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276FAMILY

For the BEST Backyard Barbecues

FAVORITES

Grilled Specialties

Sides&SaladsDesserts & More

NEWNEW

DISPLAY UNTIL

AUGUST 13, 2007

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you can serve all year!CLASSIC OUTDOOR MEALS


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P.S. YoureInvited

Welcometo Taste of Home,the worlds #1 source of family-favorite recipes using everydayingredients, proven kitchen tips and heartwarminstories all shared by a nationwide community ohome cooks like you.

Our family of food publicationsmagazines,recipe collections and cookbooksare written anddesigned to capture the very essence of home cooking.

As you read through Great American Coo out, youlliscover scrumptious out oor recipes or e ig ting

your family and friends.

Its no wonder that millions of cooks makeTaste of Home their #1 cooking resource. Were gladto welcome you among them!

Thanks for joining us!

Editor in Chief

As our way ofsaying thanks

To claim your Free Issue of

aste of Homemagazine,

please visit us on-line at

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Mention code MHE11T 2007 Reiman Media Group, Inc.5400 S.60th Street, Greendale WI [email protected]

All Rights Reserved.Pr inted in USA.Published by Reiman Media GroupPictured on front cover: Grilled Thighs & Drumsticks (p.84),

Picnic Pasta Salad (p. 132) and Fresh Cherry Pie (p. 162).
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2

SAVOR THE SIZZLE of great food served

at your next backyard barbecue with any

of the 276 great American recipe stars

in this jam-packed book. Inside, youll find

not only the perfect outdoor fare, but also

countless tips and special sections to help

you create the best outdoor party.

Check out Host the Perfect Cookout on

page 4 to help you organize and serve food

safely. Turn to Tips for Perfect Grilling on

page 46 to learn to grill like a pro, and get

even more specific grilling information in

each of the grilling chapters. Youll never

have to wonder if your grilled food is

done (or overdone) againjust follow

the temperature charts. Its that simple!

In addition to the wealth of outdoor

cooking tips and tricks, youll find delicious,

kitchen-tested recipes from home cooks

just like you. There are quick snacks and

dips, chilled beverages, grilled specialties,

treats you can tote and cool and creamy

desserts guaranteed to please and satisfy.

Stumped? Then turn to the beginning ofeach chapter for our Create-a-Cookout

menus. Its a cinch!

Now you can dazzle your family and friends

with the ultimate outdoor get-together. As

an added bonus, youll find that the fuss-free

recipes and expert tips will help you enjoy

yourself, too. So fire up the grill tonight!

P. 137

P. 78

P. 185


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3

Features

Host the Perfect Cookout . . . . . . . . . . . . . . . . . . .4

Tips for Perfect Grilling . . . . . . . . . . . . . . . . . . .46

Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .187

Recipes

Appetizers & Snacks . . . . . . . . . . . . . . . . . . . . . . .6

Chilled Beverages . . . . . . . . . . . . . . . . . . . . . . . .26

Grilled Specialties . . . . . . . . . . . . . . . . . . . . . . . .44

Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . .50

Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60

Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . .72

Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96

Fish & Seafood . . . . . . . . . . . . . . . . . . . . . .112

Fruit & Vegetables . . . . . . . . . . . . . . . . . .120

Super Sides & Salads . . . . . . . . . . . . . . . . . . . . . 128

Take-Along Treats . . . . . . . . . . . . . . . . . . . . . . . .144

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

C o n t e n t s

EDITOR

Julie Blume Benedict

ART DIRECTORS

Nicholas Mork, Jessie Sharon

MANAGING EDITOR/SPECIALINTEREST PUBLICATIONS

Faithann Stoner

CONTENT PRODUCTION SUPERVISOR

Julie Wagner

ASSOCIATE LAYOUT DESIGNER

Julie Stone

PROOFREADER

Linne Bruskewitz

ASSOCIATE EDITORS

Jean Steiner, Victoria Soukup Jensen

VICE PRESIDENT, EXECUTIVE EDITOR/SPECIAL INTEREST PUBLICATIONS

Heidi Reuter Lloyd

CONTRIBUTING ART DIRECTOR

Robert Gaszak

RECIPE ASSET SYSTEM MANAGER

Coleen Martin

TEST KITCHEN

Diane Werner, Karen Scales, Sue A. Jurack,

Mary King, Christine Rukavena, Pat Schmeling,Wendy Stenman, Amy Welk-Thieding,

Peggy Woodward, Tina Johnson,

Ann Liebergen, Marie Parker, Annie Rose,

Rita Krajcir, Kris Lehman, Sue Megonigle,

Julie Meyers, Megan Taylor

PHOTOGRAPHY

Rob Hagen, Dan Roberts, Jim Wieland,

Lori Foy, Jennifer Bradley Vent, Joylyn Trickel,

Sarah Thompson, Suzanne Kern,

Kate Baumann, Kaitlyn Besasie, Alynna Malson

PREMEDIA SUPERVISORScott Berger

CREATIVE DIRECTOR

Ardyth Cope

SENIOR VICE PRESIDENT, EDITOR IN CHIEF

Catherine Cassidy

PRESIDENT

Barbara Newton

FOUNDER

Roy Reiman


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4 Great American Cookout www.tasteofhome.com

food safetyTo ensure the foods you serve are safe to eat, follow

these three basic, but important, food safety rules.

keep it cleanBefore handling any food, thoroughly wash your

hands in hot, soapy water. Make sure all work

surfaces, cutting boards, knives and any other

utensils have been cleaned in hot, soapy water.

After handling raw food, clean hands and

utensils in hot, soapy water.

Cutting boards can be sanitized with a mixtureof 1 teaspoon chlorine bleach in 1 quart of water.

Allow the bleach water to stand on the cutting

board for several minutes before rinsing. Let

the board air dry or dry with clean paper towels.

keep it separateDont cross-contaminate foods, which means

allowing the juices of raw meats, poultry and

fish to come in contact with other foods. Reusing

a cutting board, countertop, sink, plate, knife or

other utensil that came in contact with raw meat

without first thoroughly washing it in hot, soapywater can cause cross-contamination. Never

reuse the package material, such as foam meat

trays or plastic wrap, from meat, poultry or fish.

It is not recommended that you wash raw

poultry, beef, veal, pork, lamb or seafood before

cooking. Any bacteria that may be present on

the surface of these foods will be destroyed by

properly cooking the food. Washing these items

will contaminate the sink. This can cause

cross-contamination if not cleaned right away.

keep it at the right temperatureKeep hot foods hot and cold foods cold.

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. Use warming trays, slow cookers

and chafing dishes to keep hot foods to at least

140. Use ice bowls or ice to keep foods cold.

Always cook foods to the proper temperatures.

140 for fully cooked ham.

145 for medium-rare beef, lamb and veal.

160 for medium beef, lamb and veal; pork,

fresh ham or partially cooked ham and

egg dishes.

165 for ground chicken and turkey, stuffing,

casseroles and leftovers.

170 for well-done beef, well-done lamb,

chicken and turkey breasts.

180 for whole chicken and turkey, thighs and

wings, duck, goose and pheasant.

host theperfect cookoutWhether youre entertaining on the patio or meeting up with friends

and family at the park for an outdoor meal, here are some handy

tips for how to put together the perfect cookout.

Check out these tips for food safety, planning exactly what youll

need and even how to effectively pack a cooler.

Pair that information with the wonderful recipes on the following

pages and youll have everything you need to relax and enjoy some

terrific food, company and weather.

Purchase several different

colored, plastic cutting

boards. Use a certain color for

different items, such as green

for fruits and vegetables, yellow

for poultry or red for meat.
http://www.tasteofhome.com/http://www.tasteofhome.com/


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5host the perfect cookoutwww.tasteofhome.com

what you needTo plan a memorable cookout, you need to shift your

thinking from serving a meal on the dining room table

to feasting in the great outdoors.

the menuKeep the menu simple. Choose three or four

homemade dishes and round it out with

purchased items like chips, dips, cookies andbeverages. Select foods that are easy for people

to eat while standing or sitting in lawn chairs.

Choose foods that can be made ahead or grilled.

items to have on handTwo sets each of cutting boards, grilling utensils

and plattersone for uncooked foods and one

for cooked items.

A meat thermometer or instant-read

thermometer to ensure meat and poultry are

grilled to the proper temperatures.

Clean foil, plastic wrap and resealable plastic

bags to store leftovers.

Paper plates, napkins and plastic utensils for

serving and dining.

Trash bags, paper towels, moist towelettes,

antibacterial soap that does not require water,

and two spray bottles, one with with soapy water

and one with plain water.

Chairs, tables, blanket or tablecloth.

how to pack a coolerTheres more to packing a cooler than just putting in

the food and some ice. Heres how to handle packing,

using the cooler effectively and repacking later.

packing upSince ice blocks take longer to melt than ice

cubes or crushed ice, make some a few days

before the event. Use a disposable aluminum

pan or pans that fit the bottom of your cooler.

