|July 4th Recipes
Below are some Fourth of July Recipes and links including:
Salads - Cucumber & Dill, Pasta, Bean
Desserts - Key Lime Pie, Fruit Cobbler
Pasta - Lemon Pasta Dish
July 4th Recipes
Cucumber and Dill Pasta Salad (Serves6)
· 2 cups Macaroni or substitute any salad pasta
· 8 oz. carton low-fat sour cream
· 1/2 cup skim milk (substitute with milk you use)
· 1 Tbs. fresh dill, minced
· 1 Tbs. vinegar
· 1/2 tsp. salt
· 1/2 tsp. freshly ground black pepper
· 2 cups cucumber, peel and chop
· 1 cup Tomatoes, remove the seed and chop
Cook pasta in boiling salted water until al dente. Drain, and rinse in cold
water. Transfer cooked pasta to a large serving bowl.
In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and
pepper. Set dressing aside.
Mix cucumbers and tomatoes into the pasta. Pour in dressing, and toss
thoroughly to combine. Cover, and refrigerate at least 1 hour, for best results and taste prepare the night before the your together. Stir just before serving.
Thanks - Joan C. - Reading, PA
Pasta Salad Tips
For a cold pasta salad use a selection of vegetables that have been marinated or roasted or grilled. Suggested vegetables: broccoli, red and yellow sweet bell peppers, zucchini and red onions. Cut the vegetables into small strips or chunks and combine them with the pasta while they are hot to bring out the flavors, and either dress in olive oil with salt and freshly ground pepper, or a mixture of olive oil and balsamic or flavored vinegar. Add pitted ripe olives and leave to cool so the flavors mingle together well. A handful of
chopped cilantro leaves or basil will give your dish color and extra flavor.
Easy to make and tasty bean salad, the flavor really comes out if the flavors are allowed to mingle for a few hours before eating. Mix cooked garbanzo beans with cooked red kidney beans and add crushed garlic, thin slices or red
onion, orange, yellow or red sweet bell peppers cut into strips, plenty of pitted ripe olives and some chopped fresh oregano. Add plenty of salt and freshly ground black pepper and dress with a good quality olive oil and some freshly squeezed lemon juice.
Thanks - Janie - Dallas, TX
Key Lime Pie, Serves 6 - 8
19 inch graham cracker crust
4 eggs, separated
1 14-ounce can sweetened condensed milk (low fat version is OK)
1/2 cup Key lime juice or Persian lime juice (recommend using fresh lime rather than lime juice from a bottle)
1/2 teaspoon cream of tartar
1/2 teaspoon grated lime rind (optional)
4 egg whites
4 tablespoons sugar
Preheat oven to 325 degrees.
With an electric mixer, beat the 4 egg yolks on high speed until thick and light in color. Turn off the mixer and add the sweetened condensed milk. Mix on slow speed. Still on low speed, add half the lime juice, cream of tartar, and then the remaining lime juice. Mix until blended.
Pour into a prepared 9-in crust and bake for 10-15 minutes or until the center is firm and dry to the touch. Freeze for at least 3 hours before topping with meringue.
To make the meringue, heat the egg whites and sugar in the top of a double boiler, stirring frequently, to 110 degrees. Beat on high speed until stiff peaks are formed. Top the frozen pie and return it to the freezer until ready to serve. It will keep for several days. It will keep in the refrigerator also, but meringue
will have a tendency to "weep" so eat it quickly if not kept in the freezer.
Add Something Extra
Top with whipped cream (real, or whipped topping) and garnish with thinly sliced limes and twisted strips of lime zest.
Thanks - April S. - Ft. Lauderdale, FL
Fruit Cobbler (Serves 8 to 12)
· 2 cups fruit
· 2 cups all-purpose flour
· 2 tsp. baking powder
· 1 1/2 cups granulated sugar
· 2 sticks margarine, (can substitute butter) melted and slightly cooled
· 2 cups Milk
Preheat oven to 350-F degrees and lightly spray a 9-inch by 13-inch baking pan with non-stick oil. Set aside for use later. In a large mixing bowl, blend together flour, baking powder, and sugar until thoroughly combined. Mix in the melted margarine, and blend well. Add the milk and stir until smooth. The mixture will be very thin, but it will bake to a cake-like texture. Pour the mixture into the prepared baking pan. Evenly distribute the fruit over the top of the mixture, and bake until well browned around the edges, about 30-45 minutes. The finished cobbler should be golden brown on top. Serve warm topped with ice cream.
Thanks - Ursula - Mesa, AZ
For more Holiday Desserts
Try Kraft Dessert Recipes
Lemon Asparagus Pasta
- 1 bag of Fettuccine or if available get Lemon Fettuccine
- 1 tbs olive oil
- 2 garlic cloves, chopped or minced
- 1/2 tsp red pepper flakes
- 3 tbs fresh lemon juice (or more to taste)
- 1lb asparagus, cut diagonally into 1" pieces
- 3/4-1 cup chicken stock
- 1/3 cup pine nuts, toasted
- 1/4 cup Parmesan cheese
- small bunch of chives, chopped salt to taste
Cook pasta and add in ingredients, the order of adding ingredients was not given. Thanks - Kelly - GA
Find more recipes at:
Crisco is Cooking
Kraft Foods - Recipes