This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930's. Our meat preference for speidis is venison, but we use others when it's not available.
A scrumptious combo of spring colors, textures and fresh flavors come together in this easy main-dish salad. “Enjoy this with some crusty bread and a frosty glass of minted lemonade.” Susan Gauthier - Falmouth, Maine
These savory marinated chicken strips are great for a picnic or backyard barbecue. I grill them right along with sausages and hot dogs. Skewering the chicken makes it easy to handle, but you can put the strips directly on the grill or broil them in the oven if you prefer.
-Marion Lowery, Medford, Oregon
It doesn't take a seasoned cook to turn out this scrumptious entree. Served with your favorite salad, it makes a wonderful summer supper. Try it with limeade or orange juice in place of lemonade. My family raves about every refreshing version.
I used to work at a restaurant that served a variation of chicken with penne pasta. I didn't know how easy it would be to make until I gave it a shot at home - now it's always a requested meal around my house. —Rusty Koll, Elmwood, Illinois
Here’s a super recipe you can use with any chicken pieces you like, with or without skin. Plan ahead to marinate chicken overnight for wonderful flavor. Leftovers are fabulous the next day in a salad. Jennifer Nichols, Tuscon, Arizona