Friday, July 3, 2009

July 4th Recipes

I'm sorry there hasn't been any daily recipes this week. But don't despair! I'm going to make up for that now.

See, I've been very busy working behind the scenes this week in an effort to make Alicia's Recipes more user friendly. I'm still at it, but wanted to take a break to not only wish you a Happy 4th of July, but give you some great recipe ideas!

Be sure to check out the recipes we have for:

Here are some recipes, each one has a link to its printable version. Be sure to snap pictures if you make something from Alicia's, then submit it and be entered in our monthly drawing!

7-Up Ice Cream Punch

1 qt. vanilla ice cream
1 qt. sherbet
2 cans pineapple juice
1 qt. 7-Up

Mix all ingredients together in large punch bowl. Let ice cream melt a little before serving.

Frozen Lime Punch

3 (3 oz.) pkgs. lime Jello
13 c. boiling water
4 c. sugar
2 (46 oz.) cans pineapple juice
16 oz. bottle Real lemon juice
2 qts. ginger ale

Dissolve Jello in 9 cups boiling water. Dissolve sugar in remaining 4 cups. Add to Jello mixture. Add juices. Pour into 2 ice cream pails (5 quart) and freeze. Allow some time to thaw before serving, until slushy. Just before serving, add ginger ale. 

Apple Salad

4 large apples, diced 
2 bananas, diced
1 c. miniature marshmallows 
1/2 c. sugar
1/4 tsp. salt
1 egg, beaten
2 tbsp. butter
1-1/2 tbsp. vinegar

Combine apples, bananas and marshmallows. Blend sugar, salt, egg, butter and vinegar. Cook in top of double boiler until thickened; cool. Pour dressing over apple mixture; serve on lettuce, if desired. 

Basil Bean Salad

1 can (15 to 16 oz) kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans, rinsed and drained
1 can (14 1/2 oz) wax beans, drained
1 can (14 1/2 oz) cut green beans, drained
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1/2 cup white wine vinegar
1/2 cup vegetable oil
6 tablespoons sugar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
3/4 teaspoon ground mustard
3/4 to 1 teaspoon salt

In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight. Yield: 10 - 12 servings.

Grilled Corn Salsa

6 ears corn
4 tablespoons butter, softened
1 teaspoon chopped fresh thyme leaves
1 small red onion peeled and sliced crosswise into ½-inch thick rings
1 bunch scallions, tops removed
1 jalapeño halved and seeds removed
1 small red bell pepper quartered and seeds removed
1/2 cup olive oil
juice of 2 limes
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley

Preheat charcoal or gas grill to medium. Peel the husk of the corn down from the tip of the ear to the stalk, leaving the husk attached at the stalk. Discard silk. Brush ears all over with butter, sprinkle with salkt and pepper to taste and the thyme. Pull husk back over the ear and tie together using butcher twine. Submerge corn in large bucket of cold water weighing it down with another medium bowl of water, Let soak at least 2 hours. Place corn on the grill gate and grill, turning, about 20 minutes. Let cool. Remove twine and husk from the corn and cut the stalk off. Stand the corn up cut side down, on a cutting board, and cut off the kernels. Toss onions, scallions, jalapeño and bell pepper with one tablespoon of the olive oil, season with salt and pepper and grill until just cooked. Let cool, cut into small dice and place in a small mixing bowl. Add corn, lime juice, remaining olive oil, cilantro, and parsley and toss well.

Grilled Steak with Mustard Marinade

1/3 cup olive oil
1/4 cup red wine vinegar
1/4 cup dry red wine
2 cloves garlic, minced
1 teaspoon dried basil
2 tablespoons hot and sweet mustard
1 tablespoon ketchup
2 pounds boneless sirloin steaks, 1 inch thick

Combine oil, vinegar, wine, garlic, basil, mustard, ketchup in shallow bowl. Add steak. Marinate 1 hour, or refrigerate overnight. Grill steak on oiled grill rack, or broil on oiled broiler pan rack; 5 minutes per side for medium rare.

Lemonade Pound Cake

1 box yellow cake mix
1 sm. box lemon Jello
1 sm. can frozen lemonade
4 eggs
1/2 c. oil
3/4 c. sugar

Dissolve Jello in 3/4 cup of hot water (stir until it is well dissolved). Let cool. Beat together 4 eggs and the 1/2 cup of oil. Mix all these ingredients into the yellow cake mix. Mix well and pour into a tube baking pan. Line pan with greased wax paper sprinkled lightly with flour. Bake at 325 degrees until done (browned on top). Mix small can of lemonade (thawed) with 3/4 cup sugar. When cake is done and still warm pour lemonade mixture over cake. Let cool and remove from pan.

Watermelon Waldorf Salad

2 cups cubed watermelon (about 3/4-inch cubes, seeds removed)
1/2 cup sliced celery
1/2 cup seedless red grape halves
Dash of salt
1/4 cup nonfat coleslaw dressing
2 tablespoons sliced almonds, toasted

This recipe is full of eye-appeal and light, refreshing flavors.

Stir together watermelon, celery, and grapes in bowl. Just before serving, stir salt into coleslaw dressing. Pour mixture over fruit and stir until coated. Sprinkle with almonds.

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