Fire Up the Grill!

by | Jul. 28, 2006


According to the odds, you’ll probably be attending one or more barbeques during this season, and you need to be prepared to bring an excellent dish (something more than the deli’s potato salad in your own container). Here’s a complete menu of perfect barbeque dishes that will delight your friends—and your appetites. 

Lemon Chicken Marinade ·        1/2 cup salad oil·        1/4 cup lemon juice·        1 tsp Worcestershire·        1 tsp salt·        1/2 tsp Tabasco sauce

·        1 tsp basil or oregano·        8 pieces chicken Mix ingredients. Marinate chicken in mixture for several hours. Drain and reserve marinade to baste chicken while grilling. Makes 8 servings. 

Barbeque Steak Marinade ·                     1 cup barbecue sauce ·                     1/4 cup steak sauce ·                     4 tablespoons red wine vinegar salad dressing ·                     4 tbsps soy sauce ·                     5 tbsps Worcestershire sauce ·                     1 tbsp prepared mustard ·                     1 clove garlic, minced ·                     salt and pepper to taste·                     2 grilling steaks

Mix ingredients. Marinate steak in mixture for several hours. Drain and reserve marinade to baste steak while grilling. Makes 2 servings.

Summer Catalina Pasta Salad

·                     1 (16 ounce) package elbow macaroni ·                     1 (6 ounce) can tuna ·                     1 (6 ounce) can small shrimp, drained ·                     1/4 cup chopped onion ·                     1 green bell pepper, chopped ·                     3/4 cup chopped celery ·                     1 pinch garlic salt ·                     4 tbsps Catalina salad dressing ·                     1 1/2 tablespoons sweet pickle relish

·                     3 tbsps mayonnaise  Toss pasta, tuna, shrimp, green pepper, onions, garlic salt, celery, salad dressing, and relish together. Add mayonnaise to thin out dressing, if desired. Makes 8 servings.

Southern Potato Salad

·                     4 potatoes ·                     4 eggs ·                     1/2 stalk celery, chopped ·                     1/4 cup sweet relish ·                     1 clove garlic, minced ·                     2 tbsps prepared mustard ·                     1/2 cup mayonnaise ·                     salt and pepper to taste

Boil potatoes in salted water and cook for about fifteen minutes, until somewhat tender; drain and chop. Boil eggs, then cover and let eggs stand in hot water for ten to twelve minutes; peel and chop. Combine potatoes, eggs, celery, relish, mustard, garlic, mayonnaise, salt, and pepper in large bowl. Mix gently and serve warm. Makes 4 servings.

Frozen Fruit Salad

·                     1/2 cup white sugar ·                     2 cups water ·                     1 (6 ounce) can frozen orange juice concentrate, thawed ·                     1 (6 ounce) can frozen lemonade concentrate, thawed ·                     4 bananas, sliced ·                     1 (20 ounce) can crushed pineapple with juice ·                     1 (10 ounce) package frozen strawberries, thawed

Dissolve sugar in water, then add orange juice, lemonade, crushed pineapple with juice, bananas, and strawberries; mix well. Freeze until solid in a 9x13 inch glass pan. Before serving, let it sit for five minutes before attempting to cut.

Summer Season Salad

·                     4 tablespoons olive oil ·                     2 tbsps white wine vinegar ·                     1 tbsp Dijon mustard ·                     1/2 tsp salt ·                     1/2 tsp ground black pepper ·                     1 pinch white sugar ·                     1 tsp chopped fresh parsley ·                     1 tsp fresh lemon juice ·                     2 cloves garlic, chopped ·                     1 avocado—peeled, pitted, and cubed ·                     4 cups mixed salad greens ·                     1/2 cup sliced almonds ·                     2 ounces feta cheese, crumbled

Whisk together olive oil, white wine vinegar, mustard, pepper, salt, parsley, sugar, garlic, and lemon sugar in a large bowl. Add avocado and stir to coat the dressing. Before serving, add salad greens and top with dressing. Sprinkle almonds and feta cheese on top. Feel free to add fruits according to season. Makes 4 servings.

Sunny Slush Drink

  • 4 small or 2 large packages Jello dissolved in 4 cups hot water
  • 1/2 cup sugar
  • 1 (12 ounce) can frozen orange juice
  • 1 (12 ounce) can frozen pineapple juice
  • 1 (12 ounce) can frozen lemonade
  • 1 gallon water

Mix all ingredients together and freeze in two ice cream pails. Serves the whole party. Banana Slush Drink

  • 4 cups sugar
  • 6 cups water
  • 1 (46 ounce) can pineapple juice
  • 5 blended bananas
  • 1 (12 ounce) frozen orange juice, not diluted
  • 2 tbsp lemon juice
Mix sugar and water, then add remaining ingredients. Place in freezer until ready to serve. Spoon slush in glass and add lemon lime soda.

Easy Blueberry Pie

  • 1 homemade or purchased 9-inch crumb pie crust, see below
  • 6 cups fresh blueberries, divided
  • 1/4 cup sugar
  • 2 tbsp water
  • 2 tbsp cornstarch
  • 1/4 cup cold water
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • whipped cream or purchased whipped topping

Combine 2 cups berries, sugar, and 2 tbsp water in large saucepan, then bring to a full boil. Dissolve cornstarch in ¼ cup cold water, then add to blueberry mixture. Bring back to boil and stir constantly. Reduce heat to low and cook for 2 minutes while stirring, then remove from heat. Stir in butter, lemon juice, and remaining 4 cups of berries. Spoon into crumb crust and let stand for three hours until set. Top with whipped cream or other topping. Crumb Crust

·  2 cups fine vanilla wafer crumbs

·  1/2 cup melted butter

·  1/3 cup sugar 

Combine all ingredients and press over bottom and sides of a 9-inch pie plate. Bake at 400°F for ten minutes. Cool and fill.

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