Display Until August 13, 2007 $9.99 U.S.

NEW
GREAT AMERICAN COOKOUT

276 FAMILY FAVORITES
For the BEST Backyard Barbecues
Grilled Specialties
Sides&Salads
Desserts & More
2007
DISPLAY UNTIL
AUGUST 13, 2007
| www.tasteofhome.com
$9.99 U.S. / $12.99 Canada
CLASSIC OUTDOOR MEALS

you can serve all year!
P.S. You’re
Invited…
Welcome
to Taste of Home,
the world’s #1 source of family-
favorite recipes using everyday
ingredients, proven kitchen tips and heartwarming
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home cooks like you. 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! To claim your Free Issue of
Taste of Home magazine,
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Editor in Chief 1-800/344-6913
© 2007 Reiman Media Group, Inc. All Rights Reserved. Printed in USA. Mention code MHE11T
5400 S. 60th Street, Greendale WI 53129 Published by Reiman Media Group
bookeditors@reimanpub.com Pictured on front cover: Grilled Thighs & Drumsticks (p. 84),
Picnic Pasta Salad (p. 132) and Fresh Cherry Pie (p. 162).
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
P. 78
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 P. 137
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!
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!
P. 185
2
EDITOR
Julie Blume Benedict
ART DIRECTORS
Nicholas Mork, Jessie Sharon Contents
MANAGING EDITOR/SPECIAL
INTEREST PUBLICATIONS
Faithann Stoner
CONTENT PRODUCTION SUPERVISOR Features

Julie Wagner
ASSOCIATE LAYOUT DESIGNER Host the Perfect Cookout . . . . . . . . . . . . . . . . . . .4

Julie Stone
PROOFREADER
Tips for Perfect Grilling . . . . . . . . . . . . . . . . . . .46
Linne Bruskewitz
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .187
ASSOCIATE EDITORS
Jean Steiner, Victoria Soukup Jensen
VICE PRESIDENT, EXECUTIVE EDITOR/

SPECIAL INTEREST PUBLICATIONS
Heidi Reuter Lloyd Recipes
CONTRIBUTING ART DIRECTOR
Appetizers & Snacks . . . . . . . . . . . . . . . . . . . . . . .6
Robert Gaszak
RECIPE ASSET SYSTEM MANAGER Chilled Beverages . . . . . . . . . . . . . . . . . . . . . . . .26

Coleen Martin
TEST KITCHEN Grilled Specialties . . . . . . . . . . . . . . . . . . . . . . . .44

Diane Werner, Karen Scales, Sue A. Jurack,
Mary King, Christine Rukavena, Pat Schmeling,
Wendy Stenman, Amy Welk-Thieding,
Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . .50
Peggy Woodward, Tina Johnson,
Ann Liebergen, Marie Parker, Annie Rose, Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60
Rita Krajcir, Kris Lehman, Sue Megonigle,
Julie Meyers, Megan Taylor
Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . .72
PHOTOGRAPHY
Rob Hagen, Dan Roberts, Jim Wieland,
Lori Foy, Jennifer Bradley Vent, Joylyn Trickel,
Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96
Sarah Thompson, Suzanne Kern,
Kate Baumann, Kaitlyn Besasie, Alynna Malson
Fish & Seafood . . . . . . . . . . . . . . . . . . . . . .112
PREMEDIA SUPERVISOR
Scott Berger Fruit & Vegetables . . . . . . . . . . . . . . . . . .120
CREATIVE DIRECTOR
Ardyth Cope Super Sides & Salads . . . . . . . . . . . . . . . . . . . . .128
SENIOR VICE PRESIDENT, EDITOR IN CHIEF
Catherine Cassidy
Take-Along Treats . . . . . . . . . . . . . . . . . . . . . . . .144
PRESIDENT 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 keep it at the right temperature

To ensure the foods you serve are safe to eat, follow Keep hot foods hot and cold foods cold.
these three basic, but important, food safety rules. Cooked foods and uncooked foods that require
refrigeration should only be left at room
keep it clean temperature for up to 2 hours and only 1 hour if
Before handling any food, thoroughly wash your
it is a hot day. Use warming trays, slow cookers
hands in hot, soapy water. Make sure all work
and chafing dishes to keep hot foods to at least
surfaces, cutting boards, knives and any other
140°. Use ice bowls or ice to keep foods cold.
utensils have been cleaned in hot, soapy water.
After handling raw food, clean hands and Always cook foods to the proper temperatures.
utensils in hot, soapy water. 140° for fully cooked ham.
Cutting boards can be sanitized with a mixture 145° for medium-rare beef, lamb and veal.
of 1 teaspoon chlorine bleach in 1 quart of water.
160° for medium beef, lamb and veal; pork,
Allow the bleach water to stand on the cutting
fresh ham or partially cooked ham and
board for several minutes before rinsing. Let
egg dishes.
the board air dry or dry with clean paper towels.
165° for ground chicken and turkey, stuffing,
keep it separate casseroles and leftovers.
Don’t cross-contaminate foods, which means 170° for well-done beef, well-done lamb,
allowing the juices of raw meats, poultry and chicken and turkey breasts.
fish to come in contact with other foods. Reusing
180° for whole chicken and turkey, thighs and
a cutting board, countertop, sink, plate, knife or
wings, duck, goose and pheasant.
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
Purchase several different
trays or plastic wrap, from meat, poultry or fish.
It is not recommended that you wash raw
colored, plastic cutting
poultry, beef, veal, pork, lamb or seafood before boards. Use a certain color for
cooking. Any bacteria that may be present on different items, such as green
the surface of these foods will be destroyed by
properly cooking the food. Washing these items
for fruits and vegetables, yellow
will contaminate the sink. This can cause for poultry or red for meat.
cross-contamination if not cleaned right away.
4 Great American Cookout www.tasteofhome.com

what you need Wrap raw meat, poultry and fish separately from
cooked foods. Place raw meat in airtight plastic
To plan a memorable cookout, you need to shift your containers or resealable plastic bags to contain
thinking from serving a meal on the dining room table meat juices. Wash fruits and vegetables just
to feasting in the great outdoors. before packing them up. Place them in plastic
the menu containers with lids or resealable plastic bags.
Keep the menu simple. Choose three or four Beverage coolers tend to be opened often, so use
homemade dishes and round it out with one cooler for beverages and one for other foods.
purchased items like chips, dips, cookies and If you made ice blocks, place them in the bottom
beverages. Select foods that are easy for people of the cooler. Add the cans and bottles to the
to eat while standing or sitting in lawn chairs. beverage cooler, then top with ice cubes. Pack
Choose foods that can be made ahead or grilled. the food cooler in the opposite order of how
you’ll use the items. The food you need first
items to have on hand should be on top so it’s easily accessible. A full
Two sets each of cutting boards, grilling utensils
cooler will stay colder longer. Once the food is
and platters—one for uncooked foods and one
in, fill the open spaces with the homemade ice
for cooked items.
packs, frozen gel packs, ice cubes or crushed ice.
A meat thermometer or instant-read
Pack warm foods in a separate, insulated cooler
thermometer to ensure meat and poultry are
lined with clean towels. Wrap warm dishes
grilled to the proper temperatures.
individually in clean towels or newspapers, then
Clean foil, plastic wrap and resealable plastic pack them tightly in the cooler.
bags to store leftovers.
Don’t place coolers in the trunk. They’ll stay
Paper plates, napkins and plastic utensils for colder in the back seat of the car. On warm days,
serving and dining. run the air conditioning to keep it even cooler.
Trash bags, paper towels, moist towelettes, at the party
antibacterial soap that does not require water, If possible, keep the cooler out of direct sunlight.
and two spray bottles, one with with soapy water Keep food in a closed cooler until needed. Don’t
and one with plain water. reuse plates or utensils that held raw meat,
Chairs, tables, blanket or tablecloth. 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
how to pack a cooler food to an appropriate temperature (see list of
There’s more to packing a cooler than just putting in proper doneness temperatures on p. 4) and
the food and some ice. Here’s how to handle packing, check with a meat thermometer. As soon as
using the cooler effectively and repacking later. you’re finished eating, promptly refrigerate
leftovers. If the food has been out for over
packing up 2 hours (1 hour on a warm day), throw it out.
Since ice blocks take longer to melt than ice If cold food gets warm, discard it.
cubes or crushed ice, make some a few days
Replenish the ice in the cooler if possible.
before the event. Use a disposable aluminum
Otherwise, leave the melted ice water in the
pan or pans that fit the bottom of your cooler.
cooler; it keeps things cold almost as well as ice.
Place the pan on a baking sheet, then fill it about
three-fourths full with water and freeze. For going home
smaller ice packs, fill resealable freezer bags When you arrive back home, promptly
with water and remove as much air as possible refrigerate all perishable items. If they are wet
before freezing. Don’t forget to place gel-type or not cold anymore, toss them out.
ice packs in the freezer. Drain the cooler and wash it in hot, soapy water.
Foods and beverages that need to be chilled If meat juices have dripped in the cooler, clean
should be thoroughly chilled in the refrigerator it with a solution of 1 teaspoon bleach to 1 quart
before placing them in the cooler. Chill the of water. Let the solution stand in the cooler for
coolers beforehand, too, by placing a few ice about 10 minutes. Drain carefully to avoid
cubes inside and closing the lid about an hour splashing, and wash the cooler. Leave the cooler
before filling. open until it is completely dry before storing.
www.tasteofhome.com host the perfect cookout 5

appetizers,
dips & snacks
TORTELLINI APPETIZERS, P. 14
6
C R E AT E-A- CO O KO U T
+ +
P. 12 P. 91 P. 133
+ +
P. 15 P. 58 P. 137
+ +
P. 17 P. 101 P. 147
+ +
P. 24 P. 93 P. 149
7
cucumber-dill shrimp dip 3/4 cup diced unpeeled cucumber
Assorted fresh vegetables or crackers
KATHRYN GOECKE
In a large mixing bowl, beat the sour cream,
Montrose, Colorado cream cheese, dill and salt until blended. Set
This is a favorite of mine when I need a quick
appetizer. The creamy dill dip, with chunks of shrimp aside three shrimp and 2 tablespoons cucumber
and cucumber, is a nice change from the standard for garnish. Finely chop the remaining shrimp;
shrimp and cocktail sauce. add to sour cream mixture. Add remaining
cucumber.
3/4 cup sour cream
Garnish with reserved shrimp and cucumbers.
4 ounces cream cheese, cubed
Refrigerate for at least 1 hour. Serve with
1 tablespoon snipped fresh dill or 1 teaspoon vegetables or crackers.
dill weed
1/4 teaspoon salt Yield: 8 servings.
6 ounces cooked medium shrimp, peeled and

deveined

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 crunchy

DOT NICKERSON peanut butter drops
Cincinnati, Ohio TAMMY LEWIS
Here’s a munchable mix that’s a breeze to toss
together. Hudson, South Dakota
Four pantry items are all you need to whip up these
3 cups animal crackers no-bake nibbles. They make an ideal after-school
2 cups salted peanuts snack.
2 cups raisins 1 cup light corn syrup
2 cups milk chocolate M&M’s 1 cup sugar
In a large bowl, combine all of the ingredients. 2 cups peanut butter
Store in snack-size resealable plastic bags. 4 cups cornflakes
Yield: 9 cups. 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.
www.tasteofhome.com Appetizers, Dips & Snacks 9

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.
I like to make garden-fresh salsa in the summer. Along with the

fixing jalapenos, onions and tomatoes, I add a couple tablespoons
garden-fresh of bottled barbecue sauce. People think I’ve created some
salsa magical spice mixture! —MARY KAY M., LORAIN, OHIO
critter crunch 1-1/2 cups bear-shaped honey graham snacks

1 cup bite-size Shredded Wheat
WILMA MILLER
1 cup miniature pretzels
Port Angeles, Washington
In a saucepan or microwave-safe bowl, heat the
This sweet and salty snack is a perfect before-dinner
treat. Kids especially like the special graham crackers. butter, brown sugar and cinnamon until butter is
melted; mix well. In a large bowl, combine the
1/4 cup butter remaining ingredients. Add butter mixture and
3 tablespoons brown sugar toss to coat.
1 teaspoon ground cinnamon Place in a greased 15-in. x 10-in. x 1-in. baking
1-1/2 cups Crispix pan. Bake, uncovered, at 300° for 30 minutes,
1-1/2 cups Cherrios stirring every 10 minutes. Store in an airtight
container.
1-1/2 cups animal crackers
Yield: about 8 cups.

mexican corn dip 1 jalapeno pepper, seeded and chopped
3/4 cup mayonnaise
LAURA CAMERON
3/4 cup sour cream
Delaware, Ohio 1/8 teaspoon sugar
For a tasty make-ahead dip, try this recipe. It goes fast
at office parties or any gathering. Mildly spicy, it’s Additional chopped green onions, optional
easy to alter if you want it to have more of a kick. Tortilla or corn chips
Make sure your corn chips are large enough to scoop
In a large bowl, combine the first seven
up a hearty helping.
ingredients. In a small bowl, combine the
2 cups (8 ounces) shredded cheddar cheese mayonnaise, sour cream and sugar; stir into
1 can (11 ounces) yellow and white whole kernel corn mixture. Cover and refrigerate overnight.
corn, drained Sprinkle with additional green onions. Serve
1 can (11 ounces) Mexicorn, drained with chips.
4 ounces pepper Jack cheese, shredded Yield: 8-10 servings.
1/4 cup chopped green onions Editor’s Note: When cutting or seeding hot
1 can (4 ounces) chopped green chilies peppers, use rubber or plastic gloves to protect
your hands. Avoid touching your face.

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).
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
creamy guacamole to flatten. Cool completely. Break into pieces.
Yield: about 2 quarts.
PHYLLIS ALLAN
Editor’s Note: We recommend that you test your
Vero Beach, Florida
As a transplanted New Englander, I was anxious to candy thermometer before each use by bringing
use some of Florida’s fresh fruits in new recipes. I water to a boil; the thermometer should read
came across this one and it quickly became a favorite. 212°. Adjust your recipe temperature up or
down based on your test.
1 medium ripe avocado, peeled, pitted and cut
into chunks
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.

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 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.

tortellini appetizers Place garlic cloves on a double thickness of
heavy-duty foil; drizzle with 1 tablespoon oil.
CHERYL LAMA Wrap foil around garlic. Bake at 425° for 20-25
Royal Oak, Michigan minutes or until tender. Cool for 10-15 minutes.
Store-bought pesto keeps the preparation of this tasty Meanwhile, cook tortellini according to package
appetizer quick. Sometimes I like to heat the garlic in
directions; drain and rinse in cold water. Toss
a skillet and use skewers for a different look.
with remaining oil; set aside.
4 garlic cloves, peeled
To make dip, in a small bowl, combine the
2 tablespoons olive oil, divided mayonnaise, Parmesan cheese, milk, pesto
1 package (10 ounces) refrigerated spinach tortellini and pepper. Mash garlic into pesto mixture;
1 cup mayonnaise stir until combined.
1/4 cup grated Parmesan cheese Alternately thread tortellini and tomatoes onto
1/4 cup milk toothpicks. Serve with pesto dip. Refrigerate
leftovers.
1/4 cup prepared pesto
Yield: about 2 dozen appetizers and 1-1/2 cups dip.
1/8 teaspoon pepper
1 pint grape tomatoes
26 frilled toothpicks

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.
sweet ’n’ spicy snack mix 4 teaspoons ranch salad dressing mix
1 package (2-1/4 ounces) dried beef, chopped
TASTE OF HOME TEST KITCHEN
1/2 cup chopped fresh broccoli
Cereal, cheesy snack crackers and mini pretzels are
baked with a sprinkling of soy sauce, chili powder and 1/2 cup chopped fresh cauliflower
barbecue seasoning. The mix is sure to spice up your 1/4 cup chopped green onions
next party or festive gathering.
1/4 cup sliced pimiento-stuffed olives
4 cups miniature pretzels 5 flour tortillas (8 inches)
2-1/3 cups cheese-flavored baked snack crackers Salsa, optional
2 cups Wheat Chex
In a large mixing bowl, beat the cream cheese
3 tablespoons butter, melted and salad dressing mix until blended. Stir in the
1 tablespoon soy sauce beef, broccoli, cauliflower, onions and olives.
2 teaspoons chili powder Spread over tortillas; roll up tightly and wrap in
1 teaspoon barbecue seasoning plastic wrap. Refrigerate for at least 2 hours.
3 cups Corn Pops Unwrap and cut into 1/2-in. slices with a
In a large bowl, combine the pretzels, crackers serrated knife. Serve with salsa if desired.
and Chex. In a small bowl, combine the butter, Yield: about 5 dozen.
soy sauce, chili powder and barbecue seasoning;
pour over cereal mixture and toss to evenly
coat.
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.

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.

taco appetizer platter 1-1/2 cups chopped lettuce
1/2 to 3/4 cup honey barbecue sauce
IOLA EGLE
1 to 1-1/2 cups shredded cheddar cheese
Bella Vista, Arkansas Corn chips
A crowd usually gathers when I set out my barbecue-
flavored taco dip. It’s gone before I know it! In a large skillet, cook beef over medium heat
1-1/2 pounds ground beef until no longer pink; drain. Add water and taco
seasoning; simmer for 5 minutes.
1/2 cup water
In a large bowl, combine cream cheese and
1 envelope taco seasoning
milk; spread on a 14-in. serving platter or pizza
2 packages (8 ounces each) cream cheese,
pan. Top with meat mixture. Sprinkle with
softened
chilies, tomatoes, onions and lettuce. Drizzle
1/4 cup milk with barbecue sauce. Sprinkle with cheddar
1 can (4 ounces) chopped green chilies, drained cheese. Serve with corn chips.
2 medium tomatoes, seeded and chopped Yield: 8-10 servings.
1 cup chopped green onions

vanilla popcorn crab roll-ups
CAROLYN RONEY EMILY KORT
Scipio Center, New York Detroit, Michigan
This recipe makes the perfect while-you-wait-for-the- These festive pinwheels are the perfect finger food for
steaks snack. It’s easy, too, because it can be ready in warm-weather gatherings. Chutney is a wonderful
about 10 minutes. surprise in the flavorful filling. Chock-full of goodies,
they won’t last long.
3 quarts popped popcorn
1 cup sugar 1 package (10 ounces) frozen chopped spinach,
thawed and squeezed dry
1/2 cup butter
1 envelope vegetable soup mix
1/4 cup light corn syrup
1/2 cup mayonnaise
1/2 cup sour cream
1 package (8 ounces) imitation crabmeat, chopped
Place popcorn in a large bowl; set aside. In a 1 package (8 ounces) cream cheese, softened
saucepan, combine the sugar, butter and corn
1/4 cup mango chutney or chutney of your choice
syrup. Bring to a boil over medium heat; boil
and stir until mixture is golden, about 2 minutes. 1/8 teaspoon garlic powder
Remove from the heat; stir in baking soda and

1/8 teaspoon onion powder
vanilla. Pour over popcorn and toss to coat. Cool 12 flour tortillas (8 inches)
slightly; break apart while warm. Store in an In a large bowl, combine the spinach, soup
airtight container. mix, mayonnaise and sour cream; cover and
Yield: 3 quarts. 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.
Watch garage sales, thrift stores and clearance racks for low-
save your priced servingware. Use these dishes to take food you made to
servingware 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

herbed cheese dip 1 teaspoon lemon juice
1 teaspoon butter, softened
PATRICIA KILE
3/4 teaspoon garlic powder
Greentown, Pennsylvania
This savory cheese dip is a fresh-tasting and excellent 1/2 teaspoon dried tarragon
replacement for expensive gourmet dips. 1/4 teaspoon celery seed
1 package (8 ounces) cream cheese, softened 1/8 teaspoon dill weed
1/4 cup milk Fresh vegetables
1 tablespoon sour cream In a small mixing bowl, combine the first 12
1 tablespoon minced fresh parsley ingredients; beat until blended. Serve with
1 teaspoon grated Parmesan cheese vegetables. Store leftovers in the refrigerator.
1 teaspoon olive oil Yield: 1-1/2 cups.

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
garlic dip
the cereal mixture and toss to coat. Bake at 225° JAUNEEN HOSKING
for 2 to 2-1/2 hours, stirring every 30 minutes. Wind Lake, Wisconsin
Store in airtight containers. I’ve been making this dip for years, and now my grown
daughters fix it for their families. My mom makes it, too,
Yield: 16 cups. and her motto is, “You can never have too much garlic.”
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.

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!
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.

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
In a large mixing bowl, beat the cream cheese,
variety, try substituting orange juice and orange peel.
marshmallow creme, lime juice, lime peel and
1 package (8 ounces) cream cheese, softened ginger until smooth. Serve with fresh fruit.
1 jar (7 ounces) marshmallow creme Refrigerate leftovers.
1 tablespoon lime juice Yield: 2 cups.

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.

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

layered 3 bacon strips, cooked and crumbled
1 medium tomato, seeded and chopped
three-cheese spread 1/2 cup shredded Swiss cheese
BRENDA SMITH 1/2 cup cubed cooked chicken or turkey
Jackson, Michigan 2 tablespoons minced fresh parsley
I first made this spread for a baby shower, and it was a
Crackers or tortilla chips
huge success. This appetizer tastes like a club sandwich
and looks picture-perfect when served. Conveniently, In a small mixing bowl, beat the cream cheese,
the cream cheese layer can by made ahead of time. sour cream, mayonnaise, bouillon and cayenne
1 package (3 ounces) cream cheese, softened until smooth. Cover and refrigerate overnight.
1/2 cup sour cream Spread onto a 10-in. serving plate. Sprinkle
with the Parmesan cheese, bacon, tomato,
1/2 cup mayonnaise
Swiss cheese, chicken and parsley. Serve with
1/2 teaspoon chicken bouillon granules
crackers or chips.
1/8 teaspoon cayenne pepper
2 tablespoons grated Parmesan cheese

chilled
beverages
SPICED LEMONADE, P. 36
26
+ +
P. 30 P. 84 P. 140
+ +
P. 32 P. 66 P. 148
+ +
P. 34 P. 102 P. 178
+ +
P. 37 P. 86 P. 142
27
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.

fruit juice cooler pictured below iced strawberry tea
>
NANCY JOHNSON LAURIE ANDREWS
Conersville, Indiana Milton, Ontario
Peach, orange, grapefruit and lemon flavors are There’s nothing like fresh strawberries in tea to help
combined with carbonated water, which adds a one enjoy a summer day. It tastes like it’s from a nice
nice sparkle to this not-too-sweet beverage. restaurant.
1-1/2 cups peach nectar 1 pint fresh strawberries
1/2 cup orange juice 4 cups cold tea
1/4 cup grapefruit juice 1/3 to 1/2 cup sugar
2 tablespoons lemon juice 1/4 cup fresh lemon juice
1 can (12 ounces) carbonated water, chilled Ice cubes
Ice cubes Set aside five strawberries. Place the remaining
In a 1-qt. pitcher, combine juices; chill. Just strawberries in blender; cover and puree. Strain
before serving, stir in carbonated water. Serve into pitcher. Stir in the tea, sugar and lemon
in chilled glasses over ice. juice until sugar dissolves. Chill. Serve in chilled
glasses over ice. Garnish with reserved berries.
Yield: 4 servings (about 1 quart).
Yield: 5 cups.
www.tasteofhome.com Chilled Beverages 29

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.
Iced tea or lemonade looks lovely when served with special ice
dressed-up cubes. Freeze a sprig of mint or several slivers of lemon zest in
summertime 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
drinks 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.

hibiscus iced tea pictured at right >
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
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.

raspberry lemonade citrus mint punch
DOROTHY JENNINGS JUDITH ANGLEN
Waterloo, Iowa Riverton, Wyoming
This crisp, tart beverage is a real thirst-quencher on Mint gives this citrus punch some real spark. I
a hot day. It’s a fun change from iced tea or regular especially like to serve this beverage during the
lemonade and reminds me of the popular cold teas summer months at luncheons.
served in restaurants.
1 cup packed fresh mint leaves
2 cans (12 ounces each) frozen lemonade 4 teaspoons grated orange peel
concentrate, thawed
2 teaspoons grated lemon peel
2 packages (10 ounces each) frozen sweetened
raspberries, partially thawed 3 cups boiling water
2 to 4 tablespoons sugar 1 can (12 ounces) frozen lemonade concentrate,
thawed
2 liters club soda, chilled
Ice cubes thawed
In a blender, combine lemonade concentrate, 6 cups cold water
raspberries and sugar. Cover and process until Ice cubes
blended. Strain to remove seeds. In a 4-1/2-qt.
Additional mint leaves, optional
container, combine raspberry mixture, club
soda and ice cubes. Serve immediately in chilled Place mint and peels in a heat-resistant pitcher
glasses. or bowl; add boiling water. Let steep 1 hour;
Yield: 3-1/2 quarts. 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.

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 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

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.

