Recipe: Picnic Recipes (43) - 06-30-97 Recipe Swap (updated)
Recipe Collections43 RECIPES - WHAT'S COOKING FOR THE 4TH? - PICNIC RECIPES
Recipe Swap - June 30, 1997
RECIPES IN THIS FILE:
Crunch Fudge Sandwiches (no bake, using Rice Krispies)
4th of July Menu Suggestion
Sour Cream Potato Salad (using Italian dressing)
Basting Sauce for Grilling
Classic Cole Slaw
How to Grill Corn
Stuffed Chili Cheeseburgers
Jalapeno Cheeseburgers
Greek Pasta Salad (with cherry tomatoes and pepperoni)
Barbecue Ribs (crock pot)
Adam's Ribs (using Dr. Pepper)
Cola Beef (crock pot)
Depoe Bay Salmon Steaks (Frazer's Traveling Brown Bag)
Baked Fish in Foil (with vegetables)
Autumn Apple Salad (using Jello, pineapple and cream cheese)
Montreal's Bar-B Barn's Ribs
Two Ways to Cook Salmon
Roast Salmon with Potato Basil Crust
Salmon Casserole (with potatoes)
Alaska Nuggets (salmon fritters using mashed potatoes)
Salmon-Shrimp Kabobs (marinated, make-ahead)
Summer Salmon Salad (composed salad)
Turtle Bars (using pecans)
Chicken Salad in Cantaloupe Dishes
Icebox Butterhorn Rolls
BBQ Turkey
Roasted Garlic with Cream Cheese
Stuffed Mushrooms (cooked on a grill)
Bacon-Wrapped Water Chestnuts
Stuffed Trout
Turtle Brownies (with Caramel-Pecan layer)
Malt-O-Meal Muffins (2)
Favorite Muffins
Baked Brie
Virgin Islands Ginger Beer (blender or food processor)
Tip for tenderizing game meat
Tip for tenderizing chicken before frying
Lemon Chicken Bake
Watermelon Cooler
Pea Salad
Broccoli with Parmesan
Kathy's Favorite Broccoli Recipe
Mexican Pizza
CRUNCH FUDGE SANDWICHES
Adapted from source: Clarissa Finco
FOR THE CEREAL LAYERS:
1 cup butterscotch chips
1/2 cup peanut butter
4 cups Rice Krispies cereal
FOR THE CHOCOLATE FILLING:
1 cup semi-sweet chocolate chips
1/2 cup confectioners sugar
2 tablespoons butter or margarine
1 tablespoon water
Melt butterscotch chips with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat. Add Rice Krispies stirring until well coated.
Press half of cereal mixture into a buttered 8x8-inch pan; place in refrigerator to chill. Set remaining cereal mixture aside (at room temperature).
Combine chocolate chips, sugar, butter and 1 tablespoon water. Stir over hot water until chocolate melts and mixture is well blended.
Spread chocolate mixture over chilled cereal mixture. Spread reserved cereal mixture evenly over top. Press gently. Refrigerate to set.
Remove from refrigerator for about 10 minutes before cutting into squares.
Bubbles: Ideal 4th of July fare would be: a pasta salad, a macaroni salad, some hard crust rolls, and a sirloin steak on the grill!! A steak that has been marinated just right! Ahhhh!
Hi Kate and Risa!
SOUR CREAM POTATO SALAD
From: Kate
10 medium red potatoes, cooked in jackets (unpeeled)
1/3 cup clear, bottled Italian dressing
4 hard boiled eggs, divided use
1 1/2 cups sliced celery
1 cup sliced green onions
1/2 cup sour cream
1 cup mayonnaise
1 1/2 tsp horseradish sauce
1 tsp yellow mustard
1 1/4 tsp celery seed
1/3 cup diced cucumber
Salt and pepper to taste
Peel the cooked potatoes and cut in cubes. While potatoes are warm, pour on the Italian dressing. Refrigerate for 2 hours.
Chop the egg whites and add to the chilled potatoes along with the celery and onion.
Sieve egg yolks; combine with mayonnaise, sour cream, horseradish, mustard, and celery seed. Combine with the potatoes. Refrigerate for 2 hours.
Stir in diced cucumber before serving.
CarolB: Bubbles, you forgot the corn, the tomatoes, and The Boston Pops! (And a sparkler in your dessert)
Paul: My grill recipe would be a basting sauce containing oil Vinegar, honey, teriyaki sauce, garlic pepper, lemon juice, etc.
Risa G.: We're talkin' grilling now, huh? Well, I was just talking about that with Steve and I was telling him how I just read some recipes that would be delicious for the 4th but I don't think his mom would eat them. She just likes plain hot dogs and vegetarian baked beans and a little plain potato salad - no zip!! I would love to make Greek style burgers and stuffed baked potatoes and some other vegetable but I know her so I will probably make burgers for us, hot dog for her and some potato salad and try to jazz that part up.
We don't do much for the 4th. We listen to the firecrackers going off down the block, we look at the fireworks going on somewhere near by and we eat. Not much else. Sometimes we watch the national fireworks show on TV or the Macy's Fireworks, but that is it. We used to play cd's by American rock groups - that was a tradition for a while - but we stopped doing that. I liked it. Oh well. Eventually we'll start doing something "traditional" when our son is a little older and can understand what is going on.
CLASSIC COLE SLAW
From Kate
Makes 6 cups
1 cup mayonnaise
3 tbsp lemon juice
2 tbsp sugar
1 tsp salt
6 cups shredded cabbage
1/2 cup thinly sliced green bell pepper
1 cup shredded carrots
In a large bowl, combine mayonnaise, lemon juice, sugar and salt. Stir in remaining ingredients. Cover and refrigerate.
Risa G.: Aside from the potato salad, we'll probably grill some corn. I like doing it in the husk lately. I pull down the husks and pull out a lot of the silks and then I pull the husks back up. I soak them in water for about an hour or so and then I put them on the grill. About 25 minutes later, turning them about 3 times through the cooking, we have delicious Jersey corn. Yummy!!
STUFFED CHILI CHEESE BURGERS
From Kate
1 1/2 lb ground beef
1/4 cup finely chopped onion
1 tsp chili powder
1 tsp Worcestershire sauce
3/4 tsp salt
1/4 tsp garlic salt
1/4 tsp ground black pepper
1/4 tsp red pepper sauce
1 dash ground cayenne red pepper
6 Cheddar cheese slices
2 tbsp chopped canned green chiles
Mix all the ingredients together except the cheese slices and chiles. Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter.
Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with the remaining 6 patties sealing the edges firmly.
Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
For those of us who like things HOT!:
JALAPENO CHEESEBURGERS
From Risa G.
Source: Mr. Food Grills It All in a Snap
Makes 4 burgers
1 to 1 1/4 lb. ground beef (I also like ground turkey)
1/2 cup (2 oz) shredded Monterey Jack or Cheddar Cheese with japalenos
2 tbsp. dry bread crumbs
1/2 tsp. salt
1/4 tsp. ground black pepper
Preheat the grill to medium-hi heat.
In a medium-sized bowl, combine all ingredients; mix well. Divide the mixture into 4 equal amounts and make 4 patties.
Grill them for 8 to 12 minutes, or until desired doneness, turning them over halfway through the grilling.
GREEK PASTA SALAD
From Kate
FOR THE DRESSING:
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tsp garlic powder
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
3/4 tsp ground black pepper
3/4 tsp sugar (or more, to taste)
FOR THE SALAD:
8 oz pasta, cooked and drained
3 cups fresh mushroom, thickly sliced
15 cherry tomatoes, cut in half
1 cup red bell pepper, cut into strips
3/4 cup pepperoni slices, cut into strips
3/4 cup crumbled feta cheese
1/2 cup chopped green onion
3 1/2 oz whole black olives
Mix together oil, vinegar, garlic powder, basil, oregano, black pepper and sugar. Add remaining ingredients and toss until all ingredients are well coated. Cover and refrigerate 2 hours or overnight.
BARBECUE RIBS (CROCK POT)
3 pounds pork spareribs
Salt and pepper
1 (16 oz) bottle barbecue sauce (or 2 cups homemade BBQ sauce)
Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for about 10 minutes on each side to brown and remove excess fat (or put on your grill outside).
