FOURTH OF JULY NAILS RECIPES

Steps:

• Preheat oven to 350°F. Press piecrust into a 9-inch pie plate; crimp edges. Freeze until firm, about 15 minutes. Line piecrust with aluminum foil; fill with pie weights or dried beans. Bake in preheated oven until golden brown, about 20 minutes. Remove foil and pie weights. Return piecrust to oven; bake until bottom is dry, about 5 minutes. Let cool about 10 minutes.
• Meanwhile, prepare pasta according to package directions. Drain, rinse, and set aside.
• Cook butter and thyme sprigs in a medium saucepan over medium until butter is melted, 3 to 4 minutes. Add flour; cook, stirring constantly, until a light golden paste forms, about 1 minute. Gradually add milk in a steady stream, whisking constantly, until fully combined. Remove and discard thyme sprigs. Add mustard, pepper, and salt to flour mixture; cook, whisking constantly, until smooth and thick, about 2 minutes. Gradually and slowly add cheeses, stirring to melt completely between each addition. Whisk vigorously until mixture is melted and smooth. Remove from heat; gently fold in pasta.
• Spoon mixture into prepared piecrust. Return to oven, and bake at 350°F until golden brown, 25 to 30 minutes. Sprinkle with thyme leaves. Let cool 10 minutes; slice into 6 wedges.

Steps:

• In a clear glass bowl, layer the salad ingredients in order starting with the lettuce, concentrating the ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas. Combine the dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing the dressing all the way out to the edges of the bowl. Sprinkle with fresh dill.  Cover and refrigerate for up to 8 hours. Toss just before serving.