Page 28 - 6-17-16 Tuesday's Edition

Recipes
Cooking For Dad:
Breakfast • Lunch • Dinner & Dessert
Mini Memphis-Style BBQ Burgers
Bacon, coleslaw and a delectable Southern-inspired BBQ sauce make for cheeseburger sliders that'll be a homerun for Dad.
1 lb. lean ground beef, chicken or turkey 2 Tbsp. finely chopped red onions
4 KRAFT Singles, halved
8 slider buns, toasted
1/2 cup coleslaw
4 slices OSCAR MAYER Bacon, cooked, cut in half 1/3 cup BULL'S-EYE Memphis Style Barbecue Sauce
Directions: Heat grill to medium-high heat. Mix meat and onions just until blended; shape into 8 (1/2-inch-thick) patties.
Grill 3 min. on each side or until done (160oF), topping with Singles halves for the last minute.
Fill buns with cheeseburgers and remaining ingredients.
Waffled French Toast With Maple Syrup
3 eggs
1 cup milk
3/4 cup maple-flavored or pancake syrup, divided
8 slices challah bread, 1 inch thick
2 bananas
1/4 cup chopped PLANTERS Pecans, toasted
Directions: Heat waffle iron. Whisk eggs, milk and 1/4 cup syrup in pie plate until blended. Spray waffle iron with cooking spray. Dip 1 bread slice in egg mixture, turning to evenly moisten both sides of bread. Shake gently over pie plate to allow excess egg mixture to drip off.
Add bread to hot waffle iron; close lid, gently
pressing on lid handle to flatten bread slightly. Cook 3 to 4 min. or until golden brown. Repeat with remaining bread slices.
Meanwhile, microwave remaining syrup in large microwaveable measuring cup on HIGH 30 sec. or just until warmed. Slice bananas; spoon over waffles. Top with nuts.
BBQ Ribs
These pork or beef baby back ribs are grilled to tender perfection in a BBQ sauce spiked with chipotle pepper and orange zest.
3 lb. pork or beef baby back ribs
1/2 cup water
1 cup Sweet 'n Sticky Rib Barbecue Sauce 1/2 cup fresh cilantro leaves
1 canned chipotle pepper in adobo sauce 2 tsp. orange zest (grate orange peel)
Directions: Heat grill to medium heat. Place
half the ribs in single layer on large sheet heavy-
duty foil. Bring up foil sides. Double fold top and one end to seal packet. Add 1/4 cup water to packet through open end. Double fold remaining end, leaving room for heat circulation inside. Repeat to make second packet. Grill 45 min. to 1 hour or until ribs are done.
Meanwhile, blend remaining ingredients in blender until smooth.
Remove ribs from foil; discard foil. Return ribs to grill; brush with sauce. Grill 15 min., turning and brushing occasionally with sauce.
Apple Pie
If you're looking for a great apple pie, here it is. Great tex- ture and flavor, plus it's made with agave so it's lower in calo- ries. Enjoy!
Pastry for double-crust 9-inch pie
3 tablespoons corn- starch
1 jar agave
3/4 teaspoon ground cinnamon
1/4 teaspoon ground
nutmeg
1/4 teaspoon salt
8 cups peeled cored
sliced Granny Smith or other baking apples (about 8 medium) .
Directions: Preheat oven to 400°F.
Roll 1/2 the pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate.
Combine cornstarch, Equal, cinnamon, nutmeg and salt. Sprinkle over apples in a large bowl and toss to coat. Arrange apples in pie crust.
Roll remaining pastry into circle large enough to fit top of pie. Place over apples. Seal edges, trim and flute. Cut a few slits in top of pastry to allow steam to escape.
Bake 40 to 50 minutes or until crust is golden and apples are tender. Cool on wire rack. Serve warm or at room temperature.
PAGE 16-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JUNE 17, 2016