Slice ribs into serving pieces and put in crock pot. Pour in barbecue sauce.
Cover crock pot and cook on LOW 8-10 hours or 4-5 hours on HIGH.
VARIATIONS:
Instead of ribs you can also use chicken, ham or pork chops. For the chicken, use one whole chicken and place it whole in the pot. Then pour the sauce over it. Once it is done it comes real easy off the bone.
ADAM'S RIBS
From Judy
The Dr. Pepper adds a sweet taste to the ribs and they are very moist and tender. We also use this recipe on the grill with pork chops.
Beef or pork spareribs
Dr. Pepper
Liquid smoke
Garlic cloves, smashed
Onion, quartered
BBQ sauce
Put spareribs in large pot or Dutch oven. Cover with Dr. Pepper, so that all ribs are completely covered. Add liquid smoke, (a few shakes), garlic cloves to taste (I sometimes add a whole head of garlic for 12 country-style spareribs) and onion. Bring to boil, then simmer until ribs are tender.
Take ribs out and place in shallow pan, pour BBQ sauce over all and turn ribs over to get the BBQ sauce over all of the ribs.
Place in a 350 degree F oven and bake until desired degree of doneness.
COLA BEEF
From Judy
Makes 6 servings
3/4 cup cola (not diet)
1/4 cup Worcestershire sauce
1 tablespoon vinegar
2 cloves garlic, minced
1 teaspoon instant beef bouillon granules
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper (cayenne)
2 medium onions, chopped
1 (1 1/2 lb.) boneless beef roast
FOR THE SAUCE (OPTIONAL):
1/2 cup ketchup
2 Tablespoons margarine, melted
For cooking liquid combine cola, Worcestershire sauce vinegar, garlic, bouillon granules, dry mustard, chili powder and red pepper. If desired, reserve 1/2 cup of the liquid for making the sauce.
Place onions and meat in slow cooker pot. Pour cooking liquid over meat.
Cover crock pot and cook 12 hours on LOW-MEDIUM heat.
Meanwhile to make the sauce, if desired, combine the 1/2 cup reserved cooking liquid with ketchup and margarine. Heat through. Set sauce aside.
Transfer meat to cutting board and shred. Discard cooking liquid. Serve with the sauce.
kd@sb: For tried and true fast and excellent recipes, try Fast and Fresh by Marie Simmons. She has a monthly column in the back of Bon Appetite magazine. I have tried many of the recipes. The book is easy to follow, accurate and well written.
Bubbles: Tonight's Kitchen Tip: after using your electric burner on your range, put a partially filled teakettle on it with the burner turned off, you'll get some free hot water and no one will touch that burner and get burned!
Hi Linda!
PARMESAN BAKED POTATOES
From Judy
Makes 8 servings
6 tablespoons butter or margarine, melted
3 tablespoons grated Parmesan cheese
8 medium unpeeled red potatoes (about 2 3/4 pounds), halved lengthwise
Pour butter into a 13x9x2-inch baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese.
Bake, uncovered, at 400 degrees F for 40-45 minutes or until tender.
CarolB: HelloBJ
Cookie, this one looked good to me:
DEPOE BAY SALMON STEAKS
Makes 6 to 8 servings
This is served at Frazer's Traveling Brown Bag in south St. Louis.
2 limes
6 to 8 salmon steaks, about 1 inch thick
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon-style mustard
1/4 cup Italian-seasoned bread crumbs
2 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh chives
1/8 teaspoon ground red (cayenne) pepper
Pour a thin film of water in bottom of a broiler pan and lightly oil the rack.
Using a tiny-hole grater, grate zest from limes and set aside; squeeze juice. Reserve 2 tablespoons lime juice for topping.
Rinse fish; pat dry. Turn any thin parts of fish in toward the rib cavity and secure with wooden picks. Place fish on prepared rack; brush with some of the remaining lime juice. Set aside.
TO MAKE THE TOPPING:
In a small mixing bowl, beat or whisk together mayonnaise, sour cream and mustard until light. Whisk in lime zest and reserved 2 tablespoons juice. Whisk in bread crumbs, cheese, chives and red pepper. Set aside.
Broil fish 3-inches from heat for about 5 minutes, until pale. Turn and brush again with lime juice. Broil on second side about 5 minutes or until fish flakes easily with a fork.
Spread topping on fish and return to broiler; broil about 2 minutes or until topping begins to brown. Serve immediately.
Risa G.: Bubbles, I spent a lot of time in Massachussets and Maine and I love the cuisine of New England. Lots of fish.
Cookie, have I got recipes for you!! In fact, here are two just for the grill:
SALMON STEAKS
Using Direct Grilling Method
4 salmon steaks, 1-inch thick
Vegetable Oil
Lemon Butter
Rinse salmon steaks and pat dry with paper towels. Brush both sides of steaks with oil. Place fish on greased cooking grate. Cook 4-5 minutes on each side or until fish flakes easily with a fork. (I find that it is usually about 7 minutes on one side and about 4 on the other so it is still moist inside but you can try this amount in the recipe).
SALMON LOAF
1 (7 3/4 oz) can salmon, drained and flaked
1 cup soft bread crumbs
1/2 tsp. salt
1/4 tsp. paprika
2 tbsp. butter, melted
2 eggs, beaten
1/2 cup milk
1/2 tsp. instant minced onion
Flake salmon with a fork. Combine with other ingredients in a bowl; mix well. Pour mixture into a greased aluminum foil pan or an oven-proof casserole dish. Do not cover.
Position pan in center of cooking grate; cook 35-40 minutes or until done. USE INDIRECT COOKING METHOD.
CarolB: Here is a fish recipe I make all the time, but not with salmon. It needs a milder fish, I think. It is easy and so good and I guess you could make it on the grill.
BAKED FISH IN FOIL
l pound fish fillets., I use orange roughy
1/4 cup lemon juice
Dill weed, optional
Vegetables: thinly sliced carrots, mushrooms, onion, zucchini, tomatoes (try anything!)
1/4 cup butter or margarine
Preheat oven to 450 degrees F.
On 4 large squares of foil, place equal amounts of fish, Pour 1 tablespoon lemon juice over each and season. Top each serving with choice of vegetables and 1 tablespoon butter.
Seal foil around fish and bake 10-15 minutes, until fish is done.
AUTUMN APPLE SALAD
From Judy/AZ
Makes 9-12 servings
1 (20 ounce) can crushed pineapple, undrained
2/3 cup sugar
1 (3 ounce) pkg. lemon-flavored gelatin
1 (8 ounce) pkg. cream cheese, softened
1 cup diced unpeeled apples
1/2 to 1 cup chopped nuts
1 cup chopped celery
1 cup whipped topping
Lettuce leaves (for serving)
In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes.
Add (dry) gelatin; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Refrigerate until thickened but not set.
Fold in apples, nuts, celery and whipped topping. Pour into a 9-inch square baking pan. Chill until firm.
Cut into squares and serve on lettuce leaves.
MONTREAL'S BAR-B BARN'S RIBS
Source: Linda Ranger
Beef ribs
FOR THE SAUCE:
2 cups brown sugar
1 cup applesauce
1/2 cup ketchup
6 tablespoons lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon grouind black pepper
1/2 teaspoon ground cinnamon
Gently simmer the ribs for 15-20 minutes. This will help to tenderize.
Dry them well with paper towels and saute in a bit of oil. Place ribs in an ovenproof dish with sides 2-3 inches high.
Mix the ingredients for the sauce together and bring to a boil. Baste the ribs with the sauce on all sides.
Cook in a 275 degrees F oven for 3 hours. Baste with sauce that you have left approximately every 1/2 hour.
Pat Riley: I'm sorry, I know that there are some wonderful ways to cook Salmon but we really only do it 2 ways. Whole stuffed with lots of sliced onions, sliced lemons, garlic and salt, then BBQed or baked in foil. Or, in steaks or filets lightly floured and panfried in butter. Just a little lemon and salt and pepper for me. I love the flavor of salmon on it's own.
