INGREDIENTS: ½ c. sugar, 1 (3 oz.) pkg. strawberry Jell-O, 2 c. boiling water, 2 c. sliced fresh strawberries, 1 c. unsweetened pineapple juice, 1 can (12 oz.) frozen lemonade concentrate-thawed, 1 can (12 oz.) frozen limeade concentrate-thawed, 2 c. cold water, 2 liters lemon-lime soda-chilled
DIRECTIONS: In large bowl, dissolve sugar and gelatin in boiling water. Place the strawberries and pineapple juice in blender; cover and process until smooth. Add to gelatin mixture. Stir in concentrates and cold water. Cover and freeze for 8 hrs. or overnight. Remove from the freezer 45 minutes before serving. For each serving, combine ½ c. slush mixture with ½ c. lemon-lime soda; stir well.
SUMMER CHICKEN SALAD
INGREDIENTS: 4 boneless skinless chicken breast halves (4 oz. each), 1 can chicken broth, 6 c. torn mixed salad greens 2 c. halved fresh strawberries CITRUS DRESSING: ½ c. fresh strawberries-hulled, 1/3 c. orange juice, 2 Tbs. vegetable oil, 1 Tbs. lemon juice, 2 tsp. grated lemon peel, 1 tsp. sugar, ½ tsp. chili powder, ¼ tsp. salt, ¼ tsp. pepper, ¼ c. chopped walnuts-toasted
DIRECTIONS: Place chicken in large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until juice run clear. Drain; cover and refrigerate. In large bowl, combine the greens and the halved strawberries; refrigerate. In blender, combine the hulled strawberries, orange juice, oil, lemon juice, lemon peel, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly. Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8” slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts. Yield: 4 servings
GRILLED SUB SANDWICH
INGREDIENTS: 1 large green pepper-thinly sliced, 1 sm. onion-thinly sliced and separated into rings, ½ tsp. olive oil, 1 loaf(1 lb.) unsliced Italian bread, 1/3 c. prepared Italian salad dressing-divided, 2 oz. sliced deli turkey, 4 slices Swiss cheese, 2 oz. sliced deli ham, 3 slices cheddar cheese, 2 oz. sliced deli pastrami, ½ c. sliced dill pickles, 1 large tomato-thinly sliced, additional olive oil
DIRECTIONS: In a bowl, toss green pepper and onion with oil. Place on a double thickness of heavy-duty foil (about 12” square). Fold foil around vegetables and seal tightly. Grill covered over medium-hot heat for 12-15 minutes or until tender; set aside. Cut loaf in half horizontally; remove bread from top piece, leaving a ½-in. shell. Brush cut sides of loaf with salad dressing place cut side down on grill. Grill uncovered over medium heat 3-5 minutes or until golden brown. Place bottom of loaf on a double thickness of foil (about 18x12”). Layer with turkey, two Swiss cheese slices, ham, cheddar cheese, pastrami and remaining Swiss cheese. Top with green pepper mixture, pickles and tomato. Drizzle remaining dressing over cut side of bread top; place over filling. Brush bread with additional oil. Fold foil around sandwich and seal tightly. Grill, covered, over medium heat for 4-8 minutes or until cheese is melted. Cut into slices with a serrated knife.
BERRY ANGEL DELIGHT
INGREDIENTS: 1 c. whipping cream, 2 Tbs. sugar, 2 c. Yoplait Thick & Creamy vanilla yogurt, 1 round angel food cake (8-in.) cut into 1” pieces, 1 c. each fresh blueberries & raspberries, 1 c. quartered fresh strawberries
DIRECTIONS: In bowl, beat whipping cream & sugar with mixer on high speed until stiff peaks form. Fold in yogurt. In large bowl, place cake pieces; fold in yogurt mixture. In medium bowl, gently mix berries together. Spoon half the cake mixture into 9-in. springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover; refrigerate at least 4 hours or overnight.
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