Fourth of July

[Kitchen Witch]

It's not too soon to start planning your Fourth of July festivities!

There will be the traditional parades, picnics, fireworks, harborfests and carnivals, as well as family gatherings, camping trips, RVing and barbecues - along with good old-fashioned cooking.

Please feel free to post your favorite recipes to share with us all!

Wishing you a star-spangled 4th of July -

Kitchen Witch







Although July 4th is celebrated as America's official split from Britain's rule and the beginning of the American Revolution, the actual series of events show that the process took far longer than a single day. The original resolution was introduced by Richard Henry Lee of Virginia on June 7, 1776, and called for the Continental Congress to declare the United States free from British rule. Three days later a committee headed by Thomas Jefferson was appointed to prepare an appropriate writing for the occasion.

The document that we know as the Declaration of Independence was adopted by Congress on July 4th although the resolution that led to the writing of the Declaration was actually approved two days earlier.

All of this had occurred with some of the delegates to the Congress not even present; New York, for example, did not even vote on the resolution until July 9th.

Even more interesting is the fact that not a single signature was appended to the Declaration on July 4th. While most of the fifty-six names were in place by early August, one signer, Thomas McKean, did not actually sign the Declaration until 1781.

Nevertheless, July 4th was the day singled out to mark the event of the United States establishing itself as a nation.





Who was Uncle Sam?
While no one is actually sure of his origins, Uncle Sam has been with us since the early 1800s. In all likelihood, he was the hybrid of two different beginnings.

The name "Uncle Sam" appears to have been given to a man named Samuel Wilson, who slaughtered and supplied large amounts of meat to the newly formed United States Army. His shipping crates carried the stamp "U.S." which someone, jokingly or otherwise, suggested stood for "Uncle Sam" Wilson, and this nickname came to symbolize the Federal Government.

While Sam Wilson may have been the source of the name "Uncle Sam," he was not the inspiration of the image. For one thing, Wilson was clean-shaven while the caricatures of Uncle Sam all show a man with a white [Uncle Sam] beard. The creator of the image of Uncle Sam, as we know him, was Thomas Nast, a nineteenth century political cartoonist who started drawing the star-spangled red-white-and-blue-suited symbol of American identity.

Uncle Sam was not the only character Nast drew. His other character, dressed similarly, was "Brother Jonathan" or Yankee Doodle. The difference in the two characters was pronounced, though: Brother Jonathan always was depicted clean-shaven and with a feather in his cap; Uncle Sam always appeared with the beard and often with top hat.

Although first appearing in 1838 in the Nast illustrations, the most common image of the elder statesman of America is the World War I poster drawn by James Montgomery Flagg for Army Recruitment with the caption "I WANT YOU!"

No matter what Uncle Sam's roots may be, he has become a symbol, recognized throughout the world, of American resolve, strength and determination.



The Liberty Bell: America's most beloved icon.





1781- The first official state celebration as recognized under resolve of a legislature occured in Massachusetts; at Newport, R.I., the militia hosts French officers at a celebration dinner

1801- The first public Fourth of July reception at the White House occured

1804- The first Fourth of July celebration west of the Mississippi occured at Independence Creek and was celebrated by Meriwether Lewis and William Clark

1805- Boston has its first fireworks display; in Charleston, S.C., the American Revolution Society and the Society of the Cincinnati meet at St. Philips Church

1866- General George G. Meade watches 10,000 war veterans parade in Philadelphia; the Nashville Banner, in an editorial, urges its citizens not to celebrate the Fourth

1876- Centennial celebrations (many are three-day celebrations, 3-5 July) occur throughout the United States and abroad

1884- The formal presentation of the Statue of Liberty takes place in the Gauthier workshop in Paris

1887- First Fourth of July celebration in Yellowstone National Park takes place

1912- The new national flag with 48 stars is "formally and officially endowed"

1926- The 150th Anniversary of the signing of the Declaration of Independence takes place throughout the nation

1960- The 50th-star American flag waves for the first time as Hawaii is given statehood

1976- The nation's Bicentennial occurs.




4th of July Quiz

Do you remember why the United States Flag has 13 stripes and how many stars there are?
Let's see if you remember a little something from history class.

Q: What are the colors of the United States Flag?
A: Red, white and blue

Q: What do the colors represent?
A: Red stands for courage, white for truth and blue for justice

Q: How many stripes are there on the United States Flag?
A: 13

Q: Why 13?
A: Each stripe represents one of the 13 original states

Q: How many stars are there on the flag?
A: There are 50 stars, each represents one of the present state

Q: What is the 4th of July?
A: Independence Day?

