SUMMER HOLIDAY MENUS

APPETIZER                                                 
SWEET AND TANGY CHICKEN WINGS

Ingredients

• 3 pounds chicken wingettes (about 30)
• 1/2 teaspoon salt, divided
• Dash pepper
• 1-1/2 cups ketchup
• 1/4 cup packed brown sugar
• 1/4 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon minced garlic
• 1 teaspoon Liquid Smoke, optional
• Sesame seeds, optional

Directions

• Sprinkle chicken wings with a dash of salt and pepper. Broil 4-6 in. from the heat for 5-10 minutes on each side or until golden brown. Transfer to a greased 5-qt. slow cooker.
• Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, Liquid Smoke if desired and remaining salt; pour over wings. Toss to coat.
• Cover and cook on low for 3-1/4 to 3-3/4 hours or until chicken juices run clear. Sprinkle with sesame seeds if desired. Yield: about 2-1/2 dozen.

SALAD

MARINATED VEGETABLE SALAD

Ingredients

• 3 cups fresh broccoli florets
• 2 cups fresh cauliflowerets
• 1-1/2 cups fresh baby carrots
• 2 celery ribs, cut into 1/2-inch pieces
• 1 medium zucchini, sliced
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 1 can (6 ounces) pitted ripe olives, drained
• 1 jar (4-1/2 ounces) whole mushrooms, drained
• 
  DRESSING:
• 3/4 cup vegetable oil
• 1/3 cup cider vinegar
• 1 teaspoon garlic salt
• 3/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon lemon-pepper seasoning

Directions

• In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat.
• Cover and refrigerate for 8 hours or overnight, stirring occasionally. Yield: 14 servings.

SIDE DISH
CRUNCHY CHEESE POTATOES

Ingredients

• 1 cup (8 ounces) sour cream
• 1/2 cup milk
• 1 tablespoon minced chives
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 medium potatoes, peeled and sliced 1/4 inch thick
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1/2 cup finely crushed cornflakes
• Additional minced chives, optional

Directions

• In a large bowl, combine sour cream, milk, chives, salt and pepper. Add potatoes and mix thoroughly. Spread in a 15-in. x 10-in. x 1-in. baking pan. Combine cheese and cornflakes; sprinkle over potatoes. Bake at 350° for 50-60 minutes or until potatoes are tender. Sprinkle with additional chives if desired. Yield: 6-8 servings.

ON THE GRILL

BACON-STUFFED BURGERS

Ingredients

• 4 slices bacon
• 1/4 cup chopped onion
• 1 can (4 ounces) mushroom pieces, drained and finely chopped
• 1 pound lean ground beef
• 1 pound bulk pork sausage
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons steak sauce
• 8 hamburger buns, split and toasted
• Leaf lettuce, optional

Directions

• In a large skillet, cook bacon over medium heat until crisp. Remove bacon and discard all but 2 tablespoons drippings. Saute onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside.
• Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal.
• Grill over medium heat until well-done (pork sausage in burgers requires thorough cooking). Serve on buns, with lettuce if desired. Yield: 8 servings.

DESSERT

BROWNIE PIE

DIRECTIONS

• In a small bowl, cream butter and sugar. Add the eggs, corn syrup and extract; mix well. Combine the flour, cocoa and baking powder. Add to creamed mixture and mix well. Drain chopped cherries on paper towels. Fold the cherries, almonds and chips into batter.
• Transfer to a greased and floured 9-in. pie plate. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Garnish with whipped topping and cherries if desired. Yield: 8 servings.

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 2 tablespoons corn syrup
• 1-1/2 teaspoons almond extract
• 2/3 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/4 teaspoon baking powder
• 1/3 cup chopped maraschino cherries
• 1/3 cup coarsely chopped almonds
• 1 cup white baking chips
• Whipped topping and maraschino cherries with stems, optional