My Favorite Summer Recipe Is…..

Just in time for our Fourth of July celebration here in the tree, we decided to put our heads together and come up with everybody’s favorite recipes. That way we all get our old favorites, and maybe we will find some new ones as well. Being human, we use all our senses to recall those special times we cherish. The sights of fireworks, sounds of music from the marching band – and oh, those yummy smells. Hamburgers grilling, Grandmother’s lemonade, fresh apple pie. They take us back to those wonderful memories of summers past, when we never wore shoes, sprang from our bunk beds at the crack of dawn, excited to get this new day started, and finished our long day chasing fireflies and dodging Mom’s call for bathtime. Those days may be gone, but we have our memories, and I’ll just bet we have quite a few of those cherished family recipes as well.

I’ll start us of with a couple of my favorites. First is my own potato salad recipe, and my husband’s grandmother’s lemonade, the most wonderful thirst quencher ever. Don’t be shy, share with your neighbors. If there are any special requests, maybe another treeper can provide us with a tried and true recipe.

Here’s to America’s birthday, and to all who love her. Our share of this continent is beautiful indeed, but America is more than her land mass. America is a heritage of her people, past, present, and future. A small part of that heritage is how we come together to give thanks, to celebrate, to enjoy our families and friends. From all who share the tree, we wish you a wonderful Fourth.

Potato Salad                                                                   

Two pounds of redskin or yukon gold potatoes

One stalk of celery, chopped

One vidalia onion, chopped

Eight hardboiled eggs, chopped

One cup chopped pickles, sweet or dill (use your preference)

Two cups mayonnaise

Two thirds cup sour cream

One half cup chopped green onion, including the green part

Sea salt, pepper, celery salt, lemon pepper, paprika, and fresh chopped rosemary

I cut my potatoes up in chunks, then boil and cool. Mix mayo, sour cream, pickles. Add potatoes, onion and celery. Add spices to taste. Top with green onion and serve cold. I also like to use Everglades seasoning now. When I do that I cut down on the salt and eliminate the celery salt and paprika. The rosemary is a whim, just because I like it.

Grandmother’s Lemonade                                                                   

Eight to ten lemons per gallon, depending on size and tartness

Three to four cups sugar, add water in saucepan and heat until sugar is disolved to make a syrup

One lemon and one lime, frozen for garnish

Juice eight lemons, add the syrup and water to make one gallon. Add additional lemons and sugar to taste. Slice frozen lemon and lime and add to pitcher for garnish. Tart lemons may require more sugar.

Here’s the link for a shoepeg corn and tomato salad we really like. In my opinion it has too much dressing, so I decrease the mayo and sour cream, or increase other ingredients. I also prefer to make it with onion rather than cucumber.

Please, do not put political comments on this post. 

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288 Responses to My Favorite Summer Recipe Is…..

  1. D Rogers says:

    No politics… Ahhhh, America!

    Liked by 1 person

  2. D Rogers says:

    Take some venison from the freezer, soak in soy sauce for 30 mins, then pack it in a bag of A-1 and chill until grilled on either a grill or over open fire.

    Liked by 4 people

    • WSB says:

      That and Menagerie’s killer potato salad, a cold beverage of one’s choice! WOW!

      Liked by 1 person

    • blondegator says:

      Works like a dream on thick cut pork chops, too. A soak for an hour in a ziplock with soy sauce, just that simple. You’d think the soy would make chops salty, but no… makes them sweet and the soy caramelizes a bit on the grill. You are so right about this one!

      Liked by 3 people

      • WSB says:

        Another twist on that is to combine red wine and soy and/or balsamic vinegar and soy. For whatever reason, these three marinate very quickly but also can be used overnight on larger tenderloins and other cuts. Just pat dry before placing on the grill.

        Liked by 1 person

  3. millwright says:

    My Uncle Victor used to be the “chicken chef ” at the family 4th celebrations. He’d marinate split broilers in kosher salt, water & apple cider vinegar 75/25 for a full day . We’d create a fire pit from cement blocks and dry apple wood burnt down to hot coals. Chickens were grilled in large two-piece racks and turned frequently and were regularly spritzed with a water/vinegar/black pepper mixture until the meat started pulling back and the skins were a crispy golden brown.!

