4th of July Recipes

4th of July Baked Beans

1 (15 oz.) can white lima beans, drained
1 (8 oz.) can green lima beans, drained
1 (8 oz.) can kidney beans, drained
1 (16 oz.) can pork & beans
4 slices bacon, fried (save drippings)
2 onions, chopped
1 sm. bell pepper, chopped
3/4 c. brown sugar
1/2 tbsp. dry mustard
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 c. vinegar (less if you don’t like vinegar)

Combine first 4 ingredients. Sauté onion and pepper in bacon drippings. Crumble fried bacon; combine with beans. Add rest of ingredients. Bake, uncovered at 350 degrees for 1 hour. Or may be cooked in crock pot for 2 hours.

4th of July Pie

6 c. fresh fruit: bananas, blueberries, raspberries, strawberries
1/2 c. sugar
2 tbsp. cornstarch
1/2 c. prepared lemonade

Use a prepared graham cracker pie crust. Add all the fruit except raspberries. For the glaze, boil the sugar, cornstarch and lemonade until thick. Cool a bit. Pour over fruit in pie crust. Add raspberries to the pan of glaze and stir to use the last of the glaze. Add to the rest of the fruit. Top with Ready Whip.

4th of July Potato Salad

6 med. potatoes, boiled - save some potato broth
1/2 c. chopped onion
2 hard boiled eggs
1 1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. vinegar
3/4 c. mayonnaise
2 tbsp. pimentos
2 tbsp. sweet pickle relish
1 tbsp. mustard

Peel potatoes and cut in cubes. Mix in onions, chopped eggs, salt, pepper, vinegar, mayonnaise, pimentos, pickle relish and mustard. Add potato broth if needed. Mix well and refrigerate until ready to serve.

4th of July Deviled Eggs

6 eggs
1/2 c. Miracle Whip salad dressing
2 tbsp. mustard
2 tbsp. pickle relish
1/2 tsp. onion or garlic salt

Boil eggs and peel. Slice long way, take out yolks and mix with salad dressing, mustard, pickle relish and onion or garlic salt. Mix and spoon back into egg halves and sprinkle with paprika.

B-man :smiley:

Potato Salad

4 potatoes boiled and skinned
6 slices dill pickles chopped
2 eggs boiled and chopped (slice one for decoration on top)
I boil my eggs with the potatoes
1/4 cup spanish olives chopped
1/4 cup sweet onions chopped
1/4 to 1/2 cup real mayo
2 tbls olive and pickle juice

cut potatoes into small pieces
add to this all ingredients and toss
place sliced egg around dish and sprinkle lightly with paprika
this is always better when made ahead although I love it warm…

Cucumber Salad

1 sliced thin cukecumber peeled
1/4 cup mayo
1 tsp sugar
1 tbl vinegar

place cukecumber in bowl and toss with ingrediants and sprinkle with paprika and serve chilled

This is easy and fun too!

Just use your favorite potato salad recipe, but use the small red potatoes, new potatoes and the purple/blue potatoes. Leave the skins on and there you have a fun red, white and blue potato salad for the 4th :slight_smile:

Lemonade Chicken

First make the lemonade rub:

1 Tbsp lemonade powder
1 Tbsp brown sugar
1 Tbsp paprika
2 tsp hickory-smoked salt
1 tsp lemon pepper
1 tsp garlic powder
1 tsp onion powder
1/4 tsp celery seed
Put all above in a small bowl and stir to mix

1 whole chicken about 4 lbs.
2 tsp oil

Preheat oven to 400F

Rinse chicken inside and out with cold water, drain and blot dry. Sprinkle 1tsp or more of the rub inside the body cavity and 1tsp inside the neck cavity. Drizzle oil over outside of bird coating all of the skin. Then apply the rub to the chicken into every nook and cranny.
Roast in oven for 15 mins then lower temp to 325F and cook for about 1 1/4 hrs or until juices run clear
Let chicken rest for 5-10 minutes before carving
Serves 2 to 4

Enjoy the Best from

Good topic B-Man. Let’s get it some traffic.

Flag Cookie Tart

Have your kids decorate this simple recipe for a Fourth of July picnic.


