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Prestigious Recipes - July 4
4th of July Red, White, and Blue Pizza
Posted by MaiTai
*HUGS*
Here is a dessert you can bring to your July 4th Cookout :o)
1 pint strawberries, hulled and halved
1 pint blueberries
1 Tbs. plus 1 tsp. sugar, divided
1 Tbs. Brandy
4 6" pizza crusts, homemade or store bought
1 1/2 cups 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 blueberries.
Serve with a big dollop of whipped topping.
Thats It!! Good Luck and Bon Appetite!
BEER BREAD
INGREDIENTS:
3 cups plus 2 teaspoons self-rising flour, divided
(would you like that in 8ths or 12ths?..lol)
3 tablespoons sugar
3 tablespoons reduced-calorie stick margarine, melted
1 (12-ounce) can light beer (light beer? geez!)
Vegetable cooking spray (but I have canola!)
DIRECTIONS:
Coat a 9 x 5-inch loaf pan with cooking spray, and lightly dust
with 2 teaspoons flour; set aside.
Combine the remaining 3
cups flour and sugar in a bowl;
stir well, and make a well in
the center of the mixture.
Add the melted margarine and beer,
and stir just until moistened.
Pour the batter into prepared pan.
Bake at 350 degrees for 40 minutes or until a wooden pick
inserted in center comes out clean.
Let cool in pan 5 minutes
on a wire rack;
remove from pan, and let cool completely on
wire rack.
Cut bread into 8 slices; cut each slice in half.
YIELD: 16 Servings.
CALORIES 107 (11% from fat); PROTEIN 2.4g; FAT 1.3g
(sat 0.2g,
mono 0.4g, poly 0.5g);
CARB 20.9g; FIBER 0g; CHOL 0mg;
IRON1.1mg; SODIUM 332mg; CALC 83mg
Summer Salsa
Posted by Sheri
Enjoy and Happy 4th!!!
Lime juice and jalapeno peppers add zing to this juicy apricot salsa.
It's great with grilled pork or chicken.
1-1/2 cups chopped fresh apricots or peeled peaches
3/4 cup chopped red or green sweet pepper
3/4 cup chopped, seeded cucumber
1/4 cup sliced green onion
1 to 2 fresh jalapeno peppers, seeded and finely chopped
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon snipped fresh cilantro or parsley
In a medium mixing bowl combine all ingredients.
Cover; chill in the refrigerator for up to 4 hours, stirring once or twice.
Serve with a slotted spoon. Makes about 2-1/2 cups salsa.
*Note: Because chili peppers, such as jalapenos, contain volatile oils
that can burn your skin and eyes, avoid direct contact
with them as much as possible.
When working with chili peppers, put plastic bags over your hands
or wear plastic or rubber gloves.
If your bare hands do touch the chili peppers,
wash your hands well with soap and warm water.
Nutrition facts per serving: 36 calories, 0 g total fat, 0 g saturated fat,
0 mg cholesterol, 1 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein.
Jalapeno Rellenos
Cool the heat from these cheese-stuffed jalapeno peppers
by dipping them in sour cream.
20 jalapeno peppers*
3/4 cup shredded Monterey Jack cheese (3 ounces)
1/2 of an 8-ounce tub cream cheese with chive and onion
1/4 teaspoon ground cumin
3/4 cup all-purpose flour
1/4 cup cornmeal
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup beer or milk
Cooking oil or shortening for deep-fat frying
Dairy sour cream (optional)
Snipped chives (optional)
1. Make a T-shape cut in the side of each pepper; remove seeds.
2. For filling, combine shredded cheese, cream cheese, and cumin until blended.
Pack about 2 teaspoons of the filling into each pepper.
3. For batter, in a bowl combine flour, cornmeal, baking powder, and salt.
Add beer or milk. Beat until smooth.
4. In a heavy saucepan or deep-fat fryer heat
2 inches cooking oil or melted shortening to 375 degrees F.
Dip stuffed peppers into batter.
Fry several peppers at a time in hot fat, about 2 minutes on each side
or until golden brown.
Drain; keep warm in a 300 degree F oven while frying remaining peppers.
Serve with sour cream sprinkled with chives, if desired.
Makes 20 servings.
*Note: Hot peppers contain oils that can burn eyes, lips, and sensitive skin,
so wear plastic gloves while preparing them.
Be sure to wash your hands thoroughly afterward.
Nutrition facts per serving: 126 calories, 10 g total fat, 3 g saturated fat,
9 mg cholesterol, 82 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein,
0% vitamin A, 10% vitamin C, 4% calcium, 2% iron.
Triple Berry Trifle
Posted by Somer
Sorry I never pop in - I'm always busy with school or kids
(and husband who is home for the summer (he's a teacher)!
Here's a recipe I made today for the 4th that turned out really well!
1/2 pound cake
1 box (3.4 oz) french vanilla pudding
1 cup milk
8 oz sour cream
1 cup blueberries
1 cup sliced strawberries
1 cup raspberries
8 oz Cool Whip
Cut the cake into bite-size pieces. Mix the pudding mix and the milk.
Fold in the sour cream. Combine the berries in a bowl.
Reserve 1/2 cup of the berry mixture for the top of the trifle.
In a bowl, layer the cake, pudding mixture, berries, and Cool Whip,
ending with Cool Whip on top.
This can be made up to 6 hours in advance and is really yummy!
You can also substitute angel food cake for the pound cake.
Enjoy!
Pineapple Muffins
Posted by Skylight passing out from work
2 cup flour
3 t. baking powder
1 T. sugar
1/2 t. salt
1 egg
1 cup crushed pineapple
4 T. melted shortening
Sift flour, baking powder, salt and sugar together.
Beat egg and add. Stir in shortening and pineapple.
RECIPE EXCHANGE
Posted by sky one more time
I didn't have potatoes so I substituted rice
I didn't have paprika so I used another spice
I didn't have tomato sauce so I used tomato paste
A whole can, not a half can
I don't believe in waste
A friend gave me the recipe
She said you couldn't beat it.
There must be something wrong with her,
I couldn't even eat it.
unknown....
 
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