Old Time Coleslaw

2 heads green cabbage shredded
3 large red apples cored and chopped
2/3 cup sliced green onions
1-1/2 cups mayonnaise
1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon salt
1 teaspoon black pepper
1/4 to 1/2 teaspoon ground red pepper

Toss cabbage, apples and green onions in a large bowl. Mix remaining ingredients in a small blow. Pour dressing over cabbage mixture. Toss to coat. Cover and refrigerate until serving. Makes about 12 servings

Ranch Picnic Potato Salad

6 medium potatoes (about 3-1/2 pounds) cooked, peeled and sliced
1/2 cup chopped celery
1/4 cup sliced green onions
2 tablespoons chopped parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon dijon mustard
1 cup prepared hidden valley origianl ranch salad dressing
2 hard cooked eggs finely chopped
paprika

Combine potatoes, celery, onions, parsley, salt and pepper in a large bowl. Stir mustand into salad dressing in a small blow. Pour over potatoes and toss lightly to coat. Cover and refrigerate several hours. Sprinkle with eggs and paprika. Makes 8 servings

Cucumber and Onion Salad

1 washed and sliced cucumber
1/2 sliced bermuda onion
1/2 cup salad oil
1 tablespoon sugar
1/2 cup vinegar
Dash of Paprika

Add all ingredients together, cover and refrigerate for at least two hours before serving.

Grilled Chicken Ribbons

1/2 cup creamy peanut butter
1/2 cup water
1/4 cup soy sauce
4 cloves of garlic pressed
3 tablespoons lemon juice
2 tablespoons firmly packed brown sugar
3/4 teaspoons ground ginger
1/2 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves
Sliced green onion tops for garnish

Combine all ingredients except breasts and onions in a small saucepan. Cook over medium heat 1 minute or until smooth. Cool. Remove garlic from sauce and discard. Reserve half of sauce for dipping. Cut chicken lengthwise into 1 inch wide strips. Thread onto 8 metal or bamboo skewers. (soak bamboo skewers in water for at least 20 minutes to prevent them from burning.)

Oil hot grid to help prevent sticking. Grill chicken on covered grill over medium high heat for 6 to 8 minutes until chicken is cooked through, turning once. Baste with sauce once or twice during cooking. Serve with reserved sauce garnished with sliced green onion tops. Makes 4 servings

Pork Kabobs with Mustard-Bourbon Glaze

1 boneless pork loin roast (1 to 1-1/4 pounds)
Salt and black pepper
3 tablespoons Dijon mustard
3 tablespoons bourbon
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
1 tablespoon Worcestershire sauce

Cut pork into 1 inch cubes. Season with salt and pepper. Combine mustard, bourbon, soy sauce, brown sugar and Worcestershire sauce in a shallow glass dish or large heavy plastic bag. Add pork and coat with marinade. Cover dish or close bag. Marinate in refrigerator up to 4 hours. Remove pork from marinade. Discard marinade. Thread pork onto metal or bamboo skewers. (Soak bamboo skewers in water for at least 20 minutes to prevent burning.)

Oil the hot grid to help prevent sticking. Grill pork, on a covered grill over medium heat 8 to 12 minutes until pork is cooked through, turning once. Pork should be juicy and slightly pink in the center. Makes 4 servings

Teriyaki Glazed Beef Kabobs

1-1/4 to 1-1/2 pounds top or bottom sirloin, cut into one inch cubes
1/2 cup bottled Teriyaki baste and glaze
1 teaspoon Oriental sesame oil (optional)
1 clove garlic minced
8 to 12 green onions
1 or 2 plum tomatoes, sliced (optional)

Thread beef cubes on metal or bamboo skewers. (Soak bamboo skewers in water for at least 20 minutes to keep them from burning.) Combine teriyaki glaze, sesame oil and garlic in a small bowl. Brush beef and onions with part of the glaze, saving some for the grilling. Let stand 15 to 30 minutes.

Oil the hot grid to help prevent sticking. Grill beef on a covered grill over medium heat for 6 to 9 minutes for medium doneness, turning several times and brushing with glaze. Add onions and tomatoes to grill for 3 or 4 minutes after the beef. Grill until onions and tomatoes are tender. Remove from the grill. Brush skewers, onions and tomatoes with remaining glaze. Makes 4 servings

French Onion Burgers

2 pounds lean ground beef
1 package (1 ounce) of Hidden Valley Ranch French Onion Dip Mix
1 can (4 ounces) mushroom pieces, undrained

Combine beef, dip mix and mushrooms in a medium bowl. Shape beef mixture into 8 patties. Oil the hot grid to keep patties from sticking. Grill patties on a covered grill over medium heat for 7 to 12 minutes turning once. Makes 8 servings.