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Grilled BBQ Chicken with Potato Salad and Corn on the Cob by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Recipes:

BBQ Chicken (JP) by Jessica Perry serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

BBQ chicken

Ingredients:

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

Directions:

Wisk first 7 items together and pour on chicken to marinade.

Grill chicken or bake 45 minutes at 350 degrees.

Categories:

Main Dishes
Poultry

Best Potato Salad by Shannon Lang serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Best flavored potato salad.

Ingredients:

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

Directions:

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.

Categories:

Pasta/Rice/Potatoes
Peanut/Nut Free
Salads
Side Dishes
Vegetarian/Vegan
Wheat Gluten Free

Corn on the Cob by Miss Carroll serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Corn-on-the-cob, classically prepared.

Ingredients:

4 ears

corn

1 T.

sugar.

salt (optional)

butter (optional)

Directions:

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.

Categories:

Low Calorie
Pasta/Rice/Potatoes
Peanut/Nut Free
Quick & Easy
Side Dishes
Spring/Summer
Vegetables
Vegetarian/Vegan
Wheat Gluten Free