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1.5 lb ground chuck
8 mushrooms
4 slices Swiss cheese
4 burger buns
2 tbsp olive oil
3/4 tsp garlic salt
Prepare ground chuck into 4 patties. Place patties on the grill.
While burgers are grilling, cut and saute mushrooms on low hear using olive oil and garlic salt. Once these are soft and dark brown, set aside.
When finished, remove burgers from over the flame, and set them to the side of the grill.
Carefully spoon mushrooms on the top of all the burgers, then place 1 slice of Swiss cheese on each. Let the burgers sit on the grill for about one minute. Remove and place on buns.
Save by using Stella Baby Swiss Cheese and Serve with McCain Potatoes.
2 tbsp butter
6 medium onions, sliced
6 Italian sausages
1 small green pepper, chopped
1 small red pepper, chopped
1-1/2 tbsp Italian seasoning
dash of soy sauce
4 rolls
Saute onion in butter until lightly browned. Remove and set aside. Remove skin from sausages, brown sausages and crumble up.
Remove sauteed peppers (add more butter if needed). Add Italian seasoning and soy sauce.
Return onions and sausages to skillet with peppers. Add water to 1 inch depth. Simmer until water is cooked away. Serve on rolls.
Save by using Green Bell Peppers and Dinner Rolls.
4 fillets of flounder
2 green onions, minced
1 stalk celery, minced
1 can crab meat
1/2 stick butter
1/2 cup bread crumbs
1/2 tbsp snipped parsley
salt and pepper
Cut fillets in half lengthwise, wrap each half into a circle and place in a well buttered, glass baking dish. Set aside.
Saute onion and celery in butter for 2 minutes. Add bread crumbs, parsley, toss gently to mix well. Spoon into center of flounder, garnish with bread crumbs and parsley.
Season with salt and pepper to taste. Dot with butter. Bake at 350°F for 30 minutes.
Save by using Sleeved Celery and Serve with Birds Eye Steamfresh Rice.
1/2 lb boneless, skinless chicken breasts, in 1 inch cubes
3 cloves garlic, crushed
1/2 pint cherry tomatoes
2 medium red onions, quartered
1 bell pepper, cut in 1 inch squares
1/4 lb white boiling onions, peeled
1/4 cup Italian dressing
BBQ sauce for basting
Wash, peel and cut vegetables into 1-inch chunks. In a zip bag, marinate chicken, crushed garlic and cut vegetables in refrigerator for 60 minutes in Italian dressing. Turn several times. Discard marinade.
If using wooden skewers, soak them in water 30 minutes in advance. If using metal skewers, brush with oil or spray with non-stick spray.
Preheat grill for 10 minutes on medium-high heat setting. Before it heats up, brush grill grates well with vegetable oil (or use a paper towel dipped in oil).
Thread chicken and vegetables alternately onto skewers. Grill kabobs, for 4-7 minutes, brushing often with barbecue sauce or Italian dressing.
Save by using Red Bell Peppers and Serve with Cora Pasta.
