Easy recipes using everyday ingredients.

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Hi Nancy Siggy, Ditto and all in Nancyland Happy 4th of July. You asked for 4th of July recipes and my daughter found this several years ago somewhere on the net and it is very good. We have it quite often on special occasions and that includes the 4th. In fact we already have it made up ready to heat up tomorrow for our picnic
Donna in KS

Mary's Roasted Red Pepper Dip
1 (7 ounce) jar roasted red peppers, drained and diced
3/4 pound shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 tablespoon minced onion
1 clove garlic, minced
2 tablespoons prepared Dijon-style mustard

Preheat oven to 350 degrees F (175 degrees C). In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.
Donna in KS

4th of July Easy Hamburger Casserole
1 lb. ground beef
1 can mixed vegetables
1 (8 oz.) can tomato sauce
1 can refrigerator biscuits

Brown ground beef, drain. Add vegetables, tomato sauce; heat through. Season to taste. Pour into casserole dish. Top with biscuits. Bake at 425 until biscuits are done.
Betty

HAMBURGER CASSEROLE for 4th of July
2 lbs. hamburger
2 cans cream of mushroom soup
1 lg. bag tater tots
1 to 2 c. shredded Cheddar cheese
1 can onion rings

Fry hamburger and drain; place in 9 x 13 inch pan. Cover with soup, tater tots on top of this; sprinkle with Cheddar cheese. Cover with foil. Bake at 350 degrees for 50 minutes. Uncover and sprinkle with dried onion rings and return to oven for 5 minutes.
Betty

CORN DOGS
2/3 c. cornmeal
1 c. flour
1 1/2 tsp. baking flour
1 tsp. salt
1 egg, slightly beaten
2 tsp. fat or oil
3/4 c. milk
1 lb. wieners, boiled first

Combine the dry ingredients. Combine the egg and oil with the milk. Add to the dry ingredients and mix well. Insert wooden skewers into the wieners; cover the wieners with the cornmeal mixture and fry in deep fat until golden brown. Serve with mustard or chili sauce.
Betty

TAMALE CHILI CHEESE DIP
1 med. onion, chopped and browned
1 can Hormel Chili without beans
1 can Hormel Tamales
1 pkg. taco seasoning
1 lb. Velveeta cheese

Brown onions and place in crock pot with other ingredients. Turn crock pot to medium. Slice Velveeta cheese or chunk and add to rest of ingredients in pot. Stir frequently. This recipe makes approximately 4 cups.
Betty

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Hi, Nancy and happy 4th to you and yours and everyone in Nancyland.

Here are three recipes that might be useful for the holiday—or anytime this summer. Of course, since they are “fizzy”, they are pretty low cal/low fat. And for AK in Redding, CA (6/26) and others who want to stay cool, almost no cooking required.
The first one, the Banana Split Pudding, was inspired by a discussion right here in Nancy’s Kitchen. Several people had contributed fruit salad recipes that sounded a lot like desserts, and I had been thinking about how we make that distinction. That night we were testing burger recipes (Fizzy Meals is having a summer Salute to the Burger), and I was thinking about traditional soda fountain dishes when the idea for a Banana Split Salad hit me. We loved it and my DIL has taken it to a cookout where it was also a hit. A fun name and incredibly easy and simple, plus it’s nothing but “health foods.” Thanks to all here who inspired it.

Banana Split Salad
Serves 4

1 cup bananas, sliced
1 cup strawberries, quartered
1 cup fresh pineapple chunks
1 (6 oz) carton light (fat-free) vanilla yogurt
2 Tbsp pecans, chopped and toasted

Combine the bananas, strawberries, and pineapple in a serving bowl. Add the yogurt and stir to coat the fruit. Sprinkle with the pecans. (For a party option, top with a few stemmed maraschino cherries.)

Per serving, approximately 115 calories; 2.8 g. fat; 21.9 g. carbohydrates; 13.5 g. sugars; 2.7 g. fiber; 32.8 mg. sodium; 3.0 g. protein

The next recipe is a big favorite of mine. You’ve heard of “old-fashioned” slaw? Well, this is “new-fashioned” and it turned out to be dangerous. I could eat the whole batch by myself. It is an addicting blend of the taste of an old-fashioned slaw dressing with the “new” flavors of broccoli, raisins and a touch of bacon.

