We’re heading back to 1994 with a 4th of July cookout! This special episode is LOADED with recipes: BBQ chicken bundles, calico beans, summertime pasta salad, grilled corn on the cob, sweet and sour carrot salad, star spangled red white and blue iced cookies, and Arlene’s “a trifle decadent.” Yum, it all looks so good!
During this 4th of July holiday, take a moment with your family to pray. We should thank God that we live in such a great country, with so many freedoms and privileges. We should also pray that God continues to bless the United States, and that He will teach us how to be better friends, neighbors, and citizens to all those we share our country with. Happy 4th of July!
Barbecued Chicken Bundles
Ingredients
- 8 boneless, skinless chicken breast halves
- 8 cubes American cheese (1/2x1x1inch)
- 16 slices bacon
- 1/2 cup barbecue sauce
Instructions
- Preheat grill or set oven to broiler setting.
- Place 1 cube of cheese in center of each breast lengthwise. Fold chicken around cheese to form a bundle and wrap 2 slices of bacon crisscross around chicken. Secure with toothpicks.
- Grill chicken on an oiled rack set 5-6 inches over hot coals. If broiling, place chicken in a shallow pan 5-6 inches from heat source. Grill or broil for 30-40 minutes, turning every 15 minutes until chicken is fork tender. The last 15 minutes, brush with barbecue sauce at intervals. Makes 8 servings. Enjoy!
Calico Baked Beans
These hearty beans could be a whole meal on their own!
Ingredients
- 1 pound ground beef OR sausage (hot or mild)
- 1/2 cup diced onion
- 1 green bell pepper, diced (optional)
- 1/2 pound bacon, cut into small chunks
- 1 can kidney beans, drained (15 oz)
- 1 can butter beans, drained (15 oz)
- 1 can pork and beans, drained (15 oz)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 3 Tbs ketchup
- 1 Tbs white or apple cider vinegar
- 1 tsp prepared mustard
- a couple squirts of honey (optional)
Instructions
- Preheat oven to 350 degrees. In a large skillet over medium heat, brown beef or sausage, onion, pepper, and bacon. Cook until no pink remains on the meat, and drain excess grease if needed.
- Mix beans with meat and onion mixture. Add sugars, ketchup, vinegar, and mustard. Stir thoroughly. Pour into ovenproof casserole dish and cover.
- Bake in preheated 350 degree oven for 1-1/2 hours. Makes 8 to 10 servings. Enjoy!
Summertime Pasta Salad
Ingredients
- 6 ripe tomatoes or 1 (29 oz) can diced tomatoes, drained
- 1/2 cup olive oil
- 2 Tbsp chopped parsley or dried parsley
- 2 tsp salt
- 1 Tbsp chopped fresh basil
- 1 clove garlic, minced
- 1 box spiral pasta, cooked (1 lb)
- 8 oz Mozzarella cheese, shredded
- 2 small zucchini, shredded
- coarsely ground pepper
Instructions
- Bring a pot of water to a boil.
- Spear fresh tomatoes with a fork and immerse in boiling water for a few seconds then remove skins. Cut in half crosswise and gently squeeze out seeds. Cut pulp into small pieces. (If preferred, used canned tomatoes.) Add oil, parsley, basil, 1 teaspoon salt and garlic and mix well to combine. Let set at room temperature for at least 2 hours.
- In a large bowl, combine pasta, cheese, zucchini and 1 teaspoon salt. Add tomato mixture and toss gently until well incorporated. Serve immediately with ground pepper. Makes 8-10 servings. Enjoy!
Corn on the Cob
Ingredients
- fresh corn on the cob
Instructions
To Boil
- Fill a large pot with water and bring to a rolling boil. One-half teaspoon of sugar may be added to enhance the sweetness, but DO NOT ADD SALT; salt toughens the corn. Place the shucked ears in boiling water. Avoid over-crowding. Cover, and when boiling resumes, cook for 3-5 minutes. Drain immediately and serve.
To Steam
- Place shucked ears of corn in a steamer basked over briskly boiling water. Cover and steam for 5-8 minutes. Drain corn and serve at once.
To Oven Roast
- Wrap shucked ears of corn individually in heavy-duty aluminum foil. Arrange foil-wrapped corn on a rack placed in center of oven and bake at 375 degrees for 20-30 minutes. Remove foil and serve immediately.
