favorites for fourth of july


hot dogs


baked beans

potato salad

cole slaw

water melon

chocolate chip cookies

vanilla ice cream

potato chips

coke, pepsi or lemonade

kosher dill pickles and bread and butter pickles

sliced tomato


(i like arugala and basil in my hamburger)


hot dogs:  grilled on buns with mustard and ketchup, chips and pickles on the side


hamburgers:  1 lb 85% lean ground beef, mix with ¼ cup of steak sauce, 2 tablespoons of ketchup, grill or pan fry till done to your taste.  serve with ketchup on lightly toasted kaiser rolls.  add slice of american cheese if that is what you want, ketchup, lettuce and tomato.


baked beans:  heated till almost dry in the same pan the burgers were cooked.


potato salad:  3 or 4 large potatoes cut in 1 inch chunks, boil in salted water till cooked but holding shape. drain off water, add ½ cup frozen peas and let cool.  mix  ¼ to ½ cup of finely chopped onion, 1 finely chopped clove of garlic, 1 finely chopped rib of celery, ¼ cup finely chopped parsley, ½ to ¾ cup mayonnaise,  1 teaspoon salt, ½ teaspoon crushed black pepper, 1 tablespoon  prepared mustard or 1 teaspoon dry mustard in a large bowl,  add cooled potatoes and peas.  stir to combine check seasoning to taste, cover and let cool in refrigerator.  potatoes should hold shape when mixed.


cole slaw:  4 cups of finely shredded white cabbage, 1 cup of finely shredded red cabbage.  let shredded cabbage sit in ice cold water with 1 tablespoon of salt for 10 mins.  drain and dry cabbage.  mix, ½ cup finely chopped onion, 1 teaspoon salt, 3 tablespoons white sugar, ¼  cup cider vinegar,  ½ teaspoon crushed black pepper, ½ cup mayonnaise, together in a large bowl, taste seasonings and adjust.  cover and let cool in refrigerator.


watermelon:  refrigerate watermelon till really cold, cut into 1” thick wedges.


chocolate chip cookies:  2 ¼ cups all purpose flour, 1 tsp backing soda, 1 tsp salt, 1 cup softened butter, ¾ cups white sugar, ¾ cups brown sugar, packed, 1 tsp vanilla extract, 2 large eggs, 2 cups nestle’ semi sweet chocolate mini morsels, 1 cup chopped hazel nuts.


sift flour, baking soda, salt together.  cream, butter, sugar, eggs and vanilla together.  stir in chips and nuts, add and combine the flour, a little at a time.  let sit in refrigerator for 30 mins. 


preheat oven to 375 F.


drop cookie dough by tablespoons on to cookie sheets, 2” apart, and bake 9 – 12 mins till golden on top.  cool on sheets 2 mins and transfer to wire racks till completely cooled.  store in air tight containers.  if you decide to change the size of the cookies, remember to change the baking time also.  also it is a good idea to flatten the cookie dough before you start to bake.  i use the base of a water tumbler.


yummy to sandwich vanilla ice cream in between two cookies.  if you decide to do this, soften the ice cream, make your sandwich, and freeze till solid before serving.