Column: Grilling? Add these to the menu
Here are more summer recipes to use for outdoor and/or grilling events. File them to use or mix with your summer favorites or do them as a complete new meal.
APPETIZER: RED PEPPER/GREEN PEPPER ROLL-UPS
May be prepared ahead. Makes 45 appetizers.
1/2 pound fresh green beans, trimmed
1/2 cup Italian salad dressing
15 slices white bread
1/4 cup mayonnaise
2 tbsp. spicy brown mustard
1 jar (7 1/4 oz.) roasted sweet red peppers, well drained
1/3 cup butter
1/2 cup packed minced fresh parsley
Place green beans in large saucepan and cover with water. Bring to boil; cook, uncovered for 6-8 minutes or until crisp tender. Drain and rinse with cold water. Pat dry with paper towels. Place beans in large resealable plastic bag; add salad dressing. Seal bag and toss to coat; refrigerate overnight. Trim crusts from bread. With rolling pin, flatten each slice slightly. Combine mayonnaise and mustard; spread about 1 tsp. on each slice of bread. Cut roasted peppers into 1/2-inch slices. Drain and discard marinade from beans. Place three green beans and two pepper slices on each slice of bread. Roll up each from a long side and secure with toothpick. Brush with butter; roll in parsley. Cover and refrigerate until serving. Just before serving, discard toothpicks and cut each roll into three pieces.
A tasty side dish with most meats.
1 pound small fresh mushrooms
1 small onion, thinly sliced
1/3 cup each white wine vinegar and canola oil
1 tsp. each salt and ground mustard
In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Cook, uncovered, for 6 minutes, stirring once. Cool to room temperature. Transfer to a bowl; cover and refrigerate overnight. Yields 3 cups.
GARLIC TOMATO BRUSCHETTA
1/4 cup olive or canola oil
3 tbsp. chopped fresh basil
3-4 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
4 medium tomatoes, diced
2 tbsp. grated Parmesan cheese
1 loaf (1 pound) unsliced French bread
In bowl, combine oil, basil, garlic, salt, and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate for at least 1 hour. Bring to room temperature before serving. Cut bread into 24 slices; toast under boiler until lightly browned. Top with tomato mixture. Serve immediately. 12 servings.
PEACHY CHICKEN - Good anytime of year.
4 boneless skinless chicken breast halves (about 4 oz. each)
1 tbsp. each canola oil and butter
1 can (15-1/4 oz.) sliced peaches, undrained
1/2 cup packed brown sugar
1/2 cup orange juice
1 envelope onion soup mix
Hot cooked rice, opt.
In large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Add peaches with juice, brown sugar, orange juice and soup mix to skillet; stir until combined. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to pan. Simmer, uncovered for 15-20 minutes or until chicken juices run clear. Serve over rice if desired. Makes 4 servings.
GINGERED PEAR SORBET
A really light dessert. May top with fresh berries, mint leaves or crystallized ginger.
1 can (29 oz.) pear halves
1/4 cup sugar
2 tbsp. lemon juice
1/8 tsp. ground ginger
Yellow food coloring, opt.
Drain pears, reserving 1 cup syrup (discard remaining syrup or save for another use); set pears aside. In pan bring sugar and reserved syrup to boil. Remove from heat; cool. In blender, process pears, lemon juice and ginger until smooth. Add cooled syrup and food coloring if using; cover and process until pureed. Pour into 11 x 7 x 2 inch dish. Cover and freeze 1-1/2 to 2 hours or until partially frozen. Return mixture to blender; cover and process until smooth. Place in freezer container; cover and freeze for at least 3 hours. Remove from freezer 20 minutes before serving. Makes 3 cups. Also nice with a ginger cookie.