ROAST SALMON WITH POTATO BASIL CRUST
From sara
Makes 4 servings
2 Idaho potatoes, peeled
6 sprigs fresh basil, divided use
4 salmon fillets (6 oz. each)
Salt and ground white pepper
1/4 cup clarified butter
3 tbsp. peanut oil
Tomato chutney, warmed (for serving)
Cut off ends of peeled potatoes and stand on cut end. Pare sides to form a rounded cylinder. Lay the potato on its side and slice paper thin.
Put the basil leaves from 2 basil sprigs on top of the fillets. Lay potato slices over the top of the basil, overlapping them to resemble fish scales. Salt and pepper to taste. Cover with clarified butter and chill (this is to prevent potatoes from turning brown).
WHEN READY TO COOK:
Preheat oven to 375 degrees F.
Pour the peanut oil into a 12-inch saute pan over medium heat. Add the fillets, potato side down, and saute until the edges begin to brown (if salmon slides away from potatoes, simply press back together again). Then place the pan in the oven and bake about four minutes for medium done salmon.
Spoon warm tomato chutney onto 4 plates. Place salmon fillets on top, potato side up. Garnish with the remaining 4 basil sprigs and serve.
SALMON CASSEROLE
1 tbsp. butter, divided use
4 tbsp. bread crumbs, divided use
1 1/2 lbs. potatoes, peeled and sliced
3/4 lb. fresh salmon (or 1 large can)
1/2 tsp. salt
3 eggs
1 1/2 cups cream
1 tsp. sugar
Vinegar or melted butter (for serving)
Preheat oven to 400 degrees F. Use half of the butter to grease a 2-quart baking dish. Sprinkle the dish with half of the bread crumbs.
Beginning and ending with potatoes, combine and alternate with layers of salmon.
Beat the eggs, cream, sugar and salt and pour over the casserole. Sprinkle with remaining bread crumbs and dot with butter.
Bake about 1 hour. Serve with vinegar or melted butter
ALASKA NUGGETS
1 1/2 cups fresh salmon or canned
1/2 cup mashed potatoes
1 tsp. minced celery
1 tbsp. butter
1/2 tbsp. salt
Pepper to taste
1/2 lb. sharp Cheddar cheese, 1/2-inch cubes
Oil for deep frying
Remove all bones and skin from salmon and mix well with mashed potatoes; set aside.
Cook celery and onions in butter until tender, then mix with salmon. Add seasoning and shape mixture into little balls, the size of walnuts. Push a cube of cheese into center of ball. Then re-shape the ball. Roll in bread crumbs.
Fry in enough fat to cover at 375 degrees F.
SALMON-SHRIMP KABOBS
"This isn't as much work as it might seem - preparation can be done 2 to 4 hours ahead of time. It's a delicious and elegant dinner and fun to eat!"
FOR THE MARINADE:
1/4 cup wine vinegar
1/4 cup catsup
2 tbsp. cooking oil
2 tbsp. soy sauce
1 tsp. prepared mustard
1/2 tsp. minced garlic
1/4 tsp. ground black pepper
FOR THE KABOBS:
2 cups long-cooking vegetables (whole tiny new potatoes, halves;
zucchini, cut into 1/2 inch slices; OR baby corn on the cob)
3/4 lb. fresh OR frozen large shrimp in shells (about 16)
1/2 lb. fresh OR frozen salmon fillet, 1-inch thick
2 cups quick-cooking vegetables (fresh pea pods; red sweet pepper, cut into 1 inch pieces; OR small whole fresh mushrooms)
In small mixing bowl, stir together ingredients for the marinade; set aside.
In medium saucepan cook long-cooking vegetables in small amount of boiling water until neatly tender. (Allow 12 to 15 minutes for new potatoes; 3 to 4 minutes for baby corn; and 1 to 2 minutes for zucchini.) Drain and cool.
Meanwhile, thaw shrimp and salmon, if frozen. Peel and devein shrimp. Cut salmon into 1-inch pieces.
Place long-cooking vegetables, seafood, quick cooking vegetables and marinade in a plastic bag in a shallow pan. Marinate in refrigerator for 2 to 4 hours, turning once.
WHEN READY TO COOK:
Drain vegetables and seafood, reserving marinade. Boil the marinade for a few minutes and set aside. Thread vegetables and seafood alternately on 8- to 10-inch skewers.
Brush grill rack with oil. Grill kabobs on uncovered grill over HOT coals for 10 to 12 minutes or until shrimp turn pink and salmon flakes with a fork. Turn and brush with reserved marinade frequently.
SUMMER SALMON SALAD
Makes 8 servings
8 cups mixed salad greens (Romaine, Boston and Bibb lettuce), washed, dried and torn into pieces
1 bunch scallions, chopped
1 green bell pepper, diced
1 cup cooked, chilled artichoke hearts
3 cups poached fresh salmon, chilled
1 lb. marinated cooked green beans
1 bunch tiny beets, cooked, peeled and chilled
1 red pepper, diced
6 hard-cooked eggs, halved
12 anchovy fillets (optional)
4 to 6 small cooked red-skinned potatoes, sliced
3 tomatoes, cut into wedges
12 black olives
Mustard salad dressing
Place greens, scallions, peppers and artichoke hearts in a deep spaghetti dish or shallow salad bowl. Toss lightly. Place salmon in mound in the middle of the greens.
Drain beans and arrange in piles at 3-6-9-12 o'clock positions. Arrange beets in one quadrant, egg halves topped with anchovy fillets in another.
Toss potato slices in tablespoon of bean marinade and arrange in third quadrant.
Toss salad with dressing at table after guests have seen your composition.
TURTLE BARS
From Judy
Makes 8 dozen bars
2 cups all-purpose flour
1 1/2 cups packed brown sugar, divided use
1/2 cup butter or margarine, softened
1 cup pecan halves
2/3 cup butter or margarine
1/2 cup packed brown sugar
1 cup (6 ounces) semisweet chocolate chips
In a mixing bowl, beat flour, 1 cup brown sugar and 1/2 cup softened butter on medium speed for 2-3 minutes. Press firmly into an ungreased 13x9x2-inch baking pan. Arrange pecans over crust.
Combine 2/3 cup butter and the remaining 1/2 cup brown sugar in a heavy saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Pour over pecans.
Bake at 350 degrees F for 18-22 minutes or until bubbly.
Sprinkle chocolate chips on top; let stand for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.
CHICKEN SALAD IN CANTALOUPE DISHES
From sourdough
I serve this with crescent rolls and cream cheese/apricot preserves spread, champagne with strawberries.
Cantaloupes
Lite mayonnaise
Canned chunk chicken packed in water
Salt and pepper to taste
Green grapes, halved
Lettuce (for serving)
Strawberries and green grapes (for garnish)
Cut cantaloupes in half. Clean out seeds and score the insides. Cut a slice off bottom of cantaloupe so it will sit on plate.
Mix the mayonnaise with chicken, salt and pepper. Fold the grapes into the chicken mixture. Spoon chicken salad mixture into cantaloupe halves.
Arrange lettuce greens on plate with strawberries and grapes as garnish.
Kathy: We are having two churches get together in the park
for the fourth. BBQ ribs, salads, and lots of fattening things. Plus, we get to play horseshoes, volleyball, etc.
ICEBOX BUTTERHORNS
From Judy/AZ
Makes 2 dozen rolls
1 pkg active dry yeast
2 Tablespoons warm water (110-115 degrees F)
2 cups warm milk (110-115 degrees F)
1/2 cup sugar
1 egg, beaten
1 teaspoon salt
6 cups all-purpose flour, divided use
3/4 cup butter or margarine, melted
Additional melted butter
In a large mixing bowl, dissolve yeast in 3 tablespoons water.
Add milk, sugar, egg, salt and 3 cups flour; beat until smooth. Beat in butter and remaining 3 cups flour (dough will be slightly sticky). DO NOT KNEAD. Place in a greased bowl. Cover and refrigerate overnight.
TO SHAPE AND BAKE:
Punch dough down and divide in half. On a floured surface, roll each half into a 12-inch circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls point side down, 2-inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350 degrees F for 15-20 minutes or until golden brown. Immediately brush tops with melted butter.
sourdough: Hubby and I doing a whole turkey on the spit with the Weber in a jerk rub. A 15# bird only takes 2 hours on the Weber, very moist and delicous.
