The Fourth of July holiday is right around the corner. It is time to clean up the barbecue grill and invite your friends and family over for a big celebration of our country’s birthday. Whether you are at the pool or just hanging out in the backyard, make this a year to remember.
The average American family spends about $72 per household for this holiday. Approximately $92 million will be spent on chips, $168 million on watermelon and $341 million on beer.
Here are some Fourth of July facts you may not know:
• Thomas Jefferson drafted the Declaration of Independence on a “laptop” which was a writing desk that could fit in one’s lap.
• Presidents John Adams and Thomas Jefferson both died on July 4, 1826. Years later, President James Monroe also died on July 4.
• Seven of the men who signed the Declaration of Independence were educated at Harvard.
• The White House held its first annual Fourth of July party in 1801.
The hot dog is the official food of summer. An estimated 155 million hot dogs will be eaten on July 4th. There are many ways to serve a hot dog, but the favorite is with ketchup, mustard, and relish. Over 7 billion hot dogs are eaten a year.
While enjoying your Fourth of July celebration, don’t forget to pray for our country and its leaders. Also remember those countries and people around the world also needing our prayers.
Today I have some recipes to help your holiday picnic, whether they are inside or out. Thanks for reading.
MARINATED VEGETABLE MEDLEY
1 bunch asparagus, lightly steamed
1 can artichoke hearts, drained and quartered
1 pint cherry tomatoes, halved
1 cucumber, sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 red onion, sliced into thin rings
1 cup vegetable oil,
½ cup white wine vinegar
½ cup sugar
1 tablespoon dry Italian seasoning
2 teaspoons dry mustard
1 teaspoon salt
½ teaspoon black pepper
Place all vegetables in a large bowl or Ziploc bag. In a bowl, whisk together the remaining ingredients; pour over vegetables and toss well. Chill, covered, overnight; drain and arrange on a platter to serve.
CREOLE CONFETTI SLAW
2 (16-ounce) packages coleslaw mix
1 (5-ounce) package spinach; chopped
1 small red onion, thinly sliced
1 bunch green onions, sliced
½ cup chopped fresh parsley
1¼ cups mayonnaise
⅓ cup Creole mustard
½ teaspoon Tabasco sauce
1 teaspoon salt
½ teaspoon pepper
¼-½ teaspoon cayenne pepper
2 teaspoons sugar
In a large bowl, combine coleslaw mix, chopped spinach, red onions, green onions and parsley. Whisk together remaining ingredients; pour over slaw, mix and refrigerate overnight before serving.
BLUEBERRY LEMONADE
2 quarts blueberries
1 cup fresh lemon juice
3 cups sugar
Cover blueberries with water in a sauce pan, and bring to a boil and cook 20 minutes. Strain blueberries into a 1-gallon container; stir in lemon juice and sugar. Fill with water to make 1 gallon. May garnish with additional blueberries and lemon curls.
(Add vodka for a “grown folks” beverage. Honeysuckle vodka is an excellent addition.)
