Free Recipes

1/2 cup seedless raspberry jam

1 tablespoon Dijon mustard

6 boneless skinless chicken breast halves    
1 1/2 cups fresh or frozen raspberries, thawed, drained

Heat grill to medium-high heat. Brush grill rack with vegetable oil. Mix jam with mustard in a small bowl. Grill chicken, covered, about 5 inches from heat for 15-20 minutes, brushing occasionally with jam mixture and turning once halfway through grilling. Discard any leftover jammixture. Serve chciken breasts topped with raspberries. Serves 6.
 

Contributed by Fifty Nifty . . . Cool Summer Recipes

Best of the Best from Michigan Cookbook (New Edition)

 Zucchini & Corn Salad

Tired of hearing about foods you shouldn't eat? Don't count corn among them. It's very low in fat, high in complex carbohydrates, and loaded with fiber. This salad is an excellent way to use two vegetables that are abundant and affordable in mid- to late summer.

2 small zucchini, washed, ends removed, sliced

1 (12-ounce) package frozen whole-kernel corn, defrosted

1/4 cup chopped green onions

1 tablespoon vegetable oil

2 teaspoons cider vinegar

1 teaspoon lemon juice

1 clove garlic, peeled, ends removed, crushed

1/2 teaspoon chili powder

1/4 teaaspoon dry mustard

1/8 teaspoon ground cumin

1/8 teaspoon salt

In a medium-size bowl, combine zucchini, corn, and green onions; set aside. In a small bowl, combine oil, cider vinegar, lemon juice, garlic, chili powder, dry mustard, cumin, and salt. Whisk together until blended. Pour dressing over zucchini mixture and toss to coat. Cover and refrigerate, or serve immediately. Serves 4.
 

Contributed by Heart Smart Cookbook II

Best of the Best from Michigan Cookbook (New Edition)