Italian-Style Marinated Steak



Prep Time:5 min

Total Time:50 min

Makes:4 servings



1/2 cup Italian Dressing

2 boneless beef sirloin steaks (1 lb.)

1/2 cup A.1. Original Steak Sauce



POUR dressing over steaks in resealable plastic bag; seal bag. Turn

bag over several times to evenly coat steaks with dressing.

Refrigerate 30 min. to marinate.



PREHEAT grill to medium-high heat. Remove steaks from marinade;

discard bag and marinade.



GRILL steaks 4 to 5 min. on each side or until medium doneness. Brush

steaks with steak sauce; let stand 10 min. Cut into thin slices to

serve. Garnish with grilled cherry tomatoes, if desired.

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Roasted Pepper and Basil Skewers



Prep Time:10 min

Total Time:30 min

Makes:16 appetizer servings, one skewer each



1 pkg. (16 oz.) Mozzarella Cheese, cut into 16 cubes

16 fresh basil leaves

2 yellow or red peppers, roasted, each cut into 8 small squares

16 small cherry tomatoes

1/3 cup Italian Vinaigrette Dressing



DIVIDE cheese, basil, peppers and tomatoes among 16 small wooden

skewers or wooden toothpicks. Place in small shallow dish. Add

dressing; turn skewers to evenly coat ingredients with dressing.



LET stand at room temperature 20 min. to marinate, turning

occasionally.



REMOVE skewers from marinade just before serving; discard marinade.

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Garden Vegetable Salad Stacker



Prep Time:10 min

Total Time:10 min

Makes:6 servings, one stack each



2 large tomatoes, each cut into 6 slices

6 oz. Mozzarella Cheese, cut into 6 slices

1/3 cup Zesty Italian Dressing, divided

6 slices red onion (about 1 large)

12 seedless cucumber slices (about 1 medium)

6 fresh basil leaves



PLACE 6 of the tomato slices on platter; top each with 1 cheese

slice. Drizzle with half of the dressing.



TOP each with 1 onion slice, 2 cucumber slices and second tomato

slice.



DRIZZLE with remaining dressing; top with basil.

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Club-Inspired Potato Salad



Prep Time:20 min

Total Time:20 min

Makes:6 servings, 2/3 cup each



2 cups quartered small red potatoes

1/2 cup water

1/2 cup MIRACLE WHIP Dressing

6 slices Fully Cooked Bacon, cut into bite-size pieces

1 cup Three Cheese Crumbles

2 green onions, sliced

2 cups cherry tomatoes, halved



PLACE potatoes in 2-qt. microwaveable casserole dish. Add water.

Microwave on HIGH 6 to 8 min. or until potatoes are tender; stir. Let

stand 5 min. Drain potatoes; rinse with cold water. Drain again.



COMBINE dressing, bacon, cheese and onions in large bowl. Add

potatoes and tomatoes; mix lightly.



SERVE immediately, or cover and refrigerate several hours or until

chilled.

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PHILADELPHIA Peaches 'N Cream No-Bake Cheesecake

Sponsored by



Prep Time:15 min

Total Time:4 hr 15 min

Makes:16 servings, one piece each



2 cups Graham Cracker Crumbs

6 Tbsp. margarine, melted

1 cup sugar

4 pkg.(8 oz. each) Cream Cheese, softened

1 pkg. (4-serving size) JELL-O Brand Peach Flavor Gelatin

2 fresh peaches, chopped

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed



MIX graham crumbs, margarine and 1/4 cup of the sugar; press onto

bottom of 13x9-inch pan. Refrigerate while preparing filling.



BEAT Cream cheese and remaining 3/4 cup sugar in large bowl with

electric mixer until well blended. Add dry gelatin mix; mix well.

Stir in peaches and whipped topping. Spoon over crust; cover.



REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.

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CHIPS AHOY! Wiches



Prep Time:20 min

Total Time:2 hr 20 min

Makes:1 doz. or 12 servings, one sandwich each



3 cups chocolate ice cream, slightly softened

24 CHIPS AHOY! Cookies

3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted



SPREAD 1/4 cup ice cream onto flat side of each of 12 cookies; cover

with second cookie, top-side up, to make a total of 12 sandwiches.



ROLL edges in coconut.



FREEZE 1 to 2 hours or until firm. Store leftovers, tightly wrapped,

in freezer.

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Kelly in IL