Come on into my kitchen, but stay out of my way! Just sit down at the table, I'll get you a drink and a snack, and we can chat as I cook. If you really want to help me, you can do the dishes *grin*. Recipes Summer is nearly here and it's time for barbeques and gatherings with friends and family. Here are a few recipes for a great summer meal that will fill your day with YUM! London Broil with Broiled Veggies 1 Top Round Steak otherwise known as a London Broil Cherry tomatoes, whole mushrooms, sliced zucchini, red onions quartered 1 pkg of Good Seasons Zesty Italian or Garlic and Herb Salad Dressing Melted butter or margarine Dash Worchestershire Sauce 1 medium onion, chopped 1 TBS lemon juice Olive Oil Vinegar water Mix dressing according to directions, add lemon juice and a dash of Worchestershire sauce. Place steak in ziplock bag or plastic container with lid and add dressing and chopped onion. Close bag or container and shake to cover steak in marinade. Marinate for 24 hours, turning occasionally to keep meat evenly covered. Broil steak on a low flame for 15 minutes each side or until medium. Many people like London Broil Medium rare but with the kids I tend to cook it longer and make sure it isn't as pink. While the steak is cooking, put the veggies on a shishkabob stick and brush with melted butter. Broil until golden brown. Sidedish Summer Pasta Salad 16 oz. pkg. Spiral Pasta 1/2 pint sliced mushrooms 1/2 pint cherry tomatoes, sliced in half 1/2 cup uncooked broccoli, cut into small pieces 1/2 cup uncooked cauliflower, cut into small pieces 1/4 cup sliced green olives with pimentos 1/4 cup cut up pieces of pepperoni 1 jar Marie's Buttermilk Ranch Dressing Cook pasta according to the directions. Rinse with cold water and then chill for 2 hours. Add all the ingredients, gently mixing. Add the Ranch Dressing, stirring gently until mixed. Use as much or as little as you like---it is not necessary to use the whole jar. Chill for 1 hour before serving. YUM! Dessert Red, White and Blue Cake 2 pints Strawberries, 1 pint cut up into pieces, 1 pint sliced in half 2 pints blueberries 2 Sara Lee Poundcakes 1 large tub Cool Whip Slice the poundcakes into 8 slices to make 16 all together. Lay 8 slices together in an 11X13 sized pan. Sprinkle the chopped strawberries and the blueberries onto the slices. Place the other 8 slices on top of the bottom slices. Cover the top in Cool Whip. Take the blueberries and place them on the top corner of the cake in rows, to look like the 50 stars on a flag. Take the strawberry halves and place them in rows cut side down to look like the red stripes on a flag. When done it should look just like a US flag! Chill for 2 hours before serving. YUMMMM!!! Enjoy! Red, White and Blue Dessert 2 packages (8 oz. each) PHILADELPHIA cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla extract 2 cups whole whipping cream, whipped 2 quarts fresh strawberries, halved, divided 2 quarts fresh blueberries, divided In a mixing bowl, beat cream cheese, sugar and extract until fluffy, about 10 minutes. Fold in the whipped cream. Spoon a third of the mixture into a 4-qt. bowl. Reserve 19 strawberry halves and 1/2 cup blueberries for garnish. Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread remaining cream mixture over top. Use remaining strawberries and blueberries to make an American flag design for this patriotic dessert! Yield: at least 18 servings Would you like to submit a recipe to my page? Just e-mail me with your recipe and your URL, and I'll post it on my page and give a link back to your website! lalliepop@netzero.net Home This page hosted by Geocities Get your own Free Home Page