1 pkg. refrigerated sugar cookie dough
8 oz. pkg. cream cheese
2 Tbsp. milk
1/3 cup powdered sugar
1 Tbsp. lemon juice
blueberries, raspberries, strawberries

Preheat the oven to 350 degrees. Lightly grease a cookie sheet and then press the cookie dough into a rectangular shape that is about 1/8" thick. Press your thumbs into the edges to create a scalloped border. Bake for 8-10 minutes or until the edges begin to brown. Remove from the oven and cool completely.

While the crust is cooling, mix the cream cheese, milk, sugar, and lemon juice. Spread over the cooled cookie. Arrange the fruit in an American flag design. Blueberries will form the blue field in the upper left hand corner, and use the raspberries and/or strawberries for the horizontal stripes.

Serves 12

B-man :smiley:

Hi folks…

This title on the recipe exchange has had just over 1000 hits…but there are only 6 responses. What gives? PLEASE post (1) one recipe…each visitor. If everyone had of posted 1 recipe per visitor…we’d have had over a thousand recipes already…now that would be a GREAT oppportunity for all…so how about some more posts PLEASE !

B-man :smiley:

Independence Day Parfait

Whip up a red, white, and blue parfait for your July Fourth celebration. .

Serves 2


2 cups nonfat plain yogurt
4 packages of sugar-free, red-colored gelatin (each box should serve 4)
Sugar-free chocolate syrup
8 teaspoons sugar substitute
1 teaspoon vanilla extract
1 pint of blueberries

Mix 2 1/2 cups of boiling water with the 4 packages of gelatin. Pour the mixture into a 13x9-inch pan and chill for 3 hours.

Select the type of dish you’d like to use for the parfait. In a bowl, stir together 2 teaspoons of sugar substitute and 1/4 teaspoon of vanilla extract for every 1/2 cup of plain yogurt.

Using cookie cutters that are roughly the same diameter but smaller than the parfait glass, cut out rounds of gelatin. Feel free to experiment with different cookie cutter shapes, like hearts. Alternately layer the gelatin rounds, yogurt, and blueberries in the parfait glass. Finish with a dollop of the yogurt, and top with a drizzle of sugar-free chocolate syrup.


B-man :smiley:

Ok I am feeling a little guilty, I am posting a couple of recipes for all to enjoy!

“Enchiladas Verde de 1776”

1 dozen corn tortillas
1 lb. Jack cheese, grated
1 8oz. Can salsa verde (Herdez)
1/2 pt. Whipping cream


  1. Heat tortillas, one at a time in a warm skillet. Use a little Pam as needed to keep moist.
  2. Roll a small amount (large tablespoon) of cheese in each tortilla. Roll as tightly as possible. This can be done as the next tortilla is heating.
  3. Pack the enchiladas tightly in a 8x10 pan.
  4. Cover with balance of the cheese.
  5. Mix the salsa and cream and pour evenly over the top. Do not mix until ready to use or it will curdle.
  6. Sprinkle ripe olives over top (optional).
    Bake in 350 oven until cheese starts to brown.

President and Laura Bush’s Guacamole Recipe

8 ripe avocados
4 lemons, juiced
7 shallots, finely chopped
1 jalapeno pepper, seeded and finely chopped
1/2 bunch cilantro, finely chopped
1 tsp black pepper
1 Tbsp salt

Halve and pit avocados and scoop out flesh into a bowl. Mash to desired consistency and mix in remaining ingredients. Cover with plastic wrap and refrigerate for about an hour before serving. Serve with tortilla chips.

“Fourth of July Coq Au Vin”

Brown chicken pieces (thighs on bone are my preference) in butter
Put chicken with drippings in dutch oven
Add chopped ham, onions, mushrooms, thyme, garlic, bay leaf, salt and pepper.
Flame a small bit of brandy and pour flaming brandy over chicken
Add about a cup of red wine
Cover and bake about 2 hours at 275 degrees
Serve with rice or couscous


Gourmet Burger


2 Pounds fresh (not previosly frozen) 85 percent lean Hamburger
8 Quality Hamburg Rolls
1 Pound Softened Butter
1 Head Garlic (not a Clove)- the entire head
1 Tablespoon Sun Dried Tomatoes (in a jar olive oil), Drained
2 Tablespoon fesh Basil
1 Teaspoon Kosher Salt (other salt maybe substituted)
1 Teaspoon fresh Ground Pepper

Unwrap butter, place in a bowl and bring to room temperature.

