Good Morning To All,

There has been plenty of rain this past week all due to a tropical wave off Cape Verdes. Of course, we needed the water so I hear no complaints from anyone in the neighborhood. As a matter of fact, every where one goes, all you hear are comments like, "isn't it wonderful", "I hope it rains all day long", and people walking in the rain rejoicing. Imagine that!!

Hopefully there won't be rain on the Fourth of July. This year the holiday falls on a Wednesday which is the day I have chosen to have our back yard celebration. I imagine a sunny summer day filled with breezes, family and friends combined with great food for a terrific holiday.

I have chosen brilliant bursts of colors in honor of the day by planting red and white petunias along with blue cornflowers by the mailbox. The grapevine wreath on the door is decorated with bursts of sunflowers and small flags, there are terracotta pots full of red geraniums and red pentas in full bloom along the entryway and of course a beautiful full length American flag blowing in the breeze.

This is a star-studded celebration and the colors are red, white and blue along the 9 foot kitchen counter. At Walmart's I bought 2 yards each of material, one was blue with white mini stars, the other is a red with white polka dots. Put together and the corners tied with raffia make for a pretty tablecloth on the counter. Mini flags for 39 cents a piece were bought, three each in rice filled antique small milk bottles make for delightful decorations among the platters of food. At the local dollar store I found dish towels, red with white stripes and blue checkerboard that will come in handy to line all the baskets that hold tortilla chips, pretzels and chips. The eating utensils are all red, the plastic dishes are white and the drinking cups blue. Paper napkins are white. All the casserole dishes are white and blue while bowls that hold dips and accompaniments are red.

Games are also fun at this time so croquet mallets, horseshoes and burlap bags for races for the little ones signal that there is fun in the air! For the more settled guests, there is chess and backgammon games.

Cold drinks are highly prized this time of the year so a couple of stainless steel washtubs found at an old hardware store will be filled with ice and beers, sodas and wines. Also at Walmart, I bought a glass large canister a la Martha Stewart for 12.95, this will serve to hold the lemonade... I will also set out Mason jars topped with star-cut carambola fruit for the lemonade.

I hope these ideas inspire your own celebration this weekend and on the 4th!

Happy Fourth of July America, celebrate your nation and our freedom!!
And now for the menu:

APPETIZERS:
Firecracker Chili Cheese Pie & Tortilla Chips
Spinach Dip in Hawaiian Round Bread
Tuscan Cream Cheese Spread & Crackers
Margarita Dip with Cinnamon Chips
Hot Florentine Artichoke Dip & Crackers
Hot Crab Dip & Pita Chips

SALADS:
Cheese Tortellini & Sun-Dried Tomatoes Salad
Best BBQ Cole Slaw
Antipasto Italian Salad
Cold Green Bean Salad w/Dill and Feta
Classic Potato Salad
Sweet Bourbon Baked Beans

ENTREES:
Bali Chicken Wings
BBQ Brisket of Beef Sandwiches
Sirloin Cheese Burgers
Grilled Hot Dogs

DESSERTS:
Chocolate Eclair Cake
Tropical Lime Bars in a Butter Coconut Crust
Chocolate Crusted Raspberry Ribbon Cheesecake
Jumbo Frosted Brownies
Fourth of July Flag Cake

BEVERAGES:
Assorted Cold Beers and Soda Bottles
Merlot
Chardonnay
White Zinfindal
Old Fashioned Citrus Lemonade

THE RECIPES:

Firecracker Chili Cheese Pie
serves 8-10
Savor The Moment, Jr. League of Boca Raton

1 c. crushed tortilla chips
3 T. melted butter
16 oz. cream cheese, softened
2 eggs
1 4 oz. can chopped green chilis
2 fresh jalapenos, chopped
4 oz. Colby cheese, shredded
4 oz. Monterey Jack cheese, shredded
1/4 c. sour cream

Garnish: chopped green scallions, chooped tomatoes and sliced black olives

Mix the crushed tortilla chips and melted butter in a bowl. Press over the bottom of a 9 inch springform pan. Bake at 325 for 15 minutes. Beat the cream cheese and eggs. Mix in the green chilis, jalapenos, cheeses. Pour over the baked layer. Bake at 325 for exactly 30 min. Cool for 5 min. Place on serving platter, loosen the sides of the pan with a knife and remove. Spread the sour cream over the pie and garnish with the by mounding the chopped tomatoes in the middle, the olives on top in the middle and scattering the chopped scallions around the perimeter of the chopped tomatoes. Arrange regular tortilla chips all around with points out and scatter a few red tortilla chips around.

