Dear $$firstname$$,

Greetings from Taste of Home! This month’s newsletter brings you festive favorites for a Fourth of July cookout. You’ll also find a menu of lighter recipes and some delicious parfait ideas to help you cool down on a hot summer day.

We’ve added more short how-to videos at www.tasteofhome.com. You’ll find recipe ideas, decorating tips and more. For example, if you’re making the Penne Pasta Salad from this issue, check out this helpful video about chopping peppers!

Remember, you can click on the name of any recipe below to view it in our online Recipe Finder, print it and save it to "My Recipe Box."

• In this issue:
• Diabetic? Please Help
• Patriotic Picnic Meal
• Potluck Tips
• Looking for Lighter Fare?
• Layers of Delight!

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Patriotic Picnic Meal

If you’re having guests over for a cookout this Fourth of July, try this delicious meal. It starts with refreshing Orange Fruit Dip from Tiffany Anderson-Taylor of Gulfport, Florida. It’s the perfect complement to fresh summer fruit. "Folks just can’t seem to get enough of it...the bowl is always scraped clean!" says Tiffany.

Why settle for plain grilled burgers when Herb Burgers can add spark to your picnic with lots of flavor! Brenda Sorrow of Kannapolis, North Carolina shared this recipe that features oregano, parsley and sage. Potato Chip Chicken Strips are a fast and tasty change from fried chicken. This novel recipe comes to us from Sister Judith LaBrozzi of Canton, Ohio.

Finally, add a real spark to your table with Flag Cake from Glenda Jarboe of Oroville, California. This impressive cake makes for a pretty presentation on the table. It conveniently starts with a boxed cake mix and is topped with a sweet homemade frosting.

For more patriotic recipes, visit the Taste of Home Recipe Finder.

ORANGE FRUIT DIP

• 1 cup sugar
• 2 tablespoons plus 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 cup orange juice
• 1/2 cup water
• 1/4 cup lemon juice
• 1/2 teaspoon grated orange peel
• 1/2 teaspoon grated lemon peel
• Assorted fresh fruit

In a small saucepan, combine the sugar, cornstarch and salt; stir in the orange juice, water, lemon juice and orange and lemon peel until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate until chilled. Serve with fruit. Yield: 2 cups.

Test Kitchen Tip: Cut a slice from both the lemon and orange used for the grated peel in the recipe, then slice the fruit for garnish.

For more sweet dip recipes, visit the Taste of Home Recipe Finder.

HERB BURGERS

• 1 egg, lightly beaten
• 1 medium onion, chopped
• 2 teaspoons ketchup
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley flakes
• 1/4 teaspoon rubbed sage
• 1/8 to 1/4 teaspoon hot pepper sauce
• 2 pounds ground beef
• 8 hamburger buns, split
• Mayonnaise, lettuce leaves and sliced tomatoes and red onion

In a bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. Grill, uncovered, over medium heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with mayonnaise, lettuce, tomatoes and onion. Yield: 8 servings.

For more burger recipes, visit the Taste of Home Recipe Finder.

POTATO CHIP CHICKEN STRIPS

• 1 cup (8 ounces) sour cream
• 1/8 teaspoon garlic salt
• 1/8 teaspoon onion salt
• 1/8 teaspoon paprika
• 1 package (12 ounces) potato chips, crushed
• 2 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 1/4 cup butter or margarine, melted
• Salsa, barbecue sauce or sweet-and-sour sauce

In a shallow bowl, combine sour cream and seasonings. Place crushed potato chips in another shallow bowl. Dip chicken strips in sour cream mixture, then coat with potato chips. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with butter. Bake at 400° for 20-22 minutes or until chicken is no longer pink. Serve with salsa or sauce. Yield: 6 main-dish or 10 appetizer servings.

For more chicken strips recipes, visit the Taste of Home Recipe Finder.

FLAG CAKE

• 1 package (18-1/4 ounces) white cake mix
• 1 cup shortening
• 1 package (2 pounds) confectioners’ sugar
• 1/2 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• Blue and red food coloring

Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks.

For frosting, in a mixing bowl, combine the shortening, sugar, water, salt and vanilla. Beat on medium speed for 5-8 minutes or until fluffy. Place one cake on a serving plate; spread with 2/3 cup frosting. Top with remaining cake.

In a small bowl, combine 2/3 cup frosting and blue food coloring. In another bowl, combine 1-1/2 cups frosting and red food coloring. Fill pastry or plastic bag with 1/4 cup white frosting; cut a small hole in the corner of the bag and set aside.

Frost cake top and sides with remaining white frosting. With blue frosting, frost a 3-in. section in the upper left corner of the cake. Pipe white stars over blue frosting. Fill another pastry or plastic bag with red frosting; cut a large hole in the corner of the bag. Pipe stripes across top of cake. Yield: 12-14 servings.

For more decorated cake ideas, visit the Taste of Home Recipe Finder.

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Potluck Tips

• Ever wrestle with ice cream that’s hard as a rock when you’re trying to scoop it up for a crowd? I buy ice cream in cardboard cartons, then microwave them on high for 25 to 30 seconds. The ice cream is perfect for scooping. —Daphne Glover, Redding, California
• During the hot humid days of summer, I love to serve cool gelatin salads, but they seem to sag and wilt in the heat. I discovered if I add one envelope of unflavored gelatin (but no extra liquid), along with the flavored gelatin called for in the recipe, my salad "stands" until the very last spoonful! —Cynthia Linton, Sister Bay, Wisconsin
• We frequently host picnics and outdoor parties at our house in the summer, and I’ve found it’s difficult to keep the salads cold. Then I came upon the idea of filling a child’s plastic swimming pool with ice. I set it on a sturdy table and nestle my cold dishes in it. It works great. —Kathern Linger, Negley, Ohio
• Some of my friends and family cannot eat nuts. When making a big pan of brownies or a cake to share, I top it with English toffee bits instead. They have a nice crunch and are a tasty addition. —Laverne Schmidt, South Milwaukee, Wisconsin

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Looking for Lighter Fare?

