

Fourth of July Recipes

All Time Favorites of the Red, White, & Blue

Copyright © 2013 by Caroline Grace

All rights reserved. No part of this book may be reproduced in any manner whatsoever without permission of author.

Published in the United States of America

Carver Bay Publishing

Smashwords Edition

**Smashwords Edition, License Notes**

This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you're reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

Table of Contents

Independence Day History...

Appetizers, Dips, Sauces...

Angie's Barbecue Sauce

Avocado Vegetable Dip

Crab Bisque

Creamy Crab & Artichoke Dip

Better Burger Sauce

Blackberry Barbecue Sauce

Fruit Platter 4th Style

Hot Dog Sauce

Southwestern Dip Bowl

Taco Soup

Beverages... Without Alcohol

Mock Pink Lady

Orange Sunrise

Summer Delight Punch

Red, White, & Blueberry Freeze

Strawberry Yogurt Cooler

4th of July Punch

Beverages... With Alcohol

Fire Crackers

4th of July Hard Lemonade

Independence Day Punch

Hair Raiser

Star Spangled Jell-O Shooters

Soups & Salads...

American Potato Salad

Cantaloupe Fruit Salad

Carrot & Ginger Salad

Cole Slaw

Cucumber Dill Pasta Salad

Cucumber Garlic Salad

Fiesta Salad

Ham and Macaroni Salad

Hot Potato Salad

Kosher Coleslaw

Picnic Fruit Salad

Macaroni Salad

Mater's Tater Salad

Midwestern Potato Salad

Roasted Red Pepper Macaroni Salad

Sesame Chicken & Rice Salad

Casseroles, Vegetables, Sides...

American Fries

Best Bean Casserole

Blue Cheese Vidalia Onions

Cheeseburger Muffins

Cranberry Bread

Deviled Eggs

4th of July Baked Beans

Grilled Asparagus with Lemon Dip

Grilled Peppers & Zucchini Salad with Mint Onion Relish

Grilled Potatoes and Onions

Ham and Cheese Brunch Bake

Patriotic Potato Melt Casserole

Pizza Casserole

Red, White, and Blue Casserole

Shepherd's Pie

Tangy Barbecued Corn

Tomatoes and Green Onions on the Grill

Main Dishes...

All American Buffalo Wings

American Pork Baby Back Ribs

Barbequed Burgers

Barbecue Ribs

Barbecued Veggie Kabobs

BBQ Chicken Crock Style

Beer-Marinated Peppered T-Bones

Best Ever Hamburgers

Cajun Style Burgers

Chicken in a Basket

Country Herb Roasted Chicken

Cranberry Glazed Pork Ribs

Creole Carnival Burgers

Crispy Chicken and Parmesan Tomatoes

Double Salsa Burgers

Drunken Mexican Chicken (Pollo Boracho)

Fireworks Grilled Chicken with Quick-Fix Orange Barbecue Glaze

Fourth of July BBQ Cornish Hens

Freak'n Good Ribs

Garlic and Onion Burgers

German Burgers

Grilled All-American Burgers

Grilled BBQ Hamburger Supreme

Grilled Sesame Chicken

Jicama Slaw Burgers

Onion Burger Melt

Oven-Baked Buttermilk Chicken

Peppered Steaks

Porcini Grilled Mushroom Burgers

Pork Fillet

Reuben Sandwiches

Salmon with Lemon-Caper Sauce

Shrimp Scampi

Sirloin Steak with Grilled Bell Peppers

Sloppy Joes

Sweet-Sour Barbecued Ribs

Terrific Teriyaki Burgers

Texas Style Barbecued Chicken Legs

Desserts...

All American Dessert

American Flag Cookies

American Pie

Apple Pie of **Merica'**

Blueberry & White Chocolate Cheese Cake Pie

Blueberry Crunch Coffee Ring

Celebration POP!sicles

Cherry or Blueberry Topped Ice Box Cake

Cheesecake (Simply Delicious)

Chocolate Cake (Festive & Delish!)

Chocolate Cupcakes (Red, White, and Blue)

Chocolate Kit Kat Bars

Cinnamon Apple Cooler

Cookies (Red, White, & Blue)

Deep Dish Apple Crumb Pie

**Easy** **Peasy** Fourth of July Cake

Flag Cake

Firecracker Cakes

Fourth of July Cookies

Fourth of July Jell-O Mold

Friendship Cookies

Frozen Peach Cream Pie

Fruit Cobbler

Glory Pie

Holiday Rum Balls

Ice Cream Cake

Ice Cream Pie

Independence Day Tarts

Jell-0 Jigglers (Red, White, & Blue)

Jelly Bean Cookies

Key Lime Pie

Lemon Strawberry Stars

Lemon Bar Flags

Lemon Firecrackers

Lively Lemon Tingler

Miss America Pie

Nana's Chocolate Chip Cookies

Patriotic Parfaits

Pizza Pizzazz

Popsicle Rockets

Pretzel Sparklers

Red, White & Blueberry Banana Parfaits

Red, White, and Berry Blue Dessert

Red, White, & Blue Pie

Star Spangled Pie

Stars and Stripes Cake

Stars and Stripes Pastry

Strawberry Stars

USA Flag Cookies

Yankee Doodle Sundae

Introduction...

Dear Friends,

Call your friends and family together for a red, white, and blue celebration. Impress them with your new-found 4th of July knowledge and then kick it up with some lip-smacking faire. With over 100 recipes, tips, and techniques you'll be cooking like a seasoned professional. Great for cookouts, picnics, backyard get to-gethers, and tailgate parties.

\- Happy 4th of July!

Fourth of July Recipes - All Time Favorites of the Red, White, and Blue

Copyright: Caroline Robinson

Published: 27th June 2013

All right reserved. No part of this publication may be reproduced, stored in retrieval system, copied in any form or by means, electronic, mechanical, photocopying, recording, or otherwise transmitted without written permission from the publisher. You must not circulate this book in any format.

Independence Day History...

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 out 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 Independence. 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 bell in Independence Hall, 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.

Appetizers, Dips, Sauces...

Angie's Barbecue Sauce

Ingredients:

3/4 cup Minced Onion

1 cup Cider Vinegar

3 tbs. Brown Sugar

1 tbs. Worcestershire Sauce

1 tsp. Chili Powder

1 tsp. Hot Sauce

Directions

1. Place onion in a 1 quart glass measure; microwave, uncovered, on high for about 2 minutes or until tender.

2. Add the remaining ingredients and stir well.

3. Cover with wax paper; microwave on high for 10 to 12 minutes.

4. Stir every 3 minutes.

5. Serve with chicken, beef, pork or lamb.

Avocado Vegetable Dip

Ingredients:

2 large ripe avocados

1/2 cup each; raw broccoli, cauliflower, and celery, finely chopped

2 tbsp. lime or lemon juice

1 (6 oz.) pkg. Italian or Caesar salad dressing mix

1/4 tsp. liquid hot pepper or Tabasco sauce

1/2 cup sour cream

1 carrot, shredded

2 green onions, finely chopped

Directions

1. Peel, pit and mash the avocados.

2. Mix in the lime juice, then sprinkle in the dry dressing mix, stir to blend. Also stir in the sour cream, carrot, green onions, broccoli, cauliflower, celery and pepper seasoning.

3. Cover for at least 2 hours or as long as overnight.

Makes 4 cups

More Tips:

  * For a dip, serve with tortilla chips and crisp celery, carrot sticks, zucchini slices, broccoli, or cauliflower florets.

  * For a salad dressing, thin each cup of dip by stirring in 6 to 8 tablespoons milk. Spoon dressing over salad and toss to blend.

Crab Bisque

Ingredients:

1 stalk Celery, thinly sliced

1 small Onion, chopped

1/2 cup Green Bell Pepper, chopped

3 Tbs. Butter or Margarine

1 14-oz. cans Cream-style Corn

2 10-oz. cans Condensed Cream of Potato Soup, undiluted

1 1/2 cups Whole Milk

1 Heavy Cream

1/2 cup Water

2 Bay Leaves

1 Tbs. fresh Thyme, chopped

1/2 tsp. Garlic Powder

1/4 tsp. White Pepper

3 6-oz. cans Crabmeat

Directions

1. Drained and flaked in a large saucepan or stock pot, sauté the celery, onion, and green pepper in the butter or margarine over medium heat until tender.

2. Add the creamed corn, condensed cream of potato soup, milk, heavy cream, and water; stir to combine.

3. Add bay leaves, fresh thyme, garlic powder, and white pepper.

4. Check seasonings after stirring, and adjust to taste. Add crab meat and stir.

5. When the crab is heated through, remove the bay leaves and serve warm.

* Great with a salad and flavored biscuits.

Creamy Crab & Artichoke Dip

Ingredients:

1 pkg. (8 oz.) cream cheese

1 cup mayo

1 pkg. crabmeat (imitation)

1 Can artichoke hearts, drained

3/4 c. Parmesan cheese

1/3 cup finely chopped onions

Directions

1. Blend cream cheese and mayo together and stir in crab, artichokes, cheese, and onion.

2. Place mixture in a 9" pie plate.

3. Bake at 375 degrees, uncovered, 15-18 minutes.

Better Burger Sauce

Ingredients:

2 teaspoons red wine vinegar

2 teaspoons sugar

1 cup mayonnaise

1/2 cup ketchup

1/3 cup sweet pickle relish

1 tablespoon chopped fresh parsley

1/2 bunch green onions, chopped

2 hard-cooked eggs, peeled and chopped

Salt and pepper to taste

Worcestershire sauce to taste

Directions

1. Place eggs in a saucepan and cover with cold water.

2. Bring water to a boil and immediately remove from heat.

3. Cover and let eggs stand in hot water for 10 to 12 minutes.

4. Drain water and allow to cool. Then peel, chop, and set aside.

5. In a bowl, stir together the vinegar and sugar until sugar is completely dissolved.

6. Stir in mayonnaise, ketchup, relish, parsley, green onions, and chopped egg, and stir until well blended.

7. Season to taste with salt, pepper, and Worcestershire sauce. Cover and refrigerate until ready to serve.

Blackberry Barbecue Sauce

Ingredients:

1/2 c. blackberry preserves

1 1/2 c. ketchup

2 Tbsp. brown sugar

1/8 tsp. cayenne pepper

1/4 tsp. mustard powder

2 Tbsp. red wine vinegar

Directions

1. Mix all together.

2. Coat meat and grill.

Fruit Platter 4th Style

Assorted fruit Ingredients:

Red apples, sliced

Red grapes

Strawberries

Cherries

Watermelon, cubed

Blueberries Dip:

1 (8-oz) carton blueberry yogurt

1 (8-oz) package cream cheese, softened

Directions

1. Wash, drain, and prepare fruit. (Dip apples in orange or pineapple juice to keep them white.)

2. Mix blueberry yogurt and softened cream cheese together until smooth.

3. Pour into a 2-cup dish and set in middle of fruit platter.

4. Arrange fruit on platter, alternating the red fruits with the white apples, and use a string of blueberries as a dividing line.

5. Chill

Hot Dog Sauce

Ingredients:

1 tbs. brown sugar

1/4 tsp. paprika

2 tbs. lemon juice or vinegar

1 lg. chopped onion

1/4 green pepper, chopped

3 lb. ground beef

1/2 c. oil

1 lg. can tomato sauce

1 c. catsup or chili sauce

4 tbsp. Worcestershire sauce

1 tbsp. chili powder

1 tsp. hot sauce

1 tsp. salt

1/4 tsp. pepper

2 tbsp. mustard seed

Directions

1. Sauté onion, green pepper and beef until color changes; add remaining ingredients.

2. Simmer for 45 minutes to 1 hour in 3-quart electric saucepan.

3. Serve on top of hot dogs.

Southwestern Dip Bowl

Ingredients:

1 9 inch round loaf of dark bread

16 ounces grated sharp cheddar cheese

8 ounces cream cheese

8 ounces sour cream

1/2 cup chopped green onions

1 tsp. Worcestershire sauce

1 can chopped green chilies (4 1/2 ounces)

1 cup chopped ham

Tortilla chips

Directions

1. With a sharp knife, cut the top portion off the bread, reserving top.

2. Scoop out inside of loaf, leaving 1/2-1 inch thick shell. (You can cut the scooped out bread into pieces to use with the dip later)

3. In bowl, combine remaining ingredients except tortilla chips. Then mix well.

4. Fill bread shell with cheese mixture.

5. Place on baking sheet, and cover shell with bread top.

6. Bake at 350 degrees for one hour.

7. When ready to serve, remove top and surround with chips and chunks of bread on a platter.

Taco Soup

Ingredients:

1 package Taco Seasoning Mix

1 can prepared Chili

1 can Corn, drained

1 can Diced Tomatoes, drained

1 can Black Olives, sliced

1 cup Water

1 cup Nacho Chips, crushed

1 cup Cheddar Cheese, grated

Salsa and Sour Cream for garnish

Directions

1. Simply combine the taco seasoning mix with the prepared chili, corn, tomatoes, black olives, and water in a soup pot over medium heat.

2. Stir to combine all the ingredients, and then bring the mixture to a boil.

3. To serve, ladle portions into soup bowls and top with a handful of crushed nacho chips and grated cheddar cheese.

4. Spoon a bit of salsa and sour cream on top, too, if desired.

* You can serve this recipe for a quick summertime lunch, or make it a full meal with a side of refried beans and warm tortillas.