Place the pan on a baking sheet, then fill it about

three-fourths full with water and freeze. Forsmaller ice packs, fill resealable freezer bags

with water and remove as much air as possible

before freezing. Dont forget to place gel-type

ice packs in the freezer.

Foods and beverages that need to be chilled

should be thoroughly chilled in the refrigerator

before placing them in the cooler. Chill the

coolers beforehand, too, by placing a few ice

cubes inside and closing the lid about an hour

before filling.

Wrap raw meat, poultry and fish separately from

cooked foods. Place raw meat in airtight plastic

containers or resealable plastic bags to contain

meat juices. Wash fruits and vegetables just

before packing them up. Place them in plastic

containers with lids or resealable plastic bags.

Beverage coolers tend to be opened often, so use

one cooler for beverages and one for other foods.

If you made ice blocks, place them in the bottom

of the cooler. Add the cans and bottles to the

beverage cooler, then top with ice cubes. Pack

the food cooler in the opposite order of how

youll use the items. The food you need first

should be on top so its easily accessible. A full

cooler will stay colder longer. Once the food is

in, fill the open spaces with the homemade ice

packs, frozen gel packs, ice cubes or crushed ice.

Pack warm foods in a separate, insulated cooler

lined with clean towels. Wrap warm dishes

individually in clean towels or newspapers, thenpack them tightly in the cooler.

Dont place coolers in the trunk. Theyll stay

colder in the back seat of the car. On warm days,

run the air conditioning to keep it even cooler.

at the partyIf possible, keep the cooler out of direct sunlight.

Keep food in a closed cooler until needed. Dont

reuse plates or utensils that held raw meat,

poultry or fish until they are washed properly.

To avoid leftovers, grill only what you need and

grill in batches so the food is always hot. Grillfood to an appropriate temperature (see list of

proper doneness temperatures on p. 4) and

check with a meat thermometer. As soon as

youre finished eating, promptly refrigerate

leftovers. If the food has been out for over

2 hours (1 hour on a warm day), throw it out.

If cold food gets warm, discard it.

Replenish the ice in the cooler if possible.

Otherwise, leave the melted ice water in the

cooler; it keeps things cold almost as well as ice.

going homeWhen you arrive back home, promptlyrefrigerate all perishable items. If they are wet

or not cold anymore, toss them out.

Drain the cooler and wash it in hot, soapy water.

If meat juices have dripped in the cooler, clean

it with a solution of 1 teaspoon bleach to 1 quart

of water. Let the solution stand in the cooler for

about 10 minutes. Drain carefully to avoid

splashing, and wash the cooler. Leave the cooler

open until it is completely dry before storing.


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appetizers,

TORTELLINI APPETIZERS, P. 14

dips & snacks

6


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+ +

C R E A T E - A - C O O K O U T

+ +

+ +

+ +

P. 12 P. 91 P. 133

P. 15 P. 58 P. 137

P. 147P. 101P. 17

P. 149P. 93P. 24

7


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cucumber-dill shrimp dipKATHRYN GOECKE

Montrose, ColoradoThis is a favorite of mine when I need a quick

appetizer. The creamy dill dip, with chunks of shrimp

and cucumber, is a nice change from the standard

shrimp and cocktail sauce.

3/4 cup sour cream4 ounces cream cheese, cubed

1 tablespoon snipped fresh dill or 1 teaspoondill weed

1/4 teaspoon salt

6 ounces cooked medium shrimp, peeled anddeveined

3/4 cup diced unpeeled cucumber

Assorted fresh vegetables or crackers

In a large mixing bowl, beat the sour cream,

cream cheese, dill and salt until blended. Set

aside three shrimp and 2 tablespoons cucumber

for garnish. Finely chop the remaining shrimp;

add to sour cream mixture. Add remaining

cucumber.

Garnish with reserved shrimp and cucumbers.

Refrigerate for at least 1 hour. Serve with

vegetables or crackers.

Yield: 8 servings.


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9Appetizers, Dips & Snackswww.tasteofhome.com

pineapple spreadBOBBI WALLER

Roanoke, AlabamaThis tasty spread is one I can quickly put together for

unexpected company or for a snack.

1 package (3 ounces) cream cheese, softened

2 tablespoons finely chopped green onions

1 medium fresh mushroom, finely chopped,optional

1 garlic clove, minced

Dash salt

Dash pepper

1/4 cup crushed pineapple, drained

Assorted crackers

In a small mixing bowl, beat cream cheese until

fluffy. Stir in the onions, mushroom if desired,

garlic, salt and pepper. Fold in pineapple. Serve

with crackers.Yield: 2/3 cup.

lemonade stand snackDOT NICKERSON

Cincinnati, OhioHeres a munchable mix thats a breeze to toss

together.

3 cups animal crackers2 cups salted peanuts

2 cups raisins

2 cups milk chocolate M&Ms

In a large bowl, combine all of the ingredients.

Store in snack-size resealable plastic bags.

Yield: 9 cups.

crunchypeanut butter dropsTAMMY LEWIS

Hudson, South DakotaFour pantry items are all you need to whip up these

no-bake nibbles. They make an ideal after-schoolsnack.

1 cup light corn syrup

1 cup sugar

2 cups peanut butter

4 cups cornflakes

In a large saucepan over medium heat, cook and

stir corn syrup and sugar for 7-8 minutes or

until sugar is dissolved (do not boil). Remove

from the heat; add peanut butter and stir until

smooth. Fold in cornflakes.

Drop by rounded tablespoonfuls onto waxed

paper coated with nonstick cooking spray. Let

stand for 1-1/2 to 2 hours or until set. Store in a

waxed paper-lined airtight container.

Yield: about 3-1/2 dozen.

Editors Note: Reduced-fat or generic brands of

peanut butter are not recommended for this

recipe.


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tropical fruit dipJANE MASON

Galesburg, IllinoisMy husbands Aunt Marilyn gave me this recipe years

ago. I have tasted a lot of fruit dips, but this is the best,

especially when all the fresh summer fruit is available.

I also have doubled the recipe and used it as a filling

between lemon or orange cake layers.

1/4 cup sugar

1-1/2 teaspoons all-purpose flour

1 egg, lightly beaten

1/4 cup pineapple juice

2 tablespoons orange juice

2-1/4 teaspoons lemon juice

1-1/2 cups whipped topping

Assorted fresh fruit

In a small saucepan, combine the sugar and

flour. Stir in egg and juices. Cook and stir overlow heat until mixture is thickened and reaches

160. Cover and refrigerate until chilled. Just

before serving, fold in whipped topping. Serve

with fruit.

Yield: 1-3/4 cups.

fixing

garden-freshsalsa

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

jalapenos, onions and tomatoes, I add a couple tablespoons

of bottled barbecue sauce. People think Ive created somemagical spice mixture! MARY KAY M., LORAIN, OHIO

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, heat the

butter, brown sugar and cinnamon until butter is

melted; mix well. In a large bowl, combine the

remaining ingredients. Add butter mixture and

toss to coat.

Place in a greased 15-in. x 10-in. x 1-in. baking

pan. Bake, uncovered, at 300 for 30 minutes,

stirring every 10 minutes. Store in an airtight

container.

Yield: about 8 cups.

critter crunchWILMA MILLER

Port Angeles, WashingtonThis sweet and salty snack is a perfect before-dinner

treat. Kids especially like the special graham crackers.

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


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mexican corn dipLAURA CAMERON

Delaware, OhioFor a tasty make-ahead dip, try this recipe. It goes fast

at office parties or any gathering. Mildly spicy, its

easy to alter if you want it to have more of a kick.

Make sure your corn chips are large enough to scoop

up a hearty helping.

2 cups (8 ounces) shredded cheddar cheese

1 can (11 ounces) yellow and white whole kernelcorn, drained

1 can (11 ounces) Mexicorn, drained

4 ounces pepper Jack cheese, shredded

1/4 cup chopped green onions

1 can (4 ounces) chopped green chilies

1 jalapeno pepper, seeded and chopped

3/4 cup mayonnaise

3/4 cup sour cream

1/8 teaspoon sugar

Additional chopped green onions, optional

Tortilla or corn chips

In a large bowl, combine the first seven

ingredients. In a small bowl, combine themayonnaise, sour cream and sugar; stir into

corn mixture. Cover and refrigerate overnight.

Sprinkle with additional green onions. Serve

with chips.

Yield: 8-10 servings.

Editors Note: When cutting or seeding hot

peppers, use rubber or plastic gloves to protect

your hands. Avoid touching your face.


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nutty toffee popcornGLENNA HALE

Sceptre, SaskatchewanKids and adults alike will rave over this sweetly coated,

nutty popcorn concoction. Give it a try!

