For That Special Family Picnic       

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

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Fourth of July Recipes

 

 

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