The following recipes are featured in the Memorial Day, July 4th and Labor Day sections of "At Home for the Holidays With Arlene Williams" (Morris Press Cookbooks, $30), available by writing to "At Home with Arlene Williams," Cornerstone TeleVision, 1 Signal Drive, Wall, PA 15148, or by calling 412-824-3930.
Cheese & Tomato Salad
- 1 pound chunk mozzarella cheese
- 3 or 4 firm, ripe tomatoes
- 1 medium Spanish onion
- 1/2 cup olive oil
- 2 to 3 tablespoons red wine vinegar
- Salt and pepper to taste
- 1 cup fresh basil leaves or 2 tablespoons dried basil
Cut cheese, tomatoes and onion into 1/4-inch slices, separating onion slices into rings.
Around edge of a serving platter, arrange cheese and tomato slices alternately, overlapping them. Scatter onion rings over top.
In a food processor or blender, combine olive oil, red wine vinegar, salt, pepper and basil leaves and process or blend until all ingredients are well incorporated. Pour over cheese, tomatoes and onions.
Makes 5 to 7 servings.
Sun Tea
- 1 gallon tap water
- 8 regular tea bags
- Lemon slices
- Sweetener
Place water and tea bags in a gallon jug. Cover and place in direct sunlight. Let steep until desired color, usually 3 to 4 hours. Remove tea bags. Do not squeeze.
Pour into ice-filled glasses and place a lemon slice in each glass. Sweeten with desired sweetener.
Makes 1 gallon.
Barbecued Chicken Bundles
- 8 boneless, skinless chicken breast halves
- 8 (1/2-inch x 1-inch x 1-inch) cubes American cheese
- 16 slices bacon
- 1/2 cup barbecue sauce
Preheat grill or set oven to broiler setting.
Place each breast half between sheets of plastic wrap and, using a meat-tenderizing mallet, pound to flatten and break fibers of chicken. Place one cube of cheese in center of each breast lengthwise. Fold chicken around cheese to form a bundle and wrap two slices of bacon criss-cross around chicken. Secure with toothpicks.
Grill chicken on an oiled rack set 5 to 6 inches over hot coals. If broiling, place chicken in a shallow pan 5 to 6 inches from heat source. Grill or broil for 30 to 40 minutes, turning every 15 minutes, until chicken is fork tender and juices are clear. During the last 15 minutes, brush with barbecue sauce occasionally.
Makes 8 servings.
Firecracker Sandwiches
- 1/2 cup cream cheese, softened
- 2 tablespoons mayonnaise
- 2 teaspoons minced onion
- 1 teaspoon white vinegar
- 1/2 teaspoon sugar
- 1 cup minced low-salt ham
- 1/2 cup grated carrots
- 1/4 cup raisins
- 8 (1-ounce) slices white bread
In a medium bowl, combine cream cheese, mayonnaise, onion, vinegar and sugar and stir well. Add ham, carrots and raisins and mix to combine.
Using a rolling pin, roll bread slices to flatten. Spread ham mixture evenly over bread slices to edges. Roll up jelly-roll fashion.
If desired, wrap each sandwich roll in plastic wrap, twisting and securing ends of wrap with decorative ribbons. Store sandwiches in refrigerator for up to 4 hours.
Makes 8 servings.
Strawberry Shortcake
- 2 1/3 cups Bisquick Baking Mix
- 1/2 cup milk
- 3 tablespoons sugar
- 3 tablespoons butter, melted
- 1 quart strawberries, cut in half and sweetened
- Vanilla ice cream, slightly softened
- 1 8-ounce container Cool Whip
Heat oven to 425 degrees.
In a bowl, mix Bisquick Baking Mix, milk, sugar and melted butter until a soft dough forms. Spread dough in an ungreased 8-inch round pan. Bake in preheated oven 15 to 20 minutes or until golden brown. Cool on wire rack for 10 minutes.
Cut cake in half horizontally. Place bottom half on serving plate and spoon a few strawberries over cake. Spoon ice cream over strawberries and quickly, with a knife or spatula, spead ice cream evenly. Place top half of cake over ice cream and spoon remaining berries and juice over top of cake. Decorate with Cool Whip and serve immediately.
Makes 6 to 8 servings.