10 cups popped popcorn

1 cup pecan halves, toasted

1 cup whole unblanched almonds, toasted

1-1/3 cups packed brown sugar

1 cup butter

1/2 cup light corn syrup

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon rum extract

In a large bowl, combine the popcorn and nuts.

In a heavy saucepan, combine the brown sugar,

butter, corn syrup and cream of tartar; stir until

sugar is dissolved. Cook, without stirring, over

medium heat until a candy thermometer reads

300-310 (hard-crack stage).

Remove from the heat; stir in baking soda

and extract. Immediately pour over popcorn

mixture; toss gently. Spread into two greased

15-in. x 10-in. x 1-in. baking pans. Press gently

to flatten. Cool completely. Break into pieces.

Yield: about 2 quarts.

Editors Note: We recommend that you test your

candy thermometer before each use by bringing

water to a boil; the thermometer should read

212. Adjust your recipe temperature up or

down based on your test.

creamy guacamolePHYLLIS ALLAN

Vero Beach, Florida

As a transplanted New Englander, I was anxious touse some of Floridas fresh fruits in new recipes. I

came across this one and it quickly became a favorite.

1 medium ripe avocado, peeled, pitted and cutinto chunks

2 teaspoons lime juice

2 packages (3 ounces each) cream cheese,softened

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon hot pepper sauce

Tortilla chipsIn a small mixing bowl, beat avocado and lime

juice until smooth. Beat in the cream cheese,

Worcestershire sauce, salt and hot pepper sauce

until smooth. Serve with tortilla chips. Store in

refrigerator.

Yield: 1-1/3 cups.


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taco pinwheels pictured at right >BEVERLY MATTHEWS

Pasco, WashingtonThe colorful tomatoes, lettuce and chilies make these

bite-size snacks a perfect addition to a cookout buffet.


1 tablespoon taco seasoning

1 can (16 ounces) refried beans

8 flour tortillas (10 inches), warmed

3 cups shredded lettuce

2 large tomatoes, seeded and finely chopped

2 cans (4 ounces each) chopped green chilies

1 cup finely chopped ripe olives

Salsa

In a small mixing bowl, beat cream cheese and

taco seasoning until blended. Stir in the refried

beans. Spread 3-4 tablespoons over each tortilla.

Layer lettuce, tomatoes, chilies and olives down

the center of each tortilla; roll up tightly to 2-in.

diameter.

Wrap in plastic wrap and refrigerate for at least

1 hour. Cut into 1-in. slices with a serrated knife.

Serve with salsa.

Yield: about 5 dozen.

zippy curry dipPRISCILLA STEFFKE

Wausau, WisconsinIts easy to encourage everyone to eat their vegetables

when this creamy dip is served alongside. The curry

flavor gets stronger the longer this dip stands, so I like

to make it in advance.

1/2 cup sour cream

1/2 cup mayonnaise

1 tablespoon sugar

1 teaspoon prepared horseradish

1 teaspoon grated onion

1 teaspoon cider vinegar

1/2 to 1 teaspoon curry powder

1/2 teaspoon garlic salt

Assorted fresh vegetables or potato chips

In a small bowl, combine the first eight

ingredients. Refrigerate until serving. Serve

with vegetables or chips.

Yield: about 1 cup.


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tortellini appetizersCHERYL LAMA

Royal Oak, MichiganStore-bought pesto keeps the preparation of this tasty

appetizer quick. Sometimes I like to heat the garlic in

a skillet and use skewers for a different look.

4 garlic cloves, peeled

2 tablespoons olive oil, 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

Place garlic cloves on a double thickness of

heavy-duty foil; drizzle with 1 tablespoon oil.

Wrap foil around garlic. Bake at 425 for 20-25

minutes or until tender. Cool for 10-15 minutes.

Meanwhile, cook tortellini according to package

directions; drain and rinse in cold water. Toss

with remaining oil; set aside.

To make dip, in a small bowl, combine themayonnaise, Parmesan cheese, milk, pesto

and pepper. Mash garlic into pesto mixture;

stir until combined.

Alternately thread tortellini and tomatoes onto

toothpicks. Serve with pesto dip. Refrigerate

leftovers.

Yield: about 2 dozen appetizers and 1-1/2 cups dip.


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veggie tortilla pinwheelsDORIS ANN YODER

Arthur, IllinoisThese bite-size snacks are delicious any time of the

day. Simply combine cream cheese, dried beef,

chopped vegetables and salad dressing mix, then roll

into tortillas, refrigerate, slice and serve.


4 teaspoons ranch salad dressing mix

1 package (2-1/4 ounces) dried beef, 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, optional

In a large mixing bowl, beat the cream cheese

and salad dressing mix until blended. Stir in the

beef, broccoli, cauliflower, onions and olives.

Spread over tortillas; roll up tightly and wrap in

plastic wrap. Refrigerate for at least 2 hours.

Unwrap and cut into 1/2-in. slices with a

serrated knife. Serve with salsa if desired.


Colorful fruits and vegetables

make dips and other appetizers

all the more enticing! Always

use the freshest produce

available.

sweet n spicy snack mixTASTE OF HOME TEST KITCHEN

Cereal, cheesy snack crackers and mini pretzels are

baked with a sprinkling of soy sauce, chili powder and

barbecue seasoning. The mix is sure to spice up your

next party or festive gathering.

4 cups miniature pretzels

2-1/3 cups cheese-flavored baked snack crackers

2 cups Wheat Chex

3 tablespoons butter, melted

1 tablespoon soy sauce

2 teaspoons chili powder

1 teaspoon barbecue seasoning

3 cups Corn Pops

In a large bowl, combine the pretzels, crackers

and Chex. In a small bowl, combine the butter,

soy sauce, chili powder and barbecue seasoning;

pour over cereal mixture and toss to evenly

coat.

Transfer to a 15-in. x 10-in. x 1-in. baking pan

coated with nonstick cooking spray. Bake at 250

for 45 minutes, stirring every 15 minutes. Stir inCorn Pops. Store in airtight containers.

Yield: 10 cups.


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happy trails snack mixSHARON THOMPSON

Oskaloosa, IowaKids and adults at our cowboy party really dug into

this colorful snack mix. Both salty and sweet, it has an

appealing assortment of pretzels, cereal, dried fruits

and candies. Yum!

3 cups miniature pretzels2 cups mixed nuts

1 cup Kix cereal

1 cup chopped dried apple

1 cup raisins

3/4 cup chopped dried pineapple

1 package (2.17 ounces) Skittles bite-size candies

1 package (1.69 ounces) milk chocolate M&M's

In a large bowl, combine all the ingredients.

Store in an airtight container.

Yield: 2 quarts.

fruit kabobswith citrus dipLINDA HESS

Chilliwack, British ColumbiaYou cant go wrong with this refreshing appetizer anddelightful dip. Friends will clamor around it when you

set out a lovely platter of these colorful skewers.

1 can (8 ounces) pineapple chunks

1 large ripe banana, cut into 1-inch slices

1-1/2 cups cubed cantaloupe

1-1/2 cups cubed honeydew

1/2 cup halved fresh strawberries

1/2 cup orange or lemon yogurt

1/8 teaspoon vanilla extract

Drain pineapple, reserving juice. Dip banana

slices in juice. Alternately thread fruit onto

skewers.

In a small bowl, combine yogurt and vanilla.

Serve with kabobs.

Yield: 4 servings.


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taco appetizer platterIOLA EGLE

Bella Vista, ArkansasA crowd usually gathers when I set out my barbecue-

flavored taco dip. Its 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,softened

1/4 cup milk

1 can (4 ounces) chopped green chilies, drained

2 medium tomatoes, seeded and chopped

1 cup chopped green onions

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, cook beef over medium heat

until no longer pink; drain. Add water and taco

seasoning; simmer for 5 minutes.

In a large bowl, combine cream cheese andmilk; spread on a 14-in. serving platter or pizza

pan. Top with meat mixture. Sprinkle with

chilies, tomatoes, onions and lettuce. Drizzle

with barbecue sauce. Sprinkle with cheddar

cheese. Serve with corn chips.



20/195


vanilla popcornCAROLYN RONEY

Scipio Center, New YorkThis recipe makes the perfect while-you-wait-for-the-

steaks snack. Its easy, too, because it can be ready in

about 10 minutes.

3 quarts popped popcorn

1 cup sugar1/2 cup butter

1/4 cup light corn syrup

1/4 teaspoon baking soda


Place popcorn in a large bowl; set aside. In a

saucepan, combine the sugar, butter and corn

syrup. Bring to a boil over medium heat; boil

and stir until mixture is golden, about 2 minutes.

Remove from the heat; stir in baking soda and

vanilla. Pour over popcorn and toss to coat. Coolslightly; break apart while warm. Store in an

airtight container.