BJ: We like to BBQ turkey using indirect cooking method. Can't fit a 15lb. one in it though - usually do about a 8lb.
Linda: Appetizer - How about Roasted Garlic done on the barbecue. Spread the roasted garlic on baguette bread. First spread with cream cheese and then the roasted garlic.
Cookie: How about bacon wrapped scallops or seafood stuffed mushrooms for the appetizer?
BJ: spread on what? Our group of friends still love the Spinach dip with breads and of course Hot Salsa and tortilla chips
STUFFED MUSHROOMS
From Kathy
Clean mushrooms. Chop the stems.
Mince green onion.
Add your favorite shredded cheese.
Mix together with a little light mayonnaise.
Stuff mushroom caps.
Put on foil on the BBQ until cheese melts, and mushrooms are soft.
You can put melted butter on the mushroom caps first.
Pat Riley: Have you ever made bacon-wrapped water chestnuts. Really yummy? Partially cook the bacon and then wrap the chestnuts then marinate them in a bit of soy sauce and brown sugar. Bake in the oven until hot and bubbly. Really, really nummy.
Kathy: Stuff fresh trout with a stuffing of:
Mushrooms
Minced onions
garlic
bacon bits
bread crumbs
Add garlic, salt, lemon pepper.
Spray fish with a light marinade. BBQ until tender.
TURTLE BROWNIES
From Judy/AZ
Source: Gourmet magazine, December 1996
The lusciously sticky caramel-pecan top layer in this brownie was inspired by the chewy chocolate candies called "turtles."
FOR BROWNIE LAYER:
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
FOR CARAMEL-PECAN LAYER
3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
1/3 cup heavy whipping cream
1 teaspoon vanilla
1 1/2 cups pecans (6 ounces)
FOR GARNISH IF DESIRED:
1 ounce semisweet chocolate
Preheat oven to 350 degrees F and butter and flour a 9-inch square baking pan, knocking out excess flour.
MAKE BROWNIE LAYER:
In a heavy 1 1/2-quart saucepan melt chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and stir in brown sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. In a bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined well.
Spread batter evenly in pan and bake in middle of oven 30 to 35 minutes, or until a tester comes out clean. Cool brownie layer completely in pan on a rack.
MAKE CARAMEL-PECAN LAYER:
In a heavy 3-quart saucepan bring sugar, corn syrup, water, and a pinch salt to a boil over moderate heat, stirring until sugar is dissolved, and boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and vanilla (mixture will bubble up and steam). Stir in pecans and quickly pour mixture over brownie layer, spreading evenly. Cool brownies completely in pan on a rack.
MAKE GARNISH (OPTIONAL):
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat. Transfer chocolate to a small sealable plastic bag. Squeeze chocolate into one corner of bag and with a sharp knife cut a tiny slice off corner to form a small hole.
Squeeze chocolate decoratively over brownies.
Chill brownies, loosely covered, until caramel is firm, at least 4 hours.
Cut chilled brownies into 16 squares and remove from pan while still cold. Let brownies come to room temperature before eating. Brownies keep, covered and chilled in one layer, 5 days.
sara: here ya go, kit-kat:
MALT-O-MEAL MUFFINS
3/4 cup flour
2 tsp. baking powder
1/4 tsp. salt
1/3 cup white granulated sugar
1/2 cup Malt-O-Meal
1 egg
1/2 cup milk
2 tbsp. melted butter or liquid shortening
Sift together flour, baking powder and salt.
Combine remaining ingredients and mix with the flour mixture. Stir until blended but not smooth. Fill greased muffin tins 2/3 full.
Bake in a 400 degree F oven for 15 to 18 minutes.
MALT-O-MEAL MUFFINS
1 egg
4 tbsp. liquid shortening
3/4 cup milk
3/4 cup Malt-O-Meal
1 1/4 cups flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
Mix ingredients together. Fill greased muffin cups 2/3 full.
Bake at 400 degrees F for 20 minutes.
FAVORITE MUFFINS
From Kathy
I add huckleberries, but I have used Special K cereal for good breakfast muffins.
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Stir ingredients together. Fill muffin cups 2/3 full.
Bake 25 minutes in 350 degree F oven.
BAKED BRIE
From Linda
1 French brad cannonball (round loaf, roughly 6-inches across)
1 (8 ounce) round brie cheese
5 to 6 sundried tomatoes (packed in olive oil), coarsely chopped
5 to 6 fresh basil leaves, chopped
Bread or assorted crackers
Preheat oven to 350 degrees F.
Cut bread horizontally, approximately halfway up from bottom. Using brie cheese as a size guide, cut and scoop out center of bread so that cheese can fit into bottom half of bread (save chunks to serve with heated load). Before placing cheese inside, drizzle a little of the olive oil from jar of sundried tomatoes into the cavity of the bread.
Remove top rind of brie. Place brie into scooped out bread, dot top sundried tomatoes and basil leaves; drizzle with a little more olive oil. Place upper half of brad on top. Wrap tightly in aluminum foil.
Bake 15 to 20 minutes or until cheese is soft and thoroughly heated. Remove from oven, unwrap, and remove bread top. Serve immediately with additional bread or crackers.
VIRGIN ISLANDS GINGER BEER
Source: Felicia Pickering
1/2 pound fresh ginger
1 gallon water
1/2 to 1 cup sugar
few drops almond extract (optional)
The day before serving, peel and finely chop ginger. Put in blender or food processor with a small amount of water and puree until smooth. Soak overnight in water in the refrigerator.
The next day, pour ginger through a cheesecloth. Add sugar to taste and a few drops almond extract, if desired.
sourdough: The best way I've found to do game meat is to soak it overnight in a strong mixture of coffee...this breaks down some of the fibers and takes some of the gamey taste out...then continue to prepare your recipe. I've used it on bear, moose, caribou and sheep.
Pat Riley: I'm not sure if it'll work for game but I once saw a lady on a cooking show who won lots of County Fairs with her Fried Chicken. Her secret was to cut up the chicken and put it all in a bowl. She then filled the bowl with cold water and then added a couple teaspoons of baking soda and salt and then let it sit for an hour or 2. Then you just dredge the chicken in your favorite flour mixture. I've tried it and the chicken comes out nice and tender and moist
Kathy: For a cold picnic:
LEMON CHICKEN BAKE
Melt butter in a baking pan.
Add lemon pepper, salt, and sage.
Melt a little honey in the butter
Roll chicken in the spiced honey butter.
Sprinkle with lemon juice and parmesan.
Bake in a 325 degree F oven for 1 hour, basting once or twice while with the juices while baking.
WATERMELON COOLER
From Kathy
Cut watermelon into bite size pieces
Cut up bananas, strawberries, kiwi.
Mix together.
Splash cranberry sparkling cider over all.
Add grapes, and coconut.
PEA SALAD
From Kathy
3 cups cooked fresh peas
1/2 cup diced cheddar cheese
3 tablespoons minced onion
Cherry tomatoes
1/2 cup dressing
Salad greens (for serving)
Mix well. Add whatever else you want like broccoli. Serve on salad greens.
Paul: Kathy, I do broccoli by dropping it in boiling water for 4 minutes then drain and sprinkle fresh grated parmesan, a teaspoon of butter, lemon or lime juice. Replace lid and shake to coat.
Kathy: My favorite broccoli recipe
Steam broccoli
Saute mushrooms and onions.
Pour over your favorite spaghetti sauce
Sprinkle on parmesan cheese.
candy: like that (Pea Salad) idea, I add Chinese noodles and nuts to most of my salads
MEXICAN PIZZA
From Kathy
1 lb. hamburger meat
1 pkg. taco seasoning
1 large can refried beans
1 large pizza crust, partially baked (I make my own)
1/4 cup chopped onion
1 cup or more of shredded cheese
1/2 cup sliced olives
Hot peppers (optional)
Hot salsa (for serving)
Brown hamburger. Drain. Add taco seasoning and water (the amount called for on package of taco seasoning).
Spread refried beans over partially baked pizza crust.
Add meat, onions, and cheese. Top with olives. (Add hot peppers if you like them).
