Grilled BBQ Chicken with Potato Salad and Corn on the Cob
by Jes Mostek

BBQ Chicken (JP)
by Jessica Perry
serves: 4
  BBQ chicken
  1 T   worchestershire sauce
  1/2 c   catsup
  2 T   brown sugar
  1 T   lemon juice
  2 T   soy sauce
  1/2 tsp   ginger
  2 cloves   garlic, minced
  1 lb   chicken
  Wisk first 7 items together and pour on chicken to marinade.

Grill chicken or bake 45 minutes at 350 degrees.
Best Potato Salad
by Shannon Lang
serves: 8
  Best flavored potato salad.
  4 Lb   med red potatoes
  1 med   onion, fine diced
  3 ribs   celery, diced
  2 C   Miracle Whip salad dressing
  3/4 C   sweet pickle relish
  2 Tbsp   prepared yellow mustard
  1/4 C   Dijon mustard
  1 tsp   celery seed
  1 tsp   seasoned salt
  1/2 tsp   fresh ground pepper
  Place washed, peelings on, potatoes in a large stockpot and cover with water to 2 inches above potatoes. Bring to a boil; reduce heat to medium. Continue to simmer until potatoes are just done with a fork, about 10-15 min. Cool in refrigerator completely, about 6-8 hours or overnight.

Meanwhile, in a medium bowl, combine Miracle Whip, relish, mustards, celery seed, salt, and pepper; set aside in refrigerator.

When potatoes are cooled, peel off skins and dice into 1-2 inch cubes; place in large bowl. Add onion and celery. Add Miracle Whip mixture; mix until well combined. Put in refrigerator until chilled throughout, about 2 hours.
Corn on the Cob
by Miss Carroll
serves: 4
  Corn-on-the-cob, classically prepared.
  4 ears   corn
  1 T.   sugar.
    salt (optional)
    butter (optional)
  Fill a large pot half-full with water. Do not add salt when cooking. Place on stove over high heat.
Remove husks (leaves and "silk" strands) from corn.
Carefully place corn in heating water. Sprinkle sugar into water.
Bring water to a full, rapid boil. When corn has changed color from pale yellow to a richer, more vibrant yellow, the corn is done. Drain and keep covered to keep corn hot.

Serve with optional salt and butter.