The beginning of July always brings the same question in my
home: What are we cooking for 4th of July? Sometimes, it’s a whole
chicken. Other times, it’s ribs, and if we’re joining friends, I’m tasked with bringing
the pasta salad. In the stories I write, on the occasions my characters take
time off from ranch work to enjoy a picnic or the 4th of July party,
they usually enjoy beef roasting on a spit, fried chicken, and some type of
sweet. I’m sharing recipes from those old-time days that can be prepared for
this year’s celebration.
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courtesy of Family Circle |
Glazed Ribs:
Ingredients:
4lbs spareribs
1 15oz can tomato sauce
1 7oz envelope onion salad dressing mix
¼ cup vinegar
1/4 cup light molasses
2 T. salad oil
1 tsp dry mustard
1 cup water
Directions:
Place ribs meat side up in open shallow roasting pan. Heat
remaining ingredients to boiling, stirring constantly. Boil and stir for minutes. Pour sauce mixture over meat. Roast in
oven at 350 degrees for 1 ½ hours or until done, basting 4–5 times.
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courtesy of Bake or Break |
Ranch-Hand Cobbler
Ingredients:
½ cup butter
1 cup flour
1 cup sugar
2 tsp baking powder
½ tsp salt
1 cup milk
3 cups fresh fruit (1 cup each of blackberries, blueberries,
peaches or apples)
Directions:
Preheat oven to 350. Melt butter in a 9 inch square baking dish
in oven. Mix together flour, sugar, baking powder, salt and milk. Pour over
butter. Add fresh fruit on top. Do not mix. Bake 40 minutes. Serve warm.
(serves 6)
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courtesy of Cooking with Janica |
For those feeling really adventurous: (After reading this, I believe
this last recipe is to be cooked over an open fire.)
Select a young chicken between 2 ½ lbs and 3 ½ lbs. Remove
wings, legs, thighs. Cut remainder in pieces. Split the breast in half then cut
in half again if the chicken is large. Carefully dry each piece.
Beat 2 eggs with 2 Tbsp of water. Dip chicken in egg (salt and
pepper to taste) and then roll in flour. If each piece is not thoroughly
coated, repeat process. Place on paper towel and let stand. In frying pan,
place enough butter or lard, using half & half, to make fat in the pan 1
inch deep. Set on a good brisk fire and put chicken on to fry.
In order to cook the chicken in good shape, it will have to be
watched constantly while it’s frying. Turn often so it doesn’t burn. Keep fire
hot, yet not so hot that the grease will smoke or burn. After chicken is
cooked, place on paper towels to drain and dry.
Note: Do not, under any circumstances, steam this fried chicken
or cover the pan while frying. This should only be done in the event one is
frying an old, tough chicken. An old, tough chicken will never make a good
fried chicken regardless of how you cook it.
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Amazon |
***Note: I have not tried any of these recipes, so I cannot give
an opinion on the taste. They, along with several others, are found in:
Original Cowboy Cookbook by: “Wild Wes” Medley, Rodeo Champion
available on Amazon
www.amazon.com
- ISBN-10: 096336510X
- ISBN-13: 978-0963365101
4 comments:
I so enjoyed this blog, Julie, and the pictures make me want to eat some of those ribs and chicken right now. Have a great July 4th celebration.
Glad you enjoyed, Elizabeth. I feel the same--the chicken looks yummy! Happy th of July to you and your family. Hugs!
The recipes look yummy, Julie!
Thanks, Shanna!
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