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Red,
White and Blue Fruit Salad
1 pint of fresh
blueberries
1 pound of fresh red seedless grapes
1 8 oz container of fat free sour cream
Equal to taste.
Wash fruit. Pat dry. Mix together. Fold in sour
cream and add Equal to taste (I usually use 3 to
4 packets). Chill and serve. |
Middle
Eastern Cucumber Salad
4 large cucumbers
1 cup non-fat plain yogurt
1 cup chopped green onions
1 teaspoon Dijon mustard Dill
dash of salt
Combine yogurt, mustard, salt and dill. Slice cucumbers
into thin chips. Put them in a mixing bowl and
mix in onions and dressing. Makes 8 servings. |
Sour
Cream Shrimp Salad
2 pints sour
cream
1 brick Roquefort cheese, crumbled
1 head iceberg lettuce, washed and chilled
Fresh bay shrimp
garlic salt
paprika
saltine crackers
Mix sour cream with crumbled brick of Roquefort
cheese. Place in a glass or plastic container in
refrigerator and chill. Cut lettuce head into wedges
and place each on chilled salad plates. Put a generous
dollop of dressing on each wedge of lettuce. Then
sprinkle each with tiny chilled bay shrimp. Garnish
each wedge with a touch of garlic salt and paprika
Serve with saltine crackers. |
4th
of July Meat Casserole
2 pounds of any
kind of chopped steak.
2 cans of Golden Mushroom Soup
8 ounces of Cooking wine (optional)
8 ounces of Water (unless using the wine)
Mix and put all ingredients in a baking dish. Cover. Heat at
325 degrees for 3 hours. Serve over noodles, potatoes, etc. |
Sloppy
Joes
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/3 cup chopped celery
1/3 cup chopped green bell pepper
1/3 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon red pepper sauce
6 hamburger buns, split and toasted
Cook and stir ground beef and onion in 10-inch skillet until
beef is brown. Drain. Stir in remaining ingredients. Cover
and cook over low heat 10 to 15 minutes or just until vegetables
are tender. Fill buns with mixture. Makes 6 sandwiches. |
Peach
Basket Turnover
2 egg yolks
1 cup Sugar
1/3 cup hot water
2 egg whites
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup brown sugar
2 tablespoons Crisco
1 large can sliced peaches, drained
Beat egg yolks and 1/2 cup sugar together until light. Add
hot water and remaining sugar and beat 5 min. Fold in stiffly
beaten egg whites. Mix and sift flour, baking powder and 1/4
teaspoon salt. Add to first mixture and mix well. Add vanilla.
Cream brown sugar and Crisco. Add peaches and 1/4 teaspoon
salt. Put in a shallow greased baking pan. Pour cake batter
over mixture and bake in hot oven at 400 degrees for 45 minutes.
Turn out on a platter and serve with fruit juice and whipped
cream. |
American
Apple Pie
Pastry for 9-inch two-crust pie
1/3 to 2/3 cup sugar
1/4 cup all purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
dash of salt
8 cups thinly sliced pared tart apples (about 8 medium apples)
2 tablespoons margarine or butter
Heat oven to 425 degrees. Mix sugar flour, nutmeg, cinnamon
and salt in a large bowl. Stir in apples. Turn into a pastry-lined
pie plate. Dot with margarine. Cover with top crust that has
been cut with slits. Seal and flute. Cover edge with a 3-inch
strip of foil to prevent excessive browning (remove during
last 15 minutes of baking.) Bake 40 to 50 minutes or until
crust is brown and juice beings to bubble through slits in
crust. Serves 8. |
Cool
Lemon Ice Cream
(Requires an ice cream maker)
8 lemons
3 cups sugar
1/2 gallon milk, 2 percent
ice and rock salt for ice cream maker
Squeeze juice from lemons into bowl. Thinly slice up 4 of lemons.
Add them to juice in bowl. Add sugar and mix. Put mixture into
ice cream tin. Stir in milk. Put ice and rock salt in container
surrounding tin. (DON'T put ice and rock salt into juice mixture!)
Let ice cream maker mix and freeze mixture. In 25-30 minutes,
ice cream is ready. Serves at least 10. |
4th
Float
Fruit punch
Vanilla ice cream
Blue food coloring
Pureed blueberries
Mix fruit punch with vanilla ice cream. You can even mixed
blue food coloring or pureed blueberries to some of the ice
cream to make it a red, white, and blue drink. |
Pink
Lemonade
3 cups cold water
1 cup lemon juice (about 4 lemons)
1/2 cup sugar
2 tablespoons grenadine syrup, if desired
2 or 3 drops red food coloring
Mix all ingredients. Serve over ice. Serves 6. |
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