Mom and I were sitting in the kitchen the other day when I said, "You know how the Southern Living Holiday Cookbooks always share an entire menu of recipes? Wouldn't it be fun if we could do the same for our customer families?"
She agreed, and we started talking about the foods that normally make up our 4th of July table. I compiled some of our favorite recipes and typed them out. I don't have fancy step-by -step photos or poetic descriptions for you, but I do have tried and true recipes, enjoyed and loved by our family. Here they are: Seasoned Steaks There is a simple science behind steak seasoning methods. The key is to salt heavy and early. We like to salt ours the night before. You can find the blog link here. Grandma's Scalloped Potatoes 10-15 medium sized potatoes 2 T. butter 2 T. flour 1 t. salt 1 t. pepper 2 c. milk 2 c. cheddar cheese Peel and cube potatoes into a large pot. Cover the potatoes with water. Bring to a boil on the stove. Cook until tender (10 to 15 minutes). Drain the potatoes. Transfer to a large, greased baking dish (13x9 or larger). In a small saucepan, melt the butter and stir in the flour to form a bubbling roux. Add the salt and pepper. Stir in the milk until beginning to boil and thicken. Stir in the cheese. Pour the cheese mixture over the potatoes. Cover the dish with a lid or with foil. If cooking immediately, preheat the oven to 350 degrees Fahrenheit and bake for 30 minutes, or until bubbly and beginning to brown on top. If baking the next day, allow to cool and place in the fridge. When you are ready to bake, remove the dish from the oven while preheating the oven. Bake for 45 minutes at 350 degrees Fahrenheit. Mom's Baked Beans 3 cans of pork and beans 1/2 c.- 3/4 c. molasses 1/3 c. brown sugar 1 t. yellow mustard 3-4 slices of bacon, uncooked Stir together all of the ingredients, except for the bacon, in a medium sized bowl. Transfer to a 9x13 baking dish. Top with the bacon. Cover with foil and place in the fridge if you are not baking them immediately. When you are ready to bake them, preheat the oven to 400 degrees Fahrenheit and bake for 45 minutes or until the bacon is cooked and the beans are bubbly. Meme's Cornbread Salad 1 box Jiffy cornbread mix, prepared according to package directions 1 can of corn, drained 1 can of pinto beans, drained 1 c. of grated cheddar cheese 2 fresh tomatoes, chopped small 8 green onions, chopped with tops 1 pkg. of Hidden Valley dressing mix, prepared with 16 oz. of sour cream 4 slices of bacon, cooked crisp and crumbled Crumble half of the prepared corn bread into a round glass bowl. Layer half of each item listed above, except for the bacon. Repeat the layers, ending with the Hidden Valley dressing. Sprinkle the crumbled bacon on top. Cover with plastic wrap and place in the fridge until ready to serve. Seasonal Fruit Salad 4 to 5 fresh peaches 1 pint of blueberries or blackberries or both Peel and slices the peaches, discarding the pit. Stir in fresh berries. Sprinkle with a little bit of sugar (or honey), cinnamon, vanilla, and mint leaves, if desired. We hope this menu and recipes can help you create wonderful summer memories. Use it for the 4th of July or tuck it away for Labor Day. The summer will be over before we know it, and we're trying to savor it while it lasts. What are your plans for the rest of the summer? Do you have a family cookout on the list? From our family to yours, we wish you a blessed Independence Day!
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Our Farm's Voice
Hello! I'm Madelaine Paige, and I'm so glad we've met. I love mornings, milk cows, and musings. Archives
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