The Red, White and Blue and Canada Day!

[Kitchen Witch]

FLUFFY GRASSHOPPER PIE

2 cups finely crushed cream-filled chocolate sandwich cookies (about 20 cookies)
1/4 cup margarine or butter, soft
1 (8 ounce) cream cheese, softened
1 (14 pounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 tablespoons lemon juice
1/4 cup green cream de menthe
1/4 cup white cream de cacao
1 (4 ounce) container frozen whipped topping, thawed (1 3/4 cups)

Combine crumbs and margarine; press firmly on bottom and up side to rim of buttered 9 inch pie plate. Chill. Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and liqueurs. Fold in whipped topping. Chill 20 minutes; pour into crust. Chill or freeze for 4 hours or until set. Garnish as desired. Refrigerate leftovers.

[Kitchen Witch]

Sweet and 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]

GRILLED VEGETABLE MEDLEY

1 tbs fresh minced parsley
1/2 tsp garlic powder
1/4 tsp ground black pepper
3 tbs apple cider vinegar
1 tbs olive oil
18 baby yellow squash (about 1/2 lb)
1 large sweet red pepper, cut into 1-inch pieces
3 small zucchini, cut lengthwise into quarters
Vegetable cooking spray

Combine first 5 ingredients; stir well. Add squash, red pepper, and zucchini; toss gently. Arrange vegetables in a wire grilling basket coated with cooking spray. Place on grill over medium-hot coals. Cook 10 to 12 minutes or until tender, turning once. Serves 6.

[Kitchen Witch]

Your Holiday Choice Ice Box Cake
Can?t make up your mind??? Make both for a large crowd!

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 blueberry 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.

[Kitchen Witch]

Frozen Fruit Salad

1 tsp. unflavored gelatin
2 Tbsp. lemon juice
3/4 cup mayonnaise
3-oz. pkg. cream cheese, softened
1/4 tsp. salt
2 Tbsp. sugar
1 cup finely chopped dates (NOT the precut packaged dates)
10oz. can crushed pineapple, well drained
1/2 cup heavy cream, whipped

In small bowl, soften gelatin in lemon juice. When softened, heat in microwave on LOW power for 30-50 seconds, or until gelatin is dissolved, stirring once during cooking. Set aside.
In large bowl, combine mayonnaise, cream cheese, salt, and sugar and beat well with a mixer until smooth and fluffy.

This can take some time. Be sure the cream cheese is very soft before you add the other ingredients. Then stir in the dissolved gelatin/lemon juice mixture. Fold in dates and pineapple. Then fold in the whipped cream. Pour into an old fashioned ice cube mold, or an 8" square glass pan. Cover and freeze until firm, 3-4 hours. Cut into squares to serve. Serves 6-8

[Kitchen Witch]

EASY SALAD

16 oz cottage cheese
a small box of Jell-O (any type will work)
12 oz of cool whip
8 oz mandarin oranges-drained
8 oz crushed pineapple-drained

Mix pineapple, mandarin oranges, cottage cheese, and Jell-o. Fold in cool whip. Refrigerate for at least an hour before serving.

[Kitchen Witch]

SESAME LEMON MARINATED STEAK

1 lb lean flank steak
1/2 cup lemon juice
1 tbs water
1 tbs dark sesame oil
1 tsp hot sauce
1/2 tsp garlic powder
Vegetable cooking spray
1 tbs sesame seeds, toasted

Trim fat from steak. Place steak in a large shallow dish. Combine lemon juice and next 4 ingredients; pour over steak. Turn steaks to coat. Cover and marinate in refrigerator 8 hours, turning occasionally. Remove steak from marinade, reserving marinade. Transfer marinade to small saucepan; bring to a boil. Reduce heat and simmer 2 minutes. Coat a grill rack with cooking spray; place on grill over medium hot coals. Sprinkle sesame seeds over steak. Place steak on rack and cook 3 minutes on each side or until desired degree of doneness, basting frequently with marinade. Slice steak diagonally across grain into 1/4-inch slices. Serves 4.

[Kitchen Witch]

Cantaloupe Popsicles

6 oz. can frozen fruit juice concentrate (I like pink lemonade)
3 cups cubed cantaloupe or other melon
3/4 cup water
10 paper drink cups
10 wooden popsicle sticks

In blender or food processor, combine fruit juice concentrate and cantaloupe and process until smooth. Fill each drink cup with about 1/3 cup of this mixture, then freeze until partially frozen, about 1 hour.

