Cheddar Bay 4th of July Recipes 2008
Sweet 'n Sour Barbecue Ribs
1-1/4 c. Ketchup
3/4 c. Water
1/4 c. Honey
2 T. Worcestershire Sauce
4 tsp. Lemon Juice
1 small Onion, chopped
1/2 tsp. Salt
1/2 tsp. Pepper
6 lbs. Back Ribs
Mix together the ketchup, water, honey, worcestershire sauce, lemon juice,
onion, salt, and pepper. Cook for about 10 minutes, stirring occasionally.
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. Serves 10.
1 lb. lean ground beef
1/2 tsp. salt
1/2 tsp. pepper
4 (1-oz) slices American Cheese, cut in half
4 leaf lettuce leaves
4 tomato slices
8 red onion rings
4 sesame seed hamburger buns
4 pickle slices
Heat gas grill on medium or charcoal grill until coals are ash white.
Combine ground beef, salt and pepper in medium bowl; mix lightly. Form into 4 (1/2-inch thick) patties.
Place patties onto grill. Grill, turning once, until internal temperature reaches at least 160?F. or until meat is no longer pink in center (12 to15 minutes). Top each burger with 2 halves cheese; let melt slightly.
Meanwhile, place 1 leaf lettuce leaf, 1 slice tomato and 2 red onion rings onto each bottom half of bun.
Place burgers onto prepared bun halves. Top each with 1 slice pickle and top half of bun. Serves 4.
Hot Dog Sauce
1 T. brown sugar
1/4 tsp. paprika
2 T. lemon juice or vinegar
1 large chopped onion
1/4 green pepper, chopped
3 lbs. ground beef
1/2 c. oil
1 large can tomato sauce
1 c. catsup or chili sauce
4 T. Worcestershire sauce
1 T. chili powder
1 tsp. hot sauce
1 tsp. salt
1/4 tsp. pepper
2 T. mustard seed
Saute onion, green pepper and beef until color changes; add remaining ingredients.
Simmer for 45 minutes to 1 hour in 3-quart electric saucepan. Serves 18.
Potatoes And Onion On The Grill
10 potatoes, quartered and sliced 1/4 inch thick
2-1/2 red or vidalia onions, sliced
1-7/8 tsp. salt
1-1/4 tsp. ground black pepper
1/3 c. butter
Preheat grill for indirect heat.
Measure out 2 or 3 sheets of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place potatoes and onion in the center, sprinkle with salt and pepper, and add butter or margarine. Wrap into a flattened square, and seal the edges.
Place aluminum wrapped package over medium heat; cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.
If desired, when potatoes are cooked, sprinkle packet contents with 1 cup grated mild cheddar cheese. Close packets briefly to allow cheese to melt. Serves 10.
4th of July Bean Casserole
8 strips bacon, diced
4 onions, sliced thin
2 (16 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
1/2 c. vinegar
1 tsp. garlic salt
1 tsp. salt
1 tsp. dry mustard
1/2 c. brown sugar
Partially fry bacon. Remove from pan and saute onions until soft. Drain fat.
Place beans in a large casserole; add bacon and onion.
Blend sauce ingredients in pan and simmer 3 minutes. Mix with beans and bake at 350 for 1 hour.
Citrus Iced Tea
4 tea bags
2 c. boiling water
1/4 c. sugar
4 c. cold water
1/4 c. grapefruit juice
1/4 c. lemon juice
1/4 c. orange juice
Orange slices, if desired
Sugar, if desired
Place tea bags in teapot or medium bowl. Pour in boiling water. Let stand 8 to 10 minutes. Remove tea bags. Add 1/4 cup sugar; stir until dissolved.
Stir together all remaining ingredients except orange slices and additional sugar in 2-quart pitcher. Stir in tea. Serve over ice. Garnish each serving with orange slices. Sweeten with additional sugar, if desired. Yield: 6 (1 cup) servings.
TIP: If desired, omit 1/4 cup grapefruit juice; increase orange juice to 1/2 cup.
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