G ather your friends and family, and fire up the grill. Summer is here and what better way to enjoy the outdoors

than a barbecue with the people closest to you. Read on for great grilling ideas,

healthy tips, mouth-watering recipes and much more from today’s leading brands!!

ENTER FOR YOUR CHANCE TO

WIN GREAT GRILLING PRIZES

SEE INSIdE FOR dETAILS

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Your Guide to Summer EntErtaining

®

GRILL CREATIONS

Leinie’S SunSet-GLazed GriLLed ChiCken

Wheat beers are quintessential summer quenchers!

10–12 piecesofchicken(cutforgrilling)

2 bottlesLeinenkugel’sSunsetWheatbeer(measureout1⁄3-cupandsetasideforsauce) 3 tablespoonscanolaoil

1 cupfinelychoppedonion

2 tablespoonsmincedgarlic

10 oz.canmandarinoranges(save1⁄3-cupliquidandfinelychoporanges)

4 tablespoonspuremaplesyrup

2 tablespoonssoysauce

1⁄4 teaspoonginger

1⁄2 teaspoonpepper

1 Salt and pepper chicken and place in a gallon-sized plastic storage bag.

2Pour all Leinie’s Sunset Wheat beer, minus 1⁄3-cup, into bag with chicken and refrigerate overnight.

3To make Leinie’s Sunset Grilling Sauce, sauté garlic and onions in canola oil over medium-low heat until onions become lightly-browned and translucent. Add 1⁄3-cup

liquid from canned oranges, plus chopped oranges to onion mixture; continue to sauté until juice is reduced. Turn heat to low and add maple syrup, soy sauce, remaining Leinie’s Sunset Wheat beer, ginger and pepper. Simmer for 10 minutes.

4Place chicken on grill and baste with Leinie’s Sunset Grilling Sauce until done.

For more information and recipes, visit www.leinie.com.

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wheat thinS toaSted ChipS with CheeSY SpinaCh and artiChoke dip

Makes: 22 servings | 2 tablespoons of dip and 14 chips each.

No one fries at a BBQ! In addition to typical BBQ staples, be sure to have Wheat Thins Toasted Chips on hand. They’re full of flavor and have up to 60% less fat than regular fried potato chips. Try the newest variety of these golden and perfectly toasted chips—Parmesan & Asiago Cheese. Although great on their own, they’d be just right for scooping up bruschetta, tapenade or the Cheesy Spinach and Artichoke Dip recipe below. Look for Wheat Thins Toasted Chips in the cracker aisle. Once you’ve found them there, find yourself a shady spot at the BBQ so you can toast and not fry. Cheesy Spinach and Artichoke dip

1 can(14oz.)artichokehearts,drained,finelychopped

1 pkg(10oz.)frozenchoppedspinach,thawed,drained

3⁄4 cupKRAFT100%GratedParmesanCheese

3⁄4 cupKRAFTMayoLightMayonnaise

1⁄2 cupKRAFT2%MilkShreddedReducedFatMozzarellaCheese

1⁄2 teaspoongarlicpowder

Preparation: Preheat oven to 350ºF. Mix all ingredients until well blended. Spoon into 9–inch pie plate or quiche dish. Bake 20 minutes or until heated through. Serve with Wheat Thins Toasted Chips Parmesan & Asiago Cheese and assorted cut–up fresh vegetables.

SpiCe-rubbed pork ChopS with Summertime SaLSa Prep: 15 minutes | Cook: 14 minutes | Makes: 6 servings

Grilled pork chops are seasoned perfectly with McCormick® Grill Mates® Pork Rub. The pork chops are served with colorful, summertime salsa made from peaches and raspberries with just a hint of cinnamon.

1⁄ 4 cuporangejuice

2 teaspoonschoppedfreshmint(optional) 1 teaspoonbalsamicvinegar 1⁄2 teaspoonMcCormick®GroundCinnamon

2 peachesor3nectarines,peeled,cutinto smallcubes(2cups)

6 bonelessporkchops,1-inchthick

3 tablespoonsMcCormick®GrillMates®PorkRub

1 cupraspberries

1 Mix orange juice, mint, vinegar and cinnamon in medium bowl. Add peaches; toss to coat well. Set aside.

2Rub McCormick® Grill Mates® Pork Rub evenly on both sides of each pork chop.

3Grill over medium heat 5 – 7 minutes per side or until desired doneness. Gently toss raspberries with peach mixture. Serve with pork chops.

Substitution Tip:Use 1 can (15 ounces) sliced peaches, drained and chopped, and 1⁄4 cup frozen raspberries, thawed, in place of the fresh fruit. Use only 1 tablespoon of the orange juice. For great-tasting recipes, visit www.mccormick.com or call 1-800-MEAL-TIPS.

®

pLanterS® peanut GriLLerS Can heat up Your next bbQ Makes: 4 servings | 1/4 cup each

1Preheat grill to medium heat. Fold a (30-inch) long piece of heavy-duty foil in half to form a double layer; crimp edges to form a rim around all sides. Lightly spray foil with cooking spray.

