July 4th Recipes

Dipped Ice Cream Sandwiches

6 squares (1 ounce each) semisweet chocolate, chopped
1 tablespoon shortening
4 ice cream sandwiches
Red, white and blue sprinkles

Line a baking sheet with waxed paper; set aside. In a microwave or heavy saucepan, melt chocolate and shortening; stir until smooth. Quickly dip ice cream sandwiches partway in melted chocolate; coat chocolate with sprinkles. Place on prepared baking sheet and freeze. Makes 4 servings.

Picnic Salad

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) white or shoepeg corn, drained
1 large zucchini, chopped
1 medium cucumber, chopped
1 large tomato, chopped
1 large green pepper, chopped
1 medium red onion, chopped
6 green onions, chopped
1 can (3.8 ounces) sliced ripe olives, drained
1 cup Catalina salad dressing
1-1/2 cups (6 ounces) shredded cheddar cheese
1-1/2 cups corn chips

In a large salad bowl, combine the first nine ingredients. Drizzle with dressing and toss to coat evenly. Stir in cheese and corn chips. Serve immediately. Makes 10 servings.

Barbecued Chicken

1 broiler/fryer chicken (3 pounds), cut up
Salt and pepper to taste

Barbecue Sauce
1 small onion, finely chopped
1 tablespoon vegetable oil
1 cup ketchup
2 tablespoons lemon juice
1 tablespoon brown sugar
1 tablespoon water
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Dash salt
Dash hot pepper sauce

Sprinkle chicken with salt and pepper. Grill chicken, skin side down, uncovered, over medium heat for 20 minutes. Meanwhile, in a small saucepan, saute the onion in oil until tender. Stir in the remaining sauce ingredients.

Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Turn chicken; grill 15-25 minutes longer or until no longer pink, brushing often with barbecue sauce. Makes 6 servings.

Grilled T-Bone Steaks

1/2 cup water
1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
1 tablespoon Montreal steak seasoning
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
4 beef T-bone steaks (1-inch thick and 3/4 pound each)

In a large resealable plastic bag, combine the first 10 ingredients. Add steaks; seal bag and turn to coat. Refrigerate overnight.

Drain and discard marinade. Grill steaks, covered, over medium heat for 8-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Makes 4 servings.

Grilled Rib Eye Steaks

1/2 cup soy sauce
1/2 cup sliced green onions
1/4 cup packed brown sugar
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2-1/2 pounds beef rib eye steaks

In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Makes 2-4 servings

Bean Casserole

1/2 pound sliced bacon, diced
1/2 pound ground beef
1 cup chopped onion
1 can (28 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons prepared mustard
2 tablespoons molasses
1 teaspoon salt
1/2 teaspoon chili powder

In a large skillet, cook bacon, beef and onion until meat is no longer pink and onion is tender; drain.

Transfer to a greased 2-1/2-qt. baking dish; add all of the beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef and bean mixture. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer. Makes 12 servings.

Fresh Cherry Pie

1-1/4 cups sugar
1/3 cup cornstarch
1 cup cherry juice
4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract

Pastry
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
3 to 4 tablespoons cold water

In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.

On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack. Makes 8 servings.

Garlic-Butter Parmesan Corn

8 medium ears sweet corn in husks
1/3 cup butter, cubed
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 cup grated Parmesan cheese

Soak corn in cold water for 20 minutes. Meanwhile, in a small saucepan, combine the butter, garlic and salt. Cook and stir over medium heat until butter is melted; set aside 2 tablespoons.

Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush with remaining butter mixture. 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 string and peel back husks. Drizzle corn with reserved butter mixture; sprinkle with Parmesan cheese. Makes 8 servings.

Seasoned Bratwurst

8 uncooked bratwurst
3 cans (12 ounces each) beer or nonalcoholic beer
1 large onion, halved and sliced
2 tablespoons fennel seed
8 bratwurst sandwich buns, split

Place the bratwurst in a large saucepan or Dutch oven; add the beer, onion and fennel. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is no longer pink. Drain and discard beer mixture. Grill bratwurst, covered, over indirect medium heat for 7-8 minutes or until browned. Serve on buns. Makes 8 servings.

Caribbean jerk Chicken Wings

1/2 cup Caribbean jerk seasoning
18 fresh chicken wingettes (2 to 3 pounds)
2 cups honey barbecue sauce
1/3 cup packed brown sugar
2 teaspoons prepared mustard
1 teaspoon ground ginger

Coat grill rack with cooking spray before starting the grill. Place jerk seasoning in a large resealable plastic bag; add chicken wings, a few at a time, and shake to coat. In a small bowl, combine the barbecue sauce, brown sugar, mustard and ginger; set aside.

Grill chicken wings, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with sauce. Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times. Makes 6 servings.

