Summer Recipes
What is more fun on the Fourth than a family picnic? Here are a few recipes to make you the talk of the park.
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Bruschetta
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3 large tomatoes, seeded and chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
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2 cloves garlic, minced
4 tablespoons minced fresh basil
1/3 cup extra virgin olive oil
salt and pepper to taste
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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.
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Layered Taco
Dip
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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
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1 (2 ounce) can diced black olives,
drained
1 tomato, chopped
2 cups shredded lettuce
2 cups shredded Cheddar cheese
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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.
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Picnic Fried
Chicken
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2 (2 pound) whole chickens, cut up
2 cups milk
1 egg
2 cups all-purpose flour
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2 tablespoons salt
2 teaspoons pepper
3 cups shortening
2 teaspoons salt
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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.
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Grilled Garlic
Potatoes
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6 medium baking potatoes, peeled and
thinly sliced
1 large white onion, sliced
3 tablespoons butter
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3 cloves garlic, peeled and minced
1 teaspoon chopped fresh parsley
salt and pepper to taste
1 cup shredded Cheddar cheese
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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.
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Foil Wrapped
Veggies
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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
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1 sprig fresh thyme
2 tablespoons olive oil
salt and pepper to taste
1/3 cup olive oil
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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.
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Roasted New Potatoes
with Garlic and Basil
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12-16 new potatoes, scrubbed clean
1 1/2 tablespoons extra virgin olive
oil
4 cloves garlic, minced
1/2 teaspoon salt
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few grinds fresh black pepper
4 tablespoons extra virgin olive oil
1 small bunch fresh basil, leaves only
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Preheat oven to 400ƒF.
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.
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Patriotic Mold
from Best Recipes From the
Backs of Boxes, Bottles, Cans and
Jars by
Ceil Dyer
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Red Layer
1 3-oz package Jello 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
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Blue Layer
1 package 3-oz Jello--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
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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.
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Scrumptious
Strawberry Shortcake
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3 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
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1 cup butter 2/3 cup heavy cream
1 egg, beaten
3 cups sliced fresh strawberries
3 tablespoons white sugar
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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.
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Star Spangled Banner
Cake
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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
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4 cups fresh strawberries,
stems removed and sliced
2 cups fresh blueberries
2 tablespoons water (optional)
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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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The Declaration of
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September 14, 2001, 2:02 PM EDT
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and Summer Recipes
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