Yield: 3 quarts.

crab roll-upsEMILY KORT

Detroit, MichiganThese festive pinwheels are the perfect finger food for

warm-weather gatherings. Chutney is a wonderful

surprise in the flavorful filling. Chock-full of goodies,

they wont last long.

1 package (10 ounces) frozen chopped spinach,thawed and squeezed dry

1 envelope vegetable soup mix

1/2 cup mayonnaise

1/2 cup sour cream

1 package (8 ounces) imitation crabmeat, chopped


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, combine the spinach, soup

mix, mayonnaise and sour cream; cover and

refrigerate for 1 hour.

In another large bowl, combine the crab,

cream cheese, chutney, garlic powder and onion

powder; cover and refrigerate for 1 hour.

Spread the spinach mixture on six tortillas.

Spread the crab mixture on remaining tortillas.

Place one crab tortilla over each spinach

tortilla. Roll up tightly, jelly-roll style, and wrap

in plastic wrap. Refrigerate for at least 30minutes.

Using a serrated knife, cut each roll into seven

slices. Refrigerate any leftovers.


save your

servingware

Watch garage sales, thrift stores and clearance racks for low-

priced servingware. Use these dishes to take food you made to

a cookout, and let your host keep the dish. Then you do not lose

or break a cherished bowl or platter. PENNY O., ERIE, PENNSYLVANIA


21/195


herbed cheese dipPATRICIA KILEGreentown, PennsylvaniaThis savory cheese dip is a fresh-tasting and excellent

replacement for expensive gourmet dips.


1/4 cup milk

1 tablespoon sour cream

1 tablespoon minced fresh parsley

1 teaspoon grated Parmesan cheese

1 teaspoon olive oil

1 teaspoon lemon juice

1 teaspoon butter, softened


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; beat until blended. Serve with

vegetables. Store leftovers in the refrigerator.

Yield: 1-1/2 cups.


22/195


garlic dipJAUNEEN HOSKING

Wind Lake, WisconsinIve been making this dip for years, and now my grown

daughters fix it for their families. My mom makes it, too,

and her motto is, You can never have too much garlic.


1/2 cup sour cream

1 tablespoon milk

1-1/2 teaspoons Worcestershire sauce

3 garlic cloves, minced

1/4 teaspoon salt

1/8 teaspoon pepper

Fresh vegetables and/or pretzels

In a small mixing bowl, beat the cream cheese,

sour cream, milk, Worcestershire sauce, garlic,

salt and pepper until blended. Serve with

vegetables and/or pretzels.

Yield: 1-1/2 cups.

zesty snack mixCODIE RAY

Tallulah, LouisianaPep up a party with this crunchy, well-seasoned blend

of cereal, pretzels and cheese crackers. You can alter

it by adding mixed nuts.

4 cups Corn Chex cereal

4 cups Cheerios4 cups pretzel sticks

4 cups cheese-flavored snack crackers

1 cup butter, melted

1/2 cup vegetable oil

3 tablespoons Worcestershire sauce

1 tablespoon garlic powder

1 tablespoon seasoned salt

1 tablespoon chili powder

1 teaspoon cayenne pepper

In a large bowl, combine the cereals, pretzels

and crackers. Spread onto two ungreased 15-in.

x 10-in. x 1-in. baking pans.

Combine the remaining ingredients; pour over

the cereal mixture and toss to coat. Bake at 225

for 2 to 2-1/2 hours, stirring every 30 minutes.

Store in airtight containers.

Yield: 16 cups.

One way to keep dips coldis to put the bowl of dip in alarger bowl thats lined withice cubes.


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antipasto kabobs pictured at right >DENISE HAZEN

Cincinnati, OhioMy husband and I met at a cooking class and have

loved creating menus and entertaining ever since.

These do-ahead appetizers are always a hit.

1 package (9 ounces) refrigerated cheese tortellini

40 pimiento-stuffed olives40 large pitted ripe olives

3/4 cup Italian salad dressing

40 thin slices pepperoni

20 thin slices hard salami, halved

Cook tortellini according to package directions;

drain and rinse in cold water.

In a resealable plastic bag, combine the tortellini,

olives and salad dressing. Seal and refrigerate

for 4 hours or overnight.

Drain and discard dressing. For each appetizer,

thread a stuffed olive, folded pepperoni slice,

tortellini, folded salami piece and ripe olive on a

toothpick or short skewer.

Yield: 40 appetizers.

cheesy corn dipPAT HABIGER

Spearville, KansasJalapeno adds a kick to this refreshing summertime

dip. If you take it somewhere, bring the recipe, too!


2 tablespoons ranch salad dressing mix

1 can (8-3/4 ounces) whole kernel corn, drained

1/2 cup finely chopped sweet red pepper

2 tablespoons chopped ripe olives

1 tablespoon finely chopped jalapeno pepper

Tortilla chips or assorted fresh vegetables

In a large mixing bowl, combine cream cheese

and salad dressing mix. Stir in the corn, red

pepper, olives and jalapeno. Serve with tortilla

chips or vegetables.

Yield: about 1-1/2 cups.

Editors Note: When cutting or seeding hot

peppers, use rubber or plastic gloves to protect

your hands. Avoid touching your face.


24/195


disappearing fruit dipCAMILLE LANGFORD

Branson, MissouriThis tangy dip never lasts long at our house. For

variety, try substituting orange juice and orange peel.


1 jar (7 ounces) marshmallow creme

1 tablespoon lime juice

1 teaspoon grated lime peel

Dash ground ginger


In a large mixing bowl, beat the cream cheese,

marshmallow creme, lime juice, lime peel and

ginger until smooth. Serve with fresh fruit.

Refrigerate leftovers.

Yield: 2 cups.


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pretzel mustard dipBONNIE CAPPER-ECKSTEIN

Brooklyn Park, MinnesotaWho doesnt like mustard with pretzels? Heres a great

recipe that marries two all-time favorites!

1/4 cup mayonnaise

1/4 cup prepared yellow or Dijon mustard

2 tablespoons finely chopped onion

1 tablespoon ranch salad dressing mix

2-1/4 teaspoons prepared horseradish

Pretzels

In a large bowl, combine the mayonnaise,

mustard, onion, salad dressing mix and

horseradish. Cover and refrigerate for at

least 30 minutes. Serve with pretzels.

Yield: about 1/2 cup.

cold chicken-cheese kabobsSHERINE GILMOUR

Brooklyn, New YorkThese appealing kabobs will add pizzazz to any party,

and you dont even have to get out the grill!

1/2 teaspoon salt1/2 teaspoon chili powder

1/8 teaspoon pepper

1/2 pound boneless skinless chicken breast, cubed

1/2 cup balsamic vinegar

2 teaspoons olive oil

5 ounces cubed part-skim mozzarella cheese

18 cherry or grape tomatoes

Combine the salt, chili powder and pepper; rub

into chicken cubes. Transfer to a large bowl; add

vinegar. Cover and refrigerate for 3-4 hours.

In a large skillet, cook chicken in oil until juices

run clear. Cool slightly. Alternately thread

chicken, cheese and tomatoes onto wooden

skewers. Serve cold.

Yield: 8 servings.


26/195

sweet pretzel nuggetsBILLIE SUE EBINGER

Holton, IndianaThis crowd-pleasing snack has been a tremendous

hit both at home and at work. The fun, crunchy bites

have a sweet cinnamon-toast taste and just a hint of

saltiness that make them very munchable.

1 package (16 ounces) sourdough pretzel nuggets2/3 cup vegetable oil

1/3 cup sugar

1 to 2 teaspoons ground cinnamon

Place pretzels in a microwave-safe bowl. In a

small bowl, combine oil, sugar and cinnamon;

pour over pretzels; toss to coat.

Microwave, uncovered, on high for 2 minutes;

stir. Microwave 3-4 minutes longer, stirring after

each minute or until oil is absorbed. Cool to room

temperature. Store in an airtight container.


Editors Note: This recipe was tested with an

850-watt microwave.


cinnamon n spice dipJULIE BERTHA

Pittsburgh, PennsylvaniaCinnamon, nutmeg and brown sugar dress up whipped

topping in this extremely easy party pleaser. My gang

especially likes the dip with apples and pears, but feel

free to try it with pineapple slices, strawberries and

other fresh fruit.

2 cups whipped topping

1/4 cup packed brown sugar

1/8 to 1/4 teaspoon ground cinnamon

Dash ground nutmeg


In a small bowl, combine the whipped topping,

brown sugar, cinnamon and nutmeg. Serve with

fresh fruit.

