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PATTI'S ALL-AMERICAN TRIFLE

~Shared by Richard K., Bradenton, FL

Source: New Neighbor League Club, Peachtree City Georgia cookbook

2 (12oz.) containers Cool Whip, thawed
1 large package vanilla instant pudding
1 whole angel food cake, cut into 1 inch cubes
Sliced fresh strawberries and blueberries
Slivered almonds

Prepare instant pudding according to package directions. Layer ingredients as follows from bottom of trifle bowl to top: 1/3 Cool Whip, 1/2 of cake cubes, 1/2 of pudding, strawberries, 1/3 Cool Whip, cake cubes, pudding, blueberries, remaining Cool Whip, and top with slivered almonds.

CREAMY RADISH SALAD

~Submitted by Margee Lee, So. CA

This recipe has been in my family for quite a while. As a child, we made it from home-grown radishes, but store bought tastes just as good. Enjoy.

INGREDIENTS:

6 Bundles Radishes, thinly sliced
2 tsp Salt
1 Bunch Green Onions, sliced
1/3 Cup Malt Vinegar (or your preference)
1 Tub (16 oz) Sour Cream
Salt and Pepper, to taste

DIRECTIONS:

Place in bowl after you clean and slice radishes; combine 2 tsp salt with water, and cover radishes. Allow them to sit for two hours at room temperature; then drain well.

Add green onions, vinegar, and sour cream into radishes; mix well. Then salt and pepper to taste. Refrigerate until serving time.

For variations: I have added 1/4 tsp Paprika or 1/4 tsp Dill Weed.

COLD RED SNAPPER WITH SHRIMP AND MUSTARD MAYONNAISE

~Submitted by Larry Holmes, Ontario, Canada

1 or 2 red snappers (about 5 pounds in all)
2 pounds small shrimp
1 onion, sliced
1 sprig parsley, chopped
½ cup wine vinegar
1 tablespoons salt
water to cover
1 lemon, thinly sliced
2 hard-cooked eggs, sliced
2/3 cup mayonnaise
Dijon mustard

Trim the fish, which is handsomer if it has its head attached. Clean and devein shrimp. Combine the onion, parsley, vinegar and salt with enough water to cover the fish, and pour into a long fish boiler. Wrap the fish in cheesecloth, leaving ends long enough to be used as handles. Bring liquid to a boil and cook 5 minutes. Taste for salt. Lower fish into liquid and reduce heat to simmer. Allow 6 minutes per pound, or cook until fish flakes easily when tested with fork or toothpick. Remove from the bouillon and cool; then chill in refrigerator. Meanwhile cook shrimp in the same bouillon for 3 or 4 minutes. Remove, cool and chill.

Just before serving, mix Dijon mustard and mayonnaise to taste.

To serve, remove skin from the snapper and arrange fish on a platter. Garnish with cooked shrimp, thinly sliced lemon and sliced hard-cooked eggs. Watercress is also a decorative touch. Serve with mustard mayonnaise.

Serves 6

DOUBLE CHOCOLATE CHERRY BOURBON BALLS

~Submitted by Carol, No. CA

1 C chocolate chips
3 T corn syrup
1/2 C bourbon
1 pkg. (8 1/2 oz) chocolate wafers, crushed 1 C finely chopped nuts 1/2
C confectioners sugar
1/4c finely chopped cherries
Granulated sugar

In top of double boiler, melt chocolate. Remove from heat; stir in corn syrup and bourbon. In large bowl mix crumbs, nuts, confectioner's sugar, and cherries. Add chocolate mixture and stir until blended. Let stand 30 minutes. Shape into 1 inch balls, roll in granulated sugar. Serve in mini cupcake papers.

APPLE AND BEET SALAD

~Submitted by Lillian, FL

Source: Parade Magazine, year unknown, probably in the early 1980’s

2 apples, pared, quartered, cored, sliced
1 can ( lb.) sliced beets, drained
½ C. chopped celery
½ c. vinegar
½ C. dairy sour cream
1/4 tsp. salt
1/8 tsp. pepper
½ C. chopped walnuts

Combine apples, beets and celery in bowl. Combine vinegar, sour cream, salt and pepper in a small bowl; blend well. Pour over apple mixture, toss to coat well. Sprinkle with walnuts.

