This menu is sure to top off the 4th of July with a bang.
Garlic Ranch Chicken
1 pound skinless, boneless
1 cup fat free ranch style salad dressing
2 tablespoons chopped garlic
1 tablespoon chopped fresh basil
1 Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
2 Preheat grill to medium heat.
3 Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.
4 pounds pork baby back ribs
1 pouch dry onion soup mix
3/4 cup ketchup
1/2 cup water
1/3 cup honey
1/2 tsp. pepper
1/4 tsp. garlic powder
1. Cut ribs into 2 or 3-rib portions.
2. In a 6-quart Dutch oven, place ribs in enough cold water to cover. Heat to boiling over high heat. Reduce heat to low. Cover and cook 35 minutes; drain.
3. Meanwhile, in 1-quart saucepan, combine soup mix, ketchup, water, honey, pepper and garlic powder. Heat to boiling over high heat. Reduce heat to low; cook 5 minutes, stirring occasionally.
4. On a preheated grill rack, arrange ribs directly above medium coals. Grill, uncovered, 30 minutes, turning often and basting with barbecue sauce.
STEPH'S POTATO SALAD
8 medium potatoes, peeled and quartered*
3 hardboiled eggs, chopped
3 sweet pickles, chopped
2 green onions, thinly sliced
1/2 cup shredded Cheddar cheese
1 cup mayonnaise
1/4 cup Miracle Whip Salad Dressing
3 tbsp. mustard
1/2 tsp. salt, or to taste
1/8 tsp. pepper, or to taste
1. Cook potatoes in boiling water until tender. Drain and cool.
2. Dice potatoes into large cubes. Place in large bowl. Add eggs, pickles, onions and cheese. Stir in mayonnaise, Miracle Whip,mustard, salt and pepper until well blended. Chill in refrigerator at least one hour before serving. Yield: 10 to 12 servings.
*Useful Tip: For a delicious change of pace, use 16 unpeeled baby red potatoes in place of regular potatoes. Just cut into quarters and proceed with recipe.
CORN ON THE COB
6 ears of corn
1 tsp. sugar
Butter and salt, optional
1. Husk corn and place in a large pan; cover with cold water. Sprinkle in sugar. Bring corn to a boil over high heat. Cover pan with lid and reduce heat to medium-high. Cook, covered, for 10 minutes. Pour off water and serve corn with butter and salt if desired. Yield: 6 servings.
RED WHITE AND BLUE DESSERT
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 cups heavy cream, whipped
2 quarts strawberries, halved, divided
2 quarts blueberries, divided
1. In a large mixing bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-quart bowl.
2. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.
3. Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved berries to make a "flag" on top.
BLACK FOREST BROWNIE TORTE
1 package (19.8 ounces) brownie mix, plus ingredients to prepare cake-like version of mix
3 cups frozen whipped topping, thawed, divided
1 can (21 ounces) cherry pie filling, divided
1/4 cup sliced almonds, toasted*
1. Heat oven to 350º. Grease and flour two 9-inch round cake pans. Prepare brownie mix according to package directions for cake-like version.
2. Divide batter evenly between pans. Bake 18 to 20 minutes. Do not overbake. Cool 10 minutes. Remove from pans to wire racks to cool completely.
3. Place one brownie layer on serving plate. Top with 2 cups of the whipped topping, spreading to within 1/2 inch of the edge. Spread 1 cup cherry pie filling over whipped topping. Top with second brownie layer. Spread remaining cherry pie filling over top to within 1/2 inch of edge. Dollop or pipe remaining 1 cup whipped topping around edge of torte. Sprinkle toasted almonds over top. Yield: 12 servings.
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