Issue No. 22
August/September 2008
Appetizers
Desserts or Baked Goods
Main Courses
BBQ Wood-Grilled Salmon
Barbecued Chicken Skillet Pizza
Beef and Vegetable Kebabs
Chinese-Style Wood-Grilled Salmon
Cornell Chicken
Creamy Chicken Fettuccine
Fontina, Goat Cheese, and Prosciutto Skillet Pizza
Greek-Style Grilled Stuffed Chicken Breasts
Grilled Rib-Eye Steaks with Homemade Steak Sauce
Grilled Stuffed Chicken Breasts
Lemon-Thyme Wood-Grilled Salmon
Low-Fat New England Clam Chowder
Low-Fat New England Clam Chowder with Fresh Clams
Mediterranean Chicken Breasts
Pan-Seared Cod with Herb Butter Sauce
Provolone, Olive, and Spicy Pepper Skillet Pizza
Rum-Glazed Grilled Pork Tenderloin
Shredded Barbecued Beef
Skillet Pizza
Slow-Cooker Sweet and Sour Ribs
Smoked Pork Loin
Steak Quesadillas with Roasted Peppers and Boursin
Tex Mex Burgers
Tex Mex Grilled Stuffed Chicken Breasts
Thai-Style Grilled Chicken Breasts
Wood-Grilled Salmon
Other
Basic Pantry BBQ Sauce
Chinese-Style BBQ Sauce
Creamy Peppercorn Dressing
Five-Alarm BBQ Sauce
Frozen Strawberry Margaritas
Honey-Scallion BBQ Sauce
Side Dishes
Caesar's Three-Bean Salad
Cantaloupe and Blue Cheese Salad
Curried Rice Salad
Drunken Beans
Grilled Sesame Asparagus
Lemony Pea and Pistachio Pesto Pasta Salad
Marinated Tomato Salad Fennel and Blue Cheese
Marinated Tomato Salad with Arugula and Goat Cheese
Marinated Tomato Salad with Jalapeño and Queso Blanco
Marinated Tomato Salad with Olives and White Beans
Ramen-Broccoli Slaw
Spicy Roasted Red Pepper Pesto Pasta Salad
Sun-Dried Tomato Basil Pesto Pasta Salad
Sweet Corn Spoonbread
Sweet and Red Potato Salad
Syracuse Salt Potatoes
