INGREDIENTS: DRESSING: 3 Tbs. sour cream, 3 Tbs. canola oil, 2 Tbs. limeade concentrate-thawed, ¼ c. honey, ¼ tsp. cinnamon FRUIT: 2 c. peeled diced cantaloupe, 2 c. diced honeydew melon, 2 c. seedless red or green grapes, 2 c. diced peeled cored pineapple, 2 firm bananas-peeled and sliced, 1 c. strawberries-halved
DIRECTIONS: In a small bowl whisk together dressing ingredients; set aside. In large bowl combine fruit. Pour dressing to taste over fruit. Toss gently to coat. Serve. NOTE: To make ahead, prepare fruit and dressing and combine just before serving.
CORN CHIP SALAD
INGREDIENTS: 1 lb. ground beef, 1 large head lettuce-chopped, 1-1/2 c. chopped tomatoes, 1 large onion-diced, 1-1/2 c. diced sharp Cheddar cheese, ½ c. diced Monterey Jack cheese, 8 oz. thousand island salad dressing, 2 (15 oz.) cans kidney beans-drained, 1 (16 oz.) pkg. corn chips
DIRECTIONS: In large skillet over medium heat, cook ground beef until evenly browned. Drain fat and set aside to cool. In large bowl, mix together the ground beef, lettuce, tomatoes, onion, Cheddar cheese, Jack cheese and kidney beans. Cover and chill for at least an hour. Right before serving, add the dressing and corn chips and toss until evenly coated.
GARLIC HERB GRILLED CHICKEN
INGREDIENTS: 1 can Swanson Seasoned Chicken Broth with roasted Garlic, 4 skinless boneless chicken breast halves
DIRECTIONS: Pour broth into large shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 15 minutes. Remove chicken from broth. Grill chicken on lightly oiled grill rack over medium-hot coals 15 minutes or until chicken is no longer pink, turning and brushing often with broth.
INGREDIENTS: 1 envelope Lipton Recipe Secrets Savory Herb with Garlic or Onion Soup Mix, 1-1/2 lbs. assorted fresh vegetables*, 2 Tbs. olive or vegetable oil
DIRECTIONS: Brush the grill with olive oil and preheat 5 minutes. In large plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl, until vegetables are evenly coated. Grill vegetables in single layer 6-7 minutes or until tender. Repeat with additional vegetables, if necessary. Slice and use any combination of the following: zucchini; yello9w squash, red, green or yellow bell peppers; carrots; celery and mushrooms.
SUMMER FRUIT PIE
INGREDIENTS: 1 9-inch frozen pie crust-thawed, 1 (8 oz.) pkg. cream cheese-softened, 1/3 c. white sugar, 1 (11 oz.) can mandarin oranges-drained, 1 c. fresh strawberries-halved, 4 kiwi-peeled and sliced, 1 c. fresh raspberries, 1 c. fresh blueberries
DIRECTIONS: Preheat oven to 400 degrees. Roll pastry into n 11 inch circle. Lay flat on a baking sheet or pizza pan. Prick several times with a fork. Bake in preheated oven for 12 to 15 minutes, until light brown. Remove and allow to cool completely. In a small mixing bowl, beat together cream cheese and sugar until mixture is creamy and smooth. Spread evenly onto cooled pastry. Arrange fruit in a decorative pattern over cream cheese layer. Chill until ready to serve.
STRAWBERRY RASPBERRY TRIFFLE
INGREDIENTS: 3 c. fat-free milk, 2 pkgs. (1 oz. each) sugar-free instant white chocolate pudding mix, 1 angel food cake cut into 1-inch cubes, 3 c. sliced fresh strawberries, 3 c. fresh raspberries, 1 carton (8 oz.) reduced-fat frozen whipped topping-thawed, 3 whole strawberries-quartered
DIRECTIONS: In bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Place a third of the cake cubes in a trifle bowl or 3-1/2 qt. glass serving bowl. Top with a third of the pudding, 1 c. sliced strawberries, 1-1/2 c. raspberries a third of the whipped topping. Layer with a third of the cake and pudding, 1 c. strawberries and a third of the whipped topping. Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or refrigerate. Yield 14 servings
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