(From the recipe collection tested and tried and found to be true by Sheila Gail Landgraf)
The Meal Celebration for
Independence Day is looking good!
M E N U
Drinks: White
Sangria with Red, White and Blue Stared ice
Cubes/Sweet Tea,/Water
Appetizer: American Taco Cups
Bread: Best Blueberry Muffins
Salad: Pasta
with Beans and Greens
Entrée: Pulled
Pork BBQ Sandwiches with White Sauce
Side: Fresh
Corn on The Cob
Desserts: Pretty
Patriotic Pie, Linzer Star Cookies
Serve the traditional cold iced tea and water to drink
with your meal, but before time to gather together, freeze several ice cubes in
star-shaped trays. Use food coloring to make the ice red and blue.
Fill them into a pitcher of White Sangria and place along side a tray of
glasses and serve first along side of the appetizers.
WHITE SANGRIA
Ingredients:
1 bottle of white wine (I use Riesling)
2/3 cups white sugar
3 oranges
1 lemon
1 lime
½ liter ginger ale or club soda
Directions:
Pour wine into your pitcher and squeeze juice from the
orange, lemon and lime into the wine. Toss in the fruit wedges, and
add sugar. Chill overnight. Add ginger ale or club soda
just before serving.
Make the appetizer below to serve with the Sangria:
American Tacos
(They are American because we are eating them on
Independence day (LOL)
Ingredients:
1 can refried beans
½ pound cooked taco-seasoned meat
1 cup shredded cheddar
1 cup salsa
½ cup sour cream
½ cup sliced black olives
1 bag of Tostitos “Scoops”
Directions:
Set chips on a platter and layer with beans, meat and cheddar. Heat in microwave until hot. Top with salsa, sour cream and black olives.
You know I’m going to say it….pull out the red, white
and blue dishes!
It is okay to mix styles of china, that only makes things
more interesting. If you don’t have red, white and blue dishes,
don’t fret about it, there are lots of great paper styles. Go casual and use paper, or bring out the
colors in your napkins and tablecloth or centerpiece.
You might consider tucking a tiny flag into your
napkin rings. If you don’t want to spend a lot on flowers for a
center piece, go to the dollar store and stock up on flags. Put
several of them inside a clear vase in the center of your table. You’re
all set!
Since we will be having bread with the sandwiches already,
I’ve chosen to serve blueberry muffins. Here is my favorite blueberry
muffin recipe:
BEST BLUEBERRY MUFFINS
Ingredients:
1-3/4 cups flour
¾ teaspoon salt
¼ cup sugar
2-1/2 teaspoons baking powder
2 teaspoons grated lemon zest
1-1/4 cups blueberries
1 egg
¾ cup milk
1/3 cup vegetable oil
Melted butter and sugar
Directions:
Sift all dry ingredients into a large
bowl. Sprinkle over lemon zest and blueberries. Beat egg well
and add milk and oil. Mix (don’t beat.) Spoon into
prepared muffin tins. Fill to the top. Bake at 425 degrees for
15 minutes until beautiful and a little brown. Cool for 5
minutes. Remove from tins. Brush muffin tops with butter
and dip in a bowl of crystallized sugar. Serve warm.
Here is one of the best salads
ever, and my family always enjoys it. I’ve often used it in lieu of
the traditional boring baked beans.
PASTA WITH BEANS AND GREENS
Ingredients:
8 ounces uncooked bow tie pasta
1 large onion chopped
1 package fresh mushroom caps, sliced
2 teaspoons olive oil
4 cups fresh kale
1 cup chicken broth
2 teaspoons minced garlic
½ teaspoon salt
½ teaspoon pepper
1 15 ounce can Great Northern Beans, drained and
rinsed.
¼ cup shredded Parmesan cheese.
Directions:
Cook pasta. Saute onion and mushrooms in
oil for five minutes. Add kale and next five ingredients and cook
while stirring for 15 minutes, or until kale is tender. Add beans
and cook for one minute more. Remove to serving platter, tossing
gently. Top with cheese.
