BBQ Time! Easy July 4th Recipes!

Fresh Dill Yogurt Potato Salad
Easy and family pleasing for your next backyard cookout; yogurt and dill combine for a delicious dressing.
By Pillsbury Kitchens

Ingredients
Salad
4 unpeeled medium red potatoes (about 1 1/ 2 lb), diced SAVE $
1/3 cup sliced celery
1/4 cup chopped red onion
3/4 teaspoon salt
1/8 teaspoon fresh ground black pepper SAVE $
Dressing
1 container (6 oz) Greek Fat Free plain yogurt
2 tablespoons chopped fresh dill weed or 1 teaspoon dried dill
1 tablespoon honey mustard

Steps
1
In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) 5 to 8 minutes or just until potatoes are fork-tender. Drain; rinse with cold water until cool.
2
In large bowl, mix potatoes and remaining salad ingredients. In small bowl, mix dressing ingredients. Pour dressing over salad; mix gently. Refrigerate 1 hour.

Expert Tips

Prepare this potato salad a day ahead; cover and refrigerate. Just before serving, moisten with 1 to 2 tablespoons milk, if necessary.
You can use Yukon Gold potatoes instead of the red potatoes.

Creamy Cucumber Salad
Prep15 MIN

Total15 MIN

Ingredients7
Servings6
This fresh take on creamy cucumber salad is a delicious and refreshing side for summer grilling, picnics and potlucks.
By Pillsbury Kitchens

Ingredients

1/2 cup sour cream 
1 tablespoon white wine vinegar
2 1/2 teaspoon salt
1/4 teaspoon pepper
1 large English cucumber (hot house), halved lengthwise and cut crosswise into 1/4-inch slices (about 3 1/2 cups)

1/4 cup thinly sliced red onion

Steps

1 In large bowl, mix sour cream, white wine vinegar, dill weed, salt and pepper with whisk. 

2 Just before serving, add cucumbers and red onion to sour cream mixture, tossing to coat. Garnish with additional dill weed, if desired.
Expert Tips

Cucumbers will start to water out after standing, so this salad is best assembled just before serving. If slicing cucumbers ahead of time, liquid may be drained off before assembling.
Store leftovers covered in refrigerator.

Grilled Mushroom Swiss Burger

Prep 35 MIN
Total 35 MIN
12 Servings

Ingredients 

6 Mushrooms provide a simple addition to these grilled beef burgers - a hearty dinner.
By Betty Crocker Kitchens


Ingredients

2 tablespoons butter
1 package (8 oz) sliced fresh mushrooms
3 tablespoons soy sauce
3 large garlic cloves, sliced or finely chopped
1 1/2 lb lean (at least 80%) ground beef SAVE $
1/2 teaspoon garlic powder
1 teaspoon salt

1/2 teaspoon pepper
6 slices Swiss cheese SAVE $
6 burger buns, split
2 medium tomatoes, sliced SAVE $
1 medium onion, sliced


Steps
1 Heat gas or charcoal grill to medium heat.
2 In 12-inch nonstick skillet, melt butter over medium-high heat. Add mushrooms, soy sauce and garlic; cook until mushrooms are tender and liquid evaporates. Set aside; keep warm.
3 Shape beef into 6 (1/2 inch thick) patties. Sprinkle with garlic powder, salt and pepper. Place patties on grill; cover grill. Cook with medium heat 8 to 10 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Place cheese slices on top of burgers; cover and cook 1 to 2 minutes longer or until cheese is melted.
4 Place burgers in buns. Divide cooked mushrooms evenly over burgers. Top with tomatoes and onion.

Expert Tips

Grilled burger and fresh mushrooms sautéed in soy sauce, butter and garlic—this is one of the best tasting grilled burgers I have ever eaten. So, fire up the grill and give it a try. I am sure it will be one of your favorites, too.