Independence Day Recipes

BBQ Beef Sandwiches
Ingredients :
3 pound boneless beef chuck or bottom round roast, cut into 4 chunks
1 medium onion, chopped
3 cloves garlic or 1/2 tsp garlic powder
1 tsp. salt, 1/2 tsp. pepper
3/4 cup water
2 cups barbecue sauce
8 hamburger buns or Kaiser rolls

Method
In a crock pot, place the onion and garlic on the bottom, top with the beef chunks, and sprinkle the beef with salt and pepper. Add the water and cover and cook on LOW for 9 to 9-1/2 hours or until the beef falls apart with a fork. No stirring is necessary during the cooking. Remove all the liquid from the beef (makes excellent gravy for mashed potatoes). Trim and discard the excess fat from the cooked beef. Shred the meat with two forks until no solid pieces remain. Add the barbecue sauce and mix thoroughly. Serve the barbecue beef on hamburger buns or kaiser rolls that are split in half.


Classic Macaroni Salad
Ingredients
1 recipe old-fashioned egg salad
1 pkg. (7 oz.) box elbow macaroni, cooked and drained
1/2 c green pepper, chopped
1/2 c mayonnaise
1 jar (2 oz.) chopped pimientos, drained
Lettuce leaves
Paprika (optional)

Method
In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and pimientos. Cover and chill. For each serving, spoon about 3/4 cup onto a lettuce leaf. Sprinkle with paprika, if desired.


Thai Grilled Chicken
Ingredients
6 medium skinless boneless chicken breast halves, (about 1-1/2 lbs)
1/2 cup rice wine or dry sherry
1/3 cup oyster sauce
2 tsp. lime peel, finely shredded
1/4 cup lime juice
2 tbsp. chili paste
4 green onions, sliced, (1/2 cup)
4 cloves garlic, minced
2 tbsp. honey

Method
Rinse chicken; pat dry with paper towels. Place chicken in a plastic bag set in a shallow dish. For marinade, stir together wine or sherry, oyster sauce, lime peel, lime juice, chili paste, green onions, and garlic. Pour over chicken. Marinate in the refrigerator 6-8 hours, turning bag occasionally. Drain chicken, reserving 1 cup marinade; discard remaining marinade. Pour reserved marinade into a small saucepan. Bring to boiling. Cook, uncovered, for 5 minutes or until reduced to 1/2 cup. Remove from heat; stir in honey. Grill chicken, brushing with hot marinade beforehand. To serve, cut chicken breast diagonally into slices.


Grilled Snapper with Herb Salad
Ingredients
1 whole 3-lb. fish (snapper, bream, sea bass or porgy)
3 tbsp. extra-virgin olive oil, divided
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1/4 cup fresh fennel fronds
1/4 cup fresh sorrel
1/4 cup fresh parsley leaves
1/4 cup edible flowers (nasturtiums preferred)
1 lemon, juice and zest of Salt, to taste
Freshly ground black pepper, to taste
Extra-virgin olive oil, for garnish

Method
Preheat grill. Clean and gut fish, remove top and bottom fins, scale and remove gills. Brush with 1 tbsp. olive oil and place on grill and cook until done, 20 to 25 minutes, turning once. Meanwhile, toss herbs and flowers into a mixing bowl. Add 2 tbsp. olive oil, lemon zest and juice and salt and pepper to taste. Toss and set aside. When fish is done, remove to serving platter, garnish with herb salad and serve with oil and lemon juice.


Green Bean and Corn Casserole
Ingredients
2 cans cut green beans
1 can white corn
1/2 cup sour cream
1 can cream of celery soup
1/2 cup grated cheddar cheese
1 cup Ritz crackers, crushed
1/4 stick butter, melted

Method
Mix first five ingredients and place in a casserole. Combine cracker crumbs and butter. Sprinkle over bean mixture. Bake at 350°F degrees until bubbly and beans are cooked.


Grilled Ham with Apple Glaze
Ingredients
3 lbs. baked ham, sliced
6 apples, peeled and sliced
1 bottle (16 oz.) apple juice
3 tbsp. brown sugar
1 tsp. cinnamon
1 tsp. ginger

Method
Mix together apples, 12 oz. apple juice, brown sugar, cinnamon and ginger in pot. Simmer over low-medium heat until has reached desired consistency. Stir frequently. Grill ham as desired. Top ham with apple glaze before serving.


Battered Onion Rings
Ingredients
2 to 3 large vidalia onions
1 cup flour
1/2 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
3/4 cup milk
1 egg
2 tbsp. shortening, melted

Method
Heat shortening to 375°F. Peel and slice onions into 1/4-inch slices; seperate into rings. Sift flour with baking powder, salt, and sugar. Combine milk, egg, and melted shortening, add to dry ingredients all at once and beat until smoooth. Dip onion rings into batter and fry until golden brown. Turn once to brown evenly.


Best Damn Peach Cobbler
Ingredients

Filling
2 qt. canned peach slices
3/4 cup sugar
1/4 cup water
3 tsp. corn starch

Topping
2 cups flour
3 tbsp. sugar
4 tsp. baking powder
6 tbsp. lard or butter
3/4 cup canned milk cut half-strength with water (just enough to moisten dough)

Method
Filling
Dissolve corn starch in water
add mixture to peaches and juice in a large, warm Dutch oven; stir well sprinkle sugar on top
cover and allow to simmer lightly while topping is prepared

Topping
On a floured board, turn out a soft dough; pat down to 1/2"-thick cut into strips 1/2" wide and place criss-cross atop peach mixture cover and cook approximately 20 minutes at 350°F, until golden brown.


Minted Melon Salad
Ingredients
1 cup water
3/4 cup sugar
3 tbsp. lime juice
1-1/2 tsp. chopped fresh mint
3/4 tsp. aniseed
1 pinch salt
5 cups cubed watermelon
3 cups cubed cantaloupe
3 cups cubed honeydew melon
2 cups sliced peaches
1 cup fresh blueberries

Method
In a small saucepan, bring the first six ingredients to a boil. Boil for 2 minutes; remove from the heat. Cover and cool syrup completely. Combine the fruit in a large bowl; add syrup and stir to coat. Cover and chill for at least 2 hours, stirring occasionally. Drain before serving.