Fresh Spring Rolls, P.J.’s Fresh Corn Salad, No-Cook Kabob, No-Cook Fresh Tomato Sauce with Pasta and Lime Chiffon Pie

Fresh Spring Rolls

1 cup finely shredded cabbage
1 (6.5-ounce) can shrimp, rinsed and drained
1/3 cup sweet and sour sauce
1/3 cup minced celery
1/4 cup shredded carrots
20 rice wrappers (6.5-inch diameter)

In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.

Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill, covered, until serving.

Recipe courtesy of Allrecipes.com

P.J.’s Fresh Corn Salad

8 ears fresh corn
1 tomato, chopped
1 zucchini, chopped
1 cucumber, peeled and chopped
1 red onion, chopped
1 red bell pepper, chopped
1/2 cup Italian-style salad dressing

Husk the corn and slice the kernels from the cob. In a large bowl, mix together the corn, tomato, zucchini, cucumber, onion and red bell pepper. Pour dressing over vegetables and toss to coat. Refrigerate until chilled, at least 1 hour.

Recipe courtesy of Allrecipes.com

No-Cook Kabob

2 slices Oscar Mayer Honey Ham
4 Kraft Cheddar & Monterey Jack Cheese Cubes
4 seedless green grapes

Stack ham slices; roll up tightly. Cut crosswise into 4 roll-ups. Thread roll-ups with cheese and grapes onto 2 (6-inch) skewers.

Recipe courtesy kraftfoods.com

No-Cook Fresh Tomato Sauce with Pasta

1 pound pasta, cooked
8 plum tomatoes (2 pounds), chopped
1/2 cup Kraft Light House Italian Dressing
1/4 cup Kraft 100% Grated Parmesan or Romano Cheese
1/4 cup chopped fresh basil
2 Tablespoons chopped red onions

Cook pasta. Combine remaining ingredients in large bowl. Add tomato mixture to cooked, drained pasta; toss to coat

Recipe courtesy kraftfoods.com

Lime Chiffon Pie

2/3 cup boiling water
1 package (3 ounces) Jell-O Lime Flavor Sugar Free Gelatin
ice cubes
1/2 cup cold water
2 cups thawed whipped topping
1-1/2 teaspoons lime zest
2 Tablespoons lime juice
1 ready-to-use reduced-fat graham cracker crumb crust (6 ounces)

Add boiling water to gelatin mix in large bowl; stir with whisk 2 minutes until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until ice is melted. Stir in Cool Whip, zest and juice. Refrigerate 15 to 20 minutes, or until mixture is very thick and will mound. Spoon into crust. Refrigerate 4 hours.

Recipe courtesy kraftfoods.com