Spinach Dip in Hawaiian Round Bread
This is the one dip everyone asks for the recipe....
Makes 4 cups

1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup mayo
1 phg. KNORR Vegetable Soup and Recipe Mix
1 can (8 oz.) chestnuts, drained and chopped
3 scallions, chopped
1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve

In a med. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend flavors.

Stir before serving. Pour into a prepared round of Hawaiian Bread, serve with crackers and the scooped out bread pieces.

TUSCAN CREAM CHEESE SPREAD
serves 6 (can be doubled)

2 8 oz. pkgs. cream cheese, softened
2 t. chopped fresh garlic
1 t. salt
1 14 oz. artichokes, drained and chopped
1/3 c. chopped black olives
8 scallions, chopped
3 oz. sun-dried tomatoes, softened and chopped
1/2 c. fresh chopped parsley
1 T. fresh chopped chives

In a bowl, mix the cream cheese, garlic and salt. Stir in and blend well the artichokes and olives. Add the scallions, tomatoes, parsley and chives, gently mix together and put into a pretty crock. Serve with Honey Wheat Wheatable Crackers.

MARGARITA DESSERT DIP
serves 6

1 C. sour cream
8 oz. mascarpone cheese
1/2 C. granulated sugar
1/3 C. margarita mix
1 T. lime zest
2 T. tequila
1 T. grand marnier
1 C. whipping cream

In an electric mixing bowl, combine the sour cream, mascarpone cheese, sugar, Lone Star Grill Margarita Mix, lime zest, tequila and grand marnier. Beat until smooth. Whip cream and fold into sour cream mixture. Place in serving bowl. Garnish with additional lime zest. Serve with cinnamon tortilla crisps.

Cinnamon Tortilla Crisps

2 T. granulated sugar
1 t. ground cinnamon
8 (8-inch) flour tortillas
6 T. butter, melted

In a small bowl combine sugar and cinnamon, set aside. Brush tortillas with melted butter. Cut each into 8 wedges. Arrange in single layer on baking sheet. Lightly sprinkle cinnamon mixture over. Bake in preheated 400ºF oven for 4-6 minutes. Can be made ahead and keep in air tight container.

Florentine Artichoke Dip
makes 4 cups

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish. Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

Tortellini and Sun-Dried Tomatoes Salad
Cool and refreshing salad....

8 oz. sun-dried tomatoes packed in oil, undrained
1 large fresh tomato, chopped
1/3 cup olive oil
1 T. fresh lemon juice
2 cloves garlic, minced
1 t. black pepper
1/2 t. salt
8 oz. marinated artichokes, drained and chopped
4 oz. whole cashews
1 lb. dried cheese-filled tortellini, cooked, drained and cooled

Drain tomatoes, reserving 1 T. of its oil. Chop and set aside. Combine reserved 1 T. of sun-dried oil, olive oil and next 4 ingred. Stir in chopped tomato, artichokes and cashews. Add tortellini and toss lightly. Let salad stand at room temp. for 1 hour for flavors to blend or chill overnight. Great with grilled chicken.

Best Barbeque Cole Slaw
8-10 servings

2 10 oz. pkgs. finely shredded cabbage
1 carrot shredded
1/2 c. sugar
1/2 t. salt
1/8 t. black pepper
1/2 c. mayo
1/4 c. buttermilk
2 1/2 T. lemon juice
1 1/2 T. white vinegar

Combine cabbage and carrot in a large bowl.

Whisk together the sugar and next 7 ingred. til nicely blended. Toss with the cabbage and carrot. Cover and chill 2 hours.

Antipasto Pasta Salad
A delicious Italian-style pasta, meat, vegetable and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic, celebrations, and get-togethers as well as a light meal served with bread.
12 servings

1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 6oz. jar of chopped pimientos, drained
1 6 oz. jar of artichokes, drained and chopped coarse
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 garlic clove, minced very fine
3 scallions, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper, pimientos, artichokes, scallions, garlic and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.

To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Fresh Green Bean Salad with Dill and Feta
Cool and crunchy salad....

Dressing:
1 c. veg. oil
1/4 c. vinegar
3 T. lemon juice
1/2 t. black pepper
1 T. dried dill
1/4 t. paprika
1/2 t. dried mustard
1 clove garlic, minced

Combine in a glass jar and shake well. Refrigerate for later use.

Salad:
2 lbs. whole green beans, trimmed
1 t. seasoned salt
1 clove garlic, minced
1 sliced onion
1/2 lb. bacon, cooked, drained and crumbled
3 stalks green onions, chopped
4 oz. feta cheese
1/4 c. mayo
2 T. sour cream

Bring a pot of water to a boil and cook beans til tender with salt, garlic and onion slice. Drain and cool. Toss beans with bacon, green onions, cheese, 1/4 cup dressing, mayo and sour cream. Chill before serving. Use more dressing if needed before serving.

