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Oooh Ahhh Chicken

1 cup catsup
1/4 cup firmly packed brown sugar
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons water
2 garlic cloves – crushed
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon dry mustard
8 skinned boned chicken breast halves (4-ounce)
Vegetable cooking spray

Combine first 8 ingredients in a 1-quart measure; stir well. Cover with wax paper; microwave at HIGH 3 minutes. Set aside. Combine paprika and next 3 ingredients; sprinkle over both sides of chicken breast halves, and set aside. Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place chicken on rack; cook 10 minutes on each side or until done, basting occasionally with catsup mixture.

Or try this supper easy make-ahead recipe

chicken pieces
2 cups barbeque sauce
Put the chicken in your crock pot and cover with the barbecue sauce. Cook on low for 6-8 hours.

Bottle Rocket Bread

2 large sourdough or whole grain dinner rolls
1 tablespoon lowfat margarine
1 teaspoon garlic powder
1 teaspoon fresh or dry parsley
1 tablespoon Parmesan cheese

Combine margarine with garlic and parsley. Spread on bread and broil under the broiler until cheese browns lightly. Cut into quarters and serve

Bang! Veggie Tray

Line them up in a pretty design and put a tub of bacon dip in the middle

Firecracker Potatoes

1. Wash potatoes with scrub brush, leave skin on. Place in large pot, cover with water and bring to a boil. Add 1 tablespoon salt to the water. Cook until fork enters without undue resistance. Drain immediately taking care not to bruise or crush the potatoes. Allow to drain dry and cool. After potatoes heve cooled to touch, peel using a sharp knife to scrape off the skin. Dice potatoes and place in a very large bowl.
2. Hard boil the eggs, shell and slice. Reserve the center 3 or 4 slices of each egg, dice the remainder and set aside.
3. Crisp fry thre bacon and drain well on paper towel. When cooled, crumble into small bits.
4. Trim any fat from the ham. Dice finely.
5. Wash and trim vegetables, Dice. Allow any excess moisture to drain away. Be sure to include the green stems of the scallions.
6. Add bouillon cubes to 1/4 cup of boiling water and mix well to make a watery paste. Add the paste to the diced potatoes and toss to cover all of the potatoes wioth the bouillon. Add the diced vegetables, eggs, crumbled bacon, spices, ham and bacon bits. Add the mustard and mayonnaise.
7. Mix so that vegetables and garnishes are all mixed well with a uniform coating of the mayonnaise and mustard.
8. Let’s face it. With this size recipe and pot in front of you, you just don’t have a spoon large enough to mix it up. So, roll up the sleeves, wash and scrub the hands and forearms and use the hands as the mixers. Believe me! Its the only way.
9. Place the mixed salad in a serving bowl. Cover with the reserved center slices of the egg and sprinkle with paprika and crumbled bacon.

Sparkler Punch

46 oz pink Grapefruit Juice
12 oz Raspberry Juice
1 qt Raspberry Sherbet
2 liters Ginger Ale

Pour pink grapefruit juice and ginger ale into a punch bowl. Add raspberry juice or 12 oz frozen raspberries (stir to un-thaw). Add sherbet and stir until melted.

Red, White & Blue Cheesecake

2 8-ounce packages cream cheese, softened
1/3 cup sugar
2 tablespoons lemon juice (optional)
1 8-ounce carton frozen whipped topping, thawed and divided
1 6-ounce graham cracker pie crust Fresh strawberry halves
Whole fresh blueberries

Beat cream cheese, sugar and lemon juice in large bowl with electric mixer on medium speed until blended well. Gently stir in 2 cups whipped topping. Spoon into crust. Refrigerate 3 hours or until set.

Spread remaining whipped topping over cheesecake. Arrange strawberries and blueberries in rows on top of cheesecake to resemble flag. (Or, arrange fruit in other desired design on top of cheesecake.) Store leftover cheesecake in refrigerator.

Thank You

Joe & Katrina Thompson

www.stallionstore.com
stallionstore@charter.net