Home for the fourth

Plan your Independence Day reunion around these scrumptious family favorites.

The Fourth of July is a peak summer experience. It's a chance to savor a day of vacation pleasures-sleeping late, cooking out, and spending time with your family. We celebrate this day of our country's founding (and our independence from work and school) with fireworks and lots of fun.

This menu will complement your holiday activities with the season's favorite foods-burgers, shrimp, fresh tomatoes, green beans, and blackberries. Most of the recipes can be made the day before. However, the pie should be assembled and served on the same day for best results. You can prepare the hamburger patties ahead also, but cook them at mealtime for burgers that are deliriously hot and juicy.

SHRIMP ROLLS

MAKES 6 TO 8 SERVINGS

PREP: 35 MIN., COOK: 5 MIN.,

CHILL: 2 HRS., BAKE: 10 MIN.

These are a delicious Southern twist on New England's lobster rolls.

3 quarts water

1 (3-ounce) package crab and shrimp boil seasoning

2 pounds unpeeled, large fresh shrimp

1/3 cup light mayonnaise

1 small onion, finely chopped

2 celery ribs, finely chopped

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon seasoned pepper

3 tablespoons butter or margarine

1 garlic clove, minced

8 French rolls, split

8 Green Leaf lettuce leaves (optional)

3 avocados, cubed (optional)

BRING 3 quarts water and crab seasoning to a boil in a Dutch oven; add shrimp, and cook, stirring occasionally, 2 minutes or just until shrimp turn pink. Drain and cool.

PEEL cooked shrimp, and devein, if desired; coarsely chop shrimp.

STIR together mayonnaise and next 5 ingredients in a large bowl; stir in shrimp. Chill 2 hours.

STIR together butter and garlic, and spread evenly on cut side of bread halves. Bake at 375[degrees] for 10 minutes or until toasted.

LINE each roll with a lettuce leaf, if desired. Spoon shrimp mixture evenly on each roll. Top with avocado, if desired.

BERRY BLUE FIZZ

MAKES 8 SERVINGS

PREP: 10 MIN.

Kids will love this thick, brightly colored drink created by young Zack Levine.

3 cups water

4 (3-ounce) packages blueberry gelatin

5 (12-ounce) cans lemon-lime soft drink

cups pineapple sherbet

MICROWAVE 3 cups water in an 8-cup glass measuring cup at HIGH 5 minutes or until it boils. Stir in blueberry gelatin until dissolved. Cool slightly, and stir in lemon-lime soft drink.

SCOOP 3/4 cup sherbet into each of 8 (16-ounce) glasses. Pour gelatin mixture over sherbet. Serve immediately.

MARINATED GREEN BEANS WITH TOMATOES, OLIVES, AND FETA

MAKES 8 TO 10 SERVINGS

PREP: 30 MIN., COOK: 9 MIN.,

CHILL: 3 HRS.

2 pounds fresh green beans, trimmed

1 1/2 teaspoons salt, divided

2 garlic cloves, minced

1/4 cup olive oil

1 cup kalamata olives, sliced

2 tomatoes, seeded and chopped

2 tablespoons red wine vinegar

1 tablespoon fresh oregano, finely chopped

1/4 teaspoon pepper

2 (4-ounce) packages crumbled feta cheese

Garnish: fresh oregano sprigs

PLACE beans in boiling water seasoned with 1 teaspoon salt; cook 6 to 8 minutes or until crisp-tender. Drain. Plunge beans into ice water to stop the cooking process. Place in a shallow serving dish.

COOK garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant; remove from heat. Stir in olives, next 4 ingredients, and remaining 1/2 teaspoon salt. Pour mixture over beans, tossing to coat. Chill at least 3 hours or overnight. Sprinkle with feta cheese. Garnish, if desired.

SWEET-AND-SAVORY BURGERS

MAKES 8 SERVINGS

PREP: 15 MIN., CHILL: 4 HRS.,

GRILL: 10 MIN.

1/4 cup soy sauce

2 tablespoons corn syrup

1 tablespoon lemon juice

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

2 green onions, thinly sliced

2 pounds ground beef

1/4 cup chill sauce

1/4 cup jalapeno jelly

8 hamburger buns

Toppings: grilled sweet onions, grilled pineapple slices

STIR together first 6 ingredients; pour into a shallow pan or baking dish.

SHAPE beef into 8 patties; place in a single layer in marinade, turning to coat both sides. Cover and chill 4. hours. Drain, reserving marinade.

GRILL patties over medium-high heat (350[degrees] to 400[degrees]) 5 minutes on each side or until beef is no longer pink, brushing several times with reserved marinade. Stir together chili sauce and jelly. Serve patties on buns with chili sauce mixture and toppings.

FRESH BLACKBERRY PIE

MAKES 8 SERVINGS

PREP: 30 MIN.; BAKE: 9 MIN.; COOK: 8 MIN.;

CHILL: 10 HRS., 30 MIN.

Though this pie should be assembled and served the same day, you can get a head start by combining the berries and sugar and chilling them the night before.

1 1/2 cups fresh blackberries

1 1/4 cups sugar, divided

1/2 (15-ounce) package refrigerated piecrusts

3 tablespoons cornstarch

1 1/4 cups water

1/2 teaspoon vanilla extract

1 (3-ounce) package raspberry gelatin

4 drops blue liquid food coloring Sweetened whipped cream (optional)

GENTLY toss berries and 1/4 cup sugar in a large bowl; cover and chill 8 hours. Drain.

FIT piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.

BAKE at 450[degrees] for 7 to 9 minutes or until lightly browned.