two parfait glasses; top each with a fourth of the chopped chocolate. Repeat layers. Top with remaining topping mixture and reserved kisses. Chill until serving. Yield: 2 servings.

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pineapple cheesecake PHOEBE CARRE

Mullica Hill, New Jersey A co-worker shared the recipe for this easy, elegant dessert years ago, and our family has enjoyed it many times since.

2 packages (8 ounces each) cream cheese, softened 1/2 cup sugar 1 can (20 ounces) crushed pineapple, drained 1 carton (8 ounces) frozen whipped topping, thawed 2 packages (3 ounces each) ladyfingers (about 48) 1 pint fresh strawberries, sliced In a large mixing bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with strawberries. Yield: 8-10 servings.

cocoa mousse pie PATTI BEATTY

Hamilton, Ohio Here’s a light and refreshing chocolaty treat to finish a summer meal. Cocoa is the key to making it so tasty!

1 package (3 ounces) cream cheese, softened 2/3 cup sugar 1/3 cup baking cocoa 1/4 cup milk 1 teaspoon vanilla extract 1 carton (8 ounces) frozen whipped topping, thawed 1 graham cracker crust (9 inches) Additional whipped topping and baking cocoa, optional In a large mixing bowl, beat cream cheese, sugar and cocoa. Beat in milk and vanilla until smooth. Fold in whipped topping. Spoon into crust. Cover and freeze for 20 minutes. Garnish with additional whipped topping and cocoa if desired. Yield: 8 servings.

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butterscotch parfaits pictured at right > JUDI KLEE

Nebraska City, Nebraska These yummy parfaits are impossible to turn down. For variety, you can also change the pudding flavor.

2 cups cold milk 1 package (3.4 ounces) instant butterscotch pudding mix 18 vanilla wafers, coarsely crushed 1 carton (8 ounces) frozen whipped topping, thawed 6 maraschino cherries, optional In a large mixing bowl, beat milk and pudding mix for 2 minutes or until thickened. In six parfait glasses, alternate layers of pudding, wafer crumbs and whipped topping. Garnish with cherry if desired. Refrigerate until serving. Yield: 6 servings.

rocky road pudding TRACY GOLDER

Bloomsburg, Pennsylvania This rich and kid-friendly twist on the classic ice cream starts with basic instant pudding that becomes something special with peanuts, chocolate chips and, of course, marshmallows.

1-1/2 cups cold milk 1 package (3.9 ounces) instant chocolate pudding mix 1 carton (8 ounces) frozen whipped topping, thawed 1 cup (6 ounces) semisweet chocolate chips 1 cup miniature marshmallows, divided 1/2 cup salted peanuts 1/4 cup chocolate syrup, optional In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in the whipped topping, chocolate chips, 3/4 cup marshmallows and peanuts. Pour into dessert dishes. Cover and refrigerate until set. Just before serving, sprinkle with remaining marshmallows; drizzle with chocolate syrup if desired. Yield: 8 servings.

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In many recipes, frozen whipped topping that’s been thawed in the refrigerator may be used instead of sweetened whipped cream. Cool & Creamy Desserts

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fudge berry pie SHARLENE CULLEN

Robbinsdale, Minnesota I’ve made this pie several times and it always gets great reviews. With its refreshing berry flavor and chocolate crust, the no-bake delight is sure to receive thumbs-up approval from your gang, too.

2 packages (10 ounces each) frozen sweetened raspberries or sliced strawberries, thawed and drained 1/4 cup corn syrup 1 carton (12 ounces) frozen whipped topping, thawed, divided 1 chocolate crumb crust (9 inches) 1 cup (6 ounces) semisweet chocolate chips In a blender, add berries; cover and process until pureed. Pour into a large bowl. Stir in the corn syrup. Fold in 2 cups of whipped topping. Spoon into the crust. Cover and freeze for 2 hours or until firm.

circus peanut gelatin RUTHANNE MENGEL

Demotte, Indiana Circus peanuts were one of the most talked-about candies in my hometown’s old-fashioned candy shop. When I saw this gelatin recipe that called for circus peanuts, I knew just where to buy them and tried the recipe. Kids love its cool fruity taste, and older folks enjoy the trip down memory lane.

44 circus peanut candies, divided 1 cup boiling water, divided

In a large saucepan, combine 1 cup of whipped topping and chocolate chips; cook and stir over low heat until smooth. Spread over filling. Cover and freeze for 4 hours or until firm. Remove from the freezer 30 minutes before serving. Top with remaining whipped topping. Yield: 6-8 servings.

no-cook coconut pie JEANETTE FUEHRING

2 packages (3 ounces each) orange gelatin

Concordia, Missouri

2 cans (8 ounces each) crushed pineapple, undrained

This recipe proves that a quick meal doesn’t have to go without dessert.

1 carton (8 ounces) frozen whipped topping, thawed Cut 32 candies into small pieces; place in a microwave-safe bowl. Add 1/4 cup of boiling water. Cover and microwave on high for 1 minute; stir. Microwave 1 minute longer. Stir until smooth. In a large bowl, dissolve gelatin in remaining boiling water. Stir in candy mixture and pineapple. Refrigerate until partially set. Fold in whipped topping. Pour into a 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray. Refrigerate until firm. Cut into squares; top each square with a circus peanut. Yield: 12 servings. Editor’s Note: This recipe was tested with an 850-watt microwave.

