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4TH
of July
Recipes...
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4th of July Recipes
The History of Independence Day
April 1775 -- King George's troops advance on Concord, Massachusetts,
prompting Paul
Revere's midnight ride that sounded the alarm "The British
are coming, the British are coming."
The subsequent battle of Concord, famous for being the "shot
heard round the world," would
mark the unofficial beginning of the American Revolution.
May 1776 -- After nearly a year of trying to work our their
differences with England, the colonies
again send delegates to the Second Continental Congress.
June 1776 -- Admitting that their efforts were hopeless, a
committee was formed to compose the
formal Declaration of Iindependence. Headed by Thomas Jefferson,
the committee also included
John Adams, Benjamin Franklin, Philip Livingston and Roger
Sherman.
June 28, 1776 -- Jefferson presents the first draft of the
declaration to congress.
July 4, 1776 -- After various changes to Jefferson's original
draft, a vote was taken late in the
afternoon of July 4th. Of the 13 colonies, 9 voted in favor
of the Declaration; 2, Pennsylvania and
South Carolina voted No; Delaware was undecided and New York
abstained.
John Hancock, President of the Continental Congress, was the
first to sign the Declaration of
Independence. It is said that he signed his name "with
a great flourish" so
July 6, 1776 -- The Pennsylvania Evening Post is the
first newspaper to print the Declaration of
Independence.
July 8, 1776 -- The first public reading of the declaration
takes place in Philadelphia's
Independence Square. The bel in Independence Hal , then known
as the "Province Bell" would
later be renamed the "Liberty Bell" after its inscription
- "Proclaim Liberty Throughout All the Land
Unto All the Inhabitants Thereof."
August 1776 - The task begun on July 4, the signing
of the Declaration of Independence, was
not actually completed until August. Nonetheless, the 4th
of July has been accepted as the official
anniversary of United States independence from Britain.
July 4, 1777 -- The first Independence Day celebration
takes place. It's interesting to speculate
what those first 4th festivities were like. By the early 1800s
the traditions of parades, picnics, and
fireworks were firmly established as part of American Independence
Day culture.
- 3 -
4th of July Recipes
For-The-Glory Pie
Ingredients 1-1/4 cups all-purpose flour 1/4 teaspoon salt
1/3 cup shortening 4 to 5 tablespoons
cold water 3/4 to 1 cup sugar 1 8-ounce carton dairy sour
cream 3 tablespoons` all-purpose flour
1/4 teaspoon salt 4 cups fresh blackberries 1/4 cup fine dry
bread crumbs 2 tablespoons sugar 1
tablespoon butter or margarine, melted
Directions 1. Preheat the oven to 450 degree F. For
the pastry, stir together 1-1/4 cups all-
purpose flour and 1/4 teaspoon salt. Using a pastry blender,
cut in shortening until pieces are
pea-size. Sprinkle 1 tablespoon cold water over part of mixture;
gently toss with a fork. Push
moistened dough to side of bowl. Repeat, using 1 tablespoon
of water at a time, until flour mixture
is moistened. Form dough into a ball on floured surface, rol
dough into a 12-inch circle. Ease
dough into a 9-inch pie plate. Trim to 1/2-inch beyond edge
of plate. fold under extra dough.
Crimp edge. 2. Line the bottom of a pastry-line 9-inch
pie plate with a double thickness of foil.
Bake in the 450 degree F oven for 5 minutes. Remove the foil
and bake for 5 minutes more.
Remove the pie shell from the oven and cool slightly. Reduce
the oven temperature to 375
degree F. 3. Meanwhile, in a small bowl stir together
the 3/4 to 1 cup sugar, the sour cream, 3
tablespoons flour, and 1/4 teaspoon salt until combined. Set
aside. 4. Place the blackberries in
the prebaked pastry shell. Spread the sour cream mixture evenly
over the berries. 5. In a small
bowl, stir together the bread crumbs, the 2 tablespoons sugar,
and the melted butter or
margarine. Sprinkle the bread crumb mixture on the sour cream
mixture. 6. Cover the edge of the
pie with foil and bake in the 375 degree F oven for 25 minutes.
Remove the foil. Bake for 20 to 25
minutes more or until the top of the pie is golden and the
berry mixture bubbles slightly. Makes 8
servings.
- 4 -
4th of July Recipes
All-American Pork Baby Back Ribs
"If you don't have a favorite homemade sauce, 'doctor'
up purchased sauce with flavorful
ingredients like chili powder, orange marmalade, grated ginger
root or hot mustard." Original
recipe yield: 4 servings.
