Skewers of potatoes, peppers, onions, and squash take on a smoky flavor when grilled. Brush on herbs and salad dressing for a bit of extra flavor and you’ll have a side dish recipe that’s scrumptious when served with grilled chicken, pork, or steak.
In a covered medium saucepan cook potatoes and onions in a small amount of lightly salted boiling water over medium heat for 8 to 10 minutes or until nearly tender, adding the squash and mushrooms for the last 1 minute of cooking time. Drain well. Cool slightly. If using wooden skewers, soak in water for 30 minutes before grilling.
On eight 10-inch skewers, alternately thread potatoes, onions, squash, mushrooms, and sweet peppers, leaving a 1/4-inch space between pieces. In a small bowl combine salad dressing, rosemary, salt, and pepper; brush over vegetables.
Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture. Makes 8 servings
Place kabobs on the greased unheated rack of a broiler pan. Broil about 3 to 4 inches from the heat for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture. Nutrition Facts (Vegetable Kabobs)
Per serving: 75 kcal cal., 4 g fat (1 g sat. fat, 145 mg sodium, 9 g carb., 1 g fiber, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet
2 tablespoons Amaretto or 1/2 teaspoon almond extract
Optional toppings: additional fresh strawberries and toasted almonds
Place almonds in a food processor; cover and pulse until almonds are finely ground. Add flour, confectioners’ sugar and salt; pulse until blended. Add butter and shortening; pulse until butter and shortening are the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. deep-dish plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
Bake at 425° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
In a large bowl, mash 1 cup strawberries with the lemon juice. Add water. In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Transfer to a large bowl; stir in food coloring if desired. Refrigerate for 20 minutes or until cooled slightly, stirring occasionally.
Fold in the remaining sliced berries; transfer to crust. Refrigerate for at least 3 hours or until set.
In a small bowl, beat whipping cream until it begins to thicken. Add the sour cream, confectioners’ sugar and amaretto; beat until stiff peaks form. Spread over filling. Top with additional strawberries and almonds if desired.
Editor’s Note: To toast nuts, spread in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
When using pie weights, cool before storing. Beans and rice may be reused for pie weights, but not for cooking.