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2 packages (3.4 ounces each) instant vanilla pudding mix 2-3/4 cups cold milk 1 teaspoon coconut extract 1 carton (8 ounces) frozen whipped topping, thawed 1/2 cup flaked coconut 1 graham cracker crust (9 inches) Toasted coconut In a large mixing bowl, beat dry pudding mixes, milk and coconut extract on low speed until combined. Beat on high for 2 minutes. Fold in whipped topping and coconut. Pour into the crust. Sprinkle with toasted coconut. Chill until ready to serve. Refrigerate leftovers. Yield: 6-8 servings. www.tasteofhome.com

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cool lime pie pictured below

peanut butter tarts

WAYDELLA HART

SHERYL CHRISTIAN

Parsons, Kansas

Watertown, Wisconsin

This delightfully sweet-tart dessert is pretty to set on the table and so quick and easy to make.

These cool and creamy treats are the perfect finale to many of our meals. I keep the ingredients on hand for a quick snack.

1 package (8 ounces) cream cheese, softened 1 can (14 ounces) sweetened condensed milk 6 ounces limeade concentrate 4 drops green food coloring, optional 1 carton (8 ounces) frozen whipped topping, thawed, divided 1 graham cracker crust (9 inches) 1 kiwifruit, peeled and sliced Mandarin oranges and chopped pistachios, optional

1 carton (8 ounces) frozen whipped topping, thawed, divided 10 to 12 individual graham cracker tart shells 1 cup cold milk 2/3 cup peanut butter 1 package (3.4 ounces) instant vanilla pudding mix 2 tablespoons grape jelly

In a large mixing bowl, beat cream cheese and milk until smooth. Beat in limeade and food coloring if desired. Fold in half of the whipped topping. Pour into crust.

Spoon a tablespoonful of whipped topping into the bottom of each tart shell; set aside. In a large mixing bowl, beat milk and peanut butter until smooth. Add dry pudding mix; beat 1 minute. Fold in remaining whipped topping.

Cover and refrigerate for 2 hours. Garnish with kiwi, remaining whipped topping, oranges and pistachios if desired.

Spoon about 1/2 cup filling into each shell. Chill. Just before serving, top each with 1/2 teaspoon jelly. Leftovers may be frozen.



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creamy watermelon pie

no-bake cheesecake

pictured above ^

MICHELLE OVERTON

VELMA BECK

Oak Ridge, Tennessee

Carlinville, Illinois

Cooking and collecting new recipes are my favorite hobbies. Since I discovered this one years ago, my family has requested it often. It’s so creamy and rich you won’t believe it has only five ingredients.

This simple pie is so refreshing that it never lasts long on warm summer days. Watermelon and a few convenience items make it a delightful treat that doesn’t take much effort.

1 package (3 ounces) watermelon gelatin 1/4 cup boiling water 1 carton (12 ounces) frozen whipped topping, thawed 2 cups cubed seeded watermelon 1 graham cracker crust (9 inches) In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set. Yield: 6-8 servings.

1-1/2 cups semisweet chocolate chips 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened 1/4 cup sugar 1 carton (8 ounces) frozen whipped topping, thawed 1 chocolate crumb crust (9 inches) In a microwave, melt the chocolate chips. Stir until smooth; set aside. In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate and whipped topping at low speed. Pour into the crust. Cover and refrigerate for at least 4 hours. Yield: 6-8 servings.

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To make a terrific dessert, pour a thin layer of Grape-Nuts cereal into dessert bowls and slowly add your favorite prepared pudding. In 2 hours, the cereal forms a crunchy crust. In 6 hours or overnight, it’s a softer crust. Top with whipped topping.


—DIANA D., ROCKLAND, MAINE

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berry special pie pictured above ^

fluffy lemonade gelatin

EVE GAUGER VARGAS

CLAIRE DARBY

Prairie Village, Kansas

New Castle, Delaware

I developed this refreshing dessert after tasting something similar at a restaurant. It’s light and not too sweet. Thanks to a prepared crumb crust, it goes together quickly. We love it with raspberries, but you can substitute any fresh berries you like.

This is a cool, tart treat that has a pleasant tang. I first tasted it at a family reunion, and it went so well with the other foods on that summer buffet that I had to have it again.

1/2 cup semisweet chocolate chips 1-1/2 teaspoons shortening 1 chocolate crumb crust (8 or 9 inches) 2 cups fresh raspberries 1 carton (8 ounces) frozen whipped topping, thawed In a small heavy saucepan, melt chocolate chips and shortening; stir until smooth. Spread over the bottom of pie crust. Top with raspberries and whipped topping. Refrigerate until serving. Yield: 6-8 servings. www.tasteofhome.com

5 packages (3 ounces each) lemon gelatin 6 cups boiling water 1 can (12 ounces) frozen lemonade concentrate 1 carton (12 ounces) frozen whipped topping, thawed In a large bowl, dissolve gelatin in boiling water; stir in lemonade concentrate until dissolved. Chill until partially set; about 2 hours. Whisk in whipped topping. Pour into two 13-in. x 9-in. x 2-in. dishes. Chill until firm. Yield: 20-24 servings.


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creamy strawberry dessert RHONDA BUTTERBAUGH

Weatherford, Oklahoma This recipe for a fruity gelatin dessert is a staple in my home. I usually prepare it the day before I need it.

1-1/2 cups crushed vanilla wafers (about 40 wafers) 1/2 cup sugar 1/2 cup packed brown sugar 1/2 cup butter, melted 2 packages (3 ounces each) strawberry gelatin 1 cup boiling water 1 package (16 ounces) frozen sweetened sliced strawberries, thawed 1 can sweetened condensed milk 1 carton (12 ounces) frozen whipped topping, thawed In a large bowl, combine the wafer crumbs, sugars and butter; press into an ungreased 13-in. x 9-in. x 2-in. dish. Refrigerate for 30 minutes. Meanwhile, in a large bowl, dissolve gelatin in boiling water. Stir in strawberries and milk. Refrigerate for 30 minutes or until partially set. Fold whipped topping into strawberry mixture. Spread over prepared crust. Refrigerate for 2 hours or until set. Cut into squares. Yield: 15 servings.

mountainous mandarin pie SHELLY PLATTEN

Amherst, Wisconsin As a chocolate lover, I created this creamy chocolate and orange pie to satisfy my cravings. When I served it to friends, they immediately ate their servings and asked for seconds.

