Independence Day Recipes

Fruit Pizza

1 (18 ounce package refrigerated sugar cookie dough)
1 (8 ounce package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
2 cups fresh strawberries sliced in halves
2 cups fresh Kiwi or banana sliced
2 cups fresh blueberries
1 cup fresh mango cut in small cubes
1 cup fresh cherries
½ cup orange juice
Preheat oven to 350 degrees. Slice cookie dough and arrange/press flat into a greased pizza pan. Bake for 10 to 12 minutes. Allow to cool. In a large bowl, soften cream cheese, and then fold in the whipped topping. Spread over cooled cookie crust. Beginning with strawberries, arrange in a circle around the outside edge of crust. Continue with rest of the fruit, brush with orange juice and chill for two hours, then cut into wedges and serve.

Spicy Marinated Alaskan Salmon

4 (4 ounce) fillets salmon
½ cup peanut oil
¼ cup orange juice
5 tablespoons lite soy sauce
5 tablespoons red wine vinegar
3 teaspoons brown sugar
2 cloves garlic, minced
2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
½ teaspoon salt
Place salmon fillets in a medium glass dish. Combine remainder ingredients, whisk together and pour over fish. Cover and refrigerate overnight. Grill fish until just flakes with a fork.

All American Potato Salad

5 pounds red potatoes, boiled and cubed
6 boiled eggs (cooled, peeled and chopped)
2 stalks celery, thinly sliced
1 ½ cups mayonnaise
1/8 cup prepared mustard of your choice
½ cup Italian dressing
¼ cup dried onion flakes
salt and pepper to taste

In a large bowl lightly toss together potatoes, eggs, and celery. Add the remainder ingredients and mix well. Cover and refrigerate overnight.

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