Delectable Side Dishes To Accompany Grilled Favorites (NAPSA)—When it’s party time, just choose a main entre, prepare a couple of side dishes aheadof time, fire up the grill and you’re in full fiesta mode. The trouble for barbecue chefs, often, is that there’s not enough time to get the whole meal together and spend time with guests. The solution? Side dishes that can be made aheadof time, yet go with anything—from burgers to ribs, chicken or fish. You can also add to the flavor of your feast with a tangy marinade, such as A.1. Steakhouse Marinade. Just use % to % cup of marinade for each one to two poundsofbeef. These following side dish recipes complement just about any main course and can help get the host out of the kitchen and into a comfy lounge chair, with plenty of timeto socialize. All-American Potato Salad 4 cups new potatoes, cubed, cooked (about1% Ib.) 12 slices OSCAR Mayer Center Cut Bacon,cut into 1-inch pieces, cooked % cup chopped green pepper % cup choppedonion % cup MIRACLE WHIP Dressing or KrArr MAyo Real Mayonnaise % tsp. salt % tsp. black pepper TOSS potatoes, bacon, green pepperand onion in large bowl. ADD dressing, salt and black pepper; toss to coat. Cover. REFRIGERATEseveral hours These simple, delicious side dishes, such asAll-American Potato Salad (left) and Crisp Confetti Salad, go with anything from thegrill. or until chilled. Makes: 8 servings, 4% cup each Special Extra: Stir in 1 Tbsp. GREY PouPpon Dijon Mustard before chilling. Crisp Confetti Salad 4 cups coleslaw blend 2 cups sugar snap peas 2 large red peppers, cut into strips (about 2 cups) % cup green onion slices % cup PLANTERS Dry Roasted Peanuts 1 can (15.25 oz.) tropical fruit salad, drained % cup Krart Zesty Italian Dressing COMBINE all ingredients except dressing in large bowl. ADD dressing; toss to coat. SERVEimmediately. Makes: 10 servings, 1 cup each Healthy Living: Save 2 grams of fat per serving by preparing salad with Krart LiguT DONE Ricut! Zesty Italian Reduced Fat Dressing. Make-Ahead Tip: Prepare as directed, omitting the peanuts; cover and refrigerate several hours or overnight. Stir in peanuts just before serving. Mastering Marinades Marinades can be a simple way to addflavorto grilled foods. To tenderize tougher cuts of beef such as chuck, round, flank and skirt, marinate at least six hours but no more than 24 hours in the refrigerator. e Always marinate beef in the refrigerator, never leave it at room temperature. Food Safety Tips Protect your family and your guests against food-borneillness. Discard excess marinade. Serve hot foods hot and cold foods cold. Insulated totes make this easy. Don’t let items linger on the picnic table. Refrigerate them or discard. Use separate coolers for drinks and food. That way, the cooler containing the food will not be openedas frequently. Freeze pouches of CAPRI SUN Fruit Waves or Koo.L-Aip Jammers and pack them aroundsalads and other chilled items in yourcooler. For additional tips and recipes, visit www.kraftfoods.com.