Q: Independence from whom?
A: Britain (England)

[Kitchen Witch]

All American Barbecued Beans

4 slices bacon, cut into 1 inch pieces
1/2 cup onions, chopped
1/2 cup ketchup
2 tablespoons white vinegar
2 tablespoons water
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
15 1/2 ounce can great northern beans, drained
1/3 cup sugar

Cook bacon pieces in medium saucepan over medium high heat four minutes. Add onions and cook until bacon is crisp and onions are tender. In a small bowl, combine ketchup, white vinegar, water, mustard, Worcestershire sauce, salt, black pepper and beans. Reduce heat and simmer, covered, until flavors are blended, 20 minutes. Add sugar. Stir until mixed through and serve hot.



Barbecued Lamb
8 lb Lamb leg; boned and butterflied
1 1/4 c Olive oil
1/4 c Worchestershire Sauce
2 Garlic clove; diced
3/4 c Soy sauce; light
2 tb Dry mustard
1/4 c Red wine vinegar
1 1/2 tb Parsley, chopped
1/3 c Lemon juice

Mix together the olive oil, worchestershire sauce, garlic, soy sauce, mustard, red wine vinegar, parsley, and lemon juice.
Marinate lamb roast overnight, basting occasionally.
Cook over hot grill, basting as needed.






Grilled BBQ Hamburger Supreme
1 cn Mushrooms
4 tb Butter
1 lb Ground Round
1/2 ts Salt
1/2 ts Pepper
1/2 ts Garlic powder
1/2 ts Onion Powder
1 tb Worcestershire Sauce
4 tb Italian Bread Crumbs

Saute mushrooms in butter.
Add salt, pepper, garlic powder, and onion powder to the ground beef and mix thoroughly.
Fashion into thin patties about 5 inches in diameter.
Grill until desired doneness on the barbeque.
Garnish with mushrooms, tomatoes, cheddar cheese and lettuce.
Serve on a hamburger bun or kaiser roll.
Hamburgers have to be one of the most popular things to barbeque (other than hotdogs, of course).

[Kitchen Witch]

Oven-Baked Buttermilk Chicken
1 ea Env. Golden Onion Soup Mix
1 c Unbleached All-purpose Flour
2 ea Large Eggs
1/2 c Buttermilk*
3 lb Chicken Cut into Serving Pcs
1/4 c Margarine or Butter, Melted

*If you don't have buttermilk just blend 1 1/2 teaspons lemon juice with enough milk to equal 1/2 cup; let stand for about 5 minutes.
Preheat oven to 425 degrees F.
Combine golden onion recipe soup mix with flour; set aside.
Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.
Place in large shallow baking pan, on rack, and chill 30 minutes.
Drizzle with butter, then bake 45 minutes or until well done.
Refrigerate chicken overnight so it's totally cold when you're ready to pack up your picnic stuff.



Sesame Chicken & Rice Salad
3/4 c Rice
1 1/2 c Water
2 c Pea pods
2 c Diced cooked Chicken
1 11-ounce can mandarin orange sections, well drained
1/2 c Sliced water chestnuts, halved
1/4 c Red wine vinegar or balsamic vinegar
1 tb Sesame oil
1 tb Salad oil
Salt and freshly-ground pepper, to taste
3/16 ts Garlic powder

Run cold water over rice in a strainer for about 1 minute, lifting rice to rinse well.
In a medium saucepan bring rice and water to boiling; reduce heat. Simmer, covered, 40 to 50 minutes or until done. Drain. Rinse with cold water. Drain again.
In a mixing bowl toss together the rice, pea pods, chicken, orange sections, and water chestnuts. Cover; chill rice mixture for 6 hours or overnight.
In a screw-top jar combine vinegar, sesame and salad oils, salt, pepper, and garlic powder. Cover; chill at least 6 hours or overnight.
Transport the vinegar and oil mixture and the rice mixture separately in an insulated cooler with an ice pack.
Before serving at the picnic, shake vinegar and oil mixture well. Pour over rice mixture; toss.




Chilled Garbanzo & Potato Salad Recipe
2 lb Red Potatoes
3 Italian Plum Tomatoes -- (red-ripe)
1/2 md Red Onion -- minced
16 oz Can Garbanzo Beans
1/4 lb Fresh Spinach

The Dressing

1 tb Extra Virgin Olive Oil
2 tb Red Wine Vinegar
4 Cloves Garlic -- minced
1/2 ts Salt
1/2 ts Fresh Ground Black Pepper
1 tb Fresh Parsley -- minced
1/2 c Water
1/4 ts Crushed Dried Hot Red Chilies -- (or to taste)
First, mix all the stuff together for the dressing in a small bowl or a measuring cup. Let that sit for at least a few minutes usually, if you make it first, then do the potatoes and tomatoes, that's plenty of time.

