Cheers! Independence Day, the grand Happy Birthday of America is right around the corner. Hopefully we are all “rained out” and the Fourth of July will be bright and sunny. As always, it’s a fun filled day as we partake in the parade, enjoy a family picnic and end the day watching the cascade of colors that erupt overhead in the fireworks display. Here’s to a safe and fun Fourth of July.
Barbecues
2 pounds ground beef
1/4 cup chopped onion
1 teaspoon Worcester
shire sauce
1/2 teaspoon seasoned
salt
1 10 ounce can tomato
soup
1 teaspoon vinegar
8 ounce can tomato
sauce
1tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon mustard
Brown the hamburger and onion. Drain, if necessary. Add the remaining ingredients. Cover and simmer 20-30 minutes. Serve on buns.
Marinated Bean Salad
16 ounce can cut green
beans
16 ounce can wax beans
15 ounce can kidney
beans, lightly rinsed and
drained
1/2 cup green pepper,
chopped
1/2 cup red onion,
minced
1 cup sugar
1 cup cider vinegar
3/4 cup vegetable oil
1 1/2 teaspoon salt
1/2 teaspoon pepper
Drained canned vegetables; combine with green pepper and onion. Set aside. Combine remaining ingredients; pour over vegetables, mixing well. Cover and refrigerate for 24 hours; stirring occasionally. Just before serving, drain well and serve in a lettuce lined salad bowl.
Jessica’s Quick and Easy Corn Dip
1 7 ounce can shoepeg
white corn
1/2 cup shredded
parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
Combine all ingredients; chill and serve with Ritz crackers or bagel chips. Not only is this dip delicious, but is a quick and easy appetizer that I’m sure your guests will enjoy.
GARY’S TIP: To relieve itching from insect bites, rub apple cider vinegar on bites.
FOOD FOR THOUGHT: True wisdom lies in gathering precious moments out of each day.
