We had a great time together as a family celebrating the 4th of July. The day started off with a visit to the hospital to see our friends’ new baby boy. Elijah always gets a kick out of bringing people balloons when they are in the hospital. 🙂
Then my sister and her family all arrived around 3 p.m. for a late lunch/early dinner so we could finish up in time to catch the Maumelle parade. It was a yummy cook-out with grilled hamburgers on homemade wheat buns, grilled hotdogs, Jell-O, garden pickles with onion and vinegar, deviled eggs and Greek style potatoes. For dessert we had homemade chocolate zucchini cake with cream cheese frosting.
Here are just a few of my favorite snap shots of the kids at the parade…
Here is the recipe for the Greek style potatoes…
Greek Style Potatoes – by Toni Fuhrman
- 2 ½ lb. Potatoes
- 1 C. chicken broth
- 2 T. lemon juice
- 2 T. butter
- 1 tsp. oregano
- 1/4 tsp. salt
- 1/8 tsp. pepper
DIRECTIONS: Peal and cut potatoes into wedges. Place in shallow baking dish in single layer. Combine broth, lemon juice, butter, oregano, salt and pepper in a bowl. Pour over potatoes; stir to coat. Cover baking dish tightly. Bake covered in oven at 375 F for 45 minutes. Uncover. Turn potatoes over. Bake uncovered another 30 minutes, or until tender.
Start by cleaning and pealing 2 1/2 pounds of potatoes.
Cut into wedges and arrange in a single layer on in a shallow pan or baking dish.
Combine the rest of the ingredients in a separate bowl.
Pour over the potatoes.
Stir to coat.
Cover baking dish tightly. Bake covered in oven at 375 F for 45 minutes.
Uncover. Turn potatoes over. Bake uncovered another 30 minutes, or until tender.
The finished results! Yummy!!!