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      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.

      .

      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.

      .

      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.

      .

      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.

      .

      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 13×9-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.

      .

      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.

      .

      Kelly in IL

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