For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/13/21
- Katherine Victoria Vananderland
- Jun 12, 2021
- 11 min read
A fourth of July in spired menu for you today brought to you from Taste of Home all my recipes are from taste of home! If they have pepper in them it turns to onion flakes, mustard or mayonnaise it turns to Greek Yogurt with honey. This is a evening meal in the foreshadow of the 4th of July. It is my commitment to you to bring you good meals, to help you fight your battle and to make your day filled with happiness!
Walk in the direction of your dreams that are goals with an end point and run like the wind for your happiness that will fill your lungs with the breath of the holy spirit to heal you as you exercise. For God is with you in the beginning and through this battle is there to help you each second of your life and you will beat this because its only an organism that we can kill, speak out of our bodies, and kill with certain foods to make it no more.
May the angels grace your world and take away your pain! May the light of Christ and Holy Spirit be with you to keep you going forward when the nights are long, and the days just don't seem to end with chaos know you can turn to God the Father in heaven call out his name and ask for a release of pain from your body to cross over into the angelic state of being so you will be out of pain. I did and its the best thing that happened to me. I cannot see heavens light so I don't know what will happen. I know I am in the lambs book of life many times its going to be a long road and Pray that I am not here for 60 years in this group home.I will do what ever I can to be able to meet you OCS Of Edina, and be with you!!!
I added some baked beans and a fruit dish to round out the festive holiday preview of the 4th of July Meal.
NO ONE HAS CHANGED STATUS: ORIGINAL COPY OFFICE CAPTAIN IS STILL WHO THEY ARE. THE REAL GENETIC FAMILY IS TRYING TO FILP A QUICK ONE ON US AND IT WON"T WORK
I like to serve this savory chicken at family picnics. Cooked on a covered grill, the poultry stays so tender and juicy. Everyone loves the zesty, slightly sweet homemade barbecue sauce—and it's so easy to make. —Priscilla Weaver, Hagerstown, Maryland
Ingredients
2 garlic cloves, minced
2 teaspoons butter
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup chili sauce
2 tablespoons Worcestershire sauce
1 tablespoon celery seed
1 tablespoon prepared mustard
1/2 teaspoon salt
2 dashes onion flakes
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
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Directions
In a large saucepan, saute garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside.
On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until a thermometer reaches 170°, basting and turning several times.
Test Kitchen TipsThis sauce is best when made a day or two in advance, giving the flavors time to come together. If you don't have chili sauce on hand, you can use 1/4 cup extra ketchup or 1/4 cup cocktail sauce. Try this cool-guy move if you don't have a basting brush: Tie a few sprigs of rosemary or another hearty herb together with twine, then baste with it. Nutrition Facts 1 piece: 296 calories, 14g fat (4g saturated fat), 79mg cholesterol, 761mg sodium, 18g carbohydrate (12g sugars, 1g fiber), 25g protein.
People always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day...with a winter meal...or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. —Page Alexander, Baldwin City, Kansas
Ingredients
1/2 teaspoon grated orange zest
2/3 cup orange juice
1/2 teaspoon grated lemon zest
1/3 cup lemon juice
1/3 cup packed light brown sugar
1 cinnamon stick
FRUIT SALAD:
2 cups cubed fresh pineapple
2 cups sliced fresh strawberries
2 medium kiwifruit, peeled and sliced
3 medium bananas, sliced
2 medium oranges, peeled and sectioned
1 medium red grapefruit, peeled and sectioned
1 cup seedless red grapes
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Directions
Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick.
Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.
Nutrition Facts 1 serving: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 28g carbohydrate (21g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fruit.
Since we have plenty of fresh sweet corn available in our area, we use this recipe often in summer. Parsley, chili powder and cumin accent the corn's just-picked flavor. —Connie Lou Hollister, Lake Odessa, Michigan
Ingredients
8 large ears sweet corn in husks
6 tablespoons butter, softened
1 tablespoon minced fresh parsley
1 to 2 teaspoons chili powder
1 teaspoon garlic salt
1/2 to 1 teaspoon ground cumin
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Directions
Place corn in a stockpot; cover with cold water. Soak 20 minutes.
Mix remaining ingredients. Drain corn; carefully peel back husks to within 1 in. of bottoms and remove silk. Spread corn with butter mixture; rewrap in husks and secure with kitchen string.
Grill corn, covered, over medium heat until tender, 25-30 minutes, turning often. To serve, cut string and peel back husks.
Nutrition Facts 1 filled pita half: 200 calories, 10g fat (6g saturated fat), 23mg cholesterol, 338mg sodium, 28g carbohydrate (8g sugars, 4g fiber), 5g protein.
The grilled apples in this salad combine so well with the blue cheese, walnuts and balsamic dressing. I like to serve it on pink Depression glass dessert plates from my great-grandmother. —Paul Soska, Toledo, Ohio
Ingredients
6 tablespoons olive oil
1/4 cup minced fresh cilantro
1/4 cup orange juice
1/4 cup white or regular balsamic vinegar
2 tablespoons honey
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon Sriracha chili sauce
2 large apples, cut into 1/2-inch wedges
1 package (5 ounces) spring mix salad greens
1 cup walnut halves, toasted
1/2 cup crumbled blue cheese
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Directions
For dressing, whisk together first 8 ingredients. In a bowl, toss apples with 1/4 cup dressing. Let stand 10 minutes.