To Grill
- Wrap shucked ears of corn individually in heavy-duty aluminum foil OR pull down the husks and remove the silk and any damaged portions of the corn. Soak corn in cold water for 30 minutes. Drain corn and close husks by twisting them. Put corn on the grill rack over a generous bed of hot coals for 15-20 minutes turning ears every 5 minutes. The husks will char. Husk before serving.
To Microwave
- Wrap shucked ears of corn individually in heavy-duty plastic wrap OR pull down the husks and remove the silk or any damaged portions of the corn. Soak corn in cold water for 10 minutes. Drain corn and close husks by twisting them. Microwave the ears on HIGH.
- Cooking time is as follows until tender:1 ear – 2 to 4 minutes2 ears – 5 to 9 minutes3 ears – 7 to 12 minutes4 ears – 8 to 15 minutes
Sweet and Sour Carrot Salad
Ingredients
- 2 lbs carrots
- 1/2 cup vinegar
- 1/2 cup oil
- 3/4 cup sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp Worcestershire sauce
- 2 green peppers, cut into strips
- 2 small onions, chopped
Instructions
- Peel, slice diagonally and cook carrots until just tender- DO NOT OVERCOOK.
- While carrots are cooking, in a medium serving bowl, mix together vinegar, oil, sugar, salt, pepper, Worcestershire sauce, peppers and onions.
- Drain cooked carrots and add immediately to mixture. Mix thoroughly, making sure carrots are coated. Allow ingredients to marinate for 1 hour before serving. Makes 8-10 servings. Enjoy!
Star Spangled Cookies
These cookies shout patriotism. They resemble our flag and bring a smile to your face.
Ingredients
Cookies
- 1/2 cup butter, softened
- 1/8 cup butter flavored Crisco
- 1/8 cup vegetable oil
- 1 cup sugar
- 1 large egg
- 1/8 cup honey
- 1/2 tsp almond extract
- 1/2 cup quick-cooking rolled oats
- 2 cups flour
Icing
- 3 1/2 cups confectioners' sugar
- 1/3 cup milk scant
- blue paste food coloring
- red paste food coloring
- 1/2 tsp water
Instructions
- Using a mixer, cream butter, shortening, oil and sugar in a large bowl until fluffy and creamy. Add egg, honey and almond extract; beat until smooth. Add oats and flour; knead until a soft dough forms. Cover and refrigerate 1 hour.
- Preheat oven to 350 degrees. Grease 2 cookie sheets.
- On a lightly floured surface, roll dough to 1/2-inch thickness. Cut 3 inch heart shapes and 1 inch star shapes with floured cookie cutters, in equal numbers. Transfer to prepared sheets. Bake in prepared oven for 10-12 minutes or until light brown. Transfer to a wire rack to cool completely.
- For icing, combine sugar and milk in a large bowl; beat until smooth. Transfer a scant 1/2 cup white icing to another small bowl; tint blue and cover. Transfer 1/4 cup white icing to another small bowl; add water and stir until smooth. Tint red and cover.
- Cover remaining icing to keep soft. Ice star-shaped cookies blue and heart-shaped cookies white. Allow icing to harden. Use a small round paintbrush and red icing to paint wavy lines on heart-shaped cookies to represent the stripes on our flag. Allow icing to harden. Place a small drop of icing to the point of the heart and place one star shaped cookie on it. Press lightly to set. Allow all iced cookies to set. Store in an airtight container. Makes 3 1/2 dozen cookies. Enjoy!
A Trifle Decadent
A special lady names "Suz" shared with me this unbelievably simple, but truly decadent dessert. You'll make this one often.
Ingredients
- 1 pkg Chips Ahoy Cookies (20 oz)
- 1 cup milk
- 1 container Cool Whip, thawed (16 oz)
Instructions
- Chill trifle dish until cold. Take 5 cookies from package and crumble. Set aside.
- Place a 1 inch layer of Cool Whip in bottom of COLD trifle dish. "Dunk" cookies, one at time, in milk and place in a single layer over Cool Whip. Layer more Cool Whip, more cookies, more Cool Whip, cookies, etc., until all ingredients are used, ending with Cool Whip. Sprinkle with the reserved crumbs.