Beverages... Without Alcohol

Mock Pink Lady

Ingredients:

1 1/2 c Milk

2 tbsp Lemon juice

1 tbsp Grenadine

1 tbsp Sugar, granulated

6 Ice cubes

Directions

1. Measure milk, lemon juice, grenadine, sugar and ice cubes into blender.

2. Blend until ice is dissolved. Serve immediately.

Orange Sunrise

Ingredients:

2 Eggs

1/4 cup Frozen Orange Juice Concentrate

2 tbsp. Honey

2 cup Cold Milk

8 oz Orange flavored yogurt

Directions

1. Combine the eggs, orange juice and honey in the blender.

2. Blend until smooth (about 1 minute).

3. Add the milk and yogurt. Blend until smooth and frothy.

4. Serve at once in tall, chilled glass.

Summer Delight Punch

Ingredients:

6 oz Can frozen lemonade

6 oz Can frozen orange juice

2 1/2 c Pineapple juice

12 oz Can apricot or peach nectar

1 each Bottle ginger ale, (2 liter)

1 each Lemon, sliced

Directions

1. Mix together the lemonade, orange juice, pineapple juice, and nectar and chill.

2. When ready to serve drinks, add the ginger ale.

3. Garnish with lemon slices.

Red, White, & Blueberry Freeze

Ingredients:

1 cup Whipping cream

1/2 cup Frozen blueberries

1 dash Lemon juice

Sugar to taste

Small Strawberries for garnish

Directions

1. Mix together the whipping cream, blueberries, lemon juice, and sugar in a blender.

2. Top with a few strawberries. This refreshing drink is great on a hot day.

Strawberry Yogurt Cooler

Ingredients:

2 rosehip tea bags

2 cups boiling water

2 cups plain lowfat yogurt

3 tablespoons honey

1 cup sliced strawberries

Directions

1. Steep the tea bags in a small teapot or bowl for 10 minutes, covered.

2. Remove tea bags.

3. Place the yogurt, berries, and honey in a blender. Blend until smooth.

4. Add the tea to the yogurt mixture, and blend until smooth.

5. Serve over ice.

4th of July Punch

Ingredients:

6 c Orange juice

20 oz Frozen strawberries in syrup

2 c Cranberry juice cocktail

3 c Ginger ale

Directions

1. Blend together the orange juice, strawberries, and cranberry juice cocktail.

2. Add ginger ale immediately before serving drinks.

Makes 18 servings

Beverages... With Alcohol

Fire Crackers

Ingredients:

1 1/2 oz Tequila

Cracked ice

Tonic water

Lime wedge

Directions

Pour tequila over the ice in a highball glass. Fill with tonic. Stir and garnish with lime wedge.

4th of July Hard Lemonade

Ingredients:

1 part Jack Daniel's bourbon

1 part triple sec

1 part sweet-and-sour mix

4 parts lemon-lime soda.

Directions

Combine all ingredients and serve this refreshing drink over ice.

Independence Day Punch

Ingredients:

26 oz Rye

2 Bottles sherry

3 Bottles ginger ale

2 Whole oranges sliced

Directions

1. Pour 2 bottles of the ginger ale into a Bundt pan and add some of the orange slices.

2. Freeze and use as ice ring as it doesn't dilute the punch when it melts.

  3. Punch does become smoother as the ring melts. Put orange slices in the punch bowl and add other ingredients.

* You may wish to have one more bottle of ginger ale to make the ice ring.

Hair Raiser

Ingredients:

1/3 part Anisette

1/3 part Brandy

1/3 part Triple Sec

Directions

1. Shake well, serve drink in a shot glass, & be happy!

Star Spangled Jell-O Shooters

Ingredients:

4 c Package Jell-O*

2 c Boiling water

2 c Liquor* Any flavor * 86 or 100 proof--don't use 151, any type.

Directions

1. Dissolve the Jell-o in the boiling water and let it cool.

2. Add the liquor. Pour about 1/8 to 1/4 cup into little paper cups and chill.

3. Squeeze the whole cupful into your mouth--no spoons or partial servings!

4. Vodka is the usual first choice, but rum is really good too.

Soups & Salads...

American Potato Salad

Ingredients:

5 pounds red potatoes

6 eggs

2 cups mayonnaise

1 onion, diced

2 green onions, thinly sliced

1 small green bell pepper, seeded and diced

3 stalks celery, thinly sliced

2 teaspoons salt

1 teaspoon ground black pepper

Directions

1. Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.

2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

3. In a large bowl, combine chopped potatoes and eggs.

4. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery.

5. Season with salt and pepper, and then mix well. Cover, and refrigerate for several hours or overnight.

Cantaloupe Fruit Salad

Ingredients:

2 ea Med. Cantaloupes

1 ea Large Pineapple

1 cup Raisins

1 cup Fresh Shredded Coconut

1 cup Finely Chopped Walnuts

1 each Large Apple

1 x Low-fat Yogurt

* Remove rind and seeds from cantaloupe

** Cored, Peeled, and cut into small chunks.

*** Cored and cut into small chunks.

Directions

1. Cut the cantaloupes into small chunks and mix with the pineapple, raisins, coconut, and walnuts in a large salad bowl.

2. Scoop yogurt into individual serving bowls and pass the fruit salad. Stir to coat and enjoy. (This dessert is wonderful on a hot day.)

Carrot & Ginger Salad

Ingredients:

1 lb carrots, grated

3 scallions, green and white parts, thinly sliced

A 1-inch piece of fresh ginger, grated

6 Tbs. sesame or extra-virgin olive oil

Juice of 1 lime

Salt and freshly ground pepper to taste

Directions

1. Combine all ingredients in a serving bowl and stir to thoroughly combine.

2. Serve chilled or at room temperature.

Serves 4 to 6

Cole Slaw

Ingredients:

1 Cabbage

1/2 c Onion, diced

1 tbsp. Lemon juice

Salt and freshly-ground black pepper to taste

1 c Mayonnaise

Directions

1. Cut the core out of the cabbage and cut it into pieces.

2. Mix the onion, lemon juice, and pepper in with the cabbage.

3. Add the mayonnaise, mix well and refrigerate overnight to let the flavors totally merge before serving at the picnic.

Cucumber Dill Pasta Salad

Ingredients:

2 cups Macaroni or any Salad Pasta

8 oz. carton Low-fat Sour Cream

1/2 cup Skim Milk

1 Tbsp. fresh Dill, minced

1 Tbsp. Vinegar

1/2 tsp. Salt

1/2 tsp. freshly ground Black Pepper

2 cups Cucumber, peeled and chopped

1 cup Tomatoes, de-seeded and chopped

Directions

1. Cook pasta in boiling salted water until al dente.

2. Drain, and rinse in cold water.

3. Transfer cooked pasta to a large serving bowl.

4. In a separate bowl, mix together sour cream, milk, dill, vinegar, salt and pepper.

5. Set dressing aside.

7. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and toss thoroughly to combine.

8. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.

Cucumber Garlic Salad

Ingredients:

5 cup Shredded Cucumbers

1/2 cup Sour Cream

1/2 c Coleslaw Dressing *

1/4 Head of Garlic **

1/2 tsp. Salt

Pinch of Freshly-ground Pepper

1/2 tsp. Spike Seasoning (optional)

* Evaporated Milk + 1 1/2 tsp. sugar can be substituted for the Coleslaw Dressing. - More or less, depending on taste.

Directions

1. Mash the garlic together with the salt until thoroughly blended.

2. Place cucumber, mashed garlic, and other ingredients in a medium-sized bowl and mix thoroughly.

3. Use as much garlic as you like.

* This cucumber salad is an old family favorite that's always enjoyed at picnics, potlucks, bridal showers, and any other get-togethers!

Fiesta Salad

Ingredients:

3 tablespoons olive oil

1 tablespoon red wine vinegar

1/4 teaspoon cumin

1/2 teaspoon Chile powder

Salt & pepper to taste

Cayenne to taste

1 small clove garlic -- mashed

2 cans whole kernel corn, drained

2 cans black beans, drained and rinsed

1 red bell pepper, diced medium

2 Roma tomatoes, diced

1/2 red onion, finely chopped

4 green onions, chopped

3 teaspoons cilantro, finely chopped

Directions

1. Combine first seven ingredients to make the dressing, add remaining ingredients and toss gently.

2. Let sit for at least four hours before serving.

Short Cut: You can omit the tomatoes, green onions and cilantro and add about three or four tablespoons prepared salsa to the salad. It tastes almost the same.

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

1. Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.

2. In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion, and pimiento. Toss gently to mix.

3. 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 chill for 4 to 24 hours.

4. 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

Hot Potato Salad

Ingredients:

8 potatoes

1 stalk celery, diced

2 eggs, hard boiled, sliced

1 onion, minced

4 slices bacon, diced

2 eggs, well beaten

1 c sugar

1/4 ts mustard, dry

1 tbsp parsley, minced

1/2 tsp. salt

1/4 tsp. pepper

1/2 c vinegar

1/2 c water, cold

Directions

1. Boil potatoes in their jackets. When soft, peel and dice.

2. Add the celery, eggs and onion. Fry bacon in skillet until crisp and brown.

3. Beat the eggs; add the sugar, dry mustard, parsley, salt, pepper, vinegar, and water.

4. Mix well

5. Pour egg mixture into small amount of hot bacon fat and stir until mixture thickens (about 10 minutes)

6. Pour over the potato mixture and mix lightly.

Kosher Coleslaw

Ingredients:

Amount Measure Ingredient - Preparation Method

2 cups shredded red cabbage

2 cups shredded cabbage

2 carrots, shredded

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/2 cup mayonnaise

1/4 cup fresh lemon juice

1 teaspoon garlic powder

Directions

1. Place all cabbage and carrots in a nonreactive mixing bowl.

2. Add salt, pepper, mayonnaise, lemon juice and garlic powder. Mix well.

* Best left overnight in the fridge.

Picnic Fruit Salad

Ingredients:

2 med Cans of pineapple tidbits

6 oz Can or orange juice, frozen

1 package Instant lemon pudding

3 Bananas, sliced

1 Can Pears, 2 1/2 lb.

2 1/2 lb Can of apricots, chopped

2 1/2 lb Can of peaches, chopped

1 can Mandarin oranges, drained

Directions

1. Drain pineapple and dissolve orange juice in the juice from the cans of pineapple.

2. Mix in juice, instant pudding, sliced bananas, pears, apricots and peaches.

3. Add drained oranges and pineapple.

4. Mix and let stand for 24 hours in refrigerator.

Macaroni Salad

Ingredients:

1 pkg. shell macaroni (cooked)

1 med. green pepper, chopped

1 sm. can pimiento, chopped

1 med. onion, chopped

1 c. sweet pickles, chopped

1/2 c. celery, chopped

1/2 c. mayonnaise

1 tbsp. vinegar

1/4 c. sugar

Salt and pepper to taste

Directions

1. Mix all ingredients.

2. Ready to eat, but I like to let it set for a few hours or overnight for better flavor.

Mater's Tater Salad

Ingredients:

8 Large potatoes

1/2 cup

Mayonnaise

4 Hard boiled eggs

1 tsp Dijon Mustard

1 dash Garlic powder

1 dash Salt and pepper to taste

Directions

1. Wash, peel, and cube potatoes, then boil in lightly salted water until tender.

2. Chop hard boiled eggs.

3. When potatoes are ready, rinse with cool water, but it is not necessary for them to be cold.

4. Mix potatoes, eggs, mayonnaise, and mustard in medium bowl.

5. Stir in salt, pepper and garlic powder (if necessary, adjust mayonnaise and mustard amounts to taste.

Variations:

Add celery, green onions, green peppers, etc.

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 and drain.

Roasted Red Pepper Macaroni Salad

Ingredients:

1 each red bell pepper

1 bag medium shell macaroni

3 tsp olive oil

3 tsp red wine vinegar

1 tsp lemon juice

1 tsp Dijon mustard

1 each carrots, chopped

1/2 cup diced mozzarella cheese

1/4 cup frozen peas

Directions

1. Broil the red pepper, turning several times, until blackened on all sides. 2. Remove from the oven and place in a paper bag to cool.

3. Cook enough macaroni to make about 4 cups.

4. While the macaroni is cooking, whisk together the oil, vinegar, lemon juice and mustard.

5. Add the carrots, mozzarella, and peas.

6. Rinse the macaroni in cold water and drain thoroughly. Add to the dressing and vegetable mixture. Stir thoroughly.

7. Peel, seed, and dice the red pepper. Stir into the salad.

8. Chill several hours, stirring occasionally to make sure that the dressing is evenly distributed.

9. Stir again just before serving at the picnic.

* Set the table (whether it's a regular table, a picnic table, or even just a tablecloth spread out over the ground in the park) using red, white, and blue. For example: white tablecloth, blue bowls containing strawberries sprinkled with powdered sugar or a beet salad, etc...

Place small American flags at each place setting. Use your imagination when setting the table.

Sesame Chicken & Rice Salad

Ingredients:

3/4 cup Rice

1 1/2 cup Water

2 cups Pea pods

2 c Diced cooked Chicken

1 11-ounce can mandarin orange sections, well drained

1/2 cup Sliced water chestnuts, halved

1/4 cup Red wine vinegar or balsamic vinegar

1 tbs Sesame oil

1 tbs Salad oil

Salt and freshly-ground pepper, to taste

3/16 tsp Garlic powder

Directions

1. Run cold water over rice in a strainer for about 1 minute, lifting rice to rinse well.

2. In a medium saucepan bring rice and water to boiling; reduce heat. Simmer covered for 40 to 50 minutes or until done. Drain. Rinse with cold water. Drain again.

