Cheers! Its Independence day!
The Grand Happy Birthday of America. And sure we would love some special
dishes for the special day. We have some mouth-watering recipes for you
here, that you may use or may just
forward to someone who can use it. It would be a good idea to save
this page in your machine (click file->save as, on the top left of
your browser) if you intend to cook any of these recipes. You will also
find other holiday recipes
by clicking
here. Now, just scroll below for a wonderful section.
Ingredients :
8 slices Dark Rye or Pumpernickel Bread
1/3 cup Thousand Island Salad Dressing
8-12 slices cooked Corned Beef
1 can Sauerkraut, drained
8 to 12 slices Swiss Cheese
1/2 cup Margarine or Butter
Preparation :
Spread a layer of Thousand Island Dressing on the inside of each bread slice. Place 2 or 3 slices of corned beef on each of 4 slices of the bread. Top the corned beef with 2 or 3 tablespoons of sauerkraut and 2 or 3 cheese slices. Top with the remaining pieces of bread.
Spread the butter or margarine on the outside of the bread slices. Warm a heavy skillet to moderate heat and slowly warm the Reuben Sandwiches through, making sure to turn occasionally. Dinner should be ready in about 20 minutes. Perfect with potato salad or coleslaw. Top
Ham and Cheese Brunch Bake
Ingredients :
24-oz. package frozen Hash Brown Potatoes
2 cups cooked Ham, cubed
2 cups Cheddar Cheese, shredded and divided
1 small Onion, chopped
16 oz. Low-fat Sour Cream
10-oz. can condensed Cheddar Cheese Soup, undiluted
10-oz. can Cream of Potato Soup, undiluted
Freshly ground Black Pepper to taste
Preparation :
Thaw the hash brown potatoes and combine them in a large mixing bowl with the diced ham, a half-cup of the shredded cheddar cheese, and the chopped onion.
In a separate mixing bowl, blend together the sour cream, cheddar cheese and potato soups, and black pepper.
Add the sour-cream-and-soup mixture to the potatoes and ham, making sure all ingredients are thoroughly combined.
Pour the mixture into a lightly greased 3-quart oven-proof baking dish. Top with more cheese, and bake in a pre-heated 350-F degree oven for an hour. Let stand a few minutes before serving. Top
Salmon Brochettes
Ingredients :
Buy salmon steaks, allowing one per person or the thick end of the fillet,
about 175 g to to each brochette.
Skin the fish, discard bones and cut it into chunks.
it with 4 tablespoons of sunflower oil
2 tablespoons of walnut oil
a tablespoon of honey and
2 finely chopped sun-dried tomatoes
a teaspoon of chopped fresh thyme
seasoning and the juice of an orange.
Preparation :
Thread the fish on metal skewers. Pour the remaining marinade into a pan and bring to the boil. Grill the brochettes for 5-7 minutes on each side, until just cooked, brushing with marinade occasionally. Glaze with the remaining marinade before serving. Top
Pork Fillet
Ingredients :
A pork fillet weighing about 675 g
will serve four as a barbecue dish.
Preparation :
Season the pork the day before and leave it in the refrigerator overnight. Mix together a teaspoon of ground mace, a finely chopped garlic clove, a teaspoon of paprika, a tablespoon of chopped fresh sage and seasoning. Brush the pork with a little olive oil, then sprinkle the seasoning all over it.
Place well rinsed fresh spinach in a saucepan and cover tightly. Cook over high heat for 3-5 minutes, shaking the pan often. Drain well.
Open out the spinach leaves, overlapping them on a board and lay the pork on top, scrapping all its seasoning over. Wrap completely with a double thickness of spinach.
Wrap rind less streaky bacon slices all around the pork, securing them with string to cover the spinach thoroughly. Grill the pork fairly high over the bacon with oil occasionally. The pork should be cooked through in about 30 minutes, depending on the thickness of the fillet. Serve the pork sliced, with a dressing of fresh soured cream and chopped chives.
Serve this with new small potatoes and a three bean salad as a nice accompanied. Top
Making Salad
Pasta Salad
A cold pasta salad is delicious, especially if made with a selection of vegetables that have either been marinated or, even better, roasted or grilled. Broccoli, red and yellow sweet bell peppers, zucchini and red onions are all good when treated in this way. Cut the vegetables into small strips or chunks and combine them with the pasta while they are hot to bring out the flavors, and either dress in olive oil with salt and freshly ground pepper, or a mixture of olive oil and balsamic or flavored vinegar. Add plenty of pitted ripe olives and leave to cool so the flavors mingle together well. A handful of chopped cilantro leaves or basil gives color and extra flavor. Top
Bean salad
This is also a good idea for a picnic as it is easy to make and tastes better if the flavors are allowed to mingle for a few hours before eating. Mix cooked garbanzo beans with cooked red kidney beans and add crushed garlic, thin slices or red onion, orange, yellow or red sweet bell peppers cut into strips, plenty of pitted ripe olives and some chopped fresh oregano.
Add plenty of salt and freshly ground black pepper and dress with a good quality olive oil
and some freshly squeezed lemon juice. Top
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