July 4th Recipes & Ideas


Barbecued Venison Kabobs

3 lb venison steak,1 1/2 inch thick; cut in cubes
1 lb fresh mushroom caps
1 c dry red wine
2 green bell peppers, cut in 1 inch piece, parboiled
18 whole potatoes (egg sized), parboiled
18 cherry tomatoes

Combine meat, mushrooms & wine in shallow dish. Cover & marinate for 2-3 hours in the refrigerator. Remove meat & mushrooms from marinade. Alternate vegetables & meat on skewers. Grill for 10-15 minutes over medium heat or until degree of doneness is reached.

Recipe By: The Wild Game & Fish Cookbook

Barbecued Ribs

5 lb pork spare ribs
1 salted water
1/2 c butter
1 medium onion; , finely chopped
1 c water
1/2 c vinegar
1 c tomato catsup
1 c barbecue sauce (hickory; smoked type)
1 lemon; (juice from)
1 salt to taste
1 fresh ground pepper; to taste
1 tabasco sauce; to taste
Slice the ribs apart and place in a large cast iron skillet. Cover with salted water and bring to a boil. Reduce heat, cover and simmer over low heat for one hour, or until the meat is fork tender but not falling from the bones. While the ribs are cooking, prepare the sauce. Melt the butter in a saucepan and saute the finely chopped onion. Stir in the water, vinegar, catsup, bottled sauce, lemon juice, and seasonings. Bring to a boil, stirring, and remove from heat. Place the ribs in a shallow pan and cover with the sauce, coating the ribs evenly. Place in the refrigerator for at least two hours. Barbecue the ribs on an outdoor grill over moderately hot coals, basting with the sauce and turning often until well browned.

Barbecued Lamb Chops

6 loin lamb chops; 1" thick
1/4 tsp bouquet garni for lamb
1/4 c butter; melted
1/2 c dry white wine
1 salt
1 pepper; fresh ground

Arrange lamb chops in large glass baking pan, Combine melted butter and wine; crush Bouquet Garni and add to butter and wine. Pour over lamb chops and marinate at room temperature for several hours. Drain chops and barbecue for about 30 minutes, turning several times and basting frequently with remaining marinade. Season to taste with salt and Pepper.

Source: Spice Islands Cookbook 1967

Barbecued Chicken

4 skinless boneless chicken breasts; (4 oz. or more each)
1/4 c ketchup
3 tblsp cider vinegar
1/2 tblsp white horseradish; or more to taste
2 tsp brown sugar; packed
1 clove garlic; minced (or more)
1/8 tsp dried thyme
1/4 tsp black pepper

Preheat broiler, heat charcoal grill until coals form white ask, or preheat a gas grill to medium.
To prepare sauce, in small sucepan, combine ketchup, vinegar, horseradish, brown sugar, garlic, and thyme. Mix well. Bring to a boil over medium-low heat. Cook, stirring frequently, until thickened, about 5 minutes. Remove from heat; stir in pepper.
Brush tops of chicken pieces lightly with sauce. Place chicken, sauce-side down, on a foil-lined broiler pan or grill rack. Brush other sides lightly with sauce.
Broil or grill 3 inches from heat, basting with reminaing sauce and turning until no longer pink in center, about 5 to 7 minutes per side (mine took a lot longer, because of the pieces were fatter and farther away from the heat). Let chicken stand for 5 minutes before serving.
I served this with rice (nothing wrong with Rice A Roni), tossed green salad, grilled corn, and those dill garlic rolls below.

From John C. Sutton : The Cooking Inn

Dilled Chicken Salad

1 pkg (16 oz) spiral pasta; cooked and drained
2 c cubed cooked chicken (see note below)
1 c chopped celery
1/3 c chopped onion
1 pkg (10 oz) frozen peas; thawed
1 envelope (1 oz) ranch salad dressing mix
2 c (16 oz) sour cream
1 c mayonnaise
1 c milk
3 tblsp minced fresh dill or 1 tbsp. dill weed
1/2 tsp garlic salt

In a large bowl, combine the first five ingredients; mix well. Combine dressing ingredients; whisk until smooth. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours. Yield: 10-12 servings
NOTE: I used a 12 ounce can of chunked white chicken in water, drained. The results are quicker, not as messy and tastes great.
Submitted by Kimberly Speta of Kennedy, New York and published in the August/September 96 issue of "Taste of Home" magazine.

Dill Garlic Rolls

1/4 c softened butter
1/2 tsp dill weed
1/4 tsp garlic powder
6 ready-to-serve rolls

Cream together butter, dill weed and garlic powder. Break rolls apart from the top and spread butter mixture between sections. Wrap in aluminum foil and place on grill and heat 10 minutes, turning once or twice.

Grilled Corn On The Cob

10 corn on the cob

Buy the corn still in the husks. Strip back the husks without tearing them off. Pull out all of the silks and kind of scrub at the ear to get the silks out (silks are the stringy parts for all of you non-midwesterners ). Pull the husks back up over the ear to completely encase it. Soak the ears in a bucket of salt water overnight. Take the ears directly from the bucket and put them on the grill to cook. To eat, just pull back the husks and use them for a kind of a handle, butter and enjoy.
The salt water acts both to salt the ears and also to moisten them so the corn doesn't dry out and burn on the grill. I've done this on the small scale with just a few friends but I've also seen it done with a large group where all of the ears were soaking in a large plastic garbage can.
Other ways to do this involve buttering the ear before grilling rather than soaking in the salt water and some people wrap them in foil rather than grilling them in the husks.

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