INGREDIENTS:
4 pounds pork back ribs
Your favorite barbecue sauce (purchased or homemade)
DIRECTIONS:
Season ribs with salt and pepper. Place ribs on a medium-hot
grill over indirect heat; close grill
hood and grill until ribs are tender, about 1 1/2 to 2 hours.
(Add more charcoal briquettes to fire, if
necessary, to maintain grill temperature of about 325-350
degrees F.)
Finish by turning and basting ribs with barbecue sauce for
the last 15 minutes. Serve ribs directly
from the grill or, for extra tender ribs remove from grill,
wrap in heavy aluminum foil. Place foil-
wrapped ribs in brown paper bags, close bags and let ribs
rest for up to an hour. Unwrap ribs, cut
into serving pieces and serve with extra barbecue sauce.
- 5 -
4th of July Recipes
Red, White, and Blue Pie
Ingredients
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
1 6-ounce package (1 cup) semisweet chocolate pieces
1 tablespoon butter
1 8-ounce package cream cheese, softened
2 tablespoons orange liqueur
1/4 cup sifted powdered sugar
1 quart whole strawberries, rinsed and stems removed
1 cup mixed berries, such as blueberries and raspberries
2 tablespoons red currant jel y
1/2 cup whipping cream
2 tablespoons sifted powdered sugar
1/2 teaspoon finely shredded orange peel
Directions
1. For the pastry, stir together all-purpose flour and salt.
Using a pastry blender, cut in shortening
until pieces are pea-size. Sprinkle 1 tablespoon cold water
over part of mixture; gently toss with a
fork. Push moistened dough to side of bowl. Repeat, using
1 tablespoon of water at a time, until
flour mixture is moistened. Form dough into a ball. On a floured
surface, rol dough into a 12-inch
circle. Ease dough into a 9-inch pie plate. Trim to 1/2-inch
beyond edge of plate. Fold under extra
dough. Crimp edge. Prick bottom and sides of pastry. Line
with a double thickness of foil. Bake in
a 450 degree F oven 8 minutes. Remove foil. Bake 5 to 6 minutes
more or until golden. Set aside.
2. In a saucepan combine chocolate and butter. Heat and stir
over
medium-low heat until melted. Add cream cheese and liqueur.
Heat and
stir until combined. Remove from heat. Stir in the 1/4 cup
powdered
sugar. Spread in baked pastry shell.
3. Arrange strawberries and mixed berries on filling, placing
strawberries stem ends down. Melt
jelly; brush over berries. Cover; chill for 4 hours.
4. To Serve: Let pie stand at room temperature for 30 minutes.
Beat whipping cream with the 2
tablespoons powdered sugar and the orange peel until soft
peaks form. Spoon or pipe whipped
cream into center of pie. Makes 12 servings.
- 6 -
4th of July Recipes
Ham and Macaroni Salad
Ingredients
1 cup packaged dried wagon wheel or elbow macaroni
1-1/2 cups cubed fully cooked ham (8 ounces)
4 ounces Monterey Jack or cheddar cheese, cut into cubes (1
cup)
1 cup frozen peas
1 stalk celery, thinly sliced (1/2 cup)
1/4 cup finely chopped onion
2 tablespoons diced pimiento
1/2 cup mayonnaise or salad dressing
1/4 cup sweet pickle relish or chopped sweet pickle
1 to 2 tablespoons milk (optional)
Dash pepper
8 cherry tomatoes, halved
Fresh parsley sprig (optional)
Directions
Cook pasta according to package directions. Drain pasta; rinse
with cold water. Drain again.
In a large mixing bowl combine pasta, ham, cheese, peas, celery,
onion, and pimiento. Toss
gently to mix.
For dressing, in a small mixing bowl stir together mayonnaise
or salad dressing, pickle relish or
chopped pickle, milk, and pepper. Pour dressing over pasta
mixture. Toss to coat. Cover and chil
for 4 to 24 hours.
Just before serving, stir in milk, if necessary. Spoon pasta
mixture into a serving bowl.
Arrange cherry tomato halves around the edge of bowl. If desired,
garnish with parsley. Makes 4
main-dish servings.
- 7 -
4th of July Recipes
Midwestern Potato Salad
Ingredients
2 pounds whole tiny new potatoes or 6 medium red potatoes
1 cup thinly sliced celery
3/4 cup light mayonnaise dressing or salad dressing
1/2 cup fat-free plain yogurt
1/3 cup chopped onion
2 to 3 tablespoons coarse-grain brown mustard or Dijon-style
mustard
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
2 teaspoons lemon juice or vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh* or frozen whole kernel corn, cooked and cooled
Directions
1. Quarter new potatoes or cube red potatoes. In a large covered
saucepan cook potatoes in
boiling salted water for 12 to 15 minutes or until tender.