New-Fashioned Broccoli Slaw
Serves 6

2 Tbsp sliced almonds
2 slices bacon
3 Tbsp white wine vinegar
2 Tbsp Splenda® granular
2/3 cup reduced-fat mayo
1 (12 oz) package broccoli slaw mix
1/4 cup red onion, minced
1/3 cup golden raisins

Toast the almonds in a dry skillet, shaking often, about 3-4 minutes. Cook the bacon in the same skillet over medium to medium-high heat. Set aside. While the bacon is cooking, mix the vinegar, Splenda®, and mayo in a medium bowl. Fold in the slaw mix, onion, and raisins. Sprinkle the top with the almonds and crumbled bacon. Refrigerate until ready to serve.

Per serving, approximately 116 calories; 5.9 g. fat; 14.4 g. carbohydrates; 7.6 g. sugars; 2.7 g. fiber; 3.2 g. protein

Next week, Fizzy Meals is going on a Mediterranean cruise. Just pretend, of course. But we “depart” from Greece, and this hummus recipe is a delight. I am very picky about hummus, but love this one and it’s ready in less than 10-minutes. You can use it as a dip with veggie strips or pita chips or, as in the menu for next week and my lunch today, build a sandwich with it. My daughter keeps dropping by asking if I don’t need to “test” the recipe again. LOL. In fact, we’ve made several batches, and this is what we’re taking to a bring-an-appetizer get-together tomorrow.

So-Quick Hummus
Makes 1-1/3 cups
1 (15 oz) can chickpeas (garbanzo beans)
3 Tbsp plain, fat-free yogurt
1 Tbsp fresh lemon juice
1 Tbsp tahini (sesame paste)
1/2 tsp cumin
1/4 tsp salt
2 tsp garlic, minced

Drain the chickpeas, reserving 2 Tbsp liquid. Combine the chickpeas, reserved liquid, yogurt and next 5 ingredients in a food processor bowl. Process until smooth, being careful to leave enough body and not liquefy. Chill in the refrigerator until ready to use.

Note: You can substitute 1 Tbsp sesame seeds and 1 tsp olive oil for the tahini. Pulse the seeds in the food processor first then add the oil and process before adding the other ingredients.

Per 2 Tbsp, approximately 45 calories; 1.4 g. fat; 6.4 g. carbohydrates; .9 g. sugars; 1.5 g. fiber; 136 mg. sodium; 2.1 g. protein

Wishing everyone a fun-filled and safe holiday, Susan in San Antonio
www.fizzymeals.com

STRAWBERRY PIE
Prepared baked pie shell. Cool.
Fill with about 1 quart strawberries, halved or sliced.
Cook until thick stirring constantly:
3/4 c. sugar
3/4 c. water
2 tbsp. cornstarch

Cool slightly. Add 1 package Strawberry Jell-O. Cool. (very good with Wild Strawberry Jell-O). Pour over strawberries.
Chill. Serve with whipped cream.

May also be made with raspberries and raspberry Jell-O.
OR cherries (uncooked) and cherry Jell-O.

DOUBLE BLUEBERRY PIE Serves 6
1 frozen or homemade pie shell (9")
1 jar (16 ounces) blueberry jam or fruit spread
1/4 teaspoon ground cinnamon
2 cups fresh blueberries
Sweetened whipped cream or vanilla ice cream (as needed)

Following package or recipe directions, prebake pie shell; cool. In a microwaveable dish, combine blueberry jam and cinnamon.
Microwave on high until mixture liquefies, about 1 minute. Stir in fresh blueberries. Spoon blueberry mixture into prepared shell.
Chill. Serve with whipped cream or vanilla ice cream.
Mary Alyce

Dear Nancy & all,
I always make a flag cake for July 4th; it's become a tradition! But this year I've gone one step further. We made a 9x13 chocolate cake, then I did the "poke cake" thing using black cherry jello. Left it overnight, then frosted it with white frosting this morning and decorated it like a flag, using blueberries for the stars, and halved or quartered strawberries for the stripes. I'm hoping for kind of a "black forest cake" effect - we'll see!
Nancy in Houston

