Ingredients

• 1/4 cup butter
• 4 large tart apples – peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

Directions

1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Ingredients

• 1 (10 inch) angel food cake
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 quart fresh strawberries, sliced
• 1 (18 ounce) jar strawberry glaze

Directions

1. Crumble the cake into a 9×13 inch dish.
2. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Ingredients

• 1 tablespoon olive oil
• 4 (5 ounce) skinless, boneless chicken breast halves
• 4 plum tomatoes, chopped
• 1/3 cup dry white wine or chicken broth
• 1 (15 ounce) jar Bertolli® Creamy Alfredo Sauce
• 1 tablespoon thinly sliced fresh basil leaves (optional)

Directions

1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.
2. Add tomatoes to same skillet and cook, stirring occasionally, 6 minutes. Add wine and cook 1 minute. Stir in sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Stir in basil. To serve, arrange chicken on platter and spoon hot sauce over chicken. Serve, if desired, with hot cooked pasta or rice.

Ingredients

• 1 all-beef hot dog
• 1 poppyseed hot dog bun
• 1 tablespoon yellow mustard
• 1 tablespoon sweet green pickle relish
• 1 tablespoon chopped onion
• 4 tomato wedges
• 1 dill pickle spear
• 2 sport peppers
• 1 dash celery salt

Directions

1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think about ketchup!

Holiday Chicken Salad Recipe

Ingredients

• 4 cups cubed, cooked chicken meat
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 1/2 cups dried cranberries
• 1 cup chopped celery
• 2 green onions, chopped
• 1/2 cup minced green bell pepper
• 1 cup chopped pecans
• 1 teaspoon seasoning salt
• ground black pepper to taste

Directions

1. In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Ingredients

• 8 slices rye bread
• 3/4 cup thousand island dressing
• 1 (16 ounce) can sauerkraut, drained
• 8 slices Swiss cheese
• 8 slices pastrami
• 1/4 cup margarine, softened

Directions

1. Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
2. Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.

Ingredients

• 2 teaspoons McCormick® Gourmet Collection® Fennel Seed
• 2 teaspoons McCormick® Gourmet Collection® Coriander Seed
• 4 shallots, finely minced
• 1 tablespoon olive oil
• 3/4 teaspoon McCormick® Gourmet Collection® Mediterranean Oregano Leaves
• 1/2 teaspoon McCormick® Gourmet Collection® Thyme Leaves
• 1 tablespoon McCormick® Gourmet Collection® Parsley Flakes
• 3/4 teaspoon McCormick® Gourmet Collection® Paprika
• 1/4 teaspoon McCormick® Gourmet Collection® Ground Cayenne Red Pepper
• 1/4 teaspoon McCormick® Coarse Grind Black Pepper
• 1 teaspoon salt
• 1 1/2 pounds ground lamb
• Cumin Yogurt:
• 1/4 teaspoon McCormick® Gourmet Collection® Cumin Seed
• 1/2 cup plain yogurt
• 1/8 teaspoon salt
• 1 pinch McCormick® Coarse Grind Black Pepper

Directions

1. Toast fennel and coriander seeds, in a preheated dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush seeds in small bowl or with a mortar and pestle. In same skillet, saute the shallots in the olive oil until translucent and just starting to color. Add the oregano and thyme. Immediately remove from heat and set aside.
2. Combine remaining spices, salt and lamb in a medium bowl. Mix gently, shape into 6 patties.
3. Toast cumin seeds, in a preheated, dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush in small bowl or with a mortar and pestle. Combine yogurt with the toasted cumin, salt and pepper. Set aside.
4. Grill the burgers over medium heat to desired doneness. Serve with grilled sourdough bread or hamburger buns. Top with cumin yogurt.

A Real Summer Grilled Dinner

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1/2 cup pecans
• 1/3 cup red wine vinegar
• 1/2 cup white sugar
• 1 cup vegetable oil
• 1/2 onion, minced
• 1 teaspoon ground mustard
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 heads Bibb lettuce – rinsed, dried and torn
• 1 cup sliced fresh strawberries

Directions

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.