Wishing all my American friends a fun, safe,
and sweet July 4th!
Wishing all my American friends a fun, safe,
and sweet July 4th!
Showing posts with label 4th of July. Show all posts
Showing posts with label 4th of July. Show all posts
Monday, July 04, 2022
Wednesday, July 03, 2019
Beautiful Holiday Memories
by Emma Lane
I’m sitting on the stone wall in the middle of the village when the first group appear heralding the start of the parade. It’s an ancient convertible filled with local politicians; the major, councilmen, the Board of Education president--our elected governing bodies all waving and wearing wide smiles. We beam and wave back. It’s a federal holiday after all and most of the town is present.
Next comes a troop of boy scouts carrying flags. Their parents clap loudly and we all join in. Behind them little go carts spin around in circles, the drivers wearing funny hats. They are a local parade favorite.
We can hear the high school band in the distance. The kids are in shorts because it’s a very warm day. For some reason tears come to my eyes as they pass, playing their horns and banging on their drums. Wave after wave of local groups march past the crowd, each with an appointed member carrying the American flag on this our nation’s birthday.
from Emma Lane
Fire trucks honk their horns while the police come into view dressed in their best uniforms. That spiffy band, members wearing Scottish clothes, plays a heart wringing tune on bag pipes.
More scout troops, this time it’s the girls. An entire group of children riding bicycles all the way down to determined toddlers on tricycles get enthusiastic applause from the spectators. The colorful balloons tied to their handle bars bob in the warm breeze.
Wow, we all say as a troop of mounted police prance by. We know that’s the end of the parade. Who wants to march after the horses? We sigh. Another of our nation’s birthdays celebrated in style. We are Americans and we love parades, especially those that remind us of what it means to belong to this wonderful, democratic nation.
We are off to a picnic where my baked beans make a hit. A hot game of horseshoes is in progress. Sleepy ladies nod in the shade. Some of our family peal off to play baseball. Others play Frisbee, including the dog. Red, white and blue flags wave everywhere. The children are excited. They anticipate indulgent parents who allow late bedtimes. Firework displays will be enjoyed and perhaps a bonfire.
How do you celebrate our nation’s birthday? Do you have a favorite recipe for the picnic? Do you go boating and watch the fireworks over the water? Do you get tears of gratitude when our beloved veterans march by?
Have a beautiful and safe holiday,
Emma Lane
“I never saw a printed word I did not like.”
Emma Lane is a gifted author who writes under several pen-names. She lives with her patient husband on several acres outside a typical American village in Western New York. Her day job is working with flowers at Herbtique and Plant Nursery, the nursery she and her son own. Look for information about writing and plants on her new website. Leave a comment or a gardening question and put a smile on Emma's face.
Stay connected to Emma on Facebook and Twitter.
 |
| Photo by Michael Elliott |
Next comes a troop of boy scouts carrying flags. Their parents clap loudly and we all join in. Behind them little go carts spin around in circles, the drivers wearing funny hats. They are a local parade favorite.
We can hear the high school band in the distance. The kids are in shorts because it’s a very warm day. For some reason tears come to my eyes as they pass, playing their horns and banging on their drums. Wave after wave of local groups march past the crowd, each with an appointed member carrying the American flag on this our nation’s birthday.
from Emma Lane
Fire trucks honk their horns while the police come into view dressed in their best uniforms. That spiffy band, members wearing Scottish clothes, plays a heart wringing tune on bag pipes.
More scout troops, this time it’s the girls. An entire group of children riding bicycles all the way down to determined toddlers on tricycles get enthusiastic applause from the spectators. The colorful balloons tied to their handle bars bob in the warm breeze.
Wow, we all say as a troop of mounted police prance by. We know that’s the end of the parade. Who wants to march after the horses? We sigh. Another of our nation’s birthdays celebrated in style. We are Americans and we love parades, especially those that remind us of what it means to belong to this wonderful, democratic nation.
We are off to a picnic where my baked beans make a hit. A hot game of horseshoes is in progress. Sleepy ladies nod in the shade. Some of our family peal off to play baseball. Others play Frisbee, including the dog. Red, white and blue flags wave everywhere. The children are excited. They anticipate indulgent parents who allow late bedtimes. Firework displays will be enjoyed and perhaps a bonfire.
How do you celebrate our nation’s birthday? Do you have a favorite recipe for the picnic? Do you go boating and watch the fireworks over the water? Do you get tears of gratitude when our beloved veterans march by?
Have a beautiful and safe holiday,
Emma Lane
“I never saw a printed word I did not like.”
Stay connected to Emma on Facebook and Twitter.
Monday, July 03, 2017
Remembering the 4th of July
by Emma Lane
I’m sitting on the stone wall in the middle of the village when the first group appear heralding the start of the parade. It’s an ancient convertible filled with local politicians; the major, councilmen, the Board of Education president--our elected governing bodies all waving and wearing wide smiles. We beam and wave back. It’s a federal holiday after all and most of the town is present.
Next comes a troop of boy scouts carrying flags. Their parents clap loudly and we all join in. Behind them little go carts spin around in circles, the drivers wearing funny hats. They are a local parade favorite.
We can hear the high school band in the distance. The kids are in shorts because it’s a very warm day. For some reason tears come to my eyes as they pass, playing their horns and banging on their drums. Wave after wave of local groups march past the crowd, each with an appointed member carrying the American flag on this our nation’s birthday.
Fire trucks honk their horns while the police come into view dressed in their best uniforms. That spiffy band, members wearing Scottish clothes, plays a heart wringing tune on bag pipes.
More scout troops, this time it’s the girls. An entire group of children riding bicycles all the way down to determined toddlers on tricycles get enthusiastic applause from the spectators. The colorful balloons tied to their handle bars bob in the warm breeze.
Wow, we all say as a troop of mounted police prance by. We know that’s the end of the parade. Who wants to march after the horses? We sigh. Another of our nation’s birthdays celebrated in style. We are Americans and we love parades, especially those that remind us of what it means to belong to this wonderful, democratic nation.
We are off to a picnic where my baked beans make a hit. A hot game of horseshoes is in progress. Sleepy ladies nod in the shade. Some of our family peal off to play baseball. Others play Frisbee, including the dog. Red, white and blue flags wave everywhere. The children are excited. They anticipate indulgent parents who allow late bedtimes. Firework displays will be enjoyed and perhaps a bonfire.
How do you celebrate our nation’s birthday? Do you have a favorite recipe for the picnic? Do you go boating and watch the fireworks over the water? Do you get tears of gratitude when our beloved veterans march by?
