Metro-East Living

4 Fourth of July recipes that show their true stripes

Sweet & Salty Salute Pie
Sweet & Salty Salute Pie

We pledge allegiance to dishes that deliciously show their patriotic colors.

Cause some revelry at a Fourth of July party with a handful of red, white and blue treats — or pretty close to those colors — that are simple to prepare. You get to pick from two desserts and two appetizers.

Think red and blue berries in the desserts and cherry tomatoes and ripe olives in the hors d’oeuvres.

Both the desserts need to be kept cool, so don’t bring them out until you’re ready to serve.

No doubt that while they may be easy to make, they’ll be attention getters.

July 4th party ideas

  • 1. Be creative with your beverage holders. Use a plastic liner, if desired, and fill a vintage kid’s wagon with ice and drinks that can be moved to different areas of your outdoor party. And when it’s time to refill the wagon, just take it with you.
  • 2. From pickles to ketchup, fill small 6-cup muffin tins with varying condiments for outdoor party tables. They’re easy to pass among guests and if you have more than one table, it’s easy to make duplicates. Use lightweight plastic spoons; the smaller the better.

Patriotic Poke Cake

2 round white cake layers (9-inch), cooled

2 cups boiling water, divided

1 package (3 ounces) strawberry flavor gelatin, or any other red flavor

1 package (3 ounces) berry blue flavor gelatin

1 tub (8 ounces) whipped topping, thawed

Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.

Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 minutes, until completely dissolved. Pour red gelatin over 1 cake, then pour blue gelatin over remaining cake. Refrigerate 3 hours.

Dip bottoms of cake pans in warm water 10 seconds; unmold cakes. Fill and frost cake layers with whipped topping. Refrigerate 1 hour. Makes 16 servings.

Note: This cake can be gussied up with strawberries, blueberries or raspberries on top to carry out the patriotic theme.

Fourth of July Taco Salad

1 pound ground beef

1 medium onion, chopped

1 1/2 cups water

1 can (6 ounces) tomato paste

1 envelope taco seasoning

6 cups tortilla or corn chips

4 to 5 cups shredded lettuce

9 to 10 pitted large olives, sliced lengthwise

2 cups (8 ounces) shredded cheddar cheese

2 cups cherry tomatoes, halved

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Place chips in an ungreased 13-by- 9-inch dish. Spread beef mixture evenly in the bottom. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings.

Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.

Taste of Home's “Holiday & Celebrations Cookbook,” Annual 2002

Red, White & Blue Appetizer Tray

Fresh strawberries, raspberries and blueberries

Favorite white cheese

1. Slice fresh strawberries and your favorite white cheese.

2. If you have a small shallow square container, use it to hold fresh blueberries.

3. Use a 13-by-9-inch or jellyroll pan as the shape of your flag. Set square bowl of blueberries in pan to represent stars.

4. Make alternating rows of strawberries or raspberries and cheese.

Serve with toothpicks.

Variations: Use watermelon in place of raspberries or strawberries.

Switch out cheese for white chocolate-covered pretzels or bite-size pieces of pound cake or angel-food cake.

Swap blackberries for blueberries.

Sweet & Salty Salute Pie


3 cups crushed pretzels (about 4-5 cups before you crush them)

2 sticks of melted butter

Preheat oven to 350 degrees.


8 ounces softened cream cheese

1/2 cup sugar

2 teaspoon vanilla

10 ounces of either a thawed whipped topping or whipped cream

Crust: Combine ingredients and press firmly into a 9-inch pie pan. Use a glass with a flat bottom to make sure it is pressed compactly together. Bake the crust 10 minutes and allow it to cool completely before adding the filling.

Filling: Beat the cream cheese and sugar together until smooth. Add the vanilla and stir. Fold in the whipped cream or whipped topping. Spread mixture on top of completely cooled crust.

Add fresh fruit of your choice on top. Refrigerate for at least a few hours.