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Use Technology to Make Old Fashioned Fun Easy!
By Linda Kemp-Weretka

Miss those lazy, hazy days of get-togethers we used to have before the dotcom craze? Plan some easy entertaining using technology as your helper. Pick a date. Develop your guest list. Email this menu to the guests and assign one dish to each guest group. Assign paper products and plastic cutlery and decide on beverage. You coordinate the venue. Consider a local park--that means no clean up for anyone's home. 

Menu
Barbecued Ribs And Chicken
Potato Salad With Fresh Snipped Chives,
Creamy Cole Slaw,
Tasty Bean Salad
Gramma's Apple Pie

Barbecued Spareribs
Serves 6

YOU NEED: 6 pounds spareribs, 3 tablespoons canola oil, 2 minced garlic cloves, 1 medium onion, 1/3 cup catsup, 1/2 cup cider vinegar, 1/4 cup Worcestershire sauce, 2 tablespoons fresh lemon juice, 2 teaspoons dry mustard, 1 teaspoon ground ginger, 1 1/2 teaspoons salt, 1/4 cup honey, 2 tablespoons brown sugar.

HOW TO: The night before, trim all fat and membranes from the spareribs, leaving the rack of ribs whole. Lay ribs flat in a glass dish and cover with marinade (recipe follows).

Marinade
Combine the following ingredients and mix well in a food processor fitted with a steel blade.

3 tablespoons canola oil
2 garlic cloves, minced
1 medium onion, minced
1/3 cup catsup
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons fresh lemon juice
2 teaspoons dry mustard
1 teaspoon ground ginger
1 1/2 teaspoons salt

Pour marinade over ribs, cover with plastic wrap and refrigerate overnight. Bring to room temperature before grilling.

Remove ribs from dish, reserving marinade. Grill ribs over a slow fire for about 40 minutes, turning frequently. The fire should not flare up and burn them.

Barbecue Sauce
Place reserved marinade in a saucepan and add:

1/4 cup honey
2 tablespoons brown sugar

Heat until sugar is dissolved. Brush on ribs and continue grilling about 20 minutes more, basting as often as necessary to keep ribs moist. Slice ribs just before serving.

Barbecued Chicken
Serves 6

YOU NEED: 6 pounds of chicken, 1 cup melted butter, 1/3 cup fresh lemon juice, 1/2 cup cider vinegar, 1/2 cup catsup, 2 teaspoons Worcestershire sauce, 4 drops hot pepper sauce, 1/3 cup prepared horseradish, salt and freshly ground pepper to taste.

HOW TO: The night before, combine all the above ingredients but the chicken in a non-aluminum saucepan and bring just to boil. Lower heat immediately and simmer for 15 minutes. Pour into a glass dish, cool, cover and refrigerate for next day.

On the day of the meal, cut two broiler-fryer chickens (about 3 pounds each) into quarters or eighths. When the coals are ready, put chicken on the grill about 6 inches above the heat, skin side down, for about 10 minutes or until lightly browned. Turn and brown on other side. Lightly brush on barbecue sauce and cook for 20 to 30 minutes more, turning every five minutes and basting lightly each time. Watch carefully so the chicken doesn't get burned!

Creamy Coleslaw
Serves 6

YOU NEED: 1 small head of green cabbage, 1 large carrot, 1 medium-size green pepper, 1 cup mayonnaise, 1/2 cup corn oil, 1/2 cup dairy sour cream, 2 tablespoons heavy cream, 1 teaspoon caraway seeds, salt and freshly ground black pepper.

HOW TO: The night before combine the following ingredients in a food processor bowl fitted with a steel blade: 1 cup mayonnaise, 1/2 cup corn oil, 1/2 cup dairy sour cream and 2 tablespoons heavy cream. Transfer to a glass bowl and stir in 1 teaspoon caraway seeds and salt and freshly ground black pepper, to taste. Cover and refrigerate.

On serving day, combine the following in a large bowl:

1 small head of green cabbage, cleaned, cored and cut into slivers
1 large carrot, trimmed, peeled and grated
1 medium-size green pepper, stemmed, seeded and grated

Pour the dressing over cabbage mixture, stir, cover and chill for at least four hours before serving.

Tasty Bean Salad
Serves 12

YOU NEED: 1 can each of garbanzo beans, white kidney beans, red kidney beans, baby lima beans, black-eyed beans, cut green beans and wax beans, 1 egg yolk, 1/3 cup red wine vinegar, 1 tablespoon sugar, 1 tablespoon chopped garlic, 1 cup best-quality olive oil.

HOW TO: The night before serving, drain and rinse canned beans. Combine well-drained beans in a large bowl. Pour dressing (recipe follows) over beans, toss, and season to taste with salt and freshly ground black pepper. Cover and refrigerate overnight.

Dressing
Combine the following in a food processor:

1 egg yolk
1/3 cup red wine vinegar
1 tablespoon sugar
1 tablespoon chopped garlic

Continue processing while slowly adding:

1 cup best-quality olive oil

Picnic Potato Salad
Serves 20

YOU NEED: 4 pounds potatoes, 1/2 cup white wine vinegar, 1/2 cup olive oil, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1 cup purple onions, 1 cup celery, 3 cucumbers, 2 cups mayonnaise, 5 tablespoon Dijon mustard, 20 hard-cooked eggs, 1 bunch fresh chives.

HOW TO: The night before, cook 4 pounds peeled potatoes in salted water until tender but firm:
Drain potatoes and slice while still warm into a large mixing bowl. Sprinkle with 1/2 cup white wine vinegar, 1/2 cup olive oil, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Add the following ingredients and toss lightly:

1 cup purple onions, thinly sliced
1 cup celery, thinly sliced
3 cucumbers, peeled, seeded, and sliced
2 cups mayonnaise
5 tablespoon Dijon mustard

Add the following ingredients and toss lightly:

20 hard-cooked eggs, peeled and quartered
1 cup fresh chives, finely snipped

Cover and refrigerate overnight. Toss again before serving and season to taste with salt and freshly ground black pepper. Add additional mayonnaise if needed.

Gramma's Apple Pie
Serves 8

YOU NEED: 2 cups flour, 1 teaspoon salt, 3/4 cup shortening, 5 tablespoons ice water, 10 large tart apples, 3/4 cup granulated sugar, 2 tablespoons flour, 1 tablespoon cinnamon, 1/4 teaspoon salt, 2 tablespoons butter.

HOW TO: The night before, make piecrust for a 10-inch pie.

Crust

2 cups flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons ice water

Combine flour and salt in a food processor fitted with a steel blade. Cut in shortening. Add ice water and process lightly with on and off motion. Form dough into ball. Roll out one large crust and fit into 10-inch pie pan, allowing excess dough--at least 4 inches--to drape over sides.

Filling

10 large tart apples
3/4 cup granulated sugar
2 tablespoons flour
1 tablespoon cinnamon
1/4 teaspoon salt
2 tablespoons butter

Peel and thinly slice apples. Toss with sugar, flour, cinnamon, salt and butter.

Place filling into crust-lined pie pan. Carefully fold excess dough over filling. Trim crust, allowing a 2-inch opening over center of pie. Brush the top crust lightly with milk, and sprinkle with granulated sugar. Bake at 375 degrees for approximately one hour. Remove from oven and cool on a rack.

Happy Summer!