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 It’s easy to picture yourself on a tropical island when
warm summer days. you are savoring this delicious concoction!
1 cup fresh mint 1 can (6 ounces) frozen orange juice concentrate,
thawed
6 ounces frozen nonalcoholic pina colada mix
Ice cubes
1 cup milk
Sugar to taste
2 tablespoons lemon juice
Lemon or lime slices and additional mint, optional
1-1/2 cups crushed ice
Place mint in a large bowl; pour water over
Orange slices
mint; let stand for 2 hours.
Strain mint mixture; discard mint. Fill chilled In a blender container, combine first four
glasses with ice; add mint mixture and sugar. ingredients. Cover and process on high for
Garnish with lemon or lime slices and mint if 30 seconds or until smooth. Add ice and continue
desired. to blend until blended. Serve immediately in a
chilled glass. Garnish with an orange slice.
Yield: 4 servings.
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!

icy lemonade pictured above lemon-lime punch
>
BETH STEPHAS KAREN ENGSTRAND

Eagle Grove, Iowa Alma, Wisconsin
This tasty drink closely resembles the popular This festive-looking green punch has starred at many
slush-type beverage. A blender is the key to make of my parties and other events. The recipe comes from
this lemonade extra special. a cookbook I won in a drawing when I was a child. The
cover is lost now, and the pages are yellowing, but the
1 can (12 ounces) frozen lemonade concentrate
recipes are as wonderful as ever.
30 to 35 ice cubes
1 envelope (.13 ounce) unsweetened lemon-lime
4 cups lemon-lime soda, chilled soft drink mix
Place half of the lemonade concentrate and 15-17 4 cups unsweetened pineapple juice, chilled
ice cubes in a blender; add 2 cups soda. Cover 1 quart lime sherbet
and process on high until ice is crushed. Repeat.
2 quarts ginger ale, chilled
Serve immediately in chilled glasses.
Pour drink mix into a punch bowl. Stir in
Yield: 10 cups.
pineapple juice. Scoop sherbet into the bowl; add
ginger ale and stir gently. Serve immediately.
Yield: about 3-1/2 quarts.

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.
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.

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.
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.

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.
To make iced tea in a hurry, I put two family-size tea bags in the
iced tea 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
in a flash
ice to suit our tastes. It’s terrific on hot summer days when my
family drinks lots of iced tea. —MARY P., BEDFORD, PENNSYLVANIA

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.

kool-aid floats 1 can (12 ounces) frozen orange juice concentrate,
thawed
MARGARET BOSSUOT 1 liter ginger ale, chilled
Carthage, New York 1 quart raspberry or orange sherbet
Kids love this refreshing punch. Sweet sherbet, fruity
soft drink mix and orange juice concentrate make this In large pitchers, prepare Kool-Aid with sugar
beverage a popular way to beat the heat on sultry and water according to package directions. Stir
summer days. in the orange juice concentrate.
3 envelopes unsweetened strawberry Kool-Aid Just before serving, add the ginger ale. Serve in
chilled tall glasses. Add a scoop of sherbet to
3 cups sugar
each glass.
6 quarts cold water
Yield: 2 gallons.

citrus sunshine punch
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.
thawed
1 can (12 ounces) frozen limeade concentrate,
thawed
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 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.

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.
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.

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.

44
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 45
The Cob, p. 126
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 greasing a grill
briquettes to get hot, the coals start off hot and Spray the food grate with nonstick cooking spray
cool down during cooking and the ash from before starting the grill. Never spray directly
coals can be messy to clean up. If you don’t plan over the fire (gas or coal) as you can cause a fire.
to grill often or grill only small amounts, then a To grease a hot grate, fold a paper towel into a
charcoal grill might be a good choice due to its small pad. Holding the pad with long-handled
price. A hibachi may also be the right option due tongs, dip in vegetable oil and rub over the grate.
to its size.
grilling safety and tips food as you thread them onto the skewer to
Always place your grill on a level, solid surface, promote thorough cooking. For items that twist
away from fences, shrubs, grass and overhangs. around on a skewer, thread on two parallel
Grill in a well-ventilated area. skewers.
Store charcoal in a dry place. Damp or wet Always place cooked food on a clean plate—
charcoal may not ignite. Never add lighter fluid never place on a plate that held raw food.
to lit coals. Never use gasoline or kerosene to Cooking time will vary based on the temperature
light briquettes. Have a water bottle handy to of the food being cooked, the temperature of
spray any flare-ups. the coals and the air temperature. So use the
Have two pairs of long-handled tongs—one for cooking time as a guide and test meat doneness
moving the coals and one to turn food. Wear with a meat thermometer.
long barbecue mitts to protect your hands and Opening and closing the vents in a covered
arms from the hot grill. charcoal grill helps regulate the coal
Bring foods to a cool room temperature before temperature. When the vents are open, more
grilling to ensure more even cooking results. air flows through the grill and the coals burn
Trim excess fat from steaks, chops and chicken. hotter. When the vents are closed, the coals are
Don’t crowd food on the grill. Allow some space deprived of oxygen and will eventually
around each piece for even cooking. extinguish themselves.
Soak wooden skewers for at least 15 minutes in Don’t discard the ashes until they are
cold water before using to prevent them from completely cold. Cover the grill, close the
burning. Leave a little space between pieces of vents and let stand until cold.

starting a charcoal grill ways to start charcoal grills
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.
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.
pyramid style
Arrange briquettes in a pyramid in the grill. Pour
The coals are ready when they are covered
lighter fluid over briquettes. Recap the fluid and place
with a light gray ash—this takes about 25 to 30 away from grill. Light briquettes.
minutes. Once they’re ready, spread them out
for direct or indirect heat. Never pour lighter electric
fluid on coals that already have been lit. starter
Arrange briquettes in
preparing a grill a pyramid in the grill.

Insert electric starter
for direct heat in the middle of coals.
Plug starter into an
For a charcoal grill, spread out the preheated
outlet. If using an
coals in an even layer. For a gas grill, preheat
extension cord, use
the grill with all the burners on high. Place food
a heavy-duty one.
on the cooking grate, then adjust temperature It will take 8 to 10
according to the recipe. minutes for ash to
Direct heat is used for foods that take about form on coals. At
30 minutes or less to cook. The food is cooked that point, unplug
directly over an even heat source and turned the electric starter and remove from briquettes. The
halfway through the cooking time. Grill the starter will be very hot, so place it out of the way on
a heatproof surface. Continue heating briquettes until
foods covered or uncovered according to
they are covered with a light gray ash.
recipe directions.
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.
www.tasteofhome.com 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.
TEMP. TIME COALS
Hot 2 seconds glow red

(at least 450°)
preparing a grill
Medium-Hot 3 seconds gray with a
for indirect heat (400°) red underglow
For a charcoal grill, bank half of the coals on
one side of the grill and the other half on the Medium 4 seconds gray with a
other side. Place a foil drip pan in the center (350°) hint of red
of the grill, replace the cooking grate and place
Medium-Low 5 seconds gray with a
the meat over the drip pan. Cover and grill
(300°) faint red glow
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; cleaning a grill
for a large grill (26 in.), add about nine per side. Clean the food grate with
a stiff wire brush after
For a gas grill, preheat with all the burners on
cooking.
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 adding flavor to
recipe, then cover. Grill for the recommended
time. If the grill has only two burners, turn one grilled foods
burner off and place the drip pan on that side. using marinades
Indirect heat is used for foods that take longer Marinades add flavor and can tenderize meat.
than 30 minutes to cook, are high in fat or are However, marinades only penetrate about 1/2 in.
usually cooked in the oven rather than on the deep, so the flavor is on the outer surface of the
stovetop. For example, larger cuts, such as food. Meat and poultry need at least 1 to 4 hours
whole chicken, bone-in chicken pieces, roasts or to marinate; many cuts can be marinated all day
spareribs use indirect heat because they require or overnight.
slow, long grilling to cook through. Cover the Most fish and seafood only need 15 to 30
grill when cooking by indirect heat. minutes and can be marinating while you
Foods cooked with the indirect method do not prepare other items for dinner. Marinating too
need to be turned. Some recipes call for searing long may cause the meat texture to break down
the meat over direct heat for a nice brown and become mushy.
exterior before placing over indirect heat. An easy way to marinate is to use a resealable
plastic bag. Pour marinade into the bag, add the
testing grill meat or vegetables and seal the bag, squeezing
out as much air as possible. Place on a tray to
temperature contain any leakage. Food marinated for more
For a covered grill, have than 30 minutes must be placed in the
the cover down on the grill refrigerator.
and open the vent slightly. For food safety reasons, if you want to use some
Insert a grill thermometer of the marinade for basting or for a dipping
through the vent. sauce, set aside some of the fresh marinade for
For an uncovered grill, this purpose. Any marinade that came in contact
check the temperature by with uncooked meat, poultry or seafood should
cautiously holding the palm be discarded.

The following marinades would be great on
poultry or pork. WOOD FLAVOR USE WITH
kentucky marinade Alder Delicate Fish and poultry

JILL EVELY, WILMORE, KENTUCKY and sweet
Combine 1/2 cup cider vinegar, 1/4 cup vegetable Apple Slightly sweet Poultry, pork
oil, 2-1/2 teaspoons Worcestershire sauce, 2 teaspoons and fruity and fish
hot pepper sauce and 1 teaspoon salt. Reserve 1/4
cup for basting if desired. Marinate meat in remaining Cherry Mild, slightly Poultry, fish
marinade for up to 4 hours. (Enough to marinate sweet and fruity and pork
about 3 pounds of meat or poultry.)
Hickory Hearty, smoky Most red meats,
bacon-like pork, poultry
rosemary orange marinade flavor and vegetables
MARCIA MORGAN, CHEVY CHASE, MARYLAND
Combine 1 cup orange juice, 1/4 cup olive oil, 3 minced Maple Mild, smoky Poultry, ham
garlic cloves and 1 tablespoon each dried thyme and and sweet and vegetables
rosemary, crushed. Reserve 1/2 cup for basting if Mesquite Strong, sharp Beef, most
desired. Marinate meat in remaining marinade for up earthy flavor other meats
to 4 hours. (Enough to marinate about 2 pounds of and vegetables
poultry or pork.)
using wood chips
lemonade marinade Wood and herbs impart wonderful flavors and
OLIVIA LOGAN, DELPHI, INDIANA richness to grilled foods. The key to remember
Combine 1 can (12 ounces) frozen lemonade concentrate is that a little goes a long way. Start by soaking
(thawed), 2 tablespoons each brown sugar and soy the wood or herbs. Chunks of wood should be
sauce, 1 teaspoon garlic powder and 1/4 teaspoon covered with water for at least 1 hour; chips and
dried mint flakes. Reserve 3/4 cup for basting if herbs can be soaked for 20 to 30 minutes. Shake
desired. Marinate meat in remaining marinade for up off excess water before using.
to 4 hours. (Enough to marinate about 4 pounds of For a charcoal grill, place wood or herbs directly
poultry, pork or fish.) on the hot coals. For a gas grill use the smoker
box, if available, according to manufacturer’s
using rubs directions. If your grill does not have a smoker
Rubs are a combination of herbs and spices that box, make a foil pouch for the chips (not chunks)
are rubbed onto meat, fish or poultry. Try one of and place it on the grill when preheating.
these the next time you want to add a little zing
to grilled food.
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. making a foil pouch
1) Place the soaked wood chips on a large piece of
savory steak rub heavy-duty foil.
DONNA BROCKETT, KINGFISHER, OKLAHOMA 2) Bring up two edges over the center of chips and
Combine 1 tablespoon each dried marjoram and fold down twice.
basil, 2 teaspoons each dried thyme and crushed 3) Fold the side edges over twice.
rosemary, and 3/4 teaspoon dried oregano. Store 4) Poke holes in top of packet with a knife or long
in an airtight container. Rub over steaks just handled fork and place on the grill.
before grilling.
www.tasteofhome.com tips for perfect grilling 49

grilled
sandwiches
PIZZA BURGERS, P. 57
50
+ +
P. 53 P. 14 P. 176
+ +
P. 55 P. 143 P. 180
+ +
P. 56 P. 130 P. 151
+ +
P. 58 P. 29 P. 140
51
southwestern burgers 8 slices Monterey Jack cheese
8 hamburger buns, split, toasted
TAMMY FORTNEY
8 lettuce leaves
Deer Park, Washington 1 large tomato, sliced
We love burgers and have them every Saturday in
1 to 2 ripe avocados, peeled and sliced
summer. We also have a favorite burrito recipe. One day,
we got the bright idea to combine two of our favorite Mayonnaise or mustard, optional
recipes. Voila! Our Southwestern Burgers were created. In a large bowl, combine the first six
1 can (4 ounces) chopped green chilies ingredients. Crumble beef and sausage over
4 teaspoons ground cumin mixture; mix well. Shape into eight patties.
1 teaspoon chili powder 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
3/4 teaspoon salt 1-2 minutes longer or until the cheese begins to
1/2 teaspoon pepper melt. Serve on buns with lettuce, tomato,
2 pounds lean ground beef avocado and mayonnaise or mustard if desired.
3/4 pound bulk pork sausage Yield: 8 servings.

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 jar (2.5 ounces) sliced mushrooms, drained
1 teaspoon dried parsley flakes
4 kaiser rolls
beef ’n’ pork burgers In a large bowl, combine 1 tablespoon

Worcestershire sauce, 3 teaspoons mustard and
SHARON ADAMCZYK
half the onions. Crumble beef over mixture; mix
Wind Lake, Wisconsin well. Form into four patties.
Pork adds a twist to the traditional burger. Don’t forget
the mayo, lettuce and tomato to complete this mouth- Grill, covered, over medium heat or broil 4 in.
watering creation! from the heat for 6-9 minutes on each side or
until no longer pink.
4 bacon strips, diced
Meanwhile, in small bowl, combine the cream
1 large onion, finely chopped
cheese, remaining Worcestershire sauce and
1 garlic clove, minced mustard, mushrooms and parsley. Spread the
1-1/2 cups soft bread crumbs cheese mixture on cooked patties; top with
1 egg, lightly beaten reserved onions. Grill or broil 30 seconds longer
1/2 cup water or until the onions are crisp-tender. Serve on
kaiser rolls.
1 tablespoon dried parsley flakes
Yield: 4 burgers.
2 to 3 teaspoons salt
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 53

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
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
french onion burgers 3 pounds ground beef

8 slices provolone cheese
BETH JOHNSON
8 sandwich rolls, split
Dalton, Ohio Lettuce leaves
I created these great burgers one day when I needed
to stretch a pound of hamburger. When we have high In a large bowl, combine the first seven
school boys help with baling hay, this is one of their ingredients. Crumble beef over mixture; mix
favorite foods to enjoy after the work is done. well. Shape into eight patties.
1 can (4 ounces) mushroom stems and pieces, Grill, covered, over medium-hot heat for 5-7
drained and diced
minutes on each side or until no longer pink.
1 can (2.8 ounces) french-fried onions
Top each patty with a cheese slice; grill 1 minute
1 tablespoon Worcestershire sauce longer or until cheese is melted. Grill rolls cut
1/2 teaspoon salt side down for 1-2 minutes or until toasted. Serve
1 pound ground beef burgers on rolls with lettuce.
4 hamburger buns, split 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.

raspberry chicken Coat grill rack with nonstick cooking spray
before starting the grill. In a small saucepan,
sandwiches combine the first four ingredients. Bring to
a boil. Reduce heat; simmer, uncovered, for
KELLY WILLIAMS
2 minutes. Set aside 1 cup for serving and
La Porte, Indiana remaining sauce for basting.
The raspberry barbecue sauce makes my grilled chicken
sandwiches special. I also use this sauce on meatballs, Flatten chicken breasts to 1/4-in. thickness. Cut
chicken wings and pork chops. in half widthwise; place in a large resealable
plastic bag. Add 2 tablespoons oil, salt and
1 cup chili sauce
pepper. Seal bag and turn to coat. Brush
3/4 cup raspberry preserves remaining oil over both sides of bread.
2 tablespoons red wine vinegar
Grill chicken, uncovered, over medium heat for
1 tablespoon Dijon mustard 5-7 minutes on each side or until the juices run
6 boneless skinless chicken breast halves clear, basting frequently with raspberry sauce.
(4 ounces each) Remove and keep warm.
2 tablespoons plus 1/2 cup olive oil, divided Grill bread, uncovered, for 1-2 minutes or until
1/2 teaspoon salt lightly browned on one side. Turn and top each
1/4 teaspoon pepper piece of bread with a slice of cheese. Grill 1-2
24 slices French bread (1/2 inch thick) minutes longer or until bottom of bread is
toasted. Place a piece of chicken, lettuce and
12 slices Muenster cheese, halved
reserved raspberry sauce on half of bread
Shredded lettuce slices; top with remaining bread.
Yield: 12 servings.

aloha burgers Drain pineapple juice into a small bowl; add
teriyaki sauce. Place 3 tablespoons in a
JOI MCKIM-JONES resealable plastic bag. Add pineapple; toss to
Waikoloa, Hawaii coat; set aside. Shape beef into four patties;
You don’t have to go to Hawaii to sample tropical place in an 8-in. square baking dish. Pour the
flavors. These special burgers are bound to please all remaining teriyaki sauce mixture over patties;
your guests! marinate for 5-10 minutes, turning once.
1 can (8 ounces) sliced pineapple Drain and discard teriyaki marinade. Grill,
3/4 cup teriyaki sauce covered, over medium heat or broil 4 in. from
1 pound ground beef the heat for 6-9 minutes on each side or until no
longer pink. Meanwhile in a small skillet, saute
1 large sweet onion, sliced
onion in butter until tender, about 5 minutes; set
1 tablespoon butter aside.
4 lettuce leaves
Drain and discard pineapple marinade. Place
4 onion or sesame seed buns, split and toasted pineapple on grill or under broiler to heat
4 slices Swiss cheese through. Layer lettuce and onion on bottom of
4 bacon strips, cooked buns. Top with burgers, cheese, pineapple and
bacon. Replace tops; serve immediately.
Yield: 4 servings.

pizza burgers
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
In a small bowl, combine the garlic, bouillon,
mexican beef burgers Italian seasoning and salt. Crumble beef over
mixture; mix well. Shape into four thin patties.
STANNY BARTA Place a slice of cheese on two patties; top with
Pisek, North Dakota another patty and press edges to seal.
One night for dinner, half the family said they wanted Grill, covered, over medium-hot heat for 6-8
hamburgers and the other half requested tacos. So my minutes on each side or until meat is no longer
daughter-in-law and I came up with a compromise to pink. Serve on buns with pizza sauce and green
satisfy everyone. These flavor-packed burgers are
pepper rings.
wrapped in tortillas and have tasty toppings.
Yield: 2 servings.
2 cans (4 ounces each) chopped green chilies
1/3 cup salsa
1/4 cup finely minced onion
1 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef
3/4 cup finely crushed corn chips
TOPPINGS:
Chopped tomatoes, chopped ripe olives, shredded
cheddar cheese, shredded lettuce, salsa, and/or
sour cream
ingredients. Crumble beef and chips over
mixture; mix well. Shape into eight patties.
Grill, covered, over medium heat or broil 4 in.
until no longer pink. Wrap burgers and desired
toppings in tortillas.
Yield: 8 servings.

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 mushroom bacon burgers
GAIL KUNTZ
In a large bowl, combine the first six ingredients.
Crumble beef over mixture and mix well. Shape Dillon, Montana
into four patties. During summer, I use the barbecue grill often. Food
just tastes better, and cleanup is much easier. This
Grill, covered, over medium heat or broil 4 in. recipe is a delicious way to dress up plain hamburgers.
1 can (4 ounces) mushroom stems and pieces,
until no longer pink. Grill or boil pineapple rings
drained
until lightly browned. Place burgers on roll
4 bacon strips, cooked and crumbled
bottoms. Top with pineapple and roll tops.
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.
When shaping hamburger patties, I poke a hole through the

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

luau chicken sandwiches 6 kaiser rolls, split and toasted
6 lettuce leaves, optional
DENISE POPE
Drain pineapple, reserving 1 cup juice and six
Mishawaka, Indiana pineapple slices (save remaining juice and
A friend at work gave me the recipe for this marinade.
After grilling the tender chicken a few times for pineapple for another use). In a large resealable
company, I decided to turn it into a sandwich. The plastic bag, combine the brown sugar, ground
sweet fruit and the dill sauce go together well. mustard, garlic salt, pepper and reserved
pineapple juice; add chicken. Seal bag and turn
1 can (20 ounces) sliced pineapple
to coat; refrigerate for at least 2 hours, turning
1 tablespoon brown sugar occasionally.
1 teaspoon ground mustard In a small bowl, combine the mayonnaise, Dijon
1 teaspoon garlic salt mustard and dill. Refrigerate until serving.
1/2 teaspoon pepper Drain and discard marinade. Grill the chicken,
6 boneless skinless chicken breast halves covered, over medium heat for 5-6 minutes
(4 ounces each) on each side or until juices run clear. Grill
1/4 cup mayonnaise pineapple slices for 1 minute on each side.
1 tablespoon Dijon mustard Spread mayonnaise mixture on rolls. Top with
1/4 teaspoon dill weed lettuce if desired, chicken and pineapple.
Yield: 6 servings.

grilled beef
MEAT ’N’ POTATO KABOBS, P. 65

60
+ +
P. 63 P. 139 P. 8
+ +
P. 64 P. 136 P. 152
+ +
P. 67 P. 16 P. 153
+ +
P. 70 P. 33 P. 134
61
beef and veal grilling chart
The cooking times shown below are for medium-rare Veal is done when a meat thermometer reads 160° for
to medium doneness. For beef, a meat thermometer medium and 170° for well-done. Ground beef and veal
should read 145° for medium-rare, 160° for medium should be 160°. For direct grilling, turn meat halfway
and 170° for well-done. through grilling time.
WEIGHT OR COOKING TIME

CUT THICKNESS
HEAT
(MINUTES PER POUND)
BEEF
Rib Eye Steak 1 in. Medium/Direct 11 to 14
1-1/2 in. Medium/Direct 17 to 22
T-bone, 3/4 in. Medium/Direct 10 to 12
Porterhouse or
Top Loin Steak 1 in. Medium/Direct 15 to 18
(Boneless Strip) 1-1/2 in. Medium/Direct 19 to 23
Tenderloin 1 in. Medium/Direct 13 to 15
Steak 1-1/2 in. Medium/Direct 14 to 16
Top Sirloin Steak 1 in. Medium/Direct 17 to 21
(Boneless) 1-1/2 in. Medium/Direct 22 to 26
2 in. Medium/Direct 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 1 in. Medium/Direct 16 to 20
Steak*
Tenderloin Roast 2 to 3 lbs. Medium-Hot/Indirect 45 to 60
4 to 5 lbs. Medium-Hot/Indirect 1 to 1-1/4 hours
Tri-Tip 1-3/4 to 2 lbs. Medium/Indirect 35 to 45
Ground Beef or 4 oz. and 1/2 in. Medium/Direct 11 to 14
Veal Patty
VEAL
Loin or Rib 1 in. Medium/Direct 12 to 14
Chop
Arm or 3/4 in. Medium/Direct 16 to 18
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.

grilled t-bone steaks peppered flank steak
pictured above TRACI YOKOO
>
BETH WENGER Mirada, California

Dayton, Virginia My mother passed down this recipe to me, and I use it
Grilling brings out the robust flavor of this steak often to make fajitas. The lemon juice and soy sauce
marinade. Enjoy it while camping or at home. give it some zing.
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 lemon juice 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 celery salt
1/2 teaspoon garlic powder 1 beef flank steak (1-1/2 pounds)
1/2 teaspoon hot pepper sauce In a large resealable plastic bag, combine the
1/4 teaspoon pepper first seven ingredients; add steak. Seal bag and
4 beef T-bone steaks (1 inch thick and 3/4 pound turn to coat; refrigerate overnight.
each) Coat grill rack with nonstick cooking spray
In a large resealable plastic bag, combine the before starting the grill. Drain and discard
first 10 ingredients. Add steaks; seal bag and marinade.
turn to coat. Refrigerate overnight. Grill steak, covered, over medium-hot heat or
Drain and discard marinade. Grill steaks, broil 4 in. from the heat for 6-8 minutes on each
covered, over medium heat for 8-12 minutes on side or until meat reaches desired doneness (for
each side or until meat reaches desired doneness medium-rare, a meat thermometer should read
(for medium-rare, a meat thermometer should 145°; medium, 160°; well-done, 170°). Thinly slice
read 145°; medium, 160°; well-done, 170°). across the grain.
Yield: 4 servings. Yield: 6 servings.
www.tasteofhome.com Grilled Beef 63

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 cider vinegar
2 tablespoons olive oil gingered flank steak
PAM WINTER
1 teaspoon salt
St. Peters, Missouri
1 teaspoon sugar A simple marinade lends plenty of flavor to this flank
1/2 teaspoon hot pepper sauce steak. It’s always my brother’s birthday entree of
choice, and it’s great for the backyard barbecue.
Dash cayenne pepper
6 beef rib eye steaks (about 1 inch thick and 1/2 cup reduced-sodium soy sauce
12 ounces each) 2 tablespoons brown sugar
In a large resealable bag, combine the first 11 2 tablespoons Worcestershire sauce
ingredients. Add the steaks. Seal bag and turn 1 tablespoon lemon juice
to coat; refrigerate for 6 hours or overnight. 1/8 teaspoon minced fresh gingerroot
Drain and discard marinade. Grill steaks, 1 garlic clove, minced
uncovered, over medium-hot heat for 4-5 minutes
1 beef flank steak (1 pound)
on each side or until the meat reaches desired
doneness (for medium-rare, a meat thermometer In a small bowl, combine the first six ingredients.
should read 145°; medium, 160°; well-done, 170°). Pour half of the marinade into a large resealable
plastic bag; add steak. Seal bag and turn to coat;
Yield: 6 servings.
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.
Don’t waste any time scrubbing your grill rack. Instead, spray it
keep a generously with oven cleaner and put it in a clean plastic trash
clean grill bag. Tightly close the bag and leave it overnight. The next day,
rack washing the grate is a breeze. —LELAND S., DE QUEEN, ARKANSAS

meat ’n’ potato kabobs Sprinkle beef cubes with 1 teaspoon steak
seasoning and garlic; place in a large resealable
TASTE OF HOME TEST KITCHEN plastic bag. Add cola. Seal bag and turn to coat;
You’ll love this quick recipe. The potatoes are cooked set aside.
in the microwave first, so grilling is super-easy. It’s a
Place the potatoes and water in a microwave-
great stick-to-your-ribs meal.
safe dish; cover and microwave on high for
1 pound boneless beef sirloin steak, cut into 4 minutes or until tender. Drain. Add the
1-inch cubes
tomatoes, orange pepper, oil and remaining
1-1/2 teaspoons steak seasoning, divided steak seasoning; toss gently to coat.
1 teaspoon minced garlic Drain and discard marinade. Alternately thread
1 cup cola the beef, vegetables and pineapple onto eight
3 small red potatoes, cubed metal or soaked wooden skewers. Grill, covered,
1 tablespoon water over medium-hot heat or broil 4-6 in. from the
heat for 4 minutes on each side or until meat
1 cup cherry tomatoes
reaches desired doneness (for medium-rare, a
1 medium sweet orange pepper, cut into 1-inch meat thermometer should read 145°; medium,
pieces
160°; well-done, 170°).
1 teaspoon canola oil
Yield: 4 servings.
1 cup pineapple chunks
Editor’s Note: This recipe was tested in a
1,100-watt microwave.