Cut top off head of garlic and place in 350 degree oven.
Bake for 30 minutes or until garlic is very soft. Cool 15 minutes and squeeze garlic into softened butter. Add sundreied tomatoes and basil to bowl with garlic butter and mix thoroughly by hand.
On a 2 foot sheet of wax paper or parchment paper, spoon out butter mixture to form a log about 2 inches in diameter; roll tightly using the paper form a log. take the paper wrapped butter and wrap it in plastic wrap and place in a freezer for about 4 hours.

Divide hamburger into 8 equal portions. Slice the frozen butter into half inch slices amd place in the center of the hamburger making sure to completely surround the frozen butter with hamburg to seal it.

Sprinkle burgers with kosher salt and ground pepper on both sides.

Preheat grill to medium heat, place burgers on grill and reduce heat to low, cook for approximately 5 minutes or until moisture forms on top, then flip them cook for an additional 4 to 5 minutes.

Never cut into a hamburgers or do not press down with a spatula becausethis makes your meat dry and tasteless.
To check for doneness, press on the palm then gently press on the burger. They should feel the same this should cook them to perfection.
Toast the bun because these hamburgersare very juicy. Top with your favorite cheese and hamburger toppings.
This buter can also be used to top of steak.
This recipe makes more butter then needed. Freeze the rest and use for burgers again . :lol:

This takes a little time and planning to make, but it tastes great, and makes for even better leftovers.

2 cups each soy sauce and water (enough to cover vegetables and meat)
1/2 cup vinegar (any kind)
2 cloves garlic, pressed
1/2 to 1 small onion, minced
1/2-inch piece of ginger, minced
2 bay leaves, crumbled
1.5 tablespoons rosemary, crushed a little (not powdered)
2 tablespoons sugar
Pinch cayenne
2 – 3 pounds boneless meat, beef and/or chicken
4 – 6 onions, cut in half on all three axes (makes 8 pieces per onion)
1 pound mushrooms, destemmed
4 – 6 red or green (or both) peppers, cut into 1 inch squares
Cherry tomatoes if you care

Mix the first 9 ingredients together to make a marinade. Soak the meat and vegetables in the marinade for a few hours. Skewer and grill over charcoal. Baste with the marinade.

**TIP if you are using wooden skewers soak them in cold water while you are marinating, it keeps them from burning.

White Castle Stuffing

10 white castles w/o pickles
1 can cream of mushroom soup
1 tsp sage (more or less to taste)
1 cup chopped celery
1/2 cup sausage (you can you spicey or hot)
1/4 cup chopped onions
1/4 cup dry wine (red or white)
2 tbls butter
2 cloves garlic minced
1/4 chicken broth more or less depending on how dry the stuffing becomes

In a deep sauce pan melt butter to this add celery, onion, sage, and garlic
saute until onions are transparent add sausage until browned
stir in mushroom soup, wine, and broth

tear up white castles into bite size pieces and mix with other ingredients
you can bake this alone or inside turkey…you will be surprised how good it really is…

Use 1 white castle per pound of turkey

All ingredients can be altered to taste

Enjoy!!! :lol:

Deluxe Coleslaw

1/2 cup mayonnaise
1 tbsp milk
1 tbsp vinegar or lemon juice
1/2 tsp sugar
1/4 tsp salt
1/8 tsp paprika
1/8 tsp pepper

1 medium head cabbage
1 small green pepper
1 large celery stalk
1 large carrot
2 tbsp minced onion

Prepare dressing; Into cup, measure all dressing ingredients; with fork or wire whisk, stir until well blended. Set aside.

With sharp knife, shred cabbage and thinly slice green pepper.

With a sharp knife, first cut the celery stalk into 1/4-inch-wide pieces. Then, using a grater, finely shred the carrot.

In large bowl, gently toss prepared cabbage, green pepper, celery, carrot, onion and dresing. Cover and refrigerate.