Mama's 4th of July Potato Salad
12 lbs. potatoes, cooked
1 qt. celery, diced
3 dozen boiled eggs
2 c. chopped onions
1 green pepper (or cucumber) (opt.)
1 c. sweet relish
1 qt. salad Miracle Whip
1/2 c. vinegar
2 tbsp. salt
1/2 c. prepared mustard (opt.)
1/2 c. sugar

Mix vegetables and eggs together. Then mix salad dressing, vinegar, mustard and sugar together and add to vegetables and potatoes.
Linda in NM

Mama's Baked Beans
2 (16 oz.) cans pork and beans
3/4 c. brown sugar
1 tsp. dry mustard
1/2 c. catsup
1 sm. onion, chopped

Combine ingredients. Pour in casserole. Top with bacon strips. Bake at 325 degrees for 2 to 2-1/2 hours.
Linda in NM

In our family I am in charge of bringing the cakes to our 4th of July get together. Here are several I make every year.
Lisa

Dessert Cake for 4th of the July
Mix and beat as any cake mix: 1 pkg. instant chocolate pudding 2 c. milk 3 egg whites Pour cake batter in a greased 9" x 13" inch pan. Sprinkle 3/4 cup chocolate chips and 3/4 cup chopped walnuts over batter. Bake 30 minutes or more at 350 degrees. Serve as is, or white powdered sugar icing may be drizzled over the top, or serve with whipped cream or topping. Serves 15 or more.

Marinated Salad for 4th of July
1 (15 oz.) can kidney beans
1 (15 oz.) can garbanzo beans
2 c. cherry tomatoes
2 carrots, thinly sliced
2 cucumbers, thinly sliced
1/2 med. red onion, sliced
3 tbsp. red wine vinegar
2 tbsp. olive oil
2 tbsp. lemon juice
1/2 tsp. dried basil

Rinse beans under cold running water for 1 minute to remove excess salt. Drain well. Combine in large bowl with tomatoes, cucumbers, carrots and onion. In small dish, mix vinegar, oil, lemon juice and basil. Pour over vegetables. Toss gently. Chill well before serving.
Lisa

4th of July Applesauce Cake
1 c. butter or margarine
4 c. all-purpose flour
2 tsp. salt
2 tsp. cinnamon
1/2 tsp. allspice
3 1/2 c. applesauce
2 c. sugar
2 tsp. baking soda
1 tsp. nutmeg
2 c. chopped walnuts
Streusel topping (below)

Grease bottom only of an oblong pan 8 x 12 x 2 inches. Heat butter and applesauce together in a large saucepan over medium heat until butter is melted, stirring occasionally. Remove from heat. Mix and sift flour, sugar, salt, soda and spices; blend in thoroughly. Stir in walnuts. Pour batter into prepared pan; spreading evenly. Sprinkle with Streusel Topping. Bake at 350 for about 45 minutes or until cake is done.
Lisa

STREUSEL TOPPING
1/4 c. flour
1/4 c. corn flake crumbs
2 tbsp. butter or margarine
1/2 c. sugar
1/4 tsp. cinnamon

Combine flour, sugar, corn flake crumbs, and cinnamon. Cut in butter until mixture is crumbly.
Lisa

PORK AND BEANS SALAD
1 can pork and beans (16 ounce)
1/4 c. chopped bell pepper
1/4 c. chopped onion
1 tomato cut into bite size

Mix onion, pepper and tomato with pork and beans. Cover and chill before serving.
Janie

BAKED BEANS
1 lg. can pork and beans
5 tsp. catsup
3 strips bacon
4 tsp. molasses
3/4 c. water

Combine beans, catsup, molasses, and water in casserole dish. Layer bacon strips on top. Bake covered at 350 degrees for 4 hours.
Janie

HOT DOG CASSEROLE
1 pkg. hot dogs (sliced crosswise)
1 med. onion
1 pkg. frozen mixed vegetables
2 tbsp. margarine
1 1/2 c. minute rice
1 (16 oz.) can stewed tomatoes
Salt & pepper to taste

Sauté onions and hot dogs in butter. While they sauté, cook the vegetables (in 1 1/2 cups of water). Add stewed tomatoes to the onions and hot dogs. Add rice to the hot dogs. Add vegetables and water to the hot dogs. Simmer 15 to 20 minutes. Serve with biscuits
Janie

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