July 4th Recipes

Watermelon Salad

7 cups seeded cubed watermelon
1 cup crumbled feta
1/2 medium red onion, thinly sliced
1/3 cup pine nuts, toasted
1/2 cup packed arugula
1/3 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine first 7 ingredients in a large bowl. Whisk together olive oil and remaining ingredients in a small bowl; pour over salad, and toss well to combine. Makes 8 servings

Frogmore Stew

5 quarts water
1/4 cup Old Bay seasoning
4 pounds small red potatoes
2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears fresh corn, halved
4 pounds unpeeled, large fresh shrimp
Old Bay seasoning
Cocktail sauce

Bring 5 quarts water and 1/4 cup Old Bay seasoning to a rolling boil in a large covered stockpot. Add potatoes; return to a boil, and cook, uncovered, 10 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.

Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce. Makes 12 servings

Grilled Chicken With White Barbecue Sauce

1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
10 chicken thighs (about 3 lb.)
White Barbecue Sauce

Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce. Makes 5 servings

Note - 4 chicken leg quarters (about 3 lb.) may be substituted for chicken thighs. Increase cooking time to 20 to 25 minutes on each side.

White Barbecue Sauce

1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 tablespoon coarse ground pepper
1 tablespoon spicy brown mustard
1 teaspoon sugar
1 teaspoon salt
2 teaspoons horseradish

Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week. Makes 1 3/4 cups

Sweet-Hot Baby Back Ribs

2 tablespoons ground ginger
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
3 slabs baby back pork ribs (about 5 1/2 lb.)
2 limes, halved
Sweet Hot Sauce

Combine first 4 ingredients in a small bowl. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)

Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.

Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.

Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.

Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot 'Cue Sauce. Makes 6 servings

Sweet Hot Sauce

2 (10-oz.) bottles sweet chili sauce
2 cups ketchup
1/3 cup firmly packed dark brown sugar
1 teaspoon ground ginger
1 teaspoon pepper
1/2 teaspoon dried crushed red pepper flakes

Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 30 minutes. Makes 4 cups

Peach-Cinnamon Ice Cream

4 cups peeled, diced fresh peaches (about 3 pounds)
1 cup peach nectar
1/2 cup sugar
3 egg yolks
4 cups milk
1 cup half-and-half
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
Garnish: sliced fresh peaches

Combine first 3 ingredients in a medium bowl. Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides. Set aside.

Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon. Do not boil.

Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon. Cover and chill 4 hours. Pour mixture into freezer container of a 6-quart electric ice-cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.) Garnish, if desired. Makes 6 to 8 servings

Root Beer Baked Beans

3 bacon slices
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (not diet)
1/4 cup hickory-smoked barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish. Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened. Makes 4 servings

Philly Firecrackers

1/2 cup sour cream
1/2 cup mayonnaise
1 green onion, chopped
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
8 (12-inch) flour tortillas
1 pound roast beef, cut into 24 thin slices
2 (6-ounce) packages deli-style sharp Cheddar cheese slices (optional)
2 cups shredded iceberg lettuce

Stir together first 6 ingredients until blended. Spread evenly on one side of each tortilla; top with 3 beef slices and, if desired, 2 cheese slices. Sprinkle evenly with shredded lettuce. Roll up tortillas tightly; wrap in parchment paper or plastic wrap. Chill 8 hours. Makes 8 servings

Beer-Can Chicken with Cola Barbecue Sauce

Chicken:
1 (12-ounce) can beer
1 cup hickory wood chips
2 teaspoons kosher or sea salt
2 teaspoons brown sugar
2 teaspoons sweet paprika
1 teaspoon coarsely ground black pepper
1 (4-pound) whole chicken
Cooking spray

Sauce:
1/2 cup cola
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon instant onion flakes
1/2 teaspoon instant minced garlic
1 1/2 teaspoons steak sauce (such as A-1)
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper

Open beer can; drink half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside.
To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat.

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity.

Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed.

Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can.

To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken. Makes 6 servings (serving size: 3 ounces chicken and about 2 tablespoons sauce)

Beef-and-Chicken Fajitas with Peppers and Onions

Marinade:
1/4 cup olive oil
1 teaspoon grated lime rind
2 1/2 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsely ground black pepper
2 garlic cloves, minced
1 (14.25-ounce) can beef broth

Fajitas:
1 (1-pound) flank steak
1 pound skinned, boned chicken breast
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large Vidalia or other sweet onion, cut into 16 wedges
Cooking spray
16 (6-inch) tortillas
1 cup bottled salsa
1/4 cup sour cream
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs

To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.

Prepare grill. Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.

Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.

Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately. Makes servings (serving size: 2 fajitas)

Red, White, and Blue Potato Salad

2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
2 cups small red potatoes, quartered (about 10 ounces)
2 cups small blue potatoes, halved lengthwise (about 10 ounces)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
3 hard-cooked large eggs, finely chopped
1/4 cup red wine vinegar
2 tablespoons olive oil
1 1/4 teaspoons salt
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced

Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.

Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.

Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled. Makes 6 servings (serving size: 1 cup)

Green Bean, Chickpea, and Tomato Salad

2 cups green beans, trimmed (8 ounces)
4 cups coarsely chopped tomato (about 2 1/2 pounds)
1 cup thinly sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped fresh mint
2 tablespoons red wine vinegar
1/2 teaspoon salt
2 1/2 teaspoons extravirgin olive oil
1/4 teaspoon black pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

Place the beans in a large saucepan of boiling water, and cook 3 minutes. Drain and plunge beans into ice water. Drain.
Combine beans, tomato, and remaining ingredients in a large bowl; toss well to combine. Makes 6 servings (serving size: 1 1/3 cups)

Watermelon Agua Fresca

Agua fresca is a drink made by combining blended fruit, chopped fruit, water, and sugar, then letting the mixture macerate. This version is popular with both kids and adults. You can make it earlier in the day and keep it chilled until ready to serve.

4 cups cubed seeded watermelon, divided
4 cups water
2 tablespoons sugar
2 tablespoons fresh lime juice

Finely chop 2 cups of watermelon, and set aside. Place remaining 2 cups watermelon in a blender; process until smooth. Pour pureed watermelon through a sieve into a pitcher, and discard solids.

Add water, sugar, and lime juice; stir until sugar dissolves. Stir in the chopped watermelon. Cover and chill at least 1 hour. Makes 6 servings (serving size: 1 1/4 cups)

Grilled Corn with Creamy Chipotle Sauce

1/4 teaspoon salt
1 drained canned chipotle chile, seeded
1 garlic clove
1/2 cup cottage cheese
2 tablespoons mayonnaise
2 tablespoons plain yogurt
6 ears shucked corn
Cooking spray

Prepare grill. Place the first 3 ingredients in a food processor; process until minced. Add cottage cheese; process until smooth, scraping sides of bowl occasionally. Add mayonnaise and yogurt; process until blended. Spoon sauce into a bowl; cover and chill.

Place corn on grill rack coated with cooking spray. Grill 10 minutes, turning frequently. Serve corn with sauce. Makes 6 servings

American Hero

1/2 cup mayonnaise
1/4 cup thinly sliced fresh basil
1/2 teaspoon coarsely ground pepper
1 (16-ounce) loaf Italian or French bread
1 pound thinly sliced lean deli roast beef
1 large tomato, cored and thinly sliced
1 cup thinly sliced red onion
1 large yellow bell pepper, seeded and thinly sliced into rings
1 cup trimmed arugula, watercress, or lettuce leaves
1/8 teaspoon salt
1/8 teaspoon pepper

Combine mayonnaise, fresh basil, and ground pepper; chill 15 minutes. Cut bread loaf in half horizontally; spread mayonnaise mixture over bottom half of bread; top with roast beef, remaining ingredients, and top half of bread. Cut loaf into 6 pieces. Makes 6 servings

White Ripple Fudge Pound Cake

1 cup butter or margarine, softened
3 cups sugar
5 large eggs
2 3/4 cups sifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup cocoa
1 cup evaporated milk
2 (1-ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 large egg
1 tablespoon cornstarch
Fudge Frosting

Beat butter at medium speed of an electric mixer until creamy. Gradually add 3 cups sugar, beating at medium speed 5 to 7 minutes. Add 5 eggs, one at a time, beating just until yellow disappears.

Combine flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in melted chocolate and vanilla. Set batter aside.

Beat cream cheese at medium speed until smooth. Add 1/4 cup sugar, beating well. Add 1 egg and cornstarch, beating until smooth. Pour half of chocolate batter into a greased and floured 10" tube pan; spoon cream cheese batter over chocolate batter, leaving a border around outer edge. Spoon remaining chocolate batter over cream cheese layer.