Black-Eyed Pea Salad

6 ounces small shell pasta, cooked and drained
1 can (15 ounces) black-eyed peas, rinsed and drained
1 cup sliced green onions
3/4 cup diced seeded peeled cucumber
3/4 cup diced green pepper
3/4 cup diced seeded tomato
1 small jalapeno pepper, seeded and finely chopped

Dressing
3 tablespoons vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon chili powder
1 teaspoon hot pepper sauce
1/2 teaspoon seasoned salt

In a salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, basil, chili powder, hot pepper sauce and seasoned salt; shake well. Drizzle over salad; toss to coat. Cover and refrigerate for at least 2 hours before serving. Makes 6 servings.

Hearty Macaroni Salad

1 package (16 ounces) elbow macaroni
2 cups (16 ounces) cubed fully cooked ham
1 block (8 ounces) cheddar cheese, dice
2 cups mayonnaise or salad dressing
1 package (10 ounces) frozen peas, thawed
4 green onions, thinly sliced
2 tablespoons vinegar
1/2 teaspoon pepper

Cook macaroni according to package directions; rinse in cold water and drain. Refrigerate until chilled. In a large bowl, combine the remaining ingredients; stir in macaroni. Cover and refrigerate for several hours or overnight. Makes 16 servings.

Calico Burgers

1-1/2 pounds ground beef
1/2 cup cooked rice
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon garlic powder
Dash pepper

Barbecue Sauce
2/3 cup water
1/4 cup ketchup
3 tablespoons chili sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon dried basil

In a bowl, combine the first eight ingredients; mix well. Shape into four to six oval patties. Grill over hot heat until meat reaches desired doneness, about 15-20 minutes. Combine all sauce ingredients in a saucepan; simmer for 15 minutes. Serve with burgers. Makes 4-6 servings.

Herb Burgers

1 egg, lightly beaten
1 medium onion, chopped
2 teaspoons ketchup
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley flakes
1/4 teaspoon rubbed sage
1/8 to 1/4 teaspoon hot pepper sauce
2 pounds ground beef
8 hamburger buns, split
Mayonnaise, lettuce leaves and sliced tomatoes and red onion

In a bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. Grill, uncovered, over medium heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with mayonnaise, lettuce, tomatoes and onion. Makes 8 servings.

Homemade Lemonade

3 cups sugar
2 cups water
1 cup lemon peel strips (about 6 lemons)
3 cups lemon juice (about 14 lemons)
1 bottle (1 liter) club soda, chilled

In a large saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Cool slightly.

Stir in lemon juice; cover and refrigerate until chilled. Discard lemon strips. Pour mixture into a pitcher; gradually stir in club soda. Makes 10 cups.

Honey Barbecued Spare Ribs

3 pounds pork spare ribs or pork loin back ribs
3 tablespoons lemon juice
2 tablespoons honey
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon instant minced onion
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder

Cut spare ribs into serving-size pieces. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and roast at 350° for 1 hour. Drain. Combine all the remaining ingredients in a bowl; brush some of glaze on ribs. Roast, uncovered, 30-45 minutes longer or until meat is tender, brushing occasionally with remaining glaze. Makes 4 servings.

Layered Fruit Salad

1/2 cup orange juice
1/4 cup lemon juice
1/4 cup packed brown sugar
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 cinnamon stick (3 inches)
2 cups fresh or drained canned pineapple chunks
1 cup seedless red grapes
2 medium bananas, sliced
2 medium oranges, sectioned
1 medium grapefruit, sectioned
1 pint fresh strawberries, sliced
2 medium kiwifruit, peeled and sliced

In a large saucepan, combine the juices, sugar, peels and cinnamon stick; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool completely.

Meanwhile, layer fruit in a glass serving bowl. Remove cinnamon stick from the sauce; pour sauce over fruit. Cover and refrigerate for several hours. Makes 8 servings.

Tropical Island Chicken

1/2 cup soy sauce
1/3 cup vegetable oil
1/4 cup water
2 tablespoons dried minced onion
2 tablespoons sesame seeds
1 tablespoon sugar
4 garlic cloves, minced
1 teaspoon ground ginger
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 broiler/fryer chickens (3 to 4 pounds each), quartered

In a large resealable plastic bag, combine the first 10 ingredients. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill chicken, covered, over medium-hot heat for 45-60 minutes or until juices run clear and a meat thermometer reads 180°, turning and basting often with reserved marinade. Makes 8 servings.

Fruit Tea

12 cups water, divided
1-1/2 cups sugar
9 individual tea bags
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed

In a Dutch oven, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Stir in juice concentrates and remaining water. Serve over ice. Makes 3-1/2 quarts.

