Enjoying the company of friends around the backyard barbecue is a pleasant way to spend a warm spring or summer evening.
With some advance preparation, a barbecue meal will be a leisurely experience for guests and hosts.
This week’s recipes offer three ideas for putting together a main course, appetizer and beverage.
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Supper Surprise
1 large chicken thigh, bone in and skin on
1 small potato, sliced
1 small carrot, sliced
1 slice of onion
1 large mushroom, sliced
salt and pepper to taste
dash of barbecue spice
2 tsps. butter
Place chicken on a large piece of heavy foil and top with vegetables, spices and butter.
Close foil with a double fold on top and with ends tucked in to keep juices from leaking out. Prepare enough identical packages to serve the size of the crowd.
Place on a rack over hot barbecue coals, chicken side down, and barbecue for 40 minutes. Turn packages with tongs and cook 20 minutes longer. Open one package to see if chicken is cooked and vegetables are tender. You may have to cook longer.
When done, carefully open foil and add a dollop of barbecue sauce.
Note: packages may be cooked in oven at 400 degrees F for 25 minutes, then reduce to 350 degrees F for balance of time.
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Corn Dip Appetizer
2/3 cup corn niblets
1/2 cup shredded mozzarella cheese
2 rounds of pita bread
3 tbsps. sour cream
3/8 cup cream cheese, softened
1 1/4 tsps. chives
1 clove garlic, minced
1 tbsp. oil
salt and pepper to taste
Set broiler to high. Cut each pita bread round into 6 wedges. Arrange on a foil-lined baking sheet.
Stir minced garlic and oil in a small bowl. Brush pita bread wedges with garlic oil then season with salt and pepper.
Broil on middle rack for 2-3 minutes until golden. Be careful wedges do not burn. Remove from oven and cool.
Drain corn and pat dry. Stir together cream cheese, sour cream, half the chives and half the cheese until combined. Add the corn and stir.
Spread mixture into an even layer in a baking dish. Sprinkle remaining cheese over top of mixture. Broil for 2-3 minutes until warm and cheese is melted but again be careful mixture does not burn.
Remove from oven and serve with cooled pita bread wedges. Dipping crackers may be substituted for pita wedges.
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Strawberry Punch
1 small pkg. frozen strawberries
1-12 oz. can frozen lemonade
1-19 oz. can crushed pineapple
3-4 litres ginger ale
Blend strawberries, lemonade and pineapple in a blender. Pour into a large pitcher or punch bowl. Add ginger ale and stir. Add ice cubes to individual glasses and pour in punch.
Joyce Walter can be reached at ronjoy@sasktel.net
