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Happy birthday, U.S.A.

America the Beautiful, America Land of the Free, and American the land of Opportunity. All that and more we are celebrating on July 4th, the Independence of our country and the most important day in our history. Young and old should be very proud and greatful of the country we are living in.

All the people that were born in the USA, plus all the millions who have come from countries all over the world that have come here for a better life should be very proud and protective of our country. It is my opinion that the people who are not proud and love America but want to do harm to our country should highly consider leaving the country and leave people like me who appreciate and love America enjoy it. Nothing aggravates me more than to hear people talk negative about our country and to take to the streets to demonstrate and destroy our wonderful country.

This year we will celebrate as always, even though the virus has put dampers on many events and get-togethers that people had planned. But don’t let all this completely ruin the traditions by still flying our flag and looking and enjoying the traditional fireworks and showing your patriotism.

Our family usually has a big cookout with several friends, however for the first time we decided to cancel the event due to all the news about the virus increasing in our area and it also affecting young people also. Unfortunately we are also in the age group that is most affected by the virus so we are not going to take the risk. I will however, make several dishes that the family enjoys and call them to come pick up what I have prepared (Curb Side).

I feel that many are not taking the virus as serious as they should by keeping distances and wearing a mask etc. It would sure be a big help if we knew for sure just HOW and WHERE and from what we should steer away from as to not make contact with the virus.

As we celebrate the 4th of July, we need to keep in mind all the wonderful things this country offers us and take the time to be thankful for what we have and our freedom and way of life.

Even if at the present we are going through some difficult times, always keep in mind that America is by far the best country in the world and will always bounce back and remain on top.

So have a great 4th of July, stay safe and thank God for all we have.

Till next week!

***

Broccoli with Horseradish Sauce

4 tablespoons butter, melted

3/4 cup mayonnaise

1 tablespoon horseradish

1 tablespoon grated onion

1/4 teaspoon salt

1/4 teaspoon dry mustard

dash red pepper

2 10-ounce package frozen broccoli

Combine first 7 ingredients and refrigerate until ready to use. Cook broccoli by package directions. Drain and lightly salt. Serve with a spoonful of sauce on top. Sauce will keep for several months in the refrigerator and may be used as desired.

***

Brussels Sprouts with Hot Bacon Dressing

2 eggs

1/4 cup sugar

2/3 cup white vinegar

1/3 cup water

1/2 teaspoon dry mustard

1 teaspoon salt

1/4 teaspoon pepper

12 strips bacon, halved crosswise

1 tablespoon salt

6 10-ounce packages frozen Brussels sprouts, thawed

In a screwtop jar, beat eggs lightly with a fork; add sugar, vinegar, water, dry mustard, salt and pepper. Shake to blend and placed covered jar in refrigerator. About 1 hour before serving, fry bacon and drain on paper towel. Remove all but 4 tablespoons grease. Reduce heat to low, shake jar mixture and add to skillet. Stir until sauce is thick. Set aside. Cook Brussels sprouts in boiling, salted water about 8 minutes and drain. Serve with warm sauce poured over them and garnish with crumbled bacon.

***

Hot Cabbage Creole

2 slices bacon

1 large onion, chopped

1 large green pepper, chopped

1 28-ounce can whole tomatoes, chopped, reserved juice

1 head cabbage, chopped

2 teaspoons salt

1/4 teaspoon pepper

cayenne pepper

1/3 cup vinegar

Cut up bacon and fry in large pan. Add onion and green pepper and saute with bacon. Add tomatoes and juice. Stir. Add cabbage, salt and pepper. Sprinkle lightly with cayenne pepper. Add vinegar. Bring to a boil and cover. Simmer for 45 minutes.