Insert wooden sticks and freeze until firm. To serve, peel away the paper cup. 10 pops

[Kitchen Witch]

Jell-O Cupcakes

Kids of all ages absolutely love these! Using different flavors of jello you can make these for any holiday. Make some striped using different layers of jello (red and blue for summertime, etc. - just remember to let the layers set before adding the next layer). And it doesn't have to be as holiday to enjoy these!

1 Jell-O cupcake (see directions below)
Whipped cream
Candies or sprinkles

To make a dozen Jell-O cupcakes, add 4 (3 oz.) packages of Jell-O to 2 2/3 cups of boiling water. Stir until dissolved. Pour into foil liners in a cupcake pan.

Refrigerate 4 hours or more. Frost the cupcake with the whipped cream and add the candies or sprinkles for a cool surprise.


For variations - place some fruit (sliced strawberries, mandarin oranges, chunked pineapple, blueberries, etc.) in each cupcake when just starting to set.

[Kitchen Witch]

Fudgesicles


3 or 4 tablespoons instant Jell-O pudding chocolate
2 tablespoons sugar
pinch salt
1 teaspoon vanilla
1-1/2 cups milk


Beat all together and pour in containers.

Can also use any flavor of pudding for different kinds!

[Kitchen Witch]

BBQ HAMBURGERS

3 lb. ground beef
3 saltine crackers crushed
l/4 cup water to each lb. ground beef

Make into patties and brown quickly on both sides, do not cook completely. Put into a pan and cover with BBQ sauce, bake 350 degrees for one hour.

Sauce
1 cup catsup
1 cup sugar
3/4 cup vinegar
6 tbls. Worcestershire sauce, or more if you like
1 large onion diced

Bring to boil on top of stove, reduce heat and simmer for 10 minutes pour over hamburgers. This sauce is also good on chicken, pork chops, ribs, etc. These hamburgers are so moist and juicy, any left-overs can be frozen.

[Kitchen Witch]

NUTTY BURGERS

1 lb ground chuck
1/2 cup finely chopped walnuts
2 tbs finely chopped green onions
1 egg, beaten
2 tbs soy sauce
1/4 tsp ground black pepper
1/4 cup commercial sour cream
1 tbs chopped walnuts

Combine first 6 ingredients; mix well. Shape into 4 patties; grill over hot coals 8 to 10 minutes on each side or until desired degree of doneness. Transfer patties to serving platter. Top each with a dollop of sour cream; sprinkle 1 tbs of chopped walnuts evenly over patties. Serves 4.

[Kitchen Witch]

FROZEN CHOCOLATE DESSERT

1 (13 oz) can evaporated milk
1 (10-1/2 oz) pkg miniature marshmallows
1 (6 oz) pkg semi-sweet chocolate morsels
1/2 cup butter or margarine
1 (3-1/2 oz) can flaked coconut
2 cups graham cracker crumbs
1/2 gallon vanilla ice cream
1 cup chopped pecans or walnuts

Combine first 3 ingredients in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and marshmallows are melted. Remove from heat and set aside to cool. Combine coconut and butter in a small saucepan over medium heat. Cook, stirring often until coconut is lightly browned. Remove from heat and stir in graham cracker crumbs. Press three fourths of crumb mixture into 13- x 9- x 2-inch baking pan. Cut ice cream crosswise into 1/2-inch-thick slices. Arrange half of slices over graham cracker crust. Pour half of cooled chocolate mixture over ice cream; then
repeat the layers. Combine remaining crumb mixture and pecans; sprinkle over top of dessert. Cover and freeze until firm. Let stand at room temperature 5 minutes before serving. Yield: 15 servings.

[Kitchen Witch]

FLUFFY ORANGE PIE

1 Graham Cracker Pie Crust (6 oz.)
1 - 8 ounce package cream cheese, softened* ( a few seconds in microwave)
1 - 14 ounce can sweetened condensed milk (NOT evaporated milk)
1 - 6 ounce can frozen orange juice concentrate, thawed
1 cup (1/2 pint) whipping cream, whipped

1. In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk then orange juice concentrate until smooth.
2. Fold in whipped cream. Pour into pie crust.
3. Chill 2 hours or until set.
4. Garnish as desired. Refrigerate leftovers. Makes 8 servings.

