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Food court 7-3

Published: Wednesday, July 2, 2014 11:00 a.m. CDT

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For the Fourth of July, fill up your grill with hot dogs, hamburgers and brats. Be sure to cook the brats in beer before putting on the grill. Bring the brats up to a boil in cheap beer and simmer for 20 minutes. Pour out the beer, drain the brats on paper towels and then smack them on the grill.

Potato Salad

5 pounds potatoes

12 hard boiled eggs

1 medium Vidalia onion

2 cups chopped celery

Dressing

Miracle Whip to suit yourself

A good scoop of sour cream

Salt and pepper to taste

Boil the potatoes in their skins; cook until done and cool. Peel potatoes and eggs; chop up and put in large bowl. Chop the onion and celery and add to potatoes. For the dressing, I just mix Miracle Whip to get your salad as moist as you want, put a good scoop of sour cream in and add salt and pepper to taste. I some times will add mustard, if everyone likes it. For myself I like to add shredded cheddar cheese, chopped green onion and black olives. It makes it more festive.

Baked Beans

2 16-ounce cans baked beans

3/4 cup brown sugar, packed

1 teaspoon dry mustard

1/2 cup ketchup

6 slices bacon, chopped

Combine baked beans, brown sugar, mustard and ketchup. Pour into lightly greased baking dish. Arrange bacon pieces on top. Bake, uncovered, at 325° for 2 1/2 hours.

I generally like to use pork and beans, use the number of cans according to size of crowd. Add a couple teaspoons of mustard, ketchup according to taste and brown sugar depending on how sweet you want them and a small chopped onion. I also like to add sliced hot dogs, 1 or 2 depending on size of dish. Adds a lot of flavor. Can either bake or prepare them on top of stove. I like them better in oven as they get the brown top. Bake as above.

Cabbage Slaw

1 medium head of cabbage, finely shredded

1 teaspoon salt

1 carrot finely shredded

1 green pepper, finely chopped

Syrup

1 cup vinegar

2 cups white sugar

1/4 cup water

1 teaspoons celery seed

1 teaspoon mustard seed

Sprinkle salt over cabbage and let stand 1 hour at room temperature. Squeeze out any extra juices from cabbage. Add carrot and green pepper to cabbage. Meanwhile, combine all syrup ingredients in medium saucepan and bring to a boil. Boil for 1 minute. Let cool to lukewarm and pour over cabbage, carrot and pepper mixture. Spoon into dish and cover and refrigerate to cool completely. They said you can freeze this, and then when you get to your picnic spot it will be thawed and ready to eat. I have never frozen it so don’t know.

Summer Pasta Salad

1 16-ounce package pasta

1 cup chopped tomatoes

1 cup chopped cucumbers

1 cup chopped green peppers

1 12-ounce bottle Italian salad dressing

1/2 bottle McCormick’s Salad Supreme

Cook pasta according to package directions. Drain and rinse with cold water. Stir chopped vegetables into pasta. Add Italian dressing and mix well. Add McCormick Salad Supreme and mix well. Chill at least 3 to 4 hours to let flavors combine.

Make up some S‘mores for dessert. Nothing easier than to roast some marshmallows and put out some Hershey bars and graham crackers for an easy to fix treat at the end of your meal.

This will give some dishes to have with your grill fixings. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. Happy Fourth of July!

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