1 package (8 ounces) cream cheese, softened 1 can (14 ounces) sweetened condensed milk 1/2 cup orange juice concentrate 1/2 cup sour cream 2 drops yellow food coloring, optional 1 drop red food coloring, optional 1 carton (8 ounces) frozen whipped topping, thawed 1 chocolate crumb crust (9 inches) 1 can (15 ounces) mandarin oranges, drained 1 square (1 ounce) unsweetened chocolate 1 teaspoon shortening In a large mixing bowl, beat cream cheese until fluffy. Beat in the milk, orange juice concentrate, sour cream and food coloring, if desired, until smooth. Fold in whipped topping. Spoon half into crust. Set eight mandarin orange segments aside. Arrange remaining oranges over filling. Top with remaining filling and reserved oranges. In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly; drizzle over pie. Chill for at least 4 hours before serving. Yield: 6-8 servings.

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general recipe index

Broccoli & Cauliflower


Cabbage

APPETIZERS Antipasto Kabobs, 21 Cold Chicken-Cheese Kabobs, 23 Crab Roll-Ups, 18 Taco Pinwheels, 13 Tortellini Appetizers, 14 Veggie Tortilla Pinwheels, 15 DIPS Cheesy Corn Dip, 21 Cinnamon ’n’ Spice Dip, 24 Creamy Guacamole, 12 Cucumber-Dill Shrimp Dip, 8 Disappearing Fruit Dip, 22 Fruit Kabobs with Citrus Dip, 16 Garlic Dip, 20 Herbed Cheese Dip, 19 Layered Three-Cheese Spread, 25 Mexican Corn Dip, 11 Pineapple Spread, 9 Pretzel Mustard Dip, 23 Taco Appetizer Platter, 17 Tropical Fruit Dip, 10 Zippy Curry Dip, 13

Beef (also see Ground Beef) Gingered Flank Steak, 64 Grilled Fajitas, 68 Grilled T-Bone Steaks, 63 Honey-Garlic Sirloin Steak, 69 Marinated Rib Eyes, 64 Meat ’n’ Potato Kabobs, 65 Peppered Flank Steak, 63 Sirloin Veggie Kabobs, 67 Spicy Grilled Steaks, 67 Summer Beef Skewers, 71 Teriyaki Flank Steak, 70 Teriyaki Kabobs, 66 Tropical Tenderloin Steaks, 68 Veggie Tortilla Pinwheels, 15

Beverages

Bacon-Wrapped Asparagus, 126

Cantaloupe Cooler, 38 Cheery Cherry Cooler, 31 Citrus Grape Drink, 42 Citrus Mint Punch, 32 Citrus Sunshine Punch, 41 Creamy Orange Drink, 33 Crowd-Pleasing Punch, 43 Fresh Mint Cooler, 34 Frothy Orange Soda, 38 Fruit Juice Cooler, 29 Fruity Summer Cooler, 32 Herb Garden Tea, 34 Hibiscus Iced Tea, 31 Homemade Orange Refresher, 30 Iced Strawberry Tea, 29 Icy Lemonade, 35 Kool-Aid Floats, 40 Lemon Iced Tea Mix, 39 Lemon-Lime Punch, 35 Lemon Refresher, 36 Lemony Iced Tea, 43 Orange Colada, 34 Orange Lemonade, 42 Pineapple Cooler, 37 Raindrop Raspberry Tea, 33 Raspberry Lemonade, 32 Rhubarb Citrus Punch, 37 Sparkling Berry Punch, 30 Special Lemonade, 28 Spiced Lemonade, 36 Spiced Tomato Drink, 41 Strawberry Refresher, 28 Summertime Strawberry Punch, 39

Avocadoes

Blueberries

Avocado Citrus Toss, 131 Creamy Guacamole, 12 Southwestern Burgers, 52

Blueberry Lemon Trifle, 174 Grilled Peaches ’n’ Berries, 122 Red, White ’n’ Blue Salad, 139

SNACKS Critter Crunch, 10 Crunchy Peanut Butter Drops, 9 Happy Trails Snack Mix, 16 Lemonade Stand Snack, 9 Nutty Toffee Popcorn, 12 Sweet ’n’ Spicy Snack Mix, 15 Sweet Pretzel Nuggets, 24 Vanilla Popcorn, 18 Zesty Snack Mix, 20

Apples Apple-Feta Tossed Salad, 141 Baked Apples on the Grill, 125 Cookie Sheet Apple Pie, 152 Grilled Pork Chops with Maple Butter, 100 Pork Chops with Onions and Apples, 108

Apricots Apricot Squares, 165

Asparagus

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Grilled Broccoli, 123 Spinach Floret Salad, 143

Celery Seed Slaw, 138 Creamy Coleslaw, 140 Fruit Slaw in Cabbage Bowl, 142 Mom’s Coleslaw, 137

Cheese Apple-Feta Tossed Salad, 141 Cheesy Corn Dip, 21 Cold Chicken-Cheese Kabobs, 23 Herbed Cheese Dip, 19 Layered Three-Cheese Spread, 25 No-Bake Cheesecake, 184 Orange Cream Cheesecake, 177 Pineapple Cheesecake, 180 Provolone Burgers, 54 Tomato Parmesan Salad, 133

Cheesecakes No-Bake Cheesecake, 184 Orange Cream Cheesecake, 177 Pineapple Cheesecake, 180