- Cover and chill 4 hours or overnight if possible. Makes 8-10 servings. Enjoy!
Transcript
- Hey, happy 4th of July. This is a little different than our regular program, isn’t it? It’s not exactly the kitchen that you’re used to seeing At Home in. Well, we thought for a special treat for this program and one more besides we’re gonna bring you to a great cookout. This is something you can do in your backyard. You can do with your friends. You can take it to a park, whatever but it’s a good time. Have family and friends around and most important, it’s the time we’re gonna celebrate patriotism ’cause I believe in this country, there’s no other place in the whole wide world that I’d rather be living than right here in the good old USA. So as you can see, we’ve got the flag flying. We’ve got our decorations in place and we’ve got cookout things ready to go for your 4th of July picnic, your barbecue or just going to a friend’s house. We’re gonna make some dishes that you can take with you and we’re excited about it. And we’re going to be right back right after this really important hint to get our cookouts started. Happy 4th of July. Here’s today’s At Home hint. Always placed cook foods on a clean plate, not one that has been previously held raw meat, fish or poultry. Bacteria from the raw food can migrate to the cooked foods. If you’ve got a helpful hint that you’d like to share we want to hear from you. Send your hint to “At Home Hints” CTV Wall, Pennsylvania, 15148-1499. Well, we’re back here in the backyard again doing our backyard barbecue. A lot of backyards are winning. But I’m gonna show you some different things that you can make. Of course, you wouldn’t make this outside but because we’re out today, I’m showing everything, demonstrating outside. You’d make some of these things inside because they need to be refrigerated. Like I call this a trifle decadent. And it’s so simple I’m embarrassed to even tell you how to make it because all you do, you take a pretty glass bowl. It doesn’t have to be fancy, but a pretty glass bowl and you put, keep it chilled ’cause you know, this is gonna have to keep refrigerated. And you put a layer of Cool Whip on the bottom. Now this is not low fat folks. And I think every once in a while like on a holiday, it’s all right to do something special or something different. And something that maybe you would not normally be eating because you’re watching your fat intake or whatever. But anyway I just have in this container, just some plain old milk. And what’s better than cookies in milk, right? Dunk that cookie and then drop it on top of that Cool Whip. Dunk that next one on top of the Cool Whip. We’re gonna do this until this is completely filled up with all of cookies that you might want. I wish we had these. There we go. Now I’ve had to fight the crew off for these cookies. So I’m saving them for the dessert and I told them there’s no way you can eat these because it’s important that we have enough to make this. Nothing better than cookies in milk. And that’s what basically besides that and the Cool Whip that’s all there is to this. Then you’re gonna layer more Cool Whip on top. And I would suggest you get large container of Cool Whip because you’d want some to go on the top to make a topping to it, a final layer. And again, we’ll go back. These are just Chips Ahoy cookies, delicious. If you have homemade they would work fine but you got to dunk ’em. You absolutely got to dunk them because that’s what’s going to make them moist. And again, we just keep working on it the whole way around, keep layering them in there. I hope we’re getting a good shot of that so you can see there’s nothing fancy about it, not at all. Just keep putting them in there and of course, more Cool Whip. Okay, that one’s shot. Let’s start on another one. I tell you these kinds of things are fun to get the kids involved in ’cause kids like to do stuff like this. And if you’re trying to get things prepared for your barbecue and the kids are driving you crazy ’cause they wanna help, let them make this. Of course, you’re gonna have to take a head count of the cookies ’cause I got a feeling by the time they get this done, you might be lacking just a little bit because they start dunking I don’t think they’re gonna get into your dessert. I think they’re gonna enjoy them. Okay, we continue to layer. And this needs to be refrigerated for at least two hours overnight for as long as you can because it’s really important to get good and cold. Gotta be cold. Obviously you would not want to do this out here in the sunshine like we are but hey you know me, I’ll try anything, why not? I just wanted you to have something like this, this refreshing and cool to make for your guests this 4th of July. I mentioned at the beginning of the program how much I appreciate this country. And I am a patriotic person because I feel like Americans have freedom that nobody else has in the whole wide world. And I think that we take it for granted. And I think we probably should not do that. You have freedom cost you something, cost everybody something. And I think we need to be appreciative of that. All right, there’s our decadent trifle. I’m gonna give that to Sandra. Come on Sandy, let’s put that in the fridge and get it good and cold. While she’s doing that, at the end of the program, we’re gonna show you what it really looks like. We’re gonna