Independence Day delights for celebrating with friends and family
Celebrate the holiday with classic dishes that are sure to be enjoyed by all ages.
1 (16 oz.) package elbow macaroni
1 sweet yellow pepper, chopped
Cook macaroni according to package directions. Drain; rinse with cold water and drain again.
In a small bowl, mix mayo, milk, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. Add one cup dressing; toss gently to coat. Refrigerate, covered, until cold, about two hours. Cover and refrigerate remaining dressing to add just before serving. Sprinkle with parsley and stir in reserved dressing right before serving.
2 (28 oz.) cans pork and beans
1 1/2 c. packed brown sugar
1/2 lb. sliced bacon, cooked and crumbled
1 c. finely chopped onion
Preheat oven to 325 degrees F. In a large bowl, mix all ingredients. Transfer to a greased 3-quart baking dish. Bake, uncovered, 1 1/4 to 1 1/2 hours or until bubbly.
1/2 c. soaked hickory wood chips
12 hard-boiled eggs, peeled
Add wood chips to grill according to manufacturer’s directions. Place eggs on grill rack. Grill, covered, over indirect medium heat until golden brown, 7-10 minutes. Cool slightly.
Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayo, mustard, salt, pepper and paprika. Spoon or pipe into egg whites. Top with additional paprika and chopped parsley. Refrigerate, covered, until serving.
1 (8 oz.) can cut green beans, drained
1 (8 oz.) can cut wax beans, drained
3/4 c. canned kidney beans, rinsed and drained
In a small bowl, combine the first four ingredients. In another bowl, whisk sugar, vinegar, oil and pepper. Stir into bean mixture. Cover and refrigerate until serving.
2 large eggs, room temperature
2 1/2 c. all-purpose flour
3 c. confectioners’ sugar
3 to 4 heavy whipping cream
Preheat oven to 350 degrees F. Grease a 13x9-inch baking dish. Cream butter and sugar until light and fluffy, about 5-7 minutes. Add vanilla and eggs, one at a time, beating well. In another bowl whisk together flour, baking powder and salt; beat into creamed mixture alternately with milk. Transfer to a prepared dish.
Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Place on a wire rack; cool completely.
For the frosting, beat butter until creamy; gradually beat in confectioners’ sugar until smooth and light in color, about three minutes. Beat in vanilla and three tablespoons cream until light and fluffy, about two minutes; thin with additional cream if desired. Spread over cake. Before serving, top with berries in a patchwork quilt pattern.