Classic Potato Salad
serves 8

1 c. Hellman's mayo
2 T. vinegar
1 1/2 t. salt
1 t. sugar
1/4 t. black pepper

6 medium potatoes, peeled, cubed, and cooked
1 c. sliced celery
1/4 c. finely chopped red onion
6 hard-boiled eggs, chopped
1/3 c. chopped gherkin pickles
1/2 c. red bell pepper, chopped
1/2 c. green bell pepper, chopped

Combine 1st 5 ingred. in a large mixing bowl. Stir in remaining ingredients and toss gently but thoroughly to coat with sauce.

Cover and chill.

Sweet Bourbon Baked Beans
Servings: 8-10

1/2 lb. bacon, cut into 1-inch pieces
1 onion, chopped
3 (16oz.) cans baked beans
1 (15oz.) kidney beans, drained
2 T. dark molasses
2 T. dark brown sugar
1/3 c. bourbon
1/2 c. chili sauce
1 t. dry mustard
1 t. cinnamon

Cook bacon til crisp, drain. Set aside. Saute onions in drippings. In a bowl, mix the beans together with the onions, mustard, molasses, sugar, bourbon, chili sauce and cinnamon. Add the bacon bits and fold in gently. Pour into a 2 qt. bean pot or casserole, oven at 350 and bake covered for 40 minutes, let stand 15 minutes before serving.

Bali Wings
Savor the Moment The Jr. League of Boca Raton

1 c. soy sauce
1 c. pineapple juice
1/2 c. white vinegar
3 T. honey
2 T. sesame oil
1 c. chopped green onions
2 T. chopped garlic
2 T. chopped gingeroot
20 chicken wings

Mix the soy sauce, pineapple juice, vinegar, honey, sesame oil, green onions, garlic and ginger in a large bowl. Cut the tip sections from the chicken wings and discard. Add the wings to the marinade. Marinate, covered in the fridge for 2-10 hours, stirring occasionally.
Drain the chicken, reserving the marinade. Arrange them on 2 baking sheets and roast them at 400 for 1 hour, baste with the reserved marinade every 20 minutes. Pour the remaining marinade in a small saucepot and bring to a boil cooking for 15 minutes or until thickened and reduced. Serve as a dipping sauce.

Serves 10...recipe can be doubled.

BBQ Beef Brisket
This is a great dish for cookouts because it makes itself in the oven, and it's so tasty...

4-5 lb. well trimmed brisket
1 1/2 t. salt
1/2 c. ketchup
1/4 c. vinegar
1/2 c. finely chopped onion
1 T. worcestershire sauce
1 1/2 t. liquid smoke
1 bay leaf, crumbled
1/4 t. pepper

Rub meat with salt and place in a 9x13x2 baking pan. Stir together the other ingredients and pour over the meat. Cover the pan well with foil bake at 325 for 3 1/2 hours. When done, remove foil carefully so steam does not burn you. SHred meat with two forks, it will be fork tender. Serve over rolls.

Chocolate Eclair Cake
This is our favorite summer gathering dessert...it goes quick!!

1 lb. box graham crackers
2 pkgs. French Vanilla Pudding *4 oz. each)
3 cups milk
1 8 oz. container Cool Whip
1 container of Milk Chocolate Frosting

Mix the pudding with milk using an electric mixer til thick. Fold in Cool Whip. Layer graham crackers in bottom of 13x9x2 baking pan. Put 1/3 of pudding mixture over and layer crackers on top, repeat till there is no more crackers. Frost the top by putting frosting in all 4 corners of the pan and working your way in.

Tropical Bars in a Butter Coconut Crust

Crust:
1 c. coconut
1 c. butter
1/2 c. sugar
1 1/2 c. flour
combine all ingredients and press onto bottom of 9x9 square pan. Bake 15 min at 350.

Filling:
3 limes, quartered
2 1/4 c. sugar
4 eggs
1/2 c. flour
1 t. baking powder
1 T. plus 1 t. vanilla
Put all filling ingredients in the food processor and process til pureed. Pour over the baked crust and bake at 350 for 20-25 minuyes. Cut only after cooling and sprinkle with powdered sugar and toasted coconut flakes.