Tomatoes Vinaigrette

6 medium tomatoes
2 tbsp salad oil
1 tsp wine vinegar
1/2 tsp sugar
1/2 tsp oregano leaves
1/2 tsp salt
1/2 tsp pepper
chopped parsley for garnish (optional)

Slice tomatoes and arrange in serving dish in overlapping slices.

In small bowl, combine salad oil, wine vinegar, sugar, oregano leaves, salt and pepper. Stir thoroughly to blend and sprinkle over tomatoes. Cover and refrigerate until serving time.

To serve: garnish with parsley, if you like.

Begin 2 hours ahead.

Makes 6 servings.

German Hot-Potato Salad

Cooked potatoes and bacon, tossed in a sweet-sour mixture and topped with parsley.

6 medium potatoes, unpeeled (2 pounds)
6 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped onion
2 tsp sugar
2 tsp salt
1 tsp flour
1/8 tsp pepper
3 tbsp red wine vinegar
minced parlsey for garnish

Boil potatoes until fork tender. Drain and allow to cool slightly. With sharp knife, peel and dice potatoes.

In 10-inch skillet over medium heat, cook bacon until crisp; remove bacon to paper towels to drain.

Spoon of all but 2 tbsp bacon fat from skillet. Add onion; cook until tender, about 5 minutes, stirring often.

Stir in sugar, salt, flour and pepper until mixture is well blended.

Gradually stir in red wine vinegar and 1/2 cup water. Cook, stirring the mixture constantly, until it is slightly thickened and boiling.

Gently stir in potatoes and bacon; heat through then transfer salad to warm bowl or platter. Garnish with minced parsley.

Best Ever Chocolate Brownies

1 cup unsalted butter
3 oz. best quality semisweet chocolate, finely chopped
1 cup sugar
1/2 cup best quality cocoa powder
1/2 cup mascarpone cheese, softened
3 eggs
2 tsp. vanilla extract
1/2 cup all-purpose flour
1/4 tsp fine salt
Ganache, recipe follows

Preheat the oven to 325 F. Butter an 8 by 8-inch square pan and set aside.

In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.

Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.

Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.


6 oz. best quality semisweet chocolate, finely chopped
6 tbsp. heavy cream
3 tbsp. unsalted butter

Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.

The ganache should be used for spreading while warm.

Tossed Salad with Lemony-Mustard Dressing

2 (10 oz) bags spinach
1 medium head Boston lettuce
2 small Belgian endives
1/2 lb medium mushrooms


1 large lemon
2/3 cup olive or salad oil
2 tsp sugar
1 tsp dry mustard
1-1/2 tsp salt
1 tsp fresh chopped chives
1/4 tsp cracked pepper

Into chilled large salad bowl, tear spinach and Boston lettuce into bite-sized pieces. Cut endives in half crosswise; separate top leaves; cut bottom into wedges. Thinly slice mushrooms. Add endives and mushrooms to spinach mixture.

Prepare the dressing; grate 2 tsp peel from lemon; squeeze juice from lemon to make 1/4 cup. In small bowl with wire whisk or fork, mix lemon peel, lemon juice, olive oil and remaining ingredients.

Pour dressing over salad; gently toss to mix well and thoroughly coat vegetables.

Makes 10 servings

Here is one of our favorites and so very easy. If I had read the recipe before trying it I probably would have skipped it but it is very good. Try it.

Chicken Kebabs

1 1/2 pounds boneless chicken breasts, cut into 1" cubes
1 bottle of Kraft French Dressing

Pour dressing over chicken and marinade for at least 1 hour. Thread onto skewers. Grill or broil until done, about 15 to 20 minutes.

Independence Day Treat

To put you in the mood for Independence Day, here’s an idea for a sweet red, white, and blue treat! Buy the ingredients in advance, so you can whip them up in no time tomorrow!

You’ll need 1 cup of fresh raspberries, 1 cup of fresh blueberries, 1 container of fat-free, sugar-free, frozen nondairy whipped topping, and two tall clear glasses — such as champagne flutes.

Here’s what to do: Layer each glass with 1/4 cup raspberries, 1 tablespoon of nondairy whipped topping, 1/4 cup blueberries, and another tablespoon of whipped topping. Repeat the layers a second time and top with a raspberry and blueberry for garnish. Chill in refrigerator until ready to serve

Enjoy…and have a great holiday celebration

B-man :smiley: