Independence Day Recipes

Patriotic Taco Salad

INGREDIENTS
1 pound ground beef
1 medium onion, chopped
1-1/2 cups water
1 can (6 ounces) tomato paste
1 envelope taco seasoning
6 cups tortilla or corn chips*
4 to 5 cups shredded lettuce
9 to 10 pitted large olives, sliced lengthwise
2 cups (8 ounces) shredded cheddar cheese
2 cups cherry tomatoes, halved


DIRECTIONS
In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Place chips in an ungreased 13-in. x 9-in. x 2-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings. *Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.

SERVINGS 8
PREP 10 min.
COOK 25 min.
TOTAL 35 min.

Red, White and Blue Dessert

INGREDIENTS
2 packages (8 ounces each) cream cheese, softened1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream, whipped
2 quarts strawberries, halved, divided
2 quarts blueberries, divided


DIRECTIONS
In a large mixing bowl, beat cream cheese, sugar and extracts until fluffy. fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish. Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top. Yield: 18 servings

SERVINGS 18
PREP 20 min.
TOTAL 30 min.

Refreshing Raspberry Cooler

INGREDIENTS

8 cups fresh or frozen raspberries, thawed

1-1/2 cups sugar

2/3 cup cider vinegar
2-1/2 cups cold water, divided
2 liters ginger ale, chilled

DIRECTIONS

In a large saucepan, crush the berries. Stir in sugar, vinegar and 1/2 cup water. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes. Strain to remove seeds; refrigerate. Just before serving stir in ginger ale and remaining water. Serve over ice. Yield: 14 servings (about 3-1/2 quarts).

SERVINGS 14
PREP 10 min.
COOK 20 min.
TOTAL 30 min.

Grilled Corn and Peppers

INGREDIENTS
3 cups Italian salad dressing
8 large ears fresh corn, husked and cleaned
4 medium green peppers, julienned
4 medium sweet red peppers, julienned
2 medium red onions, sliced and separated into rings

DIRECTIONS

Place salad dressing in a large resealable plastic bag or shallow glass container. Add corn, peppers and onions; turn to coat. Seal or cover and refrigerate for 30 minutes. Drain and discard marinade. Place vegetables in a grill pan or disposable foil pan with holes punched in the bottom. Grill, covered, over medium heat for 25 minutes or until corn is tender, turning frequently. Yield: 8 servings.

SERVINGS 8
PREP 15 min.
COOK 25 min.
TOTAL 40 min.

From Taste of Home's Holiday & Celebrations Cookbook