| 3/4
cup barbecue sauce
1/4 cup honey
2 garlic cloves, minced (optional)
1/2 teaspoon salt
2 (3 - 3-1/2 lb.) cut-up frying chickens
Heat
grill. In medium saucepan combine barbecue
sauce, honey, garlic and salt; blend well.
Bring to a boil; cover and simmer 5 minutes.
|
|
When
ready to grill, place chicken on gas grill over
medium heat or on charcoal grill 4-6 inches from
medium coals; cover grill. Cook 30-45 minutes or
until chicken is fork-tender and juices run clear,
turning once and brushing with sauce during last
10 minutes of cooking time. Bring any remaining
sauce to a boil; serve with chicken.
Makes
12 servings.
RC
Note: To broil chicken, place on broiler pan; broil
5-7 inches from heat using times above as a guide.
Low
Fat Version: (as seen in picture) We remove the
skin from chicken pieces, cutting the grams of fat
per serving in half and it tastes great!
Recipe
taken from Pillsbury Classic Cookbooks #220, June
1999.
|
1
lb. ground beef
1 onion, chopped
1/2 cup ketchup
1/2 cup barbecue sauce
1 teaspoon salt
4 tablespoons prepared mustard
4 tablespoons molasses
1 teaspoon chili powder
3/4 teaspoon pepper
2- 16 oz. cans kidney beans
2- 16 oz. cans pork and beans
2- 16 oz. cans butter beans
1/2 lb. bacon |
|
Brown
ground beef and onion. Drain excess fat. Stir in ketchup,
barbecue sauce, salt, mustard, molasses, chili powder
and pepper. Add beans and combine thoroughly. Pour
into casserole dish. Fry, drain and crumble bacon.
Arrange over top of bean mixture. Bake at 350°F
for 1 hour.
Makes
20-24 servings.
RC
Note: Instead of baking the beans in the oven, you
can also dump the mixture into a crockpot and heat
for 1-2 hours.
Recipe
from "Favorite Recipes from Quilters" by
Louise Stoltzfus.
|
| CRANBERRY
APPLESAUCE JELL-O |
|
2
packages cherry Jell-o
1 cup boiling water
1-16 oz. can cranberry sauce
1-16 oz. can applesauce
Dissolve
Jell-o in boiling water. |
|
Combine
cranberry sauce and applesauce, stir in dissolved
Jell-o. Pour into 8x8 baking dish and chill in refrigerator
until set. Cut into 2" squares and serve.
RC
Note: You can use either jellied cranberry sauce or
whole berry cranberry sauce. It all depends on the
texture you're looking for.
For
our gathering, I doubled the recipe and chilled it
in a 9x13 pan.
|
1
(21 oz) can peach pie filling
1 (20 oz) can pineapple chunks in unsweetened
juice, drained
1 (11 oz) can mandarin orange segments, drained
1 cup seedless red grapes
1 cup fresh blueberries
1 cup miniature marshmallows
2 bananas, sliced
|
|
In large bowl, combine all ingredients; mix well.
Cover; refrigerate at least 4 hours or overnight.
|
|
6
cups crisp rice cereal
6 cups (30 oz.) salted peanuts
1/2 cup margarine
1/4 cup firmly packed brown sugar
2 pkgs (ea. 10.5 oz.) mini-marshmellows
1 cup mini-M&Ms
Lightly
grease a 15"x10"x1" pan. Place
cereal, peanuts and M&Ms in a very large
bowl.
|
 |
In
large sauce pan melt margarine and brown sugar over
low heat, stirring occasionally. Add marshmellows,
stir until melted. Pour marshmellow mixture over
cereal mixture and mix until cereal mixture is completely
coated. Immediately press into greased pan.
Cool
10 minutes. Cut into bars.
RC
Note: We found that mini-M&Ms tend to melt if
added immediately. We suggest, pouring the hot marshmellow
cream over the cereal and peanut mixture, mix until
almost completely coated (1 minute or less), then
add M&Ms and continue to mix until cereal is
competely coated.
|
For Crust:
2 2/3 cups flour
1 cup shortening
1 teaspoon salt
6 Tablespoons ice-cold water
Place shortening and
salt in mixing bowl and blend together till soft.
Slowly cut in flour until it is well incorporated
into mixture. Add in each tablespoon of water; continue
stirring. Turn out on a lightly floured surface
and divide into two balls (One bowl for shell and
one for top). Roll one of the balls out to 1/4 inch
thick with a rolling pin. Place on pan and pinch
so it fits in pan.
For Filling:
Pour two cans of cherry
pie filling into pie shell. In 1/4 of the pie's
top, lay fresh blueberries. Set pie aside.
Roll out the second
ball of dough so it is 1/4 inch thick. Cut "stripes"
out of the dough and embellish the ends with a "V"
cut. Use star-shaped cookie cutters to cut out stars
and place on top of blueberries.
Place
in a 400°F oven for 40-50 minutes until brown.
|
| WAVE
YOUR FLAG CHEESECAKE |
| 1
qt. strawberries, divided
1-1/2 cups boiling water
1 -6 oz. pkg. any red flavor Jell-O
Ice cubes
1 cup cold water
1 pkg. (12 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 - 8 oz. pkg. cream cheese, softened
1/4 cup sugar
1 tub (8 oz.) whipped topping, thawed
SLICE
1 cup of the strawberries; set aside. Halve remaining
3 cups strawberries; set aside.
