Classic Fourth of July Recipes

Potato Salad With Bacon, Olives, and Radishes
By Lawrence Fay

Recipe yields 4 to 6 servings

Ingredients

• 5 potatoes
• 1 pound bacon
• 2 stalks celery
• 4 small green onions
• 12 stuffed green olives
• 5 radishes
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice

1. Wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 10 minutes. Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook.
2. Chop the celery, green onions, stuffed olives and radishes into small pieces and put into a large bowl. Add the potatoes and bacon and mix together. Add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. You may want to add a few sliced hard boiled eggs on top. Serve and enjoy!

Recipe courtesy of allrecipes.com, submitted by Lawrence Fay.


Sweet Grilled Corn
By Josh and Elizabeth

Ingredients

• 8 ears corn, husk and silk removed
• 1 1/2 tablespoons macadamia nut oil
• 1/2 cup melted butter
• 2 tablespoons minced garlic
• 1 teaspoon crushed rosemary
• 1 teaspoon rubbed sage
• 1 teaspoon dried basil
• 1 teaspoon dried thyme leaves
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper
• 1/2 cup grated Parmesan cheese