An old-fashioned 4th of July picnic

July 1, 2015 Cook’s Corner

Betty Kaiser

At our house we love tradition—especially when it comes to holidays and food. The 4^th of July is coming up and at my age, there’s something wonderful about knowing what’s for dinner on that day. Especially if it’s easy to feed a crowd picnic food.

Our menu on the 4^th is always about carbs. There is nothing even remotely healthy about the meal. (Unless we’re having hamburgers with lettuce garnish or I can sneak a veggie into the potato salad.) It’s one of the few times of the year that I don’t have a perfectly balanced meal: protein, carbs, veggies and fruit. And no, I don’t feel guilty!

So today’s column will feature my version of fried chicken, potato salad and baked beans with the addition of a Colonial favorite. Many, years ago I changed my family’s traditional fried chicken recipe to be less greasy. I brown the chicken in a skillet and finish cooking it the oven. Served hot or cold, everyone licks the platter clean.

My potato salad recipe kind of developed over the years. I prepare the basics the day before and let them marinate overnight. The next day I assemble everything including the crunch and color of a veggie. I still prefer old-fashioned Best Foods mayonnaise as a dressing but use it sparingly adding more until the texture is just right. The baked beans are also my concoction. The hardest thing about them is opening all the cans!

We shouldn’t forget that the reason for this holiday is the signing of the Declaration of Independence. So I’m including a dish that the Early American Colonists were eating around 1776. Dairy products, eggs and apples were plentiful. Combined, they made a light, sweet and tart side dish. I found this old Apple Tansey recipe on the Colonial Williamsburg site. Enjoy!

Please have a safe and happy Fourth of July everyone. And thank God for the United States of America!

APPLE TANSEY

3 small apples Pippins or Granny Smiths

3 tbsp unsalted butter

4 large eggs

2 tbsp (6 tsp) heavy whipping cream

2 tsp rosewater (this can be omitted)

1/4 tsp nutmeg

2 tbsp sugar

Granulated or powdered sugar for garnish

Fresh lemon wedges for garnish

Turn on the oven broiler to high.

Core and slice the apples into thin slices. Melt the butter in an oven proof, non-stick skillet and fry the apple slices turning frequently until brown. Beat the eggs with whipping cream, rosewater, nutmeg and sugar. Pour over the apples. Let it fry a little until set on the bottom and put skillet under the broiler. Turn it onto a large flat plate. Garnish with lemon and powdered sugar. Eat warm like a colonist!

Betty’s Mostly Oven-Fried Chicken

1 whole chicken cut into pieces (or equivalent)

1 cup flour

1/2 teaspoon celery salt

2 teaspoons seasoning salt

Dash pepper

Preheat oven to 400° F.

Add enough oil to a heavy skillet to coat the bottom about 1/4” deep.

Spray with non-stick coating a baking dish large enough to fit all chicken pieces in a single layer.

Put flour and seasonings in a paper bag. Rinse chicken pieces and drain on paper towels. Remove skin if you like. Place a few pieces in the flour mixture and shake until coated. Set aside.

Heat the oil in skillet. When hot, start browning the meaty pieces of chicken. Turn to brown evenly on both sides. Remove and place in baking dish as chicken browns (skin side down) and continue browning all pieces. Place pan in oven and cook15 min. Turn pieces skin side up and continue baking until tender, about 30 min. Serves 6.

Betty’s Potato Salad

10 medium sized russet, red or Yukon gold potatoes (see note)

1 small red onion, finely minced

8 celery stems, sliced in moons

8 sweet pickles, diced

Garlic salt and pepper to taste

1/3-1/2 cup Italian dressing

Mayonnaise (about 1-1/2 cups)

5 hard boiled eggs, grated

2 teaspoons garlic salt; dash of pepper

1 teaspoon dill weed

Optional: 1 cup sliced zucchini, radishes or shredded carrots

Scrub potatoes, put in large pot, cover with water and bring to a boil. Simmer about 1 hour or until done and skin starts to crack. Drain, cover with cold running water until they begin to cool down. Drain again.

Peel potatoes while warm; if using red potatoes, leave on some skin. Dice and place in large mixing bowl. Add onion, celery moons, sweet pickles, garlic salt and pepper. Pour Italian dressing over all and mix well. Cover and refrigerate overnight.

The next morning, add a spoonful of sweet pickle juice to mayonnaise. Pour over potato mixture and stir lightly. If you like your salad dry, don’t add all of the mayo at once. If you like it wetter, add more mayo. Fold in veggies. Taste and adjust seasonings. Put in serving bowl, cover with eggs and garnish with Lawry’s season salt.

Note: This recipe serves 8 average appetites. Adjust amounts according to number of people being served. Use one potato per person plus two extras ‘for the pot.’ I never like to run out of food at a picnic or party!

Betty’s Best Baked Beans

Sauté in skillet:

1 medium onion

4 slices bacon, diced

Drain and put in Crock Pot with:

1 can Butter Beans, drained

1 can Green Beans, drained

1 can Ranch Beans, drained

1 can Pork n Beans

Add:

1/2 cup Catsup

1/2 cup Brown Sugar

1 tablespoon Brown Mustard

1 teaspoon Liquid Smoke

Stir and cook until hot n bubbly on low if prepared in a.m. If prepared later in the day cook on high. Serves 8 generously.

Keep it simple and keep it seasonal!

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.