Wow! My sons and I just watched the annual Nathan’s Hot Dog Eating Contest and watched as the winner COMPLETELY ATE 68 hotdogs and buns in 10 minutes, nearly tying his record of 70. All three of us watched as waves of nausea swept over us. None of us are squeamish normally, but this feat pushed us over the edge.
So being the red blooded Americans that we are, we experienced the natural reaction that most Americans feel after watching a competitive spectator sport: LET’S GET SOMETHING TO EAT! Clearly we recovered quickly from watching the hotdog shoving/eating contest.
Now we have about two and half hours before we make our annual retreat to the Carolina Mudcats game to watch a great game of baseball followed up by fantastic fireworks with friends and family.
I thought I’d post a few of my favorite July 4th recipes that are also a tradition when we have a meal first. Posting this now, makes me realize I’m long overdue for a reunion with many family and friends. OK…so this is what I’ll make, who wants to bring something else? Feel free to share any July 4th recipes you enjoy as well!
God bless all who serve or served and God bless America!! Enjoy your family and praise God this July 4th for being able to live in such a wonderful country.
Liz’s July 4th Meal for Family and Friends:
My Grandpa De Poy’s Prize Winning Meatloaf (It’s been rumored this was once on the back of a Quaker Oatmeal Box—I’m not sure, but that sounds like Grandpa!)
- 1 ½ lbs. ground beef
- 1 C tomato juice
- ¾ C uncooked oats
- 1 beaten egg
- ¼ cup onion, chopped
- 1 tsp. salt
- ¼ tsp. pepper
Mix and mash. Bake for 350° for one hour. You can also add a can of Rotel tomatoes w/green chilis and some green peppers for extra flavor or substitute oats for crackers. (Thanks Aunt Helen!)
Aunt Donna’s Bean Salad:
- 1 can green beans / 1 can yellow beans / 1 can kidney beans
- 1 small jar chopped pimento and 1 medium onion
Combine the above and do not drain the beans.
Heat to boiling: 2/3 c. sugar AND 2/3 c. cooking oil AND ½ tsp. salt AND pepper
Pour over beans. Refrigerate overnight.
Liz’s Corn Pudding:
- ¼ c. butter or margarine
- 16 oz. cream style corn
- 3 beaten eggs
- 1/8 to ¼ c. sugar
- 2 Tbs. flour
- Salt and Pepper to taste
Mix it all up in a casserole dish. Put casserole dish in a shallow pan with about a half inch water surrounding outside of dish. Cover top! Bake at 350° for 30 to 45 minutes, until corn pudding is firm and just golden.
Aunt Sandy’s Cherry Cream Delight
This one rocks! I make it zippity quick every time I have to bring a “covered dish” somewhere!
- 1 Large Tub Cool Whip
- 1 med. Can crushed pineapple
- 1 can Cherry Pie Filling
- 1 can Sweetened Condensed Milk
Mix it all up in a bowl. Chill. Eat it all up!
And the best part….dessert: (I reprinted this from Allrecipes.com, but it’s same as recipe I always use!)
Red White and Blue 4th of July Cake:
- 1 pkg. yellow or white cake mix
- 1 8 oz. Cool Whip
- 1 pint drained and rinsed blueberies
- 2 pints rinsed fresh strawberries
Make a 9×13 cake according to directions on box. Allow it to cool completely. Frost with Cool Whip. Then arrange blueberries and strawberries so that it resembles American flag. Before your kids get to eat any , say The Pledge of Allegiance as a family. Now enjoy!