Barbecued Indonesian Chicken

I made this one for the 4th of July, too, and again, a big hit! Also found in cafemom's recipe group. I baked it in the oven, because the weather was yucky.


serves about 5 - 6

1/2 cup soy sauce
2 tablespoons barbecue sauce
3 tablespoons honey
2 tablespoons grated fresh ginger
2 large garlic cloves, chopped
2 teaspoons cumin
juice of 1 lime

10 - 12 pieces of bone-in, skinless chicken

In a bowl, combine the first 6 ingredients. Place chicken in a resealable bag(s) and add the marinade. Refrigerate for 4 - 6 hours or even overnight.

Heat a grill to medium high. Remove chicken from marinade and grill for about 20 - 30 minutes or until the juices run clear and the chicken is cooked through. Remove the chicken from the grill and serve.

Note: If using mostly breast pieces, double the marinade.

Corn Salad

I found this recipe in the Recipes group on cafemom. Made it for the 4th of July, and everyone absolutely loved it!!!

2 cans wholel kernel corn

buttermilk ranch dressing

cucumber( medium size)

red onion( medium)

2 tomatoes

Drain the corn; place in bowl. Dice cucumber, oinion and tomato into small pieces; add corn. Add buttermilk ranch dressing to the veggie, just enough to coat all of it. Refrigerate until cold.

Sausage with Peppers and Pasta

3 cups rigatoni pasta, uncooked
1 lb. Italian sausage, sliced
1 each: red, green and yellow pepper, coarsely chopped
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/2 cups KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend
1/4 cup KRAFT Shredded Parmesan Cheese

COOK pasta as directed on package. Meanwhile, cook sausage in large skillet on medium heat 10 min. Stir in peppers; cook 7 min. or until sausage is cooked through and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through.

DRAIN pasta. Add to sausage mixture with shredded cheese; mix well.

TOP with Parmesan.

Fresh Cranberry Sauce

from www.oceanspray.com

1 cup sugar
1 cup water
12 oz. fresh or frozen cranberries

Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups