Preheat oven to 400 degrees F.
Cut kielbasa into 6 (4-inch) pieces. Cut puff pastry sheets into thirds (6 strips). Roll each piece of kielbasa in puff
pastry and place on a baking sheet.
Beat egg in a small dish and brush generously over pastry. Bake until pastry is golden brown and puffed, about 20 minutes.
Serve with mustard, barbeque sauce, or jam, if desired.
PINEAPPLE BURGERS - An interesting twist!
1 pound ground sirloin
8 pineapple slices, canned or fresh
8 hamburger
buns
pineapple juice from can or fresh pineapple
1 cup ketchup
1/4 cup barbeque sauce
salt and pepper
Divide ground sirloin into eight 1/2" balls and eight patties. Place patties on grill and add sauce
on each pattie, grill for a couple of minutes turn over add more sauce. Put one ground sirloin ball into each hole in pineapple
slices. Place on grill, add sauce, and grill a couple minutes more before turning over and adding more sauce. Place buns on
grill to warm. Place one pattie and one pineapple slice between two buns and serve.
Sauce: in saucepan over medium heat, add ketchup, barbeque sauce and pineapple juice and bring to boil.
TEXAS POTATO SALAD
4 strips bacon
1 pound small red potatoes, unpeeled
1 green onion,
sliced
1 boiled egg, chopped
1/4 cup mayonnaise
1 teaspoon Dijon mustard
Salt and pepper
Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.
Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place
over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes
cool and then cut into bite-size pieces.
In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper for dressing.
Toss potatoes, onion, and egg in dressing. Add bacon. Serve chilled.
I haven't tried this tea, but it sounds cooling and delish!
MINT ICED TEA
quart water
4 family size tea bags (recommended: Luzzienne)
2 cups sugar
1 bunch mint leaves
1 lemon, slices for garnish
In a large pot bring the water to a boil. Remove pot from heat, add the tea bags, cover with a lid,
and allow tea to steep in water for 20 minutes. Take a 1 gallon jug and pour the sugar into the jug and cover with some hot
tap water. Stir the sugar around to dissolve while the tea is steeping. Once the tea has steeped, remove the lid and the tea
bags. Pour the tea into the jug with the sugar, stir, and place the tea bags back into the jug. Stir the tea well, making
sure the sugar dissolves. Fill the jug with cold water to yield 1 gallon.
To serve, pour each glass of tea and garnish
with a slice of lemon and mint leaves
AND I ALWAYS LEAVE ROOM FOR DESSERT!
LEMON ALMOND CAKE
box (18.25 ounces) lemon cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 tablespoons
lemon extract, divided
3 eggs
1/2 cup ground almonds
2 1/2 cups sweetened flaked coconut, very lightly toasted
1 can (16 ounces) lemon frosting
3 ounces sliced almonds, toasted
Preheat oven to 350 degrees F.
Butter and flour 2 (8 or 9-inch) round cake pans. Combine cake mix, water, oil, 1 tablespoon lemon extract and eggs in
a large bowl. Beat for 2 minutes, or until well blended. Stir in ground almonds and 1/2 cup coconut. Divide batter between
prepared pans. Bake for 30 minutes, or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans on
cooling rack for 15 minutes. Invert cakes onto cooling rack; remove pans. Cool cakes completely. Place 1 cake layer on serving
platter. Combine 1/2 cup frosting with 1 tablespoon lemon extract and spread over cake layer on platter. Top with second cake
layer. Frost top and sides of cake with remaining frosting. Press sliced almonds around cake sides. Sprinkle top with remaining
coconut.
Here's July 4 craft links and activity links for kids and adults as well:
For the kids: http://ccb_themes.tripod.com/themes_july4.html
http://www.kidsdomain.com/holiday/july4/links.html
AND
For you: http://rubyglen.com/craftsholiday.htm
http://www.thesmartyarns.com/project1.html