Bake at 325° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out almost clean. (Do not overbake.) Cool in pan on a wire rack 30 minutes; remove from pan and let cool completely inverted on wire rack. Pour Fudge Frosting over top of cake. Makes one 10" cake

Fudge Frosting

1 cup sugar
1/3 cup butter or margarine
1/3 cup evaporated milk
1/2 cup semisweet chocolate morsels

Combine first 3 ingredients in a small heavy saucepan. Bring to a boil over medium heat. Boil 1 minute, stirring frequently. Remove from heat; add chocolate morsels, stirring until chocolate melts. Place saucepan in a bowl of ice; beat frosting with a wooden spoon 3 to 4 minutes or until thickened and spreading consistency. Makes 1 1/4 cups

Cherry-Blueberry Pie

5 cups fresh sweet, dark cherries, rinsed and pitted, or frozen pitted cherries
3 tablespoons lemon juice
1 1/2 cups fresh blueberries, rinsed and drained, or frozen blueberries
1 cup sugar
1/4 cup cornstarch
Flag pastry
2 teaspoons butter or margarine, cut into small pieces
Vanilla ice cream (optional)

In a large bowl, mix cherries with 2 tablespoons lemon juice. In a smaller bowl, mix blueberries with remaining 1 tablespoon lemon juice. Combine sugar and cornstarch; gently stir 1 cup of the mixture into cherries and 1/4 cup into blueberries.

Spoon cherry mixture over 3/4 of the pastry in pan, leaving 1 quadrant free. Spoon blueberry mixture into unfilled area. Scatter butter evenly over fruit. Top filling with stars and stripes as directed for flag pastry. Set pie in a foil-lined 13- by 17-inch baking pan.

Bake on the bottom rack of a 400° regular or convection oven until fruit is bubbling in the center and pastry is well browned, about 1 hour. If pastry edges brown too quickly (check after 40 minutes), cover loosely with foil.

Let pie cool on a rack at least 3 hours; let stand at room temperature up to 8 hours. Cut into wedges and serve with ice cream, if desired. Makes 8 to 10 servings

Flag Pastry

2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons cold butter or margarine, cut into chunks
6 tablespoons cold solid vegetable shortening, cut into chunks

In a bowl, mix flour and salt. Add butter and shortening. With a pastry blender or your fingers, cut in fats or rub in with your fingers until mixture forms pea-size pieces.

Sprinkle 4 tablespoons cold water over mixture and stir with a fork just until evenly moistened. Gently squeeze about 1/4 cup of the dough into a ball; if it won't hold together, crumble lump back into bowl and sprinkle with more water, 1 tablespoon at a time; stir with a fork until evenly moistened.

With lightly floured hands, gently squeeze dough into a ball. Divide in half and pat each half into a 4-inch-wide round. Lay 1 round on a lightly floured surface. With a flour-coated rolling pin, roll firmly but gently in short strokes from center of dough outward to form a 12-inch-wide round. If edges split, push back toward center to make relatively smooth. Occasionally lift dough and dust underneath with flour to prevent sticking.

Fold dough round in half, lift gently without stretching, and lay folded edge across the middle of a 9-inch pie pan. Unfold pastry and ease into pan without stretching. Trim dough 3/4 inch beyond pan rim. Fill as directed for Old Glory cherry-blueberry pie.

On lightly floured board, roll remaining pastry dough into a 10-inch round. With a pastry wheel or a sharp knife, cut 6 strips (3/4 in. wide) across center of round. Place filled crust in front of you with blueberry quadrant at the upper left.

Lay the longest pastry strip across pie with 1 edge adjacent to bottom of blueberry quadrant, then evenly space remaining strips across pie parallel to first strip. Cut away portions of strips over blueberry filling. With a 1 1/2-inch star-shaped cookie cutter, cut 6 stars from remaining pastry; arrange over blueberry filling. Fold edge of bottom crust over ends of strips, flush with pan rim. Flute decoratively.

Chocolate-Cherry Bombe with Cherry Sauce

2 cups cherry-vanilla frozen yogurt
2 cups chocolate frozen yogurt
1/2 cup sugar
1 tablespoon cornstarch
1 cup cranberry juice cocktail
1 cup pitted sweet cherries
3 tablespoons kirsch (cherry brandy)

Line a 1 1/2-quart bowl with plastic wrap, allowing plastic wrap to extend over edge of bowl. Place bowl in freezer 10 minutes. Press cherry-vanilla yogurt into bottom and up sides of bowl; place in freezer 30 minutes or until firm. Spoon chocolate yogurt into center of bowl, pressing firmly.

Cover with plastic wrap; freeze at least 4 hours. Combine sugar and cornstarch in a small saucepan; stir in juice. Bring to a boil; cook 2 minutes or until sauce is thick and bubbly, stirring with a whisk. Stir in cherries.