Have a beautiful and safe holiday,
Emma Lane
“I never saw a printed word I did not like.”
Emma Lane is a gifted author who writes under several pen-names. She lives with her patient husband on several acres outside a typical American village in Western New York. Her day job is working with flowers at Herbtique and Plant Nursery, the nursery she and her son own. Look for information about writing and plants on her new website. Leave a comment or a gardening question and put a smile on Emma's face.
Stay connected to Emma on Facebook and Twitter.
|
| Photo by Michael Elliott |
Next comes a troop of boy scouts carrying flags. Their parents clap loudly and we all join in. Behind them little go carts spin around in circles, the drivers wearing funny hats. They are a local parade favorite.
We can hear the high school band in the distance. The kids are in shorts because it’s a very warm day. For some reason tears come to my eyes as they pass, playing their horns and banging on their drums. Wave after wave of local groups march past the crowd, each with an appointed member carrying the American flag on this our nation’s birthday.
Fire trucks honk their horns while the police come into view dressed in their best uniforms. That spiffy band, members wearing Scottish clothes, plays a heart wringing tune on bag pipes.
More scout troops, this time it’s the girls. An entire group of children riding bicycles all the way down to determined toddlers on tricycles get enthusiastic applause from the spectators. The colorful balloons tied to their handle bars bob in the warm breeze.
Wow, we all say as a troop of mounted police prance by. We know that’s the end of the parade. Who wants to march after the horses? We sigh. Another of our nation’s birthdays celebrated in style. We are Americans and we love parades, especially those that remind us of what it means to belong to this wonderful, democratic nation.
We are off to a picnic where my baked beans make a hit. A hot game of horseshoes is in progress. Sleepy ladies nod in the shade. Some of our family peal off to play baseball. Others play Frisbee, including the dog. Red, white and blue flags wave everywhere. The children are excited. They anticipate indulgent parents who allow late bedtimes. Firework displays will be enjoyed and perhaps a bonfire.
How do you celebrate our nation’s birthday? Do you have a favorite recipe for the picnic? Do you go boating and watch the fireworks over the water? Do you get tears of gratitude when our beloved veterans march by?
Have a beautiful and safe holiday,
Emma Lane
“I never saw a printed word I did not like.”
Stay connected to Emma on Facebook and Twitter.
Wednesday, June 28, 2017
Celebrate the 4th with Pizzazz
Not only is my author friend Sara Daniel a terrific writer, she's also one dynamite baker. Sara is sharing her special Fourth of July dessert. I guarantee you'll love it! Now here's Sara...
Nothing beats Independence Day for showing our pride in our country. Flags wave proudly, and red, white and blue are suddenly displayed on every piece of merchandise in the local discount store.
While I don’t have flag plates, napkins or—God forbid—a star-spangled bikini, I love bringing out my once-a-year crafty side to make an American Flag Cake for a cool patriotic treat.
So to satisfy your sweet-tooth I offer you my easy and delicious recipe.
American Flag Cake
pound cake
8oz Cool Whip
Blueberries
Strawberries, sliced
Pound cake can be store bought or made from scratch. Here’s a quick recipe:
1 cup butter
1 cup sugar
1 tsp. vanilla
4 eggs
2 cups flour
1 tsp. baking powder
¼ tsp. nutmeg
Preheat oven to 325°F.
Beat sugar into butter 2 tablespoons at a time until light and fluffy. Add vanilla, then eggs one at a time. Mix in remaining ingredients.
Bake in a greased and floured 9 X 5 pan for 1 hour. Cool completely.
To Assemble American Flag Cake
Cut pound cake into slices and lay across the bottom of a 9 X 13 pan.
Cover cake with a smooth layer of Cool Whip.
Turn pan horizontal. In upper left corner, fill an approximately 3-4 inch by 3-4 inch square with blueberries.
Make seven horizontal lines of strawberry slices. The first four lines should begin from the blueberry section to the far right edge. The bottom three lines should span the entire length of the pan. The top and bottom lines should be touching the top and bottom of the pan respectively to create 13 alternating red and white stripes.
The last step is very important - Thank a member of our Armed Forces and/or a Veteran, and share a piece of patriotic cake.
Enjoy.
~Sara
Sara Daniel writes what she loves to read—irresistible romance, from sweet to erotic and everything in between. She battles a serious NASCAR addiction, was once a landlord of two uninvited squirrels, and loses her car keys several times a day.
Learn more about Sara on her website and blog. Subscribe to Sara’s newsletter.
Stay connected on Facebook, Twitter, and Pinterest.
Nothing beats Independence Day for showing our pride in our country. Flags wave proudly, and red, white and blue are suddenly displayed on every piece of merchandise in the local discount store.
While I don’t have flag plates, napkins or—God forbid—a star-spangled bikini, I love bringing out my once-a-year crafty side to make an American Flag Cake for a cool patriotic treat.
So to satisfy your sweet-tooth I offer you my easy and delicious recipe.
American Flag Cake
pound cake
8oz Cool Whip
Blueberries
Strawberries, sliced
Pound cake can be store bought or made from scratch. Here’s a quick recipe:
1 cup butter
1 cup sugar
1 tsp. vanilla
4 eggs
2 cups flour
1 tsp. baking powder
¼ tsp. nutmeg
Preheat oven to 325°F.
Beat sugar into butter 2 tablespoons at a time until light and fluffy. Add vanilla, then eggs one at a time. Mix in remaining ingredients.
Bake in a greased and floured 9 X 5 pan for 1 hour. Cool completely.
To Assemble American Flag Cake
Cut pound cake into slices and lay across the bottom of a 9 X 13 pan.
Cover cake with a smooth layer of Cool Whip.
Turn pan horizontal. In upper left corner, fill an approximately 3-4 inch by 3-4 inch square with blueberries.
Make seven horizontal lines of strawberry slices. The first four lines should begin from the blueberry section to the far right edge. The bottom three lines should span the entire length of the pan. The top and bottom lines should be touching the top and bottom of the pan respectively to create 13 alternating red and white stripes.
The last step is very important - Thank a member of our Armed Forces and/or a Veteran, and share a piece of patriotic cake.
Enjoy.
~Sara
Sara Daniel writes what she loves to read—irresistible romance, from sweet to erotic and everything in between. She battles a serious NASCAR addiction, was once a landlord of two uninvited squirrels, and loses her car keys several times a day.
Learn more about Sara on her website and blog. Subscribe to Sara’s newsletter.
Stay connected on Facebook, Twitter, and Pinterest.