***

Creamed Celery with Water Chestnuts

4 cups sliced celery

1/2 teaspoon salt

1/4 cup slivered almonds

1/2 cup drained, canned sliced mushrooms

3 tablespoons flour

5 tablespoons margarine, divided

1/2 cup milk

1 cup chicken broth

1/2 cup grated Parmesan cheese

1/2 cup crushed butter crackers

Cook celery and salt in water to cover for 5 minutes. Drain. In a bowl, mix celery with almonds, water chestnuts and mushrooms. Stir flour into 3 tablespoons melted margarine and cook until well blended. Add milk and chicken broth and stir until thickened. Combine cream sauce with celery mixture. Place mixture in buttered 8×8 casserole dish. Cover with Parmesan cheese. Melt remaining margarine and add cracker crumbs. Sprinkle over cheese. Bake at 350 until bubbly, about 30 minutes. May be prepared 1 day ahead.

***

Shoe Peg Corn Casserole

2 tablespoons butter

2 tablespoon flour

1/2 pint whipping cram

1 12-ounce can shoe peg whole kernel white corn, drained

salt and pepper to taste

Melt butter and blend in flour. Stir in the cream, corn, salt and pepper. Bake at 350 for 30 minutes or until consistency is very creamy and thick. Stir occasionally. This dish is best served immediately. It tends to separated if reheated.

***

Fried Corn

8-10 ears fresh corn

3 tablespoons butter

1/2 cup half and half cream

salt and pepper

pinch sugar

The method of cutting the corn is most important. With a sharp knife, slit each row of kernels in half. Then cut the top half off corn kernels and into a bowl. When all the kernels have been cut off, til the cob into the bowl and with the knife at an angle, scrape the remaining juice from the kernels into the bowl. Heat butter in a heavy skillet until it foams. Quickly add the corn and stir rapidly until the corn milk thickens and the kernels begin to look clear. Add cream. Stir. Add salt, pepper and sugar if needed. Cook until thickened, about 10 minutes. Serve immediately.

***

Flaky Quick Biscuits

1/2 cup shortening

2 cups biscuit mix

2/3 cup milk

Cut shortening into biscuit mix. Add milk and mix well. Dough will be soft and sticky. Spoon out onto well-floured board. Sprinkle top of dough with flour. Flatten with hands to about 1/2-inch thick. Cut with floured biscuit cutter and place on greased baking sheet. Bake in preheated 450 oven for 15 minutes.

***

Williamsburg Biscuits

1/2 pound sharp Cheddar cheese

1/2 pound butter, softened

2 1/8 cups sifted flour

1/2 teaspoon salt

1/2 teaspoon paprika

powdered sugar

Cream the cheese (leave out overnight and cheese will cream like butter.) Beat in butter. Add next 3 ingredients. Drop from small spoon. Bake at 450 for 7-8 minutes. Sprinkle powdered sugar on waxed paper. Place biscuits on paper and sprinkle with sugar. Serve hot. May be prepared several days in advance.

***

Ice Box Potato Rolls

1 package dry yeast

1/2 cup lukewarm water

1 cup milk

2/3 cup shortening

1/2 cup sugar

1 teaspoon salt

1 cup mashed potatoes

flour

2 eggs, beaten

Dissolve yeast into lukewarm water. Scald milk and add shortening, sugar, salt and mashed potatoes. When cooled to lukewarm, add the dissolved yeast. Mix throughly and add just enough flour to make a thin batter. Cover and set in a warm place until double in bulk. Add eggs and stir in enough flour to make stiff dough (dough will leave sides of bowl when stirred.) Turn out on a slightly floured board and knead throughly until smooth and pliable. Place in a greased bowl. Cover with a cloth and place in the refrigerator. When ready to make rolls, pinch off dough, shape, and place on greased baking sheet and let rise until doubled in bulk (from 1 1/2-2 hours.) Bake in a 400 oven for 15-20 minutes. Dough may be placed in greased muffin tins. Grease rolls on top and allow to rise. In baking, just as they begin to brown, brush with butter. Dough will keep about 1 week in refrigerator.

***

Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.

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