make something called calico beans. And these are beans that when I prepare any kind of a cookout, I try to have a main course which we’re going to make chicken bundles today. But then I think what if somebody doesn’t like chicken? What are they gonna eat? So I try to incorporate two different kinds of meats and whatever I prepare when I’m meal planning. And this bean recipe, they’re called calico beans. This recipe has hamburger in it. So you have the beef and then as our main course, the chicken. Let me get this prepared for you. I’ve got things everywhere here because this isn’t, I mean refrigeration is at a commodity. What we have here is a pound of ground round and a pound of bacon that we’ve cooked together and drained very well. We’re gonna go ahead and mix that in our casserole bowl. Then we’re gonna take… we’ve also had a half a cup of onions that we’ve cooked with that, all right? Now we’re gonna add one can of kidney beans that have been drained. Here’s our kidney beans. One can of butter beans that have been drained. This is gonna make enough for some good hearty appetites. This is a can of pork and beans but we don’t drain those. Let the moisture, the juices that are in those beans just let them stay in there. There’s just something about baked beans or bean salad on a picnic that tastes good, everybody looks forward to it. You gotta have some kind of beans and these are like beefed up beans because you’re putting the beef and the bacon in with them. Now we’re gonna take a fourth of a cup of brown sugar, I’m sorry, half a cup of brown sugar and a fourth a cup of regular sugar. And a couple of teaspoons of mustard. You can use the regular prepared mustard or you can use Dijon. And we like the flavor of that so we’re just going to use the Dijon and some vinegar about a tablespoon of vinegar. You almost make them kind of a sweet and sour. Notice how closely I’m measuring the vinegar a little bit either way isn’t going to matter that much, all right? And basically you just mix all of this thoroughly together. Make sure the brown sugar gets evenly distributed. And these are gonna go into a 350 degree oven for about 30 minutes. Now you can also do them in the microwave. So if you have a nice big bean pot you might wanna think about that but I would cover them. And again I’m gonna give this to Sandy. Let’s bake those beans, okay? Now come with me I wanna show you what’s going on in this grill. Is this a great grill? This is the Thermos Corporation. We all know the little thermos well they branched out into all kinds of coolers and all kinds of barbecue accessories. This is a great grill. And I’ll tell you we’re cooking up a storm on this thermos grill, the VIP one, of course, right? Now what we’re doing here in case you’re wondering, these are called chicken bundles. And I’m gonna show you how to put those together in just a minute. They’re basically a chicken breast. We’ve taken a little piece of cheese and it is boneless and skinless. And then we’ve wrapped the whole thing with a piece of bacon. And we’re gonna just let them brown. They’ve been cooking for a while because these need to cook about 45 minutes. You don’t want to have raw meat. And we’re always very careful about what we do with chicken it’s very important for us to continue to do so. But these are called chicken bundles and I’m gonna show you how to put them together. Also on the grill, let me show you. We have some corn that has been cooking. Now that corn is just like this, except we have taken, opened it, taken all the silk out of it. Remember we had one of the hints on how to get the silk out of corn that you take a wet paper towel and you’d go up and down the cob and that the silk will come off. It really works, believe me, we’ve done that. Then you close back up the husks and you can do this in the microwave too. But then all you do with these, just lay them on the grill. We’ve got some going up here already but you can see these are all basically the same thing just take the silk out. Keep the husks on. You can flavor, you can put spices on it if you want. If you wanna put some basil on, a little bit of maybe garlic or onion salt. I would stay away from putting the butter on at this point only because it’s gonna cook out and go all over your grill. Wait and butter when you go to eat it. You soak these in cold water for 30 minutes. Don’t just clean them and say throw them on the grill because this stuff will ignite. But you can see this is very wet because we’ve been soaking these in cold water for 30 minutes. What happens when you close it up like this? So you put it on the grill, it gets hot. The water it develops a steam and the steam, steams the corn. I tell you, you’re talking about good corn. You haven’t had corn till you tasted on the grill like this. So that’s another one of the delicious things we’re gonna have for our cookout today. Some of these look kind of straggly. You wanna pull off some of the rough looking ones but we’re not gonna eat the husks so it doesn’t really matter, does it? As long as they get cooked, good that’s what’s important. And we’re gonna keep watching this. You have to push these in make sure you always wanna use good safety when it comes to the grill, because keep the kids away. We don’t want anything to happen to the kids. All right, the next thing that we’re going to be preparing is our summertime salad. And