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137 P. It’s that simple! In addition to the wealth of outdoor cooking tips and tricks. Inside. You’ll never have to wonder if your grilled food is done (or overdone) again—just follow the temperature charts. Check out “Host the Perfect Cookout” on page 4 to help you organize and serve food safely. 185 . you’ll find that the fuss-free recipes and expert tips will help you enjoy yourself. As an added bonus. There are quick snacks and dips. you’ll find not only the perfect outdoor fare. 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. grilled specialties. So fire up the grill tonight! 2 P. 78 P. treats you can tote and cool and creamy desserts guaranteed to please and satisfy. but also countless tips and special sections to help you create the best outdoor party. kitchen-tested recipes from home cooks just like you.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. too. you’ll find delicious. and get even more specific grilling information in each of the grilling chapters. Turn to “Tips for Perfect Grilling” on page 46 to learn to grill like a pro. chilled beverages.

. . . . . . . . . . . . . . . Wendy Stenman. . . . . . . . . . . Sue A. . . . . . . . . . . . . Lori Foy. . . . . . . . . . . . . . . . Kaitlyn Besasie. . .46 Index . . Alynna Malson PREMEDIA SUPERVISOR Scott Berger CREATIVE DIRECTOR Ardyth Cope SENIOR VICE PRESIDENT. . . . . .187 Faithann Stoner CONTENT PRODUCTION SUPERVISOR Julie Wagner ASSOCIATE LAYOUT DESIGNER Julie Stone PROOFREADER Linne Bruskewitz ASSOCIATE EDITORS Jean Steiner. . . . . . . Christine Rukavena. . . . . . . . . . . Peggy Woodward. . . . . . . Annie Rose. . . . . . Mary King. . Jennifer Bradley Vent. . . . . Dan Roberts. . Victoria Soukup Jensen VICE PRESIDENT. .172 Robert Gaszak RECIPE ASSET SYSTEM MANAGER Coleen Martin TEST KITCHEN Diane Werner. . . . . Jim Wieland. . . . . . EDITOR IN CHIEF Catherine Cassidy PRESIDENT Barbara Newton FOUNDER Roy Reiman 3 . . Tina Johnson. . . . . . . . . . . . . . . . .EDITOR Julie Blume Benedict ART DIRECTORS Nicholas Mork. . . . . Pat Schmeling. Sue Megonigle. . . . . . . . . . . . . . . . . Amy Welk-Thieding. . . . . . . . . Megan Taylor PHOTOGRAPHY Rob Hagen. . . . Karen Scales. . . . . . . . . . . . . . . . . . . . . . . . . . . . Sarah Thompson. . . . .44 Sandwiches . . . . . . . . . . . . . . Kate Baumann. . . . . . . . . . EXECUTIVE EDITOR/ SPECIAL INTEREST PUBLICATIONS Heidi Reuter Lloyd CONTRIBUTING ART DIRECTOR Recipes Appetizers & Snacks . . . . . . . . . . . . . . . . . . . . . . . . . . .96 Fish & Seafood . .6 Chilled Beverages . . . . .72 Pork . . . Rita Krajcir. . . . . . . . .120 Super Sides & Salads . . . . . . . . Jurack. . . . . . . . . . . Julie Meyers. . . Marie Parker. . . . . . . . . . . . . . .50 Beef . . . . . . Joylyn Trickel. . . . .112 Fruit & Vegetables . . . . . .128 Take-Along Treats . . . . . . . . . . . . . .26 Grilled Specialties . . Jessie Sharon MANAGING EDITOR/SPECIAL INTEREST PUBLICATIONS Contents Features Host the Perfect Cookout . Suzanne Kern. . .60 Chicken . . . . . .4 Tips for Perfect Grilling . . . . . . Ann Liebergen. . . . . . . . . . . . . . .144 Cool & Creamy Desserts . . . . . . . . . . . . . . . . Kris Lehman.

180° for whole chicken and turkey. food safety To ensure the foods you serve are safe to eat. stuffing. Reusing a cutting board. Use a certain color for different items. 170° for well-done beef. from meat. plastic cutting boards. knife or other utensil that came in contact with raw meat without first thoroughly washing it in hot. pork. slow cookers and chafing dishes to keep hot foods to at least 140°. Always cook foods to the proper temperatures. here are some handy tips for how to put together the perfect cookout. countertop. Any bacteria that may be present on the surface of these foods will be destroyed by properly cooking the food. soapy water. keep it at the right temperature Keep hot foods hot and cold foods cold. 145° for medium-rare beef. food safety rules. which means allowing the juices of raw meats. 165° for ground chicken and turkey. veal. Make sure all work surfaces. lamb and veal. well-done lamb. chicken and turkey breasts. www. Cutting boards can be sanitized with a mixture of 1 teaspoon chlorine bleach in 1 quart of water. casseroles and leftovers. Washing these items will contaminate the sink. lamb and veal. soapy water can cause cross-contamination. 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.tasteofhome. Allow the bleach water to stand on the cutting board for several minutes before rinsing. yellow for poultry or red for meat. poultry or fish. company and weather. such as foam meat trays or plastic wrap. sink. fresh ham or partially cooked ham and egg dishes. plate.com 4 Great American Cookout . such as green for fruits and vegetables. clean hands and utensils in hot. Let the board air dry or dry with clean paper towels. This can cause cross-contamination if not cleaned right away. soapy water. Cooked foods and uncooked foods that require refrigeration should only be left at room temperature for up to 2 hours and only 1 hour if it is a hot day. After handling raw food. keep it separate Don’t cross-contaminate foods. soapy water. poultry and fish to come in contact with other foods. knives and any other utensils have been cleaned in hot. keep it clean Before handling any food. pork. Check out these tips for food safety. Purchase several different colored. 140° for fully cooked ham.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. planning exactly what you’ll need and even how to effectively pack a cooler. Never reuse the package material. lamb or seafood before cooking. beef. follow these three basic. thoroughly wash your hands in hot. goose and pheasant. cutting boards. It is not recommended that you wash raw poultry. but important. 160° for medium beef. duck. thighs and wings. Use warming trays. Use ice bowls or ice to keep foods cold.

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

P. dips & snacks 6 TORTELLINI APPETIZERS.appetizers. 14 .

12 P. 147 + P. 137 + P. 91 + P.C R E AT E-A. 17 P. 93 + P. 15 P. 133 + P.CO O KO U T + P. 101 + P. 24 P. 149 7 . 58 + P.

Yield: 8 servings. cream cheese. Colorado This is a favorite of mine when I need a quick appetizer. peeled and deveined 8 Great American Cookout www. Refrigerate for at least 1 hour. Montrose. Garnish with reserved shrimp and cucumbers. add to sour cream mixture. Add remaining cucumber. 3/4 cup sour cream 4 ounces cream cheese. with chunks of shrimp and cucumber. is a nice change from the standard shrimp and cocktail sauce. dill and salt until blended.tasteofhome. beat the sour cream. Set aside three shrimp and 2 tablespoons cucumber for garnish. Finely chop the remaining shrimp.cucumber-dill shrimp dip KATHRYN GOECKE 3/4 cup diced unpeeled cucumber Assorted fresh vegetables or crackers In a large mixing bowl.com . Serve with vegetables or crackers. The creamy dill dip. cubed 1 tablespoon snipped fresh dill or 1 teaspoon dill weed 1/4 teaspoon salt 6 ounces cooked medium shrimp.

Alabama This tasty spread is one I can quickly put together for unexpected company or for a snack. South Dakota Four pantry items are all you need to whip up these no-bake nibbles. finely chopped. 3 cups animal crackers 2 cups salted peanuts 2 cups raisins 2 cups milk chocolate M&M’s In a large bowl. lemonade stand snack DOT NICKERSON Cincinnati. cook and stir corn syrup and sugar for 7-8 minutes or until sugar is dissolved (do not boil). Fold in pineapple. Yield: 2/3 cup. Serve with crackers. softened 2 tablespoons finely chopped green onions 1 medium fresh mushroom. Let stand for 1-1/2 to 2 hours or until set. Store in snack-size resealable plastic bags. combine all of the ingredients. 1 cup light corn syrup 1 cup sugar 2 cups peanut butter 4 cups cornflakes In a large saucepan over medium heat. mushroom if desired. garlic. www. Stir in the onions.tasteofhome. Yield: about 3-1/2 dozen. drained Assorted crackers In a small mixing bowl.pineapple spread BOBBI WALLER Roanoke. add peanut butter and stir until smooth. Fold in cornflakes. Remove from the heat. Yield: 9 cups. Drop by rounded tablespoonfuls onto waxed paper coated with nonstick cooking spray. 1 package (3 ounces) cream cheese. crunchy peanut butter drops TAMMY LEWIS Hudson. They make an ideal after-school snack. Dips & Snacks 9 . beat cream cheese until fluffy. Store in a waxed paper-lined airtight container. minced Dash salt Dash pepper 1/4 cup crushed pineapple. Ohio Here’s a munchable mix that’s a breeze to toss together. Editor’s Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe. salt and pepper.com Appetizers. optional 1 garlic clove.

Bake. x 1-in. stirring every 10 minutes. LORAIN. mix well. combine the remaining ingredients. Cover and refrigerate until chilled.tropical fruit dip JANE MASON Galesburg. OHIO critter crunch WILMA MILLER 1-1/2 cups bear-shaped honey graham snacks 1 cup bite-size Shredded Wheat 1 cup miniature pretzels In a saucepan or microwave-safe bowl. www. Yield: about 8 cups. Add butter mixture and toss to coat. Serve with fruit. Stir in egg and juices. heat the butter. brown sugar and cinnamon until butter is melted. I also have doubled the recipe and used it as a filling between lemon or orange cake layers. 1/4 cup butter 3 tablespoons brown sugar 1 teaspoon ground cinnamon 1-1/2 cups Crispix 1-1/2 cups Cherrios 1-1/2 cups animal crackers 10 Great American Cookout . Place in a greased 15-in. Washington This sweet and salty snack is a perfect before-dinner treat. Yield: 1-3/4 cups. at 300° for 30 minutes. Just before serving. onions and tomatoes. I have tasted a lot of fruit dips. combine the sugar and flour. In a large bowl. especially when all the fresh summer fruit is available. but this is the best. fixing garden-fresh salsa I like to make garden-fresh salsa in the summer. 1/4 cup sugar 1-1/2 teaspoons all-purpose flour 1 egg. fold in whipped topping. People think I’ve created some magical spice mixture! —MARY KAY M. baking pan. uncovered.. Kids especially like the special graham crackers.com Port Angeles. x 10-in. Along with the jalapenos. 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. Store in an airtight container. I add a couple tablespoons of bottled barbecue sauce.tasteofhome. Cook and stir over low heat until mixture is thickened and reaches 160°. Illinois My husband’s Aunt Marilyn gave me this recipe years ago.

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

I came across this one and it quickly became a favorite. Beat in the cream cheese. the thermometer should read 212°. Yield: 1-1/3 cups. combine the popcorn and nuts. Remove from the heat. Saskatchewan Kids and adults alike will rave over this sweetly coated. Break into pieces. Store in refrigerator. butter.nutty toffee popcorn GLENNA HALE Sceptre. In a heavy saucepan. over medium heat until a candy thermometer reads 300°-310° (hard-crack stage). without stirring. Give it a try! 10 cups popped popcorn 1 cup pecan halves. stir until sugar is dissolved. nutty popcorn concoction. softened 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce Tortilla chips In a small mixing bowl. Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil. Cool completely. Immediately pour over popcorn mixture. Florida As a transplanted New Englander. I was anxious to use some of Florida’s fresh fruits in new recipes. creamy guacamole PHYLLIS ALLAN Vero Beach. 1 medium ripe avocado. toasted 1 cup whole unblanched almonds. corn syrup and cream of tartar. beat avocado and lime juice until smooth.tasteofhome. pitted and cut into chunks 2 teaspoons lime juice 2 packages (3 ounces each) cream cheese. Adjust your recipe temperature up or down based on your test. Spread into two greased 15-in. Press gently to flatten. peeled. Cook. Worcestershire sauce. salt and hot pepper sauce until smooth. toss gently.com . Yield: about 2 quarts. Serve with tortilla chips. 12 Great American Cookout www. stir in baking soda and extract. x 1-in. x 10-in. combine the brown sugar. 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. baking pans.

so I like to make it in advance. Dips & Snacks 13 . Refrigerate until serving. Wisconsin It’s easy to encourage everyone to eat their vegetables when this creamy dip is served alongside. lettuce and chilies make these bite-size snacks a perfect addition to a cookout buffet. slices with a serrated knife. Cut into 1-in. zippy curry dip PRISCILLA STEFFKE Wausau.com Appetizers. Washington The colorful tomatoes. Serve with salsa. Stir in the refried beans. combine the first eight ingredients. The curry flavor gets stronger the longer this dip stands. 1 package (8 ounces) cream cheese. chilies and olives down the center of each tortilla. diameter. warmed 3 cups shredded lettuce 2 large tomatoes. Spread 3-4 tablespoons over each tortilla. beat cream cheese and taco seasoning until blended. Yield: about 1 cup. www. Layer lettuce. Yield: about 5 dozen.taco pinwheels pictured at right > BEVERLY MATTHEWS Pasco. Wrap in plastic wrap and refrigerate for at least 1 hour. softened 1 tablespoon taco seasoning 1 can (16 ounces) refried beans 8 flour tortillas (10 inches).tasteofhome. roll up tightly to 2-in. seeded and finely chopped 2 cans (4 ounces each) chopped green chilies 1 cup finely chopped ripe olives Salsa In a small mixing bowl. tomatoes. 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. Serve with vegetables or chips.

Place garlic cloves on a double thickness of heavy-duty foil. To make dip. Meanwhile. milk. Refrigerate leftovers. Michigan Store-bought pesto keeps the preparation of this tasty appetizer quick. peeled 2 tablespoons olive oil. Yield: about 2 dozen appetizers and 1-1/2 cups dip. stir until combined. Cool for 10-15 minutes. Wrap foil around garlic. Toss with remaining oil. Serve with pesto dip. drain and rinse in cold water. pesto and pepper. 4 garlic cloves.tasteofhome. Bake at 425° for 20-25 minutes or until tender. drizzle with 1 tablespoon oil. in a small bowl. combine the mayonnaise. Parmesan cheese. cook tortellini according to package directions. set aside.com .tortellini appetizers CHERYL LAMA Royal Oak. Mash garlic into pesto mixture. Sometimes I like to heat the garlic in a skillet and use skewers for a different look. Alternately thread tortellini and tomatoes onto toothpicks. divided 1 package (10 ounces) refrigerated spinach tortellini 1 cup mayonnaise 1/4 cup grated Parmesan cheese 1/4 cup milk 1/4 cup prepared pesto 1/8 teaspoon pepper 1 pint grape tomatoes 26 frilled toothpicks 14 Great American Cookout www.

then roll into tortillas. melted 1 tablespoon soy sauce 2 teaspoons chili powder 1 teaspoon barbecue seasoning 3 cups Corn Pops In a large bowl. 1 package (8 ounces) cream cheese. The mix is sure to spice up your next party or festive gathering.com Appetizers. Illinois These bite-size snacks are delicious any time of the day. softened sweet ’n’ spicy snack mix TASTE OF HOME TEST KITCHEN Cereal. veggie tortilla pinwheels DORIS ANN YODER Arthur. combine the pretzels. crackers and Chex. cheesy snack crackers and mini pretzels are baked with a sprinkling of soy sauce. Bake at 250° for 45 minutes. Yield: about 5 dozen. chili powder and barbecue seasoning. 4 teaspoons ranch salad dressing mix 1 package (2-1/4 ounces) dried beef. pour over cereal mixture and toss to evenly coat. Dips & Snacks 15 . Store in airtight containers. roll up tightly and wrap in plastic wrap. In a small bowl. chopped vegetables and salad dressing mix. chopped 1/2 cup chopped fresh broccoli 1/2 cup chopped fresh cauliflower 1/4 cup chopped green onions 1/4 cup sliced pimiento-stuffed olives 5 flour tortillas (8 inches) Salsa. stirring every 15 minutes. broccoli. slices with a serrated knife. refrigerate. combine the butter. Refrigerate for at least 2 hours. dried beef. Yield: 10 cups. Transfer to a 15-in. onions and olives. 4 cups miniature pretzels 2-1/3 cups cheese-flavored baked snack crackers 2 cups Wheat Chex 3 tablespoons butter. x 10-in. slice and serve. Stir in Corn Pops.Colorful fruits and vegetables make dips and other appetizers all the more enticing! Always use the freshest produce available. chili powder and barbecue seasoning. www. x 1-in. baking pan coated with nonstick cooking spray. Stir in the beef. beat the cream cheese and salad dressing mix until blended. optional In a large mixing bowl.tasteofhome. Unwrap and cut into 1/2-in. cauliflower. Serve with salsa if desired. soy sauce. Spread over tortillas. Simply combine cream cheese.

Both salty and sweet. Yield: 4 servings. 1 can (8 ounces) pineapple chunks 1 large ripe banana. reserving juice. it has an appealing assortment of pretzels. Yield: 2 quarts. 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. Serve with kabobs. combine all the ingredients.tasteofhome.com . Dip banana slices in juice. dried fruits and candies. Iowa Kids and adults at our cowboy party really dug into this colorful snack mix. fruit kabobs with citrus dip LINDA HESS Chilliwack. Store in an airtight container.17 ounces) Skittles bite-size candies 1 package (1. Friends will clamor around it when you set out a lovely platter of these colorful skewers. cereal. combine yogurt and vanilla.happy trails snack mix SHARON THOMPSON Oskaloosa. 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. British Columbia You can’t go wrong with this refreshing appetizer and delightful dip. 16 Great American Cookout www.69 ounces) milk chocolate M&M's In a large bowl. Alternately thread fruit onto skewers. In a small bowl.

Add water and taco seasoning. drained 2 medium tomatoes. drain. seeded and chopped 1 cup chopped green onions www. cook beef over medium heat until no longer pink. Drizzle with barbecue sauce. Arkansas A crowd usually gathers when I set out my barbecueflavored taco dip. softened 1/4 cup milk 1 can (4 ounces) chopped green chilies. In a large bowl. Serve with corn chips. Bella Vista. Top with meat mixture. Dips & Snacks 17 . onions and lettuce. simmer for 5 minutes. It’s gone before I know it! 1-1/2 pounds ground beef 1/2 cup water 1 envelope taco seasoning 2 packages (8 ounces each) cream cheese.com Appetizers. Sprinkle with chilies. serving platter or pizza pan. Yield: 8-10 servings.taco appetizer platter IOLA EGLE 1-1/2 cups chopped lettuce 1/2 to 3/4 cup honey barbecue sauce 1 to 1-1/2 cups shredded cheddar cheese Corn chips In a large skillet. tomatoes. combine cream cheese and milk. spread on a 14-in. Sprinkle with cheddar cheese.tasteofhome.

Using a serrated knife. and wrap in plastic wrap. they won’t last long. Pour over popcorn and toss to coat. ERIE. In a saucepan. because it can be ready in about 10 minutes. thrift stores and clearance racks for lowpriced servingware. Refrigerate for at least 30 minutes. and let your host keep the dish. Refrigerate any leftovers. thawed and squeezed dry 1 envelope vegetable soup mix 1/2 cup mayonnaise 1/2 cup sour cream 1 package (8 ounces) imitation crabmeat. Use these dishes to take food you made to a cookout. cream cheese.vanilla popcorn CAROLYN RONEY crab roll-ups EMILY KORT Scipio Center. break apart while warm. combine the spinach. Then you do not lose or break a cherished bowl or platter. cover and refrigerate for 1 hour. Remove from the heat.tasteofhome. chutney. Place one crab tortilla over each spinach tortilla. about 2 minutes. In another large bowl. Spread the spinach mixture on six tortillas. combine the crab. 1 package (10 ounces) frozen chopped spinach. Michigan These festive pinwheels are the perfect finger food for warm-weather gatherings.. Yield: about 7 dozen. mayonnaise and sour cream. jelly-roll style. garlic powder and onion powder. set aside. save your servingware Watch garage sales. Detroit. cut each roll into seven slices. combine the sugar. 3 quarts popped popcorn 1 cup sugar 1/2 cup butter 1/4 cup light corn syrup 1/4 teaspoon baking soda 1/2 teaspoon vanilla extract Place popcorn in a large bowl. too. It’s easy. softened 1/4 cup mango chutney or chutney of your choice 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 12 flour tortillas (8 inches) In a large bowl. —PENNY O. Yield: 3 quarts. Roll up tightly. Chock-full of goodies.com . Spread the crab mixture on remaining tortillas. Chutney is a wonderful surprise in the flavorful filling. boil and stir until mixture is golden. butter and corn syrup. soup mix. chopped 1 package (8 ounces) cream cheese. cover and refrigerate for 1 hour. Cool slightly. stir in baking soda and vanilla. Store in an airtight container. New York This recipe makes the perfect while-you-wait-for-thesteaks snack. Bring to a boil over medium heat. PENNSYLVANIA 18 Great American Cookout www.

tasteofhome. Serve with vegetables. Dips & Snacks 19 . Store leftovers in the refrigerator.com Appetizers. softened 3/4 teaspoon garlic powder 1/2 teaspoon dried tarragon 1/4 teaspoon celery seed 1/8 teaspoon dill weed Fresh vegetables In a small mixing bowl. combine the first 12 ingredients. softened 1/4 cup milk 1 tablespoon sour cream 1 tablespoon minced fresh parsley 1 teaspoon grated Parmesan cheese 1 teaspoon olive oil www. Greentown. Yield: 1-1/2 cups.herbed cheese dip PATRICIA KILE 1 teaspoon lemon juice 1 teaspoon butter. Pennsylvania This savory cheese dip is a fresh-tasting and excellent replacement for expensive gourmet dips. 1 package (8 ounces) cream cheese. beat until blended.

You can alter it by adding mixed nuts. sour cream.com . stirring every 30 minutes. One way to keep dips cold is to put the bowl of dip in a larger bowl that’s lined with ice cubes. 20 Great American Cookout www. Yield: 16 cups. Serve with vegetables and/or pretzels. pretzels and cheese crackers.zesty snack mix CODIE RAY Tallulah. milk. Yield: 1-1/2 cups. too. 4 cups Corn Chex cereal 4 cups Cheerios 4 cups pretzel sticks 4 cups cheese-flavored snack crackers 1 cup butter. combine the cereals. My mom makes it. pour over the cereal mixture and toss to coat.” 1 package (8 ounces) cream cheese. and now my grown daughters fix it for their families. Worcestershire sauce. and her motto is. Store in airtight containers. 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. well-seasoned blend of cereal. pretzels and crackers. x 10-in. garlic dip JAUNEEN HOSKING Wind Lake. “You can never have too much garlic. Spread onto two ungreased 15-in. beat the cream cheese. Louisiana Pep up a party with this crunchy. minced 1/4 teaspoon salt 1/8 teaspoon pepper Fresh vegetables and/or pretzels In a small mixing bowl.tasteofhome. garlic. baking pans. x 1-in. Wisconsin I’ve been making this dip for years. salt and pepper until blended. Combine the remaining ingredients. Bake at 225° for 2 to 2-1/2 hours. softened 1/2 cup sour cream 1 tablespoon milk 1-1/2 teaspoons Worcestershire sauce 3 garlic cloves.

cheesy corn dip PAT HABIGER Spearville.antipasto kabobs pictured at right > DENISE HAZEN Cincinnati. folded salami piece and ripe olive on a toothpick or short skewer. Yield: about 1-1/2 cups. Avoid touching your face. combine cream cheese and salad dressing mix. These do-ahead appetizers are always a hit. For each appetizer. folded pepperoni slice. red pepper. olives and jalapeno. Dips & Snacks 21 . Ohio My husband and I met at a cooking class and have loved creating menus and entertaining ever since. too! 1 package (8 ounces) cream cheese. Editor’s Note: When cutting or seeding hot peppers. tortellini. thread a stuffed olive. Kansas Jalapeno adds a kick to this refreshing summertime dip. bring the recipe.tasteofhome. If you take it somewhere. softened 2 tablespoons ranch salad dressing mix 1 can (8-3/4 ounces) whole kernel corn. In a resealable plastic bag. 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. olives and salad dressing. use rubber or plastic gloves to protect your hands. Drain and discard dressing. drain and rinse in cold water. combine the tortellini. Yield: 40 appetizers. Serve with tortilla chips or vegetables. Seal and refrigerate for 4 hours or overnight. 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. www. Stir in the corn.com Appetizers. halved Cook tortellini according to package directions.

1 package (8 ounces) cream cheese. Serve with fresh fruit. For variety. Refrigerate leftovers.disappearing fruit dip CAMILLE LANGFORD 1 teaspoon grated lime peel Dash ground ginger Assorted fresh fruit In a large mixing bowl.tasteofhome. Missouri This tangy dip never lasts long at our house. try substituting orange juice and orange peel. lime peel and ginger until smooth. Yield: 2 cups. Branson. lime juice. beat the cream cheese.com . softened 1 jar (7 ounces) marshmallow creme 1 tablespoon lime juice 22 Great American Cookout www. marshmallow creme.

combine the mayonnaise. In a large skillet. add vinegar.tasteofhome. Transfer to a large bowl. rub into chicken cubes. New York These appealing kabobs will add pizzazz to any party. Serve with pretzels. 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. onion. cook chicken in oil until juices run clear. cold chicken-cheese kabobs SHERINE GILMOUR Brooklyn. Dips & Snacks 23 . Alternately thread chicken. www.com Appetizers. Serve cold.pretzel mustard dip BONNIE CAPPER-ECKSTEIN Brooklyn Park. cheese and tomatoes onto wooden skewers. Yield: 8 servings. Cool slightly. Cover and refrigerate for at least 30 minutes. salad dressing mix and horseradish. 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. chili powder and pepper. mustard. Yield: about 1/2 cup. Cover and refrigerate for 3-4 hours. 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.

sugar and cinnamon. 1 package (16 ounces) sourdough pretzel nuggets 2/3 cup vegetable oil 1/3 cup sugar 1 to 2 teaspoons ground cinnamon Place pretzels in a microwave-safe bowl. the substitution is not noticeable. brown sugar. The fun. nutmeg and brown sugar dress up whipped topping in this extremely easy party pleaser. Serve with fresh fruit. Yield: about 2 cups. Store in an airtight container. Cool to room temperature. toss to coat. 24 Great American Cookout www. uncovered. on high for 2 minutes. Indiana This crowd-pleasing snack has been a tremendous hit both at home and at work. try using reduced-fat sour cream. combine the whipped topping. Microwave. lose the fat. pour over pretzels. strawberries and other fresh fruit. but feel free to try it with pineapple slices. Editor’s Note: This recipe was tested with an 850-watt microwave. stirring after each minute or until oil is absorbed.com .tasteofhome.sweet pretzel nuggets BILLIE SUE EBINGER Holton. Yield: 12-16 servings. crunchy bites have a sweet cinnamon-toast taste and just a hint of saltiness that make them very munchable. combine oil. Many times. 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. not the flavor Are you on a diet? To help reduce the fat in savory dips. —TASTE OF HOME TEST KITCHEN cinnamon ’n’ spice dip JULIE BERTHA Pittsburgh. cream cheese or mayonnaise. My gang especially likes the dip with apples and pears. stir. In a small bowl. cinnamon and nutmeg. Microwave 3-4 minutes longer. Pennsylvania Cinnamon.

seeded and chopped 1/2 cup shredded Swiss cheese 1/2 cup cubed cooked chicken or turkey 2 tablespoons minced fresh parsley Crackers or tortilla chips In a small mixing bowl. cooked and crumbled 1 medium tomato. mayonnaise. Cover and refrigerate overnight. Michigan I first made this spread for a baby shower. Yield: 10-15 servings. Dips & Snacks 25 . bouillon and cayenne until smooth. Sprinkle with the Parmesan cheese. sour cream. 1 package (3 ounces) cream cheese. Spread onto a 10-in.com Appetizers. Serve with crackers or chips. beat the cream cheese. tomato.layered three-cheese spread BRENDA SMITH 3 bacon strips. bacon. and it was a huge success. chicken and parsley. Jackson. the cream cheese layer can by made ahead of time. serving plate. softened 1/2 cup sour cream 1/2 cup mayonnaise 1/2 teaspoon chicken bouillon granules 1/8 teaspoon cayenne pepper 2 tablespoons grated Parmesan cheese www.tasteofhome. This appetizer tastes like a club sandwich and looks picture-perfect when served. Swiss cheese. Conveniently.

36 .chilled beverages 26 SPICED LEMONADE. P.

178 + P. 32 P. 142 27 .CO O KO U T + P. 84 + P. 66 + P. 34 P. 140 + P.C R E AT E-A. 30 P. 148 + P. 86 + P. 37 P. 102 + P.

Repeat with remaining water. optional Remove ends from lemons and discard. 2 medium lemons 1-1/2 cups sugar 2 cups milk 3 cups chilled club soda 2 to 3 drops yellow food coloring. cover and blend until smooth. mix well.com . Serve immediately in sugar-rimmed glasses if desired. 28 Great American Cookout www. Quarter lemons. Place the peel and pulp in a blender. Missouri This sweet-tart beverage is a little different from your run-of-the-mill lemonade. set aside. special lemonade ERIN SCHNEIDER St. Remove and discard white membrane. Serve immediately. garnished with lemon if desired. The recipe comes from a charming tearoom in a historic home that my mother and I enjoy visiting. 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. cover and process until coarsely chopped. strawberries and sugar. Peters. Stir in lemon juice.strawberry refresher DENISE NEBEL Wayland. Yield: 8 servings (2 quarts). Remove lemon peel with a knife. Add peel mixture and sugar to lemon juice. add club soda and food coloring if desired. optional Place half of the water. Strain lemon mixture. Stir in milk. squeeze juice into a bowl. then add soda. Transfer to a large pitcher. optional Additional sugar. Yield: 8 servings. Let stand for 30 minutes. strawberries and sugar in a blender.tasteofhome. 3 cups cold water 1 quart fresh strawberries 3/4 cup sugar 3/4 cup lemon juice 2 cups cold club soda Lemon slices.

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

Garnish with orange slices and mint if desired. Arkansas For a sweet garnish.tasteofhome. 1 can (6 ounces) frozen orange juice concentrate. I also put cubes of frozen pink lemonade in regular lemonade. optional Combine the first five ingredients in a blender. the yellow lemonade turns a delicate pink. Allow to dry 1 hour before filling glasses. 30 Great American Cookout www. a few at a time. chilled 1/4 teaspoon almond extract Ice cubes Combine all ingredients in a punch bowl or pitcher. cover and process on high. As they melt. Oklahoma One year.homemade orange refresher IOLA EGLE Bella Vista. chilled 2 cans (12 ounces each) ginger ale. dip the rim of each glass into orange juice and then in granulated white sugar. But I’ve found it makes a colorful addition to any special occasion no matter what season it’s served. 6 cups cranberry juice.com . Yield: about 2 quarts. Serve immediately in chilled glasses. Freeze a sprig of mint or several slivers of lemon zest in each cube and drop a few in each glass.. REIDSVILLE. blending until slushy. 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. dressed-up summertime drinks Iced tea or lemonade looks lovely when served with special ice cubes. Serve immediately in chilled glasses over ice. Add ice cubes. NORTH CAROLINA sparkling berry punch KAY CURTIS Guthrie. —GINGER B. this thirst-quenching beverage really rounded out our Valentine’s Day dinner. Yield: 4 servings.

Stir in sugar. Serve in chilled glasses over ice. Remove from the heat. Editor’s Note: Make sure to properly identify flowers before picking. concentrates and cold water. Transfer to several freezer containers. stir in ginger ale. bring water to a boil. stirring until gelatin is completely dissolved. Add the pineapple juice. thawed 1 gallon cold water 2 bottles (2 liters each) ginger ale In a large kettle. cheery cherry cooler FLORENCE GREWE Long Prairie. 1 cup water 5 dried hibiscus flowers or 1 teaspoon crushed dried hibiscus flowers Ice cubes In a saucepan. Yield: 60 (4-ounce) servings. The flavors of pineapple. oranges and lemons makes this a summertime favorite that serves a crowd. Just before serving. let stand for 1 minute. Yield: 1 serving.tasteofhome. Minnesota Bring the fruity flavor of cherries to the backyard patio with this tasty drink. Strain tea. www. cook over low heat. Double-check that they’re edible and have not been treated with chemicals. Add hibiscus flowers and let stand 5 minutes. mix well.com Chilled Beverages 31 . transfer to a large punch bowl. thawed 1 can (12 ounces) frozen lemonade concentrate. 3 packages (3 ounces each) cherry gelatin 6 cups boiling water 2 to 3 cups sugar 1 can (46 ounces) unsweetened pineapple juice 1 can (12 ounces) frozen orange juice concentrate. sprinkle gelatin over boiling water. Cover and freeze for at least 8 hours or overnight. stirring several times.hibiscus iced tea pictured at right > TASTE OF HOME TEST KITCHEN This calorie and caffeine-free tea has a delightful rosy color and hibiscus makes it unique.

