Cheddar Bay's 4th of July Recipes 2007
GRILLED DEVILED CHICKEN
1/4 c. catsup
1/4 c. Crisco Oil
2 T. lemon juice
1 T. chili powder
1 tsp. lemon pepper seasoning
1/2 tsp. ground oregano
1/2 tsp. onion powder
1/8 tsp. cayenne
2-1/2 to 3-pound broiler-fryer chicken, cut up
Additional Crisco Oil for chicken
Salt and pepper to taste
Combine all ingredients except chicken in small bowl. Mix well. Set aside.
Brush chicken pieces lightly with Crisco Oil. Season with salt and pepper. Grill, turning over frequently, until juices run clear and meat near bone is no longer pink. Brush with sauce during last 10 minutes of cooking time.
ALL AMERICAN BUFFALO WINGS
24 Chicken wings
1/2 c. Melted butter
6 T. Hot pepper sauce
1/4 tsp. Cayenne pepper
4 T. Soy sauce
1 c. Brown sugar
6 cloves Garlic, minced
Preheat oven to 400�. Place wings in a baking pan.
In a mixing bowl, combine the butter, hot pepper sauce, cayenne pepper, soy sauce, brown sugar & garlic. Brush wings with the sauce.
Bake for 40 to 45 minutes or until cooked through, basting frequently.
Just before serving, pour remaining sauce over wings, broil for one minute to crisp the skin.
3 T. Melted butter
1 T. Lemon juice
1 T. White wine vinegar
1/4 tsp. Grated lemon peel
1/4 tsp. Garlic salt
1/4 tsp. Salt
4 (4-6 oz) salmon steaks
Combine the butter, lemon juice, white wine vinegar, lemon peel, garlic salt, and salt; stir thoroughly.
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.
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.
CHIPOTLE SHRIMP & PINEAPPLE KABOBS
1/2 c. Lawry's Baja Chipotle Marinade With Lime Juice
1-1/2 lbs. uncooked large shrimp, peeled and deveined
1 can (16 oz.) pineapple chunks in natural juice, drained
1 medium red onion, cut into chunks
2 bell peppers, cut into chunks
In large resealable plastic bag, pour 1/4 cup Lawry's� Baja Chipotle Marinade With Lime Juice over shrimp; turn to coat. Close bag and marinate in refrigerator 30 minutes. Remove shrimp from Marinade, discarding Marinade.
On skewers, alternately thread shrimp with pineapple, onion and bell peppers. Grill kabobs, turning occasionally and brushing with remaining 1/4 cup Marinade, 8 minutes or until shrimp turn pink.
BROWN SUGAR BAKED BEANS
4 slices bacon, cut into 1/2-inch pieces
1/2 c. firmly packed brown sugar
1/2 c. chili sauce
1/2 c. chopped onion
2 (21 oz) cans pork and beans
2 T. country-style Dijon mustard
1 T. Worcestershire sauce
1/4 tsp. hot pepper sauce
Heat oven to 325�. Cook bacon in 10-inch skillet over medium-high
heat, stirring occasionally, until bacon is browned (4 to 6 minutes).
Place bacon on paper towel to drain.
Combine cooked bacon and all remaining ingredients in large bowl.
Pour into ungreased 2-quart casserole. Bake, stirring occasionally,
for 1-1/2 to 2 hours or until slightly thickened.
HERB BUTTERED CORN
6 ears corn-on-the-cob, in husks
Herb Butter Ingredients:
1/2 c. Butter, softened
2 T. finely chopped red bell pepper
1/2 tsp. Italian seasoning*
1/4 tsp. salt
1/4 tsp. garlic powder
Loosen husks on ears of corn enough to remove silk. Fill 8-quart saucepan with water. Dip corn in water; shake well. Rewrap husks around corn. Plunge corn in water; let stand until husks are soaked (about 1 hour).
Meanwhile, heat gas grill on medium or charcoal grill until coals are ash white.
Stir together all herb butter ingredients in small bowl until well mixed; set aside.
Place corn on grill. Grill, turning often, until corn is crisply tender (25 to 30 minutes).
To serve, immediately husk corn; serve with herb butter.
