Because it is always hot on the 4th of July in South Carolina, what better dessert to have than ice cream? Add any of the following toppings to good quality vanilla ice cream for a cool treat.

Add a few teaspoons Triple Sec

or other orange liqueur) to fresh sliced peaches

Top with cinnamon and whipped cream

Any kind of berry—strawberries, blackberries, blueberries HHeeaaltlthhyy 44tthh ooff JJuulyly RReecciippeess

Red White and Blue Sangria 1 bottle chilled white wine 1/2 cup peach schnapps 1 shot Cointreau or triple sec 1 cup diet 7UP 1/2 cup diet ginger ale 1 cup sliced strawberries (fresh or frozen) 1/2 cup raspberries (fresh or frozen) 1 cup blueberries (fresh or frozen)

Combine chilled white wine, peach schnapps, and Cointreau in a large pitcher and stir. Add strawberries, raspberries, and blueberries to pitcher. Top with 7UP and ginger ale and stir lightly to combine. Pour into individual glasses. Serves 6.

Mahi Mahi and Pineapple

Skewers With Tomatillo Salsa

(These kabobs can be made with any type of

meat, tofu, pork, chicken or shrimp)

12 oz. Mahi Mahi, cut into 1 inch chunks 1 cup pineapple chunks 1 bell pepper (any color) cut into chunks Salt and freshly ground black pepper Corn tortillas

Tomatillo salsa, recipe follows

If you’re using wooden skewers, soak for 30 minutes prior to grilling. Preheat grill to high heat.

Alternate fish, pineapple, and peppers onto skewers. Sprinkle with salt and pepper. Place skewers on grill and cook for three–five minutes, turning once. Do not overcook. Wrap tortillas in foil and place on grill to warm. Remove skewers from grill. Assemble tacos, and top with salsa. Serves 4.

Tomatillo Salsa 2 Anaheim chile peppers,

roasted, peeled, and chopped 1 pound fresh tomatillos,

peeled, stems removed 2 fresh Serrano chiles, cut in half 1/2 cup chopped onion 1 medium clove garlic, minced 1/4 Tbsp. chopped fresh cilantro 1 tsp. olive oil 1 tsp. lime juice 1/4 tsp. salt

Coarsely chop tomatillos in food processor. Add peppers and next three ingredients; pulse until small dice. Pour into serving bowl. Stir in olive oil, lime juice, and salt until well blended. Cover and chill.

Sautéed Fresh Corn With Herbs 8 to 10 ears of corn 3 Tbsp. unsalted butter 3/4 tsp. kosher salt 1/4 tsp. black pepper 1/2 teaspoon fresh thyme

Remove husks and silk from corn. Cut kernels off corn carefully, making sure to not remove any of the husk. Heat butter over medium heat in a large skillet. Sauté corn with salt, pepper, and thyme for about 10 minutes, until nice and brown.

Hamburgers Stuffed with

Cream Cheese and Jalapenos 1 lb. ground sirloin 1 egg, lightly beaten 1/2 tsp. Kosher salt 1/4 tsp. black pepper

6 oz. whipped cream cheese 4 jalapeno peppers, seeded

and chopped Lettuce, for wrapping Condiments of choice

Heat grill over medium heat. While the grill is heating, combine the cream cheese and the chopped jalapenos in a bowl and stir to combine. Set aside.

In a large bowl, combine the ground sirloin, the egg, Kosher salt and black pepper. Form eight 1/4” thick patties. Spoon cream cheese and jalapeno mixture onto half the patties. Place the other patties on top of cream cheese and press to seal shut.

Grill burgers over medium heat, for about 6–10 minutes per side, or until cooked to desired temperature.

When burgers are done, remove from grill and wrap in the lettuce leaves.