3. In a mixing bowl toss together the rice, pea pods, chicken, orange sections, and water chestnuts.

4. Cover; chill rice mixture for 6 hours or overnight.

5. In a screw-top jar combine vinegar, sesame and salad oils, salt, pepper, and garlic powder.

6. Cover; chill at least 6 hours or overnight.

7. Transport the vinegar and oil mixture and the rice mixture separately in an insulated cooler with an ice pack.

8. Before serving at the picnic, shake vinegar and oil mixture well. Pour over rice mixture; toss.

No picnic would be complete without a ripe, juicy watermelon. Also check out these recipes to any leftover watermelon (Leftover, as if!)

Casseroles, Vegetables, Sides...

American Fries

Ingredients:

1 1/2 lb unpeeled baking potatoes

1/2 tsp onion powder

1/2 tsp paprika

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp pepper

1 x Vegetable cooking spray

Directions

1. Cut potatoes into 1/4 inch thick slices; pat dry with paper towels.

2. Combine onion powder, paprika, salt, garlic powder, and pepper in a large zip-lock plastic bag.

3. Add potatoes, shaking well to coat.

4. Arrange potatoes in a single layer on a baking sheet coated with cooking spray.

5. Bake at 425 for 20 minutes. Yield: 5 servings.

* Try these fries with the Country Herb Roasted Chicken dinner.

Best Bean Casserole

Ingredients:

8 strips bacon

4 onions, sliced thin

2 (28 oz.) cans baked beans

1 (16 oz.) can butter beans, drained

1 (16 oz.) can pinto beans, drained

1 (16 oz.) can lima beans, drained

SAUCE:

1/2 c. vinegar

1 tsp. garlic salt

1 tsp. salt

1 tsp. dry mustard

1/2 c. brown sugar

Directions

1. Partially fry bacon.

2. Remove from pan and sauté onions until soft. Drain.

3. Place beans in a large casserole.

4. Blend sauce ingredients and simmer 3 minutes.

5. Mix with beans and bake at 350 degrees for 1 hour.

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

Grilled burgers topped with bacon or grilled 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

Cheeseburger Muffins

Ingredients:

Muffin tin to hold 10 muffins

1 pkg. Flaky Biscuits (found in Dairy section)

Leftover cooked ground meat or meat loaf (can be beef, chicken or turkey)

Sliced or grated cheese

Option: chopped onion

Directions

1. Split flakey biscuits horizontally. Place one half in the muffin tin and with your fingers gently press to form up sides.

2. Add 2 tablespoons of pre cooked ground meat/meat loaf and top with cheese.

3. Place the remaining half biscuit on top and gently pinch the sides together to seal.

4. Place a small cut in the center top and bake in a 375 degree oven for approximately 15 minutes until muffins are golden brown.

Deviled Eggs

Ingredients:

3 each Large Hard Cooked Eggs

2 tbs. Mayonnaise or Salad Dressing

1/2 tsp Prepared Mustard

1 each Dash of Pepper

1 dash Paprika

Directions

1. Cut eggs lengthwise into halves. Then slip out yolks and mash with a fork.

2. Mix together the mayonnaise, mustard, and pepper.

3. Fill eggs with the yolk mixture, heaping it up lightly.

4. Sprinkle paprika over filled eggs. Devilled eggs are probably the best part of any picnic.

4th of July Baked Beans

Ingredients:

1 large Onion

1 large Green pepper

1/4 tsp Ketchup

2 tbs Honey

2 tbs Brown sugar

1/4 tsp Worcestershire Sauce

Dash Hot Sauce

1/8 lb Chopped ham

1 can Campbell's pork and beans

Directions

1. In a large skillet, sauté onion and green pepper in ketchup.

2. Blend in honey, brown sugar, Worcestershire sauce, Hot Sauce, and ham.

3. Add the pork and beans.

4. Cook on low heat, stirring occasionally, until liquid is absorbed.

Grilled Asparagus With Lemon Dip

Ingredients:

2 tbsp Olive oil

1 lb Asparagus ends broken off

Salt and freshly ground pepper

Lemon Dip

1/4 c Mayonnaise

1 tsp Grated lemon rind

2 tbsp Lemon juice

Salt and Freshly ground pepper

Directions

1. Preheat grill to high.

2. Brush oil on asparagus.

3. Place across grill and cook for 2 to 3 minutes per side or until crisp tender.

4. Season with salt and pepper.

Lemon Dip:

Combine the mayonnaise, lemon rind, and lemon juice. Add salt and pepper to taste.

Grilled Peppers & Zucchini Salad with Mint Onion Relish

Ingredients:

2 Red Peppers, washed & brushed with olive oil

3 each zucchini, washed & brushed with olive oil

2 tablespoons olive oil

2 red onion, peeled and minced

1 tablespoon olive oil

1/4 cup sugar

1/4 cup water

1 tablespoon fresh mint, chopped

1/4 cup lemon vinaigrette (3 to 1 olive oil to lemon juice)

Salt & pepper to taste

Directions

1. Grill peppers (or roast in 400° oven) until skin is charred and blistered.

2. Place peppers in a bowl and cover with foil to steam skins to help peel.

3. Remove skins. Peel and remove seeds and ribs.

4. You should be left with only the roasted meat of the peppers. Cut flesh into 3" X 1/3" strips.

5. Cut zucchini on a straight bias angle, season with salt and pepper.

6. Grill in two different positions to give proper grill marks, a crisscross effect.

\- Repeat on flip side.

7. In a 10" pan, heat oil and sauté minced onions until translucent, approximately four minutes.

8. Add sugar and water and season with salt & pepper. Cook until onion mixture is almost dry.

9. Allow to cool, add chopped mint. Mix peppers with relish and add lemon dressing. Adjust seasoning with salt & pepper.

10. Shingle grilled zucchini on platter and top with peppers. - Cook well.

Grilled Potatoes and Onions

Ingredients:

8 potatoes, quartered and sliced 1/4 inch thick

2 red onion, sliced or sweet onions - Vadila

1 1/2 teaspoon salt

1 teaspoon ground black pepper

1/4 cup butter

Directions

1. Preheat grill for indirect heat.

2. Measure out 2 or 3 sheets of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other.

3. Place potatoes and onion in the center, sprinkle with salt and pepper, and add butter or margarine.

4. Wrap into a flattened square, and seal the edges.

5. Place aluminum wrapped package over medium heat, and cover. Cook for approximately 30 minutes, turning once.

Serve hot off the grill!

Ham and Cheese Brunch Bake

Ingredients:

24-oz. package frozen Hash Brown Potatoes

2 cups cooked Ham, cubed

2 cups Cheddar Cheese, shredded and divided

1 small Onion, chopped

16 oz. Low-fat Sour Cream

10-oz Can condensed Cheddar Cheese Soup, undiluted

10-oz Can Cream of Potato Soup, undiluted

Freshly ground Black Pepper to taste

Directions

1. Thaw the hash brown potatoes and combine them in a large mixing bowl with the diced ham, a half-cup of the shredded cheddar cheese, and the chopped onion.

2. In a separate mixing bowl, blend together the sour cream, cheddar cheese and potato soups, and black pepper.

3. Add the sour-cream-and-soup mixture to the potatoes and hams, making sure all ingredients are thoroughly combined.

4. Pour the mixture into a lightly greased 3-quart oven-proof baking dish.

5. Top with more cheese, and bake in a pre-heated 350-F degree oven for an hour.

6. Let stand a few minutes before serving.

Patriotic Potato Melt Casserole

Ingredients:

8 medium potatoes with skins on them

1 pound of Velveeta mild Mexican cheese

1/2 cup onion chopped

3 slices of bread

1 stick of butter

1 teaspoon parsley

1 teaspoon paprika

Directions

1. Cut the potatoes into same size chunks and boil them until tender. They can be a little undercooked.

2. Put them into a baking dish.

3. Sauté onions in butter and then put over potatoes.

4. Sprinkle spice over potatoes.

5. Cube cheese and put on potatoes and then cube the three slices of bread and put on cheese.

6. Melt stick of butter and pour over everything.

7. Sprinkle on more spices for an attractive appearance.

9. Bake @ 350 degrees for about a half hour.

Pizza Casserole

Ingredients:

1 lb. lean Ground Beef

1 medium Onion, chopped

28-oz. Jar Spaghetti Sauce or prepare your sauce from scratch

16-oz. package Pasta Spirals

1 1/2 cups Mozzarella Cheese, shredded

1/2 cup Provolone Cheese, shredded

8 oz. package Pepperoni Slices

1/4 cup Parmesan Cheese, grated

Directions

  1. Preheat the oven to 350-F degrees.

  2. In a large skillet over medium-high heat, brown the lean ground beef with the chopped onion.

  3. Stir in the spaghetti sauce and the pasta. Transfer the mixture to a 9-inch by 13-inch oven-proof baking pan.

  4. Sprinkle the Mozzarella and Provolone cheeses over the top of the pasta. Evenly distribute the pepperoni slices over the top of the cheeses.

  5. Finish with a sprinkling of Parmesan cheese. Bake for about 30 minutes, or until the casserole is heated through and the cheeses are bubbly.

Serve warm.

Red, White, and Blue Casserole

Ingredients:

1 Eggplant

3 large Tomatoes cut into 1/2-inch slices

1 1/2 lb Mozzarella cheese, cut into 1/4-inch slices

Directions

1. Preheat oven to 350 degrees F.

2. Cut the eggplant lengthwise once, and then slice crosswise into semi-disks about 3/4 inch thick.

3. In a shallow casserole dish, stand some slices of eggplant on edge forming a row.

4. Make another row using slices of tomato, and then add slices of mozzarella cheese in a row.

5. Repeat using eggplant, then tomato slices, and then mozzarella until the casserole is full.

6. Sprinkle on herbs and spices of your choosing (e.g., basil, oregano, rosemary, savory, etc.)

7. Bake about 25 to 30 minutes.

Shepherd's Pie

Ingredients:

1 pound lean ground beef

1 chopped onion

2 cups frozen mixed vegetables

1 10-oz. can cream of mushroom soup with roasted garlic

3 cups refrigerated mashed potatoes

Directions

1. Preheat oven to 375 degrees.

2. In heavy skillet cook ground beef and onion until beef is brown and onion is tender, stirring to break up meat, about 10 minutes. Then drain well.

3. Stir in vegetables and soup and cook until hot, about 4 minutes.

4. Place in 9 inch pie plate.

5. Spoon mashed potatoes over hot meat mixture.

6. Bake at 375 degrees for 35-45 minutes until potatoes are golden brown and pie is bubbling.

6 servings

Tomatoes and Green Onions on the Grill

Ingredients:

1/3 cup Olive oil

1 tbs Fresh lemon juice or wine Vinegar

2 tbs Fresh basil; chopped

1 tbs Shallots; chopped

1/2 tsp Salt

1/4 tsp Freshly ground pepper

3 large 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

Directions

1. Position an oiled grill rack 4-6 inches above the barbecue coals.

2. In a small bowl stir together the oil, lemon juice or vinegar, chopped basil, shallots, salt and pepper.

3. Arrange the tomatoes and onions on the rack. Grill, turning them two or three times and brushing with the mixture. Do this about 5 minutes.

4. Transfer the tomatoes and onions to a platter and garnish with basil and/or parsley sprigs.

Tangy Barbecued Corn

Ingredients:

4 ears shucked fresh corn

1 tsp sugar

1/4 cup milk

Barbecue sauce

Directions

1. In a large saucepan, heat water to a rapid boil.

2. Add sugar and milk.

3. Carefully place corn in water and boil for 2 minutes. Remove from water and place on aluminum foil.

4. Slather each ear in barbecue sauce. Wrap each ear in foil and transfer to grill.

5. Cook over medium high fire for 5 to 7 minutes. Be sure to rotate corn at least twice.

Main Dishes...

All American Buffalo Wings

Ingredients:

24 Chicken wings

1/2 cups Melted butter

6 tbs Hot pepper sauce

1/4 tsp Cayenne pepper

4 tbs Soy sauce

1 cup Brown sugar

6 clove Garlic, minced

Directions

1. Preheat oven to 400 degrees F.

2. Place wings in a baking pan.

3. In a mixing bowl, combine the butter, hot pepper sauce, cayenne pepper, soy sauce, brown sugar, and garlic.

4. Brush wings with the sauce.

5. Bake for 40 to 45 minutes or until cooked through, basting frequently.

6. Just before serving, pour remaining sauce over wings, and broil for one minute to crisp the skin.

American Pork Baby Back Ribs

Ingredients: 4 pounds pork back ribs. Your favorite barbecue sauce (purchased or homemade)

Directions:

1. 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.)

2. 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.

3. Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce.

* 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.

Barbequed Burgers

Ingredients:

1 pound ground beef

1 egg, beaten

1/4 cup quick cooking oats

1 tablespoon dried onion flakes

1/2 teaspoon seasoning salt

1 dash ground black pepper

2 tablespoons ketchup

1 teaspoon dry onion soup mix

Directions

1. Preheat an outdoor grill for high heat, and lightly oil grate.

2. In a large bowl, mix ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix.

3. Form the mixture into about 4 burger patties.

4. Place burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160 degrees F (63 degrees C)

Barbecue Ribs

Ingredients:

4 pounds pork spareribs

1 cup brown sugar

1/4 cup ketchup

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup rum

1/2 cup Chile sauce

2 cloves garlic, crushed

1 teaspoon dry mustard

1 dash ground black pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C)

2. Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours.

3. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.)

4. Place ribs in a large roasting pan.

5. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, Chile sauce, garlic, mustard, and pepper.

6. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.

7. Preheat grill for medium heat. Position grate four inches above heat source.

Brush grill grate with oil.

