Patriotic Picnic

Strike up the band and fire up the grill! It’s Old Glory’s greatest day of the year, and the barbecue’s finest hour.

 On the menu:

  1. Grilled Romaine
Print Recipe
Beer Brats
Servings
Ingredients
  • 1 package hot Italian sausage Johnsonville®, 19.76-ounce
  • 1 package mild Italian sausage Johnsonville®, 19.76-ounce
  • 2 cans stout beer Guinness®, 14.9-ounce
  • 10 hot dog buns
  • Sauerkraut
  • Dijon mustard
Servings
Ingredients
  • 1 package hot Italian sausage Johnsonville®, 19.76-ounce
  • 1 package mild Italian sausage Johnsonville®, 19.76-ounce
  • 2 cans stout beer Guinness®, 14.9-ounce
  • 10 hot dog buns
  • Sauerkraut
  • Dijon mustard
Instructions
  1. In a large heavy-bottomed pot, combine sausages and beer. Bring to a boil over medium-high heat. Reduce heat, and simmer for 30 minutes.
  2. Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray.
  3. Remove sausages from pot; cut each sausage in half lengthwise, leaving halves intact just at the bottom. Grill sausages, cut side down fi rst, for 3 minutes per side.
  4. Place 1 sausage in each hot dog bun. Top with desired amount of sauerkraut and mustard. Serve immediately.
Print Recipe
Homemade Marshmallows
Servings
Ingredients
  • 1 cup Confectioners’ sugar divided, Domino®
  • 3 envelopes unflavored gelatin
  • 1 cup water divided
  • 3 cups sugar Domino®
  • 1 cup light corn syrup
  • 1⁄4 teaspoon salt
  • 2 teaspoons vanilla extract
Servings
Ingredients
  • 1 cup Confectioners’ sugar divided, Domino®
  • 3 envelopes unflavored gelatin
  • 1 cup water divided
  • 3 cups sugar Domino®
  • 1 cup light corn syrup
  • 1⁄4 teaspoon salt
  • 2 teaspoons vanilla extract
Instructions
  1. Line a 13x9-inch baking pan with wax paper. Sift 1/2 cup confectioners’ sugar evenly over wax paper.
  2. In the bowl of a heavy-duty stand mixer, soften gelatin in 1/2 cup water. Let stand for 10 minutes.
  3. In a large saucepan, combine remaining 1/2 cup water, sugar, corn syrup, and salt. Bring to a boil over medium-high heat; boil for 1 minute.
  4. Turn mixer on low. Add vanilla to gelatin mixture. Slowly add hot sugar mixture. Increase speed to high; beat for 10 minutes, or until thick. Pour mixture into prepared pan. Sift evenly with remaining 1/2 cup confectioners’ sugar. Let stand.

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