MUSTARD & ORANGE GLAZED RIBS 3 - 3½ lbs pork baby back ribs, 4 racks 1 tsp Oh! So Garlic 1 tsp Oh! So Onion 1 tsp Stellar Steak & Sea Salt Rub ½ cup orange juice ½ cup water

Sauce: 1/3 cup Raspberry Honey Mustard 1/3 cup Anna Mae’s Smoky Sweet Oven & Grill Sauce 1/3 cup bourbon (or substitute with orange juice)

Combine Oh! So Garlic, Oh! So Onion and Stellar Steak & Sea Salt Rub in a small mixing bowl. Trim fat from ribs. Sprinkle spice mixture over ribs; rub in with your fingers. Cover and refrigerate for 2-4 hours. Preheat oven to 300ºF. Place ribs bone-side down on a grilling rack in a large roasting pan and add water and orange juice. Cover and cook for 2 hours. Transfer ribs to a shallow baking pan or BBQ. Sauce the ribs and continue cooking for 30 minutes in the oven or 10 minutes on the BBQ. Ribs can be cooked ahead of time and sauced and reheated just before serving. SUNSET GOURMET POTATO SALAD 2 lbs mini red or white potatoes 3 boiled eggs, chopped 2 green onions, sliced ½ cup celery, sliced 1 cup cooked bacon, diced 1 cup prepared Cheesy Bacon Cheddar Dip Spinach & Herb Mix

Cut potatoes into quarters and cook until fork tender. Place in a large serving bowl; add remaining ingredients and toss with Cheesy Bacon Cheddar Dip. Refrigerate for several hours before serving. Sprinkle Spinach & Herb Mix over top.

GREAT FRIENDS, GREAT FOOD JULY 2011 EDITION

GET GRILLING! TRY THESE FOUR FABULOUS DISHES FOR A MOUTH-WATERING SUMMERTIME MEAL. TRY OUR PARTY PLEASING APPETIZERS AND A BRUNCH IDEA THAT WILL HAVE EVERYONE ASKING WHAT THE SPECIAL OCCASION IS.

GRILLED VEGETABLE KABOBS BARBEQUING VEGETABLES BRING OUT THEIR NATURAL

SWEETNESS! IF YOU ARE USING WOODEN SKEWERS, SOAK THEM

IN WATER FOR AN HOUR PRIOR TO THREADING THE VEGETABLES

ONTO THE SKEWERS.

10 oz mushrooms 10 oz cherry tomatoes 1 sweet onion, cut into 1” pieces 1 lb summer squash, cut into 1” pieces 2 red sweet peppers, cut into 1” pieces ½ cup Maple Chipotle BBQ Sauce

Heat the BBQ to medium–high and lightly coat the grill with non stick cooking spray. Evenly divide vegetables and thread alternately onto wooden or metal skewers. Generously brush the vegetables with Maple Chipotle BBQ Sauce. Grill for 4-5 minutes, until lightly charred. Turn and grill for another 4 to 5 minutes. BERRY BROWNIE PIZZA 1 box Truffle Fudge Brownie Mix 2 eggs ½ cup butter

Topping: 1 x 8 oz pkg cream cheese ¼ cup granulated sugar 1 tsp vanilla 1¾ cups sliced strawberries 1¼ cup fresh blueberries 1 cup fresh raspberries 2 Tbsp powdered sugar

Preheat oven to 350ºF. Prepare Truffle Fudge Brownie Mix according to package directions and spread evenly on a greased 12” pizza pan. Bake for 15-18 minutes. Cool completely.

For the topping: Beat cream cheese, sugar and vanilla until smooth. Spread evenly over cooled brownie crust. Arrange fresh berries over cream cheese then sprinkle with powdered sugar just before serving.

CAJUN DEVILS

12 hard-boiled eggs 1/3 cup mayonnaise 1 Tbsp Onion Blossom Horseradish Dip ½ tsp Sunset Seasoned Salt Black pepper, to taste Cayenne Pepper, to taste

Halve eggs length-wise and remove yolks; set aside whites. Mash yolks with mayonnaise, Onion Blossom Horseradish Dip, Sunset Seasoned Salt, black pepper and cayenne pepper. Mix well and spoon or pipe yolk mixture into the whites. Garnish with additional cayenne.

SUNSET SHRIMP SAUCE 1 Tbsp Hot Pepper Raspberry Preserves 1 tsp Onion Blossom Horseradish Dip

Mix well and serve with cooked shrimp. Also delicious as a spread for ham sandwiches

Tracy Sigurdson - Alberta

FRUITED CHICKEN SALAD 3 cups cooked chicken, diced 1 cup celery, diced 1 cup orange sections, drained 1 can pineapple tidbits ½ cup slivered almonds 1 small bag coleslaw

Dressing: 1/3 cup Creamy Vidalia Onion & Poppy Seed Dressing 1/3 cup Hot Pepper Raspberry Preserves Combine all ingredients and toss with dressing. Chill for several hours before serving.

CUCUMBER DILL SNACK 8 oz cream cheese, softened ½ cup mayonnaise 1 pkg Cucumber Dill Dip 1 cucumber, thinly sliced Rye cocktail squares Lemony Dill

Combine softened cream cheese, mayonnaise and Cucumber Dill Dip mix together and mix in a bowl. Chill for 2 hours. Spread thin layer of mixture over cocktail squares; add cucumber slice and sprinkle with Lemony Dill.

HOT CHEDDAR ROASTED GARLIC DIP 1 pkg Cheddar Roasted Garlic Dip 8 oz cream cheese, softened ½ cup mayonnaise 2 tsp Lemony Dill ¾ tsp Oh! So Garlic 1 cup sharp cheddar cheese, grated

Mix Cheddar Roasted Garlic Dip and cream cheese. Add mayonnaise, Lemony Dill and Oh! So Garlic; mix well. Stir in cheddar cheese. Refrigerate overnight. When ready to serve, heat in microwave for 2-5 minutes. Enjoy with chips/crackers.

Tara Frohwerk - Manitoba

EASY ENTERTAINING WITH RECIPES YOU CAN MAKE AHEAD OF TIME!

FOR MORE RECIPE IDEAS OR PRODUCT

INFORMATION VISIT US ONLINE AT

WWW.SUNSETGOURMET.CA OR CONTACT YOUR SUNSET GOURMET CONSULTANT:

Best in Brunch BAKED EGGS IN SAVOURY TURKEY CUPS

6 oz deli turkey, thinly sliced ¾ cup Peach & Mango Habanero Salsa 2 Tbsp low-fat cheddar cheese, grated 2 Tbsp Oh! So Garlic

18 large egg whites or 2¼ cups liquid egg whites or egg substitute Note: If using fresh eggs, separate whites into mixing bowl and whisk with ½ tsp salt

Preheat over to 400ºF. Coat standard size, non-stick muffin pan lightly with olive oil cooking spray. Line each muffin cup with ½ oz of turkey. (There will probably be excess extending from the top of each cup.) Spoon 1 Tbsp Peach & Mango Habanero Salsa into each cup. Add 3 Tbsp egg whites into each muffin cup; sprinkle Oh! So Garlic over top. Bake for 15-18 minutes or

until eggs are puffed and center is set. Remove from oven and sprinkle with cheese. Lori Grant – British Columbia

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These are delicious if you like egg dishes. Great for brunch or breakfast