Serve immediately in chilled glasses. strain. cover and process until smooth.tasteofhome. I especially like to serve this beverage during the summer months at luncheons. Cantaloupe and pineapple are a great combination in warm weather. club soda and ice cubes. Cover and process until blended. Yield: 3-1/2 quarts. Yield: 2-3 servings. thawed 6 cups cold water Ice cubes Additional mint leaves. 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. 1 cup packed fresh mint leaves 4 teaspoons grated orange peel 2 teaspoons grated lemon peel 3 cups boiling water 1 can (12 ounces) frozen lemonade concentrate. Iowa This crisp. tart beverage is a real thirst-quencher on a hot day. Wyoming Mint gives this citrus punch some real spark. garnish with mint if desired. Strain to remove seeds. partially thawed 2 to 4 tablespoons sugar 2 liters club soda. combine raspberry mixture. raspberries and sugar. thawed 2 packages (10 ounces each) frozen sweetened raspberries. Riverton. Washington When the melons first come in. chilled Ice cubes In a blender.com . Yield: 18-20 servings (3 quarts). Chill. stir well. container. thawed 1 can (12 ounces) frozen orange juice concentrate. Let steep 1 hour. combine lemonade concentrate. Add concentrates and cold water. add boiling water.raspberry lemonade DOROTHY JENNINGS citrus mint punch JUDITH ANGLEN Waterloo. It’s a fun change from iced tea or regular lemonade and reminds me of the popular cold teas served in restaurants. we make this delightful cooler. fruity summer cooler RUTH ANDREWSON Leavenworth. 2 cans (12 ounces each) frozen lemonade concentrate. optional Place mint and peels in a heat-resistant pitcher or bowl. 32 Great American Cookout www. Serve in chilled glasses over ice. Serve immediately in chilled glasses. In a 4-1/2-qt.

bring 4 cups water to a boil. Add cold water and juice concentrate. Yield: about 2 quarts. Yield: 5 servings. www. add tea bags. Discard tea bags. raindrop raspberry tea TASTE OF HOME TEST KITCHEN Serve tall. combine all ingredients. Serve in a chilled glass over ice. California Few beverages are as simple and refreshing as this one. Serve immediately in chilled glasses.com Chilled Beverages 33 . Remove from the heat. Cover and steep for 5 minutes. cover and process until slushy. Stir in sugar until dissolved.tasteofhome. 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. cool glasses of this quick-to-fix combo that gets its jazzed-up taste from a raspberry juice blend. 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 1/2 teaspoon vanilla extract 1 tablespoon instant vanilla pudding mix 1 tablespoon whipped topping mix 1 tablespoon nondairy creamer 6 to 8 ice cubes In a blender.creamy orange drink SYBIL BROWN Highland.

let stand for 2 hours. Pour tea into a 2-1/2-qt. herb garden tea MARY HARRISON Hamilton. Strain. too. Try lemons. discard herbs. let stand for 1 hour. pitcher. kiwifruit—the sky’s the limit! 34 Great American Cookout www. Garnish with lemon or lime slices and mint if desired. Fill chilled glasses with ice. Strain mint mixture. Yield: 6 servings. Pelican Rapids.fresh mint cooler CAROL BEUTEL orange colada DOTTY EGGE Tremont. optional Place mint in a large bowl. add mint mixture and sugar.com . combine first four ingredients. Serve immediately in a chilled glass. Add ice and continue to blend until blended. Minnesota It’s easy to picture yourself on a tropical island when you are savoring this delicious concoction! 1 cup fresh mint 4 cups boiling water Ice cubes Sugar to taste Lemon or lime slices and additional mint. thawed 6 ounces frozen nonalcoholic pina colada mix 1 cup milk 2 tablespoons lemon juice 1-1/2 cups crushed ice Orange slices In a blender container. pour water over mint. Illinois The refreshing taste of mint makes this drink a hit on warm summer days. Special garnishes really make your drinks look great and add flavor. combine the first five ingredients. Stir in ginger ale just before serving. 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. Garnish with an orange slice. Ohio Here’s a delightful way to use fresh herbs from your summer garden.tasteofhome. strawberries. Lemon balm and mint are sweetened with honey to create this tasty tea. Yield: 9 servings. limes. 1 can (6 ounces) frozen orange juice concentrate. Serve in chilled glasses. discard mint. Cover and process on high for 30 seconds or until smooth. Yield: 4 servings.

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

spiced lemonade pictured at left < KIM MARIE VAN RHEENEN Mendota. divided 3/4 cup sugar 2 cinnamon sticks 6 whole cloves 1 large lime. Yield: about 2 quarts. Pour into a large pitcher.tasteofhome. Stir in soda just before serving. discard cinnamon and cloves. Gradually beat in milk. optional 2 liters lemon-lime soda. Try it and you’ll find that friends and family will request it again and again. 36 Great American Cookout www. chilled Ice cubes In a large mixing bowl. sugar. North Dakota Milk adds a nice touch to this special lemon drink. bring 4 cups water. Remove from heat. simmer 10 minutes. thinly sliced 1 lemon. beat sugar and lemon juice on high speed for 3 minutes or until sugar is partially dissolved. Chill. Illinois With its citrusy flavor. this lemonade is a refreshing summer beverage. Yield: 3 quarts. lemon juice and remaining water. optional In a large saucepan.com . Serve in chilled glasses over ice. lemon refresher LAVONNE HARTEL Williston. Garnish with cinnamon stick if desired. lemon. cinnamon and cloves to a boil. Reduce heat. Cool. thinly sliced 3/4 cup fresh lemon juice Ice cubes Additional cinnamon sticks. Stir in lemon extract and peel if desired. Chill at least 1 hour. Serve in chilled glass over ice. And the carbonation from soda gives it zip. 1-1/2 cups sugar 1/3 cup lemon juice 2 cups milk 1 tablespoon lemon extract 1/2 teaspoon grated lemon peel. Stir in lime. cinnamon and cloves. 6 cups water.

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. Yield: about 12 cups. 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.

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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.

iced tea in a flash

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

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Great American Cookout

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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.

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3 envelopes unsweetened strawberry Kool-Aid 3 cups sugar 6 quarts cold water 40 Great American Cookout www. chilled 1 quart raspberry or orange sherbet In large pitchers. New York Kids love this refreshing punch. fruity soft drink mix and orange juice concentrate make this beverage a popular way to beat the heat on sultry summer days. Sweet sherbet. thawed 1 liter ginger ale.com . add the ginger ale. Yield: 2 gallons. Add a scoop of sherbet to each glass. Serve in chilled tall glasses.tasteofhome. Carthage. Stir in the orange juice concentrate.kool-aid floats MARGARET BOSSUOT 1 can (12 ounces) frozen orange juice concentrate. prepare Kool-Aid with sugar and water according to package directions. Just before serving.

thawed 1 can (12 ounces) frozen limeade concentrate. combine concentrates and water. Top with scoops of sherbet. Chill. stir in lemon juice. uncovered. spiced tomato drink DOROTHY ANNE SCHULTZ Dallas. use reduced sodium tomato juice and skip the salt. thawed 8 cups cold water 2 liters ginger ale. Remove from the heat. Serve immediately. Yield: 8 servings. thawed 1 can (12 ounces) frozen orange juice concentrate. Enjoying a cool. I experimented until I came up with this spicy concoction. www. 1 can (46 ounces) tomato juice 1/4 cup packed brown sugar 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. for 20 minutes. Oregon I was looking for a different beverage to serve when I remembered a tomato drink I sampled in New Guinea. Bring to a boil. Yield: 40 servings (about 1/2 cup each). chilled Ice cubes 1 quart orange sherbet In a large container. Reduce heat. frothy glass of punch is a terrific way to spend a lazy afternoon. If you’re watching your salt. combine the first six ingredients. It’s delicious any time of the day. combine the ginger ale and chilled concentrate mixture. 1 can (12 ounces) frozen lemonade concentrate.com Chilled Beverages 41 .tasteofhome. simmer. In a large pitcher or punch bowl. Serve cold or warm.citrus sunshine punch TASTE OF HOME TEST KITCHEN It’s easy to relax when sipping on this tangy punch. add ice cubes.

Serve in a chilled glass over ice. chilled In a saucepan. stir in the juices. Yield: 7 servings. heat water and sugar until sugar is dissolved. Strain and discard lemon and orange peel. Remove from the heat.tasteofhome. combine the first four ingredients. chilled 1/3 cup orange juice. Pour into a large pitcher or punch bowl. Chill.citrus grape drink SYLVIA MURPHY River Ranch. Fresh orange and lemon juice give it a terrific citrus flavor. To keep iced tea from getting cloudy. Serve in chilled glasses. boil for 8-10 minutes or until thickened. chilled 1/3 cup lemon juice. Yield: about 2 quarts. When I got married. 4 cups water 1 cup sugar 2 cups red grape juice. allow it to cool to room temperature before adding ice cubes or chilling. orange lemonade C. MASON Wamego. Cool to room temperature. Cool. Bring to a gentle boil. Transfer to a pitcher. 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. 42 Great American Cookout www.com . Florida My mom made this often while I was growing up and I loved it. I requested it to be served at the reception. Kansas This cool fruit drink is so refreshing on warm summer days. stir in the cold water and juices.

add 1 bottle ginger ale. orange juice concentrate. It makes a huge batch so everyone will be satisfied! 3 quarts water 3 cups sugar 4 packages (. www. We keep a jug in the refrigerator ready to serve for family and guests.15 ounce each) orange-flavored soft drink mix 3 cans (12 ounces each) frozen orange juice concentrate. Just before serving.com Chilled Beverages 43 . 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. soft drink mix. pineapple juice and apricot nectar. Yield: 8 servings. combine the water. sugar. lemon juice. lemonade. pour one-third of punch mixture into a punch bowl. grape juice and tea mix. sugar. Stir well to dissolve the sugar. Serve in chilled glasses over ice with lemon slices. 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. Iowa This is the perfect punch for large get-togethers such as family reunions. Yield: 100 servings. As bowl empties. crowd-pleasing punch RUBY ANDERSEN Harlan. Illinois This beverage is one of our favorites to serve during the hot.lemony iced tea pictured at right > SHARON EMERY New Burnside. repeat with remaining punch mixture and ginger ale. wedding showers. baby showers or just plain weekend barbecues. combine water.tasteofhome. humid months.

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. . . . . . . Try one of these fantastic recipes tonight! Contents Tips for Perfect Grilling . . . . . . . . . . .96 Grilled Fish & Seafood . . . . . . . . . p. . . . . . . . . . Team up a grilled entree with any of the appetizers. . . . . . . . . . . 126 45 . . . . .112 Grilled Fruits & Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p. . . . . . . . . . . . . . . . Herbed Corn On The Cob. . . . . . . . . . . . . . . . . . . . . . p. . . . . you’ll find every grilled delight imaginable. . . . . . .72 Grilled Pork . There are even grilled fruits and vegetables to round out the cookout fun. . . . . . . . . . . . . . . . . . . . . . .60 Grilled Chicken . . . beverages. . . sides. . . . . . . . . . . . . . . . . . and grilling temperature charts make the preparation foolproof. . . . From succulent steaks and flaky fish to tangy kabobs and spicy rubs. . . . . . . . . . . . . 158. . . . . . . . . . . . . salads or desserts in the rest of this book to create an easy but memorable everyday meal or special celebration. the perfect cookout foods can be found here. . . . . . . . . . . . . . . . . . .120 Pictured at Left: Lemon Nut Star Cookies. . .46 Grilled Sandwiches . . . . . . . . . Potluck Spareribs. . . . . . . . . . . . 108. . . . . . . . . . . . .grilled specialties IN THIS SPECIAL SECTION. . . . . . . . . . . .50 Grilled Beef . . .

When the vents are open. Cover the grill. So use the cooking time as a guide and test meat doneness with a meat thermometer. Wear long barbecue mitts to protect your hands and arms from the hot grill. Gas grills ignite immediately. Both types of grills will give you delicious results. Trim excess fat from steaks. away from fences. fold a paper towel into a small pad. Soak wooden skewers for at least 15 minutes in cold water before using to prevent them from burning. more air flows through the grill and the coals burn hotter. Holding the pad with long-handled tongs.tips for perfect grilling Grilling is a great way to prepare meals. Charcoal grills take about 30 minutes for the briquettes to get hot. close the vents and let stand until cold. chops and chicken. Don’t crowd food on the grill. Plus. greasing a grill Spray the food grate with nonstick cooking spray before starting the grill. For items that twist around on a skewer.com 46 Great American Cookout . Cooking time will vary based on the temperature of the food being cooked. Damp or wet charcoal may not ignite. If you don’t plan to grill often or grill only small amounts. Never spray directly over the fire (gas or coal) as you can cause a fire. take just minutes to heat up and make it easier to control the grilling temperature. dip in vegetable oil and rub over the grate. Never add lighter fluid to lit coals. When buying a grill.tasteofhome. Grill in a well-ventilated area. Opening and closing the vents in a covered charcoal grill helps regulate the coal temperature. Always place cooked food on a clean plate— never place on a plate that held raw food. whatever the season. consider the cost and ease of use as well as your grilling needs and frequency. but gas grills generally cost more than charcoal grills. Bring foods to a cool room temperature before grilling to ensure more even cooking results. the temperature of the coals and the air temperature. Store charcoal in a dry place. thread on two parallel skewers. Have a water bottle handy to spray any flare-ups. Leave a little space between pieces of food as you thread them onto the skewer to promote thorough cooking. www. the coals are deprived of oxygen and will eventually extinguish themselves. it leaves you with a clean kitchen and provides flavorful fare to serve your family. then a charcoal grill might be a good choice due to its price. To grease a hot grate. Allow some space around each piece for even cooking. When the vents are closed. Don’t discard the ashes until they are completely cold. Have two pairs of long-handled tongs—one for moving the coals and one to turn food. Never use gasoline or kerosene to light briquettes. Both types of grills are available in a wide range of prices. solid surface. choosing a grill Charcoal or gas—which one to choose is a matter of preference. grilling safety and tips Always place your grill on a level. A hibachi may also be the right option due to its size. shrubs. the coals start off hot and cool down during cooking and the ash from coals can be messy to clean up. grass and overhangs.

preparing a grill for direct heat For a charcoal grill. The food is cooked directly over an even heat source and turned halfway through the cooking time. follow package directions. steaks. hot dogs or fish fillets can be grilled uncovered on a charcoal grill or covered on a gas grill. Direct heat is used for foods that take about 30 minutes or less to cook. the briquettes will go on a charcoal grate or the bottom of the grill. such as boneless chicken breasts. If using an extension cord. Thin foods. preheat the grill with all the burners on high. Thicker foods. There are three ways to start a charcoal grill: using a traditional pyramid style. Adverse weather conditions—high winds. The starter will be very hot.-thick pork chops or steaks. Fill the chimney starter with briquettes. Never pour lighter fluid on coals that already have been lit. cold temperatures and high humidity—will require more briquettes. Pour lighter fluid over briquettes. 1/2-in. At that point. chimney starter Crumple newspaper or waxed paper and place a chimney starter over the paper in the grill. When using briquettes that just need to be lit with a match. an electric starter or a chimney starter. It will take 8 to 10 minutes for ash to form on coals. For a gas grill. unplug the electric starter and remove from briquettes. Plug starter into an outlet.starting a charcoal grill The number of briquettes needed to grill will depend on the amount of food you’re grilling. spread them out for direct or indirect heat. Depending on your grill. kabobs and whole fish. Once they’re ready. the size of the grill and weather conditions. Continue heating briquettes until they are covered with a light gray ash. use a heavy-duty one. Recap the fluid and place away from grill. electric starter Arrange briquettes in a pyramid in the grill. such as 1-in. Grill the foods covered or uncovered according to recipe directions. ways to start charcoal grills pyramid style Arrange briquettes in a pyramid in the grill. The coals are ready when they are covered with a light gray ash—this takes about 25 to 30 minutes. so place it out of the way on a heatproof surface. Insert electric starter in the middle of coals. then adjust temperature according to the recipe. should be grilled covered on both charcoal and gas grills. Light paper.com tips for perfect grilling 47 . Place food on the cooking grate.tasteofhome. dump them out of the chimney starter and spread out. The same cuts that are recommended for broiling can be grilled over direct heat. When coals are ready. www. You need about 30 briquettes to cook 1 pound of meat. spread out the preheated coals in an even layer. Light briquettes. hamburgers.

squeezing out as much air as possible. cleaning a grill Clean the food grate with a stiff wire brush after cooking. check the temperature by cautiously holding the palm 48 Great American Cookout . An easy way to marinate is to use a resealable plastic bag. preheat with all the burners on high. poultry or seafood should be discarded. then cover. Place on a tray to contain any leakage.of your hand 3 to 4 in.com testing grill temperature For a covered grill. Turn center burner off and place a drip pan in the center. Insert a grill thermometer through the vent. However. marinades only penetrate about 1/2 in. bank half of the coals on one side of the grill and the other half on the other side. Cover the grill when cooking by indirect heat. roasts or spareribs use indirect heat because they require slow. TEMP. Any marinade that came in contact with uncooked meat. add about nine per side. Grill for the recommended time. For food safety reasons. turn one burner off and place the drip pan on that side. bone-in chicken pieces.). Indirect heat is used for foods that take longer than 30 minutes to cook. such as whole chicken. Some recipes call for searing the meat over direct heat for a nice brown exterior before placing over indirect heat. Cover and grill according to recipe directions. many cuts can be marinated all day or overnight. for a large grill (26 in. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. Place a foil drip pan in the center of the grill. Place food on cooking grate over drip pan. adding flavor to grilled foods using marinades Marinades add flavor and can tenderize meat. www. Note that for every 45 minutes of grilling. long grilling to cook through. replace the cooking grate and place the meat over the drip pan. above the grate. Most fish and seafood only need 15 to 30 minutes and can be marinating while you prepare other items for dinner.tasteofhome. Food marinated for more than 30 minutes must be placed in the refrigerator. so the flavor is on the outer surface of the food. For a small grill (14 in. add the meat or vegetables and seal the bag. Pour marinade into the bag. larger cuts. Adjust temperature according to recipe. For an uncovered grill. set aside some of the fresh marinade for this purpose. If the grill has only two burners. Marinating too long may cause the meat texture to break down and become mushy. you should add more briquettes to the bank of coals. are high in fat or are usually cooked in the oven rather than on the stovetop. Hot (at least 450°) Medium-Hot (400°) Medium (350°) Medium-Low (300°) TIME COALS glow red gray with a red underglow gray with a hint of red gray with a faint red glow 2 seconds 3 seconds 4 seconds 5 seconds preparing a grill for indirect heat For a charcoal grill. Foods cooked with the indirect method do not need to be turned. For a gas grill. add about four per side.). if you want to use some of the marinade for basting or for a dipping sauce. have the cover down on the grill and open the vent slightly. Use the chart below as a guideline. Meat and poultry need at least 1 to 4 hours to marinate. For example. deep.

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

57 .grilled sandwiches 50 PIZZA BURGERS. P.

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Yield: 8 servings. tomato. One day. peeled and sliced Mayonnaise or mustard.southwestern burgers TAMMY FORTNEY 8 slices Monterey Jack cheese 8 hamburger buns. 1 can (4 ounces) chopped green chilies 4 teaspoons ground cumin 1 teaspoon chili powder 3/4 teaspoon garlic powder 3/4 teaspoon salt 1/2 teaspoon pepper 2 pounds lean ground beef 3/4 pound bulk pork sausage 52 Great American Cookout www. optional In a large bowl. mix well. split. Voila! Our Southwestern Burgers were created. Grill. Grill 1-2 minutes longer or until the cheese begins to melt. Shape into eight patties. We also have a favorite burrito recipe. covered. Deer Park. avocado and mayonnaise or mustard if desired. toasted 8 lettuce leaves 1 large tomato. Serve on buns with lettuce.com . combine the first six ingredients. Crumble beef and sausage over mixture. sliced 1 to 2 ripe avocados. Top each burger with a cheese slice. Washington We love burgers and have them every Saturday in summer. we got the bright idea to combine two of our favorite recipes. over medium heat for 5 minutes on each side or until a meat thermometer reads 160°.tasteofhome.

marjoram.5 ounces) sliced mushrooms. Grill. diced 1 large onion. Montana The legendary sandwich from Philadelphia is brought to life in these tasty burgers. over medium-hot heat for 5-6 minutes on each side or until meat is no longer pink. parsley. combine 1 tablespoon Worcestershire sauce. Spread the cheese mixture on cooked patties. divided 1 can (2. www. drain and place in a small bowl. minced 1-1/2 cups soft bread crumbs 1 egg. Serve on buns with mayonnaise. lettuce and tomato to complete this mouthwatering creation! In a large bowl. Don’t forget the mayo. covered. Grill or broil 30 seconds longer or until the onions are crisp-tender. over medium heat or broil 4 in. combine the cream cheese. I serve these at every one of our outdoor cookouts. from the heat for 6-9 minutes on each side or until no longer pink. 3 teaspoons mustard and half the onions.tasteofhome. divided 1 pound ground beef 1 package (3 ounces) cream cheese.com Grilled Sandwiches 53 . remaining Worcestershire sauce and mustard.philly burgers MARJORIE CAREY Belfry. Shape into eight 3/4-in. 2 tablespoons Worcestershire sauce. top with reserved onions.-thick patties. split and toasted Mayonnaise. Crumble beef over mixture. Form into four patties. finely chopped 1 garlic clove. water. lettuce and tomato. Stir in the bread crumbs. mix well. uncovered. softened 1 jar (2. onion and garlic over medium heat until the bacon is crisp. mushrooms and parsley. Serve on kaiser rolls. lightly beaten 1/2 cup water 1 tablespoon dried parsley flakes 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. egg. Crumble beef and pork over the mixture and mix well. salt. Yield: 8 servings. Meanwhile. divided 4 teaspoons Dijon mustard. Yield: 4 burgers.8 ounces) french-fried onions. lettuce leaves and tomato slices In a small skillet. cook bacon. Wisconsin Pork adds a twist to the traditional burger. 4 bacon strips. drained 1 teaspoon dried parsley flakes 4 kaiser rolls beef ’n’ pork burgers SHARON ADAMCZYK Wind Lake. Grill. paprika and pepper. in small bowl.

Shape into four patties. 1 can (4 ounces) mushroom stems and pieces. 54 Great American Cookout www. West Virginia Grilled hamburgers that are seasoned with garlic. Crumble beef over mixture and mix well. Worcestershire sauce and salt.tasteofhome. 1 medium onion. Ohio I created these great burgers one day when I needed to stretch a pound of hamburger. split Lettuce leaves In a large bowl. uncovered. this is one of their favorite foods to enjoy after the work is done. drained and diced 1 can (2. Shape into eight patties. Grill. over medium-hot heat for 5-7 minutes on each side or until no longer pink. Top each patty with a cheese slice. combine the first seven ingredients.com . Yield: 4 servings. A nice change of pace from the usual American or cheddar. from the heat for 6-9 minutes on each side or until no longer pink. finely chopped 2 eggs. Crumble beef over mixture. Avoid flattening the burgers with your spatula as they cook. over medium heat or broil 4 in. Serve burgers on rolls with lettuce. Grill. When we have high school boys help with baling hay.provolone burgers CHERYL MACZKO Arthurdale. You’ll press out the juices that make burgers moist and they won’t be as thick. Serve on buns with lettuce and tomato. onion and herbs and topped with melted cheese are a summertime staple for us. Dalton. minced 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper french onion burgers BETH JOHNSON 3 pounds ground beef 8 slices provolone cheese 8 sandwich rolls. Yield: 8 servings. split Lettuce leaves and tomato slices In a large bowl. combine the mushrooms.8 ounces) french-fried onions 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1 pound ground beef 4 hamburger buns. lightly beaten 3 teaspoons dried basil 2 garlic cloves. covered. onions. mild provolone cheese is great on these beef patties. Grill rolls cut side down for 1-2 minutes or until toasted. mix well. grill 1 minute longer or until cheese is melted.

chicken wings and pork chops. basting frequently with raspberry sauce. Set aside 1 cup for serving and remaining sauce for basting. lettuce and reserved raspberry sauce on half of bread slices. I also use this sauce on meatballs. for 2 minutes. Remove and keep warm. Place a piece of chicken. Seal bag and turn to coat. place in a large resealable plastic bag. Yield: 12 servings. uncovered. Bring to a boil. Grill 1-2 minutes longer or until bottom of bread is toasted. over medium heat for 5-7 minutes on each side or until the juices run clear. top with remaining bread. divided 1/2 teaspoon salt 1/4 teaspoon pepper 24 slices French bread (1/2 inch thick) 12 slices Muenster cheese. Coat grill rack with nonstick cooking spray before starting the grill.tasteofhome. Indiana The raspberry barbecue sauce makes my grilled chicken sandwiches special. salt and pepper. Reduce heat.com Grilled Sandwiches 55 . Cut in half widthwise. Flatten chicken breasts to 1/4-in. halved Shredded lettuce www. thickness. Brush remaining oil over both sides of bread. 1 cup chili sauce 3/4 cup raspberry preserves 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 6 boneless skinless chicken breast halves (4 ounces each) 2 tablespoons plus 1/2 cup olive oil. Grill chicken. Turn and top each piece of bread with a slice of cheese. Add 2 tablespoons oil. uncovered. Grill bread. In a small saucepan. combine the first four ingredients. for 1-2 minutes or until lightly browned on one side. uncovered.raspberry chicken sandwiches KELLY WILLIAMS La Porte. simmer.

about 5 minutes. Grill.tasteofhome. pineapple and bacon. sliced 1 tablespoon butter 4 lettuce leaves 4 onion or sesame seed buns.aloha burgers JOI MCKIM-JONES Waikoloa. Pour the remaining teriyaki sauce mixture over patties. Drain and discard pineapple marinade. marinate for 5-10 minutes.com . Layer lettuce and onion on bottom of buns. These special burgers are bound to please all your guests! Drain pineapple juice into a small bowl. turning once. over medium heat or broil 4 in. Place 3 tablespoons in a resealable plastic bag. covered. Place pineapple on grill or under broiler to heat through. 1 can (8 ounces) sliced pineapple 3/4 cup teriyaki sauce 1 pound ground beef 1 large sweet onion. add teriyaki sauce. serve immediately. toss to coat. place in an 8-in. cheese. split and toasted 4 slices Swiss cheese 4 bacon strips. saute onion in butter until tender. square baking dish. Drain and discard teriyaki marinade. Add pineapple. Top with burgers. Meanwhile in a small skillet. Replace tops. Hawaii You don’t have to go to Hawaii to sample tropical flavors. set aside. Yield: 4 servings. from the heat for 6-9 minutes on each side or until no longer pink. Shape beef into four patties. set aside. cooked 56 Great American Cookout www.

mexican beef burgers STANNY BARTA Pisek. chopped ripe olives. You can easily double or triple the recipe. Shape into four thin patties. mix well. half the family said they wanted hamburgers and the other half requested tacos.pizza burgers TASTE OF HOME TEST KITCHEN Our very own home economists came up with this tasty switch from the usual burger. Crumble beef over mixture. Crumble beef and chips over mixture. Yield: 2 servings. combine the garlic. top with another patty and press edges to seal. mix well. Shape into eight patties. split 3 tablespoons pizza sauce. www. combine the first seven ingredients. covered. North Dakota One night for dinner. 2 cans (4 ounces each) chopped green chilies 2 eggs. salsa. Italian seasoning and salt. Yield: 8 servings. So my daughter-in-law and I came up with a compromise to satisfy everyone. shredded lettuce. and/or sour cream In a large bowl. shredded cheddar cheese. covered. warmed 4 green pepper rings In a small bowl. over medium heat or broil 4 in. Place a slice of cheese on two patties. Wrap burgers and desired toppings in tortillas. then topped with pizza sauce and green pepper rings for a flavorful twist. Grill. bouillon. Grill. over medium-hot heat for 6-8 minutes on each side or until meat is no longer pink. These flavor-packed burgers are wrapped in tortillas and have tasty toppings. minced 1 teaspoon salt 1/2 teaspoon pepper 2 pounds ground beef 3/4 cup finely crushed corn chips 8 flour tortillas (10 inches).tasteofhome. Serve on buns with pizza sauce and green pepper rings.com Grilled Sandwiches 57 . 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. warmed TOPPINGS: Chopped tomatoes. from the heat for 6-9 minutes on each side or until no longer pink. Italian-seasoned ground beef patties are stuffed with mozzarella cheese. lightly beaten 1/3 cup salsa 1/4 cup finely minced onion 1 garlic clove.

mushroom bacon burgers GAIL KUNTZ Dillon. Grill. from the heat for 6-9 minutes on each side or until no longer pink. drained 4 bacon strips. and the outside doesn’t get overcooked before the center is done. GOLDEN. Grill or boil pineapple rings until lightly browned. Crumble beef over mixture and mix well. I poke a hole through the center of each one with my index finger. Grill. 1 can (4 ounces) mushroom stems and pieces. cooked and crumbled 2 tablespoons diced green onions 1 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1/2 teaspoon salt 1 pound ground beef 4 to 5 hamburger buns Tomato slices. Crumble beef over mixture. The hole is barely noticeable when they’re done. Serve on buns with tomato if desired. optional In a bowl. COLORADO 58 Great American Cookout www. mix well. Montana During summer. 1-1/2 cups Rice Chex. Place burgers on roll bottoms. Yield: 4-5 servings.tasteofhome. split In a large bowl.teriyaki burgers CHERYL WILDY Omaha. 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. over medium-hot heat or fry in a skillet for 5-6 minutes on each side or until no longer pink. over medium heat or broil 4 in. —JEAN K. Shape into four patties. Food just tastes better. Top with pineapple and roll tops. covered. Nebraska These hamburgers were served at my Sweet Sixteen birthday party more than 20 years ago. I use the barbecue grill often. combine the first six ingredients. covered. combine the first six ingredients. Yield: 4 servings.com . This recipe is a delicious way to dress up plain hamburgers. cook burgers evenly When shaping hamburger patties. drained 4 sandwich rolls. The burgers cook faster this way. Shape into four to five patties.. The pineapple rings complement the soy sauce in the burgers. and cleanup is much easier.

Yield: 6 servings.tasteofhome. turning occasionally. Mishawaka. I decided to turn it into a sandwich. Grill pineapple slices for 1 minute on each side. split and toasted 6 lettuce leaves. 1 can (20 ounces) sliced pineapple 1 tablespoon brown sugar 1 teaspoon ground mustard 1 teaspoon garlic salt 1/2 teaspoon pepper 6 boneless skinless chicken breast halves (4 ounces each) 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1/4 teaspoon dill weed www. pepper and reserved pineapple juice. ground mustard.luau chicken sandwiches DENISE POPE 6 kaiser rolls. reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use).com Grilled Sandwiches 59 . combine the brown sugar. refrigerate for at least 2 hours. Dijon mustard and dill. combine the mayonnaise. Spread mayonnaise mixture on rolls. add chicken. over medium heat for 5-6 minutes on each side or until juices run clear. Top with lettuce if desired. The sweet fruit and the dill sauce go together well. optional Drain pineapple. In a large resealable plastic bag. In a small bowl. Seal bag and turn to coat. Grill the chicken. covered. chicken and pineapple. After grilling the tender chicken a few times for company. Indiana A friend at work gave me the recipe for this marinade. Drain and discard marinade. garlic salt. Refrigerate until serving.

grilled beef 60 MEAT ’N’ POTATO KABOBS. P. 65 .

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1/4 to 1/2 in. 1 in.tasteofhome. Ground beef and veal should be 160°. 1 in. 3/4 in. 1-1/2 in. 1-1/2 in. making sure to get the reading in the center of the steak. Medium/Direct Medium/Direct 12 to 14 16 to 18 * These cuts of meat are best when marinated before grilling. 1-1/2 in. Porterhouse or Top Loin Steak (Boneless Strip) Tenderloin Steak Top Sirloin Steak (Boneless) Flank Steak* Skirt Steak Top Round Steak* Chuck Shoulder Steak* Tenderloin Roast Tri-Tip Ground Beef or Veal Patty VEAL Loin or Rib Chop Arm or Blade Steak* WEIGHT OR THICKNESS HEAT COOKING TIME (MINUTES PER POUND) 1 in. 62 Great American Cookout www. CUT BEEF Rib Eye Steak T-bone. 1 in. Medium/Direct Medium/Direct Medium/Direct Medium/Direct Medium/Direct Medium/Direct Medium/Direct Medium/Direct Medium/Direct Medium/Direct Medium/Direct High/Direct Medium/Direct Medium/Direct Medium-Hot/Indirect Medium-Hot/Indirect Medium/Indirect Medium/Direct 11 to 14 17 to 22 10 to 12 15 to 18 19 to 23 13 to 15 14 to 16 17 to 21 22 to 26 28 to 33 12 to 15 6 to 8 16 to 18 16 to 20 45 to 60 1 to 1-1/4 hours 35 to 45 11 to 14 1 in. 1 in. 4 to 5 lbs. 1-1/2 to 2 lbs. For direct grilling. 1 in.com .beef and veal grilling chart The cooking times shown below are for medium-rare to medium doneness. Veal is done when a meat thermometer reads 160° for medium and 170° for well-done. turn meat halfway through grilling time. a meat thermometer should read 145° for medium-rare. 3/4 in. 160° for medium and 170° for well-done. 1-3/4 to 2 lbs. 2 to 3 lbs. To test a steak for doneness. 2 in. 4 oz. and 1/2 in. For beef. 1-1/2 in. insert an instant-read thermometer horizontally from the side.