Wednesday, June 21, 2017
AN ALL-TIME FAVORITE RETURNS
Time to resurrect a Taylor family favorite, a 4th of July feast everyone loves. We make the main meal, but friends and relatives arrive with appetizers, desserts, and the perfect adult beverages for all to enjoy.
Barbecued Pork Ribs
Pork ribs plan 1 slab for 2 people if you make all this food
Beer
Chicken stock
Barbecue sauce – Sweet Baby Ray’s is my favorite
Preheat oven to 325°F
Place ribs in a single layer in a roasting pan. Pour in about a half inch of stock and the same amount of beer. Cover tight with aluminum foil and bake 1 – 1½ hours. You want the meat tender but not falling off the bone.
Carefully remove ribs from pan to a cookie sheet. Discard cooking liquid. Spread barbecue sauce over ribs.
Heat grill to medium. Carefully rub vegetable or olive oil onto the grates. Lay ribs on grate and grill 10-15 minutes turning once and basting with plenty of sauce.
Hamburgers Sloane Style
Ground chuck about ¼ pound per adult
Ground sirloin about ¼ per two adults
Worcestershire Sauce 1 dash per adult
1 egg per 1 ½ pounds meat
chives snipped, fresh or jarred
Beat egg lightly in a small bowl. Combine the meat, Worcestershire Sauce, and handful of chives into a mixing bowl. When the mixture is well combined, break off clumps of the meat and form balls. Set them onto waxed paper, then cover with another sheet of waxed paper. Use a cake plate or large soup bowl to press the meat into a patty the thickness you like. Refrigerate until ready to grill.
On medium heat, cook patties until they are done to your preference. Be sure to turn only once.
Use any type roll that suits your fancy. Dress the burgers with ketchup, mustard, lettuce, onion, and tomato. You can also add cheese for the topping. If you do, then lay it over the burger a minute or two before the end of the cooking time.
My Mom’s Potato Salad
1 medium red potato per person
1 hardboiled egg for every 2 potatoes used
1 celery stalk for every 3 potatoes, chopped small
½ medium onion for every 3 potatoes chopped small
Pepper
Real Mayonnaise – NO substitutes
Boil the potatoes in their jackets until fork tender. Remove from pot as they are done and allow to cool.
While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a full boil, then shut off the heat and allow to sit on the burner for 8 minutes. Peel, then slice in half widthwise and lengthwise. Slice into the bite size pieces. Set aside covered with plastic wrap or a paper towel to eliminate drying out.
Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Add eggs. Mix well.
Scrape the skins off the potatoes. Slice in half widthwise then lengthwise. Slice into the bite size pieces. Add two at a time to the mayo blend and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add mayo as needed. Taste for seasoning. You may need more celery and onion.
Fold into a serving bowl. Cover and refrigerate until ready to serve.
Baked Beans
1 small can Bush’s Honey Baked Beans
1 small can Bush’s Homestyle Baked Beans
2 tbsp. dried mustard
2 tbsp. maple syrup - optional
2 strips bacon
Preheat oven to 325°.
Pour beans into a metal loaf pan or oven safe dish. Stir in mustard and syrup. Lay bacon strips on top. Bake in the center of the oven uncovered for 45 minutes or until desired consistency.
To cook on the grill:
Heat grill to medium.
Prepare as above, then place pan on top rack. Cook about 45 minutes or until desired consistency.
To serve – discard bacon.
Sweet Corn on the Grill
1 ear fresh corn per person – do not remove husk
Water
Butter or margarine
Salt
Pour cool water into a container large enough to hold the sweet corn. Soak corn still in its husk at least 1 hour, but no more than 2 hours.
Set grill on medium high. Remove corn from the water and lay the ears on the grill. Roast until the husk is brown on that side, then turn and repeat the process. Total cooking time is about 20 – 25 minutes.
To serve - peel back the husks. Roll the ears in butter or margarine, then sprinkle on a touch of salt, and enjoy!
Snazzy Sliced Tomatoes
1 tomato per two people
Red wine vinegar
Garlic powder or fresh garlic minced
Fresh or dried chives
Prepare this dish about an hour or so before serving.
Slice tomatoes ½” thick and arrange on a serving plate.
Drizzle vinegar over the tomatoes, then dust with garlic powder or fresh garlic. Sprinkle plenty of chives across the top.
Set on the counter away from sun or heat to flavor through.
Wishing you all a Happy and Safe Fourth of July!
Sloane
Barbecued Pork Ribs
Hamburgers Sloane Style
My Mom’s Potato Salad
Baked Beans
Sweet Corn on the Grill
Snazzy Sliced Tomatoes
Ice Cold Lemonade
Cold beer
Hamburgers Sloane Style
My Mom’s Potato Salad
Baked Beans
Sweet Corn on the Grill
Snazzy Sliced Tomatoes
Ice Cold Lemonade
Cold beer
Pork ribs plan 1 slab for 2 people if you make all this food
Beer
Chicken stock
Barbecue sauce – Sweet Baby Ray’s is my favorite
Preheat oven to 325°F
Place ribs in a single layer in a roasting pan. Pour in about a half inch of stock and the same amount of beer. Cover tight with aluminum foil and bake 1 – 1½ hours. You want the meat tender but not falling off the bone.
Carefully remove ribs from pan to a cookie sheet. Discard cooking liquid. Spread barbecue sauce over ribs.
Heat grill to medium. Carefully rub vegetable or olive oil onto the grates. Lay ribs on grate and grill 10-15 minutes turning once and basting with plenty of sauce.
 |
| Photo by tiverylucky |
Ground chuck about ¼ pound per adult
Ground sirloin about ¼ per two adults
Worcestershire Sauce 1 dash per adult
1 egg per 1 ½ pounds meat
chives snipped, fresh or jarred
Beat egg lightly in a small bowl. Combine the meat, Worcestershire Sauce, and handful of chives into a mixing bowl. When the mixture is well combined, break off clumps of the meat and form balls. Set them onto waxed paper, then cover with another sheet of waxed paper. Use a cake plate or large soup bowl to press the meat into a patty the thickness you like. Refrigerate until ready to grill.
On medium heat, cook patties until they are done to your preference. Be sure to turn only once.
Use any type roll that suits your fancy. Dress the burgers with ketchup, mustard, lettuce, onion, and tomato. You can also add cheese for the topping. If you do, then lay it over the burger a minute or two before the end of the cooking time.
1 medium red potato per person
1 hardboiled egg for every 2 potatoes used
1 celery stalk for every 3 potatoes, chopped small
½ medium onion for every 3 potatoes chopped small
Pepper
Real Mayonnaise – NO substitutes
Boil the potatoes in their jackets until fork tender. Remove from pot as they are done and allow to cool.