Place apple slices on a grill rack over medium heat; reserve marinade left in bowl. Grill apples, covered, until tender and lightly browned, 3-4 minutes per side, brushing with reserved marinade.
To serve, toss greens with remaining dressing. Top with grilled apples, walnuts and cheese.
Health Tip: Lighten this salad by leaving off the walnuts and blue cheese. You’ll save 150 calories per serving, but the grilled apples and homemade dressing will still make it taste as if it came from a restaurant.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts 1 serving: 341 calories, 28g fat (5g saturated fat), 8mg cholesterol, 360mg sodium, 22g carbohydrate (16g sugars, 3g fiber), 6g protein.
Mom’s easy Dutch-oven version of the popular campout treat is so good and gooey. The hardest part is waiting for this to cool so you can devour it. Yum! —June Dress, Meridian, Idaho
Ingredients
1 package (14-1/2 ounces) graham crackers, crushed
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup butterscotch chips
2 cups miniature marshmallows
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Directions
Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.
Line a cast-iron Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press into bottom of pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.
Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 6 of them. Using long-handled tongs, place remaining briquettes on pan cover.
Cook until marshmallows begin to melt, about 15 minutes. To check for doneness, use the tongs to carefully lift the cover.
Nutrition Facts
1 each: 584 calories, 28g fat (17g saturated fat), 31mg cholesterol, 326mg sodium, 83g carbohydrate (47g sugars, 3g fiber), 8g protein.
You only need a handful of ingredients to stir together this refreshing spring sipper. Its brilliant color and smile-fetching flavor will make a popular thirst quencher as the weather turns warm. —Taste of Home Test Kitchen
Ingredients
4 quarts water, divided
10 tea bags
1 package (12 ounces) frozen unsweetened raspberries, thawed and undrained
1 cup sugar
3 tablespoons lime juice
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Directions
In a saucepan, bring 2 quarts water to a boil; remove from heat. Add tea bags; steep, covered, 5-8 minutes according to taste. Discard tea bags.
Place raspberries, sugar and remaining water in a large saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Press mixture through a fine-mesh strainer into a bowl; discard pulp and seeds.
In a large pitcher, combine tea, raspberry syrup and lime juice. Refrigerate, covered, until cold.
Nutrition Facts 1 cup: 63 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 16g carbohydrate (15g sugars, 1g fiber), 0 protein.
Ingredients
2 cups crushed pretzels
3/4 cup butter, melted
2 tablespoons sugar
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed
TOPPING:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
1/2 cup cold water
Optional: Fresh strawberries and additional whipped topping
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Directions
Preheat oven to 350°. Mix crushed pretzels, melted butter and sugar; press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely.
For filling, beat cream cheese and sugar until smooth. Stir in whipped topping; spread over crust. Refrigerate, covered, until cold.
In a small bowl, dissolve gelatin in boiling water. Stir in cold water; refrigerate until partially set. Pour carefully over filling. Refrigerate, covered, until firm, 4-6 hours.
Cut into squares. If desired, serve with strawberries and additional whipped topping.
Nutrition Facts 1 piece: 401 calories, 22g fat (14g saturated fat), 50mg cholesterol, 401mg sodium, 48g carbohydrate (37g sugars, 1g fiber), 4g protein.
Lemon juice, onions and garlic add tangy flavor to chicken when firing up the grill. —Mike Schulz, Tawas City, Michigan
Ingredients
1 cup olive oil
2/3 cup lemon juice
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, chopped
8 chicken drumsticks (2 pounds)
8 bone-in chicken thighs (2 pounds)
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Directions
In a small bowl, whisk the first 5 ingredients until blended; stir in onions. Pour 1-1/2 cups marinade into a large shallow dish. Add chicken and turn to coat. Cover; refrigerate overnight. Cover and refrigerate remaining marinade.
Prepare grill for indirect heat. Drain chicken, discarding marinade in dish. Place chicken on grill rack, skin side up. Grill, covered, over indirect medium heat 15 minutes. Turn; grill until a thermometer reads 170°-175°, 15-20 minutes longer, basting occasionally with reserved marinade.
Nutrition Facts 1 chicken drumstick and thigh: 528 calories, 39g fat (8g saturated fat), 129mg cholesterol, 318mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 38g protein.
People can't get enough of the sweet grapes and crunchy broccoli in this colorful salad. I appreciate its make-ahead convenience. —Terri Twyman, Bonanza, Oregon
Ingredients
10 cups broccoli florets (about 3-1/2 pounds)
6 cups seedless red grapes (about 3 pounds)
1 cup sliced celery
6 green onions, sliced
2 cups mayonnaise
2/3 cup sugar
2 tablespoons cider vinegar
1 pound sliced bacon, cooked and crumbled
1-1/3 cups slivered almonds, toasted
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Directions
In a large salad bowl, combine the broccoli, grapes, celery and onions. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat.
