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Community Corner

All-American Recipes for the Fourth of July

Special foods and holidays go hand in hand.

No Fourth of July celebration would be complete without plenty of traditional foods. Here are three tried and true recipes that can be prepared ahead of time to free up your holiday. All of these recipes are easy to prepare and will compliment whatever the grill master plans for the main course.

Aunt Judy’s Coleslaw
1 head cabbage, cored and either sliced or chopped as to your preference
2 carrots, finely grated
1 lg. mild onion, chopped
1- 3/4 c. sugar, or to taste
Toss, refrigerate.

Dressing
Place the following ingredients in a sauce pan and bring to a boil. Remove from heat and cool. Pour over cabbage mix and toss:
1 c. vinegar
½ c. oil
1 T sugar
2 t. salt
1 t. celery seed
Refrigerate until cool and serve.
This recipe is courtesy of Judy Schulman.

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Traditional Idaho Potato Salad
Cook and dice two pounds of Idaho potatoes and cool.
When cool, add and stir in:
½ c. mayonnaise
2 t. salt
1 t. black pepper
2 T. cider vinegar
1 c. diced celery
3 chopped hard-boiled eggs
½ c. chopped mild onion
The variations and extras are all up to you, but be sure to sprinkle the top with some fresh paprika for eye appeal.
Refrigerate to cool thoroughly before serving.
This recipe was liberally adapted over the years from the original Idaho Potato Commission recipe.

Lemonade Sheet Cake
1 box yellow cake mix (plain, no pudding)
1 package instant lemon pudding mix
¾ c. water
4 eggs
1/3 cup fresh or bottled lemon juice
2 cups powdered sugar
Zest of one lemon

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Grease or spray a 9 x 13 inch cake pan. Preheat oven to 350 degrees. Blend cake mix and dry pudding mix together in a large mixing bowl. Add the oil, water and eggs. Mix until smooth. Pour into prepared pan. Bake 30-45 minutes using a clean toothpick insertion to test for doneness. While cake is baking, mix the powdered sugar and lemon juice in a bowl. Use a fork to poke many small holes in the cake. Pour sugar/ lemon juice mixture over the hot cake. Sprinkle the top with the lemon zest, cool and serve. Recipe courtesy of Collette Birkicht.

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