4th of July Recipes

Independence Day Punch

26oz Rye
2 Bottles sherry
3 Bottles ginger ale
2 Whole oranges -- sliced


Pour 2 bottles of the ginger ale into a bundt pan and add some of the orange slices. Freeze the day before to use as ice ring in punch.
Put orange slices in the punch bowl and add other ingredients as well as the ice ring and enjoy!

Dill Cucumbers

1 large cucumber, peeled or not, your choice, thinly sliced
1/2 red onion-thinly sliced
2 cloves garlic-thinly sliced
3/4 oz fresh dill-chopped fine




Dressing:
3/4 cup Greek yogurt
1 tbsp red wine vinegar
1/2 tsp dill weed
1/4 tsp celery seed
juice 1/2 lemon
salt
white pepper or black

In a small bowl, whisk together the dressing ingredients. Pour the dressing over the remaining ingredients and toss to evenly distribute. Refrigerate until ready to serve.


Strawberry Blossoms

12 large, fresh strawberries
1 - 3 oz pkg cream cheese-softened
2 tbsp powdered sugar
1 tbsp sour cream

 Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don't slice through the base) Pull petals apart slightly.

In a small bowl, combine cream cheese, powdered sugar and sour cream; beat until light and fluffy. With a pastry bag or small spoon, fill strawberries with cream cheese mixture. You can also use a zipper sandwich bag instead of a pastry bag. Fill with cream cheese mixture and squeeze out excess air before sealing. Cut one corner off the bottom of the bag.

Red White and Blue Dessert

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 cups heavy whipping cream, whipped


2 quarts strawberries, halved, divided
2 quarts blueberries, divided

In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a rectangle lasagna type pan. Layer strawberries and blueberries over cream mixture. Top with another third of the cream mixture and layer the berries again. Spread the remaining cream mixture on top. Use the remaining strawberries and blueberries to make a "flag" on top.

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