By Marshall A. Latimore

SOTG Lifestyles Editor

Wanna whip a fancy meal without all the work? After all, Labor Day is supposed to be a day of rest for you and your family. These seven easy to create dishes will ensure your loved ones relish with delight, without stressing you out in the process. Bon Appetit!

Proscuitto-Wrapped Basil Shrimp

INGREDIENTS

2 1/2 tablespoons olive oil

1/4 cup butter, melted

1 1/2 lemons, juiced

3 tablespoons brown mustard

1/2 cup minced fresh basil

3 cloves garlic, minced

salt to taste

white pepper

3 pounds fresh shrimp, peeled and deveined

10 (about 4 ounces) very thin slices prosciutto

skewers

DIRECTIONS

In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour. Preheat grill to high heat. Remove shrimp from marinade. Lay the prosciutto slices on a large work surface, and cut prosciutto in half lengthwise so you have 20 pieces. Wrap the prosciutto around each shrimp, leaving the tail hanging out, and thread on an 8-inch skewer. and thread onto skewers. Discard marinade. Lightly oil grill grate and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

BBQ Corn

INGREDIENTS

10 ears fresh corn with husks

1 quart beer

1 (7 pound) bag of ice cubes

DIRECTIONS

Place whole ears of corn in an ice chest. Pour beer over top. Dump ice out over the ears of corn. Place the lid on the cooler, and let sit 8 hours, or overnight. Preheat smoker to 250 degrees F ( 120 degrees C). Place corn in the smoker and close the lid. Cook for 1 to 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done. To eat, just peel back the husks and use them for a handle.

Grilled Potatoes and Onion

INGREDIENTS

4 potatoes, sliced

1 red onion, sliced

1 teaspoon salt

1 teaspoon ground black pepper

4 tablespoons butter

DIRECTIONS

Preheat grill for medium heat.

For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion. Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Pineapple Chicken Tenders

INGREDIENTS

1 cup pineapple juice

1/2 cup packed brown sugar

1/3 cup light soy sauce

2 pounds chicken breast tenderloins or strips

skewers

DIRECTIONS

In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil. Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.

Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely

Savory Garlic Marinated Steaks

NGREDIENTS

1/2 cup balsamic vinegar

1/4 cup soy sauce

3 tablespoons minced garlic

2 tablespoons honey

2 tablespoons olive oil

2 teaspoons ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon liquid smoke flavoring

1 pinch cayenne pepper

2 (1/2 pound) rib-eye steaks

DIRECTIONS

In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.

Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

Preheat grill for medium-high to high heat. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

Big Guy Strawberry Pie

INGREDIENTS

1 cup water

3/4 cup white sugar

1/4 teaspoon salt

2 tablespoons cornstarch

1/4 teaspoon red food coloring

1 cup all-purpose flour

1/2 cup margarine

3 tablespoons confectioners' sugar

1 teaspoon vanilla extract

1 quart fresh strawberries, hulled

DIRECTIONS

In a saucepan, combine water, white sugar, salt, cornstarch and food coloring. Bring to a boil, and cook for about 5 minutes or until thickened. Set aside to cool. Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour, margarine, confectioners' sugar and vanilla. Mix well and press into a 9 inch pie pan. Prick all over and bake in preheated oven for 8 to 10 minutes, or until lightly browned. When crust is cool, place berries in the shell, and pour the thickened mixture over the top. Chill in refrigerator.

Easy Pasta Salad

INGREDIENTS

1 cucumber
1 cup ripe red tomatoes, diced
1/2 cup red onion, finely chopped
2 tablespoons fresh lime juice, fresh
1 tablespoon cilantro, chopped
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup dry small shell pasta, cooked and drained

DIRECTIONS

Peel, seed and dice the cucumber. Place cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a bowl with pasta. Toss gently. Chill thoroughly prior to serving.•