B a r b e c u e t a s t e t h a t
c o u l d s p a r k a s t a m p e d e .
The original BBQ Chicken Pizza from CPK.
Juicy white meat chicken, sweet BBQ sauce
and cilantro. It’s all the taste of takeout, but in
your grocer’s freezer. www.cpkfrozen.com
A tra d itio n o f b e in g n o n -tra d itio n a l.
food
B A R B ECU E BA SH R E C IP ES
GARDEN SLIDERS
For a no-cook starter, serve the squash in
these sandwiches fresh rather than grilled.
start to finish: 30 MIN.
1
15- to 16-oz. can Great Northern or
cannellini beans, rinsed and drained
2
Tbsp. olive oil
2
cloves garlic, minced (1 tsp.)
/2
tsp. Italian seasoning, crushed
1
medium yellow summer squash, cut
in Winch-thick slices
24
Winch-thick slices baguette
2
medium roma tomatoes, cut in
Winch-thick slices
1
small cucumber, cut in Winch-
thick slices
Small celery top sprigs, small tomato
wedges, and/or pickle slices (optional)
1.
For bean spread, in blender or food
processor combine beans, 1 tablespoon of
the oil, the garlic, and Italian seasoning.
Cover; blend or process until smooth.
Season with
salt
and
ground black pepper.
2.
To grill squash, toss squash slices with
remaining tablespoon olive oil. Place in a
grill basket. Place basket directly over
medium coals for about 5 minutes or just
until squash is tender, turning once.
3.
Spread one side of each bread slice with
bean spread. Top half of the bread with
tomato, squash, and cucumber slices. Top
with remaining bread slices, spread side
down. Secure sandwiches with wooden
picks. Top with celery sprigs, tomato
wedges, and/or pickle slices. makes
12
appetizer-size sandwiches.
each slider
120 cal, 2 g fat, 0 mgchol, 289 mg
sodium, 23 gcarbo, 3 gfiber,
6
gpro. Daily Values:
3% vit. A, 5% vit. C, 3% calcium, 9% iron.
BASIL LEMONADE
PREP: 15 MIN. CHILL:
8
HOURS
12
cups cold water
2
12-oz. cans frozen lemonade
concentrate, thawed
1
/3
cup sugar
V4
cup fresh lime juice
V2
cup firmly packed fresh basil leaves,
torn (one .75-oz. pkg.)
Lemon slices and fresh basil (optional)
1.
In extra-large bowl or pitcher combine
water, lemonade concentrate, sugar, and lime
juice. Stir well to combine. Stir in torn basil
leaves. Cover; refrigerate 8 hours.
2.
Strain through a fine mesh strainer into
serving container; discard basil leaves. Chill
up to 3 days.
3.
Serve over ice with lemon slices and fresh
basil. MAKES 12 SERVINGS.
each serving
125 cal, 0 g fat, 0 mg chol, 9 mg
sodium, 33 g carbo, 0 g fiber, 0 gpro. Daily Values:
0% vit. A, 19%
vit. C, 1%
calcium,2% iron.
208
JUNE 2009 BETTER HOMES AND GARDENS
