Make this Fourth meal a good one, but make it easy.
Grilled Chicken Legs
4 chicken leg-thigh quarters
1 tsp. sugar
1 tsp. seasoning salt
1 tsp. paprika
1 tsp. pepper
1 tsp. garlic powder
1 Tbsp. olive oil
Mix all marinade ingredients in a zip lock bag add chicken.
Chill and marinade for four hours.
Grill chicken on a well oiled grill until well browned on all sides, turning once, 30 to 40 minutes (meat near thigh bones should no longer be pink when tested with the tip of a knife. Makes two to four servings.
Grilled Potatoes and Onion
4 potatoes, sliced
1 red onion, sliced
1 tsp. salt
1 tsp. ground black pepper
4 Tbsp. butter
Preheat grill for medium heat.
For each packet, measure out two or three squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill. Makes four servings.
1 lb. fresh asparagus spears, trimmed
1 Tbsp. olive oil
Salt and pepper, to taste
Parmesan cheese, optional
Preheat grill for high heat.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper, to taste.
Grill over high heat for two to three minutes, or to desired tenderness. Sprinkle with Parmesan cheese before serving, if desired. Makes four servings.
Cherry O Cream Cheese Pie
1 (9 inch) graham cracker crust
1 (8 oz.) cream cheese
1 (14 oz,) sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla extract
1 (21 oz.) prepared cherry pie filling
Blueberries, if desired
Let cream cheese soften. Beat until fluffy. Gradually add milk, and stir until blended. Add lemon juice and vanilla. Mix. Pour into pie crust. Chill for three hours before garnishing with pie filling. Sprinkle some blueberries on top to make it a Fourth of July Cream Cheese Pie.