Yield: about 2 cups.

lose the

fat, not

the flavor

Are you on a diet? To help reduce the fat in savory dips, try using

reduced-fat sour cream, cream cheese or mayonnaise. Many times,

the substitution is not noticeable. TASTE OF HOME TEST KITCHEN


27/195


28/195

chilled

SPICED LEMONADE, P. 36

beverages

26


29/195

+ +


+ +

+ +

+ +

P. 30 P. 84 P. 140

P. 32 P. 66 P. 148

P. 178P. 102P. 34

P. 142P. 86P. 37

27


30/195


special lemonadeERIN SCHNEIDER

St. Peters, MissouriThis sweet-tart beverage is a little different from your

run-of-the-mill lemonade. The recipe comes from a

charming tearoom in a historic home that my mother

and I enjoy visiting.

2 medium lemons

1-1/2 cups sugar

2 cups milk

3 cups chilled club soda

2 to 3 drops yellow food coloring, optional

Additional sugar, optional

Remove ends from lemons and discard. Remove

lemon peel with a knife; set aside. Quarter

lemons; squeeze juice into a bowl. Remove and

discard white membrane.

Place the peel and pulp in a blender; cover and

process until coarsely chopped. Add peel

mixture and sugar to lemon juice; mix well.

Let stand for 30 minutes.

Stir in milk. Strain lemon mixture; add club soda

and food coloring if desired. Serve immediately

in sugar-rimmed glasses if desired.

Yield: 8 servings.

strawberry refresherDENISE NEBEL

Wayland, IowaThis beverage is the perfect reason for a break during

a day of hard work! Its also nice for when family or

guests are over for lunch.

3 cups cold water

1 quart fresh strawberries3/4 cup sugar

3/4 cup lemon juice

2 cups cold club soda

Lemon slices, optional

Place half of the water, strawberries and sugar

in a blender; cover and blend until smooth.

Transfer to a large pitcher. Repeat with

remaining water, strawberries and sugar. Stir in

lemon juice, then add soda. Serve immediately,

garnished with lemon if desired.

Yield: 8 servings (2 quarts).


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29Chilled Beverageswww.tasteofhome.com

fruit juice cooler pictured belowNANCY JOHNSON

Conersville, IndianaPeach, orange, grapefruit and lemon flavors are

combined with carbonated water, which adds a

nice sparkle to this not-too-sweet beverage.

1-1/2 cups peach nectar

1/2 cup orange juice1/4 cup grapefruit juice

2 tablespoons lemon juice

1 can (12 ounces) carbonated water, chilled

Ice cubes

In a 1-qt. pitcher, combine juices; chill. Just

before serving, stir in carbonated water. Serve

in chilled glasses over ice.

Yield: 4 servings (about 1 quart).

iced strawberry teaLAURIE ANDREWS

Milton, OntarioTheres nothing like fresh strawberries in tea to help

one enjoy a summer day. It tastes like its from a nice

restaurant.

1 pint fresh strawberries

4 cups cold tea1/3 to 1/2 cup sugar

1/4 cup fresh lemon juice

Ice cubes

Set aside five strawberries. Place the remaining

strawberries in blender; cover and puree. Strain

into pitcher. Stir in the tea, sugar and lemon

juice until sugar dissolves. Chill. Serve in chilled

glasses over ice. Garnish with reserved berries.

Yield: 5 cups.

>


32/195


sparkling berry punchKAY CURTIS

Guthrie, OklahomaOne year, this thirst-quenching beverage really

rounded out our Valentines Day dinner. But Ive

found it makes a colorful addition to any specialoccasion no matter what season its served.

6 cups cranberry juice, chilled

2 cans (12 ounces each) ginger ale, chilled

1/4 teaspoon almond extract

Ice cubes

Combine all ingredients in a punch bowl or

pitcher. Serve immediately in chilled glasses

over ice.


homemadeorange refresherIOLA EGLE

Bella Vista, ArkansasFor a sweet garnish, dip the rim of each glass into

orange juice and then in granulated white sugar.

Allow to dry 1 hour before filling glasses.

1 can (6 ounces) frozen orange juice concentrate,thawed

1/3 cup sugar

1/2 cup instant nonfat dry milk powder

2 teaspoons vanilla extract

3/4 cup cold water

10 to 12 ice cubes

Orange slices and mint, optional

Combine the first five ingredients in a blender;

cover and process on high. Add ice cubes,

a few at a time, blending until slushy. Serveimmediately in chilled glasses. Garnish with

orange slices and mint if desired.

Yield: 4 servings.

dressed-up

summertime

drinks

Iced tea or lemonade looks lovely when served with special ice

cubes. Freeze a sprig of mint or several slivers of lemon zest in

each cube and drop a few in each glass. I also put cubes of frozen

pink lemonade in regular lemonade. As they melt, the yellow

lemonade turns a delicate pink.GINGER B., REIDSVILLE, NORTH CAROLINA


33/195


cheery cherry coolerFLORENCE GREWE

Long Prairie, MinnesotaBring the fruity flavor of cherries to the backyard

patio with this tasty drink. The flavors of pineapple,

oranges and lemons makes this a summertime

favorite that serves a crowd.

3 packages (3 ounces each) cherry gelatin

6 cups boiling water

2 to 3 cups sugar

1 can (46 ounces) unsweetened pineapple juice


1 can (12 ounces) frozen lemonade concentrate,thawed

1 gallon cold water

2 bottles (2 liters each) ginger ale

In a large kettle, sprinkle gelatin over boiling

water; let stand for 1 minute. Stir in sugar;

cook over low heat, stirring until gelatin iscompletely dissolved. Add the pineapple juice,

concentrates and cold water; mix well.

Transfer to several freezer containers. Cover

and freeze for at least 8 hours or overnight,

stirring several times. Just before serving,

transfer to a large punch bowl; stir in ginger ale.

Yield: 60 (4-ounce) servings.

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.

1 cup water

5 dried hibiscus flowers or 1 teaspoon crusheddried hibiscus flowers

Ice cubes

In a saucepan, bring water to a boil. Remove

from the heat. Add hibiscus flowers and let

stand 5 minutes. Strain tea. Serve in chilled

glasses over ice.

Yield: 1 serving.

Editors Note: Make sure to properly identify

flowers before picking. Double-check that

theyre edible and have not been treated with

chemicals.


34/195


raspberry lemonadeDOROTHY JENNINGS

Waterloo, IowaThis crisp, tart beverage is a real thirst-quencher on

a hot day. Its a fun change from iced tea or regular

lemonade and reminds me of the popular cold teas

served in restaurants.

2 cans (12 ounces each) frozen lemonadeconcentrate, thawed

2 packages (10 ounces each) frozen sweetenedraspberries, partially thawed

2 to 4 tablespoons sugar

2 liters club soda, chilled

Ice cubes

In a blender, combine lemonade concentrate,

raspberries and sugar. Cover and process until

blended. Strain to remove seeds. In a 4-1/2-qt.

container, combine raspberry mixture, club

soda and ice cubes. Serve immediately in chilledglasses.

Yield: 3-1/2 quarts.

citrus mint punchJUDITH ANGLEN

Riverton, WyomingMint gives this citrus punch some real spark. I

especially like to serve this beverage during the

summer months at luncheons.

1 cup packed fresh mint leaves

4 teaspoons grated orange peel2 teaspoons grated lemon peel




6 cups cold water

Ice cubes

Additional mint leaves, optional

Place mint and peels in a heat-resistant pitcheror bowl; add boiling water. Let steep 1 hour;

strain. Add concentrates and cold water; stir

well. Chill. Serve in chilled glasses over ice;

garnish with mint if desired.

Yield: 18-20 servings (3 quarts).

fruity summer coolerRUTH ANDREWSON

Leavenworth, WashingtonWhen the melons first come in, we make this delightful

cooler. Cantaloupe and pineapple are a great

combination in warm weather.

6 to 8 ice cubes

1/2 cup cubed cantaloupe

1/2 cup pineapple chunks

1/2 cup cranberry juice

1/3 cup sliced banana

1/4 cup pineapple juice

1 tablespoon honey3/4 teaspoon lemon juice

1/4 teaspoon grated lemon peel

Place all ingredients in a blender; cover and

process until smooth. Serve immediately in

chilled glasses.



35/195


raindrop raspberry teaTASTE OF HOME TEST KITCHEN

Serve tall, cool glasses of this quick-to-fix combo that

gets its jazzed-up taste from a raspberry juice blend.

4 cups water

6 individual tea bags

3/4 to 1 cup sugar4 cups cold water

1 cup raspberry juice blend concentrate

Ice cubes

In a large saucepan, bring 4 cups water to a boil.

Remove from the heat; add tea bags. Cover and

steep for 5 minutes. Discard tea bags. Stir in

sugar until dissolved. Add cold water and juice

concentrate. Serve in a chilled glass over ice.


creamy orange drinkSYBIL BROWN

Highland, CaliforniaFew beverages are as simple and refreshing as this

one. Bring this swift slushy specialty to your table and

watch how quickly glasses are raised for seconds.

