Happy 236th birthday to the United States of America! Parades, family reunions, fireworks, clambakes, picnics, and back-yard barbecues are all a fun part of the holiday celebration. Let freedom ring and fly Old Glory proudly!

The 4th of July holiday meal traditionally includes salmon and peas but given the fact that I dislike salmon in a huge way and peas are the one veggie that son Scott will not eat, we'll end up doing an unorthodox menu that will hopefully make everyone happy. Here are a few ideas that you might like to include in your menu. Enjoy!

SUMMER SIPPER

1/2 cup pineapple juice

1/4 cup orange juice

1 oz. light rum

1 Tbsp. thawed limeade concentrate

1/2 Tbsp. grenadine

1/2 cup club soda

Garnish: lime wedge

For one serving: Combine pineapple juice, orange juice, rum, limeade concentrate, and grenadine in a tall glass. Stir in club soda and fill with ice cubes. Garnish with lime wedge and serve immediately. (NOTE: To make ahead for a crowd, multiply ingredients by number of guests and chill. Add the club soda just before serving.)

BOURBON GLAZED CHICKEN

2 Tbsp. butter

2 Tbsp. finely chopped shallots

3 cloves garlic, peeled and sliced

3 Tbsp. bourbon

2 Tbsp. Dijon mustard

2 Tbsp. pure maple syrup

4 boneless, skinless chicken breast halves

1/2 tsp. salt

1/2 tsp. freshly ground black pepper.

Melt butter in a medium saucepan over medium heat. Add shallots and garlic; cook 2 minutes, stirring constantly. Stir in bourbon, mustard, and maple syrup; bring to a boil. Cook 1 minute, stirring occasionally. Remove from heat.
Sprinkle chicken evenly with salt and black pepper and place on a preheated medium-high grill rack coated with non-stick spray. Baste chicken with half of bourbon mixture and cook for 5 minutes. Turn chicken over; baste with remaining bourbon mixture and continue grilling for 5-6 more minutes or until chicken is cooked through. Yield: 4 servings.

POTATO SALAD WITH FETA

1-1/2 to 2 lbs. small red potatoes cut in quarters

1 cup fresh mint, chopped (do not use dried mint), divided use

8 oz. feta cheese, crumbled, divided use

3/4 cup Kalamata olives, pitted and chopped, divided use

1/4 cup extra virgin olive oil

Freshly ground black pepper

1 bag fresh baby spinach

Place potatoes in a large pot of lightly salted water; add 1/4 cup chopped mint. Bring to a boil; cover and reduce heat to simmer. Cook 10-12 minutes or until potatoes are tender. Drain and transfer to a large bowl. To another bowl, add 2 Tbsp. chopped mint, 2 Tbsp. feta cheese, and 2 Tbsp. chopped olives; mix and set aside. (This will be used to top the salad.) Line a serving platter with the spinach; set aside. To warm potatoes add remaining mint, feta cheese and olives; drizzle with olive oil and toss gently to coat. Season to taste with salt and freshly ground black pepper. Mound salad on spinach and sprinkle with the mint/cheese/olive mixture set aside for the topping. Best served warm or at room temperature. Yield: 6 servings

ARTICHOKE RICE SALAD

2 cups cold cooked brown rice

1 pkg. (10-oz.) frozen chopped spinach, thawed and squeezed dry

1 jar (6-oz.) marinated artichoke hearts, undrained* and cut into bite size pieces

1 can (2-1/4-oz.) sliced black olives, drained

1/2 cup sliced green onions

1 Tbsp. chopped fresh basil

1/2 cup vinaigrette, homemade or purchased (Recipe below)

4 Roma tomatoes, cored and chopped

Salt and freshly ground black pepper

Combine rice, spinach, artichoke hearts with liquid, olives, green onions, basil and vinaigrette in a large bowl, tossing gently to combine. Cover and refrigerate at least 4 hours (overnight is better). Just before serving, stir in tomatoes and season with salt and freshly ground pepper if desired. Yield: 4-6 servings.

FEDERAL STREET VINAIGRETTE

1 cup canola oil

4 Tbsp. cider vinegar

4 Tbsp. fresh lemon juice

4 tsp. sugar

1 tsp. Dijon mustard

1/4 tsp. white pepper

2 cloves garlic, peeled and minced

Combine all ingredients in a jar or bottle with a tight fitting lid. Shake well. Store in refrigerator for up to 1 month. Yield: 1-1/2 cups

TOFFEE CHEESECAKE BARS

1 cup all purpose flour

3/4 cup powdered sugar

1/3 cup unsweetened cocoa powder

1/8 tsp. baking soda

1/2 cup cold, unsalted butter

1 pkg. (8 oz.) reduced-fat cream cheese, softened

1 can (14 oz.) fat-free sweetened condensed milk

2 large eggs, lightly beaten

1 tsp. vanilla extract

1-1/4 cups milk chocolate English toffee bits, divided use

Combine flour, powdered sugar, cocoa and baking soda in a medium bowl. Cut in butter until mixture resembles coarse crumbs; press onto the bottom of an ungreased 13 x 9 x 2-inch baking dish and bake in a preheated 350°F oven for 12 to 15 minutes or until set.

In a large bowl, beat cream cheese until fluffy. Add the milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set.

Cool on a wire rack for 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate for 8 hours before cutting. Yield: 2-1/2 dozen bars.

Paula Anderson is a free lance journalist specializing in food, entertaining, and nutrition and writes for several newspapers as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough, Maine and Big Pine Key, Florida, where she lives with her husband Peter and their kitty Mina. Correspondence can be addressed to her at the Boothbay Register, PO Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, PO Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com