Recipes Helen; July 4, 2014

Happy Fourth of July 2014. Was how long has this in the future. Enjoy every minute ... and celebrate our nation's independence by. In touch with family and friends and enjoy some of these delicious recipes Getaway.

Grilled chicken with herbs

1/2-cup vegetable oil

1/4-cup vinegar

1 egg

1 tablespoon salt

1/4 teaspoon pepper

1 teaspoon poultry seasoning

1/4 teaspoon oregano coffee crumbles,

Crumbled 1/8 teaspoon thyme

Garlic powder Dash

Dash pepper

6 broiler fryer, or 1 (4-5 pound roasting chicken)

Combine the first 10 ingredients in a small bowl; beat mix well with a fork. Brush chicken. Grill chicken, skin side up, 6 inches from coals for 15 minutes. Turn and baste with sauce. Turn about 30 minutes, until the meat is tender but not dry.

For the whole chicken: Set and secure the chicken on the grill can rotate freely. Brush with sauce. Place about 6 inches spitting coals. Start Rotisserie roasted chicken, basting frequently with sauce, about 1-1/2 hours or until juices run clear when the thigh pierced with a fork. Yield: 6 servings.

Deluxe Burgers grilled bacon

2 pounds lean ground beef

1/4 cup bell pepper, diced

1/4 cup green onions, sliced

Mushrooms 1/2 cup, sliced

2 cloves garlic, crushed

Salt, black pepper, basil (optional)

1 tablespoon butter or margarine

1 tomato, peeled, seeded and chopped

2/3 cup Swiss cheese, cheddar cheese or other (optional)

8 slices bacon, room temperature

8 large flat slabs of beef. Season with salt and pepper, if desired. Skip the next 5 ingredients in butter. Season 8, as desired. Put 1 tablespoon of the vegetable mixture and a little tomato and cheese, in use, in 4 burgers. They cover each with 1 remaining patties and pinch the edges; Press together to form a flattened ball. Wrap 2 slices of bacon in a "X" on each burger; secure with toothpicks or skewers. Grill hot coals for about 40 minutes. Yield: 8 meatballs.

BBQ Onions

(Great served as a side or their favorite burger or hot dogs.)

12 small (1-1/2 inch) white onions peeled,

1/4 cup ketchup

2 tablespoons water

1 teaspoon vinegar

1/4 teaspoon salt

Pinch of black pepper

1 tablespoon brown sugar

4 slices bacon, cooked crisp and cut

Blanch the onions for 4-5 minutes. Drain and in a shallow pan with butter 1-1/2 quarters. Mix ketchup, water, vinegar, salt and pepper over onions. Sprinkle with brown sugar mixture and bacon. Bake, uncovered, at 350 ° for 30 minutes or are soft to them. Yield: 4 servings.

Crab Cakes Mayflower

2 shallots

1 clove of garlic

3/4 pound crabmeat

1-1/2-cups bottle clam juice

1/2 cup yellow cornmeal

Frozen corn kernels 1/2 cup thawed

2 tbsp fresh chives

1 teaspoon hot red pepper sauce

Non-stick cooking spray

Sauce

Prepare the crab cakes: thin shallots and garlic; Remove search crab meat into pieces of shell. In a medium saucepan, combine clam juice, onion and garlic; bring to a boil. Cook over low heat 5 minutes. Gradually, corn flour, stirring; Cook, stirring for 2 minutes until thickened. Remove from heat; Add the shrimp, corn, onion and pepper sauce. Transfer to a bowl; Cover and refrigerate for 2 hours or until cold. Preheat oven to 300 °. Form crab mixture into 8 patties, 1/4-inch thick. Using cooking spray grease a large nonstick skillet and large baking sheet. In a skillet over medium heat cook crab cakes four at a time, until browned on both sides, about 6 minutes total. On a baking sheet. Bake 15 minutes or until hot. Yield: 8 servings.

