Some recipes for you guys...

BBQ Salad

Ingredients

    * 2 cups cubed cooked chicken
    * 1 can  black beans, drained and rinsed
    * 1 can  corn, drained
    * 1 cup diced tomato
    * 1/4 cup diced red onion
    * Chopped lettuce*
    * Garnish: diced red bell pepper

Preparation
In medium bowl, gently combine all ingredients except lettuce and pepper. Serve chilled over chopped lettuce and garnish with diced red bell pepper.

Herbs Butter Potatoes

4 nos Potatoes (Wedges)
200gm Butter
Herbs
Salt
White pepper 
PROCEDURE

Boil water inside a pot. Put the butter inside the boiling water.
Stir the mixture until it mix well.
Season the mixture with salt and white pepper.
Put in the wedges and wait until it cooked firmly.
Barbeque Sauce

Ingredients
2 cups (475 ml) cider vinegar
2/3 cup (150 ml) ketchup
1/2 cup (125 ml) brown sugar
1 tbsp (15 ml). Tabasco
1 tbsp (15 ml). lemon juice
1 tbsp (15 ml). Worchestershire sauce
2 tbsp (30 ml). butter
1 tsp (5 ml). red pepper flakes
1 tsp (5 ml). dry mustard
1/2 tsp (2 ml). salt
1/2 tsp (2 ml). black pepper

Preparation
Combine all ingredients.
Cook for 30 minutes over medium low heat.
Allow to cool before using
Cheese and Potato Soup
50g margarine of butter
3 potatoes, peeled and diced
2 onions, peeled and diced
900ml chicken or vegetable stock
1 teaspoon English mustard
150ml single cream
100g cheddar cheese, grated
Salt and pepper
1 tablespoon chopped fresh parsley
Method
Melt the butter and fry the potatoes and onions until golden. Add the stock and bring to the boil and simmer for 10-15 minutes until the vegetables are tender but the potatoes are holding their shape.
Add the mustard and cream and heat through for 2-3 minutes without boiling.
Stir in the cheese, then season to taste with salt and pepper.
Serve hot, garnished with parsley.