Summer 2006 Supplement

A WEEK’S WORTH OF MENUS…and MORE!

IT’S EASY to mix and match Cooking for 2 recipes by turning to the Recipe Index at the back of the magazine and choosing items from the various categories.

To make meal planning even easier, the Cooking for 2 staff has created a week’s worth of flavorful menus using the seven main dishes found in the “Easy Everyday Entrees” section of the Summer issue.

We’ve matched up the entrees with sides and desserts from the Summer issue and from past issues. (If you don’t have past issues of Cooking for 2, simply search for those recipes with our Recipe Finder.)

Note: Recipes from the current Summer issue are available only to subscribers of Reiman cooking magazines, unless used elsewhere on this site. Become a subscriber now!

Menu No. 1

PEPPER JACK CHICKEN
Spicy Corn on the Cob
Raspberry Fool

Menu No. 2

CHICKEN WITH WHITE BBQ SAUCE
Mushroom Rice Pilaf (from Summer 05)
Carrots and celery sticks
Frozen Raspberry Cheesecake (from Summer 05)

Menu No. 3

MARINATED HAM STEAK
Sweet Slaw
Grilled Fan Potatoes
Glazed Pineapple Sundaes (Spring 05)

Menu No. 4

MEATLESS CALZONES
Garlic Tomato Soup (Fall 05)
Homemade Ice Cream Sandwiches

Menu No. 5

PORK ‘N’ VEGGIE KABOBS
Hot German Potato Salad
Frozen Fruit Cups


Menu No. 6

SHRIMP PICCATA PASTA
Nutty Green Salad
Strawberry Lemon Shortcake

Menu No. 7

TACO SALAD WRAPS
Cool Corn Salad (Spring 06)
Creamy Lime Coolers