DINNER TONIGHT

Red, White and Blue Burgers

2 lbs. ground beef sirloin
1 red onion, diced
1 (1 ounce) package dry ranch salad dressing mix
4 oz. crumbled blue cheese

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Lightly mix ingredients together. Form into 6 patties.

Grill the burgers for about 5 minutes per side on the prepared grill, until well done. Makes 6 servings.

Red, White and Blue Slaw
12 slices bacon
6 cups shredded cabbage
1 cup cole slaw dressing
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

In a large bowl, combine the bacon, cabbage and dressing. Mix well. Sprinkle with halved cherry tomatoes and blue cheese. Refrigerate and serve chilled. Makes 6 servings.

Red, White and Blue Ambrosia
1 cup heavy cream
1 1/2 tsp. confectioner’s sugar
1 cup sour cream
3/4 cup flaked coconut
1/2 (20 oz.) can crushed pineapple, drained
1 cup strawberries, hulled and sliced
1 cup fresh blueberries
1 1/2 cups miniature marshmallows

Combine the heavy cream and confectioner’s sugar in a large bowl. Whip with an electric mixer until thick but not grainy. Mix in sour cream.

Fold in the rest of ingredients until everything is evenly distributed. Cover and chill for at least 4 hours before serving. Best if chilled overnight. Makes 5 servings.

For the Fourth of July, make it quick, make it easy, but make it good. — Pam Griffin