AUGUST'S RECIPES

August's recipes won't stir up the heat in the kitchen!

Chilled Cucumber Soup
Ingredients 3 medium cucumbers 3 cups chicken broth 3 cups sour cream 3 tablespoons cider vinegar 2 teaspoons salt 1 clove garlic, minced TOPPINGS: 2 medium tomatoes, chopped 3/4 cup sliced almonds, toasted 1/2 cup chopped green onions 1/2 cup minced fresh parsley
Directions Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.

Cool Veggie Pizza Appetizer
Ingredients 2 cans (8 oz. each) refrigerated crescent dinner rolls 1 pkg. (8 oz.) cream cheese, softened 1/2 cup MIRACLE WHIP Dressing 1 tsp. dill weed 1/2 tsp. onion salt 1 cup broccoli florets 1 cup chopped green pepper 1 cup chopped seeded tomato 1/2 cup sliced pitted ripe olives (optional) 1/4 cup chopped onion
Directions PREHEAT oven to 375°F. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking pan to form crust. BAKE 11 to 13 minutes or until golden brown; cool. MIX cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining ingredients. Refrigerate. Cut into squares.

Chicken Tomato Wrap Sandwich
Ingredients 2 cups cubed cooked chicken breast 1/4 cup honey dijon salad dressing 1/4 cup mayonnaise 1 green pepper, chopped 2 tomatoes, chopped 4 slices Muenster cheese 4 lettuce leaves 4 flour tortillas
Directions In medium bowl combine chicken, salad dressing, mayonnaise, green pepper, and tomatoes and toss to coat well. Place tortillas on work surface and line with lettuce leaves and cheese. Divide chicken mixture among tortillas and roll up tightly, enclosing filling. Wrap in waxed paper and chill until serving time. 4 sandwiches.

Pistachio Bar Dessert
Ingredients 36 OREO Cookies, finely crushed (3 cups) 6 Tbsp. butter or margarine, melted 2 cups cold milk 2 pkg. (4-serving size each) Pistachio Flavor Instant Pudding & Pie Filling 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1/2 cup toffee bits
Directions MIX crushed cookies and the butter until well blended. Press firmly onto bottom of 13x9-inch pan. Refrigerate until ready to use. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spread 1-1/2 cups of the pudding over crust. Gently stir half of the whipped topping into remaining pudding; spread over pudding layer in pan. Top with remaining whipped topping; sprinkle with toffee bits. REFRIGERATE 4 hours or until set. Cut into 32 bars to serve. Store leftover bars in refrigerator.

Tangerine Cooler
Ingredients 2 cups cold water 6 oz. can frozen tangerine concentrate, thawed 6 oz. can frozen lemonade concentrate, thawed 2 (16 oz.) bottles sparkling water, chilled
Directions Mix all ingredients in 2 quart glass pitcher and serve over ice. 12 servings.