Raspberry Ribbon Cheesecake
Savor the Moment, Jr. League of Boca Raton
serves 10-12

Chocolate Crust:
2 c. choclate wafer crumbs
1/3 c. melted margering or butter
3 T. sugar

Raspberry Sauce:
2 1/2 c. fresh red raspberries or lightly sweetened frozen red raspberries, thawed
2/3 c. sugar
2 T. cornstarch
2 t. lemon juice

Cheesecake:
3 8 oz. cream cheeses, softened
1/2 c. sugar
2 T. flour
1 t. vanilla
2 egg whites
1 c. heavy cream
1 c. fresh red raspberries or frozen red raspberries, thawed
2 T. raspberry liqueur or orange juice

For the crust: Combine the ingredients and mix well. Press onto bottom and up 1 inch of sides of 8-9 inch springform pan. Chill in the fridge.

For the sauce: process the berries in a blender til smooth. Pressthru a sieve to remove the seeds. Add enough water to make 1 cup. Combine with sugar and cornstarch in a small saaucepot and mix well. Copk over med. heat til thickened and bubbly, stir constantly. Reduce the heat and cook 2 more minutes, add the lemon juice and mix well. Reserve 1/4 c. sauce for the filling and cool slightly without stirring. Cover the remaining sauce and chill for later.

For the cheesecake: combine the cheese, sugar, flour, vanilla in a large mixing bowl and beat til fluffy. Add the egg whites and beat at low speed just until combined. Stir in the cream.

Pour hald the cream cheese mixture over the chilled crust. Drizzle on the reserved 1/4 c. of raspberry sauce and cover with the remaining cream cheese mixture. Place the springform pan in a shallow baking pan and bake for 35-40 minutes or until center is set.

Cool on wire rack for 15 minutes. Loosen the sides of the pan with a knife and let cool for another 30 min. Place on serving plate and take off sides. Cool completely and chill for 4 hours.

Arrange the berries on top and combine the reserved raspberry sauce with the liqueur and drizzle over.

4th of July Flag Cake
Martha Stewart Magazine, July 2001 issue, cake recipe by Ina Garten of Barefoot Contessa
serves 20-25 (See picture of cake on page 80)

2 1/4 sticks butter, rm. temp. plus more for pan
3 c. flour
3 c. sugar
6 large eggs
1 1/4 c. sour cream
1 1/2 t. vanilla extract
1 t. finely grated lemon zest (1 lemon)
1/3 c. cornstarch
1 t. salt
1 t. baking soda

Cream Cheese Frosting
1 lb. butter room temp.
1 1/2 lbs. cream cheese, rm. temp.
1 lb. confectioner's sugar
1 1/2 t. vanilla extract

1 half pint blueberries
3 half pints raspberries

Preheat oven to 350. Butter and flour an 18x12x1-inch rimmed baking pan. If you use parchment paper, butter pan, line, then butter parchment paper. Place butter and sugar in the bowl of electric mixer fited with the paddle attachment. Beat on high til light and fluffy. Reduce speed to medium and add eggs two at a time. Add sour cream, vanilla and zest anad beat til just incorporated.

Sift togther the flour, baking soda, cornstarch and salt. Reduce speed to low and add to butter mixture til just combined. Pour into pan, smooth out to level and bake for 25-35 minutes. Transfer to wire rack to cool. Unmold and transfer to serving platter to decorate.

Spread 3/4 of frosting over top of cooled cake with spatula. Place remaining frosting in large pastry bag fitted with large star tip. Outline a flag on cake with toothpick. Fill upper left-hand corner with a layer of blueberries. Place two rows of raspberries across top of cake to form first red stripe. Pipe two rows of stars just below raspberries to create first white stripe. Repeat with remaining raspberries and frosting until all stripes are formed. Pipe stars on on blueberrries; serve.

Cream Cheese Frosting:
Place butter and cream cheese in bowl of electric mixer fitted with paddle attachment. Beat on medium-high til fluffy. Reduce speed, add confectioner's sugar and vanilla, beat until combined.

Jumbo Frosted Brownies

I simply use two boxes of Pillsbury Brownie Mix, mix accord. to pkg. directions and spread onto a buttered 15x9-inch jelly roll pan. When cool, frost with your favorite chocolate frosting and cut into large squares. Arrange on white paper doilies in a large basket.

Citrus Lemonade
serves 8-10
Savor the Moment Jr. League of Boca Raton

6 lemons
4 navel oranges
2 6 oz. cans frozen lemonade concentrate
1 6 oz. frozen orange juice concentrate
2 liters lemon-lime soda
2-3 star fruits, sliced

Slice the lemons and oranges very thin and place in large glass canister. Combine the fruit juices and the lemon lime soda, stir to blend, and mix well. Arrange a star fruit on each mason jar and fill them with ice before pouring in the lemonade.