I thought it might be easier to post a few recipes here for Julie. I hope this helps Ms. J.
I was trying to keep in mind "hot" summer months.

MAIN DISH

Kentucky Grilled Chicken - fix on grill, takes about an hour. Can use paintbrush to put on basting sauce.

1 cup cider vinegar
1/2 cup vegetable OR canola oil
5 teaspoons Worchestershire sauce
4 teaspoons hot pepper sauce
2 teaspoons salt
10 bone-in chicken breast halves (10 ounches each)

In a bowl, combine first five ingredients; mix well. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat. Refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.

Coat grill rack with nonstick cooking spray before starting the grill. Drain & discard marinade from chicken. Grill bone side down, covered over indirect medium heat for 20 minutes. Turn; grill 20-30 min. longer or until juices run clear, basting occasionally with reserved marinade. Yield: 10 servings.

SIDE DISH

CRUNCHY VEGETABLE BAKE (You can adjust this recipe to the number of servings you need)

4 celery ribs, chopped
2 large onions, chopped
1/4 cup vegetable oil
4 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
4-1/2 cups (36 oz) sour cream
4 to 6 teaspoons salt
1/2 to 1 teaspoon pepper
8 packages (16 oz) frozen cut green beans, thawed
8 packages (16 oz) frozen corn, thawed
8 cans (8 oz) sliced water chestnuts, drained
1 package (8 oz) butter-flavored crackers, crushed
1 cup sliced almonds
1/2 cup butter or margarine, melted

In large skillets, saute celery and onions in oil until tender. Remove. Stire in the soup, sour cream, salt and pepper. Stir in the beans, corn, and water chestnuts. Put in four greased 13-in. x 9-in. x 2-in. baking dishes.

In a bowl, combine cracker crumbs, almonds, and butter. Sprinkle over bean mixture. Bake uncovered at 350 for 40-45 minutes or until the top is golden brown. YIELD: 60-80 servings.

SALAD

CHEDDAR BROCCOLI SALAD

6 cups fresh broccoli florets
1-1/2 cups (6 oz.) shredded cheddar cheese
1/3 cup chopped onion
1-1/2 cups mayonnaise
3/4 cup sugar
3 tablespoons red wine vinegar, OR cider vinegar
12 bacon strips, cooked and crumbled

In large bowl, combine the broccoli, cheese and onion. Combine the mayonnaise, sugar and vinegar, pour over broccoli mixture and toss to coat. Refrigerate for at least 4 hours. Just before serving, stir in bacon. YIELD: 8 servings