Raspberry-Peach Jam

Photo to come!

3 c. finely chopped, peeled peaches
1-1/4 c. raspberries, crushed
3 c. sugar
1-1/2 t. lemon juice
1/8 t. almond extract

In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam. Carefully ladle hot mixture into sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and top with hot, sterilized lids and bands. Process for 15 minutes in a boiling-water canner. Yield: 4-5 half-pints.

Tomatillo Salad Dressing

1 c. sour cream
1 envelope ranch salad dressing/dip
½ envelope fiesta ranch salad dressing/dip
1 clove garlic minced
Juice from 2 limes
¼ c. fresh chopped cilantro
6 tomatillo’s husked and cut in half

Then blend all together, great to smoother over burrito’s etc.

Submitted by Emily Saye (from original recipe swap group theme "Green Recipes.")

Foil-Pack Taco Chicken Dinner

4 small boneless skinless chicken breast halves
(1 lb.) 4 tsp. Taco Seasoning
Mix 2 cups thinly sliced peeled potatoes
1 cup Mexican Style Shredded Cheese
1/2 cup Salsa
1/4 cup Sour Cream

PREHEAT oven to 400°F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp. of the salsa. BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan. BAKE 30 to 35 min. or until chicken is cooked through (170°F) and potatoes are tender. Remove packets from oven. Let stand 5 min. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp. of the sour cream.

Submitted by Janene Erickson (from our original recipe swap group theme "tin foil dinners."

Grilled Sausage with Potatoes and Green Beans

3/4 pound fresh green beans, trimmed and halved
1/2 pound red potatoes, quartered
1 large onion, sliced
1 pound smoked sausage, cut into 1 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil
1 teaspoon butter
1/3 cup water

Preheat an outdoor grill for high heat.
On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Submitted by Krysta Fecke (from our original recipe swap group theme of "tin foil dinners.")

Foil Packet Southwestern Chicken Dinner

2 cups instant brown rice, uncooked
1-3/4 cups warm water
4 small boneless skinless chicken breast halves
(1 lb.) 1/4 cup KRAFT Light Ranch Reduced Fat Dressing
1-1/2 tsp. chili powder
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
4 cups small broccoli florets
1 medium red pepper, chopped

PREHEAT oven to 400°F. Combine rice and water; let stand 5 min. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables. BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan. BAKE 25 to 30 min. or until chicken is cooked through (170°F). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Submitted by Emily Saye (from our original recipe swap group theme "tin foil dinners.")