Drain and cool. Peel, if desired.
2. In a large bowl combine celery, mayonnaise or salad dressing,
yogurt, onion, mustard, dill,
lemon juice or vinegar, salt, and pepper. Add potatoes and
corn, tossing gently to mix. Cover and
chill for 3 to 24 hours. Makes 10 to 12 side-dish servings.
*Note: To cook fresh corn, remove husks and silks. Rinse.
Cut kernels from cob. Cook, covered,
in a small amount of boiling water for 4 minutes; drain
- 8 -
4th of July Recipes
Beer-Marinated Peppered T-Bones
Ingredients
1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 tablespoons Dijon-style mustard
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3 beef T-bone steaks, cut 1 inch thick (about 1 pound each),
or 6 beef top loin steaks, cut 1 inch
thick (about 1-3/4 pounds total)
1 to 1-1/2 teaspoons cracked black pepper
Directions
1. In a large glass baking dish combine onion, beer, chili
sauce, parsley, mustard, Worcestershire
sauce, brown sugar, paprika, and the 1/2 teaspoon pepper.
Place steaks in marinade. Cover and
refrigerate 4 to 6 hours or overnight, turning steaks over
occasionally.
2. Remove steaks from marinade; discard marinade. Sprinkle
both sides of steaks with the
cracked black pepper.
3. Grill steaks on an uncovered grill directly over medium-hot
coals for 5 minutes. Turn and grill to
desired doneness, allowing 7 to 10 minutes more for medium
(160 degrees F) doneness. If
desired, garnish with fresh herbs. Serves 6.
- 9 -
4th of July Recipes
Texas-Style Barbecued Chicken Legs
Ingredients
1 tablespoon margarine or butter
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 teaspoon chili powder
1/4 teaspoon ground sage
1/2 cup catsup
2 tablespoons water
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon bottled hot pepper sauce
1/4 teaspoon cracked black pepper
6 chicken legs (thigh-drumstick piece) (about 2-1/2 pounds
total)
Directions
For sauce, in a saucepan melt margarine or butter. Add onion,
garlic, chili powder, and sage.
Cook and stir until onion is tender. Stir in catsup, water,
vinegar, sugar, lemon juice,
Worcestershire sauce, salt, bottled hot pepper sauce, and
black pepper. Bring to boiling; reduce
heat. Simmer, uncovered, about 5 minutes, stirring occasionally.
Meanwhile, grill chicken, skin side down, on an uncovered
grill directly over medium coals for 20
minutes. Turn chicken; grill for 15 to 20 minutes more or
until chicken is tender and cooked
through. (Or, place chicken on the unheated rack of a broiler
pan. Broil 5 to 6 inches from the
heat for 28 to 32 minutes, turning once.) Brush with sauce
during the last 10 minutes of grilling or
broiling. Heat remaining sauce until bubbly; pass with chicken.
Makes 6 servings.
Make-Ahead Tip: Prepare sauce up to 48 hours ahead. Cover
and refrigerate.
- 10 -
4th of July Recipes
Double Salsa Burgers
ngredients
1 large tomato, seeded and finely chopped
1/2 cup finely chopped green sweet pepper
1/4 cup finely chopped red onion
2 finely chopped, seeded jalapeno peppers
1 clove garlic, minced
1 tablespoon snipped cilantro
1/4 teaspoon salt
1-1/2 pounds lean ground beef
2 cups shredded lettuce
1/3 cup finely shredded cheddar cheese
1/4 cup dairy sour cream and/or guacamole
Directions
1. For salsa, in a bowl combine tomato, green sweet pepper,
onion, jalapeno peppers, garlic,
cilantro, and salt. Set aside 2 tablespoons of the salsa.
Cover and chill remaining salsa until
serving time.
2. In another bowl combine ground beef and the 2 tablespoons
of salsa; mix wel . Shape mixture
into six 1/2-inch-thick oval patties. Grill patties on an
uncovered grill directly over medium coals
for 13 to 15 minutes or until an instant-read thermometer
inserted in side of patty registers 160
degrees F., turning patties once halfway through grilling
time. Arrange shredded lettuce on
individual plates. Top with burgers, remaining salsa, and
cheddar cheese. Serve with sour cream
and/or guacamole. Makes 6 servings.
