4th of July Recipes

Posted on Feb 1st 2016

Cherry Tomatoes with Cucumber Stuffing

12 cherry tomatoes
1 cucumber, seeded and finely chopped
1/4 cup sour cream
1/4 cup cream cheese, softened
3/4 teaspoon dill weed
3/4 teaspoon minced fresh parsley
1/4 teaspoon hot pepper sauce
Pinch of white pepper
Pinch of salt

Slice off top of cherry tomatoes and scoop out pulp (a melon-baller works well). Combine cucumber with the remaining ingredients. Mix well. Fill cherry tomatoes with the cucumber mixture. Chill well before serving. Time Saving Variation: Combine your favorite salad dressing mix with softened cream cheese. Fill a pastry bag fitted with a decorative tip with the cream cheese mixture and pipe into hollowed-out cherry tomato.

Miniature Cheese Balls

1 8 ounce package cream cheese, softened
1 cup minced celery
salt and pepper
1/2 cup chopped parsley

Combine cream cheese and celery. Season to taste with salt and pepper. Roll mixture into 1-inch balls and roll in chopped parsley. Skewer with toothpicks and chill well.

Makes about 24 appetizers.
Variations: Simply form plain cream cheese into balls and roll in a combination of dill and parsley. Or, use a flavored cream cheese of your choice and roll in finely chopped nuts.

Tortilla Roll-Ups

1 8 oz. package light cream cheese, softened
1/2 cup + 2 Tbsp Old El Paso Medium Thick'n Chunky Salsa
1/2 cup shredded old cheddar cheese
1 Tbsp chopped fresh coriander
4 10-inch soft flour tortillas
4 tsp Old El Paso Chopped Green Chilies
coriander sprigs (optional)
In bowl, stir together cream cheese, 2 Tbsp of the salsa, cheddar cheese, and coriander; combine thoroughly. Place tortillas on work surface. Divide and spread the cheese mixture evenly among tortillas, leaving a 1-inch border around the outside of the tortilla. Spoon 2 Tbsp of the remaining salsa in a straight line 1 inch from the bottom end of each tortilla (and closest to you). Sprinkle 1 tsp of the chilies over the salsa (if using). Starting from the side of the tortilla with the salsa, roll up jelly-roll style. Place rolled tortilla on a piece of plastic wrap and roll to enclose the tortilla; twist ends to seal. Place in refrigerator for at least 1 hour and up to 8 hours. Remove roll-up from wrap and slice both ends from each roll; discard. Slice each roll-up into 1/2-inch slices on the diagonal to produce 12 slices each. Place slices on serving tray and garnish with fresh sprigs of coriander.

Makes 48 appetizers.

Variation: Substitute 1 can of Old El Paso Refried Beans for the cream cheese mixture. Sprinkle 2 Tbsp shredded cheddar cheese over salsa on each tortilla. Proceed as above.
Picnic Fingers

Split finger buns or soft dinner rolls and hollow out slightly. Fill with any moist sandwich filling such as egg, chicken or crab meat salad.

Ham Roll-Ups

1/4 pound cream cheese, softened
1/2 cup finely chopped celery
1 tablespoons finely chopped green onion
3 tablespoons finely chopped green pepper
1/2 tablespoon horseradish
9 slices black forest ham

Combine cream cheese, celery, green onion, green pepper and horseradish. Spread mixture evenly over ham slices. Roll up tightly jelly-roll style. Chill well.Slice into 1-inch pieces and skewer each piece with a toothpick to secure. Serve.

Makes about 36 appetizers.
Rolled Lettuce Hors D'Oeuvre

Combine softened cream cheese with a few drops of hot pepper sauce and horseradish to taste. Add a small amount of mayonnaise, using just enough to create a smooth spreading consistency. Cut lettuce leaves into 1-1/2 by 3 inch strips. Top lettuce leaves with about 3/4 teaspoon of cream cheese mixture and roll. Chill.

Smoked Salmon Rolls

Spread softened cream cheese on thinly sliced smoked salmon. Wrap around a piece of celery. Chill.

Ham and Asparagus Rolls

Marinate asparagus tips in French or Italian dressing. Roll in thin slices of black forest ham which have been spread with a thin layer of mayonnaise, if desired. Secure with toothpick and chill until serving.

Margarita Jell-O Cocktail

1 - 2 Cup size Package of Lime Jell-O
1 Cup of Boiling Water
1/2 Cup Cold Water
1/2 Cup of Tequila
1/8 Cup of Triple Sec
Fresh Lime Wheels and Salt

Dissolve Jell-O in boiling water, let cool a bit & add cold water first, then Tequila and Triple Sec. Prepare glasses by dipping moistened rims in salt, and add Jell-O mixture. Let set in refrigerator till firm. Garnish with a lime wheel.

Pina Colada Jell-O Cocktail

1 - 2 Cup size Package of Island Pineapple Jell-O
1 - Small can (8 oz.) of Pineapple Chunks
1 Cup of Boiling Water
1/2 Cup Coco Lopez
1/2 Cup of Rum
Fresh Whipped Cream flavored with Coco Lopez

Dissolve Jell-O in boiling water, let cool a bit & add cold water first, then Coco Lopez and Rum. Prepare glasses with a few Pineapple Chunks and add Jell-O mixture on top. Let set in refrigerator till firm. Add dollop of flavored whipped cream and garnish with another Pineapple chunk.

Raspberry Sparkle Jell-O Cocktail

1 - 2 Cup size Package of Sparkling Wild Berry Jell-O
1 Cup of Boiling Water
3/4 Cup Cold Sprite or 7-Up
1/4 Cup of Chambord
Fresh Whipped Cream flavored with Chambord (if desired)
Fresh Raspberries

Dissolve Jell-O in boiling water, let cool a bit & add cold soda, then Chambord. Add Jell-O mixture to glassware. Let set in refrigerator till firm. Garnish with whipped cream and fresh raspberries or lime wedge.

Mandarin Orange Jell-O Cocktail

1 - 2 Cup size Package of Mandarin Orange Jell-O
1 - Small can of Mandarin Oranges
1 Cup of Boiling Water
1/2 Cup Cold Water
1/2 Cup of Grand Marnier
Fresh Whipped Cream flavored with Grand Marnier

Dissolve Jell-O in boiling water, let cool a bit & add cold water first, then Grand Marnier. Prepare glasses with a few Mandarin Oranges and add Jell-O mixture on top. Let set in refrigerator till firm. Add dollop of flavored whipped cream and garnish with another Mandarin Orange.

Candy Bar Frosties
... a great way to enjoy your favorite candy bar in a delicious "milkshake" style beverage treat that takes only minutes to create.
1 (14-oz.) can EagleÂ® Brand
Sweetened Condensed Milk
1 (8-oz) container of plain
or vanilla yogurt
1/2 cup chocolate flavored syrup
2 to 3 candy bars, broken
2 cups crushed ice

In blender container, combine Eagle Brand and other remaining ingredients; blend until smooth. Serve immediately. Garnish as desired. Refrigerate or freeze leftovers. Try these other variations! Double Chocolate Frosties: Omit candy bars; add 6 broken creme-filled chocolate sandwich cookies. Proceed as above. (Makes about 1 quart)
Fruity Frosties: For a more healthy but delicious alternative, omit candy bars and chocolate-flavored syrup. Add 2 cups fresh strawberries, peaches or bananas. Proceed as above. (Makes about 1 1/4 quarts)

Compliments of Â© 1999 Eagle Family Foods