Bake 25 minutes at 375 degrees F. Serve with hot salsa
Recipe Swap - June 30, 1997
RECIPES IN THIS FILE:
Crunch Fudge Sandwiches (no bake, using Rice Krispies)
4th of July Menu Suggestion
Sour Cream Potato Salad (using Italian dressing)
Basting Sauce for Grilling
Classic Cole Slaw
How to Grill Corn
Stuffed Chili Cheeseburgers
Jalapeno Cheeseburgers
Greek Pasta Salad (with cherry tomatoes and pepperoni)
Barbecue Ribs (crock pot)
Adam's Ribs (using Dr. Pepper)
Cola Beef (crock pot)
Depoe Bay Salmon Steaks (Frazer's Traveling Brown Bag)
Baked Fish in Foil (with vegetables)
Autumn Apple Salad (using Jello, pineapple and cream cheese)
Montreal's Bar-B Barn's Ribs
Two Ways to Cook Salmon
Roast Salmon with Potato Basil Crust
Salmon Casserole (with potatoes)
Alaska Nuggets (salmon fritters using mashed potatoes)
Salmon-Shrimp Kabobs (marinated, make-ahead)
Summer Salmon Salad (composed salad)
Turtle Bars (using pecans)
Chicken Salad in Cantaloupe Dishes
Icebox Butterhorn Rolls
BBQ Turkey
Roasted Garlic with Cream Cheese
Stuffed Mushrooms (cooked on a grill)
Bacon-Wrapped Water Chestnuts
Stuffed Trout
Turtle Brownies (with Caramel-Pecan layer)
Malt-O-Meal Muffins (2)
Favorite Muffins
Baked Brie
Virgin Islands Ginger Beer (blender or food processor)
Tip for tenderizing game meat
Tip for tenderizing chicken before frying
Lemon Chicken Bake
Watermelon Cooler
Pea Salad
Broccoli with Parmesan
Kathy's Favorite Broccoli Recipe
Mexican Pizza
CRUNCH FUDGE SANDWICHES
Adapted from source: Clarissa Finco
FOR THE CEREAL LAYERS:
1 cup butterscotch chips
1/2 cup peanut butter
4 cups Rice Krispies cereal
FOR THE CHOCOLATE FILLING:
1 cup semi-sweet chocolate chips
1/2 cup confectioners sugar
2 tablespoons butter or margarine
1 tablespoon water
Melt butterscotch chips with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat. Add Rice Krispies stirring until well coated.
Press half of cereal mixture into a buttered 8x8-inch pan; place in refrigerator to chill. Set remaining cereal mixture aside (at room temperature).
Combine chocolate chips, sugar, butter and 1 tablespoon water. Stir over hot water until chocolate melts and mixture is well blended.
Spread chocolate mixture over chilled cereal mixture. Spread reserved cereal mixture evenly over top. Press gently. Refrigerate to set.
Remove from refrigerator for about 10 minutes before cutting into squares.
Bubbles: Ideal 4th of July fare would be: a pasta salad, a macaroni salad, some hard crust rolls, and a sirloin steak on the grill!! A steak that has been marinated just right! Ahhhh!
Hi Kate and Risa!
SOUR CREAM POTATO SALAD
From: Kate
10 medium red potatoes, cooked in jackets (unpeeled)
1/3 cup clear, bottled Italian dressing
4 hard boiled eggs, divided use
1 1/2 cups sliced celery
1 cup sliced green onions
1/2 cup sour cream
1 cup mayonnaise
1 1/2 tsp horseradish sauce
1 tsp yellow mustard
1 1/4 tsp celery seed
1/3 cup diced cucumber
Salt and pepper to taste
Peel the cooked potatoes and cut in cubes. While potatoes are warm, pour on the Italian dressing. Refrigerate for 2 hours.
Chop the egg whites and add to the chilled potatoes along with the celery and onion.
Sieve egg yolks; combine with mayonnaise, sour cream, horseradish, mustard, and celery seed. Combine with the potatoes. Refrigerate for 2 hours.
Stir in diced cucumber before serving.
CarolB: Bubbles, you forgot the corn, the tomatoes, and The Boston Pops! (And a sparkler in your dessert)
Paul: My grill recipe would be a basting sauce containing oil Vinegar, honey, teriyaki sauce, garlic pepper, lemon juice, etc.
Risa G.: We're talkin' grilling now, huh? Well, I was just talking about that with Steve and I was telling him how I just read some recipes that would be delicious for the 4th but I don't think his mom would eat them. She just likes plain hot dogs and vegetarian baked beans and a little plain potato salad - no zip!! I would love to make Greek style burgers and stuffed baked potatoes and some other vegetable but I know her so I will probably make burgers for us, hot dog for her and some potato salad and try to jazz that part up.
We don't do much for the 4th. We listen to the firecrackers going off down the block, we look at the fireworks going on somewhere near by and we eat. Not much else. Sometimes we watch the national fireworks show on TV or the Macy's Fireworks, but that is it. We used to play cd's by American rock groups - that was a tradition for a while - but we stopped doing that. I liked it. Oh well. Eventually we'll start doing something "traditional" when our son is a little older and can understand what is going on.
CLASSIC COLE SLAW
From Kate
Makes 6 cups
1 cup mayonnaise
3 tbsp lemon juice
2 tbsp sugar
1 tsp salt
6 cups shredded cabbage
1/2 cup thinly sliced green bell pepper
1 cup shredded carrots
In a large bowl, combine mayonnaise, lemon juice, sugar and salt. Stir in remaining ingredients. Cover and refrigerate.
Risa G.: Aside from the potato salad, we'll probably grill some corn. I like doing it in the husk lately. I pull down the husks and pull out a lot of the silks and then I pull the husks back up. I soak them in water for about an hour or so and then I put them on the grill. About 25 minutes later, turning them about 3 times through the cooking, we have delicious Jersey corn. Yummy!!
STUFFED CHILI CHEESE BURGERS
From Kate
1 1/2 lb ground beef
1/4 cup finely chopped onion
1 tsp chili powder
1 tsp Worcestershire sauce
3/4 tsp salt
1/4 tsp garlic salt
1/4 tsp ground black pepper
1/4 tsp red pepper sauce
1 dash ground cayenne red pepper
6 Cheddar cheese slices
2 tbsp chopped canned green chiles
Mix all the ingredients together except the cheese slices and chiles. Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter.
Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with the remaining 6 patties sealing the edges firmly.
Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
For those of us who like things HOT!:
JALAPENO CHEESEBURGERS
From Risa G.
Source: Mr. Food Grills It All in a Snap
Makes 4 burgers
1 to 1 1/4 lb. ground beef (I also like ground turkey)
1/2 cup (2 oz) shredded Monterey Jack or Cheddar Cheese with japalenos
2 tbsp. dry bread crumbs
1/2 tsp. salt
1/4 tsp. ground black pepper
Preheat the grill to medium-hi heat.
In a medium-sized bowl, combine all ingredients; mix well. Divide the mixture into 4 equal amounts and make 4 patties.
Grill them for 8 to 12 minutes, or until desired doneness, turning them over halfway through the grilling.
GREEK PASTA SALAD
From Kate
FOR THE DRESSING:
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tsp garlic powder
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
3/4 tsp ground black pepper
3/4 tsp sugar (or more, to taste)
FOR THE SALAD:
8 oz pasta, cooked and drained
3 cups fresh mushroom, thickly sliced
15 cherry tomatoes, cut in half
1 cup red bell pepper, cut into strips
3/4 cup pepperoni slices, cut into strips
3/4 cup crumbled feta cheese
1/2 cup chopped green onion
3 1/2 oz whole black olives
Mix together oil, vinegar, garlic powder, basil, oregano, black pepper and sugar. Add remaining ingredients and toss until all ingredients are well coated. Cover and refrigerate 2 hours or overnight.
BARBECUE RIBS (CROCK POT)
3 pounds pork spareribs
Salt and pepper
1 (16 oz) bottle barbecue sauce (or 2 cups homemade BBQ sauce)
Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for about 10 minutes on each side to brown and remove excess fat (or put on your grill outside).
Slice ribs into serving pieces and put in crock pot. Pour in barbecue sauce.
Cover crock pot and cook on LOW 8-10 hours or 4-5 hours on HIGH.
