Simple
Summer Meal Solutions
For The Seasoned Chef...
CARIBBEAN SALMON WI
TH
FRESH PINEAPPLE SALS
A
1 cup Lawry's® Caribbean Jerk
Marinade with Papaya Juice
1-1/4 pounds salmon fillet OR
steak
1 cup diced fresh or canned
pineapple, in 1/2-inch pieces,
well-drained
1/4 cup diced red onion (1/4
-inch pieces)
2 Tablespoons diced red bell
pepper (1/4-inch pieces)
1 Tablespoon chopped fresh
cilantro
1 Tablespoon minced fresh jala
peñ
1/4 teaspoon Lawry's® Season o chile
ed Salt
In large resealable plastic bag
, combine Caribbean Jerk Mar
inade and fish fillets; seal
bag. Marinate in refrigerator
for 1 hour or up to several hou
rs. Remove fish from bag,
reserve remaining marinade
for basting. In small bowl, ligh
tly mix pineapple, pepper,
onion, cilantro, jalepeño and
Seasoned Salt. Let pineapple
salsa stand at room tempera
ture up to 1 hour. Grill salmon
on both sides over medium-hig
reserved marinade, for 5 to
h heat, basting with
6 minutes per side. To serve,
top with pineapple salsa.
Makes 4 servings.
Two Simple Breakfast Ideas...
BRUMM
2 cups fr
o
CREAM EL & BROWN ®
whipped zen whipped top
ping, tha
Y FRUIT
wed or 1
1/2 cup
WHIP
B
cup whip
ping or h
1 Tablesp rummel & Brown ®
e
oon suga
a
C
v
re
y
cream,
amy Fruit
r
Spread In large b
any flavo
owl, with
r
or freeze
wire whis
a
cake and t least 30 minute k, beat all ingred
ien
s
garnish w
ith fresh before using. Serv ts until fluffy; refr
fruit. Mak
ig
For...
es 2 cup e, if desired, with erate
s of Fruit
chocolate
WONDER
Whip.
FULLY W
HIPPED
WAFFLE
BANANA
S – Pipe
or spoon
Brumme BITES – Slice a
onto hot
banana le
l & Brow ®
waffles.
n
half. Cut
ngthwise
C
re
a
m
y Fruit W
into bite-s
in
h
a
lf
. Spread
hip, then
ize piece
cu
top with
s.
remainin t side with
g banana
Simple Summer
Additions...
W LEMON
COLD BRE OLER
LIFT CO
®
d
6 Lipton Col
Tea Bags or
water
ze
ol
Si
r
co
he
ps
tc
cu
Pi
4
®
d Brew Blend
and
2 Lipton Col ss Size Tea Bags
ially thawed
la
G
entrate, part
nd
nc
co
e
ad
Brew Ble
on
frozen lem
1 can (6 oz.)
utes,
d
te
; brew 3 min
lu
undi
over tea bags Stir in lemonade
er
at
w
ol
co
tcher, pour
h,
e tea bags.
In 2-quart pi gs occasionally. Remov filled glasses and garnis
ba
ea
ic
te
to
g
in
in
Pour
dunk
until blended.
concentrate mint.
ith
w
if desired,
LUSCIOUS CHO
COVERED STRAWCOLATE
BERRIES
3 squares (1 oz. each)
semi-sweet chocolate
2 Tablespoons I Can't
Be
1 Tablespoon coffee liqu lieve It's Not Butter!® Spread
eur (optional)
6 to 8 large strawber
ries with stems
In small microwave-sa
fe
Not Butter!® Spread 1 bowl, microwave chocolate and I Can't Be
liev
minute or until chocol
ate is melted; stir until e It's
Stir in liqueur. Dip straw
sm
ber
waxed-paper-lined bak ries in chocolate mixture, then refrigerate ooth.
ing sheet until chocol
on
ate is set, at least 1
Makes 6 to 8 strawber hour.
ries.
GRILLED
VEGETABLES
*
d Fresh Vegetables
3 pounds Assorte® use Italian or Italian Dressing
Ho
e
on
-B
s Assorted Fresh
1 cup Wish
h or plastic bag, tos d marinate in
dis
g
kin
ba
m
inu
an
bag,
nonalum
g. Cover, or close
In large, shallow
use Italian Dressin
Vegetables with Ho once, up to 1 hour.
g
broil vegetables,
refrigerator, turnin
marinade. Grill or tables are
g
vin
er
res
e,
ad
from marin
e, until vege
Remove vegetables occasionally with reserved marinad
DECADENT BROWNI
ng
sti
ba
d
an
g
ES
turnin
s.
ng
rvi
1/2
se
cup
8
s
(1
stic
ke
k)
I Can't Believe It's Not Butter!®
tender. Ma
Spr
ead
3
squ
ares
y
(1 oz. each) unsweetened cho
getables - use an
colate
1 cup sugar
*Assorted Fresh Ve lowing, thickly
fol
the
of
n
2
egg
s
combinatio
w
zucchini, yello
sliced: eggplant, rooms, red, green 1 teaspoon vanilla extract
sh
mu
ge
lar
,
sh
squa
. 1 cup all-purpose flour
ers and red onion
1/4 teaspoon salt
or yellow bell pepp
1 cup chopped walnuts (optiona
l)
Preheat oven to 350°. Line 8-in
ch square baking pan with alum
grease foil; set aside. In larg
inum foil, then
e mic
It's Not Butter! spread and cho rowave-safe bowl, microwave I Can't Believe
colate at HIGH (Full Power) for
chocolate is melted; stir unti
1 minute or until
l smo
vanilla. Stir in flour and salt unti oth. With wire whisk, beat in sugar, eggs and
l blended. Stir in walnuts. Spr
ead into prepared
pan. Bake 25 minutes or unti
l toot
wire rack, cool completely. Mak hpick inserted in center comes out clean. On
es 1 dozen.
SSwweeeett
SIXTEEN
SIXTEEN&&COUNTING
COUNTING
Welcome to the 2001 ShopRite/LPGA Classic. This year will
mark the sixteenth anniversary of the ShopRite/LPGA Classic Golf
Tournament, which began in 1986 as the Atlantic City Classic. This
popular and prestigious event attracts the greatest women golfers
from around the world.
The extraordinary growth and popularity of this event, coupled
with the strong support of sponsors such as Lipton, has made it the
richest 54-hole event on the LPGA Tour. The winner will take home
$180,000 of the $1.2 million purse.
Over the years, the Classic has raised nearly $5 million in contributions that have gone to more than 35 local and state non-profit
organizations, including a record $1.135 million donated last year.
In 1997, the Classic became one of five sites to host the nationwide
LPGA Urban Youth Golf Program. The Greater Atlantic City
program, which operates under the umbrella of the tournament,
consists of two separate initiatives – an after school program of golf
instruction for youngsters 7 to 17, and a program for elementary
school students that combines golf instruction with scholastic
activities and performance tracking.
The Classic attracts more than 50,000 spectators annually during
tournament week, and enjoys national and international coverage
from virtually all major news networks.
A schedule of tournament events can be found in this brochure.
g
n
i
Sw into Summer
with Lipton and the LPGA
Simple
Schedule of Events
Monday, June 25
Professional Qualifying Round
Practice Rounds
(Professionals Only)
Pro-Am Pairings Party
Tuesday, June 26
First Day of Pro/Am Competition
Wednesday, June 27
Second Day of Pro/Am Competition
Taste of LPGA/Awards party
Presented by Lawry’s The Difference is Delicious
Thursday, June 28
Special Events Day
Women’s Forum,
Presented by Horizon Blue Cross Blue Shield of New Jersey
and TUMS® Calcium for Life™
Ronald McDonald House Charities® LPGA Junior Clinic
Finals of Shell Long Drive Contest
Practice Rounds
(Professionals only)
Friday, June 29
Opening Round of Championship
Television: The Golf Channel, 3-6:00 PM*
Saturday, June 30
Second Round of Championship
Television: The Golf Channel, 4:30-7:30 PM*
Sunday, July 1
Final Round of Championship
Television: The Golf Channel, 3-6:00 PM*
*Broadcast times are tentative. Check local listings.
Great On The Grill...
Call for your FREE
Summer Meal Solutions
LAWRY ’S ® SEA
On The Side...
