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.

BARBECUED SALMON

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

Corn Ingredients:

6 ears corn-on-the-cob, in husks
Water

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

Dressing:

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

MACARONI SALAD

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
Paprika

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.

CANDIED PICKLES

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.

PRETZEL SPARKLERS

Pretzel Rods
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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