[Kitchen Witch]

LEMON TARRAGON FISH

1/2 cup oil
1 teaspoon grated lemon peel (optional)
1/2 cup lemon juice
1 tablespoon chopped parsley
2 teaspoons dried tarragon leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 cod, halibut or haddock steaks (about 1 pound)
2-2/3 cups hot cooked rice (cooked without salt or fat)

1. Combine oil, lemon peel, if desired, lemon juice, parsley, tarragon, salt and pepper in shallow baking dish. Stir to mix well.
2. Place fish in lemon juice mixture. Turn to coat. Refrigerate 30 minutes, turning after 15 minutes.
3. Prepare grill or heat broiler.
4. Remove fish from marinade; discard marinade. Grill or broil 3 to 5 minutes per side or until fish flakes easily with fork. Serve with hot rice. Makes 4 servings

[Kitchen Witch]

RED WHITE & BLUE AMERICAN PIE

1 10-inch pastry or graham cracker
1 8-ounce package cream cheese
1 12-ounce package whipped topping
1 21-ounce can blueberry pie filling
1 cup powdered sugar, sifted
1 21-ounce can tart cherry filling

Bake 10 inch 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. Serves 6

[Kitchen Witch]

SWEET RIB SAUCE

1/2 tsp dry mustard
1/4 tsp ginger
1/4 tsp cayenne pepper (or more to taste)
1/4 tsp ground black pepper
1/2 tsp paprika
1/2 tbs garlic powder
1/3 cup apple cider vinegar
1 cup apple butter
1/3 cup dark molasses
1/2 tbs sesame seed oil (optional)
1/2 tbs sesame seeds, toasted (optional)

Combine first six ingredients with vinegar; mix well. Add apple butter and molasses. Add sesame seed oil and toasted sesame seeds if desired. Heat slowly until well blended and bubbling. Baste on spareribs or country style ribs during last 10 to 15 minutes of grilling. Yield: about 1 2/3 cups.

[Kitchen Witch]

CUCUMBER SALAD


4 cucumbers
1 cup sour cream
1/4 cup salad oil
2 tablespoons fresh chopped dill
1 1/2 tablespoons vinegar
Generous pinch sugar
Salt and white pepper, to taste

Peel cucumbers and slice off ends. Halve the cucumbers lengthwise and with a small spoon scoop out all the seeds. Slice the cucumber halves thinly. In a bowl mix together sour cream, salad oil, dill, vinegar, sugar and salt and pepper. Pour the dressing over the cucumbers and fold it in gently. Chill the salad before serving.

[Kitchen Witch]

DRY BARBEQUE RUB

4T brown sugar
1T hickory salt
1T oregano
1T cumin
2T garlic powder
2T chili powder
2T paprika
1T onion powder
2T dry mustard
1/4t cayenne

Mix dry ingredients thoroughly. Rub generously into skinless chicken, pork chops or whatever. Let the meat 'marinate' for an hour, then toss on the grill for a slow cooking.

[Kitchen Witch]

FRENCH GREEN BEAN SALAD

1 can French cut green beans drained.
1 cucumber sliced
1 med tomato sliced
1 med red onion sliced
Italian Dressing

Mix together first four ingredients, then sprinkle with Italian Dressing and refrigerate until chilled through completely. Serve w/ grilled chicken or your favorite meat off the grill.

[Kitchen Witch]

HONOLULU STYLE PORK RIBS

4-5 lbs. meaty or country pork ribs (slab cut)
1 lemon, sliced
4 sprigs fresh parsley (or 1 Tblsp. dried)
1 sprig fresh oregano (or 1/2 tsp. dried leaf oregano, crushed)
2 Tbsp. soy sauce
4 Tbsp. dry sherry
1-1/2 Tbsp. honey
1 Tbsp. finely chopped fresh ginger root
2 cloves garlic, minced
1/2 tsp. 5-spice powder*
1/2 tsp. black pepper
1/2 cup chili sauce
1/4 cup canola oil

Place ribs in large pot and add cold water to cover. Add lemon slices, parsley and oregano. Bring to boil; lower heat and simmer, partially covered for about 45 minutes. Drain. Place ribs in shallow, non-aluminum dish. (Note: parboiling ribs first removes excess fat and assures tender ribs.)

Combine soy sauce, sherry, honey, ginger root, garlic, 5-spice powder, pepper, chili sauce and oil in small bowl or covered jar. Mix well and pour over ribs; turn to coat. Cover ribs and refrigerate overnight (you can use a heavy plastic, zip-lock bag, but put inside a container in refrigerator in case of leakage).

Prepare grill so coals are medium. Brush grid of grill with oil and cook ribs, covered with vents open, over medium heat, basting often with any remaining marinade until ribs are done (about 6 minutes per side). *5-spice powder is available in the spice section of most supermarkets. To make your own: combine 1 tsp. ground cinnamon, 1 tsp. crushed fennel seed, 1/4 tsp. pepper and 1/8 tsp. ground cloves.