July 4th Recipes & Ideas

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Guacamole And Chips

1 avocado, medium, seeded,
1 peeled, and coarsely mashed
1 tablespoon lemon juice
1 garlic, clove, minced
1 tomato, small, chopped
1 onion, green, chopped
1/4 pepper, bell, minced
1/2 teaspoon pepper, chile, chopped
1/2 teaspoon chili powder
1 tablespoon cilantro, fresh, minced
----CHIPS----
6 tortillas, corn

Blend avocado, lemon juice, garlic, tomato, onion, bell pepper, chile pepper, chili powder, cilantro and pepper. Use guacamole to top tacos or serve with broiler-crisped tortilla chips.
CHIPS: Use scissors to cut corn tortillas into four triangular pieces each. Spread triangles on baking sheet and place under broiler for 1 minute; turn triangles over and return to broiler for 1 minute more, or until they are crisp.

Barbecue Chicken

4 lb skinless boneless chicken breast
30 oz tomatoes; chopped
2 onions; chopped
1 cup water; *
1/2 teaspoon chili powder
1 teaspoon salt; to taste
1 teaspoon black pepper; fresh ground
1 cup catsup
1/2 cup cider vinegar
1/3 cup worcestershire sauce
4 garlic cloves; minced
1/8 teaspoon hot pepper sauce

*add water if it seems to dry Combine all ingredients in a crockpot. Cover and cook on low heat for 5 to 6 hours or on high 2 to 3 hours. Watch carefully the last hour to make sure that it is not sticking. Shred chicken with forks and mix Mixture should be very thick. Serve on hamburger buns with mustard.

Barbecued Lamb On Skewers

2 lb stewing lamb, cut in 1 1/4 cubes
4 tablespoon fresh lemon juice
3 cloves garlic, minced
1 tablespoon hot chili oil (or
1/2 teaspoon cayenne and
1 tablespoon salad oil)
1/4 teaspoon salt
1 pinch sugar

Combine all ingredients and marinate lamb cubes for 2 hours in covered bowl. Drain lamb, reserving marinade for basting during barbecuing. Skewer lamb; you should have enough for two skewers per serving. Barbecue until browned, but still juicy. Overcooking will dull flavors.

Barbecued Duck

1 large mallard
1/2 cup butter [melted]
2 tablespoon orange juice
1 tablespoon lemon juice
1/4 cup onion [chopped]
1 tobassco sauce to taste
2 tablespoon worchestershire sauce
1/2 teaspoon garlic salt
1 medium onion [quartered]
1 medium potato [quartered]

1)Rinse the Duck and pat dry.. Sprinkle with salt to taste.
2) Combine the butter, juices, chopped onion, tobassco sauce, worchestershire sauce, garlic salt, and pepper to taste, mixing well...
3) Fill the ducks' cavities with the quartered onions and potatoes. Make a slit in each side of each breast...
4) Place on rack in roasting pan and brush each with the butter sauce. Cover loosley with foil and bake in a 375 oven for 1 hours or `til tender, basting with sauce every 10 to 15 min...
5) Remove the foil and bake an additional 20 min. or longer `til browned...
Recipe by: Bill Saiff's Rod and Reel Cookbook/Fred Goslin

Pizza Casserole

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

Preheat the oven to 350-F degrees. In a large skillet over medium-high heat, brown the lean ground beef with the chopped onion. Stir in the spaghetti sauce and the pasta. Transfer the mixture to a 9-inch by 13-inch oven-proof baking pan. Sprinkle the Mozzarella and Provolone cheeses over the top of the pasta. Evenly distribute the pepperoni slices over the top of the cheeses. 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. Serves 4 or 5

Fruit Cobbler

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

Preheat oven to 350-F degrees and lightly spray a 9-inch by 13-inch baking pan with non-stick oil. Set aside for use later. In a large mixing bowl, blend together flour, baking powder, and sugar until thoroughly combined. 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. 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. Serve warm topped with ice cream Serves 8 to 12.

The Dip

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

Use a spatula to spread the softened cream cheese evenly over the bottom of a 9-inch by 13-inch baking pan. Pour chili over the top of the cream cheese and spread evenly. Pour the salsa over the chili and spread evenly again. 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. Serves 10.

Reuben Sandwiches

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

Spread a layer of Thousand Island Dressing on the inside of each bread slice. Place 2 or 3 slices of corned beef on each of 4 slices of the bread. Top the corned beef with 2 or 3 tablespoons of sauerkraut and 2 or 3 cheese slices. Top with the remaining pieces of bread. 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. Dinner should be ready in about 20 minutes. Perfect with potato salad or coleslaw. Serves 10.


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