2 cups orange juice

1/2 cup water

1/2 cup milk

1/4 cup sugar


1 tablespoon instant vanilla pudding mix

1 tablespoon whipped topping mix

1 tablespoon nondairy creamer

6 to 8 ice cubes

In a blender, combine all ingredients; cover and

process until slushy. Serve immediately in

chilled glasses.

Yield: 5 servings.


36/195


fresh mint coolerCAROL BEUTEL

Tremont, IllinoisThe refreshing taste of mint makes this drink a hit on

warm summer days.

1 cup fresh mint


Ice cubes

Sugar to taste

Lemon or lime slices and additional mint, optional

Place mint in a large bowl; pour water over

mint; let stand for 2 hours.

Strain mint mixture; discard mint. Fill chilled

glasses with ice; add mint mixture and sugar.

Garnish with lemon or lime slices and mint if

desired.

Yield: 4 servings.

Special garnishes really make

your drinks look great and add

flavor, too. Try lemons, limes,

strawberries, kiwifruitthe

skys the limit!

orange coladaDOTTY EGGE

Pelican Rapids, MinnesotaIts easy to picture yourself on a tropical island when

you are savoring this delicious concoction!


6 ounces frozen nonalcoholic pina colada mix1 cup milk

2 tablespoons lemon juice

1-1/2 cups crushed ice

Orange slices

In a blender container, combine first four

ingredients. Cover and process on high for

30 seconds or until smooth. Add ice and continue

to blend until blended. Serve immediately in a

chilled glass. Garnish with an orange slice.

Yield: 6 servings.

herb garden teaMARY HARRISON

Hamilton, OhioHeres a delightful way to use fresh herbs from your

summer garden. Lemon balm and mint are sweetened

with honey to create this tasty tea.

1/4 cup finely chopped lemon balm

1/4 cup finely chopped fresh mint

1/4 cup lemon juice

1/4 cup orange juice

1/4 cup honey

2 liters ginger ale

In a small bowl, combine the first five ingredients;

let stand for 1 hour. Strain; discard herbs.

Pour tea into a 2-1/2-qt. pitcher. Stir in ginger ale

just before serving. Serve in chilled glasses.

Yield: 9 servings.


37/195


lemon-lime punchKAREN ENGSTRAND

Alma, WisconsinThis festive-looking green punch has starred at many

of my parties and other events. The recipe comes from

a cookbook I won in a drawing when I was a child. The

cover is lost now, and the pages are yellowing, but the

recipes are as wonderful as ever.1 envelope (.13 ounce) unsweetened lemon-lime

soft drink mix

4 cups unsweetened pineapple juice, chilled

1 quart lime sherbet

2 quarts ginger ale, chilled

Pour drink mix into a punch bowl. Stir in

pineapple juice. Scoop sherbet into the bowl; add

ginger ale and stir gently. Serve immediately.

Yield: about 3-1/2 quarts.

icy lemonade pictured aboveBETH STEPHAS

Eagle Grove, IowaThis tasty drink closely resembles the popular

slush-type beverage. A blender is the key to make

this lemonade extra special.

1 can (12 ounces) frozen lemonade concentrate

30 to 35 ice cubes

4 cups lemon-lime soda, chilled

Place half of the lemonade concentrate and 15-17

ice cubes in a blender; add 2 cups soda. Cover

and process on high until ice is crushed. Repeat.

Serve immediately in chilled glasses.

Yield: 10 cups.

>


38/195


spiced lemonade pictured at left MARY MACQUEEN

Woodstock, OntarioThis thirst-quenching beverage is perfect for a summer

picnic or family get-together. When I serve it in a

punch bowl, Ill often make an ice ring of ginger ale

with a few berries in it to float on top. Its so prettythat way!

1 can (12 ounces) frozen pink lemonadeconcentrate, thawed, undiluted

1 package (20 ounces) frozen unsweetenedstrawberries, 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 mixLINDA FOX

Soldotna, AlaskaA friend who has a large family and does a lot ofentertaining created this mix. Its an inexpensive,

tasty, refreshing batch of tea.

7-1/2 cups sugar

2 cups unsweetened instant tea

5 envelopes (.23 ounce each) unsweetenedlemonade soft drink mix

ADDITIONAL INGREDIENTS:1 cup warm water

Cold water

Combine sugar, tea and drink mix. Store in anairtight 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.


42/195


kool-aid floatsMARGARET BOSSUOT

Carthage, New YorkKids love this refreshing punch. Sweet sherbet, fruity

soft drink mix and orange juice concentrate make this

beverage a popular way to beat the heat on sultry

summer days.

3 envelopes unsweetened strawberry Kool-Aid3 cups sugar

6 quarts cold water


1 liter ginger ale, chilled

1 quart raspberry or orange sherbet

In large pitchers, prepare Kool-Aid with sugar

and water according to package directions. Stir

in the orange juice concentrate.

Just before serving, add the ginger ale. Serve in

chilled tall glasses. Add a scoop of sherbet to

each glass.

Yield: 2 gallons.


43/195


citrus sunshine punchTASTE OF HOME TEST KITCHEN

Its easy to relax when sipping on this tangy punch.

Enjoying a cool, frothy glass of punch is a terrific way

to spend a lazy afternoon.


1 can (12 ounces) frozen limeade concentrate,thawed


8 cups cold water

2 liters ginger ale, chilled

Ice cubes

1 quart orange sherbet

In a large container, combine concentrates and

water. Chill. In a large pitcher or punch bowl,

combine the ginger ale and chilled concentrate

mixture; add ice cubes. Top with scoops ofsherbet. Serve immediately.

Yield: 40 servings (about 1/2 cup each).

spiced tomato drinkDOROTHY ANNE SCHULTZ

Dallas, OregonI was looking for a different beverage to serve when I

remembered a tomato drink I sampled in New Guinea.

I experimented until I came up with this spicy

concoction. Its delicious any time of the day. If youre

watching your salt, use reduced sodium tomato juice

and skip the salt.

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, combine the first six

ingredients. Bring to a boil. Reduce heat; simmer,

uncovered, for 20 minutes. Remove from the

heat; stir in lemon juice. Serve cold or warm.

Yield: 8 servings.


44/195


To keep iced tea from getting

cloudy, allow it to cool to room

temperature before adding ice

cubes or chilling.

orange lemonadeC. MASON

Wamego, KansasThis cool fruit drink is so refreshing on warm summer

days. Fresh orange and lemon juice give it a terrific

citrus flavor.

1 cup sugar

1 cup hot water

1 tablespoon grated lemon peel

2 teaspoons grated orange peel

3 cups cold water

2 cups orange juice

1/4 cup lemon juice

In a small saucepan, combine the first four

ingredients. Bring to a gentle boil; boil for 8-10

minutes or until thickened. Remove from the

heat. Strain and discard lemon and orange peel.

Cool to room temperature.

Transfer to a pitcher; stir in the cold water and

juices. Chill. Serve in a chilled glass over ice.

Yield: 7 servings.

citrus grape drinkSYLVIA MURPHY

River Ranch, FloridaMy mom made this often while I was growing up and

I loved it. When I got married, I requested it to be

served at the reception.

4 cups water1 cup sugar

2 cups red grape juice, chilled

1/3 cup lemon juice, chilled

1/3 cup orange juice, chilled

In a saucepan, heat water and sugar until sugar

is dissolved. Cool. Pour into a large pitcher or

punch bowl; stir in the juices. Serve in chilled

glasses.



45/195


lemony iced tea pictured at right >SHARON EMERY

New Burnside, IllinoisThis beverage is one of our favorites to serve

during the hot, humid months. We keep a jug in the

refrigerator ready to serve for family and guests.

8 cups water

3/4 cup sugar1/2 cup lemon juice

1/2 cup white grape juice

1/4 cup unsweetened lemon-flavored instant tea mix

Ice cubes

Lemon slices

In a large pitcher, combine water, sugar, lemon

juice, grape juice and tea mix. Stir well to

dissolve the sugar. Serve in chilled glasses

over ice with lemon slices.

Yield: 8 servings.

crowd-pleasing punchRUBY ANDERSEN

Harlan, IowaThis is the perfect punch for large get-togethers such

as family reunions, wedding showers, baby showers or

just plain weekend barbecues. It makes a huge batch

so everyone will be satisfied!

3 quarts water

3 cups sugar

4 packages (.15 ounce each) orange-flavoredsoft drink mix

3 cans (12 ounces each) frozen orange juiceconcentrate, thawed

3 cans (12 ounces each) frozen lemonade

2 cans (46 ounces each) pineapple juice

2 cans (46 ounces each) apricot nectar

3 bottles (28 ounces each) ginger ale

In a 6-gallon container, combine the water,

sugar, soft drink mix, orange juice concentrate,

lemonade, pineapple juice and apricot nectar.

