July 4th Recipes & Ideas


Dijon Potato Salad

1 1/2 lb potatoes, cooked ( I like the Yukon Yellow)
1 c yogurt, plain
1/4 c mayonnaise
1 tblsp dijon mustard
2 tsp mustard -- coarse
1/2 tblsp red wine vinegar
1 tblsp fresh parsley, chopped
1 tsp white pepper
1 tsp salt

Cut the potatoes into 1/2" slices.
In a large bowl, whisk the yogurt, mayonnaise, mustards, vinegar, parsley pepper and salt. Add the potatoes and toss until coated. Cover and refrigerate until well chilled, at least 30 min. Serves: 4

From John C. Sutton : The Cooking Inn

Deviled Eggs With Variations


6 large eggs; hard cook; peel, halved
2 tblsp mayonnaise or more
1 tsp prepared mustard
1 tsp onion, grated

Press yolks through a sieve and blend with mayonnaise, mustard and onion. Stuff yolk mixture into whites.Refrigerate until ready to serve.
Stuffed Pickled Eggs-Add 1 tblsp sweet pickle relish.
Nippy Deviled Eggs-Add 1 tsp prepared horseradish and 1/2 ts dry mustard.
Herbed Deviled Eggs-Add 2 tblsp each chopped parsley and minced chives.
Deviled Ham Eggs-Add 1 tblsp deviled ham.
Stuffed Curried Eggs-Add 1 tsp curry powder.
Capered Eggs-Add 1/4 tsp crumbled leaf marjoram and 2 ts minced capers.
Anchovy Eggs-Omit mustard and add 1 tblsp each mayonnaise and sour cream or milk instead of 2 tblsp mayonnaise; blend in 1/4-1/2 tsp anchovy pasta (depending on how much you like anchovies.)

Corn Bread
1 c. wheat flour
1 c. cornmeal
3 tsp baking powder
1/2 tsp salt
1/3 c brown sugar
2 eggs
1/2 c.cooking oil
1 c. milk
mix dry ingredients. add remaining ingredients mix well and bake 350 for 25-30 min. 9" square pan.
this is very good with strawberries and cold milk. or with creamy navy beans.

Provided by Shelley Quinn

Sour Cream Corn Bread
3/4 c. cornmeal
1c. flour
1 tsp soda
1tsp cream of tartar
1tsp salt
2-1/2 tbs. sugar
1 egg well beaten
2tbs melted butter
1 c. thick sour cream
4 tbs milk
sift flour and cornmeal,add soda,cream of tartar and salt. add beaten eggs,cream,milk and melted butter. beat thoroughly. pour into greased 9" square pan. bake 425 for 20 min. serve with strawberriesand milk, or beans(your choice) with a thin white sauce

Provided by Shelley Quinn

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