July 4 foods: 5 rapid & easy appetizers for past-minute picnics

Georgann Dolfay

If you’re invited to a potluck picnic on July 4 and do not come to feel like cooking, have we got some recipes for you.

Even a kitchen area novice can deal with the ingredients and preparation needed for these 5 appetizers, all of which ended up pulled from “Centennial Selection: Beloved Recipes From the Newspaper Staff.” It is a cookbook published in 1988 by The Birmingham News in honor of its 100th yr.

The spreads are swift and quick to make, necessitating minor much more than a pay a visit to to your neighborhood supermarket. Even better: Most of the recipes are delightfully retro, reflecting the situations, tendencies and preferences of cooks who whipped up such dishes about 33 decades back. (You’ll see the names of people who contributed and their connections to the newspaper in 1988 at the base of just about every recipe.)

So get a bowl and let’s get started out.


  • 1 8 oz. bundle product cheese
  • 1 14 oz. can artichokes, chopped and drained
  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • 1 teaspoon grated onion
  • Salt and pepper to taste


Mix cream cheese with sour cream and mayonnaise. Fold into artichoke and onion. Insert salt and pepper to flavor. Kind into a ball. Chill. Provide with crackers.

(Contributed by Frances Henderson, composing room)


  • 2 cups (8 oz.) shredded cheddar cheese
  • 1 4 oz. jar diced pimento, undrained
  • 1/2 teaspoon geared up mustard
  • 2 tablespoons mayonnaise


Incorporate all elements. Mix properly. Cover and refrigerate.

(Contributed b y Joan Sides, wife of Robert Sides, composing space)


  • 1 cup finely flaked crabmeat
  • 2 tablespoons snipped parsley
  • 1 tablespoon minced onion
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon curry powder
  • 1 teaspoon contemporary or bottled lemon juice.


Combine crabmeat with parsley, onion, mayonnaise, curry powder and lemon juice. To serve, prepare in bowl on tray with bread sticks, crisp crackers or carrot and celery sticks.

(Contributed by Joan Sides, spouse of Robert Sides, composing home)


  • 2 cups grated American cheese
  • 2 cups cottage cheese
  • 1/4 teaspoon salt
  • 2 cloves grated garlic
  • 2/3 cup chopped pecans
  • Chili powder


Product American and cottage cheese alongside one another. Increase salt, garlic and pecans. Chill. Make into a roll. Roll in chili powder and then in waxed paper. Slice skinny to provide with crackers.

(Contributed by Pat Cannon, spouse of Willis Cannon, upkeep)


  • 1 14 oz. can artichoke hearts, drained and chopped into little pieces
  • 1 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder


Incorporate components. Spoon into shallow 1-quart baking dish. Bake at 350 levels for 20 minutes. Provide warm with Melba toast rounds.

(Contributed by Frances Henderson, composing room)

Connected: 7 retro salad recipes you can make this summer months

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