Weekend Hy-Vee Recipes: Fourth of July Picnic Fun - KWWL - Eastern Iowa Breaking News, Weather, Closings

Weekend Hy-Vee Recipes: Fourth of July Picnic Fun


Sparkling Melon

Serves 8

All you need:

8 cups fresh watermelon balls

2 tablespoons Hy-Vee honey

2 teaspoons grated orange peel

2 teaspoons grated lime peel

¾ cup Hy-Vee ginger ale

Hollowed-out melon, optional

All you do:

1. In a large bowl, stir watermelon balls, honey, orange peel and lime peel to coat.

2. Just before serving pour ginger ale over melon balls.

3. If desired, serve in hollowed-out melon.


Guacamole and Turkey Sandwiches

Serves 4.

Source: www.cookinglight.com <http://www.cookinglight.com>

All you need:

½ cup coarsely mashed avocado

1 tablespoon fresh lime juice

8 (1-ounce) slices whole grain bread

4 plum tomatoes, each cut into 4 slices

¼ teaspoon salt

1/8 teaspoon ground red pepper

2/3 cup alfalfa sprouts

½ cup thinly sliced red onion

¼ cup chopped fresh cilantro

8 ounces thinly sliced deli turkey

All you do:

1. Combine avocado and lime juice. Spread 2 tablespoons avocado mixture on each of 4 bread slices.

2. Arrange the tomato slices over avocado mixture; sprinkle evenly with salt and pepper.

3. Divide sprouts, onion, cilantro, and turkey evenly over tomato slices.

4. Top with remaining bread slices.


Stars and Stripes Coleslaw

Serves 12 ( ½ cup each)

All you need:

3 cups shredded red cabbage

1 ½ cups bit-size fresh red pepper strips

2 radishes, trimmed and sliced

¼ cup rice vinegar

3 tablespoons Hy-Vee granulated sugar

2 tablespoons Hy-Vee vegetable oil (or canola oil)

1 teaspoon sesame oil

¼ teaspoon Hy-Vee salt

1/8 teaspoon cayenne pepper

1 (3 ounce_ package ramen noodles, broken, season packet reserved for another use

Radish starts, for garnish

All you do:

1. In a medium bowl, combine red cabbage, red pepper strips and radishes.

2. Whisk together vinegar, sugar, vegetable oil, sesame oil, salt and cayenne pepper.

3. Pour over cabbage and stir well. Cover and chill up to 3 hours before serving.

4. Stir in noodles just before serving.

5. If desired, garnish with radish stars.


Individual Cherry-Blueberry Trifles

Serves 4.

Active time: 15 minutes - Total: 1 1/4 hours

All you need:

1 1/4 cups halved pitted fresh cherries, or thawed and drained frozen cherries

1 1/4 cups fresh blueberries, or thawed and drained Hy-Vee frozen blueberries

1 tablespoon Hy-Vee light brown sugar

16 ladyfingers

1 cup nonfat vanilla Greek yogurt

4 tablespoons Hy-Vee sliced almonds, toasted, divided

All you do:

1. Toss cherries, blueberries and brown sugar in a medium bowl.

2. Layer 2 ladyfingers, about 1/4 cup fruit mixture and 2 tablespoons yogurt in each of four 10- to 12-ounce tumblers or similar-size glasses.

3. Repeat with another layer of ladyfingers, fruit and yogurt. Refrigerate for at least 1 hour or up to 1 day.

4. Top each serving with 1 tablespoon almonds just before serving.

5. To make ahead: Cover and refrigerate for up to 1 day. Top with almonds just before serving.

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