Recipes for 4th of July backyard cooking By: Julie Lence

The beginning of July always brings the same question in my home: What are we cooking for 4^th 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 4^th 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.

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.

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) 

      

courtesy of Cooking with Janica

Fried Chicken… The Only Way 

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.   

    

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