Grilled Caesar Beef Appetizer Kabobs

1 1 1 1 1/2 1 1/2 1/2 1/4 30 pound beef boneless sirloin steak, 3/4 to 1 inch thick, cut into 1-inch pieces medium yellow or green bell pepper, cut into 1-inch pieces cup 1-inch pieces pattypan or yellow summer squash cups whole mushrooms cups cherry tomatoes cup Caesar dressing teaspoon coarsely ground pepper wooden skewers (6 to 8 inches) Romaine leaves Additional Caesar dressing, if desired Chopped fresh chives, if desired

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1. In large resealablefood-storage plastic bag, place beef, bell pepper, squash, mushrooms and tomatoes. Mix 1/2 cup dressing and the ground pepper. Pour over beef and vegetables; seal bag and turn to coat. Refrigerate at least 1 hour but no longer than 4 hours, turning bag occasionally. Soak skewers in water about 1 hour to prevent burning.

2. Heat coals or gas grill for direct heat. Remove beef and vegetables from marinade; discard marinade. Remove skewers from water. Thread 1 or 2 pieces beef on each skewer. Add a mushroom, squash, bell pepper piece or tomato to end of each skewer.

3. Cover and grill kabobs 4 to 6 inches from medium heat 6 to 8 minutes for medium beef doneness, turning frequently.

4. Arrange romaine on serving platter. Top with kabobs. Spoon additional dressing into small bowl for dipping; sprinkle with chives.

Avocado Seafood Appetizers

1 ripe avocado, pitted and cut into chunks 3 tablespoons mayonnaise or salad dressing 2 teaspoons lime juice Dash of ground red pepper (cayenne) Dash of salt

2 large cucumbers, cut into 3/8-inch slices (24 slices) 1 package (8 oz) refrigerated flake-style imitation crabmeat Fresh cilantro leaves, if desired

1. Place avocado, mayonnaise, lime juice, red pepper and salt in food processor or blender. Cover and process until smooth.

2. Spread avocado mixture on each cucumber slice. Top with crabmeat. Sprinkle with cilantro. Serve immediately.

Apple-Cranberry-Sage Chicken
2/3 2 1 1 1/2 3/4 1/2 3/4 2 4 cup grape jelly tablespoons butter or margarine large unpeeled red cooking apple, cut into 2-inch chunks medium stalk celery, sliced (1/2 cup) cup fresh or frozen (thawed) cranberries cup Original Bisquick mix teaspoon ground sage teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves tablespoons water boneless skinless chicken breasts (about 1 1/4 lb)

1. Heat oven to 350F. In 1 1/2-quart saucepan, melt jelly and butter over medium heat, stirring occasionally. Stir in apple, celery and cranberries; remove from heat. 2. In shallow dish, mix Bisquick mix, sage and thyme. In another shallow dish, place water. Dip chicken into water, then coat with Bisquick mixture. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 6 to 8 minutes, turning once, until coating is brown. 3. Place chicken in ungreased 13x9-inch (3-quart) glass baking dish. Spoon cranberry mixture over chicken. Bake 40 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170F). High Altitude (3500-6500 ft): No change.

Dijon-Dill Chicken and Noodles

4 1/2 1 2 1/8 oz boneless skinless chicken breast, cut into thin bite-size strips cup chopped onion (1 medium) can (18.5 oz) Progresso Light vegetable and noodle soup tablespoons Dijon mustard teaspoon dried dill weed

1/2 cup uncooked wide egg noodles (1 1/2 oz) 2 cups fresh broccoli florets 1 oz fat-free cream cheese 1. In 12-inch nonstick skillet, cook chicken and onion over medium-high heat, stirring constantly, until onion is tender and chicken just begins to brown. 2. Stir in soup, mustard and dill weed. Heat to boiling. Stir in noodles; return to boiling. Reduce heat to medium; cover and cook 6 minutes, stirring occasionally. 3. Add broccoli; cook uncovered 3 to 4 minutes longer, stirring frequently, until broccoli is crisp-tender. Stir in cream cheese until well blended.

