Fast-Track 4th of July

A complete Fourth of July barbecue in less than 30 minutes? It sounds impossible, but by using the microwave for some judicious precooking and a fast-track barbecue sauce that can be prepared in minutes, it can be done.

Round out the menu with grilled corn and sliced watermelon and you’ve got a great holiday dinner that leaves plenty of time to enjoy family, friends and fireworks.

To prepare the corn for grilling, simply strip each ear of its silk, leaving the husk attached. Soak the ears in cold water for 10 minutes to discourage flare-ups on the grill and then cook it alongside the chicken as it is finishing.

MENU

Speedy Barbecued Chicken With Fast-Track Barbecue Sauce

Barbecued Beans

Grilled Corn

Watermelon

Fast-Track Barbecue Sauce

Active Work and Total Preparation Time: 5 minutes Easy

3 cups ketchup

1/2 cup prepared mustard

1/4 cup Worcestershire sauce

1/4 cup bottled Italian dressing

1/4 cup pancake syrup

1/4 cup light brown sugar

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon lemon juice

1 teaspoon onion powder

* Whisk together ketchup, mustard, Worcestershire sauce, Italian dressing, syrup, brown sugar, cayenne pepper, garlic powder, lemon juice and onion powder. Reserve 3/4 cup for beans.

15 (1/4-cup) servings. Each serving: 111 calories; 905 mg sodium; 0 cholesterol; 2 grams fat; 20 grams carbohydrates; 1 gram protein; 0.05 gram fiber.

Speedy Barbecued Chicken

Active Work Time: 15 Minutes * Total Preparation Time: 20 minutes

3 to 3 1/2 pounds cut-up chicken

1/2 teaspoon paprika

3/4 cup Fast-Track Barbecue Sauce

* Place chicken in dish and microwave 4 minutes; turn pieces over and microwave another 3 minutes. Chicken should be about half-cooked.

* Grill chicken over medium to medium-high heat 10 to 12 minutes. Turn and rotate chicken every 2 minutes to cook evenly. Baste with sauce last 4 minutes.

4 servings. Each serving: 523 calories; 775 mg sodium; 153 mg cholesterol; 32 grams fat; 15 grams carbohydrates; 39 grams protein; 0.09 gram fiber.

Barbecued Beans

Active Work Time: 5 Minutes * Total Preparation Time: 10 minutes Vegetarian Easy

1/2 onion, chopped

1 stalk celery, finely chopped

1/4 cup water

2 (15-ounce) cans pinto beans, drained

3/4 cup Fast-Track Barbecue Sauce

1/4 red onion, chopped

* Microwave onion and celery in water until soft, about 4 minutes; drain. Place beans in saucepan and stir in onion, celery and barbecue sauce. Heat until warm, about 5 minutes. Garnish with red onion before serving.

8 servings. Each serving: 128 calories; 763 mg sodium; 0 cholesterol; 1 gram fat; 24 grams carbohydrates; 5 grams protein; 1.44 grams fiber.

INGREDIENTS

Staples

Cayenne pepper

Celery

Garlic powder

Italian dressing

Ketchup

Lemon juice

Light brown sugar

Mustard

Onion powder

Pancake syrup

Red onion

Worcestershire sauce

Yellow onion

Shopping List

3 to 3 1/2 pounds cut-up chicken

2 (15-ounce) cans pinto beans

4 ears corn

1/2 chilled watermelon

Game Plan

30 minutes before: Cover corn with cold water. Drain beans and place in saucepan. Make barbecue sauce. Chop onion and celery and microwave until cooked. Heat gas grill. Place chicken parts in dish and begin cooking in microwave.

20 minutes before: Combine onion, celery, sauce and beans and heat. Place chicken on grill. Drain corn.

15 minutes before: Place corn on grill.

10 minutes before: Cut watermelon into wedges and keep cold.

5 minutes before: Remove corn from grill. Shuck corn and add to platter. Place pinto beans in serving bowl and chicken on platter. Serve with remaining barbecue sauce.

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Blue and white splatterware dishes from De Nault’s True Value Hardware Store, at Orange County locations and Country Classics, Montrose.