1 C pecan pieces
1 C extra virgin olive oil
4 tbsp sherry vinegar
2 tbsp shallots, chopped fine
1 tsp salt
1/2 tsp pepper
4 Bartlett pears, cored but not peeled and cut into sections
1/2 C of blue cheese, crumbled

How to Make It:

Place a skillet over medium heat allowing the skillet to heat up.
Sprinkle the pecan pieces into the hot skillet.
Cook 4 minutes, stirring often until the pecans are toasted.
Remove and set aside.
Whisk the olive oil and vinegar together in a small mixing bowl.
Stir in the shallots, salt and pepper.
Place the pears into a serving bowl.
Sprinkle the cheese into the pears.
Pour the dressing over the top.
Sprinkle the salad evenly with the toasted pecans.

Makes 8 servings

Apricot halves or orange segments can be used in place of the pears if you prefer.

Coolers and ice are a must for a great day on the beach! Keeping your food fresh and safe can be a hard task but can be done. 2 separate coolers are a good idea; keep one for drinks and one for food. Place the drinks in the cooler and cover with ice to keep them cold. Food, on the other hand, can prove to be a bit trickier. Some great ways to keep food safe are listed below.

Try to keep opening the food cooler to a minimum. This prevents all that cool air from escaping. Take along a portable grill and you can have steaks, burgers and even potatoes cooked on the grill if they are prepared correctly before going to the beach.

Prepare your hamburger patties before going on your beach trip and put a piece of foil or saran wrap between them so they don’t meld together. Place in a zip bag and remove right before grilling. Place the extra fixin’s, like onions, pickles, and tomatoes in a baggie before transporting them. Buy a separate set of condiments so clean up is easy and if you need to throw them away it doesn’t mean you have to replace them at home.

Steaks can be fixed the same way. Pre-season your steaks at home before leaving and place in a Ziploc bag and grill to your heart’s content. You can even put your steaks in a marinade and they will travel great in a baggie.

Place your potatoes in a foil pouch with some onions and mushrooms and place above the ice to store. Remove right before you put them on the grill. But remember they take about an extra 10 minutes to cook longer than your steak.

Chips at the beach can become stale very quickly! So instead of chips why not try to take peanut butter stuffed celery with raisins on top. Or how about a relish tray stored in zip bags, like carrots, broccoli, and celery. Nuts are also a great beach treat. Peanuts, walnuts and almonds can be a great snack for the kids and adults. Go nuts and have a great 4th of July and be safe!

1 (11 oz.) can mandarin oranges with juice
1 (8 oz.) can crushed pineapple with juice
1/3 C of sugar
1 tbsp flour
1/8 tsp salt
1 egg, lightly beaten
2 C elbow macaroni, cooked
1 C whipped topping
1/4 C pecans, chopped

How to Make It:

Drain the juice from the two cans of fruit and pour into a 1 C measuring cup.
Add enough water to the juice to make 1 C.
Place the fruit into a bowl, cover and refrigerate.
Place the sugar into a large saucepan.
Add the flour and salt to the saucepan and toss to combine.
Stir the juice water mixture into the pan and stir until smooth
Cook the mixture over medium high heat, stirring continuously, 5 minutes or until thick.
Reduce the heat to low, cook 1 minute stirring continuously.
Remove the pan from the heat and remove 1 T of the mixture.
Stir the 1 T of mixture into the egg until well blended.
Pour the egg mixture into the saucepan and stir until combined.
Place the pan back on medium heat and bring it to a gentle boil.
Cook 2 minutes stirring constantly then remove from the pan from the heat.
Place the cooked and cooled macaroni into a bowl.
Pour the sauce over the macaroni and stir until coated well.
Cover the bowl and place in the refrigerator at least 8 hours or overnight.
Before serving, fold in the chilled fruit, whipped topping and sprinkle with the pecans.