    My own contribution was a cold raw broccoli/cauliflower / red onion salad made at least a day ahead with homemade mayonnaise. Cut veggies into bite-sized florets, add some sliced cloves of garlic, slice a red onion or two and quarter the slices . Add sugar to taste to the mayonnaise and enough medium dry white wine to make the dressing sort of liquid then fold with with the veggies and refrigerate overnight . Before serving approve the seasonings adding salt and pepper as desired ( a bit of cayenne is also helpful ) . You’re looking for a slightly sweet note with a mild acid bite and peppery after taste . Fold gently before setting out . Garnish with what ever you desire. Radishes, bell pepper slices celery spears are all good ! Lemon slices work too !

    Liked by 4 people

  4. blondegator says:

    Fantastic recipe thread, thanks one and all.

    I noticed that many people have Sweetened Condensed Milk in some of their recipes. Paula Deen has a recipe on FN so you can make it yourself….because sometimes it’s the one thing you need that you don’t have, or you open a can of it and it’s old and brown, ew! The ingredients are dead simple, and you’ll likely have almost all in your pantry. You will need Powdered Milk (which as a Floridian, I always keep on hand for hurricane supplies, store brand is fine….and it NEVER goes bad in the foil packets). I have used Paula Deen’s SC Milk recipe many times (mostly for chocolate truffles, or key lime pie), and prefer it to the canned stuff. It’s much fresher, and less expensive too!

    Liked by 5 people

  5. SHG says:

    Not necessarily a 4th of July recipe, but a great (cheap) recipe to double/ triple for a crowd:
    1 lb ground beef
    1 can (16 oz) refried beans
    1 envelope taco seasoning
    1 tube (8 oz) refrigerated crescent rolls
    2 cups (8 oz) cheddar cheese
    2 cups (8 oz) mozzarella cheese (part skim)
    Toppings: (all optional)… shredded lettuce, chopped tomato, bell peppers, black olives, green onions, sour cream, salsa, etc.
    1). Preheat oven to 350 while cooking beef until no longer pink, drain. Add beans, onion and taco seasoning, and mix well. (I cook onions and beef together, and add random seasonings, but I’m sharing a recipe!).
    2.) Unroll crescent roll. Press into the bottom & up sides of a greased 13×9 baking dish; seal seams & perforations.
    3.) Spread beef mixture over crust (dough); sprinkle with cheeses. Bake, uncovered, 30 mins. or until golden brown. Sprinkle with favorite toppings of your choice. Enjoy!
    Note: The base freezes well! I’ve had success de-thawing some & re-baking (oven or toaster oven), but the microwave isn’t abusive, either.
    This recipe came from the Taste of Home Cookbook.

    Liked by 3 people

  6. The Battle of Long Island is also known as the Battle of Brooklyn and the Battle of Brooklyn Heights. It was fought on August 27, 1776 and was the first major battle of the American Revolutionary War to take place after the United States declared its independence on July 4, 1776

    Long Island Iced Tea
    equal parts everclear, gin, rum, triple sec, with ​1 1⁄2 parts sour mix and a splash of cola.
    It is decorated with a lemon, straw and 1 red, white & blue paper umbrella

    Liked by 5 people

  7. MattG says:

    My favorite 4th of July recipe is 53gr Sierra HP over 24gr of IMR 4064 loaded in Lake City 08 brass with a COL of 2.220″. Enjoy!

    Liked by 4 people

  8. LULU says:

    Shoepeg corn: Sweet white corn, uneven sizes but usually smaller than regular corn. Kernels shaped like wedges. Packed unevenly on the cob, making for a cob many of us – looking for nice even rows of kernels, – would skip over unless it came from our own garden. Green Giant has it in cans. Here’s what it looks like on the cob.

    My old family recipe for potato salad is similar to Menagerie’s but starts with whole potatoes, gently simmered until fork tender, then peeled and cut up. A very small amount of cider vinegar gets sprinkled over while they are still hot. When cool, add other ingredients and dress. We don’t use sour cream, always use Best Foods/Hellman’s Mayonnaise, and add some celery seed. We skip the green onion.

    We are broiling a lot of salmon these days. Find that a generous brush of hoisin sauce beforehand makes it taste delicious!

