Marinating for Extra Flavor : Grilled Drumsticks Add Dazzle to Labor Day Barbecue Party

Looking for some exciting ideas for a Labor Day picnic? Here are two variations on traditional picnic fare that will add razzle-dazzle to a backyard barbecue.

Overnight marinating is the secret to the melt-in-the-mouth tenderness and delicate flavor that saturates each delicious bite of Grilled Drumsticks with Apricot-Dijon Dip. And Crispy Macaroni Salad teams coleslaw and the creamy flavor of macaroni and cheese in a true holiday delight.

GRILLED DRUMSTICKS WITH APRICOT-DIJON JAM

3/4 cup tomato juice

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon lemon-pepper seasoning

1 teaspoon salt

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

12 chicken drumsticks

1/2 cup apricot preserves

1 to 2 tablespoons Dijon mustard

1 tablespoon lemon juice

Combine tomato juice, paprika, onion powder, lemon-pepper seasoning, salt, garlic powder and cayenne in shallow dish. Add drumsticks, cover and refrigerate 6 hours, or overnight, turning occasionally.

Grill chicken over low coals 45 to 60 minutes, turning frequently and brushing with remaining marinade.

Meanwhile, combine preserves, mustard and lemon juice in small saucepan. Heat on outer edge of grill as chicken cooks. Serve as dip or sauce for chicken. Make 4 to 6 servings.

Crispy Macaroni Salad

1 cup uncooked macaroni

Boiling salted water

1 (1-ounce) envelope cheese sauce mix

1/2 cup water

cup mayonnaise

cup sour cream

1/2 teaspoon salt

1/8 teaspoon black pepper

2 cups finely shredded cabbage

3 hard-cooked eggs, chopped

1/2 cup chopped green pepper

2 green onions, chopped

Cook macaroni in boiling salted water until tender. Drain and cool. Pour sauce mix into small saucepan and slowly stir in water. Heat just to boiling, stirring constantly.

Stir in mayonnaise, sour cream, salt and pepper. Cool. Combine macaroni, cabbage, eggs, green pepper and green onions. Add sauce and toss to combine. Chill. Make 4 to 6 servings.