8. Place ribs on grill, and cook for 30 minutes, basting with marinade.

Barbequed Salmon

Ingredients:

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

Directions

1. Combine the butter, lemon juice, white wine vinegar, lemon peel, garlic salt, and salt; stir thoroughly.

2. 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.

3. 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

Barbecued Veggie Kabobs

Ingredients:

2 Green peppers - cut in 1" pieces

4 small Yellow squash - sliced thick

2 Dozen large mushrooms

2 medium onions cut into wedges

1 pt Cherry tomatoes

Marinade

1 tsp Salt

1 tbs Italian herb mix

4 Cloves garlic, crushed

2/3 cup Water

2/3 cup Balsamic Vinegar

*Oregano, sage marjoram, thyme, savory, basil, rosemary, etc. (its' your choice)

16 Skewers

Directions

1. Place the green peppers, squash, mushrooms, onions, and cherry tomatoes in a large bowl.

2. Mix together the salt, Italian herb mix, garlic, water, and balsamic vinegar. Add mixture to the vegetables.

3. Marinate for 2 hours at room temperature.

4. 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.

BBQ Chicken Crock Style

Ingredients:

1 fryer chicken, or 4 to 6 breasts

1/2 cup tomato paste

1/4 cup vinegar

1 tbsp. brown sugar

Salt and pepper to taste

Directions

1. Place chicken in slow-cooker.

2. Mix all other ingredients and pour over chicken.

3. Cook over low for at least 8 hours.

* Serve over rice, pasta, or as sandwiches.

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

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

Directions

1. In a medium bowl, combine onion, steak sauce, Worcestershire sauce, garlic powder, and pepper. Add ground beef; mix well. 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

Cajun Style Burgers

Ingredients:

1 pound ground beef

3 tablespoons dry bread crumbs

1 egg

3 green onions, chopped

1 tablespoon Cajun seasoning

1 tablespoon prepared mustard

1/4 cup barbeque sauce

1 teaspoon Cajun seasoning

4 slices Cheddar cheese

Directions

1. Preheat grill for high heat.

2. In a medium bowl, mix the ground beef, bread crumbs, egg, green onions, 1 tablespoon Cajun seasoning, and mustard.

3. Form into 4 patties.

4. In a small bowl, blend the barbeque sauce and 1 teaspoon Cajun seasoning.

5. Lightly oil the grill grate and cook the patties 5 minutes per side, or until well done.

6. Place a slice of cheese on each burger, and allow to melt.

7. Serve with seasoned barbeque sauce.

Chicken in a Basket

Ingredients:

Chickens

All-purpose flour

Salt & pepper

Paprika

Cooking oil

Directions

1. Set out a Dutch oven or a large, heavy skillet with cover.

2. Put oil (at least 1/2 in. depth) and set to medium heat.

3. Cut chickens into serving size pieces. Rinse and pat dry with absorbent paper.

4. Mix flour, salt, paprika, and pepper together. Put other seasonings if you like.

5. Coat the mixture on the chicken.

6. When the skillet is ready, place the chicken (skin side down) carefully in the oil. Turn pieces as necessary.

7. When chicken is evenly brown reduce heat and add a little water - a few tablespoons.

8. Cover skillet. And cook for 25-40 minutes. Check if it's well cooked by piercing with fork. Uncover the last 10 minutes.

9. Now serve in baskets lined with paper or cloth napkins.

Cranberry Glazed Pork Ribs

Ingredients:

1 (8 ounce) can whole cranberry sauce

1 cinnamon stick

1 tablespoon prepared Dijon-style mustard

1 teaspoon grated orange zest

1 1/2 pounds country style pork ribs

Directions

1. In a small saucepan stir cranberry sauce, cinnamon stick, mustard and orange zest over medium heat for 5 minutes or till bubbly. Set aside.

2. On preheated coals (medium heat) with a drip pan, place ribs on grill. Brush with sauce.

3. Cover and grill for 45 to 60 minutes, brushing occasionally with sauce, until ribs are tender and no pink remains.

4. Heat remaining sauce. Remove and discard cinnamon stick.

5. Serve sauce with ribs.

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-inchwide 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.

4. 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

* For medium heat, you should be able to hold your hand over heat at the height of food for 4 seconds.

Country Herb Roasted Chicken

Ingredients:

2 1/2 To 3-pound chicken, cut into serving pieces

1 Envelope Lipton Savory Herb

-with Garlic Recipe Soup Mix

2 tbs Water

1 tbs Olive or vegetable oil

Directions

1. Preheat oven to 375F.

2. In 13x9-inch baking pan, arrange chicken.

3. In small bowl, combine soup, water, and olive oil; brush on chicken.

4. Bake for 45 minutes or until chicken is done.

* Try this recipe with the American Fries.

Crispy Chicken and Parmesan Tomatoes

Ingredients:

1/4 cup seasoned dried bread crumbs

1 tablespoon chopped parsley

1 small garlic clove, minced

Olive oil

Coarsely ground black pepper

2 tablespoons Dijon mustard

2 large chicken breasts, with skin and bones (about 1 1/2 pounds)

3 medium-size plum tomatoes (about 3/4 pound)

2 tablespoons grated parmesan cheese

1 teaspoon dried oregano leaves

1/2 teaspoon salt

1 Bunch watercress

Your favorite vinaigrette salad dressing

Directions

1. Preheat oven to 400 degrees.

2. In small box, mix bread crumbs, parsley, minced garlic, 2 teaspoons olive oil, and 1/4 teaspoon pepper until blended.

3. Brush Dijon mustard onto skin side of chicken breasts, then coat with bread crumb mixture, firmly pressing crumb mixture onto chicken.

4. Spray 11" by 7" ceramic or glass baking dish with nonstick cooking spray. Place chicken, skin-side up in baking dish. Bake chicken (do not turn) 20 minutes.

5. Meanwhile, cut each tomato lengthwise in half. On waxed paper, mix parmesan cheese, oregano, salt and 1/4 teaspoon pepper. Sprinkle parmesan

cheese mixture over tomato halves. Add tomatoes to baking dish with chicken and bake 15 to 20 minutes longer until coating on chicken is crisp and browned and juices run clear when chicken is pierced with tip of knife.

6. To serve, in bowl, toss watercress with vinaigrette. Arrange watercress salad, chicken, and tomatoes on 2 dinner plates.

Makes 2 servings

Double Salsa Burgers

Ingredients:

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 well. 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.

3. 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.

Drunken Mexican Chicken (Pollo Boracho)

Ingredients:

1 Broiler-fryer chicken, cut -into serving pieces

1/4 c Corn oil

1 1/4 tsp Salt

1 tsp Paprika

3/4 tsp Ground black pepper

1/2 tsp Crushed oregano

1/2 tsp Cumin seed

1/4 tsp Garlic powder

1 Cube chicken bouillon, crushed 16 oz Can tomatoes, chopped (Or substitute for fresh)

1 large Onion, sliced

5 med Zucchini, sliced

1 c Red Burgundy wine

Directions

1. Heat corn oil in Dutch oven over medium heat. Add chicken and brown well on all sides.

2. Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon.

3. Reduce heat to medium low; add tomatoes, onion, zucchini and wine.

4. Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done.

* Excellent when served with brown rice, pinto beans and avocado fruit salad.

Fireworks Grilled Chicken with Quick-Fix Orange Barbecue Glaze

* Two secrets for great barbecued chicken:

First, choose smaller birds and use a cleaver to cut them up yourself, which results in uniformly-sized pieces that stand a better chance of cooking through on the grill before the sweet-hot glaze scorches.

Second, start with top-notch purchased barbecue sauce for convenience, but customize it for a little extra backyard flair. This tangy, tender chicken is good hot, warm or at room temperature, depending on the rest of your cookout schedule.

Glaze Ingredients:

1 1/2 cups purchased hickory smoke-flavored barbecue sauce

1 6-ounce container frozen orange juice concentrate, thawed

2 tablespoons soy sauce

2 tablespoons medium-dry sherry

1 tablespoon whole-grain mustard

1 tablespoon Worcestershire sauce

2 teaspoons Tabasco sauce

2 garlic cloves, peeled, crushed through a press

1/2 teaspoon dried thyme, crumbled

Chicken Ingredients:

2 small chickens, about 6 1/2 pounds total

Canola oil, for the grill rack

Glaze Directions

1. Mix all ingredients in a medium bowl. The glaze can be prepared up to 3 days in advance, if desired.

2. Cover and chill. Return to room temperature before using.

Chicken Prep Directions

Set one of the chickens up on its tail end, with its back towards you. With a sharp cleaver, cut downwards along both sides of the backbone and through the thigh joints. Reserve the backbone for another use. Cut off the wings. Cut off the legs and separate the drumsticks from the thighs. Split the breasts along the breastbone, and then cut each breast half crosswise in half again.

(Repeat with the remaining chicken. You should have 20 smallish pieces of chicken, about equally assorted between light and dark meat.)

Chicken Grilling Directions

1. Light a charcoal fire and let it burn down to medium, or preheat a gas grill to medium. And position grill rack about 6 inches above heat source.

2. When the grill is ready, lightly oil the rack.

3. Lay chicken pieces on the rack, cover and grill 5 minutes. Turn, cover and grill for another 5 minutes.

4. Brush the chicken with some of the glaze, turn and grill for 5 minutes.

5. Continue brushing chicken with glaze and turning it every 5 minutes until the glaze is used up, and the chicken is cooked through while remaining moist, 25 to 30 minutes total grilling time for white meat, 30 to 35 minutes total grilling time for dark meat.

To Serve:

Transfer to a platter and season lightly to taste with salt and pepper. Serve hot, warm, or at room temperature.

Fourth of July BBQ Cornish Hens

Ingredients:

3 clove Garlic, minced

1 tbs Seasoned salt

1/2 cup Oil

1 c Fresh lemon juice

12 tsp Italian Salad dressing

1/2 cup Chopped onions

1 Pepper

1 tsp Crushed thyme

4 Rock Cornish Hens, giblets removed

Directions

1. Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator.

2. Cut the birds lengthwise.

3. 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:

1. Preheat oven to 400 degrees.

2. Place skin side up in a shallow pan, baste with marinade, cover with foil and roast for 30 minutes.

3. Remove foil and brush with marinade again. Roast again uncovered for 20-30 minutes (brush with marinade again after about 10 minutes)

4. 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.

Freak'n Good Ribs

Ingredients:

3 cups pineapple juice

1 1/2 cups brown sugar

1 1/2 tablespoons mustard powder

1/3 cup ketchup

1/3 cup red wine vinegar

1 1/2 tablespoons fresh lemon juice

2 tablespoons soy sauce

1/2 teaspoon ground cloves

2 teaspoons ground ginger

4 cloves garlic, minced

1/2 teaspoon cayenne pepper

2 pounds baby back pork ribs

1 (18 ounce) bottle barbeque sauce

Directions

1. In a large baking dish, mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce. Season with cloves, ginger, garlic, and cayenne pepper.

2. Cut ribs into serving size pieces, and place into the marinade. Cover, and refrigerate, turning occasionally, for 8 hours or overnight.

3. Preheat oven to 275 degrees F (80 degrees C)

4. Cook ribs in marinade for 1 1/2 hours, turning occasionally to ensure even cooking.

5. Preheat grill for medium heat. Lightly oil grate.

6. Grill ribs for 15 to 20 minutes, basting with barbecue sauce, and turning frequently until nicely glazed.

Garlic and Onion Burgers

Ingredients:

2 pounds ground beef

1 tablespoon Worcestershire sauce

3 cloves garlic, minced

1/2 cup minced onion

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon Italian-style seasoning

Directions

1. In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning.

2. Refrigerate for 2 to 4 hours.

3. Preheat grill for high heat.

4. Form burgers into 1/2 inch thick patties.

5. Lightly oil grate. Place burgers on grill.

6. Cook for approximately 6 minutes, turning once.

German Burgers

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

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 well.

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 refrigerator before cooking.

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 well. 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 grilling 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 grilling 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.

Grilled BBQ Hamburger Supreme

Ingredients:

1 Can mushrooms sautéed in 4 tbs butter

1 lb Ground Round

1/2 tsp Salt

1/2 tsp Pepper

1/2 tsp Garlic powder

1/2 tsp Onion Powder

1 tbs Worcestershire Sauce

4 tbs Italian Bread Crumbs

Directions

1. Add salt, pepper, garlic powder, and onion powder to the ground beef and mix thoroughly.

2. Fashion into thin patties about 5 inches in diameter.

3. Grill until desired doneness on the barbeque.

4. Garnish with mushrooms, tomatoes, cheddar cheese and lettuce.

Serve on a hamburger bun or Kaiser roll.

Hamburgers have to be one of the most popular things to barbeque (other than hotdogs, of course)

Grilled Sesame Chicken

Ingredients:

1 tbs Brown Sugar

3 tbs Soy Sauce

1 tsp Sesame seeds

2 clove Garlic; chopped

1/8 tsp Black pepper; Fresh

4 oz Chicken breast halves; - with skin removed

Directions

1. Combine the brown sugar, soy sauce, sesame seeds, garlic, and black pepper in a shallow dish.

2. Mix well

3. Add chicken, turning to coat.

4. Cover and marinate in the refrigerator at least 2 hours.

5. Remove chicken from marinate. Put the marinade aside.

6. Grill 4 to 5 inches from medium-hot coals for 15 inches.

7. Turn and baste frequently with reserve marinade.

Jicama Slaw Burgers

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 rolls, 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 and set aside.