I like this because this is the time of the year when some of the vegetables and the fruits are starting to come in that we enjoy so much. And it’s nice to take advantage of them when they are in season. When they’re not in season then you have to pay a high price and they don’t taste good. You ever have a tomato in the middle of January that tastes like it has no taste, no color. Well, now we’re starting to get good, fresh tomatoes. And that’s some of what we can enjoy this time of the year. This summertime salad first of all, we’re gonna take a can of the diced tomatoes or you can do the fresh tomatoes but you’d have to take the skins off. You’d also have to take the seeds out just chop up the pulp or you can use the can of diced tomatoes drained which we’re using. All right? And let me see here. I wanna make sure that I’m doing this right. Let’s do half cup of olive oil. Isn’t it great to be outside? This is so much fun. I’m enjoying myself because I didn’t get to do this very often. We’re always kind of in the same place in the same kitchen. And that’s all right but it’s nice to be able to go out, appreciate our good friends that have allowed us come in and enjoy their home today. I’m glad we could bring you along. Sometimes we go and we can’t take you. Okay, so now we’re gonna use about a half a cup of olive oil. We’re gonna add that to it. And next it’s going to be some parsley. Two tablespoons of chopped parsley and some basil, about a teaspoon of basil. Next we’re gonna use some salt. Let me see my salt’s over here. Brought the salt jar. Two teaspoons of salt. Okay. And I’m gonna have to read here. Oh a clove of garlic. Hard to remember all of these, you know when you’re doing so many recipes, just hard to remember all of them. But we like to make them for you so bear with us here. Next, we’re gonna take some spiral spaghetti, kind of mix this up a little bit here. Tomatoes make a good foundation for any salad. And this is a good looking salad. We’ve cooked these. This is a spiral spaghetti that we’ve cooked. Don’t make it real soft. Try to keep them in… The key to that is as soon as the time’s up from cooking get that out of that water and get it in cold water. ‘Cause that will stop the cooking. Do you ever say, “Well I timed it right, how come this is like mush?” It’s because this has continued to cook even though you took it out of the water, the heat of it all been laying together has continued to cook. Now we’re in trouble. Okay. Dale, how much time we got here, do we know? I wanna make sure, pardon me? Okay, I wanna make sure we have enough time to tell you about our chicken bundles. But I wanted to get this made and some other things as well. All right, we’ve got our one pound of spiral spaghettis. Boy does that look good, right? But we’re not done yet because now we’re gonna add two cups of shredded zucchini. This fresh zucchini we’re just going to add that to it. This make a nice large amount, doesn’t it? And the last ingredient is some shredded mozzarella cheese. This is our low fat cheese. And we’re gonna add that to it. This is about let’s see about a half a pound out about eight ounces. Now this would be something you’d wanna keep in the cooler. Don’t let it sit out because of the cheese in there. And I think it’s really important to practice good safety habits on a picnic because you don’t have anybody getting sick. So anytime you keep something in a cooler, put it in the cooler. Don’t let it sit out especially with chicken and things that will deteriorate quickly. Be really, really careful about that. Does this look good or what? Telling ya. And this is so easy. That’s really all there is to it. And really this is something that everybody will enjoy. It’s a little different from the traditional linguine salad but I think it’s something everybody will enjoy. All right now think we’ve got that mixed up. Sandy, I’m gonna ask you to take this and refrigerate it. Thank you. Next thing we’re gonna do is our carrot salad. And we have boiled, we’ve peeled and cut in a diagonal, two pounds of carrots and then just cook them until they’re crisp tender. And that’s what we have here. Now, we’re gonna make a dressing for our carrots. This is called sweet and sour carrot salad. This is a half a cup of vinegar. I’m just gonna use this one because it’s got some garlic in it but that’s all right. About half a cup of vinegar. Half a cup of oil, same amount of oil. I better do it just to make sure we do it right. Okay, half a cup of oil and three fourths cup of sugar, that’s this. Teaspoon of salt. Okay, teaspoon of worcestershire. You know, I want you to know that this crew brought all this stuff here today. This is not easy transporting a kitchen to an outdoor place. I want you to know that but everybody worked together and we got it done that’s the important thing. And two green peppers that are cut into strips. We’re gonna add those to the already cut up carrots. And it looks like we might need a little bigger dish here. And we’re gonna need some onion. Here those wind chimes, is that beautiful? I feel like I’m in a cathedral. Sounds so beautiful today, really does. They’re so pretty. Always liked wind chimes. Those are one of those things I always, always enjoyed hearing. We used to have them hanging all over the porch. And I got to the neighbors were always listening to see what was happening outside by what