WHAT BETTER time to indulge in the ultimate celebration of all things American: backyard barbecues, July Fourth festivities, and the comforting flavors of home? Let’s salute the classic dishes that evoke the nostalgia of summer gatherings and the joy of savoring delicious comfort food with loved ones.
From perfectly grilled burgers and sizzling hot dogs to mouthwatering potato salad and sweet, tangy barbecue ribs, these recipes capture the essence of summer indulgence. Whether you’re hosting a backyard bash or simply craving comfort food, join us as we embrace the essence of outdoor cooking and revel in the flavors of freedom. GN
Grilled Chipotle Ribs: Submitted by Essie Mills
2 sm. onions, peeled, divided
1 rack pork spareribs, 4 1/2 lbs.
water, enough to boil ribs
1/2 c. mesquite flavored marinade
1 t. chipotle chili powder
2 T. fesh cilantro, chopped
Quarter 1 onion and chop remaining onion. In a roasting pan over high heat, bring ribs, quartered onion, and enough water to cover ribs to a boil. Reduce heat and simmer for 30 minutes. In a small mixing bowl, combine chopped onion, marinade, chili powder, and cilantro. Heat grill to medium high. Brush ribs with marinade mixture. Grill for 15 minutes or until thermometer reads 160°, turning once, brushing often.
Broccoli Slaw: Submitted by Brenda Hamilton
1 pkg. broccoli slaw
2 pkgs. Ramen noodles, chicken flavor,
broken into pieces
1 bunch green onions, chopped
flavor packet from Ramen noodles
1/2 c. vegetable oil
1/2 c. sugar
1/3 c. white wine vinegar
1 c. slivered almonds, toasted
1 c. sunflower seeds, toasted
Mix broccoli slaw, Ramen noodles, and green onions together in a large bowl. In a sauce pan, mix flavor packets, oil, sugar, and vinegar together; heat slightly to help dissolve sugar. Pour over broccoli slaw mixture; mix well. Refrigerate 24 hours. Before serving, toss with almonds and sunflower seeds.
Microwave Coconut Cream Pie: Submitted by Judy Flynt
3/4 c. sugar
5 T. cornstarch
3 c. milk
3 egg yolks, beaten
1 1/2 c. flake coconut
2 T. margarine
1 1/2 t. vanilla
1 deep dish pie shell, baked
In a microwavable bowl, combine sugar and cornstarch. Gradually stir in milk. Cook at full power for 6-8 minutes or until thickened and bubbling. Whisk 2-3 times during cooking. In a small bowl, beat egg yolks. Stir in 3/4 cup of hot mixture into egg yolks, stirring constantly. Return to hot mixture. Cook on full power for 1-2 1/2 minutes or until thickened. Remove from microwave. Add coconut, margarine, and vanilla. Whisk until margarine is melted. Pour into pie shell. Allow to cool for several hours before serving.
