Boursin (recipe in Down On The Farm)
Sausage Pastries (see recipe)
Spicy Almonds and Cashews (asked publisher for right to publish on blog)
Blue Corn Chips with Peach-Pineapple Salsa
* * *
Mesquite-Smoked Brisket (store-bought, frozen. Thaw overnight and heat in oven)
Asian Chicken Wings
Festive Cole Slaw, with red cabbage
Baked Beans with Bacon and Cheddar Cheese
* * *
Sodas, fizzy water, still water, beer, wine or Sangria
Fresh Fruit
Mom’s Blueberry Sauce (if I have time to make it)
Note: I wanted to make Susan’s (see comments) pork butt, however would like to test it on my resident guinea pig(s) Jim and Zoe, or Jim’s parents – they’re cool with my test cooking – before serving it to guests. That is a good tip for all cooks. You don’t want to be standing there sweating over an overly complicated recipe with your guests five minutes away.
Oh, I forgot. I made a corn and red pepper salad with scallions and celery, bound with mayo. We may have some tonight or save it for the 4th. Dee
Try Owl Haven’s Salsa recipe, above, especially if you like to can or freeze large amounts, or if you’ve a family of ten as Mary does. Check out her blog. D