Clams on the Rack

Clams on the Rack 24 littleneck or cherrystone clams Soak the clams in ice water for 30 minutes.  Preheat the grill on high heat. Place the clams on the grill racks and close the cover.  Cook for 7 to 9 minutes or until the clams start to open.  Throw away any clams that do not open. NOTE:  Dip the clams in melted butter.

Whole Earth Special Summer Salad

From the Copy Kat Recipes website...

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Whole Earth Special Summer Salad


Created by admin, Monday, 13 September 1999 
Description Try this fruit salad, its even good for you. 

Ingredients

1 Pineapple
6 Apricots
1 Banana, sliced
1/2 Cantaloupe, diced
1 C. Grapes
1 C. Shredded Coconut
1 pint Sour Cream
1/4 C. chopped Walnuts

Directions

Chill pineapple overnight. Slice in half. Cut out core and then cut out pineapple. Put in bowl along with other cut up fruit. Add coconut, sour cream, and nuts. Mix well. Chill until ready to serve. 
 
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Rhonda G in Missouri
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Grilled Corn

Grilled Corn

6 ears of corn, DO NOT remove the husks
1/2 cup butter, melted
salt and pepper to taste

Place the corn, with the husk still on them, in a pot of cold water.   Soak the
corn for 1 hour.  Preheat the grill to a medium-high heat.  Remove the corn 
from the water and wrap each one (leave in husk) in foil.  Place the wrapped
corn on the racks and cook for 20 to 25 minutes or until the kernels are tender.
Serve with melted butter.

Deviled Potato Salad

Deviled Potato Salad 


5 all-purpose potatoes, peeled and diced 
Coarse salt 
1/4 onion, diced
3 TB prepared yellow mustard 
1/2 cup mayonnaise or Miracle Whip dressing (enough to coat potatoes well) 
1 tsp. sweet paprika 
1 tsp. Tabasco sauce 
Salt and ground black pepper 
2 scallions, thinly sliced, for garnish

Boil potatoes in water seasoned with coarse salt until they are tender, about 
10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. 
Let the potatoes stand 2 minutes. Set aside.

Add onion, mustard, mayonnaise, paprika and cayenne pepper sauce to a medium 
bowl and stir to blend. 

Add potatoes to the bowl and stir to evenly distribute dressing. Season 
potato salad with salt and pepper and taste. Top servings of salad with chopped 
scallions. 

Yield: 4 servings. 

Macaroni Cole Slaw

Macaroni Cole Slaw

1 package cole slaw
7 ounces ring macaroni -- cooked

Dice:
1 cucumber
1 green pepper
2 stalks celery
1 can waterchestnuts -- drained
1 1/2 onion

Dressing:
1 1/2 cups miracle Whip®
1 cup sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Add dressing 1 hour before serving.