Menu-Barbecue Chicken

Tips:

• Use kitchen shears to cut green onions and chives. It is much faster and safer.

• If your honey becomes crystallized, don’t throw it away. Warm it in the microwave or a pan of boiling water. Stir it until it becomes clear.

Menu:

Barbecue Chicken
Cole Slaw*
Fried Potatoes*
Frozen Fruit Cocktail Dessert*

Recipes:

Cole Slaw*

1/2 cup mayonnaise or salad dressing
1/4 cup sugar
3 carrots, shredded
1 small head cabbage, shredded

Mix mayonnaise or salad dressing in a bowl with the sugar. Mix cabbage and carrots together. Add sauce to cabbage and carrots just before serving. The dressing can be made in advance and stored in a separate container in the refrigerator. Serves 8.

Fried Potatoes*

6 potatoes, peeled and sliced
2-3 Tbsp. bacon grease (You can use margarine but the flavor isn’t quite the same)

Melt grease in a hot frying pan. Add the potatoes and cook over medium high heat. When golden brown flip to the other side and cook until side is brown and potatoes are tender. Salt and pepper to taste.

Frozen Fruit Cocktail*

8 oz. cream cheese, softened
1 can (16 oz) fruit cocktail

Whisk or beat cream cheese until smooth. Drain fruit, mix into cream cheese and pour into a loaf pan (or anything freezer proof and about that size). Freeze. Let thaw slightly before you are ready to serve. Slice like you would bread. Sometimes a warm knife makes it easier.

This can be served with a dollop of whipped cream for dessert or on a lettuce leaf for a salad. You can also use other kinds of canned fruit but the fruit cocktail tastes really good frozen like this.

Photo By: Catherine Rankovic

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