- July 30, 2008 at 4:32 am #260825
Italian-Style Marinated Steak
Prep Time:5 min
Total Time:50 min
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
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
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
philadelphia peaches ‘n cream no-bake cheesecake
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,
Kelly in IL
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