teriyaki kabobs 12 cherry tomatoes
Hot cooked rice, optional
CANDY VANDERWAAL
Elkhart Lake, Wisconsin In a large bowl, combine soy sauce, oil, brown
It takes just seconds to stir up this delicious marinade, sugar, garlic, ginger and salt. Pour half of the
which flavors the beef and veggies wonderfully. marinade into a large resealable plastic bag; add
Marinate the meat a few hours or overnight—whatever beef. Seal bag and turn to coat; refrigerate for
suits your schedule. 4-8 hours, turning occasionally. Cover and
1/3 cup soy sauce refrigerate remaining marinade.
2 tablespoons vegetable oil Drain and discard marinade. Alternate meat,

mushrooms, green pepper, onion and tomatoes on
1 tablespoon brown sugar
metal or soaked wooden skewers. Grill, uncovered,
1 garlic clove, minced over medium heat for 3 minutes on each side.
1 teaspoon ground ginger
Baste with reserved marinade. Continue turning
1 teaspoon seasoned salt and basting for 8-10 minutes until meat reaches
1-1/2 pounds boneless sirloin steak, cut into desired doneness (for medium-rare, a meat
1-1/4-inch cubes thermometer should read 145°; medium, 160°;
12 whole fresh mushrooms well-done, 170°). Serve meat and vegetables
1 large green pepper, cut into 1-1/2-inch pieces over rice if desired.
1 large onion, cut into wedges Yield: 6 servings.

spicy grilled steaks
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
4 boneless beef top loin steaks (about 12 ounces
each)
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 In a small bowl, combine the first nine

ingredients; mix well. Pour half into a large
TRISHA WARD resealable plastic bag; add beef cubes. Seal bag
Atlanta, Georgia and turn to coat. Pour the remaining marinade
Planning your Labor Day cookout menu will be no work into another large resealable plastic bag; add
at all when you have this classic kabob recipe to call on. mushrooms, onions and peppers. Seal bag and
Feel free to use cauliflower or other favorite vegetables. turn to coat. Refrigerate beef and vegetables
2/3 cup chili sauce for up to 4 hours.
1/2 cup dry red wine or beef broth If grilling the kabobs, coat grill rack with
1/2 cup balsamic vinegar nonstick cooking spray before starting the grill.
Drain and discard marinade from beef. Drain
2 tablespoons canola oil
vegetables, reserving marinade for basting. On
4-1/2 teaspoons Worcestershire sauce eight metal or soaked wooden skewers,
4-1/2 teaspoons dried minced onion alternately thread beef and vegetables.
1 garlic clove, minced Grill, covered, over medium heat or broil 4-6 in.
1/2 teaspoon ground mustard from the heat for 3-4 minutes on each side or until
1/4 teaspoon salt meat reaches desired doneness (for medium-rare,
a meat thermometer should read 145°; medium,
1 pound boneless beef sirloin steak, cut into
3/4-inch cubes 160°; well-done, 170°), turning three times and
basting frequently with reserved marinade.
16 fresh baby portobello or large white
mushrooms, halved 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

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
1/4 cup ketchup
1/4 cup unsweetened pineapple juice
3 tablespoons packed brown sugar
3 tablespoons lime juice
1 tablespoon minced fresh gingerroot
1/4 teaspoon vanilla extract grilled fajitas
1/4 teaspoon rum extract
CHERYL SMITH
1/4 teaspoon ground cloves
The Dalles, Oregon
1/4 teaspoon dried thyme A special marinade gives the meat in these fajitas
1/4 teaspoon cayenne pepper outstanding flavor that’s always a hit with my family.
1 beef tenderloin (2 pounds), cut into 8 pieces It’s a fun and satisfying summer main dish using
garden-fresh peppers and onions.
In a small bowl, combine the first 13
1 envelope onion soup mix
ingredients. Pour 2 cups into a large resealable
plastic bag; add the beef. Seal bag and turn to 1/4 cup vegetable oil
coat; refrigerate for 3 hours. Cover and 1/4 cup lime juice
refrigerate remaining marinade for basting. 1/4 cup water
If grilling the steaks, coat grill rack with 2 garlic cloves, minced
nonstick cooking spray before starting grill. 1 teaspoon grated lime peel
Drain and discard marinade from steaks.
1 teaspoon ground cumin
Grill, covered, over medium heat or broil 1/2 teaspoon dried oregano
4-6 in. from the heat for 8-10 minutes on each
1/4 teaspoon pepper
side or until meat reaches desired doneness (for
medium-rare, a meat thermometer should read 1 beef flank steak (about 1 pound)
145°; medium, 160°; well-done, 170°), brushing 1 medium onion, thinly sliced
occasionally with reserved marinade. Green, sweet red and/or yellow peppers, julienned
Yield: 8 servings. 1 tablespoon vegetable oil
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.

honey-garlic sirloin steak 1 tablespoon honey
1 boneless beef sirloin steak (about 3 pounds and
DIANN MALLEHAN 2 inches thick)
Grand Rapids, Michigan In a large resealable plastic bag, combine the
Once you taste this delectable steak—a cookout
first seven ingredients; add beef. Seal bag and
favorite for my family—you’ll think of it time and time
turn to coat; refrigerate for at least 3 hours or
again. The marinade gives it savory seasoning, plus it
tenderizes the meat. overnight.
1 cup soy sauce Drain and discard the marinade. Prepare grill
for indirect heat. Grill steak, covered, over
1/3 cup red wine vinegar
indirect medium heat until meat reaches
1/4 cup olive oil desired doneness (for medium-rare, a meat
4 garlic cloves, chopped thermometer should read 145°; medium, 160°;
1 tablespoon pepper well-done, 170°).
1 tablespoon ground ginger Yield: 8 servings.

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
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. grilled meat loaf
Seal bag and turn to coat; refrigerate for at least CATHERINE CARPENTER
8 hours or overnight. Cover and refrigerate Barnesville, Ohio
remaining marinade. Now you can have meat loaf in the summer without
If grilling the steak, coat grill rack with heating up the kitchen! It’s a unique way to prepare
nonstick cooking spray before starting the grill. this great family dish.
Drain and discard marinade from meat. Grill 1/2 cup ketchup
steak, covered, over medium-hot heat or broil
1/2 cup quick-cooking oats
4-6 in. from the heat for 5-6 minutes on each
1/4 cup chopped green pepper
side or until meat reaches desired doneness
(for medium-rare, a meat thermometer should 1 egg
read 145°; medium, 160°; well-done, 170°), 1 teaspoon dried parsley flakes
brushing occasionally with reserved marinade. 1 teaspoon Worcestershire sauce
Yield: 6 servings. 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).

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
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!

grilled chicken
MARINATED CHICKEN BREASTS, P. 74

72
+ +
P. 77 P. 11 P. 35
+ +
P. 81 P. 130 P. 155
+ +
P. 85 P. 135 P. 156
+ +
P. 88 P. 30 P. 157
73
chicken grilling chart
Chicken breasts are done when they reach a when juices run clear. Ground chicken patties are
temperature of 170°; whole chickens at 180° as done at 165°. For direct grilling, turn meat halfway
measured in the thigh. Kabobs and strips are done through grilling time.

CUT THICKNESS
HEAT
(MINUTES PER POUND)
Broiler/Fryer, 3 to 4 lbs. Medium/Indirect 1-1/4 to

Whole 1-3/4 hours
Roaster, Whole 5 to 6 lbs. Medium/Indirect 1-3/4 to 2-1/4 hours
Meaty Bone-in 1-1/4 to Medium/Indirect 40 to 50
Pieces, Breast 1-1/2 lbs. or Medium/Direct 35 to 45
Halves, Legs,
Quarters
Bone-in Thighs, 3 to 7 oz. each Medium-Low/Direct 15 to 30
Drumsticks, Wings or Medium/Indirect 20 to 30
Breast Halves, 6 oz. each Medium/Direct 10 to 15
Boneless
Kabobs 1-in. cubes Medium/Direct 10 to 15
Cornish Game 1-1/2 to 2 lbs. Medium/Indirect 45 to 60
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 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.

country barbecued chicken zesty basil chicken
pictured above MARILYN HAMERSLEY
>
TASTE OF HOME TEST KITCHEN Gaithersburg, Maryland

This moist chicken takes minutes to cook using the The combination of fresh basil and other seasonings
direct grilling method. The thick, zesty sauce is gives this chicken a wonderful aroma. It’s a real
equally tasty over pork. If you’d like, make a double crowd-pleaser at picnics and potlucks—folks always
batch of sauce and reserve half of it to serve at the come back for seconds!
table. 1/3 cup butter, melted
3/4 cup ketchup 1/4 cup chopped fresh basil
1 tablespoon molasses 1 tablespoon minced onion
2 teaspoons brown sugar 2 garlic cloves, minced
1 teaspoon chili powder 1/2 teaspoon salt, optional
1 teaspoon vegetable oil 1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce 1/2 teaspoon lemon-pepper seasoning
1 garlic clove, minced 4 bone-in chicken breast halves, skin removed
1-1/2 to 2 pounds boneless skinless chicken breast (7 ounces each)
halves 2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
In a small bowl, combine butter, basil, onion,
In a small bowl, combine the first seven garlic and salt if desired. Rub pepper and
ingredients. Cover and refrigerate until ready lemon-pepper into chicken. Brush with butter
to use. mixture.
Brush chicken with butter. Grill, uncovered, Grill chicken, covered, over medium-low heat,
over medium-hot heat for 3-4 minutes on each 15-23 minutes on each side or until juices run
side or until browned. Baste with barbecue clear, basting with marinade frequently. Before
sauce. Continue basting and turning for 4-6 serving, sprinkle with Parmesan cheese.
minutes or until meat juices run clear. Yield: 4 servings.
Yield: 4-6 servings (3/4 cup barbecue sauce).
www.tasteofhome.com Grilled Chicken 75

chili sauce chicken tarragon-lime chicken
pictured below
<
BRENDA MAINWARING
MARILYN WALTZ Eden Prairie, Minnesota
Idyllwild, California The mother of a former boyfriend shared this recipe
Chili sauce with plenty of garlic and basil flavors these with me, and I held onto it when the relationship
moist chicken thighs. We enjoy this tender grilled ended! People will rave over this chicken’s refreshing,
chicken not just in summertime, but throughout the year. slightly tart taste.
1 bottle (12 ounces) chili sauce 1/2 cup vegetable oil
1/3 cup white wine or chicken broth 1/2 cup fresh lime juice
1/4 cup olive oil 2 tablespoons finely chopped onion
10 to 12 garlic cloves, minced 2 teaspoons dried tarragon, crushed
4-1/2 teaspoons dried basil 1-1/2 teaspoons salt
1/2 teaspoon salt 1/2 to 1 teaspoon hot pepper sauce
1/8 teaspoon pepper 7 to 8 bone-in chicken breast halves (8 ounces
8 chicken thighs (4 ounces each) each)
In a large resealable plastic bag, combine the In a large resealable plastic bag, combine
first seven ingredients. Remove 1/3 cup for the first six ingredients. Reserve 1/4 cup for
basting; cover and refrigerate. Add chicken to basting. Add chicken to bag; seal and turn to
bag; seal and turn to coat. Chill for at least 2 coat. Refrigerate several hours or overnight.
hours. Cover and refrigerate reserved marinade.
Drain and discard marinade from chicken. Grill, Drain and discard marinade. Grill chicken,
covered, skin side down, over medium heat for covered, over medium-low heat for 7 minutes.
20 minutes. Baste with half the reserved Turn and baste with reserved marinade. Grill,
marinade. Turn; grill 10 minutes longer or until covered, for 23-28 minutes longer or until juices
the chicken juices run clear, basting frequently run clear, turning and basting frequently with
with reserved marinade. marinade.
Yield: 8 servings. Yield: 4-6 servings.

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
supreme kabobs
KARLA GLEASON
1-1/2 teaspoons sugar
Waterville, Ohio
I first prepared these splendid skewers at a birthday
1 teaspoon seasoned salt party, and they were an instant success! I especially
1 teaspoon hot pepper sauce 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 1/4 cup red wine vinegar
1/4 cup lemon juice
In a large saucepan, combine the first 14
ingredients and Liquid Smoke if desired. Bring 2 tablespoons Worcestershire sauce
to a boil, stirring constantly. Reduce heat and 2 teaspoons ground mustard
simmer, uncovered, for 1 hour, stirring 1 teaspoon pepper
frequently. 1 teaspoon dried parsley flakes
Remove 1 cup for basting. Store remaining 2 pounds boneless skinless chicken breasts, cut
sauce in the refrigerator for another use. into 1-inch cubes
Grill chicken, covered, over medium-low heat 12 ounces small fresh mushrooms
for 20 minutes on each side or until juices run 1 medium green or sweet red pepper, cut into
clear. Baste with marinade; grill an additional 5 1-inch pieces
minutes, turning and basting frequently with 2 small onions, cut into 1-inch pieces
marinade. 1 can (8 ounces) pineapple chunks, drained
Yield: 4 servings.
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;
If you’re cooking for just two refrigerate for at least 6 hours.
people, fill the grill with Drain and discard marinade from chicken and
something for another meal. vegetables. Thread chicken, vegetables and
pineapple alternately on skewers.
It’s easy to refrigerate for Grill, covered, over medium-low heat, turning
the next day or freeze for a frequently, for 16-20 minutes or until chicken
later date. juices run clear.
Yield: 8 servings.

honey-mustard chicken 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
If my family had their wish, I’d serve chicken on the grill grill throughout the year. Of all the dishes I prepare,
every night. This sweet and tangy glaze is an appealing my family enjoys this slightly spicy chicken the most.
alternative to traditional tomato-based sauces. 1 carton (8 ounces) plain yogurt
1 cup pineapple juice 1 medium onion, quartered
3/4 cup honey 2 garlic cloves
1/2 cup Dijon mustard 2 tablespoons curry powder
1 teaspoon ground ginger 1 tablespoon paprika
2 tablespoons cornstarch 1/4 teaspoon ground red pepper
1/4 cup cold water 1-1/2 teaspoons salt, optional
1 broiler/fryer chicken (3-1/2 to 4 pounds), 1 broiler/fryer chicken (3 to 3-1/2 pounds),
cut up cut up and skin removed
In a small saucepan, combine the pineapple In a blender, combine the yogurt, onion, garlic,
juice, honey, mustard and ginger; bring to a boil. curry, paprika, red pepper and salt if desired;
Combine cornstarch and water; gradually whisk process until smooth. Reserve 1/4 cup for
into honey mixture. Cook and stir for 2-3 basting; cover and refrigerate. Make 1/2-in.-deep
minutes or until thickened. Reserve 3/4 cup diagonal cuts, about 1 in. apart, in the meat.
to serve with chicken if desired. Pour remaining marinade into a large resealable
Baste chicken with remaining glaze. Grill, plastic bag; add chicken. Seal bag and turn to
covered, over medium-low heat for 30 minutes. coat; refrigerate for up to 8 hours.
Turn chicken; brush again with glaze. Grill, Drain and discard marinade. Grill chicken,
uncovered, for 20 minutes or until juices run covered, over medium heat, turning and basting
clear. Serve with reserved glaze if desired. with reserved marinade every 5 minutes for
Yield: 4 servings. 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.

texas-style fryer 1/2 cup chicken broth
1/4 cup fresh lemon juice
MOLLY KOEPP
Combine seasoned salt and pepper; rub inside
Canyon Lake, Texas and outside of chicken. Place chicken on
Spring is a special season for us. That’s when we
rotisserie rod on grill with a drip pan according
invite family and friends over to see the beautiful
to manufacturer’s directions.
wildflowers in our backyard and to sample this tender,
juicy chicken. In a small saucepan, saute garlic in butter until
tender. Stir in broth and lemon juice. Pour into
1 tablespoon seasoned salt
drip pan and place under chicken. Baste with
1 teaspoon pepper sauce every 15 minutes for 1 to 1-1/2 hours or
1 broiler/fryer chicken (3 to 3-1/2 pounds) until juices run clear. Additional broth may be
2 garlic cloves, minced added to basting sauce if necessary.
1/2 cup butter Yield: 4 servings.

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 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.
uncovered, over medium heat for 6-7 minutes on
each side or until juices run clear.
Yield: 4 servings.
When unpacking groceries, I repackage any meat and poultry I’ve

purchased for grilling into freezer bags, then add my favorite
fuss-free marinade to each bag before freezing. When I plan to barbecue,
marinade 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 Place each chicken breast in the center of

a piece of foil. Divide carrots, potatoes,
JULIE WILSON mushrooms and onion equally and place on top
Fort Collins, Colorado and around each piece of chicken. Top each with
Because they make individual portions, you can tailor 1 tablespoon butter and about 2 tablespoons
these chicken and vegetable “casseroles” to suit soup. Sprinkle with salt and pepper.
everyone’s tastes. They’re great for cookouts or when
Bring opposite long edges of foil together over
camping in a group.
the top of each breast and fold down several
6 bone-in chicken breast halves (8 ounces each) times. Fold the short ends toward the food and
6 sheets heavy-duty aluminum foil (18 inches x crimp tightly to prevent leaks.
12 inches)
Grill, covered, over medium-low heat for 50-60
6 carrots, cut into 1/4-inch slices minutes or until chicken juices run clear and
3 medium potatoes, cut into 1/4-inch slices potatoes are tender. To serve, unwrap packets
1/2 pound fresh mushrooms, quartered and spoon contents onto individual plates.
1 medium onion, sliced Yield: 6 servings.
6 tablespoons butter
1 can (10-3/4 ounces) condensed cream of
chicken soup, undiluted
Salt and pepper to taste

lemonade chicken pictured below caribbean delight
<
OLIVIA LOGAN LEIGH ANN GRADY
Delphi, Indiana Murray, Kentucky
It doesn’t take a seasoned cook to turn out this When hot summer nights drive me out of the kitchen,
scrumptious entree. Served with your favorite salad, I head for the grill with this recipe. Along with a salad,
it makes a wonderful summer supper. Try it with my family loves this not-so-subtle spicy chicken.
limeade or orange juice in place of lemonade. My 2 tablespoons minced onion
family raves about every refreshing version.
1 can (12 ounces) frozen lemonade concentrate, 1/4 cup butter, cubed
thawed
2 tablespoons brown sugar
1/3 cup fresh lime juice
1/4 cup sugar
2 tablespoons curry powder
3/4 teaspoon minced fresh mint or 1/4 teaspoon
dried mint 1 teaspoon salt
4 pounds bone-in chicken breast halves 1/4 to 1/2 teaspoon cayenne pepper
(8 ounces each) 6 boneless skinless chicken breast halves
In a large resealable bag, combine the first five (4 ounces each)
ingredients. Remove half of the marinade to a In a small saucepan, saute onion and garlic in
small bowl; cover and refrigerate. Add chicken butter until tender. Stir in the vinegar, lime
to the bag; seal and turn to coat. Refrigerate juice, sugar, curry powder, salt and cayenne
overnight, turning occasionally. pepper. Place chicken in a large resealable
Drain and discard marinade. Grill, covered, plastic bag; cover with sauce. Seal; toss to coat.
over medium heat for 20 minutes, turning Refrigerate at least 2 hours.
occasionally. Baste with reserved marinade. Drain; discard marinade. Grill chicken,
Grill 5-10 minutes longer or until juices run uncovered, over medium heat, for 5-7 minutes
clear, basting and turning several times. on each side or until juices run clear.
Yield: 6 servings. Yield: 4-6 servings.

chicken and shrimp satay 3/4 teaspoon lime juice
1/4 teaspoon salt
HANNAH BARRINGER
1/4 teaspoon each dried basil, thyme and rosemary,
Loudon, Tennessee crushed
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. Thread shrimp and chicken onto 12 metal or
3/4 pound uncooked medium shrimp, peeled and soaked wooden skewers. Place in a large shallow
deveined dish; set aside.
3/4 pound chicken tenderloin, cut into 1-inch cubes In a small skillet, saute the green onions and
4 green onions, chopped garlic in butter. Stir in the parsley, wine or
2 garlic cloves, minced broth, lemon juice and lime juice. Remove from
the heat; cool slightly. Pour over skewers and
1 tablespoon butter
turn to coat. Cover and refrigerate for 4 hours,
1 tablespoon minced fresh parsley turning every 30 minutes.
1/2 cup white wine or chicken broth In a small saucepan, saute onion in butter. Add
1 tablespoon lemon juice the remaining sauce ingredients; cook and stir
1 tablespoon lime juice until blended. Remove from the heat; set aside.
SAUCE: Coat grill rack with nonstick cooking spray

1/4 cup chopped onion before starting the grill; prepare for indirect
heat. Drain and discard marinade. Grill
1 tablespoon butter
skewers, covered, over indirect medium heat
2/3 cup reduced-sodium chicken broth for 7-8 minutes, turning often. Brush with
1/4 cup reduced-fat chunky peanut butter 1/4 cup sauce during the last minute of grilling.
2-1/4 teaspoons brown sugar Serve with remaining sauce.
3/4 teaspoon lemon juice Yield: 6 servings.

grilled picnic chicken herb-mustard chicken
pictured above
>
MONELL NUCKOLS
CINDY DEROOS Carpinteria, California
Iroquois, Ontario I like to keep dinner interesting at our house. So I’m
This tasty chicken marinates overnight. The next day, constantly trying new recipes and asking the family to
I just pop it on the grill for dinner in no time. vote on them. One bite and you’ll see why this was a
“keeper.”
1-1/2 cups white vinegar
1/2 cup water
6 tablespoons water
1/3 cup white wine vinegar
4-1/2 teaspoons salt
1/4 cup spicy brown mustard
1-1/2 teaspoons poultry seasoning
2 tablespoons finely chopped onion
1 teaspoon dried thyme or Italian seasoning
3/4 teaspoon pepper
1/2 teaspoon salt
3 broiler/fryer chickens (3 to 4 pounds each),
quartered or cut up 1/2 teaspoon pepper
In a bowl, combine the first seven ingredients. 2 garlic cloves, minced
Remove 1 cup for basting; cover and refrigerate. 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
Pour remaining marinade into a gallon-size In a large resealable plastic bag, combine the
resealable plastic bag; add chicken. Seal bag first nine ingredients. Reserve 1/2 cup for
and turn to coat; refrigerate for 4 hours or basting; cover and refrigerate. Add chicken;
overnight, turning once or twice. seal and turn to coat. Refrigerate for at least
Drain and discard marinade. Grill chicken, 4 hours.
uncovered, over medium heat for 15 minutes on Drain and discard marinade. Grill, covered,
each side. Baste with the reserved marinade. over low heat, turning and basting with
Grill 10-20 minutes longer or until the juices run reserved marinade every 15 minutes, for
clear, turning and basting several times. 40-50 minutes or until juices run clear.