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

DE QUEEN. medium. Seal bag and turn to coat. a meat thermometer should read 145°. over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare. Yield: 6 servings. 170°). 1/2 cup butter. spray it generously with oven cleaner and put it in a clean plastic trash bag. a meat thermometer should read 145°. gingered flank steak PAM WINTER St.com . Instead. melted 1/4 cup lemon juice 1/4 cup ketchup 2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar 2 tablespoons olive oil 4 garlic cloves.marinated rib eyes SONJA KANE Wendell. and it’s great for the backyard barbecue. out comes the grill! My husband does a great job cooking these steaks to perfection. ARKANSAS 64 Great American Cookout www. combine the first 11 ingredients. we often have them once a week. 160° well-done. 160°. North Carolina When spring comes to our house. refrigerate for at least 8 hours or overnight. It’s always my brother’s birthday entree of choice. 1/2 cup reduced-sodium soy sauce 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 1 tablespoon lemon juice 1/8 teaspoon minced fresh gingerroot 1 garlic clove. Gill steak. over medium-hot heat for 4-5 minutes on each side or until the meat reaches desired doneness (for medium-rare. uncovered. minced 1 beef flank steak (1 pound) In a small bowl.tasteofhome. minced 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon hot pepper sauce Dash cayenne pepper 6 beef rib eye steaks (about 1 inch thick and 12 ounces each) In a large resealable bag. Yield: 4 servings. Tightly close the bag and leave it overnight. Seal bag and turn to coat. Missouri A simple marinade lends plenty of flavor to this flank steak. They taste so terrific. Cover and refrigerate remaining marinade. covered. Drain and discard marinade. combine the first six ingredients.. washing the grate is a breeze. The next day. Add the steaks. Drain and discard marinade from steak. Peters. keep a clean grill rack Don’t waste any time scrubbing your grill rack. Grill steaks. add steak. well-done. 170°). —LELAND S. medium. refrigerate for 6 hours or overnight. Pour half of the marinade into a large resealable plastic bag. basting occasionally with the reserved marinade.

Alternately thread the beef. well-done. The potatoes are cooked in the microwave first. over medium-hot heat or broil 4-6 in. It’s a great stick-to-your-ribs meal. Yield: 4 servings. orange pepper. covered. Drain. Seal bag and turn to coat. from the heat for 4 minutes on each side or until meat reaches desired doneness (for medium-rare. Sprinkle beef cubes with 1 teaspoon steak seasoning and garlic. toss gently to coat. Grill. cut into 1-inch cubes 1-1/2 teaspoons steak seasoning. Editor’s Note: This recipe was tested in a 1. place in a large resealable plastic bag. a meat thermometer should read 145°. 160°. 170°). set aside. cover and microwave on high for 4 minutes or until tender. cubed 1 tablespoon water 1 cup cherry tomatoes 1 medium sweet orange pepper. so grilling is super-easy.tasteofhome.meat ’n’ potato kabobs TASTE OF HOME TEST KITCHEN You’ll love this quick recipe. 1 pound boneless beef sirloin steak.100-watt microwave.com Grilled Beef 65 . cut into 1-inch pieces 1 teaspoon canola oil 1 cup pineapple chunks www. Drain and discard marinade. oil and remaining steak seasoning. Add cola. vegetables and pineapple onto eight metal or soaked wooden skewers. divided 1 teaspoon minced garlic 1 cup cola 3 small red potatoes. Place the potatoes and water in a microwavesafe dish. Add the tomatoes. medium.

uncovered. cut into wedges 66 Great American Cookout . Wisconsin It takes just seconds to stir up this delicious marinade.teriyaki kabobs CANDY VANDERWAAL 12 cherry tomatoes Hot cooked rice. www. green pepper. Baste with reserved marinade. Alternate meat. Pour half of the marinade into a large resealable plastic bag. Serve meat and vegetables over rice if desired. turning occasionally. Continue turning and basting for 8-10 minutes until meat reaches desired doneness (for medium-rare. Grill. a meat thermometer should read 145°. Yield: 6 servings. oil. onion and tomatoes on metal or soaked wooden skewers. medium. minced 1 teaspoon ground ginger 1 teaspoon seasoned salt 1-1/2 pounds boneless sirloin steak.tasteofhome. cut into 1-1/4-inch cubes 12 whole fresh mushrooms 1 large green pepper. optional In a large bowl. over medium heat for 3 minutes on each side. add beef. 160°. brown sugar. Drain and discard marinade. which flavors the beef and veggies wonderfully. 170°). ginger and salt. refrigerate for 4-8 hours. combine soy sauce. well-done. Marinate the meat a few hours or overnight—whatever suits your schedule. cut into 1-1/2-inch pieces 1 large onion. mushrooms. Seal bag and turn to coat. garlic.com Elkhart Lake. 1/3 cup soy sauce 2 tablespoons vegetable oil 1 tablespoon brown sugar 1 garlic clove. Cover and refrigerate remaining marinade.

Georgia Planning your Labor Day cookout menu will be no work at all when you have this classic kabob recipe to call on. onions and peppers. Feel free to use cauliflower or other favorite vegetables. Rub about 1 teaspoon of spice mixture over each side of steaks. Seal bag and turn to coat. If grilling the kabobs. Drain and discard marinade from beef. On eight metal or soaked wooden skewers. add beef cubes. combine the first eight ingredients. Meat lovers will be in their glory when they see and smell these steaks sizzling on the grill. Grill. a meat thermometer should read 145°. Drain vegetables. a meat thermometer should read 145°. sirloin veggie kabobs TRISHA WARD Atlanta. Refrigerate beef and vegetables for up to 4 hours. 170°). halved 2 medium red onions. from the heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare. well-done. coat grill rack with nonstick cooking spray before starting the grill.spicy grilled steaks TASTE OF HOME TEST KITCHEN Rubs are a wonderful way to add flavor to meat when you don’t have time to marinate. Yield: 4 servings. Yield: 4 servings. over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare. 160°. add mushrooms. 170°). well-done. mix well. covered. Pour half into a large resealable plastic bag. cut into 3/4-inch pieces www. cut into wedges 1 each medium sweet red pepper and sweet yellow pepper.tasteofhome. combine the first nine ingredients. alternately thread beef and vegetables. Grilled Beef 67 . 160°.com In a small bowl. cut into 3/4-inch cubes 16 fresh baby portobello or large white mushrooms. reserving marinade for basting. Seal bag and turn to coat. minced 1/2 teaspoon ground mustard 1/4 teaspoon salt 1 pound boneless beef sirloin steak. covered. medium. medium. 2/3 cup chili sauce 1/2 cup dry red wine or beef broth 1/2 cup balsamic vinegar 2 tablespoons canola oil 4-1/2 teaspoons Worcestershire sauce 4-1/2 teaspoons dried minced onion 1 garlic clove. 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 1/2 teaspoon cayenne pepper 4 boneless beef top loin steaks (about 12 ounces each) In a small bowl. turning three times and basting frequently with reserved marinade. Grill. Pour the remaining marinade into another large resealable plastic bag. over medium heat or broil 4-6 in.

com . Grill. Virginia Marinated in citrus juices.tropical tenderloin steaks MITZI SENTIFF Alexandria. Cover and refrigerate 4 hours or overnight. coat grill rack with nonstick cooking spray before starting grill. from the heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare. 1 cup reduced-sodium chicken broth 3/4 cup orange juice 1/4 cup ketchup 1/4 cup unsweetened pineapple juice 3 tablespoons packed brown sugar 3 tablespoons lime juice 2 garlic cloves. Grill meat over hot heat until meat reaches desired doneness (for medium-rare. well-done. add steak. combine the first nine ingredients. brushing occasionally with reserved marinade. minced 1 teaspoon grated lime peel 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1 beef flank steak (about 1 pound) 1 medium onion. medium. grilled fajitas CHERYL SMITH The Dalles. covered. refrigerate for 3 hours. a meat thermometer should read 145°. a meat thermometer should read 145°. well-done. place on tortillas. 170°). turn to coat. Seal bag and turn to coat. Oregon A special marinade gives the meat in these fajitas outstanding flavor that’s always a hit with my family. add the beef. roll up. thinly sliced Green. cut into 8 pieces In a small bowl. Top with vegetables. warmed In a large resealable plastic bag. Yield: 8 servings. Yield: 4 servings. minced 1 tablespoon minced fresh gingerroot 1/4 teaspoon vanilla extract 1/4 teaspoon rum extract 1/4 teaspoon ground cloves 1/4 teaspoon dried thyme 1/4 teaspoon cayenne pepper 1 beef tenderloin (2 pounds). It’s a fun and satisfying summer main dish using garden-fresh peppers and onions. Cover and refrigerate remaining marinade for basting. Pour 2 cups into a large resealable plastic bag. in a small skillet. combine the first 13 ingredients. Slice meat into thin strips across the grain. If grilling the steaks. these steaks deliver unbelievable taste. Drain and discard marinade from steaks. over medium heat or broil 4-6 in. 160°. Meanwhile. medium. saute onion and peppers in oil for 3-4 minutes or until crisp-tender. sweet red and/or yellow peppers. 68 Great American Cookout www. julienned 1 tablespoon vegetable oil 8 flour tortillas (8 inches). 170°). 160°. ginger and rum extract. Seal bag. Drain and discard marinade.tasteofhome. 1 envelope onion soup mix 1/4 cup vegetable oil 1/4 cup lime juice 1/4 cup water 2 garlic cloves.

honey-garlic sirloin steak DIANN MALLEHAN 1 tablespoon honey 1 boneless beef sirloin steak (about 3 pounds and 2 inches thick) In a large resealable plastic bag. over indirect medium heat until meat reaches desired doneness (for medium-rare. Prepare grill for indirect heat. Grill steak. plus it tenderizes the meat. refrigerate for at least 3 hours or overnight. add beef. Yield: 8 servings. medium. Michigan Once you taste this delectable steak—a cookout favorite for my family—you’ll think of it time and time again. 1 cup soy sauce 1/3 cup red wine vinegar 1/4 cup olive oil 4 garlic cloves. combine the first seven ingredients.com Grilled Beef 69 . Grand Rapids. chopped 1 tablespoon pepper 1 tablespoon ground ginger www.tasteofhome. The marinade gives it savory seasoning. a meat thermometer should read 145°. Seal bag and turn to coat. 170°). Drain and discard the marinade. 160°. well-done. covered.

teriyaki flank steak NANCY FAIRLESS Clifton. Ohio Now you can have meat loaf in the summer without heating up the kitchen! It’s a unique way to prepare this great family dish. Prepare grill for indirect heat. coat grill rack with nonstick cooking spray before starting the grill. optional In a large bowl. covered. 160°. covered. making diamond shapes. medium.com . over indirect medium heat for 50 minutes or until meat is no longer pink and a meat thermometer reads 160°. combine the first nine ingredients. brushing occasionally with reserved marinade. Place a sheet of heavy-duty foil in center of grill. ginger and sesame oil combine in this overnight marinade that gives plenty of Oriental flair to grilled flank steak. Cover and refrigerate remaining marinade. Seal bag and turn to coat. If grilling the steak. garlic. Place meat loaves on foil (do not seal foil). 70 Great American Cookout www. Pour 2/3 cup marinade into a large resealable plastic bag. a meat thermometer should read 145°. add the steak and green onions. grilled meat loaf CATHERINE CARPENTER Barnesville. 1-1/2 pounds beef flank steak 3/4 cup reduced-sodium teriyaki sauce 2 tablespoons sesame oil 2 tablespoons minced fresh gingerroot 5 garlic cloves. 1/2 cup ketchup 1/2 cup quick-cooking oats 1/4 cup chopped green pepper 1 egg 1 teaspoon dried parsley flakes 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 1/2 teaspoon dried basil 1/4 teaspoon pepper 2 pounds lean ground beef Additional ketchup. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare.tasteofhome. Chinese five-spice powder. New Jersey Teriyaki sauce. ginger. five-spice powder and pepper. In a small bowl. Drain and discard marinade from meat. well-done. grill meat. refrigerate for at least 8 hours or overnight. Shape into two loaves. Yield: 6 servings. combine the teriyaki sauce. over medium-hot heat or broil 4-6 in. Grill steak. Brush tops with additional ketchup if desired. Let stand for 10 minutes before slicing. Yield: 2 loaves (4 servings each). Crumble beef over mixture and mix well. 170°). oil. minced 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.

mushrooms. then assemble before grilling. cut into 1/2-inch slices 2 pounds sirloin tip steak. Pour remaining marinade into another resealable bag. Serve kabobs over rice if desired.tasteofhome. 170°). 1 cup pineapple juice 1 cup red wine or beef broth 1/2 cup soy sauce 1/2 cup Worcestershire sauce 1 medium onion. On metal or soaked wooden skewers. refrigerate for 4-6 hours or overnight. Drain and discard marinade from beef. Pour 1 cup into a large resealable plastic bag. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare. over medium heat for 3 minutes on each side. Plus. alternately thread beef. Seal bags and turn to coat. Baste with reserved marinade. it’s quick to prepare.com Grilled Beef 71 . turning occasionally. Illinois The marinade that seasons these summery skewers has a robust flavor that friends and family love.summer beef skewers CHERYL ARNOLD Lake Zurich. 160°. crushed 1/2 teaspoon pepper 3/4 pound cherry tomatoes 1/2 pound whole fresh mushrooms 3 small zucchini. Yield: 8 servings. Drain and reserve marinade from vegetables. combine the first eight ingredients and mix well. uncovered. well-done. medium. optional In a bowl. add vegetables. cut into 1/2-inch slices 2 small yellow summer squash. tomatoes. too! www. a meat thermometer should read 145°. They’re a breeze to marinate ahead of time. A veggie and meat kabob paired with rice can be a great lighter meal. cut into 1-1/4-inch cubes Hot cooked rice. add beef. zucchini and summer squash. chopped 1 teaspoon dried thyme 1 teaspoon dried rosemary. Grill.

P. 74 .grilled chicken 72 MARINATED CHICKEN BREASTS.

88 P. 35 + P. 85 P. 135 + P. 156 + P. 157 73 . 30 + P.CO O KO U T + P.C R E AT E-A. 11 + P. 77 P. 155 + P. 81 P. 130 + P.

Drumsticks. soy sauce. Yield: 6 servings. combine the soda. Grill chicken. Refrigerate overnight. over medium heat for 6-7 minutes on each side or until juices run clear. Quarters Bone-in Thighs. 5 to 6 lbs. and the flavor is great. each 6 oz. Drain and discard marinade. Breast Halves. 74 Great American Cookout www.tasteofhome. cubes 1-1/2 to 2 lbs. Wings Breast Halves. garlic powder and horseradish. uncovered. Medium-Low/Direct or Medium/Indirect Medium/Direct Medium/Direct Medium/Indirect 15 to 30 20 to 30 10 to 15 10 to 15 45 to 60 marinated chicken breasts NONIE COVEY Omaha. I make this all the time. Legs. 2 cups lemon-lime soda 1 cup soy sauce 1/2 cup olive oil 1/2 teaspoon garlic powder 1/2 teaspoon prepared horseradish 6 boneless skinless chicken breasts (6 ounces each) In a large resealable plastic bag. CUT Broiler/Fryer. turn meat halfway through grilling time. Kabobs and strips are done when juices run clear. each 1-in. whole chickens at 180° as measured in the thigh. Seal the bag and turn to coat. Whole Roaster. 1-1/4 to 1-1/2 lbs.com . Whole Meaty Bone-in Pieces. Ground chicken patties are done at 165°. add chicken.chicken grilling chart Chicken breasts are done when they reach a temperature of 170°. It makes the meat so tender. 1-1/4 to 1-3/4 hours 1-3/4 to 2-1/4 hours 40 to 50 35 to 45 3 to 7 oz. oil. For direct grilling. but this one is the best. Texas I’ve tried other marinades for chicken. Boneless Kabobs Cornish Game Hens WEIGHT OR THICKNESS HEAT Medium/Indirect Medium/Indirect Medium/Indirect or Medium/Direct COOKING TIME (MINUTES PER POUND) 3 to 4 lbs.

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

over medium-low heat for 7 minutes. over medium heat for 20 minutes. combine the first seven ingredients. Drain and discard marinade from chicken. Minnesota The mother of a former boyfriend shared this recipe with me. combine the first six ingredients. Grill. Yield: 4-6 servings. Cover and refrigerate reserved marinade. skin side down. covered. Chill for at least 2 hours. Remove 1/3 cup for basting. turning and basting frequently with marinade. crushed 1-1/2 teaspoons salt 1/2 to 1 teaspoon hot pepper sauce 7 to 8 bone-in chicken breast halves (8 ounces each) In a large resealable plastic bag. but throughout the year. Yield: 8 servings. Add chicken to bag. California Chili sauce with plenty of garlic and basil flavors these moist chicken thighs. Grill. Drain and discard marinade. Turn and baste with reserved marinade. 76 Great American Cookout www. and I held onto it when the relationship ended! People will rave over this chicken’s refreshing. Turn. Add chicken to bag. We enjoy this tender grilled chicken not just in summertime. Refrigerate several hours or overnight. 1 bottle (12 ounces) chili sauce 1/3 cup white wine or chicken broth 1/4 cup olive oil 10 to 12 garlic cloves. covered. for 23-28 minutes longer or until juices run clear. slightly tart taste. Baste with half the reserved marinade. Eden Prairie. seal and turn to coat. Grill chicken. covered. minced 4-1/2 teaspoons dried basil 1/2 teaspoon salt 1/8 teaspoon pepper 8 chicken thighs (4 ounces each) In a large resealable plastic bag. seal and turn to coat. grill 10 minutes longer or until the chicken juices run clear. Reserve 1/4 cup for basting. cover and refrigerate. basting frequently with reserved marinade.com .chili sauce chicken pictured below < MARILYN WALTZ tarragon-lime chicken BRENDA MAINWARING Idyllwild. 1/2 cup vegetable oil 1/2 cup fresh lime juice 2 tablespoons finely chopped onion 2 teaspoons dried tarragon.tasteofhome.

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 2 tablespoons soy sauce 1-1/2 teaspoons sugar 1 teaspoon seasoned salt 1 teaspoon hot pepper sauce 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon Liquid Smoke, optional 1 broiler/fryer chicken (3 to 3-1/2 pounds) cut up
In a large saucepan, combine the first 14 ingredients and Liquid Smoke if desired. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 1 hour, stirring frequently. Remove 1 cup for basting. Store remaining sauce in the refrigerator for another use. Grill chicken, covered, over medium-low heat for 20 minutes on each side or until juices run clear. Baste with marinade; grill an additional 5 minutes, turning and basting frequently with marinade. Yield: 4 servings.

supreme kabobs
KARLA GLEASON

Waterville, Ohio
I first prepared these splendid skewers at a birthday party, and they were an instant success! I especially enjoy serving them for casual weekend meals with friends.

3/4 cup vegetable oil 1/3 cup soy sauce 1/4 cup red wine vinegar 1/4 cup lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons ground mustard 1 teaspoon pepper 1 teaspoon dried parsley flakes 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes 12 ounces small fresh mushrooms 1 medium green or sweet red pepper, cut into 1-inch pieces 2 small onions, cut into 1-inch pieces 1 can (8 ounces) pineapple chunks, drained
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; refrigerate for at least 6 hours. Drain and discard marinade from chicken and vegetables. Thread chicken, vegetables and pineapple alternately on skewers. Grill, covered, over medium-low heat, turning frequently, for 16-20 minutes or until chicken juices run clear. Yield: 8 servings.

If you’re cooking for just two people, fill the grill with something for another meal. It’s easy to refrigerate for the next day or freeze for a later date.
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Grilled Chicken

77

honey-mustard chicken
pictured below
HEIDI HOLMES

grilled curry chicken
SCHELBY THOMPSON

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Camden Wyoming, Delaware
We’re fortunate to have mild winters, so we fire up the grill throughout the year. Of all the dishes I prepare, my family enjoys this slightly spicy chicken the most.

Renton, Washington
If my family had their wish, I’d serve chicken on the grill every night. This sweet and tangy glaze is an appealing alternative to traditional tomato-based sauces.

1 carton (8 ounces) plain yogurt 1 medium onion, quartered 2 garlic cloves 2 tablespoons curry powder 1 tablespoon paprika 1/4 teaspoon ground red pepper 1-1/2 teaspoons salt, optional 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up and skin removed
In a blender, combine the yogurt, onion, garlic, curry, paprika, red pepper and salt if desired; process until smooth. Reserve 1/4 cup for basting; cover and refrigerate. Make 1/2-in.-deep diagonal cuts, about 1 in. apart, in the meat. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 8 hours. Drain and discard marinade. Grill chicken, covered, over medium heat, turning and basting with reserved marinade every 5 minutes for 30-40 minutes or until juices run clear. Yield: 4 servings.

1 cup pineapple juice 3/4 cup honey 1/2 cup Dijon mustard 1 teaspoon ground ginger 2 tablespoons cornstarch 1/4 cup cold water 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
In a small saucepan, combine the pineapple juice, honey, mustard and ginger; bring to a boil. Combine cornstarch and water; gradually whisk into honey mixture. Cook and stir for 2-3 minutes or until thickened. Reserve 3/4 cup to serve with chicken if desired. Baste chicken with remaining glaze. Grill, covered, over medium-low heat for 30 minutes. Turn chicken; brush again with glaze. Grill, uncovered, for 20 minutes or until juices run clear. Serve with reserved glaze if desired. 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. Yield: 6-8 servings.

78

Great American Cookout

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texas-style fryer
MOLLY KOEPP

1/2 cup chicken broth 1/4 cup fresh lemon juice
Combine seasoned salt and pepper; rub inside and outside of chicken. Place chicken on rotisserie rod on grill with a drip pan according to manufacturer’s directions. In a small saucepan, saute garlic in butter until tender. Stir in broth and lemon juice. Pour into drip pan and place under chicken. Baste with sauce every 15 minutes for 1 to 1-1/2 hours or until juices run clear. Additional broth may be added to basting sauce if necessary. Yield: 4 servings.

Canyon Lake, Texas
Spring is a special season for us. That’s when we invite family and friends over to see the beautiful wildflowers in our backyard and to sample this tender, juicy chicken.

1 tablespoon seasoned salt 1 teaspoon pepper 1 broiler/fryer chicken (3 to 3-1/2 pounds) 2 garlic cloves, minced 1/2 cup butter

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Grilled Chicken

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Bring opposite long edges of foil together over the top of each breast and fold down several times. ALASKA campfire casseroles JULIE WILSON Fort Collins. Arkansas You won’t have to bring a lot of supplies when you cook out to stir up this easy marinade.tasteofhome. —AMY W.. ELMENDORF AIR FORCE BASE.honey-lime grilled chicken DOROTHY SMITH El Dorado. 1/2 cup honey 1/3 cup soy sauce 1/4 cup lime juice 4 boneless skinless chicken breast halves (4 ounces each) In a resealable plastic bag. combine the honey. When I plan to barbecue. Grill chicken. you can tailor these chicken and vegetable “casseroles” to suit everyone’s tastes. quartered 1 medium onion. fuss-free marinade When unpacking groceries. Divide carrots. unwrap packets and spoon contents onto individual plates. cut into 1/4-inch slices 3 medium potatoes. Refrigerate for 30-45 minutes. undiluted Salt and pepper to taste 80 Great American Cookout www. cut into 1/4-inch slices 1/2 pound fresh mushrooms. Top each with 1 tablespoon butter and about 2 tablespoons soup. Seal and turn to coat. covered. over medium heat for 6-7 minutes on each side or until juices run clear. As the meat thaws. the marinade flavors it beautifully and saves me last-minute fussing. Grill. mushrooms and onion equally and place on top and around each piece of chicken. Place each chicken breast in the center of a piece of foil. Colorado Because they make individual portions. I just pull the bag out of the freezer. To serve. I repackage any meat and poultry I’ve purchased for grilling into freezer bags. over medium-low heat for 50-60 minutes or until chicken juices run clear and potatoes are tender. They’re great for cookouts or when camping in a group. potatoes. Fold the short ends toward the food and crimp tightly to prevent leaks. uncovered.com . Sprinkle with salt and pepper. Yield: 6 servings. Drain and discard marinade. add chicken. sliced 6 tablespoons butter 1 can (10-3/4 ounces) condensed cream of chicken soup. 6 bone-in chicken breast halves (8 ounces each) 6 sheets heavy-duty aluminum foil (18 inches x 12 inches) 6 carrots. then add my favorite marinade to each bag before freezing. It requires only three ingredients and gives fabulous lime flavor to tender chicken breasts. Yield: 4 servings. soy sauce and lime juice.

tasteofhome. Murray. Served with your favorite salad. 1 can (12 ounces) frozen lemonade concentrate. www. covered. seal and turn to coat. Place chicken in a large resealable plastic bag. over medium heat. for 5-7 minutes on each side or until juices run clear. over medium heat for 20 minutes. sugar. Stir in the vinegar. Indiana It doesn’t take a seasoned cook to turn out this scrumptious entree. my family loves this not-so-subtle spicy chicken. Yield: 6 servings.com Grilled Chicken 81 . Yield: 4-6 servings. Add chicken to the bag. combine the first five ingredients. it makes a wonderful summer supper. Grill 5-10 minutes longer or until juices run clear. Grill. basting and turning several times. Drain. thawed 2 tablespoons brown sugar 2 tablespoons soy sauce 1 teaspoon garlic powder 3/4 teaspoon minced fresh mint or 1/4 teaspoon dried mint 4 pounds bone-in chicken breast halves (8 ounces each) In a large resealable bag. Kentucky When hot summer nights drive me out of the kitchen. cover with sauce. turning occasionally. salt and cayenne pepper. lime juice. Seal. discard marinade. Drain and discard marinade. saute onion and garlic in butter until tender. curry powder. Remove half of the marinade to a small bowl. Grill chicken. cover and refrigerate. toss to coat. Along with a salad. cubed 1/3 cup white vinegar 1/3 cup fresh lime juice 1/4 cup sugar 2 tablespoons curry powder 1 teaspoon salt 1/4 to 1/2 teaspoon cayenne pepper 6 boneless skinless chicken breast halves (4 ounces each) In a small saucepan. uncovered.lemonade chicken pictured below OLIVIA LOGAN caribbean delight LEIGH ANN GRADY < Delphi. I head for the grill with this recipe. Refrigerate overnight. Baste with reserved marinade. Refrigerate at least 2 hours. turning occasionally. minced 1/4 cup butter. 2 tablespoons minced onion 2 garlic cloves. Try it with limeade or orange juice in place of lemonade. My family raves about every refreshing version.

Tennessee I lightened up a recipe that I found in a cookbook. The scrumptious dipping sauce is always a hit. Grill skewers. set aside. and these grilled kabobs were the tasty result. Stir in the parsley. In a small saucepan. Yield: 6 servings. Cover and refrigerate for 4 hours.tasteofhome. saute onion in butter. chopped 2 garlic cloves. cut into 1-inch cubes 4 green onions. Add the remaining sauce ingredients. crushed 1/8 teaspoon cayenne pepper Thread shrimp and chicken onto 12 metal or soaked wooden skewers. thyme and rosemary. peeled and deveined 3/4 pound chicken tenderloin. Pour over skewers and turn to coat. In a small skillet. Coat grill rack with nonstick cooking spray before starting the grill. cool slightly. prepare for indirect heat. cook and stir until blended.chicken and shrimp satay HANNAH BARRINGER 3/4 teaspoon lime juice 1/4 teaspoon salt 1/4 teaspoon each dried basil. saute the green onions and garlic in butter. Place in a large shallow dish. Serve with remaining sauce.com . 3/4 pound uncooked medium shrimp. minced 1 tablespoon butter 1 tablespoon minced fresh parsley 1/2 cup white wine or chicken broth 1 tablespoon lemon juice 1 tablespoon lime juice SAUCE: 1/4 cup chopped onion 1 tablespoon butter 2/3 cup reduced-sodium chicken broth 1/4 cup reduced-fat chunky peanut butter 2-1/4 teaspoons brown sugar 3/4 teaspoon lemon juice 82 Great American Cookout www. Remove from the heat. set aside. Loudon. turning every 30 minutes. covered. over indirect medium heat for 7-8 minutes. Remove from the heat. Drain and discard marinade. wine or broth. lemon juice and lime juice. Brush with 1/4 cup sauce during the last minute of grilling. turning often.

over low heat. uncovered. www. Grill. over medium heat for 15 minutes on each side. Yield: 4 servings. So I’m constantly trying new recipes and asking the family to vote on them. for 40-50 minutes or until juices run clear. turning and basting with reserved marinade every 15 minutes. minced 1 broiler/fryer chicken (3 to 3-1/2 pounds). cover and refrigerate. Add chicken.tasteofhome. covered. cover and refrigerate. quartered or cut up In a bowl. Grill 10-20 minutes longer or until the juices run clear. Refrigerate for at least 4 hours. 1-1/2 cups white vinegar 3/4 cup vegetable oil 6 tablespoons water 4-1/2 teaspoons salt 1-1/2 teaspoons poultry seasoning 3/4 teaspoon garlic powder 3/4 teaspoon pepper 3 broiler/fryer chickens (3 to 4 pounds each). add chicken. turning once or twice. Grilled Chicken 83 . Yield: 12 servings. combine the first seven ingredients. Reserve 1/2 cup for basting. refrigerate for 4 hours or overnight. Pour remaining marinade into a gallon-size resealable plastic bag. The next day. I just pop it on the grill for dinner in no time. Remove 1 cup for basting. Seal bag and turn to coat. Ontario This tasty chicken marinates overnight. Drain and discard marinade. seal and turn to coat.grilled picnic chicken pictured above CINDY DEROOS herb-mustard chicken MONELL NUCKOLS > Carpinteria. turning and basting several times.com 2/3 cup vegetable oil 1/2 cup water 1/3 cup white wine vinegar 1/4 cup spicy brown mustard 2 tablespoons finely chopped onion 1 teaspoon dried thyme or Italian seasoning 1/2 teaspoon salt 1/2 teaspoon pepper 2 garlic cloves.” Iroquois. cut up In a large resealable plastic bag. Baste with the reserved marinade. Grill chicken. combine the first nine ingredients. One bite and you’ll see why this was a “keeper. California I like to keep dinner interesting at our house. Drain and discard marinade.

Thread two to three strips of chicken on each skewer end with another piece of onion. combine the first 11 ingredients. Cut chicken into 1-in. Refrigerate for at least 2 hours. of green off tops of each onion. www.-wide strips. over medium-low heat. Then baste with sauce. for 15-20 minutes or until juices run clear. Michigan A neighbor gave me this recipe. combine the first nine ingredients. add chicken. optional 10 pounds chicken thighs and drumsticks 1/2 teaspoon seasoned salt In a large bowl. Tennessee This chicken is juicy. For best results when grilling with a barbecue sauce. covered. 2-1/2 cups packed brown sugar 2 cups water 2 cups cider vinegar 2 cups ketchup 1 cup vegetable oil 4 tablespoons salt 3 tablespoons prepared mustard 4-1/2 teaspoons Worcestershire sauce 1 tablespoon soy sauce 1 teaspoon pepper 1 teaspoon Liquid Smoke. Pour into two large resealable plastic bags. Sprinkle chicken with seasoned salt. refrigerate overnight. over indirect medium heat for 15 minutes. grilled thighs & drumsticks also pictured on the cover BRENDA BEACHY Belvidere. Grill chicken skin side down. add to bag. Turn. and at first I was skeptical to see peanut butter as an ingredient. On metal or soaked wooden skewers. Trim 3 in. Drain and discard marinade.com 84 Great American Cookout . first grill the meat without sauce over medium heat for 3 minutes on each side.peanut butter chicken skewers KARI ROUTLEDGE Highland. But folks can’t resist these specially seasoned skewers. has great barbecue flavor and makes a big batch. Continue to baste and turn several times until the meat tests done. cut remaining onion in half. Prepare grill for indirect heat. Drain chicken and discard marinade. so it’s perfect for summer. Seal bags and turn to coat. Cover and blend until smooth. Yield: 6-8 servings. Yield: 12-14 servings. Pour into a large resealable plastic bag. thread one piece of onion on each skewer. turning every 3-5 minutes. uncovered. 1/2 cup chunky peanut butter 1/2 cup vegetable oil 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 2 pounds boneless skinless chicken breasts 12 green onions In a blender. grill 15-20 minutes longer or until juices run clear. adding a few drops of water if mixture is too thick. Seal bag and turn to coat. Grill.tasteofhome.

Drain. turning and brushing with reserved marinade several times. He would make his famous chicken frequently for picnics and other functions. discard marinade.tasteofhome. Pour remaining marinade over chicken in a large roasting pan.com Grilled Chicken 85 . over low heat. covered. cut up In a large bowl. 2 cups white vinegar 1 cup vegetable oil 1 cup ketchup 1/2 cup tomato juice 2 to 3 tablespoons hot pepper sauce 1 tablespoon poultry seasoning 4-1/2 teaspoons salt www. Grill chicken. for 60-75 minutes or until juices run clear. I fondly remember my father.dad’s best barbecue CONNIE WILL 1-1/2 teaspoons pepper 3/4 teaspoon garlic powder 1 broiler/fryer chicken (3 to 4 pounds). Cover and refrigerate for 4 hours. Reserve 1 cup for basting chicken. combine the first nine ingredients. Virginia Whenever I prepare this great chicken. Yield: 6 servings. cover. Edinburg.

turning and basting with sauce frequently. Refrigerate at least 4 hours.tasteofhome. over medium heat. covered. covered. combine the first seven ingredients. 86 Great American Cookout www. toss to coat. Stir in ketchup. Seal bag. dissolve sugar. Cool to lukewarm. for 25-30 minutes on each side or until juices run clear. Place chicken in a large resealable plastic bag. Drain.coffee grilled chicken pictured above ^ KATHY WHIPPLE basic chicken barbecue SHERRY SCHMIDT Franklin. Idaho Instant coffee is the secret ingredient in this sweet and spicy sauce. Reserve 1/2 cup for basting. boil for 2 minutes. discarding marinade. there’s no better way to spend a warm night than sitting outdoors with the family and enjoying a hot-off-the-grill meal like this. Continue basting and occasionally turning chicken for an additional 15 minutes or until juices run clear. occasionally basting with reserved marinade. mustard and coffee in hot water. cut up In a small saucepan. 1/2 cup packed dark brown sugar 2 tablespoons ground mustard 2 tablespoons instant coffee granules 1 cup hot water 2 bottles (14 ounces each) ketchup 2 tablespoons Worcestershire sauce 2 tablespoons Liquid Smoke. Yield: 4 servings.com . quartered In a large bowl. Worcestershire sauce. Pour remaining marinade over chicken. Don’t be surprised when folks tell you this is the best chicken they’ve ever had! 1 cup white vinegar 1 cup water 1/2 cup vegetable oil 3 tablespoons sugar 2 tablespoons salt 1 tablespoon poultry seasoning 1 tablespoon pepper 1 broiler/fryer chicken (3 to 3-1/2 pounds). refrigerate remaining sauce for another use. Reserve 1 cup for basting. over low heat. and Liquid Smoke if desired. Grill chicken. for 30 minutes. Yield: 4 servings. Bring to a boil. optional 1 broiler/fryer chicken (3-1/2 to 4 pounds). Grill. Twin Falls. Virginia As far as I’m concerned. cover and refrigerate.