Just before serving, pour one-third of punch

mixture into a punch bowl; add 1 bottle ginger

ale. As bowl empties, repeat with remaining

punch mixture and ginger ale.

Yield: 100 servings.


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44


47/195

45

Tips for Perfect Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46

Grilled Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50

Grilled Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60

Grilled Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72

Grilled Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96

Grilled Fish & Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .112

Grilled Fruits & Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .120

C o n t e n t s

grilledspecialtiesIN THIS SPECIAL SECTION, youll find every grilled delight imaginable.

From succulent steaks and flaky fish to tangy kabobs and spicy rubs, the

perfect cookout foods can be found here. Team up a grilled entree with

any of the appetizers, beverages, sides, salads or desserts in the rest

of this book to create an easy but memorable everyday meal or special

celebration. There are even grilled fruits and vegetables to round out

the cookout fun, and grilling temperature charts make the preparation

foolproof. Try one of these fantastic recipes tonight!

Pictured at Left: Lemon Nut Star Cookies, p. 158; Potluck Spareribs, p. 108; Herbed Corn OnThe Cob, p. 126


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choosing a grillCharcoal or gaswhich one to choose is a

matter of preference. Both types of grills will

give you delicious results. When buying a grill,

consider the cost and ease of use as well as your

grilling needs and frequency.

Both types of grills are available in a wide range

of prices, but gas grills generally cost more than

charcoal grills. Gas grills ignite immediately,

take just minutes to heat up and make it easier

to control the grilling temperature.

Charcoal grills take about 30 minutes for the

briquettes to get hot, the coals start off hot and

cool down during cooking and the ash from

coals can be messy to clean up. If you dont plan

to grill often or grill only small amounts, then a

charcoal grill might be a good choice due to its

price. A hibachi may also be the right option due

to its size.

grilling safety and tipsAlways place your grill on a level, solid surface,

away from fences, shrubs, grass and overhangs.

Grill in a well-ventilated area.

Store charcoal in a dry place. Damp or wet

charcoal may not ignite. Never add lighter fluid

to lit coals. Never use gasoline or kerosene to

light briquettes. Have a water bottle handy to

spray any flare-ups.

Have two pairs of long-handled tongsone for

moving the coals and one to turn food. Wearlong barbecue mitts to protect your hands and

arms from the hot grill.

Bring foods to a cool room temperature before

grilling to ensure more even cooking results.

Trim excess fat from steaks, chops and chicken.

Dont crowd food on the grill. Allow some space

around each piece for even cooking.

Soak wooden skewers for at least 15 minutes in

cold water before using to prevent them from

burning. Leave a little space between pieces of

food as you thread them onto the skewer to

promote thorough cooking. For items that twist

around on a skewer, thread on two parallel

skewers.

Always place cooked food on a clean plate

never place on a plate that held raw food.

Cooking time will vary based on the temperature

of the food being cooked, the temperature of

the coals and the air temperature. So use the

cooking time as a guide and test meat doneness

with a meat thermometer.Opening and closing the vents in a covered

charcoal grill helps regulate the coal

temperature. When the vents are open, more

air flows through the grill and the coals burn

hotter. When the vents are closed, the coals are

deprived of oxygen and will eventually

extinguish themselves.

Dont discard the ashes until they are

completely cold. Cover the grill, close the

vents and let stand until cold.

greasing a grillSpray the food grate with nonstick cooking spray

before starting the grill. Never spray directly

over the fire (gas or coal) as you can cause a fire.

To grease a hot grate, fold a paper towel into a

small pad. Holding the pad with long-handled

tongs, dip in vegetable oil and rub over the grate.

tips forperfect grillingGrilling is a great way to prepare meals, whatever the season.

Plus, it leaves you with a clean kitchen and provides flavorful

fare to serve your family.


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47tips for perfect grillingwww.tasteofhome.com

electric

starterArrange briquettes in

a pyramid in the grill.

Insert electric starter

in the middle of coals.

Plug starter into an

outlet. If using an

extension cord, use

a heavy-duty one.

It will take 8 to 10

minutes for ash to

form on coals. At

that point, unplug

the electric starter and remove from briquettes. The

starter will be very hot, so place it out of the way on

a heatproof surface. Continue heating briquettes until

they are covered with a light gray ash.

ways to start charcoal grills

chimney starterCrumple newspaper or waxed paper and place a

chimney starter over the paper in the grill. Fill the

chimney starter with briquettes. Light paper. When

coals are ready, dump them out of the chimney starter

and spread out.

pyramid styleArrange briquettes in a pyramid in the grill. Pour

lighter fluid over briquettes. Recap the fluid and place

away from grill. Light briquettes.

starting a charcoal grillThe number of briquettes needed to grill will

depend on the amount of food youre grilling,

the size of the grill and weather conditions.

Adverse weather conditionshigh winds, cold

temperatures and high humiditywill require

more briquettes. You need about 30 briquettes

to cook 1 pound of meat.

There are three ways to start a charcoal grill:

using a traditional pyramid style, an electric

starter or a chimney starter. When using

briquettes that just need to be lit with a match,

follow package directions.

Depending on your grill, the briquettes will go

on a charcoal grate or the bottom of the grill.

The coals are ready when they are covered

with a light gray ashthis takes about 25 to 30

minutes. Once theyre ready, spread them out

for direct or indirect heat. Never pour lighter

fluid on coals that already have been lit.

preparing a grillfor direct heat

For a charcoal grill, spread out the preheated

coals in an even layer. For a gas grill, preheat

the grill with all the burners on high. Place food

on the cooking grate, then adjust temperature

according to the recipe.

Direct heat is used for foods that take about

30 minutes or less to cook. The food is cookeddirectly over an even heat source and turned

halfway through the cooking time. Grill the

foods covered or uncovered according to

recipe directions.

The same cuts that are recommended for

broiling can be grilled over direct heat.

Thin foods, such as boneless chicken breasts,

1/2-in.-thick pork chops or steaks, hot dogs or

fish fillets can be grilled uncovered on a

charcoal grill or covered on a gas grill. Thicker

foods, such as 1-in. steaks, hamburgers, kabobs

and whole fish, should be grilled covered on

both charcoal and gas grills.


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preparing a grillfor indirect heat

For a charcoal grill, bank half of the coals on

one side of the grill and the other half on the

other side. Place a foil drip pan in the center

of the grill, replace the cooking grate and place

the meat over the drip pan. Cover and grill

according to recipe directions.

Note that for every 45 minutes of grilling, you

should add more briquettes to the bank of coals.

For a small grill (14 in.), add about four per side;

for a large grill (26 in.), add about nine per side.

For a gas grill, preheat with all the burners on

high. Turn center burner off and place a drip

pan in the center. Place food on cooking grate

over drip pan. Adjust temperature according to

recipe, then cover. Grill for the recommended

time. If the grill has only two burners, turn one

burner off and place the drip pan on that side.

Indirect heat is used for foods that take longer

than 30 minutes to cook, are high in fat or are

usually cooked in the oven rather than on thestovetop. For example, larger cuts, such as

whole chicken, bone-in chicken pieces, roasts or

spareribs use indirect heat because they require

slow, long grilling to cook through. Cover the

grill when cooking by indirect heat.

Foods cooked with the indirect method do not

need to be turned. Some recipes call for searing

the meat over direct heat for a nice brown

exterior before placing over indirect heat.

testing grilltemperature

For a covered grill, have

the cover down on the grill

and open the vent slightly.

Insert a grill thermometer

through the vent.

For an uncovered grill,

check the temperature by

cautiously holding the palm

of your hand 3 to 4 in. above the grate. Count the

number of seconds you can hold your hand in

that position before the heat forces you to pull

it away. Use the chart below as a guideline.

TEMP. TIME COALS

Hot 2 seconds glow red

(at least 450)

Medium-Hot 3 seconds gray with a

(400) red underglow

Medium 4 seconds gray with a

(350) hint of red

Medium-Low 5 seconds gray with a

(300) faint red glow

cleaning a grillClean the food grate witha stiff wire brush after

cooking.

adding flavor togrilled foodsusing marinades

Marinades add flavor and can tenderize meat.

However, marinades only penetrate about 1/2 in.

deep, so the flavor is on the outer surface of thefood. Meat and poultry need at least 1 to 4 hours

to marinate; many cuts can be marinated all day

or overnight.

Most fish and seafood only need 15 to 30

minutes and can be marinating while you

prepare other items for dinner. Marinating too

long may cause the meat texture to break down

and become mushy.

An easy way to marinate is to use a resealable

plastic bag. Pour marinade into the bag, add the

meat or vegetables and seal the bag, squeezingout as much air as possible. Place on a tray to

contain any leakage. Food marinated for more

than 30 minutes must be placed in the

refrigerator.

