Recipe(tried): 4th Of July Celebration 2001 in Florida (20 recipes)

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:
*Recipe follows

APPETIZERS:
Firecracker Chili Cheese Pie & Tortilla Chips*
Spinach Dip in Hawaiian Round Bread*
Tuscan Cream Cheese Spread & Crackers*
Margarita Dessert 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*

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THE RECIPES:

FIRECRACKER CHILI CHEESE PIE
Serves 8-10
Source: Savor The Moment, Jr. League of Boca Raton

1 cup crushed tortilla chips
3 Tbsp. melted butter
2 pkg. (8 oz. each) 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 cup sour cream
Garnish: chopped green scallions, chopped 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 degrees F for 15 minutes.

Beat the cream cheese and eggs. Mix in the green chilis, jalapenos, cheeses. Pour over the baked layer. Bake at 325 degrees F for exactly 30 minutes. Cool for 5 minutes.

Place on serving platter, loosen the sides of the pan with a knife and remove. Spread the sour cream over the pie and garnish 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.

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SPINACH DIP IN HAWAIIAN ROUND BREAD
Makes 4 cups
This is the one dip everyone asks for the recipe....

1 (10 oz.) pkg.frozen chopped spinach, thawed and drained
1 (16 oz.) container sour cream
1 cup mayonnaise
1 envelope KNORR Vegetable Soup and Recipe Mix
1 (8 oz.) can water chestnuts, drained and chopped
3 scallions, chopped
FOR SERVING:
1 round loaf Hawaiian Bread (scoop out middle to make a bowl and reserve the pieces)
Crackers

In a medium bowl, stir the spinach, sour cream, mayonnaise, (dry) 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.

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TUSCAN CREAM CHEESE SPREAD
Serves 6 (can be doubled)

2 pkgs. (8 oz. each) cream cheese, softened
2 tsp. chopped fresh garlic
1 tsp. salt
1 (14 oz.) can artichokes, drained and chopped
1/3 cup chopped black olives
8 scallions, chopped
3 oz. sun-dried tomatoes, softened and chopped
1/2 cup fresh chopped parsley
1 Tbsp. fresh chopped chives
Honey Wheat Wheatable Crackers (for serving)

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.

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MARGARITA DESSERT DIP
Serves 6

1 cup sour cream
8 oz. mascarpone cheese
1/2 cup granulated sugar
1/3 cup Lone Star Grill Margarita Mix
1 tbsp. lime zest
2 tbsp. tequila
1 tbsp. grand marnier
1 cup heavy (whipping) cream
Cinnamon Tortilla Crisps (recipe follows)

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 heavy cream and fold into sour cream mixture. Place in serving bowl. Garnish with additional lime zest. Serve with cinnamon tortilla crisps.

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CINNAMON TORTILLA CRISPS

2 Tbsp. granulated sugar
1 tsp. ground cinnamon
8 (8-inch) flour tortillas
6 Tbsp. 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 400 degree F oven for 4-6 minutes. Can be made ahead and keep in airtight container.

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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
2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
2 tablespoons lemon juice
1 cup grated Parmesan cheese

Preheat oven to 375 degrees F. 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.

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TORTELLINI AND SUN-DRIED TOMATOES SALAD
Cool and refreshing salad. Great with grilled chicken.

8 oz. sun-dried tomatoes packed in oil, undrained
1 large fresh tomato, chopped
1/3 cup olive oil
1 Tbsp. fresh lemon juice
2 cloves garlic, minced
1 tsp. ground black pepper
1/2 tsp. 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 tablespoon of its oil. Chop and set aside.

Combine reserved 1 tablespoon of sun-dried oil, olive oil and next 4 ingredients. Stir in chopped tomato, artichokes and cashews. Add tortellini and toss lightly. Let salad stand at room temperature for 1 hour for flavors to blend (or chill overnight).

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BEST BARBEQUE COLE SLAW
8-10 servings

2 pkgs. (10 oz. each) finely shredded cabbage
1 carrot shredded
1/2 cup sugar
1/2 tsp. salt
1/8 tsp. ground black pepper
1/2 cup mayonnaise
1/4 cup buttermilk
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white vinegar

Combine cabbage and carrot in a large bowl; set aside.

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

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ANTIPASTO PASTA SALAD
Makes 12 servings

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.

FOR THE SALAD:
1 pound seashell pasta, uncooked
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 (6 ounce) jar of chopped pimientos, drained
1 (6 ounce) 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
FOR THE DRESSING:
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....

FOR THE DRESSING:
1 cup vegetable oil
1/4 cup vinegar
3 Tbsp. lemon juice
1/2 tsp. ground black pepper
1 Tbsp. dried dill
1/4 tsp. paprika
1/2 tsp. dried mustard
1 clove garlic, minced

FOR THE SALAD:
2 lbs. whole green beans, trimmed
1 tsp. 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 cup mayonnaise
2 Tbsp. sour cream

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

Bring a pot of water to a boil and cook green beans til tender with salt, garlic and onion slice. Drain and cool.

Toss beans with bacon, green onions, cheese, 1/4 cup of the dressing, mayonnaise and sour cream. Chill before serving. Use more dressing if needed before serving.

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CLASSIC POTATO SALAD
Serves 8

FOR THE DRESSING:
1 cup Hellman's mayonnaise
2 Tbsp. vinegar
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
FOR THE SALAD:
6 medium potatoes, peeled, cubed, and cooked
1 cup sliced celery
1/4 cup finely chopped red onion
6 hard-boiled eggs, chopped
1/3 cup chopped gherkin pickles
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped

Combine the ingredients for the dressing 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
Makes 8-10 servings

1/2 lb. bacon, cut into 1-inch pieces
1 onion, chopped
3 cans (16 oz. each) baked beans
1 (15 oz.) can kidney beans, drained
2 Tbsp. dark molasses
2 Tbsp. dark brown sugar
1/3 cup bourbon
1/2 cup chili sauce
1 tsp. dry mustard
1 tsp. ground 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 quart bean pot or casserole.