Grill chicken.com Grilled Chicken 87 . refrigerate for at least 8 hours or overnight. 6 boneless skinless chicken breast halves (4 ounces each) 2 large green peppers. Prepare the grill for indirect heat. Grill over medium heat for 12-15 minutes or until chicken juices run clear. combine the salad dressing.tasteofhome. minced 2 tablespoons lemon juice 1 tablespoon canola oil 1 teaspoon sugar 1 teaspoon chili powder 1 tablespoon minced fresh gingerroot 1/2 teaspoon salt 1/2 teaspoon ground cumin 6 bone-in chicken breast halves (6 ounces each) In a large resealable plastic bag. In a large bowl. lemon juice. Divide the remaining salad dressing mixture between the chicken and the vegetables. they’re easy to make ahead and grill in less than 30 minutes. cover and refrigerate. Alternately thread chicken and vegetables on 18 metal or soaked wooden skewers. turning occasionally. 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 2 tablespoons lemon juice Cut each chicken breast half into three lengthwise strips. add the chicken. seal both bags and turn to coat. oil. It’s a surefire hit at cookouts. cut into 1-1/2 inch pieces 2 large onions. Seal bag and turn to coat. bone side down over indirect medium heat for 2 minutes. 1/2 cup fat-free yogurt 3 garlic cloves. Turn. Worcestershire sauce and lemon juice. onions and mushrooms in another large resealable plastic bag. garlic. combine the yogurt. Drain and discard marinade from chicken and vegetables. For variety. www. covered. Drain and discard marinade. Place the chicken in a large resealable plastic bag. soy sauce. Place the green peppers. grill 25-35 minutes longer or until juices run clear. sugar and seasonings. Refrigerate 4 hours or overnight. Coat grill rack with nonstick cooking spray before starting the grill. Connecticut This tender marinated chicken gets its zing from chili powder and cumin. try adding a tablespoon of tomato paste to the marinade or replace the chili powder with chopped green chilies. Mississippi Nothing captures the taste of summer like these flavorful kabobs sizzling on the grill. turning and basting with reserved marinade occasionally. Yield: 6 servings. Yield: 6 servings. yogurt-marinated chicken NAHEED SALEEM Stamford. Remove 1/3 cup.light chicken kabobs MARGARET BALLEY Coffeeville. Best of all.

then put them all in a clean plastic bag and shake. too. orange sections. oil. parsley.. salt. Or leave out the chicken and serve it as a side dish to enhance any main course. Divide among individual serving plates. and the greens are perfectly coated. In a small bowl. Add a meat topping—like chicken or pork—and serve. combine the salad greens. —THERESE G. combine the vinegar. orange juice. This mixes the ingredients better and easier than tossing in a bowl. 4 boneless skinless chicken breast halves (1 pound) 1/3 cup raspberry vinegar 1/4 cup sugar 3 tablespoons orange juice 2 tablespoons olive oil 2 tablespoons minced fresh parsley 1/2 teaspoon salt 1/4 teaspoon coarsely ground pepper 1/4 teaspoon hot pepper sauce salad tossing trick When making a salad for a cookout or light lunch.orange chicken salad STEPHEN MCKENNEY 6 cups torn mixed salad greens 2 celery ribs. sugar. Top with chicken. Drizzle with dressing. pepper and hot pepper sauce. In a large bowl. I tear the lettuce and chop the vegetables. thinly sliced 1 cup orange sections 1/2 cup thinly sliced red onion 1/4 cup dried cranberries 1/4 cup slivered almonds. SCOTTSDALE. Sprinkle with almonds. Michigan This refreshing salad makes a wonderful light supper on a warm evening. uncovered. Slice and set aside. ARIZONA 88 Great American Cookout www. set aside. over medium heat for 6-8 minutes on each side or until juices run clear. celery. It’s sure to become a favorite at your house. toasted Grill chicken. onion and cranberries.tasteofhome. Yield: 4 servings. Eagle.com .

Yield: 4 servings. No matter how many times I make it. baking pan. Minnesota I first made this chicken one hot summer when the family wanted baked chicken. On eight metal or soaked wooden skewers. Yield: 4 servings. Marinate for 15 minutes. Cover and grill over low heat. Drain and discard marinade from chicken. Place on grill. vegetables and pineapple. Place chicken in a greased metal or foil 13-in. cover and set aside. basting frequently with reserved marinade. Pour 1/3 cup marinade into a large resealable plastic bag. 1/2 cup fresh lemon juice 1/4 cup butter. www. yet they’re low in fat and sodium. drained In a large bowl. New York These tender kabobs are full of savory rosemary flavor. covered. 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). dilly chicken breasts LORI RODMAN 1/3 cup honey 1/4 cup lemon juice 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary. x 2-in.baked chicken on the grill CLARICE SOFTING Hawley. combine the first four ingredients. Close and shake to mix. the chicken turns out moist and delicious. combine the first six ingredients. Yield: 4 servings. Seal bag and turn to coat. covered. and I wanted to keep the kitchen cool. Seal and turn to coat. Ohio I consider this to be one of my “safe” recipes. Pour remaining sauce over chicken. turning and basting frequently with reserved marinade. Coat grill rack with nonstick cooking spray before starting the grill. Add chicken.com Grilled Chicken 89 . add the chicken. alternately thread chicken. for 5-7 minutes on each side or until juices run clear. Grill chicken. Cover and refrigerate remaining marinade. paprika. for 30-40 minutes on each side or until juices run clear. crushed 1/4 teaspoon crushed red pepper flakes 1 pound boneless skinless chicken breast. over low heat for 9-11 minutes or until chicken juices run clear. cut into 1-inch pieces 1 can (8 ounces) unsweetened pineapple chunks. Ostrander. honey rosemary chicken kabobs ELISABETH CORCIMIGLIA Byron. Place chicken in a large resealable plastic bag. Drain. Reserve 1/4 cup for basting. cut up Place dry baking mix.tasteofhome. x 9-in. It’s a guaranteed hit with family and friends. melted 1 teaspoon salt 1 teaspoon dill weed 1 teaspoon dried minced onion 1/4 teaspoon pepper 4 boneless skinless chicken breast halves (4 ounces each) In a small bowl. discard marinade. Grill kabobs. and shake to coat. refrigerate for at least 30 minutes. a few pieces at a time. cut into 1-inch cubes 1 pint cherry tomatoes 1 small zucchini. seasoned salt and pepper in a large resealable plastic bag. over medium-low heat. I found the original recipe in a magazine but adjusted it to better suit the tastes in my household.

pour remaining sauce over chicken. Drain. Grill chicken. turn to coat. Seal. cranberry chicken salad DEBBIE EMRICK Dundee. Grill. jim’s maple barbecue JIM BODLE Canastota. cut chicken into cubes. chopped 1 cup dried cranberries 1 small onion. too. Yield: 4 servings. combine the paprika. vinegar. 3/4 cup maple syrup 1/2 cup white vinegar 3 tablespoons Worcestershire sauce 1 garlic clove 4 bone-in chicken breast halves (8 ounces each) In a blender. Yield: 4 servings. 2 cups buttermilk 6 garlic cloves. and it uses lighter ingredients. coat grill rack with nonstick cooking spray before starting the grill. Refrigerate for at least 8 hours. Serve on lettuce-lined plates. In a large bowl. Now I do the same with my own daughter. over medium-low heat for 40 minutes or until juices run clear. Here’s a dish I gradually developed through the years. I spent countless hours with my mom in the kitchen. Sprinkle chicken lightly with cayenne pepper. Reserve 1/3 cup for basting. Seal bag and turn to coat. combine the first six ingredients.com .tasteofhome. Stir in the chicken. Illinois As a child. Your family will like the pleasant sweetness and change of pace from typical sauces. combine syrup. from the heat for 3 to 4-1/2 minutes on each side or until juices run clear. process for 30 seconds. minced 1 teaspoon Worcestershire sauce 1/2 teaspoon lemon-pepper seasoning 1/2 teaspoon pepper 1/4 teaspoon hot pepper sauce 1 broiler/fryer chicken (3 to 3-1/2 pounds). uncovered. Worcestershire sauce and garlic. apples. It’s especially nice served at summer luncheons.garlic chicken KAREN KRUCKENBERG Harvard. 90 Great American Cookout www. discard marinade. covered. Drain and discard marinade. cranberries and onion. cover and refrigerate overnight. If grilling the chicken. rub over chicken. Add chicken pieces. cut up Cayenne pepper In a large resealable plastic bag. Yield: 6 servings. Place chicken in a large resealable plastic bag. onion powder and salt. Michigan Tart apples and dried cranberries make this chicken salad special. turning and basting with reserved marinade during the last 10 minutes. Cover and grill over medium heat for 15-23 minutes on each side or until juices run clear. 2 teaspoons paprika 1 teaspoon onion powder 1/2 teaspoon salt 1-1/4 pounds boneless skinless chicken breasts 1/3 cup reduced-fat mayonnaise 2 tablespoons lemon juice 2 medium tart green apples. When cool enough to handle. New York I created this out of my fondness for the maple syrup produced in our state. cover and refrigerate. chopped Lettuce leaves In a small bowl. whisk mayonnaise and lemon juice until smooth. over medium heat or broil 4 in.

Onoway. Alberta A mild maple marinade seasons the chicken. Refrigerate chicken and vegetables for 8 hours or overnight. Drain chicken and discard marinade.orange chicken and veggies VIOLET KLAUSE 1 fresh pineapple. 1 can (6 ounces) frozen orange juice concentrate. Grill the chicken. Place chicken in a large resealable plastic bag. Seal bag and turn to coat. add remaining marinade. vegetables and fruit in this warm-weather supper. zucchini. halved and seeded 3 medium zucchini. halved lengthwise www. pineapple and oranges in another resealable bag. halved and seeded 1 medium green pepper. Yield: 6 servings. Seal bag and turn to coat. thawed 3/4 cup maple syrup 4 teaspoons canola oil 3/4 teaspoon curry powder 1/4 teaspoon cayenne pepper 6 boneless skinless chicken breast halves (1-1/2 pounds) 2 medium sweet red peppers. reserving marinade for basting. Place the peppers. cut into 1/2-inch slices In a small bowl. turning occasionally. combine the first five ingredients. Continue turning and basting 6-8 minutes longer or until chicken juices run clear.com Grilled Chicken 91 . vegetables and fruits. Drain vegetables and fruits. peeled and cut into 1/2-inch slices 2 unpeeled medium oranges. uncovered. Baste with reserved marinade. add half of the marinade. over medium heat for 3 minutes on each side.tasteofhome. vegetables are tender and fruits are golden brown.

over medium heat. minced 3 drops hot pepper sauce 92 Great American Cookout www. Kingwood. melt butter over low heat.com . optional In a small saucepan. Garnish with cucumbers and peppers if desired. 1/4 cup butter. remove from the heat. robust sauce. Stir in the mustard. Grill chicken. garlic and hot pepper sauce. Continue basting and turning chicken several times for an additional 10 minutes or until juices run clear. Brush with sauce. optional Hot peppers. for 20 minutes. Cook and stir until heated through. Texas I’m a big fan of all types of mustard.tasteofhome.mustard-lover’s grilled chicken LESLIE BERNARD 3-1/2 pounds chicken legs or thighs Cucumber slices. turning occasionally. My family loves the unique. salt. Yield: 6-8 servings. pepper. so I had to try this recipe. vinegar. covered. cubed 1-1/3 cups prepared mustard 1/4 cup white vinegar 1/2 teaspoon salt 1/2 teaspoon pepper 2 garlic cloves.

rub with half of the seasoning mixture. 1/3 cup soy sauce 1/4 cup fresh lime juice 1 tablespoon Worcestershire sauce 1/2 teaspoon ground mustard 2 garlic cloves. Grilled chicken dishes are great with a coleslaw salad. brown sugar. Yield: 6 servings. brush over chicken. Arkansas After tending the farm and growing our own produce. ground cumin. lightly beaten 4 teaspoons salt 1-1/2 teaspoons poultry seasoning 1/4 teaspoon pepper Coat grill rack with nonstick cooking spray before starting the grill. baking dish. I’ve found this easy-to-prepare dish is ideal for hectic days. Delaware This moist. seal and toss to coat. over medium-low heat. minced 6 boneless skinless chicken breast halves (4 ounces each) 1/2 teaspoon pepper In a large resealable plastic bag. grill 5 minutes longer or until meat thermometer reads 180° in the dark meat and 170° in the breast. garlic powder and ground mustard 1 teaspoon each onion powder. Yield: 6 servings. I don’t have much time left for cooking. Turn. Grill. Lincoln. Grill. crushed 1/2 to 1 teaspoon cayenne pepper 1 teaspoon salt. Discard unused glaze. cut up and skin removed Combine all seasonings. Refrigerate for at least 30 minutes. combine the remaining ingredients. discard marinade. 1 tablespoon each paprika. Meanwhile. This recipe has been passed down in my family for generations. optional 1 broiler/fryer chicken (3 to 3-1/2 pounds).tasteofhome. Drain.blackened cajun chicken MARIAN PLATT Sequim. Grill chicken skin side down. Cover and refrigerate overnight. Turn and brush with glaze. x 9-in. covered. Make it unique by tossing a few halved grapes on top. Yield: 4 servings. 1 broiler/fryer chicken (3 to 4 pounds). Add chicken. covered. combine the first five ingredients. x 2-in. Grilled Chicken 93 www. uncovered. Washington My son’s a great cook who came up with this seasoning rub on his own.com . grilled chicken has a savory coating that’s a nice change of pace from tomato-based sauces. dried thyme and pepper 1 teaspoon crushed bay leaves 1 teaspoon dried rosemary. over medium heat for 15-23 minutes on each side or until juices run clear. grill 15 minutes longer. cut up garlic-lime chicken DORIS CARNAHAN 1/2 cup vegetable oil 1/2 cup cider vinegar 1 egg. over medium heat for 15 minutes. Place chicken in a 13-in. It’s one of our favorite ways to prepare chicken because it’s nice and zesty. Place chicken on grill and sprinkle with pepper. turning several times. Grill for 5 minutes. for 12-15 minutes or until juices run clear. golden glazed fryer PEGGY WEST Georgetown.

refrigerate overnight.com . Seal bag. optional 4 boneless skinless chicken breast halves (about 1-1/4 pounds) 1 tablespoon vegetable oil In a large saucepan. While the grill is heating up. over medium-low heat. Grill chicken. uncovered. 4-6 minutes longer or until chicken juices run clear. covered. only brush it on during the last few minutes. Grill. set aside. you can quickly simmer the sauce. add chicken. vinegar. celery seed. Iowa When I first served this instead of usual fried chicken. 94 Great American Cookout www. for 30 minutes. Drain and discard marinade. Grill chicken. Bring to a boil (mixture will foam). 1 cup ketchup 1/4 cup packed brown sugar 2 tablespoons red wine vinegar 2 teaspoons soy sauce 1 tablespoon dried minced onion 1/4 teaspoon celery seed 1/2 teaspoon salt. divided 1/4 teaspoon crushed red pepper flakes. covered. perfect-every-thyme marinade WAYNE SNYDER Dalton. It really is perfect every time! 1/2 cup honey 1/2 cup olive oil 1 tablespoon dried thyme 1 teaspoon garlic salt 6 boneless skinless chicken breast halves (4 ounces each) In a small saucepan. Yield: 4 servings. covered. uncovered. brown sugar. cut up 1/3 cup butter. People are always pleased with the fantastic flavor. over medium heat for 3 minutes on each side. melted In a small bowl. cool. Brush half of the remaining sauce over chicken. cook and stir over low heat. Yield: 4-6 servings. turning and basting with orange juice mixture several times. 3/4 cup barbecue sauce 1/4 cup frozen orange juice concentrate 2 tablespoons brown sugar 1 teaspoon ground ginger 1 broiler/fryer chicken (3 to 3-1/2 pounds). onion. Serve with reserved sauce. combine the ketchup. Set aside 1/2 cup barbecue sauce for serving. 1/4 teaspoon salt. Remove from the heat. soy sauce. Georgia I prepare this often at shows when demonstrating how to cook on gas grills. combine the first four ingredients. for 20-30 minutes or until juices run clear.tasteofhome. Grill. optional Dash Liquid Smoke. To prevent the sauce from burning while grilling. Yield: 4 servings. turning and basting occasionally with sauce. over low heat for 5-8 minutes a side or until juices run clear. Grill. turning and basting with butter several times. Cook and stir over low heat for 10 minutes. combine the first four ingredients. pepper flakes and Liquid Smoke if desired.quick barbecued chicken TASTE OF HOME TEST KITCHEN Cooking outdoors is a great way to make dinner when time is tight. rub chicken with oil and sprinkle with remaining salt. Meanwhile. my family was hesitant—until they sampled it! Now we alternate between our old standby and our newfound favorite. Pour into a large resealable bag. ginger-glazed chicken WAUNEVA WAGERS Hawarden.

turning and basting often with reserved marinade.com Grilled Chicken 95 . It smelled so good on the grill that guests could hardly wait to try a piece! 1/2 cup soy sauce 1/3 cup vegetable oil 1/4 cup water 2 tablespoons dried minced onion 2 tablespoons sesame seeds 1 tablespoon sugar 4 garlic cloves. Drain and discard marinade. minced 1 teaspoon ground ginger www. Refrigerate for 8 hours or overnight. quartered In a large resealable plastic bag.tropical island chicken SHARON HANSON 3/4 teaspoon salt 1/8 teaspoon cayenne pepper 2 broiler/fryer chickens (3 to 4 pounds each). cover and refrigerate.tasteofhome. Grill chicken. over medium-hot heat for 45-60 minutes or until juices run clear and a meat thermometer reads 180°. seal and turn to coat. combine the first 10 ingredients. Remove 1/3 cup for basting. covered. Franklin. Yield: 8 servings. Add chicken to bag. Tennessee The marinade makes a savory statement in this alltime-favorite chicken recipe that I served at our son’s pirate-theme birthday party.

P.grilled pork 96 COUNTRY-STYLE GRILLED RIBS. 110 .

108 P.C R E AT E-A. 169 + P. 105 P. 34 + P. 161 + P. 103 P. 132 + P. 106 P. 125 + P.CO O KO U T + P. 162 97 . 137 + P. 19 + P.

98 Great American Cookout www. cubes Medium/Direct Medium/Direct 4 oz.com .pork grilling chart Pork. Ohio Herbs are a fast and flavorful way to dress up pork. 4 oz. Fresh Pork Patties WEIGHT OR THICKNESS HEAT Medium/Direct Medium/Direct Medium/Direct Medium/Direct Medium/Indirect Medium-Hot/Indirect Medium/Indirect COOKING TIME (MINUTES PER POUND) 3/4 to 1 in. Yield: 4 servings. CUT Loin or Rib Chop (Bone-in) Loin Chop (Boneless) Back Ribs or Spareribs Tenderloin Loin Roast (Bone-in or Boneless) Kabobs Sausage. Grill. Plus. Cooked sausages are done when they are heated through. In a small bowl. fresh pork sausages and ground pork are done when the temperature reaches 160°. rub over chops. 3/4 to 1 in. they make the chops look so pretty on a platter. over medium heat. Medium/Indirect Medium/Direct herbed pork chops DIANNE ESPOSITE New Middletown. 1-1/4 to 1-1/2 in. 3/4 to 1 lb. 3 to 5 lbs. 3 to 4 lbs. 1-1/4 to 1-1/2 in. covered. for 8-10 minutes on each side until a meat thermometer reads 160°. crushed 1/2 teaspoon dried thyme. I prepare these year-round as a way to capture the taste of summer. combine the seasonings.tasteofhome. Cooked Sausage. 8 to 10 12 to 18 8 to 10 12 to 18 1-1/2 to 2 hours 25 to 40 1-1/4 to 1-3/4 hours 10 to 15 3 to 7 or until heated through 20 to 30 8 to 10 1-in. crushed 1/4 teaspoon pepper Brush pork chops with lemon juice. 4 boneless butterflied pork chops (4 ounces each) 2 teaspoons lemon juice 2 tablespoons chopped fresh parsley 1/2 teaspoon dried rosemary. and 1/2 in.

Cut pork into 12 equal pieces and pepper into eight chunks. for 14-17 minutes or until meat juices run clear and vegetables are tender. turn and baste with butter mixture. cubed 1/4 cup maple syrup 1-1/2 teaspoons grated orange peel Place potatoes and carrots in a large saucepan and cover with water. Drain. set aside. syrup and orange peel. crank up the heat Want a dipping sauce with a little heat for pork chops. 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 butter. prime rib or grilled chicken? Just add the desired amount of prepared horseradish to ranch-style salad dressing. Yield: 4 servings.maple-glazed kabobs SUE GRONHOLZ Columbus. cook and stir over low heat until butter is melted. GEORGIA www. over medium heat for 5 minutes. —DENISE H.tasteofhome. cover and cook for 10-15 minutes or until crisp-tender. turning and basting frequently. In a small saucepan. cut into 8 chunks 3 carrots. Grill kabobs. SIMONS ISLAND. 8 small new potatoes or 1 large potato. It has zip and your guests will be surprised at how simple this “secret sauce” is to make. Reduce heat. combine the butter. ST. uncovered. My family often requests these slightly sweet kabobs for our cookouts. thread meat and vegetables alternately. Onto four metal or soaked wooden skewers. Bring to a boil. Wisconsin I recently received this recipe from a friend who makes his own maple syrup.com Grilled Pork 99 . Continue cooking..

saute green onion in 1 tablespoon butter. Add the cream. Kentucky This recipe takes some time to prepare. MAPLE BUTTER: 1 teaspoon minced green onion 8 tablespoons butter. top each with two chops and a fourth of the maple butter. Madisonville. cored and sliced 1/2 cup sliced onion 2 tablespoons butter 2 tablespoons brown sugar 100 Great American Cookout www. butter and brown sugar over medium heat for 3 minutes or until onion is crisp-tender and apples are softened. cook until reduced by half and mixture is caramel-like. onion. divided 1/4 cup apple juice 1/2 cup heavy whipping cream 1/2 cup maple syrup 1/2 teaspoon salt 1/2 teaspoon pepper GLAZED APPLES AND ONIONS: 2 large cooking apples. toasted In a large saucepan. salt and pepper. set aside.grilled pork chops with maple butter ANITA ALFORD CHOPS: 8 bone-in pork loin chops ( 1/2 inch thick and 4 ounces each) 1/2 teaspoon pepper 2 teaspoons vegetable oil 1/4 cup coarsely chopped pecans. But after one taste. syrup. These chops get rave reviews. Yield: 4 servings. Add remaining butter. Sprinkle with pecans. Grill. Add apple juice. over medium heat for 7 minutes on each side or until juices run clear. cook the apples. uncovered. peeled. Brush each side with oil.com . stirring until melted. 1 tablespoon at a time.tasteofhome. In a large skillet. cook until reduced by half. Sprinkle chops with pepper. Divide apples between four plates. you’ll agree it’s worth the extra effort. Rewarm maple butter and glazed apples.

com Grilled Pork 101 . uncovered. Drain and discard marinade. Grill pork. I love the easy. garlic. over medium heat. rinse ribs with water to remove spices. about 10 minutes. Let stand for 10 minutes before slicing.tasteofhome. reduce heat. combine the first nine ingredients. basting frequently with remaining sauce. Since the ribs are cooked ahead. 6 pounds country-style pork spareribs 1 medium onion. last-minute preparation and magnificent results. barbecued sage spareribs LINDA CARAY Fruitland. Cover and simmer for 1-1/2 hours or until tender. crushed 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon pepper 1 boneless whole pork loin roast (2-1/2 to 3 pounds) In a large resealable plastic bag. Pour remaining sauce into a large resealable plastic bag. Bring to a boil. Place the roast in a disposable foil pan. Yield: 6 servings. Add ribs. turning several times until heated through. Refrigerate overnight. Prepare grill for indirect heat. cover and refrigerate overnight. over indirect medium-low heat for 1-1/2 hours or until a meat thermometer reads 160°. Yield: 8-10 servings. 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. Seal bag and turn to coat. sage and hot pepper sauce. Her memory lives on whenever I make satisfying meals such as this. Grill ribs. turning occasionally. covered. add pork roast.honey-and-herb grilled pork roast CATHY IRWIN Ontario. Cool slightly. The compliments begin with the first bite. Cover and refrigerate reserved barbecue sauce. Reserve 1/2 cup barbecue sauce. www. pickling spices. Idaho Folks love to see a huge platter of these tender barbecued ribs arrive at the table. Drain and discard sauce. minced 2 tablespoons mixed pickling spices 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage 1/2 teaspoon hot pepper sauce 3 cups barbecue sauce Place ribs in a Dutch oven and cover with water. chopped 2 to 3 garlic cloves. they simply need to be reheated on the grill. New York I learned to cook from my grandmother and fondly recall canning fruits and vegetables with her each summer. Add onion.

Make two stacks of three sheets of foil each and place half the ribs in the center of each stack. Grill pork. turning once. Remove from refrigerator 30 minutes before grilling. My wife especially likes the fact that she doesn’t have to do the cooking! Auburn.com 102 Great American Cookout . covered. Prepare grill for indirect heat. This moist. turning foil packets over after 45 minutes. It’s a deliciously different way to prepare ribs. Yield: 8 servings. Rub all of it onto both sides of ribs. succulent pork is everyone’s favorite. Bring opposite long edges of foil together. Prepare grill for indirect heat. 1 teaspoon salt 1 teaspoon seasoned salt 1 teaspoon poultry seasoning 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon chili powder 1/4 teaspoon cayenne pepper 2 pork tenderloins (3/4 to 1 pound each) Combine the first seven ingredients. Refrigerate overnight. for 10-15 minutes or until crisp. for 1-1/2 hours or until tender. uncovered.hot ’n’ spicy spareribs pictured above MYRA INNES grilled pork tenderloin STEVE EHRHART > Villa Park. Illinois Folks can find me grilling. Fold the short edges toward the food and crimp tightly to prevent leaks. covered. combine the sugar and seasonings. fold down several times. Kansas I keep this dry rub in a shaker on my shelf so I have it ready in an instant. Let stand for 5 minutes before slicing. www.tasteofhome. Grill. Yield: 6-8 servings. Leftover sliced tenderloin simmered in barbecue sauce and seasoned to taste with seasoning blend makes great sandwiches. place over direct heat. 2 tablespoons brown sugar 2 tablespoons paprika 2 tablespoons pepper 1 tablespoon chili powder 1-1/2 teaspoons salt 1-1/2 teaspoons crushed red pepper flakes 1 teaspoon garlic powder 6 pounds pork spareribs 6 sheets (40 inches x 18 inches) heavy-duty foil In a small bowl. Grill. Remove ribs from foil. sprinkle 4 to 5 teaspoons on all sides of pork (reserve remaining seasoning blend for future use). Place foil packets over indirect medium heat. over indirect heat for 20-30 minutes or until a meat thermometer reads 160°. no matter what the weather.

corn syrup. cut into 1/2-inch slices 1 large sweet onion. reserving juice. cut into 8 wedges 1 large green pepper. peeled and deveined 8 large cherry tomatoes 8 ounces smoked sausage. Yield: 4 servings. turning and basting occasionally with remaining sauce. Grill kabobs. Cut bacon strips in half. wrap each around a mushroom. bacon. A sweet sauce is used to baste and later serve alongside the colorful combination of sausage. onion and green pepper. ketchup. Set aside 2/3 cup for serving. alternately thread the shrimp. maple flavoring. bacon-wrapped mushrooms. Wisconsin We love these full-flavored kabobs and fix them often. over medium heat for 10-15 minutes or vegetables are tender and shrimp turn pink. seasonings and reserved pineapple juice. Cedarburg. tomatoes. 1 can (8 ounces) pineapple chunks 4 bacon strips 8 large fresh mushrooms 8 uncooked large shrimp. vegetables and pineapple. cut into 1-inch pieces 1/2 cup barbecue sauce 1/3 cup corn syrup 1/4 cup ketchup 3 tablespoons soy sauce www. even in winter. sausage. Serve with reserved sauce. shrimp. combine the barbecue sauce. pineapple chunks.com Grilled Pork 103 .sausage shrimp kabobs GLORIA WARCZAK 1 tablespoon lime juice 1/2 teaspoon maple flavoring 1/4 teaspoon garlic powder 1/4 teaspoon ground ginger 1/8 teaspoon dried coriander Drain pineapple. covered. soy sauce. In a large bowl. lime juice.tasteofhome. On metal or soaked wooden skewers.

On metal or soaked wooden skewers. 1/2 cup lemon juice 1/2 cup soy sauce 1/3 cup water 1/3 cup honey 1/4 teaspoon salt 1-1/2 pounds smoked kielbasa or Polish sausage.com . Pour remaining marinade into a large resealable plastic bag. cut into 1-inch pieces In a large bowl. cut into 1-inch cubes 104 Great American Cookout www.polynesian sausage kabobs PATRICIA EGGEMEYER 1 small cantaloupe. Set aside half of the marinade for basting. combine the first five ingredients. over medium heat for 10 minutes or until sausage is browned. Refrigerate for 3 hours. Grill. cut into 1-1/2-inch pieces 1 small pineapple. alternate the sausage. Yield: 5 servings. I frequently fire up the grill for these simple kabobs in summer. The pineapple. cover and refrigerate. cut into 1-inch cubes 2 medium green peppers. turning and basting frequently with reserved marinade. cantaloupe and peppers complement the sausage perfectly. Ellis Grove. add sausage. cantaloupe and green peppers. Drain and discard the marinade. uncovered. pineapple.tasteofhome. Illinois Here’s a meal on a skewer with a unique twist. Seal bag and turn to coat.

melt butter. over medium heat. lime juice and seasoned salt. Grill. refrigerate overnight. honey-lime ham DOROTHY LAYMAN Waynesboro. pour honey mixture over ham. Yield: 4-6 servings. Yield: 6 servings. Pennsylvania When I first made this recipe for my husband and our boys. there weren’t any leftovers. covered. 3-5 minutes on each side or until heated through. 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. add the first 10 ingredients. refrigerate overnight. Grill.tasteofhome. for 10-17 minutes on each side or until a meat thermometer reaches 160°. Bring to room temperature. minced 6 bone-in pork loin chops (1 inch thick and 8 ounces each) In a large resealable plastic bag. over hot heat. Seal bag and turn to coat. add pork. The secret to these tender chops is marinating overnight. Cool. Cook and stir until heated through. Drain and discard marinade.com Grilled Pork 105 .marinated pork chops JEAN NEITZEL Beloit. Place ham in a resealable plastic bag. Add the honey. Seal bag and turn to coat. Wisconsin I make these tasty chops all the time and my family never tires of them. uncovered. www. 3/4 cup vegetable oil 1/3 cup soy sauce 1/4 cup white vinegar 2 tablespoons Worcestershire sauce 1 tablespoon lemon juice 1 tablespoon prepared mustard 1 teaspoon salt 1 teaspoon pepper 1 teaspoon dried parsley flakes 1 garlic clove. Drain and discard marinade.

Flavored with pickle relish. Yield: 3-4 servings. set aside 1/2 cup for serving. turning occasionally. Keep a spray bottle of water handy just in case. Serve in buns. over medium heat for 8-10 minutes or until bacon is completely cooked. layer a pickle slice and a cheese stick. brown sugar and cayenne. Place one end of a bacon strip at the end of each hot dog. spread cut surfaces with mustard. 1 large whole dill pickle (5 inches) 4 ounces cheddar or Colby cheese 4 ounces block cheddar cheese 8 hot dogs 4 teaspoons prepared mustard 8 bacon strips 8 hot dog buns 106 Great American Cookout www. Cut pickle lengthwise into eight thin slices. relish. they take less time to finish on the grill and seem to stay moister. Grill. Discard toothpicks. Yield: 8 servings. grill great sausage If you simmer fresh sausages in water first. the blend is used for basting and for spooning over individual servings.tangy ham steak EVELYN KENNELL Roanoke. Colorado My parents always made these hot dogs when they barbecued. top with remaining hot dog halves. —TASTE OF HOME TEST KITCHEN glorified hot dogs CHERYL GILLPATRICK Loveland. uncovered. On eight hot dog halves. as drippings may cause grill flare-ups.tasteofhome. 1/2 cup ketchup 1/3 cup sweet pickle relish 1 tablespoon cider vinegar 1 teaspoon brown sugar 1/8 teaspoon cayenne pepper 1 bone-in fully cooked ham steak (1 pound) In a large bowl. too. over medium heat for 3 minutes on each side. do not prick the casing. Firmly wrap bacon around each hot dog and secure at the other end with a toothpick. x 1/4-in. but guests liked them. Cut hot dogs in half lengthwise. Illinois I need only a handful of ingredients for the lip-smacking sauce that jazzes up grilled ham. basting occasionally with remaining sauce.com . They were not only a family favorite. Grill the ham steak. Serve with reserved sauce. combine the ketchup. uncovered. Either way. vinegar. x 1/2-in. sticks. Cut cheese into eight 5-in. push a toothpick through the bacon and both hot dog pieces.