Makes 6 servings

PATRIOTIC PARFAIT

~Submitted by Dorine, Philadelphia, PA
Publisher - The Global Epicure, a daily free recipezine
Subscribe at http://groups.yahoo.com/group/global-epicure/
© Dorine Houston 2004 (Used with permission)

1/2 pint/125ml heavy cream
1/2 tsp. sugar

1 quart strawberries
1 quart blueberries
1/2 pint red raspberries

Whip cream with sugar (or omit sugar altogether and it will taste even better); set aside.

Wash fruits and spread out on a terry towel to dry.

Puree raspberries in the blender and chill.

Slice strawberries.

Place some blueberries in the bottom of parfait glasses then add some strawberry slices. Drizzle with a small amount of raspberry puree. Top with some whipped cream. Repeat layers until the glasses are full, ending with whipped cream. Make sure to keep some of the raspberry puree.

Just before serving. drizzle the remaining raspberry puree over the whipped cream.

PATIOTIC SALAD

~Submitted by Bunnie, So. CA

This recipe is from Better Homes and Gardens, and is very popular this time of the year.

Ingredients
1 6-ounce package strawberry-flavored gelatin
1 10-ounce package frozen strawberries
1 8-ounce package cream cheese, softened
1 8-ounce carton dairy sour cream
3/4 cup salad dressing or mayonnaise
1 tablespoon lemon juice
1 envelope unflavored gelatin
1 6-ounce package blackberry-flavored gelatin
2 cups frozen blueberries

Directions:
1. Lightly oil an 11- to 12-cup mold; set aside.

2. Pour 2 cups boiling water over the strawberry-flavored gelatin; stir until the gelatin is dissolved. Carefully stir in the frozen strawberries. Chill until the mixture begins to thicken. To quick-chill gelatin, place the bowl of gelatin over a bowl of ice water; stir until partially set. Stir to evenly distribute the strawberries and turn the mixture into the prepared mold. Refrigerate.

3. In a small bowl beat cream cheese, sour cream, salad dressing or mayonnaise, and lemon juice until the mixture is smooth.

4. In a small custard cup sprinkle the unflavored gelatin into 1/4 cup cold water. Place the custard cup in a skillet with 1/2 inch of boiling water. Stir the gelatin until dissolved. Stir the unflavored gelatin mixture into the cream cheese mixture. Beat until well blended. Carefully spoon the gelatin-cream cheese mixture over the strawberry mixture. Spread the gelatin-cream cheese mixture evenly to the edge of the mold. Refrigerate.

5. Pour 2 cups of boiling water over the blackberry-flavored gelatin and stir until the gelatin is dissolved. Add 1/2 cup cold water and the blueberries; stir. Chill until the mixture begins to thicken. Stir again to distribute the blueberries. Spoon the mixture over the cream cheese layer in the mold and spread evenly to the edge of the mold.

6. Refrigerate the gelatin mold until it is firm, overnight or several hours. Unmold onto a serving dish.

7. To unmold gelatin, loosen the edges of the mixture from the sides of the mold with the tip of a sharp knife or thin metal spatula. Set the mold in warm (not hot) water to the depth of the gelatin contents. Hold about 5 seconds. Tilt or shake the mold gently to loosen. Invert the serving plate on top of the mold. Hold both together firmly and invert. Shake the mold gently until the gelatin slips from the mold onto the serving dish or plate. If the gelatin doesn't release, repeat the process. Makes 12 servings.

Tip: For a successful layered gelatin salad, add the second layer when the first layer appears firm but is slightly sticky to the touch. At this stage the gelatin will retain a fingerprint. If the first layer is chilled too long, the second layer won't adhere; if it is not chilled long enough, the layers run together.

Nutritional facts per serving:
calories: 250 , total fat: 16g , saturated fat: 7g , cholesterol: 33mg , sodium: 182mg , carbohydrate: 26g , protein: 4g
 

MY PATRIOTIC FRUIT PIE

~Submitted by Rusty, Leesburg, FL

This is based on a recipe from a dear friend who grew up in Germany and has given me many recipes I enjoy using!

