I am a list maker!
We live in a time of apps on our phones,
…with special list making capabilities,
but folks, If I don’t have piece of paper or a notebook list, (a hard copy as we used to say in the “olden” days)….then I am lost!
I’m the same way about calendars!
Yes, I do have a calendar on my IPhone!
want, need, to see the whole calendar with the little, large, squares where I can write myself little, extensive, notes!
And I make lists.
There are more post it notes (of every color) on my desk than at a confetti parade.
I know! ;(
Plus, I have note books and a day timer!
and yes, I hear all about saving the trees from the “tree huggers”
…and using the time saving phone apps from the Captain.
And I do care, but my lists are what works best for me.
Which leads me to a list I made for our 4th of July Menu!
4th of July Menu is exciting for me to plan.
Yes, I know…
it doesn’t take much to thrill me. 🙂
I love planning Holiday Menus and I love preparing the dishes.
I have lists and more lists…
I set out the dinnerware and flatware.
The table cloths and napkins…
I bring out multitudes of centerpieces that I have used over the years and sometimes, I dis-assemble and modify for the current decor. 😉
Did I say I love Holidays?
Below is the menu for the upcoming 4th of July, that I am putting together… and I would like to share it with you, my readers!
4th of July Menu 2019
Drum & Fife Honey Drumsticks
Yankee Doodle Macaroni Salad
Betsy Ross Baked Beans
Revolutionary Raspberry Blueberry Trifle
Red, White, and Blue Refreshers
Try any of these recipes for your Holiday Menu…
Or grab the hamburgers and hotdogs, potato chips and freshly brewed iced tea!
Whatever you plan to eat or drink…go for it and enjoy!
I know the Captain and I will be chowing down with no regrets!
Save the dieting for tomorrow!
Remember the Erma Bombeck quote:
“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart!”
Have a safe and fun 4th of July!
Printable Recipes are below!
- 1/3 cup of soy sauce
- 3 cloves of minced garlic
- 1 medium onion, grated
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons honey
- 1/4 cup sherry
- 1/4 teaspoon freshly ground ginger
- 1/2 cup chili sauce
- 1/3 cup vinegar
- thinly sliced (julienne by cutting very thin strips down the length of the onion) spring green onions for garnish.
- About 2 pounds of drumsticks (depends on the size of the drumsticks and your appetite)
- In a small saucepan, combine the soy sauce, garlic, onion,black pepper, honey, sherry, ginger,chili sauce and vinegar.
- Heat over low heat stirring constantly until all ingredients are thoroughly combined and set aside.
- At this point, if you want a skinless drumstick, remove the skin on each drumstick.
- Using the point of a small paring knife, poke or score through the largest part of the drumsticks to allow marinade to penetrate.
- Pour the marinade (reserving 1/2 cup of marinade for basting) over the drumsticks.
- Marinade the drumsticks for one hour.
- Brush the preheated grill with oil in preparation for the drumsticks.
- Using tongs, remove the drumsticks and place on the grill.
- Cover with lid and grill for 25-30 minutes, turning and basting frequently with the marinade.
- Grill until the juices run clear being careful to watch for burning by turning the drumsticks with tongs.
- Garnish with spring green onions
- Cooking time will vary with each type of grill.
- These can also be grilled without a lid, but the drumsticks will take extra time. If you have any marinade left over, serve on the side. I like to make extra so that I have sauce at the table.
- Believe it or not...my Mother had a small round "cheapee" grill that she purchased at a discount store. It stood on three very wobbly, aluminum legs, but it made the best barbecue! 😉
- 4 cups elbow Macaroni
- 1/4 cup pimentos, finely chopped
- 1/4 cup finely chopped green bell pepper
- 1 1/2 tablespoons sweet pickle relish
- 1 small finely minced/chopped onion
- 2 boiled eggs, finely diced.
- 1 cup Miracle Whip
- 2 teaspoons yellow prepared mustard
- 1 tablespoon Vinegar
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Cook the elbow macaroni in lightly salted water according to package directions, usually about 8 minutes.
- Drain and rinse under cold water to cool and to keep the macaroni from sticking together.
- Set aside.
- Mix together Miracle Whip vinegar, mustard, sugar, salt, and pepper.
- I like to taste as I go...to get just the right tart and sweet flavors
- Place the macaroni in a large mixing bowl and add the dressing.
- Stir in onion, pimentos, bell pepper, boiled eggs and the pickle relish.
- Because everyone's taste is different, add as much or as little of any of the ingredients desired.
- Place in the fridge for at least 3-4 hours (preferably overnight to allow the dressing to thicken)before serving.
- Summertime has always meant Macaroni Salad along with Potato Salad, Deviled Eggs and corn on the cob. This recipe has been in our family a very long time. It can be modified with frozen peas, chopped carrots, garlic powder, celery seed or chopped celery. The sky is the limit! Modify and Enjoy!
