Zucchini Bread

Ingredients:

• 1/2 cup plus 2 tablespoons orange juice
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 3 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 cups sugar
• 4-1/2 teaspoons ground cinnamon
• 1-1/4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups shredded zucchini
• 1 cup chopped pecans

Directions:

In a bowl, combine the orange juice, oil, applesauce, eggs and vanilla. In a large bowl, combine the flour, sugar, cinnamon, baking powder, salt and baking soda; mix well. Add the orange juice mixture; stir until just combined. Fold in the zucchini and pecans.
Pour into two 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. 
Yield: 2 loaves (16 slices each).

Quick Chicken Fajitas

Ingredients:

• 1 pound boneless skinless chicken breasts, cut into strips
• 1 medium green pepper, cut into strips
• 1 medium red pepper, cut into strips
• 1 medium onion, cut into thin wedges
• 1/2 cup KRAFT Original Barbecue Sauce
• 8 TACO BELL HOME ORIGINALS Flour Tortillas, warmed
• 1 cup KRAFT Mexican Style Shredded Four Cheese
• 1/2 cup TACO BELL HOME ORIGINALS Salsa
• 1/4 cup BREAKSTONE’S or KNUDSEN Sour Cream

Preperation

1. Preheat grill to medium-high heat. Toss chicken and vegetables with barbecue sauce. Let stand 5 min. to marinate. Poke holes evenly in bottom of 13×9-inch disposable foil roasting pan with a fork or skewer. Place chicken and vegetables in pan. Place pan on grill; cover grill with lid.
2. Grill chicken and vegetables in pan 20 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
3. Spoon mixture evenly onto tortillas; top with cheese, salsa and sour cream. Roll up.

Old-Fashioned Cabbage Rolls

Ingredients:

• 1 medium head cabbage (3 pounds)
• 1/2 pound uncooked ground beef
• 1/2 pound uncooked ground pork
• 1 can (15 ounces) tomato sauce, divided
• 1 small onion, chopped
• 1/2 cup uncooked long grain rice
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon dill weed
• 1/8 teaspoon cayenne pepper
• 1 can (14-1/2 ounces) diced tomatoes, un-drained
• 1/2 teaspoon Sugar

Directions

In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Remove 12 large leaves for rolls; set aside remaining cabbage. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut to enclose filling.

In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne. Place about 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling.

Slice the remaining cabbage; place in Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls.

Cover and bake at 350° for 1-1/2 hours or until tender and meat thermometer reads 160°. 

Yield: 6 servings.

Quick Barbecue Sauce

Ingredients:

• 1/4 C Finely Chopped Onion
• 2 Tb Butter Or Margarine
• 1/4 C Brown Sugar, Firmly Packed
• 1 Tb Worcestershire Sauce
• 1/8 tsp Hot Pepper Sauce
• 1 Clove Garlic, Finely Chopped
• 1 C Catsup
• 1/4 C Lemon Juice
• 1 tsp Prepared Mustard

Directions:

In small saucepan, cook onion and garlic in margarine until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 15 to 20 minutes.

Use as basting sauce for pork, chicken or beef.

Refrigerate leftovers