Grilled Veggie Pa
2/3 cup Italian dressing 4 cups fresh vegetables, 1-inch pieces 1 package (12 ounces) farfalle (bow-tie) pasta
1. Pour 1/3 cup of the dressing over vegetables. Cover and refrigerate 1 hour. 2. Heat coals or gas grill for direct heat. Drain vegetables, reserving marinade. Thread vegetables on each of eight 10-inch metal skewers. Brush with marinade. Cover and grill vegetables 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing twice with marinade, until crisp-tender. 3. While vegetables are grilling, cook and drain pasta as directed on package. 4. Remove vegetables from skewers. Toss vegetables, pasta and remaining 1/3 cup dressing, adding additional dressing if desired
Tea Salad
Ingredients:
3 oz package orange gelatin
1 cup hot black tea
11 oz can mandarin oranges
9 oz can crushed pineapple
5 oz can sliced water chestnuts
Whipped cream
Mint leaves
Shortbread cookies
Preparation:
Method Dissolve gelatin in hot tea. Drain and reserve juice from oranges and pineapple. Add 1 cup of reserved juice to gelatin. (Add orange juice or other fruit juice to equal 1 cup, if necessary). Stir well and chill until gelatin begins to thicken. Add water chestnuts, pineapple and orange sections. Spoon into 8 well oiled individual molds. Refrigerate until set. Serve on individual platters with a whipped cream garnish, a mint leaf and a shortbread cookie.
Pasta Salad
Ingredients:
2 cups rotini pasta, uncooked
2 cups fresh broccoli florets
1 cup halved cherry tomatoes
1/4 cup sliced black olives
1/3 cup KRAFT Light House Italian Reduced Fat Dressing
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
Preparation:
COOK pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl.
ADD remaining ingredients; mix lightly. Cover.
REFRIGERATE several hours or until chilled.
Potato Salad
Ingredients:
1-1/3 lb. new potatoes, cubed (about 4 cups), cooked
12 slices OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces, cooked
1/2 cup chopped green peppers
1/2 cup chopped onions
1/2 cup MIRACLE WHIP Dressing
1/2 tsp. salt
1/8 tsp. black pepper
Preparation:
COMBINE potatoes, bacon, green peppers and onions in large bowl.
ADD dressing, salt and black pepper; toss to coat. Cover.
REFRIGERATE several hours or until chilled.
Cucumber and Tomato
Ingredients:
2 small cucumbers, thinly sliced
4 small tomatoes, thinly sliced
1 small red onion, thinly sliced
1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing
Preparation:
PLACE cucumber, tomato and onion on serving plate.
DRIZZLE with dressing.
Brown Rice and Turkey Pilaf
Ingredients:
1/2 pound cooked turkey breast tenderloin
2 teaspoons vegetable oil
2 cups cooked brown rice or Bulgur
1 medium carrot, finely chopped (1/2 cup)
2 medium green onion, chopped (2 tablespoons)
1 medium celery stalk, finely chopped (1/2 cup)
2 tablespoons chicken broth
1 tablespoon grated Parmesan cheese
2 tablespoons chopped fresh parsley, if desired
Preparation:
1. Chop turkey. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, carrot, onions and celery in oil 5 minutes, stirring frequently, until vegetables are tender and rice is toasted light brown. 2. 2. Stir in broth and turkey; reduce heat to medium-low. Cover and cook about 5 minutes, stirring occasionally, until hot. Top with cheese and parsley.
Scalloped Potatoes
Ingredients:
1 box (4.9 oz) Betty Crocker® scalloped potatoes
1 2/3 cups boiling water
1 cup half-and-half
1 tablespoon butter
1/8 teaspoon ground red pepper (cayenne)
2 cups Green Giant® frozen cut green beans
1/4 teaspoon paprika
Preparation:
1. Heat oven to 400°F. In 2-quart casserole, mix all ingredients except paprika. 2. Bake uncovered 30 minutes or until potatoes are tender. Stir; sprinkle with paprika.