was going on with the wind chimes at our house. But anyway, girls if we could have a bigger bowl I need a larger bowl to do this in. While I’m whisking this. This is the dressing that’s gonna go on the sweet and sour carrot salad. This is an unusual combination of cooked carrots and then raw peppers and raw onions. You think you’d cook them all together but we don’t, not on this one. Okay, here we go with a nice big bowl. Thank you Linda. And that’s all right. We’re gonna just dump that all in there that’s much better, much, much better. And once you have this put together like that and leave those big strips of the green pepper in there then you’re just going to add your dressing over top of it. And there’s your sweet and sour carrot salad. Looks pretty good, doesn’t it? I think you’re gonna enjoy that. Now that one doesn’t have to be refrigerated. It’s supposed to be warm so we can just leave that sit out here in the front. Now, what I want to show you is how we do our chicken bundles. And I’m gonna take a quick look at them. Again, this grill is unbelievably gorgeous because it does such a good job. Look at this. They beautiful? We’ve cooked these and you have to cook them like I said, about 45 minutes. Once the grill gets hot and the ignition on this grill was incredible. I’m telling you, we were all amazed as we were working on this today at how wonderful this grill is to work with. And the construction was very well thought out. Now what we’re gonna do with our bundles is we’re gonna put some barbecue sauce on that. ‘Cause they’ve been going for a good 30 minutes. Barbecued chicken bundles that’s what they’re called. And you barbecue evenly. Make sure that they’re all covered. Some people get in there and they turn everything over then they barbecue. And then they got to come back and turn it back over ’cause you missed the side that you should have been barbecuing. So we’re gonna turn these over now. You also want to keep turning your corn. This has been going for a few minutes on one side just start turning it and you’ll see that the husks begin to get dark. It’s all right, we can do that. We can turn it over. And these up here are getting very dark and they’re going to need to come off if I could get a platter. Here we are. Jay these girls are thinking today. They got it before I even ask for it. We’re gonna take some of the corn off because it’s ready to go. Now, when you serve this, you’re gonna serve it like this. And you’re gonna have a lot of good, fresh, hot butter melted butter there for them. And what you’ll do then you can even flavor the butter with some garlic or onion salt or something like that if you want to. You don’t have to but it’s a nice change. Look how nice these bundles are looking. We’re gonna turn them over now. We’re gonna barbecue the other side. Basically, it’s important that you, anytime you use skewers or toothpicks on the grill, anything that’s wood. It’s important for you to soak that for a while in water because if you don’t, it’s gonna flare up. So it’s important to do that. And once we’ve done that just to keep that at a minimum ’cause you don’t want things to be burning on you. That’s not what you’re looking for. Now, we’re gonna barbecue the other side. We’ve also got some sun tea going to town. You say, “How do you make sun tea?” It’s as easy as can be. On a bright sunny day like this that’s the first thing you got to have is a bright sunny day. And you’d put about seven tea bags into about a gallon of water. Just tap water, not boiling water. And you set it in the sun and the sun will steep it for you. It saves you having to do it in the kitchen. And the taste is so good, so different, so refreshing. Okay, I’m gonna keep our corn, we’ve turned our corn. Keep it going. And I’m gonna show you how to make one of those bundles real quick while we’re waiting for this all to get finished. You take a chicken breast that has been boned, skinned and you take a piece of cheese. The hard part is gonna be getting the cheese off this dish because it started to melt. Here we go. You lay your piece of cheese. This is American cheese. Now I fold the end in and then you roll it into a bundle. Kind of like that. Okay? Just kind of like that, tuck it in. Okay? Now you’re gonna take about a piece and a half of bacon. Sure, get the right piece here. I use the half piece first because you can kind of set one end in with that. And again, you’re gonna use your toothpicks that have been wet. Of course mine are dry ’cause we’ve been waiting here. But basically you just wrap it around. What happens is the bacon keeps the chicken moist while it’s cooking. And you really want to be sure that, that chicken is cooked through don’t rush it. I’d rather you overcook it than undercook it because there’s nothing worse than chicken that is not well done. So we just skewer both ends. And then these you place on the grill. That’s your chicken bundle. Tell ya. It’s so much fun. Just be creative. Think about it. Just get some ideas and read cookbooks and look in magazines. There’s all kinds of hints of good things to do for this very special holiday. We’ll be right back with the wrap up of the program. Stay with us. Here’s how you can get today’s recipes of everything you’ve seen. And some even recipes of things that we’ve not prepared. We’ve got them all for you for this 4th of July special. We’ll be right back.