CRUST:
1 c. flour (sifted)
3/4 c sugar
4 eggs, separated
3/4 tsp. baking powder
1/4 tsp salt
2 Tbs. Gin, Vodka, Rum or Whiskey
1 tsp. vanilla extract

Beat egg whites in large mixing bowl till peaks form, set aside. In small mixing bowl put egg yolks, sugar, gin, salt and vanilla and beat until thick and foamy. Carefully pour batter over egg whites in large bowl and fold gently 'til properly mixed.

Now sift flour and baking powder and carefully fold into batter until well mixed.

Pour into well greased and floured fluted pie pan (I think we call this a torte pan) being sure all of the flutes are well greased.

Put into preheated 400 F Oven and bake about 12 min. Remove from oven and loosen edges of crust. Turn onto pie plate immediately.

Prepare filling.

FILLING:
I use about 1 cup of raspberries and 1 cup of blueberries scattered over the pie. You may desire to make a circular design with each one alternating rows of berries.

GLAZE:
1 c. water
4 Tbs. sugar
"squirt" of lemon juice
2 heaping. tsp. cornstarch

Bring to a boil stirring and boil 1 - 2 minutes until thickened. Pour over fruit.

(To add color to the glaze, you may add some mashed fruit before cooking.)

BASIC TOMATO ASPIC
Serves 4

~Submitted by Barbara, Chula Vista, CA

2 cups canned (or diced fresh) tomatoes
1/2 bay leaf
1/2 teaspoon salt
1 stalk celery, coarsely cut
Garlic, salt and pepper to taste
1 tablespoon plain, unflavored gelatin
1/4 cup cold water
1 tablespoon onion juice
1 tablespoon lemon juice

Simmer together slowly the tomatoes, bay leaf, salt and celery for about 10 minutes; force through a strainer. Soften gelatin in cold water 5 minutes; add to hot tomato mixture and stir until dissolved; add onion juice, lemon juice, and seasonings. Rinse one large mold, OR individual molds with cold water; pour in gelatin mixture and chill until set.

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For Two...

BONELESS CHICKEN BREASTS WITH RED CHILI SAUCE
Serves 2

For red chili sauce:
2 dried New Mexico red chilies*, stemmed and seeded (wear rubber gloves)
1/2 small onion (about 1/4 pound), halved
2 large garlic cloves
1 tablespoon raisins
3/4 teaspoon salt

For chicken:
1 tablespoon nonfat plain yogurt
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon ground cumin
two 5-ounce skinless boneless chicken breast halves
1/2 teaspoon vegetable oil
1 tablespoon coarsely grated Münster

*available at some specialty foods shops; may omit and use red bell peppers if hotness is undesired

Preheat oven to 400°F.

Make red chili sauce:
In a saucepan simmer chilies, onion, and garlic in water to cover 20 minutes and with a slotted spoon transfer to a blender. Add 1/2 cup cooking liquid, raisins, and salt and blend until smooth. Sauce may be made 1 week ahead and chilled, covered.

Make chicken:
While chilies are simmering, in a bowl stir together yogurt, garlic paste, cumin, and salt to taste. Add chicken and coat with marinade. Marinate chicken, covered and chilled, at least 15 minutes and up to 1 day.

In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking. Add chicken with marinade clinging to it, skinned sides down, and sauté 1 minute on each side, or until golden-brown patches appear.

Add chili sauce to skillet and bring to a simmer, uncovered, scraping up any brown bits. Transfer chicken mixture to a shallow baking pan just large enough to hold chicken in one layer and bake, covered, 15 minutes. Remove cover and sprinkle Münster over chicken. Remove pan from oven and let stand 1 minute to melt cheese.

Adapted from a recipe found in Gourmet - September 1995

4TH OF JULY RED, WHITE AND BLUE PIZZA

1/2 pt Strawberries, hulled and halved
1/2 pt Blueberries
1T Sugar, divided
1 T Brandy
2 6" Pizza Crusts, homemade or store-bought
3/4 c Whipped topping, thawed

Preheat oven to 450 degrees F.

Combine strawberries, blueberries, 1 teaspoon of the sugar and the brandy.

Sprinkle pizza crust with the remaining sugar.

Bake 6-8 minutes on baking sheet; cool slightly.

Fill crust with strawberries and raspberries.

Serve with a big dollop of whipped topping.