Cherries Cheery Cherry Cooler, 31 Fresh Cherry Pie, 162

Chicken Baked Chicken on the Grill, 89 Basic Chicken Barbecue, 86 Blackened Cajun Chicken, 93 Campfire Casseroles, 80 Caribbean Delight, 81 Chicken and Shrimp Satay, 82 Chili Sauce Chicken, 76 Coffee Grilled Chicken, 86 Cold Chicken-Cheese Kabobs, 23 Country Barbecued Chicken, 75 Cranberry Chicken Salad, 90 Dad’s Best Barbecue, 85 Dilly Chicken Breasts, 89 Garlic Chicken, 90 Garlic-Lime Chicken, 93 Ginger-Glazed Chicken, 94 Golden Glazed Fryer, 93 Grilled Curry Chicken, 78 Grilled Picnic Chicken, 83 Grilled Thighs & Drumsticks, 84 Herb-Mustard Chicken, 83 Honey-Lime Grilled Chicken, 80 Honey-Mustard Chicken, 78 Honey Rosemary Chicken Kabobs, 89 Jim’s Maple Barbecue, 90 Layered Three-Cheese Spread, 25

Index

187

Chicken (continued) Lemonade Chicken, 81 Light Chicken Kabobs, 87 Luau Chicken Sandwiches, 59 Marinated Chicken Breasts, 74 Mexican Grilled Chicken, 78 Mustard-Lover’s Grilled Chicken, 92 Orange Chicken and Veggies, 91 Orange Chicken Salad, 88 Peanut Butter Chicken Skewers, 84 Perfect-Every-Thyme Marinade, 94 Quick Barbecued Chicken, 94 Raspberry Chicken Sandwiches, 55 Saucy Barbecued Chicken, 77 Supreme Kabobs, 77 Tarragon-Lime Chicken, 76 Texas-Style Fryer, 79 Tropical Island Chicken, 95 Yogurt-Marinated Chicken, 87 Zesty Basil Chicken, 75

Chocolate Candy Bar Pie, 175 Chocolate Caramel Cookies, 155 Chocolate Chip Blondies, 157 Chocolate-Oat Toffee Bars, 166 Chocolate Peanut Supreme, 175 Cocoa Mousse Pie, 180 Fudge Berry Pie, 182 Fun Marshmallow Bars, 151 German Chocolate Toffee Cookies, 160 Graham Cracker Brownies, 156 Marble Brownies, 147 Peanut Butter Brownie Cups, 159 Peanut Butter Brownies, 148 Rocky Road Pudding, 181 Speedy Brownies, 169 Triple Fudge Brownies, 171 White Brownies, 167 White Chocolate Macadamia Cookies, 163

Cookies, Bars & Brownies BARS Apricot Squares, 165 Cheerio Treats, 155 Chocolate Chip Blondies, 157 Chocolate-Oat Toffee Bars, 166 Crispy Pretzel Bars, 171 Crunchy No-Bake Treats, 164 Crunchy Peanut Butter Bars, 161 Fun Marshmallow Bars, 151 Graham Coconut Treats, 151 Lemon Graham Squares, 149 Lime Cooler Bars, 154 Macaroon Bars, 163

188

No-Bake Cereal Bars, 146 Toffee Pecan Bars, 149 BROWNIES Graham Cracker Brownies, 156 Marble Brownies, 147 Peanut Butter Brownie Cups, 159 Peanut Butter Brownies, 148 Speedy Brownies, 169 Triple Fudge Brownies, 171 White Brownies, 167 COOKIES Butterscotch Oatmeal Bites, 164 Chocolate Caramel Cookies, 155 Drop Sugar Cookies, 156 German Chocolate Toffee Cookies, 160 Jumbo Molasses Cookies, 153 Lemon Cooler Cookies, 146 Lemon Nut Star Cookies, 158 Oatmeal Crispies, 152 Oatmeal Sandwich Cookies, 168 Peanut Butter Jumbos, 167 Toffee Malted Cookies, 150 Watermelon Slice Cookies, 170 White Chocolate Macadamia Cookies, 163

Corn Cheesy Corn Dip, 21 Herbed Corn on the Cob, 126 Mexican Corn Dip, 11 Zesty Grilled Corn, 124

Fruit (also see specific kinds) Cucumber Fruit Salad, 133 Disappearing Fruit Dip, 22 Fruit Juice Cooler, 29 Fruit Kabobs with Citrus Dip, 16 Fruit Slaw in Cabbage Bowl, 142 Fruited Carrot Salad, 134 Fruity Angel Food Trifle, 179 Fruity Summer Cooler, 32 Poppy Seed Fruit Salad, 134 Tropical Fruit Dip, 10 Ground Beef Aloha Burgers, 56 Beef ’n’ Pork Burgers, 53 French Onion Burgers, 54 Grilled Meat Loaf, 70 Mexican Beef Burgers, 57 Mushroom Bacon Burgers, 58 Philly Burger, 53 Pizza Burgers, 57 Provolone Burgers, 54 Southwestern Burgers, 52 Taco Appetizer Platter, 17 Teriyaki Burgers, 58

Ham Honey-Lime Ham, 105 Parsley Tortellini Toss, 137 Tangy Ham Steak, 106

Honey

Cucumber-Dill Shrimp Dip, 8 Cucumber Fruit Salad, 133

Honey-and-Herb Grilled Pork Roast, 101 Honey-Garlic Sirloin Steak, 69 Honey-Lime Grilled Chicken, 80 Honey-Lime Ham, 105 Honey-Mustard Chicken, 78 Honey Rosemary Chicken Kabobs, 89 Mama Arnold’s Honey Pie, 157

Desserts (also see Cheesecakes;