Makes 8 servings

Although this salad sounds sweet it really isn’t. There is also no macaroni taste to this salad. It’s just a nice refreshing salad to serve on a hot July day. Add maraschino cherries

There are some great snack foods that can be packed at a moment’s notice for all ages of kids. Preschoolers and teens alike are always “starving” so get the zippered baggies out and fill them with a favorite assortment of goodies! Make sure that they are easy to tote, most of the following ideas are easily portable and healthy too.

Fruit is a great idea for the day. Raisins, grapes, apple slices or any dried fruit like bananas or pineapple can be put in individual bags and sealed for use at any time during the day or night. Nuts like peanuts, almonds, or walnuts or a mixture is also a great treat for the kiddies. Or be really creative and mix the fruits and nuts together to make your own trail mix!

Crackers are also a great choice and there is such a variety to choose from. Try the crackers shaped like goldfish or animal crackers for the little ones and there are wheat crackers, peanut butter filled crackers and graham crackers for everyone. The next time you are at the store, grab some fruit snacks, granola and/or cereal bars and pudding packs. Not only are these healthy but they are already pre-packaged for travel and convenience. Simply stick in a bag and go. Health food on the run and for fun!

The next thing to think about is something to drink! Kids are always “dying of thirst” and you want to make this as simple as possible. These days it is easier to pack healthy drinks for the family and much more convenient than it used to be. There are now all sorts of juice boxes at the local market. There is apple juice, grape juice, and tropical punch flavors to choose from. Mix and match and the kids will love you forever.

Gatorade now comes in smaller travel size bottles for easy packing and toting. Again, the flavors are not to be believed! If you prefer, you can always buy small bottles of water and for those who don’t like just water, there are now flavor packets like kool-aid that can be added to flavor it!

As you can see, snacks and drinks are now built for travel and convenience. What a great country we live in! So celebrate America’s birthday in style and have a safe 4th!

3 (16 oz.) cans dark red kidney beans, rinsed and drained
1 C of celery, sliced
4 hard cooked eggs, chopped
1 C of mayonnaise
1/2 C dill pickle relish
1 tsp pepper
1/2 tsp salt

How to Make It:

Gently fold together the beans, celery and eggs.
In a separate bowl combine the mayonnaise and pickle relish until blended together well.
Mix the sauce into the kidney bean mixture until completely covered.
Sprinkle with the salt and pepper and blend in well.

Makes 8 servings

If you would like your bean salad a little sweeter use sweet pickle relish instead of dill. Spoon the salad over a bed of lettuce before serving to spruce it up a little and remember because of the mayonnaise you must keep this salad cold by placing the serving dish over ice.

2 lbs. russet potatoes, peeled and cut into large chunks
1 yellow onion, peeled and cut into chunks
1 tbsp bacon drippings
1/2 C of ketchup
1 tbsp red pepper sauce
1 tbsp sugar
1 tsp of salt
1/2 tsp pepper

How to Make It:

Cover the potatoes and onion chunks with water in a large pot.
Place the bacon drippings, ketchup and red pepper sauce into the pot and stir until well blended.
Add the sugar, salt and pepper and blend all the ingredients together well.
Position the pan over high heat and allow the water to come to a brisk boil.
Turn the heat to medium low and cook the potatoes in the sauce for 25 minutes.
Turn off the heat under the pan and allow the potatoes to rest in the sauce for 30 minutes.
Most of the liquid should be absorbed into the potatoes.
Turn the heat to low under the pan and cook for 10 minutes, stirring occasionally or until the mixture bubbles.

Makes 8 servings

The red pepper sauce can be adjusted to suit your taste or can be left out completely if you prefer. Be sure to let the potatoes stand in the sauce to give them flavor and their red tint.

Chicken is a great entrée and is usually inexpensive. Watch for sales in your local paper and buy ahead of time and freeze. Simply remove from the freezer, cut them up and place on the grill. Add some barbeque sauce or some of your favorite herbs and spices and you have a great start to a meal fit for a king or queen.

A cheap side dish is corn in the husks. Where we live, corn in the husks is sold at the local farmers market for about $2 for a dozen. Not only can you get it cheap, but it can be thrown on the grill with the chicken in the husks and it’s easy to cook.