2. In another bowl combine salsa, garlic, chili powder, 1/2 teaspoon salt, and black pepper; add beef and beans. Mix well. 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.)

3. Place burger on bottom half of roll. Add about 1/4 cup of the slaw on the top half of roll.

Makes 6 servings

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

Oven-Baked Buttermilk Chicken

Ingredients:

1 ea Env. Golden Onion Soup Mix

1 c Unbleached All-purpose Flour

2 ea Large Eggs

1/2 cup Buttermilk*

3 lb Chicken cut into serving pieces

1/4 cup Margarine or Butter, Melted

*If you don't have buttermilk just blend 1 1/2 teaspoons lemon juice with enough milk to equal ½ cup; let stand for about 5 minutes.

Directions

1. Preheat oven to 425 degrees F.

2. Combine golden onion recipe soup mix with flour; set aside.

3. Beat eggs with buttermilk.

4. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.

5. Place in large shallow baking pan, on rack, and chill 30 minutes.

6. Drizzle with butter, then bake 45 minutes or until well done.

7. Refrigerate chicken overnight so it's totally cold when you're ready to pack up your picnic stuff.

Peppered Steaks

Ingredients:

2 Tbs. whole Black Peppercorns, crushed

4 New York Strip Steaks, about 6-8 oz. each

1/3 cup Butter or Margarine

4 cloves Garlic, minced

2 Tbs. Worcestershire Sauce

1 cup Red Wine or Low-sodium Beef Broth

2 tsp. Ground Mustard

1 tsp. Granulated Sugar

1 Tbs. Cornstarch

2 Tbs. Water

Directions

1. Rub the crushed peppercorns into both sides of each steak.

2. Refrigerate for about 15 minutes.

3. Meanwhile, warm an ungreased heavy skillet over medium-high heat. Brown the steaks on both sides.

4. Add the butter and garlic and sauté for about 5 minutes with the steaks, turning at least once.

5. Add Worcestershire sauce and cook about 5 minutes longer, again turning at least once, until the steaks attain the desired degree of doneness.

6. Remove the steaks and keep them warm under foil.

7. Add the red wine or beef broth to the skillet. Add the ground mustard and sugar. Stir a bit to blend with the steak drippings.

8. In a separate small bowl, blend together the cornstarch and water. Pour the liquid into the simmering sauce in the skillet. Bring the sauce to a boil and cook for a few minutes until thickened.

  9. Serve the sauce over or on the side of the steaks.

Porcini Grilled 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 mozzarella cheese

Directions

1. Place mushrooms in a small bowl; cover with boiling water. Let soak for 10 minutes. Drain, rinse well, and chop. Set aside.

2. Combine chopped porcini mushrooms, ground beef, basil, thyme, salt, and pepper in a large bowl. Mix well. 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 grilling.

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 Stir together the following ingredients: Makes 2-1/2 cups.

1/2 of a medium yellow 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

1/4 teaspoon freshly ground pepper.

Cover and refrigerate until serving.

Test Kitchen Tip: If dried porcini mushrooms are not available, substitute thinly sliced and cooked button mushrooms.

Pork Fillet

Ingredients:

A pork fillet weighing about 675 g (Will serve four as a barbecue dish.)

Teaspoon of ground mace

Teaspoon of paprika

Chopped garlic clove

Tablespoon of chopped fresh sage

Olive oil

Fresh spinach

Directions

1. Season the pork the day before and leave it in the refrigerator overnight.

2. Mix together teaspoon of ground mace, a finely chopped garlic clove, a teaspoon of paprika, a tablespoon of chopped fresh sage and seasoning.

3. Brush the pork with a little olive oil, and then sprinkle the seasoning all over it.

4. Place well rinsed fresh spinach in a saucepan and cover tightly. Cook over high heat for 3 - 5 minutes, shaking the pan often. Drain well.

5. Open out the spinach leaves, overlapping them on a board and lay the pork on top, scrapping the seasoning over it.

6. Wrap completely with a double thickness of spinach.

7. Wrap rind less streaky bacon slices all around the pork, securing them with string to cover the spinach thoroughly.

8. Grill the pork fairly high over the bacon with oil occasionally. The pork should be cooked through in about 30 minutes, depending on the thickness of the fillet.

9. Serve the pork sliced, with a dressing of fresh soured cream and chopped chives.

* Serve this with new small potatoes and a green leaf salad.

Reuben Sandwiches

Ingredients:

8 slices Dark Rye or Pumpernickel Bread

1/3 cup Thousand Island Salad Dressing

8-12 slices cooked Corned Beef

1 Can Sauerkraut, drained

8 to 12 slices Swiss Cheese

1/2 cup Margarine or Butter

Directions

1. Spread a layer of Thousand Island dressing on the inside of each bread slice.

2. Place 2 or 3 slices of corned beef on each of 4 slices of the bread.

3. Top the corned beef with 2 or 3 tablespoons of sauerkraut and 2 or 3 cheese slices. Top with the remaining pieces of bread.

4. Spread the butter or margarine on the outside of the bread slices. Warm a heavy skillet to moderate heat and slowly warm the Reuben Sandwiches through, making sure to turn occasionally.

5. Dinner should be ready in about 20 minutes.

* Perfect with potato salad or coleslaw.

Salmon with Lemon-Caper Sauce

Ingredients:

4 Salmon Fillets, about 6 oz. each

1/8 tsp. Salt

1/8 tsp. freshly ground Black Pepper

2 large Lemons

4 tsp. Capers, drained

2 cloves Garlic, minced

1/4 Low-sodium Chicken Broth

1 tsp. Cornstarch or Arrow Root (to thicken sauce)

Directions

1. Warm a large non-stick skillet over medium-high heat until hot.

2. Add the salmon fillets and sprinkle with salt and pepper.

3. Cook the salmon for about 10 minutes, or until the fish flakes easily when tested with a fork.

4. Make sure to turn the fish at least once, about halfway through cooking.

5. Transfer the salmon to a serving platter and keep warm.

6. Meanwhile, grate about one-half teaspoon of zest from one of the freshly washed lemons. (The zest is the colored portion of the lemon rind, with none of the white pithy part.)

7. Slice one of the lemons in half and squeeze out one brimming tablespoonful of lemon juice. Slice the remaining lemon into wedges for garnish, and reserve.

8. Reduce the skillet heat setting to medium, and add the capers to the skillet.

9. Cook the capers for a few minutes to warm through, stirring constantly.

10. Add the minced garlic and cook a minute longer, until golden. Add the chicken broth, lemon zest, and lemon juice. Add cornstarch or arrow root, stir again.

11. Heat the sauce through, stirring occasionally. To serve, spoon some of the sauce over the warm salmon and garnish each piece with a lemon wedge.

* Great with deep green vegetables or red potatoes.

Shrimp Scampi

Ingredients:

8 oz. dry Angel Hair Pasta

1 3/4 cups Chicken Broth

2 cloves Garlic, minced

1/4 tsp. Salt

1 Tbs. fresh Lemon Juice

1/8 tsp. Black Pepper

1/4 cup Green Onions or Scallions, chopped and divided

1/4 cup fresh Parsley, minced and divided

1 lb. raw Shrimp, peeled and deveined

Directions

1. Prepare the Angel Hair Pasta as directed on the manufacturer's packaging and reserve.

2. Meanwhile, in a heavy skillet over medium-high heat, combine the chicken broth, garlic, salt, lemon juice, and black pepper with 3 or 4 tablespoons each of the green onions and parsley.

3. Bring the mixture to a boil and add the shrimp.

4. Cook the shrimp for 3 to 5 minutes, or until the semi-transparent shellfish turn white and pink.

5. Serve portions of the drained pasta with the shrimp sauce topping.

6. Sprinkle some of the remaining parsley and green onions over the top of each serving.

Sirloin Steak with Grilled Bell Peppers

Ingredients:

2 lb Top sirloin steak

1 Large green, red, and yellow pepper

1 tbs Oil

1 tbs Lemon pepper

1 tsp Salt

Directions

1. Cut peppers in half lengthwise; trim and remove seeds. Cut each half into thirds.

2. Combine oil and lemon pepper; brush over peppers.

3. Place sirloin steak and peppers on grid over ash-covered coals.

4. Broil 16 to 20 minutes, turning steak once and the peppers occasionally.

5. Season steak and peppers with salt.

6. Carve steak into thin slices and serve with the grilled peppers.

Sloppy Joes

Ingredients:

1 bunch celery, chopped

1 medium onion, chopped

2 Tbs. butter

2 Tbs. vinegar

2 Tbs. brown sugar

4 Tbs. lemon juice

1 cup ketchup

1/2 tsp. chopped parsley

1/2 Tbs. prepared mustard

1/2 cup water

3 Tbs. Worcestershire sauce

Salt and pepper to taste

Small can of tomato sauce

1/2 tsp. Tabasco sauce

Quart tomatoes

8 to 10 lbs. ground beef

Directions

1. Brown celery and onion in butter.

2. Add ground beef. Brown and add remaining ingredients.

3. Simmer slowly several hours.

* Top on Buns and enjoy!

Sweet-Sour Barbecued Ribs

Ingredients:

1 1/4 c Ketchup

3/4 c Water

1/4 cup Honey

2 tbs Worcestershire Sauce

4 tsp Lemon Juice

1 small Onion, chopped

1/2 tsp Salt

1/2 tsp Pepper

6 lb Back Ribs

Directions

1. Mix together the ketchup, water, honey, Worcestershire sauce, lemon juice onion, salt, and pepper.

2. Cook for about 10 minutes, stirring occasionally.

3. 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.

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 well. 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 degrees, 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.

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

1. For sauce, in saucepan melt margarine or butter. Add onion, garlic, chili powder, and sage.

2. 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.

3. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes, stirring occasionally.

4. 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.)

5. Brush with sauce during the last 10 minutes of grilling or broiling. Heat remaining sauce until bubbly; pass with chicken.

Makes 6 servings

Turkey Burgers

Ingredients:

1 pound ground turkey

1 tablespoon garlic powder

1 tablespoon red pepper flakes

1 teaspoon dried minced onion (optional)

1 egg

1/2 cup crushed cheese flavored crackers

Directions

1. Preheat a grill for high heat.

2. In a large bowl, mix together the ground turkey, garlic powder, red pepper flakes, minced onion, egg and crackers using your hands.

3. Form into four fat patties.

  3. Place patties on the grill, and cook for about 5 minutes per side, until well done.

DESSERTS...

All American Dessert

Ingredients:

1 large Berry blue Jell-o

1 large Red Jell-o, any flavor

4 c Water; boiling

2 c Water; cold

8 oz Cool Whip; thawed

4 c Angel food cake, cubed

2 c Strawberries; sliced

1/2 c Blueberries

Directions

1. Dissolve berry blue Jell-o in 2 cups of boiling water. In a separate bowl, dissolve the cherry Jell-o. Stir 1 cup of cold water into each bowl. Pour into separate 9x13" pans.

2. Refrigerate at least 3 hours until firm.

3. Cut into 1/2" cubes.

4. Place blue Jell-o cubes in bottom of clear glass trifle bowl. Top with 1/3 of the Cool Whip.

5. Add cake cubes, then sliced strawberries. Top with another 1/3 Cool Whip.

6. Add the red Jell-o cubes and then the remaining Cool Whip.

7. Sprinkle blueberries over top.

American Flag Cookies

Ingredients:

1 cup Margarine

1 Egg white -- whipped

2 tsp Pure vanilla extract

2 1/2 cup un-bleached flour

1 1/2 cup Sugar

1 1/2 tsp Baking powder

1 tsp Red food coloring

1 tsp Blue food coloring

Directions

1. Preheat oven to 350.In a mixing bowl, combine margarine, egg white, and vanilla extract.

2. In a separate bowl, combine flour, sugar, and baking powder. Mix wet ingredients with dry until just moistened.

3. Divide cookie dough into three equal portions. Tint 1 portion with the red food coloring; and another portion with the blue food coloring. - Mix thoroughly

4. Form each portion into long bars and stack bars on top of each other using alternating colors (red, white, blue)

5. Wrap finished cookies in waxed paper and place in the refrigerator for about an hour.

6. Cut cookies into 1/4" thick bars.

7. Place on greased baking sheet and bake for 10 to 12 minutes.

American Pie

Ingredients:

1 ea 10" pastry or graham cracker

1 can 21 oz. Blueberry pie filling

1 package 8 oz. pkg. cream cheese

1 c powdered sugar, sifted

1 package 12 oz. whipped topping

1 can 21 oz. Tart cherry filling

Directions

1. Bake 10" pie pastry; let cool to room temperature.

2. Pour blueberry pie filling into shell; refrigerate for 30 minutes.

3. Beat cream cheese and powdered sugar; beat until smooth. Fold in whipped topping.

4. Spread cheese mixture over blueberry pie filling; refrigerate for 30 minutes.

5. Spread cherry pie filling over cheese mixture.

6. Refrigerate for at least 4 hours before serving.

Apple Pie of **Merica'**

Ingredients:

1/4 c Packed light brown sugar

1/4 c Granulated sugar

1 tbs All-purpose flour

1 tsp Lemon zest -- grated

1/4 tsp Ground cinnamon

1/4 tsp Ground nutmeg

6 Medium Apples *Each peeled, cored, and sliced very thin.

1 cup Raisins

1 Double Pie Crust (9 inch)

1 large Egg -- beaten

1 tsp Granulated sugar

Directions

1. Preheat oven to 425 F.

2. Spray a 9-inch deep-dish pie plate with cooking spray.

3. In a large bowl, combine brown sugar, granulated sugar, flour, lemon zest, cinnamon, and nutmeg. Mix well.

4. Add sliced apples to sugar mixture; stir until well coated. Stir in raisins.

5. Spoon into prepared plate.

6. Place pie crust on top of filling. Trim edges, pressing against edge of pan.

7. Using a sharp knife, cut steam vents in piecrust.

8. To glaze, lightly brush piecrust with beaten egg. Sprinkle with sugar.

9. Bake about 30 to 40 minutes or until piecrust is golden brown.

10. Place on a wire rack and cool for 30 minutes.

Blueberry & White Chocolate Cheese Cake Pie

Ingredients:

Crust

1 cup Hazelnuts - Roasted/Ground

1/2 cup Brown Sugar

4 tbs Butter – Melted

Filling

4 oz White Chocolate, finely

Grated

8 oz Cream Cheese, softened

1/4 cup Sour Cream

Topping

2 c Blueberries

1/4 cup Sugar

Zest of One Lemon

White Chocolate Shavings

1. Line bottom of a 9-inch tart pan with parchment paper.

2. Mix crust ingredients and press into pan bottom and slightly up the sides. Chill.

3. Melt white chocolate in double boiler over hot but not boiling water. Stir constantly.

4. In a separate bowl, whip cream cheese for 3 minutes. Add the melted white chocolate; beat for another minute. Add sour cream; beat until very smooth.