Kabobs

Cranberries Cranberry Chicken Salad, 90 Sparkling Berry Punch, 30

Cucumbers

Cookies, Bars & Brownies; Pies & Tarts) Baked Apples on the Grill, 125 Blueberry Lemon Trifle, 174 Butterscotch Parfaits, 181 Chocolate Peanut Supreme, 175 Citrus Peanut Gelatin, 182 Creamy Strawberry Dessert, 186 Fluffy Lemonade Gelatin, 185 Fruity Angel Food Trifle, 179 Grilled Peaches ’n’ Berries, 122 Jeweled Gelatin Torte, 178 Peach Gelatin Dessert, 175 Peanut Butter Cream Parfaits, 179 Rocky Road Pudding, 181 Summer Melon Parfaits, 176


Chicken and Shrimp Satay, 82 Herbed Seafood Skewers, 117 Honey Rosemary Chicken Kabobs, 89 Light Chicken Kabobs, 87 Maple-Glazed Kabobs, 99 Meat ’n’ Potato Kabobs, 65 Peanut Butter Chicken Skewers, 84 Pineapple Shrimp Kabobs, 114 Polynesian Sausage Kabobs, 104 Sausage Shrimp Kabobs, 103 Shrimp Kabobs, 118 Sirloin Veggie Kabobs, 67 Summer Beef Skewers, 71 Supreme Kabobs, 77

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Teriyaki Kabobs, 66 Vegetable Kabobs, 127 Veggie Pork Kabobs, 111

Lemon & Lime Blueberry Lemon Trifle, 174 Citrus Grape Drink, 42 Citrus Mint Punch, 32 Citrus Sunshine Punch, 41 Citrus Tuna Steaks, 115 Cool Lime Pie, 183 Fluffy Lemonade Gelatin, 185 Garlic-Lime Chicken, 93 Herb Garden Tea, 34 Honey-Lime Grilled Chicken, 80 Honey-Lime Ham, 105 Icy Lemonade, 35 Lemon Cooler Cookies, 146 Lemon Graham Squares, 149 Lemon Iced Tea Mix, 39 Lemon-Lime Punch, 35 Lemon Nut Star Cookies, 158 Lemon Refresher, 36 Lemonade Chicken, 81 Lemonade Marinade, 49 Lemonade Pie, 176 Lemony Iced Tea, 43 Lime Cooler Bars, 154 Lime Sherbet Molded Salad, 131 Orange Lemonade, 42 Raspberry Lemonade, 32 Raspberry Lime Pie, 185 Rhubarb Citrus Punch, 37 Special Lemonade, 28 Spiced Lemonade, 36 Tarragon-Lime Chicken, 76

Marinades & Rubs Kentucky Marinade, 49 Lemonade Marinade, 49 Perfect-Every-Thyme Marinade, 94 Rosemary Orange Marinade, 49 Savory Steak Rub, 49 Zippy Dry Rub, 49

Melon Cantaloupe Cooler, 38 Creamy Watermelon Pie, 184 Polynesian Sausage Kabobs, 104 Summer Melon Parfaits, 176 Watermelon Basket, 136

Mushrooms Grilled Mushrooms, 124 Light Chicken Kabobs, 87 Maple-Glazed Kabobs, 99 Mushroom Bacon Burgers, 58 Philly Burger, 53

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Sausage Shrimp Kabobs, 103 Shrimp Kabobs, 118 Summer Beef Skewers, 71 Supreme Kabobs, 77 Teriyaki Kabobs, 66

Nuts & Peanut Butter Chicken and Shrimp Satay, 82 Chocolate Peanut Supreme, 175 Crunchy Peanut Butter Bars, 161 Crunchy Peanut Butter Drops, 9 Lemon Nut Star Cookies, 158 No-Bake Cereal Bars, 146 Nutty Toffee Popcorn, 12 Peanut Butter Brownie Cups, 159 Peanut Butter Brownies, 148 Peanut Butter Chicken Skewers, 84 Peanut Butter Cream Parfaits, 179 Peanut Butter Jumbos, 167 Peanut Butter Tarts, 183 Strawberry-Pecan Pie, 169 Toffee Pecan Bars, 149 White Chocolate Macadamia Cookies, 163

Oats Butterscotch Oatmeal Bites, 164 Chocolate-Oat Toffee Bars, 166 Oatmeal Crispies, 152 Oatmeal Sandwich Cookies, 168

Onions Campfire Onions, 123 French Onion Burgers, 54 Grilled Pork Chops with Maple Butter, 100 Pork Chops with Onions and Apples, 108

Orange Avocado Citrus Toss, 131 Citrus Grape Drink, 42 Citrus Mint Punch, 32 Citrus Peanut Gelatin, 182 Citrus Sunshine Punch, 41 Creamy Orange Drink, 33 Frothy Orange Soda, 38 Homemade Orange Refresher, 30 Jazzy Gelatin, 132 Mountainous Mandarin Pie, 186 Orange Chicken and Veggies, 91 Orange Chicken Salad, 88 Orange Colada, 34 Orange Cream Cheesecake, 177 Orange Lemonade, 42 Rhubarb Citrus Punch, 37 Rosemary Orange Marinade, 49 Sunny Layered Salad, 131

Pasta Antipasto Kabobs, 21 Crab Pasta Salad, 138 Oriental Pasta Salad, 142 Parsley Tortellini Toss, 137 Picnic Pasta Salad, 132 Salami Pasta Salad, 135 Tangy Vegetable Pasta Salad, 130 Tortellini Appetizers, 14

Peaches Grilled Peaches ’n’ Berries, 122 Peach Gelatin Dessert, 175 Peach Pizza Pie, 159

