June to July

Thursday - french bread hoagies
Friday - egg salad sandwiches
Saturday - Elder's Quorum BBQ
Sunday - steak and/or Hawaiian chicken kebabs, grilled pineapple, corn on the cob, salad, lemonade
Monday - black bean taco salad, fruit
Tuesday - fettuccine alfredo, fruit, veggies
Wednesday - The Dip, chips, fruit
Thursday - egg salad sandwiches or July 4th BBQ

Hawaiian Chicken Kebabs
 1 1/2 lbs chicken, cut into 1 inch cubes
 1 (15 1/4 oz) can unsweetened pineapple chunks
 1/2 cup soy sauce
 1/4 vegetable oil
 1 T brown sugar
 1 t garlic powder
 2 t ground ginger
 1 t dry mustard
 1/4 t fresh ground pepper
 1 large green pepper, 1 inch pieces
 12 medium mushrooms
 18 cherry tomatoes

1. Put chicken in large shallow dish
2. Drain pineapple, keep 1/2 cup juice.
3. Set pineapple aside.
4. Mix juice with soy sauce, vegetable oil, brown sugar, garlic powder, ground ginger, and ground pepper
5. Bring to a boil.
6. Reduce heat and simmer for 5 minutes.
7. Cool.
8. Poor over chicken, cover and chill for 1 hour.
9. Remove chicken from marinade.
10. Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers.
11. Grill kebabs over hot coals 20 minutes or until chicken is done.