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stacey

Post your 4th of July menu here

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Oooo... reading this thread makes me hungry! Only 2 hours until lunch wink.gif

 

We're having a Kill 'N Grill pool party for the 4th.... You kill it; We grill it!

 

I'm making sides and pool sangria:

Mom's Deviled Eggs

7 Layer Dip

Fruit & Veggie Trays

Maybe the melon and prosciutto, just cuz I luv that

And a big chocolate chip cookie with red/white/blue m&ms in a flag design

 

Pool Sangria Recipe:

A couple of cups of frozen mixed berries (raspberry, blueberry, strawberry, blackberry)

2 liter of Diet Sprite

1 bottle of Chardonnay

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wow, none of you have heard of frog eye salad?? my grandma used to make it & it was my favorite as a child(maybe it's a mid-west thing). It's kind of an ambrosia -type salad. Let me find a recipe & I'll post it. cheesy.gif standby!

 

P.S. the "frog eyes" are those tiny round pastas that you never know what they're used for in the pasta aisle at the store. Kinda like the consistancy of tapioca when cooked.

 

Edit: here's a recipe that's almost exactly like mine

http://www.cooks.com/rec/view/0,1943...255198,00.html

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Quote:
Originally Posted by autjo View Post
Pool Sangria Recipe:
A couple of cups of frozen mixed berries (raspberry, blueberry, strawberry, blackberry)
2 liter of Diet Sprite
1 bottle of Chardonnay

This recipie is also really good with 1/2 soda water and 1/2 sprite if someone doesnt want it too sweet. You can also add a splash on cointreau

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I heart real sangria. My pool recipe is the one I use for parties because it is mix & go ready - no measuring or cutting and stays cold with the frozen berries :)

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ugghhhh No sorry Danielle, I will try to remember at lunch. Wheres Erika? She needs to send me a text at 12:30 my time!

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Our standby recipe for gatherings is bruschetta. We've experimented with it quite a bit so I had to share our favorite recipe with you girls. It's from cooking light (called bruschetta pomodoro):

 

Ingredients

 

* 2 cups minced plum tomato (about 3/4 pound)

* 1 1/2 teaspoons capers

* 2 tablespoons chopped kalamata olives

* 1 tablespoon chopped red onion

* 1 tablespoon chopped fresh basil

* 1 tablespoon extra-virgin olive oil

* 1/4 teaspoon salt

* 1/4 teaspoon balsamic vinegar

* 1/8 teaspoon pepper

* 10 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

 

Preparation

 

Combine all the ingredients except French bread; cover and let stand 30 minutes. Drain the tomato mixture. Top each bread slice with 1 tablespoon of tomato mixture.

 

* We also rub garlic cloves over the bread after toasting to give it an extra kick of flavor. The basil and tomatoes come from our garden so it's super fresh and yummy!

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