Fourth of July Links

Fourth of July Safety from Jill Nelson

Go to town with these Links for the 4th…

Kids’ Domain July 4th
www.kidsdomain.com/holiday/july4/

Fourth of July Games

Celebrations in your area…
From About.com

Kids coloring pages for the 4th
www.billybear4kids.com/holidays/july4/fun.htm

Kate’s fun stuff to do
www.kate.net/holidays/4thjuly/funstuff.html

Want to create your own fireworks display?
http://www.maylin.net/Fireworks.html

Some recipes
http://www.texascook.com/barbecue/

From my favorite magazine…
Family Fun!!!!

Have a picnic
Celebrate the Fourth!

Lots of picnics ideas
http://www.fabulousfoods.com/holidays/picnic/picnic.html

Great Recipes to Make With Kids

Yogurt Shake

  • 1/2 Cup Milk
  • 1/2 Cup Yogurt
  • 1/2 Banana
  • 1/2 Cup Strawberries or Blueberries

Puree above ingredients in a blender or food processor. Pour into a pre-chilled thermos.

Variation: Add 1/2 Cup Ice Cream or substitute Ice Cream for the Yogurt

Butterscotch Pudding or Pie

  • 1 Cup Brown Sugar
  • 2 T. Corn Starch
  • 3 T. Flour
  • 1/2 tsp Salt
  • 2 Eggs
  • Mix thoroughly and add
  • 2 Cups Warm Milk

Cook over medium heat, boiling for 3 minutes or until thickened. Remove from heat and add:

  • 2 T. Butter
  • 1 tsp. Vanilla

Pour into a pre-cooked pie crust, tart shells or serving dishes. Cover with plastic wrap to prevent a skin from forming as it cools.

Carrot Fluff

Serving an ordinary food in a different way can be a hit. For a school snack, grate carrots and give each child a mound of carrots, a handful of raisins, small slices of celery and cucumber. Before eating, encourage them to create faces, using the grated carrot for hair. Kids know that playing with food can make it taste better.

Reprinted with permission from Super Easy Bag Lunches ISBN 0-9691665-2-4
$16.95 Cndn. $12.95 US
The Learning Center Press
Box 82016, GMO #2
Edmonton, Alberta T6J 7A6
E-Mail: tlcpress@telusplanet.net
Web Site: www.telusplanet.net/public/cscltd
Order from Amazon

About the author: Maxine Sprague is a parent, author and educator. Super Easy Bag Lunches is her third book. Maxine has made over 4000 bag lunches and will be making many more for her husband and three children. She has a big white cat named Laptop and a small black dog named Franklin. Thankfully, they don’t eat bag lunches. She is a Master Composter and enjoys gardening, hiking, sewing, spending time with family and friends and giving group presentations for adults.

Cole Slaw

  • Shred 2 lbs. Cole Slaw
  • Shred 2 Carrots
  • Shred 2 Celery Hearts
  • Shred 1 Small onion

Sprinkle tablespoon and 1/2 of sugar over mixture per pound. Blend until all granules have melted. Drizzle small amount of olive oil on top and blend.

Add 2 cups Mayo and blend till milky. (Add more Mayo to reach milky consistency, if necessary.) Salt, pepper and celery seed to taste.

Karen

Bev’s Cole Slaw

Dressing:

  • 1/2 c sugar
  • 1/2 c Canola oil
  • 1/2 c cider vinegar
  • 2 pkgs. Ramen noodles (soak in dressing for 1/2 hour)
  • 1 bunch green onions
  • 1 pkg. chopped cole slaw
  • 1 small pkg. sun flower seeds
  • 1 small pkg. slivered almonds

Mix all together and let set at least 4 hours, best overnight.

Bev Webster
The Brown Bag Returns

Remember our brown bag lunches last year? Well, this lady has a book out and she sent me to her website and sent us some excerpts to read… pretty neat, huh?

I think this is the last of the excerpts from Maxine’s book.

