A Delicious Summer Spread

All recipes courtesy of Taste of Home Magazine

Creamy Red Potato Salad Ingredients:

2 1/2 lbs small red potatoes, cut into 1/4 in. slices

Vinaigrette

2/3 c. canola oil
1/3 c. red wine vinegar
2 tbsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. dried dill weed
1/4 tsp. garlic salt
1/4 tsp. pepper

Salad

2/3 c. mayonnaise
2/3 c. sour cream
2 c. sliced radishes
2/3 c. thinly sliced green onions
1/2 c. minced fresh parsley
4 hard-cooked eggs, chopped
Yield:  12 servings

Place potatoes in Dutch oven; cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-18 minutes or until tender. Drain.

Transfer potatoes to a large bowl.  In a small bowl, whisk together vinaigrette ingredients.  Pour over potatoes; gently toss to coat.  Cool slightly, then cover and refrigerate until chilled.

In a small bowl, combine mayonnaise and sour cream; stir in radishes, onions and parsley.  Add to potatoes; mix gently.  Top with eggs.  Chill until ready to serve.  

Triple Bean Bake with Bacon Ingredients:

1/2 lb. bacon strips, cut into 1/2 in. pieces

2/3 c. chopped onion

1 can (15 oz.) great northern beans, undrained

1 can (15 oz.) butter beans, rinsed and drained

1 can (15oz.) kidney beans, rinsed and drained

3/4 c. packed brown sugar

1 tbsp. prepared horseradish

1 tbsp. yellow mustard

Yield: 8 servings

In a Dutch oven, cook bacon over medium heat until crisp.  Remove to paper towels with a slotted spoon; drain, reserving 1 tbsp. drippings int he pan.  Add onion to the drippings; cook and stir over medium heat until tender.

Stir in the remaining ingredients; return bacon to pan.  Transfer to a greased 2 qt. baking dish. Cover and bake at 325 degrees for 30-35 minutes or until heated through.  Uncover and bake until desired consistency.

Grilled Huli Huli Chicken Ingredients:

1 c. packed brown sugar

3/4 c. ketchup

3/4 c. reduced sodium soy sauce

1/3 c. sherry or chicken broth

 2 1/2 tsp. minced fresh ginger root

1 1/2 tsp. minced garlic

24 boneless skinless chicken thighs  

Yield: 12 servings

In a small bowl, mix the first six ingredients.  Reserve 1 1/3 c. for basting; cover and refrigerate.  Divide remaining marinade between 2 large resealable bags.  Add 12 chicken thighs to each; seal bags and turn to coat.  Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken.  Lightly coat grill rack with cooking oil.  Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

Banana Split Icebox Cake Ingredients:

1 16 oz. carton frozen whipped topping, thawed

1 c. sour cream

1 pkg (3.4 oz) instant vanilla pudding

1 can (8oz) crushed pineapple, drained

24 whole graham crackers

2-3 medium bananas, sliced

Toppings: chocolate syrup, fresh sliced strawberries, additional banana slices

Yield: 10 servings

In a large bowl, mix the whipped topping, sour cream and pudding mix until blended; fold in pineapple.  Transfer to large Ziploc back and cut a hole in the corner to allow for piping.

On a flat serving plate, arrange four crackers in rectangle. Pipe about 1 c. pudding mixture over the crackers; top with 1/4 c. banana slices.  Repeat layers five times.  Cover and refrigerate overnight.

Before serving, top with strawberries, banana slices and chocolate syrup.