Quick and Easy Fourth of July Sides

Most people celebrate the Fourth of July by having picnics with their family and friends. These are two simple picnic recipes that take just minutes to prepare but have a big flavor impact. The Hobo Vegetables are done right on the grill and go great with barbecued chicken or any other grilled picnic fare. Using blue potatoes, red onions, and pale parsnips allows for a quirky play on the traditional red, white, and blue color scheme. The Cranberry Salad recipe is a family recipe that we use for just about any occasion. It has a lovely deep red color that ensures it will blend in nicely with the other reds, whites and blues. It's great in the summer because of its crisp vegetables as well as its sweet, slightly tart flavor. I hope your family enjoys these Fourth of July picnic favorites as much as mine!

Red, White, and Blue Hobo Vegetables
4 medium blue potatoes, sliced into 1/4 inch rounds
2 medium red onions, sliced into one inch squares
2 medium parsnips, sliced into 1/4 inch rounds
1/4 C melted butter
1 clove garlic, minced
1/2 t salt
1/4 t pepper
2 T snipped fresh herbs- parsley or chives work well

Tear off six 18" by 12" sheets of heavy foil. Divide the vegetables evenly among the foil, placing them in the center. Stir together butter, garlic, herbs, salt, and pepper in a small bowl. Brush the mixture over the vegetables in each packet. Fold the foil packs by bringing together two opposite edges of foil and folding over twice. Then loosely fold in the remaining ends so that the vegetables are enclosed. You'll want to leave a little air space in your foil packs so that there is room for the steam to expand. (Otherwise the foil packs will burst.) Grill on the rack of an uncovered gas or charcoal grill directly over hot coals for about 25 minutes (turn halfway through grilling time) or until the vegetables are tender. These can be served directly in the foil packs or transferred to a serving platter. This recipe serves six.

Cranberry Salad
6 oz strawberry jello
1 C hot water
1/4 C orange juice
1 (16 oz) can crushed pineapple, drained
1 can whole cranberry sauce
1/2 C grated carrots
1/4 C chopped celery
1/4 C chopped nuts, optional

Place all ingredients except water and jello into a bowl. Heat the water in a saucepan until it comes to a boil. Add in the jello, and take the saucepan off the heat. Pour the jello mixture into the bowl with the other ingredients. Chill overnight until firm. This recipe will serve 8-10 people.