Meal 4 – Chicken Legs with Italian Pasta and Potato Salad

It was a hot (for the PNW) summer day, so on August 16th, 2017, we served Chicken Legs.  I have a huge smoker, so 36 big legs was super easy.  And with no shredding this time, it was pretty fast work.  It is also berry season, so Carrie went out and picked a fresh desert!

We had 30 people, and they served leftovers at the evening food pantry session.

Menu:

 

Grilled Chicken

Italian Herb Pasta

Potato Salad

Dessert:

Fresh berries in cream

Recipes:

Grilled Chicken:

  • 36 chicken legs
  • Seasoning – 2 parts black pepper to 1 part salt
  • Grilled at 450ish until golden

Italian Herb and Pasta:

2 – 17 oz bags of penne ziti rigate (anything works)

1 can slices black olives

I bottle Italian Herb Dressing

makes 5 lbs of pasta salad

Potato Salad:

6 lbs Potato’s

One dozen eggs

4 stalks celery

salt and pepper

Here are the serving directions:

Directions:

 

Grilled Chicken

  • Reheat at 350 for 45 minutes (to 165 degrees F if you have a thermometer).
  • One leg per plate (36 total legs)

Italian Herb Pasta Salad:

  • Mix in bag (total of 3 bags)
  • Serve cold, one scoop per plate

Potato Salad:

  • Serve cold, one scoop per plate

Dessert

  • Serve cold, one scoop per desert bowl

 

*note: NO onion in any dish

 

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