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
1/4 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
2 garlic cloves
grilled thighs & drumsticks 2 pounds boneless skinless chicken breasts
also pictured on the cover 12 green onions
BRENDA BEACHY In a blender, combine the first nine ingredients.
Belvidere, Tennessee Cover and blend until smooth, adding a few
This chicken is juicy, has great barbecue flavor and drops of water if mixture is too thick.
makes a big batch, so it’s perfect for summer. Pour into a large resealable plastic bag. Cut
2-1/2 cups packed brown sugar chicken into 1-in.-wide strips; add to bag. Seal
2 cups water bag and turn to coat. Refrigerate for at least
2 hours.
2 cups cider vinegar
Drain chicken and discard marinade. Trim 3 in.
2 cups ketchup
of green off tops of each onion; cut remaining
1 cup vegetable oil onion in half. On metal or soaked wooden
4 tablespoons salt skewers, thread one piece of onion on each
3 tablespoons prepared mustard skewer. Thread two to three strips of chicken
4-1/2 teaspoons Worcestershire sauce on each skewer end with another piece of onion.
Grill, uncovered, over medium-low heat, turning
1 tablespoon soy sauce
every 3-5 minutes, for 15-20 minutes or until
1 teaspoon pepper juices run clear.
1 teaspoon Liquid Smoke, optional Yield: 6-8 servings.
10 pounds chicken thighs and drumsticks
1/2 teaspoon seasoned salt
In a large bowl, combine the first 11 For best results when grilling
ingredients. Pour into two large resealable with a barbecue sauce, first
plastic bags; add chicken. Seal bags and turn
to coat; refrigerate overnight. grill the meat without sauce
Prepare grill for indirect heat. Drain and over medium heat for 3
discard marinade. Sprinkle chicken with minutes on each side. Then
seasoned salt. Grill chicken skin side down,
covered, over indirect medium heat for 15
baste with sauce. Continue to
minutes. Turn; grill 15-20 minutes longer or baste and turn several times
until juices run clear. until the meat tests done.

dad’s best barbecue 1-1/2 teaspoons pepper
CONNIE WILL
1 broiler/fryer chicken (3 to 4 pounds), cut up
Edinburg, Virginia
Whenever I prepare this great chicken, I fondly In a large bowl, combine the first nine
remember my father. He would make his famous ingredients. Reserve 1 cup for basting chicken;
chicken frequently for picnics and other functions. cover. Pour remaining marinade over chicken in
a large roasting pan. Cover and refrigerate for
2 cups white vinegar
4 hours. Drain; discard marinade.
1 cup vegetable oil
Grill chicken, covered, over low heat, turning
1 cup ketchup
and brushing with reserved marinade several
1/2 cup tomato juice times, for 60-75 minutes or until juices run
2 to 3 tablespoons hot pepper sauce clear.
1 tablespoon poultry seasoning Yield: 6 servings.
4-1/2 teaspoons salt

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
Instant coffee is the secret ingredient in this sweet and a warm night than sitting outdoors with the family and
spicy sauce. Don’t be surprised when folks tell you this enjoying a hot-off-the-grill meal like this.
is the best chicken they’ve ever had! 1 cup white vinegar
1/2 cup packed dark brown sugar 1 cup water
2 tablespoons ground mustard 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), In a small saucepan, combine the first seven
quartered
ingredients. Bring to a boil; boil for 2 minutes.
In a large bowl, dissolve sugar, mustard Cool to lukewarm. Reserve 1/2 cup for basting;
and coffee in hot water. Stir in ketchup, cover and refrigerate. Place chicken in a large
Worcestershire sauce, and Liquid Smoke if resealable plastic bag. Pour remaining marinade
desired. Reserve 1 cup for basting; refrigerate over chicken. Seal bag; toss to coat. Refrigerate
remaining sauce for another use. at least 4 hours.
Grill chicken, covered, over medium heat, for Drain, discarding marinade. Grill, covered,
30 minutes, turning and basting with sauce over low heat, for 25-30 minutes on each side
frequently. Continue basting and occasionally or until juices run clear, occasionally basting
turning chicken for an additional 15 minutes with reserved marinade.
or until juices run clear. Yield: 4 servings.
Yield: 4 servings.

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
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 yogurt-marinated chicken
resealable plastic bag. NAHEED SALEEM
In a large bowl, combine the salad dressing, soy Stamford, Connecticut
sauce, Worcestershire sauce and lemon juice. This tender marinated chicken gets its zing from
Remove 1/3 cup; cover and refrigerate. Divide chili powder and cumin. For variety, try adding a
the remaining salad dressing mixture between tablespoon of tomato paste to the marinade or replace
the chicken and the vegetables; seal both bags the chili powder with chopped green chilies. It’s a
and turn to coat. Refrigerate 4 hours or surefire hit at cookouts.
overnight, turning occasionally. 1/2 cup fat-free yogurt
Drain and discard marinade from chicken and 3 garlic cloves, minced
vegetables. Alternately thread chicken and 2 tablespoons lemon juice
vegetables on 18 metal or soaked wooden
1 tablespoon canola oil
skewers. Grill over medium heat for 12-15
minutes or until chicken juices run clear, turning 1 teaspoon sugar
and basting with reserved marinade occasionally. 1 teaspoon chili powder
Yield: 6 servings. 1 tablespoon minced fresh gingerroot
1/2 teaspoon salt
1/2 teaspoon ground cumin
6 bone-in chicken breast halves (6 ounces each)
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.

orange chicken salad 6 cups torn mixed salad greens
2 celery ribs, thinly sliced
STEPHEN MCKENNEY
1 cup orange sections
Eagle, Michigan 1/2 cup thinly sliced red onion
This refreshing salad makes a wonderful light supper
on a warm evening. Or leave out the chicken and serve 1/4 cup dried cranberries
it as a side dish to enhance any main course. It’s sure 1/4 cup slivered almonds, toasted
to become a favorite at your house, too.
Grill chicken, uncovered, over medium heat for
4 boneless skinless chicken breast halves (1 pound) 6-8 minutes on each side or until juices run clear.
1/3 cup raspberry vinegar Slice and set aside. In a small bowl, combine the
1/4 cup sugar vinegar, sugar, orange juice, oil, parsley, salt,
pepper and hot pepper sauce; set aside.
3 tablespoons orange juice
In a large bowl, combine the salad greens,
2 tablespoons olive oil
celery, orange sections, onion and cranberries.
2 tablespoons minced fresh parsley Divide among individual serving plates. Top
1/2 teaspoon salt with chicken. Drizzle with dressing. Sprinkle
1/4 teaspoon coarsely ground pepper with almonds.
1/4 teaspoon hot pepper sauce Yield: 4 servings.
When making a salad for a cookout or light lunch, I tear the

salad lettuce and chop the vegetables, then put them all in a clean
tossing plastic bag and shake. This mixes the ingredients better and
trick 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

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
honey rosemary
9-in. x 2-in. baking pan. Place on grill. Cover and chicken kabobs
grill over low heat, for 30-40 minutes on each ELISABETH CORCIMIGLIA
side or until juices run clear.
Byron, New York
Yield: 4 servings. 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 2 tablespoons minced fresh rosemary or
2 teaspoons dried rosemary, crushed
I consider this to be one of my “safe” recipes. No
matter how many times I make it, the chicken turns 1/4 teaspoon crushed red pepper flakes
out moist and delicious. It’s a guaranteed hit with 1 pound boneless skinless chicken breast, cut
family and friends. 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 can (8 ounces) unsweetened pineapple chunks,
drained
1 teaspoon dill weed
1 teaspoon dried minced onion In a large bowl, combine the first four
ingredients. Pour 1/3 cup marinade into a large
1/4 teaspoon pepper
resealable plastic bag; add the chicken. Seal bag
4 boneless skinless chicken breast halves (4 and turn to coat; refrigerate for at least 30
ounces each)
minutes. Cover and refrigerate remaining
In a small bowl, combine the first six marinade.
ingredients. Reserve 1/4 cup for basting; cover Coat grill rack with nonstick cooking spray
and set aside. Place chicken in a large resealable before starting the grill. Drain and discard
plastic bag. Pour remaining sauce over chicken. marinade from chicken. On eight metal or
Seal and turn to coat. Marinate for 15 minutes. soaked wooden skewers, alternately thread
Drain; discard marinade. Grill chicken, covered, chicken, vegetables and pineapple. Grill kabobs,
over medium-low heat, for 5-7 minutes on each covered, over low heat for 9-11 minutes or until
side or until juices run clear, basting frequently chicken juices run clear, turning and basting
with reserved marinade. frequently with reserved marinade.

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
1 teaspoon Worcestershire sauce
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon pepper
Cayenne pepper
first six ingredients. Add chicken pieces. Seal;
turn to coat. Refrigerate for at least 8 hours.
Drain; discard marinade. Sprinkle chicken
lightly with cayenne pepper. Cover and grill
cranberry chicken salad over medium heat for 15-23 minutes on each
DEBBIE EMRICK side or until juices run clear.
Dundee, Michigan Yield: 4 servings.

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
jim’s maple barbecue
JIM BODLE
1 teaspoon onion powder
1/2 teaspoon salt
Canastota, New York
I created this out of my fondness for the maple syrup
1-1/4 pounds boneless skinless chicken breasts produced in our state. Your family will like the pleasant
1/3 cup reduced-fat mayonnaise sweetness and change of pace from typical sauces.
2 tablespoons lemon juice 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 4 bone-in chicken breast halves (8 ounces each)
In a small bowl, combine the paprika, onion In a blender, combine syrup, vinegar,
powder and salt; rub over chicken. If grilling Worcestershire sauce and garlic; process for 30
the chicken, coat grill rack with nonstick seconds. Reserve 1/3 cup for basting; cover and
cooking spray before starting the grill. Grill refrigerate. Place chicken in a large resealable
chicken, uncovered, over medium heat or broil plastic bag; pour remaining sauce over chicken.
4 in. from the heat for 3 to 4-1/2 minutes on each Seal bag and turn to coat; cover and refrigerate
side or until juices run clear. When cool enough overnight.
to handle, cut chicken into cubes. Drain and discard marinade. Grill, covered,
In a large bowl, whisk mayonnaise and lemon over medium-low heat for 40 minutes or until
juice until smooth. Stir in the chicken, apples, juices run clear, turning and basting with
cranberries and onion. Serve on lettuce-lined reserved marinade during the last 10 minutes.
plates. Yield: 4 servings.
Yield: 6 servings.

orange chicken 1 fresh pineapple, peeled and cut into 1/2-inch
slices
and veggies 2 unpeeled medium oranges, cut into 1/2-inch
slices
VIOLET KLAUSE
In a small bowl, combine the first five
Onoway, Alberta ingredients. Place chicken in a large resealable
A mild maple marinade seasons the chicken,
vegetables and fruit in this warm-weather supper. plastic bag; add half of the marinade. Seal bag
and turn to coat. Place the peppers, zucchini,
1 can (6 ounces) frozen orange juice concentrate, pineapple and oranges in another resealable
thawed
bag; add remaining marinade. Seal bag and turn
3/4 cup maple syrup to coat. Refrigerate chicken and vegetables for
4 teaspoons canola oil 8 hours or overnight, turning occasionally.
3/4 teaspoon curry powder Drain chicken and discard marinade. Drain
1/4 teaspoon cayenne pepper vegetables and fruits, reserving marinade for
6 boneless skinless chicken breast halves (1-1/2 basting. Grill the chicken, vegetables and fruits,
pounds) uncovered, over medium heat for 3 minutes on
2 medium sweet red peppers, halved and seeded each side. Baste with reserved marinade.
Continue turning and basting 6-8 minutes longer
1 medium green pepper, halved and seeded
or until chicken juices run clear, vegetables are
3 medium zucchini, halved lengthwise tender and fruits are golden brown.
Yield: 6 servings.

mustard-lover’s 3-1/2 pounds chicken legs or thighs
Cucumber slices, optional
grilled chicken Hot peppers, optional
LESLIE BERNARD In a small saucepan, melt butter over low heat.
Kingwood, Texas Stir in the mustard, vinegar, salt, pepper, garlic
I’m a big fan of all types of mustard, so I had to try this and hot pepper sauce. Cook and stir until heated
recipe. My family loves the unique, robust sauce. through; remove from the heat.
1/4 cup butter, cubed Grill chicken, covered, over medium heat,
1-1/3 cups prepared mustard turning occasionally, for 20 minutes. Brush with
1/4 cup white vinegar sauce. Continue basting and turning chicken
several times for an additional 10 minutes or
1/2 teaspoon salt
until juices run clear. Garnish with cucumbers
1/2 teaspoon pepper and peppers if desired.
3 drops hot pepper sauce

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
and skin removed
Combine all seasonings. Place chicken in a 13-in. golden glazed fryer
x 9-in. x 2-in. baking dish; rub with half of the PEGGY WEST
seasoning mixture. Cover and refrigerate
overnight.
Georgetown, Delaware
This moist, grilled chicken has a savory coating that’s
Grill, covered, over medium heat for 15-23 a nice change of pace from tomato-based sauces.
minutes on each side or until juices run clear. This recipe has been passed down in my family for
generations.
Yield: 4 servings.
1 broiler/fryer chicken (3 to 4 pounds), cut up
garlic-lime chicken 1/2 cup cider vinegar
DORIS CARNAHAN
1 egg, lightly beaten
Lincoln, Arkansas 4 teaspoons salt

After tending the farm and growing our own produce, 1-1/2 teaspoons poultry seasoning
I don’t have much time left for cooking. I’ve found this 1/4 teaspoon pepper
easy-to-prepare dish is ideal for hectic days.
1/3 cup soy sauce before starting the grill. Grill chicken skin
1/4 cup fresh lime juice side down, covered, over medium heat for
1 tablespoon Worcestershire sauce 15 minutes. Turn; grill 15 minutes longer.
1/2 teaspoon ground mustard Meanwhile, combine the remaining ingredients;
2 garlic cloves, minced brush over chicken. Grill for 5 minutes. Turn
and brush with glaze; grill 5 minutes longer or
(4 ounces each) until meat thermometer reads 180° in the dark
meat and 170° in the breast. Discard unused
1/2 teaspoon pepper
glaze.
Yield: 6 servings.
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 Grilled chicken dishes are
medium-low heat, turning several times, for great with a coleslaw salad.
12-15 minutes or until juices run clear.
Make it unique by tossing a
Yield: 6 servings.
few halved grapes on top.

quick barbecued chicken ginger-glazed chicken
TASTE OF HOME TEST KITCHEN WAUNEVA WAGERS
Cooking outdoors is a great way to make dinner when Hawarden, Iowa
time is tight. While the grill is heating up, you can When I first served this instead of usual fried chicken,
quickly simmer the sauce. To prevent the sauce from my family was hesitant—until they sampled it!
burning while grilling, only brush it on during the last Now we alternate between our old standby and our
few minutes. newfound favorite.
1 cup ketchup 3/4 cup barbecue sauce
1/4 cup packed brown sugar 1/4 cup frozen orange juice concentrate
2 tablespoons red wine vinegar 2 tablespoons brown sugar
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 1/3 cup butter, melted
1/2 teaspoon salt, divided
In a small bowl, combine the first four
1/4 teaspoon crushed red pepper flakes, optional ingredients; set aside. Grill chicken, covered,
Dash Liquid Smoke, optional over medium-low heat, turning and basting with
4 boneless skinless chicken breast halves (about butter several times, for 30 minutes.
1-1/4 pounds) Grill, uncovered, turning and basting with
1 tablespoon vegetable oil orange juice mixture several times, for 20-30
In a large saucepan, combine the ketchup, minutes or until juices run clear.
brown sugar, vinegar, soy sauce, onion, celery Yield: 4 servings.
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
perfect-every-thyme
with remaining salt. Grill, covered, over marinade
medium heat for 3 minutes on each side. Set WAYNE SNYDER
aside 1/2 cup barbecue sauce for serving.
Dalton, Georgia
Brush half of the remaining sauce over chicken. I prepare this often at shows when demonstrating how
Grill, covered, 4-6 minutes longer or until chicken to cook on gas grills. People are always pleased with
juices run clear, turning and basting occasionally the fantastic flavor. It really is perfect every time!
with sauce. Serve with reserved sauce. 1/2 cup honey
Yield: 4 servings. 1/2 cup olive oil
1 tablespoon dried thyme
1 teaspoon garlic salt
(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.
uncovered, over low heat for 5-8 minutes a side
or until juices run clear.

tropical island chicken 3/4 teaspoon salt
SHARON HANSON
2 broiler/fryer chickens (3 to 4 pounds each),
Franklin, Tennessee quartered
The marinade makes a savory statement in this all-
time-favorite chicken recipe that I served at our son’s In a large resealable plastic bag, combine the
pirate-theme birthday party. It smelled so good on the first 10 ingredients. Remove 1/3 cup for basting;
grill that guests could hardly wait to try a piece! cover and refrigerate. Add chicken to bag; seal
and turn to coat. Refrigerate for 8 hours or
1/2 cup soy sauce
overnight.
1/4 cup water covered, over medium-hot heat for 45-60
2 tablespoons dried minced onion minutes or until juices run clear and a meat
2 tablespoons sesame seeds thermometer reads 180°, turning and basting
1 tablespoon sugar often with reserved marinade.
4 garlic cloves, minced Yield: 8 servings.

grilled pork
COUNTRY-STYLE GRILLED RIBS, P. 110

96
+ +
P. 103 P. 34 P. 161
+ +
P. 105 P. 19 P. 169
+ +
P. 106 P. 125 P. 132
+ +
P. 108 P. 137 P. 162
97
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.

CUT THICKNESS
HEAT
(MINUTES PER POUND)
Loin or Rib Chop 3/4 to 1 in. Medium/Direct 8 to 10

(Bone-in) 1-1/4 to 1-1/2 in. Medium/Direct 12 to 18
Loin Chop 3/4 to 1 in. Medium/Direct 8 to 10
(Boneless) 1-1/4 to 1-1/2 in. Medium/Direct 12 to 18
Back Ribs or 3 to 4 lbs. Medium/Indirect 1-1/2 to
Spareribs 2 hours
Tenderloin 3/4 to 1 lb. Medium-Hot/Indirect 25 to 40
Loin Roast 3 to 5 lbs. Medium/Indirect 1-1/4 to
(Bone-in 1-3/4 hours
or Boneless)
Sausage, Cooked Medium/Direct 3 to 7 or until
heated through
Sausage, Fresh 4 oz. Medium/Indirect 20 to 30
Pork Patties 4 oz. and 1/2 in. Medium/Direct 8 to 10
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.

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 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.
Want a dipping sauce with a little heat for pork chops, prime
crank up rib or grilled chicken? Just add the desired amount of prepared
the heat 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
www.tasteofhome.com Grilled Pork 99

grilled pork chops with CHOPS:
8 bone-in pork loin chops ( 1/2 inch thick and
maple butter 4 ounces each)
ANITA ALFORD 1/2 teaspoon pepper
Madisonville, Kentucky 2 teaspoons vegetable oil
This recipe takes some time to prepare. But after one 1/4 cup coarsely chopped pecans, toasted
taste, you’ll agree it’s worth the extra effort. These
In a large saucepan, saute green onion in 1
chops get rave reviews.
tablespoon butter. Add apple juice; cook until
MAPLE BUTTER: reduced by half. Add the cream, syrup, salt
1 teaspoon minced green onion and pepper; cook until reduced by half and
8 tablespoons butter, divided mixture is caramel-like. Add remaining butter,
1 tablespoon at a time, stirring until melted.
1/4 cup apple juice
1/2 cup heavy whipping cream In a large skillet, cook the apples, onion, butter
and brown sugar over medium heat for 3 minutes
1/2 cup maple syrup
or until onion is crisp-tender and apples are
1/2 teaspoon salt softened; set aside.
1/2 teaspoon pepper Sprinkle chops with pepper. Brush each side
GLAZED APPLES AND ONIONS: with oil. Grill, uncovered, over medium heat for
2 large cooking apples, peeled, cored and sliced 7 minutes on each side or until juices run clear.
1/2 cup sliced onion Rewarm maple butter and glazed apples. Divide
apples between four plates; top each with two
chops and a fourth of the maple butter. Sprinkle
2 tablespoons brown sugar with pecans.
Yield: 4 servings.

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
1/8 teaspoon pepper
1 boneless whole pork loin roast (2-1/2 to
3 pounds) barbecued sage spareribs
In a large resealable plastic bag, combine the LINDA CARAY
first nine ingredients; add pork roast. Seal bag Fruitland, Idaho
and turn to coat. Refrigerate overnight, turning Folks love to see a huge platter of these tender
occasionally. barbecued ribs arrive at the table. Since the ribs are
cooked ahead, they simply need to be reheated on
Drain and discard marinade. Place the roast in the grill. I love the easy, last-minute preparation and
a disposable foil pan. Prepare grill for indirect magnificent results. The compliments begin with the
heat. Grill pork, covered, over indirect first bite.
medium-low heat for 1-1/2 hours or until a
6 pounds country-style pork spareribs
meat thermometer reads 160°. Let stand for
10 minutes before slicing. 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
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.

hot ’n’ spicy spareribs grilled pork tenderloin
pictured above STEVE EHRHART
>
MYRA INNES Villa Park, Illinois

Auburn, Kansas Folks can find me grilling, no matter what the weather.
I keep this dry rub in a shaker on my shelf so I have it This moist, succulent pork is everyone’s favorite. My
ready in an instant. It’s a deliciously different way to wife especially likes the fact that she doesn’t have to
prepare ribs. do the cooking!
2 tablespoons brown sugar 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 teaspoon garlic powder
1-1/2 teaspoons crushed red pepper flakes 1 teaspoon chili powder
1 teaspoon garlic powder 1/4 teaspoon cayenne pepper
6 pounds pork spareribs 2 pork tenderloins (3/4 to 1 pound each)
6 sheets (40 inches x 18 inches) heavy-duty foil Combine the first seven ingredients; sprinkle
4 to 5 teaspoons on all sides of pork (reserve
In a small bowl, combine the sugar and
remaining seasoning blend for future use).
seasonings. Rub all of it onto both sides of ribs.
Make two stacks of three sheets of foil each and Prepare grill for indirect heat. Grill pork,
place half the ribs in the center of each stack. covered, over indirect heat for 20-30 minutes or
Bring opposite long edges of foil together; fold until a meat thermometer reads 160°. Let stand
down several times. Fold the short edges toward for 5 minutes before slicing.
the food and crimp tightly to prevent leaks. Yield: 6-8 servings.
Refrigerate overnight. Remove from
refrigerator 30 minutes before grilling.
Prepare grill for indirect heat. Place foil packets Leftover sliced tenderloin
over indirect medium heat. Grill, covered, for simmered in barbecue sauce
1-1/2 hours or until tender, turning foil packets
over after 45 minutes. Remove ribs from foil;
and seasoned to taste with
place over direct heat. Grill, uncovered, for seasoning blend makes great
10-15 minutes or until crisp, turning once. sandwiches.
Yield: 8 servings.

sausage shrimp kabobs 1 tablespoon lime juice
1/2 teaspoon maple flavoring
GLORIA WARCZAK
Cedarburg, Wisconsin 1/4 teaspoon ground ginger
We love these full-flavored kabobs and fix them often,
even in winter. A sweet sauce is used to baste and 1/8 teaspoon dried coriander
later serve alongside the colorful combination of Drain pineapple, reserving juice. Cut bacon
sausage, bacon, shrimp, vegetables and pineapple.
strips in half; wrap each around a mushroom.
1 can (8 ounces) pineapple chunks On metal or soaked wooden skewers, alternately
4 bacon strips thread the shrimp, pineapple chunks, tomatoes,
8 large fresh mushrooms sausage, bacon-wrapped mushrooms, onion and
green pepper.
8 uncooked large shrimp, peeled and deveined
In a large bowl, combine the barbecue sauce,
8 large cherry tomatoes
corn syrup, ketchup, soy sauce, lime juice,
8 ounces smoked sausage, cut into 1/2-inch maple flavoring, seasonings and reserved
slices
pineapple juice. Set aside 2/3 cup for serving.
1 large sweet onion, cut into 8 wedges
Grill kabobs, covered, over medium heat for 10-15
1 large green pepper, cut into 1-inch pieces
minutes or vegetables are tender and shrimp
1/2 cup barbecue sauce turn pink, turning and basting occasionally with
1/3 cup corn syrup remaining sauce. Serve with reserved sauce.
1/4 cup ketchup Yield: 4 servings.

polynesian sausage kabobs 1 small cantaloupe, cut into 1-inch cubes
2 medium green peppers, cut into 1-inch pieces
PATRICIA EGGEMEYER
In a large bowl, combine the first five
Ellis Grove, Illinois ingredients. Set aside half of the marinade for
Here’s a meal on a skewer with a unique twist. The
pineapple, cantaloupe and peppers complement the basting; cover and refrigerate. Pour remaining
sausage perfectly. I frequently fire up the grill for these marinade into a large resealable plastic bag; add
simple kabobs in summer. sausage. Seal bag and turn to coat. Refrigerate
for 3 hours.
1/2 cup lemon juice
Drain and discard the marinade. On metal or
1/2 cup soy sauce
soaked wooden skewers, alternate the sausage,
1/3 cup water pineapple, cantaloupe and green peppers. Grill,
1/3 cup honey uncovered, over medium heat for 10 minutes or
1/4 teaspoon salt until sausage is browned, turning and basting
1-1/2 pounds smoked kielbasa or Polish sausage, cut frequently with reserved marinade.
into 1-1/2-inch pieces Yield: 5 servings.
1 small pineapple, cut into 1-inch cubes

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.
1/3 cup soy sauce
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
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.