- [Narrator] To receive the recipes presented on today’s program plus many more great recipe ideas, send your best donation in a stamped self-addressed business-sized envelope to at home CTV Wall, Pennsylvania 15148-1499. You’ll receive Arlene’s heartwarming newsletter Enjoy, featuring an entire month of at home recipes, including today’s mouthwatering dishes. Be sure to include the Enjoy issue number with your request.
- Well, here we are continuing our 4th of July celebration and the table is full of all the good things we’ve prepared. And my good friend, Linda Wilson is here with us today and Sandy DaVane the prep chef on At Home. They’re joining us in this part of the celebration and we’re just gonna give you a rundown of everything that we’ve prepared. Okay, down here at the very beginning of the table is our barbecue chicken bundles. And those are pieces of chicken with cheese and bacon wrapped around, done on the grill to perfection with barbecue sauce. Next Linda stirrup those beans. That’s our calico beans that has bacon and ground beef and three different kinds of beans and a really good sauce on it. Back here is our summertime pasta salad, a little change from the linguine salad that we normally have. But it’s got shredded zucchini and you can do fresh tomatoes or canned tomatoes and cheese. Then the good old corn on the cob. Look at this. Does that looked good? Done too delicious golden. Let’s see. We’re gonna talk about. Yeah, how about the carrot salad, Sandy. That look good? That’s got a sweet and sour dressing on it. And something that I told you there were recipes that I did not tell you about but you are gonna get them anyway. And one of them is for that cookie down there. That’s our, we call our patriotic cookies. That’s our red, white and blue just to signify this as something that ties in with the 4th of July theme. And to top it off is our trifle decadent. Look at this. Oh my how good that looks, right? Well, yeah. Okay, everybody’s drooling and we’re gonna be serving this up. But I hope you’re gonna spend the 4th of July with your friends, your family, people that you love. And let’s stop and just think what this country is all about. There’s no place else on the whole wide world, quite like it. And you know why? Because it was founded on godly principles and that’s what makes the difference. And I’d ask you to just stop and think about what a great country this is. And maybe just take a moment to give thanks. And gather those people that are really important in your life around about you and enjoy. Let’s celebrate the 4th of July. We’ve got something to celebrate. We have freedoms here that no other country in the whole world can enjoy. So the 4th of July is gonna get kicked off here with a real big party. The crew can’t wait, they’re waiting to dive into the pool and chow down on some of this good food. And I hope this is a really great day for you and your family. Celebrate the 4th of July, celebrate with your family, with your friends. And you know, if your local community is having a fireworks display, get out there and support them and take the family. It’s always good to have fireworks but safe fireworks. So be sure to join us the next time. Until we see you then we say it wouldn’t be the same without you here At Home. Happy 4th of July.
- [Narrator] Fresh produce provided by Jordan Banana, wholesalers of fresh fruit and vegetables in Dravosburg, PA. Cookware provided by Wholey. Your favorite gourmet deserves the best for less from Wholey Balcony Cookware. Groceries provided by Foodland where the answer is always yes. Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible!
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