JUNE 30, 1997
1 pkg. (8 oz.) cream cheese, softened
1 jar (7 oz.) marshmallow creme
1 c. each strawberry slices and blueberries
Mix cream cheese and marshmallow creme until well blended. Refrigerate. Layer fruit with cream cheese mixture in dessert dishes or large wine glasses.
2 pints strawberries
1 package frozen (10.75 oz.) Pound Cake, thawed, cut into 10 slices
1 1/3 c. blueberries, divided
1 tub (12 oz.) whipped topping, thawed
Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. Line bottom of 12x8-inch baking dish with pound cake slices. Top with 1 cup sliced strawberries, 1 cup of the blueberries, and all of the whipped topping. Place strawberry halves and remaining 1/3 cup blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.
Chuck Wagon Pasta Salad
8 oz. uncooked wagon wheel or bow-tie pasta
1/4 c. soy sauce
1 Tbsp. prepared yellow mustard
4 tsp. brown sugar, packed
1/2 lb. cooked roasted beef, cut into 1/4-inch thick slices
1 c. coarsely chopped onion
2 Tbsp. vegetable oil
1 medium zucchini, cut in half lengthwise and sliced
1 medium-size red or green bell pepper, cut in 1-inch pieces
1/3 c. chopped fresh parsley
Cook pasta according to package directions, omitting salt. Meanwhile, blend next 3 ingredients and cut beef into 1/2-inch pieces; set aside. Drain pasta; rinse and drain well. Turn out into large serving bowl; cover. Sauté onion in hot oil in large skillet over medium-high heat 1 minute. Stir in zucchini and bell pepper; cook 2 to 3 minutes until vegetables are tender, yet crisp. Remove from heat; stir in parsley and soy sauce mixture. Add to pasta with beef, tossing well to combine.
Savory Seasoned Burgers
1 lb. lean ground beef
1/2 tsp. garlic salt
1/8 tsp. pepper
2 tsp. Worchestershire sauce
4 sandwich buns
Heat grill. In medium bowl, combine all ingredients except buns; mix well. Shape mixture into 4 patties. To barbecue, place patties on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 15 minutes or until meat is no longer pink, turning once. Serve on buns with lettuce, sliced tomato and onion, if desired.
Grilled Chicken with Cool Black Bean Salsa
1 can (15 oz.) black beans, rinsed and drained
1/4 c. diced onion
1/4 c. diced red bell pepper
2 Tbsp. + 1/2 c. Honey Dijon barbecue sauce, divided
2 Tbsp. chopped cilantro
1/4 c. lime juice
Salt and pepper, to taste
4 skinned and boned chicken breast halves (about 1 lb.)
8 flour tortillas (7 inches)
Prepare Salsa: In bowl combine beans, onion, red pepper, cilantro, 2 Tbsp. of barbecue sauce and 1 Tbsp. lime juice. Season with salt and pepper; set aside.
Combine remaining 1/2 c. barbecue sauce and 3 Tbsp. lime juice; remove 1/2 c. and reserve. Place chicken on covered grill over medium coals; grill 8 to 10 minutes, turning once. Baste with remaining barbecue-lime mixture during the last few minutes of cooking.
Place tortillas around edge of grill to warm. Slice chicken and mix with 1/4 cup of the reserved barbecue-lime mixture. Brush warm tortillas with remaining barbecue-lime mixture. Fill each tortilla with some chicken and a spoonful of black bean salsa. Serve warm.