Grilled Chicken, Corn on the Cob & Garden Salad
by Kellie Harmon
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In addition to the recipes, you will also need the following for this meal:
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salad dressing
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Recipes:
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Corn on the Cob
by Miss Carroll
serves: 4
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 Corn-on-the-cob, classically prepared. |
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4 ears |
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corn |
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1 T. |
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sugar. |
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salt (optional) |
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butter (optional) |
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Fill a large pot half-full with water. Do not add salt when cooking. Place on stove over high heat.
Remove husks (leaves and "silk" strands) from corn.
Carefully place corn in heating water. Sprinkle sugar into water.
Bring water to a full, rapid boil. When corn has changed color from pale yellow to a richer, more vibrant yellow, the corn is done. Drain and keep covered to keep corn hot.
Serve with optional salt and butter.
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Garden Salad
by Jennifer Gustafson
serves: 8
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A crisp, fresh, green salad. Probably the simplest salad! Goes well with soups and pasta dinners. |
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1 |
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head of romaine lettuce |
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2 |
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roma or beefsteak tomatoes |
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1 |
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cucumber |
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1) Wash, drain, tear lettuce into bite-sized pieces and place in a salad serving bowl, removing "stem" pieces. (Don't cut lettuce, or it will brown.)
2) Quarter and slice tomatoes; add to bowl.
3) Peel and slice cucumber; add to bowl.
4) Toss and enjoy with any type of salad dressing, or with balsamic vinegar or lemon juice.
Variations: Darker lettuces often contain more vitamins than romaine or iceberg.
Try adding fresh spinach leaves for a richer flavor.
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Grilled Chicken
by Abby Zenthoefer
serves: 2
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 Grilled Chicken |
| Ingredients: |
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2 |
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boneless, skinless chicken breasts |
| Directions: |
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Cook on grill. Season with salt and pepper.
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