Pour salad dressing into bowl, add meat. Marinate 4 hours or overnight. Remove meat from salad dressing and set aside; discard salad dressing-marinade. Grill until meat is done. This is a delicious alternative to BBQ sauce.

(The number of bottles of salad dressing varies as per the amount of meat you'll be marinating - just make sure you have enough salad dressing to cover the meat.)


BBQed Ribs

3/4 lbs ribs cut in pieces
1 lemon
1 large onion

Bake in shallow pan in hot oven (450 degrees) with 1 slice lemon and 1 slice onion on each piece for 30 minutes.

Sauce

Combine:
1 cup catsup
1/3 cup Worcestershire sauce
1 tsp chili powder
1 tsp salt
2 dashes Tabasco
2 cups water
Add brown sugar

Pour over ribs and baste every 15 minutes ‘til tender - cover loosely with foil.

Can add celery seed and vinegar.


Cherry Dessert

20 graham crackers
1/2 cup margarine or butter, melted
1 TBSP sugar (+ a little more if needed)
Pat into a 9x9 inch pan.

Beat 2 eggs
1/2 cup sugar
1 pkg. cream cheese (large)

Bake 20 minutes at 375 degrees

Put one can cherry pie mix on top.


Cherry Parfaits

2 cups cherry pie filling
1/4 cup cherry flavored liquor (optional)
2 (16-oz.) cartons of vanilla ice cream
6 Tbsp. Grape Nuts cereal or other brand of nutty cereal
2 Tbsp. chopped pecans

If using the cherry flavored liquor, combine pie filling and liquor in a bowl and mix well. Layer cherry mix and ice cream in parfait glasses. Combine cereal and pecans and sprinkle evenly over each parfait glass. Chill and serve.


Chicken Salad (for 25)

2 good sized chickens - cooked 'til tender (take meat off the bone)
4 TBSP salad oil
4 TBSP orange juice
2 tsp salt
4 TBSP vinegar
3 cups Mandarin oranges
3 cups green grapes
3 cups pineapple tidbits
2 cups chopped celery
2 cups slivered almonds
2 1/2 cup raw rice (toasted) (or 1 16 oz box rice macaroni)

Marinate cooked chicken in oil, juice, salt and vinegar. While it’s marinating, cook rice or macaroni until tender.

Add fruits, nuts and celery to salad. Mix in rice or macaroni with 1 quart mayonnaise.


Chicken Stir Fry (from, "Healthy Meals in Minutes" recipe card)

1/4 cup orange juice
1 1/2 TBSP cornstarch
1 pound skinless, boneless chicken breasts, cut into strips
3/4 cup chicken broth (you can use reduced-sodium)
1 1/2 TBSP soy sauce (you can use reduced sodium)
2 /12 tsp vegetable oil
1 clove garlic, minced
1 TBSP minced fresh ginger, or 1 1/2 tsp ground ginger
1 1/2 cups snow peas or green beans
1 medium red bell pepper, cut into thin strips (about 1 cup)
3/4 cup sliced green onion
1 cup frozen broccoli, thawed
1 medium carrot, thinly sliced
2 cups cooked white rice

In a shallow glass bowl, combine orange juice and cornstarch, mix well. Stir in chicken. Cover and chill for 2 hours.

Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside.

In a wok (or large non-stick skillet), heat oil over medium heat. Add garlic and ginger, stir-fry for 30 seconds. Add chicken; stir-fry for 3 minutes. Add veggies; stir-fry until crisp-tender (about 5 min). Stir in broth mixture.

Place 1/2 cup rice on each serving plate. Top with the chicken mixture, dividing evenly.


Crab Meat on Buns

1 small pkg. Velveeta cheese
1/4 lb. butter
dash Worcestershire sauce
1 can crab meat
1/4 cup cut ripe olives
1 can water chestnuts, cut up

Melt cheese and butter. Add rest of ingredients. Spread on bun halves (12). Broil 5-7 minutes.


Fresh Peach Pie

1 pie crust
1/2 cup white sugar
1/3 cup brown sugar
3 TBSP flour
Fresh peaches, peeled and sliced
Butter

Mix sugars and flour together. Sprinkle some of this on the bottom of the unbaked pie crust. Fill very full with peaches, Sprinkle rest of mixture on top. Dot with plenty of butter. Bake at 400 degrees 10 minutes, then 325 degrees until tender.


Layered Salad

1st layer - French (green) beans
2nd layer - French carrots
3rd layer - French peas
sliced onions between layers and on top

Dressing:
1/2 cup oil (Mazola)
1 TBSP salt
1/4 cup vinegar
Pinch of pepper
1 TBSP sugar

(Make in the morning to serve that night.)


Pink Lemonade Pie (from a Betty Crocker recipe book)

Graham Cracker Crust (recipe follows, or you can use a pre-made graham cracker crust)
1 quart (2 pints) vanilla ice cream, softened
1/2 can (12 ounce size) frozen pink lemonade concentrate, thawed
1 container (4 ounces) frozen whipped topping, thawed (Cool-Whip)
Few drops red food color, if desired

Prepare, bake and cool graham cracker crust

Mix ice cream, lemonade concentrate, whipped topping and food color in a large bowl. Mound ice cream mixture into crust. Cover and freeze 4 hours or until firm.

Let pie stand at room temperature for a few minutes before cutting. (If pie has been frozen longer than 4 hours, let stand about 10 minutes before serving.) Store wrapped tightly in freezer.

Graham Cracker Crust

1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 TBSP sugar

Heat oven to 350 degrees. Mix all ingredients. Reserve about 2 TBSP to sprinkle over top of pie if desired. Press mixture firmly against bottom and side of pie plate, 9 x 1 1/4 inches. Bake about 10 minutes or until light brown. Cool completely, about 30 minutes.


Popsicles

1 pkg. Jell-O (any flavor)
1 pkg. Kool-Aid (any flavor)
1 cup sugar

Dissolve above ingredients in 2 cups of hot water. Add 2 cups of cold water. Mix well. Pour into Ice Cups. Yields 18.


Rhubarb and Strawberry Dessert

2 good cups cut rhubarb
1 box frozen strawberries, thawed and poured over

2/3 stick margarine (1/3 cup)
1 big cup brown sugar
1/2 cup flour

Mix real well. Sprinkle over fruit mixture. Bake at 350 degrees until brown on top and bubbly around edges. (Fresh peaches and raspberries may be substituted.)


Rice Dessert

2 cup chilled cooked rice
1 1 pound can fruit cocktail
1 11 oz. can mandarin oranges
1 1 pound 4 1/2 ounce can crushed pineapple
1 3 1/2 ounce package coconut
1 6 1/2 ounce package marshmallows
1 cup sour cream

Drain fruit. Add marshmallows, coconut, sour cream. Mix well and chill overnight.


Steak and Rice

1 1/2 pounds beef round steak
1 1/2 TBSP vegetable oil
2 large onions cut in 1/2 inch slices, separated into rings
1 can sliced mushrooms (drain, reserve liquid)
1 can cream of mushroom soup
1/2 cup dry sherry (cooking sherry)
1 1/2 tsp garlic salt
3 cups hot cooked rice

Cut steak into thin strips. In large skillet, brown meat in oil over high heat. Add onions, sauté until tender and crisp. Blend soup, sherry, liquid reserved from mushrooms, garlic salt. Pour over steak. Add mushrooms, reduce heat, cover and simmer for 1 hour or until steak is tender. Or cover and bake at 350 degrees. Serve over fluffy rice.

Makes 6 servings.


Watermelon Boat

1 pint blueberries or raspberries (2 1/2 cups)
1 pound cherries (2 1/2 cups)
3 cantaloupe or honeydew melons (3-4 cups)
1 pound grapes (2 cups)
1 pineapple (2 1/2 cups)
1 pint strawberries (2 cups)
1 18 pound watermelon (16 cups)

Watermelon boat will hold about 24 cups of fruit. Keep refrigerated.

To enhance flavors, squeeze fresh lime juice over fruit.