To grill by indirect heat: Arrange preheated coals around
a drip pan in a covered grill. Test for
medium heat above pan. Place patties on grill over drip pan.
Cover and grill for 18 to 20 minutes
or until no pink remains, turning patties once halfway through
grilling time.
Make-ahead tip: Prepare salsa; cover and chill up to 24 hours.
Use 2 tablespoons salsa for
burgers. Serve burgers with remaining salsa.
- 11 -
4th of July Recipes
Creole Carnival Burgers
Ingredients
2 pounds ground beef
2 teaspoons Cajun seasoning
1/2 teaspoon salt
1 medium onion, chopped (1/2 cup)
1 small green sweet pepper, chopped (1/2 cup)
1/2 cup shredded Monterey Jack cheese (2 ounces)
6 hamburger buns, split
Directions
1. In bowl, mix beef, Cajun seasoning, and salt. Divide into
12 portions. Shape into 3- to 4-inch-
wide patties.
2. In bowl, mix onion, pepper, and cheese. Spoon 1/4 cup of
cheese mixture into the centers of 6
patties. Top with remaining patties. Press edges to seal.
3. Grill directly over medium heat*, uncovered, 14 to 18 minutes
or until an instant-read
thermometer inserted in the center of burgers registers 160
degrees F., turning over halfway
through grilling time. Serve on buns. Add your choice of accompaniments
such as lettuce, sliced
tomatoes, cucumber slices, pickles, and carrot, and celery
sticks, if you like. Makes 6 burgers.
*Note: For medium heat, you should be able to hold your hand
over heat at the height of food for
4 seconds.
- 12 -
4th of July Recipes
Grilled All-American Burgers
Ingredients
1 clove garlic, minced, or 2 tablespoons finely chopped onion
2 tablespoons catsup
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon cooking oil
Few dashes bottled hot pepper sauce
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns
American cheese slices (optional)
Lettuce leaves (optional)
Tomato slices (optional)
Red onion slices (optional)
Pickle slices (optional)
1 teaspoon vinegar
Directions
1. For sauce, in a small saucepan combine garlic or onion,
catsup, steak sauce, Worcestershire
sauce, sugar, cooking oil, vinegar, and hot pepper sauce.
Bring to boiling; reduce heat. Simmer,
uncovered, for 5 minutes. Remove from heat; set aside.
2. In a medium mixing bowl combine ground beef, salt, and
pepper; mix wel . Shape meat mixture
into four 3/4-inch-thick patties.
3. To Cook by Indirect Grill Method: In a covered grill arrange
preheated coals around a drip pan.
Test for medium heat above the pan. Place meat on the grill
rack over the drip pan. Cover and
grill for 20 to 24 minutes or until instant-read thermometer
inserted in side of burger registers 160
degree F, turning once halfway through gril ing time and brushing
frequently with sauce during the
last 5 minutes of grilling.
4. To Cook by Direct Grill Method: Grill meat on the grill
rack of an uncovered grill directly over
medium coals for 14 to 18 minutes or until no pink remains,
turning once halfway through gril ing
time and brushing frequently with sauce.
5. To serve, split and toast the buns on the grill. Serve
patties in buns with cheese, lettuce,
tomato, red onion, and pickle, if desired. Makes 4 servings.
Make-Ahead Tip: Prepare sauce; cover and chill up to 24 hours.
Prepare and shape burgers.
Cover with plastic wrap and chill up to 2 hours before grilling.
- 13 -
4th of July Recipes
Onion Burger Melt
Ingredients
3 cups sliced onion
4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 pound lean ground beef
2 tablespoons Worcestershire sauce
1/2 teaspoon coarse ground pepper
2 cloves garlic, minced
3/4 cup shredded Swiss cheese (3 oz.)
4 3/4-inch-thick diagonally cut French bread slices
1 tablespoon olive oil
Directions
1. In a large skillet cook onion in the 4 teaspoons hot oil
over medium heat about 10 minutes or
until golden brown; stir occasionally. Stir in salt and 1/4
teaspoon pepper. Cover; keep warm.
2. Meanwhile, in a large bowl combine beef, Worcestershire
sauce, the 1/2 teaspoon pepper, and
the garlic. Divide into eight equal portions. Shape each portion
into a 4-inch diameter patty. Place
one-fourth of the cheese on each of four of the patties. Top
with remaining patties, pressing down
lightly and sealing edges well. Grill patties directly over
medium coals for 14 to 18 minutes or until
done (160 degree F), turning once halfway through grilling.
