4th of July Recipes (Vanity)

[proudofthesouth]

The 4th of July weekend will be here in a week and I thought that its now time for Freepers to post their favorite summertime recipes.

Here's mine:

Crock Pot Pork Shoulder

1 or 2 pork shoulders (depending upon the size of your crockpot )

*Maple Grove Farms of Vermont Low Carb Sugar Free Hickory Marinade and Basting Sauce

Place pork in a greased crockpot and pour entire bottle (if using 2 shoulders; half bottle if using 1) over the pork.

About twice an hour spoon the sauce over the pork. Cook for about 6 hours (approx).

*For those of you who don't like the sugary sweet bbq sauce made by the major brands, this is a GREAT sauce. I stumbled across it at Target. Its not sweet at all even though it contains Splenda. If you would like their website address, email me.

BTW, if you have a good creamy coleslaw recipe, please email it to me. I'm looking for one without sugar.

[caryatid]

Is there a ping list for FReeper recipes?

If there is a FRecipe *PING* List, please add me to it. These threads always seem to pop up around holidays and are always wonderful.

[RandallFlagg]

Yeah. I learned this crock pot fajita recipe on FR, and I can't find it again.

I memorized it, though.

[antceecee]

This recipe is really great and a hit every time my hubby makes it. You could probably substitute splenda for the sugar:

THE ORIGINAL PANTRY'S CREAMY COLESLAW

3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
Dash black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
1 large head cabbage, very finely shredded
Yields 8 to 10 servings.

Blend together mayonnaise, sugar, vinegar and oil. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour over cabbage in large bowl and toss until cabbage is well-coated.

- "A Treasury of Great Recipes" by Mary Grant Price and Vincent Price.

[MistrX]

I have to admit I stole this tip from Emeril.
The perfect pre-fry chicken marinade.
1 part Frank's Crystal Red hot sauce to 1 part buttermilk.
Marinate your cut-up chicken overnight, then batter and fry as you like.
It is delicious.

However.
I plan on taking some USDA Prime filets, trimmed of all fat and silverskin, lightly oiled with some nice olive oil, seasoned generously with fresh ground pepper and sea salt, and searing them over a very hot hardwood fire on my trusty Weber kettle. Rare, in case you're wondering.
I may even liberate one of my favorite petite syrahs from the cellar.

[MistrX]

Try this sometime:
Red or White Rose potatoes, cut as you like, boiled in salty water.
Toss while hot with:
(All to taste)
Viniagrette of:
rice wine vinegar unseasoned
poupon mustard
s&p
Extra virgin olive oil
capers
green onions
tarragon

Let me know what you think.

[MistrX]

Cooked pasta.

Cheese sauce:
2 cups milk
2 Tbs corn starch
white pepper
salt
2 Tbs butter
cook stirring constantly until bubbly and thick
stir in 1 lb shredded extra sharp cheddar
add some parmesan if you like
cook until smooth
mix with pasta
put into buttered cassarole
bake 375
add oiled panko crumbs last 15 min til brown
rest for 10 min
enjoy

[MistrX]

What?
No celery?

[Coldwater Creek]

My grandmother used to make this recipe, but she used LeSuer green peas and chopped sweet pickles. No celery!!!!

[tacticalogic]

Two anvils, and a couple of pounds of gunpowder

[KYGrandma]

Too much work, Honey. All you need is some good old southern style potato salad. Peal potatos, cut into cubes, add lots of salt and cook until firm but not crunchy. (I sometimes forget and cook too long, but still makes a good dish: mashed potato salad. Chop up onions, dill pickles, not kosher or sweet, and boiled eggs. Mix with mayonsaise and yellow mustard(the secret ingredient) and top with paprika. Have always gotten compliments on this. It's even better the second day.

[Umanbean]

Re # 15, You can heat those up till lightly browned on top, too.

[JRochelle]

No they are green peppers!
And what would you call red or yellow peppers?

[JRochelle]

Well up here we just call that potato salad. Northern style..

[caryatid]

No they are green peppers! And what would you call red or yellow peppers?

A bell pepper is a bell pepper ... a bell pepper is green.

A red bell pepper is red ... and a yellow bell pepper is yellow.

Of course. I don't make this stuff up. It amounts to a colloquialism. The same thing is true for plants and birds, e.g. a great blue heron is a heron in some places and a crane in others.

[caryatid]

Chop up onions, dill pickles, not kosher or sweet, and boiled eggs. Mix with mayonsaise and yellow mustard(the secret ingredient) and top with paprika.

Your potato salad is very much like mine; however, for my family I omit onions, add chopped celery, substitute sweet pickle for dill, and I certainly agree that the yellow mustard is a must. I have been making this for years and years to raves by family and friends but have never tasted it as I do not eat mayonnaise. I always have to bring in the big bowl and have my wonderful husband taste it and tell me if it needs a dab more of this or that.

I also agree that this is wonderfully simple and that some other recipes are just too much trouble.

[Txsleuth]

bttt

[Ol' Sox]

We celebrate the 4th at the beach, and what else would you eat at the beach but seafood. Here's a recipe that wants a good crusty loaf of bread to sop up the sauce...

Mussels steamed in garlic and wine

3 Dozen mussels
1/2 cup Chopped onion
2 Cloves of garlic, crushed
1 stick Butter
2 cup White wine
2 tb Fresh lemon juice
1/2 cup Chopped parsley
1/4 tsp Pepper
1/2 tsp Dried thyme leaves
2 tbs Soft butter
1 tsp Flour

Throw out any mussels that aren't tightly closed. Scrub remaining mussels and trim off the "beard". Soak the mussels in cold water for a couple of hours, then drain. In a 6-quart kettle, saute onion and garlic in 1/4 stick of butter until golden and tender-about 10 minutes. Add wine, lemon juice, 1/4 cup parsley, pepper, and thyme; bring to a boil. Add mussels; cook over high heat, covered until the shells open. Shake the kettle every minute or so to cook the mussels evenly. Take the mussels out of the pot and return cooking liquid to boil. Stir the butter and flour into the boiling liquid and stir for a couple of minutes. Spoon sauce over mussels; sprinkle with remaining parsley. Sop up the sauce with the bread. Die and go to heaven or watch some fireworks - whatever's your pleasure. :)

[P8riot]

I'm gonna check back later

[Peace Is Coming]

bttt