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July 18, 2019

6/27/2019 3:08:00 PM
July 4th potluck salads

Can you believe it's almost the 4th of July ? Neither can I! With the coming of this celebration it's time to think about what foods you will be serving for your get-together or what you would bring if it's a potluck. First and foremost, ask the hostess/host what type of food or beverage you should bring. It could be an appetizer, a veggie or fruit salad, some type of bread, like bread sticks, croissants or warmed garlic French bread, etc. Grilling meat, whether it be beef, venison, pork, brats, chicken or fish are a given for outdoor cooking.

What to bring? I have recipes to serve 10 to 16 people today.

I'm going to go with salads today. This salad is pretty, and easy to make using both canned and fresh fruit.


2-15 oz. cans sliced peaches, drained well (cut in half if they are big slices)
2 - 11 oz. cans mandarin oranges, drained well
1 – 20 can pineapple chunks in its own juice, drained well
1 c. cherry pie filling
1 c. halved strawberries (if they are big berries, cut in thirds)
1 c. small green grapes
¾ c. blueberries

In a large bowl, combine peaches, oranges, pineapple and pie filling. Fold in strawberries, grapes and blueberries, mixing well. Transfer to a pretty glass bowl. Makes 10-12 servings.


3 c. uncooked mostaccioli
1 medium cucumber, peeled, thinly sliced
1 small yellow summer squash, quartered and sliced
1 small zucchini, halved length-ways and sliced
½ c. each, diced sweet red pepper and green pepper
½ c. black olives, cut in half
3-4 green onions, sliced
1/3 c. each, sugar, white wine vinegar (can use cider vinegar) and canola or vegetable oil
1-1/2 t. prepared mustard
¾ t. each, dried minced onion and garlic powder, not garlic salt (can substitute 1-1/2 t. minced fresh onion for dried
¼ t. each, salt and pepper

Cook pasta according to pkg. directions, 12-14 minutes; drain and rinse in ice cold water until pasta is cold. Drain well! In a large bowl; combine remaining salad ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over pasta mixture and toss to coat. Cover and refrigerate for 8 hours or overnight. Toss again before serving. Makes 10-12 servings.


If there are grilled items at your get-together, especially pork chops or brats, consider serving this tangy salad.

1-14 oz. can sauerkraut, rinsed and drained well
1 small green pepper, diced (¾ c.)
1 c. diced celery
1 small onion, diced (¾ cup)
1 c. sugar
½ c. cider vinegar
1-2 oz. jar diced pimientos, drained

In a 1 qt. serving bowl combine all ingredients, mixing well. Tightly cover with foil and refrigerate overnight. Serve with slotted spoon. Makes 8 servings.


1 c. flour
½ c. packed brown sugar
1 c. chopped pecans
½ c. butter, softened
2 – 8 oz. pkgs. cream cheese, softened
½ c. powdered sugar
1 t. vanilla
1 – 12 oz. container frozen whipped topping thawed (thawed in the refrigerator)
2 – 21 oz. cans cherry pie filling
1 c. blueberries

In a medium bowl, combine flour, brown sugar and pecans. With a fork, stir in butter until crumbly. Lightly pat into an ungreased 9 x 13-in. baking pan. Bake at 350 degrees for 18-20 minutes or until golden brown. Cool completely.

For filling, in a mixing bowl, beat the cream cheese, powdered sugar and vanilla until smooth. Fold in thawed whipped topping. Carefully spread over crust. Top with pie filling; sprinkle blueberries over cherries, pressing very lightly onto the cherries. Cover and refrigerate at least 3 hours or overnight. Refrigerate any leftovers. Makes 12-15 servings.

Thought for the Day: Any child can tell you that the sole purpose of a middle name is so they can tell when they are really in trouble. (I've had that happen with my children when they were growing up. What to do when they don't have a middle name? Just say their first name twice.... the second time say it louder!)

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