Next, bring about 4-6 cups of water to a boil in a saucepan (more is better, but leave room for the potatoes), and add the scrubbed bite-sized potato pieces. Bring back to a boil, and boil for 4-5 minutes. Do not overcook! You don't want them to be hard, but you don't want them to be mush, either. Drain the potatoes, and rinse well under cold water (or cover with cold water, then drain and rinse).

Drain the garbanzo beans and rinse them thoroughly under cold water. Cut the tomatoes into bite-sized pieces, but smaller than the potato pieces. Chop up the spinach (if you're using it). Mix everything together, including the dressing, in a bowl that is big enough to stir it without dumping bits over the side. Cover the bowl, and chill for at least 4 hours, tossing it once or twice to make sure the dressing continues to coat things.

[Kitchen Witch]

Best Ever Lemonade Recipe
4 Lemons
1 c Sugar
1 qt Water
Peel lemons and put rinds into a bowl. Cover with sugar and let stand a half hour. Boil water, pour over lemons and sugar. When cool, take out rinds. Squeeze lemons, strain and add to sugar mixture. Chill and serve ice cold.

Honey Lemonade Recipe
1 c Honey
1 c Hot water
3/4 c Lemon juice
8 c Cold water
Stir honey and hot water over low heat until blended. Let cool and add lemon juice and cold water. Pour into iced glasses. The honey/water syrup may be refrigerated and used to make lemonade a glass at a time. To serve, mix 4 T syrup to 1 1/2 T lemon juice and 1 c water per person. Pour into iced glasses.

[Kitchen Witch]

CORN ON THE COB
If there is anyone out there who doesn't love corn on the cob, I have not met the person. One of the things we look forward to most about the summer harvest is the sweet corn that comes out of the field in the morning and makes its way to the dinner table the same day. I have picked corn many times and I can never resist eating some raw, right there where I stand between the rows. That is the ultimate treat. However, it is equally delightful, though somewhat decadent, to smother hot cobs with butter and drip it all the way from plate to mouth.
Corn comes in many varieties, from sweet to sweeter to super sweet, from white to yellow to a combination of both. And now it is available all year long due to the newest varieties that hold up for longer periods of shipment. It can be frozen when first harvested and is almost as delicious as fresh. If there is any drawback to corn it is how many people cook it.
No matter what method you use to cook your corn, never overcook it. Corn at its best is very milky inside and should retain that moisture when heated. If overcooked, it will dry out quickly. Also, despite what you were taught, never salt corn before cooking. Salt pulls out moisture from any food and, again, the corn will dry out when cooking. Some people like to add a little sugar when boiling corn. I do that too, although there are some varieties of corn that are so sweet it isn't necessary.
Boiling: There are two methods for boiling; first is to place the corn in cold water and bring to a boil and the second is to place the corn into boiling water. I do the second; cooking the corn for 6 minutes. Then I drain off all but a little of the water and keep it on a warm burner, partially covered, until needed. It never overcooks. However, this method works best when you are making a limited amount of ears that will fit in a large, deep skillet or sauté pan. I never completely cover the ears with the water which is why they don't overcook. I do turn them over once through the process. The first method of putting the corn in cold water and bringing it to a boil works well with larger amounts of corn cooked in a large saucepan or Dutch oven. You simply cook the corn until the water comes to a boil and it is done. No timing is required, just pot-watching.
Roasting or Grilling: This is a little more complicated because you need to be certain that the corn is prepared in such a way that it will retain its moisture during dry cooking. There are three methods. The first involves spreading butter on the corn and then wrapping it in foil, twisting the edges to seal. For the second method, you need to pull back the husks, remove the silks, then return the husks to their original place wrapping the corn, and secure the tops with a string. The corn is then soaked in water to prevent the husks from burning on the hot grill or in the oven. The result of either preparation is that the kernels brown only slightly on the surface while the inside stays milky. The third, and my favorite, is to first boil the corn as stated above. Then spread the cooked corn with butter and place on the grill so that the kernels brown. This is the most foolproof of the grilling methods.
Microwave: Yes, you can cook corn in the microwave when you are cooking for one or two. Wrap it in waxed paper, twist the edges and microwave on high for 2 minutes, depending on the size of your microwave. Works perfectly.