    Liked by 3 people

  9. Lanna says:

    Fourth of July Self-Decorating Fireworks Cake

    Procure a cake. I do cakes and catering, so I use a scratch recipe, frost with white buttercream and pipe white borders. I also write Happy Fourth and put red and blue fondant stars on the cake, but it’s not necessary. You can buy a cake from the store or use a cake mix, even leave it in the pan if a 9 x 13 and just frost the top. A red and blue Jello poke cake is also a good choice.

    Now for the fun part:
    Red, white and blue sprinkles
    Red, white and blue water balloons (1 or 2 of each color, depends on size of cake)
    One wooden dowel, about as thick as a pencil, length about 12″ + the thickness of your cake
    Tape — pretty much anything except cellophane — duct, electrician’s, painter’s, floral
    One sparkler, regular size
    Put some sprinkles in each balloon (not too many or the balloons will be too heavy). Blow them up and tie them off. (I use a small air compressor.) Bend the wire part of the sparkler so it forms a ‘V’. Sharpen one end of the dowel to a point. Tape the tied ends of the balloons to the other end of the dowel, tape the wire part of the sparkler to the dowel about 1″ beneath the balloons. Continue taping the entire dowel.

    Stick the pointy end of the dowell arrangement into the cake. I use foamcore board for my cakes so I stick the point down into the foam to anchor it. (I buy the foamcore when it’s on sale at one of the craft stores, $1 for a 20″ x 30″ board, cut it in half to get 2 20″ x 15″ pieces for sheet cakes or cut into rounds, then cover with cake foil, also at the craft store.)

    Best to go outside when it’s cake time unless you want to vacuum up sprinkles. Place your cake on a table, wooden picnic table is best and no tablecloth. Have everyone stand back while you light the end of the sparkler, then step back too. If everything goes according to plan, the sparkler will burn towards the balloons, the sparks will hit the balloons and burst them and the sprinkles will fall on to the cake and decorate it. Carefully remove the dowel arrangement and discard safely, tongs are helpful. Pick any stray pieces of balloon or bits of sparkler off of the cake before serving.

    Liked by 2 people

  10. Lanna says:

    Popcorn Fireworks

    1/2 cup oil
    3/4 cup unpopped popcorn kernels
    Clean sheet, blanket or tablecloth (not plastic)
    Large cutting board or slab of wood
    Electric skillet
    Extension cord

    Lay the sheet on the ground and place the cutting board in the center. Put the electric skillet on the cutting board, plug in to extension cord and into outlet. Pour oil into skillet, turn on and preheat about 10 minutes. Pour popcorn kernels into skillet and get back. Especially keep kids well away because the popcorn will fly when it pops and will be hot.

    When the popcorn is all popped, disconnect the power cord, remove the skillet and cutting board and let everyone eat the popped corn that’s landed on the sheet.

    Liked by 2 people

  11. LULU says:

    Amused by Lanna’s Very Incendiary Fourth of July!!!!

    Liked by 3 people

    • WSB says:

      We’re all going over to Lanna’s!!!!!!

      Liked by 2 people

      • Lanna says:

        I’ll make Pop Rock Cookies too — frosted cookies with pop rocks sprinkled on top.

        Liked by 2 people

        • WSB says:

          Oh no!!!!! Ha!!!!

          Somehow, one of my friend’s dog got into those one adternoon…no harm done but what a sight!!!!!

          What do you do for hors d’euvres?

          Liked by 2 people

          • Lanna says:

            This one sounds really weird, but it’s really good. It’s from Sam Arnold, Denver restaurateur who built a replica of Bent’s Fort outside of Red Rocks amphitheatre (southwest Denver). The fireworks here are in the jalapeno. Use escabeche (pickled) whole jalapenos, cut a slit in them or cut in halves. Fill with creamy peanut butter. The Fort now uses some swanky mango whipped peanut butter, but Sam’s original recipe used a quality regular peanut butter.

            Sam has passed, but the restaurant (now run by his daughter) is still a popular destination for Old West dining. They specialize in butfalo, bison marrow bones, elk, quail and authentic historic drinks like the 1840 Hailstorm Julep served in a Mason jar, Trade Whiskey (bourbon with red pepper, tobacco, black gun powder). Well worth a visit if you’re ever in Colorado.


            Liked by 2 people

    • Lanna says:

      Always been a bit of a pyro, channeling it into food these days.

      Liked by 1 person

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