VARIATIONS:
Instead of ribs you can also use chicken, ham or pork chops. For the chicken, use one whole chicken and place it whole in the pot. Then pour the sauce over it. Once it is done it comes real easy off the bone.
ADAM'S RIBS
From Judy
The Dr. Pepper adds a sweet taste to the ribs and they are very moist and tender. We also use this recipe on the grill with pork chops.
Beef or pork spareribs
Dr. Pepper
Liquid smoke
Garlic cloves, smashed
Onion, quartered
BBQ sauce
Put spareribs in large pot or Dutch oven. Cover with Dr. Pepper, so that all ribs are completely covered. Add liquid smoke, (a few shakes), garlic cloves to taste (I sometimes add a whole head of garlic for 12 country-style spareribs) and onion. Bring to boil, then simmer until ribs are tender.
Take ribs out and place in shallow pan, pour BBQ sauce over all and turn ribs over to get the BBQ sauce over all of the ribs.
Place in a 350 degree F oven and bake until desired degree of doneness.
COLA BEEF
From Judy
Makes 6 servings
3/4 cup cola (not diet)
1/4 cup Worcestershire sauce
1 tablespoon vinegar
2 cloves garlic, minced
1 teaspoon instant beef bouillon granules
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper (cayenne)
2 medium onions, chopped
1 (1 1/2 lb.) boneless beef roast
FOR THE SAUCE (OPTIONAL):
1/2 cup ketchup
2 Tablespoons margarine, melted
For cooking liquid combine cola, Worcestershire sauce vinegar, garlic, bouillon granules, dry mustard, chili powder and red pepper. If desired, reserve 1/2 cup of the liquid for making the sauce.
Place onions and meat in slow cooker pot. Pour cooking liquid over meat.
Cover crock pot and cook 12 hours on LOW-MEDIUM heat.
Meanwhile to make the sauce, if desired, combine the 1/2 cup reserved cooking liquid with ketchup and margarine. Heat through. Set sauce aside.
Transfer meat to cutting board and shred. Discard cooking liquid. Serve with the sauce.
kd@sb: For tried and true fast and excellent recipes, try Fast and Fresh by Marie Simmons. She has a monthly column in the back of Bon Appetite magazine. I have tried many of the recipes. The book is easy to follow, accurate and well written.
Bubbles: Tonight's Kitchen Tip: after using your electric burner on your range, put a partially filled teakettle on it with the burner turned off, you'll get some free hot water and no one will touch that burner and get burned!
Hi Linda!
PARMESAN BAKED POTATOES
From Judy
Makes 8 servings
6 tablespoons butter or margarine, melted
3 tablespoons grated Parmesan cheese
8 medium unpeeled red potatoes (about 2 3/4 pounds), halved lengthwise
Pour butter into a 13x9x2-inch baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese.
Bake, uncovered, at 400 degrees F for 40-45 minutes or until tender.
CarolB: HelloBJ
Cookie, this one looked good to me:
DEPOE BAY SALMON STEAKS
Makes 6 to 8 servings
This is served at Frazer's Traveling Brown Bag in south St. Louis.
2 limes
6 to 8 salmon steaks, about 1 inch thick
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon-style mustard
1/4 cup Italian-seasoned bread crumbs
2 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh chives
1/8 teaspoon ground red (cayenne) pepper
Pour a thin film of water in bottom of a broiler pan and lightly oil the rack.
Using a tiny-hole grater, grate zest from limes and set aside; squeeze juice. Reserve 2 tablespoons lime juice for topping.
Rinse fish; pat dry. Turn any thin parts of fish in toward the rib cavity and secure with wooden picks. Place fish on prepared rack; brush with some of the remaining lime juice. Set aside.
TO MAKE THE TOPPING:
In a small mixing bowl, beat or whisk together mayonnaise, sour cream and mustard until light. Whisk in lime zest and reserved 2 tablespoons juice. Whisk in bread crumbs, cheese, chives and red pepper. Set aside.
Broil fish 3-inches from heat for about 5 minutes, until pale. Turn and brush again with lime juice. Broil on second side about 5 minutes or until fish flakes easily with a fork.
Spread topping on fish and return to broiler; broil about 2 minutes or until topping begins to brown. Serve immediately.
Risa G.: Bubbles, I spent a lot of time in Massachussets and Maine and I love the cuisine of New England. Lots of fish.
Cookie, have I got recipes for you!! In fact, here are two just for the grill:
SALMON STEAKS
Using Direct Grilling Method
4 salmon steaks, 1-inch thick
Vegetable Oil
Lemon Butter
Rinse salmon steaks and pat dry with paper towels. Brush both sides of steaks with oil. Place fish on greased cooking grate. Cook 4-5 minutes on each side or until fish flakes easily with a fork. (I find that it is usually about 7 minutes on one side and about 4 on the other so it is still moist inside but you can try this amount in the recipe).
SALMON LOAF
1 (7 3/4 oz) can salmon, drained and flaked
1 cup soft bread crumbs
1/2 tsp. salt
1/4 tsp. paprika
2 tbsp. butter, melted
2 eggs, beaten
1/2 cup milk
1/2 tsp. instant minced onion
Flake salmon with a fork. Combine with other ingredients in a bowl; mix well. Pour mixture into a greased aluminum foil pan or an oven-proof casserole dish. Do not cover.
Position pan in center of cooking grate; cook 35-40 minutes or until done. USE INDIRECT COOKING METHOD.
CarolB: Here is a fish recipe I make all the time, but not with salmon. It needs a milder fish, I think. It is easy and so good and I guess you could make it on the grill.
BAKED FISH IN FOIL
l pound fish fillets., I use orange roughy
1/4 cup lemon juice
Dill weed, optional
Vegetables: thinly sliced carrots, mushrooms, onion, zucchini, tomatoes (try anything!)
1/4 cup butter or margarine
Preheat oven to 450 degrees F.
On 4 large squares of foil, place equal amounts of fish, Pour 1 tablespoon lemon juice over each and season. Top each serving with choice of vegetables and 1 tablespoon butter.
Seal foil around fish and bake 10-15 minutes, until fish is done.
AUTUMN APPLE SALAD
From Judy/AZ
Makes 9-12 servings
1 (20 ounce) can crushed pineapple, undrained
2/3 cup sugar
1 (3 ounce) pkg. lemon-flavored gelatin
1 (8 ounce) pkg. cream cheese, softened
1 cup diced unpeeled apples
1/2 to 1 cup chopped nuts
1 cup chopped celery
1 cup whipped topping
Lettuce leaves (for serving)
In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes.
Add (dry) gelatin; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Refrigerate until thickened but not set.
Fold in apples, nuts, celery and whipped topping. Pour into a 9-inch square baking pan. Chill until firm.
Cut into squares and serve on lettuce leaves.
MONTREAL'S BAR-B BARN'S RIBS
Source: Linda Ranger
Beef ribs
FOR THE SAUCE:
2 cups brown sugar
1 cup applesauce
1/2 cup ketchup
6 tablespoons lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon grouind black pepper
1/2 teaspoon ground cinnamon
Gently simmer the ribs for 15-20 minutes. This will help to tenderize.
Dry them well with paper towels and saute in a bit of oil. Place ribs in an ovenproof dish with sides 2-3 inches high.
Mix the ingredients for the sauce together and bring to a boil. Baste the ribs with the sauce on all sides.
Cook in a 275 degrees F oven for 3 hours. Baste with sauce that you have left approximately every 1/2 hour.
Pat Riley: I'm sorry, I know that there are some wonderful ways to cook Salmon but we really only do it 2 ways. Whole stuffed with lots of sliced onions, sliced lemons, garlic and salt, then BBQed or baked in foil. Or, in steaks or filets lightly floured and panfried in butter. Just a little lemon and salt and pepper for me. I love the flavor of salmon on it's own.
ROAST SALMON WITH POTATO BASIL CRUST
From sara
Makes 4 servings
2 Idaho potatoes, peeled
6 sprigs fresh basil, divided use
4 salmon fillets (6 oz. each)
Salt and ground white pepper
1/4 cup clarified butter
3 tbsp. peanut oil
Tomato chutney, warmed (for serving)
Cut off ends of peeled potatoes and stand on cut end. Pare sides to form a rounded cylinder. Lay the potato on its side and slice paper thin.