Peppered Beef Tenderloin with Mushroom Sauce

4- to 4 1/2-lb beef tenderloin roast 2 tablespoons olive or vegetable oil 2 teaspoons coarse ground black pepper 1/4 cup butter or margarine 1 medium onion, finely chopped (1/2 cup) 1 clove garlic, finely chopped 1 package (8 oz) sliced fresh mushrooms (3 cups) 2 tablespoons dry sherry, if desired 1 tablespoon cornstarch 1/4 cup cold water 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves 1/8 teaspoon pepper 1 can (10 1/2 oz) condensed beef consomm 1 teaspoon Dijon mustard 1 teaspoon tomato paste (from 6-oz can)

1. Heat oven to 425F. Rub beef with oil; sprinkle with pepper. Place beef on rack in shallow roasting pan, or place diagonally in 15x10x1-inch pan. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.

2. Bake uncovered 30 to 45 minutes or until thermometer reads 135F. Cover beef loosely with tent of foil and let stand 15 to 20 minutes until thermometer reads 145F (medium-rare doneness). (Temperature will continue to rise about 10F and beef will be easier to carve.)

3. Meanwhile, in 12-inch nonstick skillet, melt butter over medium heat. Cook onion, garlic and mushrooms in butter 8 to 10 minutes, stirring occasionally, until mushrooms are completely tender and beginning to brown. Stir in sherry. In small bowl, mix cornstarch and water; stir cornstarch mixture into mushroom mixture. Stir in thyme, pepper and beef consomm; cook and stir about 2 minutes or until slightly thickened and bubbly. Stir in mustard and tomato paste until well blended. Heat just until hot. Spoon sauce over sliced beef.

High Altitude (3500-6500 ft): In step 3, increase second cook time to 4 minutes.

Grilled Garlic Steak Salad

Spicy Garlic Dressing 1/3 2 3 1 1 1/2 2 Salad 1-pound beef boneless sirloin steak, 1 to 1 1/2 inches thick large red or yellow bell pepper, cut into strips cup sliced mushrooms (3 ounces) teaspoon salt teaspoon pepper cups bite-size pieces salad greens cup olive or vegetable oil tablespoons chopped fresh parsley tablespoons red wine vinegar tablespoon lemon juice teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves teaspoon crushed red pepper flakes cloves garlic, finely chopped

1 1 1/4 1/8 6

1. Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients; reserve 1/4 cup. 2. Cover and grill beef over medium heat 15 to 20 minutes, turning once, until desired doneness. In medium bowl, toss bell pepper and mushrooms with 2 tablespoons of the dressing; place in grill basket. Cover and grill vegetables 5 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender. 3. Sprinkle beef with salt and pepper; cut into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. In large bowl, place salad greens, vegetables and beef. Add remaining dressing; toss.

Butternut Squash Saut

4 1 6 1/2 slices bacon, cut into 1-inch pieces medium onion, chopped (1/2 cup) cups 1/2-inch pieces peeled butternut squash (2 small) teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves

1/8 teaspoon pepper 3 cups firmly packed baby spinach leaves

1. In 12-inch skillet, cook bacon over medium-low heat, stirring occasionally, until crisp. Stir in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender.

2. Stir in squash, thyme and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.

Asparagus with Maple-Mustard Sauce

2 2 2 2 lb asparagus tablespoons real maple syrup or maple-flavored syrup tablespoons Dijon mustard tablespoons olive or vegetable oil

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1. Snap off tough ends of asparagus spears. In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain.

2. In small bowl, mix maple syrup, mustard and oil. Drizzle over asparagus.

High Altitude (3500-6500 ft): No change

Greek Potato Salad

Salad 2 2 2 1 lb unpeeled new potatoes medium bell peppers, cut into 1-inch pieces medium tomatoes, seeded, cut into eighths medium cucumber, cut into 1-inch pieces

1/2 medium red onion, very thinly sliced (1/2 cup) 1/2 cup whole kalamata or ripe olives 1 package (4 oz) crumbled feta cheese (1 cup) Lemon Dressing 1/2 1/4 1 1 1 1/2 1/4 2 cup olive or vegetable oil cup lemon juice tablespoon finely chopped fresh or 1 teaspoon dried oregano leaves tablespoon Dijon mustard teaspoon sugar teaspoon salt teaspoon pepper cloves garlic, finely chopped

1. If potatoes are large, cut in half. In 3-quart saucepan, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place potatoes in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 22 minutes or until tender; cool to room temperature. 2. In large glass or plastic bowl, beat all Lemon Dressing ingredients with wire whisk until blended; set aside. 3. Add potatoes and remaining salad ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours. Sprinkle with cheese just before serving.