5. Using a star tip and pastry bag, pipe filling to the crust in concentric circles, starting in the center. Fill entire crust; chill until firm.

For the topping:

1. Toss the blueberries with the 1/4 cup sugar and heap them on top of the filling.

  2. Garnish with lemon zest and white chocolate shavings.

Blueberry Crunch Coffee Ring

Ingredients:

1 1/2 cup All-Purpose Flour

3/4 cup Sugar

1 tbs. Baking Powder

1/2 tsp Salt

1/4 tsp Ground Nutmeg

1/3 cup Butter -- firm

1 cup Blueberries

1 Egg

1/2 cup Milk

1 tsp Vanilla

Powdered Sugar

Pecan Streusel Topping

Ingredients:

1/2 c Pecans -- finely chopped

1/2 c Brown Sugar- firmly packed

2 tbs. All-Purpose Flour

2 tsp Ground Cinnamon

2 tbs. Butter or Margarine

Preheat oven to 350 degrees.

Pecan Streusel Topping Directions

1. Mix the finely chopped pecans, brown sugar, flour, cinnamon with the melted butter.

2. Pat half of the streusel mixture into a greased, floured 9-inch tube pan with a removable bottom; set aside.

3. In a large bowl, stir together flour, sugar, baking powder, salt and nutmeg.

4. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Gently stir in blueberries.

5. Beat egg lightly with milk and vanilla; stir into berry mixture just until combined.

6. Spread half the batter in streusel-lined pan; sprinkle with remaining streusel, then with remaining batter.

7. Bake cake for about 40 to 60 minutes or until a toothpick inserted in the middle comes out clean.

8. Let cool in pan for 15 minutes, then remove pan sides. Dust cake with powdered sugar.

Celebration POP!sicles

Ingredients:

1 pkg. (3 oz.) red Jell-o

1 pkg. (3 oz.) blue Jell-o

1 pkg. red Kool-Aid (unsweetened; 2 quart size)

1 pkg. blue Kool-Aid (unsweetened; 2 quart size)

2 cups sugar; divided

4 cups hot water; divided

4 cups cold water; divided

Ice pop molds

Directions

1. Mix red ingredients and 1 cup sugar together.

2. Add 2 cups hot water and stir. Add 2 cups cold water and stir.

3. Pour into molds.

4. Mix blue ingredients and 1 cup sugar together. Add 2 cups hot water and stir. Add 2 cups cold water and stir.

5. Pour into molds.

6. Put in freezer to harden.

7. Save remainder in covered containers in refrigerator.

* Hand out to children alternating red and blue Popsicles! Enjoy!

Cherry or Blueberry Topped Ice Box Cake

Ingredients:

20 Whole graham crackers

2 c Cold milk

1 package vanilla or chocolate Instant Pudding/Pie Filling

1 3/4 c Thawed non dairy whipped Topping

2 can (21 oz each) cherry or blueberry pie filling

Directions

1. Line 13 x 9 inch pan with some of the graham crackers, breaking crackers if necessary.

2. Pour cold milk into bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 minutes.

3. Let stand 5 min, and then blend in non dairy whipped topping.

4. Spread half of the pudding mixture over crackers.

5. Add another layer of crackers. Then top with remaining pudding mixture and remaining crackers.

6. Spread pie filling over crackers. Chill cake for about 3 hours before serving.

Cheesecake (Simply Delicious)

Ingredients:

3 cups vanilla wafer crumbs

4 tablespoons margarine, melted

3 tablespoons measurable sweetener/sugar substitute

1 envelope (1/4 ounce) unflavored gelatin

1 cup skim milk

2 packages (8 ounces each) reduced fat cream cheese, softened 1 package (3 ounces) reduced fat cream cheese, softened

2 tablespoons lemon juice

1 tablespoon grated lemon rind 2 teaspoons vanilla

1/3 to 1/2 cup measurable sweetener/sugar substitute

1 pint blueberries

2 pints raspberries

Directions

1. Mix crumbs, margarine, and 3 tablespoons sugar substitute in medium bowl; & pat evenly on bottom of jelly roll pan, 15 X 10 inches.

2. Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes.

3. Heat over medium low heat, stirring constantly, until gelatin is dissolved.

4. Cool to room temperature.

5. Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2 cup NutraSweet® Spoonful™.

6. Pour mixture over crust; refrigerate until set, 3 to 4 hours.

7. Before serving, decorate to look like a flag, using the blueberries for the stars, the raspberries for the stripes.

Chocolate Cake (Festive & Delish!)

Ingredients:

1 cup sour cream

4 large eggs

1/2 cup vegetable oil

1 pkg. instant banana cream pudding mix

1 pkg. devil's food cake mix

1/2 cup chopped pecans

1/2 cup semisweet chocolate chips

1/2 cup cinnamon-flavored chips

1 can vanilla whipped frosting

Red and blue food coloring

Directions

1. Heat oven to 350 degrees F

2. Using an electric mixer, beat sour cream, eggs, vegetable oil, pudding mix, and cake mix with 1/2 cup water on medium speed 3 minutes.

3. Fold in pecans, chocolate chips, and cinnamon chips.

4. Pour into a greased and floured 12-cup Bundt pan.

5. Bake 55 min. Cool 10 min.

6. Unmold; allow finishing cooling.

7. Melt half of the frosting in microwave on high power 30 sec.

8. Pour over cake; cool.

9. Divide remaining frosting and tint with food coloring.

10. Heat in microwave 15 sec.

11. Drizzle over cake.

Serves 12

Chocolate Cupcakes (Red, White, and Blue)

Ingredients:

2 cups Sugar

1 3/4 cups All-purpose flour

3/4 c Hershey's cocoa or Hershey's Cocoa

1 1/2 tsp Baking powder

1 1/2 tsp Baking soda

1 tsp Salt

2 Eggs

1 cup Milk

1/2 cup Vegetable oil

2 tsp Vanilla extract

1 cup Boiling water

Vanilla Butter Cream Frosting

5 T butter or margarine

4 c powdered sugar

1/4 c milk

1 t vanilla extract

Fresh blueberries and strawberries

Directions

1. Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

3. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be very thin).

4. Fill muffin cups 2/3 full with batter. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.

5. Remove from pan to wire rack. Cool completely.

6. Frost cupcakes with Vanilla Butter Cream Frosting. Garnish with blueberries and strawberries.

Vanilla Butter Cream 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

Chocolate Kit Kat Bars

Crust Ingredients:

8 1/2 ounces milk chocolate chips

8 1/2 ounces peanut butter, creamy

5 ounces corn flakes, crushed lightly

Mousse

12 ounces butter

12 ounces confectioners' sugar

2 ounces cocoa powder

5 ounces semisweet chocolate

4 pasteurized egg yolks

2 cups heavy cream

Ganache

1 ounce granulated sugar

2 cups heavy cream

20 ounces semisweet chocolate

Egg yolks

Crust Directions

1. Line a 9 x 13-inch cake pan with parchment paper.

2. Melt milk chocolate in a double boiler. Stir peanut butter into melted chocolate.

3. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well.

4. Spread mixture evenly into prepared pan and cool in refrigerator.

Mousse Directions

1. Melt semisweet chocolate in a double boiler.

2. Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy.

3. Add sifted cocoa powder and mix well.

4. Scrape down bowl and add chocolate. Continue mixing and add egg yolks, one at a time, beating well after each addition.

5. Fold in heavy cream that has been beaten to firm peak. Mix well to incorporate, leaving no white streaks in the chocolate.

6. Spread mousse over crust.

7. Chill about 2 hours, until set.

8. Cut into desired size bars (1 x 4 1/2-inch cuts will yield about 2 dozen bars) with a sharp knife dipped in hot water.

9. Place bars on a cooling rack that has been placed over a clean baking sheet. If bars are soft, place rack in freezer until ganache is ready.

(Bars may be completed at this time or coated with ganache.)

Ganache Directions

1. Melt chocolate in double boiler.

2. Mix sugar and heavy cream in a small saucepan and bring mixture to a slow boil over low heat (be careful not to scorch the cream)

3. Pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted.

4. Strain mixture to remove any pieces of un-melted chocolate.

5. Let cool for about 1 hour.

6. Pour ganache over firm bars to coat.

7. Refrigerate for 1 hour to firm ganache.

Cinnamon Apple Cooler

Ingredients:

1 1/2 cups boiling water

6 Cinnamon Apple tea bags

3 tablespoons sugar

1 1/2 cups cold water

1 cup grape juice

2 teaspoons lemon juice

Club soda, chilled

Directions

1. In teapot, pour boiling water over teabags; cover and steep 5 minutes.

2. Remove bags; stir in sugar and cool.

3. In pitcher, combine tea, cold water and juices.

4. Serve in ice-filled glasses with a splash of soda.

5. Garnish, if desired, with lemon slices.

Cookies (Red, White, & Blue)

Ingredients:

1 cup Butter, sweet; softened

3 oz Cream cheese; softened

1/2 cup Sugar

1 tsp Vanilla

2 cup Flour

36 small Blueberries

36 small Strawberries, ripe; hulled halved

Directions

1. Preheat oven to 350 F.

2. In a mixing bowl, beat the butter with the cream cheese until well blended.

3. Beat in the sugar and vanilla, and then stir in the flour until well mixed.

4. Using a 1/2 tablespoon measure, shape the mixture into small balls and place 2" apart on ungreased cookie sheets.

5. Make a small dent in the top of each cookie and carefully place a blueberry and a strawberry half, cut side down, in each indentation.

6. Bake cookies for 12 to 18 minutes or until very lightly browned.

7. Cool on racks.

Deep Dish Apple Crumb Pie

Ingredients:

4 cups apples, sliced, peeled, a little thicker wedges than for pie

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/4 tsp. salt

3/4 cup sifted all-purpose flour

1/3 cup orange juice

1/2 cup brown sugar, firmly packed

1/2 cup butter or oleo

1 pt. vanilla ice cream

1/2 cup sugar

2 tsp. orange rind, grated

Directions

1. Place apples in deep pie pan, add orange juice.

2. Mix together sugars, orange rind, nutmeg, cinnamon, salt and flour.

3. Cut in butter or oleo. Spread evenly over apples.

4. Bake in 350 degree oven 1 hour.

5. Serve warm or cold with a topping of ice cream.

**Easy** **Peasy** Fourth of July Cake

Ingredients:

1 baked angel food cake

1 pint heavy cream

1/2 cup sugar

1 tsp. vanilla

1-1/2 cups blueberries

1 1/4 cups sliced strawberries

Directions

1. Slice cake into 3 layers.

2. Whip cream, adding vanilla and sugar as it thickens.

3. Spread cream between layers, saving enough for top and sides.

On top of 1st layer, sprinkle 3/4 cup blueberries. Add 2nd layer, topping with 3/4 cup sliced strawberries. Top with 3rd layer.

4. When cake is frosted with remaining whipped cream, sprinkle with a few berries and put others around bottom edge.

Chill before serving.

Flag Cake

Ingredients:

3/4 cup butter

1 2/3 cups sugar

3 eggs

1 t vanilla extract

2 cups all-purpose flour

2/3 cup cocoa

1 1/4 t baking soda

1/4 t baking powder

1 tsp salt

1 1/3 cups water

Vanilla Butter Cream Frosting

3 cups powdered sugar

1/3 cup butter or margarine, softened

2 T milk

1 1/2 t vanilla extract

Topping

1/2 pt blueberries

1 qt small evenly-sized strawberries

Directions

1. Preheat oven to 350F; grease and flour a 13x9x2-inch baking pan.

2. In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed for about 3 minutes.

3. Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture.

4. Mix just until combined (don't over mix)

5. Pour into the prepared baking pan.

6. Bake for about 30 minutes or until wooden pick inserted in center comes out clean.

7. Cool for about 15 minutes then remove from pan. Cool completely on wire rack.

8. Place cake on cardboard that's been covered with foil. And then frost cake with the Vanilla Butter Cream Frosting.

9. Arrange blueberries in upper left corner of cake, covering about 1/4 of the cake.

10. Arrange strawberries in rows to create the red stripes.

Vanilla Butter Cream Frosting:

1. In large bowl, combine powdered sugar and butter.

2. Add milk and vanilla; beat to spreading consistency

Firecracker Cakes

Ingredients:

2-layer cake mix

Directions

1. Place oven rack to the lowest position; take out top rack. And preheat oven to 350 degrees.

2. Generously grease bottoms and sides of 4 empty 26-oz. soup cans; line bottoms with greased wax paper. Use foil collars for added height. To make foil collars, fold lengths of foil in half and fit around cans to extend about 2 inches above tops; tie securely with cord.