Peppers & Chilies Grilled Fajitas, 68 Herbed Seafood Skewers, 117 Light Chicken Kabobs, 87 Maple-Glazed Kabobs, 99 Mexican Beef Burgers, 57 Polynesian Sausage Kabobs, 104 Shrimp Kabobs, 118 Southwestern Burgers, 52 Supreme Kabobs, 77 Taco Pinwheels, 13 Teriyaki Kabobs, 66

Pies & Tarts Berry Special Pie, 185 Candy Bar Pie, 175 Cocoa Mousse Pie, 180 Cookie Sheet Apple Pie, 152 Cool Lime Pie, 183 Creamy Watermelon Pie, 184 Fresh Cherry Pie, 162 Fudge Berry Pie, 182 Grammy Gilman’s Raisin Pie, 166 Lemonade Pie, 176 Mama Arnold’s Honey Pie, 157 Mountainous Mandarin Pie, 186 No-Cook Coconut Pie, 182 Peach Pizza Pie, 159 Peanut Butter Tarts, 183 Plum Pie, 161 Raspberry Lime Pie, 185 Raspberry Mallow Pie, 179 Strawberry-Pecan Pie, 169

Pineapple Aloha Burgers, 56 Citrus Peanut Gelatin, 182 Honey Rosemary Chicken Kabobs, 89 Luau Chicken Sandwiches, 59 Pineapple Cheesecake, 180 Pineapple Cooler, 37

Index

189

Pineapple (continued) Pineapple-Glazed Fish, 116 Pineapple Shrimp Kabobs, 114 Pineapple Spread, 9 Polynesian Sausage Kabobs, 104 Sausage Shrimp Kabobs, 103 Supreme Kabobs, 77 Teriyaki Burgers, 58

Pork (also see Ham; Sausage, Pepperoni & Salami) Barbecued Sage Spareribs, 101 Beef ’n’ Pork Burgers, 53 Best Baby-Back Ribs, 107 Country-Style Grilled Ribs, 110 Grilled Pork Chops with Maple Butter, 100 Grilled Pork Tenderloin, 102 Herbed Pork Chops, 98 Honey-and-Herb Grilled Pork Roast, 101 Hot ’n’ Spicy Spareribs, 102 Maple-Glazed Kabobs, 99 Marinated Pork Chops, 105 Pork ’n’ Veggie Packets, 109 Pork Chops with Onions and Apples, 108 Pork Tenderloin with Herb Sauce, 111 Potluck Spareribs, 108 Veggie Pork Kabobs, 111

Potatoes Maple-Glazed Kabobs, 99 Meat ’n’ Potato Kabobs, 65 Potato Pockets, 127

Raspberries Berry Special Pie, 185 Fudge Berry Pie, 182 Raindrop Raspberry Tea, 33 Raspberry Chicken Sandwiches, 55 Raspberry Lemonade, 32 Raspberry Lime Pie, 185 Raspberry Mallow Pie, 179 Red, White ’n’ Blue Salad, 139

Rhubarb Cod with Rhubarb Sauce, 116 Rhubarb Citrus Punch, 37

Salads & Coleslaw Apple-Feta Tossed Salad, 141 Avocado Citrus Toss, 131 Celery Seed Slaw, 138 Crab Pasta Salad, 138 Cranberry Chicken Salad, 90 Creamy Coleslaw, 140

190

Cucumber Fruit Salad, 133 Fourth of July Jell-O, 140 Fruit Slaw in Cabbage Bowl, 142 Fruited Carrot Salad, 134 Jazzy Gelatin, 132 Lime Sherbet Molded Salad, 131 Mom’s Coleslaw, 137 Orange Chicken Salad, 88 Oriental Pasta Salad, 142 Parsley Tortellini Toss, 137 Picnic Pasta Salad, 132 Poppy Seed Fruit Salad, 134 Red, White ’n’ Blue Salad, 139 Salami Pasta Salad, 135 Spinach Floret Salad, 143 Sunny Layered Salad, 131 Tangy Vegetable Pasta Salad, 130 Tomato Parmesan Salad, 133 Watermelon Basket, 136

Sandwiches & Burgers Aloha Burgers, 56 Beef ’n’ Pork Burgers, 53 French Onion Burgers, 54 Glorified Hot Dogs, 106 Luau Chicken Sandwiches, 59 Mexican Beef Burgers, 57 Mushroom Bacon Burgers, 58 Philly Burger, 53 Pizza Burgers, 57 Provolone Burgers, 54 Raspberry Chicken Sandwiches, 55 Southwestern Burgers, 52 Teriyaki Burgers, 58

Sausage, Pepperoni & Salami Antipasto Kabobs, 21 Picnic Pasta Salad, 132 Polynesian Sausage Kabobs, 104 Salami Pasta Salad, 135 Sausage Shrimp Kabobs, 103 Southwestern Burgers, 52

Seafood & Fish Chicken and Shrimp Satay, 82 Citrus Tuna Steaks, 115 Cod with Rhubarb Sauce, 116 Crab Pasta Salad, 138 Crab Roll-Ups, 18 Cucumber-Dill Shrimp Dip, 8 Firecracker Salmon Steaks, 119 Garlic-Herb Red Snapper, 119 Herbed Seafood Skewers, 117 Pineapple-Glazed Fish, 116 Pineapple Shrimp Kabobs, 114 Sausage Shrimp Kabobs, 103 Shrimp Kabobs, 118 Teriyaki Tuna Steaks, 118


Side Dishes Bacon-Wrapped Asparagus, 126 Bundle of Veggies, 125 Campfire Onions, 123 Grilled Broccoli, 123 Grilled Mushrooms, 124 Herbed Corn on the Cob, 126 Potato Pockets, 127 Vegetable Kabobs, 127 Zesty Grilled Corn, 124

Strawberries Creamy Strawberry Dessert, 186 Iced Strawberry Tea, 29 Strawberry-Pecan Pie, 169 Strawberry Refresher, 28 Summertime Strawberry Punch, 39