HOUSE PASTA
SALAD
SONED
HAMBURGER
1 pound ground be
CHICKEN TERIYAKI
S
ef
1 teaspoon Lawr ®
KABOBS
y's asoned Sa
lt
1/2 teaspoon Lawr Se
y's® Seasoned Pe
pple Juice, divided
®
pper
1 cup Lawry's Teriyaki Marinade with Pinea
Combine all ingred
cut in 1-inch cubes
ts,
breas
en
ss chick
ients and shape int
1 pound boneless, skinle
desired. Makes 4
o 4 patties. Broil
®
er
Pepp
ned
Seaso
's
patties.
or grill as
Lawry
oon
1/2 teasp
®
Parsley
VARIATIONS: Se
1/2 teaspoon Lawry's Garlic Powder with
rve 'Stuffed Burg
ini, cut in 1/2-inch slices
zucch
ers' with 1 recipe
m
Hamburgers, shap
mediu
2
Lawry's® Season
ed into 8 thin pattie
ed 1 medium green bell pepper, cut in 1-inch squares
s.
• 1 cup (4 oz.) of
any combination Choice of fillings include:
of shredded chee
1 small red onion, cut in 1/2-inch cubes
• 1 cup (4 oz.) sh
ses
redded Monterey
Skewers
Jack cheese
2 oz. diced green
chiles
cup Teriyaki Marinade and
• 1 cup (4 oz.) ma
In large resealable plastic bag, combine 3/4
shed bleu cheese
Remove chicken and
tes.
minu
30
for
chicken. Marinate in refrigerator
• 4 slices Swiss
cheese
ned Pepper and Garlic
Seaso
with
en
chick
kle
Sprin
ade.
marin
rd
disca
4 slices cooked ba
ers alternating with
con, crumbled
Powder with Parsley. Thread chicken on skew
each side until no longer
on
tes
Place choice of stu
minu
10
remaining ingredients. Grill for
ffing mixture on 4
Makes 6 servings.
ade.
patties. Seal secu
thin patties; top wi
pink, basting with remaining 1/4-cup marin
rel
th
grill as desired. Ma y by pressing edges together. Broil remaining
or
kes 4 servings.
KOWBOY KICK
3 pounds country
KOUNTRY RIB
-style pork ribs, cu
S
t 1-1/2-inches thi
1 bottle (12 oz.) La
®
ck
wr
Teriyaki Marinade
1 Tablespoon Lawr y's
W
ith
®
Pineapple Juice
y's
1/2 teaspoon Lawr ® Garlic Powder With Parsley
y's Seasoned Pe
2 jalapeño peppers
pper
, seeded and minc
ed
Trim excess fat off
ribs. Place ribs in
for 15 minutes; dr
co
ain off remaining vered microwaveable dish. Micro
wa
ingredients; rese
fat. In medium bo
AN
ES
RM
rve
PA
wl, mix together ve on HIGH
LL
1/
BA
3
AT
cu
ME
p of mixture. In lar
remaining
remaining mixture
ge
re
se
ala
an
ble
d
ribs; seal bag and
plastic bag, com
HEROES
ribs from bag, dis
bine
marinate in ref
ca
about 25 minutes rding used marinade mixture. Grill rigerator for 6 hours. Remove
f
,
rib
ba
bee
s
nd
sti
ov
ng
grou
er
lean
wi
me
th reserve marinad
dium high heat for
1 pound
thoroughly done.
e mixtu
Serve immediatel
1 egg
y. Makes 6 serving re and turning often until
bs
crum
d
s.
brea
ed
1/2 cup Italian season
®
ld Style Pasta Sauce
1 jar (26 oz.) Ragú Old Wor
es long), halved lengthwise
inch
6
ut
abo
h
4 Italian rolls (eac
zarella cheese
moz
d
dde
1 cup (about 4 oz.) shre
bs; shape
nd beef, egg and bread crum
In medium bowl, combine grou cepan, bring Ragú® Pasta Sauce to a boil
sau
into 12 meatballs. In 3-quart
heat to low and
tly stir in meatballs. Reduce
over medium-high heat. Gen
meatballs are
l
unti
or
utes
min
asionally, 20
. 4 servings.
simmer covered, stirring occ
che
ce in rolls, topped with ese
done. Serve meatballs and sau
Simple Summer Heroes...
Enjoy the Great Taste
of Summer With Our Best!