- Add paprika for a garnish if desired.
- 1/2 cup hickory-flavored barbecue sauce (I used KC Masterpiece)
- 1/2 cup ketchup
- 1/3 cup molasses
- 1/2 cup packed brown sugar
- 1 teaspoon yellow mustard
- 1/2 teaspoon liquid smoke
- 3 (14.5 ounce) cans great Northern beans, drained and rinsed
- 1 large onion, diced
- 1/2 pound (about 4-6 ounces) salt pork
- Turn the crock pot (slow cooker) on low.
- Mix barbecue sauce, ketchup, molasses,brown sugar, mustard and liquid smoke together in a 4-quart slow cooker until incorporated.
- Layer the salt pork (or bacon or ham) into the liquid barbecue mixture.
- Add the canned beans and onion and give a quick stir to mix.
- Cook the beans on Low for 3 hours and then on high for 2 more hours... or until the beans are a thick consistency.
- You can cook dried great Norther beans from scratch if you like. I found using the canned northern beans saved me tons of time. Just be sure to drain well. If you cook from scratch, it will take you about 8 hours to cook the baked beans in a crock pot.
- 3 Tablespoons vegetable oil or bacon grease
- 1/3 cup plus 1 tablespoon water
- 3/4 cup buttermilk
- 2 eggs
- 1 tablespoon sugar
- 1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima’s)
- 1 cup self-rising flour
- Oil, butter, or both for frying...about 3 tablespoons
- Mix the bacon grease (or vegetable oil), water, buttermilk, eggs, sugar, corn meal and flour together in a bowl, being sure to mix well.
- Heat the oil (or butter, or both) in a large cast iron skillet over medium heat.
- Using a tablespoon or 1/8 cup measuring cup, drop the batter into the hot skillet.
- Use about 2 tablespoons of batter per corncake.
- Fry each corncake as you would pancakes, making sure they are brown with crispy edges
- Flip each corncake, browning and crisping the other side.
- Remove the corncake and drain on a paper towel.
- Corncakes stay nice and warm in the oven, if you are making a lot of corncakes.
- Serve as is for addition to a meal or add butter and syrup if serving for breakfast.
- I like to use bacon grease because that is what my Mother and Grandmother always used. There was always bacon grease in a tin container sitting on the back of the stove. 😉
- One thing to note is the leftover batter will keep in refrigerator for up to 2 days.
- Over the years, I have heard these called johnny cakes, hoecakes, hot cakes...and corn cakes. Mother and Grandma just called them corn cakes, I assume in deference to pancakes.
- Whatever you want to call them ...they are good and easy to make.
- I use a round, cast iron griddle with a handle that I have had for years. I don't know what I would do if someone took my pieces of cast iron! 😉
- One half of an 8-oz. container Cool Whip (thawed)
- 1 sugar-free vanilla pudding snack (Jell-O)
- 1 cup raspberries
- 1 cup blueberries
- 4 strawberry cherries
- In a small bowl, thoroughly fold pudding cup into Cool Whip.
- Using individual trifle dishes (or any clear dish or cup) layer Cool Whip mixture, raspberries, Cool Whip mixture, blueberries and ending with a large dollop of Cool Whip on top.
- Add a Strawberry Cherry (with stem) to the top and you have a light, great tasting, great looking dessert.
- Serve, or chill until ready to serve!
- If you want to add lady fingers or angel food cake, just layer among the berries. I like using one pudding cup but you could use two if desired.
- I have used Cool Whip Free and it works very well, but because this recipe is for the 4th of July...I splurged.
- The strawberry cherries are found in the super market among the other fresh berries and are actually from Washington State. They are a large sweet (with a pit) cherry and make this dessert a real treat!. Another splurge!
- It is revolutionary my friends! 😉
- 1 Cup Red CranApple juice
- 1 Cup White Gatorade Frost Glacier Cherry
- 1 Cup Blueberry-Pomegranate G2 Gatorade
- Ice, cubed preferred
- Fill a glass 1/3 of the way full with CranApple juice.
- Add ice to the juice, being sure to fill to the top of the glass
- Slowly pour the Gatorade Frost drink, being sure to use an ice cube as the surface rather than pouring down the side of the glass.
- Again slowly pour the blue Gatorade directly on top of an ice cube
- Carefully Insert straw so as not to disturb the colors and you now have a refreshing drink.
- In order for the colors not to mingle together, pour each drink directly over the ice (pour very slow)
- The key to the colors staying separate is the sugar content.
- Use the drink with the highest sugar content (in this case the CranApple juice) in the bottom of the glass.Then use the next highest sugar content drink and finally the lowest sugar content drink on the top.
- You can also use white Sobe Pina Colada flavored drink for the white part of the drink and the Blue G2 Gatorade for the blue.