*Substitute 1/8 teaspoon each dried oregano leaves, dried marjoram leaves and dried basil leaves and 1/16 teaspoon rubbed dried sage.
PINEAPPLE COCONUT RICE
3 c. long grained rice, uncooked
3 c. chicken stock
2-1/2 c. water
2 T. Worcestershire sauce
2 tsp. salt
1/4 stick butter
3/4 c. sliced almonds
2 c. sour cream
1 c. flaked coconut
2 c. canned pineapple, finely chopped (reserve the juice)
1/4 c. chives, finely chopped
Preheat oven to 350 degrees Mix the first 6 ingredients together in an oven-safe pot with lid. Bake for 40 minutes. Let rest (lid on) until just warm. Fold in sour cream, pineapple, juice, sliced almonds, flaked coconut, and chives. Serve chilled. Serves about 20.
AMISH POTATO SALAD
6 medium potatoes
1 small onion chopped
1 c. chopped celery
1 tsp. celery seed
1 tsp. salt
4 hard cooked eggs, diced
2 eggs well beaten
3/4 c. sugar
1 tsp. cornstarch
salt to taste
1/4 to 1/2 c. vinegar (to taste)
1/2 c. cream or evaporated milk
1 tsp. yellow mustard
3 T. butter, softened
1 c. mayonnaise
Mix eggs with sugar, cornstarch and salt. Add vinegar cream and mustard. Cook until thickened. Remove from heat and beat in butter. Add mayo and mix until smooth. Cool
Cook potatoes in their jackets until tender. Cool. Peel and dice.
Mix potatoes gently with the remaining ingredients; then add to cooled dressing. Fold gently and chill. Serves 4
1 (1 lb) box) elbow macaroni, cooked
1 red pepper, chopped
1 green pepper, chopped
3 stalks celery, chopped
2-1/2 C. salad dressing
5 T. honey
6 hard cooked eggs, sliced
Salt and pepper to taste
Cook eggs and set aside. Chop the green and red peppers and celery,
set aside. Cook macaroni in boiling salted water. Place macaroni in
colander to drain. Place the macaroni, peppers and celery in a large
bowl and mix. Whisk together the salad dressing and honey, pour over
macaroni and vegetables, stir until well mixed. Slice the eggs, place
over salad. Sprinkle paprika over the eggs and serve.
1 quart whole dill pickles
2-3/4 c. sugar
1/2 c. tarragon vinegar
2 T. pickling spice
Drain the pickles, cut them into 1/2-inch slices, and place them in a deep glass bowl or ceramic dish. Combine the pickles with the sugar and vinegar. Place the pickling spices in a small square of cheesecloth, and tie it closed with a string. Add the spices to the bowl. Let the pickle mixture stand at room temperature until sugar is dissolved, approximately 4 hours. Pour the pickle mixture into a 1-quart jar, cover, and refrigerate. Remove spice bag after 1 week and they will be ready to eat.
White chocolate, melted
Sprinkles (red, white and blue) or star cake decorations
Melt the white chocolate. Dip the pretzel rod halfway into the melted
chocolate then sprinkle the sprinkles over the wet chocolate. Lay on
waxed paper or place in a cup to dry.
CANTALOUPE FRUIT SALAD
2 medium Cantaloupes
1 large Pineapple
1 c. Raisins
1 c. Fresh Shredded Coconut
1 c. Finely Chopped Walnuts
1 large Apple (peeled, cored & cut into chunks)
1 container Yogurt
Remove rind and seeds from cantaloupe; Core, Peel and cut into
small chunks. Core pineapple and cut into small chunks.
Mix the cantaloupe chunks with the pineapple, raisins, conconut, and
walnuts in a large salad bowl.
Scoop yogurt into individual serving bowls and pass the fruit salad. Stir to coat
INDEPENDENCE DAY PUNCH
1/2 c. ReaLemon juice
1 c. pineapple juice
1 c. orange juice
1 pkg. orange Kool-Aid
1 pkg. cherry Kool-Aid
2-1/2 c. sugar
Mix ingredients in 1 gallon container and finish filling with water.
Chill or serve over ice.
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