Strawberry Cooler from Judy Robertson of Russell Springs, Kentucky is easy to double. Just make two batches ahead of time, and add ginger ale and ice when you’re ready for more!

"I came up with Penne Pasta Salad one day while experimenting in my kitchen," says Melissa Harryman of Lenorah, Texas. This salad makes a great side dish with just about any kind of meat.

"My husband is diabetic," says Mildred Dieffenbach of Womelsdorf, Pennsylvania. "So I’m always looking for great-tasting recipes that are low in sugar and carbohydrates. To reduce the sugar content of Barbecued Chicken even further, I use diet cola."

Mary Schmidt shares the recipe for Coconut Oatmeal Crispies, which her mother-in-law baked in the 1930s for her two sons and later for her grandchildren. "Now I make them for my grandchildren and great-grandchildren," says Mary.

STRAWBERRY COOLER

• 3 cups water
• 5 cups sliced fresh strawberries
• 3/4 to 1 cup sugar
• 1/4 cup lemon juice
• 2 teaspoons grated lemon peel
• 1 cup ginger ale
• Crushed ice
• Whole strawberries, optional

In a blender, process the water, strawberries, sugar, lemon juice and peel in batches until smooth. Strain the berry seeds if desired. Pour into a pitcher; stir in the ginger ale. Serve over ice. Garnish with whole berries if desired. Yield: 8 servings.

Nutrition Facts: 1 cup equals 116 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 29 g carbohydrate, 2 g fiber, 1 g protein.

For more summer drink recipes, visit the Taste of Home Recipe Finder.

PENNE PASTA SALAD

• 1 package (16 ounces) penne or medium tube pasta
• 1 cup quartered cherry tomatoes
• 1/2 cup chopped green pepper
• 1/4 cup chopped green onions
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 bottle (8 ounces) Italian salad dressing
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon each dill weed, garlic salt and lemon-pepper seasoning

Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, green pepper, onions and olives. Drain pasta and rinse in cold water; add to the vegetables. Combine the salad dressing and seasonings; pour over the salad and toss to coat.

Cover and refrigerate salad for at least 2 hours before serving. Yield: 8-10 servings.

For more pasta salad recipes, visit the Taste of Home Recipe Finder.

BARBECUED CHICKEN

• 1 can (12 ounces) cola
• 1 can (6 ounces) tomato paste
• 2 tablespoons finely chopped onion
• 1 tablespoon red wine or cider vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 2 broiler/fryer chickens (3 pounds each), cut in half

In a saucepan, combine the cola, tomato paste, onion, wine or vinegar, Worcestershire sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Set aside 1/2 cup for basting; cover and refrigerate.

Carefully loosen the skin of the chicken; brush remaining sauce under skin. Cover and refrigerate for 30 minutes.

Coat grill rack with nonstick cooking spray before starting the grill. Place chicken on grill rack. Grill, uncovered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until chicken juices run clear, basting occasionally with reserved sauce. Yield: 8 servings.

Nutrition Facts: 1 serving equals 408 calories, 21 g fat (6 g saturated fat), 131 mg cholesterol, 225 mg sodium, 10 g carbohydrate, 1 g fiber, 42 g protein.

For more barbecue chicken recipes, visit the Taste of Home Recipe Finder.

COCONUT OATMEAL CRISPIES

• 1 cup butter-flavored shortening
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups quick-cooking oats
• 1-1/2 cups all-purpose flour
• 1 cup flaked coconut
• 1 teaspoon baking soda
• 1 teaspoon salt

In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, coconut, baking soda and salt; gradually add to creamed mixture. Shape into two 6-in. rolls; wrap each roll in plastic wrap. Refrigerate for 1 hour or until firm.

Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: 4 dozen.

For more oatmeal cookie recipes, visit the Taste of Home Recipe Finder.

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Layers of Delight!

In French, "parfait" means "perfect." That’s how many people perceive these lovely layered desserts. There’s no better way to beat the summer heat than with one of these cool treats.

For additional parfait recipes, visit the Taste of Home Recipe Finder.

BLUEBERRY PEACH PARFAITS
"We have peach trees and blueberry bushes, so combining those fresh fruits with a thick old-fashioned custard sauce is an extraordinary summer treat," relates field editor Suzanne Cleveland of Lyons, Georgia.

RHUBARB GINGERSNAP PARFAITS
"I created this recipe to showcase one of my favorite garden plants—rhubarb," says Diane Halferty of Corpus Christi, Texas. "My four children are grown, but I enjoy fixing this colorful dessert for my grandchildren."

BUTTER PECAN SAUCE
"Buttery, smooth and full of pecans, this sauce is just sensational over ice cream. It’s hard to beat its homemade goodness," says Kim Gilliland of Simi Valley, California.

GERMAN CHOCOLATE SUNDAES
"This terrific topping is a real treat over chocolate ice cream," writes field editor DeEtta Rasmussen of Fort Madison, Iowa. "It’s fun and fancy at the same time and much cooler to make on hot days than a German chocolate cake."

HOT FUDGE SAUCE
"The big chocolate flavor of this heavenly sauce over ice cream and a brownie is sure to satisfy the craving of any sweet tooth," says field editor Priscilla Weaver of Hagerstown, Maryland.

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