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Now that it's summer, it's almost impossible to avoid the ever-popular summer BBQ. Some of our favorite meals are cooked over charcoal, but we still need to be aware that many of the traditional 'summer' foods are packed with fat and calories! Isn't it ironic that some of the 'fattest' foods make their debut in the summer when we're all
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A hot new food for the outdoor cooking seasonFifty years ago you might see the backyard grill in action three times in a year: Memorial Day, Independence Day and Labor Day. Dad would wrestle it out of the garage, knock off the dust and hand Mom the rack to clean, usually at her insistence since
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Herb-Tomato Grilled Chicken

3 lb Chicken, cut-up 1 ds Black pepper
1 ds Salt

-------------------------------BASTING SAUCE-------------------------------
2 tb Oil or melted butter 2 Cloves garlic, minced
3/4 c Tomato ketchup 2 ts Dried basil leaves
2 tb Lemon juice

Cut off excess fat from chicken pieces. Loosen skin away from the meat
(this helps the basting sauce to reach the meat underneath). Sprinkle
chicken with salt and pepper. Mix together and blend well the oil, tomato
ketchup, lemon juice, the garlic and basil. Place chicken pieces on rack.
Brush both sides with basting sauce. Grill chicken for 12 to 15 minutes on
one side, brushing with basting sauce from time to time. Turn chicken over.
Brush again with sauce. Grill chicken for another 12 to 15 minutes or until
chicken is done and juices run clear when pierced with a fork. Serve
immediately with crusty bread and a tossed green salad, tomatoes, and
crispy baked potato wedges.

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