Coat grill rack with nonstick cooking spray before starting the grill. Seal bag and turn to coat. refrigerate overnight. turning and basting occasionally. Grill ribs. minced 2 racks baby-back ribs (about 4-1/2 pounds) SEASONING RUB: 1/2 cup sugar 1 tablespoon salt 1 tablespoon paprika 1/2 teaspoon chili powder www.best baby-back ribs IOLA EGLE 1/2 teaspoon pepper 1/4 teaspoon garlic powder Dash cayenne pepper In a large bowl. add ribs. Pour two-thirds of the marinade into a 2-gallon resealable plastic bag. then add a zesty rub before grilling them. Arkansas I first marinate racks of ribs. Yield: 4 servings. Cook 20-40 minutes longer or until a meat thermometer reads 160° and pork is tender. Cover and refrigerate remaining marinade.tasteofhome. Baste with reserved marinade. rub over both sides of ribs. combine the first six ingredients. covered. Bella Vista. In a small bowl. They turn out moist and succulent. combine the rub ingredients. Drain and discard marinade from ribs. 3/4 cup chicken broth 3/4 cup soy sauce 1/2 cup sugar 6 tablespoons cider vinegar 6 tablespoons olive oil 3 garlic cloves.com Grilled Pork 107 . over medium heat for 20 minutes on each side.

Add brown sugar. Serve with the pork chops. in a large skillet. cook until thickened and bubbly. place with the meaty side up on racks in two greased 13-in. salt and garlic powder. Yield: 12 servings. combine the pepper. thinly sliced 2 medium tart apples. These are best grilled. drain and return ribs to pans. I always bring home an empty dish. basting occasionally. peeled and chopped 2 tablespoons butter 2 tablespoons brown sugar In a small bowl. saute onions and apples in butter until tender. New York These ribs are guaranteed pleasers at potlucks. covered. Grill over medium-hot heat for 35 minutes or until sauce coats ribs. Cover tightly with foil. pour over ribs.tasteofhome. Bake at 350° for 1-1/4 hours or until meat is tender. x 9-in. x 2-in. Attleboro. but you can bake them for the last 35 minutes instead. Yield: 4 servings.pork chops with onions and apples pictured above LOU ANN MARQUES-BAMBERA potluck spareribs > SHERI KIRKMAN Lancaster. over medium heat for 7-9 minutes on each side or until a meat thermometer reads 160° and juices run clear. Rub over pork chops. Grill chops. 2 teaspoons coarsely ground pepper 1/2 teaspoon salt 1/2 teaspoon garlic powder 4 bone-in center-cut pork loin chops (1 inch thick and 8 ounces each) 2 medium onions. 6 pounds pork spareribs 1-1/2 cups ketchup 3/4 cup packed brown sugar 1/2 cup white vinegar 1/2 cup honey 1/3 cup soy sauce 1-1/2 teaspoons ground ginger 1 teaspoon salt 3/4 teaspoon ground mustard 1/2 teaspoon garlic powder 1/4 teaspoon pepper Cut ribs into serving-size pieces. Remove racks. I decided to combine both ingredients to create this delicious recipe. Combine the remaining ingredients.com . 108 Great American Cookout www. My family members and friends have requested it many times. Massachusetts I just love pork chops made with apples or onions. Meanwhile. baking pans.

tasteofhome.com Grilled Pork 109 . covered. Tennessee I love the flavor of grilled food. over medium heat for 10-12 minutes or until vegetables are tender and pork is no longer pink. broccoli.pork ’n’ veggie packets ANDREA BOLDEN 4 teaspoons sesame oil 1 teaspoon ground ginger Hot cooked rice. sliced 2 cups fresh broccoli florets 2 cups sliced fresh carrots 1 can (8 ounces) sliced water chestnuts. water chestnuts. julienned 2 green onions. this all-in-one meal has become a favorite of ours.). sliced 1/4 cup reduced-sodium soy sauce www. 1 pound pork tenderloin. carrots. x 12 in. sesame oil and ginger. Serve with rice if desired. especially these no-mess pork packets with their delicious sesame and ginger sauce. Yield: 4 servings. drizzle over pork and vegetables. Unionville. optional Divide pork. drained 1 medium green pepper. Grill. Fold foil around filling and seal tightly. Combine the soy sauce. Since the doctor put my husband on a low-fat diet. green pepper and onions evenly among four pieces of double-layered heavy-duty foil (about 18 in.

Yield: 4 servings.com . Reduce heat. stirring occasionally. basting with 1 cup sauce and turning occasionally. Cover and bake at 325° for 1-1/4 hours or until a meat thermometer reads 160°. Meanwhile. uncovered. Worthington. Drain and discard marinade. Let stand for 15 minutes. 3 1 1 1/4 1/4 1/4 1 1 pounds boneless country-style pork ribs cup water cup ketchup cup packed brown sugar cup cider vinegar cup Worcestershire sauce tablespoon celery seed teaspoon chili powder 110 Great American Cookout www. Grill ribs. over medium heat for 10-12 minutes. simmer. for 5 minutes. combine the remaining ingredients.tasteofhome. Serve with remaining sauce. Bring to a boil.country-style grilled ribs MARILYN BEERMAN 1/8 teaspoon hot pepper sauce Dash pepper Place ribs in a shallow roasting pan. Pour 1 cup sauce over ribs. Ohio A sweet and tangy barbecue sauce sprinkled with celery seed coats these tender ribs. turn to coat. uncovered. in a small saucepan. Chili powder and hot pepper sauce contribute to the zesty flavor.

add peppers and onion. Pour 3/4 cup marinade into a large resealable plastic bag. over medium heat for 10-13 minutes on each side or until meat juices run clear. covered. Yield: 2 servings. Pennsylvania This tenderloin was such a hit at our Easter dinner. On metal or soaked wooden skewers.veggie pork kabobs pictured above CANDY GRUMAN pork tenderloin with herb sauce LINDA WHEELER Tucson. Drain and discard marinade from pork. Cover and refrigerate remaining marinade for serving. I love recipes like this that are simple and different in taste. Drain vegetables. alternately thread pork and vegetables. If a recipe says “cook over medium coals. Grill pork tenderloins. uncovered. Seal bag and turn to coat. basting frequently with marinade. cubed 2 tablespoons Worcestershire sauce 2 teaspoons seasoned salt 1-1/2 teaspoons dried parsley flakes 1-1/2 teaspoons dried oregano 1 teaspoon garlic powder 1/4 teaspoon pepper 2 pork tenderloins (about 3/4 pound each) In a small saucepan. cut into 1-inch pieces 1 medium green pepper.tasteofhome. Coat grill rack with nonstick cooking spray before starting the grill. cut into eighths In a small bowl. marmalade and teriyaki sauce. Refrigerate pork and vegetables for at least 1 hour. cut into 1-inch pieces 1 medium sweet onion. > Harrisburg. The basting sauce is also delicious with other grilled meats like chicken or beef. I serve this delightful dish with baked potatoes and garlic bread. stir until smooth. combine the orange juice concentrate. basting occasionally with herb sauce. Arizona A refreshing orange glaze perks up these colorful kabobs. You could substitute some other vegetables if you have a bountiful crop. Seal bag and turn to coat. add pork. Grill kabobs. Cook for 3 minutes or until butter is melted. over medium heat for 13-20 minutes on each side or until a meat thermometer reads 160°. cut into 1-inch pieces 1 medium sweet red pepper. Let stand for 5 minutes before cutting. I continued to serve it all summer for family and guests. Pour 3/4 cup into another large resealable plastic bag. Grilled Pork 111 .com 3/4 cup red wine vinegar 1/4 cup butter. 3/4 cup orange juice concentrate 3/4 cup orange marmalade 2 tablespoons teriyaki sauce 2 boneless pork loin chops (8 ounces each).” cook over medium heat on a gas grill. www. Yield: 6 servings. Serve with the reserved marinade. reserving marinade for basting. combine the first eight ingredients.

P.grilled fish & seafood 112 SHRIMP KABOBS. 118 .

116 P. 118 P. 37 + P. 163 + P. 38 + P. 115 P.C R E AT E-A. 119 P. 176 + P. 171 113 . 160 + P. 135 + P. 21 + P.CO O KO U T + P.

Medium WEIGHT OR THICKNESS HEAT Medium/Direct Medium/Indirect High/Direct High/Direct Medium/Direct Medium/Direct Medium/Direct COOKING TIME (MINUTES PER POUND) 1 lb. On eight metal or soaked wooden skewers. 1/4 to 1/2 in. over medium heat for 1-2 minutes on each side. For direct grilling. Grill 3-4 minutes longer or until shrimp turn pink. CUT Dressed Fish Fillets or Steaks Kabobs Scallops. Yield: 4 servings. basting with reserved marinade. Coat grill rack with nonstick cooking spray before starting the grill. 114 Great American Cookout www. Try them at your next backyard gathering! 1/4 cup each reduced-sodium soy sauce. Scallops are done when they turn opaque. 1-in. turn steaks. 2 to 2-1/2 lbs. balsamic vinegar and honey 1 garlic clove. peeled and deveined 1 large green pepper. pour remaining marinade over kabobs. Cover and chill reserved marinade. honey and garlic. green pepper and pineapple. Grill.com . Shrimp are done when they turn pink. 10 to 15 20 to 30 3 to 5 5 to 10 8 to 12 5 to 8 5 to 8 pineapple shrimp kabobs ISABEL FOWLER Anchorage. cubes 1 lb. uncovered. whole fish. Drain and discard marinade. Watch closely to avoid overcooking.fish and seafood grilling chart Fish is done when it turns opaque in the thickest portion and flakes into sections. minced 1 pound uncooked medium shrimp. vinegar. 1 lb. 1/2 to 1 in. Alaska I fire up the grill to cook these easy kabobs. Sea Shrimp. Fillets generally do not need to be turned. combine the soy sauce. use a grill basket. turning and basting frequently. Place in shallow dish. drained In a small bowl.tasteofhome. thread the shrimp. Set aside 1/3 cup. shrimp and scallops halfway through grilling time. cut into 1-inch pieces 1 can (8 ounces) pineapple chunks. For ease of turning. Cover and chill for 1 hour.

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

It’s another unique way to use your garden bounty. basting frequently with glaze. then thaw completely.pineapple-glazed fish pictured above JOANN MCGUANE cod with rhubarb sauce TASTE OF HOME TEST KITCHEN We just love the taste of fresh rhubarb. thawed 1/4 cup sugar 1/2 cup chopped red onion 4-1/2 teaspoons Dijon mustard 3 teaspoons minced fresh parsley 1 teaspoon minced fresh basil 1/4 teaspoon lime juice Coarsely ground pepper to taste 4 cod fillets (6 ounces each) In a large saucepan. Serve with rhubarb sauce. over medium heat for 4-5 minutes. heat oil over medium heat. mustard. Drain in a colander. parsley. combine the cornstarch and ginger.com . Texas My son and our friends often spend a day fishing. cook for 5-7 minutes or until rhubarb is tender.tasteofhome. Cook 4-5 minutes longer or until fish flakes easily with a fork. Add rhubarb and sugar. Spring. Coat grill rack with nonstick cooking spray before starting the grill. This is one of my favorite ways to serve their catch. set pineapple aside. 116 Great American Cookout www. grill pineapple slices for 2-3 minutes on each side or until heated through. stir in pineapple juice until blended. 1 can (8 ounces) unsweetened sliced pineapple 1-1/2 teaspoons cornstarch 1/4 teaspoon ground ginger 2 tablespoons honey 2 tablespoons reduced-sodium soy sauce 1 tablespoon lemon juice 4 fresh orange roughy fillets (6 ounces each) Drain pineapple. but do not press liquid out. Grill cod. lime juice and pepper. Yield: 4 servings (2 cups sauce). covered. cook and stir for 1-2 minutes or until thickened. Meanwhile. measure rhubarb while still frozen. Add the honey and soy sauce. basil. Grill fillets. Editor’s Note: If using frozen rhubarb. Stir in lemon juice. > 1 teaspoon olive oil 3 cups diced fresh or frozen rhubarb. Serve fish with pineapple and reserved glaze. Yield: 4 servings. Remove from the heat. stir in the onion. reserving juice. and when the crop is plentiful we enjoy it on this grilled fish. Pour half into a small serving bowl. In a small saucepan. over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork. Spoon some of the glaze over fillets. Bring to a boil. uncovered. Coat grill rack with nonstick cooking spray before starting the grill.

reserving marinade for basting. peppers and squash. combine the first seven ingredients. optional In a large bowl. 1/4 cup canola oil 1/4 cup lemon juice 1 garlic clove. uncovered. basting occasionally with reserved marinade. over medium heat for 3 minutes on each side or until shrimp turn pink.tasteofhome. Drain shrimp and scallops. On eight metal or soaked wooden skewers. Yield: 4 servings. even over an open fire. cut into 1/4-inch slices Hot cooked rice. Divide marinade between two large resealable plastic bags.com Grilled Fish & Seafood 117 . they attracted the neighboring campers. invest in a hinged wire grilling basket. This will make turning fish easier because pieces will not break off and fall into the fire or stick to the grill grates. Add the shrimp and scallops to one bag. minced 1 teaspoon dried oregano 1 teaspoon chicken bouillon granules 1/2 teaspoon dried basil 1/2 teaspoon salt 3/4 pound uncooked large shrimp. Drain vegetables. If you don’t have a grill basket. They smelled so good. cut into 1/4-inch slices 1 small yellow summer squash. use heavy duty foil. place vegetables in the other bag. alternate the shrimp. —TASTE OF HOME TEST KITCHEN www. discard marinade.herbed seafood skewers SHARON DOWNS Williston. Serve over rice if desired. refrigerate for 3-4 hours. Seal and turn to coat. scallops. cut into 1-inch pieces 1 large green pepper. Vermont I’ve made these well-seasoned kabobs many times. Just poke holes in the foil and wrap the fish in it. cut into 1-inch pieces 1 small zucchini. Grill. peeled and deveined 1/2 pound sea scallops 1 large sweet yellow pepper. an easy way to grill fish If you grill fish often.

1 cup Italian salad dressing. Yield: 4 servings. Drain and discard marinade. combine the vegetables and remaining dressing. Remove 1/3 cup to a small bowl for basting. but I was pleased with the results—these seasonings are a lovely complement to the tuna. Hawaii Marinating the shrimp in Italian dressing adds wonderful flavor to these colorful kabobs. Grill kabobs. alternately thread the shrimp and vegetables. add tuna. Pour remaining marinade into a large resealable plastic bag. Indiana After sampling some wonderful tuna at a Japanese restaurant. In another large resealable plastic bag. 1/4 cup reduced-sodium soy sauce 3 tablespoons brown sugar 3 tablespoons olive oil 2 tablespoons white vinegar 2 tablespoons sherry or chicken broth 2 tablespoons unsweetened pineapple juice 2 garlic cloves. Seal bags and turn to coat. Grill tuna. It took a little trial and error. minced 1-1/2 teaspoons ground ginger 4 tuna steaks (6 ounces each) In a small bowl. On eight metal or soaked wooden skewers. combine the first eight ingredients. Coat grill rack with nonstick cooking spray before starting the grill. covered. refrigerate for up to 1 hour. divided 2 pounds uncooked jumbo shrimp. Refrigerate for 2 hours. uncovered. Yield: 8 servings. Seal bag and turn to coat. cover and refrigerate.teriyaki tuna steaks MICHELLE DENNIS Clarks Hill. over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork. shrimp kabobs SHARON AWEAU Kapolei.tasteofhome. I decided to try my hand at coming up with this recipe. over medium heat for 3 minutes on each side or until shrimp turn pink. basting frequently with reserved marinade. combine 1/2 cup salad dressing and shrimp. cut into 1-1/2-inch pieces 16 cherry tomatoes In a large resealable plastic bag. Drain bags and discard marinade. turning occasionally. Cut each onion into eight wedges. 118 Great American Cookout www.com . peeled and deveined 2 large onions 16 large fresh mushrooms 2 large green peppers.

tasteofhome. Kansas City. over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. sprinkle over fillets. chili sauce. www. covered. minced 2 teaspoons minced fresh parsley 1 teaspoon minced fresh gingerroot 1/4 to 1/2 teaspoon cayenne pepper 1/4 to 1/2 teaspoon crushed red pepper flakes. over medium heat or broil 4-6 in. combine the vinegar. uncovered.com When grilling fish. Kansas Red pepper flakes and cayenne provide fiery flavor that gives these salmon steaks their name. garlic.firecracker salmon steaks pictured above > PHYLLIS SCHMALZ garlic-herb red snapper NANCY MUELLER Menomonee Falls. coat grill rack with nonstick cooking spray before starting the grill. 1/4 cup balsamic vinegar 1/4 cup chili sauce 1/4 cup packed brown sugar 3 garlic cloves. Broil 4-6 in. 2 tablespoons lemon juice 2 red snapper fillets or orange roughy fillets (7 ounces each) 2 teaspoons grated lemon peel 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon dried chervil 1/4 teaspoon dill weed 1/4 teaspoon pepper Spoon lemon juice over both sides of fillets. In a small bowl. avoid using lighter fluid as it can affect the delicate flavor of the fish. sugar. parsley and seasonings. Wisconsin My husband likes to grill seafood and this delightful entree is a favorite of both of ours. from the heat for 3 minutes on each side or until fish flakes easily with a fork. brushing occasionally with sauce. If grilling the fish. Grill salmon. Basting the fish with the sauce while grilling creates a glossy glaze. Grilled Fish & Seafood 119 . Yield: 4 servings. Grill fish. Editor’s Note: To broil the salmon. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Combine the lemon peel and seasonings. brushing occasionally with sauce. optional 4 salmon steaks (6 ounces each) Coat grill rack with nonstick cooking spray before starting the grill. place on a broiler pan. Yield: 2 servings.

127 . P.grilled fruits & vegetables 120 VEGETABLE KABOBS.

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Grill vegetables and fruits until tender. Turn halfway through grilling time. Grill. square). slices whole whole 1/2-in. 1 teaspoon butter and 1/2 teaspoon lemon juice.com Chester. www. cut fruit and vegetables into uniform sizes. over medium-low heat for 18-20 minutes or until the peaches are tender. halved and pitted 1 cup fresh blueberries 2 tablespoons brown sugar 122 Great American Cookout . Yield: 3 servings. 1 teaspoon of brown sugar. South Carolina With only five ingredients. on a double thickness of heavy-duty foil (12 in. pitted Bananas Peaches. Because they’re grilled in foil. there are no messy dishes to wash. slices halved halved lengthwise halved halved 1/2-in.tasteofhome. covered. Sprinkle each with about 2 tablespoons blueberries. SLICE OR THICKNESS HEAT COOKING TIME (MINUTES PER POUND) FRUIT Apples Apricots. this delightfully different treat is so easy to prepare. slices 1/4-in. use skewers or vegetable basket. slices whole halved or quartered Medium/Direct Medium/Direct Medium/Direct Medium/Direct Medium/Direct Medium/Direct Medium/Direct Medium/Direct Medium/Indirect Medium/Direct 6 to 8 10 to 12 25 to 30 8 to 10 10 to 12 8 to 10 12 to 15 8 to 12 45 to 60 8 to 10 1/2-in. pitted Pears Pineapple VEGETABLE Asparagus Corn (no husk) Corn (with husk) Eggplant Fennel Mushrooms (buttons) Mushrooms (portobello) Onions Potatoes Sweet peppers 1/2 in. rings Medium/Direct Medium/Direct Medium/Direct Medium/Direct Medium/Direct Medium/Direct 4 to 6 6 to 8 6 to 8 8 to 10 8 to 10 7 to 10 grilled peaches ’n’ berries SHARON BICKETT 2 tablespoons butter 1 tablespoon lemon juice Place each peach half. 3 medium ripe peaches. cut side up. To prevent small pieces from slipping through the grill racks. Just halve the peaches and sprinkle with fresh blueberries and a brown sugar mixture.fruit and vegetable grilling chart For even grilling. Fold foil around the peaches and seal tightly. thick whole whole 1/2-in.

www. cubed 1/4 cup honey 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon garlic salt Cut each onion into 12 wedges. over medium heat for 10 minutes on each side or until onions are tender.tasteofhome. Top onions with butter. campfire onions BARBARA MAGRUDER Odessa. square). then drain marinade. 6 cups fresh broccoli spears 2 tablespoons plus 1-1/2 teaspoons lemon juice 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 3/4 cup grated Parmesan cheese Place broccoli in a large bowl. Combine the lemon juice. Let stand for 30 minutes. covered. Toss broccoli. Yield: 8 servings. a few pieces at a time. honey and seasonings. over indirect medium heat for 8-10 minutes on each side or until crisp-tender. covered. Fold foil to seal packets tightly. With its lemon and Parmesan flavors. Missouri When cooking out. oil. when I began cooking light.grilled broccoli pictured at right > ALICE NULLE Woodstock. Grill. and it’s been a favorite side dish ever since. Illinois I started using this recipe in 1987. Place Parmesan cheese in a large resealable plastic bag. Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat. salt and pepper. drizzle over broccoli and toss to coat. it once took second-place in a cooking contest. my family prefers these sweet tender onions instead of potatoes. 4 large sweet onions 1/4 cup butter. and shake to coat. Yield: 6 servings. Add broccoli. Grill broccoli. divide between eight pieces of double-layered heavy-duty foil (about 12 in.com Grilled Fruits & Vegetables 123 . They make an especially flavorful side dish alongside grilled steaks.

It’s easy to make the day before and just pop on the grill during the picnic. Grill. Serve hot or at room temperature. Seasoned with oil and herbs.com . Editor’s Note: Medium fresh white mushrooms can be substituted for the shiitakes. Worcestershire sauce and lemon-pepper. combined Salt and pepper to taste Remove and discard stems from mushroom caps. leaving space for expansion of steam. Score caps lightly with a sharp knife. cap side down. Thread on skewers to grill. Fold in edges of foil and seal. but do not score them. over medium heat for 5-6 minutes on each side or until corn is tender. Rub with herbs and sprinkle with salt and pepper. Wisconsin Once reserved for royalty. 1/3 cup butter. fresh sage leaves. melt butter. shiitake mushrooms are prized for their rich flavor and meaty texture. Yield: 6 servings. add the mustard. cubed 2 tablespoons prepared mustard 2 tablespoons prepared horseradish 1 teaspoon Worcestershire sauce 1/4 to 1/2 teaspoon lemon-pepper seasoning 6 ears sweet corn.zesty grilled corn pictured below DEB MCCAFFERY grilled mushrooms STEVEN STUMPF Danville. Pennsylvania This recipe is a definite crowd-pleaser at summer gatherings. piece of heavy-duty foil. minced fresh oregano and/or minced fresh basil. Drizzle with butter mixture. Brush both sides with oil. horseradish. Yield: 8-10 servings. Grill. Place each ear of corn on a 13-in. < Shiocton. husked In a small saucepan. 124 Great American Cookout www.tasteofhome. uncovered. Carefully unwrap foil. they taste wonderful off the grill. 1/2 pound fresh shiitake mushrooms 1/4 cup olive oil 1 tablespoon each minced fresh thyme. over medium heat 2-3 minutes on each side or until juices form in the caps and mushrooms are tender. x 12-in.

Yield: 6 servings. Fold the foil around vegetables and seal tightly.baked apples on the grill JODI RUGG Aurora. spoon into center of apples. tomatoes and zucchini on a double thickness of heavy-duty foil (about 18 in. over medium heat for 20-25 minutes or until tender. www. Combine the remaining ingredients.com Grilled Fruits & Vegetables 125 . Grill. covered. Illinois Sweet coconut provides the delicious difference in this fun grilled treat. square). It’s so easy that sometimes we don’t even bother to do the measuring! 4 medium tart apples. Grill. Open foil carefully to allow steam to escape. Fold foil over apples and seal tightly. Yield: 4 servings. drizzle over vegetables. square). Our two children enjoy helping me stuff the yummy filling into the apples. They’re cooked in a foil packet. Combine the remaining ingredients. bundle of veggies SHEILA DEDMAN New Dundee. melted 1/2 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon Italian seasoning 1/8 teaspoon garlic powder Dash pepper Place mushrooms. covered. over medium heat for 20-25 minutes or until apples are tender. Ontario This grilled vegetable medley is a big hit at home and while camping. so cleanup is easy. cored 1/3 cup raisins 1/3 cup flaked coconut 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon Place each apple on a piece of heavy-duty foil (about 12 in. 1/2 pound medium fresh mushrooms 1/2 pound cherry tomatoes 1 cup sliced zucchini 1 tablespoon olive oil 1 tablespoon butter.tasteofhome.

halved lengthwise Place asparagus on a sheet of waxed paper. It’s fast. Editor’s Note: Salad Supreme Seasoning can be found in the spice section of most grocery stores. coat with nonstick cooking spray. I’m more than happy to share the secret. —LINDA B.tasteofhome. Yield: 2-3 servings. trimmed 1/8 teaspoon pepper 5 bacon strips. The second holds small fruits. I serve these bacon-wrapped spears with grilled meat and sliced fresh tomatoes for a wonderful meal. you won’t want to eat corn plain again! 1/2 cup butter. The third plate carries fancy candies. Wrap a bacon piece around each spear. 126 Great American Cookout www. Texas My husband and I grill dinner almost every night. creative serving trays I have sectioned plates with domed covers that I like to use for potlucks. Discard toothpicks. 10 fresh asparagus spears. Maryland “What’s in the butter?” is what I get asked after people taste my herb-speckled blend on grilled fresh sweet corn..com . spread over hot grilled corn. Sprinkle with pepper. turn to coat. Once you have tried this recipe. Yield: 8 servings. and the fourth holds nuts. ALASKA herbed corn on the cob PRISCILLA WEAVER Hagerstown. and I love grilling asparagus for a side dish. uncovered. HAINES.bacon-wrapped asparagus PATRICIA KITTS Dickinson. I fill one with vegetables and relishes. secure ends with toothpicks. Grill. easy and it’s a cinch to pack up any leftovers. 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. over medium heat for 4-6 minutes on each side or until bacon is crisp.

Stir in the oil.vegetable kabobs pictured above potato pockets DENISE NEBEL TASTE OF HOME TEST KITCHEN Grilling is a delightful way to prepare the season’s freshest produce. x 12 in. Yield: 4 servings. The sprinkling of cheese adds a nice touch. carrots and onions into foil packages that we can put on the grill. Bring opposite short ends of foil together over vegetables and fold down several times. optional 1/8 teaspoon pepper 1/2 cup shredded Parmesan or cheddar cheese Divide the potatoes. over medium heat for 10-15 minutes or just until vegetables are tender. julienned 3 carrots. Iowa Our sons like to help me assemble potatoes. Open foil and sprinkle with cheese. turning frequently. covered. 1 garlic clove. cut into 1/2-inch slices 2 small onions. Italian seasoning and pepper. Grill. Yield: 4 servings. mash garlic with salt to form a paste. peeled 1 teaspoon salt 1/3 cup olive oil 3 tablespoons lemon juice 1 teaspoon Italian seasoning 1/4 teaspoon pepper 8 medium fresh mushrooms 2 small zucchini. reseal. Remove from grill. > Wayland. Top with butter. Let stand for 5 minutes or until the cheese melts.com 4 medium potatoes. julienned 1/3 cup chopped red onion 2 tablespoons butter 1/2 teaspoon salt. www. let stand for 15 minutes. sprinkle with salt if desired and pepper. The zesty Italian marinade adds just the right amount of spice to the appealing assortment of vegetables. Fold unsealed ends toward vegetables and crimp tightly. place in a shallow pan.). Grilled Fruits & Vegetables 127 . Carefully unwrap foil. lemon juice.tasteofhome. Thread vegetables alternately onto metal or soaked wooden skewers. Grill kabobs. Pour garlic mixture over kabobs. carrots and onion equally between four pieces of heavy-duty aluminum foil (about 18 in. cut into six wedges 8 cherry tomatoes In a small bowl. covered. over medium heat for 10-15 minutes on each side or until potatoes are tender.

super sides & salads 128 PARSLEY TORTELLINI TOSS. 137 . P.

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In a jar with a tight-fitting lid. combine the pasta. toss to coat. Alabama The variety of ingredients in my pasta salad will take your taste buds in all different directions. In a large bowl. Cover and refrigerate until serving. combine the dressing ingredients. 2-1/4 cups uncooked spiral pasta 2 tablespoons lemon juice 3 plum tomatoes. tomatoes. cover and shake well. It’s surprising how well the zippy citrus and raw vegetable flavors blend together. Drain and cool. sliced 1/2 cup chopped green pepper 1/2 cup sliced radishes 1/2 cup chopped peeled cucumber DRESSING: 1/3 cup picante V8 juice 1/4 cup orange juice 2 tablespoons lemon juice 2 tablespoons chopped green onion 1 tablespoon canola oil 1-1/2 teaspoons sugar 1 teaspoon grated lemon peel Fresh tomatoes sliced vertically rather than horizontally will stay firmer in your salad and help keep the dressing from getting watery.com 130 Great American Cookout . adding the lemon juice to the water. green pepper.tangy vegetable pasta salad WILMA JONES 1 teaspoon grated orange peel 1/2 teaspoon salt 1/2 teaspoon dill weed Cook pasta according to package directions. Yield: 6 servings. Pour over salad.tasteofhome. radishes and cucumber. www. Mobile.

cucumber. 6 cups torn salad greens 2 medium grapefruit. try this molded gelatin salad. 1/4 cup sliced almonds 2 tablespoons sugar 6 cups shredded lettuce 1 can (8 ounces) sliced water chestnuts. Refrigerate for 6-8 hours or until set. Pour into a 12-cup mold coated with nonstick cooking spray. Stir in sherbet until well blended. www. Chill until syrupy. Sprinkle with the sugared almonds. In a large salad bowl. Yield: 6 servings. thawed In a large bowl. peeled and sectioned 1 ripe avocado. avocado and almonds. shake well. Pour over salad and serve immediately. shake well. Gradually beat in the gelatin mixture on low speed until well blended. Drizzle over salad and toss to coat. lime sherbet molded salad CYNDI FYNAARDT Oskaloosa. peeled and sectioned 3 navel oranges. Presented in a glass bowl. toss the greens. creamy texture and refreshing flavor. sliced 2 medium tomatoes. crisp lettuce. softened 1 carton (8 ounces) whipped topping. drained DRESSING: 1/4 cup vegetable oil 2 tablespoons sugar 2 tablespoons cider vinegar 1/4 teaspoon salt 1/4 teaspoon pepper In a large skillet. Spoon whipped topping into a large mixing bowl. 2 packages (3 ounces each) lime gelatin 2 cups boiling water 2 pints lime sherbet. Yield: 10-12 servings.tasteofhome. cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread almonds on waxed paper and set aside. peas. With lovely color. In a jar with a tight-fitting lid.com Super Sides & Salads 131 . combine the dressing ingredients. Iowa For an eye-appealing addition to a picnic. cut into thin wedges 2 cups (8 ounces each) shredded part-skim mozzarella cheese 1 can (15 ounces) mandarin oranges. cheese and oranges. peeled and sliced 1/4 cup slivered almonds. Cover and refrigerate for at least 2 hours. Massachusetts For a special occasion. Yield: 16 servings. I topped the colorful layers of this appealing salad with mandarin oranges. potluck or other gathering. thawed and well drained 1/2 medium cucumber. crunchy almonds and creamy avocados. tomatoes. grapefruit. oranges. it looks beautiful on a buffet. dissolve gelatin in boiling water.avocado citrus toss MARIE HATTRUP sunny layered salad SUSAN WEST The Dalles. toasted DRESSING: 1/2 cup vegetable oil 1/3 cup sugar 3 tablespoons white vinegar 2 teaspoons poppy seeds 1 teaspoon finely chopped onion 1/2 teaspoon ground mustard 1/2 teaspoon salt In a large salad bowl. it’s sure to disappear in a jiffy. layer the lettuce. combine dressing ingredients. Oregon The light dressing in this salad doesn’t mask the goodness of the sweet citrus sections. drained 1 cup frozen peas. water chestnuts. North Grafton. In a jar with tight-fitting lid.

