Delicious Fourth of July Recipes for Frugal Moms

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Looking for some delicious, inexpensive recipes to make your Fourth of July (or any day!) special? Try these on for taste.

Texas BBQ Sauce

1 c. tomato juice
1/2 c. water
1/4 c. catsup
1/4 c. vinegar
2 T. worchestshire sauce
2 T. brown sugar
1 T. paprika
1 t. dry mustard
1 t. salt
1/4 t. chili powder
1/8 t. cayenne pepper
1 small onion, chopped fine

Mix all ingredients together in saucepan. Bring to a boil. Reduce heat and simmer 15 minutes or until slightly thickened. Makes about 2 cups.


Coconut Lemon Squares

1 c. Bisquick
2 T. powdered sugar
2 T. butter or margarine

Preheat oven to 350ยบ. Mix together Bisquick and powdered sugar with a fork. Using a pastry blender, cut in margarine until it’s in fine chunks. Press into ungreased 8″ x 8″ x 2″ pan. Bake about 10 minutes or until lightly browned.

3/4 c. sugar
1/4 c. coconut
1 T. Bisquick
2 eggs
2 T. lemon juice
2 t. grated lemon peel

Mix together all ingredients until well blended. Pour over crust. Bake about 25 minutes or until a knife inserted in center comes out clean. Loosen edges from the pan while warm.

1/2 c. powdered sugar
1 T. lemon juice

Mix together powdered sugar and lemon juice until smooth. Pour over warm bars. Cool completely. Cut into squares.


Deviled Eggs

6 hard boiled eggs, peeled
1/2 t. salt
1/2 t. dry mustard
1/4 t. pepper
3 T. mayonnaise
Dash of paprika

Cut eggs in half, lengthwise. Remove yolks. Combine egg yolks, salt, mustard, pepper and mayonnaise. Mix well. Fill egg white halves with mixutre. Sprinkle lightly with paprika. Refrigerate until ready to eat.


Old Fashioned Potato Salad

6 medium potatoes
2 hard boiled eggs, chopped fine
1/3 c. onion, chopped fine
3 T. mustard
1 t. salt
2 T. dill relish
1/2 t. pepper
1/4 t. celery salt
1/4 c. mayonnaise
Dash of paprika

Peel potatoes. Cut in chunks and boil until tender. Drain potatoes and return to pot. Add remaining ingredients except paprika. Mix well. Sprinkle with paprika. Refrigerate until ready to eat.


Corn Bread Layered Salad

1 pkg. Jiffy cornbread mix, prepared as directed
1 can pinto beans, drained and rinsed
1 can whole kernel corn, drained
1 medium green pepper, chopped
6 green onions, chopped
1-1/2 c. ranch dressing
3 slices bacon, cooked and crumbled
1 tomato, chopped
1/2 c. shredded cheddar cheese

Cool baked cornbread completely. Crubmle into chunks in a large bowl or serving dish. Layer pinto beans, corn, green pepper and green onions on top of cornbread. Cover with ranch dressing. Sprinkle with bacon, tomato and cheese. Refrigerate for at least one hour before serviing. Makes about 8 servings.


Sweet Southern Iced Tea

8 regular-sized tea bags
1 c. sugar

Pour about 2 quarts water in a large sauce pan. Add sugar and mix well. Bring to boil, stirring often so sugar will dissolve completely. Reduce heat slightly and add tea bags. Simmer for about 5 minutes. Remove from heat and let set about 15 minutes then pour into 2-quart pitcher. Fill pitcher with ice and cold water. Stir well. Cool. Serve over ice.


Super Simple Cream Cheese Ball

1 c. tuna, drained well
8 oz. cream cheese, softened
1/2 med. onion, chopped fine
Dash of lemon juice
1/2 c. chopped pecans

Mix all ingredients well. Form into ball. Roll in pecans. Chill for at least one hour. Serve with Ritz crackers.


Dreamsicle Fudge

3 c. sugar
2/3 c. evaporated milk
1-1/2 sticks butter or margarine
1 small jar marshmallow cream
3 T. orange flavoring
12 drops yellow food coloring
9 drops red food coloring

Combine suager, milk and butter in large saucepan over medium heat. Bring to boil, stirring often. Boil 5 minutes or until cand thermometer shows “soft ball” stage. Stir in marshmallow cream. Mix until smooth. Remove one cup of mixture and set aside. Pour remaining mixture into a buttered 9″ x 12″ pan. To the one cup mixture, add the orange flavoring and food coloring. Mix well. Spoon orange mixture into white. Swirl with knife to partially blend. Refrigerate one hour or until set. No extra refrigeration needed after it sets up.


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