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 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.
If you simmer fresh sausages in water first, they take less time
grill great to finish on the grill and seem to stay moister. Either way, do
sausage 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 Cut pickle lengthwise into eight thin slices. Cut
cheese into eight 5-in. x 1/2-in. x 1/4-in. sticks.
CHERYL GILLPATRICK Cut hot dogs in half lengthwise; spread cut
Loveland, Colorado surfaces with mustard. On eight hot dog halves,
My parents always made these hot dogs when they layer a pickle slice and a cheese stick; top with
barbecued. They were not only a family favorite, but remaining hot dog halves.
guests liked them, too.
Place one end of a bacon strip at the end of each
1 large whole dill pickle (5 inches) hot dog; push a toothpick through the bacon and
4 ounces cheddar or Colby cheese both hot dog pieces. Firmly wrap bacon around
4 ounces block cheddar cheese each hot dog and secure at the other end with a
toothpick.
8 hot dogs
4 teaspoons prepared mustard Grill, uncovered, over medium heat for 8-10
minutes or until bacon is completely cooked,
8 bacon strips
turning occasionally. Discard toothpicks. Serve
8 hot dog buns in buns.
Yield: 8 servings.

best baby-back ribs 1/2 teaspoon pepper
IOLA EGLE
Dash cayenne pepper
Bella Vista, Arkansas
I first marinate racks of ribs, then add a zesty rub In a large bowl, combine the first six
before grilling them. They turn out moist and succulent. ingredients. Pour two-thirds of the marinade
into a 2-gallon resealable plastic bag; add ribs.
3/4 cup chicken broth
Seal bag and turn to coat; refrigerate overnight.
3/4 cup soy sauce Cover and refrigerate remaining marinade.
1/2 cup sugar
Drain and discard marinade from ribs. In a
6 tablespoons cider vinegar small bowl, combine the rub ingredients; rub
6 tablespoons olive oil over both sides of ribs.
3 garlic cloves, minced Coat grill rack with nonstick cooking spray
2 racks baby-back ribs (about 4-1/2 pounds) before starting the grill. Grill ribs, covered,
over medium heat for 20 minutes on each side.
SEASONING RUB:
1/2 cup sugar Baste with reserved marinade. Cook 20-40
minutes longer or until a meat thermometer
1 tablespoon salt
reads 160° and pork is tender, turning and
1 tablespoon paprika basting occasionally.
1/2 teaspoon chili powder Yield: 4 servings.

pork chops with potluck spareribs
onions and apples pictured above SHERI KIRKMAN
>
LOU ANN MARQUES-BAMBERA

Lancaster, New York
These ribs are guaranteed pleasers at potlucks.
Attleboro, Massachusetts I always bring home an empty dish. These are best
I just love pork chops made with apples or onions. grilled, but you can bake them for the last 35 minutes
I decided to combine both ingredients to create this instead.
delicious recipe. My family members and friends have
requested it many times. 6 pounds pork spareribs
2 teaspoons coarsely ground pepper 1-1/2 cups ketchup
1/2 teaspoon salt 3/4 cup packed brown sugar
1/2 teaspoon garlic powder 1/2 cup white vinegar
4 bone-in center-cut pork loin chops (1 inch 1/2 cup honey

thick and 8 ounces each) 1/3 cup soy sauce
2 medium onions, thinly sliced 1-1/2 teaspoons ground ginger
2 medium tart apples, peeled and chopped 1 teaspoon salt
2 tablespoons butter 3/4 teaspoon ground mustard
2 tablespoons brown sugar 1/2 teaspoon garlic powder
In a small bowl, combine the pepper, salt and 1/4 teaspoon pepper
garlic powder. Rub over pork chops. Grill chops, Cut ribs into serving-size pieces; place with the
covered, over medium heat for 7-9 minutes on meaty side up on racks in two greased 13-in. x
each side or until a meat thermometer reads 9-in. x 2-in. baking pans. Cover tightly with foil.
160° and juices run clear. Bake at 350° for 1-1/4 hours or until meat is
Meanwhile, in a large skillet, saute onions and tender.
apples in butter until tender. Add brown sugar; Remove racks; drain and return ribs to pans.
cook until thickened and bubbly. Serve with the Combine the remaining ingredients; pour over
pork chops. ribs. Grill over medium-hot heat for 35 minutes
Yield: 4 servings. or until sauce coats ribs, basting occasionally.
Yield: 12 servings.

pork ’n’ veggie packets 4 teaspoons sesame oil
ANDREA BOLDEN
Unionville, Tennessee
I love the flavor of grilled food, especially these no-mess Divide pork, broccoli, carrots, water chestnuts,
pork packets with their delicious sesame and ginger green pepper and onions evenly among four
sauce. Since the doctor put my husband on a low-fat pieces of double-layered heavy-duty foil (about
diet, this all-in-one meal has become a favorite of ours. 18 in. x 12 in.). Combine the soy sauce, sesame
1 pound pork tenderloin, sliced oil and ginger; drizzle over pork and vegetables.
Fold foil around filling and seal tightly.
2 cups fresh broccoli florets
Grill, covered, over medium heat for 10-12
2 cups sliced fresh carrots
minutes or until vegetables are tender and pork
1 can (8 ounces) sliced water chestnuts, drained is no longer pink. Serve with rice if desired.
1 medium green pepper, julienned
Yield: 4 servings.
2 green onions, sliced

country-style grilled ribs 1/8 teaspoon hot pepper sauce
Dash pepper
MARILYN BEERMAN
Place ribs in a shallow roasting pan. Cover and
Worthington, Ohio bake at 325° for 1-1/4 hours or until a meat
A sweet and tangy barbecue sauce sprinkled with
celery seed coats these tender ribs. Chili powder thermometer reads 160°. Meanwhile, in a small
and hot pepper sauce contribute to the zesty flavor. saucepan, combine the remaining ingredients.
Bring to a boil. Reduce heat; simmer, uncovered,
3 pounds boneless country-style pork ribs
for 5 minutes, stirring occasionally. Pour
1 cup water 1 cup sauce over ribs, turn to coat. Let stand for
1 cup ketchup 15 minutes.
1/4 cup packed brown sugar Drain and discard marinade. Grill ribs,
1/4 cup cider vinegar uncovered, over medium heat for 10-12
1/4 cup Worcestershire sauce minutes, basting with 1 cup sauce and turning
1 tablespoon celery seed occasionally. Serve with remaining sauce.
1 teaspoon chili powder Yield: 4 servings.

veggie pork kabobs pork tenderloin
pictured above with herb sauce
>
CANDY GRUMAN
LINDA WHEELER
Tucson, Arizona Harrisburg, Pennsylvania
A refreshing orange glaze perks up these colorful
This tenderloin was such a hit at our Easter dinner, I
kabobs. I serve this delightful dish with baked
continued to serve it all summer for family and guests.
potatoes and garlic bread. You could substitute some
I love recipes like this that are simple and different in
other vegetables if you have a bountiful crop.
taste. The basting sauce is also delicious with other
3/4 cup orange juice concentrate grilled meats like chicken or beef.
3/4 cup orange marmalade 3/4 cup red wine vinegar
2 tablespoons teriyaki sauce 1/4 cup butter, cubed
2 boneless pork loin chops (8 ounces each), cut 2 tablespoons Worcestershire sauce
into 1-inch pieces
2 teaspoons seasoned salt
1 medium sweet red pepper, cut into 1-inch pieces
1-1/2 teaspoons dried parsley flakes
1 medium green pepper, cut into 1-inch pieces
1-1/2 teaspoons dried oregano
1 medium sweet onion, cut into eighths
In a small bowl, combine the orange juice 1/4 teaspoon pepper
concentrate, marmalade and teriyaki sauce.
2 pork tenderloins (about 3/4 pound each)
Pour 3/4 cup marinade into a large resealable
plastic bag; add pork. Seal bag and turn to coat. In a small saucepan, combine the first eight
Pour 3/4 cup into another large resealable ingredients. Cook for 3 minutes or until butter is
plastic bag; add peppers and onion. Seal bag and melted; stir until smooth.
turn to coat. Refrigerate pork and vegetables Grill pork tenderloins, covered, over medium
for at least 1 hour. Cover and refrigerate heat for 13-20 minutes on each side or until a
remaining marinade for serving. meat thermometer reads 160°, basting
Drain and discard marinade from pork. Drain occasionally with herb sauce. Let stand for
vegetables, reserving marinade for basting. On 5 minutes before cutting.
metal or soaked wooden skewers, alternately Yield: 6 servings.
thread pork and vegetables.
before starting the grill. Grill kabobs,
uncovered, over medium heat for 10-13 minutes
on each side or until meat juices run clear,
If a recipe says “cook over
basting frequently with marinade. Serve with medium coals,” cook over
the reserved marinade. medium heat on a gas grill.
Yield: 2 servings.

grilled fish
& seafood
SHRIMP KABOBS, P. 118

112
+ +
P. 115 P. 38 P. 163
+ +
P. 116 P. 135 P. 176
+ +
P. 118 P. 37 P. 160
+ +
P. 119 P. 21 P. 171
113
fish and seafood grilling chart
Fish is done when it turns opaque in the thickest For direct grilling, turn steaks, whole fish, shrimp and
portion and flakes into sections. Scallops are done scallops halfway through grilling time. Fillets
when they turn opaque. Shrimp are done when they generally do not need to be turned. For ease of
turn pink. Watch closely to avoid overcooking. turning, use a grill basket.

CUT THICKNESS
HEAT
(MINUTES PER POUND)
Dressed Fish 1 lb. Medium/Direct 10 to 15

2 to 2-1/2 lbs. Medium/Indirect 20 to 30
Fillets or Steaks 1/4 to 1/2 in. High/Direct 3 to 5
1/2 to 1 in. High/Direct 5 to 10
Scallops, Sea 1 lb. Medium/Direct 5 to 8
Shrimp, Medium 1 lb. Medium/Direct 5 to 8
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 pound uncooked medium shrimp, peeled and
deveined
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.
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.

citrus tuna steaks Peel and section grapefruit over a bowl,
reserving juice. Refrigerate half of the
SHANNON EDWARDS grapefruit sections. Add remaining grapefruit
Arlington, Texas to the reserved grapefruit juice. Add the lemon
This grilled fish is a summertime favorite my family juice, lime juice, honey, dill, red pepper flakes
requests often. I adapted it from a traditional and ginger. Remove 1/4 cup for basting; cover
Jamaican jerk recipe. and refrigerate. Pour remaining marinade into a
1 medium pink grapefruit large resealable plastic bag; add the tuna steaks.
1/4 cup lemon juice Seal bag and turn to coat; refrigerate for 30
minutes, turning once.
1/4 cup lime juice
2 tablespoons honey
before starting the grill. Drain and discard
1 tablespoon snipped fresh dill or 1 teaspoon marinade from tuna. Grill tuna, uncovered,
dill weed
over medium heat for 6-7 minutes on each side,
1 teaspoon crushed red pepper flakes basting frequently with reserved marinade. Top
1/2 teaspoon ground ginger or 2 teaspoons minced tuna steaks with reserved grapefruit sections.
fresh gingerroot Cover and cook for 5 minutes or until fish flakes
4 tuna steaks or fillets (6 ounces each) easily with a fork.
Yield: 4 servings.
www.tasteofhome.com Grilled Fish & Seafood 115

pineapple-glazed fish cod with rhubarb sauce
pictured above TASTE OF HOME TEST KITCHEN
>
JOANN MCGUANE We just love the taste of fresh rhubarb, and when the
crop is plentiful we enjoy it on this grilled fish. It’s
Spring, Texas another unique way to use your garden bounty.
My son and our friends often spend a day fishing. This
is one of my favorite ways to serve their catch. 1 teaspoon olive oil
1 can (8 ounces) unsweetened sliced pineapple 3 cups diced fresh or frozen rhubarb, thawed
1-1/2 teaspoons cornstarch 1/4 cup sugar
1/4 teaspoon ground ginger 1/2 cup chopped red onion
2 tablespoons honey 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) 1/4 teaspoon lime juice
Drain pineapple, reserving juice; set pineapple Coarsely ground pepper to taste
aside. In a small saucepan, combine the 4 cod fillets (6 ounces each)
cornstarch and ginger; stir in pineapple juice In a large saucepan, heat oil over medium heat.
until blended. Add the honey and soy sauce. Add rhubarb and sugar; cook for 5-7 minutes or
Bring to a boil; cook and stir for 1-2 minutes or until rhubarb is tender. Remove from the heat;
until thickened. Stir in lemon juice. Pour half stir in the onion, mustard, parsley, basil, lime
into a small serving bowl. juice and pepper.
Coat grill rack with nonstick cooking spray Coat grill rack with nonstick cooking spray
before starting the grill. Grill fillets, uncovered, before starting the grill. Grill cod, covered,
over medium heat for 4-5 minutes. Spoon some over medium heat for 5-6 minutes on each side
of the glaze over fillets. Cook 4-5 minutes longer or until fish flakes easily with a fork. Serve with
or until fish flakes easily with a fork. rhubarb sauce.
Meanwhile, grill pineapple slices for 2-3 Yield: 4 servings (2 cups sauce).
minutes on each side or until heated through,
Editor’s Note: If using frozen rhubarb, measure
basting frequently with glaze. Serve fish with
rhubarb while still frozen, then thaw completely.
pineapple and reserved glaze.
Drain in a colander, but do not press liquid out.
Yield: 4 servings.

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 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 small yellow summer squash, cut into 1/4-inch
slices
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.
If you grill fish often, invest in a hinged wire grilling basket.

This will make turning fish easier because pieces will not break
an easy way 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
to grill fish
foil and wrap the fish in it. —TASTE OF HOME TEST KITCHEN

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.
3 tablespoons brown sugar
2 tablespoons white vinegar
2 tablespoons sherry or chicken broth
2 tablespoons unsweetened pineapple juice
1-1/2 teaspoons ground ginger
4 tuna steaks (6 ounces each)
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.
Drain and discard marinade. Coat grill rack
with nonstick cooking spray before starting the
shrimp kabobs grill. Grill tuna, uncovered, over medium heat
SHARON AWEAU for 5-6 minutes on each side or until fish flakes
easily with a fork, basting frequently with
Kapolei, Hawaii reserved marinade.
Marinating the shrimp in Italian dressing adds
wonderful flavor to these colorful kabobs. 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.

firecracker salmon steaks garlic-herb red snapper
pictured above NANCY MUELLER
>
PHYLLIS SCHMALZ Menomonee Falls, Wisconsin

Kansas City, Kansas My husband likes to grill seafood and this delightful
Red pepper flakes and cayenne provide fiery flavor that entree is a favorite of both of ours.
gives these salmon steaks their name. Basting the fish 2 tablespoons lemon juice
with the sauce while grilling creates a glossy glaze.
2 red snapper fillets or orange roughy fillets
1/4 cup balsamic vinegar (7 ounces each)
1/4 cup chili sauce 2 teaspoons grated lemon peel
1/4 cup packed brown sugar 1/2 teaspoon salt
3 garlic cloves, minced 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 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes, Spoon lemon juice over both sides of fillets.
optional Combine the lemon peel and seasonings;
4 salmon steaks (6 ounces each) sprinkle over fillets.
Coat grill rack with nonstick cooking spray If grilling the fish, coat grill rack with nonstick
before starting the grill. In a small bowl, cooking spray before starting the grill. Grill
combine the vinegar, chili sauce, sugar, garlic, fish, uncovered, over medium heat or broil 4-6
parsley and seasonings. in. from the heat for 3 minutes on each side or
Grill salmon, covered, over medium heat for 4-5 until fish flakes easily with a fork.
minutes on each side or until fish flakes easily Yield: 2 servings.
with a fork, brushing occasionally with sauce.
Yield: 4 servings.
When grilling fish, avoid using
Editor’s Note: To broil the salmon, place on a
broiler pan. Broil 4-6 in. from the heat for 4-5
lighter fluid as it can affect
minutes on each side or until fish flakes easily the delicate flavor of the fish.
with a fork, brushing occasionally with sauce.

grilled fruits
& vegetables
VEGETABLE KABOBS, P. 127

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P. 125 P. 105 P. 184
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121
fruit and vegetable grilling chart
For even grilling, cut fruit and vegetables into uniform Grill vegetables and fruits until tender. Turn halfway
sizes. To prevent small pieces from slipping through through grilling time.
the grill racks, use skewers or vegetable basket.
SLICE OR COOKING TIME

THICKNESS
HEAT
(MINUTES PER POUND)
FRUIT
Apples 1/2-in. slices Medium/Direct 4 to 6
Apricots, pitted halved Medium/Direct 6 to 8
Bananas halved lengthwise Medium/Direct 6 to 8
Peaches, pitted halved Medium/Direct 8 to 10
Pears halved Medium/Direct 8 to 10
Pineapple 1/2-in. rings Medium/Direct 7 to 10
VEGETABLE
Asparagus 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 whole Medium/Direct 8 to 10
(buttons)
Mushrooms whole Medium/Direct 12 to 15
(portobello)
Onions 1/2-in. slices Medium/Direct 8 to 12
Potatoes whole Medium/Indirect 45 to 60
Sweet peppers halved or Medium/Direct 8 to 10
quartered
grilled peaches ’n’ berries 2 tablespoons butter

SHARON BICKETT
Place each peach half, cut side up, on a double
Chester, South Carolina
With only five ingredients, this delightfully different thickness of heavy-duty foil (12 in. square).
treat is so easy to prepare. Just halve the peaches and Sprinkle each with about 2 tablespoons
sprinkle with fresh blueberries and a brown sugar blueberries, 1 teaspoon of brown sugar,
mixture. Because they’re grilled in foil, there are no 1 teaspoon butter and 1/2 teaspoon lemon juice.
messy dishes to wash. Fold foil around the peaches and seal tightly.
3 medium ripe peaches, halved and pitted Grill, covered, over medium-low heat for
1 cup fresh blueberries 18-20 minutes or until the peaches are tender.
2 tablespoons brown sugar Yield: 3 servings.

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
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.
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 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 Grilled Fruits & Vegetables 123

zesty grilled corn pictured below grilled mushrooms
<
DEB MCCAFFERY STEVEN STUMPF
Danville, Pennsylvania Shiocton, Wisconsin
This recipe is a definite crowd-pleaser at summer Once reserved for royalty, shiitake mushrooms are
gatherings. It’s easy to make the day before and just prized for their rich flavor and meaty texture. Seasoned
pop on the grill during the picnic. with oil and herbs, they taste wonderful off the grill.
1/3 cup butter, cubed 1/2 pound fresh shiitake mushrooms
2 tablespoons prepared mustard 1/4 cup olive oil
2 tablespoons prepared horseradish 1 tablespoon each minced fresh thyme, fresh
sage leaves, minced fresh oregano and/or
1 teaspoon Worcestershire sauce minced fresh basil, combined
1/4 to 1/2 teaspoon lemon-pepper seasoning Salt and pepper to taste
6 ears sweet corn, husked
Remove and discard stems from mushroom
In a small saucepan, melt butter; add the caps. Score caps lightly with a sharp knife.
mustard, horseradish, Worcestershire sauce and Brush both sides with oil. Rub with herbs and
lemon-pepper. Place each ear of corn on a 13-in. sprinkle with salt and pepper.
x 12-in. piece of heavy-duty foil. Drizzle with
Grill, cap side down, over medium heat 2-3
butter mixture. Fold in edges of foil and seal,
minutes on each side or until juices form in the
leaving space for expansion of steam.
caps and mushrooms are tender. Serve hot or at
Grill, uncovered, over medium heat for 5-6 room temperature.
minutes on each side or until corn is tender.
Carefully unwrap foil.
Editor’s Note: Medium fresh white mushrooms
Yield: 6 servings.
can be substituted for the shiitakes, but do not
score them. Thread on skewers to grill.

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
1/2 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.
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
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.
minutes or until tender.
Yield: 6 servings.

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.
I have sectioned plates with domed covers that I like to use

creative for potlucks. I fill one with vegetables and relishes. The second
holds small fruits. The third plate carries fancy candies, and
serving trays
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.

vegetable kabobs pictured above potato pockets
>
TASTE OF HOME TEST KITCHEN DENISE NEBEL

Grilling is a delightful way to prepare the season’s Wayland, Iowa
freshest produce. The zesty Italian marinade adds just Our sons like to help me assemble potatoes, carrots
the right amount of spice to the appealing assortment and onions into foil packages that we can put on the
of vegetables. 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 1/3 cup chopped red onion
3 tablespoons lemon juice 2 tablespoons butter
1 teaspoon Italian seasoning 1/2 teaspoon salt, optional
1/4 teaspoon pepper 1/8 teaspoon pepper
8 medium fresh mushrooms 1/2 cup shredded Parmesan or cheddar cheese
Divide the potatoes, carrots and onion equally
2 small onions, cut into six wedges between four pieces of heavy-duty aluminum foil
8 cherry tomatoes (about 18 in. x 12 in.). Top with butter; sprinkle
with salt if desired and pepper. Bring opposite
In a small bowl, mash garlic with salt to form
short ends of foil together over vegetables and
a paste. Stir in the oil, lemon juice, Italian
fold down several times. Fold unsealed ends
seasoning and pepper.
toward vegetables and crimp tightly.
Thread vegetables alternately onto metal or
soaked wooden skewers; place in a shallow pan.
minutes on each side or until potatoes are
Pour garlic mixture over kabobs; let stand for
tender. Remove from grill. Open foil and
15 minutes.
sprinkle with cheese; reseal. Let stand for
Grill kabobs, covered, over medium heat for 5 minutes or until the cheese melts.
10-15 minutes or just until vegetables are tender,
Yield: 4 servings.
turning frequently. Carefully unwrap foil.
Yield: 4 servings.

super sides
& salads
PARSLEY TORTELLINI TOSS, P. 137

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129
tangy vegetable pasta salad 1 teaspoon grated orange peel
1/2 teaspoon salt
WILMA JONES
1/2 teaspoon dill weed
Mobile, Alabama
The variety of ingredients in my pasta salad will Cook pasta according to package directions,
take your taste buds in all different directions. It’s adding the lemon juice to the water. Drain and
surprising how well the zippy citrus and raw vegetable cool.
flavors blend together. In a large bowl, combine the pasta, tomatoes,
2-1/4 cups uncooked spiral pasta green pepper, radishes and cucumber. In a jar
2 tablespoons lemon juice with a tight-fitting lid, combine the dressing
ingredients; cover and shake well. Pour over
3 plum tomatoes, sliced
salad; toss to coat. Cover and refrigerate until
1/2 cup chopped green pepper serving.
1/2 cup sliced radishes
Yield: 6 servings.
1/2 cup chopped peeled cucumber
DRESSING:
1/3 cup picante V8 juice
Fresh tomatoes sliced
vertically rather than
2 tablespoons chopped green onion horizontally will stay firmer in
1 tablespoon canola oil your salad and help keep the
1-1/2 teaspoons sugar dressing from getting watery.
1 teaspoon grated lemon peel

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 For a special occasion, I topped the colorful layers of
goodness of the sweet citrus sections, crisp lettuce, this appealing salad with mandarin oranges. Presented
crunchy almonds and creamy avocados. 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 1 cup frozen peas, thawed and well drained
DRESSING: 1/2 medium cucumber, sliced
1/2 cup vegetable oil 2 medium tomatoes, cut into thin wedges
1/3 cup sugar 2 cups (8 ounces each) shredded part-skim
mozzarella cheese
3 tablespoons white vinegar
1 can (15 ounces) mandarin oranges, drained
2 teaspoons poppy seeds
1 teaspoon finely chopped onion DRESSING:
1/2 teaspoon ground mustard
2 tablespoons sugar
1/2 teaspoon salt
In a large salad bowl, toss the greens,
1/4 teaspoon salt
grapefruit, oranges, avocado and almonds.
In a jar with tight-fitting lid, combine the 1/4 teaspoon pepper
dressing ingredients; shake well. Drizzle over In a large skillet, cook and stir almonds and
salad and toss to coat. sugar over low heat until sugar is dissolved and
Yield: 6 servings. 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
lime sherbet molded salad and oranges. Sprinkle with the sugared almonds.
Cover and refrigerate for at least 2 hours.
CYNDI FYNAARDT
Oskaloosa, Iowa In a jar with a tight-fitting lid, combine dressing
For an eye-appealing addition to a picnic, potluck or ingredients; shake well. Pour over salad and
other gathering, try this molded gelatin salad. With serve immediately.
lovely color, creamy texture and refreshing flavor, it’s Yield: 10-12 servings.
sure to disappear in a jiffy.
2 packages (3 ounces each) lime gelatin
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 Super Sides & Salads 131

picnic pasta salad
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
2 envelopes Italian salad dressing mix
Cook spiral pasta and tortellini according to
jazzy gelatin
package directions; drain and rinse in cold TASTE OF HOME TEST KITCHEN
water. Place in a large bowl; add the artichokes, Finish things off with this colorful gelatin with a
broccoli, provolone cheese, salami, peppers, garnish of fresh grapes. Chock-full of mandarin oranges
and crushed pineapple, it’s so refreshing that guests
beans, olives, onion and garlic.
won’t be able to refrain from seconds.
Prepare salad dressing according to package
1 package (6 ounces) orange gelatin
directions; pour over salad and toss to coat.
Serve immediately or refrigerate. 2 cups boiling water
Yield: 14-16 servings. 1 cup ice cubes

1 can (8 ounces) unsweetened crushed pineapple,
undrained
thawed
Green grapes and fresh mint, optional
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.

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
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.

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.
When I make a 3-ounce package of gelatin, I add 6 ounces of

cool new yogurt and 1 cup orange juice instead of the cold water. It’s a
salad idea 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.

salami pasta salad 4 teaspoons minced fresh basil or 1 teaspoon
dried basil
MARION LOWERY 2 garlic cloves, minced
Medford, Oregon 1 teaspoon salt
Popular any time of the year, this crowd-pleasing 1/4 teaspoon pepper
pasta salad is perfect for summer picnics. Made the
day before, it has a pleasant vinaigrette dressing 1/2 cup shredded Parmesan cheese
sparked with herbs. I set aside the Parmesan cheese In a large saucepan, cook pasta according to
and add it just before the salad is served. package directions; rinse in cold water and
3 cups uncooked medium tube pasta drain. Transfer to a large bowl; add salami,
8 ounces hard salami, cubed parsley and onions.
1/2 cup minced fresh parsley In a small bowl, whisk together oil, vinegar and
4 green onions, sliced seasonings. Drizzle over pasta mixture and toss
to coat. Cover and refrigerate overnight. Just
1/2 cup olive oil
before serving, stir in Parmesan cheese.
1/2 cup cider vinegar
Yield: 8 servings.
4 teaspoons minced fresh oregano or 1 teaspoon
dried oregano

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
Ricetown, Kentucky the top of melon, connecting both sides to the
I cut a watermelon into a basket shape, then fill it with horizontal line. With a long sharp knife, cut all
melon balls to serve with a creamy dip. the way through the rind above the cutting line
1 large watermelon (10 pounds) in a zigzag pattern.
1 medium honeydew, cut into balls Carefully lift off the side pieces. Remove fruit
3 cups white cranberry juice from both sections and cut into balls.
Refrigerate the basket.
1 cup light corn syrup
2 tablespoons lime juice In a large bowl, combine watermelon and
honeydew balls. In another bowl, whisk
FRUIT DIP: cranberry juice, corn syrup and lime juice until
1 package (8 ounces) cream cheese, softened blended; pour over melon balls. Cover and chill
1/4 cup milk for 3 hours.
3 tablespoons sugar Drain; spoon melon into watermelon basket. In
3 tablespoons lemon juice a small mixing bowl, beat the cream cheese and
3/4 teaspoon ground cardamom milk until smooth. Beat in sugar, lemon juice
and cardamom; serve with melon.
Cut a thin slice from the bottom of the
Yield: 32 servings.
watermelon with a sharp knife so it sits flat.

