 |
| Patriotic Chicken Star Spangled Potatoes and Celebration Corn on Cob |
| Patriotic Picnic Chicken: |
| 4 boneless, skinless chicken breasts 1/2 cup prepared Sweet French Salad Dressing 1/4 cup soy sauce 1 garlic clove, finely chopped Black pepper to taste |
| In gallon-size resealale plastic bag, combine all ingredients; Seal bag. Turn bag to mix. Refrigerate at least 2 hours to marinate. Heat grill. Remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches form medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once. Yield: 4 servings |
| Star Spangled Potatoes: |
| 4 or 5 potatoes (about 2 pounds) 1 tablespoon olive oil Season salt to taste 1. Slice potatoes lengthwise into 3/8 inch pieces. Using a 2-inch star cookie cutter cut out shapes. 2. Toss potatoes with oil and sprinkle with seasoning salt. Place in greased aluminum foil and grill on medium heat 20-25 minutes or until tender. |
| Celebration Corn on the Cob: |
| 6 ears corn-on-the-cob 2 tablespoons coarse ground salt 2 tablespoons melted butter Blue and Red Food Coloring |
| Divide salt between 2 resealable plastic bags. Using food colorings, tint 1 bag of salt blue and 1 bag of salt red: shake until colors are evenly distributed. Place ears of corn on a serving platter; drizzle with butter. Sprinkle blue salt over 3 ears and red salt over 3 ears. Serve immediately. |
 |
 |
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
 |
 |
 |
|
 |
|
 |
 |
 |
|
 |
|
|
|
|
|
|
|
|
 |
|
|
|
|
 |
 |
 |
 |
 |