Posted by sherry on July 01, 2001 at 10:06:34:
In Reply to: red, white ,and blue recipes posted by michelle d. on June 30, 2001 at 21:25:06:
4TH JULY DIP
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1 c. mayonnaise (not salad
dressing)
1/2 c. buttermilk
1 Tbsp. Accent
1/2 tsp. garlic powder
2 tsp. onion powder
1/4 tsp. black pepper
2 Tbsp. parsley flakes
Mix all ingredients together and set in refrigerator
overnight. Great as a dip for raw vegetables.
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4TH OF JULY SALAD
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1 box ziti noodles
4 oz. fresh or frozen string
beans
1 small cucumber, sliced
1 large tomato, finely chopped
1/2 c. (each) cubed ham,
turkey and sharp Cheddar
1/2 c. pitted black olives,
halved
1/2 c. vegetable oil
7 Tbsp. red wine vinegar
2 Tbsp. chopped parsley
1 tsp. dry mustard
1/2 tsp. sugar
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1 clove garlic, finely chopped
Cook noodles and string beans just until tenter. Mix
cucumber, ham, turkey, cheese and black olives. Mix oil,
vinegar, parsley, dry mustard, sugar, cayenne pepper, paprika
and garlic and whisk. Toss and refrigerate. Makes a large
salad. Great for barbecue picnics or buffets.
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FOURTH OF JULY SALAD
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2 boxes lime jello
16 marshmallows
2 (3 oz.) pkg. cream cheese
1 pkg. orange jello
1 pt. whipping cream
1 small can crushed pineapple
Mix lime jello and chill only until congealed. Mix
together in top of double boiler the marshmallows, cream cheese
and orange jello (dry). Heat until all has melted and is
creamy. Set aside. Whip whipping cream; add pineapple (liquid
and all). Add this to melted mixture in double boiler. Put in
large Pyrex dish. Pour congealed, lime jello over this. Put
in refrigerator. Chill until served.
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RED, WHITE AND BLUE FOURTH-OF-JULY JELLO
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2 (3 oz.) pkg. blackberry
Jell-O
1 can blueberry pie filling
1 (3 oz.) pkg. lemon Jell-O
1 (8 oz.) pkg. cream cheese
1 (6 oz.) Cool Whip
2 (3 oz.) pkg. strawberry
Jell-O
1 box frozen strawberries
Make blackberry Jell-O with 3 cups water instead of 4;
stir in pie filling. Pour in deep, rectangular pan; cool
until firmly set. Add 1 cup boiling water to lemon Jell-O;
beat this into the cream cheese. Cool this mixture to room
temperature; then fold in Cool Whip. Pour this mixture on top
of blackberry Jell-O layer; cool until firmly set. Make
strawberry Jell-O with 3 cups water instead of 4; stir in
frozen strawberries. Cool until room temperature; then pour
this mixture on top of cream cheese layer; cool until firmly
set. Cut into squares to serve.