Frosted gelatin salad

2 packages lemon gelatin

2 cups of boiling water

2 cups ginger ale or 7-Up

1 cup miniature marshmallows

2 large bananas

1 (20 ounces) crushed pineapple

1/2 cup sugar

2 tablespoons flour

, Lightly beaten 1 egg

1 cup of pineapple juice

2 tablespoons butter

1 pint of cream

Gently mix the first six ingredients thoroughly; pour, give up in a square pan and refrigerate. Cook sugar, flour, egg and juice until thick. Add the butter; mix well. Genial. Fold the whipped cream and spread on fresh salad. Yield: 12 servings.

Oatmeal Fruit Crisp

(Here is the favorite candy is requested by one of our readers.)

9 cups fruit (any combination of sliced ​​peaches, blueberries, raspberries or strawberries.)

3 tablespoons flour

1/2 cup sugar or to taste

1 tablespoon lemon juice

1 teaspoon of salt

3 tablespoons orange juice

3 cups oats

1-1/2 sticks butter or margarine

Brown sugar 1 cup

1 teaspoon vanilla

1 tsp cinnamon

Pecans 3/4 cup chopped (optional)

Grease a 9x13-inch cake. Combine berries, flour, sugar, lemon juice, 1/2 teaspoon salt and orange juice. In a casserole dish.

To prepare crumb topping: With the hand blender, cut oats, remaining salt, butter or margarine, brown sugar, vanilla and cinnamon. Sprinkle fruit; Add nuts, if desired. Bake at 350 ˚ golden brown for 30 minutes or until. Yield: 12 servings.

S'mores Cupcakes

1 package (18.25 ounces) yellow cake mix

3 eggs

1/3 cup oil

1/2 teaspoon vanilla extract

1 cup chopped chocolate graham crackers (about 12)

1 cup butter at room temperature

1/2 cup unsweetened cocoa powder

Marshmallow Fluff 2-3/4 cups (16 oz jar)

1 cup powdered sugar

Marshmallow fluff, graham crackers and chocolate bars water Hershey halved bite size, optional

Preheat oven to 350 °. Line 18 muffin tins with cupcake liners. On medium-low speed, beat cake mix, 1-1/3 cups water, eggs, oil and vanilla until smooth. The medium-high speed beat until fluffy, about 2 minutes. Stir in chopped cookies. Divide the mixture into the liner. Is Back 15-18 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; then transferred to a rack, in order to cool down completely.

At high speed, beat butter until fluffy. Beat in cocoa. Add 2 cups Marshmallow Fluff; at low speed, beat until combined. Gradually sugar until smooth. Reserve.

Then transferred equipped with a small round tip Marshmallow Fluff remaining pastry bag. 2-inch slot cut each cupcake in the top; Marshmallow Fluff pipe centers. Spread the top with reserved frosting. If desired, on plain marshmallow fluff spread graham crackers; Top with chocolate bars. Yield 18 cupcakes.

Council:

Treat Looking for a summer? Try balsamic strawberries. Simmer in a small pan let 1/4 cup balsamic vinegar and brown sugar, about 1 minute. Mix with halved strawberries and a little grated orange peel. Serve with strawberry sorbet. Yummy.

All comments, questions or favorite recipes? I would love to hear from you. Please email us at helenkitchen@msn.com me. Please write "Helen Kitchen Request" in the subject line to ensure that you get your online email. WEB BONUS RECIPE

Fresh vegetables and potatoes

1 tablespoon butter

3/4 cup chopped celery (with leaves)

2 (each 13-3/4-ounce) cans chicken broth

1 (8 ounces) of tomato can

1/4 cup chopped parsley

Marjoram leaves 3/4 teaspoon dried

1/2 teaspoon salt

1/4 teaspoon black pepper

4 cups frozen hash browns Idaho potatoes

1-1/2-cups cooked fresh vegetables (green beans, carrots, limas, peas)

Melt the butter in a large pot. Add celery; Cook 5 minutes over medium heat until they are soft. Add the chicken broth, tomatoes, parsley, marjoram, salt and pepper. Cover up; cook over medium heat for 20 minutes. Add potatoes and other vegetables. Cover and cook over low heat for 15 minutes. Yield: 8 servings.

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