Here's some recipes fit for any Fourth Of July celebration, straight to you from the backyard barbecue kitchen of THE MESSAGE TREE. We hope you will find an added enjoyment to your fourth. Barbecued Meat Patties 1 1/4 pounds ground meat 1 egg 2 tablespoons finely chopped onion 1 tablespoon soy sauce 1 tablespoon tomato ketchup 2 tablespoons half-half 1 tablespoon cornstarch   BASTING SAUCE 1/2 cup ketchup 1/4 cup water 1 tablespoon lemon juice 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce 1 dash hot pepper sauce   Stir to blend well. Add dash salt and black pepper. In a large mixing bowl, combine ground meat, egg and onion. Add soy sauce, and ketchup. Mix half and half and cornstarch. Add to meat mixture, mixing to blend well. Form portions of meat to even, rather thick meat patties. Place patties on preheated barbecue grill. Broil 3 to 4 inches from source of heat, basting with sauce and turning patties over from time to time for even browning. Grill 12-15 minutes total or to your liking- time depends on how well you like your meat done. Serve meat patties on hamburger buns, if you like, or with French Fries   Sweet Cole Slaw   Ingredients:   1 large head green cabbage, shredded 2 medium carrots, shredded 1 medium green pepper, finely chopped 1 1/2 cups mayonnaise or salad dressing 3 tablespoons sugar 1 tablespoon vinegar   optional: one handful of chopped chives or green onions   In a large bowl, toss together the cabbage, carrots and green pepper. In another bowl, mix salad dressing, or mayonnaise, sugar and vinegar. Spoon the dressing over the cabbage mixture. Store, covered, in the refrigerator. Add chives or onions just before serving. Makes 8 cups coleslaw.   Old Fashioned Baked Beans   1 pound dry great northern beans 2 quarts water, divided 1/2 teaspoon salt 1 medium onion chopped 2 tablespoons prepared mustard 2 tablespoons brown sugar 2 tablespoons dark molasses 1/2 pound sliced bacon, fried and crumbled     Place beans , and 1 quart water in a sauce pan; bring to boil. Boil 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse; return beans to sauce pan. Add salt and remaining water; bring to boil. reduce the heat; cover and simmer for 1 to 1 1/4 hours or until beans are tender.Drain, reserving 2 cups cooking liquid. In a greased 13x9 inch. baking dish, combine beans, onion, mustard, brown sugar, molasses, bacon and 1 cup of reserved cooking liquid. Cover and bake at 400/o for 45 minutes or until the beans have reached desired thickness, stirring occasionally {add additional reserved cooking liquid if needed.   Strawberry Nut Salad     2 packages strawberry jello 1 cup boiling water 2 {10 ounce} packages frozen sliced strawberries 14 ounce can crushed pineapple 3 medium bananas, mashed 1 cup coarsely chopped nuts 1 carton sour cream   Combine jello and water, stir until dissolved. Fold in thawed strawberries with juice, drained pineapple, bananas and nuts. Turn half of mixture into dish as 1st. layer. When firm, spread sour cream. Spoon on rest of strawberry mixture. Chill. For those who prefer Cool whip instead of sour cream you will be delighted with this recipe as both are very good.