(Or, place patties on the unheated
rack of a broiler pan. Broil 3 to 4 inches from heat for 14
to 18 minutes or until done, turning once
halfway through broiling.)
3. Brush bread slices lightly with the 1 tablespoon olive
oil. Add bread slices to grill rack or broiler
pan the last 2 to 3 minutes of cooking time or until toasted,
turning once. To serve, place patty on
a toasted French bread slice; top with onion mixture. Makes
4 sandwiches.
- 14 -
4th of July Recipes
Burgers with Jicama Slaw
Ingredients
1 canned chipotle pepper in adobo sauce
1/4 cup lime juice
1/2 teaspoon salt
1/3 cup snipped fresh cilantro
1/4 cup dairy sour cream
2 tablespoons mayonnaise
2 cups shredded peeled jicama
1/4 cup bottled fire-roasted chunky salsa
1 clove garlic, minced
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/2 pound lean ground beef
1/2 cup canned black beans, rinsed and drained
6 kaiser rol s, split and toasted
Directions
1. For slaw, in a small food processor bowl or blender container
combine chipotle pepper, lime
juice, and 1/2 teaspoon salt. Cover; process until smooth.
Transfer to bowl; stir in cilantro, sour
cream, and mayonnaise. Add jicama; toss to combine. Cover;
set aside.
2. In another bowl combine salsa, garlic, chili powder, 1/2
teaspoon salt, and black pepper; add
beef and beans. Mix wel . Shape into six 1/2-inch-thick patties.
3. For a charcoal grill, grill patties on the rack of an uncovered
grill directly over medium coals for
10 to 13 minutes or until an instant-read thermometer registers
160 degree F, turning once
halfway through grilling. (For a gas grill, preheat grill.
Reduce heat to medium. Place patties on
grill rack over heat. Cover and grill as above.) Place burger
on bottom half of roll. Add about 1/4
cup of the slaw and the top half of rol . Makes 6 servings.
- 15 -
4th of July Recipes
Terrific Teriyaki Burgers
Ingredients
1-1/2 cups soft bread crumbs
1/4 cup chopped onion
1/4 cup water
2 tablespoons sugar
1 tablespoon soy sauce
1 clove garlic, minced
Dash ground ginger
1-1/2 pounds lean ground beef
6 hamburger buns, split and toasted
Sliced cucumbers (optional)
Lettuce leaves (optional)
Directions
1. Stir together the soft bread crumbs, onion, water, sugar,
soy sauce, garlic, and ground ginger
in a large mixing bowl. Add the ground beef and mix wel .
Shape the meat mixture into six 3/4-
inch-thick patties.
2. For a charcoal grill, place patties on the grill rack directly
over medium coals. Grill, uncovered,
for 15 to 18 minutes or until an instant-read thermometer
inserted into the side of a patty registers
160 degreesF, turning once.
3. For a gas grill, preheat grill. Reduce heat to medium.
Place patties on the grill rack; cover and
grill as above.
4. Serve burgers in buns topped, if desired, with sliced cucumbers
and lettuce. Makes 6 servings.
Test Kitchen Tip: When grilling, to test for medium heat,
you should be able to hold your hand
over the heat at the height the food will cook for 4 seconds
before having to pull your hand away.
- 16 -
4th of July Recipes
Grilled Porcini Mushroom Burgers
Ingredients
1 ounce dried porcini mushrooms
2 pounds extra lean ground beef
1/4 cup snipped fresh basil
1 teaspoon snipped fresh thyme
1-1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 to 2 tablespoons purchased garlic-flavored olive oil
6 purchased thick olive focaccia bread wedges
1/2 cup shredded Asiago or mozzarel a cheese
Directions
1. Place mushrooms in a small bowl; cover with boiling water.
Let soak for 10 minutes. Drain,
rinse wel , and chop. Set aside.
2. Combine chopped porcini mushrooms, ground beef, basil,
thyme, salt, and pepper in a large
bowl. Mix wel . Shape into 6 patties about 3/4-inch thick.
Brush patties with garlic oil.
3. Place burger patties on the lightly oiled rack of an uncovered
grill directly over medium heat.
Grill for 14 to 18 minutes or until an instant-read thermometer
inserted in centers registers 160
degree F, turning burgers once halfway through gril ing.
4. Place focaccia wedges on the grill rack; grill for 1 to
2 minutes or until toasted. Remove
burgers and focaccia from grill. Place each burger on a wedge
of focaccia; sprinkle immediately
with cheese. Spoon Tomato Relish on top. Makes 6 burgers.