For food safety reasons, if you want to use some

of the marinade for basting or for a dipping

sauce, set aside some of the fresh marinade for

this purpose. Any marinade that came in contact

with uncooked meat, poultry or seafood should

be discarded.


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www.tasteofhome.com

WOOD FLAVOR USE WITH

Alder Delicate Fish and poultry

and sweet

Apple Slightly sweet Poultry, pork

and fruity and fish

Cherry Mild, slightly Poultry, fishsweet and fruity and pork

Hickory Hearty, smoky Most red meats,

bacon-like pork, poultry

flavor and vegetables

Maple Mild, smoky Poultry, ham

and sweet and vegetables

Mesquite Strong, sharp Beef, most

earthy flavor other meats

and vegetables

making a foil pouch1) Place the soaked wood chips on a large piece of

heavy-duty foil.

2) Bring up two edges over the center of chips and

fold down twice.

3) Fold the side edges over twice.

4) Poke holes in top of packet with a knife or long

handled fork and place on the grill.

using wood chipsWood and herbs impart wonderful flavors and

richness to grilled foods. The key to remember

is that a little goes a long way. Start by soaking

the wood or herbs. Chunks of wood should be

covered with water for at least 1 hour; chips and

herbs can be soaked for 20 to 30 minutes. Shake

off excess water before using.

For a charcoal grill, place wood or herbs directly

on the hot coals. For a gas grill use the smoker

box, if available, according to manufacturers

directions. If your grill does not have a smoker

box, make a foil pouch for the chips (not chunks)

and place it on the grill when preheating.

The following marinades would be great on

poultry or pork.

kentucky marinadeJILL EVELY, WILMORE, KENTUCKY

Combine 1/2 cup cider vinegar, 1/4 cup vegetable

oil, 2-1/2 teaspoons Worcestershire sauce, 2 teaspoons

hot pepper sauce and 1 teaspoon salt. Reserve 1/4

cup for basting if desired. Marinate meat in remainingmarinade for up to 4 hours. (Enough to marinate

about 3 pounds of meat or poultry.)

rosemary orange marinadeMARCIA MORGAN, CHEVY CHASE, MARYLAND

Combine 1 cup orange juice, 1/4 cup olive oil, 3 minced

garlic cloves and 1 tablespoon each dried thyme and

rosemary, crushed. Reserve 1/2 cup for basting if

desired. Marinate meat in remaining marinade for up

to 4 hours. (Enough to marinate about 2 pounds of

poultry or pork.)

lemonade marinadeOLIVIA LOGAN, DELPHI, INDIANA

Combine 1 can (12 ounces) frozen lemonade concentrate

(thawed), 2 tablespoons each brown sugar and soy

sauce, 1 teaspoon garlic powder and 1/4 teaspoon

dried mint flakes. Reserve 3/4 cup for basting if

desired. Marinate meat in remaining marinade for up

to 4 hours. (Enough to marinate about 4 pounds of

poultry, pork or fish.)

using rubsRubs are a combination of herbs and spices that

are rubbed onto meat, fish or poultry. Try one of

these the next time you want to add a little zing

to grilled food.

zippy dry rubGAYNELLE FRITSCH, WELCHES, OREGON

Combine 1 tablespoon salt, 1 teaspoon each mustard

seed, chili powder, paprika and pepper, 1/2 teaspoon

each ground cumin and dried coriander and 1/4

teaspoon garlic powder. Store in an airtight container.Rub onto meat or poultry and refrigerate for at least

4 hours before grilling.

savory steak rubDONNA BROCKETT, KINGFISHER, OKLAHOMA

Combine 1 tablespoon each dried marjoram and

basil, 2 teaspoons each dried thyme and crushed

rosemary, and 3/4 teaspoon dried oregano. Store

in an airtight container. Rub over steaks just

before grilling.

tips for perfect grilling 49


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grilled

PIZZABURGERS, P. 57

sandwiches

50


53/195

+ +


+ +

+ +

+ +

P. 53 P. 14 P. 176

P. 55 P. 143 P. 180

P. 151P. 130P. 56

P. 140P. 29P. 58

51


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southwestern burgersTAMMY FORTNEY

Deer Park, WashingtonWe love burgers and have them every Saturday in

summer. We also have a favorite burrito recipe. One day,

we got the bright idea to combine two of our favorite

recipes. Voila! Our Southwestern Burgers were created.

1 can (4 ounces) chopped green chilies

4 teaspoons ground cumin

1 teaspoon chili powder


3/4 teaspoon salt

1/2 teaspoon pepper

2 pounds lean ground beef

3/4 pound bulk pork sausage

8 slices Monterey Jack cheese

8 hamburger buns, split, toasted

8 lettuce leaves

1 large tomato, sliced

1 to 2 ripe avocados, peeled and sliced

Mayonnaise or mustard, optional

In a large bowl, combine the first six

ingredients. Crumble beef and sausage overmixture; mix well. Shape into eight patties.

Grill, covered, over medium heat for 5 minutes

on each side or until a meat thermometer reads

160. Top each burger with a cheese slice. Grill

1-2 minutes longer or until the cheese begins to

melt. Serve on buns with lettuce, tomato,

avocado and mayonnaise or mustard if desired.

Yield: 8 servings.


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53Grilled Sandwicheswww.tasteofhome.com

beef n pork burgersSHARON ADAMCZYK

Wind Lake, WisconsinPork adds a twist to the traditional burger. Dont forgetthe mayo, lettuce and tomato to complete this mouth-

watering creation!

4 bacon strips, diced

1 large onion, finely chopped

1 garlic clove, minced

1-1/2 cups soft bread crumbs

1 egg, 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, split and toasted

Mayonnaise, lettuce leaves and tomato slices

In a small skillet, cook bacon, onion and garlic

over medium heat until the bacon is crisp; drain

and place in a small bowl. Stir in the bread

crumbs, egg, water, parsley, salt, marjoram,

paprika and pepper. Crumble beef and pork

over the mixture and mix well. Shape into eight

3/4-in.-thick patties.

Grill, uncovered, over medium-hot heat for 5-6

minutes on each side or until meat is no longer

pink. Serve on buns with mayonnaise, lettuce

and tomato.

Yield: 8 servings.

philly burgersMARJORIE CAREY

Belfry, MontanaThe legendary sandwich from Philadelphia is brought

to life in these tasty burgers. I serve these at every one

of our outdoor cookouts.

2 tablespoons Worcestershire sauce, divided

4 teaspoons Dijon mustard, divided1 can (2.8 ounces) french-fried onions, divided

1 pound ground beef


1 jar (2.5 ounces) sliced mushrooms, drained

1 teaspoon dried parsley flakes

4 kaiser rolls

In a large bowl, combine 1 tablespoon

Worcestershire sauce, 3 teaspoons mustard and

half the onions. Crumble beef over mixture; mix

well. Form into four patties.

Grill, covered, over medium heat or broil 4 in.

from the heat for 6-9 minutes on each side or

until no longer pink.

Meanwhile, in small bowl, combine the cream

cheese, remaining Worcestershire sauce and

mustard, mushrooms and parsley. Spread the

cheese mixture on cooked patties; top with

reserved onions. Grill or broil 30 seconds longer

or until the onions are crisp-tender. Serve on

kaiser rolls.

Yield: 4 burgers.


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french onion burgersBETH JOHNSON

Dalton, OhioI created these great burgers one day when I needed

to stretch a pound of hamburger. When we have high

school boys help with baling hay, this is one of their

favorite foods to enjoy after the work is done.

1 can (4 ounces) mushroom stems and pieces,drained and diced

1 can (2.8 ounces) french-fried onions

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1 pound ground beef

4 hamburger buns, split

Lettuce leaves and tomato slices

In a large bowl, combine the mushrooms,

onions, Worcestershire sauce and salt. Crumble

beef over mixture and mix well. Shape into four

patties.

Grill, uncovered, over medium heat or broil 4 in.

from the heat for 6-9 minutes on each side or

until no longer pink. Serve on buns with lettuce

and tomato.

Yield: 4 servings.

Avoid flattening the burgers

with your spatula as they

cook. Youll press out the

juices that make burgers moist

and they wont be as thick.

provolone burgersCHERYL MACZKO

Arthurdale, West VirginiaGrilled hamburgers that are seasoned with garlic,

onion and herbs and topped with melted cheese are a

summertime staple for us. A nice change of pace from

the usual American or cheddar, mild provolone cheese

is great on these beef patties.

1 medium onion, finely chopped

2 eggs, lightly beaten

3 teaspoons dried basil

2 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

3 pounds ground beef

8 slices provolone cheese

8 sandwich rolls, splitLettuce leaves

In a large bowl, combine the first seven

ingredients. Crumble beef over mixture; mix

well. Shape into eight patties.

Grill, covered, over medium-hot heat for 5-7

minutes on each side or until no longer pink.

Top each patty

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