LABOR DAY RECIPES

Grilled Corn on the Cob


Ingredients:
12 medium ears sweet corn
1/2 cup butter, melted
1/4 cup sugar
1 cup minced fresh cilantro
Salt and pepper to taste
Directions:
Soak corn in cold water for 1 hour. Drain and pat dry.
Meanwhile in a small bowl, beat the butter and sugar; spread over corn.
On a shallow plate, combine the cilantro, salt and pepper. Roll corn in mixture until lightly coated.
Wrap each ear in heavy-duty foil. Grill, covered, over medium heat for 25-30 minutes or until the corn is tender, turning occasionally. Yield: 12 servings.





Crispy Fried Chicken

Ingredients:
4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2-1/2 teaspoons poultry seasoning
2 eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep-fat frying
Directions:
In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt and remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a few pieces at a time, and shake until coated.
In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and crispy and juices run clear. Drain on paper towels. Yield: 8 servings.