Patriotism brings us closer and that respect is meant to be shared with family, friends and neighbors. Since the 4th of July falls on a Wednesday this year, I recommend a before-the-fireworks party. If the 4th falls on the weekend, an after-the-fireworks party is entertaining. A classic menu of coleslaw, potato salad, corn on-the-cob, BBQ, homemade ice cream and apple pie is celebratory. Here are some tips and some recipes:
Kelly’s Coleslaw
In the food processor, shred a red cabbage (sometimes called a purple cabbage). Shred half to a whole red onion (depending how you like the onion seasoning). Mix the cabbage and onion in a large bowl. Add a pinch of salt and coat with Cole Slaw dressing. Add 3 diced Red Delicious apples into the mixture. Add 1 cup of chopped pecans. It’s colorful and delicious! Serve the slaw in individual large leaves of cabbage.
Kelly’s Potato Salad
Peel, dice and boil new potatoes until just tender. Drain & quick cool. Add 2 to 4 heaping tablespoons of sweet pickle relish, (1) 2- oz. drained and chopped pimentos, 4 tablespoons of fresh chopped basil, salt and pepper. Gently toss, while wearing plastic gloves. Add 2 heaping tablespoons of mayonnaise. Gently toss while wearing plastic gloves. Chill. The presentation is very important. The potato salad can be pressed into an interesting shaped mold or a loaf pan by adding plastic wrap, first, for easy removal. An impacting design is to slice hard-boiled eggs into flower shapes and line the bottom of a loaf pan. Pack & press the potato salad on top of the egg floral design. When the loaf pan is inverted onto a tray the flowers show prominently.
Corn On-the-Cob Tip
Boil the corn on the stove top and just before serving set the cooked corn on the grill to derive a smoked flavor.
BBQ Tips
For tender ribs, boil the ribs on the stove first. Then coat the cooked ribs with BBQ Sauce on the grill and smoke. Chicken and fish absorb smoked flavors well. Save the corn husks (not the silks) and toss the husks on to the coals. Then, on the grill rack, grill chicken or fish for exceptional smoky flavor (with the lid down). It is also important to marinate steaks. I marinate beef in red wine, Worcestershire sauce, 1 teaspoon of instant coffee and fresh pepper.
Orange Sherbet
(2) 11.5 oz apricot nectar
(2) 12 oz bottles of orange soda pop
(1) 20 oz. crushed pineapple (drained)
(1) 14 oz. condensed milk
4 tablespoons of Grand Marnier liqueur
Mix well and freeze.

MOM’S APPLE PIE (Previously posted in November 2011)
Prepare your favorite Pie Crust (double the recipe for enough Dough to create the pie top).
Prepare 2 sticks of melted Butter 6 Sliced Red Delicious Apples (peeled if preferred) Coat the peeled Apples with the melted Butter
In a bowl, thoroughly mix 3/4 cup Sugar, 1/3 cup Flour & 3 tablespoons Cinnamon.
Fill the Pie Crust with layers of Apple & the Sugar mixture. Attach the Dough for the pie top and seal the edges. Bake at 400 degrees for a total of 40 to 45 minutes. (Check the pie after 30 minutes.) During the last 10 minutes of baking, brush on an Egg White wash to create a golden brown crust. The aroma and the home-baked flavor will put smiles on everyone’s faces.