Super Easy Bag Lunches
by Maxine Sprague
Order from Amazon

This is the last thing from Maxine.. a recipe from her book.

Banana Chocolate Chip Muffins

Bake in greased muffin tins for 18-20 min. at 400 f. yields 12

  • 1 1/2 Cups Flour
  • 3 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 1/2 Cup Brown Sugar
  • 1 Egg
  • 1/4 Cup Oil
  • 3/4 Cup Milk
  • 2/3 Cup Chocolate Chips
  • 1/2 Cup pureed Banana

Blend all ingredients and pour into muffin tins. Bake.

Variations:

  1. Use pureed Pumpkin in place of Banana.
  2. Use 1 1/2 Cup finely Grated Carrot and 1/2 Cup Raisins in place of the Banana and Chips.
  3. Use 1 1/2 Cup finely chopped Apple and 1/2 Cup Raisins in place of the Banana and Chips.
  4. Mix 2 T. Sugar with 1/4 tsp. Cinnamon and sprinkle over tops before baking.

Excerpted from Super Easy Bag Lunches (1999)
Reprinted with permission from Super Easy Bag Lunches ISBN 0-9691665-2-4
$16.95 Cndn. $12.95 US (The Learning Center Press, Box 82016, GMO #2, Edmonton, Alberta T6J 7A6, E-Mail: tlcpress@telusplanet.net
Web Site: www.telusplanet.net/public/cscltd/
Order from Amazon

Cooking with Herbs

Ravioli with Tomatoes and Zucchini*
Prep Time: 20 minutes

  • 1 (9-oz.) pkg. refrigerated cheese-filled ravioli
  • 2 small zucchini, cut into 2×1/4×1/4-inch strips
  • 1 small onion, cut into thin wedges
  • 1 (14.5-oz.) can diced tomatoes with Italian-style herbs, undrained**
  • 2 tablespoons sliced ripe olives
  • 2 tablespoons shredded fresh Parmesan cheese

Cook ravioli to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add zucchini and onion; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Add tomatoes and olives; cook and stir 2 to 3 minutes or until thoroughly heated. Add cooked ravioli to mixture in skillet; stir gently to mix. Cook over medium heat for 3 to 4 minutes or until sauce is of desired consistency, stirring occasionally. Sprinkle with cheese. 3 (1 1/2-cup) servings.

**substitute 1 and/2 cups of fresh tomatoes and cut with scisssors some fresh basil, oregano, marjoram and thyme.

*The Pillsbury Company
www.pillsbury.com/
© 1999 The Pillsbury Company

Our Summer Recipes

Sirloin, Zucchini and Cherry Tomato Kabobs in Red Wine Marinade**
Prep Time: 30 minutes

  • 1/4 cup Worcestershire sauce
  • 1/4 cup dry red wine
  • 2 teaspoons dried Italian seasoning
  • 3/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 lb. beef sirloin steak, cut into 24 (1-inch) pieces
  • 2 medium zucchini, cut into 3/4-inch-thick slices 16 cherry tomatoes

GRILL DIRECTIONS: Heat grill. In resealable food storage plastic bag or medium nonmetal bowl, combine Worcestershire sauce, wine, Italian seasoning, salt and oil; mix well. Add steak; toss to coat. Seal bag or cover bowl. Let stand at room temperature for 15 minutes to marinate, turning or stirring occasionally.

When ready to grill, alternately thread steak, zucchini* and tomatoes evenly onto eight 8-inch metal skewers; reserve marinade. Place kabobs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Brush kabobs with reserved marinade; cover grill. Cook 5 minutes. Brush kabobs with reserved marinade; turn and brush again. Cover grill; cook an additional 4 to 7 minutes or until steak is of desired doneness. Discard any remaining marinade.

4 servings

TIPS: * Thread zucchini slices crosswise, piercing through dark green skin to prevent them from sliding on skewers. To broil kabobs, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide.

**The Pillsbury Company
www.pillsbury.com
© 1999 The Pillsbury Company

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