Bake in oven at 350 degrees F and bake covered for 40 minutes, let stand 15 minutes before serving.
BALI WINGS
Source: Savor the Moment The Jr. League of Boca Raton
Serves 10...recipe can be doubled

1 cup soy sauce
1 cup pineapple juice
1/2 cup white vinegar
3 Tbsp. honey
2 Tbsp. sesame oil
1 cup chopped green onions
2 Tbsp. chopped garlic
2 Tbsp. chopped fresh 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 (up until the last 15 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.

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

1 (4-5 lb.) well trimmed beef brisket
1 1/2 tsp. salt
1/2 cup ketchup
1/4 cup vinegar
1/2 cup finely chopped onion
1 Tbsp. Worcestershire sauce
1 1/2 tsp. liquid smoke
1 bay leaf, crumbled
1/4 tsp. ground black pepper
Sandwich rolls (for serving)

Rub meat with salt and place in a 9x13x2-inch baking pan. Stir together the other ingredients and pour over the meat.

Cover the pan well with foil bake at 325 degrees F 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.

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CHOCOLATE ECLAIR CAKE
This is our favorite summer gathering dessert...it goes quick!!

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

Mix the (dry) pudding with milk using an electric mixer til thick. Fold in Cool Whip.

Layer graham crackers in bottom of 13x9x2-inch baking pan. Put 1/3 of pudding mixture over and layer crackers on top, repeat till there are no more crackers. Frost the top by putting frosting in all 4 corners of the pan and working your way in.

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TROPICAL BARS IN A BUTTER COCONUT CRUST

FOR THE CRUST:
1 cup coconut (plus additional for garnish)
1 cup butter
1/2 cup sugar
1 1/2 cups flour

FOR THE FILLING:
3 limes, quartered (do not peel)
2 1/4 cups sugar
4 eggs
1/2 cup flour
1 tsp. baking powder
1 Tbsp. plus 1 tsp. vanilla

FOR TOPPING:
Powdered sugar

Combine all ingredients for the crust and press onto bottom of 9x9-inch square pan. Bake 15 minutes at 350 degrees F.

Put all filling ingredients in the food processor and process til pureed. Pour over the baked crust and bake at 350 degrees F for 20-25 minutes.

Cut only after cooling and sprinkle with powdered sugar and toasted coconut flakes.

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RASPBERRY RIBBON CHEESECAKE
Source: Savor the Moment, Jr. League of Boca Raton
Serves 10-12

FOR THE CHOCOLATE CRUST:
2 cups chocolate wafer crumbs
1/3 cup margarine or butter, melted
3 Tbsp. sugar
FOR THE RASPBERRY SAUCE:
2 1/2 cups fresh red raspberries or lightly sweetened frozen red raspberries, thawed
2/3 cup sugar
2 Tbsp. cornstarch
2 tsp. lemon juice
FOR THE CHEESECAKE FILLING:
3 pkg. (8 oz. each) cream cheeses, softened
1/2 cup sugar
2 Tbsp. flour
1 tsp. vanilla
2 egg whites
1 cup heavy (whipping) cream
FOR TOPPING:
1 cup fresh red raspberries or frozen red raspberries, thawed
2 Tbsp. raspberry liqueur or orange juice

TO PREPARE 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.

TO MAKE THE RASPBERRY SAUCE:
Process the berries in a blender til smooth. Press thru a sieve to remove the seeds. Add enough water to make 1 cup. Combine with sugar and cornstarch in a small saucepot and mix well. Cook 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 cup sauce for the filling and cool slightly without stirring. Cover the remaining sauce and chill for later.

TO MAKE 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 heavy cream.

Pour half the cheesecake filling mixture over the chilled crust. Drizzle on the reserved 1/4 cup of raspberry sauce and cover with the remaining cheesecake filling mixture.

Place the springform pan in a shallow baking pan and bake at 375 degrees F 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 minutes. 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.

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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.

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4TH OF JULY FLAG CAKE
Source: Martha Stewart Magazine, July 2001 issue, cake recipe by Ina Garten of Barefoot Contessa
Serves 20-25

FOR THE CAKE BATTER:
2 1/4 sticks (1 1/8 cups) butter, room temperature, plus more for pan
3 cups sugar
6 large eggs
1 1/4 cups sour cream
1 1/2 tsp. vanilla extract
1 tsp. finely grated lemon zest (1 lemon)
3 cups flour
1/3 cup cornstarch
1 tsp. baking soda
1 tsp. salt
FOR FROSTING AND DECORATING:
Cream Cheese Frosting (recipe follows)
1 half pint blueberries
3 half pints raspberries

Preheat oven to 350 degrees F. 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 fitted 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 and beat til just incorporated.

Sift together the flour, cornstarch, baking soda and salt. Reduce speed to low and add to butter mixture til just combined. Pour into pan, smooth out to level.

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

1 lb. (2 cups) butter, room temperature
3 pkg. (8 oz. each) cream cheese, room temperature
1 lb. confectioner's sugar
1 1/2 tsp. vanilla extract

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.

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OLD FASHIONED CITRUS LEMONADE
Source: Savor the Moment Jr. League of Boca Raton
Serves 8-10

6 lemons
4 navel oranges
2 cans (6 oz. each) frozen lemonade concentrate
1 (6 oz.) can frozen orange juice concentrate
2 liters lemon-lime soda
2 to 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.