Here are some wonderful recipes to brighten up your Fourth of July picnic table!
Dill Potato Salad
5 lbs potatoes peeled and boiled and cubed
6 hard boiled eggs sliced
salt and pepper to taste
Fresh dill chopped added to taste
1-2 cups mayonnaise
Directions: Peel and boil potatoes until fork can pierce through, then dice. Hard boil eggs and peel and slice them. Add salt, pepper, dill and mayonnaise to potatoes and eggs while they are still warm so flavor permeates. Cover and refrigerate until serving.
Bacon Deviled Eggs
6 -12 eggs
1/4-1/2 cup mayonnaise
1-2 teaspoons yellow or Dijon mustard
1-2 slices bacon crisp and crumbled finely
Freshly ground black pepper and salt to taste
Smoked Spanish paprika, for garnish
Directions: Hard boil 6-12 eggs for 15 minutes and let stand for five minutes then peel under cold running water and cool. Crisp 1-2 pieces of bacon and drain on paper towel, then when cooled, chop finely. Once peeled, slice the eggs in half and scoop out the hardened yokes into a bowl and add mayonnaise, mustard, salt and pepper and bacon pieces and mix. Scoop mixture back into halved eggs. Garnish with paprika. Serves 12-24 eggs.
1 20 oz can of crushed pineapple, drained
1 3 oz package of pistachio pudding mix
1 8 oz container whipped topping
1 10.5 package marshmallows
Have a wonderful holiday!