Marinated Grilled Chicken 4 lbs. chicken pieces 1/2 C. red wine vinegar 1 C. soy sauce 1/2 C oil 2 tsp. oregano 1 tsp. basil 1 tsp. garlic salt 1/2 tsp. pepper
Mix marinade and place with chicken in a resealable zipper bag and marinate overnight. Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear. If you do not have a grill, you can bake or broil the chicken in the oven
Corn Casserole 2 Tbsp. butter 2 Tbsp. flour 1 cup milk 15 ozs corn, if frozen thaw and drain 1 tsp. salt 1/4 tsp. pepper 1 Tbsp. sugar 2 eggs, beaten
Heat oven to 350 degrees. Melt butter in a sauce pan, add flour, and stir until thick. Add milk slowly, stirring constantly. Turn off heat and add the rest of the ingredients. Pour into a greased 9x9 casserole dish. Bake at 350 degrees for 25 minutes or until firm and slightly brown.