Rae Udy

Happy 4th of July from T-Bird, July 4, 2006.

RECIPES: Honey Lemonade, Veggie Dogs, Party Potato Salad and Red, White and Blue Parfaits

By Rae Udy

Picnics and cookouts are a fun and important part of the July 4th celebration but you can still watch your diet while you are partying.
Worthington Veja-Links is a delicious vegetarian hot dog that is fun and healthy to serve at the fourth get- together. One link contains only 45 calories and 1.5 gram of fat. These tasty links are cholesterol-free and provide five grams of protein per serving.
There are many brands of vegetarian hot dogs available and they each have their own taste and texture. Purchase vegetarian hot dogs in most major supermarkets or at health food stores. The frozen varieties are located near the waffles in the freezer section and the canned veggie dogs are usually found in the health food section of large stores.

HONEY LEMONADE
¼ cup (one-quarter) cup honey, add more if you like very sweet lemonade
1 cup lemon juice
3 cups cold water
Combine honey and lemon juice in a large pitcher. Stir well. Add water and chill until needed. Serve over crushed ice in tall glasses. Yields one quart.

VEGGIE DOGS
8 vegetarian hot dogs (thaw frozen varieties)
8 whole wheat hot dog buns
Favorite toppings, such as: mustard, catsup, pickle relish, finely chopped onion, shredded low-fat cheese, chopped tomatoes and hot peppers
Heat outdoor grill to medium heat. Grill hot dogs over coals until heated through. Use grill tongs and turn often to prevent sticking. Serve on warm buns with all of your favorite toppings.

PARTY POTATO SALAD
8 large potatoes
1 small white onion, chopped fine
4 Tablespoons olive oil
4 Tablespoons cider vinegar
1 cup low-fat yogurt
2 Tablespoons each: sweet pickle relish and mustard
½ (one-half) cup chopped celery
½ (one-half) cup chopped green pepper
12 cherry tomatoes, cut in half
Wash potatoes, but do not peel. Place in large soup pot and cover with cold water. Bring to boil and simmer for about 20 minutes or until tender. Drain carefully. Immediately rinse with cold water for five minutes to help loosen skins. Drain and set aside for ten minutes. Peel potatoes ( the skin should slip easily off) and cut into cubes into a large salad bowl. Combine warm potatoes, onions, oil and vinegar. Stir well. Cover and chill at least four hours. Fold in yogurt, pickle relish, mustard, celery and green pepper. Pour into serving bowl and garnish with cherry tomatoes. Cover and chill until serving. Yields 8 servings.

RED, WHITE AND BLUEBERRY PARFAITS
1 quart fresh strawberries
1 pint fresh blueberries
1 large container low-fat Cool Whip topping
Wash strawberries and remove tops. Slice thin into a bowl and set aside. Wash blueberries and pat dry with paper towels. Store berries separately in sealed containers. When ready to serve dessert, spoon about three tablespoons strawberries into a see-through eight-ounce plastic glass. Follow with the same amount of whipped topping and blueberries. Fill each glass with about two layers, ending with a dab of whipped topping. Yields about eight glasses.