4th of July Backyard Memories Gone Gluten-free

"America is a tune.  It must be sung together."  Gerald Stanley Lee - Crowds

My dad loved the 4th of July!  He loved it as an American, a veteran and as a way to bring friends and family together with the song of food.  The core of the menu was always the same - BBQ, baked beans, potato salad, corn on the cob and watermelon.  Beyond that potluck was the name of the game and potluck it was, depending on the food fad of the year, the garden's yield, who had a sweet tooth and who was on a diet.  There could be twenty different salads or twenty different desserts and it didn't matter - nobody went away hungry and everyone had a good time except maybe the kid who got stung by the wasp. 

From my backyard to yours  - Bill and Carolyn's recipes for the basis of an Independence Day Celebration!


BBQ Pork Ribs

Preheat oven to 350 degrees
7 - 10 lbs Pork Ribs
8 Cloves of Garlic - crushed
2 t Kosher Salt
1/2 t Black Pepper
1 C Dark Brown Sugar
3/4 C Grey Poupon Harvest Coarse Brown Mustard
1 C Molasses
1 1/2 T Dry Mustard

• Mix garlic, salt and pepper
• Rub mixture over both sides of rib racks
• Place meat side down on large baking sheet with sides
• Bake 1 hour turning once
• Drain, cool and set aside
• In heavy saucepan mix remaining ingredients
• Cook until sugar dissolves, stirring constantly
• Place racks on hot grill and brush with sauce
• Cook 5 to 7 minutes until bottom is crispy, brown and turn
• Brush again with sauce and cook another 5 -7 minutes
• Repeat above instruction
• Separate ribs and serve

Baked Beans

3 16 oz Cans Pork and Beans
1 Onion - chopped
1 Bell Pepper - chopped
1/4 C Molasses
1/2 C Brown Sugar
3 T Ketchup
1 T Lea and Perrins Worcestershire Sauce
1 T Mustard
1/2 t Kosher Salt
1/4 t Pepper
4 Slices Bacon

• Mix together all ingredients except bacon
• Place in 3 quart casserole dish or bean pot
• Layer bacon strips across the top
• Bake at 350 degrees for 1 1/2 to 2 hours

Potato Salad

6 - 7 Potatoes - boiled
6 Eggs - hard boiled, peeled and chopped
1 small Bell Pepper - chopped
1 Vidalia Onion - chopped
2 stalks Celery - chopped
1 C Hellman's Mayonnaise
2 T Yellow Mustard
1/4 C Sweet Pickle Relish
1 T Rice Wine Vinegar
1/2 t Marjoram
2 t Sea Salt
1/2 t Pepper

• Drain and lightly mash or cube or both (your preference) potatoes
• In a large bowl, mix all ingredients

This can be served immediately or chilled


Fresh Corn on the Cob

Corn on the Cob - the number is up to you - shucked and cleaned
Water - enough to cover the corn
1/8 C Sugar

• Bring water to a boil
• Add corn and sugar
• Return to boil and cook 8 to 10 minutes
• Remove from water and serve

My grandfather (a farmer) would provide the corn. It was a delicious, naturally sweet type called Candy Corn.  He is no longer with us and I can't find anyone who is growing that particular strain so we now add the sugar. Not quite the same but is anything from our childhood ever.


Watermelon

However you want to do it! We've had it cut wedge style, scooped into balls with the melon used as the serving dish and one year it was accidentally dropped - breaking into pieces and that's how it was plated!



"...every heart beats true 'neath the red, white and blue..."  George M. Cohan - You're a Grand Old Flag

photo courtesy of madaristocrat

Red, White and Blue Dessert

Homemade ice cream with strawberry sauce, topped with fresh blueberries - beautiful, tasty and cold!  What more could you want on a hot summer day!

Ice Cream:

1 1/2 C Sugar
4 Eggs
1 Can Borden Eagle Brand Sweetened Condensed Milk
1 T Vanilla
1/2 gallon Milk

• In a small bowl, mix together sugar and eggs
• In a large bowl, mix together Eagle Brand, vanilla and milk
• Blend in sugar/egg mixture
• Heat until sugar thoroughly dissolves, stirring constantly
• Pour into refrigerator friendly container and cool completely
• Put in ice cream freezer and continue according to maker's instructions

if time is tight - make a day ahead of time and keep in the fridge till needed

Strawberry Sauce:

1 quart Fresh Strawberries
1/2 - 3/4 C Sugar

• Remove stems/hulls and slice strawberries
• Place in a bowl and sprinkle with sugar
• Let stand at room temperature at least 1 hour

Blueberries:

1 pint Fresh Blueberries - washed

I bet you can figure this part out but... 

Assembly:
In individual dishes - place a scoop of ice cream, top with a heaping spoonful of strawberries and sprinkle with a few blueberries.  Dig in.

"Tis done, we have become a nation."  Benjamin Rush at the Constitutional Convention