RECIPE CORNER: Easy 4th of July recipes

Buffalo style chicken

2 cups crushed cornflakes

2 tablespoons chopped fresh parsley

pinch of salt

1 pound, skinless, boneless chicken breast halves

1/3 cup blue cheese dressing

2 teaspoons water

1-2 teaspoons hot pepper sauce

Wash and clean chicken breasts. Cut into strips. Crush cornflakes and mix with parsley and salt in a bowl or place in plastic bag. In a shallow dish, mix the dressing, water and pepper sauce. Add chicken strips to the dressing mix and then place in corn flake crumbs and shake or stir. Bake in 425-degree oven for 15-20 minutes.


Creamy potato and pea salad

1 and 1/2 pounds Yukon potatoes, unpeeled

4 hard-boiled eggs

1/3 cup non-fat, plain Greek yogurt

2 tablespoons mayo

1 tablespoon Dijon mustard

1 tablespoon white vinegar

pinch of salt

1/4 teaspoon black pepper

1 cup frozen peas, let thaw at room temperature

3 tablespoons chopped chives

Cook potatoes until knife-tender. Cool and cut into cubes. Peel eggs, discard two yolks (I used them), chop and sprinkle over cubed potatoes along with peas. Mix yogurt, mayo, mustard, vinegar, salt and pepper and gently fold into potatoes. Place in frig for an hour or overnight, covered. Can substitute white or red potatoes.


Potato planks for the grill

1 pound russet potatoes

2 tablespoons olive oil

2 tablespoons chopped parsley

salt and pepper

Slice potatoes lengthwise into 1/2 inch slices. Mix with oil and salt and pepper. Grill medium-high heat 8 -10 minutes turning once. Spray with oil and sprinkle with parsley.


Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.