HAPPY LABOR DAY!

photo by Sander van der Wel

Today, Labor Day, marks the unofficial end of summer. Anastasia and the gang are off celebrating with a BBQ. They'll be back tomorrow.

COOKING WITH CLORIS -- PATRIOTIC POTATO SALAD

Just in time for Labor Day picnics and barbecues, Cloris offers up one of her great potato salad recipes. This is a favorite of mine and my boys. I’ve turned it into a one-dish meal by adding 2 cups of cooked, diced chicken and serving it over a bed of lettuce with tomato wedges. Enjoy! -- AP

PATRIOTIC POTATO SALAD
(serves 6)

Ingredients:
3 lbs. mixed color small potatoes (sometimes called confetti potatoes)
1 cup diced seedless cucumber
2 hardboiled eggs, grated
1/4 cup low-fat mayonnaise
1/2 cup low-fat sour cream
1 T. Swedish style dill mustard
1 T. dried minced onion
1 tsp. paprika

Scrub potatoes and trim away bruises and other imperfections. Cut into 1-inch pieces. Cover with water and bring to boil. Reduce heat to medium and cook until fork-tender (approx. 15 minutes.) Drain. Let cool.

Mix cooled potatoes, cucumber, and egg in large bowl. Combine mayonnaise, sour cream, mustard, onion, and paprika and add to potato mix. Blend all ingredients together. Chill for an hour or two before serving.

Have you ever turned a side dish into a main course by adding ingredients? Let’s hear from you. Anyone who comments this week is entered in a drawing to win a book from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS -- MARGARITA CHICKEN

Cloris offers another one of her great chicken recipes today, perfect for when the supermarket has legs and wings on sale. Personally, I think it goes best with an icy cold Margarita (I like mine one the rocks with salt), but it tastes just as delicious with any beverage -- alcoholic or otherwise. Don’t want to heat up the chicken? Cook the chicken outdoors on your grill. -- AP

MARGARITA CHICKEN
(serves 4-6)

Ingredients:
4 lbs. cut up chicken
1/2 cup barbecue sauce
juice of 2 limes
1 T. Swedish style mustard dill sauce
dried chopped onion
garlic powder
salt

Preheat oven to 350 degrees. Place chicken in baking dish.

Combine barbecue sauce, lime juice, and mustard dill sauce. Baste over chicken. Sprinkle with dried chopped onion, garlic powder, and salt.

Bake an hour and 15 minutes.

Do you have a favorite way to prepare chicken? Let's hear from you. Post a comment to be eligible for a free book this week from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS -- BLUEBERRY YOGURT MOLD

Today Cloris offers up an easy-to-make dessert that's the perfect light ending to a summer barbecue. -- AP


BLUEBERRY YOGURT MOLD


2 envelopes unflavored gelatin
1/8 tsp. salt
1/4 cup water
2-8 oz. containers vanilla yogurt
1-12 oz. pkg. frozen blueberries, thawed


In a medium saucepan mix gelatin, salt, and water. Stir over low heat until gelatin is dissolved. Remove from heat. Stir in yogurt and blueberries until blended. Pour into 3-cup mold. Chill until set. Unmold to serve.


Sounds yummy, doesn't it? Just make sure the mold is totally set before you unmold it! Sad to say, I'm speaking from experience here, kitchen klutz that I am. What's your ideal dessert after the hot dogs and hamburgers? Let's hear from you. You could wind up winning a book from our Friday Book Club author. -- AP