While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a full boil, then shut off the heat and allow to sit on the burner for 8 minutes. Peel, then slice in half widthwise and lengthwise. Slice into the bite size pieces. Set aside covered with plastic wrap or a paper towel to eliminate drying out.
Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Add eggs. Mix well.
Scrape the skins off the potatoes. Slice in half widthwise then lengthwise. Slice into the bite size pieces. Add two at a time to the mayo blend and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add mayo as needed. Taste for seasoning. You may need more celery and onion.
Fold into a serving bowl. Cover and refrigerate until ready to serve.
1 small can Bush’s Honey Baked Beans
1 small can Bush’s Homestyle Baked Beans
2 tbsp. dried mustard
2 tbsp. maple syrup - optional
2 strips bacon
Preheat oven to 325°.
Pour beans into a metal loaf pan or oven safe dish. Stir in mustard and syrup. Lay bacon strips on top. Bake in the center of the oven uncovered for 45 minutes or until desired consistency.
To cook on the grill:
Heat grill to medium.
Prepare as above, then place pan on top rack. Cook about 45 minutes or until desired consistency.
To serve – discard bacon.
1 ear fresh corn per person – do not remove husk
Water
Butter or margarine
Salt
Pour cool water into a container large enough to hold the sweet corn. Soak corn still in its husk at least 1 hour, but no more than 2 hours.
Set grill on medium high. Remove corn from the water and lay the ears on the grill. Roast until the husk is brown on that side, then turn and repeat the process. Total cooking time is about 20 – 25 minutes.
To serve - peel back the husks. Roll the ears in butter or margarine, then sprinkle on a touch of salt, and enjoy!
 |
| Photo by khumthong |
1 tomato per two people
Red wine vinegar
Garlic powder or fresh garlic minced
Fresh or dried chives
Prepare this dish about an hour or so before serving.
Slice tomatoes ½” thick and arrange on a serving plate.
Drizzle vinegar over the tomatoes, then dust with garlic powder or fresh garlic. Sprinkle plenty of chives across the top.
Set on the counter away from sun or heat to flavor through.
Wishing you all a Happy and Safe Fourth of July!
Sloane
Monday, July 04, 2016
HAPPY 4th of JULY
|
| Photo by Michael Elliott |
Next comes a troop of boy scouts carrying flags. Their parents clap loudly and we all join in. Behind them little go carts spin around in circles, the drivers wearing funny hats. They are a local parade favorite.
We can hear the high school band in the distance. The kids are in shorts because it’s a very warm day. For some reason tears come to my eyes as they pass, playing their horns and banging on their drums. Wave after wave of local groups march past the crowd, each with an appointed member carrying the American flag on this our nation’s birthday.
Fire trucks honk their horns while the police come into view dressed in their best uniforms. That spiffy band, members wearing Scottish clothes, plays a heart wringing tune on bag pipes.
More scout troops, this time it’s the girls. An entire group of children riding bicycles all the way down to determined toddlers on tricycles get enthusiastic applause from the spectators. The colorful balloons tied to their handle bars bob in the warm breeze.
Wow, we all say as a troop of mounted police prance by. We know that’s the end of the parade. Who wants to march after the horses? We sigh. Another of our nation’s birthdays celebrated in style. We are Americans and we love parades, especially those that remind us of what it means to belong to this wonderful, democratic nation.
We are off to a picnic where my baked beans make a hit. A hot game of horseshoes is in progress. Sleepy ladies nod in the shade. Some of our family peal off to play baseball. Others play Frisbee, including the dog. Red, white and blue flags wave everywhere. The children are excited. They anticipate indulgent parents who allow late bedtimes. Firework displays will be enjoyed and perhaps a bonfire.
How do you celebrate our nation’s birthday? Do you have a favorite recipe for the picnic? Do you go boating and watch the fireworks over the water? Do you get tears of gratitude when our beloved veterans march by?
Have a beautiful and safe holiday,
Emma Lane
“I never saw a printed word I did not like.”
Stay connected to Emma on Facebook and Twitter.
Wednesday, June 22, 2016
American Flag Cake - Perfect Holiday Dessert
Not only is my author friend Sara Daniel a terrific writer, she's also one dynamite baker. Sara is sharing her special Fourth of July dessert. I guarantee you'll love it! Now here's Sara...
Nothing beats Independence Day for showing our pride in our country. Flags wave proudly, and red, white and blue are suddenly displayed on every piece of merchandise in the local discount store.
While I don’t have flag plates, napkins or—God forbid—a star-spangled bikini, I love bringing out my once-a-year crafty side to make an American Flag Cake for a cool patriotic treat.
So to satisfy your sweet-tooth I offer you my easy and delicious recipe.
American Flag Cake
pound cake
8oz Cool Whip
Blueberries
Strawberries, sliced
Pound cake can be store bought or made from scratch. Here’s a quick recipe:
1 cup butter
1 cup sugar
1 tsp. vanilla
4 eggs
2 cups flour
1 tsp. baking powder
¼ tsp. nutmeg
Preheat oven to 325°F.
Beat sugar into butter 2 tablespoons at a time until light and fluffy. Add vanilla, then eggs one at a time. Mix in remaining ingredients.
Bake in a greased and floured 9 X 5 pan for 1 hour. Cool completely.
To Assemble American Flag Cake
Cut pound cake into slices and lay across the bottom of a 9 X 13 pan.
Cover cake with a smooth layer of Cool Whip.
Turn pan horizontal. In upper left corner, fill an approximately 3-4 inch by 3-4 inch square with blueberries.
Make seven horizontal lines of strawberry slices. The first four lines should begin from the blueberry section to the far right edge. The bottom three lines should span the entire length of the pan. The top and bottom lines should be touching the top and bottom of the pan respectively to create 13 alternating red and white stripes.
The last step is very important - Thank a member of our Armed Forces and/or a Veteran, and share a piece of patriotic cake.
Enjoy.
~Sara
Sara Daniel writes what she loves to read—irresistible romance, from sweet to erotic and everything in between. She battles a serious NASCAR addiction, was once a landlord of two uninvited squirrels, and loses her car keys several times a day.
Learn more about Sara on her website and blog. Subscribe to Sara’s newsletter.
Stay connected on Facebook, Twitter, and Pinterest.
Nothing beats Independence Day for showing our pride in our country. Flags wave proudly, and red, white and blue are suddenly displayed on every piece of merchandise in the local discount store.
While I don’t have flag plates, napkins or—God forbid—a star-spangled bikini, I love bringing out my once-a-year crafty side to make an American Flag Cake for a cool patriotic treat.
So to satisfy your sweet-tooth I offer you my easy and delicious recipe.
American Flag Cake
pound cake
8oz Cool Whip
Blueberries
Strawberries, sliced
Pound cake can be store bought or made from scratch. Here’s a quick recipe:
1 cup butter
1 cup sugar
1 tsp. vanilla
4 eggs
2 cups flour
1 tsp. baking powder
¼ tsp. nutmeg
Preheat oven to 325°F.
Beat sugar into butter 2 tablespoons at a time until light and fluffy. Add vanilla, then eggs one at a time. Mix in remaining ingredients.
Bake in a greased and floured 9 X 5 pan for 1 hour. Cool completely.
To Assemble American Flag Cake
Cut pound cake into slices and lay across the bottom of a 9 X 13 pan.
Cover cake with a smooth layer of Cool Whip.
Turn pan horizontal. In upper left corner, fill an approximately 3-4 inch by 3-4 inch square with blueberries.
Make seven horizontal lines of strawberry slices. The first four lines should begin from the blueberry section to the far right edge. The bottom three lines should span the entire length of the pan. The top and bottom lines should be touching the top and bottom of the pan respectively to create 13 alternating red and white stripes.
The last step is very important - Thank a member of our Armed Forces and/or a Veteran, and share a piece of patriotic cake.
Enjoy.
~Sara
Sara Daniel writes what she loves to read—irresistible romance, from sweet to erotic and everything in between. She battles a serious NASCAR addiction, was once a landlord of two uninvited squirrels, and loses her car keys several times a day.
Learn more about Sara on her website and blog. Subscribe to Sara’s newsletter.
Stay connected on Facebook, Twitter, and Pinterest.
Wednesday, July 01, 2015
Celebrate July 4th with American Flag Cake
Not only is my author friend Sara Daniel a terrific writer, she's also one dynamite baker. Sara is sharing her special Fourth of July dessert. I guarantee you'll love it! Now here's Sara...
Nothing beats Independence Day for showing our pride in our country. Flags wave proudly, and red, white and blue are suddenly displayed on every piece of merchandise in the local discount store.
While I don’t have flag plates, napkins or—God forbid—a star-spangled bikini, I love bringing out my once-a-year crafty side to make an American Flag Cake for a cool patriotic treat.
So to satisfy your sweet-tooth I offer you my easy and delicious recipe.
American Flag Cake
pound cake
8oz Cool Whip
Blueberries
Strawberries, sliced
Pound cake can be store bought or made from scratch. Here’s a quick recipe:
1 cup butter
1 cup sugar
1 tsp. vanilla
4 eggs
2 cups flour
1 tsp. baking powder
¼ tsp. nutmeg
Preheat oven to 325°F.
Beat sugar into butter 2 tablespoons at a time until light and fluffy. Add vanilla, then eggs one at a time. Mix in remaining ingredients.
Bake in a greased and floured 9 X 5 pan for 1 hour. Cool completely.
To Assemble American Flag Cake
Cut pound cake into slices and lay across the bottom of a 9 X 13 pan.
Cover cake with a smooth layer of Cool Whip.
Turn pan horizontal. In upper left corner, fill an approximately 3-4 inch by 3-4 inch square with blueberries.
Make seven horizontal lines of strawberry slices. The first four lines should begin from the blueberry section to the far right edge. The bottom three lines should span the entire length of the pan. The top and bottom lines should be touching the top and bottom of the pan respectively to create 13 alternating red and white stripes.
The last step is very important - Thank a member of our Armed Forces and/or a Veteran, and share a piece of patriotic cake.
Enjoy.
~Sara
Sara Daniel writes what she loves to read—irresistible romance, from sweet to erotic and everything in between. She battles a serious NASCAR addiction, was once a landlord of two uninvited squirrels, and loses her car keys several times a day.
Learn more about Sara on her website and blog. Subscribe to Sara’s newsletter.
Stay connected on Facebook, Twitter, and Pinterest.
Nothing beats Independence Day for showing our pride in our country. Flags wave proudly, and red, white and blue are suddenly displayed on every piece of merchandise in the local discount store.
While I don’t have flag plates, napkins or—God forbid—a star-spangled bikini, I love bringing out my once-a-year crafty side to make an American Flag Cake for a cool patriotic treat.
So to satisfy your sweet-tooth I offer you my easy and delicious recipe.
American Flag Cake
pound cake
8oz Cool Whip
Blueberries
Strawberries, sliced
Pound cake can be store bought or made from scratch. Here’s a quick recipe:
1 cup butter
1 cup sugar
1 tsp. vanilla
4 eggs
2 cups flour
1 tsp. baking powder
¼ tsp. nutmeg
Preheat oven to 325°F.
Beat sugar into butter 2 tablespoons at a time until light and fluffy. Add vanilla, then eggs one at a time. Mix in remaining ingredients.
Bake in a greased and floured 9 X 5 pan for 1 hour. Cool completely.
To Assemble American Flag Cake
Cut pound cake into slices and lay across the bottom of a 9 X 13 pan.
Cover cake with a smooth layer of Cool Whip.
Turn pan horizontal. In upper left corner, fill an approximately 3-4 inch by 3-4 inch square with blueberries.
Make seven horizontal lines of strawberry slices. The first four lines should begin from the blueberry section to the far right edge. The bottom three lines should span the entire length of the pan. The top and bottom lines should be touching the top and bottom of the pan respectively to create 13 alternating red and white stripes.
The last step is very important - Thank a member of our Armed Forces and/or a Veteran, and share a piece of patriotic cake.
Enjoy.
~Sara
Sara Daniel writes what she loves to read—irresistible romance, from sweet to erotic and everything in between. She battles a serious NASCAR addiction, was once a landlord of two uninvited squirrels, and loses her car keys several times a day.
Learn more about Sara on her website and blog. Subscribe to Sara’s newsletter.
Stay connected on Facebook, Twitter, and Pinterest.
Thursday, July 04, 2013
The Tattered Flag
HAPPY FOURTH of JULY, Everyone! Author friend Dusty Crabtree is here to share a few words about the holiday.
What do you get when you cross a patriotic idealist and writer like myself with the sad vision of a tattered flag? A sad, patriotic poem about a tattered flag, of course. Through the sadness I hope I can spark some pride in our country and the flag that represents it.
“The Tattered Flag”
It flaps in the wind limply at one corner. The other is ripped to shreds, caught, hanging on a wire, dejectedly. Unable to break free.
It’s been windy. It’s raining. It’s nobody’s fault.