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 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 parsley tortellini toss
blender; cover and process until combined. Pour
JACQUELINE GRAVES
over cabbage mixture and toss to coat. Cover
and refrigerate for at least 2 hours. Serve with a Lawrenceville, Georgia
slotted spoon. Here’s a pasta salad that’s sure to keep folks coming
back for seconds. Tortellini, cheese, ham, turkey and
Yield: 10-12 servings. 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
1/2 medium sweet red pepper, diced
1/2 medium green pepper, diced
1 cup minced fresh parsley
1/2 cup olive oil
2 tablespoons grated Parmesan cheese
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.

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.
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.

red, white ’n’ blue salad 1 cup fresh raspberries
Whipped topping and additional berries, optional
LAURIE NEVERMAN
In a large bowl, dissolve berry blue gelatin in
Green Bay, Wisconsin 1 cup boiling water; stir in 1 cup cold water.
A star design made with fresh berries gave this dessert
a patriotic personality for our parade of holiday foods! Add blueberries. Pour into a 3-qt. serving bowl.
Everyone loved the creamy filling and rich fruit flavors. Refrigerate until firm, about 1 hour.
It’s impressive-looking but not difficult to make. In a saucepan, sprinkle unflavored gelatin over
1 package (3 ounces) berry blue gelatin 1/2 cup cold water; let stand for 1 minute. Add
cream and sugar; cook and stir over low heat
2 cups boiling water, divided
until gelatin and sugar are completely dissolved.
2-1/2 cups cold water, divided Cool to room temperature. Whisk in sour cream
1 cup fresh blueberries and vanilla. Spoon over blue layer. Refrigerate
1 envelope unflavored gelatin until firm.
1 cup heavy whipping cream In a large bowl, dissolve raspberry gelatin in
6 tablespoons sugar remaining hot water; stir in remaining cold
water. Add raspberries. Spoon over cream layer.
2 cups (16 ounces) sour cream
Chill until set. Garnish with whipped topping
1 teaspoon vanilla extract and additional berries if desired.
1 package (3 ounces) raspberry gelatin

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.
For a church youth group picnic, I added salted sunflower

extra kernels to my coleslaw. The kids loved the combination, and
I had no leftovers. —SANDY M., ELLICOTT CITY, MARYLAND
crunchy
coleslaw
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.

apple-feta tossed salad 1-1/2 teaspoons Dijon mustard
MARLENE CLARK
1/2 teaspoon sugar
Apple Valley, California 1/4 teaspoon dried oregano
A friend of mine shared this recipe with me after
I raved about the delightful salad at dinner. I have 1/8 teaspoon salt
served it for years now, and no matter where I take it, 1/8 teaspoon dried parsley flakes
I have to bring along copies of the recipe to hand out.
1/8 teaspoon pepper
In a small skillet, melt the butter over medium
1 cup walnut halves
heat. Add the walnuts; sprinkle with sugar and
1 tablespoon sugar pepper. Stir until well coated. Spread onto a
1/8 teaspoon pepper baking sheet. Bake at 350° for 15 minutes or
5 cups torn romaine until lightly browned, stirring every 5 minutes.
Cool on a wire rack.
5 cups torn red leaf lettuce
1 medium red apple, chopped Meanwhile, in a large bowl, combine the
romaine, red lettuce, apples and feta cheese;
1 medium green apple, chopped
set aside. In a blender, combine the dressing
1/2 to 1 cup crumbled feta cheese ingredients; cover and process until blended.
DRESSING: Drizzle over salad; toss to coat. Sprinkle with
6 tablespoons white wine vinegar sugared walnuts.
2 tablespoons finely chopped onion Yield: 12 servings.

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 1/4 teaspoon pepper
DARLENE BRENDEN Cook macaroni according to package directions;
Salem, Oregon drain and rinse in cold water. Place in a large
This fresh recipe turns ho-hum coleslaw on its head— bowl; add carrots, peas, onions and red pepper.
in more ways than one! I take the traditional blend of In a small bowl, whisk dressing ingredients until
vegetables for that dish and mix in juicy fruit pieces. smooth. Pour over salad and toss to coat. Cover
Then I serve the salad inside a hollowed-out cabbage.
and refrigerate for 1-2 hours.
Both the flavor and “bowl” never fail to draw
compliments. Yield: 7 servings.
1 medium head cabbage
1 can (8 ounces) pineapple chunks, drained
1 medium tart apple, chopped
1/2 cup halved green grapes
2 tablespoons honey
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.

spinach floret salad 3 radishes, sliced
8 bacon strips, cooked and crumbled, optional
HELEN LAMB
DRESSING:
Seymour, Missouri 1 cup vegetable oil
A light sweet dressing gives this colorful salad a “can’t
resist” flavor. Everyone in my family enjoys it—even 3/4 cup sugar
those who say they aren’t fans of spinach. 1/3 cup cider vinegar
4 cups torn spinach 1/4 cup chopped onion
2 cups torn iceberg lettuce 1 teaspoon salt
1-1/2 cups fresh broccoli florets 1 teaspoon Worcestershire sauce
1-1/4 cups fresh cauliflowerets In a large salad bowl, toss the first 9 ingredients;
1 cup chow mein noodles add bacon if desired. In a blender, add the
2 hard-cooked eggs, sliced dressing ingredients; cover and process until
combined. Serve with salad. Refrigerate
2 green onions, finely chopped
leftover dressing.
3 fresh mushrooms, thinly sliced

take-along
treats
NO-BAKE CEREAL BARS, P. 146

144
+ +
P. 146 P. 54 P. 131
+ +
P. 150 P. 133 P. 63
+ +
P. 154 P. 68 P. 136
+ +
P. 157 P. 76 P. 10
145
lemon cooler cookies
Baking soda helps brown these crisp, lemony
shortbread-like goodies that were created by our
own home economists.
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 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.

marble brownies high for 1-2 minutes; stir until smooth. Beat in
sugar, eggs and vanilla. Add the flour and baking
DIANA COPPERNOLL powder until blended. Spread into a greased
Linden, North Carolina microwave-safe 8-in. square dish; set aside.
I like to bake and enjoy trying new recipes, and I’m In a microwave-safe bowl, heat cream cheese on
sure glad I tried these. The cream cheese topping in high for 45-60 seconds or until softened; stir until
these delights made them a fast favorite in my house. smooth. Beat in sugar, egg and vanilla. Spoon
5 tablespoons butter over brownie batter; cut through batter with a
2 squares (1 ounce each) unsweetened chocolate knife to swirl. Sprinkle with the chocolate chips.
2/3 cup sugar Shield corners of dish with triangles of foil.
2 eggs Place the dish on an inverted microwave-safe
saucer. Cook, uncovered, at 70% power for
1 teaspoon vanilla extract
11-13 minutes or until a toothpick comes out
2/3 cup all-purpose flour clean, rotating a half turn after 5 minutes. Heat
1/2 teaspoon baking powder on high for 1 minute. Cool on a wire rack to cool
completely. Store in the refrigerator.
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese Yield: 1 dozen.
1/2 cup sugar Editor’s Note: Shielding with small pieces of foil
1 egg 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.
1 cup (6 ounces) semisweet chocolate chips
In a large microwave-safe bowl, combine the 850-watt microwave.
butter and chocolate. Cover and microwave on
www.tasteofhome.com Take-Along Treats 147

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 cups sugar
1-1/4 cups all-purpose flour
3/4 cup baking cocoa
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.

lemon graham squares toffee pecan bars
pictured above DIANNA CROSKEY
>
JANIS PLOURDE Gibsonia, Pennsylvania

Smooth Rock Falls, Ontario Curl up with a hot cup of coffee and one of these treats.
My Aunt Jackie brought these lemon bars to every The golden topping and flaky crust give way to the
family gathering. They’re my favorite lemon dessert. heartwarming taste of old-fashioned pecan pie.
The crispy top and bottom give a nice texture. 2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk 1/2 cup confectioners’ sugar
1/2 cup lemon juice 1 cup cold butter, cubed
1-1/2 cups graham cracker crumbs (about 24 squares) 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
Pinch salt almond brickle bits (7-1/2 ounces)
1/2 cup butter, melted 1 cup chopped pecans

In a large bowl, combine the flour and sugar; cut
In a small bowl, combine the milk and lemon
in butter until the mixture is crumbly.
juice; set aside. In a large bowl, combine the
cracker crumbs, flour, brown sugar, baking Press into a greased 13-in. x 9-in. x 2-in. baking
powder and salt. Stir in butter until crumbly. pan. Bake at 350° for 15 minutes. Meanwhile, in
Press half of the crumb mixture into a greased a small bowl, combine the egg, milk and vanilla.
Fold in toffee bits and pecans.
9-in. square baking dish. Pour lemon mixture
over crust; sprinkle with remaining crumbs. Spoon over crust. Bake for 25 minutes or until
Bake at 375° for 20-25 minutes or until lightly golden brown. Chill until firm before cutting.
browned. Cool on a wire rack. Yield: 3 dozen.
Yield: 3 dozen.

toffee malted cookies 1 cup quick-cooking oats
1 teaspoon baking soda
SHARON TIMPE
1/2 teaspoon salt
Mequon, Wisconsin 1 cup malted milk balls, chopped
As much as I delight in sharing these goodies, my
family considers them “keepers.” It’s a wonder I ever 3/4 cup English toffee bits or almond brickle chips
get them out the door to take to meetings! With their In a large mixing bowl, cream the butter and
buttery, melt-in-your-mouth texture, they’re always
sugars until light and fluffy. Add eggs, one at
popular.
a time, beating well after each addition. Add
1 cup butter, softened pudding mix and vanilla. Combine the flour,
1/2 cup sugar oats, baking soda and salt; add to creamed
1/2 cup packed brown sugar mixture. Fold in the malted milk balls and the
toffee bits (dough will be stiff).
2 eggs
1 package (3.4 ounces) instant vanilla pudding Drop by rounded teaspoonfuls 2 in. apart onto
mix ungreased baking sheets. Bake at 350° for 12-15
1 teaspoon vanilla extract minutes or until golden brown. Cool for 2
minutes before removing to wire racks.

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 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.
1-1/2 cups sugar
1 cup butter, cubed
4 cups miniature marshmallows
3 cups graham cracker crumbs (about 48 squares)
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.

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
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 I belong to several volunteer service groups, and this
dessert has been a real time-saver when there’s a
1/4 teaspoon ground cinnamon large crowd to be fed. It serves more than an ordinary
In a large mixing bowl, cream shortening and pie with about the same amount of effort.
sugars. Add eggs, one at a time, beating well 3-3/4 cups all-purpose flour
after each addition. Beat in vanilla. Combine 1-1/2 teaspoons salt
the oats, flour, baking soda, salt, nutmeg and
3/4 cup shortening
cinnamon; gradually add to creamed mixture.
Drop by tablespoonfuls 2 in. apart onto
ungreased baking sheets. Flatten with a fork. 1/3 cup milk
Bake at 350° for 10-12 minutes or until lightly 8 cups sliced peeled tart baking apples (7 to 8
browned. Remove to wire racks to cool. large)
1-1/2 cups sugar
Yield: 5-1/2 dozen.
1 cup crushed cornflakes
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.

jumbo molasses cookies 1 teaspoon ground cloves
JOAN STULL
Additional sugar
Titusville, Florida
These gigantic molasses cookies remind me of the In a large mixing bowl, cream shortening and
scrumptious ones my grandmother used to make years sugar. Beat in molasses and eggs. Combine the
ago. At nearly 4 inches across, they’re nicely spiced, flour, baking soda, cinnamon, salt, cloves and
delightfully chewy and bound to be noticed. ginger; gradually add to creamed mixture.
3 cups butter-flavored shortening Cover and refrigerate for 1-2 hours.
4 cups sugar Shape 1/4 cupfuls of dough into balls; roll in

sugar. Place four cookies on a greased baking
1 cup molasses
sheet at a time. Bake at 350° for 18-20 minutes
4 eggs or until edges are set. Remove cookies to wire
8 cups all-purpose flour 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
1 teaspoon salt to fit into a mixing bowl.
If you don’t like jaw-breaking oatmeal cookies, add a few

moister mashed, very ripe bananas to your recipe. With this simple
oatmeal addition, the cookies come out very soft and moist.
cookies —DON A., MEDFORD, OREGON

lime cooler bars 1/2 teaspoon baking powder
Additional confectioners’ sugar
DOROTHY ANDERSON
In a large bowl, combine 2 cups flour and
Ottawa, Kansas confectioners’ sugar; cut in butter until mixture
My family says this is one of their favorites. I
guarantee it will get thumbs-up approval from your resembles coarse crumbs. Pat into a greased
gang, too. Lime juice puts a tangy twist on these 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for
tantalizing bars, offering a burst of citrus flavor in 20 minutes or until lightly browned.
every mouth-watering bite. In a large bowl, whisk the eggs, sugar, lime
2-1/2 cups all-purpose flour, divided juice and peel until frothy. Combine the baking
1/2 cup confectioners’ sugar powder and remaining flour; whisk in egg
mixture. Pour over hot crust.
3/4 cup cold butter, cubed
Bake for 20-25 minutes or until light golden
4 eggs
brown. Cool on a wire rack. Dust with
2 cups sugar confectioners’ sugar. Cut into squares.
1/3 cup lime juice
Yield: 3 dozen.
1/2 teaspoon grated lime peel

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

drop sugar cookies graham cracker brownies
pictured above CATHY GUFFEY
>
SHIRLEY BRAZEL Towanda, Pennsylvania

Coos Bay, Oregon I enjoy making these brownies for last-minute bake
I’ve been making these cookies for more than 25 years. sales and family gatherings alike. My grandmother
They have a crisp edge, soft center and subtle lemon first baked them nearly 50 years ago, and they’re as
flavor. Choose colored sugar to tailor them to any popular today as they were then!
occasion. 2 cups graham cracker crumbs (about 32 squares)
2 eggs 1 cup (6 ounces) semisweet chocolate chips
3/4 cup sugar 1 teaspoon baking powder
2/3 cup vegetable oil Pinch salt
2 teaspoons vanilla extract 1 can (14 ounces) sweetened condensed milk
1 teaspoon grated lemon peel In a large bowl, combine all ingredients. Spread
2 cups all-purpose flour into a greased 8-in. square baking pan.
2 teaspoons baking powder Bake at 350° for 30-35 minutes or until a
1/2 teaspoon salt toothpick inserted near the center comes out
Additional sugar or colored sugar clean. Cool on a wire rack.
Yield: 1-1/2 dozen.
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.
To add sparkle to sugar
Drop by rounded teaspoonfuls 2 in. apart onto
greased baking sheets. Flatten with a glass cookies, brush lightly with corn
dipped in sugar. Bake at 350° for 8-10 minutes syrup and sprinkle with your
or until edges are lightly browned. Cool for 1-2
minutes before removing to wire racks to cool
favorite flavor of gelatin right
completely. as they come out of the oven.

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.
1/2 teaspoon salt
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
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.

lemon nut star cookies In a large mixing bowl, cream butter and
confectioners’ sugar until light and fluffy. Add
eggs, one at a time, beating well after each
Family and friends will say “Hooray!” when they
addition. Beat in the lemon juice, cream and
see these star-spangled cookies from our home
economists. Make these treats throughout the year lemon peel. Combine the flour, almonds,
by using different cookie cutters and food coloring. baking soda and salt; gradually add to creamed
mixture. Cover and refrigerate for 2 hours or
1 cup butter, softened until easy to handle.
2 cups confectioners’ sugar
On a lightly floured surface, roll out dough to
2 eggs 1/8-in. thickness. Cut with a floured star-shaped
2 tablespoons lemon juice cookie cutter. Place 1 in. apart on ungreased
4 teaspoons half-and-half cream baking sheets. Bake at 350° for 8-10 minutes or
2 teaspoons grated lemon peel until lightly browned. Remove to wire racks to
cool.
For glaze, in a small bowl, combine the
1/2 cup ground almonds
confectioners’ sugar, corn syrup and lemon
1/2 teaspoon baking soda juice until smooth. Divide into three bowls. Tint
1/8 teaspoon salt one portion red and one portion blue; leave the
third portion plain. Spread over cookies; let
GLAZE:
2 cups confectioners’ sugar stand overnight for glaze to harden.
1/4 cup light corn syrup Yield: about 5-1/2 dozen.

Red and blue food coloring

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.
2 tablespoons plus 1-1/2 cups all-purpose flour,
divided
3 squares (1 ounce each) unsweetened chocolate
3 eggs
1-1/2 cups sugar
2 tablespoons water
1 teaspoon baking powder peach pizza pie
In a small mixing bowl, beat the peanut butter, ANN KIDD
brown sugar and 2 tablespoons flour until Lewes, Delaware
blended; set aside. We have very good peach orchards in our state, so
In a microwave-safe bowl, melt chocolate and I’m always on the lookout for recipes with peaches in
butter. Stir until smooth; cool slightly. In a large them. My family and friends have enjoyed this dessert
for many years.
mixing bowl, beat the eggs, sugar and water;
stir in chocolate mixture and vanilla. Combine 1/2 cup butter, softened
baking powder and remaining flour; add to 1/4 cup confectioners’ sugar
chocolate mixture. 1 cup all-purpose flour
Fill paper-lined muffin cups one-fourth full. 4 to 5 cups sliced fresh peaches
Top each with about 1 teaspoon of peanut butter
mixture. Spoon remaining batter over the top. GLAZE:
Bake at 350° for 13-15 minutes or until centers 2 tablespoons sugar
are set (do not overbake). Cool for 5 minutes 1 tablespoon cornstarch
before removing from pans to wire racks. 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 1/2 cup red currant jelly
peanut butter are not recommended for this Whipped cream, optional
recipe.
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.

german chocolate In a large mixing bowl, cream butter, shortening
and sugars until light and fluffy. Beat in chocolate.
toffee cookies Add eggs, one at a time, beating well after each
addition. Beat in water and vanilla. Combine the
JOYCE ROBB
flour, baking soda and salt; gradually add to the
Dillon, Montana creamed mixture. Stir in toffee bits and walnuts.
When I first shared these crisp cookies with folks at
the hospital where I work as a cook, everyone’s palate Drop by tablespoonfuls 2 in. apart onto greased
was pleased! German sweet chocolate gives them a baking sheets. Bake at 350° for 12-15 minutes or
unique twist. until golden brown. Remove to wire racks to cool.
1 cup butter, softened Yield: 13 dozen.
1 cup shortening
2-1/2 cups sugar
For best results when baking
1 package (4 ounces) German sweet chocolate, cookies, you should use
melted margarine or butter. Both
4 eggs
contain 80% fat and generally
2 teaspoons water
can be interchanged. Vegetable
oil spreads contain less than
2 teaspoons baking soda 80% fat and higher amounts
1-1/2 teaspoons salt of water and may cause
1-1/2 cups English toffee bits or almond brickle chips cookies to flatten.
1-1/2 cups chopped walnuts

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 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
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 GERALDINE GRISDALE
small cuts or slits in top crust; place over plums. Mt. Pleasant, Michigan
Seal and flute edges. Sprinkle with cinnamon- These delicious bars are great holiday treats, but the
sugar. Bake at 400° for 30 minutes. Reduce heat kids like them all year long. I used this recipe over and
to 350°; bake 25 minutes longer or until golden over when our five children were at home. Now I’m
thrilled to bake a batch for my grandchildren.
brown.
1 egg
1/2 cup shortening
1/2 teaspoon salt
TOPPING:
1 cup (6 ounces) semisweet chocolate chips,
melted
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.

fresh cherry pie In a large saucepan, combine sugar and
cornstarch; gradually stir in cherry juice until
also pictured on cover
<
smooth. Bring to a boil; cook and stir for 2
JOSIE BOCHEK minutes or until thickened. Remove from the
Sturgeon Bay, Wisconsin heat. Add the cherries, cinnamon, nutmeg and
This ruby-red treat is just sweet enough, with hints of extract; set aside.
almond and cinnamon. The cherries peeking out of the In a large bowl, combine flour and salt; cut in
lattice crust make it so pretty, too. shortening until crumbly. Gradually add cold
1-1/4 cups sugar water, tossing with a fork until a ball forms.
1/3 cup cornstarch Divide pastry in half so that one ball is slightly
larger than the other.
1 cup cherry juice
4 cups fresh tart cherries, pitted or frozen pitted On a lightly floured surface, roll out larger ball
tart cherries, thawed to fit a 9-in. pie plate. Transfer pastry to pie
1/2 teaspoon ground cinnamon plate; trim even with edge of plate. Add filling.
Roll out remaining pastry; make a lattice crust.
Trim, seal and flute edges.
1/4 teaspoon almond extract
Bake at 425° for 10 minutes. Reduce heat to
PASTRY: 375°; bake 45-50 minutes longer or until crust is
2 cups all-purpose flour golden brown. Cool on a wire rack.
1/2 teaspoon salt Yield: 8 servings.
2/3 cup shortening
3 to 4 tablespoons cold water

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.
2/3 cup sugar
1 egg
1 cup plus 2 tablespoons all-purpose flour
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.
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.

butterscotch oatmeal bites crunchy no-bake treats
pictured below PEGGY KEY
<
TASTE OF HOME TEST KITCHEN Grant, Alabama
You can make these no-bake cookies at a moment’s Chow mein noodles put the crunch in these easy
notice for a quick snack or dessert. Plus, they travel no-bake bars. Their pretty golden coating gets plenty
well, so you can tuck them into brown-bag lunches for of flavor from honey, vanilla and cinnamon.
a midday surprise. 1 cup packed brown sugar
2-1/2 cups miniature marshmallows 1/3 cup butter, cubed
1 cup butterscotch chips 1/3 cup honey
1/4 cup peanut butter 1/2 teaspoon ground cinnamon
2 tablespoons butter 1 teaspoon vanilla extract
3 cups Cheerios 2 cans (5 ounces each) chow mein noodles
1/2 cup raisins 1 can (6-1/2 ounces) salted peanuts
In a large saucepan, combine brown sugar,
In a heavy saucepan, combine the marshmallows, butter, honey and cinnamon. Bring to a boil
chips, peanut butter and butter. Cook and stir over medium heat; cook and stir for 1 minute.
over medium-low heat until chips and Remove from the heat; stir in vanilla. Add
marshmallows are melted. noodles and peanuts; gently stir to coat.
Remove from the heat; stir in Cheerios, raisins Transfer to a greased 9-in. square pan. Cover
and coconut. Drop by 1/4 cupfuls onto waxed with waxed paper; press into an even layer. Let
paper. Let stand for 10 minutes. stand for at least 1 hour before cutting.
Yield: 14-16 cookies. Yield: 1-1/2 dozen.

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
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
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.
Whenever I make chocolate chip cookies, I prepare a double

quick 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
cookie
plastic wrap and foil, attach baking instructions to the foil for
fix 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

chocolate-oat toffee bars grammy gilman’s raisin pie
pictured below RUTH BOLDUC
<
TASTE OF HOME TEST KITCHEN Conway, New Hampshire
Guests won’t believe you whipped up these This is a unique and delicious treatment for pie.
scrumptious bars so quickly. The from-scratch Set aside your run-of-the-mill recipes and give this
sensations come together easily and feature the one a try!
chocolate and toffee flavor that folks crave. 1 cup sugar
6 tablespoons butter 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 In a large saucepan, combine sugar and flour.
1/3 cup chopped pecans Add the raisins, butter, vinegar and water; cook
In a large microwave-safe bowl, melt butter; stir and stir over medium heat until thickened.
in the flour, oats, brown sugar and corn syrup. Line a 9-in. pie plate with bottom crust; trim
Press into a greased 9-in. square baking pan. pastry even with edge. Fill with raisin mixture.
Bake at 450° for 8-12 minutes or until golden- Roll out remaining pastry to fit top of pie. Place
brown. Place on a wire rack. Sprinkle with over filling. Trim, seal and flute edges. Cut slits
chocolate chips. Let stand for 5 minutes; spread in pastry.
chocolate over crust. Sprinkle with toffee bits Bake at 400° for about 45 minutes or until
and pecans. Refrigerate until chocolate is set. golden brown.

