A Festive Backyard Menu for the Fourth
By Brenda Hyde
Fourth of July is a day of celebration. We should be thankful for
the country we live in and the freedom we have to think, feel and
express our opinions. At the same time it's a great day to
be with our families, relax and enjoy a wonderful meal. This menu
has a Mexican-American twist on the traditional grilled burgers.
Add some bright colorful decorations, a pinata for the kids, and a
watermelon and you have a celebration that won't soon
be forgotten!
The Menu
Jalapeno Cheeseburgers
Wagon Wheel Pasta Salad
Spicy Cheese Muffins
Fresh Salsa
Banana Split Squares
Jalapeno Cheeseburgers
Ingredients:
3 pounds ground chuck
2 tablespoons seeded, chopped jalapeno peppers
1 1/2 tablespoons chili powder
3/4 cup shredded Monterey Jack cheese
12 thin tomato slices
12 hamburger buns, split and lightly toasted on grill
In a medium bowl, combine ground chuck, peppers and
chili powder, mixing lightly and thoroughly. Shape into
twelve 1/2 inch patties. Place on grill over medium coals
or heat. Grill uncovered 14-16 minutes until no longer
pink, turning once. During the last one minute sprinkle each
pattie with 1 tablespoon of cheese. Place on buns with
a tomato slice. Serves 10-12
Wagon Wheel Pasta Salad
Ingredients:
2 cups wagon wheel pasta
3/4 salsa
1/3 cup mayonnaise
1/2 cup tsp. ground cumin
1/2 tsp. salt
3/4 cup canned kidney beans, rinsed and drained
1 cup diced Cheddar cheese
1 cup small cherry tomatoes, halved or quartered
1 medium bell pepper, chopped
1/4 cup sliced green onions with tops
Cook pasta according to directions; drain. Transfer to a
large bowl; cool. In small bowl, mix salsa, mayonnaise and
salt. Pour over pasta; mix. Add beans, cheese, tomatoes,
green pepper and onions. Add more salsa to taste. Makes
10-12 servings (6 cups)
Spicy Cheese Muffins
Ingredients:
1 1/4 cups flour
3/4 cornmeal
2 tablespoons sugar
2 tsp. baking powder
1/2 tsp. chili powder
1 cup milk
1/4 cup oil
1 egg
1 can (11 ounces) corn with red and green peppers, drained.
2 cups sharp Cheddar cheese
Combine flour, cornmeal, sugar, baking powder and seasoning.
Stir in milk, oil and egg mixing until dry ingredients are just
moistened. Stir in corn and cheese. Spoon into greased
mini muffin tins or regular sized tins, filling almost full. Bake
at 400 degrees for 9-11 minutes for mini, 15 for regular or
until toothpick comes out clean from center of muffin. Cool
5 minutes; remove from pan. Can be made ahead and frozen.
Makes 36 mini muffins. Note: For serving place in a large wicker
basket lined with a colorful napkin.
Fresh Salsa
Ingredients:
3 large whole tomatoes, or 28 ounce can seasoned diced tomatoes
1 can (4 ounces) chopped green chilies
1/2 cup thinly sliced green onions
1 tsp. grated lemon peel
1/4 tsp. salt
1/2 tsp. oregano leaves, crushed
1/8 tsp. pepper
2 tablespoons lemon juice
Drain tomatoes if canned, chop and seed if fresh. In bowl
combine all ingredients, mixing well. Cover and refrigerate
several hours to blend flavors. Serve with tortillas chips.
Makes 12 servings.
Banana Split Squares
Ingredients:
1 large package (21.5 or 23.7 ounces) fudge brownie mix
2 bananas, thinly sliced, dipped in lemon juice and drained
1/2 cup crushed nuts
2-3 flavors of your favorite ice cream
Chocolate topping, whipped cream, extra nuts, cherries
Preheat oven to 350 degrees. Prepare brownie mix as
package directs; spread in a 9x13 pan. Bake 20-25
minutes; cool. On brownie, layer bananas, nuts and
four cups one flavor ice cream, then 2 cups another flavor and 4
cups another. Cover and freeze for 6 hours or until
firm. Remove from freezer 10 minutes before serving.
Cut into squares; offer additional toppings. Serves 12-16.
About the author
Brenda Hyde is a wife and Mom of three, a freelance writer, bookseller and editor of Old Fashioned Living.
For more recipes and cooking tidbits subscribe to Old Fashioned Kitchen,
her weekly newsletter by visiting HERE.
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