Add ice cubes. chopped 1 medium green pepper. Prepare salad dressing according to package directions. provolone cheese. This crowd-pleaser is loaded with vegetables.tasteofhome. beans. broccoli. 1 package (6 ounces) orange gelatin 2 cups boiling water 1 cup ice cubes 1 can (15 ounces) mandarin oranges. optional In a large bowl. so when I served this colorful version that uses Italian dressing. Yield: 12 servings. thawed Green grapes and fresh mint. Fill center with grapes and garnish with mint if desired. chopped 1 can (15 ounces) garbanzo beans or chickpeas. cubed 12 ounces hard salami. drained 1 can (8 ounces) unsweetened crushed pineapple. unmold onto a serving plate. dissolve gelatin in boiling water. rinsed and drained 2 cans (2-1/4 ounces each) sliced ripe olives. pineapple and orange juice concentrate. Place in a large bowl. beans and tricolor pasta. drained 1 medium red onion. 132 Great American Cookout www. undrained 1/2 pound fresh broccoli florets (about 1-3/4 cups) 12 ounces provolone cheese.com . cubed 1 medium sweet red pepper. oranges. undrained 1 can (6 ounces) frozen orange juice concentrate. New Jersey My family’s not big on traditional pasta salads made with mayonnaise. onion and garlic. add the artichokes. Just before serving. minced 2 envelopes Italian salad dressing mix Cook spiral pasta and tortellini according to package directions. olives. chopped 4 garlic cloves. it’s so refreshing that guests won’t be able to refrain from seconds. salami. pour over salad and toss to coat. Refrigerate overnight or until firm. Pour into a 6-cup ring mold coated with nonstick cooking spray. it was a big hit. Yield: 14-16 servings. peppers. drain and rinse in cold water. < jazzy gelatin TASTE OF HOME TEST KITCHEN Finish things off with this colorful gelatin with a garnish of fresh grapes.picnic pasta salad pictured below and on the cover FELICIA FIOCCHI Vineland. Chock-full of mandarin oranges and crushed pineapple. 1 package (12 ounces) tricolor spiral pasta 1 package (10 ounces) refrigerated tricolor tortellini 1 jar (7-1/2 ounces) marinated artichoke hearts. Serve immediately or refrigerate.

optional In a large bowl. Pour over cucumber mixture and toss to coat. peeled. apple and grapes. torn 2 small red onions. Pour over salad. diced 1 jar (4 ounces) diced pimientos.tasteofhome. Stir in walnuts if desired. Just before serving. ripe tomatoes and robust Parmesan cheese. thinly sliced 2 large tomatoes. combine the sour cream. www.com Super Sides & Salads 133 . Serve with a slotted spoon. Serve immediately. combine oil. In a large salad bowl. this summer salad is sure to please the masses. seeded and diced 1 medium tart apple. Colorado I love this tasty twist on a traditional Waldorf salad. sugar and parsley. In a small bowl. Not only does it taste good. Yield: 6 servings. 1 medium cucumber. shake dressing. 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. Cool cucumber and juicy grapes give this salad its light and refreshing difference. torn 1 head iceberg lettuce. Florida Loaded with fresh.tomato parmesan salad pictured at right > MICHELE BENTLY Niceville. drained 2/3 cup shredded Parmesan cheese In a jar with a tight-fitting lid. Yield: 14 servings. minced Salt and pepper to taste 2 bunches romaine lettuce. toss to coat. combine all remaining ingredients. vinegar. salt and pepper. but it’s also very pretty! 1-1/3 cups vegetable oil 1 cup red wine vinegar 2 garlic cloves. cucumber fruit salad TRUDIE HAGEN Roggen. shake well and set aside. Chill until ready to serve. garlic. combine the cucumber.

Mississippi Full of fruity sweetness.. 134 Great American Cookout www. It’s a nutritious and refreshing salad. OLYMPIA. celery and raisins. Serve with a slotted spoon. combine the oranges. The sweet-tart dressing can be used with any combination of fruit. Utah Almonds add a nice crunch to this pretty salad that’s always a hit when I serve it. celery and raisins—all coated with tangy lemon yogurt. apple. limeade concentrate and poppy seeds. stir to coat. chopped 1/4 cup thinly sliced celery 1/4 cup golden raisins 3 tablespoons reduced-fat lemon yogurt In a large bowl.com . apple.tasteofhome. I add 6 ounces of yogurt and 1 cup orange juice instead of the cold water. WASHINGTON fruited carrot salad SHIRLEY A. Yield: 4 servings. drained 2 medium carrots. 2 cans (11 ounces each) mandarin oranges. this fresh-tasting salad tosses together grated carrots with mandarin oranges. grated 1 medium apple. Cover and refrigerate until chilled. toasted In a small bowl. carrots. combine the honey. combine the fruit.poppy seed fruit salad EDIE DESPAIN Logan. In a serving bowl. Sprinkle with the almonds. toss gently to coat. GLAAB Hattiesburg. cool new salad idea When I make a 3-ounce package of gelatin. 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. Add yogurt. Drizzle with dressing. —DONNA C. Yield: 6 servings.

Just before serving. In a small bowl. cook pasta according to package directions.com Super Sides & Salads 135 .salami pasta salad MARION LOWERY 4 teaspoons minced fresh basil or 1 teaspoon dried basil 2 garlic cloves. Cover and refrigerate overnight. stir in Parmesan cheese. 3 cups uncooked medium tube pasta 8 ounces hard salami. whisk together oil. add salami. this crowd-pleasing pasta salad is perfect for summer picnics. Yield: 8 servings. minced 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup shredded Parmesan cheese In a large saucepan. I set aside the Parmesan cheese and add it just before the salad is served. cubed 1/2 cup minced fresh parsley 4 green onions. Made the day before. Drizzle over pasta mixture and toss to coat. parsley and onions.tasteofhome. it has a pleasant vinaigrette dressing sparked with herbs. rinse in cold water and drain. sliced 1/2 cup olive oil 1/2 cup cider vinegar 4 teaspoons minced fresh oregano or 1 teaspoon dried oregano www. Medford. vinegar and seasonings. Transfer to a large bowl. Oregon Popular any time of the year.

cut all the way through the rind above the cutting line in a zigzag pattern. In a small mixing bowl. 1 large watermelon (10 pounds) 1 medium honeydew. softened 1/4 cup milk 3 tablespoons sugar 3 tablespoons lemon juice 3/4 teaspoon ground cardamom Cut a thin slice from the bottom of the watermelon with a sharp knife so it sits flat.watermelon basket CHRISTINE JOHNSON Mark horizontal cutting line 2 in. Drain. Ricetown. above center and around the melon. Cover and chill for 3 hours. Carefully lift off the side pieces. Beat in sugar. score a 1-1/2-in. Refrigerate the basket. beat the cream cheese and milk until smooth. spoon melon into watermelon basket.com . serve with melon. 136 Great American Cookout www. whisk cranberry juice. In a large bowl.-wide strip across the top of melon. then fill it with melon balls to serve with a creamy dip. With a long sharp knife. Yield: 32 servings. lemon juice and cardamom. For handle. Remove fruit from both sections and cut into balls. cut into balls 3 cups white cranberry juice 1 cup light corn syrup 2 tablespoons lime juice FRUIT DIP: 1 package (8 ounces) cream cheese. pour over melon balls. combine watermelon and honeydew balls.tasteofhome. In another bowl. Kentucky I cut a watermelon into a basket shape. corn syrup and lime juice until blended. connecting both sides to the horizontal line.

mom’s coleslaw TERESA INGEBRAND Perham. it has wonderful homemade flavor. shredded 1 teaspoon celery seed 1 cup vegetable oil 1 cup sugar 1/2 cup white vinegar 1 teaspoon salt 1 teaspoon ground mustard 1 medium onion. 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. Serve with a slotted spoon. add the next eight ingredients. carrots and celery seed. Yield: 10-12 servings. diced 1/2 medium green pepper.com Super Sides & Salads 137 .tasteofhome. Georgia Here’s a pasta salad that’s sure to keep folks coming back for seconds. quartered In a large bowl. Place in a large bowl. ham. parsley tortellini toss JACQUELINE GRAVES Lawrenceville. diced 1 cup minced fresh parsley 1/2 cup olive oil 3 tablespoons cider vinegar 2 tablespoons grated Parmesan cheese 2 garlic cloves. toss to coat. rinse in cold water and drain. it was rare to have leftovers. combine the remaining ingredients. shredded 2 medium carrots. Cover and refrigerate until serving. Pour over salad. turkey and a harvest of veggies make this pasta toss satisfying enough for a main meal. Minnesota Year-round. shake well. With a tangy vinegar and oil dressing. cover and process until combined. In a jar with a tight-fitting lid. Cover and refrigerate for at least 2 hours. Place the remaining ingredients in a blender. When Mom made it years ago for our family of seven. cheese. our family always goes for this crisp. refreshing salad. Yield: 12-15 servings. Serve with a slotted spoon. Pour over cabbage mixture and toss to coat. www. toss cabbage. thawed 2 medium carrots. 1 large head cabbage. minced Cook tortellini according to package directions. Tortellini. shredded 1/2 medium sweet red pepper.

In a small saucepan. 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. 138 Great American Cookout www. It’s perfect for potlucks since you make it ahead. Pour over cabbage mixture. green pepper. tomatoes and onions. New York This salad has a very good blend of flavors. Yield: 12-16 servings. Combine dressing ingredients. vinegar. carrot and green pepper. drain and rinse in cold water. Cover and refrigerate for 4 hours or overnight. bring to a boil. It’s easy to make and especially delicious on a hot day. crab pasta salad KATHRYN ANDERSON Wallkill. combine the sugar. Cover and refrigerate for 2-4 hours. Serve with a slotted spoon. North Carolina A simple cooked dressing gives this crisp cabbage mixture a delightful sweet-and-sour flavor my family savors. 2 cups uncooked medium shell pasta 1-1/2 cups imitation crabmeat. When I was a child.com . pour over salad and toss gently to coat. set aside. salt and celery seed. Stir in crab. too. my mother used the recipe often.celery seed slaw pictured at left < RONNIE STONE Arapahoe. toss to coat. Yield: 4-6 servings. 3 pounds medium head cabbage. Place in a large bowl. broccoli. combine the cabbage. then chill it before serving. 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.tasteofhome.

cook and stir over low heat until gelatin and sugar are completely dissolved.com Super Sides & Salads 139 . In a large bowl. Whisk in sour cream and vanilla. Spoon over cream layer. Cool to room temperature. Wisconsin A star design made with fresh berries gave this dessert a patriotic personality for our parade of holiday foods! Everyone loved the creamy filling and rich fruit flavors. Yield: 14-16 servings. Refrigerate until firm. Chill until set. divided 1 cup fresh blueberries 1 envelope unflavored gelatin 1 cup heavy whipping cream 6 tablespoons sugar 2 cups (16 ounces) sour cream 1 teaspoon vanilla extract 1 package (3 ounces) raspberry gelatin www. Refrigerate until firm. let stand for 1 minute. dissolve raspberry gelatin in remaining hot water. Add cream and sugar. Add raspberries. In a saucepan.red. 1 package (3 ounces) berry blue gelatin 2 cups boiling water. serving bowl. white ’n’ blue salad LAURIE NEVERMAN 1 cup fresh raspberries Whipped topping and additional berries.tasteofhome. divided 2-1/2 cups cold water. Garnish with whipped topping and additional berries if desired. It’s impressive-looking but not difficult to make. stir in remaining cold water. about 1 hour. Pour into a 3-qt. Spoon over blue layer. Green Bay. optional In a large bowl. stir in 1 cup cold water. sprinkle unflavored gelatin over 1/2 cup cold water. dissolve berry blue gelatin in 1 cup boiling water. Add blueberries.

The kids loved the combination. MARYLAND creamy coleslaw RENEE ENDRESS Galva. This colorful salad can be fixed by school-age children and looks so pretty served in a glass bowl. dissolve the gelatin in 1 cup boiling water.com . When gelatin is set. divided 1/2 cup cold water.tasteofhome. Just before serving.fourth of july jell-o MABLE YODER Bonduel. Refrigerate until firm. quick recipes. Illinois A package of shredded cabbage and carrots really cuts down on prep time. Pour into an ungreased 9-in. In a small bowl. I’m always looking for wholesome. ELLICOTT CITY. loaf pan. gently combine gelatin cubes and pears in a large glass bowl or individual dishes. and I had no leftovers. x 3-in. cut into cubes. 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. 140 Great American Cookout www. Yield: 6 servings. Wisconsin With six children. Refrigerate until serving. I added salted sunflower kernels to my coleslaw. combine the remaining ingredients. divided 1 package (3 ounces) strawberry gelatin 1 can (15 ounces) pear halves. extra crunchy coleslaw For a church youth group picnic. x 5-in. stir until blended. 1 package (3 ounces) berry blue gelatin 2 cups boiling water. It’s great for potlucks or to serve to your family on a busy weeknight. Repeat with strawberry gelatin and remaining boiling and cold water. Yield: 6-8 servings.. Stir in 1/4 cup cold water. Pour over coleslaw mix and toss to coat. —SANDY M. drained and cubed In a large bowl.

apple-feta tossed salad MARLENE CLARK 1-1/2 teaspoons Dijon mustard 2 garlic cloves. Spread onto a baking sheet. sprinkle with sugar and pepper. stirring every 5 minutes. minced 1/2 teaspoon sugar 1/4 teaspoon dried oregano 1/8 teaspoon salt 1/8 teaspoon dried parsley flakes 1/8 teaspoon pepper In a small skillet. combine the romaine. and no matter where I take it. toss to coat. cover and process until blended.com Super Sides & Salads 141 . I have served it for years now.tasteofhome. Bake at 350° for 15 minutes or until lightly browned. apples and feta cheese. Sprinkle with sugared walnuts. Cool on a wire rack. set aside. red lettuce. California A friend of mine shared this recipe with me after I raved about the delightful salad at dinner. Yield: 12 servings. Drizzle over salad. I have to bring along copies of the recipe to hand out. chopped 1/2 to 1 cup crumbled feta cheese DRESSING: 6 tablespoons white wine vinegar 2 tablespoons finely chopped onion www. in a large bowl. Apple Valley. Add the walnuts. chopped 1 medium green apple. Stir until well coated. combine the dressing ingredients. melt the butter over medium heat. 2 tablespoons butter 1 cup walnut halves 1 tablespoon sugar 1/8 teaspoon pepper 5 cups torn romaine 5 cups torn red leaf lettuce 1 medium red apple. Meanwhile. In a blender.

tasteofhome. whisk dressing ingredients until smooth.oriental pasta salad DIANE MOLBERG Calgary. 2 cups uncooked elbow macaroni 2 large carrots. Yield: 7 servings. Both the flavor and “bowl” never fail to draw compliments. 1 medium head cabbage 1 can (11 ounces) mandarin oranges. set aside. Pour over salad and toss to coat. shake well. Yield: 6-8 servings. add carrots. Cover and refrigerate for 1-2 hours. In a small bowl. shell and the core intact. apple and grapes. Spoon into cabbage bowl. In a jar with a tight-fitting lid. lemon juice. Add oranges. onions and red pepper. leaving a 1/4-in. halved 2 green onions with tops. drained 2 medium carrots. drain and rinse in cold water. Then I serve the salad inside a hollowed-out cabbage. 142 Great American Cookout www. fruit slaw in a cabbage bowl DARLENE BRENDEN Salem. drained 1 can (8 ounces) pineapple chunks. honey and ginger. this salad goes great with barbecued chicken or pork. Chop removed cabbage leaves. shredded 1 medium tart apple.com . peas. Place in a large bowl. cut into 1-inch strips 1 cup snow peas. 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 1/2 teaspoon ground ginger 1/4 teaspoon pepper Cook macaroni according to package directions. Place 2 cups chopped cabbage in a large bowl (refrigerate remaining cabbage for another use). combine oil. Alberta With a wonderful combination of colors and flavors. Pour over slaw and toss to coat. carrots. Oregon This fresh recipe turns ho-hum coleslaw on its head— in more ways than one! I take the traditional blend of vegetables for that dish and mix in juicy fruit pieces. pineapple. Hollow out cabbage. chopped 1/2 cup halved green grapes 2 tablespoons vegetable oil 2 tablespoons lemon juice 2 tablespoons honey 1/8 teaspoon ground ginger To prepare the cabbage serving bowl. Serve immediately. gently peel back outer leaves of the cabbage.

finely chopped 3 fresh mushrooms. Refrigerate leftover dressing. add bacon if desired.com Super Sides & Salads 143 . cooked and crumbled. cover and process until combined.tasteofhome. optional DRESSING: 1 cup vegetable oil 3/4 cup sugar 1/3 cup cider vinegar 1/4 cup chopped onion 1 teaspoon salt 1 teaspoon Worcestershire sauce In a large salad bowl. 4 cups torn spinach 2 cups torn iceberg lettuce 1-1/2 cups fresh broccoli florets 1-1/4 cups fresh cauliflowerets 1 cup chow mein noodles 2 hard-cooked eggs. Yield: 8-10 servings. thinly sliced www. add the dressing ingredients. toss the first 9 ingredients. sliced 8 bacon strips. Missouri A light sweet dressing gives this colorful salad a “can’t resist” flavor.spinach floret salad HELEN LAMB 3 radishes. In a blender. Serve with salad. sliced 2 green onions. Everyone in my family enjoys it—even those who say they aren’t fans of spinach. Seymour.

take-along treats 144 NO-BAKE CEREAL BARS. 146 . P.

157 P. 150 P. 154 P. 133 + P. 76 + P. 146 P. 68 + P. 10 145 . 136 + P. 131 + P.CO O KO U T + P. 63 + P.C R E AT E-A. 54 + P.

apart onto ungreased baking sheets. oil and sugar. Cool on wire racks. Combine the flour. egg white.tasteofhome. Sprinkle with yellow sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned.com . salt and baking soda. mix well. Beat in the egg. baking powder. Remove from the heat. softened 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 1/8 teaspoon baking soda 1 tablespoon yellow decorating sugar In a large mixing bowl.lemon cooler cookies TASTE OF HOME TEST KITCHEN Baking soda helps brown these crisp. Cut into bars while warm. x 1-in. lemony shortbread-like goodies that were created by our own home economists. Add peanut butter. no-bake cereal bars PAULINE CHRISTIANSEN Columbus. x 10-in. 146 Great American Cookout www. these bars taste almost like candy and they don’t heat up the oven. Yield: about 10 dozen. 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. Kansas With crisp cereal and peanut butter. Yield: 3-1/2 dozen. lemonade concentrate and lemon peel. Using a cookie press fitted with the disk of your choice. press dough 2 in. Spread quickly into two lightly greased 15-in. Stir in cereals. gradually add to egg mixture. pans. beat the butter. 1/4 cup butter. cook and stir sugar and corn syrup until the sugar is dissolved.

square dish.marble brownies DIANA COPPERNOLL Linden. 5 tablespoons butter 2 squares (1 ounce each) unsweetened chocolate 2/3 cup sugar 2 eggs 1 teaspoon vanilla extract 2/3 cup all-purpose flour 1/2 teaspoon baking powder CHEESECAKE LAYER: 1 package (8 ounces) cream cheese 1/2 cup sugar 1 egg 1 teaspoon vanilla extract 1 cup (6 ounces) semisweet chocolate chips In a large microwave-safe bowl. Spread into a greased microwave-safe 8-in. Beat in sugar. Cool on a wire rack to cool completely. Cook. Beat in sugar. Spoon over brownie batter. Store in the refrigerator. North Carolina I like to bake and enjoy trying new recipes. Editor’s Note: This recipe was tested with an 850-watt microwave.com Take-Along Treats 147 . egg and vanilla. Cover and microwave on www. Secure foil firmly to dish and do not allow it to touch insides of oven. Heat on high for 1 minute. eggs and vanilla. The cream cheese topping in these delights made them a fast favorite in my house. high for 1-2 minutes. In a microwave-safe bowl. Add the flour and baking powder until blended. uncovered. Editor’s Note: Shielding with small pieces of foil prevents overcooking of food in the corners of a square or rectangular dish. heat cream cheese on high for 45-60 seconds or until softened. cut through batter with a knife to swirl. at 70% power for 11-13 minutes or until a toothpick comes out clean.tasteofhome. and I’m sure glad I tried these. stir until smooth. combine the butter and chocolate. rotating a half turn after 5 minutes. stir until smooth. Place the dish on an inverted microwave-safe saucer. set aside. Yield: 1 dozen. Shield corners of dish with triangles of foil. Sprinkle with the chocolate chips.

x 2-in. beat cream cheese. Tennessee The combination of chocolate and peanut butter makes these brownies a real crowd-pleaser. 148 Great American Cookout www. combine eggs. Yield: 3 dozen.tasteofhome. baking pan. beating on low just until combined. 3 eggs 1 cup butter. Set aside 1 cup for topping. add to egg mixture and mix well. Cut through batter with a knife to swirl. Add egg and milk. They’re so good. In a small mixing bowl. Carefully spread over batter. x 9-in. they won a ribbon at the fair. cookies and granola bars. softened 1/2 cup creamy peanut butter 1/4 cup sugar 1 egg 2 tablespoons milk In a large mixing bowl. melted 2 teaspoons vanilla extract 2 cups sugar 1-1/4 cups all-purpose flour 3/4 cup baking cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup milk chocolate chips FILLING: 2 packages (8 ounces each) cream cheese. Refrigerate until serving. butter and vanilla. Cut a roll of clear plastic wrap in half to use for individually wrapping homemade brownies. Stir in chocolate chips. peanut butter and sugar until smooth.peanut butter brownies MARGARET MCNEIL Memphis. Cool on a wire rack before cutting. Combine dry ingredients. Editor’s Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe. Drop reserved batter by tablespoonfuls over filling. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Spread remaining batter into a greased 13-in.com .

Bake at 350° for 15 minutes. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie. Chill until firm before cutting. 1 can (14 ounces) sweetened condensed milk 1/2 cup lemon juice 1-1/2 cups graham cracker crumbs (about 24 squares) 3/4 cup all-purpose flour 1/3 cup packed brown sugar 1/2 teaspoon baking powder Pinch salt 1/2 cup butter. In a large bowl. Spoon over crust. square baking dish. Yield: 3 dozen. sprinkle with remaining crumbs. 2 cups all-purpose flour 1/2 cup confectioners’ sugar 1 cup cold butter. Bake at 375° for 20-25 minutes or until lightly browned. melted In a small bowl. Press half of the crumb mixture into a greased 9-in. milk and vanilla. combine the cracker crumbs. combine the flour and sugar. flour. Fold in toffee bits and pecans. www. combine the egg. in a small bowl. Press into a greased 13-in. x 9-in.com Take-Along Treats 149 . Pennsylvania Curl up with a hot cup of coffee and one of these treats. Cool on a wire rack.lemon graham squares pictured above > JANIS PLOURDE toffee pecan bars DIANNA CROSKEY Gibsonia. Ontario My Aunt Jackie brought these lemon bars to every family gathering. They’re my favorite lemon dessert. baking powder and salt. Stir in butter until crumbly. The crispy top and bottom give a nice texture. cut in butter until the mixture is crumbly. brown sugar. combine the milk and lemon juice.tasteofhome. Pour lemon mixture over crust. x 2-in. set aside. cubed 1 egg 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla extract 1 package English toffee bits (10 ounces) or almond brickle bits (7-1/2 ounces) 1 cup chopped pecans In a large bowl. Bake for 25 minutes or until golden brown. Meanwhile. baking pan. Smooth Rock Falls. Yield: 3 dozen.

Drop by rounded teaspoonfuls 2 in.tasteofhome.toffee malted cookies SHARON TIMPE 1 cup quick-cooking oats 1 teaspoon baking soda 1/2 teaspoon salt 1 cup malted milk balls. baking soda and salt. my family considers them “keepers. oats. cream the butter and sugars until light and fluffy. Cool for 2 minutes before removing to wire racks. 1 cup butter. apart onto ungreased baking sheets. Yield: about 6 dozen. Mequon. Add pudding mix and vanilla. beating well after each addition. they’re always popular.4 ounces) instant vanilla pudding mix 1 teaspoon vanilla extract 2-1/4 cups all-purpose flour 150 Great American Cookout www. chopped 3/4 cup English toffee bits or almond brickle chips In a large mixing bowl. Combine the flour.com . Add eggs.” It’s a wonder I ever get them out the door to take to meetings! With their buttery. add to creamed mixture. Wisconsin As much as I delight in sharing these goodies. Bake at 350° for 12-15 minutes or until golden brown. softened 1/2 cup sugar 1/2 cup packed brown sugar 2 eggs 1 package (3. one at a time. melt-in-your-mouth texture. Fold in the malted milk balls and the toffee bits (dough will be stiff).

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 butter, melted 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.

3 eggs, lightly beaten 1-1/2 cups sugar 1 cup butter, cubed 4 cups miniature marshmallows 3 cups graham cracker crumbs (about 48 squares) 3/4 cup flaked coconut 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. www.tasteofhome.com

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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 1 teaspoon vanilla extract 3 cups quick-cooking oats 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon
In a large mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, salt, nutmeg and cinnamon; gradually add to creamed mixture. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 5-1/2 dozen.

cookie sheet apple pie
BERTHA JEFFRIES

Great Falls, Montana
I belong to several volunteer service groups, and this dessert has been a real time-saver when there’s a large crowd to be fed. It serves more than an ordinary pie with about the same amount of effort.

3-3/4 cups all-purpose flour 1-1/2 teaspoons salt 3/4 cup shortening 3 eggs, lightly beaten 1/3 cup milk 8 cups sliced peeled tart baking apples (7 to 8 large) 1-1/2 cups sugar 1 cup crushed cornflakes 1 teaspoon ground cinnamon 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. Yield: 16-20 servings.

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jumbo molasses cookies
JOAN STULL

1 teaspoon ground cloves 1 teaspoon ground ginger Additional sugar
In a large mixing bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove cookies to wire racks to cool. Yield: 3-1/2 dozen. Editor’s Note: Make half of the recipe at a time to fit into a mixing bowl.

Titusville, Florida
These gigantic molasses cookies remind me of the scrumptious ones my grandmother used to make years ago. At nearly 4 inches across, they’re nicely spiced, delightfully chewy and bound to be noticed.

3 cups butter-flavored shortening 4 cups sugar 1 cup molasses 4 eggs 8 cups all-purpose flour 2 tablespoons plus 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt

moister oatmeal cookies

If you don’t like jaw-breaking oatmeal cookies, add a few mashed, very ripe bananas to your recipe. With this simple addition, the cookies come out very soft and moist.
—DON A., MEDFORD, OREGON

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x 9-in. 2-1/2 cups all-purpose flour.com . Combine the baking powder and remaining flour. combine 2 cups flour and confectioners’ sugar. I guarantee it will get thumbs-up approval from your gang. sugar. divided 1/2 cup confectioners’ sugar 3/4 cup cold butter. Cut into squares. Dust with confectioners’ sugar. cut in butter until mixture resembles coarse crumbs. Bake for 20-25 minutes or until light golden brown. x 2-in. Cool on a wire rack. offering a burst of citrus flavor in every mouth-watering bite. lime juice and peel until frothy. Bake at 350° for 20 minutes or until lightly browned. Yield: 3 dozen. In a large bowl. cubed 4 eggs 2 cups sugar 1/3 cup lime juice 1/2 teaspoon grated lime peel 154 Great American Cookout www. Ottawa. Kansas My family says this is one of their favorites.lime cooler bars DOROTHY ANDERSON 1/2 teaspoon baking powder Additional confectioners’ sugar In a large bowl. too. Lime juice puts a tangy twist on these tantalizing bars. Pour over hot crust. whisk the eggs. baking pan. whisk in egg mixture.tasteofhome. Pat into a greased 13-in.

cheerio treats
PENNY REIFENRATH

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

3 tablespoons butter 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. Editor’s Note: This recipe was tested in a 1,100-watt microwave.

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 3 tablespoons vegetable oil 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.

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drop sugar cookies
pictured above >
SHIRLEY BRAZEL

graham cracker brownies
CATHY GUFFEY

Towanda, Pennsylvania
I enjoy making these brownies for last-minute bake sales and family gatherings alike. My grandmother first baked them nearly 50 years ago, and they’re as popular today as they were then!

Coos Bay, Oregon
I’ve been making these cookies for more than 25 years. They have a crisp edge, soft center and subtle lemon flavor. Choose colored sugar to tailor them to any occasion.

2 cups graham cracker crumbs (about 32 squares) 1 cup (6 ounces) semisweet chocolate chips 1 teaspoon baking powder Pinch salt 1 can (14 ounces) sweetened condensed milk
In a large bowl, combine all ingredients. Spread into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 1-1/2 dozen.

2 eggs 3/4 cup sugar 2/3 cup vegetable oil 2 teaspoons vanilla extract 1 teaspoon grated lemon peel 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Additional sugar or colored sugar
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. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks to cool completely. Yield: about 3-1/2 dozen.

To add sparkle to sugar cookies, brush lightly with corn syrup and sprinkle with your favorite flavor of gelatin right as they come out of the oven.
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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.

1-1/2 cups packed brown sugar 1/2 cup butter, melted 2 eggs, lightly beaten 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup (6 ounces) semisweet chocolate chips
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 3 eggs, lightly beaten 3 tablespoons butter 1 teaspoon vanilla extract 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. Yield: 6-8 servings. www.tasteofhome.com

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Add eggs. cream and lemon peel. 1 cup butter. beating well after each addition. Divide into three bowls. corn syrup and lemon juice until smooth. gradually add to creamed mixture. Yield: about 5-1/2 dozen. 158 Great American Cookout www. one at a time. softened 2 cups confectioners’ sugar 2 eggs 2 tablespoons lemon juice 4 teaspoons half-and-half cream 2 teaspoons grated lemon peel 3-1/4 cups all-purpose flour 1/2 cup ground almonds 1/2 teaspoon baking soda 1/8 teaspoon salt GLAZE: 2 cups confectioners’ sugar 1/4 cup light corn syrup 2 tablespoons lemon juice Red and blue food coloring In a large mixing bowl. Spread over cookies. cream butter and confectioners’ sugar until light and fluffy. almonds. Place 1 in. Cover and refrigerate for 2 hours or until easy to handle. let stand overnight for glaze to harden. For glaze. roll out dough to 1/8-in. in a small bowl. thickness. Combine the flour. baking soda and salt. Make these treats throughout the year by using different cookie cutters and food coloring. Bake at 350° for 8-10 minutes or until lightly browned. apart on ungreased baking sheets.tasteofhome. Tint one portion red and one portion blue. leave the third portion plain. On a lightly floured surface. Beat in the lemon juice.lemon nut star cookies TASTE OF HOME TEST KITCHEN Family and friends will say “Hooray!” when they see these star-spangled cookies from our home economists. combine the confectioners’ sugar.com . Remove to wire racks to cool. Cut with a floured star-shaped cookie cutter.

melt chocolate and butter. In a large mixing bowl. Delaware We have very good peach orchards in our state. so I’m always on the lookout for recipes with peaches in them. 1/2 cup peanut butter 1/4 cup packed brown sugar 2 tablespoons plus 1-1/2 cups all-purpose flour. Add orange juice and jelly. Remove from the heat and cool slightly. optional 1/2 cup orange juice 1/2 cup red currant jelly Whipped cream. Arrange peach slices on crust. stir in chocolate mixture and vanilla. beat the eggs. Bring to a boil. optional In a large mixing bowl. peach pizza pie ANN KIDD Lewes. cubed 3 eggs 1-1/2 cups sugar 2 tablespoons water 1 teaspoon vanilla extract 1 teaspoon baking powder In a small mixing bowl.peanut butter brownie cups JOYCE GIBSON Rhinelander. prick with a fork. Pat into a greased 12-in. Garnish with whipped cream if desired and serve immediately. My family and friends have enjoyed this dessert for many years. set aside. www. about 5 minutes. cream butter and sugar until light and fluffy. In a microwave-safe bowl. Spoon remaining batter over the top. Yield: 2 dozen. Bake at 350° for 13-15 minutes or until centers are set (do not overbake). and they’re especially convenient to take along on picnics. Cool for 5 minutes before removing from pans to wire racks. In a large saucepan. Chill for 1 hour or until set. pizza pan. divided 3 squares (1 ounce each) unsweetened chocolate 1/2 cup butter. Add flour and mix well. Editor’s Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe. boil for 2 minutes. softened 1/4 cup confectioners’ sugar 1 cup all-purpose flour 4 to 5 cups sliced fresh peaches GLAZE: 2 tablespoons sugar 1 tablespoon cornstarch 1/8 to 1/4 teaspoon ground mace. Yield: 12-15 servings. cool slightly. Fill paper-lined muffin cups one-fourth full. Cool completely. about 5 minutes. Wisconsin These little gems are a year-round treat. 1/2 cup butter.com Take-Along Treats 159 . cornstarch and mace if desired. Stir until smooth. mix sugar. Combine baking powder and remaining flour. cook and stir over medium heat until smooth. sugar and water. brown sugar and 2 tablespoons flour until blended.tasteofhome. Bake at 350° for 10-15 minutes or until golden. add to chocolate mixture. beat the peanut butter. Top each with about 1 teaspoon of peanut butter mixture. Spoon over peaches.

In a large mixing bowl. shortening and sugars until light and fluffy.com 160 Great American Cookout . www. you should use margarine or butter. gradually add to the creamed mixture. Stir in toffee bits and walnuts. Add eggs. Beat in chocolate. everyone’s palate was pleased! German sweet chocolate gives them a unique twist. one at a time. 1 cup butter. Bake at 350° for 12-15 minutes or until golden brown. softened 1 cup shortening 2-1/2 cups sugar 1/2 cup packed brown sugar 1 package (4 ounces) German sweet chocolate. Remove to wire racks to cool. Yield: 13 dozen. Montana When I first shared these crisp cookies with folks at the hospital where I work as a cook. Both contain 80% fat and generally can be interchanged. beating well after each addition. apart onto greased baking sheets.german chocolate toffee cookies JOYCE ROBB Dillon. baking soda and salt. Combine the flour. cream butter. Drop by tablespoonfuls 2 in. melted 4 eggs 2 teaspoons water 2 teaspoons vanilla extract 6-1/2 cups all-purpose flour 2 teaspoons baking soda 1-1/2 teaspoons salt 1-1/2 cups English toffee bits or almond brickle chips 1-1/2 cups chopped walnuts For best results when baking cookies. Beat in water and vanilla. Vegetable oil spreads contain less than 80% fat and higher amounts of water and may cause cookies to flatten.tasteofhome.