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
1 teaspoon baking powder
1/2 teaspoon salt
1 package (10 to 12 ounces) vanilla or white chips
In a double boiler or microwave, melt chocolate
and butter; cool for 20 minutes.
peanut butter jumbos In a large mixing bowl, beat eggs and sugar
until thick and lemon-colored, about 4 minutes.
DEBORAH HUFFER Gradually beat in melted chocolate and vanilla.
Staunton, Virginia Combine flour, baking powder and salt; gradually
Oats, peanut butter and chocolate make these soft, add to chocolate mixture. Stir in chips and pecans.
chewy cookies hearty. My whole family agrees this
recipe is a real winner. Pour into a greased 15-in. x 10-in. x 1-in. baking
pan. Bake at 350° for 40-45 minutes or until
1-1/2 cups peanut butter golden brown. Cool on a wire rack.
1 cup sugar
1 cup packed brown sugar
3 eggs
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.

oatmeal sandwich cookies In a large mixing bowl, cream shortening and
brown sugar. Add eggs, one at a time, beating
JAN WOODALL well after each. Beat in vanilla. Combine flour,
Cadiz, Kentucky cinnamon, baking soda, salt and nutmeg; add to
These fun treats put a sweet, fluffy filling between two creamed mixture. Stir in oats.
chewy oatmeal cookies. They’re perfect for snacking
Drop by rounded teaspoonfuls 2 in. apart onto
and to carry in lunch boxes. At bake sales, they go
lightly greased baking sheets. Bake at 350° for
right away.
10-12 minutes or until golden brown. Remove to
1-1/2 cups shortening wire racks to cool.
2-2/3 cups packed brown sugar For filling, in a small mixing bowl, cream
4 eggs shortening, sugar and marshmallow creme. Add
2 teaspoons vanilla extract enough milk to achieve spreading consistency.
2-1/4 cups all-purpose flour Spread filling on the bottom of half of the
cookies; top with remaining cookies.
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
4 cups old-fashioned oats For a delicious twist, substitute
FILLING: pumpkin pie spice or apple pie
3/4 cup shortening
3 cups confectioners’ sugar
spice for cinnamon in oatmeal
1 jar (7 ounces) marshmallow creme
cookies. Yum!
1 to 3 tablespoons milk

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 teaspoon salt
5 eggs
1 cup vegetable oil
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.
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
2 cups chopped fresh strawberries
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.

watermelon slice cookies Tint remaining dough red; shape into a
3-1/2-in.-long log. Wrap in plastic wrap. Tint
SUE ANN BENHAM 1/3 cup of the reserved dough green; wrap in
Valparaiso, Indiana plastic wrap. Wrap remaining plain dough.
When I made these rich butter cookies for a Refrigerate for 2 hours or until firm.
neighborhood event, one neighbor thought they were
On a lightly floured surface, roll plain dough
so attractive that she kept one in her freezer so she
into an 8-1/2-in. x 3-1/2-in. rectangle. Place red
could show it to friends and relatives.
dough log on the end of a short side of the
3/4 cup butter, softened rectangle; roll up. Roll green dough into a 10-in.
3/4 cup sugar x 3-1/2-in. rectangle. Place red and white log on
1 egg the end of a short side on green dough; roll up.
1/2 teaspoon almond extract Wrap in plastic wrap; refrigerate overnight.
2 cups all-purpose flour 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.
1/8 teaspoon salt Lightly press raisin bits and sesame seeds into
Red and green gel food coloring red dough to resemble watermelon seeds.
1/3 cup raisins Bake at 350° for 9-11 minutes or until firm.
1 teaspoon sesame seeds Immediately cut cookies in half. Remove to wire
racks to cool.
Beat in egg and extract. Combine the flour, Yield: about 3 dozen.
baking powder and salt; gradually add to
creamed mixture. Set aside 1 cup of dough.

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 butter-
flavored 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
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.
850-watt microwave.

cool & creamy
desserts
BERRY SPECIAL PIE, P. 185

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173
blueberry lemon trifle 1 carton (8 ounces) frozen whipped topping,
thawed
ELLEN PEDEN Lemon slices and fresh mint, optional
Houston, Texas Set aside 1/4 cup blueberries for garnish. In a
A smooth lemon filling and fresh blueberries give this
large bowl, combine pie filling and yogurt.
sunny dessert sensation plenty of color. Don’t worry
about heating up the oven. This doesn’t require baking. In a 3-1/2-qt. serving or trifle bowl, layer a third
3 cups fresh blueberries, divided of the cake cubes, lemon mixture and blueberries.
2 cans (15-3/4 ounces each) lemon pie filling Repeat layers twice. Top with whipped topping.
Cover and refrigerate for at least 2 hours.
2 cartons (8 ounces each) lemon yogurt
Garnish with reserved blueberries and lemon
1 prepared angel food cake (8 inches), cut into and mint if desired.
1-inch cubes

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 One of our sons asked the cooks at his school to share
last-minute barbecue. You only need four ingredients the recipe for his favorite cafeteria dessert. With its
to impress your guests. 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, 1/2 cup chunky peanut butter
thawed 1/3 cup butter, melted
1 tablespoon vanilla extract 1-1/2 cups graham cracker crumbs
1 prepared graham cracker crust (8 or 9 inches) 1/2 cup sugar
Shaved chocolate, optional 3 cups cold milk
In a microwave oven, melt chocolate bars; stir 1 package (5.9 ounces) instant chocolate pudding
until smooth. Quickly fold into the whipped mix
topping. Stir in vanilla. Spoon into pie crust. 1 carton (12 ounces) frozen whipped topping,
Garnish with shaved chocolate, if desired. Chill thawed
until ready to serve. 1 cup chopped peanuts
Yield: 6-8 servings. 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
peach gelatin dessert for 2 minutes. Let stand for 2 minutes or until
soft-set; spoon over crust. Spread with whipped
ELIZABETH HUNTER topping; sprinkle with peanuts. Cover and
Prosperity, South Carolina refrigerate for at least 1 hour or until set.
When peaches are in season, we enjoy their sweet Refrigerate leftovers.
flavor in this low-calorie dessert.
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.
www.tasteofhome.com Cool & Creamy Desserts 175

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!
partially thawed
2 to 3 drops yellow food coloring, optional
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.
Instead of trying to wrap a cooled pie with plastic wrap or foil, I

freeze pies 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.
easily
—TERRY B., HAINES CITY, FLORIDA
summer melon parfaits

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
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.

orange cream cheesecake In a large bowl, combine the cracker crumbs,
cinnamon, orange peel and butter. Press onto
MADONNA FAUNCE the bottom of a greased 10-in. springform pan.
Boise, Idaho Refrigerate for at least 30 minutes.
I love serving this impressive-looking cheesecake Prepare orange gelatin according to
with its pretty layers and silky-smooth texture. The
package directions. Set aside 1/2 cup at room
combination of orange gelatin, cream cheese and
temperature. Chill remaining gelatin until
whipped topping is simply irresistible.
slightly thickened, 40-60 minutes.
2 cups graham cracker crumbs
In a large mixing bowl, beat cream cheese and
1 teaspoon ground cinnamon sugar for 2 minutes. Gradually beat in milk and
1 teaspoon grated orange peel lemon juice. Beat on medium-high speed 2
1/2 cup butter, melted minutes longer. Gradually beat in orange juice
concentrate and vanilla.
FILLING:
1 package (3 ounces) orange gelatin In a small bowl, sprinkle unflavored gelatin
over cold water; let stand for 2 minutes. Stir
in boiling water until gelatin is completely
1-1/4 cups sugar dissolved. Stir into room temperature orange
1 can (5 ounces) evaporated milk gelatin. Stir into cream cheese mixture, then
1 teaspoon lemon juice fold in whipped topping. Pour into crust.
1/3 cup orange juice concentrate For topping, in a large mixing bowl, beat
1 teaspoon vanilla extract whipped topping and sugar. Beat in refrigerated
orange gelatin (mixture will be thin). Chill for
1 envelope unflavored gelatin
30 minutes. Gently spoon over filling (pan will
2 tablespoons cold water
be full). Refrigerate for 8 hours or overnight.
2 tablespoons boiling water Garnish with lemon slices, orange peel strips,
1 carton (8 ounces) frozen whipped topping, thawed kumquats and lemon balm if desired.
TOPPING: Yield: 10-12 servings.
2 cups whipped topping
1/4 cup sugar
Lemon slices, orange peel strips, kumquats and
lemon balm for garnish, optional

jeweled gelatin torte In a small bowl, dissolve cherry gelatin in 1 cup
boiling water; stir in 1/2 cup cold water. Pour
KIMBERLY ADAMS into a 9-in. x 5-in. x 3-in. loaf pan coated with
Falmouth, Kentucky nonstick cooking spray. Repeat with lime and
My mother made this special torte for all our orange gelatin, using two more loaf pans.
holiday dinners when I was young. I love the colorful Refrigerate until firm, about 1-1/2 hours.
stained-glass look of the Jell-O cubes and the dainty
In a small saucepan, bring pineapple juice to a
ladyfingers in this elegant dessert. I prepare this treat
often for my niece, Mollie. It’s one of her favorites. boil. Stir in lemon gelatin and sugar until
dissolved. Stir in remaining cold water.
1 package (3 ounces) cherry gelatin Refrigerate until syrupy, about 45 minutes.
3 cups boiling water, divided Meanwhile, line the sides and bottom of a 9-in.
2 cups cold water, divided springform pan with ladyfingers; set aside.
1 package (3 ounces) lime gelatin Cut cherry, lime and orange gelatin into 1/2-in.
1 package (3 ounces) orange gelatin cubes. Pour lemon gelatin mixture into a large
bowl; fold in whipped topping. Gently fold in
1 cup pineapple juice
gelatin cubes. Pour into prepared pan.
1 package (3 ounces) lemon gelatin Refrigerate until set. Garnish with citrus and
1/4 cup sugar mint if desired.
36 ladyfingers Yield: 10-12 servings.
thawed
Citrus slices and fresh mint, optional

raspberry mallow pie
JUDIE ANGLEN
Riverton, Wyoming
This yummy dessert is a delightful way to end a warm-
weather 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
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.
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 peanut butter cream parfaits
pudding mix
DEBBIE ROBERTS
1 prepared angel food cake (16 ounces)
Lake City, Minnesota
1 carton (8 ounces) frozen whipped topping, We think these cool, creamy treats taste similar to
thawed peanut butter pie, but they’re so much easier to make
1 can (20 ounces) pineapple tidbits, drained and they’re just the right size for two.
1 can (15-1/4 ounces) sliced pears, drained 1 carton (8 ounces) frozen whipped topping,
1 pint strawberries, sliced thawed
4 kiwifruit, peeled, halved and thinly sliced 1/2 cup peanut butter
1 cup fresh or frozen blueberries, thawed 18 milk chocolate kisses
In a large bowl, beat milk and pudding mix on In a large bowl, stir half of the whipped topping
low speed for 2 minutes; set aside. into peanut butter. Stir in the remaining topping
until blended. Set aside two chocolate kisses;
Split cake horizontally into thirds. Place one
coarsely chop the remaining chocolates.
layer in a 5-qt. trifle or serving bowl that is 9 in.
in diameter. Top with a third of the pudding, Divide a third of the topping mixture between
whipped topping and fruit. Repeat layers twice. two parfait glasses; top each with a fourth of the
Cover and chill for at least 3 hours. chopped chocolate. Repeat layers. Top with
remaining topping mixture and reserved kisses.
Chill until serving.
Yield: 2 servings.

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.
1/2 cup sugar
1 can (20 ounces) crushed pineapple, drained
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.
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!
2/3 cup sugar
1/4 cup milk
thawed
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.

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
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 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 In many recipes, frozen
until set. Just before serving, sprinkle with
remaining marshmallows; drizzle with chocolate whipped topping that’s been
syrup if desired. thawed in the refrigerator may
Yield: 8 servings. be used instead of sweetened
whipped cream.

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
thawed, divided
1 chocolate crumb crust (9 inches)
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.
In a large saucepan, combine 1 cup of whipped
circus peanut gelatin topping and chocolate chips; cook and stir over
RUTHANNE MENGEL low heat until smooth. Spread over filling. Cover
Demotte, Indiana and freeze for 4 hours or until firm.
Circus peanuts were one of the most talked-about Remove from the freezer 30 minutes before
candies in my hometown’s old-fashioned candy shop. serving. Top with remaining whipped topping.
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 no-cook coconut pie
1 cup boiling water, divided JEANETTE FUEHRING
2 packages (3 ounces each) orange gelatin Concordia, Missouri
2 cans (8 ounces each) crushed pineapple, This recipe proves that a quick meal doesn’t have to go
undrained without dessert.
1 carton (8 ounces) frozen whipped topping, 2 packages (3.4 ounces each) instant vanilla
thawed pudding mix
Cut 32 candies into small pieces; place in a 2-3/4 cups cold milk
microwave-safe bowl. Add 1/4 cup of boiling 1 teaspoon coconut extract
water. Cover and microwave on high for 1
minute; stir. Microwave 1 minute longer. Stir
until smooth. In a large bowl, dissolve gelatin in 1/2 cup flaked coconut
remaining boiling water. Stir in candy mixture 1 graham cracker crust (9 inches)
and pineapple. Refrigerate until partially set. Toasted coconut
Fold in whipped topping. Pour into a 13-in. x In a large mixing bowl, beat dry pudding mixes,
9-in. x 2-in. dish coated with nonstick cooking milk and coconut extract on low speed until
spray. Refrigerate until firm. Cut into squares; combined. Beat on high for 2 minutes. Fold in
top each square with a circus peanut. whipped topping and coconut. Pour into the
Yield: 12 servings. crust. Sprinkle with toasted coconut. Chill until
Editor’s Note: This recipe was tested with an ready to serve. Refrigerate leftovers.
850-watt microwave. Yield: 6-8 servings.

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 These cool and creamy treats are the perfect finale to
the table and so quick and easy to make. many of our meals. I keep the ingredients on hand for
a quick snack.
1 can (14 ounces) sweetened condensed milk 1 carton (8 ounces) frozen whipped topping,
thawed, divided
6 ounces limeade concentrate
10 to 12 individual graham cracker tart shells
4 drops green food coloring, optional
1 cup cold milk
thawed, divided 2/3 cup peanut butter
1 graham cracker crust (9 inches) 1 package (3.4 ounces) instant vanilla pudding
mix
1 kiwifruit, peeled and sliced
2 tablespoons grape jelly
Mandarin oranges and chopped pistachios, optional
Spoon a tablespoonful of whipped topping into
In a large mixing bowl, beat cream cheese and the bottom of each tart shell; set aside. In a
milk until smooth. Beat in limeade and food large mixing bowl, beat milk and peanut butter
coloring if desired. Fold in half of the whipped until smooth. Add dry pudding mix; beat 1
topping. Pour into crust. minute. Fold in remaining whipped topping.
Cover and refrigerate for 2 hours. Garnish with Spoon about 1/2 cup filling into each shell. Chill.
kiwi, remaining whipped topping, oranges and Just before serving, top each with 1/2 teaspoon
pistachios if desired. jelly. Leftovers may be frozen.
Yield: 6-8 servings. Yield: 10-12 servings.

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
This simple pie is so refreshing that it never lasts hobbies. Since I discovered this one years ago, my
long on warm summer days. Watermelon and a few family has requested it often. It’s so creamy and rich
convenience items make it a delightful treat that you won’t believe it has only five ingredients.
doesn’t take much effort. 1-1/2 cups semisweet chocolate chips
1 package (3 ounces) watermelon gelatin 2 packages (one 8 ounces, one 3 ounces) cream
1/4 cup boiling water cheese, softened
1 carton (12 ounces) frozen whipped topping, 1/4 cup sugar

thawed 1 carton (8 ounces) frozen whipped topping,
2 cups cubed seeded watermelon thawed
1 graham cracker crust (9 inches) 1 chocolate crumb crust (9 inches)

In a microwave, melt the chocolate chips. Stir
until smooth; set aside. In a large mixing bowl,
Cool to room temperature. Whisk in whipped
beat cream cheese and sugar until smooth. Beat
topping; fold in watermelon. Spoon into crust.
in melted chocolate and whipped topping at low
Refrigerate for 2 hours or until set.
speed. Pour into the crust. Cover and refrigerate
Yield: 6-8 servings. for at least 4 hours.
To make a terrific dessert, pour a thin layer of Grape-Nuts

quick and cereal into dessert bowls and slowly add your favorite prepared
pudding. In 2 hours, the cereal forms a crunchy crust. In 6 hours
yummy
or overnight, it’s a softer crust. Top with whipped topping.
dessert —DIANA D., ROCKLAND, MAINE

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 This is a cool, tart treat that has a pleasant tang. I first
something similar at a restaurant. It’s light and not tasted it at a family reunion, and it went so well with
too sweet. Thanks to a prepared crumb crust, it goes the other foods on that summer buffet that I had to
together quickly. We love it with raspberries, but you have it again.
can substitute any fresh berries you like.
5 packages (3 ounces each) lemon gelatin
1/2 cup semisweet chocolate chips 6 cups boiling water
1-1/2 teaspoons shortening 1 can (12 ounces) frozen lemonade concentrate
1 chocolate crumb crust (8 or 9 inches) 1 carton (12 ounces) frozen whipped topping,
2 cups fresh raspberries thawed
1 carton (8 ounces) frozen whipped topping, In a large bowl, dissolve gelatin in boiling water;
thawed stir in lemonade concentrate until dissolved.
In a small heavy saucepan, melt chocolate chips Chill until partially set; about 2 hours.
and shortening; stir until smooth. Spread over Whisk in whipped topping. Pour into two 13-in. x
the bottom of pie crust. Top with raspberries 9-in. x 2-in. dishes. Chill until firm.
and whipped topping. Refrigerate until serving.

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
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
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
mountainous mandarin pie
minutes. SHELLY PLATTEN
Meanwhile, in a large bowl, dissolve gelatin in Amherst, Wisconsin
boiling water. Stir in strawberries and milk. As a chocolate lover, I created this creamy chocolate
Refrigerate for 30 minutes or until partially set. and orange pie to satisfy my cravings. When I served it
to friends, they immediately ate their servings and
Fold whipped topping into strawberry mixture. asked for seconds.
Spread over prepared crust. Refrigerate for 2
hours or until set. Cut into squares.
Yield: 15 servings.
1/2 cup orange juice concentrate
1/2 cup sour cream
2 drops yellow food coloring, optional
1 drop red food coloring, optional
thawed
1 chocolate crumb crust (9 inches)
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.

general recipe index Broccoli & Cauliflower
Grilled Broccoli, 123
Spinach Floret Salad, 143
Appetizers, Beef (also see Ground Beef)
Dips & Snacks Gingered Flank Steak, 64 Cabbage
Grilled Fajitas, 68 Celery Seed Slaw, 138
APPETIZERS Grilled T-Bone Steaks, 63 Creamy Coleslaw, 140
Antipasto Kabobs, 21 Honey-Garlic Sirloin Steak, 69 Fruit Slaw in Cabbage Bowl, 142
Cold Chicken-Cheese Kabobs, 23 Marinated Rib Eyes, 64 Mom’s Coleslaw, 137
Crab Roll-Ups, 18 Meat ’n’ Potato Kabobs, 65
Taco Pinwheels, 13
Tortellini Appetizers, 14
Peppered Flank Steak, 63 Cheese
Sirloin Veggie Kabobs, 67 Apple-Feta Tossed Salad, 141
Veggie Tortilla Pinwheels, 15 Spicy Grilled Steaks, 67 Cheesy Corn Dip, 21
DIPS Summer Beef Skewers, 71 Cold Chicken-Cheese Kabobs, 23
Cheesy Corn Dip, 21 Teriyaki Flank Steak, 70 Herbed Cheese Dip, 19
Cinnamon ’n’ Spice Dip, 24 Teriyaki Kabobs, 66 Layered Three-Cheese Spread, 25
Creamy Guacamole, 12 Tropical Tenderloin Steaks, 68 No-Bake Cheesecake, 184
Cucumber-Dill Shrimp Dip, 8 Veggie Tortilla Pinwheels, 15 Orange Cream Cheesecake, 177
Disappearing Fruit Dip, 22 Pineapple Cheesecake, 180
Fruit Kabobs with Citrus Dip, 16 Beverages Provolone Burgers, 54
Garlic Dip, 20 Cantaloupe Cooler, 38 Tomato Parmesan Salad, 133
Herbed Cheese Dip, 19 Cheery Cherry Cooler, 31
Layered Three-Cheese Spread, 25 Citrus Grape Drink, 42 Cheesecakes
Mexican Corn Dip, 11 Citrus Mint Punch, 32 No-Bake Cheesecake, 184
Pineapple Spread, 9 Citrus Sunshine Punch, 41 Orange Cream Cheesecake, 177
Pretzel Mustard Dip, 23 Creamy Orange Drink, 33 Pineapple Cheesecake, 180
Taco Appetizer Platter, 17 Crowd-Pleasing Punch, 43
Tropical Fruit Dip, 10 Fresh Mint Cooler, 34 Cherries
Zippy Curry Dip, 13 Frothy Orange Soda, 38 Cheery Cherry Cooler, 31
SNACKS Fruit Juice Cooler, 29 Fresh Cherry Pie, 162
Critter Crunch, 10 Fruity Summer Cooler, 32
Crunchy Peanut Butter Drops, 9 Herb Garden Tea, 34 Chicken
Happy Trails Snack Mix, 16 Hibiscus Iced Tea, 31 Baked Chicken on the Grill, 89
Lemonade Stand Snack, 9 Homemade Orange Refresher, 30 Basic Chicken Barbecue, 86
Nutty Toffee Popcorn, 12 Iced Strawberry Tea, 29 Blackened Cajun Chicken, 93
Sweet ’n’ Spicy Snack Mix, 15 Icy Lemonade, 35 Campfire Casseroles, 80
Sweet Pretzel Nuggets, 24 Kool-Aid Floats, 40 Caribbean Delight, 81
Vanilla Popcorn, 18 Lemon Iced Tea Mix, 39 Chicken and Shrimp Satay, 82
Zesty Snack Mix, 20 Lemon-Lime Punch, 35 Chili Sauce Chicken, 76
Lemon Refresher, 36 Coffee Grilled Chicken, 86
Apples Lemony Iced Tea, 43 Cold Chicken-Cheese Kabobs, 23
Apple-Feta Tossed Salad, 141 Orange Colada, 34 Country Barbecued Chicken, 75
Baked Apples on the Grill, 125 Orange Lemonade, 42 Cranberry Chicken Salad, 90
Cookie Sheet Apple Pie, 152 Pineapple Cooler, 37 Dad’s Best Barbecue, 85
Grilled Pork Chops with Maple Raindrop Raspberry Tea, 33 Dilly Chicken Breasts, 89
Butter, 100 Raspberry Lemonade, 32 Garlic Chicken, 90
Pork Chops with Onions and Rhubarb Citrus Punch, 37 Garlic-Lime Chicken, 93
Apples, 108 Sparkling Berry Punch, 30 Ginger-Glazed Chicken, 94
Special Lemonade, 28 Golden Glazed Fryer, 93
Apricots Spiced Lemonade, 36 Grilled Curry Chicken, 78
Apricot Squares, 165 Spiced Tomato Drink, 41 Grilled Picnic Chicken, 83
Strawberry Refresher, 28 Grilled Thighs & Drumsticks, 84
Asparagus Summertime Strawberry Herb-Mustard Chicken, 83
Bacon-Wrapped Asparagus, 126 Punch, 39 Honey-Lime Grilled Chicken, 80
Honey-Mustard Chicken, 78
Avocadoes Blueberries Honey Rosemary Chicken
Avocado Citrus Toss, 131 Blueberry Lemon Trifle, 174 Kabobs, 89
Creamy Guacamole, 12 Grilled Peaches ’n’ Berries, 122 Jim’s Maple Barbecue, 90
Southwestern Burgers, 52 Red, White ’n’ Blue Salad, 139 Layered Three-Cheese Spread, 25
www.tasteofhome.com Index 187

Chicken (continued) No-Bake Cereal Bars, 146 Fruit (also see specific kinds)
Lemonade Chicken, 81 Toffee Pecan Bars, 149 Cucumber Fruit Salad, 133
Light Chicken Kabobs, 87 BROWNIES Disappearing Fruit Dip, 22
Luau Chicken Sandwiches, 59 Graham Cracker Brownies, 156 Fruit Juice Cooler, 29
Marinated Chicken Breasts, 74 Marble Brownies, 147 Fruit Kabobs with Citrus Dip, 16
Mexican Grilled Chicken, 78 Peanut Butter Brownie Cups, 159 Fruit Slaw in Cabbage Bowl, 142
Mustard-Lover’s Grilled Chicken, 92 Peanut Butter Brownies, 148 Fruited Carrot Salad, 134
Orange Chicken and Veggies, 91 Speedy Brownies, 169 Fruity Angel Food Trifle, 179
Orange Chicken Salad, 88 Triple Fudge Brownies, 171 Fruity Summer Cooler, 32
Peanut Butter Chicken Skewers, 84 White Brownies, 167 Poppy Seed Fruit Salad, 134
Perfect-Every-Thyme Marinade, 94 Tropical Fruit Dip, 10
COOKIES
Quick Barbecued Chicken, 94
Butterscotch Oatmeal Bites, 164
Raspberry Chicken Sandwiches, 55
Chocolate Caramel Cookies, 155 Ground Beef
Saucy Barbecued Chicken, 77 Aloha Burgers, 56
Supreme Kabobs, 77 Drop Sugar Cookies, 156
German Chocolate Toffee Beef ’n’ Pork Burgers, 53
Tarragon-Lime Chicken, 76 French Onion Burgers, 54
Texas-Style Fryer, 79 Cookies, 160
Jumbo Molasses Cookies, 153 Grilled Meat Loaf, 70
Tropical Island Chicken, 95 Mexican Beef Burgers, 57
Yogurt-Marinated Chicken, 87 Lemon Cooler Cookies, 146
Lemon Nut Star Cookies, 158 Mushroom Bacon Burgers, 58
Zesty Basil Chicken, 75 Philly Burger, 53
Oatmeal Crispies, 152
Oatmeal Sandwich Cookies, 168 Pizza Burgers, 57
Chocolate Peanut Butter Jumbos, 167 Provolone Burgers, 54
Candy Bar Pie, 175 Southwestern Burgers, 52
Toffee Malted Cookies, 150
Chocolate Caramel Cookies, 155 Taco Appetizer Platter, 17
Watermelon Slice Cookies, 170
Chocolate Chip Blondies, 157 Teriyaki Burgers, 58
White Chocolate Macadamia
Chocolate-Oat Toffee Bars, 166
Cookies, 163
Chocolate Peanut Supreme, 175 Ham
Cocoa Mousse Pie, 180 Honey-Lime Ham, 105
Fudge Berry Pie, 182 Corn Parsley Tortellini Toss, 137
Fun Marshmallow Bars, 151 Cheesy Corn Dip, 21
Tangy Ham Steak, 106
German Chocolate Toffee Herbed Corn on the Cob, 126
Cookies, 160 Mexican Corn Dip, 11
Graham Cracker Brownies, 156 Zesty Grilled Corn, 124 Honey
Honey-and-Herb Grilled Pork
Marble Brownies, 147
Roast, 101
Peanut Butter Brownie Cups, 159 Cranberries Honey-Garlic Sirloin Steak, 69
Peanut Butter Brownies, 148 Cranberry Chicken Salad, 90
Honey-Lime Grilled Chicken, 80
Rocky Road Pudding, 181 Sparkling Berry Punch, 30
Honey-Lime Ham, 105
Speedy Brownies, 169
Honey-Mustard Chicken, 78
Triple Fudge Brownies, 171 Cucumbers Honey Rosemary Chicken
White Brownies, 167 Cucumber-Dill Shrimp Dip, 8 Kabobs, 89
White Chocolate Macadamia Cucumber Fruit Salad, 133 Mama Arnold’s Honey Pie, 157
Cookies, 163
Cookies, Desserts (also see Cheesecakes; Kabobs

