Last-Minute Recipes to Take to the Fourth of July BBQ

What Memorial Day is complete without good food? Here are some simple yet tasty last-minute recipes sure to be hits at the picnic or BBQ.

Kathy's Potato Salad

6-8 potatoes
3 full tablespoons mayonnaise
3 full tablespoons miracle whip
1 cup onion, chopped
Dash of salt
Black pepper
1/4 cup of milk

• Boil potatoes and after cooking, put in refrigerator for approximately an hour to chill.

• Cut potatoes into bite-size chunks.

• In a large bowl, mix together the potatoes, mayonnaise and miracle whip. Stir in the onion and salt, as well as black pepper to taste.

• Add milk to make creamy.

Refrigerate until chilled before serving, at least 30 minutes.

Serves 6-8

*To give this salad a bit of a kick, add Frank's Red Hot Sauce or any hot sauce to taste.

Mike's Pasta Salad

1 package uncooked pasta
3/4 cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon white pepper
1/4 cup green onions, sliced
2 jalapeno peppers, seeded and chopped

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook until tender. Drain, and rinse under cold running water.

• In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, green onions and jalapeno peppers. Stir in the macaroni.

Refrigerate until chilled before serving, at least 30 minutes.

Serves 6

Patriotic Fruit Flag

For a very quick, tasty, patriotic (and healthy!) dessert arrange strawberry, blueberry and banana kabobs to form an American flag.

Line-up 10 or 11 skewers, with the first five beggining with five or six blueberries. Alternate strawberries and bananas accordingly to form the familar stripes.

Refrigerate untile chilled before serving. 

Suggested serving size: one kabob per person

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