Fireworks and Good Food: Fourth of July’s Winning Combination
As springtime slips into summer, people begin to look forward to the Fourth of July. They remember the fireworks and good food, Fourth of July’s winning combination that so many enjoy. They can’t wait for the sights, sounds, and tastes of summer that only come around this Day of Independence.
Early in the day you’re likely to find, instead of the smoke from fireworks, the telltale signs of barbecues in home after home around town. The smell of charcoal lighter fluid and barbecue sauce are common on this day. But what are some of the normal foods you’ll find on the Fourth of July?
Barbecues will be lit, making the way for summer’s bounty. Hamburgers, hot dogs, ribs, chicken, bratwurst, and steaks are all common food enjoyed on this day. Don’t just rely on the old standbys, though – try grilling some fish, fruits, or vegetables. You may be surprised at how much you enjoy a change of pace for the entrée.
Corn on the cob, potato salad, baked beans, coleslaw, and deviled eggs compliment almost any meat dish. You may also want to serve dishes that may not be your typical Fourth of July, such as ethnic foods. To top off the meal, why not make homemade ice cream, a cake decorated with fresh strawberries or blueberries, fresh baked apple pie, or ice cold watermelon. Read more
1 (16 ounce) box medium pasta shells
1/4 teaspoon celery seeds
1/3 cup hamburger dills, chopped
1/4 cup sweet onions, chopped
2 hard-boiled eggs, chopped
1 teaspoon season salt
1 teaspoon lemon juice
1 (8 ounce) package shredded cheddar cheese
1 cup mayonnaise
Pepper to taste
Cook pasta shells according to package directions. Drain well. Place the pasta in a large mixing bowl. Add the eggs, chopped hamburger dills and chopped onion. In a small bowl mix together the mayonnaise, celery seeds, season salt and pepper. Fold in the cheddar cheese. Pour mixture over pasta and stir well. Be sure all the pasta, eggs, pickles and onions are covered well with the mayonnaise mixture. Cover and place in the refrigerator for one hour or in the freezer 15 to 20 minutes before serving.
Want to try growing something and then actually use your results in the meals you prepare? How about growing your very own herb garden? Well you can, and here are some helpful tips on how to create your own little garden of herbs.
First decide which herbs you want to grow. Would you like to try sage, rosemary and thyme? How about including dill, mint, chives, and cilantro? Now that you’ve chosen what you want to plant in your herb garden, you need to know a little bit about the herbs. For example, coriander, dill and basil die after one season. Parsley lives for two; and chives, thyme, mint, marjoram and tarragon bloom every year. Next, ascertain how large your herb garden will be. Ensure to keep the annuals and perennials separate from each other.
Drainage is the key to a successful herb garden. After you choose the site for your garden, make sure you consider drainage and soil fertility first. Without proper drainage, your garden will fail. So, improve drainage at the garden site by removing the soil to a depth of 15 to 18 inches. Place a 3-inch layer of crushed stone on the bottom. Mix some compost or peat and sand then refill the site higher than the original level to allow for the settling of the soil. Since the soil does not have to be fertile, it does not require additional fertilizer. Once the site and soil are ready for planting, you can proceed to purchase the seeds. Read more
Nearly everyone expects to have something sweet during Easter. If it’s not chocolate bunnies, it is jelly beans. But if you’re not satisfied with these candies, you may want to try these scrumptious Easter dessert recipes to soothe your sweet tooth.
Bunnies love carrots, but you’ll love this lite version of carrot cake. You’ll need:
* 1 cup cake flour
* 1 cup whole wheat flour
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 1/2 teaspoons ground cinnamon
* 3 eggs
* 1/3 cup vegetable oil
* 2/3 cup buttermilk
* 1 1/2 cups grated carrots
Begin by preheating your oven to 350 degrees F. Grease and flour a 9-inch by 13-inch pan or two 9-inch round cake pans. Separate the eggs and then beat the whites until frothy. While whipping the egg whites, add 1/2 of the white sugar. Continue beating until stiff peaks are formed.
Combine both types of flour, brown sugar, baking powder, baking soda and cinnamon in a large bowl. Add the oil and butter milk, being sure to mix well. Add the egg yolks and continue mixing. Fold in the egg whites, being careful not to flatten the mixture, and then add the carrots. Pour the batter into the prepared baking pans. Bake the cake for 25 to 35 minutes. Once it is cool, frost the cake using your favorite cream cheese frosting. Read more
St. Patrick’s Day is almost here. Do you have your green? If you’re planning a St. Patrick’s Day party, food ideas may not come easily. But, there are many foods you can fix which can be served at a St. Patrick’s Day party. Look through this list and see if you can find a few St. Patrick party food ideas you’d like to serve at your party. Be sure to check out my fun St. Patrick’s Day games for kids too.
Let’s start with beverages. Most people expect there to be green beer on St. Patrick’s Day. You can make your own. Start with an Irish Amber or lager-style beer. Add three to six drops of green food coloring into 16 ounces of Irish lager.
Don’t leave the children out! Even though they won’t get green beer to drink, you can provide them with their own green beverage. Add three drops of green food coloring to ginger ale, apple juice, lemon-lime or lemonade.
St. Patrick’s Day Cupcakes
Finger foods are popular at parties and St. Patrick’s Day is no exception. These cupcakes are shaped like shamrocks. You’ll need these ingredients:
* Cupcake batter
* Cupcake tins and liners
* Aluminum foil
* White frosting
* Green food coloring
* Green licorice candy
Make your favorite cupcake batter and add green food coloring if you prefer. Put the paper liners in the muffin tin and fill them halfway. Roll aluminum foil up into balls and place three of them spaced equally between each liner and the tin to create a shamrock-shaped cupcake.
Bake the cupcakes but take them out a few minutes early. Cool and remove the paper. Ice each cupcake with green frosting (1 teaspoon green food coloring to one package of white frosting). Draw veins using a toothpick and insert green licorice (2 inches long) as the stem. Read more