Tomatoes Honey Rosemary Chicken Kabobs, 89 Sausage Shrimp Kabobs, 103 Shrimp Kabobs, 118 Spiced Tomato Drink, 41 Summer Beef Skewers, 71 Taco Pinwheels, 13 Teriyaki Kabobs, 66 Tomato Parmesan Salad, 133

Vegetables (also see specific kinds) Bundle of Veggies, 125 Orange Chicken and Veggies, 91 Pork ’n’ Veggie Packets, 109 Sirloin Veggie Kabobs, 67 Tangy Vegetable Pasta Salad, 130 Vegetable Kabobs, 127 Veggie Pork Kabobs, 111 Veggie Tortilla Pinwheels, 15

Zucchini & Squash Herbed Seafood Skewers, 117 Honey Rosemary Chicken Kabobs, 89 Summer Beef Skewers, 71

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alphabetical index A Aloha Burgers, 56 Antipasto Kabobs, 21 Apple-Feta Tossed Salad, 141 Apricot Squares, 165 Avocado Citrus Toss, 131

B Bacon-Wrapped Asparagus, 126 Baked Apples on the Grill, 125 Baked Chicken on the Grill, 89 Barbecued Sage Spareribs, 101 Basic Chicken Barbecue, 86 Beef ’n’ Pork Burgers, 53 Berry Special Pie, 185 Best Baby-Back Ribs, 107 Blackened Cajun Chicken, 93 Blueberry Lemon Trifle, 174 Bundle of Veggies, 125 Butterscotch Oatmeal Bites, 164 Butterscotch Parfaits, 181

C Campfire Casseroles, 80 Campfire Onions, 123 Candy Bar Pie, 175 Cantaloupe Cooler, 38 Caribbean Delight, 81 Celery Seed Slaw, 138 Cheerio Treats, 155 Cheery Cherry Cooler, 31 Cheesy Corn Dip, 21 Chicken and Shrimp Satay, 82 Chili Sauce Chicken, 76 Chocolate Caramel Cookies, 155 Chocolate Chip Blondies, 157 Chocolate-Oat Toffee Bars, 166 Chocolate Peanut Supreme, 175 Cinnamon ’n’ Spice Dip, 24 Citrus Grape Drink, 42 Citrus Mint Punch, 32 Citrus Peanut Gelatin, 182 Citrus Sunshine Punch, 41 Citrus Tuna Steaks, 115 Cocoa Mousse Pie, 180 Cod with Rhubarb Sauce, 116 Coffee Grilled Chicken, 86 Cold Chicken-Cheese Kabobs, 23 Cookie Sheet Apple Pie, 152 Cool Lime Pie, 183 Country Barbecued Chicken, 75 Country-Style Grilled Ribs, 110 Crab Pasta Salad, 138 Crab Roll-Ups, 18 Cranberry Chicken Salad, 90 Creamy Coleslaw, 140 www.tasteofhome.com

Creamy Guacamole, 12 Creamy Orange Drink, 33 Creamy Strawberry Dessert, 186 Creamy Watermelon Pie, 184 Crispy Pretzel Bars, 171 Critter Crunch, 10 Crowd-Pleasing Punch, 43 Crunchy No-Bake Treats, 164 Crunchy Peanut Butter Bars, 161 Crunchy Peanut Butter Drops, 9 Cucumber-Dill Shrimp Dip, 8 Cucumber Fruit Salad, 133

D Dad’s Best Barbecue, 85 Dilly Chicken Breasts, 89 Disappearing Fruit Dip, 22 Drop Sugar Cookies, 156

F Firecracker Salmon Steaks, 119 Fluffy Lemonade Gelatin, 185 Fourth of July Jell-O, 140 French Onion Burgers, 54 Fresh Cherry Pie, 162 Fresh Mint Cooler, 34 Frothy Orange Soda, 38 Fruit Juice Cooler, 29 Fruit Kabobs with Citrus Dip, 16 Fruit Slaw in Cabbage Bowl, 142 Fruited Carrot Salad, 134 Fruity Angel Food Trifle, 179 Fruity Summer Cooler, 32 Fudge Berry Pie, 182 Fun Marshmallow Bars, 151

G Garlic Chicken, 90 Garlic Dip, 20 Garlic-Herb Red Snapper, 119 Garlic-Lime Chicken, 93 German Chocolate Toffee Cookies, 160 Ginger-Glazed Chicken, 94 Gingered Flank Steak, 64 Glorified Hot Dogs, 106 Golden Glazed Fryer, 93 Graham Coconut Treats, 151 Graham Cracker Brownies, 156 Grammy Gilman’s Raisin Pie, 166 Grilled Broccoli, 123 Grilled Curry Chicken, 78 Grilled Fajitas, 68 Grilled Meat Loaf, 70 Grilled Mushrooms, 124 Grilled Peaches ’n’ Berries, 122

Grilled Picnic Chicken, 83 Grilled Pork Chops with Maple Butter, 100 Grilled Pork Tenderloin, 102 Grilled T-Bone Steaks, 63 Grilled Thighs & Drumsticks, 84

H Happy Trails Snack Mix, 16 Herb Garden Tea, 34 Herb-Mustard Chicken, 83 Herbed Cheese Dip, 19 Herbed Corn on the Cob, 126 Herbed Pork Chops, 98 Herbed Seafood Skewers, 117 Hibiscus Iced Tea, 31 Homemade Orange Refresher, 30 Honey-and-Herb Grilled Pork Roast, 101 Honey-Garlic Sirloin Steak, 69 Honey-Lime Grilled Chicken, 80 Honey-Lime Ham, 105 Honey-Mustard Chicken, 78 Honey Rosemary Chicken Kabobs, 89 Hot ’n’ Spicy Spareribs, 102

