Family Fun & Food for the 4th of July

By Jen Wolfe

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Fruited Tea with Berry Stained-Glass Ice
Showcasing berries in ice cubes gives tea an elegant feel and pretty color. Mint leaves or edible flowers can also be frozen in ice for an impressive summer presentation. Kids can have a lot of fun helping you make the ice cubes. Let them select some items to freeze into the cubes that will entertain any young coming to the picnic. Don't be surprised if they choose gummy worms or candy critters!

Ingredients:
28 blueberries or raspberries (or another berry of your choice)
2 ice cube trays
6 bags raspberry, orange pekoe, or your favorite tea
1/2 cinnamon stick
3 cups boiling water
Juice of a lemon
Juice of a small orange
Splenda to taste

Directions:

1. Divide berries between two ice cube trays, placing a berry in each space.
2. Fill with cold water and freeze until solid, at least two hours.
3. Place tea bags and cinnamon stick in a large tea pitcher and add 3 cups boiling water. Stir and let steep for 5 minutes.
4. Remove the tea bags and stir in lemon juice, orange juice, and Splenda. Let the tea cool for an hour or set pitcher in an ice bath to hasten cooling. Hot tea will quickly melt the pretty ice cubes so the cooler it is, the better.
5. When ready to serve, stir tea again and fill four chilled clear glasses with four to five berry ice cubes. Pour in tea and serve immediately.

Serves 4. Per glass: 20 calories, trace from fat, less than 1g fat, less than 1g saturated fat, 0mg cholesterol, 5g carbs, less than 1g fiber, less than 1g protein, 5mg sodium, 3mg calcium, less than 1mg iron

Avocado Deviled Eggs
A new twist on an old favorite! Kids can help pipe or spoon the filling into the egg cups!

Ingredients:
8 eggs, hard cooked, peeled
Half of a small avocado, mashed
1 teaspoon red wine vinegar
1 tablespoon orange juice or more to get desired consistency
2 tablespoons pimentos, drained, minced
Pinch of cayenne
Pinch of salt or more to taste
Black pepper to taste
Paprika

Directions:

1. Slice eggs in half lengthwise. Discard four yolks and place four yolks in a small bowl.
2. Add avocado, vinegar, orange juice, pimentos, cayenne, salt and black pepper and whisk until smooth.
3. Place avocado/egg yolk mixture in a piping bag fitted with a star attachment and fill egg halves. Mixture can also be spooned into egg halves.
4. Sprinkle with paprika and serve immediately.

Note: Eggs can be stored in the refrigerator up to a day in an airtight container; however, the filling may turn brown.

Serves 8: Per serving: 53 calories, 31 calories from fat, 3. 5g fat, 1g saturated fat, 106mg cholesterol, 1g carbs, less than 1g fiber, 4g protein, 7mg sodium, 14mg calcium, trace iron.

Teriyaki Skewers
Teriyaki skewers are fast on the grill, plus they will make a colorful addition to your Fourth of July table. Let your children pick some ingredients specifically for the young people that will be attending the picnic. Older children can also help assemble the items on skewers — just warn them to be careful of the sharp points.

Ingredients:
1 lb beef, cubed
1 lb chicken breast, cubed
1 lb pork, cubed
1 lb medium shrimp, deveined
Metal or wooden skewers (if wooden, soak in water before using)
1 pound mushrooms
24 cherry tomatoes
1 red bell pepper sliced in chunks
1 green bell pepper sliced in chunks
1 yellow bell pepper sliced into chunks
1 onion sliced into chunks

Marinade:
1 jar chili sauce
1/2 cup brown sugar
1/4 to 1/2 cup soy sauce (add to taste)

Note: If your children aren't crazy about vegetables, suggest they choose fruits to roast along with the meats on their skewers — fruits like apples, oranges, pineapple, cherries will all hold up well on the grill with the short cooking time.