And yet…it just feels wrong. The moment I see it from my car, a whimper escapes my lips. A pain shoots through my chest. It aches. I want to cry. I might as well have witnessed a young kid being pushed down by a bully. How could someone treat the flag this way? A sense of injustice burns inside so strong that my world turns upside down.
Such a strong emotion for such a simple inanimate object. But it’s not simple, is it? It represents our country’s life. Our freedom. Us. So, I guess...in a way...it isn’t just an object treated with disrespect. It’s a living and breathing representation of hope. And if that’s torn and tattered, then what do we have left?
Iris Kohl lives in a world populated by murky shadows that surround, harass, and entice unsuspecting individuals toward evil. But she is the only one who can see them. She’s had this ability to see the shadows, as well as brilliantly glowing light figures, ever since an obscure, tragic incident on her fourteenth birthday three years earlier.
Although she’s learned to cope, the view of her world begins to shift upon the arrival of three mysterious characters. First, a handsome new teacher whose presence scares away shadows; second, a new friend with an awe-inspiring aura; and third, a mysterious and alluring new student whom Iris has a hard time resisting despite already having a boyfriend.
As the shadows invade and terrorize her own life and family, she must ultimately revisit the most horrific event of her life in order to learn her true identity and become the hero she was meant to be.
Check out Dusty's blog. Find her on facebook and follow her on twitter.
Buy Shadow Eyes and/or read its reviews at Musa Publishing or Amazon. The book is also available at all major online bookstores.
View the book trailer.
Have a happy and safe holiday. I'll be back Monday with Sara Daniel. Until then...
Party On but take at least a minute to remember what today is all about.
Sloane
What do you get when you cross a patriotic idealist and writer like myself with the sad vision of a tattered flag? A sad, patriotic poem about a tattered flag, of course. Through the sadness I hope I can spark some pride in our country and the flag that represents it.
“The Tattered Flag”
It flaps in the wind limply at one corner. The other is ripped to shreds, caught, hanging on a wire, dejectedly. Unable to break free.
It’s been windy. It’s raining. It’s nobody’s fault.
And yet…it just feels wrong. The moment I see it from my car, a whimper escapes my lips. A pain shoots through my chest. It aches. I want to cry. I might as well have witnessed a young kid being pushed down by a bully. How could someone treat the flag this way? A sense of injustice burns inside so strong that my world turns upside down.
Such a strong emotion for such a simple inanimate object. But it’s not simple, is it? It represents our country’s life. Our freedom. Us. So, I guess...in a way...it isn’t just an object treated with disrespect. It’s a living and breathing representation of hope. And if that’s torn and tattered, then what do we have left?
**************************************
Now that I've got you all warm and fuzzy, how about another riddle. What do you get when you cross an idealist writer like myself with a passion for teenagers and young adults? A YA urban fantasy called Shadow Eyes. For those of you (teens and adults alike) who love a good hope-filled, inspirational read but also love paranormal, romance, suspense, and mystery, check out Shadow Eyes this summer.
Iris Kohl lives in a world populated by murky shadows that surround, harass, and entice unsuspecting individuals toward evil. But she is the only one who can see them. She’s had this ability to see the shadows, as well as brilliantly glowing light figures, ever since an obscure, tragic incident on her fourteenth birthday three years earlier.
Although she’s learned to cope, the view of her world begins to shift upon the arrival of three mysterious characters. First, a handsome new teacher whose presence scares away shadows; second, a new friend with an awe-inspiring aura; and third, a mysterious and alluring new student whom Iris has a hard time resisting despite already having a boyfriend.
As the shadows invade and terrorize her own life and family, she must ultimately revisit the most horrific event of her life in order to learn her true identity and become the hero she was meant to be.
Check out Dusty's blog. Find her on facebook and follow her on twitter.
Buy Shadow Eyes and/or read its reviews at Musa Publishing or Amazon. The book is also available at all major online bookstores.
View the book trailer.
Have a happy and safe holiday. I'll be back Monday with Sara Daniel. Until then...
Party On but take at least a minute to remember what today is all about.
Sloane
Thursday, June 27, 2013
American Flag Cake
Not only is my author friend Sara Daniel a terrific writer, she's also one dynamite baker. Sara is sharing her special Fourth of July dessert. I guarantee you'll love it!
Nothing beats Independence Day for showing our pride in our country. Flags wave proudly, and red, white and blue are suddenly displayed on every piece of merchandise in the local discount store.
While I don’t have flag plates, napkins or—God forbid—a star-spangled bikini, I love bringing out my once-a-year crafty side to make an American Flag Cake for a cool patriotic treat.
So to satisfy your sweet-tooth I offer you my easy and delicious recipe.
American Flag Cake
pound cake
8oz Cool Whip
Blueberries
Strawberries, sliced
Pound cake can be store bought or made from scratch. Here’s a quick recipe:
1 cup butter
1 cup sugar
1 tsp. vanilla
4 eggs
2 cups flour
1 tsp. baking powder
¼ tsp. nutmeg
Preheat oven to 325°
Beat sugar into butter 2 tablespoons at a time until light and fluffy. Add vanilla, then eggs one at a time. Mix in remaining ingredients.
Bake in a greased and floured 9 X 5 pan for 1 hour. Cool completely.
To Assemble American Flag Cake
Cut pound cake into slices and lay across the bottom of a 9 X 13 pan.
Cover cake with a smooth layer of Cool Whip.
Turn pan horizontal. In upper left corner, fill an approximately 3-4 inch by 3-4 inch square with blueberries.
Make seven horizontal lines of strawberry slices. The first four lines should begin from the blueberry section to the far right edge. The bottom three lines should span the entire length of the pan. The top and bottom lines should be touching the top and bottom of the pan respectively to create 13 alternating red and white stripes.
The last step is very important - Thank a member of our Armed Forces and/or a Veteran, and share a piece of patriotic cake.
Enjoy.
Here is a look at my wounded military hero from the Wiccan Haus series:
He has nothing left to offer. She's determined to show him just how much he's worth.
Shot by a member of his military team, Justin Lawson retreats to the Wiccan Haus. Holly Walters refuses to accept her boyfriend's out-of-the-blue rejection without an explanation, even if getting the answers forces her to be trapped on a bizarre island for an entire week. She's going to use every minute to work Justin out of her system once and for all. Justin's body and spirit begin to heal under Holly's loving ministrations. As she talks about never seeing each other again, he realizes he never wants to let her go. But the rogue assassin who had gone after Justin before is after him again. Before he can fight to make Holly believe in their love, he'll have to fight for both their lives.
EXCERPT:
“How did you hurt your knee?” Holly asked.