Tomato Relish: In a medium mixing bowl stir together 1/2 of
a medium yel ow tomato, chopped;
1/2 of a medium red tomato, chopped; 1 cup cut-up cherry tomatoes;
1/4 cup finely chopped
sweet onion; 1 tablespoon olive oil; 1 tablespoon white balsamic
vinegar; 1/4 teaspoon coarse
salt; and 1/4 teaspoon freshly ground pepper. Cover and refrigerate
until serving. Makes about 2-
1/2 cups.
Test Kitchen Tip:If dried porcini mushrooms are not available,
substitute thinly sliced and cooked
button mushrooms.
- 17 -
4th of July Recipes
Blue Cheese Vidalia Onions
Ingredients
2 large Vidalia onions or other sweet onions, cut into 1/2-inch
slices
1 tablespoon butter
4 ounces blue cheese, crumbled (1 cup)
1/2 of an 8-ounce package cream cheese, cut up
2 teaspoons Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon dried dillweed
Gril ed burgers topped with bacon or gril ed steaks
Directions
1. Fold a 36x18-inch piece of heavy foil in half to make an
18-inch square. Place onion slices in
center of foil. Dot with butter. Bring up opposite edges of
the foil; seal with a double fold. Seal
remaining edges with double folds to completely enclose the
onions, leaving space for steam to
build.
2. For a charcoal grill, place the packet on rack of covered
grill directly over medium coals. Grill
for 25 to 30 minutes or until onions are just tender; turn
packet once or twice during cooking. (For
a gas grill, preheat grill. Reduce heat to medium. Grill as
above.)
3. In a large bowl combine crumbled blue cheese, cream cheese,
Worcestershire sauce, pepper,
and dillweed. Use a slotted spoon to add onions to the cheese
mixture; toss to coat. Serve on
grilled burgers topped with bacon, or with grilled steaks.
Makes 8 servings.
- 18 -
4th of July Recipes
Best Ever Hamburgers
Ingredients
1/2 cup finely chopped onion
2 tablespoons steak sauce
1 tablespoon Worcestershire sauce
1-1/2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 pound lean ground beef
4 kaiser or hamburger buns, split and toasted
Cheddar cheese slices, tomato slices, sweet onion slices,
dill pickle slices (optional)
Directions
1. In a medium bowl, combine onion, steak sauce, Worcestershire
sauce, garlic powder, and
pepper. Add ground beef; mix wel . Shape mixture into four
1/2-inch or 3/4-inch-thick patties.
2. For a charcoal grill, grill burgers on the rack of an uncovered
grill directly over medium coals for
10 to 13 minutes (1/2-inch thickness) or 14 to 18 minutes
(3/4-inch thickness) or till meat is done
(160 degree F), turning once halfway through grilling. (For
a gas grill, preheat a gas grill on high
for 10 to 15 minutes. Reduce heat to medium. Place patties
on grill rack over heat. Cover and grill
as above.)
3. Serve patties on buns. If you like, top burgers with cheese,
tomato, onion, and pickles. Makes
4 servings
- 19 -
4th of July Recipes
German Hamburger
Ingredients
1-1/2 pounds ground beef
1/2 pound ground pork
3/4 cup soft bread crumbs (1 slice bread)
1 cup chopped onion
2 tablespoons butter
1 tablespoon snipped parsley
1 beaten egg
1 teaspoon finely shredded lemon peel
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
1/3 cup all-purpose flour
3 tablespoons butter
Directions
1. In a large mixing bowl, combine ground beef, ground pork,
and bread crumbs. Set the meat
mixture aside.
2. In a medium skillet, cook onion in the 2 tablespoons butter
until tender, but not brown. Add to
meat mixture, along with parsley. In a food processor bowl
or food grinder, process or grind
mixture. (If you have a small food processor bowl, process
half at a time.) Return to mixing bowl.
Add egg, lemon peel, salt, basil, and pepper; mix wel .
3. Shape meat mixture into nine 1/2-inch-thick patties. Coat
the patties with the flour.
4. In a large skillet, melt 1 tablespoon of the butter. Cook
3 or 4 patties, uncovered, over medium-
low heat for 12 to 15 minutes or until done (160 degree F);
turn once. Repeat with remaining
butter and patties. Makes 9 servings.
Make-Ahead Tip: You can wrap and freeze uncooked, shaped patties
for several months. Thaw
in your refrigerator before cooking.