Roll out remaining pastry to fit top of pie. x 10-in. cut in butter until crumbly. stir in cornflakes. Michigan These delicious bars are great holiday treats. and he only likes two kinds of pies—warm ones and cold ones! 1/4 cup packed brown sugar 1/4 cup crushed saltines Pastry for double-crust pie (9 inches) 1-1/2 pounds fresh plums. Oregon I get lots of plums from my neighbors who are glad to share. My husband loves this special dessert. Seal and flute edges. melted 1/2 cup chunky peanut butter 1-1/2 cups crushed cornflakes In a large mixing bowl. combine brown sugar and crumbs. crunchy peanut butter bars GERALDINE GRISDALE Mt. flour and cinnamon. Combine the sugar. Pleasant. Carefully spread on top. Bake at 400° for 30 minutes. softened 1/2 cup shortening 1/3 cup chunky peanut butter 1 teaspoon vanilla extract 1/2 teaspoon salt TOPPING: 1 cup (6 ounces) semisweet chocolate chips. in a small bowl. bake 25 minutes longer or until golden brown.plum pie SHIRLEY SMITH Noti. sprinkle with brown sugar mixture and pack gently. Now I’m thrilled to bake a batch for my grandchildren. Cover with plums.com Take-Along Treats 161 . baking pan. Yield: 4 dozen. www. Reduce heat to 350°. Sprinkle over plums. Sprinkle with cinnamonsugar. pitted and quartered 1 cup sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon 3 tablespoons cold butter 1 teaspoon cinnamon-sugar In a small bowl. Yield: 6-8 servings. x 1-in. combine chocolate chips and peanut butter. place over plums. Bake at 350° for 15-20 minutes or until set. pie pan with bottom crust. but the kids like them all year long. 2-3/4 cups all-purpose flour 1-1/4 cups packed brown sugar 1 egg 1/2 cup butter. Make small cuts or slits in top crust. Line a 9-in. Cool for 5 minutes. Meanwhile. I used this recipe over and over when our five children were at home.tasteofhome. combine the first eight ingredients (batter will be thick). Cut into bars. Press into an ungreased 15-in.

The cherries peeking out of the lattice crust make it so pretty. pitted or frozen pitted tart cherries. roll out larger ball to fit a 9-in. Reduce heat to 375°. cinnamon. Add filling.fresh cherry pie also pictured on cover JOSIE BOCHEK Sturgeon Bay. gradually stir in cherry juice until smooth. Bake at 425° for 10 minutes. cut in shortening until crumbly. cook and stir for 2 minutes or until thickened.com . seal and flute edges. Wisconsin This ruby-red treat is just sweet enough. Divide pastry in half so that one ball is slightly larger than the other. In a large bowl. set aside. thawed 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon almond extract PASTRY: 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup shortening 3 to 4 tablespoons cold water 162 Great American Cookout < www. Gradually add cold water. Transfer pastry to pie plate. pie plate. Roll out remaining pastry. Add the cherries. Yield: 8 servings. trim even with edge of plate. with hints of almond and cinnamon. In a large saucepan. bake 45-50 minutes longer or until crust is golden brown. tossing with a fork until a ball forms. Bring to a boil. On a lightly floured surface. Cool on a wire rack. 1-1/4 cups sugar 1/3 cup cornstarch 1 cup cherry juice 4 cups fresh tart cherries. make a lattice crust.tasteofhome. Trim. too. nutmeg and extract. combine sugar and cornstarch. Remove from the heat. combine flour and salt.

Yield: 3 dozen. Stir in nuts and vanilla chips. 1/2 cup butter. cream butter and sugar. EDDIE LENNON Newport. x 2-in. They are a nice change from regular chocolate chip cookies. chopped 1 cup vanilla or white chips In a large mixing bowl. Unroll crescent dough. Store in the refrigerator. Tennessee Vanilla chips and macadamia nuts are a delightful duo in these rich. 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. Bake at 350° for 30-35 minutes or until golden brown. www. Combine flour and baking soda. arrange in a single layer over coconut.tasteofhome. Arkansas Guests will never recognize the refrigerated crescent roll dough that goes into these almond-flavored bars. Yield: about 4-1/2 dozen. drizzle half over the coconut. softened 2/3 cup sugar 1 egg 1 teaspoon vanilla extract 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking soda 1 jar (3-1/2 ounces) macadamia nuts. Cool for 1 minute before removing to wire racks to cool completely. buttery morsels. baking pan. 3-1/4 cups flaked coconut. gradually add to creamed mixture. Beat in egg and vanilla. Bake at 350° for 10-12 minutes or until golden brown. You can assemble these coconut treats in no time.com Take-Along Treats 163 . x 9-in. apart onto ungreased baking sheets. Drizzle with remaining coconut. Combine milk and extract. macaroon bars CAROLYN KYZER Alexander. Drop by heaping teaspoonfuls 2 in.white chocolate macadamia cookies MRS. Cool completely on a wire rack before cutting.

combine brown sugar. Cook and stir over medium-low heat until chips and marshmallows are melted. cubed 1/3 cup honey 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 2 cans (5 ounces each) chow mein noodles 1 can (6-1/2 ounces) salted peanuts In a large saucepan. Remove from the heat. Yield: 1-1/2 dozen. Transfer to a greased 9-in. 1 cup packed brown sugar 1/3 cup butter. butter. Remove from the heat.butterscotch oatmeal bites pictured below < TASTE OF HOME TEST KITCHEN You can make these no-bake cookies at a moment’s notice for a quick snack or dessert. stir in vanilla. Yield: 14-16 cookies. peanut butter and butter. Drop by 1/4 cupfuls onto waxed paper. raisins and coconut. 164 Great American Cookout www. so you can tuck them into brown-bag lunches for a midday surprise.tasteofhome. Their pretty golden coating gets plenty of flavor from honey. combine the marshmallows. Plus. 2-1/2 cups miniature marshmallows 1 cup butterscotch chips 1/4 cup peanut butter 2 tablespoons butter 3 cups Cheerios 1/2 cup raisins 1/2 cup flaked coconut In a heavy saucepan. crunchy no-bake treats PEGGY KEY Grant. honey and cinnamon.com . stir in Cheerios. Cover with waxed paper. Add noodles and peanuts. they travel well. Let stand for 10 minutes. press into an even layer. Let stand for at least 1 hour before cutting. vanilla and cinnamon. Alabama Chow mein noodles put the crunch in these easy no-bake bars. gently stir to coat. chips. square pan. cook and stir for 1 minute. Bring to a boil over medium heat.

softened 1 cup sugar 1 egg 1 teaspoon lemon extract 3 cups all-purpose flour 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 In a large mixing bowl. Cool on a wire rack. cream butter and sugar. orange peel. WELLAND. spread evenly over crust. ONTARIO www.tasteofhome. Beat in egg and extract. Cut into squares. Yield: 2 dozen. I just slice and bake the frozen dough for warm-from-the-oven cookies. attach baking instructions to the foil for convenience and store in the freezer for up to 6 months. —ANN L. I bake half of the dough into treats for my family and shape the other half into a roll. Bake at 350° for 40 minutes or until golden brown. Crumble reserved dough over filling. Michigan I remember my mom making these fruity bars for parent/teacher meetings when I was in elementary school more than 40 years ago.apricot squares PAT RUGGIERO Okemos. gradually add to creamed mixture. baking pan. Press remaining dough into a greased 13-in. 1 cup butter. I double-wrap it in clear plastic wrap and foil. baking powder and salt. lemon juice and peel. Combine the flour. Set aside one-third for the topping. Combine preserves. x 2-in. Now I serve these bars for a variety of functions. x 9-in. I prepare a double batch of dough.com Take-Along Treats 165 . When I have stop-in company. quick cookie fix Whenever I make chocolate chip cookies..

Place over filling. Bake at 450° for 8-12 minutes or until goldenbrown. Set aside your run-of-the-mill recipes and give this one a try! 1 cup sugar 3 tablespoons all-purpose flour 1 cup raisins 1 tablespoon butter 1 tablespoon white vinegar 1-1/2 cups cold water Pastry for double-crust pie (9 inches) In a large saucepan. square baking pan. melt butter. brown sugar and corn syrup. trim pastry even with edge.tasteofhome. New Hampshire This is a unique and delicious treatment for pie. Fill with raisin mixture. stir in the flour. Roll out remaining pastry to fit top of pie. Yield: 6 servings. butter. Sprinkle with chocolate chips. Bake at 400° for about 45 minutes or until golden brown. cook and stir over medium heat until thickened. Let stand for 5 minutes.chocolate-oat toffee bars pictured below < TASTE OF HOME TEST KITCHEN Guests won’t believe you whipped up these scrumptious bars so quickly. Trim. Place on a wire rack. Cut slits in pastry. combine sugar and flour. Sprinkle with toffee bits and pecans. Yield: 15 servings. vinegar and water. Refrigerate until chocolate is set.com . The from-scratch sensations come together easily and feature the chocolate and toffee flavor that folks crave. Add the raisins. 166 Great American Cookout www. oats. spread chocolate over crust. pie plate with bottom crust. Line a 9-in. 6 tablespoons butter 1 cup all-purpose flour 1 cup quick-cooking oats 1/3 cup packed brown sugar 3 tablespoons corn syrup 1 cup (6 ounces) semisweet chocolate chips 1/3 cup English toffee bits or almond brickle chips 1/3 cup chopped pecans In a large microwave-safe bowl. Press into a greased 9-in. seal and flute edges. grammy gilman’s raisin pie RUTH BOLDUC Conway.

Illinois I use white chocolate and vanilla chips to give traditional brownies a delicious twist. softened 1 cup sugar 1 cup packed brown sugar 3 eggs 1 teaspoon vanilla extract 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. Combine flour. These moist snacks will satisfy even the most avid chocolate lover. gradually add to chocolate mixture. Reduced-fat or generic brands of peanut butter are not recommended for this recipe. www. Yield: about 4 dozen. cream peanut butter. gradually add to creamed mixture. one at a time. cubed 6 eggs 3 cups sugar 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 package (10 to 12 ounces) vanilla or white chips 1 cup chopped pecans In a double boiler or microwave. beating well after each addition. Editor’s Note: This recipe does not use flour. Cool on a wire rack. Bake at 350° for 40-45 minutes or until golden brown. Yield: 9 dozen. baking powder and salt. 1-1/2 cups peanut butter 1/2 cup butter. My whole family agrees this recipe is a real winner. beat eggs and sugar until thick and lemon-colored.white brownies GENEVA MAYER Olney. x 1-in. chewy cookies hearty. Drop by heaping tablespoonfuls 2 in. In a large mixing bowl. butter and sugars. peanut butter jumbos DEBORAH HUFFER Staunton. Virginia Oats. apart onto ungreased baking sheets.tasteofhome. melt chocolate and butter. Beat in vanilla. Add eggs. Stir in chips and pecans. x 10-in.com Take-Along Treats 167 . Pour into a greased 15-in. Bake at 350° for 12-14 minutes or until edges are browned. baking pan. Combine oats and baking soda. 6 squares (1 ounce each) white baking chocolate 1 cup butter. Remove to wire racks. cool for 20 minutes. peanut butter and chocolate make these soft. Stir in chips and M&M’s. Gradually beat in melted chocolate and vanilla. about 4 minutes.

apart onto lightly greased baking sheets. substitute pumpkin pie spice or apple pie spice for cinnamon in oatmeal cookies. Yum! 168 Great American Cookout www. Kentucky These fun treats put a sweet. salt and nutmeg. In a large mixing bowl. Yield: about 4-1/2 dozen. Bake at 350° for 10-12 minutes or until golden brown. cream shortening and brown sugar. fluffy filling between two chewy oatmeal cookies. top with remaining cookies. Beat in vanilla. cream shortening. add to creamed mixture. At bake sales.tasteofhome. Combine flour. Add enough milk to achieve spreading consistency. For filling. Remove to wire racks to cool. one at a time. Add eggs. Spread filling on the bottom of half of the cookies. 1-1/2 cups shortening 2-2/3 cups packed brown sugar 4 eggs 2 teaspoons vanilla extract 2-1/4 cups all-purpose flour 2 teaspoons ground cinnamon 1-1/2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon ground nutmeg 4 cups old-fashioned oats FILLING: 3/4 cup shortening 3 cups confectioners’ sugar 1 jar (7 ounces) marshmallow creme 1 to 3 tablespoons milk For a delicious twist.oatmeal sandwich cookies JAN WOODALL Cadiz. baking soda. cinnamon. they go right away.com . Stir in oats. Drop by rounded teaspoonfuls 2 in. in a small mixing bowl. beating well after each. They’re perfect for snacking and to carry in lunch boxes. sugar and marshmallow creme.

www. toss gently. flour. they take very little time to prepare.com Take-Along Treats 169 . Bake at 375° for 50-55 minutes or until crust is golden brown. Add strawberries and pecans. Yield: about 3 dozen. Sprinkle with chocolate chips. North Dakota Since you “dump” all the ingredients together for these brownies. 1-1/2 cups sugar 1/4 cup all-purpose flour 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 cups chopped fresh strawberries 1 cup chopped pecans Pastry for double-crust pie (9 inches) 1 to 2 tablespoons butter In a large bowl. which pairs them with pecans. Add filling.tasteofhome. baking pan. x 9-in.speedy brownies DIANE HEIER Harwood. nutmeg and cinnamon. dot with butter. Pour into a greased 13-in. strawberry-pecan pie BECKY DUNCAN Leming. Texas I stock up on locally grown berries for treats like this pie. Line pie plate with bottom crust. Cool in pan on a wire rack. There’s no mistaking the homemade goodness of a freshly baked batch—they are rich and fudgy! 2 cups sugar 1-3/4 cups all-purpose flour 1/2 cup baking cocoa 1 teaspoon salt 5 eggs 1 cup vegetable oil 1 teaspoon vanilla extract 1 cup (6 ounces) semisweet chocolate chips In a large mixing bowl. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. beat the first seven ingredients. x 2-in. I’ve received a ribbon from the Strawberry Festival Food Show at nearby Poteet. Yield: 6-8 servings. combine the sugar.

Tint 1/3 cup of the reserved dough green. apart on ungreased baking sheets. Unwrap and cut into 3/16-in. rectangle.). Set aside 1 cup of dough. gradually add to creamed mixture.watermelon slice cookies SUE ANN BENHAM Valparaiso. Wrap in plastic wrap. Place 2 in. Wrap remaining plain dough. roll up. rectangle. Tint remaining dough red. wrap in plastic wrap. Yield: about 3 dozen. Combine the flour. roll plain dough into an 8-1/2-in. baking powder and salt. Wrap in plastic wrap. refrigerate overnight. 3/4 cup butter. Bake at 350° for 9-11 minutes or until firm. Roll green dough into a 10-in. Immediately cut cookies in half. Indiana When I made these rich butter cookies for a neighborhood event. Place red dough log on the end of a short side of the rectangle. x 3-1/2-in. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds. On a lightly floured surface. Beat in egg and extract.com .-long log. 170 Great American Cookout www. Remove to wire racks to cool. x 3-1/2-in. Refrigerate for 2 hours or until firm. Cut raisins into small pieces. Place red and white log on the end of a short side on green dough. shape into a 3-1/2-in. one neighbor thought they were so attractive that she kept one in her freezer so she could show it to friends and relatives. roll up. softened 3/4 cup sugar 1 egg 1/2 teaspoon almond extract 2 cups all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt Red and green gel food coloring 1/3 cup raisins 1 teaspoon sesame seeds In a large mixing bowl. slices (just less than 1/4 in.tasteofhome. cream butter and sugar.

Kids especially love them. Serve with ice cream if desired. baking pan. x 1-in. The result is a big pan of very rich. Dust with confectioners’ sugar. x 10-in. www. so they’re great for picnics. 1 package (3. Bake at 350° for 30-35 minutes or until the top springs back when lightly touched. stir until coated. Cut into bars. combine the sugar and corn syrup. potlucks and school bake sales. 1 cup sugar 1 cup light corn syrup 1/2 cup peanut butter 5 cups crisp rice cereal 2 cups pretzel sticks 1 cup plain M&M’s In a large microwave-safe bowl.com Take-Along Treats 171 .tasteofhome. Yield: 4 dozen. x 10-in. Pour into a greased 15-in.triple fudge brownies DENISE NEBEL Wayland. pan. Friends who ask me for the recipe are amazed that it’s so easy. x 1-in. Stir in peanut butter until blended. Microwave on high for 3 minutes or until sugar is dissolved. optional Prepare pudding according to package directions. Iowa When you’re in a hurry to make dessert. Add the cereal.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. Press into a greased 15-in. Whisk in cake mix. crispy pretzel bars JANE THOMPSON Eureka. here’s a “mix of mixes” that’s so convenient and quick. pretzels and M&M’s. fudgy brownies. Illinois I often make a big batch of these peanut butterflavored cereal bars on days that I don’t want to heat up the kitchen. Editor’s Note: This recipe was tested with an 850-watt microwave. Yield: about 5 dozen. Stir in chocolate chips.

cool & creamy desserts 172 BERRY SPECIAL PIE. P. 185 .

183 P.CO O KO U T + P. 130 173 . 13 + P. 138 + P. 52 + P. 75 + P. 132 + P. 176 P. 181 P. 71 + P. 174 P.C R E AT E-A. 98 + P.

com . In a 3-1/2-qt. Cover and refrigerate for at least 2 hours. 3 2 2 1 cups fresh blueberries. Top with whipped topping. This doesn’t require baking. cut into 1-inch cubes 174 Great American Cookout www. Yield: 12-14 servings. thawed Lemon slices and fresh mint. Garnish with reserved blueberries and lemon and mint if desired. Texas A smooth lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Repeat layers twice. In a large bowl. lemon mixture and blueberries. optional Set aside 1/4 cup blueberries for garnish.blueberry lemon trifle ELLEN PEDEN 1 carton (8 ounces) frozen whipped topping. divided cans (15-3/4 ounces each) lemon pie filling cartons (8 ounces each) lemon yogurt prepared angel food cake (8 inches). combine pie filling and yogurt. Houston.tasteofhome. serving or trifle bowl. layer a third of the cake cubes. Don’t worry about heating up the oven.

divided 2 cups chopped peeled fresh peaches 1 cup buttermilk 1 carton (12 ounces) frozen whipped topping. x 2-in. 1/2 cup chunky peanut butter 1/3 cup butter. With its peanutty crust and chocolate filling. Yield: 12-16 servings. stir until smooth. x 2-in. www.tasteofhome. thawed 1 cup chopped peanuts In a large bowl. Yield: 6-8 servings.candy bar pie ROSALIND HAMILTON chocolate peanut supreme CAROLE OSTLIE Iowa.45 ounces each) 1 container (8 ounces) frozen whipped topping. x 9-in. Stir in vanilla. whisk milk and pudding mix for 2 minutes.com Cool & Creamy Desserts 175 . x 9-in.9 ounces) instant chocolate pudding mix 1 carton (12 ounces) frozen whipped topping. Louisiana This is a quick and easy dessert to whip up for a last-minute barbecue. melted 1-1/2 cups graham cracker crumbs 1/2 cup sugar 3 cups cold milk 1 package (5. thawed 1 tablespoon vanilla extract 1 prepared graham cracker crust (8 or 9 inches) Shaved chocolate. thawed In a large saucepan. Spread with whipped topping. gelatin powder and 2 tablespoons sugar. Refrigerate for 45 minutes or until mixture begins to thicken. if desired. Cover and refrigerate for at least 1 hour or until set. buttermilk and remaining sugar. dish. Minnesota One of our sons asked the cooks at his school to share the recipe for his favorite cafeteria dessert. undrained 1 cup water 1 package (6 ounces) peach or orange gelatin 4 tablespoons sugar. You only need four ingredients to impress your guests. spoon over crust. In a large bowl. fold in whipped topping. Garnish with shaved chocolate. it’s still a favorite years later. sprinkle with peanuts. Fold in gelatin mixture. Refrigerate leftovers. Pour into an ungreased 13-in. Pour into a large bowl. Refrigerate until firm. dish. Chisago City. Chill until ready to serve. peach gelatin dessert ELIZABETH HUNTER Prosperity. we enjoy their sweet flavor in this low-calorie dessert. Yield: 12-14 servings. melt chocolate bars. combine the pineapple. Stir in cracker crumbs and sugar. Quickly fold into the whipped topping. 1 can (20 ounces) unsweetened crushed pineapple. South Carolina When peaches are in season. combine peanut butter and butter. Let stand for 2 minutes or until soft-set. Press into a greased 13-in. combine peaches. Spoon into pie crust. optional In a microwave oven. 6 chocolate bars with almonds (1. In a large bowl. water. Cook and stir over medium heat just until mixture comes to a boil.

freeze pies easily Instead of trying to wrap a cooled pie with plastic wrap or foil. seal the bag and pop the pie into the freezer. fold in whipped topping. Yield: 6-8 servings. layer with 1/4 cup honeydew. thawed 1 cup diced cantaloupe 1 cup diced honeydew In a large bowl. Even kids who don’t care for fruit will gobble up this treat. optional 1 carton (8 ounces) frozen whipped topping. 1/4 cup lemon mixture. In each of four dessert glasses. combine milk.lemonade pie WILMA RUSK Bringhurst. 176 Great American Cookout www. Chill until ready to serve. thawed 1 graham cracker crust (9 inches) Lemon slices and fresh mint. It’s easy to make and is sure to be a hit with both young and old at your next barbecue! 1 can (14 ounces) sweetened condensed milk 1 can (6 ounces) frozen lemonade concentrate. combine lemonade concentrate and yogurt. Fold in the whipped topping. I squeeze out the air.tasteofhome.com . 1/4 cup cantaloupe and remaining lemon mixture. FLORIDA summer melon parfaits TASTE OF HOME TEST KITCHEN This cool dessert will surely refresh you and your family in the heat of summer.. 1/4 cup lemonade concentrate 1/4 cup lemon. optional In a large bowl. partially thawed 2 to 3 drops yellow food coloring. Indiana Celebrate warm weather with this delightful pie. Garnish with lemon slices and mint if desired. I simply slide it into a gallon-size resealable plastic freezer bag. orange or raspberry yogurt 1 carton (8 ounces) frozen whipped topping. —TERRY B. spoon into crust. HAINES CITY. Yield: 4 servings. lemonade and food coloring if desired.

Refrigerate for 8 hours or overnight. let stand for 2 minutes. 2 cups graham cracker crumbs 1 teaspoon ground cinnamon 1 teaspoon grated orange peel 1/2 cup butter. Set aside 1/2 cup at room temperature. thawed TOPPING: 2 cups whipped topping 1/4 cup sugar Lemon slices. Beat in refrigerated orange gelatin (mixture will be thin). Press onto the bottom of a greased 10-in. Chill remaining gelatin until slightly thickened. Beat on medium-high speed 2 minutes longer. Gradually beat in milk and lemon juice. cream cheese and whipped topping is simply irresistible. Chill for 30 minutes. optional www. In a large mixing bowl. Gently spoon over filling (pan will be full). kumquats and lemon balm if desired. Yield: 10-12 servings. 40-60 minutes. In a small bowl. beat whipped topping and sugar. The combination of orange gelatin.com Cool & Creamy Desserts 177 . Stir into room temperature orange gelatin.orange cream cheesecake MADONNA FAUNCE Boise. sprinkle unflavored gelatin over cold water. In a large bowl. cinnamon. Gradually beat in orange juice concentrate and vanilla. Stir in boiling water until gelatin is completely dissolved. orange peel strips. in a large mixing bowl.tasteofhome. Idaho I love serving this impressive-looking cheesecake with its pretty layers and silky-smooth texture. melted FILLING: 1 package (3 ounces) orange gelatin 3 packages (8 ounces each) cream cheese. orange peel and butter. Stir into cream cheese mixture. Refrigerate for at least 30 minutes. beat cream cheese and sugar for 2 minutes. Prepare orange gelatin according to package directions. For topping. Garnish with lemon slices. orange peel strips. softened 1-1/4 cups sugar 1 can (5 ounces) evaporated milk 1 teaspoon lemon juice 1/3 cup orange juice concentrate 1 teaspoon vanilla extract 1 envelope unflavored gelatin 2 tablespoons cold water 2 tablespoons boiling water 1 carton (8 ounces) frozen whipped topping. combine the cracker crumbs. then fold in whipped topping. Pour into crust. springform pan. kumquats and lemon balm for garnish.

jeweled gelatin torte KIMBERLY ADAMS Falmouth. divided 2 cups cold water. In a small bowl. springform pan with ladyfingers. Meanwhile. Kentucky My mother made this special torte for all our holiday dinners when I was young. Pour lemon gelatin mixture into a large bowl. Yield: 10-12 servings. 1 package (3 ounces) cherry gelatin 3 cups boiling water. x 3-in. optional 178 Great American Cookout www. It’s one of her favorites. using two more loaf pans. In a small saucepan. Gently fold in gelatin cubes. Mollie. thawed Citrus slices and fresh mint. set aside.com . I prepare this treat often for my niece. Cut cherry. Pour into prepared pan. Stir in remaining cold water. Pour into a 9-in. loaf pan coated with nonstick cooking spray. bring pineapple juice to a boil.tasteofhome. about 45 minutes. fold in whipped topping. stir in 1/2 cup cold water. Refrigerate until set. lime and orange gelatin into 1/2-in. about 1-1/2 hours. I love the colorful stained-glass look of the Jell-O cubes and the dainty ladyfingers in this elegant dessert. cubes. Refrigerate until syrupy. line the sides and bottom of a 9-in. Stir in lemon gelatin and sugar until dissolved. Garnish with citrus and mint if desired. Refrigerate until firm. x 5-in. divided 1 package (3 ounces) lime gelatin 1 package (3 ounces) orange gelatin 1 cup pineapple juice 1 package (3 ounces) lemon gelatin 1/4 cup sugar 36 ladyfingers 1 carton (8 ounces) frozen whipped topping. dissolve cherry gelatin in 1 cup boiling water. Repeat with lime and orange gelatin.

but they’re so much easier to make and they’re just the right size for two. too. Divide a third of the topping mixture between two parfait glasses. peanut butter cream parfaits DEBBIE ROBERTS Lake City. coarsely chop the remaining chocolates. in diameter. stir until smooth. Saskatchewan This summery dessert showcases an attractive assortment of fresh and canned fruit. Split cake horizontally into thirds. 1 carton (8 ounces) frozen whipped topping.tasteofhome. Set aside two chocolate kisses. Stir in the remaining topping until blended. Repeat layers twice. combine marshmallows and milk. Top with a third of the pudding. Top with remaining topping mixture and reserved kisses.100-watt microwave. sliced 4 kiwifruit. Wyoming This yummy dessert is a delightful way to end a warmweather meal. thawed 1 can (20 ounces) pineapple tidbits. beat milk and pudding mix on low speed for 2 minutes. Place one layer in a 5-qt. Stir in raspberries. drained 1 pint strawberries. set aside. 4 cups cold milk 2 packages (3. thawed 1 graham cracker crust (9 inches) In a large microwave-safe bowl. fruity angel food trifle LOUISE BOUVIER Lafleche. Repeat layers. top each with a fourth of the chopped chocolate. halved and thinly sliced 1 cup fresh or frozen blueberries. Editor’s Note: This recipe was tested in a 1. Pour into crust. Yield: 6-8 servings. Yield: 2 servings. peeled. creamy treats taste similar to peanut butter pie. drained 1 can (15-1/4 ounces) sliced pears. Fold in whipped topping. and it’s quick-to-fix.raspberry mallow pie JUDIE ANGLEN Riverton. www. Yield: 16-20 servings. Cover and chill for at least 3 hours.4 ounces each) instant vanilla pudding mix 1 prepared angel food cake (16 ounces) 1 carton (8 ounces) frozen whipped topping. thawed In a large bowl. 35 large marshmallows 1/2 cup milk 1 package (10 ounces) sweetened frozen raspberries 1 carton (8 ounces) frozen whipped topping. Chill until set. Cover and cook on high for 30-60 seconds or until marshmallows are melted.com Cool & Creamy Desserts 179 . trifle or serving bowl that is 9 in. whipped topping and fruit. Chill until serving. thawed 1/2 cup peanut butter 18 milk chocolate kisses In a large bowl. stir half of the whipped topping into peanut butter. I refined the original recipe over time to suit our family’s tastes. Minnesota We think these cool.

pineapple cheesecake PHOEBE CARRE Mullica Hill. Stir in pineapple. softened 1/2 cup sugar 1 can (20 ounces) crushed pineapple. cocoa mousse pie PATTI BEATTY Hamilton. beat the cream cheese and sugar until smooth. elegant dessert years ago. Fold in whipped topping. Top with strawberries. Yield: 8-10 servings. Spoon into crust. Beat in milk and vanilla until smooth. Cover and refrigerate for 8 hours or overnight.com . drained 1 carton (8 ounces) frozen whipped topping. thawed 1 graham cracker crust (9 inches) Additional whipped topping and baking cocoa. Yield: 8 servings. optional In a large mixing bowl. Pour filling into pan.tasteofhome. 180 Great American Cookout www. New Jersey A co-worker shared the recipe for this easy. beat cream cheese. Place ladyfingers around the sides and on the bottom of a greased 9-in. sugar and cocoa. Carefully remove sides of pan. Ohio Here’s a light and refreshing chocolaty treat to finish a summer meal. Fold in whipped topping. thawed 2 packages (3 ounces each) ladyfingers (about 48) 1 pint fresh strawberries. Garnish with additional whipped topping and cocoa if desired. springform pan. and our family has enjoyed it many times since. sliced In a large mixing bowl. Cover and freeze for 20 minutes. softened 2/3 cup sugar 1/3 cup baking cocoa 1/4 cup milk 1 teaspoon vanilla extract 1 carton (8 ounces) frozen whipped topping. 2 packages (8 ounces each) cream cheese. Cocoa is the key to making it so tasty! 1 package (3 ounces) cream cheese.

chocolate chips. 1-1/2 cups cold milk 1 package (3. optional In a large mixing bowl. thawed 1 cup (6 ounces) semisweet chocolate chips 1 cup miniature marshmallows. Cover and refrigerate until set.com .4 ounces) instant butterscotch pudding mix 18 vanilla wafers. 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. alternate layers of pudding. In six parfait glasses. coarsely crushed 1 carton (8 ounces) frozen whipped topping. sprinkle with remaining marshmallows.tasteofhome. beat milk and pudding mix for 2 minutes or until thickened. Just before serving.9 ounces) instant chocolate pudding mix 1 carton (8 ounces) frozen whipped topping. Garnish with cherry if desired. Cool & Creamy Desserts 181 www. Yield: 6 servings. 2 cups cold milk 1 package (3. In many recipes. Yield: 8 servings. marshmallows. thawed 6 maraschino cherries. Nebraska These yummy parfaits are impossible to turn down.butterscotch parfaits pictured at right > JUDI KLEE Nebraska City. you can also change the pudding flavor. divided 1/2 cup salted peanuts 1/4 cup chocolate syrup. wafer crumbs and whipped topping. of course. Pour into dessert dishes. Fold in the whipped topping. chocolate chips and. beat milk and pudding mix on low speed for 2 minutes. For variety. drizzle with chocolate syrup if desired. Refrigerate until serving. 3/4 cup marshmallows and peanuts. frozen whipped topping that’s been thawed in the refrigerator may be used instead of sweetened whipped cream. optional In a large bowl.

Cover and freeze for 2 hours or until firm. Indiana Circus peanuts were one of the most talked-about candies in my hometown’s old-fashioned candy shop. milk and coconut extract on low speed until combined.com 182 Great American Cookout . add berries. Sprinkle with toasted coconut. divided 1 chocolate crumb crust (9 inches) 1 cup (6 ounces) semisweet chocolate chips In a blender.4 ounces each) instant vanilla pudding mix 2-3/4 cups cold milk 1 teaspoon coconut extract 1 carton (8 ounces) frozen whipped topping. combine 1 cup of whipped topping and chocolate chips. Spread over filling. In a large bowl. Yield: 12 servings. Minnesota I’ve made this pie several times and it always gets great reviews. Fold in whipped topping and coconut.fudge berry pie SHARLENE CULLEN Robbinsdale. x 2-in. Kids love its cool fruity taste. Stir in the corn syrup. Pour into a large bowl. Refrigerate until firm. Cut into squares. Yield: 6-8 servings. no-cook coconut pie JEANETTE FUEHRING Concordia. Refrigerate until partially set. Top with remaining whipped topping. divided 2 packages (3 ounces each) orange gelatin 2 cans (8 ounces each) crushed pineapple. x 9-in. Stir in candy mixture and pineapple. Missouri This recipe proves that a quick meal doesn’t have to go without dessert.tasteofhome. thawed 1/2 cup flaked coconut 1 graham cracker crust (9 inches) Toasted coconut In a large mixing bowl. and older folks enjoy the trip down memory lane. cover and process until pureed. cook and stir over low heat until smooth. Cover and freeze for 4 hours or until firm. Yield: 6-8 servings. Chill until ready to serve. undrained 1 carton (8 ounces) frozen whipped topping. Pour into the crust. Beat on high for 2 minutes. Fold in 2 cups of whipped topping. Pour into a 13-in. circus peanut gelatin RUTHANNE MENGEL Demotte. Microwave 1 minute longer. 2 packages (3. Editor’s Note: This recipe was tested with an 850-watt microwave. Fold in whipped topping. With its refreshing berry flavor and chocolate crust. Spoon into the crust. thawed and drained 1/4 cup corn syrup 1 carton (12 ounces) frozen whipped topping. too. thawed. Cover and microwave on high for 1 minute. top each square with a circus peanut. divided 1 cup boiling water. Remove from the freezer 30 minutes before serving. When I saw this gelatin recipe that called for circus peanuts. dish coated with nonstick cooking spray. Refrigerate leftovers. I knew just where to buy them and tried the recipe. www. Add 1/4 cup of boiling water. place in a microwave-safe bowl. the no-bake delight is sure to receive thumbs-up approval from your gang. stir. 44 circus peanut candies. thawed Cut 32 candies into small pieces. Stir until smooth. beat dry pudding mixes. 2 packages (10 ounces each) frozen sweetened raspberries or sliced strawberries. In a large saucepan. dissolve gelatin in remaining boiling water.

