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
here. Now, just scroll below for a wonderful section.
2 cups Macaroni or any Salad Pasta
8 oz. carton Low-fat Sour Cream
1/2 cup Skim Milk
1 Tbs. fresh Dill, minced
1 Tbs. Vinegar
1/2 tsp. Salt
1/2 tsp. freshly ground Black Pepper
2 cups Cucumber, peeled and chopped
1 cup Tomatoes, de-seeded and chopped
Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer cooked pasta to a large serving bowl.
In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside.
Mix cucumbers and tomatoes into the pasta. Pour in dressing, and toss thoroughly to combine. Cover, and refrigerate at least 1 hour and preferably overnight.
Stir just before serving. Top
2 Tbs. whole Black Peppercorns, crushed
4 New York Strip Steaks, about 6-8 oz. each
1/3 cup Butter or Margarine
4 cloves Garlic, minced
2 Tbs. Worcestershire Sauce
1 cup Red Wine or Low-sodium Beef Broth
2 tsp. Ground Mustard
1 tsp. Granulated Sugar
1 Tbs. Cornstarch
2 Tbs. Water
Rub the crushed peppercorns into both sides of each steak. Refrigerate for about 15 minutes.
Meanwhile, warm an ungreased heavy skillet over medium-high heat. Brown the steaks on both sides. Add the butter and garlic and sauté for about 5 minutes with the steaks, turning at least once.
Add Worcestershire sauce and cook about 5 minutes longer, again turning at least once, until the steaks attain the desired degree of doneness.
Remove the steaks and keep them warm under foil. Add the red wine or beef broth to the skillet. Add the ground mustard and sugar. Stir a bit to blend with the steak drippings.
In a separate small bowl, blend together the cornstarch and water. Pour the liquid into the simmering sauce in the skillet. Bring the sauce to a boil and cook for a few minutes until thickened. Serve the sauce over or on the side of the steaks. Top
Salmon with Lemon-Caper Sauce
4 Salmon Fillets, about 6 oz. each
1/8 tsp. Salt
1/8 tsp. freshly ground Black Pepper
2 large Lemons
4 tsp. Capers, drained
2 cloves Garlic, minced
1/4 Low-sodium Chicken Broth
1 tsp. Cornstarch or Arrow Root (to thicken sauce)
Warm a large non-stick skillet over medium-high heat until hot. Add the salmon fillets and sprinkle with salt and pepper. Cook the salmon for about 10 minutes, or until the fish flakes easily when tested with a fork. Make sure to turn the fish at least once, about halfway through cooking. Transfer the salmon to a serving platter and keep warm.
Meanwhile, grate about one-half teaspoon of zest from one of the freshly washed lemons. (The zest is the colored portion of the lemon rind, with none of the white pithy part.) Slice one of the lemons in half and squeeze out one brimming tablespoonful of lemon juice. Slice the remaining lemon into wedges for garnish, and reserve.
Reduce the skillet heat setting to medium, and add the capers to the skillet. Cook the capers for a few minutes to warm through, stirring constantly. Add the minced garlic and cook a minute longer, until golden. Add the chicken broth, lemon zest, and lemon juice. Add cornstarch or arrow root, stir again. Heat the sauce through, stirring occasionally.
To serve, spoon some of the sauce over the warm salmon and garnish each piece with a lemon wedge. Great with deep green vegetables or red potatoes. Top
1 stalk Celery, thinly sliced
1 small Onion, chopped
1/2 cup Green Bell Pepper, chopped
3 Tbs. Butter or Margarine
1 14-oz. cans Cream-style Corn
2 10-oz. cans Condensed Cream of Potato Soup, undiluted
1 1/2 cups Whole Milk
1 Heavy Cream
1/2 cup Water
2 Bay Leaves
1 Tbs. fresh Thyme, chopped
1/2 tsp. Garlic Powder
1/4 tsp. White Pepper
3 6-oz. cans Crabmeat
drained and flaked
In a large saucepan or stock pot, sauté the celery, onion, and green pepper in the butter or margarine over medium heat until tender.
Add the creamed corn, condensed cream of potato soup, milk, heavy cream, and water; stir to combine.
