2012 summer host letters

7/31/2019 2012 Summer Host Letters

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Dear __________,

I hope youre enjoying the grilling season this summer! Im

looking forward to sharing time with you and your friendsand family on ___________ at your Pampered Chef

Cooking Show.

Well relax and enjoy a fun party, and of course, well keepit cool in your kitchen with a fun and simple recipe.

Heres another recipe for you to enjoy! Its fromThe Pampered Chef Great Grilling Recipescookbook.

Successful Show Tips:

Start inviting guests now by mentioning your Showdate when you see coworkers, relatives, neighborsand friends and then phone or Facebook the rest.Follow up with a written invitation.

Invite guests who live out of town, too! Ask if theydlike to look at a catalog, or see our great productsthrough my website. We can send the productsdirectly to them, and all those orders count towardyour Show total!

Open-Faced Patty Melts with Grilled OnionsSkip the diner and head over to your grill for a sandwich thats sure to become a favorite.

Prep time: 20 minutesChill time: 1 hourGrill time: 1115 minutes

1. For patties, combine onion, 2 tbsp (37 mL) of the dressing, Worcestershire sauce, thyme, salt and black pepper in Stainless (4-qt./4-L)Mixing Bowl; stir until blended. Add turkey to mixing bowl; mix well. Form turkey mixture into four -inch-thick (6-mm) oval-shaped patties;

place on Flexible Cutting Mat. Cover; freeze patties 1 hour for easier handling.

2. Meanwhile, for toppings, cut onion crosswise into four -in. (1-cm) slices. (Do not separate slices into rings.) Insert skewers horizontallythrough centers of onion slices. Brush onion slices and bread with oil using Chefs Silicone Basting Brush.

3. Prepare grill for direct cooking over medium-high heat. Grill patties and onion slices, covered, 912 minutes or until onions are tender andcharred around the edges and internal temperature of patties reaches 160F (71C), turning once with BBQ Flexible Turner. Removepatties and onion slices from grill. Place bread on grid of grill. Grill without turning, uncovered, 1530 seconds or until grill marks appear.Remove from grill.

4. To assemble patty melts, remove skewers from onions. Spread remaining 4 tbsp (60 mL) dressing over grilled side of bread slices. Place pattiesonto bread; divide cheese and onions evenly over patties. Place patty melts on grid of grill; grill, covered, 12 minutes or until bread cheese ismelted (see Grill Masters Tip). Remove patty melts from grill; serve immediately.

Yield: 4 servings

U.S. Nutrients per serving (1 patty melt): Calories 470, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 95 mg, Sodium 920 mg,Carbohydrate 27 g, Fiber 3 g, Protein 32 g

U.S. Diabetic exchanges per serving: 2 starch, 1 fruit, 1 vegetable, 2 medium-fat meat, 1 fat (3 carb)

Grill Masters Tips:Soak bamboo skewers in water for 2 hours or overnight to prevent burning. Inserting skewers through the onion slices holds them together andallows for easier turning.

If using a charcoal grill, place assembled patty melts on the coolest part of the grill grid in Step 4.

Patties 1 smallonion,nelychopped6 tbsp (95 mL) prepared Thousand Island dressing, divided

1 tbsp (15 mL) Worcestershire sauce 2 tsp(10mL)freshthymeleaves,nelychopped

tsp (2 mL) eachsalt and coarsely ground black pepper1 lb (450 g) 93% lean ground turkey

Toppings & Bread1 large onion4 10-in. (25-cm) bamboo skewers, soaked (see Grill Masters Tip)4 slices swirled marble rye bread2 tsp (10 mL) olive oil3 oz (90 g) Gruyere or Swiss cheese, shredded

2012 The Pampered Chef used under license. P3414-05/12

Keep It Cool This Summer!


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Dear __________,

Im looking forward to helping YOU take a break this

summer! Ive set aside ___________ especially for yourCooking Show. In the meantime, enjoy this quick andeasy recipe from The Pampered ChefGreat Grilling

Recipescookbook. Its perfect for a week night meal ora summer party!

Feel free to contact me for more summertime recipe ideas.

Successful Show Tips:While visiting with people in your neighborhood, atwork or at the pool, ask them to save the date foryour upcoming Cooking Show.

The more guests you have at the Show, the more

FREE and DISCOUNTED products youll earn!Enjoy the summer weather and Ill be in touch.

Fennel & Herb Barbecue ChickenOur Fennel & Herb Rub adds a fragrant, subtle dimension to classic barbecue chicken.

Prep and cook time: 35 minutesMarinate time: 6 hours or overnightGrill time: 2835 minutes

1. For marinade, combine buttermilk, pressed garlic, mustard, Worcestershire sauce and salt in Small Batter Bowl; whisk well. Place chickenin large resealable plastic bag. Pour marinade into bag; seal bag and turn to coat. Marinate in refrigerator 6 hours, turning occasionally, orovernight.

