Taters in foil, Chicken in foil, Honeydew sorbet


Here are three great recipes for summer. There are two easy dishes to cook on the grill or in the oven and a refreshing sorbet.
Taters in foil
1 pkg. (28 oz.) tater tots
1 C tomato ketchup
1/4 C A.1. Original Sauce
4 C frozen mixed vegetables (carrots, corn, peas), thawed
40 small meatballs
1 pkg. (8 oz.) shredded sharp cheddar cheese
Heat grill to medium heat. Place potatoes on 8 large sheets of heavy-duty foil sprayed with cooking spray. Mix ketchup and A.1. until blended; drizzle half evenly over potatoes. Top with mixed vegetables, meatballs, remaining ketchup mixture and cheddar. Fold foil to make 8 packets. Grill 10 to 15 min. or until heated through. Cut slits in foil to release steam before opening packets.
Chicken in foil
1 can (10-3/4 oz.) condensed cream of mushroom soup
1-1/4 C water, divided
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
6 small boneless skinless chicken breasts (1-1/2 lb.)
6 slices Deli Fresh Smoked Ham
1-1/2 C sliced fresh mushrooms
1-1/2 C frozen peas
Mix soup and 1/4 cup water. Combine stuffing mix and remaining water; spoon onto centers of 6 large sheets heavy-duty foil sprayed with cooking spray. Top with chicken, ham, vegetables and soup. Fold foil to make 6 packets; place in single layer on rimmed baking sheet for the oven or on the outdoor grill. Bake or grill 30 to 35 min. or until chicken is done (165 degrees). Cut slits in foil to release steam before carefully opening packets.
Honeydew sorbet
4-1/2 C fresh honeydew (approx. 1 honeydew), cubed
1 TBS freshly squeezed lemon juice
1/4 C honey
1/4 C water
Line a rimmed baking sheet with parchment paper. Place cubed honeydew onto baking sheet, leaving space in between cubes to allow for even freezing. Place tray into freezer and freeze honeydew overnight, or until completely frozen (4-6 hours). Place frozen honeydew into bowl of a food processor, along with lemon juice, honey, and water, and pulse until honeydew becomes crumbly.
You may need to add more water until mixture becomes more fluid, but not slushy. You’re looking for a soft sorbet texture at this point. Taste and add any additional honey mixture as needed at this time. Serve immediately, or store in freezer in an airtight container for up to 2 weeks.
Thought – I’m convinced when a sock goes missing in the wash it’s reincarnated as an extra Tupperware lid!
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)

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