For those looking for a tasty dish to bring to your Fourth of July gathering, here’s is a list of “Local Showcase Favorites”.
Southern Boiled Peanuts-Sally Lewis, Marketing Director
“Ever since I can remember, my family has been attending the Annual 4th of July Party at The Andersons’ house down at Lake Weir. In attendance are third and fourth generation Marion County families, many have been attending for over 60 years and longer. Every year for more than 50 years, my father, a retired peanut farmer brings boiled peanuts as our family’s contribution to the potluck. And if the peanuts are not prominently displayed front and center, a rumble across the luscious St Augustine grass of “Where’s the peanuts?” will travel from outside to inside the house in a NY minute. It’s a type of gathering that if you have attended at least once, you have an open-ended invitation for eternity. Everyone loads up on this southern tradition, and no peanut is left behind.”–Sally Lewis: Marketing Director
Mr. Lewis’s Boiled Peanuts
1 bushel of local green Valencia peanuts
1 Super Large 40 Qt stock pot with burner (or divide up into smaller batches for stovetop)
1/2-1 lb of Morton salt as desired by taste, most like seriously salted
Bring to boil, then cook on low for another hour
Let soak overnight, drain and put in cooler for transport
They should still be warm to serve
For a kick, add Tabasco in during the soaking process
Virgin Arnold Palmer with Some Flair-Stephanie Geira, Graphic Designer
3 cups sugar
1 lemon, sliced
4 large sprigs mint
8 black tea bags
1 cup fresh lemon juice (from about 4 large lemons)
Fresh Whole Raspberries
Mix sugar and 3 cups water in a pan and bring to a boil over medium-low heat, stirring until sugar dissolves. Turn off heat; stir in lemon slices and mint. Allow to cool, then strain.Bring 4 cups of water to a boil. Place tea bags in a bowl; pour water over and let steep for 10 minutes. Remove and discard bags. Let tea cool. In another bowl, mix lemon juice with 3 cups water.Combine syrup, tea and lemon mixture. Cover and chill for at least 4 hours. Serve over ice, garnished with additional lemon slices and mint sprigs, if desired. Drop in a few Raspberries for flair.
Baked Brie-Kathy Prater, Agent REALTOR ®
1 Can of Pillsbury Crescent Rolls
1 Round Brie Cheese or 1 Round Havarti Cheese
Pre-Heat Oven to 350 Unroll dough, Separate crosswise in to 2 section, Pat dough to press perforations to seal forming squares. Place 1 square on an ungreased cookie sheet. Place cheese in center. Place remaining square on top of cheese wound. Press dough evenly around cheese. Fold the bottom edged over top. Gently stretch dough around cheese. Press to seal. Bake for 20-24 minutes till golden brown. Let cool for 15 minutes then serve with crackers and fruit. Spread Strawberry jam on plate prior to serving.
Grilled Scallops-Valerie Dailey, Owner/Broker
Preheat an outdoor grill for medium heat and lightly oil grate. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Thread scallops onto skewers, or use a wire grill basket. Return butter mixture to saucepan, and bring to a boil.
Pistachio Summer Salad-Kathy Prater, Agent REALTOR ®
1 Small Box of Pistachio Pudding
1 Large Can of Crushed Pineapple (16oz)
1 Container of Cool Whip
In a large bowl dump the dry pudding mix. Drain the can of pineapple and mix with the dry pudding. (Save the liquid in case the mixture is not creamy enough.) Mix well. Add Cool Whip and mix well. You can add pecans on the top if you like. Cover and refrigerate overnight. Enjoy!!!
Fresh Berry Cobbler-Sally Lewis, Marketing Director
1 cup sugar, divided
1 1/2 Tbsp. cornstarch
6 cups fresh berries (raspberries, blueberries, blackberries)
1 1/2 tsp. grated lemon rind
1 cup all-purpose flour
3/4 cup self-rising yellow cornmeal mix
1/3 cup butter, melted and slightly cooled
1 cup milk
Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish. Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm. Add vanilla ice cream or fresh whipped cream if you dare…