BAR - B - QUE BURGERS
1 lb. ground beef
1/2 cup Barbecue Sauce, divided
1/2 cup dry bread crumbs
1 egg
4 Cheese Slice Singles
4 hamburger buns, split
MIX meat, 2 Tbsp. of the barbecue sauce, crumbs and egg. Shape into 4 patties. Place on rack of broiler pan. BROIL 4 to 6 inches from heat 7 to 9 minutes on each side or until cooked through (160�F), brushing frequently with remaining barbecue sauce. Top with Singles; broil until Singles begins to melt. FILL buns with patties.
Add additional toppings, if desired.
TEX - MEX SAUCE FOR HOT DOGS
1/2 cup Sweet Pickle Relish
1 can (4 oz.)chopped green chilies, drained
2 Tbsp. Prepared Mustard
2 Tbsp. chopped onion
1 pkg. (14 oz.) Wieners
8 hot dog buns, split
HEAT wieners as directed on package.
MIX remaining ingredients. Place wieners in buns; top with relish mixture.
BBQ Grilled Chicken Kabobs
1 lb. boneless skinless chicken breast halves, cut into 1-1/2-inch pieces
6 cups assorted cut-up vegetables (peppers, mushrooms, onions, cherry tomatoes and zucchini)
1 bottle (18 oz.) Barbecue Sauce
8 wooden skewers
Arrange chicken and vegetables alternately on skewers.
Place kabobs on grill over medium coals.
Grill 10 to 15 minutes or until chicken is cooked through, turning once and brushing frequently with barbecue sauce. Serve with additional barbecue sauce.
These low fat and low calorie kabobs are a great way to enjoy your vegetables *the kids too*.
CREAMY COLESLAW
1 c sour cream
6 T mayonnaise
1/4 c finely chopped onion
3 1/2 T white wine vinegar
3 T sugar
1 t salt
1 t paprika
1/2 t ground black pepper
2-pound head green cabbage, thinly sliced (about 14 cups)
Blend first 9 ingredients in blender. Place cabbage in large
bowl. Pour dressing over cabbage and toss to combine. Cover
and refrigerate at least 3 hours and up to 8 hours, tossing
occasionally.
BAKED BEANS - SOUTHERN STYLE
2 cans (15 oz. each) pork and beans
1 can (15-1/2 oz.) butter beans, drained
1 cup chopped grilled beef, chicken or pork
1/2 cup KRAFT Original Barbecue Sauce
1 small onion, chopped
2 Tbsp. brown sugar
1 tsp. dry mustard
MIX all ingredients in large saucepan on medium heat. BRING to boil; reduce heat to low. Simmer 30 minutes, stirring occasionally.
MY BAKED BEANS
3 cans (15 oz. each) pork and beans
3/4 C. ketchup
1/2 C. packed brown sugar, or to taste
2 to 3 Tbls. prepared mustard
Mix all ingredients in a 3 qt. baking dish (sprayed with cooking spray), put in a 350 degree oven (preheated). Bake for approx.' 1 hr, or until sauce is thick but not dry. Start checking after 45 minutes as ovens vary.
Five-Cup Fruit Salad
1 can (8-1/4 oz.) pineapple chunks, drained
1 can (11 oz.) mandarin orange segments, drained
1 cup Coconut
1 container (8 oz.) Sour Cream,
1 cup Miniature Marshmallows
Mix pineapple and remaining ingredients; toss lightly. Cover.
Refrigerate several hours or until chilled.
This recipe can be doubled, for a larger crowd. My family and friends just LOVE it!
FROM THE MIDWEST:
HEAVENLY CHOCOLATE CAKE
1 pkg. (2-layer size) chocolate cake mix (not pudding in the mix variety)
1 cup unsweetened cocoa powder, divided
3 eggs
1-1/3 cups water
1 cup Salad Dressing like Mircle Whip)
1 pkg. (8 oz.) Cream Cheese, softened
2 Tbsp. milk*
1 tsp. vanilla
5 cups sifted powdered sugar*
GREASE and flour 2 (9-inch) round cake pans. Line bottoms of pans with wax paper.