Cover and refrigerate for at least 4 hours or overnight. Just before serving, gently stir in bacon and almonds.
Nutrition Facts 1 cup: 344 calories, 26g fat (4g saturated fat), 14mg cholesterol, 268mg sodium, 25g carbohydrate (20g sugars, 4g fiber), 7g protein.
I grew up in northern New Jersey, where hot dogs with grilled potatoes were born. It's a combo you’ll love. —Suzanne Banfield, Basking Ridge, New Jersey
Ingredients
6 medium Yukon Gold potatoes (about 3 pounds), halved and thinly sliced
3 large sweet red peppers, thinly sliced
3 large onions, halved and thinly sliced
1/3 cup olive oil
6 garlic cloves, minced
3 teaspoons salt
1-1/2 teaspoons pepper
12 bun-length beef hot dogs
12 hot dog buns, split
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Directions
In a large bowl, combine potatoes, red peppers and onions. In a small bowl, mix oil, garlic, salt and pepper; add to potato mixture and toss to coat.
Transfer to two 13x9-in. disposable foil pans; cover with foil. Place pans on grill rack over medium heat; cook, covered, 30-35 minutes or until potatoes are tender. Remove from heat.
Grill hot dogs, covered, over medium heat 7-9 minutes or until heated through, turning occasionally. Place buns on grill, cut side down; grill until lightly toasted. Place hot dogs and potato mixture in buns. Serve with remaining potato mixture.
Nutrition Facts 1 serving: 453 calories, 24g fat (8g saturated fat), 35mg cholesterol, 1261mg sodium, 48g carbohydrate (8g sugars, 4g fiber), 13g protein.
Family and friends say this patriotic pie is better than a local favorite from one of our best neighborhood restaurants. Sometimes, I switch things up and use gooseberries for half of the blueberries. —Nancy Barker, Silverton, Oregon
Ingredients
Pastry for double-crust pie (9 inches)
4 cups fresh or frozen blueberries
1 cup sugar
1/4 cup quick-cooking tapioca
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons butter
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Directions
On a lightly floured surface, roll one half of pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim; flute edge. Refrigerate 30 minutes. Leave remaining pie dough refrigerated.
Preheat oven to 400°. Combine blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes.
Add filling to pie pastry; dot with butter. Bake 20 minutes on a lower oven rack. Reduce heat to 350°; bake 10 minutes more. Cover edges loosely with foil to prevent burning. Return to lower rack of oven; bake 15-20 minutes longer, until blueberries are bubbly and beginning to burst. Cool on a wire rack.
Roll remaining dough to a 1/8-in.-thick circle. Cut out stars using different-sized cookie cutters as desired. Place on an ungreased baking sheet. Bake at 350° until golden brown, 5-10 minutes. Remove to wire racks to cool. Place stars over cooled pie in any pattern desired.
Test Kitchen TipsTime-saving tip: Bake star cutouts a day in advance. For a filling that's ultra smooth, finely grind tapioca in a food processor before stirring it in. Don't skip the 30-minute resting time before baking: It helps your fluting stay defined.
Nutrition Facts 1 piece: 424 calories, 17g fat (8g saturated fat), 18mg cholesterol, 304mg sodium, 67g carbohydrate (33g sugars, 2g fiber), 3g protein.
Baked beans are a simple, classic recipe, and cooking them on the grill adds great smoky flavor. —Millie Vickery, Lena, Illinois
Ingredients
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) pork and beans
1/2 cup barbecue sauce
2 tablespoons brown sugar
2 teaspoons prepared mustard
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Directions
In an ungreased 8-in. square disposable foil pan, combine all ingredients.
Grill, covered, over medium heat until heated through, 15-20 minutes, stirring occasionally.
Nutrition Facts 3/4 cup: 264 calories, 2g fat (0 saturated fat), 0 cholesterol, 877mg sodium, 51g carbohydrate (15g sugars, 13g fiber), 14g protein.
I took this patriotic dessert to a luncheon and came home with dozens of requests for the recipe! It was quite a success. People told me it looked as good as it tasted. —Flo Burtnett, Gage, Oklahoma
Ingredients
1 cup all-purpose flour
1 cup finely chopped pecans
1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
1-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
3 cups fresh strawberries, halved
1/2 cup fresh blueberries
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Directions
In a bowl, combine flour, pecans and butter. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 18-20 minutes. Cool on a wire rack.
In a bowl, beat cream cheese and confectioners' sugar. Fold in half the whipped topping; spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Spread over cream cheese layer. Cover with remaining whipped topping. Decorate with strawberries and blueberries to resemble a flag. Chill for at least 1 hour before serving.
Test Kitchen TipsStyling tip: For clean delineation between stripes, place cut strawberry halves on a paper towel before assembling so they don't bleed into the topping. If you prefer, substitute raspberries for strawberries.
Nutrition Facts 1 slice: 335 calories, 21g fat (11g saturated fat), 36mg cholesterol, 255mg sodium, 34g carbohydrate (22g sugars, 2g fiber), 4g protein.
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