Chicken-Vegetable Kabobs

"You'll Need:

1/3 cup olive or vegetable oil 1 tablespoon chopped fresh basil OR 1 teaspoon dried basil leaves 1 1/2 teaspoons snipped fresh dill OR 1/2 teaspoon dried dill weed 2 cloves garlic -- finely chopped 1 pound skinless boneless chicken breast halves -- cut into strips Assorted bite-size pieces fresh vegetables (carrots,* zucchini, yellow squash, peeled red pearl onions, small red potatoes,* ears of corn cut into 1 1/2 inch chunks*)

Procedures : Mix oil, basil, dill weed and garlic in medium glass or plastic dish. Add chicken; stir to coat with marinade. Cover dish or seal bag and refrigerate 1 to 2 hours. Remove chicken from marinade; reserve marinade. Heat coals or gas grill. Thread chicken and vegetables alternately on each of six 15-inch metal skewers, leaving space between each. Cover and grill kabobs 4 to 5 inches from medium coals 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until chicken is no longer pink in center."

Salmon Quesadillas

"You'll Need:

2 garlic cloves, minced 1 teaspoon vegetable oil 1 can (14-3/4 ounces) salmon, drained, bones and skin removed 1-2 teaspoons dried basil 1/2 teaspoon pepper 1 tablespoon butter or margarine, softened 4 flour tortillas (8 inches) 2 cups (8 ounces) shredded mozzarella cheese Guacamole or Salsa

Procedures : In a skillet, saute garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through. Meanwhile, spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with 1/2 cup cheese. Spread 1/2 cup salmon mixture over half of each tortilla. Fold over and cook on low for 1-2 minutes on each side. Cut into wedges; serve with guacamole or salsa. Yield: 4 servings"

Crispy Chicken

"You'll Need:

1-1/2 cups crisp rice cereal, coarsely crushed 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon poultry seasoning 1/4 cup butter or margarine, melted 4 boneless skinless chicken breast halves (about 1 pound)

Procedures : In a shallow bowl, combine cereal, flour and seasonings. Place butter in another bowl. Dip chicken in butter, then into cereal mixture. Place in a greased 11-in x 7-in x 2-in baking pan. Drizzle with remaining butter. Bake, uncovered, at 400 degrees for 20-25 minutes or until"

Orange Topped Chops

"You'll Need:

Recipe info Category: Main Dishes/Pork Rating: 0.00 Contributor: n/a Orange Topped Chops 6 pork chops (1/2 inch thick) 1 tablespoon vegetable oil 1 can (11 ounces) mandarin oranges, drained 1/2 teaspoon ground cloves Pepper to taste

Procedures : In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and cook over medium-high heat for 10 minutes or until meat juices run clear. Yield: 6 servings"

Holiday Beef Roast

"You'll Need:

1 beef prime rib roast (5 lb) 2-3 ribs 1 tablespoon black pepper 1 cup Kraft Zesty Italian Dressing 1 1/2 cups Kraft Mayo Real Mayonnaise, divided 1/4 cup Kraft Prepared Horseradish 1/4 cup Kraft Honey-Mustard Dressing 1/2 teaspoon dried thyme leaves

Procedures : Place meat in large glass dish; sprinkle evenly with pepper. Pour Italian dressing over meat; cover and marinate in refrigerator at least 1 hr. Preheat oven to 325 degrees. Remove meat from marinade; discard marinade. Place meat, fat side up, in shallow roasting pan. bake 2 to 2 1/2 hr or until meat thermometer inserted into thickest part of meat registers 130 to 135 degrees for medium-rare doneness. Remove from oven. Cover and let stand 20 min before carving. Meanwhile, mix 1 cup of the mayo and horseradish in small serving bowl. In another small serving bowl, mix remaining 1/2 cup mayo, honey mustard dressing and thyme. Serve sauces with meat. Makes 15 servings, 4 oz meat and 2 tablespoons sauce each."

Chili Chicken

"You'll Need:

4 boneless skinless chicken breast halves (1 lb) 1 can (14-1/2 ounces) Italian stewed tomatoes 1 can (15 ounces) chili with beans 4 slices cheddar or American cheese

Procedures : Place chicken in an ungreased 11in x 7in x 2in baking dish. Top with tomatoes. Bake, uncovered, at 350 degrees for 50 minutes. Spoon chili over each chicken breast; bake 10 minutes longer. Top with cheese; return to the oven 3-4 min or until cheese is melted. Yield 4 servings."

Andouille in Comforting Barbecue Sauce

"You'll Need:

4 c Onions, finely chopped 1 c Celery, finely chopped 1 c Bell pepper, finely chopped 1 c Parsley, finely chopped 1 c Peanut oil 1 T Garlic, finely chopped 3 c Steak sauce 1/2 c Louisiana hot sauce OR 3 c Ketchup 2 T Cayenne pepper 3 t Salt, to taste 1 c Southern Comfort Liquor 1 lb Andouille sausage

Procedures : Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too. ""Other smoked sausages may be used, but we like andouille."" From Justin Wilsons ""Outdoor Cooking With Inside Help ."