Chillin’ and Grillin’

Now is a great time to gather friends and family for an end-of-summer barbecue to celebrate the bounty of the summer harvest. Check out these main dish recipes to satisfy your guests

Zesty BBQ Beef

(or Chicken)

Kabobs

(Serves 12)

3 lbs. round steak or

chicken breast

2 sweet onions

1 each red, yellow and green

peppers

1-2 jalapeno peppers

1 (8 oz) can pineapple chunks

1 (4 oz) can crushed pineapple

1 t. vegetable oil

1 cup tomato ketchup

1/4 cup apple cider vinegar

2 T. brown sugar

1/2 T. mustard

3 T. Worcestershire sauce

1/2 cup water

Skewers

For Bbq Sauce:

Remove seeds and mince jalapeno peppers. Dice one onion and sauté in vegetable oil until translucent. Add ketchup, vinegar, brown sugar, mustard, Worcestershire sauce, jalapeno peppers, 1/4 cup crushed pineapple and water. Simmer for 30 minutes. Set aside to cool.

For Skewers:

Cut meat, red, green and yellow peppers, and one onion into 1” pieces. Marinate meat in BBQ sauce for one hour before cooking.

Beginning with a piece of meat, alternate meat, peppers and tomatoes on each skewer, leaving at least 1” of bare skewer on each end for handling.

Cook the skewers on a hot grill for 5-7 minutes or until the meat is completely cooked. Serve with extra barbeque sauce on the side for dipping.

Old-Fashioned

Potato Salad

(Serves 12)

5 pounds potatoes, boiled and diced into 1” pieces

6 hard boiled eggs, chopped

2 stalks celery, diced

3/4 cup light mayonnaise

2 T. mustard

1 dill pickle, finely chopped

1/2 onion, finely chopped

1/2 cup olives, sliced

In a small bowl, combine mayonnaise, mustard, pickle and onion with 1-2 tablespoons of pickle brine to make sauce. Place potatoes in a large bowl and pour sauce over potatoes. Stir to moisten. Add celery, eggs and olives. Stir to mix. Salt and pepper to taste. Refrigerate for 1-2 hours before serving.