BBQ Chicken with Corn and Green Beans
by Jes Mostek
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Barbecued Chicken, Corn on the Cob, and Green Beans
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In addition to the recipes, you will also need the following for this meal:
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1 lb.
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green beans, steamed
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Recipes:
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BBQ Chicken Breasts or Leg Quarters
by Sam Moody
serves: 6
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Rating Details:
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 Serve with Vegetable Casserole |
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6 |
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chicken leg and thigh quarters, skinned |
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BBQ Sauce |
| Directions: |
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Preheat oven or grill to 375.
Place chicken quaters in a large, sprayed baking dish. Spread each leg quarter with 2 T of BBQ sauce. Cover and bake for 30 min. Check for doneness.
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Corn on the Cob
by Miss Carroll
serves: 4
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 Corn-on-the-cob, classically prepared. |
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4 ears |
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corn |
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1 T. |
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sugar. |
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salt (optional) |
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butter (optional) |
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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.
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