STIR cake mix and 1/2 cup of the cocoa in large mixing bowl.
Add eggs, water and salad dressing; beat with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes.
Pour evenly into prepared pans.
BAKE at 350�F for 30 to 35 minutes or until toothpick inserted in centers comes out clean.
Cool 10 minutes; remove from pans. Immediately remove wax paper.
Cool completely on wire racks.
BEAT cream cheese, milk and vanilla with electric mixer on medium speed until well blended.
Gradually add combined powdered sugar and remaining 1/2 cup cocoa, beating well after each addition. Use to fill and frost layers.
*Use a little more powered sugar or milk to make frosting spreadable.
FROM THE SOUTH:
DREAM PINEAPPLE UPSIDE DOWN CAKE
3 cans (8 oz each) pineapple slices in juice, undrained
1 cup firmly packed brown sugar
1/3 cup butter or margarine, melted
7 maraschino cherries, halved
1/2 cup chopped PLANTERS Pecans
1 pkg. (2-layer size) yellow cake mix
1 envelope Whipped Topping Mix, in the package
4 eggs
1 cup cold water
DRAIN pineapple, reserving 2 Tbsp. juice.
Mix brown sugar and butter in 13x9-inch baking pan.
Arrange pineapple slices in pan, cutting slices, if necessary. Place cherry half, cut side up, in center of each slice. Sprinkle with reserved pineapple juice and pecans.
STIR cake mix, whipped topping mix, eggs and water in large bowl.
Beat at low speed of electric mixer 2 minutes. Beat at medium speed 4 minutes.
Carefully spoon over ingredients in pan.
BAKE at 350�F for 50 to 55 minutes or until top springs back when lightly pressed.
Let stand in pan for 10 minutes; invert onto serving plate.
Let stand 1 minute; remove pan.
Serve warm or cooled.
COCONUT CAKE
1 pkg. (2-layer size) yellow cake mix or yellow cake mix with pudding in the mix
1-1/2 cups milk
1/2 cup sugar
2 cups Coconut, divided
1 tub (8 oz.) Whipped Topping, thawed
*Optional:
Pineapple chunks, orange slices, orange peel, fresh mint leaves for garnish
PREPARE and bake cake as directed on package for 13x9-inch baking pan. Cool in pan 15 minutes.
Pierce cake with large fork at 1/2-inch intervals.
MIX milk, sugar and 1/2 cup of the coconut in medium saucepan. Bring to boil. Reduce heat to low; simmer 1 minute.
Spoon over warm cake, spreading coconut evenly over top. Cool completely.
STIR 1/2 cup of the coconut into whipped topping. Spread over cake. Sprinkle with remaining 1 cup coconut.
REFRIGERATE 6 hours or overnight.
*Garnish with pineapple chunks, orange slices, orange peel and fresh mint leaves. Store leftover cake in refrigerator.
LAYERED ORANGE PINEAPPLE MOLD
1 can (20 oz.) crushed pineapple in juice, undrained
Cold water
1-1/2 cups boiling water
*1 pkg. (8-serving size) Orange Flavor Gelatin
*1 pkg. (8 oz.) Cream Cheese, softened
DRAIN pineapple, reserving juice. Add cold water to juice to make 1-1/2 cups.
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
Stir in measured pineapple juice and water.
Reserve 1 cup gelatin at room temperature.
STIR 1/2 of the crushed pineapple into remaining gelatin. Pour into 6-cup mold sprayed with no stick cooking spray. Refrigerate about 2 hours or until set but not firm (should stick to finger when touched and should mound).
STIR reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire whisk until smooth. Stir in remaining crushed pineapple. Pour over gelatin layer in mold.
REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.
*May use sugar free gelatin.
*May use lite or fat free cream cheese.
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