My 4th of July Dinner

Expats Have Double the Holidays

This year I decided to invite a few of my Peruvian friends over for dinner to help me celebrate the United States 239th birthday. I didn’t want to go with the stereotypical hamburgers and hotdogs, but rather show them, you know, what REAL cooking is! Besides, I don’t have a grill 😦   Peru’s Independence Day is 28 July.

Here’s the menu and recipe’s…

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Cut vegetables, and Salad Creme to dip it in. DSC03594                                          Shrimp with Cocktail sauce. DSC03600

Salmon Dip and Crackers.  Recipe: Baked Salmon with Olive Oil, Garlic, Butter, and Lemon Pepper.  Pull the skin off, flake in a bowl like tuna, add 8oz. of Philadelphia Cream Cheese, and diced chives.

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Crab Stuffed Mushrooms: 1 250 gram package of crab meat, 8oz. of Philadelphia Cream Cheese, Bread Crumbs, Parmesan Cheese and Diced Chives.  Wash, dry and pull the stems out of the mushrooms, brush the bottom of each mushroom with olive oil, and stuff with the crab stuffing.  Stuffing is enough for approximately 40 small mushrooms. Bake in oven for about 20 minutes.

Deviled Eggs: Boil Eggs and slice in half, remove yolks and mash in a bowl, add mayonnaise, a little mustard, pickled relish, onion salt, and garlic powder.  Stuff egg whites with yolk mix and garnish by sprinkling paprika on top.

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Deep fried Chicken Wings, with choice of either Buffalo Wing Hot Sauce or BBQ Sauce.

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Bow-tie Pasta: Bow-tie pasta noodles, boneless/skinless chicken breast, cubed and sauteed, carrots, yellow corn, peas, green beans, and mozzarella cheese shredded, melted and mixed.

For Dessert:

Fudge: 600 grams of Bitter Chocolate melted at low heat, add one can of Condensed Milk, Walnuts and Raisins, pour onto cookie sheet lined with wax paper, smooth out, chill and cut into pieces.

Banana Nut Bread: Sorry, that’s my secret.  I’ve made well over 100 of these and I sell them in Lima to make a little extra cash.  I could make these blindfolded.  “Hecho en Casa”  “Homemade from scratch”

Peach Cobble with Vanilla Ice Cream: This is the very simple Cup-Cup-Cup recipe: Melt one stick or 100 grams of butter in the bottom of the baking dish, add one can of sliced peaches with syrup, mix in separate bowl 1 Cup Flour, 1 Cup Sugar, 1 Cup of Milk, and pour over the peaches.  Sprinkle with Cinnamon Sugar and bake at 350F or 180C for about 45 minutes.  Pictured is a double recipe, except for the butter.

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