••••MORE 4TH OF JULY••••

(photo-clipartbestof.com)

••••KEEP HYDRATED••••

(photo-cfem.org)

••••INDIVIDUAL 5-LAYER DIPS••••

(Source: relish magazine & ovedbakedgoodcakes.com photo also)

1. For each serving, layer in a glass or plastic cup 2 TB salsa, 2 TB shredded cheddar or Mexican blend cheese (like Kraft), 2 TB mashed or chopped avocado, 2 TB sour cream and 2 TB chopped green onions. Cover with plastic wrap or a paper cupcake liner, securing it with a rubber band, and place in a cooler. (Don't forget the tortilla chips!)

••••Can add other ingredients like olives, beans or tomatoes-whichever you choose!!!

••••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.