Patch Picks: 5 Wyandotte Fourth of July Party Recipes

This Fourth of July weekend, many people will be getting together with family and friends to celebrate the nation’s independence. A big part of most Fourth of July parties is the delicious food. Many of the delectable dishes are a result of recipes that people have shared with each other over the years.

Here are five Wyandotte recipe recommendations for Fourth of July parties this weekend:

Lauren Gannon Rising – Redskin Bacon Potato Salad

Lauren Gannon Rising is a Wyandotte resident and loyal reader of Wyandotte Patch. She also is a fan of the Wyandotte Patch Facebook page, where she posted her Fourth of July recipe submission, Redskin Bacon Potato Salad.

Ingredients:

5 pounds of redskin potatoes

2 cups of mayonnaise

2 to 3 tablespoons of stone ground or brown mustard

6 pieces of crispy bacon, cut into ¼ strips

3 green onions, cut into ¼” pieces.

Cooking Instructions:

1. Scrub potatoes and cut them into bite-size pieces, leaving the skin on. Boil the potatoes until just fork-tender. Take the potatoes out, rinse them off and let them cool.

2. In a large bowl, mix the mayonnaise, mustard, green onions and bacon together. Mix the cooled potatoes in, then let it chill until serving time.

Charlotte Cebula – Candy Apple Salad

For nine years, Charlotte Cebula has been employed at . She began her career working in the hospital’s cafeteria and is currently part of the emergency room patient registration staff. Her Fourth of July party recipe is for a candy apple salad.

Ingredients:

4 cups granny smith apples, peeled, cored and chopped

1/2 cup of sugar

1 8-ounce can of crushed pineapple, with the juice

1 tablespoon of all-purpose flour

1 egg, beaten

1 tablespoon of white vinegar

1 8-ounce container of frozen whipped topping (thawed)

1 cup of coarsely chopped dry roasted peanuts

Cooking Instructions:

1. Stir together the egg, flour, sugar, vinegar and pineapple in a saucepan over medium heat. Cook until thick, which typically takes about six minutes, then set it aside until it’s completely cool.
 
2. In a large serving bowl, mix the pineapple mixture and whipped topping together. Carefully mix in the apples and ½ cup of peanuts, then sprinkle the remaining peanuts on the top.

Rob Bourassa – Kielbasa Stuffed Squash

As a guitar teacher, Rob Bourassa gives lessons inside his Wyandotte home. His classes, however, are taught online, allowing students from across the globe to learn from him. Kielbasa stuffed squash is his recipe idea for the upcoming holiday weekend.

Ingredients:

1 pound of fresh kielbasa

2 acorn squash

Butter, salt and cracked pepper

Cooking Instructions:

1. Cut both acorn squash in half, scoop pulp and seeds from each, then soak them in water for 15 minutes.

2. Cover the squash with aluminum foil and put it on the grill, turning it every 10 minutes. After the first 10 minutes, start cooking the kielbasa next to it.

3. When the kielbasa turns brown, remove it and the squash from the grill. Remove the foil from the squash, then cut kielbasa into bite-size pieces and stuff it into the squash.

4. Put a pat of butter over the kielbasa and let melt, then sprinkle liberally with salt and cracked pepper and serve.

Matt Dudzinski – Barbecue Pulled Chicken Sliders

Wyandotte resident entertains the masses online with unique and humorous tales of his life as a stay-at-home dad. He shares his stories in a , as well as on his personal blog. His choice for a Fourth of July recipe this year is barbecue pulled chicken sliders, which he first discovered on myrecipes.com.

Ingredients:

1/2 cup of no-salt-added ketchup

1 tablespoon of dark brown sugar

1 tablespoon of cider vinegar

1 teaspoon of chili powder

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of dry mustard

1/2 teaspoon of smoked paprika

1/2 teaspoon of ground cumin

1/8 teaspoon of ground allspice 

2 cups of shredded skinless, boneless rotisserie chicken breast

8 (1.3-ounce) sliders mini buns

8 bread-and-butter pickle chips

Cooking Instructions:

1. Combine the first 10 ingredients in a small saucepan over medium heat. Bring it to a simmer; cook three minutes or until slightly thick, stirring occasionally. Add chicken to ketchup mixture; stir to combine. Cook two minutes or until chicken is thoroughly heated.

2. Spoon 3 tablespoons of chicken mixture on the bottom half of each bun; top off each one with a pickle chip and then the top half of the bun. 

Natalie Rankine – Red, White and Blueberry Scones

Lifelong Wyandotte resident Natalie Rankine serves as . She shared a dessert recipe of red, white and blueberry scones for this holiday weekend. Natalie also reminded us that fresh blueberries will be in-season and available in just a few weeks at the .

Ingredients:

2 1/2 cups unbleached flour, plus more for rolling berries

1 tablespoon baking powder

1 teaspoon salt

1/3 cup sugar

1/4 cup unsalted butter, chilled and cut in chunks 

3/4 cup buttermilk

1 egg

1 pint fresh blueberries

2 tablespoons unsalted butter

2 cups powdered sugar, sifted

2 oranges, juiced and zested

Cooking Instructions:

Preheat oven to 400 degrees

1. In a large bowl, sift together the flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using a pastry blender. The butter pieces should be coated with flour and resemble crumbs.

2. In another bowl, mix buttermilk and egg together, then add it to the flour mixture. Mix just to incorporate. Do not overwork the dough.

3. Roll blueberries in flour to coat them, and then fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on a non-greased cookie sheet and line the baking sheets with parchment paper.

4. Bake for 15 to 20 minutes until brown. Let cool before applying orange glaze.

5. To prepare and apply the orange glaze: combine butter, sugar, orange zest and juice over a double boiler. Cook until butter and sugar are melted and the mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened before serving.

Next Week's Patch Picks: Wyandotte Parks