1 box (16 oz.) bo
w tie pasta
1 small red, yello
w or orange bell
pepper, finely chop
1/2 cup finely ch
ped
oppe
1/4 cup chopped, d fresh basil leaves
dr
1 cup Wish-Bone® ained sun-dried tomatoes packed
in oil
Ho
1/4 cup Hellmann’s® use Italian or Italian Dressing
or Best Foods® Ma
yonnaise
Cook bow ties ac
cording to packag
e
cold water until co
directions; drain an
mpletely cool.
d rinse with
In large bowl, comb
small bowl, blend ine bow ties, red pepper, basil and
Ho
tomatoes. In
bow tie mixture. Sp use Italian Dressing with mayonn
ais
rin
Serve chilled or at kle, if desired, with freshly ground e; toss with
room temperatur
e. Makes 8 serving black pepper.
s.
MEDITERRANEAN
TOMATO SALAD
(plum, yellow or beefsteak),
3 pounds assorted tomatoes
atoes, halved
tom
cut into wedges OR cherry
ly chopped
fine
n,
onio
ll
sma
or
llot
sha
1 large
leaves, cut into thin strips
il
bas
h
fres
ked
pac
Dressing
1/4 cup loosely
®
igrette or Olive Oil Vinaigrette
Vina
c
ami
1/2 cup Wish-Bone Bals
l)
iona
Shaved Parmesan cheese (opt
refrigerate at
nts except cheese. Cover and
salt and
In large bowl, toss all ingredie
with
,
ired
des
if
,
son
sea
ing,
serv
ings.
least 30 minutes. Just before
serv
6
es
Mak
.
ese
che
Sprinkle with
freshly ground black pepper.
CLASSIC COLE SLAW
1 cup Hellmann's® or Best Foo
ds Mayonnaise
3 Tablespoons lemon juice
2 Tablespoons sugar
1 teaspoon salt
6 cups shredded cabbage
1 cup shredded carrots
1/2 cup chopped green bell
pepper
In large bowl, blend mayonn
aise, lemon juice, sugar and
salt.
cabbage, carrots and green
pepper. Cover and chill to blen Stir in
d flavors.
Makes 6 cups.
Over $2.85
in Valuable
Savings
Inside
SimmmpelreMeals
Su
RECIP
LE
E COL
CTION
us
and Delicio !
er-Fun Tips
ily
Great Summs for You and Your Fam
Meal Idea
Simple
SUMMER MEALS
RECIPE BOOKLET
It’s Easy! Call 1-866-Cookmeals
(1-866-266-5632 toll free), leave your name,
address, phone # and 2 UPC numbers of
participating Lipton® products purchased.
Offer expires 10/31/01 or while supplies last. Offers postmarked after this date will be returned unopened. Requests by groups or organizations will not be honored, acknowledged or returned and the right is reserved to confirm identity. Proofs-of-purchase must be obtained from
product purchased by you. This offer may not be published in any refunding magazine or elsewhere without Lipton’s written permission.
Void where taxed, restricted or prohibited by law. Please allow 8-10 weeks for delivery.
Tip #1
Simple Summer Tips
Wish-Bone® Marina
de 1-2-3
Marinate
1-1/2 lbs. boneless
chicken breasts or
steak in 3/4 cup W
ish-Bone® Italian Dr
essing in
refrigerator up to 3
hours.
Grill or broil, brushi Discard marinade.
ng with additional
dressing until done
.
Tip #2
BBQ Appetizer
ages and apple
ini smok®ed saus Marinade
m
of
s
er
ew
sk
e
aki
Prepar
th Lawry’s Teriy
chunks basted wi e Juice before grilling .
pl
ap
with Pine
Tip #3
Sa
vory Herb Sp
In a small bo
read
It’s Not Butte ® wl, blend 1/2 cup melted
r Spread and
I
1 tsp. each ch Can’t Believe
rosemary, and
opped fresh th
parsley (or yo
yme,
ur
favo
on veggies, ste
ak, chicken, po rite herbs). Brush
rk
,
fis
h
during
last 5 -10 min
. of grilling.
Tip #4
estion
Stovetop Suggry’s® Seasoned Salt
ons of Law
Add 2-3 teaspo art of water when boiling
qu
y
er
ev
for
the-cob.
a or corn-onpotatoes, past