I Iced Strawberry Tea, 29 Icy Lemonade, 35

J Jazzy Gelatin, 132 Jeweled Gelatin Torte, 178 Jim’s Maple Barbecue, 90 Jumbo Molasses Cookies, 153

K Kentucky Marinade, 49 Kool-Aid Floats, 40

L Layered Three-Cheese Spread, 25 Lemon Cooler Cookies, 146 Lemon Graham Squares, 149 Lemon Iced Tea Mix, 39 Lemon-Lime Punch, 35 Lemon Nut Star Cookies, 158 Lemon Refresher, 36 Lemonade Chicken, 81 Lemonade Marinade, 49 Lemonade Pie, 176 Lemonade Stand Snack, 9 Lemony Iced Tea, 43 Light Chicken Kabobs, 87 Lime Cooler Bars, 154 Lime Sherbet Molded Salad, 131 Luau Chicken Sandwiches, 59

Index

191

M Macaroon Bars, 163 Mama Arnold’s Honey Pie, 157 Maple-Glazed Kabobs, 99 Marble Brownies, 147 Marinated Chicken Breasts, 74 Marinated Pork Chops, 105 Marinated Rib Eyes, 64 Meat ’n’ Potato Kabobs, 65 Mexican Beef Burgers, 57 Mexican Corn Dip, 11 Mexican Grilled Chicken, 78 Mom’s Coleslaw, 137 Mountainous Mandarin Pie, 186 Mushroom Bacon Burgers, 58 Mustard-Lover’s Grilled Chicken, 92

N No-Bake Cereal Bars, 146 No-Bake Cheesecake, 184 No-Cook Coconut Pie, 182 Nutty Toffee Popcorn, 12

O Oatmeal Crispies, 152 Oatmeal Sandwich Cookies, 168 Orange Chicken and Veggies, 91 Orange Chicken Salad, 88 Orange Colada, 34 Orange Cream Cheesecake, 177 Orange Lemonade, 42 Oriental Pasta Salad, 142

P Parsley Tortellini Toss, 137 Peach Gelatin Dessert, 175 Peach Pizza Pie, 159 Peanut Butter Brownie Cups, 159 Peanut Butter Brownies, 148 Peanut Butter Chicken Skewers, 84 Peanut Butter Cream Parfaits, 179 Peanut Butter Jumbos, 167 Peanut Butter Tarts, 183 Peppered Flank Steak, 63 Perfect-Every-Thyme Marinade, 94 Philly Burger, 53 Picnic Pasta Salad, 132 Pineapple Cheesecake, 180 Pineapple Cooler, 37 Pineapple-Glazed Fish, 116 Pineapple Shrimp Kabobs, 114 Pineapple Spread, 9 Pizza Burgers, 57 Plum Pie, 161 Polynesian Sausage Kabobs, 104 Poppy Seed Fruit Salad, 134 Pork ’n’ Veggie Packets, 109 Pork Chops with Onions and Apples, 108

192

Pork Tenderloin with Herb Sauce, 111 Potato Pockets, 127 Potluck Spareribs, 108 Pretzel Mustard Dip, 23 Provolone Burgers, 54

Tomato Parmesan Salad, 133 Tortellini Appetizers, 14 Triple Fudge Brownies, 171 Tropical Fruit Dip, 10 Tropical Island Chicken, 95 Tropical Tenderloin Steaks, 68

Q

V

Quick Barbecued Chicken, 94

Vanilla Popcorn, 18 Vegetable Kabobs, 127 Veggie Pork Kabobs, 111 Veggie Tortilla Pinwheels, 15

R Raindrop Raspberry Tea, 33 Raspberry Chicken Sandwiches, 55 Raspberry Lemonade, 32 Raspberry Lime Pie, 185 Raspberry Mallow Pie, 179 Red, White ’n’ Blue Salad, 139 Rhubarb Citrus Punch, 37 Rocky Road Pudding, 181 Rosemary Orange Marinade, 49

S Salami Pasta Salad, 135 Saucy Barbecued Chicken, 77 Sausage Shrimp Kabobs, 103 Savory Steak Rub, 49 Shrimp Kabobs, 118 Sirloin Veggie Kabobs, 67 Southwestern Burgers, 52 Sparkling Berry Punch, 30 Special Lemonade, 28 Speedy Brownies, 169 Spiced Lemonade, 36 Spiced Tomato Drink, 41 Spicy Grilled Steaks, 67 Spinach Floret Salad, 143 Strawberry-Pecan Pie, 169 Strawberry Refresher, 28 Summer Beef Skewers, 71 Summer Melon Parfaits, 176 Summertime Strawberry Punch, 39 Sunny Layered Salad, 131 Supreme Kabobs, 77 Sweet ’n’ Spicy Snack Mix, 15 Sweet Pretzel Nuggets, 24

W Watermelon Basket, 136 Watermelon Slice Cookies, 170 White Brownies, 167 White Chocolate Macadamia Cookies, 163

Y Yogurt-Marinated Chicken, 87

Z Zesty Basil Chicken, 75 Zesty Grilled Corn, 124 Zesty Snack Mix, 20 Zippy Curry Dip, 13 Zippy Dry Rub, 49

T Taco Appetizer Platter, 17 Taco Pinwheels, 13 Tangy Ham Steak, 106 Tangy Vegetable Pasta Salad, 130 Tarragon-Lime Chicken, 76 Teriyaki Burgers, 58 Teriyaki Flank Steak, 70 Teriyaki Kabobs, 66 Teriyaki Tuna Steaks, 118 Texas-Style Fryer, 79 Toffee Malted Cookies, 150 Toffee Pecan Bars, 149


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