“Occupational hazard,” Justin muttered.
That wasn’t very comforting, considering he was in the military and always going off on missions that he couldn’t give her any details about. “Did you fall and break it?”
“Bullet shattered it.” His words were clipped.
She flinched, wanting desperately to reach for him, hating to think of the pain he’d been in, the pain she’d known nothing about. “And how long before or after this happened did you send me an eight word break-up text?”
“About seventy-two hours after.”
She immediately knew she’d been right not to take his text at face value. The self-destruction of a client and the week of lost work were worth it. She’d needed this explanation. More than that, it proved there was still hope for them. “So you conceivably could have still been under the effects of anesthesia.”
“I wasn’t.”
“But you were on pain medication for sure.”
“Don’t make excuses for me. I was an ass. I broke up with you, and you deserve better.”
To read more about The Wiccan Haus: A Man Worth Fighting For please click HERE.
Learn more about Sara Daniel on her website and blog. Stay connected on Facebook and Twitter.
Be sure to subscribe to Sara’s newsletter for updates on her latest books and contests.
Have a Safe and Happy Fourth of July! I'll be back Monday. Until then...
Happy Eating!
Sloane
Nothing beats Independence Day for showing our pride in our country. Flags wave proudly, and red, white and blue are suddenly displayed on every piece of merchandise in the local discount store.
While I don’t have flag plates, napkins or—God forbid—a star-spangled bikini, I love bringing out my once-a-year crafty side to make an American Flag Cake for a cool patriotic treat.
So to satisfy your sweet-tooth I offer you my easy and delicious recipe.
American Flag Cake
pound cake
8oz Cool Whip
Blueberries
Strawberries, sliced
Pound cake can be store bought or made from scratch. Here’s a quick recipe:
1 cup butter
1 cup sugar
1 tsp. vanilla
4 eggs
2 cups flour
1 tsp. baking powder
¼ tsp. nutmeg
Preheat oven to 325°
Beat sugar into butter 2 tablespoons at a time until light and fluffy. Add vanilla, then eggs one at a time. Mix in remaining ingredients.
Bake in a greased and floured 9 X 5 pan for 1 hour. Cool completely.
To Assemble American Flag Cake
Cut pound cake into slices and lay across the bottom of a 9 X 13 pan.
Cover cake with a smooth layer of Cool Whip.
Turn pan horizontal. In upper left corner, fill an approximately 3-4 inch by 3-4 inch square with blueberries.
Make seven horizontal lines of strawberry slices. The first four lines should begin from the blueberry section to the far right edge. The bottom three lines should span the entire length of the pan. The top and bottom lines should be touching the top and bottom of the pan respectively to create 13 alternating red and white stripes.
The last step is very important - Thank a member of our Armed Forces and/or a Veteran, and share a piece of patriotic cake.
Enjoy.
Here is a look at my wounded military hero from the Wiccan Haus series:
Shot by a member of his military team, Justin Lawson retreats to the Wiccan Haus. Holly Walters refuses to accept her boyfriend's out-of-the-blue rejection without an explanation, even if getting the answers forces her to be trapped on a bizarre island for an entire week. She's going to use every minute to work Justin out of her system once and for all. Justin's body and spirit begin to heal under Holly's loving ministrations. As she talks about never seeing each other again, he realizes he never wants to let her go. But the rogue assassin who had gone after Justin before is after him again. Before he can fight to make Holly believe in their love, he'll have to fight for both their lives.
EXCERPT:
“How did you hurt your knee?” Holly asked.
“Occupational hazard,” Justin muttered.
That wasn’t very comforting, considering he was in the military and always going off on missions that he couldn’t give her any details about. “Did you fall and break it?”
“Bullet shattered it.” His words were clipped.
She flinched, wanting desperately to reach for him, hating to think of the pain he’d been in, the pain she’d known nothing about. “And how long before or after this happened did you send me an eight word break-up text?”
“About seventy-two hours after.”
She immediately knew she’d been right not to take his text at face value. The self-destruction of a client and the week of lost work were worth it. She’d needed this explanation. More than that, it proved there was still hope for them. “So you conceivably could have still been under the effects of anesthesia.”
“I wasn’t.”
“But you were on pain medication for sure.”
“Don’t make excuses for me. I was an ass. I broke up with you, and you deserve better.”
To read more about The Wiccan Haus: A Man Worth Fighting For please click HERE.
Learn more about Sara Daniel on her website and blog. Stay connected on Facebook and Twitter.
Be sure to subscribe to Sara’s newsletter for updates on her latest books and contests.
Have a Safe and Happy Fourth of July! I'll be back Monday. Until then...
Happy Eating!
Sloane
Wednesday, June 26, 2013
It's Wednesday. So What's Cooking?
A 4th of July feast because I've been browbeaten by my old friend Yasmine Phoenix to work up this menu. The woman is relentless. But I do love her.
Barbecued Pork Ribs
Hamburgers Sloane Style
My Mom’s Potato Salad
Baked Beans
Sweet Corn on the Grill
Snazzy Sliced Tomatoes
Ice cold lemonade
Cold beer
Barbecued Pork Ribs
Pork ribs plan 1 slab for 2 people if you make all this food
Beer
Chicken stock
Barbeque sauce – Sweet Baby Ray’s is my favorite
Preheat oven to 325°F
Place ribs in a pan and in a single layer. Pour in about a half inch of stock and the same amount of beer. Cover tight and bake 1 – 1½ hours. You want the meat tender but not falling off the bone.
Carefully remove ribs from pan to a cookie sheet. Discard cooking liquid. Spread barbeque sauce over ribs.
Heat grill to medium. Carefully rub vegetable or olive oil onto the grates. Lay ribs on grate and grill 10-15 minutes turning at least once and basting with sauce.
Hamburgers Sloane Style
Ground chuck about ¼ pound per adult
Ground sirloin about ¼ per two adults
Worcestershire Sauce 1 dash per adult
1 egg per 1 ½ pounds meat
chives snipped, fresh or jarred
Beat egg lightly in a small bowl. Combine the meat, Worcestershire Sauce, and handful of chives into a mixing bowl. When the mixture is well combined, break off clumps of the meat and form balls. Set them onto waxed paper, then cover with another sheet of waxed paper. Use a cake plate or large soup bowl to press the meat into a patty the thickness you like. Refrigerate until ready to grill.
On medium heat, cook patties until they are done to your preference. Be sure to turn only once.
Use any type roll that suits your fancy. Dress the burgers with ketchup, mustard, lettuce, onion, and tomato. You can also add cheese for the topping. If you do, then lay it over the burger a minute or two before the end of the cooking time.