2. Prepare grill for direct cooking over medium-high heat. For barbecue sauce, combine ingredients for sauce in (1.5-qt./1.4-L) Saucepan. Bringto a simmer on stovetop over medium-high heat. Reduce heat to medium-low; cover and simmer 10 minutes, stirring occasionally. Remove fromheat. Reserve cup (125 mL) of the sauce for serving.

3. Remove chicken from marinade; discard marinade. Place chicken on grid of grill. Grill chicken, covered, 2835 minutes or until internaltemperature of chicken reaches 165F (74C), turning frequently using BBQ Tongs and brushing with sauce during the last 15 minutes ofgrilling using BBQ Basting Brush. Discard any remaining sauce used for grilling. Remove chicken from grill. Serve with reserved sauce.

Yield: 6 servings

U.S. Nutrients per serving: Calories 450, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 115 mg, Sodium 980 mg, Carbohydrate 33 g, Fiber 0 g,Protein 39 g

U.S. Diabetic exchanges per serving: 2 fruit, 6 low-fat meat (2 carb)

Grill Masters Tips:Soaking the chicken in buttermilk makes this chicken tender. The acids that are found in the buttermilk start to tenderize the meat.

Marinade & Chicken2 cups (500 mL) buttermilk4 garlic cloves, pressed1 tbsp (15 mL) Dijon mustard1 tbsp (15 mL) Worcestershire sauce1 tsp (5 mL) salt6 bone-in, skin-on chicken breasts (8 oz/250 g each)

Sauce

1 cup (250 mL) ketchup cup (125 mL) packed brown sugar cup (50 mL) balsamic vinegar3 tbsp (45 mL) Fennel & Herb Rub1 tbsp (15 mL) Dijon mustard1 tbsp (15 mL) Worcestershire sauce2 garlic cloves, pressed


Summertime And The Grilling Is Easy!


3/3

Dear __________,

ThinkofallthoseterricPamperedChefproducts youllbe earning for FREE, half-price, and at a discount from

your Cooking Show. You can choose anything in the catalogfrom our great Outdoor and Entertaining products, Bamboo

Collection, Forged Cutlery and much more. At your Show,Ill demonstrate some ideas and techniques to help make

food preparation fast, easy and economical.

Heres another recipe for you to enjoy! Its from

The Pampered Chef Great Grilling Recipescookbook.

Remember!

As a host, youre entitled to a 10% discount onyour purchases for one full year! Ask me for moredetails. And your guests can choose a special itemfor FREE with a purchase of $60 or more. I cant

wait for your Cooking Show!

Blackened Cod with Grilled PineappleSweet grilled pineapple complements the heat of homemade blackening seasoning on these spicy cod llets.

Prep and cook time: 10 minutesGrill time: 46 minutes

1. Prepare grill for direct cooking over medium-high heat. Slice pineapple with Pineapple Wedger; set half aside for another use. Cut remainingpineapple half crosswise into eight slices. Set aside.

2.PlacebutterintorstCoating Tray; microwave on HIGH 2030 seconds or until melted. Combine garlic powder, thyme, paprika, coriander, whitepepper, salt and cayenne pepper in (8-in./20-cm) Saut Pan; cook and stir over medium heat 34 minutes or until f ragrant. Pour seasoningmixture into second tray. Dip cod in butter, shaking off excess; dredge in seasoning mixture, coating evenly.

3. Grill cod, covered, 23 minutes or until grill marks appear. Turn cod over with BBQ Flexible Turner; grill an additional 23 minutes or until codakeseasilywithafork.Ascodisgrilling,addpineappletogridofgrill;grillpineapple,covered,34minutesoruntilgrillmarksappear,turningonce. Remove cod and pineapple from grill. Serve cod with pineapple.

Yield: 4 servings

U.S.Nutrientsperserving(1llet,2pineappleslices):Calories290,TotalFat13g,SaturatedFat8g,Cholesterol80mg,Sodium460mg,Carbohydrate 21 g, Fiber 4 g, Protein 22 g

U.S. Diabetic exchanges per serving: 1 fruit, 3 low-fat meat, 1 fat (1 carb)

Grill Masters Tips:Blackeningseasoningisablendofseveralspicesandsalt.Itaddsadeliciousspicyandsmokyavortoseafood,chicken,porkandvegetables.

Toastingtheblackeningseasoningmixturebeforecoatingthecodintensiestheavorsandeliminatestherawtasteinthespices.

1 fresh pineapple cup (50 mL) butter ( stick)2 tbsp (30 mL) garlic powder

1 tbsp (22 mL) dried thyme leaves4 tsp (20 mL) smoked paprika

1 tbsp (15 mL) ground coriander1 tsp (5 mL) ground white pepper tsp (2 mL) salt tsp (1 mL) ground cayenne pepper

4 skinlesscenter-cutcodllets(46oz/125175geach)


Get Your Grill On This Summer!

2012 summer host letters

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