2Spread 1 cup PLANTERS® Dry Roasted Salted Peanuts in single layer in foil “pan”, place on grate of grill.

3Grill 6 – 8 minutes or until peanuts are lightly toasted, stirring often. Cool 5 minutes before serving.

For Added Zing: Toss peanuts with 1 tablespoon BULL’S-EYE Barbecue Sauce before spreading into foil “pan” and grilling. Caution: Grilled nuts may be hot.

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ChiCaGo rib-eYe SteakS with GriLL-roaSted new potatoeS

Prep: 10 minutes | Grill: 20 – 30 minutes | Makes: 4 – 6 servings

2 poundsnewpotatoes,eachabout2incheswide,scrubbedandquartered

4 tablespoonsextravirginoliveoil,divided

4 tablespoonsWeber®GrillCreations®ChicagoSteakseasoning,divided

4 bonelessrib-eyesteaks,each10to12ouncesand3⁄4to1-inchthick

GRILL CREATIONS

1Place the potatoes in a large bowl or in a rimmed sheet pan. Add 2 tablespoons of the oil and 2 tablespoons of the Weber® Grill Creations® Chicago Steak seasoning. Toss to coat the potatoes evenly.

2Lightly coat the steaks on both sides with the remaining 2 tablespoons of oil. Season them evenly with the remaining 2 tablespoons of Weber® Grill Creations® Chicago Steak seasoning. Let the steaks stand at room temperature for 20 to 30 minutes before grilling.

3 Grill the potatoes in a vegetable basket over direct medium heat, with the lid closed as much as possible, until tender and browned, 20 – 25 minutes, turning every 5 minutes to cook them evenly on all sides. Keep the potatoes warm while you grill the steaks.

4Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to desired doneness, 6 – 8 minutes for medium-rare, turning once (if flare-ups occur, move the steaks temporarily over indirect high heat). Let rest for 2 – 3 minutes. Serve warm with the potatoes.

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Don’t let heartburn discomfort get in the way of savoring your summertime favorites. For fast, effective relief, TUMS is your best choice. TUMS will have you humming a happy tune in no time!

TUMS works by neutralizing the acid on contact – nothing is faster! Acid reducers like Pepcid AC and Prilosec OTC take much longer to provide relief because they have to go through your bloodstream before they can even start to work. Plus, TUMS has calcium, something your body needs and something you won’t find in those other products. So go ahead, have ribs and brats...just make sure you have TUMS and then you won’t skip a beat!

paSS the ribS...and the tumS®

does heating up the grill get you singing the barbecue blues?

TUMS works fast and has the calcium your body needs.

* The recipes were authorized for use by ACH Food Companies and Weber-Stephen Products Co. Weber, the kettle configuration and the kettle silhouette are registered trademarks of Weber-Stephen Products Co. Grill Creations is a registered trademark of ACH Food Companies, Inc. Used under license. All rights reserved.

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put aLL theSe Great reCipeS and tipS to uSe with a brand new Summer GriLL.

Grand prizeOne (1) grand winner will receive: • An Outdoor Grill • A Leinenkugel prize package including: • Apron • Chef Hat • Mitt • Hot Pad • Condiment Caddy • Leinie’s Mustard Collection • Beer Bread Mixes (White and Wheat) • Signed Paddle Total Package Value: $2,114.25

firSt prize One (1) first prize winner will receive: A year’s supply of Weber® Grill Creations® worth $330.00

runner–up prizeSFive (5) runner – up prize winners will each receive: A Grilling Tools Kit worth $39.95

Subject to official rules at midwestlivingpromo.com. No purchase necessary to enter or win. To enter, send a postcard with your name, address and daytime phone number to: Midwest Living Hot off the Grill Sweepstakes, c/o Meredith Corporation, 125 Park Avenue, 19th floor, Attn: LC, New York, NY 10017. Sweepstakes begins 06/20/2007 and ends 8/30/2007. Entries must be postmarked on or before 8/30/2007 and received by 9/5/2007. Open to legal residents of the 50 United States, including the District of Columbia, 21 years or older. One entry per household. Void where prohibited. Sponsor: Meredith Corporation.

ENTER HERE FOR

YOURCHANCE TO

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Enjoy a fiesta of flavors and fun by hosting a “tasting party” with family and friends this summer. Compare the dishes, rate the recipes, declare the winner. Add this fun, competitive twist to the traditional dishes-to-pass invite.

Soak up Great taSte.

A recipe for Great Living with Viva® Towels.

A One-of-a-Kind Invitation

Here’s How:

• Invite your guests to each bring a favorite dish. Let them know it’s a contest with prizes for the spiciest, the most colorful, the most exotic. Get creative with your prize categories!

• You serve the main course. Let your guest know what’s cooking ahead of time so they can complement the entree.

• When your guests arrive, place the food selections on a big table and label or number them for the “voting”.

• Provide small plates to encourage sampling for the taste test. Give your tasters a score card or let them simply enter their favorite in your “ballot box.”

• And when good times leave a mess, Viva® towels are there to help you soak it all up. So soft and so tough, like a cloth, Viva® towels take on any mess.

Soak up life.® VIVA®