What is more fun on the Fourth than a family picnic? Here
are a few recipes to make you the talk of the park.
Bruschetta
3 large tomatoes, seeded and chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 cloves garlic, minced
4 tablespoons minced fresh basil
1/3 cup extra virgin olive oil
salt and pepper to taste
1 In a medium bowl combine tomatoes, parsley, chives,
garlic, basil, olive oil, salt and pepper. Cover and
refrigerate for at least 1 hour, allowing flavors to meld
before serving.
Layered Taco Dip
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) package small curd cottage cheese
1 (1 ounce) package taco seasoning mix
1 teaspoon lemon juice
2 bunches green onions, chopped
1 (2 ounce) can diced black olives, drained
1 tomato, chopped
2 cups shredded lettuce
2 cups shredded Cheddar cheese
1 In a medium bowl combine cream cheese, cottage cheese,
taco seasoning and lemon juice.
2 In a glass bowl or on a serving platter, layer cheese
mixture, green onions, black olives, tomatoes, lettuce and
cheese.
Picnic Fried Chicken
2 (2 pound) whole chickens, cut up
2 cups milk
1 egg
2 cups all-purpose flour
2 tablespoons salt
2 teaspoons pepper
3 cups shortening
2 teaspoons salt
1 RINSE chicken with cold water; pat dry, and set aside.
2 WHISK together milk and egg in a bowl. Combine flour, 2
tablespoons salt, and pepper in a heavy-duty zip-top plastic
bag.
3 DIP 2 chicken pieces in milk mixture. Place in plastic
bag; seal and shake to coat. Remove chicken; repeat
procedure with remaining pieces.
4 MELT shortening in a Dutch oven over medium heat; heat to
350 degrees. Fry chicken, in batches, 10 minutes on each
side or until done and golden brown. Drain on paper towels.
Sprinkle evenly with 2 teaspoons salt.
Grilled Garlic Potatoes
6 medium baking potatoes, peeled and thinly sliced
1 large white onion, sliced
3 tablespoons butter
3 cloves garlic, peeled and minced
1 teaspoon chopped fresh parsley
salt and pepper to taste
1 cup shredded Cheddar cheese
1 Preheat an outdoor grill for high heat.
2 Place potato slices on a large piece of aluminum foil, and
separate evenly with onions and butter. Top with garlic, and
season with parsley, salt, and pepper.
3 Tightly seal vegetables in the foil, and grill 20 minutes,
turning once, until potatoes are tender.
4 Sprinkle potatoes with Cheddar cheese, reseal foil, and
continue cooking 5 minutes, until cheese is melted.
Foil Wrapped Veggies
2 1/2 pounds new potatoes, cut into 1/4 inch thick pieces
1 large sweet potato, cubed
2 Vidalia onions, sliced 1/4 inch thick
1/2 pound fresh green beans, cut into 1 inch pieces
1 sprig fresh rosemary
1 sprig fresh thyme
2 tablespoons olive oil
salt and pepper to taste
1/3 cup olive oil
1 Preheat an outdoor grill for high heat.
2 In a large bowl, mix new potatoes, sweet potato, Vidalia
onions, green beans, rosemary and thyme. Cover with olive
oil, salt and pepper. Toss to coat.
3 Using 2 to 3 layers of foil, create desired number of foil
packets. Brush inside surfaces of packets liberally with
olive oil. Distribute vegetable mixture evenly amongst the
packets. Seal tightly.
4 Place packets on the prepared grill. Cook 30 minutes, or
to desired doneness.
Roasted New Potatoes with Garlic and Basil
12-16 new potatoes, scrubbed clean
1 1/2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon salt
few grinds fresh black pepper
4 tablespoons extra virgin olive oil
1 small bunch fresh basil, leaves only
Preheat oven to 400?F.
Peel off a ring of red skin from the middle of each potato.
Toss with the 1 1/2 tablespoons of olive oil and then place
in a shallow baking pan.
Roast for 30-40 minutes, moving the potatoes a couple of
times during baking so they brown evenly.
Meanwhile, place the remaining ingredients in the bowl of a
food processor fitted with a steel blade. Process until all
is minced.
When potatoes are done, remove from the oven and toss with
the processed ingredients. Allow to cool and store in your
refrigerator.
Patriotic Mold
from Best Recipes From the Backs of Boxes, Bottles, Cans and
Jars by Ceil Dyer
Red Layer
1 3-oz package Jell-O Strawberry Gelatin
1 1/2 cups boiling water
1 10-oz package strawberries
White Layer
1 2-oz package Jello Lemon Gelatin
1 cup boiling water
1 pint vanilla ice cream, slightly softened
Blue Layer
1 package 3-oz Jell-O--Lemon, Black Cherry, Blue Berry or
Black Raspberry-Gelatin
1/4 cup sugar
1 cup boiling water
1 cup cold water
1 1/2 cups fresh or frozen blueberries, mashed
Dissolve strawberry gelatin in 1 1/2 cups boiling water. Add
frozen strawberries. Stir gently until fruit thaws and
separates. Chill until thickened. Pour into an 6-cup mold
(star-shaped, if desired), or 9-cup Bundt pan, or
straight-sided sauce pan. Chill until set, but not firm.
Dissolve 1 package lemon gelatin in 1 cup boiling water.
Blend in ice cream, beating until smooth. Chill until
thickened. Spoon over strawberry mixture in mold. Chill
until set, but not firm.
Dissolve remaining package of gelatin and the sugar in 1 cup
boiling water. Add 1/2 cup-cold water: chill until
thickened. Stir in blueberries and spoon over lemon ice
cream mixture in mold. Chill until firm, or overnight.
Unmold. Makes about 8 cups or 12-14 servings.
Scrumptious Strawberry Shortcake
3 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup butter 2/3 cup heavy cream
1 egg, beaten
3 cups sliced fresh strawberries
3 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix flour, 1/4 cup sugar, baking powder and
cream of tartar. Cut in butter with pastry blender or two
knives. Stir in cream and egg. Turn out onto a lightly
floured surface and knead 2 minutes. Press into a half-inch
thick sheet. Cut into squares. Place on baking sheets.
Bake in preheated oven 20 minutes, until golden. Sprinkle 3
tablespoons sugar over sliced berries.
Let shortcakes cool before splitting and filling with
sugared berries.
Star Spangled Banner Cake
1 (16 oz.) family size Sara Lee Pound Cake, frozen
2 (8 oz.) packages cream cheese, softened
2 tablespoons powdered sugar
1 teaspoon vanilla extract
4 cups fresh strawberries, stems removed and sliced
2 cups fresh blueberries
2 tablespoons water (optional)
Cut pound cake horizontally into 4 equal-size layers. In a
medium blow, beat cream cheese until light and fluffy; add
powdered sugar and vanilla, beating until smooth. Add water
as necessary to achieve desired consistency.
Arrange a cake layer on a serving plate; spread with
frosting. Cover with a layer of strawberries. Place a second
cake layer atop the strawberries; evenly spread with
frosting. Top with a layer of blueberries. Place a third
cake layer atop the blueberries; repeat with frosting and
strawberries. Finish with a fourth cake layer.
Frost top of cake with remaining frosting. Decorate top to
resemble an American flag. Place blueberries in the upper
left corner. Make flag stripes with alternating horizontal
rows of strawberry slices and frosting
|
|||
|
Displaying Old Glory
|
Facts About Our Flag | Fourth of July Recipes |
Home | Inspiration | Know Your Bible | Music Videos | Humor | Prayer Request | Bible Help Verses