••••SHRIMP SLIDERS••••

(Source: relish magazine & photo also)

1. Mix 1 lb chopped raw shrimp, 1/2 cup each dry bread crumbs, chopped green onion, finely grated carrot and mayonnaise, 2 TB Dijon mustard, 1/4 tsp coarse salt and a few dashes of hot sauce (like Tabasco). Form into 2-inch patties and roll in more bread crumbs. Cook patties in olive oil over medium heat, 3 minutes per side. Meanwhile, mix 2/3 cup finely shredded cabbage, 1/4 cup mayonnaise, 1 TB lemon juice and 1 tsp finely grated lemon peel. Top patties with slaw and serve on split cider buns. Makes 18.

 

••••PATRIOTIC PUNCH••••

(Source: relish magazine & photo & taste spotting.com finehomesandliveing.com photo)

•1 cup strawberry slices

•1/2 cup blueberries

•1/2 fresh pineapple, peeled, cored and cut into chunks (or stars)

•1 (750-ml bottle) white wine, such as Pinot Grigio, Riesling, Sauvignon blanc (or apple juice)

•+Lime seltzer (or 7up for a sweeter version)

1. Place strawberries, blueberries and pineapple in a 2-quart pitcher. Add wine (or juice, if using).  Refrigerate up to 8 hours. To serve, pour punch into glasses and spoon in fruit. Top with lime seltzer. Serves 6.

••••GENT'S SWEET TEA••••

(Source: relish magazine & Pinterest photo also)

•2 mint leaves

•2 oz Tennessee whiskey

•6 oz chilled brewed iced sweet tea

•1-1/2 tsp fresh lemon juice

•+Fresh mint sprig and lemon wedge

1. Muddle mint leaves in a cocktail shaker to release flavors. Add whiskey, tea and lemon juice. Cover with lid and shake vigorously 10 seconds. Pour over ice in a large glass.  Garnish with mint sprig and lemon wedge. Serves 1.

••••GRILLED EGGPLANT SLIDERS••••

(Source: relish magazine & photo also)

1. Cut 2 long, narrow eggplants into 4 to 5 thick slices each. Brush with olive oil and sprinkle with 1/4 tsp salt. Grill, covered, over medium heat, turning once, until tender, 12 to 14 minutes. Top each with a slice of fresh mozzarella (or a sprinkle of grated) and grill until melted, 2 more minutes. Cut to fit buns. Spread slider buns with jarred pesto; top with eggplant and jarred, sliced roasted red peppers. Makes 18.

••••MORE 4TH OF JULY••••

(photo-room inspire.com)

••••COLD AVACADO SOUP WITH SWEET CORN AND BACON••••

(Source: joythebaker.com & photos also)

Cold Avocado Soup with sweet corn and bacon

makes about 4 cups

adapted from Bon Appetit August 2011

Print this Recipe!

For the Soup:

2 ripe Haas avocados

1 cup vegetable broth

1 tablespoon lime juice

2 tablespoons sour cream, creme fraiche, or milk (optional if you’re vegan)

3/4 teaspoon salt (plus a bit more if you’re a salt freak like me )

1 1/4 to 1 1/2 cups water

For the Topping:

1 tablespoon olive oil

1 small yellow onion, diced

2 ears fresh corn, sliced from the cob

1/2  jalapeno pepper, de-seeded and diced (I used a fresh cayenne pepper)

4 slices cooked bacon, chopped (optional if you’re vegan)

small handful fresh parsley leaves, chopped

salt and pepper to taste

To make the soup, place avocado flesh in a blender along with vegetable broth, lime juice, sour cream (if using), and salt.  Blend until the avocados are creamy.  Remove the center from your blender lid, and while blending, slowly add the water.  Soup will be done when smooth, with your desired consistency.  Feel free to add a touch more water if you prefer a thinner soup.  Taste and add salt and pepper as necessary.  Place in a container in the fridge while you make the topping.

To make the topping, heat olive oil in a skillet over medium heat.  Add onion and cook until translucent and browned, about 5 minutes.  Add corn and jalapeno and cook for 3 minutes more.  Add sliced bacon and parsley.  Cook until everything is warmed and just browned.  Add salt and pepper to taste.

Pile about 1/2 cup of warm topping into a bowl.  Pour cold soup around the topping.  Serve and enjoy.  Soup lasts up to three days in and airtight container in the fridge.  

••••SWEET MILK DONUTS••••

(Source: onsugarmountain.com & bkwrkr.com photos & Loretta, neighbor recipe)

••••This recipe came from the neighbor lady I grew up with years ago. Loretta was her name. Very sweet lady!!!

•2 eggs, beaten

•1 cup milk

•1 cup sugar

•5 TB melted shortening

•4 cups flour

•4 teaspoons baking powder 

•1/4 teaspoon nutmeg

•1/4 teaspoon cinnamon 

•1/2 teaspoon salt

1. Cream eggs and sugar. Add milk and shortening. Combine flour, baking powder, nutmeg, cinnamon, salt.  Add the dry ingredients to the egg mixture and blend well.  Roll on floured board to 1/4 inch thick. And cut into shapes or can be dropped by teaspoon into hot fat. You may have to add a little more flour to dough if dropping by teaspoon.

2.  Brown them on one side, then turn and brown on the other side. Drain on absorbent paper towels. When slightly cooked, shake in paper or plastic bag of powdered sugar until well coated. 

3. Place in airtight containers.  May also be kept frozen.

NOTE: Temperature setting on deep fryer will be at 385 degrees. Average cooking time: 3 minutes per each donut.