Some recipes for dinners for your 4th of July celebrations including Red, White, and Blue Casserole, Country Herb Roasted Chicken, American Fries, All-American Salmon Saute with Mushroom Sauce, 4th of July Baked Beans, All American Buffalo Wings, also links to barbecue recipes and picnic recipes.
Red, White, and Blue Casserole
3 lg Tomatoes, cut into 1/2-inch slices
1 1/2 lb Mozzarella cheese,
-cut into 1/4-inch slices
Preheat oven to 350 degrees F.
Cut the eggplant lengthwise once, then slice crosswise into semi-disks about 3/4 inch thick.
In a shallow casserole dish, stand some slices of eggplant on edge forming a row.
Make another row using slices of tomato, then add slices of mozzarella cheese in a row.
Repeat using eggplant, then tomato slices, then mozzarella until the casserole is full.
Sprinkle on herbs and spices of your choosing (e.g., basil, oregano, rosemary, savory, etc.).
Bake about 25 to 30 minutes.
Country Herb Roasted Chicken
2 1/2 To 3-pound chicken, cut into serving pieces
1 Envelope Lipton Savory Herb
-with Garlic Recipe Soup Mix
2 tb Water
1 tb Olive or vegetable oil
Preheat oven to 375F.
In 13x9-inch baking pan, arrange chicken.
In small bowl, combine soup, water, and olive oil; brush on chicken.
Bake for 45 minutes or until chicken is done.
Try this recipe with the American Fries.
1 1/2 lb unpeeled baking potatoes
1/2 ts onion powder
1/2 ts paprika
1/4 ts salt
1/4 ts garlic powder
1/4 ts pepper
1 x Vegetable cooking spray
Cut potatoes into 1/4 inch thick slices; pat dry with paper towels.
Combine onion powder, paprika, salt, garlic powder, and pepper in a large zip-lock plastic bag.
Add potatoes, shaking well to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray.
Bake at 425 for 20 minutes. Yield: 5 servings.
Try these fries with the Country Herb Roasted Chicken dinner.
All-American Salmon Saute with Mushroom Sauce
1 cn chicken broth, (14 1/2 oz)
6 c Sliced mushrooms
2 tb Olive oil
2 Garlic cloves, minced
Freshly ground pepper to taste
1/2 c Non-fat plain yogurt
2 ts Cornstarch
4 Salmon steaks, 6 to 8 oz each
Pour broth into small saucepan. Bring to a boil over high heat and reduce to 1 cup; set aside.
Meanwhile, saute mushrooms in oil in a large skillet over high heat 5 minutes, or until golden brown. Reduce heat to medium and stir in garlic. Saute 1 to 2 minutes. Season with pepper. Add yogurt and cornstarch to reduced broth and whisk to blend. Whisk yogurt mixture into mushrooms. Bring to a boil, stirring constantly until thickened. Remove from heat and keep warm.
Season salmon steaks with salt and pepper and saute in a lightly oiled non-stick pan over medium-high heat 10 minutes per inch of thickness, or until fish just flakes when tested with a fork. Turn once while cooking.
Arrange each salmon steak on a dinner plate with reserved sauce.
4th of July Baked Beans
1 lg Onion
1 lg Green pepper
1/4 ts Ketchup
2 tb Honey
2 tb Brown sugar
1/4 ts Worcestershire Sauce
Dash Hot Sauce
1/8 lb Chopped ham
1 cn Campbell's pork and beans
In a large skillet, saute onion and green pepper in ketchup. Blend in honey, brown sugar, Worchestershire sauce, Hot Sauce, and ham. Add the pork and beans.
Cook on low heat, stirring occasionally, until liquid is absorbed.
All American Buffalo Wings
24 Chicken wings
1/2 c Melted butter
6 tb Hot pepper sauce
1/4 ts Cayenne pepper
4 tb Soy sauce
1 c Brown sugar
6 cl Garlic, minced
Preheat oven to 400 degrees F.
Place wings in a baking pan.
In a mixing bowl, combine the butter, hot pepper sauce, cayenne pepper, soy sauce, brown sugar, and garlic.
Brush wings with the sauce.
Bake for 40 to 45 minutes or until cooked through, basting frequently.
Just before serving, pour remaining sauce over wings, broil for one minute to crisp the skin.
For more ideas for independence day dinners, check out our barbecue recipes and our picnic recipes
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