- 20 -
4th of July Recipes
Fourth of July BBQ'd Cornish Hens
3 cl Garlic, minced
1 tb Seasoned salt
1/2 c Oil
1 c Fresh lemon juice
12 ts Italian Salad dressing
1/2 c Chopped onions
1 Pepper
1 ts Crushed thyme
4 Rock Cornich Hens, giblets removed
Blend garlic, seasoned salt, oil, lemon juice, dressing, onions,
pepper, and thyme. Marinate the
birds overnight in the refrigerator.
Cut the birds lengthwise.
Cook on outside grill, bone side down 10 minutes, flesh side
down 5 minutes, alternating 10
minutes and 5 minutes in this manner for about an hour and
basting with marinade frequently (at
least every 5 minutes) while barbequing.
Serves 8.
If it's raining and you can't get outside to barbecue, just
use the oven method:
Preheat oven to 400 degrees.
Place skin side up in a shallow pan, baste with marinade,
cover with foil and roast for 30 minutes.
Remove foil and brush with marinade again. Roast again uncovered
for 20-30 minutes (brush
with marinade again after about 10 minutes).
Test for doneness: drumsticks should be soft and juices should
not be tinged with pink when you
pierce the thickest part of the thigh with a fork.
- 21 -
4th of July Recipes
Barbecued Lamb
8 lb Lamb leg; boned and butterflied
1 1/4 c Olive oil
1/4 c Worchestershire Sauce
2 Garlic clove; diced
3/4 c Soy sauce; light
2 tb Dry mustard
1/4 c Red wine vinegar
1 1/2 tb Parsley, chopped
1/3 c Lemon juice
Mix together the olive oil, worchestershire sauce, garlic,
soy sauce, mustard, red wine vinegar,
parsley, and lemon juice.
Marinate lamb roast overnight, basting occasionally.
Cook over hot grill, basting as needed.
- 22 -
4th of July Recipes
Grilled Tomatoes and Green Onions
1/3 c Olive oil
1 tb Fresh lemon juice or wine
Vinegar
2 tb Fresh basil; chopped
1 tb Shallots; chopped
1/2 ts Salt
1/4 ts Freshly ground pepper
3 lg firm Tomatoes; cut into slices
-1/2-3/4 inch thick
10 To 12 green onions; trimmed
Including 4" of green tops
Sprigs of fresh basil or
Parsley
Position an oiled grill rack 4-6 inches above the barbecue
coals.
In a small bowl stir together the oil, lemon juice or vinegar,
chopped basil, shallots, salt and
pepper.
Arrange the tomatoes and onions on the rack. Grill, turning
them two or three times and brushing
with the mixture, about 5 minutes.
Transfer the tomatoes and onions to a platter and garnish
with basil and/or parsley sprigs.
- 23 -
4th of July Recipes
Grilled BBQ Hamburger Supreme
1 cn Mushrooms
4 tb Butter
1 lb Ground Round
1/2 ts Salt
1/2 ts Pepper
1/2 ts Garlic powder
1/2 ts Onion Powder
1 tb Worcestershire Sauce
4 tb Italian Bread Crumbs
Saute mushrooms in butter.
Add salt, pepper, garlic powder, and onion powder to the ground
beef and mix thoroughly.
Fashion into thin patties about 5 inches in diameter.
Grill until desired doneness on the barbeque.
Garnish with mushrooms, tomatoes, cheddar cheese and lettuce.
Serve on a hamburger bun or kaiser rol .
Hamburgers have to be one of the most popular things to barbeque
(other than hotdogs, of
course).
- 24 -
4th of July Recipes
Sweet-Sour Barbecued Ribs
1 1/4 c Ketchup
3/4 c Water
1/4 c Honey
2 tb Worcestershire Sauce
4 ts Lemon Juice
1 sm Onion, chopped
1/2 ts Salt
1/2 ts Pepper
6 lb Back Ribs
Mix together the ketchup, water, honey, worcestershire sauce,
lemon juice onion, salt, and
pepper. Cook for about 10 minutes, stirring occasionally.
Prepare a charcoal grill, and cook ribs over medium-hot coals,
turning occasionally. Brush ribs
with sauce after each turn. Cook ribs until desired doneness.
Remove from barbecue and enjoy.
- 25 -
4th of July Recipes
Barbecued Veggie Kabobs
2 Green peppers -- cut in 1" Pieces
4 sm Yel ow squash -- sliced thick
2 Dozen mushrooms, large
2 md Onions -- cut into wedges
1 pt Cherry tomatoes
-------- Marinade-------------
1 ts Salt
1 tb Italian herb mix*
4 Cloves garlic -- crushed
2/3 c Water
2/3 c Balsamic vinegar
16 Skewers
*Oregano, sage marjoram, thyme, savory, basil, rosemary, etc.