How about watermelon for dessert? It is definitely one of the least expensive foods for how many pieces you can get. Mix with other fruits for a fruit salad, or serve by itself and you have a great summer treat!

There is nothing wrong with asking others to contribute a side dish for the day. Ask your favorite aunt to bring her special deviled eggs and you will probably make her day that you thought of her.

Decorations can be easy on a budget as well. White, blue and red decorations are available any time from mid May on, so you should find colored plates, cups, and silverware and table cloths at the dollar store. Buy some small flags and place in vases on the tables as centerpieces and before everyone leaves, let them take one home. That way they will always have something to remember your 4th of July party!

When issuing your invitations, ask everyone to dress in white, blue and red. This will make your backyard look decorated and everyone helped! Think about playing patriotic songs on the stereo for background music to help everyone remember what the day is about. And don’t forget to hang up the American Flag if you have one.

The 4th of July doesn’t have to be expensive to be fun and festive. Relax and enjoy your family and friends and be thankful for the USA!

1 C of blueberries
1 C of plums, sliced
1 C pitted cherries, sliced
1 C cantaloupe, chopped
1 C strawberries, sliced
1 C peaches, sliced
1 C of small green grapes
1 C of raspberries
1/4 C of lime juice
2 tbsp of honey
1 tsp grated lime peel
1 C lemon lime flavored sparkling water, chilled
Mint sprigs

How to Make It:

Lay the blueberries into the bottom of a 2 quart glass bowl.
Layer the plums then cherries over the blueberries.
Add the cantaloupe then the sliced strawberries and peaches.
Sprinkle the grapes then the raspberries over the top.
Whisk the lime juice and honey together in a mixing bowl.
Fold in the lime peel.
Pour the sparkling water into the mixture and whisk until blended in well.
Pour the sauce over the top of the fruit and allow it run through all the layers of fruit.
Add the mint sprigs for garnish.

Makes 8 servings

Try any combination of fruit in this refreshing salad. Watermelon, honeydew, nectarines, lemons and limes will blend in well. A lemon based sauce can also be used in place of the lime sauce by substituting lemon juice and lemon peel.

1/2 C of cider vinegar
1/3 C of ketchup
1 tsp red pepper sauce
1/4 C of sugar
1/2 tsp salt
1 tsp pepper
1/2 head of green cabbage, shredded

How to Make It:

Pour the vinegar, ketchup and red pepper sauce into a mixing bowl.
Add the sugar, salt and pepper and whisk until the sugar has dissolved and the dressing is smooth.
Place the cabbage into a serving bowl and fluff with your fingers.
Pour the dressing over the cabbage and blend until all the cabbage is coated.
Cover and chill until ready to serve at least 1 hour.
Uncover and stir well before serving.

Makes 8 servings

If the cabbage seems too dry it’s okay. When you chill this slaw the natural juices from the cabbage will help to moisten the cabbage. After removing the slaw from the refrigerator and stirring it well there seems to be too much liquid, drain off the excess so the cabbage doesn’t become too mushy

1/2 C of sour cream
3 tbsp white vinegar
1/4 tsp pepper
1 tbsp sugar
4 cucumbers, sliced thin
1 sweet onion, sliced thin and separated into rings

How to Make It:

Place the sour cream, vinegar and pepper into a mixing bowl.
Add the sugar and whisk the mixture until the sugar has dissolved completely.
Put the cucumbers into a large serving bowl.
Add the onions and toss gently to combine.
Pour the dressing over the cucumbers and onions and stir until covered well.
Cover the bowl and refrigerate 4 hours or until to 24 hours.
Stir to incorporate the flavors just before serving.

Makes 8 servings

Preparation Time: approximately 15 minutes
Chilling Time: approximately 4 hours
Total Time: approximately 4 hours 15 minutes

Cucumbers just say cool when it comes to summer. These creamy cucumbers will keep everyone cool and full on that hot summer July 4th day. Pimentos may be chopped and added to give this salad a little color.