Fourth of July Recipes

Here are some fun July 4th recipes for your patriotic bash: 

Grilled Holiday Kebabs

- 1 lb Chicken breast cut into 1 inch cubes
- 1 lb beef cut into 1 inch cubes
- Three red peppers
- Three green peppers
- Cherry Tomatoes
- 3 onions
- 2 cups large button mushrooms
- 2 zucchini, yellow or green
- 1 large bottle of your favorite Italian dressing.

· Place cut chicken into large sealable bag. Place beef into separate large sealable bag. Pour ½ cup of Italian dressing into each bag, seal, and marinate for at least 1 hour in refrigerator. 

· Cut all vegetables, excluding cherry tomatoes, into 1 to 2 inch pieces. After meat has marinated, place meat and veggies on skewers as you prefer. (Note—if you’re using wooden skewers be sure to soak them in water for 20 minutes before you place the meat and veggies on them. This will prevent the wood from burning on the grill.) 

· Store kebabs in an airtight container until you’re ready to grill. Grill on a medium heat until meat is done. 

Now that the main course is taken care of you can focus on the beverages and dessert. 
Fourth of July Beverages
Traditional beverages include ice tea, lemonade, and a cooler full of your favorite carbonated beverages. If you’re looking to add a nice touch, consider using ice rings and offering lemon wraps (wedges of lemon wrapped in 4 ½ in square of cheesecloth and tied off) for the ice tea. Also consider offering this wonderful, tasty, and family friendly punch.

Fourth of July Punch
- 40 oz grape juice
- 40 oz pineapple juice
- 2 liter of favorite lemon lime soda
- 2 oranges sliced thin to float on top
- 2 limes sliced thin to float on top

Mix all ingredients together in a large container.

Makes 8-9 quarts of punch.

Berry Custard 
1/4 cup sugar 
2 teaspoons cornstarch 
1 cup fat-free milk 
1 beaten egg 
2 tablespoons light dairy sour cream 
1/2 teaspoon vanilla 
3 cups fresh raspberries, blackberries, blueberries, or halved strawberries 

To prepare custard, combine cornstarch and 2 Tablespoons of sugar in a small pan. Once mixed well, add egg and milk. Cook over medium heat until mixture begins to boil, stirring frequently. Take care not to over cook. 

Once custard begins to bubble, pour into a bowl immediately and allow to cool approximately 5 to 7 minutes. 

Slowly whisk sour cream into the custard and add vanilla once mixed well. Cover and chill up to 1 day.

When ready to serve, if custard is too thick add a bit of milk, and spoon atop berry mixture servings. 

Set berry mixture aside. 

Now it's time to create the topping. In a skillet, heat 2 Tablespoons of sugar on medium-high heat setting just until sugar begins to melt. Shake skillet (do not stir sugar) to heat evenly. Reduce to low heat and cook until sugar is melted and golden. Stir if needed with a wooden spoon. 

Once sugar is cooked pour over berry custard mixture and serve immediately.

Popsicle Rockets

Here’s what you need to get started: red juice, blue juice and white juice.

Red is easy, blue can be blue Gatorade or Kool aid, and white juice can be lemonade.

You’ll also need two dozen 3oz paper cups and two dozen Popsicle sticks.

· Begin by having your children mix up the juice.

· Pour two tablespoons of the red juice into the bottom of each cup and place in the freezer for 2-3 hours. 

· Remove from freezer add two tablespoons of the white juice and place Popsicle sticks into the center of each cup. Take care when pushing the sticks into the mostly frozen red juice. Children can get enthusiastic and push the sticks all the way through the cup. 

· Place back into the freezer for another 2-3 hours. Pull out and top with white juice. 

Refreeze until hard. Peel off paper cups and serve when ready!