Summer Picnic

Chicken w/Tangy Barbecue Sauce

1 1/2 c ketchup
1/4 c vinegar
1/4 c Worcestershire sauce
1 clove minced garlic
Dash cayenne pepper
1/2 t dry mustard
Fresh cracked black pepper to taste

In medium saucepan, whisk together all ingredients and bring just to boil. Reduce heat and simmer 20 minutes, stirring occasionally. Serve over grilled or baked chicken.


Easy Baked Beans

Simply use canned baked beans and add any of the following ingredients, chopped onion, chopped peppers, catsup, maple syrup or brown sugar, relish, mustard, chili peppers, crushed pineapple, cooked diced ham or cooked ground beef. Place beans and desired ingredients into crock-pot and slow cook for an hour or two.


Cole Slaw

Thinly slice or shred green and purple cabbage and two peeled carrots, and toss with bottled cole slaw dressing or make your own. Mix 1 cup mayonnaise, 1 cup vinegar, 1 teaspoon celery seed and 1 teaspoon black pepper until smooth and toss with cabbage mixture.


Spicy Potato Wedges

Slice scrubbed potatoes into wedges, spray with oil and sprinkle with cayenne pepper and bake for 30 minutes.



Mexican Corn

Dice green onions and one red pepper and add to frozen or canned corn and cook as directed.


Mini Corn Muffins

For a down home flavor, add some of the Mexican corn to muffin mix and bake.


Peanut Butter Blossom Cookies

Roll prepared cookie dough into 2-inch balls and coat with sugar. Place balls on cookie sheet and press with fork and bake. With 2-5 minutes baking time left, remove from oven. Firmly press one chocolate kiss into center of each cookie and return to oven for remainder.


Fresh Fruit Dip

1/2 c mayonnaise
1/2 c sour cream
1/3 c orange marmalade
1 T milk

In a small bowl, whisk the mayonnaise, sour cream, marmalade and milk. Refrigerate until serving. Serve with fruit. Especially good with fresh strawberries and green grapes. Yield 1-1/3 cups.