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Sat, July 20

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.


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.


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.


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.


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