My Mom’s Potato Salad
1 red potato per person
1 hardboiled egg for every 2-3 potatoes
one stalk celery for every 5 potatoes chopped small
½ med onion for every 5 potatoes chopped small
Pepper
Mayonnaise – NO substitutes
Boil the potatoes in their jackets until just fork tender. Remove from pot as they are done and allow to cool. Scrape the skins off. Slice in half widthwise then lengthwise. Slice into the bite size pieces.
While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a boil, then shut off the heat and allow to sit on the burner for 7 minutes. Cut into quarters, then slice. Set aside covered with plastic wrap or a paper towel to eliminate drying out.
Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Mix well.
Add the potatoes, two at a time and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add mayo as needed. Add the sliced eggs and stir again. Cover and refrigerate until ready to serve.
Baked Beans
1 small can Bush’s Honey Baked Beans
1 small can Bush’s Homestyle Baked Beans
2 tbsp. dried mustard
2 tbsp. maple syrup - optional
2 strips bacon
Preheat oven to 325°.
Pour beans into a metal loaf pan or oven safe dish. Stir in mustard and syrup. Lay bacon strips on top. Bake in the center of the oven uncovered for 45 minutes or until desired consistency.
To cook on the grill:
Heat grill to medium.
Prepare as above, then place pan on top rack. Cook about 45 minutes or until desired consistency.
To serve – discard bacon.
Sweet Corn on the Grill
1 ear fresh corn per person – do not remove husk
Water
Butter or margarine
Salt
Pour cool water into a container large enough to hold the sweet corn. Soak corn still in its husk at least 1 hour, but no more than 2 hours.
Set grill on medium high. Remove corn from the water and lay the ears on the grill. Roast until the husk is brown on that side, then turn and repeat the process. Total cooking time is about 20 – 25 minutes.
To serve - peel back the husks. Roll the ears in butter or margarine, then sprinkle on a touch of salt, and enjoy!
Snazzy Sliced Tomatoes
1 tomato per two people
Red wine vinegar
Garlic powder or fresh garlic minced
Fresh or dried chives
Prepare this dish about an hour or so before serving.
Slice tomatoes ½” thick and arrange on a serving plate.
Drizzle vinegar over the tomatoes, then dust with garlic powder or fresh garlic. Sprinkle plenty of chives across the top.
Set on the counter away from sun or heat to flavor through.
Have a great rest of the week and weekend. I'll be back Monday. Until then...
Happy Eating!
Sloane
Barbecued Pork Ribs
Hamburgers Sloane Style
My Mom’s Potato Salad
Baked Beans
Sweet Corn on the Grill
Snazzy Sliced Tomatoes
Ice cold lemonade
Cold beer
Pork ribs plan 1 slab for 2 people if you make all this food
Beer
Chicken stock
Barbeque sauce – Sweet Baby Ray’s is my favorite
Preheat oven to 325°F
Place ribs in a pan and in a single layer. Pour in about a half inch of stock and the same amount of beer. Cover tight and bake 1 – 1½ hours. You want the meat tender but not falling off the bone.
Carefully remove ribs from pan to a cookie sheet. Discard cooking liquid. Spread barbeque sauce over ribs.
Heat grill to medium. Carefully rub vegetable or olive oil onto the grates. Lay ribs on grate and grill 10-15 minutes turning at least once and basting with sauce.
Hamburgers Sloane Style
Ground chuck about ¼ pound per adult
Ground sirloin about ¼ per two adults
Worcestershire Sauce 1 dash per adult
1 egg per 1 ½ pounds meat
chives snipped, fresh or jarred
Beat egg lightly in a small bowl. Combine the meat, Worcestershire Sauce, and handful of chives into a mixing bowl. When the mixture is well combined, break off clumps of the meat and form balls. Set them onto waxed paper, then cover with another sheet of waxed paper. Use a cake plate or large soup bowl to press the meat into a patty the thickness you like. Refrigerate until ready to grill.
On medium heat, cook patties until they are done to your preference. Be sure to turn only once.
Use any type roll that suits your fancy. Dress the burgers with ketchup, mustard, lettuce, onion, and tomato. You can also add cheese for the topping. If you do, then lay it over the burger a minute or two before the end of the cooking time.
My Mom’s Potato Salad
1 red potato per person1 hardboiled egg for every 2-3 potatoes
one stalk celery for every 5 potatoes chopped small
½ med onion for every 5 potatoes chopped small
Pepper
Mayonnaise – NO substitutes
Boil the potatoes in their jackets until just fork tender. Remove from pot as they are done and allow to cool. Scrape the skins off. Slice in half widthwise then lengthwise. Slice into the bite size pieces.
While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a boil, then shut off the heat and allow to sit on the burner for 7 minutes. Cut into quarters, then slice. Set aside covered with plastic wrap or a paper towel to eliminate drying out.
Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Mix well.
Add the potatoes, two at a time and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add mayo as needed. Add the sliced eggs and stir again. Cover and refrigerate until ready to serve.
1 small can Bush’s Honey Baked Beans
1 small can Bush’s Homestyle Baked Beans
2 tbsp. dried mustard
2 tbsp. maple syrup - optional
2 strips bacon
Preheat oven to 325°.
Pour beans into a metal loaf pan or oven safe dish. Stir in mustard and syrup. Lay bacon strips on top. Bake in the center of the oven uncovered for 45 minutes or until desired consistency.
To cook on the grill:
Heat grill to medium.
Prepare as above, then place pan on top rack. Cook about 45 minutes or until desired consistency.
To serve – discard bacon.
1 ear fresh corn per person – do not remove husk
Water
Butter or margarine
Salt
Pour cool water into a container large enough to hold the sweet corn. Soak corn still in its husk at least 1 hour, but no more than 2 hours.
Set grill on medium high. Remove corn from the water and lay the ears on the grill. Roast until the husk is brown on that side, then turn and repeat the process. Total cooking time is about 20 – 25 minutes.
To serve - peel back the husks. Roll the ears in butter or margarine, then sprinkle on a touch of salt, and enjoy!
Snazzy Sliced Tomatoes
1 tomato per two people
Red wine vinegar
Garlic powder or fresh garlic minced
Fresh or dried chives
Prepare this dish about an hour or so before serving.
Slice tomatoes ½” thick and arrange on a serving plate.
Drizzle vinegar over the tomatoes, then dust with garlic powder or fresh garlic. Sprinkle plenty of chives across the top.
Set on the counter away from sun or heat to flavor through.
Have a great rest of the week and weekend. I'll be back Monday. Until then...
Happy Eating!
Sloane
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