Five Great 4th of July Recipes For Your Next Holiday Cookout

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Happy Independance Day!

Happy 4th of July to everyone!  As a special treat for the followers of,  this is a bonus post in the form of 5 recipes to use for your holiday cookout.  4th of July recipes are fun because they are in the spirit of celebrating the birth of our nation.  Whether you’re cooking for a backyard full of family or just a couple of buddies, these are some fantastic dishes.  I’m certain that you’ll enjoy them all.  Let’s get started.

Midwestern Potato Salad

2 pounds whole tiny new potatoes or 6 medium red potatoes
1 cup thinly sliced celery
3/4 cup light mayonnaise dressing or salad dressing
1/2 cup fat-free plain yogurt
1/3 cup chopped onion
2 to 3 tablespoons coarse-grain brown mustard or Dijon-style mustard
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
2 teaspoons lemon juice or vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh* or frozen whole kernel corn, cooked and cooled
1. Quarter new potatoes or cube red potatoes. In a large covered saucepan cook potatoes in
boiling salted water for 12 to 15 minutes or until tender. Drain and cool. Peel, if desired.
2. In a large bowl combine celery, mayonnaise or salad dressing, yogurt, onion, mustard, dill,
lemon juice or vinegar, salt, and pepper. Add potatoes and corn, tossing gently to mix. Cover and
chill for 3 to 24 hours. Makes 10 to 12 side-dish servings.
*Note: To cook fresh corn, remove husks and silks. Rinse. Cut kernels from cob. Cook, covered,
in a small amount of boiling water for 4 minutes; drain


Beer-Marinated Peppered T-Bones

1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 tablespoons Dijon-style mustard
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3 beef T-bone steaks, cut 1 inch thick (about 1 pound each), or 6 beef top loin steaks, cut 1 inch
thick (about 1-3/4 pounds total)
1 to 1-1/2 teaspoons cracked black pepper
1. In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard, Worcestershire
sauce, brown sugar, paprika, and the 1/2 teaspoon pepper. Place steaks in marinade. Cover and
refrigerate 4 to 6 hours or overnight, turning steaks over occasionally.
2. Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with the
cracked black pepper.
3. Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and grill to
desired doneness, allowing 7 to 10 minutes more for medium (160 degrees F) doneness. If
desired, garnish with fresh herbs. Serves 6.


Texas-Style Barbecued Chicken Legs

1 tablespoon margarine or butter
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 teaspoon chili powder
1/4 teaspoon ground sage
1/2 cup catsup
2 tablespoons water
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon bottled hot pepper sauce
1/4 teaspoon cracked black pepper
6 chicken legs (thigh-drumstick piece) (about 2-1/2 pounds total)
For sauce, in a saucepan melt margarine or butter. Add onion, garlic, chili powder, and sage.
Cook and stir until onion is tender. Stir in catsup, water, vinegar, sugar, lemon juice,
Worcestershire sauce, salt, bottled hot pepper sauce, and black pepper. Bring to boiling; reduce
heat. Simmer, uncovered, about 5 minutes, stirring occasionally.
Meanwhile, grill chicken, skin side down, on an uncovered grill directly over medium coals for 20
minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and cooked
through. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the
heat for 28 to 32 minutes, turning once.) Brush with sauce during the last 10 minutes of grilling or
broiling. Heat remaining sauce until bubbly; pass with chicken. Makes 6 servings.
Make-Ahead Tip: Prepare sauce up to 48 hours ahead. Cover and refrigerate.

Double Salsa Burgers

1 large tomato, seeded and finely chopped
1/2 cup finely chopped green sweet pepper
1/4 cup finely chopped red onion
2 finely chopped, seeded jalapeno peppers
1 clove garlic, minced
1 tablespoon snipped cilantro
1/4 teaspoon salt
1-1/2 pounds lean ground beef
2 cups shredded lettuce
1/3 cup finely shredded cheddar cheese
1/4 cup dairy sour cream and/or guacamole
1. For salsa, in a bowl combine tomato, green sweet pepper, onion, jalapeno peppers, garlic,
cilantro, and salt. Set aside 2 tablespoons of the salsa. Cover and chill remaining salsa until
serving time.
2. In another bowl combine ground beef and the 2 tablespoons of salsa; mix well. Shape mixture
into six 1/2-inch-thick oval patties. Grill patties on an uncovered grill directly over medium coals
for 13 to 15 minutes or until an instant-read thermometer inserted in side of patty registers 160
degrees F., turning patties once halfway through grilling time. Arrange shredded lettuce on
individual plates. Top with burgers, remaining salsa, and cheddar cheese. Serve with sour cream
and/or guacamole. Makes 6 servings.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for
medium heat above pan. Place patties on grill over drip pan. Cover and grill for 18 to 20 minutes
or until no pink remains, turning patties once halfway through grilling time.
Make-ahead tip: Prepare salsa; cover and chill up to 24 hours. Use 2 tablespoons salsa for
burgers. Serve burgers with remaining salsa.


Red, White & Blueberry Cheesecake Pie

8 sheets (about 13″ x14″ each) thawed frozen phyllo dough (find it in the freezer section of the
1/4 cup melted butter or margarine
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped cream or non-dairy whipped topping (optional)
Preheat oven to 425°.F.
For Crust
Grease a 9″ pie plate. Set aside.
On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out),
brush with melted butter. Top with another phyllo sheet, continue to make 8 layers, brushing
butter between each layer. Using kitchen scissors or a sharp kinfe, cut the layers into one 12-13
inch circle. Carefully press circle into the prepared pie plate, gently fan edges. Bake until edges
are just golden, about 6-8 minutes. Cool slightly on a wire rack. Reduce oven temperature to
In a medium bowl beat cream cheese, vanilla and sugar with an electric mixer until light and fluffy.
Add eggs and beat until well combined. Fold in 1 cup of the blueberries. Pour mixture into
prepared crust. Bake until set, about 40-50 minutes. To prevent over browning of crust, gently
cover with aluminum foil during the last 25 minutes of baking. Cool completely on a rack.
To Serve
In a small bowl, beat jelly until smooth. Spread over cheese filling. Arrange remaining blueberries
on top in star shape. Garnish with whipped cream, if desired.


Happy Fourth of July everyone – Enjoy the Recipes!

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