Cookies, Bars & Brownies; Pies & Tarts) Chicken and Shrimp Satay, 82
Bars & Brownies Baked Apples on the Grill, 125 Herbed Seafood Skewers, 117
BARS Blueberry Lemon Trifle, 174 Honey Rosemary Chicken
Apricot Squares, 165 Butterscotch Parfaits, 181 Kabobs, 89
Cheerio Treats, 155 Chocolate Peanut Supreme, 175 Light Chicken Kabobs, 87
Chocolate Chip Blondies, 157 Citrus Peanut Gelatin, 182 Maple-Glazed Kabobs, 99
Chocolate-Oat Toffee Bars, 166 Creamy Strawberry Dessert, 186 Meat ’n’ Potato Kabobs, 65
Crispy Pretzel Bars, 171 Fluffy Lemonade Gelatin, 185 Peanut Butter Chicken Skewers, 84
Crunchy No-Bake Treats, 164 Fruity Angel Food Trifle, 179 Pineapple Shrimp Kabobs, 114
Crunchy Peanut Butter Bars, 161 Grilled Peaches ’n’ Berries, 122 Polynesian Sausage Kabobs, 104
Fun Marshmallow Bars, 151 Jeweled Gelatin Torte, 178 Sausage Shrimp Kabobs, 103
Graham Coconut Treats, 151 Peach Gelatin Dessert, 175 Shrimp Kabobs, 118
Lemon Graham Squares, 149 Peanut Butter Cream Parfaits, 179 Sirloin Veggie Kabobs, 67
Lime Cooler Bars, 154 Rocky Road Pudding, 181 Summer Beef Skewers, 71
Macaroon Bars, 163 Summer Melon Parfaits, 176 Supreme Kabobs, 77

Teriyaki Kabobs, 66 Sausage Shrimp Kabobs, 103 Pasta
Vegetable Kabobs, 127 Shrimp Kabobs, 118 Antipasto Kabobs, 21
Veggie Pork Kabobs, 111 Summer Beef Skewers, 71 Crab Pasta Salad, 138
Supreme Kabobs, 77 Oriental Pasta Salad, 142
Lemon & Lime Teriyaki Kabobs, 66 Parsley Tortellini Toss, 137
Blueberry Lemon Trifle, 174 Picnic Pasta Salad, 132
Citrus Grape Drink, 42 Nuts & Peanut Butter Salami Pasta Salad, 135
Citrus Mint Punch, 32 Chicken and Shrimp Satay, 82 Tangy Vegetable Pasta Salad, 130
Citrus Sunshine Punch, 41 Chocolate Peanut Supreme, 175 Tortellini Appetizers, 14
Citrus Tuna Steaks, 115 Crunchy Peanut Butter Bars, 161
Cool Lime Pie, 183 Crunchy Peanut Butter Drops, 9
Fluffy Lemonade Gelatin, 185 Lemon Nut Star Cookies, 158
Peaches
Grilled Peaches ’n’ Berries, 122
Garlic-Lime Chicken, 93 No-Bake Cereal Bars, 146
Peach Gelatin Dessert, 175
Herb Garden Tea, 34 Nutty Toffee Popcorn, 12
Peach Pizza Pie, 159
Honey-Lime Grilled Chicken, 80 Peanut Butter Brownie Cups, 159
Honey-Lime Ham, 105 Peanut Butter Brownies, 148
Icy Lemonade, 35 Peanut Butter Chicken Skewers, 84 Peppers & Chilies
Lemon Cooler Cookies, 146 Peanut Butter Cream Parfaits, 179 Grilled Fajitas, 68
Lemon Graham Squares, 149 Peanut Butter Jumbos, 167 Herbed Seafood Skewers, 117
Lemon Iced Tea Mix, 39 Peanut Butter Tarts, 183 Light Chicken Kabobs, 87
Lemon-Lime Punch, 35 Strawberry-Pecan Pie, 169 Maple-Glazed Kabobs, 99
Lemon Nut Star Cookies, 158 Toffee Pecan Bars, 149 Mexican Beef Burgers, 57
Lemon Refresher, 36 White Chocolate Macadamia Polynesian Sausage Kabobs, 104
Lemonade Chicken, 81 Cookies, 163 Shrimp Kabobs, 118
Lemonade Marinade, 49 Southwestern Burgers, 52
Lemonade Pie, 176 Oats Supreme Kabobs, 77
Lemony Iced Tea, 43 Butterscotch Oatmeal Bites, 164 Taco Pinwheels, 13
Lime Cooler Bars, 154 Chocolate-Oat Toffee Bars, 166 Teriyaki Kabobs, 66
Lime Sherbet Molded Salad, 131 Oatmeal Crispies, 152
Orange Lemonade, 42
Raspberry Lemonade, 32
Oatmeal Sandwich Cookies, 168 Pies & Tarts
Berry Special Pie, 185
Raspberry Lime Pie, 185
Rhubarb Citrus Punch, 37 Onions Candy Bar Pie, 175
Campfire Onions, 123 Cocoa Mousse Pie, 180
Special Lemonade, 28
French Onion Burgers, 54 Cookie Sheet Apple Pie, 152
Spiced Lemonade, 36
Grilled Pork Chops with Maple Cool Lime Pie, 183
Tarragon-Lime Chicken, 76
Butter, 100 Creamy Watermelon Pie, 184
Pork Chops with Onions and Fresh Cherry Pie, 162
Marinades & Rubs Apples, 108 Fudge Berry Pie, 182
Kentucky Marinade, 49 Grammy Gilman’s Raisin Pie, 166
Lemonade Marinade, 49 Lemonade Pie, 176
Perfect-Every-Thyme Marinade, 94 Orange Mama Arnold’s Honey Pie, 157
Rosemary Orange Marinade, 49 Avocado Citrus Toss, 131
Mountainous Mandarin Pie, 186
Savory Steak Rub, 49 Citrus Grape Drink, 42
No-Cook Coconut Pie, 182
Zippy Dry Rub, 49 Citrus Mint Punch, 32
Peach Pizza Pie, 159
Citrus Peanut Gelatin, 182
Peanut Butter Tarts, 183
Citrus Sunshine Punch, 41
Melon Creamy Orange Drink, 33
Plum Pie, 161
Cantaloupe Cooler, 38 Raspberry Lime Pie, 185
Frothy Orange Soda, 38
Creamy Watermelon Pie, 184 Raspberry Mallow Pie, 179
Homemade Orange Refresher, 30
Polynesian Sausage Kabobs, 104 Strawberry-Pecan Pie, 169
Jazzy Gelatin, 132
Summer Melon Parfaits, 176 Mountainous Mandarin Pie, 186
Watermelon Basket, 136 Orange Chicken and Veggies, 91 Pineapple
Orange Chicken Salad, 88 Aloha Burgers, 56
Mushrooms Orange Colada, 34 Citrus Peanut Gelatin, 182
Grilled Mushrooms, 124 Orange Cream Cheesecake, 177 Honey Rosemary Chicken
Light Chicken Kabobs, 87 Orange Lemonade, 42 Kabobs, 89
Maple-Glazed Kabobs, 99 Rhubarb Citrus Punch, 37 Luau Chicken Sandwiches, 59
Mushroom Bacon Burgers, 58 Rosemary Orange Marinade, 49 Pineapple Cheesecake, 180
Philly Burger, 53 Sunny Layered Salad, 131 Pineapple Cooler, 37

Pineapple (continued) Cucumber Fruit Salad, 133 Side Dishes
Pineapple-Glazed Fish, 116 Fourth of July Jell-O, 140 Bacon-Wrapped Asparagus, 126
Pineapple Shrimp Kabobs, 114 Fruit Slaw in Cabbage Bowl, 142 Bundle of Veggies, 125
Pineapple Spread, 9 Fruited Carrot Salad, 134 Campfire Onions, 123
Polynesian Sausage Kabobs, 104 Jazzy Gelatin, 132 Grilled Broccoli, 123
Sausage Shrimp Kabobs, 103 Lime Sherbet Molded Salad, 131 Grilled Mushrooms, 124
Supreme Kabobs, 77 Mom’s Coleslaw, 137 Herbed Corn on the Cob, 126
Teriyaki Burgers, 58 Orange Chicken Salad, 88 Potato Pockets, 127
Oriental Pasta Salad, 142 Vegetable Kabobs, 127
Parsley Tortellini Toss, 137
Pork (also see Ham; Sausage, Picnic Pasta Salad, 132
Zesty Grilled Corn, 124
Pepperoni & Salami) Poppy Seed Fruit Salad, 134
Barbecued Sage Spareribs, 101 Red, White ’n’ Blue Salad, 139
Strawberries
Beef ’n’ Pork Burgers, 53 Creamy Strawberry Dessert, 186
Salami Pasta Salad, 135
Best Baby-Back Ribs, 107 Iced Strawberry Tea, 29
Spinach Floret Salad, 143
Country-Style Grilled Ribs, 110 Strawberry-Pecan Pie, 169
Sunny Layered Salad, 131
Grilled Pork Chops with Maple Strawberry Refresher, 28
Tangy Vegetable Pasta Salad, 130
Butter, 100 Summertime Strawberry
Tomato Parmesan Salad, 133
Grilled Pork Tenderloin, 102 Punch, 39
Watermelon Basket, 136
Herbed Pork Chops, 98
Honey-and-Herb Grilled Pork
Sandwiches & Burgers Tomatoes
Roast, 101 Honey Rosemary Chicken
Hot ’n’ Spicy Spareribs, 102 Aloha Burgers, 56
Kabobs, 89
Maple-Glazed Kabobs, 99 Beef ’n’ Pork Burgers, 53
Sausage Shrimp Kabobs, 103
Marinated Pork Chops, 105 French Onion Burgers, 54
Shrimp Kabobs, 118
Pork ’n’ Veggie Packets, 109 Glorified Hot Dogs, 106
Spiced Tomato Drink, 41
Pork Chops with Onions and Luau Chicken Sandwiches, 59
Summer Beef Skewers, 71
Apples, 108 Mexican Beef Burgers, 57
Taco Pinwheels, 13
Pork Tenderloin with Herb Mushroom Bacon Burgers, 58
Teriyaki Kabobs, 66
Sauce, 111 Philly Burger, 53
Tomato Parmesan Salad, 133
Potluck Spareribs, 108 Pizza Burgers, 57
Provolone Burgers, 54
Veggie Pork Kabobs, 111
Vegetables (also see
specific kinds)
Southwestern Burgers, 52
Potatoes Teriyaki Burgers, 58
Bundle of Veggies, 125
Maple-Glazed Kabobs, 99 Orange Chicken and Veggies, 91
Meat ’n’ Potato Kabobs, 65 Pork ’n’ Veggie Packets, 109
Potato Pockets, 127
Sausage, Sirloin Veggie Kabobs, 67
Pepperoni & Salami Tangy Vegetable Pasta Salad, 130
Antipasto Kabobs, 21 Vegetable Kabobs, 127
Raspberries Picnic Pasta Salad, 132 Veggie Pork Kabobs, 111
Polynesian Sausage Kabobs, 104 Veggie Tortilla Pinwheels, 15
Fudge Berry Pie, 182
Raindrop Raspberry Tea, 33
Sausage Shrimp Kabobs, 103 Zucchini & Squash
Southwestern Burgers, 52 Herbed Seafood Skewers, 117
Raspberry Lemonade, 32
Raspberry Lime Pie, 185 Honey Rosemary Chicken
Raspberry Mallow Pie, 179 Seafood & Fish Kabobs, 89
Red, White ’n’ Blue Salad, 139 Chicken and Shrimp Satay, 82 Summer Beef Skewers, 71
Citrus Tuna Steaks, 115
Cod with Rhubarb Sauce, 116
Rhubarb Crab Pasta Salad, 138
Cod with Rhubarb Sauce, 116 Crab Roll-Ups, 18
Rhubarb Citrus Punch, 37 Cucumber-Dill Shrimp Dip, 8
Firecracker Salmon Steaks, 119
Salads & Coleslaw Garlic-Herb Red Snapper, 119
Apple-Feta Tossed Salad, 141 Herbed Seafood Skewers, 117
Avocado Citrus Toss, 131 Pineapple-Glazed Fish, 116
Celery Seed Slaw, 138 Pineapple Shrimp Kabobs, 114
Crab Pasta Salad, 138 Sausage Shrimp Kabobs, 103
Cranberry Chicken Salad, 90 Shrimp Kabobs, 118
Creamy Coleslaw, 140 Teriyaki Tuna Steaks, 118

alphabetical index Grilled Picnic Chicken, 83
Grilled Pork Chops with Maple
Butter, 100
Creamy Guacamole, 12 Grilled Pork Tenderloin, 102
A Creamy Orange Drink, 33 Grilled T-Bone Steaks, 63
Aloha Burgers, 56 Grilled Thighs & Drumsticks, 84
Creamy Strawberry Dessert, 186
Antipasto Kabobs, 21
Creamy Watermelon Pie, 184
Apple-Feta Tossed Salad, 141
Crispy Pretzel Bars, 171 H
Apricot Squares, 165
Critter Crunch, 10 Happy Trails Snack Mix, 16
Avocado Citrus Toss, 131
Crowd-Pleasing Punch, 43 Herb Garden Tea, 34
Crunchy No-Bake Treats, 164 Herb-Mustard Chicken, 83
B Crunchy Peanut Butter Bars, 161 Herbed Cheese Dip, 19
Bacon-Wrapped Asparagus, 126 Crunchy Peanut Butter Drops, 9 Herbed Corn on the Cob, 126
Baked Apples on the Grill, 125 Cucumber-Dill Shrimp Dip, 8 Herbed Pork Chops, 98
Baked Chicken on the Grill, 89 Cucumber Fruit Salad, 133 Herbed Seafood Skewers, 117
Barbecued Sage Spareribs, 101
Hibiscus Iced Tea, 31
Basic Chicken Barbecue, 86
Beef ’n’ Pork Burgers, 53
D Homemade Orange Refresher, 30
Dad’s Best Barbecue, 85 Honey-and-Herb Grilled Pork
Dilly Chicken Breasts, 89 Roast, 101
Best Baby-Back Ribs, 107
Disappearing Fruit Dip, 22 Honey-Garlic Sirloin Steak, 69
Blackened Cajun Chicken, 93
Drop Sugar Cookies, 156 Honey-Lime Grilled Chicken, 80
Blueberry Lemon Trifle, 174
Honey-Lime Ham, 105
Bundle of Veggies, 125
Butterscotch Oatmeal Bites, 164 F Honey-Mustard Chicken, 78
Firecracker Salmon Steaks, 119 Honey Rosemary Chicken
Butterscotch Parfaits, 181
Fluffy Lemonade Gelatin, 185 Kabobs, 89
Fourth of July Jell-O, 140 Hot ’n’ Spicy Spareribs, 102
C
Campfire Casseroles, 80 French Onion Burgers, 54
Campfire Onions, 123 Fresh Cherry Pie, 162 I
Candy Bar Pie, 175 Fresh Mint Cooler, 34 Iced Strawberry Tea, 29
Cantaloupe Cooler, 38 Frothy Orange Soda, 38 Icy Lemonade, 35
Caribbean Delight, 81 Fruit Juice Cooler, 29
Fruit Kabobs with Citrus Dip, 16
Celery Seed Slaw, 138
Fruit Slaw in Cabbage Bowl, 142
J
Cheerio Treats, 155 Jazzy Gelatin, 132
Cheery Cherry Cooler, 31 Fruited Carrot Salad, 134
Jeweled Gelatin Torte, 178
Cheesy Corn Dip, 21 Fruity Angel Food Trifle, 179
Jim’s Maple Barbecue, 90
Chicken and Shrimp Satay, 82 Fruity Summer Cooler, 32
Jumbo Molasses Cookies, 153
Chili Sauce Chicken, 76 Fudge Berry Pie, 182
Chocolate Caramel Cookies, 155 Fun Marshmallow Bars, 151
Chocolate Chip Blondies, 157 K
Chocolate-Oat Toffee Bars, 166 G Kentucky Marinade, 49
Chocolate Peanut Supreme, 175 Garlic Chicken, 90 Kool-Aid Floats, 40
Cinnamon ’n’ Spice Dip, 24 Garlic Dip, 20
Citrus Grape Drink, 42 Garlic-Herb Red Snapper, 119 L
Citrus Mint Punch, 32 Garlic-Lime Chicken, 93 Layered Three-Cheese Spread, 25
Citrus Peanut Gelatin, 182 German Chocolate Toffee Lemon Cooler Cookies, 146
Citrus Sunshine Punch, 41 Cookies, 160 Lemon Graham Squares, 149
Citrus Tuna Steaks, 115 Ginger-Glazed Chicken, 94 Lemon Iced Tea Mix, 39
Cocoa Mousse Pie, 180 Gingered Flank Steak, 64 Lemon-Lime Punch, 35
Cod with Rhubarb Sauce, 116 Glorified Hot Dogs, 106 Lemon Nut Star Cookies, 158
Coffee Grilled Chicken, 86 Golden Glazed Fryer, 93 Lemon Refresher, 36
Cold Chicken-Cheese Kabobs, 23 Graham Coconut Treats, 151 Lemonade Chicken, 81
Cookie Sheet Apple Pie, 152 Graham Cracker Brownies, 156 Lemonade Marinade, 49
Cool Lime Pie, 183 Grammy Gilman’s Raisin Pie, 166 Lemonade Pie, 176
Country Barbecued Chicken, 75 Grilled Broccoli, 123 Lemonade Stand Snack, 9
Country-Style Grilled Ribs, 110 Grilled Curry Chicken, 78 Lemony Iced Tea, 43
Crab Pasta Salad, 138 Grilled Fajitas, 68 Light Chicken Kabobs, 87
Crab Roll-Ups, 18 Grilled Meat Loaf, 70 Lime Cooler Bars, 154
Cranberry Chicken Salad, 90 Grilled Mushrooms, 124 Lime Sherbet Molded Salad, 131
Creamy Coleslaw, 140 Grilled Peaches ’n’ Berries, 122 Luau Chicken Sandwiches, 59

M Pork Tenderloin with Herb Tomato Parmesan Salad, 133
Macaroon Bars, 163 Sauce, 111 Tortellini Appetizers, 14
Mama Arnold’s Honey Pie, 157 Potato Pockets, 127 Triple Fudge Brownies, 171
Maple-Glazed Kabobs, 99 Potluck Spareribs, 108 Tropical Fruit Dip, 10
Marble Brownies, 147 Pretzel Mustard Dip, 23 Tropical Island Chicken, 95
Marinated Chicken Breasts, 74 Provolone Burgers, 54 Tropical Tenderloin Steaks, 68
Marinated Pork Chops, 105
Marinated Rib Eyes, 64 Q V
Meat ’n’ Potato Kabobs, 65 Quick Barbecued Chicken, 94 Vanilla Popcorn, 18
Mexican Beef Burgers, 57 Vegetable Kabobs, 127
Veggie Pork Kabobs, 111
Mexican Corn Dip, 11 R Veggie Tortilla Pinwheels, 15
Mexican Grilled Chicken, 78 Raindrop Raspberry Tea, 33
Mom’s Coleslaw, 137 Raspberry Chicken Sandwiches, 55
Mountainous Mandarin Pie, 186 Raspberry Lemonade, 32 W
Mushroom Bacon Burgers, 58 Raspberry Lime Pie, 185 Watermelon Basket, 136
Mustard-Lover’s Grilled Chicken, 92 Raspberry Mallow Pie, 179 Watermelon Slice Cookies, 170
Red, White ’n’ Blue Salad, 139 White Brownies, 167
N Rhubarb Citrus Punch, 37 White Chocolate Macadamia
No-Bake Cereal Bars, 146 Rocky Road Pudding, 181 Cookies, 163
No-Bake Cheesecake, 184 Rosemary Orange Marinade, 49
No-Cook Coconut Pie, 182 Y
Nutty Toffee Popcorn, 12 S Yogurt-Marinated Chicken, 87
O Saucy Barbecued Chicken, 77 Z
Oatmeal Crispies, 152 Sausage Shrimp Kabobs, 103 Zesty Basil Chicken, 75
Oatmeal Sandwich Cookies, 168 Savory Steak Rub, 49 Zesty Grilled Corn, 124
Orange Chicken and Veggies, 91 Shrimp Kabobs, 118 Zesty Snack Mix, 20
Orange Chicken Salad, 88 Sirloin Veggie Kabobs, 67 Zippy Curry Dip, 13
Orange Colada, 34 Southwestern Burgers, 52 Zippy Dry Rub, 49
Orange Cream Cheesecake, 177 Sparkling Berry Punch, 30
Orange Lemonade, 42 Special Lemonade, 28
Oriental Pasta Salad, 142 Speedy Brownies, 169
Spiced Lemonade, 36
P Spiced Tomato Drink, 41
Parsley Tortellini Toss, 137 Spicy Grilled Steaks, 67
Peach Gelatin Dessert, 175 Spinach Floret Salad, 143
Peach Pizza Pie, 159 Strawberry-Pecan Pie, 169
Peanut Butter Brownie Cups, 159 Strawberry Refresher, 28
Peanut Butter Brownies, 148 Summer Beef Skewers, 71
Peanut Butter Chicken Skewers, 84 Summer Melon Parfaits, 176
Peanut Butter Cream Parfaits, 179 Summertime Strawberry Punch, 39
Peanut Butter Jumbos, 167 Sunny Layered Salad, 131
Peanut Butter Tarts, 183 Supreme Kabobs, 77
Peppered Flank Steak, 63 Sweet ’n’ Spicy Snack Mix, 15
Perfect-Every-Thyme Marinade, 94 Sweet Pretzel Nuggets, 24
Philly Burger, 53
Picnic Pasta Salad, 132 T
Pineapple Cheesecake, 180 Taco Appetizer Platter, 17
Pineapple Cooler, 37 Taco Pinwheels, 13
Pineapple-Glazed Fish, 116 Tangy Ham Steak, 106
Pineapple Shrimp Kabobs, 114 Tangy Vegetable Pasta Salad, 130
Pineapple Spread, 9 Tarragon-Lime Chicken, 76
Pizza Burgers, 57 Teriyaki Burgers, 58
Plum Pie, 161 Teriyaki Flank Steak, 70
Polynesian Sausage Kabobs, 104 Teriyaki Kabobs, 66
Poppy Seed Fruit Salad, 134 Teriyaki Tuna Steaks, 118
Pork ’n’ Veggie Packets, 109 Texas-Style Fryer, 79
Pork Chops with Onions and Toffee Malted Cookies, 150
Apples, 108 Toffee Pecan Bars, 149

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RECIPE ASSET SYSTEM MANAGER Chilled Beverages . . . . . . . . . . . . . . . . . . . . . . . .26

TEST KITCHEN Grilled Specialties . . . . . . . . . . . . . . . . . . . . . . . .44

PRESIDENT Cool & Creamy Desserts . . . . . . . . . . . . . . . . . .172

food safety keep it at the right temperature

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6 ounces cooked medium shrimp, peeled and

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lemonade stand snack crunchy

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I like to make garden-fresh salsa in the summer. Along with the

critter crunch 1-1/2 cups bear-shaped honey graham snacks

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zippy curry dip

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veggie tortilla pinwheels

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Remove from the heat; stir in baking soda and

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One way to keep dips cold

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cheesy corn dip

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cold chicken-cheese kabobs

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cinnamon ’n’ spice dip

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sparkling berry punch

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cheery cherry cooler

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fruity summer cooler

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raindrop raspberry tea

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herb garden tea

Special garnishes really make

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BETH STEPHAS KAREN ENGSTRAND

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rhubarb citrus punch

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