Put the basil leaves from 2 basil sprigs on top of the fillets. Lay potato slices over the top of the basil, overlapping them to resemble fish scales. Salt and pepper to taste. Cover with clarified butter and chill (this is to prevent potatoes from turning brown).
WHEN READY TO COOK:
Preheat oven to 375 degrees F.
Pour the peanut oil into a 12-inch saute pan over medium heat. Add the fillets, potato side down, and saute until the edges begin to brown (if salmon slides away from potatoes, simply press back together again). Then place the pan in the oven and bake about four minutes for medium done salmon.
Spoon warm tomato chutney onto 4 plates. Place salmon fillets on top, potato side up. Garnish with the remaining 4 basil sprigs and serve.
SALMON CASSEROLE
1 tbsp. butter, divided use
4 tbsp. bread crumbs, divided use
1 1/2 lbs. potatoes, peeled and sliced
3/4 lb. fresh salmon (or 1 large can)
1/2 tsp. salt
3 eggs
1 1/2 cups cream
1 tsp. sugar
Vinegar or melted butter (for serving)
Preheat oven to 400 degrees F. Use half of the butter to grease a 2-quart baking dish. Sprinkle the dish with half of the bread crumbs.
Beginning and ending with potatoes, combine and alternate with layers of salmon.
Beat the eggs, cream, sugar and salt and pour over the casserole. Sprinkle with remaining bread crumbs and dot with butter.
Bake about 1 hour. Serve with vinegar or melted butter
ALASKA NUGGETS
1 1/2 cups fresh salmon or canned
1/2 cup mashed potatoes
1 tsp. minced celery
1 tbsp. butter
1/2 tbsp. salt
Pepper to taste
1/2 lb. sharp Cheddar cheese, 1/2-inch cubes
Oil for deep frying
Remove all bones and skin from salmon and mix well with mashed potatoes; set aside.
Cook celery and onions in butter until tender, then mix with salmon. Add seasoning and shape mixture into little balls, the size of walnuts. Push a cube of cheese into center of ball. Then re-shape the ball. Roll in bread crumbs.
Fry in enough fat to cover at 375 degrees F.
SALMON-SHRIMP KABOBS
"This isn't as much work as it might seem - preparation can be done 2 to 4 hours ahead of time. It's a delicious and elegant dinner and fun to eat!"
FOR THE MARINADE:
1/4 cup wine vinegar
1/4 cup catsup
2 tbsp. cooking oil
2 tbsp. soy sauce
1 tsp. prepared mustard
1/2 tsp. minced garlic
1/4 tsp. ground black pepper
FOR THE KABOBS:
2 cups long-cooking vegetables (whole tiny new potatoes, halves;
zucchini, cut into 1/2 inch slices; OR baby corn on the cob)
3/4 lb. fresh OR frozen large shrimp in shells (about 16)
1/2 lb. fresh OR frozen salmon fillet, 1-inch thick
2 cups quick-cooking vegetables (fresh pea pods; red sweet pepper, cut into 1 inch pieces; OR small whole fresh mushrooms)
In small mixing bowl, stir together ingredients for the marinade; set aside.
In medium saucepan cook long-cooking vegetables in small amount of boiling water until neatly tender. (Allow 12 to 15 minutes for new potatoes; 3 to 4 minutes for baby corn; and 1 to 2 minutes for zucchini.) Drain and cool.
Meanwhile, thaw shrimp and salmon, if frozen. Peel and devein shrimp. Cut salmon into 1-inch pieces.
Place long-cooking vegetables, seafood, quick cooking vegetables and marinade in a plastic bag in a shallow pan. Marinate in refrigerator for 2 to 4 hours, turning once.
WHEN READY TO COOK:
Drain vegetables and seafood, reserving marinade. Boil the marinade for a few minutes and set aside. Thread vegetables and seafood alternately on 8- to 10-inch skewers.
Brush grill rack with oil. Grill kabobs on uncovered grill over HOT coals for 10 to 12 minutes or until shrimp turn pink and salmon flakes with a fork. Turn and brush with reserved marinade frequently.
SUMMER SALMON SALAD
Makes 8 servings
8 cups mixed salad greens (Romaine, Boston and Bibb lettuce), washed, dried and torn into pieces
1 bunch scallions, chopped
1 green bell pepper, diced
1 cup cooked, chilled artichoke hearts
3 cups poached fresh salmon, chilled
1 lb. marinated cooked green beans
1 bunch tiny beets, cooked, peeled and chilled
1 red pepper, diced
6 hard-cooked eggs, halved
12 anchovy fillets (optional)
4 to 6 small cooked red-skinned potatoes, sliced
3 tomatoes, cut into wedges
12 black olives
Mustard salad dressing
Place greens, scallions, peppers and artichoke hearts in a deep spaghetti dish or shallow salad bowl. Toss lightly. Place salmon in mound in the middle of the greens.
Drain beans and arrange in piles at 3-6-9-12 o'clock positions. Arrange beets in one quadrant, egg halves topped with anchovy fillets in another.
Toss potato slices in tablespoon of bean marinade and arrange in third quadrant.
Toss salad with dressing at table after guests have seen your composition.
TURTLE BARS
From Judy
Makes 8 dozen bars
2 cups all-purpose flour
1 1/2 cups packed brown sugar, divided use
1/2 cup butter or margarine, softened
1 cup pecan halves
2/3 cup butter or margarine
1/2 cup packed brown sugar
1 cup (6 ounces) semisweet chocolate chips
In a mixing bowl, beat flour, 1 cup brown sugar and 1/2 cup softened butter on medium speed for 2-3 minutes. Press firmly into an ungreased 13x9x2-inch baking pan. Arrange pecans over crust.
Combine 2/3 cup butter and the remaining 1/2 cup brown sugar in a heavy saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Pour over pecans.
Bake at 350 degrees F for 18-22 minutes or until bubbly.
Sprinkle chocolate chips on top; let stand for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.
CHICKEN SALAD IN CANTALOUPE DISHES
From sourdough
I serve this with crescent rolls and cream cheese/apricot preserves spread, champagne with strawberries.
Cantaloupes
Lite mayonnaise
Canned chunk chicken packed in water
Salt and pepper to taste
Green grapes, halved
Lettuce (for serving)
Strawberries and green grapes (for garnish)
Cut cantaloupes in half. Clean out seeds and score the insides. Cut a slice off bottom of cantaloupe so it will sit on plate.
Mix the mayonnaise with chicken, salt and pepper. Fold the grapes into the chicken mixture. Spoon chicken salad mixture into cantaloupe halves.
Arrange lettuce greens on plate with strawberries and grapes as garnish.
Kathy: We are having two churches get together in the park
for the fourth. BBQ ribs, salads, and lots of fattening things. Plus, we get to play horseshoes, volleyball, etc.
ICEBOX BUTTERHORNS
From Judy/AZ
Makes 2 dozen rolls
1 pkg active dry yeast
2 Tablespoons warm water (110-115 degrees F)
2 cups warm milk (110-115 degrees F)
1/2 cup sugar
1 egg, beaten
1 teaspoon salt
6 cups all-purpose flour, divided use
3/4 cup butter or margarine, melted
Additional melted butter
In a large mixing bowl, dissolve yeast in 3 tablespoons water.
Add milk, sugar, egg, salt and 3 cups flour; beat until smooth. Beat in butter and remaining 3 cups flour (dough will be slightly sticky). DO NOT KNEAD. Place in a greased bowl. Cover and refrigerate overnight.
TO SHAPE AND BAKE:
Punch dough down and divide in half. On a floured surface, roll each half into a 12-inch circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls point side down, 2-inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350 degrees F for 15-20 minutes or until golden brown. Immediately brush tops with melted butter.
sourdough: Hubby and I doing a whole turkey on the spit with the Weber in a jerk rub. A 15# bird only takes 2 hours on the Weber, very moist and delicous.
BJ: We like to BBQ turkey using indirect cooking method. Can't fit a 15lb. one in it though - usually do about a 8lb.