Super Strawberry Shortcake

1 quart fresh strawberries, sliced
1 to 2 tablespoons sugar
SHORTCAKE:
1-3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter
1 egg
3/4 cup sour cream

Topping
1 cup heavy whipping cream
1 to 2 tablespoons sugar
1 teaspoon vanilla extract

In a large bowl, combine the strawberries and sugar; set aside.

For shortcake, in another large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, beat egg; add sour cream. Stir into the crumb mixture just until moistened.

Knead dough on a floured surface 25 times or until smooth. Roll out into a 7-1/2-in. circle on a lightly greased baking sheet. Cut a 2-in. hole in center to form a ring. Bake at 425° for 12-14 minutes or until golden. Remove from baking sheet to a wire rack to cool completely.

For topping, in a small chilled mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.

Just before serving, split cake into two horizontally layers. Spoon juice from berries over bottom layer. Spoon half of berries over juice. Spread with half of topping. Cover with top cake layer, then spread with remaining topping and spoon remaining berries over top. Cut into wedges. Makes 8 servings.

Marinated Beef Brisket

1 tablespoon all-purpose flour
1 large oven roasting bag
4 teaspoons Worcestershire sauce
2 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons pepper
1 to 3 tablespoons liquid smoke, optional
1 fresh beef brisket (about 4 pounds)
1 cup ketchup
3 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons ground mustard
3 drops hot pepper sauce

Shake flour in the oven bag; place in ungreased 13-in. x 9-in. x 2-in. baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally.

Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2-in. slits in top of bag. Return to pan. Bake at 325° for 3-4 hours or until beef is tender. If desired, thicken pan juices to serve with beef. Makes 6-8 servings.

Country Peach Tart

3/4 cup cake flour
1/2 cup whole wheat flour
6 tablespoons sugar, divided
1/2 teaspoon salt
4 tablespoons cold butter
1 tablespoon canola oil
3 tablespoons cold water
2 tablespoons buttermilk
2 tablespoons all-purpose flour
4 cups fresh or frozen sliced peaches, thawed
1 tablespoon fat-free milk

In a small bowl, combine the cake flour, whole wheat flour, 2 tablespoons sugar and salt. Cut in butter until crumbly. Add oil and toss with a fork. Gradually add water and buttermilk, tossing with a fork until mixture sticks together. Shape dough into a ball; flatten dough. Wrap in plastic wrap and refrigerate for at least 1 hour.

On a lightly floured surface, roll out dough into a 14-in. circle. Transfer to a parchment-lined baking sheet. In a small bowl, combine 3 tablespoons sugar and all-purpose flour; add peaches and toss to coat. Spoon over pastry to within 2 in. of edges. Fold edges of pastry over peaches, leaving center uncovered. Brush folded edge with milk; sprinkle with remaining sugar.

Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Slide tart using parchment paper onto a wire rack to cool. Makes 8 servings.

Pretzel Sparklers

8 squares (1 ounce each) white baking chocolate
1 package (10 ounces) pretzel rods
Colored candy stars or sprinkles

Place chocolate in a microwave-safe bowl; heat until melted. Dip each pretzel rod about halfway into chocolate; sprinkle with stars. Place on waxed paper to dry. Makes about 2 dozen.

Grilled Beef Kabobs

1 pound boneless sirloin steak, cut into 1-1/2-inch cubes
1 bottle (8 ounces) French or Russian salad dressing
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon pepper
8 to 10 bacon strips, cut in half
1 sweet red pepper, cut into chunks
1 green pepper, cut into chunks
2 small zucchini squash, cut into chunks
8 medium fresh mushrooms
1 large onion, quartered, optional

Place beef in a large resealable plastic bag. In a small bowl, combine the salad dressing, Worcestershire sauce, lemon juice, garlic powder and pepper. Pour half over beef. Cover and refrigerate meat for 8-24 hours. Cover and refrigerate remaining marinade.

Drain and reserve marinade form beef. Wrap bacon around beef cubes. On metal or soaked wooden skewers, alternately thread beef and vegetables. Grill over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade. Makes 4 servings.

Spicy Barbecued Chicken

2 garlic cloves, minced
1 tablespoon canola oil
1/2 cup chili sauce
3 tablespoons brown sugar
2 teaspoons salt-free seasoning blend, divided
3/4 teaspoon cayenne pepper, divided
2 teaspoons ground mustard
2 teaspoons chili powder
8 boneless skinless chicken breast halves (4 ounces each)

In a small saucepan, saute garlic in oil for 1 minute. Add the chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from the heat; set aside.

Prepare grill for indirect heat. Coat grill rack with cooking spray before starting the grill. Combine the mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Grill, covered, over indirect medium-hot heat for 3 minutes. Turn and baste with chili sauce mixture. Grill 6-8 minutes longer or until juices run clear, basting occasionally. Makes 8 servings.