4th of July 2010

This page is dedicated to my Father,
James Winford Amyx
who died from a condition (Trichoderma reesei)
contracted in the South Pacific duruing World War II.
Our Hero is missed every day.


4 lbs. pork baby back ribs
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 tsp. liquid smoke, divided, opt
3/4 c. barbecue sauce
1/3 c. honey-Dijon barbecue sauce
1/3 c. ketchup
1/4 c. honey

Cut ribs into serving size pieces; place in a Dutch oven and cover with water. Add salt, pepper and 1 teaspoon liquid smoke if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until ribs are just tender. Do not overcook.

Meanwhile, combine barbecue sauces, ketchup, honey and remaining liquid smoke if desired. Drain ribs and transfer to grill. Grill, uncovered, over medium heat, basting both sides several times with sauce, for 8-10 minutes or until ribs are tender and well-glazed. Yield: 6 servings.


These grilled chicken breasts are marinated in an Asian sauce before grilling. The result is a tender, slightly sweet grilled chicken recipe that will appeal to everyone. Serve these grilled chicken breasts with the sauce on the side.

1-1/2 lbs. boneless skinless chicken breasts
1/3 cup soy sauce
3 T. honey
2 T. lime juice
1 T. sesame oil
1 T. minced garlic
1 tsp. minced ginger
1 tsp. cajun seasoning

Pound chicken breasts to a thickness of 1/4-inch. Or buy chicken scallopine and skip this step.

Whisk together remaining ingredients. Reserve half of the marinade. Pour remaining marinade over chicken breasts. Cover and refrigerate 15 minutes.

Meanwhile preheat grill to medium-high. Remove chicken breasts from marinade.

Grill chicken breasts 1-3 minutes per side until cooked through (cooking time depends on the thickness of the chicken breasts).

Pour reserved marinade into a small saucepan. Heat on medium-low until thickened. Pour over grilled chicken breasts. Makes 4 servings.


2 large eggs
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 c. all-purpose flour, seasoned with salt & pepper
Corn meal for dredging the fish
4 (6-oz) Florida grouper fillets
vegetable oil for deep-frying the fish
Leaf lettuce
2 tomatoes, sliced thin
8 soft sandwich rolls, split

Beat together eggs, salt and cayenne in a shallow dish. Place flour mixture and cornmeal in separate shallow dishes. Dredge each fillet in flour mixture and dip in egg wash. Dredge fillets in cornmeal last. In a deep fry pan, heat 1 inch of the oil to 375 degrees F. on a deep-fat thermometer. Fry the fillets in batches for 2 to 4 minutes on each side, or until browned and cooked through. Transfer fillets to paper towels to drain. To serve, layer the lettuce, tomatoes, and fillets on the sandwich rolls.

Yield: 4 servings


1/4 c. fat-free mayonnaise
3 T. thinly sliced green onions
3 T. reduced-fat sour cream
2 tsp. whole-grain Dijon mustard
1/2 tsp. freshly ground black pepper
1/4 tsp. grated lemon rind
8 hard-cooked large eggs
8 (1-1/2-ounce) slices sandwich bread, toasted
4 bacon slices, cooked and cut in half crosswise
8 (1/4-inch-thick) slices tomato
4 large Boston lettuce leaves

Combine first 6 ingredients in a medium bowl, stirring well.

Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.

Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.


2 c. dry macaroni 1 c. sliced celery 1 c. chopped green pepper 1/4 c. minced onion 2/3 c. light mayonnaise 1 T. yellow mustard 2 tsp. sugar 1/2 tsp. salt 1/8 tsp. black pepper

Begin by preparing the macaroni according to package directions. Do not add any salt. When the macaroni is tender rinse it in cool water and drain well. Next chop and measure the vegetables. Meanwhile, in a large bowl combine all of the other ingredients. This is the dressing. Mix it well. Add the prepared macaroni and vegetables. Mix well and chill for 2 hours, or until serving time. This is a good make-ahead dish for pot-lucks and picnics. Makes 8 servings.


2 (8 oz.) cans refrigerated crescent roll dough
1 (14 oz.) package cocktail franks, rinsed & drained
Mustard, optional

Preheat oven to 375-degrees. Divide dough into 8 triangles. Cut each triangle into thirds. Place 1 cocktail frank on narrow end of triangle; roll up. Arrange on ungreased baking sheets, pastry-point side down. Repeat with remaining dough and franks.

Bake franks until golden brown, 12 to 15 minutes. Serve with mustard, if desired.


4 hard cooked eggs
1/2 tsp. salt
2 tsp. vinegar
1 T. mayonnaise
1/8 tsp. pepper
1/4 tsp. yellow mustard

Cut eggs into halves lengthwise. Remove yolks and mash until smooth. Add other ingredients and mix well. Refill the whites (can use a Cookie press to give added decoration) and garnish with Paprika.


2 baked round white cake layers (9 inch), cooled
# 2 c.s boiling water, divided
1 pkg. (4-serving size) Gelatin, any red flavor
1 pkg. (4-serving size) Berry Blue Flavor Gelatin
1 tub (8 oz.) Cool Whip, thawed, divided

Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.

Stir 1 cup boiling water into each flavor dry gelatin in separate small bowls 2 minutes until completely dissolved. Carefully pour red gelatin over 1 cake layer and blue gelatin over remaining cake layer. Refrigerate 3 hours.

Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer.

Frost top and side of cake with remaining whipped topping. Refrigerate 1 hour or until ready to serve. Cut into 16 slices to serve. Store leftover cake in refrigerator. Makes 16 servings

Serve with colorful fresh berries, such as blueberries, strawberries and raspberries