Uncover and invert bombe onto a platter, and remove plastic wrap. Add kirsch to cherry mixture (do not stir), and cook over low heat until warm. Ignite with a long match. Carefully pour over bombe; allow flames to die down. Serve immediately. Makes 8 servings

Raspberry Ice Cream

2 cups fresh or frozen raspberries
2 cups heavy whipping cream
1 cup half-and-half cream
1 cup sugar
2 teaspoons vanilla extract

Place the raspberries in a blender; cover and process on medium-high speed until chopped; set aside. In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Remove from the heat. Stir in whipping cream and vanilla. Fold in raspberries. Refrigerate until chilled.

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Makes about 1-1/2 quarts.

Blues Burgers

1/2 pound sliced fresh mushrooms
2 tablespoons butter
1-1/2 pounds lean ground beef
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon pepper
Pinch cayenne pepper
2 ounces crumbled blue cheese
2/3 cup barbecue sauce
4 onion rolls or hamburger buns, split

In a skillet, saute mushrooms in butter for 2-3 minutes or until tender. Set aside and keep warm. In a bowl, combine the beef and seasonings just until mixed. Shape into eight thin patties. Sprinkle half of the patties with blue cheese; top with remaining patties and press edges firmly to seal.

Grill, uncovered, over medium-hot heat for 3 minutes on each side. Brush with some of the barbecue sauce. Grill 10-12 minutes longer or until juices run clear, basting and turning occasionally. Drain the mushrooms. Serve burgers on rolls topped with mushrooms. Makes 4 servings.

Barbecue Sandwiches

4-1/2 pounds ground beef
1-1/2 cups chopped onion
2-1/4 cups ketchup
3 tablespoons prepared mustard
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon salt
1 tablespoon pepper
18 hamburger buns, split

In a Dutch oven, cook beef and onion until meat is no longer pink and onion is tender; drain. Combine ketchup, mustard, Worcestershire, vinegar, sugar, salt and pepper; stir into beef mixture. Heat though. Serve on buns. Makes 18 servings.

Bacon-Stuffed Burgers

4 slices bacon
1/4 cup chopped onion
1 can (4 ounces) mushroom pieces, drained and finely chopped
1 pound lean ground beef
1 pound bulk pork sausage
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons steak sauce
8 hamburger buns, split and toasted
Leaf lettuce, optional

In a large skillet, cook bacon over medium heat until crisp. Remove bacon and discard all but 2 tablespoons drippings. Saute onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside.

Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal.

Grill over medium heat until well-done (pork sausage in burgers requires thorough cooking). Serve on buns, with lettuce if desired. Makes 8 servings.

Strawberry Shortcake Dessert

1 package (18-1/4 ounces) white cake mix
1-1/3 cups water
1/4 cup unsweetened applesauce
2 egg whites
1 egg
1 package (.6 ounce) sugar-free strawberry gelatin
2 cups boiling water
1 package (16 ounces) frozen unsweetened whole strawberries, thawed, drained and sliced
1 carton (16 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed
10 fresh strawberries, halved

In a large mixing bowl, combine the dry cake mix, water, applesauce, egg whites and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

In a large bowl, dissolve gelatin in boiling water. Stir in strawberries. Using a sharp knife, make a diamond pattern in the top of the hot cake; immediately pour gelatin mixture over cake. Cool on a wire rack. Refrigerate for at least 6 hours. Spread with whipped topping. Garnish with fresh strawberries. Makes 20 servings.

Cream Cheese Sheet Cake

1 cup plus 2 tablespoons butter, softened
2 packages (3 ounces each) cream cheese, softened
2-1/4 cups sugar
6 eggs
3/4 teaspoon vanilla extract
2-1/4 cups cake flour

Frosting
1 cup sugar
1/3 cup evaporated milk
1/2 cup butter
1/2 cup semisweet chocolate chips

In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour until well blended.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack to cool completely.

For frosting, in a small saucepan, combine sugar and milk ; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir; frost cake. Makes 24-30 servings.

Dilly Potato Salad

4 pounds red potatoes, halved
5 hard-cooked eggs
1 cup chopped dill pickles
1 small onion, chopped
1-1/2 cups mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika

Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain and cool.

Cut potatoes into 3/4-in. cubes. Chop four eggs; slice remaining egg for garnish. In a large bowl, combine the potatoes, chopped eggs, pickles and onion.

In a small bowl, combine the mayonnaise, celery seed, salt and pepper. Pour over potato mixture and stir gently to coat. Sprinkle with paprika; garnish with sliced egg. Cover and refrigerate for at least 2 hours before serving. Makes 12-14 servings.

Grilled Corn on the Cob

8 medium ears sweet corn
1/2 cup butter, softened
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/2 teaspoon salt

Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn.

Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut strings and peel back husks. Makes 8 servings.