June 99
(Summer BBQ Recipes)
Pasta Salad (June 6)
Pasta Salad (June 6)
16 oz bag rotini pasta (or your favorite shape)
Cook the pasta 'al dente' - you want it a little under done rather than over cooked, or it will get mushy. Rinse in cold water. While the pasta is cooking, cut up the veggies into bite size pieces. Combine everything in a large bowl, and pour the salad dressing on top. Stir well and allow to sit in the fridge for at least a couple of hours. Stir again before serving.
1 head broccoli
1 head cauliflower
1 bunch carrots
1 bunch celery
1 red onion, diced
8 oz can whole black olives, drained
1 lb sharp cheddar cheese, cut into cubes
1 bottle Italian dressing
Chicken Packets (June 13)
4 boneless chicken breasts
Butter a sheet of heavy duty foil. Sprinkle half of the onion soup mix on the foil; layer the remaining ingredients. Sprinkle remaining soup mix on top. Dot with butter. Wrap tightly and grill 1-1/2 hours or until chicken is cooked through.
1 pkg dry onion soup
4 potatoes, diced
4 carrots, sliced
1 large zucchini, sliced
1/4 cup apple juice or chicken broth
Mashed Potato Salad (June 20)
5 lbs potatoes
Peel the potatoes and boil until soft; drain well. Place potatoes in a large bowl; mash slightly with a spoon. Add about 2 cups of the mayonnaise to the potatoes and blend well. Add more if the mixture is not creamy enough, you want it to look like really lumpy mashed potatoes. Add the remaining ingredients, and season with salt and pepper to taste. Top with slices of hard boiled egg if desired, and sprinkle with a little paprika.
1 bunch celery, diced
1 large red onion, diced
8 oz can whole black olives
Large jar Best Foods Mayonnaise
For a southwest taste, add some chopped fresh cilantro and a diced jalapeno. Serve warm or chilled.
1 beef brisket
Season the brisket liberally with garlic salt and black pepper. Grill over a hot BBQ grill for about 10-15 minutes on each side, until the meat is charred. Place the charred meat into a large baking pan. Mix the liquid smoke, water and BBQ sauce together and pour over the meat. Seal well with foil and bake in a 300-325 degree oven for 4-5 hours, until the meat is tender. Check after a couple of hours, you may need to add a little water or more BBQ sauce.
1 bottle BBQ sauce
2 cups water
a few drops of liquid smoke
Grilled Sweet Potatoes (June 27)
2 lbs sweet potatoes, peeled and sliced
Place sweet potatoes and water into a large microwaveable bowl, cover. Microwave on high for 6 minutes or until potatoes are tender-crisp. Turn once halfway through cooking time. Drain well. Combine mustard, olive oil and rosemary. Grill potatoes over medium high heat for 5 minutes or until tender, turning and basting often with mustard mixture.
1 cup water
1/3 cup Dijon or honey mustard
2 T olive oil
1 T fresh rosemary, minced (or 1 tsp dried)
12 ears of corn with the husks
Peel back husks and remove silk. Bring the husks back up and tie with kitchen string. Soak corn in cold water for 30 minutes. Beat together remaining ingredients until smooth. Grill corn over medium heat for 25-30 minutes or until tender, turning often. Remove husks and brush with butter mixture.
1/2 cup butter, softened
1 T Tabasco sauce
1 tsp chili powder
1/2 tsp garlic powder