Fourth of July recipes

Shown is Elaine’s Jello (top) and Edamame Salad (bottom). (Linda Baumeister/Review)
Shown is Elaine’s Jello (top) and Edamame Salad (bottom). (Linda Baumeister/Review)

Add some zest to your Fourth of July picnic with these mouth-watering salad recipes from employees of Lillie Suburban Newspapers.


Edamame or Soybean Salad

Here is a recipe for edamame salad that you can enjoy all summer long. This salad is an excellent side dish that can serve up to 10 people.

2 (10 oz. or 12 oz.) bags frozen shelled edamame
2 cups frozen white corn or yellow corn or mix of both or fresh cooked corn cut off the cob.
1/2 cup red onion (chopped)
2 1/2 tablespoons fresh ginger (peeled and diced)
3 large tomatoes (seeded and diced)
1 (16 oz.) can black beans (drained and rinsed)
6 Tablespoons sesame ginger sauce
1/2 to 3/4 cup sundried tomato feta cheese
Salt and pepper to taste

Pour edamame and corn into a large serving bowl. Let the contents of the bowl sit on the counter for a half an hour in order to defrost.
Add onion, ginger, tomatoes and black beans to the serving bowl.
Add the sesame ginger sauce to the bowl and stir all of the contents in the bowl. Add salt and pepper to taste and slowly stir in feta cheese
Let the salad remain in the refrigerator for at least 2 to 3 hours before serving in order for the flavors to blend throughout the salad.

Kitty Sundberg


Elaine’s Jello

This recipe came from a former co-worker. She would bring the salad to our office potluck lunches, and it was always a hit. She made it with orange Jello and instead of fresh fruit, used 2 cans of drained Mandarin oranges.
One year for a Fourth of July picnic, I decided to follow the basic recipe but substitute strawberry Jello, fresh strawberries and blueberries to give it a patriotic look. It turned out pretty and just as yummy as the original recipe that serves 12.

6 cups cold water
4 small boxes vanilla tapioca pudding (not instant)
1 large box strawberry Jello (other flavors may also be used)
1 pound fresh strawberries
1 cup fresh blueberries
2 (8 oz.) containers Cool Whip

Combine water tapioca pudding and Jello. Cook until bubbly, remove from stove and pour into bowl to cool. Meanwhile, quarter the strawberries. When the pudding has cooled, mix in strawberries, three-fourths cup blueberries and Cool Whip.
Refrigerate at least one hour. For garnish, sprinkle one-fourth cup blueberries on top before serving.

Robin Nisswandt


Mom’s Potato Salad

My mother was an excellent cook. I did not fully appreciate her ability to create delicious, nutritious meals to feed our family of nine until I became a mother myself. Using produce from our garden and meat and dairy from the animals on our small farm, she was able to produce wonderful dinners. She seemed like a magician with her ability to have everything appear on the table at once - fresh rolls, roast chicken and vegetables – all hot and delicious!
If I close my eyes, I can visualize my apron-clad mother standing at the counter in our farmhouse kitchen, cutting up cooked, cooled potatoes into a big Pyrex bowl, chopping celery and hard-boiled eggs, and mixing it all together. Mom's potato salad was a staple in our house for summer meals. She never seemed to follow a written recipe so this is an approximation of her basic recipe. Often she would add celery seed, chopped sweet pickles or radishes.

1/2 cup Miracle Whip™ salad dressing
2 Tablespoons milk
1 teaspoon sugar
1 Tablespoon apple cider vinegar
1 teaspoon prepared mustard
2 Tablespoons finely chopped onion
1 stalk diced celery
4 cups cubed, diced, cold boiled potatoes
2 large eggs, hard cooked, cut up

Whisk together salad dressing, milk, sugar, vinegar and mustard. Stir in onion and celery. Fold in potatoes until well coated. Add egg last. Season to taste with salt and pepper.
Variation: add chopped sweet pickles or sweet pickle relish, chopped radishes and/or celery seed.

Gayle Grundtner

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