Now for the main dish! The
very important ingredient here is the white sauce. White sauce is a
southern tradition, and my family loves it! Here is a main dish that
uses white sauce and always turns out good. I’m making it a 4th of
July tradition at our house:
PULLED PORK BBQ SANDWICHES WITH WHITE BBQ SAUCE
Make the Sauce first and let it sit for several hours
in the refrigerator.
SAUCE
Ingredients:
1-1/2 cups mayonnaise
1 teaspoon lemon juice
1/3 cup white vinegar
1 teaspoon pepper
½ teaspoon salt
½ teaspoon sugar
Directions:
Mix all together and refrigerate for several hours.
Flavors need to blend before using.
PORK
Ingredients:
1-1/2 pounds pork tenderloin – trimmed.
½ cup apple cider vinegar
¼ cup water
3 Tablespoons brown sugar
2 tablespoons kosher salt
¾ teaspoons freshly ground black pepper
½ teaspoon ground red pepper
½ teaspoon chili powder
¼ teaspoon garlic powder
Directions:
Cut the pork into 2 – ½ inch
chunks. Mix the other ingredients together and pour into
a sauce pan and bring to a boil. Reduce heat, add pork and simmer
for one hour or until tender. Remove pork from pan. Using
two forks, shred. Place on a platter and pour liquid left in pan
over pork. Serve with your favorite bread, mini buns or biscuits,
and top with White BBQ sauce.
For a side dish I want to have an old favorite, fresh
corn on the cob, cooked in the husks and served hot with butter. Here
is an easy way to prepare:
CORN ON THE COB
Buy very fresh,
healthy corn, preferably from a local grower. Preheat oven to
350°F. Leave the husks on the corn. Place the corn on the cob
directly on the oven racks. Bake for about 1 hr depending on size. When the
husks have turned a light brown on the outside they should be done. This is the
best way to cook fresh corn on the cob. It is easy and it is always
good.
This year I chose two easy, tasty and colorful
desserts that are a bit lighter after such a heavy meal. I also
wanted them to be cool. I may add a little vanilla bean ice cream to
go with these selections as well.
PATRIOTIC PIE
Ingredients:
1-1/2 cups boiling water
1 – (3oz.) pkg. Jello Berry Blue Flavor Gelatin
1 pint fresh blueberries, washed and drained.
1 cup ice cubes, divided
1 Honey Maid Graham Pie Crust (6 oz.)
1 – (3 oz.) pkg. Jello Strawberry flavor gelatin, or any
other red flavor.
1 pint of fresh strawberries, washed and sliced into thin
slices.
1 cup Cool Whip Whipped Topping
Directions:
Add ¾ cup boiling water to blue gelatin
mix; stir two minutes until completely dissolved. Add ½
cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to
10 minutes or until set but not firm. Meanwhile repeat to dissolve
red gelatin mix in a separate bowl; stir in remaining ice
cubes. Cool 5 minutes or until slightly thickened. Spread
fresh blueberries over top of blue gelatin when firm. Spread Cool
Whip over blue gelatin layer; Spread sliced strawberries over Cool Whip
layer, cover with red gelatin. Refrigerate 2 hours until
set. Garnish with fresh fruit before serving.
LINZER COOKIE STARS
Ingredients:
1-1/4 cup softened butter
1 cup sifted powdered sugar
2-1/2 cups all purpose flour
½ cup finely chopped roasted pecans
¼ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
1 teaspoon grated lemon rind
¼ cup seedless raspberry jam
Powdered Sugar
Directions:
Using a medium speed mixer, beat butter and add powdered
sugar slowly until light and fluffy. Combine flour with next five
ingredients and gradually to mixture. Divide dough into two parts
and cover and refrigerate for one hour. Roll dough out on a
lightly floured surface and cut out 3” stars with a star shaped cookie
cutter. Using a smaller cutter, cut a star out of the center of half
of the stars Place all on a lightly greased baking sheet and bake at
325 degrees for 15 minutes. Spread solid cookies with jam, and
sprinkle remaining cookies with powdered sugar. Top the solid
cookies with the hollow stars sprinkled with powder sugar. This
should give you 3 dozen cookies, you can take the leftovers to work later.
Hope your 4th of July Independence Day
holiday is wonderful and full of this country’s traditions!
May God Bless America Forever!