(its' your choice)
Place the green peppers, squash, mushrooms, onions, and cherry
tomatoes in a large bowl.
Mix together the salt, Italian herb mix, garlic, water, and
balsamic vinegar. Add mixture to the
vegetables.
Marinate for 2 hours at room temperature.
Arrange vegetables on skewers and grill for 7 to 10 minutes,
turning frequently.
Barbeque Tip: To test the temperature of coals on your barbeque:
Hold your palm over grill at
cooking height. If the heat forces you to pull away in 3 seconds,
coals are hot; if it takes 4
seconds, coals are medium and, if it takes 5 seconds, then
the coals are low. To lower the
temperature, raise the grid or spread out the coals; if barbeque
is covered, close vents halfway.
To raise the temperature, lower grid or push the coals together
and add more chunks to outer
edge of hot coals; if barbeque is covered, open vents fully.
- 26 -
4th of July Recipes
Barbequed Salmon
3 tb Melted butter
1 tb Lemon juice
1 tb White wine vinegar
1/4 ts Grated lemon peel
1/4 ts Garlic salt
1/4 ts Salt
4 4-6 oz. salmon steaks
Combine the butter, lemon juice, white wine vinegar, lemon
peel, garlic salt, and salt; stir
thoroughly.
Generously brush both sides of the salmon steaks with mixture.
Barbeque on a well oiled grill over hot coals. Make a tent
of foil or use barbeque cover and place
over salmon.
Barbeque 6-8 minutes per side depending on the thickness of
your steaks. Baste frequently. Turn
once, brushing with sauce. Steaks should flake easily when
tested with a fork. Serves 4.
- 27 -
4th of July Recipes
Red, White & Blue Chocolate Cupcakes
2 c Sugar
1 3/4 c All-purpose flour
3/4 c Hershey's cocoa or hershey's european style cocoa
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water
------------ Vanilla Buttercream Frosting ----------------
5 T butter or margarine
4 c powdered sugar
1/4 c milk
1 t vanilla extract
Fresh blueberries and strawberries
Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter)
with paper bake cups.
In large bowl, stir together sugar, flour, cocoa, baking powder,
baking soda and salt.
Add eggs, milk, oil and vanilla; beat on medium speed of electric
mixer 2 minutes. Stir in boiling
water (batter will be very thin).
Fill muffin cups 2/3 full with batter.
Bake 20 to 25 minutes or until wooden pick inserted in center
comes out clean. Remove from pan
to wire rack. Cool completely.
Frost cupcakes with Vanilla Buttercream Frosting. Garnish
with blueberries and strawberries.
Vanilla Buttercream Frosting:
In medium bowl, cream together the butter and powdered sugar.
Add the milk and vanilla extract,
beating until frosting is of spreading consistency. Makes
about 2 cups of frosting.
- 28 -
4th of July Recipes
4th of July Flag Cake
3/4 c butter
1 2/3 c sugar
3 eggs
1 t vanilla extract
2 c all-purpose flour
2/3 c cocoa
1 1/4 t baking soda
1/4 t baking powder
1 t salt
1 1/3 c water
--------Vanilla Buttercream Frosting----------------
3 c powdered sugar
1/3 c butter or margarine, softened
2 T milk
1 1/2 t vanilla extract
--------------Topping-----------
1/2 pt blueberries
1 qt small evenly-sized strawberries
Preheat oven to 350F; grease and flour a 13x9x2-inch baking
pan.
In large bowl, combine butter, sugar, eggs and vanilla; beat
on high speed for about 3 minutes.
Stir together flour, cocoa, baking soda, baking powder and
salt; add alternately with water to
butter mixture. Mix just until combined (don't overmix).
Pour into the prepared baking pan.
Bake for about 30 minutes or until wooden pick inserted in
center comes out clean.
Cool for about 15 minutes then remove from pan. Cool completely
on wire rack. Place cake on
cardboard that's been covered with foil.
Frost cake with the Vanilla Buttercream Frosting.
Arrange blueberries in upper left corner of cake, covering
about 1/4 of the cake.
Arrange strawberries in rows to create the red stripes.
Vanilla Buttercream Frosting:
In large bowl, combine powdered sugar and butter. Add milk
and vanilla; beat to spreading
consistency.
- 29 - |
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