Add bay leaves, fresh thyme, garlic powder, and white pepper. Check seasonings after stirring, and adjust to taste.
Add crab meat and stir. When the crab is heated through, remove the bay leaves and serve warm. Great with a salad and flavored biscuits. Top
1 package Taco Seasoning Mix
1 can prepared Chili
1 can Corn, drained
1 can Diced Tomatoes, drained
1 can Black Olives, sliced
1 cup Water
1 cup Nacho Chips, crushed
1 cup Cheddar Cheese, grated
Salsa and Sour Cream for garnish
Simply combine the taco seasoning mix with the prepared chili, corn, tomatoes, black olives, and water in a soup pot over medium heat. Stir to combine all the ingredients, then bring the mixture to a boil.
To serve, ladle portions into soup bowls and top with a handful of crushed nacho chips and grated cheddar cheese. Spoon a bit of salsa and sour cream on top, too, if desired.
You can serve this recipe for a quick summertime lunch, or make it a full meal with a side of refried beans and warm tortillas. Top
8 oz. dry Angel Hair Pasta
1 3/4 cups Chicken Broth
2 cloves Garlic, minced
1/4 tsp. Salt
1 Tbs. fresh Lemon Juice
1/8 tsp. Black Pepper
1/4 cup Green Onions or Scallions, chopped and divided
1/4 cup fresh Parsley, minced and divided
1 lb. raw Shrimp, peeled and deveined
Prepare the Angel Hair Pasta as directed on the manufacturer's packaging and reserve.
Meanwhile, in a heavy skillet over medium-high heat, combine the chicken broth, garlic, salt, lemon juice, and black pepper with 3 or 4 tablespoons each of the green onions and parsley. Bring the mixture to a boil and add the shrimp.
Cook the shrimp for 3 to 5 minutes, or until the semi-transparent shellfish turn white and pink.
Serve portions of the drained pasta with the shrimp sauce topping. Sprinkle some of the remaining parsley and green onions over the top of each service. Top
1 lb. lean Ground Beef
1 medium Onion, chopped
28-oz. jar Spaghetti Sauce, or prepare your sauce from scratch
16-oz. package Pasta Spirals
1 1/2 cups Mozzarella Cheese, shredded
1/2 cup Provolone Cheese, shredded
8 oz. package Pepperoni Slices
1/4 cup Parmesan Cheese, grated
Preheat the oven to 350-F degrees.
In a large skillet over medium-high heat, brown the lean ground beef with the chopped onion. Stir in the spaghetti sauce and the pasta.
Transfer the mixture to a 9-inch by 13-inch oven-proof baking pan. Sprinkle the Mozzarella and Provolone cheeses over the top of the pasta. Evenly distribute the pepperoni slices over the top of the cheeses. Finish with a sprinkling of Parmesan cheese.
Bake for about 30 minutes, or until the casserole is heated through and the cheeses are bubbly. Serve warm. Top
Preheat oven to 350-F degrees and lightly spray a 9-inch by 13-inch baking pan with non-stick oil. Set aside for use later.
In a large mixing bowl, blend together flour, baking powder, and sugar until thoroughly combined. Mix in the melted margarine, and blend well. Add the milk and stir until smooth. The mixture will be very thin, but it will bake to a cake-like texture.
Pour the mixture into the prepared baking pan. Evenly distribute the fruit over the top of the mixture, and bake until well browned around the edges, about 30-45 minutes.
The finished cobbler should be golden brown on top. Serve warm topped with ice cream. Top
2 8-oz. packages Cream Cheese, softened
2 cans prepared Chili (with or without beans)
1 large jar Salsa (hot or mild, to taste)
2 8-oz. packages Monterey Jack Cheese, shredded
Use a spatula to spread the softened cream cheese evenly over the bottom of a 9-inch by 13-inch baking pan. Pour chili over the top of the cream cheese and spread evenly. Pour the salsa over the chili and spread evenly again.
Sprinkle shredded Monterey Jack cheese on top, and bake in a pre-heated 350-F degree oven for about 20 to 30 minutes, until cheese is bubbly.
The recipe can also be microwaved for about 15 minutes in a microwave-safe pan. Prepare in exactly the same manner otherwise.
Serve the dip warm with plain or flavored tortilla chips. Top