[Kitchen Witch]

ITALIAN SAUSAGE SANDWICHES WITH PEPPERS AND ONIONS
MAKES 8 SANDWICHES

3 tablespoons olive oil
4 large green or red bell peppers, or a mixture of both, sliced into 1/2-inch strips
2 large onions, sliced
3 large cloves garlic, minced
1 teaspoon or more of dried oregano, basil or combination of both
Salt and pepper to taste
2 pounds Italian link sausage, mild or hot
8 hoagie or steak sandwich rolls

Heat olive oil in large sauté over medium heat. Add onions and sauté until slightly wilted. Add garlic and cook one more minute. Add peppers and seasonings; stir to combine. Cover and cook, stirring occasionally, until peppers are very tender, about 20 minutes. Remove the lid to evaporate liquids.
Meanwhile, cut sausage into desired size for sandwiches, allowing for shrinkage. Place on hot grill and cook until browned on all sides and thoroughly done. If necessary, place cooked sausages in pan with peppers to keep warm. To serve, place a sausage in roll and top with peppers and onions as desired.
Notes: If preferred, the peppers and onions can be grilled or roasted in oven. Try to purchase a good-quality sausage that is not too fatty. The sausage can be broiled or pan fried. Leftover peppers and onions make a delicious sandwich without the sausage. Just add some cheese.
Variation: Add a little tomato or tomato sauce to the peppers and onions.



Old Fashioned Lemonade Recipe

1 1/2 c Sugar, granulated
1 1/2 c -Water
1 tb Lemon rind; finely grated
1 1/2 c Lemon juice; 6-7 lemons
1 Lemon; sliced thinly
Mint sprigs

In small saucepan, stir together sugar, water and lemon rind. Bring to a boil; stirring constantly; boil for 5 minutes, stirring. Remove from heat and let cool. Stir in lemon juice. Transfer to a jar; cover and refrigerate for up to 3 weeks. To serve, place 2 ice cubes in each tall glass. Add 1/4 cup of the syrup and 3/4 cup cold water; stir well. Garnish with lemon slice and sprig of mint.



Pink Lemonade Recipe

3 c Cold water
1 c Lemon juice (about 4 lemons)
1/2 c Sugar
2 tb Grenadine syrup
1, 2 Or 3 dr Red food coloring

Tastes vary as to how sweet lemonade should be, so you may want to add more sugar. Mix all ingredients. Serve over ice.

[Kitchen Witch]

Bavarian Potato Salad Recipe

4 c Potatoes
2 c Chicken broth
1/2 ts Salt
1/4 c Vegetable oil
1/3 c Onion; chopped
1/2 ts Sugar
2 tb Lemon juice
1 x Pepper; as desired

Potatoes should be peeled and sliced 1/4-inch thick.
** Chicken broth may be either home made or bouillon mix

Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.



Miss America Pie
10 Inch Baked Pie Shell
21 oz Blueberry Pie Filling (1
-Can)
8 oz Cream Cheese
1 c Powdered Sugar
12 oz Non-Dairy Whipped Topping
21 oz Tart Cherry Pie Filling (1
-Can)

This cold pie would be just the thing to serve on the Fourth Of July
picnic.

Yield: 1 10-inch pie

Pour the blueberry pie filling into the baked crust and chill for about 1/2 hour.
Beat the cream cheese, adding the powdered sugar until smooth. Fold in the whipped topping.
Spread the cheese mixture on top of the blueberry pie filling. Chill another 20 minutes.
Gently spread the cherry pie filling on top of the cheese mixture and chill at least 4 hours before serving.



Fourth of July Key Lime Pie

1 1/4 c Graham cracker crumbs
2 tb Sugar
1/3 c Butter, melted
5 ea Large eggs yolks
1/2 c Lime juice freshly squeezed
1/3 c Sugar
1/8 ts Salt
2 tb Lime peel coarsely grated
2 1/2 c Heavy cream
1 ea Small lime, sliced, optional

Heat oven to 375 degrees.
In 9" pie plate combine graham cracker crumbs and 2 tbsp. sugar; stir in butter until blended.
Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned. Cool completely on wire rack.
In top of double boiler using wire whisk, beat egg yolks, lime juice, sugar and salt until well blended. Set over simmering water; cook about 5 minutes, stirring constantly until mixture is thick enough to coat back of metal spoon.
Remove from heat; stir in 1 tbsp. grated lime peel. Refrigerate mixture about 45 minutes until cool.
Meanwhile, in large bowl with electric mixer at medium speed, beat cream until soft peaks form. Set 1 cup whipped cream aside for garnish; fold cooled lime mixture into remaining cream.
Spoon filling into prepared crust; refrigerate at least 2 hours until set.
To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel. Garnish with lime slices, if desired. Makes 8 servings.

[Kitchen Witch]

Red, White & Blue American Pie

1 ea 10" pastry or graham cracker
1 cn 21 oz. Blueberry pie filling
1 pk 8 oz. pkg. cream cheese
1 c powdered sugar,sifted
1 pk 12 oz. whipped topping
1 cn 21 oz. Tart cherry filling

Bake 10" pie pastry; let cool to room temperature.
Pour blueberry pie filling into shell; refrigerate for 30 minutes.
Beat cream cheese and powdered sugar; beat until smooth. Fold in whipped topping.
Spread cheese mixture over blueberry pie filling; refrigerate for 30 minutes.
Spread cherry pie filling over cheese mixture. Refrigerate for at least 4 hours before serving.


Red, White and Berry Blue Dessert
1 pk Berry Blue JELL-O
1 pk Strawberry JELL-O
1 c Boiling water
1/2 c Cold water
1 1/2 c COOL WHIP Whipped Topping

Prepare Berry Blue AND Strawberry jello as directed on the packages.
Pour each into separate 8" square pans.
Refrigerate at least 3 hours or until firm. Cut into cubes.
Layer red and blue cubes alternately with COOL WHIP in 8 glasses.

[Kitchen Witch]

4th of July Red, White, and Blue Pizza
1 pt Strawberries, hulled and halved
1 pt Blueberries
1T plus 1 t Sugar, divided
1 T Brandy
4 6" Pizza Crusts, homemade or storebought
1 1/2 c Whipped topping, thawed
Preheat oven to 450 degrees F.
Combine strawberries, blueberries, 1 teaspoon. of the sugar and the brandy.
Sprinkle pizza crust with the remaining sugar.
Bake 6-8 minutes on baking sheet; cool slightly.
Fill with crust with strawberries and raspberries.
Serve with a big dollop of whipped topping.


Red, White & Blueberry Banana Parfaits
2 ea ripe bananas
1 c blueberries
1 c sliced strawberries
1 x whipped cream

Peel and slice bananas thinly in a single layer on a sheet of aluminum foil; cover and put in the freezer just until frozen.
Arrange the banana slices between a layer of blueberries and strawberries in a tulip sundae bowl.
This luscious dessert is excellent with a big dollop of whipped cream.



All American Dessert
1 lg Berry blue jello
1 lg Red jello, any flavor
4 c Water; boiling
2 c Water; cold
8 oz Cool Whip; thawed
4 c Angel food cake, cubed
2 c Strawberries; sliced
1/2 c Blueberries

Dissolve berry blue jello in 2 cups of boing water. In a separate bowl, dissolve the cherry jello. Stir 1 cup of cold water into each bowl. Pour into separate 9x13" pans.
Refrigerate at least 3 hours until firm. Cut into 1/2" cubes.
Place blue jello cubes in bottom of clear glass trifle bowl. Top with 1/3 of the Cool Whip. Add cake cubes, then sliced strawberries. Top with another 1/3 Cool Whip. Add the red jello cubes and then the remaining Cool Whip.
Sprinkle blueberries over top.

[Kitchen Witch]

Lemon Firecrackers
2 Sticks butter, room temperature
1/2 c Sugar
1 tb Lemon juice
2 tb Grated lemon peel
1 Egg
2 1/4 c Flour
1 ts Cayenne powder
1/4 ts Salt
1/4 ts Baking soda
Preheat oven to 400 degrees.
Cream together the butter and sugar until light and fluffy. Add the lemon juice, lemon peel, and egg; beat well.
Sift together the flour, cayenne powder, salt, and baking soda.
Beat dry ingredients into the butter mixture.
Drop dough by rounded tablespoons onto an ungreased cookie sheet. Bake for 8 minutes or until cookies are lightly browned.


Red, White 'n' Blue Cookies
1 c Butter, sweet; softened
3 oz Cream cheese; softened
1/2 c Sugar
1 ts Vanilla
2 c Flour
36 sm Blueberries
36 sm Strawberries, ripe; hulled halved
Preheat oven to 350 F.
In a mixing bowl, beat the butter with the cream cheese until well blended. Beat in the sugar and vanilla, then stir in the flour until well mixed.
Using a 1/2 tablespoon measure, shape the mixture into small balls and place 2" apart on ungreased cookie sheets.
Make a small dent in the top of each cookie and carefully place a blueberry and a strawberry half, cut side down, in each indentation.
Bake cookies for 12 to 18 minutes or until very lightly browned. Cool on racks.



American Flag Cookies
1 c Margarine
1 Egg white -- whipped
2 ts Pure vanilla extract
2 1/2 c Unbleached flour
1 1/2 c Sugar
1 1/2 ts Baking powder
1 ts Red food coloring
1 ts Blue food coloring
Preheat oven to 350.
In a mixing bowl, combine margarine, egg white, and vanilla extract.
In a separate bowl, combine flour, sugar, and baking powder. Mix wet ingredients with dry until just moistened.
Divide cookie dough into three equal portions.
Tint 1 portion with the red food coloring; and another portion with the blue food coloring. Mix throughly
Form each portion into long bars.and stack bars on top of each other using alternating colors (red, white, blue).
Wrap finished cookies in waxed paper and place in the refrigerator for about an hour.
Cut cookies into 1/4" thick bars. Place on greased baking sheet and bake for 10 to 12 minutes.

[Kitchen Witch]

Cherry or Blueberry Topped Ice Box Cake
20 Whole graham crackers
2 c Cold milk
1 pk Vanilla or Chocolate Instant
Pudding/Pie Filling
1 3/4 c Thawed non dairy whipped
Topping
2 cn (21 oz each) cherry or blue
Berry pie filling

Line 13 x 9 inch pan with some of the graham crackers, breaking crackers if necessary.
Pour cold milk into bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 mins. Let stand 5 min, then blend in non dairy whipped topping.
Spread half of the pudding mixture over crackers.
Add another layer of crackers.
Top with remaining pudding mixture and remaining crackers.
Spread pie filling over crackers. Chill cake for about 3 hours before serving.



Blueberry and White Chocolate Cheese Cake Pie
------------Crust-------------
1 c Hazelnuts -- Roasted/Ground
1/2 c Brown Sugar
4 tb Butter -- Melted
-------------Filling-------------
4 oz White Chocolate -- finely
Grated
8 oz Cream Cheese -- softened
1/4 c Sour Cream
------------Topping
2 c Blueberries
1/4 c Sugar
Zest of One Lemon
White Chocolate Shavings

Line bottom of a 9-inch tart pan with parchment paper.
Mix crust ingredients and press into pan bottom and slightly up the sides. Chill.
Melt white chocolate in double boiler over hot but not boiling water. Stir constantly.
In a separate bowl, whip cream cheese for 3 minutes. Add the melted white chocolate; beat for another minute. Add sour cream; beat until very smooth.
Using a star tip and pastry bag, pipe filling to the crust in concentric circles, starting in the center. Fill entire crust; chill until firm.
For the topping:
Toss the blueberries with the 1/4 cup sugar and heap them on top of the filling. Garnish with lemon zest and white chocolate shavings.



4th of July Flag Cake
3/4 c butter
1 2/3 c sugar
3 eggs
1 t vanilla extract
2 c all-purpose flour
2/3 c cocoa
1 1/4 t baking soda
1/4 t baking powder
1 t salt
1 1/3 c water
--------Vanilla Buttercream Frosting----------------
3 c powdered sugar
1/3 c butter or margarine, softened
2 T milk
1 1/2 t vanilla extract
--------------Topping-----------
1/2 pt blueberries
1 qt small evenly-sized strawberries
Preheat oven to 350F; grease and flour a 13x9x2-inch baking pan.
In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed for about 3 minutes.
Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Mix just until combined (don't overmix).
Pour into the prepared baking pan.
Bake for about 30 minutes or until wooden pick inserted in center comes out clean.
Cool for about 15 minutes then remove from pan. Cool completely on wire rack. Place cake on cardboard that's been covered with foil.
Frost cake with the Vanilla Buttercream Frosting.
Arrange blueberries in upper left corner of cake, covering about 1/4 of the cake.
Arrange strawberries in rows to create the red stripes.
Vanilla Buttercream Frosting:
In large bowl, combine powdered sugar and butter. Add milk and vanilla; beat to spreading consistency.

[Kitchen Witch]

Red, White & Blue Chocolate Cupcakes
2 c Sugar
1 3/4 c All-purpose flour
3/4 c Hershey's cocoa or hershey's european style cocoa
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water
------------ Vanilla Buttercream Frosting ----------------
5 T butter or margarine
4 c powdered sugar
1/4 c milk
1 t vanilla extract
Fresh blueberries and strawberries
Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be very thin).
Fill muffin cups 2/3 full with batter.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
Frost cupcakes with Vanilla Buttercream Frosting. Garnish with blueberries and strawberries.
Vanilla Buttercream Frosting:
In medium bowl, cream together the butter and powdered sugar. Add the milk and vanilla extract, beating until frosting is of spreading consistency. Makes about 2 cups of frosting.



4th of July Baked Beans
1 lg Onion
1 lg Green pepper
1/4 ts Ketchup
2 tb Honey
2 tb Brown sugar
1/4 ts Worcestershire Sauce
Dash Hot Sauce
1/8 lb Chopped ham
1 cn Campbell's pork and beans
In a large skillet, saute onion and green pepper in ketchup. Blend in honey, brown sugar, Worchestershire sauce, Hot Sauce, and ham. Add the pork and beans.
Cook on low heat, stirring occasionally, until liquid is absorbed.



All American Buffalo Wings
24 Chicken wings
1/2 c Melted butter
6 tb Hot pepper sauce
1/4 ts Cayenne pepper
4 tb Soy sauce
1 c Brown sugar
6 cl Garlic, minced

Preheat oven to 400 degrees F.
Place wings in a baking pan.
In a mixing bowl, combine the butter, hot pepper sauce, cayenne pepper, soy sauce, brown sugar, and garlic.
Brush wings with the sauce.
Bake for 40 to 45 minutes or until cooked through, basting frequently.
Just before serving, pour remaining sauce over wings, broil for one minute to crisp the skin.

[Kitchen Witch]

American Fries
1 1/2 lb unpeeled baking potatoes
1/2 ts onion powder
1/2 ts paprika
1/4 ts salt
1/4 ts garlic powder
1/4 ts pepper
1 x Vegetable cooking spray
Cut potatoes into 1/4 inch thick slices; pat dry with paper towels.
Combine onion powder, paprika, salt, garlic powder, and pepper in a large zip-lock plastic bag.
Add potatoes, shaking well to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray.
Bake at 425 for 20 minutes. Yield: 5 servings.



Red, White, and Blue Casserole
1 Eggplant
3 lg Tomatoes, cut into 1/2-inch slices
1 1/2 lb Mozzarella cheese,
-cut into 1/4-inch slices
Preheat oven to 350 degrees F.
Cut the eggplant lengthwise once, then slice crosswise into semi-disks about 3/4 inch thick.
In a shallow casserole dish, stand some slices of eggplant on edge forming a row.
Make another row using slices of tomato, then add slices of mozzarella cheese in a row.
Repeat using eggplant, then tomato slices, then mozzarella until the casserole is full.
Sprinkle on herbs and spices of your choosing (e.g., basil, oregano, rosemary, savory, etc.).
Bake about 25 to 30 minutes.




Country Herb Roasted Chicken
2 1/2 To 3-pound chicken, cut into serving pieces
1 Envelope Lipton Savory Herb
-with Garlic Recipe Soup Mix
2 tb Water
1 tb Olive or vegetable oil

Preheat oven to 375F.
In 13x9-inch baking pan, arrange chicken.
In small bowl, combine soup, water, and olive oil; brush on chicken.
Bake for 45 minutes or until chicken is done.



Sweet-Sour Barbecued Ribs
1 1/4 c Ketchup
3/4 c Water
1/4 c Honey
2 tb Worcestershire Sauce
4 ts Lemon Juice
1 sm Onion, chopped
1/2 ts Salt
1/2 ts Pepper
6 lb Back Ribs
Mix together the ketchup, water, honey, worcestershire sauce, lemon juice onion, salt, and pepper. Cook for about 10 minutes, stirring occasionally.
Prepare a charcoal grill, and cook ribs over medium-hot coals, turning occasionally. Brush ribs with sauce after each turn. Cook ribs until desired doneness. Remove from barbecue and enjoy.

[Kitchen Witch]

Fire Crackers

1 1/2 oz Tequila
Cracked ice
Tonic water
Lime wedge

Pour tequila over the ice in a highball glass. Fill with tonic. Stir and garnish with lime wedge.


Star Spangled Jello Shooters

4 c Package Jello*
2 c Boiling water
2 c Liquor** *Any flavor. * *86 or 100 proof--don't use 151, any type.

Dissolve the Jello in the boiling water and let it cool. Add the liquor. Pour about 1/8 to 1/4 cup into little paper cups and chill. Squeeze the whole cupful into your mouth--no spoons or partial servings! Vodka is the usual first choice, but rum is really good too.



4th of July Lemonade

1 part Jack Daniel's bourbon
1 part triple sec
1 part sweet-and-sour mix
4 parts lemon-lime soda.

Combine all ingredients and serve this refreshing drink over ice.



Independence Day Punch

26 oz Rye 2
Bottles sherry
3 Bottles ginger ale
2 Whole oranges -- sliced

Pour 2 bottles of the ginger ale into a bundt pan and add some of the orange slices. Freeze and use as ice ring as it doesn't dilute the punch when it melts. Punch does become smoother as the ring melts. Put orange slices in the punch bowl and add other ingredients. (You may wish to have one more bottle of ginger ale to make the ice ring.)


Hair Raiser

1/3 part Anisette
1/3 part Brandy
1/3 part Triple Sec

Shake well. Serve drink in a shot glass



Orange Sunrise

2 Eggs
1/4 c Frozen Orange Juice Concentrate
2 tb Honey
2 c Cold Milk
8 oz Orange flavoured yogurt

Combine the eggs, orange juice and honey in the blender. Blend until smooth (about 1 minute). Add the milk and yogurt. Blend until smooth and frothy. Serve at once in tall, chilled glass.



Summer Delight Punch

6 oz Can frozen lemonade
6 oz Can frozen orange juice
2 1/2 c Pineapple juice
12 oz Can apricot or peach nectar
1 ea Bottle ginger ale, (2 litre)
1 ea Lemon, sliced

Mix together the lemonade, orange juice, pineapple juice, and nectar and chill. When ready to serve drinks, add the ginger ale. Garnish with lemon slices.


Red, White, and Blueberry Freezee

1 c Whipping cream
1/2 c Frozen blueberries
1 ds Lemon juice
1 x Sugar to taste
Small Strawberries for garnish

Mix together the whipping cream, blueberries, lemon juice, and sugar in a blender. Top with a few strawberries. This refreshing drink is great on a hot day.


Mock Pink Lady

1 1/2 c Milk
tb Lemon juice
1 tb Grenadine
tb Sugar, granulated
6 Ice cubes

Measure milk, lemon juice, grenadine, sugar and ice cubes into blender. Blend until ice is dissolved. Serve immediately.


4th of July Holiday Punch
6 c Orange juice
20 oz Frozen strawberries in syrup
2 c Cranberry juice cocktail
3 c Ginger ale

lend together the orange juice, strawberries, and cranberry juice cocktail. Add ginger ale immediately before serving drinks. Makes 18 servings.

[Kitchen Witch]

Mexican Baked Beans

8 ounces canned pinto beans, drained, rinsed, reserve 2 tablespoons liquid
1/2 cup tomato sauce
1/4 cup finely chopped onion
2 fluid ounces Mexican beer
3 tablespoons molasses
1 1/2 teaspoons dry mustard
1 teaspoon jalapeno chile pepper, minced and seeded
3/4 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh cilantro, minced

Preheat oven to 350F. In a large bowl, combine beans, tomato sauce, onion, beer, molasses, mustard, jalapeno pepper, Worcestershire sauce and red pepper flakes; mix well. Spoon into a 1 quart casserole. Bake 45 to 50 minutes, until most of liquid is absorbed. Remove from oven; stir in cilantro and serve.



Stovetop Baked Beans

1/2 cup dry kidney beans, cooked and drained or 1 15 ounce can kidney beans
2/3 cup dry Navy beans, cooked and drained or 1 15 1/2 ounce can drained and rinsed
1 15 ounce can pork and beans
1 tablespoon oil
1 large onion, chopped
1/2 cup catsup
4 tablespoons brown sugar
3 tablespoons prepared mustard

In a saucepan, cook chopped onion in the oil for 10 minutes or until tender. Add catsup, brown sugar, mustard and all the beans to the pan. Heat the mixture, stirring occasionally.


Atomic Barbeque Sauce

1 onion, chopped
2 cups orange juice
4 cups catsup
1/2 cup fresh lime juice
1/4 cup cider vinegar
1/4 cup brown sugar
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dry mustard
2 tablespoon crushed red pepper
2 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons Tabasco
2 tablespoons tamarind paste, available at Indian and Asian groceries
2 tablespoons honey
2 1/2 sticks butter

Add the onion and 1/2 cup of the juice to a blender and puree until smooth. Transfer to a medium size saucepan. Add the remaining ingredients to the saucepan and bring to a boil. Simmer for 25 to 30 minutes. Set aside to cool. Sauce keeps two weeks in fridge.