Spoon about 1/2 cup filling into each shell.4 ounces) instant vanilla pudding mix 2 tablespoons grape jelly Spoon a tablespoonful of whipped topping into the bottom of each tart shell.tasteofhome. 1 package (8 ounces) cream cheese.com Cool & Creamy Desserts 183 . optional 1 carton (8 ounces) frozen whipped topping. Yield: 10-12 servings. Leftovers may be frozen. I keep the ingredients on hand for a quick snack. peeled and sliced Mandarin oranges and chopped pistachios. Beat in limeade and food coloring if desired. divided 10 to 12 individual graham cracker tart shells 1 cup cold milk 2/3 cup peanut butter 1 package (3. thawed. Add dry pudding mix. Cover and refrigerate for 2 hours. 1 carton (8 ounces) frozen whipped topping. < Watertown. Fold in half of the whipped topping. beat cream cheese and milk until smooth. beat 1 minute. thawed. Chill.cool lime pie pictured below WAYDELLA HART peanut butter tarts SHERYL CHRISTIAN Parsons. divided 1 graham cracker crust (9 inches) 1 kiwifruit. beat milk and peanut butter until smooth. remaining whipped topping. optional In a large mixing bowl. oranges and pistachios if desired. top each with 1/2 teaspoon jelly. Garnish with kiwi. www. Pour into crust. Fold in remaining whipped topping. In a large mixing bowl. Wisconsin These cool and creamy treats are the perfect finale to many of our meals. set aside. Yield: 6-8 servings. Just before serving. softened 1 can (14 ounces) sweetened condensed milk 6 ounces limeade concentrate 4 drops green food coloring. Kansas This delightfully sweet-tart dessert is pretty to set on the table and so quick and easy to make.

In a large mixing bowl. Watermelon and a few convenience items make it a delightful treat that doesn’t take much effort. —DIANA D. Illinois This simple pie is so refreshing that it never lasts long on warm summer days. Yield: 6-8 servings. 1-1/2 cups semisweet chocolate chips 2 packages (one 8 ounces. Stir until smooth.. Cool to room temperature. softened 1/4 cup sugar 1 carton (8 ounces) frozen whipped topping. it’s a softer crust. Pour into the crust.tasteofhome. Spoon into crust. ROCKLAND. Refrigerate for 2 hours or until set. dissolve gelatin in boiling water. Since I discovered this one years ago. In 2 hours. Beat in melted chocolate and whipped topping at low speed. Carlinville. set aside. thawed 2 cups cubed seeded watermelon 1 graham cracker crust (9 inches) In a large bowl. Yield: 6-8 servings. fold in watermelon. one 3 ounces) cream cheese. It’s so creamy and rich you won’t believe it has only five ingredients. Tennessee Cooking and collecting new recipes are my favorite hobbies. MAINE 184 Great American Cookout www. 1 package (3 ounces) watermelon gelatin 1/4 cup boiling water 1 carton (12 ounces) frozen whipped topping. Whisk in whipped topping. beat cream cheese and sugar until smooth.com . In 6 hours or overnight. my family has requested it often. Top with whipped topping. melt the chocolate chips. quick and yummy dessert To make a terrific dessert. the cereal forms a crunchy crust. pour a thin layer of Grape-Nuts cereal into dessert bowls and slowly add your favorite prepared pudding.creamy watermelon pie pictured above ^ VELMA BECK no-bake cheesecake MICHELLE OVERTON Oak Ridge. thawed 1 chocolate crumb crust (9 inches) In a microwave. Cover and refrigerate for at least 4 hours.

dissolve gelatin in boiling water. Delaware This is a cool.berry special pie pictured above ^ EVE GAUGER VARGAS fluffy lemonade gelatin CLAIRE DARBY Prairie Village. We love it with raspberries.com Cool & Creamy Desserts 185 . thawed In a large bowl. 1/2 cup semisweet chocolate chips 1-1/2 teaspoons shortening 1 chocolate crumb crust (8 or 9 inches) 2 cups fresh raspberries 1 carton (8 ounces) frozen whipped topping. stir until smooth. thawed In a small heavy saucepan. Chill until partially set. Yield: 20-24 servings. tart treat that has a pleasant tang. about 2 hours. Yield: 6-8 servings. Thanks to a prepared crumb crust. stir in lemonade concentrate until dissolved. www. x 2-in. New Castle. Spread over the bottom of pie crust. but you can substitute any fresh berries you like. melt chocolate chips and shortening. Kansas I developed this refreshing dessert after tasting something similar at a restaurant. It’s light and not too sweet. I first tasted it at a family reunion. it goes together quickly. Chill until firm. Refrigerate until serving. x 9-in. Pour into two 13-in.tasteofhome. Whisk in whipped topping. dishes. and it went so well with the other foods on that summer buffet that I had to have it again. 5 packages (3 ounces each) lemon gelatin 6 cups boiling water 1 can (12 ounces) frozen lemonade concentrate 1 carton (12 ounces) frozen whipped topping. Top with raspberries and whipped topping.

x 9-in. combine the wafer crumbs. thawed In a large bowl. they immediately ate their servings and asked for seconds. Fold in whipped topping. Stir in strawberries and milk. 186 Great American Cookout www. if desired. thawed 1 can sweetened condensed milk 1 carton (12 ounces) frozen whipped topping. until smooth. sour cream and food coloring. I created this creamy chocolate and orange pie to satisfy my cravings. Wisconsin As a chocolate lover. optional 1 drop red food coloring. 1 package (8 ounces) cream cheese. press into an ungreased 13-in. Meanwhile. Beat in the milk. drained 1 square (1 ounce) unsweetened chocolate 1 teaspoon shortening In a large mixing bowl.creamy strawberry dessert RHONDA BUTTERBAUGH Weatherford. melted 2 packages (3 ounces each) strawberry gelatin 1 cup boiling water 1 package (16 ounces) frozen sweetened sliced strawberries. thawed 1 chocolate crumb crust (9 inches) 1 can (15 ounces) mandarin oranges. orange juice concentrate.tasteofhome. When I served it to friends. stir until smooth. optional 1 carton (8 ounces) frozen whipped topping. sugars and butter. Spoon half into crust. in a large bowl. beat cream cheese until fluffy. Cut into squares. Yield: 15 servings. Refrigerate for 2 hours or until set.com . Arrange remaining oranges over filling. I usually prepare it the day before I need it. x 2-in. Yield: 6-8 servings. Top with remaining filling and reserved oranges. Refrigerate for 30 minutes. Set eight mandarin orange segments aside. Oklahoma This recipe for a fruity gelatin dessert is a staple in my home. Refrigerate for 30 minutes or until partially set. mountainous mandarin pie SHELLY PLATTEN Amherst. dissolve gelatin in boiling water. Fold whipped topping into strawberry mixture. melt chocolate and shortening. Spread over prepared crust. softened 1 can (14 ounces) sweetened condensed milk 1/2 cup orange juice concentrate 1/2 cup sour cream 2 drops yellow food coloring. Chill for at least 4 hours before serving. 1-1/2 cups crushed vanilla wafers (about 40 wafers) 1/2 cup sugar 1/2 cup packed brown sugar 1/2 cup butter. drizzle over pie. dish. Cool slightly. In a microwave.

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

67 Summer Beef Skewers. 156 Marble Brownies. 105 Parsley Tortellini Toss. 69 Honey-Lime Grilled Chicken. 168 Peanut Butter Jumbos.Chicken (continued) Lemonade Chicken. 155 Chocolate Chip Blondies. 137 Tangy Ham Steak. 55 Saucy Barbecued Chicken. 180 Fudge Berry Pie. 159 Peanut Butter Brownies. 167 White Chocolate Macadamia Cookies. 78 Mustard-Lover’s Grilled Chicken. 147 Peanut Butter Brownie Cups. 106 Corn Cheesy Corn Dip. 16 Fruit Slaw in Cabbage Bowl. 59 Marinated Chicken Breasts. 175 Peanut Butter Cream Parfaits. 151 Lemon Graham Squares. 10 Ground Beef Aloha Burgers. 160 Jumbo Molasses Cookies. 167 COOKIES Butterscotch Oatmeal Bites. 166 Chocolate Peanut Supreme. 142 Fruited Carrot Salad.com . 133 Cookies. 159 Peanut Butter Brownies. 88 Peanut Butter Chicken Skewers. 75 No-Bake Cereal Bars. 21 Herbed Corn on the Cob. 151 Graham Coconut Treats. 58 Chocolate Candy Bar Pie. 178 Peach Gelatin Dessert. 155 Drop Sugar Cookies. 179 Fruity Summer Cooler. 30 Cucumbers Cucumber-Dill Shrimp Dip. 156 Marble Brownies. 157 Cranberries Cranberry Chicken Salad. 134 Tropical Fruit Dip. 153 Lemon Cooler Cookies. 89 Mama Arnold’s Honey Pie. 157 Chocolate-Oat Toffee Bars. 78 Honey Rosemary Chicken Kabobs. 182 Fun Marshmallow Bars. 181 Speedy Brownies. 150 Watermelon Slice Cookies. 165 Cheerio Treats. 181 Summer Melon Parfaits. Pies & Tarts) Baked Apples on the Grill. 81 Light Chicken Kabobs. 182 Creamy Strawberry Dessert. 169 Triple Fudge Brownies. 134 Fruity Angel Food Trifle. 146 Lemon Nut Star Cookies. 148 Rocky Road Pudding. 17 Teriyaki Burgers. 11 Zesty Grilled Corn. 82 Herbed Seafood Skewers. 149 BROWNIES Graham Cracker Brownies. 179 Grilled Peaches ’n’ Berries. 52 Taco Appetizer Platter. 163 Fruit (also see specific kinds) Cucumber Fruit Salad. 167 Toffee Malted Cookies. 58 Philly Burger. 53 French Onion Burgers. 74 Mexican Grilled Chicken. 171 Crunchy No-Bake Treats. 185 Fruity Angel Food Trifle. 125 Blueberry Lemon Trifle. 87 Luau Chicken Sandwiches. 91 Orange Chicken Salad. 149 Lime Cooler Bars. 124 Honey Honey-and-Herb Grilled Pork Roast. 90 Sparkling Berry Punch. 87 Zesty Basil Chicken. 163 Ham Honey-Lime Ham. 22 Fruit Juice Cooler. 94 Raspberry Chicken Sandwiches. 171 White Brownies. 122 Jeweled Gelatin Torte. 163 Desserts (also see Cheesecakes. 147 Peanut Butter Brownie Cups. 57 Provolone Burgers. 103 Shrimp Kabobs. 87 Maple-Glazed Kabobs. 57 Mushroom Bacon Burgers. 71 Supreme Kabobs. Cookies. 117 Honey Rosemary Chicken Kabobs. 8 Cucumber Fruit Salad. 80 Honey-Lime Ham. 175 Citrus Peanut Gelatin. Bars & Brownies BARS Apricot Squares. 76 Texas-Style Fryer. 54 Southwestern Burgers. 157 Chocolate-Oat Toffee Bars. 186 Fluffy Lemonade Gelatin. 154 Macaroon Bars. 175 Cocoa Mousse Pie. 65 Peanut Butter Chicken Skewers. 92 Orange Chicken and Veggies. 164 Crunchy Peanut Butter Bars. 175 Chocolate Caramel Cookies. 161 Fun Marshmallow Bars. 84 Perfect-Every-Thyme Marinade. 155 Chocolate Chip Blondies. 158 Oatmeal Crispies. 176 Kabobs Chicken and Shrimp Satay. 166 Crispy Pretzel Bars. 152 Oatmeal Sandwich Cookies. 99 Meat ’n’ Potato Kabobs. 53 Pizza Burgers. 160 Graham Cracker Brownies. Bars & Brownies. 156 German Chocolate Toffee Cookies. 181 Chocolate Peanut Supreme. 94 Quick Barbecued Chicken. 118 Sirloin Veggie Kabobs. 79 Tropical Island Chicken. 105 Honey-Mustard Chicken. 151 German Chocolate Toffee Cookies. 174 Butterscotch Parfaits. 29 Fruit Kabobs with Citrus Dip. 84 Pineapple Shrimp Kabobs. 70 Mexican Beef Burgers. 146 Toffee Pecan Bars. 164 Chocolate Caramel Cookies. 126 Mexican Corn Dip. 133 Disappearing Fruit Dip. 32 Poppy Seed Fruit Salad. 104 Sausage Shrimp Kabobs. 148 Speedy Brownies. 114 Polynesian Sausage Kabobs. 95 Yogurt-Marinated Chicken. 179 Rocky Road Pudding. 54 Grilled Meat Loaf. 77 Supreme Kabobs. 77 Tarragon-Lime Chicken. 169 Triple Fudge Brownies. 101 Honey-Garlic Sirloin Steak. 56 Beef ’n’ Pork Burgers. 89 Light Chicken Kabobs. 171 White Brownies. 77 188 Great American Cookout www. 170 White Chocolate Macadamia Cookies.tasteofhome.

117 Light Chicken Kabobs. 66 Pasta Antipasto Kabobs. 71 Supreme Kabobs. 148 Peanut Butter Chicken Skewers. 59 Pineapple Cheesecake. 124 Light Chicken Kabobs. 130 Tortellini Appetizers. 118 Summer Beef Skewers. 103 Shrimp Kabobs. 185 Rhubarb Citrus Punch. 42 Raspberry Lemonade. 180 Cookie Sheet Apple Pie. 185 Candy Bar Pie. 36 Tarragon-Lime Chicken. 89 Luau Chicken Sandwiches. 21 Crab Pasta Salad. 30 Jazzy Gelatin. 131 Orange Lemonade. 49 Perfect-Every-Thyme Marinade. 152 Oatmeal Sandwich Cookies. 176 Mama Arnold’s Honey Pie. 132 Mountainous Mandarin Pie. 42 Rhubarb Citrus Punch. 118 Southwestern Burgers. 93 Herb Garden Tea. 131 Melon Cantaloupe Cooler. 183 Creamy Watermelon Pie. 37 Special Lemonade. 87 Maple-Glazed Kabobs. 185 Raspberry Mallow Pie. 80 Honey-Lime Ham. 115 Cool Lime Pie. 169 Onions Campfire Onions. 42 Citrus Mint Punch. 58 Philly Burger. 32 Citrus Peanut Gelatin. 184 Polynesian Sausage Kabobs. 68 Herbed Seafood Skewers. 186 Orange Chicken and Veggies. 175 Peach Pizza Pie. 14 Nuts & Peanut Butter Chicken and Shrimp Satay. 168 Pies & Tarts Berry Special Pie. 162 Fudge Berry Pie. 57 Polynesian Sausage Kabobs. 176 Lemony Iced Tea. 38 Homemade Orange Refresher. 99 Mexican Beef Burgers. 169 Toffee Pecan Bars. 154 Lime Sherbet Molded Salad. 127 Veggie Pork Kabobs. 49 Savory Steak Rub. 49 Orange Avocado Citrus Toss. 88 Orange Colada. 179 Peanut Butter Jumbos. 152 Cool Lime Pie. 158 No-Bake Cereal Bars. 82 Chocolate Peanut Supreme. 99 Mushroom Bacon Burgers. 182 Honey Rosemary Chicken Kabobs. 53 www. 123 French Onion Burgers. 176 Watermelon Basket.Teriyaki Kabobs. 76 Sausage Shrimp Kabobs. 122 Peach Gelatin Dessert. 167 Peanut Butter Tarts. 138 Oriental Pasta Salad. 32 Raspberry Lime Pie. 182 Citrus Sunshine Punch. 34 Honey-Lime Grilled Chicken. 131 Citrus Grape Drink. 52 Supreme Kabobs. 39 Lemon-Lime Punch. 100 Pork Chops with Onions and Apples. 81 Lemonade Marinade. 28 Spiced Lemonade. 177 Orange Lemonade. 146 Lemon Graham Squares. 49 Sunny Layered Salad. 37 Mushrooms Grilled Mushrooms. 43 Lime Cooler Bars. 183 Fluffy Lemonade Gelatin. 66 Vegetable Kabobs. 135 Tangy Vegetable Pasta Salad. 183 Strawberry-Pecan Pie. 183 Plum Pie. 12 Peanut Butter Brownie Cups. 84 Peanut Butter Cream Parfaits. 166 Lemonade Pie. 66 Oats Butterscotch Oatmeal Bites. 146 Nutty Toffee Popcorn. 149 Lemon Iced Tea Mix. 175 Crunchy Peanut Butter Bars. 159 Peanut Butter Tarts. 38 Creamy Watermelon Pie. 166 Oatmeal Crispies. 104 Summer Melon Parfaits. 185 Garlic-Lime Chicken. 108 Marinades & Rubs Kentucky Marinade. 161 Raspberry Lime Pie. 87 Maple-Glazed Kabobs. 33 Frothy Orange Soda. 9 Lemon Nut Star Cookies. 182 Grammy Gilman’s Raisin Pie. 35 Lemon Nut Star Cookies. 41 Creamy Orange Drink.com Index 189 . 41 Citrus Tuna Steaks. 132 Salami Pasta Salad. 49 Lemonade Marinade. 42 Citrus Mint Punch. 49 Lemonade Pie. 164 Chocolate-Oat Toffee Bars. 159 Peppers & Chilies Grilled Fajitas. 163 Peaches Grilled Peaches ’n’ Berries. 32 Citrus Sunshine Punch. 142 Parsley Tortellini Toss. 111 Lemon & Lime Blueberry Lemon Trifle. 56 Citrus Peanut Gelatin.tasteofhome. 184 Fresh Cherry Pie. 37 Rosemary Orange Marinade. 159 Peanut Butter Brownies. 136 Pineapple Aloha Burgers. 105 Icy Lemonade. 94 Rosemary Orange Marinade. 182 Peach Pizza Pie. 179 Strawberry-Pecan Pie. 180 Pineapple Cooler. 77 Teriyaki Kabobs. 49 Zippy Dry Rub. 157 Mountainous Mandarin Pie. 186 No-Cook Coconut Pie. 137 Picnic Pasta Salad. 13 Teriyaki Kabobs. 77 Taco Pinwheels. 175 Cocoa Mousse Pie. 35 Lemon Cooler Cookies. 91 Orange Chicken Salad. 34 Orange Cream Cheesecake. 161 Crunchy Peanut Butter Drops. 36 Lemonade Chicken. 174 Citrus Grape Drink. 149 White Chocolate Macadamia Cookies. 158 Lemon Refresher. 104 Shrimp Kabobs. 54 Grilled Pork Chops with Maple Butter.

88 Oriental Pasta Salad. 140 190 Great American Cookout www. 131 Mom’s Coleslaw. 91 Pork ’n’ Veggie Packets. 133 Fourth of July Jell-O. 77 Teriyaki Burgers. 124 Strawberries Creamy Strawberry Dessert. 108 Pork Tenderloin with Herb Sauce. 103 Shrimp Kabobs. 137 Orange Chicken Salad. 41 Summer Beef Skewers. 133 Vegetables (also see specific kinds) Bundle of Veggies. 28 Summertime Strawberry Punch. 118 Teriyaki Tuna Steaks. 29 Strawberry-Pecan Pie. 111 Veggie Tortilla Pinwheels. 103 Shrimp Kabobs. 105 Pork ’n’ Veggie Packets. 130 Tomato Parmesan Salad. 55 Southwestern Burgers. 135 Sausage Shrimp Kabobs. 117 Honey Rosemary Chicken Kabobs. 55 Raspberry Lemonade. 135 Spinach Floret Salad. 9 Polynesian Sausage Kabobs. 134 Red. 182 Raindrop Raspberry Tea. 15 Potatoes Maple-Glazed Kabobs. 130 Vegetable Kabobs. 54 Raspberry Chicken Sandwiches. 127 Vegetable Kabobs. 58 Philly Burger. 125 Campfire Onions. 131 Celery Seed Slaw.tasteofhome. 127 Zesty Grilled Corn. Pepperoni & Salami) Barbecued Sage Spareribs. 90 Creamy Coleslaw. 58 Pork (also see Ham. 101 Beef ’n’ Pork Burgers. 119 Herbed Seafood Skewers. 52 Raspberries Berry Special Pie. 127 Veggie Pork Kabobs. 82 Citrus Tuna Steaks. 53 Pizza Burgers. 118 Rhubarb Cod with Rhubarb Sauce. 126 Potato Pockets. 104 Sausage Shrimp Kabobs. 99 Marinated Pork Chops. White ’n’ Blue Salad. Sausage. 134 Jazzy Gelatin. 169 Strawberry Refresher. 138 Cranberry Chicken Salad.com . 57 Mushroom Bacon Burgers. 98 Honey-and-Herb Grilled Pork Roast. White ’n’ Blue Salad. 37 Salads & Coleslaw Apple-Feta Tossed Salad. 110 Grilled Pork Chops with Maple Butter. 114 Pineapple Spread. 143 Sunny Layered Salad. 185 Fudge Berry Pie. 32 Raspberry Lime Pie. 136 Side Dishes Bacon-Wrapped Asparagus. 116 Pineapple Shrimp Kabobs. 142 Fruited Carrot Salad. 132 Poppy Seed Fruit Salad. 115 Cod with Rhubarb Sauce. 116 Crab Pasta Salad. 104 Salami Pasta Salad. 119 Garlic-Herb Red Snapper. 133 Watermelon Basket. 138 Crab Pasta Salad. 8 Firecracker Salmon Steaks. 71 Seafood & Fish Chicken and Shrimp Satay. 58 Tomatoes Honey Rosemary Chicken Kabobs. 117 Pineapple-Glazed Fish. 103 Southwestern Burgers. 52 Teriyaki Burgers. 126 Bundle of Veggies. 21 Picnic Pasta Salad. 185 Raspberry Mallow Pie. 127 Sausage. 116 Pineapple Shrimp Kabobs. 13 Teriyaki Kabobs. 118 Spiced Tomato Drink. 111 Potluck Spareribs.Pineapple (continued) Pineapple-Glazed Fish. 89 Summer Beef Skewers. 18 Cucumber-Dill Shrimp Dip. 53 Best Baby-Back Ribs. 116 Rhubarb Citrus Punch. 66 Tomato Parmesan Salad. 102 Herbed Pork Chops. 125 Orange Chicken and Veggies. 71 Taco Pinwheels. 59 Mexican Beef Burgers. 100 Grilled Pork Tenderloin. 53 French Onion Burgers. 124 Herbed Corn on the Cob. 111 Cucumber Fruit Salad. 109 Pork Chops with Onions and Apples. 99 Meat ’n’ Potato Kabobs. 101 Hot ’n’ Spicy Spareribs. 54 Glorified Hot Dogs. 108 Veggie Pork Kabobs. 123 Grilled Broccoli. 139 Salami Pasta Salad. 39 Sandwiches & Burgers Aloha Burgers. 65 Potato Pockets. 179 Red. 137 Picnic Pasta Salad. 102 Maple-Glazed Kabobs. 109 Sirloin Veggie Kabobs. 140 Fruit Slaw in Cabbage Bowl. 33 Raspberry Chicken Sandwiches. 142 Parsley Tortellini Toss. 57 Provolone Burgers. 132 Lime Sherbet Molded Salad. 106 Luau Chicken Sandwiches. 138 Crab Roll-Ups. Pepperoni & Salami Antipasto Kabobs. 186 Iced Strawberry Tea. 123 Grilled Mushrooms. 56 Beef ’n’ Pork Burgers. 103 Supreme Kabobs. 131 Tangy Vegetable Pasta Salad. 141 Avocado Citrus Toss. 139 Zucchini & Squash Herbed Seafood Skewers. 67 Tangy Vegetable Pasta Salad. 132 Polynesian Sausage Kabobs. 107 Country-Style Grilled Ribs. 89 Sausage Shrimp Kabobs. 114 Sausage Shrimp Kabobs.

156 F Firecracker Salmon Steaks. 164 Butterscotch Parfaits. 49 Lemonade Pie. 78 Grilled Fajitas. 54 Fresh Cherry Pie. 29 Fruit Kabobs with Citrus Dip. 151 C Campfire Casseroles. 86 Cold Chicken-Cheese Kabobs. 16 Herb Garden Tea. 125 Butterscotch Oatmeal Bites. 132 Jeweled Gelatin Torte. 115 Cocoa Mousse Pie. 21 Apple-Feta Tossed Salad. 126 Herbed Pork Chops. 138 Crab Roll-Ups. 53 Berry Special Pie. 102 B Bacon-Wrapped Asparagus. 116 Coffee Grilled Chicken. 21 Chicken and Shrimp Satay. 43 Light Chicken Kabobs. 56 Antipasto Kabobs. 123 Candy Bar Pie. 87 Lime Cooler Bars. 76 Chocolate Caramel Cookies. 156 Grammy Gilman’s Raisin Pie. 160 Ginger-Glazed Chicken. 40 G Garlic Chicken. 83 Herbed Cheese Dip. 100 Grilled Pork Tenderloin. 90 Creamy Coleslaw. 33 Creamy Strawberry Dessert. 19 Herbed Corn on the Cob. 106 Golden Glazed Fryer. 86 Beef ’n’ Pork Burgers. 181 D Dad’s Best Barbecue. 68 Grilled Meat Loaf. 158 Lemon Refresher. 38 Fruit Juice Cooler. 162 Fresh Mint Cooler. 31 Cheesy Corn Dip. 69 Honey-Lime Grilled Chicken. 178 Jim’s Maple Barbecue. 43 Crunchy No-Bake Treats. 9 Lemony Iced Tea. 9 Cucumber-Dill Shrimp Dip. 32 Fudge Berry Pie. 131 Luau Chicken Sandwiches. 94 Gingered Flank Steak. 34 Frothy Orange Soda. 164 Crunchy Peanut Butter Bars. 184 Crispy Pretzel Bars. 133 Grilled Picnic Chicken. 182 Fun Marshmallow Bars. 165 Avocado Citrus Toss. 84 H Happy Trails Snack Mix. 110 Crab Pasta Salad. 35 Lemon Nut Star Cookies. 138 Cheerio Treats. 81 Celery Seed Slaw. 123 Grilled Curry Chicken.tasteofhome. 36 Lemonade Chicken. 157 Chocolate-Oat Toffee Bars. 117 Hibiscus Iced Tea. 98 Herbed Seafood Skewers. 34 Herb-Mustard Chicken. 83 Grilled Pork Chops with Maple Butter. 31 Homemade Orange Refresher. 93 Blueberry Lemon Trifle. 105 Honey-Mustard Chicken. 155 Chocolate Chip Blondies. 101 Honey-Garlic Sirloin Steak. 70 Grilled Mushrooms. 176 Lemonade Stand Snack. 63 Grilled Thighs & Drumsticks. 166 Chocolate Peanut Supreme. 174 Bundle of Veggies. 140 French Onion Burgers. 85 Dilly Chicken Breasts. 153 K Kentucky Marinade. 89 Disappearing Fruit Dip. 32 Citrus Peanut Gelatin. 185 Fourth of July Jell-O. 142 Fruited Carrot Salad. 22 Drop Sugar Cookies. 124 Grilled Peaches ’n’ Berries. 80 Honey-Lime Ham. 101 Basic Chicken Barbecue. 89 Barbecued Sage Spareribs. 12 Creamy Orange Drink. 42 Citrus Mint Punch. 82 Chili Sauce Chicken. 25 Lemon Cooler Cookies. 149 Lemon Iced Tea Mix. 175 Cantaloupe Cooler. 16 Fruit Slaw in Cabbage Bowl. 122 L Layered Three-Cheese Spread. 151 Graham Cracker Brownies. 125 Baked Chicken on the Grill. 141 Apricot Squares. 134 Fruity Angel Food Trifle. 81 Lemonade Marinade. 166 Grilled Broccoli. 126 Baked Apples on the Grill. 154 Lime Sherbet Molded Salad. 49 Kool-Aid Floats. 64 Glorified Hot Dogs. 146 Lemon Graham Squares. 35 J Jazzy Gelatin. 186 Creamy Watermelon Pie. 183 Country Barbecued Chicken. 30 Honey-and-Herb Grilled Pork Roast. 179 Fruity Summer Cooler. 29 Icy Lemonade. 78 Honey Rosemary Chicken Kabobs. 24 Citrus Grape Drink. 90 Jumbo Molasses Cookies. 175 Cinnamon ’n’ Spice Dip. 20 Garlic-Herb Red Snapper.alphabetical index A Aloha Burgers. 171 Critter Crunch. 119 Garlic-Lime Chicken. 152 Cool Lime Pie. 140 www. 18 Cranberry Chicken Salad.com I Iced Strawberry Tea. 39 Lemon-Lime Punch. 10 Crowd-Pleasing Punch. 38 Caribbean Delight. 80 Campfire Onions. 185 Best Baby-Back Ribs. 59 Index 191 . 89 Hot ’n’ Spicy Spareribs. 182 Citrus Sunshine Punch. 93 Graham Coconut Treats. 41 Citrus Tuna Steaks. 102 Grilled T-Bone Steaks. 23 Cookie Sheet Apple Pie. 180 Cod with Rhubarb Sauce. 8 Cucumber Fruit Salad. 90 Garlic Dip. 119 Fluffy Lemonade Gelatin. 161 Crunchy Peanut Butter Drops. 131 Creamy Guacamole. 93 German Chocolate Toffee Cookies. 75 Country-Style Grilled Ribs. 155 Cheery Cherry Cooler. 107 Blackened Cajun Chicken.

163 Mama Arnold’s Honey Pie. 137 Mountainous Mandarin Pie. 149 www. 95 Tropical Tenderloin Steaks. 133 Tortellini Appetizers. 37 Rocky Road Pudding. 13 Tangy Ham Steak. 84 Peanut Butter Cream Parfaits. 68 Q Quick Barbecued Chicken. 34 Orange Cream Cheesecake. 42 Oriental Pasta Salad. 88 Orange Colada. 77 Sausage Shrimp Kabobs. 55 Raspberry Lemonade. 28 Speedy Brownies. 147 Marinated Chicken Breasts. 169 Spiced Lemonade. 67 Southwestern Burgers. 177 Orange Lemonade. 182 Nutty Toffee Popcorn. 37 Pineapple-Glazed Fish. 70 Teriyaki Kabobs. 91 Orange Chicken Salad. 49 W Watermelon Basket. 23 Provolone Burgers. 24 O Oatmeal Crispies. 161 Polynesian Sausage Kabobs. 30 Special Lemonade. 52 Sparkling Berry Punch. 49 P Parsley Tortellini Toss. 14 Triple Fudge Brownies. 11 Mexican Grilled Chicken. 183 Peppered Flank Steak. 132 Pineapple Cheesecake. 163 N No-Bake Cereal Bars. 118 Texas-Style Fryer. 79 Toffee Malted Cookies. 71 Summer Melon Parfaits. 106 Tangy Vegetable Pasta Salad. 36 Spiced Tomato Drink. 159 Peanut Butter Brownies.M Macaroon Bars. 167 Peanut Butter Tarts. 168 Orange Chicken and Veggies. 105 Marinated Rib Eyes. 136 Watermelon Slice Cookies. 67 Spinach Floret Salad. 15 R Raindrop Raspberry Tea. 92 Pork Tenderloin with Herb Sauce. 186 Mushroom Bacon Burgers. 74 Marinated Pork Chops. 104 Poppy Seed Fruit Salad. 78 Mom’s Coleslaw. 12 Y Yogurt-Marinated Chicken. 148 Peanut Butter Chicken Skewers. 65 Mexican Beef Burgers. 118 Sirloin Veggie Kabobs. 170 White Brownies. 135 Saucy Barbecued Chicken. 39 Sunny Layered Salad. 116 Pineapple Shrimp Kabobs. 13 Zippy Dry Rub. 57 Plum Pie. 127 Potluck Spareribs. White ’n’ Blue Salad. 180 Pineapple Cooler. 58 Teriyaki Flank Steak. 137 Peach Gelatin Dessert. 49 Shrimp Kabobs. 159 Peanut Butter Brownie Cups. 66 Teriyaki Tuna Steaks. 58 Mustard-Lover’s Grilled Chicken. 103 Savory Steak Rub. 76 Teriyaki Burgers. 171 Tropical Fruit Dip. 18 Vegetable Kabobs. 87 S Salami Pasta Salad. 124 Zesty Snack Mix. 54 Tomato Parmesan Salad. 114 Pineapple Spread. 33 Raspberry Chicken Sandwiches. 185 Raspberry Mallow Pie. 111 Veggie Tortilla Pinwheels. 157 Maple-Glazed Kabobs. 131 Supreme Kabobs. 111 Potato Pockets. 142 Z Zesty Basil Chicken. 167 White Chocolate Macadamia Cookies. 108 Pretzel Mustard Dip. 134 Pork ’n’ Veggie Packets. 146 No-Bake Cheesecake. 20 Zippy Curry Dip. 32 Raspberry Lime Pie. 94 Philly Burger. 179 Peanut Butter Jumbos. 94 V Vanilla Popcorn. 41 Spicy Grilled Steaks. 9 Pizza Burgers. 99 Marble Brownies. 130 Tarragon-Lime Chicken. 150 Toffee Pecan Bars. 15 Sweet Pretzel Nuggets. 75 Zesty Grilled Corn. 139 Rhubarb Citrus Punch. 175 Peach Pizza Pie. 77 Sweet ’n’ Spicy Snack Mix. 179 Red. 127 Veggie Pork Kabobs. 57 Mexican Corn Dip. 184 No-Cook Coconut Pie. 108 T Taco Appetizer Platter.com 192 Great American Cookout . 17 Taco Pinwheels. 143 Strawberry-Pecan Pie. 176 Summertime Strawberry Punch. 53 Picnic Pasta Salad.tasteofhome. 169 Strawberry Refresher. 152 Oatmeal Sandwich Cookies. 181 Rosemary Orange Marinade. 28 Summer Beef Skewers. 64 Meat ’n’ Potato Kabobs. 10 Tropical Island Chicken. 109 Pork Chops with Onions and Apples. 63 Perfect-Every-Thyme Marinade.