By RUTH CASTILLO
This week’s recipes are sure to make your Independence Day barbecue a hit. Great food makes a great holiday.
This All-American potato salad will please the taste buds of your guests. It is the perfect compliment to any combination of barbecue entrees and is sure to make everyone ooh and ah!
Before the fireworks, treat yourself with this amazingly patriotic and delicious Flag Cake! This time-serving dessert will be a hit at your picnic or barbecue and will leave friends, family and guests craving for more. Get away from the traditional American apple pie and dazzle your party with this red, white and blue Flag Cake.
All-American Potato Salad
4 lbs. scrubbed red potatoes
1/2 cup cider vinegar
3 tablespoons vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 1/2 cup mayonnaise
1/2 cup milk
1 tablespoon Dijon mustard
3 large celery stalks diced (1 1/2 cup)
1/2 cup red onions, finely chopped
2 tablespoons parsley garnish (optional)
8 slices crisp cooked bacon crumbled
4 hard cooked eggs, quartered
parsley sprigs
Place potatoes in a pot of cool water and bring to a rolling boil. Reduce to medium heat and cook for 25 to 30 minutes. Drain. Meanwhile, whisk vinegar oil, salt and pepper until blended. Then cut potatoes into 3/4-inch chunks. Add the potatoes to the mixture and let cool at room temperature. Then, in a separate bowl whisk mayonnaise, milk and mustard and pour over potatoes. Add celery, red onion and parsley; mix and cover. Refrigerate 4 hours or overnight. Before serving, garnish with bacon, eggs and parsley.
Flag Cake
2 pints fresh strawberries
1 10.75-oz. pkg. Sara Lee Pound Cake, thawed and cut into 10 slices
1?2D1/3 cups fresh blueberries, divided
1 8-oz. tub thawed Cool Whip
Slice 1 cup strawberries; set aside. Halve remaining strawberries; set aside.
Line bottom of 12-inch x 8-inch baking dish with pound cake slices. Top with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped topping. Place the remaining strawberry halves and blueberries on the whipped topping to create a flag design. Refrigerate until ready to serve. Makes 15 servings.
