Celebrate Father's Day with a barbecue

Fathers know best when it comes to what dads like to eat. No matter what's on the menu, show Dad that he's special by letting the kids participate in preparing the Father's Day menu. Many will head to the great outdoors and enjoy a backyard barbecue. This week I would like to share a couple of recipes that couldn't be easier and even the kids will enjoy preparing the meal for Pops.

Corn 'n' Bean Salad

Serving Size: 12

1 can black beans (15 ounces), rinsed and drained

1 jar corn relish (13 ounces)

1/2 cup canned kidney beans, rinsed and drained

1/2 cup quartered cherry tomatoes

1/2 cup chopped celery

1/4 cup chopped sweet orange or red pepper

1/4 cup sliced pimiento-stuffed olives

2 teaspoons minced fresh parsley

In a large bowl, combine all ingredients. Cover and refrigerate until serving. The liquid from the corn relish makes the fuss-free dressing.

Cheese-Stuffed Burgers

Serving size: 4

2 tablespoons finely chopped onion

2 tablespoons ketchup

2 teaspoons prepared mustard

3/4 teaspoon salt

1/2 teaspoon pepper

1 pound lean ground beef

1/2 cup finely shredded cheddar cheese (I like to use bleu cheese)

4 hamburger buns, split

Lettuce leaves and tomato slices, optional

In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four thin patties. Sprinkle cheese over two patties; top with remaining patties and press edges firmly to seal.

Grill, covered, over medium heat for 6 minutes on each side or until meat is no longer pink. Serve on buns with lettuce and tomato if desired.

Fun Grilled Potatoes

Serving size: 8

2 pounds red potatoes, quartered

1/3 cup cold water

1/2 cup Miracle Whip salad dressing

1/4 cup dry white wine or chicken broth

2 teaspoons dried rosemary leaves, crushed

1 teaspoon garlic powder

Place potatoes and water in 2-quart microwave-safe casserole, cover. Microwave on high 12 to 15 minutes or until tender, stirring after 8 minutes. Drain.

Mix remaining ingredients until well blended. Stir in potatoes.

Refrigerate 1 hour. Drain, reserving marinade.

Arrange potatoes on skewers. Place on grill over hot coals. Grill covered, 6 to 8 minutes or until potatoes are tender and golden brown, brushing occasionally with reserved marinade and turning after 4 minutes.

GARY'S TIP: Popcorn will stay fresh and will eliminate old maids if you store it in the freezer.

FOOD FOR THOUGHT: The best thing about a happy memory is you can recall it as much as you want and it never wears out.