Whether it’s a family reunion or casual backyard cookout, try this fuss-free summer menu at your next outdoor occasion for relaxed yet delicious, crowd-pleasing fare.

Burnt-End KabobsBurnt-End Kabobs

Charred yet tender brisket tips are accompanied by sweet cherry tomatoes, crunchy purple onion, red and green pepper and mushrooms smothered in Sweet Baby Ray’s Award-Winning Barbecue Sauce.

Warm German Potato SaladWarm German Potato Salad

Savory red potatoes, onion, fresh parsley and thick and salty bacon bits deliver a boost of flavor to this warm German potato salad that is traditionally served at room temperature.

Deep-Fried Corn on the CobDeep-Fried Corn on the Cob

This sweet and juicy corn on the cob is deep-fried, leaving the kernels crispy on the outside and tender on the inside, then lightly tossed with butter, sugar and kosher salt.

Pretty Fruit SaladPretty Fruit Salad

This refreshing tropical treat consists of watermelon, blackberries, blueberries, raspberries, kiwi and pineapple garnished with fresh mint.

Fried ChickenGerman Fried Chicken

Always a picnic favorite, this crisp and juicy golden brown chicken is delicious hot or cold.

Classic Cherry Pie with Lattice CrustClassic Cherry Pie with Lattice Crust>

You can’t go wrong with tart cherry filling in a flaky, buttery crust.

Table Decor

by The Schaefer House

Table Decor by The Schaefer House Table Decor


Try these simple twists to make your summer menu more sensational!

Deep-Fried Corn on the CobDeep-Fried Corn on the Cob
Serves 6 to 8

  • • 6 fresh ears of corn, cleaned and dry
  • • 1 stick butter or margarine
  • • sugar and kosher salt to taste

Shuck and clean all tassels off the corn. In a deep fryer or heavy Dutch oven, preheat peanut oil to 375 degrees F, and fry the corn whole or in 3-inch ears for 7 to 10 minutes, or until golden brown. Remove from grease, brush with butter, lightly sprinkle with salt and sugar and serve.

Warm German Potato SaladWarm German Potato Salad

Serves 15

  • • 5 pounds red potatoes, quartered
  • • ½ pound thick-sliced bacon cut into ¼-inch bits
  • • all-purpose flour
  • • ½ onion, diced
  • • 2 stalks celery, diced
  • • 4 cups apple cider vinegar
  • • 4 cups water
  • • 4 cups sugar
  • • 1 tablespoon dry mustard
  • • 1 teaspoon celery salt
  • • 1 teaspoon celery seed
  • • salt and pepper to taste
  • • fresh chopped parsley

Cut potatoes, place them in pot and cover with salted water. Bring water to a boil, and cook potatoes until al dente (not mushy). In a skillet, fry bacon bits until crisp (tip: add a little water to bacon to help render fat and let evaporate out). Add onions and celery, and cook until translucent. Dredge with flour until grease is soaked up. Add remaining ingredients, and bring to a boil; it should be thick enough to coat a spoon. Adjust seasoning, pour over potatoes, garnish with parsley and serve.

Seasonal menu and dessert by Argyle Catering and Norma Jean Bax

Table décor by The Schaefer House