Thursday, June 17, 2010

BBQ Recipes, Part I

BBQ season is officially here. While there are tons of things to cool on the ‘Q, what you serve on the side is also important. Don’t forget to keep your mayonnaise or cream-based salads chilled to prevent them from spoiling.

Four Bean Salad

1 can kidney beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 can green beans, drained

1 can wax beans, drained

1/4c slivered green pepper

8 green onions, sliced

3/4c sugar

1/2c apple cider vinegar

1/2T salt

Combine all beans, peppers, and onions in a small bowl. In another bowl, mix the rest of the ingredients until the sugar is dissolved. Pour over the bean mixture. Cover and chill overnight, stirring often.

Vegetable Rice Salad

1c Mayo
1T vinegar
1 small clove garlic, chopped
1/2t pepper
1t salt
2c cooked rice, cooled
1/2c shredded carrot
1 pkg frozen peas, thawed
1/4c chopped green onion

Combine Mayo, vinegar, garlic, salt, and pepper. Stir in remaining ingredients. Cover and chill.

Dijon Potato Salad

1c mayo

2T mustard (Dijon or plain)

2T fresh chopped dill

1t salt

¼ t pepper

1 ½ lb small red potatoes, cooked and quartered

1 c sliced radishes

½ c chopped green onions

Combine first 5 ingredients, stir in remaining. Cover, chill – makes 4 ½ cups.

Classic Macaroni Salad

1 c mayo

2T vinegar

1T prepared mustard

1t sugar

1t salt

½ t pepper

8 oz elbow macaroni, cooked, drained

1c sliced celery

1c chopped green/red pepper

¼ c chopped onion

Combine first 6 ingredients, stir in remaining. Cover, chill – makes 5 cups.