STIR
boiling water into gelatin in large bowl at least
2 minutes until completely dissolved. Add enough
ice cubes to cold water to measure 2 cups. Add to
gelatin; stir until ice is melted. Refrigerate 5
minutes or until slightly thickened (consistency
of unbeaten egg whites).
MEANWHILE,
line bottom of 13x9-inch dish with cake slices.
Add sliced strawberries and 1 cup of the blueberries
to thickened gelatin; stir gently. Spoon over cake
slices. Refrigerate 4 hours or until firm.
BEAT
cream cheese and sugar with wire whisk or electric
mixer until well blended; stir in whipped topping.
Spread over gelatin. Arrange strawberry halves on
cream cheese mixture for "stripes" of
flag. Arrange remaining 1/3 cup blueberries on cream
cheese mixture for "stars."
Great
Substitute:
Substitute JELL-O Brand Berry Blue Flavor Gelatin
for the red gelatin.
Recipe
from Kraft Kitchens. |
| RED,
WHITE & BLUE PARFAITS |
|
2
cups boiling water, divided
1 - 3 oz. pkg. any red flavor Jell-O
1 - 3 oz. pkg. berry blue Jell-O
2 cups cold water, divided
8 oz. pkg cream cheese, softened
1/3 cup sugar
2 cups thawed whipped topping
STIR 1 cup of the boiling water
into each flavor gelatin in separate bowls at least
2 minutes until completely dissolved. Stir 1 cup
of the cold water into dissolved gelatin in each
bowl. Pour each flavor of gelatin into separate
8-inch square pan.
REFRIGERATE 4 hours or until firm.
Cut gelatin in each pan into 1/2-inch cubes.
BEAT cream cheese and sugar in medium
bowl with wire whisk until well blended. Add whipped
topping; mix well. Spoon alternating flavors of
gelatin cubes into 10 parfait or dessert glasses
alternately with the whipped topping. Store leftover
parfaits in refrigerator.
Variation
To serve at non-patriotic occasions, prepare as
directed using your choice of JELL-O Brand Gelatin
flavors.
Great Substitute:
Prepare as directed, using Sugar Free Low Calorie
Gelatin, Neufchatel, 1/3 Less Fat than Cream Cheese
and Lite Whipped Topping.
Recipe
from Kraft Kitchens. |
|
Root
Beer Floats
for a Crowd:
Root
Beer Floats are an excellent dessert choice for large
crowds. Growing up, my parents would invite the entire
ward to our home for root beer floats and fireworks at
the local park. In it's peak, we would serve over 100
root beer floats before the night was over. Here are a
few tricks we learned in the 10 years my parents carried
on this tradition:
-
Use
8 oz. cups
- One
half gallon of ice cream + one 2-liter of root beer =
16 - 8 oz. root beer floats
- Buy
your ice cream in the traditional rectangular box. Completely
open the box. Using a large butcher knief, cut the ice
cream into 16 equal servings (like cutting a sheet cake).
The columns of ice cream fit perfectly in an 8 oz. cup,
leaving plenty of room for root beer.
When
having a get together, people always ask what can I bring?
... Have them help provide with the dessert - root beer
floats. Ask each family to bring a box of ice cream or 2-liter
of root beer. Have an ice chest full of ice ready to accommodate
everyone's contributions.
Patriotic
Cupcakes!
Firecracker
cupcakes
Make
your favorite cup cake recipe, allow to cool, frost with
white or colored frosting (tinted to match your sprinkles),
decorate with red or blue sprinkles or red, white and blue
star sprinkles. Insert a length of red rope licorice (about
3-4 inches) into the center of each cupcake.
Lady Liberty's
Torch
Make
your favorite cupcake batter, ladle into 20 flat-bottom
cake ice cream cones, filling cones halfway. Place filled
cones in muffin pans and stablize with coil of foil around
the bottom of each cone. Bake for 30-35 minutes; let cool.
Using
a pastry bag fitted with an extra large star tip, pipe your
favorite vanilla frosting - a light and airy frosting works
best, like the cans of whipped vanilla frosting (you'll
need 2-12 oz. cans) - on top of cooled cones in a swirled
motion (like a soft ice cream cone).
Sprinkle
with red, white and blue sprinkles.
Want
More Ideas?
Look for even more
great recipes in these
Recipe Chic Articles:
-
Ribs,
Sauces, and Marinades
-
12
Grilling Secrets from the Pros
-
Desserts,
Salads, and Kabobs
-
Picking
the Perfect Melon
Take
Supper
on the Road
Do
you shy away from "eating out" picnic style, because
it's too much work to organize? Here are some great ideas
from Southern Living Magazine to help you create a great picnic
basket from items you may already have.
- Recycle
a gift basket or one from the farmers market.
- Jars
with tight-fitting lids make great containers for potato,
pasta and chicken salads.
- If
you don't have reusable ice packs, freeze bottles of water
to keep foods cold. Later, the refreshing drinking water
will be a bonus.
- Carry
a large, colorful disposable cloth for the table or spot
under a tree. For speedy cleanup, put all trash on the cloth,
and tie up the ends.
"Take
Supper on the Road" from Souther Living Magazine, July
2003, pg. 148. |