Linda: Appetizer - How about Roasted Garlic done on the barbecue. Spread the roasted garlic on baguette bread. First spread with cream cheese and then the roasted garlic.
Cookie: How about bacon wrapped scallops or seafood stuffed mushrooms for the appetizer?
BJ: spread on what? Our group of friends still love the Spinach dip with breads and of course Hot Salsa and tortilla chips
STUFFED MUSHROOMS
From Kathy
Clean mushrooms. Chop the stems.
Mince green onion.
Add your favorite shredded cheese.
Mix together with a little light mayonnaise.
Stuff mushroom caps.
Put on foil on the BBQ until cheese melts, and mushrooms are soft.
You can put melted butter on the mushroom caps first.
Pat Riley: Have you ever made bacon-wrapped water chestnuts. Really yummy? Partially cook the bacon and then wrap the chestnuts then marinate them in a bit of soy sauce and brown sugar. Bake in the oven until hot and bubbly. Really, really nummy.
Kathy: Stuff fresh trout with a stuffing of:
Mushrooms
Minced onions
garlic
bacon bits
bread crumbs
Add garlic, salt, lemon pepper.
Spray fish with a light marinade. BBQ until tender.
TURTLE BROWNIES
From Judy/AZ
Source: Gourmet magazine, December 1996
The lusciously sticky caramel-pecan top layer in this brownie was inspired by the chewy chocolate candies called "turtles."
FOR BROWNIE LAYER:
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
FOR CARAMEL-PECAN LAYER
3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
1/3 cup heavy whipping cream
1 teaspoon vanilla
1 1/2 cups pecans (6 ounces)
FOR GARNISH IF DESIRED:
1 ounce semisweet chocolate
Preheat oven to 350 degrees F and butter and flour a 9-inch square baking pan, knocking out excess flour.
MAKE BROWNIE LAYER:
In a heavy 1 1/2-quart saucepan melt chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and stir in brown sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. In a bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined well.
Spread batter evenly in pan and bake in middle of oven 30 to 35 minutes, or until a tester comes out clean. Cool brownie layer completely in pan on a rack.
MAKE CARAMEL-PECAN LAYER:
In a heavy 3-quart saucepan bring sugar, corn syrup, water, and a pinch salt to a boil over moderate heat, stirring until sugar is dissolved, and boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and vanilla (mixture will bubble up and steam). Stir in pecans and quickly pour mixture over brownie layer, spreading evenly. Cool brownies completely in pan on a rack.
MAKE GARNISH (OPTIONAL):
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat. Transfer chocolate to a small sealable plastic bag. Squeeze chocolate into one corner of bag and with a sharp knife cut a tiny slice off corner to form a small hole.
Squeeze chocolate decoratively over brownies.
Chill brownies, loosely covered, until caramel is firm, at least 4 hours.
Cut chilled brownies into 16 squares and remove from pan while still cold. Let brownies come to room temperature before eating. Brownies keep, covered and chilled in one layer, 5 days.
sara: here ya go, kit-kat:
MALT-O-MEAL MUFFINS
3/4 cup flour
2 tsp. baking powder
1/4 tsp. salt
1/3 cup white granulated sugar
1/2 cup Malt-O-Meal
1 egg
1/2 cup milk
2 tbsp. melted butter or liquid shortening
Sift together flour, baking powder and salt.
Combine remaining ingredients and mix with the flour mixture. Stir until blended but not smooth. Fill greased muffin tins 2/3 full.
Bake in a 400 degree F oven for 15 to 18 minutes.
MALT-O-MEAL MUFFINS
1 egg
4 tbsp. liquid shortening
3/4 cup milk
3/4 cup Malt-O-Meal
1 1/4 cups flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
Mix ingredients together. Fill greased muffin cups 2/3 full.
Bake at 400 degrees F for 20 minutes.
FAVORITE MUFFINS
From Kathy
I add huckleberries, but I have used Special K cereal for good breakfast muffins.
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Stir ingredients together. Fill muffin cups 2/3 full.
Bake 25 minutes in 350 degree F oven.
BAKED BRIE
From Linda
1 French brad cannonball (round loaf, roughly 6-inches across)
1 (8 ounce) round brie cheese
5 to 6 sundried tomatoes (packed in olive oil), coarsely chopped
5 to 6 fresh basil leaves, chopped
Bread or assorted crackers
Preheat oven to 350 degrees F.
Cut bread horizontally, approximately halfway up from bottom. Using brie cheese as a size guide, cut and scoop out center of bread so that cheese can fit into bottom half of bread (save chunks to serve with heated load). Before placing cheese inside, drizzle a little of the olive oil from jar of sundried tomatoes into the cavity of the bread.
Remove top rind of brie. Place brie into scooped out bread, dot top sundried tomatoes and basil leaves; drizzle with a little more olive oil. Place upper half of brad on top. Wrap tightly in aluminum foil.
Bake 15 to 20 minutes or until cheese is soft and thoroughly heated. Remove from oven, unwrap, and remove bread top. Serve immediately with additional bread or crackers.
VIRGIN ISLANDS GINGER BEER
Source: Felicia Pickering
1/2 pound fresh ginger
1 gallon water
1/2 to 1 cup sugar
few drops almond extract (optional)
The day before serving, peel and finely chop ginger. Put in blender or food processor with a small amount of water and puree until smooth. Soak overnight in water in the refrigerator.
The next day, pour ginger through a cheesecloth. Add sugar to taste and a few drops almond extract, if desired.
sourdough: The best way I've found to do game meat is to soak it overnight in a strong mixture of coffee...this breaks down some of the fibers and takes some of the gamey taste out...then continue to prepare your recipe. I've used it on bear, moose, caribou and sheep.
Pat Riley: I'm not sure if it'll work for game but I once saw a lady on a cooking show who won lots of County Fairs with her Fried Chicken. Her secret was to cut up the chicken and put it all in a bowl. She then filled the bowl with cold water and then added a couple teaspoons of baking soda and salt and then let it sit for an hour or 2. Then you just dredge the chicken in your favorite flour mixture. I've tried it and the chicken comes out nice and tender and moist
Kathy: For a cold picnic:
LEMON CHICKEN BAKE
Melt butter in a baking pan.
Add lemon pepper, salt, and sage.
Melt a little honey in the butter
Roll chicken in the spiced honey butter.
Sprinkle with lemon juice and parmesan.
Bake in a 325 degree F oven for 1 hour, basting once or twice while with the juices while baking.
WATERMELON COOLER
From Kathy
Cut watermelon into bite size pieces
Cut up bananas, strawberries, kiwi.
Mix together.
Splash cranberry sparkling cider over all.
Add grapes, and coconut.
PEA SALAD
From Kathy
3 cups cooked fresh peas
1/2 cup diced cheddar cheese
3 tablespoons minced onion
Cherry tomatoes
1/2 cup dressing
Salad greens (for serving)
Mix well. Add whatever else you want like broccoli. Serve on salad greens.
Paul: Kathy, I do broccoli by dropping it in boiling water for 4 minutes then drain and sprinkle fresh grated parmesan, a teaspoon of butter, lemon or lime juice. Replace lid and shake to coat.
Kathy: My favorite broccoli recipe
Steam broccoli
Saute mushrooms and onions.
Pour over your favorite spaghetti sauce
Sprinkle on parmesan cheese.
candy: like that (Pea Salad) idea, I add Chinese noodles and nuts to most of my salads
MEXICAN PIZZA
From Kathy
1 lb. hamburger meat
1 pkg. taco seasoning
1 large can refried beans
1 large pizza crust, partially baked (I make my own)
1/4 cup chopped onion
1 cup or more of shredded cheese
1/2 cup sliced olives
Hot peppers (optional)
Hot salsa (for serving)
Brown hamburger. Drain. Add taco seasoning and water (the amount called for on package of taco seasoning).
Spread refried beans over partially baked pizza crust.
Add meat, onions, and cheese. Top with olives. (Add hot peppers if you like them).
Bake 25 minutes at 375 degrees F. Serve with hot salsa
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| Reviews and Replies: | |
| 1 | Recipe: Picnic Recipes (43) - 06-30-97 Recipe Swap (updated) |
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| 2 | Recipe(tried): Coca Cola and Chicken Bake |
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