French Dessert

Beat 3 egg whites until foamy. Gradually add 1 cup sugar. Beat until peaks hold. Combine 20 squares of white soda crackers (crushed), 1 teaspoon baking powder. Fold into egg white mixture. Fold in 1 teaspoon vanilla and 1 teaspoon white vinegar. Spoon into a greased 9 x 13 inch pan.

Bake at 325 degrees for 20 minutes. Cool.

Then combine until smooth:
1 package 8 ounces of cream cheese
1/2 cup powdered sugar
1 1/2 tsp. vanilla
2 cups Cool Whip

Fold into cheese mixture and spread over baked mixture. Spoon 1 can cherry or blueberry pie filling over this. Refrigerate.

Sue

Luckygardnr and Jasdip--are you entertaining William and Katharine this weekend? They seem to be the type that would love a regular family barbecue. And you both cook plenty good enough for royalty!

Sue, that recipe is now on my try list. The saltines in the meringue sound so familiar to me. I bet my grandmother made something similar.

This would make a great afternoon snack before the big cookouts this weekend.

WARM BACON CHEESE DIP (Priscilla Bakes)

1 round loaf (1 pound) sourdough bread
1 package (8 ounces) cream cheese, softened
1-1/2 cups (12 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
3/4 pound sliced bacon, cooked and crumbled
1/2 cup chopped green onions
Assorted crackers

Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-in. shell. Cut the removed bread and top of loaf into cubes; set aside. In a large bowl, beat the cream cheese until fluffy. Add the sour cream, cheddar cheese and Worcestershire sauce until blended; stir in bacon and onions. Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24 in. x 17 in.). Bake at 325� for 40 minutes or until heated through. Serve with cracker and reserved bread cubes. Yield: 4 cups.

This has become has become a tradition, cause my gs and my birthday are so close.

BBQ shrimp

3-4 lb shrimp OR less for your family
2 tsp thyme
1 tsp salt
1 1/2 tsp pepper
2 bay leaves or if they are small ones use 3 or 4
2 crushed garlic cloves (I used jarred crushed)
juice of 2-3 lemons **I used bottled for 3 lemons
1/4 lb melted butter
Melt the butter, stir in the ingredients.
Pour over shrimp and with hands, YES HANDS, toss with the mixture so each shrimp is coated, in a 9 x 13 pan, ( I used my large rectangle glass dish)
Cover with foil, bake 400 for 25 minutes. OR until they are all pink
I generally check and stir at least once.
To serve put on the table as is from stove and have the table spread with newspapers. Plus lots of napkins

Here is a easy one from Southern Plate. Just right for the 4th.

Quick and Easy Peach Ice Cream (eggless)

2 cans sweetened condensed milk
29 ounce can peaches, drained and diced
2 liter peach flavored soda

Combine sweetened condensed milk, peach soda and diced peaches in bowl; mix well (can also mix in small batches in a blender). Place mixture in ice cream freezer, careful not to go over the fill line. Freeze according to manufacturer's instructions.

This is a great recipe to play with. Change out the flavors of your soda and switch up the fruit. Get creative and have fun!

I asked William and Kate if they would care to join us Patti, but unfortunately they had to decline. They're on their way to Prince Edward Island. :D

Chinese Pork Fried Rice (Recipe.com)

1/2 cup reduced-sodium chicken broth
1/4 cup light soy sauce
1 tablespoon oyster sauce
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1 pound boneless pork chops, about 1/2 inch thick
2 eggs, lightly beaten
1 tablespoon canola oil
1 large onion, peeled and chopped
1 large red sweet pepper, cored, seeded and thinly sliced
3 cups cooked brown rice
4 scallions, sliced
1 cup frozen peas, thawed
1 tablespoon sesame oil

1 In a small bowl, mix together broth, soy sauce, oyster sauce, ginger and pepper flakes. Set aside.

2 Heat broiler. Broil pork chops for 4 minutes per side. Dice and reserve.

3 Heat a medium-size nonstick skillet over medium heat. Coat with cooking spray. Add eggs and cook for 2 minutes, until set. Remove to a plate and cut into 1/2-inch strips. Reserve.

4 Heat oil in a large nonstick skillet or wok. Add onion and red pepper and stir-fry for 5 to 6 minutes, until softened. Stir in broth mixture and rice. Stir-fry 2 minutes. Add reserved pork, egg strips, scallions, peas and sesame oil. Stir gently to combine and heat through, about 2 minutes.

Can substitute chicken for the pork.