3. Make a 2-layer cake mix according to package directions or you may use a made=from-scratch 2-layer recipe.

4. Fill cans about two-thirds full of batter. Bake at 350 degrees for 55-60 minutes, or until a cake tests done with a cake tester.

5. Cool cakes slightly, then loosen them, remove the cans, and peel off the paper. Cool cakes, then trim to shape candles.

Decorator Frosting Ingredients:

1/2 teaspoon salt

1/2 cup water

2 teaspoons vanilla

1/2 cup non-dairy creamer

1/4 cup Crisco shortening

5 cups confectioner's sugar

Red food coloring

Directions

1. Mix frosting ingredients into a large mixer bowl and beat 3 minutes at medium speed, then 5 minutes at high speed. Add more sugar to thicken frosting as needed.

2. Frost tops of cakes with frosting.

3. Color remaining frosting red with red food coloring.

4. Frost sides of cakes. Use bits of tinsel rope for sparklers.

Fourth of July Cookies

Ingredients:

3/4 cup butter, softened

1/3 cup sugar

1 tsp Vanilla

1/4 tsp Almond extract

1 cup Flour

1 cup semisweet chocolate chips

1 cup Slivered almonds

Directions

1. Preheat oven to 350 degrees F.

2. Cream butter and sugar together using an electric mixer at medium speed. 3. Add vanilla and almond extracts and mix thoroughly. Add flour, chocolate chips, and almonds and mix till just blended (don't over mix)

3. Use an ice cream scoop to drop the dough onto ungreased cookie sheet (this ensures the cookies are uniform in size). Press cookies down using the palm of your hand.

4. Bake for 10-20 minutes of until golden in color.

Fourth of July Jell-O Mold

Ingredients:

1 (3 oz.) pkg. strawberry Jell-O

1 can sliced peaches

1 cup boiling water

1 cup liquid from peaches

Directions

1. Mix Jell-O, juice and water.

2. Chill until slightly thickened.

3. Line the bottom of 2 quart mold with drained peaches.

3. Pour thickened Jell-O over peaches. Then chill until firm.

White Layer Ingredients:

1 (3 oz.) pkg. lemon Jell-O

1 can crushed pineapple, drained

1 c. sour cream or plain yogurt

1 c. juice from pineapple

Directions

1. Boil pineapple juice.

2. Mix with Jell-O. Chill until slightly firm.

3. Add fruit and sour cream or plain yogurt. Blend.

4. Pour over first layer.

Chill until firm.

Blue Layer Ingredients:

1 (3 oz.) pkg. black raspberry Jell-O

1 can blueberries, well drained

1 c. boiling water

Juice from blueberries

Directions

1. Mix water, Jell-O and blueberry juice. Then chill until thickened.

2. Add berries and mix.

3. Pour over second layer.

4. Chill until firm.

Serves 10-12

Friendship Cookies

Ingredients: Yield: 1 Servings

2 1/4 cups Un-sifted all-purpose flour

3/4 cup Vegetable oil

1/2 cup Sugar

1 Egg

1/4 cup Pure Maple syrup

1/4 cup Sorghum molasses

2 tsp Baking soda

1 tsp Ground ginger

1/2 tsp Cinnamon

1/2 tsp Ground cardamom

1/4 tsp Salt

Additional sugar for coating

Directions

1. Heat oven to 350 degrees. Have ungreased baking sheet(s) ready.

2. Combine all ingredients, except sugar for coating, in large bowl of an electric mixer. Beat on low speed until combined.

3. Refrigerate to firm dough slightly, about 20 minutes.

4. Roll into large balls, using 1/4 cup dough each for large cookies or a scant tablespoon for smaller cookies (dough will be soft).

5. Roll in additional sugar to coat. Arrange on baking sheet, spacing them 3 inches apart.

  6. Bake until set, about 15 minutes for large cookies and 10 minutes for smaller ones.

  7. Cool on baking sheet 1 minute before transferring to wire rack to cool.

Frozen Peach Cream Pie

Ingredients:

1 (8oz) pkg. cream cheese, softened

1 (14 oz can sweet condensed milk

2 cups frozen or canned peaches, pureed

1tbs. lemon juice

¼ almond extract

1 (8oz) non-dairy whipped cream

2 (6oz) pkgs. Graham cracker pie crusts

Additional peach slices

Directions

1. In a large mixing bowl, beat cheese until fluffy.

2. Gradually beat in sweetened condensed milk, then pureed peaches, and lemon juice.

3. Fold in whipped topping.

4. Pour equal portions into pie crusts.

5. Freeze for 4 hours or until firm.

6. Remove from freezer 5 minutes before serving.

7. Garnish with additional peach slices.

8. Place all leftovers in freezer

Makes 2 pies

Fruit Cobbler

Ingredients:

2 cups Fruit

2 cups All-purpose Flour

2 tsp. Baking Powder

1 1/2 cups Granulated Sugar

2 sticks Margarine, melted and slightly cooled

2 cups Milk

Directions

1. Preheat oven to 350-F degrees and lightly spray a 9-inch by 13-inch baking pan with non-stick oil.

2. Set aside for use later. In a large mixing bowl, blend together flour, baking powder, and sugar until thoroughly combined.

3. Mix in the melted margarine, and blend well. Add the milk and stir until smooth. The mixture will be very thin, but it will bake to a cake-like texture.

4. Pour the mixture into the prepared baking pan. Evenly distribute the fruit over the top of the mixture, and bake until well browned around the edges, about 30-45 minutes. The finished cobbler should be golden brown on top.

5. Serve warm topped with ice cream.

The Dip

Ingredients:

2 8-oz. packages Cream Cheese, softened

2 cans prepared Chili (with or without beans)

1 large jar Salsa (hot or mild, to taste)

2 8-oz. packages Monterey Jack Cheese, shredded

Directions

1. Use a spatula to spread the softened cream cheese evenly over the bottom of a 9-inch by 13-inch baking pan.

2. Pour chili over the top of the cream cheese and spread evenly.

3. Pour the salsa over the chili and spread evenly again.

4. Sprinkle shredded Monterey Jack cheese on top, and bake in a pre-heated 350-F degree oven for about 20 to 30 minutes, until cheese is bubbly.

* The recipe can also be microwaved for about 15 minutes in a microwave-safe pan. Prepare in exactly the same manner otherwise. Serve the dip warm with plain or flavored tortilla chips.

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, roll 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 oven @ 450 degrees 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

Holiday Rum Balls

Ingredients:

2 tbs Cocoa

1 cup Confectioners sugar

2 1/2 c Crushed vanilla wafers

1 cup Finely chopped pecans

3 tbs. Light corn syrup

3 tbs. Rum

2 tsp Vanilla extract

1/4 tsp Almond extract

Granulated sugar for rolling

Directions

1. Sift cocoa and confectioner's sugar together; combine with crushed vanilla wafers and pecans.

2. Add corn syrup, rum, vanilla, and almond extracts.

3. Roll into 1" balls, and then roll in granulated sugar.

4. Store cookies in a tightly sealed container in the refrigerator.

Ice Cream Cake

Ingredients:

1 prepared angel food cake (10 inches)

2 quarts strawberry ice cream, softened

1 quart vanilla ice cream, softened

2 1/2 cups whipping cream

2 tablespoons confectioners' sugar

Decorative mini paper flags, optional

Directions

1. Cut cake horizontally into four equal layers.

2. Place bottom layer on a serving plate; spread with half of the strawberry ice cream and immediately place in freezer.

3. Spread second cake layer with vanilla ice cream; place over strawberry layer in freezer.

4. Spread third cake layer with remaining strawberry ice cream; place over vanilla layer in freezer.

5. Top with remaining cake layer.

6. In a mixing bowl, beat cream until soft peaks form.

7. Add sugar; beat until stiff peaks form.

8. Frost top and sides of cake.

9. Freeze until serving.

10. Decorate with mini flags if desired.

Ice Cream Pie

We have a strong affinity for ice cream pies because of how so easy they are to make. This pie is also gorgeous to look at and very cool and refreshing, making it the perfect finish to a great summer meal.

* Don't be afraid to use this recipe all summer long, it is too good to save just for the Fourth of July.

Preparation Time: 15 minutes

Freezing Time: 3 hours

Total Time: 3 hours, 15 minutes

Ingredients:

Prepared shortbread piecrust

1 pint softened blueberry and cream ice cream

2 cups sliced strawberries, divided

1 pint softened strawberry ice cream

2 cups blueberries, divided

1 cup sweetened whipped cream or whipped topping

Directions

1. Spread the blueberry and cream ice cream in an even layer on the bottom of the piecrust.

2. Top with half of the sliced strawberries and then freeze for one hour.

3. Top with the strawberry ice cream and smooth to form an even layer.

4. Top with half of the blueberries and then freeze for two hours.

5. Top with the whipped cream or topping and the remaining berries.

6. Serve immediately, or cover and freeze for up to 48 hours before serving.

* It's best to let the pie sit in the refrigerator for 30 minutes before cutting and serving.

Makes 8 servings

Independence Day Tarts

Ingredients for One:

1 single-serving sponge cake

Whipped topping

Sliced strawberries

Blueberries

Directions

1. Get Mom to help you wash the berries and slice the strawberries.

2. Put the cake on a small plate and spread whipped topping on the top of it. 3.

3. Arrange the strawberries, then the blueberries. Add more toppings and then Enjoy!!

Jell-0 Jigglers (Red, White, & Blue)

Make some sweet red, white and blue sweets to celebrate the day.

Ingredients:

Two packages (4 serving size) or One package (8 serving size) any flavor red JELL-O

Two packages (4 serving size) or One package (8 serving size) blue JELL-O

Whipped topping (It's easier if you have the kind in the can)

2 1/2 cups boiling water

Mixing bowls

Measuring cups

Rubber scraper or large spoon

Table knife

Two 11 x 7 pans (Or you can do it in one pan, one flavor at a time)

Clear plastic cups (4 to 6 ounce size)

Small star-shaped cookie cutters (optional)

Large tray

Cherries (optional)

Directions

1. Pour one flavor of gelatin into the mixing bowl. Add 1 1/4 cups of the boiling water and use the rubber scraper to stir until the entire gelatin has dissolved (about two minutes). Pour the mixture into one of the pans.

2. Repeat with the other flavor of JELL-O.

3. Put the pans into the refrigerator and let the JELL-O chill for about three hours.

4. Put about an inch of warm water into the sink. Dip just the bottom of the pan (don't let the water come up over the sides) into the water for 15 seconds.

5. Use the star-shaped cookie cutters or the table knife to cut shapes.

6. Use your hands to lift out the shapes onto another tray. Repeat with both flavors.

7. Make a thin layer of blue jigglers, then a layer of whipped cream, then a layer of red jigglers, and then another layer of whipped cream.

8. Top with a cherry if you would like and then enjoy!

Jelly Bean Cookies

Ingredients:

1/2 cup butter

1/3 cup sugar

1 egg

1 teaspoon vanilla extract

3/4 cup flour 1/4 teaspoon salt

1/4 cup blueberry jelly beans

1/4 cup cherry jelly beans

1/4 cup white jelly beans

Directions

1. In a food processor or with an electric mixer, incorporate butter and sugar.

2. Mix in egg and vanilla. Mix in flour and salt.

3. Drop a heaping teaspoon on a greased baking sheet, permitting enough space for the cookie to spread about 3 1/2 inches.

4. The fun part! Press about 3 jelly beans into each cookie.

5. Bake in a preheated 350 degrees for 8 to 10 minutes or until edges begin to brown.

6. Let cool on a baking rack.

* Store in a cookie monster-proof container.

Key Lime Pie

Ingredients:

1 1/4 c Graham cracker crumbs

2 tbs. Sugar

1/3 c Butter, melted

5 each Large eggs yolks

1/2 cup Lime juice freshly squeezed

1/3 cup Sugar

1/8 tsp Salt

2 tbs. Lime peel coarsely grated

2 1/2 cup Heavy cream

1 each Small lime, sliced, optional

Directions

1. Heat oven to 375 degrees.

2. In 9" pie plate combine graham cracker crumbs and 2 tbsp. sugar; stir in butter until blended.

3. Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned. Cool completely on wire rack.

4. In top of double boiler using wire whisk, beat egg yolks, lime juice, sugar and salt until well blended.

5. Set over simmering water; cook about 5 minutes, stirring constantly until mixture is thick enough to coat back of metal spoon.

6. Remove from heat; stir in 1 tbsp. grated lime peel. Refrigerate mixture about 45 minutes until cool.

7. Meanwhile, in large bowl with electric mixer at medium speed, beat cream until soft peaks form.

8. Set 1 cup whipped cream aside for garnish; fold cooled lime mixture into remaining cream.

9. Spoon filling into prepared crust; refrigerate at least 2 hours until set.

To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel. Garnish with lime slices, if desired.

Makes 8 servings

Lemon Strawberry Stars

Ingredients:

1 pound cake loaf (about 12 ounces)

1 package (for serving size) Jell-O instant putting and pie filling, lemon flavor

2 cups cold milk

Sliced strawberries

Directions

1. Slice pound cake horizontally into five layers. Cut each layer into 2 star shapes with a large cookie cutter.

2. Prepare the pudding mix with the milk as directed on the package.

3. Top 1/2 of the pound cake stars with 1/2 of the sliced strawberries and 1/2 of the pudding.

* Serve with Strawberry Sauce if desired.

