The 4th of July is at the heart of summer and is a holiday we all love. It is a more relaxed time where people can kick back and enjoy themselves. For the most part we can be creative in our party hosting on this holiday, without being bound by tradition. Yet adding some traditional touches like old-fashioned candy jars, rope swings, and an ice cream cart, might be just the thing to bring a spark to the party.

I like to pull things out into my yard to attract my guests towards the party area. That way people congregate where I want them to, rather than in my kitchen. A table in the middle of my yard filled with delicious appetizers proved to be the attention getter I was hoping for.

Tabletops covered in bright cloths, and various centerpieces, are inviting and festive. Fill anything you have with flowers to create your centerpieces. Here are four examples that are easy and quick using only grocery store flowers, or flowers cut from the garden. The bouquet of flags is surrounded by small pots filled with a cut rose inserted into soaked floral foam and covered with moss. I added firecracker candles to give them extra color. The same can be done with cut flowers in bottles, bowls or other items found around your house.

Tantalizing food is the best decoration you can use on your buffet table. Be sure to use serving pieces that are made of various textures and heights (breadboards, baskets, and trays work well). My menu consisted of marinated kabobs and assorted salads. Aside from the grilling, I was able to do most of the preparation ahead of time.

On a hot summer day, it's always a treat to have ice cream. With an old-fashioned ice cream cart, my guests could create their own masterpiece treats!

For old-fashioned fun we had a traditional parade, swimming, and a rope swing. For some new fun we added a DJ and a dance floor. Between the dancing and filling in as DJ, everyone had a ball.

Wild Rice Vegetable Salad

• 1 lb. wild rice, cook as directed
• 1 bunch broccoli florets
• 1 bunch cauliflower florets
• 1 can artichokes, quartered
• 1/2 c. green olives, sliced
• 1 bunch green onions, chopped
• 1 can water chestnuts, sliced
• 1 c. sun-dried tomatoes, julienne cut
• 8 oz. Italian dressing (bottled)

Mix all ingredients together and toss. (Can be made ahead and kept in refrigerator until served. Broccoli can be blanched for brighter color if so desired.) Serves 12-14

Beef and Chicken Kabobs

• 2-3 lbs. chicken, cubed to kabob size and marinated
• 2-3 lbs. beef, cubed to Kabob size and marinated
• 1 yellow pepper
• 1 green pepper
• 1 red pepper
• 1 red onion

Teriyaki Marinade

• 1 large bottle soy sauce
• 1 T. brown sugar
• 1 T. lemon juice
• 2 T. Worcestershire sauce
• 2 T. olive oil
• 2 T. garlic salt

Mix together and marinate meat overnight. (Keep chicken and beef separate. Make one batch of marinade in a Ziploc bag for each meat.) Chop vegetables into large pieces. Using a large skewer, alternate meat and raw vegetables and grill.

4th of July Ice Cream/Dessert Cart

• Chocolate Ice Cream
• Vanilla Ice Cream

Toppings

• Sliced strawberries
• Malted Milk Balls
• Candy sprinkles
• Chocolate syrup
• Caramel syrup
• Chopped nuts
• Root beer for floats
• Cones
• Individual shortcake biscuits
• Whipped cream topping

Fill the cart with ice cubes about 1" deep. (A wagon would also work well.)

Place ice cream and whipped cream on the ice; fill in with more ice all around the containers. Set out bowls, spoons, colorful napkins, cones, biscuits, and toppings. Your guests can create their own masterpiece!

By Teri Bennett