Lemon Bar Flags

Shortbread Crust Ingredients:

1/2 cup (1 stick) butter, softened

1/2 cup firmly packed light-brown sugar

1 1/2 cups all purpose flour

1 teaspoon grated lemon rind

Lemon Filling Ingredients:

1 1/2 cups sugar

1/2 cup lemon juice

1/2 cup water

2 tablespoons cornstarch

2 eggs

2 teaspoons grated lemon zest

Toppings

1/4 cup confectioner's sugar

1/4 cup blueberries

1 tube red gel frosting

Directions

1. Heat the oven to 350°F

2. Grease a 9-inch square baking pan.

3. Prepare the shortbread crust: In a large bowl, with an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Reduce the mixer speed low, and beat in the flour and lemon rind until well combined; pat the mixture evenly into the prepared pan.

4. Bake the crust 15 minutes, or until golden.

5. Cool the crust in the pan on a wire rack.

Meanwhile, prepare the Lemon Filling:

1. In a 2-quart saucepan, mix 1 cup granulated sugar, the lemon juice, water, and cornstarch until well combined.

2. Heat the mixture to boiling over medium high heat, stirring constantly; cook 1 to 2 minutes longer or until the mixture thickens. Remove from the heat.

3. In a medium-size bowl, with a wire whisk, beat the remaining 1/2 cup granulated sugar, eggs and the lemon rind until thick and lemon colored. Slowly beat the lemon mixture into the egg mixture until well combined.

4. Pour the filling into the prepared crust.

5. Bake the cookies 15 to 20 minutes, or until the filling is firm.

6. Cool the cookies completely in the pan on a wire rack.

7. Cut the cookies into 6 rectangular bars. Place the bars on a serving plate.

8. Sprinkle Confectioners sugar over the cookies.

9. Create stripes across the bars with the red gel frosting.

10. Place 6 blueberries in the top corner of each bar.

Lemon Firecrackers

Ingredients:

2 Sticks butter, room temperature

1/2 c Sugar

1 tbs. Lemon juice

2 tbs. Grated lemon peel

1 Egg

2 1/4 cups Flour

1 tsp Cayenne powder

1/4 tsp Salt

1/4 tsp Baking soda

Directions

1. Preheat oven to 400 degrees.

2. Cream together the butter and sugar until light and fluffy. Add the lemon juice, lemon peel, and egg; beat well.

3. Sift together the flour, cayenne powder, salt, and baking soda.

4. Beat dry ingredients into the butter mixture.

5. Drop dough by rounded tablespoons onto an ungreased cookie sheet.

6. Bake for 8 minutes or until cookies are lightly browned.

Lively Lemon Tingler

Ingredients:

1 1/2 cups sugar

1 cup water

1 1/2 cups fresh lemon juice (5 to 8 lemons, squeezed)

3 cups ginger ale, chilled

Directions

1. In small saucepan, combine sugar and water; cook over medium heat, stirring constantly until sugar is dissolved.

2. Remove from heat; cool to room temperature. Add lemon juice; stir to blend.

3. Store base mixture in tightly covered nonmetal container or jar in refrigerator.

4. For each serving, combine 1/2 cup chilled base and 1/2 cup ginger ale in tall glass.

5. If desired, add ice. Serve immediately.

Makes 6 (1 cup) servings

Miss America Pie

Ingredients:

10 Inch Baked Pie Shell

21 oz Blueberry Pie Filling (1Can)

8 oz Cream Cheese

1 c Powdered Sugar

12 oz Non-Dairy Whipped Topping

21 oz Tart Cherry Pie Filling (1Can)

Yield: 1 10-inch pie

Directions

1. Pour the blueberry pie filling into the baked crust and chill for about 1/2 hour.

2. Beat the cream cheese, adding the powdered sugar until smooth. Fold in the whipped topping.

3. Spread the cheese mixture on top of the blueberry pie filling. Chill another 20 minutes.

4. Gently spread the cherry pie filling on top of the cheese mixture and chill at least 4 hours before

* This cold pie would be just the thing to serve on the Fourth of July picnic.

Nana's Chocolate Chip Cookies

Ingredients:

1 1/2 c Un-sifted all-purpose flour

1 tsp Salt

1 tsp Baking soda

1 c Solid vegetable shortening

1 c Granulated sugar

1 c Light brown sugar, packed

1 tsp Vanilla

2 Eggs

2 c Old-fashioned rolled oats

12 oz Semisweet chocolate chips

Directions

1. Preheat oven to 350F; grease baking sheets.

2. Combine flour, salt, and baking soda on waxed paper.

3. Beat together shortening, sugars, and vanilla in large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Mix in chocolate chips.

4. Drop by well-rounded measuring teaspoonfuls onto greased baking sheets.

5. Bake for 8 to 10 minutes or until golden in color.

6. Cool cookies on sheets on wire rack 2 minutes. Remove to wire rack to cool completely.

Patriotic Parfaits

Ingredients:

2 ea ripe bananas

1 c blueberries

1 c sliced strawberries

1 x whipped cream

Directions

1. Peel and slice bananas thinly in a single layer on a sheet of aluminum foil; cover and put in the freezer just until frozen.

2. Arrange the banana slices between a layer of blueberries and strawberries in a tulip sundae bowl.

3. This luscious dessert is excellent with a big dollop of whipped cream.

Pizza Pizzazz

Ingredients:

1 pt Strawberries, hulled and halved

1 pt Blueberries

1T plus 1 t Sugar, divided

1 T Brandy

4 6" Pizza Crusts, homemade or store bought

1 1/2 c Whipped topping, thawed

Directions

1. Preheat oven to 450 degrees F.

2. Combine strawberries, blueberries, 1 teaspoon of the sugar and the brandy.

3. Sprinkle pizza crust with the remaining sugar.

4. Bake 6-8 minutes on baking sheet; cool slightly.

5. Fill with crust with strawberries and raspberries.

6. Serve with a big dollop of whipped topping.

Popsicle Rockets

Ingredients:

Red juice (red raspberry, cherry, cranberry)

Blue juice (blue Kool Aid, Gatorade, blue raspberry)

White juice (lemonade, coconut juice drink)

Red string licorice for fuse

3 ounce paper cups

Popsicle Sticks

Directions

1. Line up several 3-ounce paper cups on a baking sheet.

2. Pour 2-tablespoons of red juice into each cup.

3. Freeze two to three hours until firm-slushy.

4. Remove from freezer and poke a Popsicle stick into the center of each cup of juice.

5. Add 2- tablespoons of white juice and freeze two to three hours.

6. Remove from freezer.

7. Top off with blue juice and freeze one to two hours until slushy.

8. Remove from freezer and insert a 2 or 3-inch string of licorice into each Popsicle.

9. Freeze until hard. Peel off paper cups to serve.

Pretzel Sparklers

Ingredients:

1 bag of pretzel rods

1 bag of Nestlé's white chocolate morsels, melted

Sprinkles (red, white and blue) or star decorations

Directions

1. Melt the white chocolate morsels according to the package directions.

2. While chocolate is hot, dip the pretzel rods halfway into the melted chocolate.

3. Sprinkle the star decorations or the red, white and/or blue sprinkles onto the chocolate on each pretzel rod before the chocolate cools.

4. Place coated pretzel rod on waxed paper or in a cup (decorated side up) to dry and cool.

Red, White & Blueberry Banana Parfaits

Ingredients:

2 ea ripe bananas

1 c blueberries

1 c sliced strawberries

1 x whipped cream

Directions

1. Peel and slice bananas thinly in a single layer on a sheet of aluminum foil; cover and put in the freezer just until frozen.

2. Arrange the banana slices between a layer of blueberries and strawberries in a tulip sundae bowl.

* This dessert is excellent with a big dollop of whipped cream.

Red, White, and Berry Blue Dessert

Ingredients:

1 package Berry Blue JELL-O

1 package Strawberry JELL-O

1 cup Boiling water

1/2 cup Cold water

1 1/2 cup COOL WHIP Whipped Topping

Directions

1. Prepare Berry Blue AND Strawberry Jell-o as directed on the packages.

2. Pour each into separate 8" square pans.

3. Refrigerate at least 3 hours or until firm. Cut into cubes.

4. Layer red and blue cubes alternately with COOL WHIP in 8 glasses.

Red, White, & 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 jelly

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, roll 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 for 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

Star Spangled Pie

Ingredients:

1 6oz Keebler Ready Crust Graham Cracker Pie Crust

1 8oz package cream cheese, softened

1/3 cup sugar

1 tsp lemon juice

1 8oz tub of whipped topping, thawed

1 1/4 cups Keebler Rainbow USA Chips Deluxe cookies, chopped

Betty Crocker Parlor Perfect Confetti Sprinkles

Directions

1. Mix cream cheese, sugar and lemon juice with electric mixer until blended; gently stir in whipped topping.

2. Fold in chopped cookies. And spoon into graham cracker crust.

3. Refrigerate 3 hours or overnight.

4. Garnish with sprinkles just prior to serving.

NOTE: These cookies are probably a "limited edition" and won't be around after the holiday. I went to 2 stores before I found them. I could not locate the sprinkles so I am just using a different brand of multi-colored ones.

Stars and Stripes Cake

Ingredients for serving 12:

1 package Betty Crocker® Super Moist® yellow cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 eggs

1 tub Betty Crocker® Rich & Creamy or Whipped

Vanilla ready-to-spread frosting

1/3 cup blueberries

1 pint strawberries

Directions

1. Preheat oven to 350ºF; (metal or glass pan)

2. Grease (or lightly spray with cooking spray) bottom only of 13x9x2-inch rectangular pan.

3. Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand.

4. Pour into pan.

5. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3 minutes if using dark or nonstick pan.)

6. Cool completely, about 1 hour. Cover with frosting. Arrange berries on frosted cake to create flag design. - Serve immediately.

Stars and Stripes Pastry

Prep time: 20 minutes. Chilled time: one-hour

Ingredients:

1 sheet frozen puff pastry dough

1 egg, lightly beaten

1-1/2 cups cold half and half or milk

1 package Instant Pudding and Pie filling, French Vanilla or the Vanilla flavor Blueberries

Raspberries

Cool Whip Whipped Topping, thawed

Directions

1. Thaw puff pastry as directed on package.

2. Unfold pastry to 10 X 9 in. rectangle.

3. Cut 4 (1/2-inch) strips from 1 (9 inch) side of rectangle. Remaining rectangle will measure 9 X 8 inches)

4. Cut 1 inch off each of 2 strips to make 2 (8 inch) strips; discard 1 inch pieces. (You should have 2 (8in. strips) and 2 (nine inch strips.)

Cooking Directions:

1. Place pastry on baking sheet. Brush with egg.

2. Place strips on top of each side of rectangle to form rim; lightly press strips to base.

3. Brush strips with egg. Pierce bottom of pastry in several places with fork.

4. Chill 20 minutes.

5. Meanwhile, pre-heat oven to 425 degrees.

  6. Bake pastry for 12 to 15 minutes or until golden. If its center of pastry rises, gently press down with four.

7. Cool on rack.

8. Pour half and half into small bowl. And pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes.

9. Spoon pudding into pastry shell.

10. Chill until set, about 1 hour.

11. Arrange fruit on top of pudding in alternating stripes of blueberries and raspberries.

12. Pipe "stars" of whipped topping around borders.

Strawberry Stars

Ingredients:

Strawberries

Semi-sweet dipping chocolate or vanilla or vanilla / chocolate flavored almond bark

1 tsp. shortening

Red, white, and blue sprinkles or stars

Directions

1. Select some large, firm strawberries. Wash and pat dry.

2. Dip one side of each strawberry in either melted semi-sweet dipping chocolate or vanilla-flavored almond bark. - If using melted chocolate chips, add 1 teaspoon of shortening to thin.

3. Immediately roll coated side of the strawberry in chopped nuts, coconut, or red, white, and blue candy sprinkles.

4. Place on wax paper until chocolate is set.

USA Flag Cookies

Ingredients:

1 cup Margarine

1 Egg white -- whipped

2 tsp Pure vanilla extract

2 1/2 cup un-bleached flour

1 1/2 cup sugar

1 1/2 tsp Baking powder

1 tsp Red food coloring

1 tsp Blue food coloring

Directions

1. Preheat oven to 350.

2. In a mixing bowl, combine margarine, egg white, and vanilla extract.

3. In a separate bowl, combine flour, sugar, and baking powder. Mix wet ingredients with dry until just moistened.

4. Divide cookie dough into three equal portions.

5. Tint 1 portion with the red food coloring; and another portion with the blue food coloring. Mix thoroughly.

6. Form each portion into long bars. And stack bars on top of each other using alternating colors. (red, white, blue)

7. Wrap finished cookies in waxed paper and place in the refrigerator for about an hour.

8. Cut cookies into 1/4" thick bars. Place on greased baking sheet and bake for 10 to 12 minutes.

Yankee Doodle Sundae

Ingredients:

Vanilla Ice Cream

Strawberry Syrup

Blueberries

Whipped cream

Red colored sugar

Directions

1. Place 1 scoop ice cream in a parfait bowl or a tall glass.

2. Top with some strawberry syrup.

3. Add a few blueberries, allowing some to show through side of dish.

4. Add 1 more scoop ice cream.

5. Top with strawberry syrup and then blueberries.

6. Finish with a dollop of whipped cream, a light sprinkle of colored sugar and a couple of blueberries.

Thanks

Happy Fourth of July!

