4th of July Picnic

Next Friday is the 4th of July. It’s a day to celebrate our independence with parades, picnics, family, and fireworks. Some of my fondest memories are of the 4th of July. We either went camping or had friends and family over for a barbecue in the backyard. After it turned dark my dad and/or older cousins would set off the fireworks in our field behind the house and us kids would run around the yard with our sparklers. It was a day to look forward to.
The following recipes were a typical menu for our 4th:

Skillet-Fried Chicken

2 to 3 lb. broiler-fryers. Have them halved, quartered, or disjointed and cut up. Or buy chicken parts.
Allow 2/3 to 3/4 lb. ready-to-cook chicken per serving.
For every 2 lb. chicken, in paper bag, combine 1/4 cup flour, 1 t. paprika, 3/4 t. salt, 1/8 t. pepper. Drop in chicken, 2 or 3 pieces at a time; shake until coated. (If there’s time, let dry on cake rack 1/2 hr. before frying.) Save leftover flour for gravy.
In chicken fryer or large skillet, place 1/2” of your favorite shortening or salad oil. Heat until drop of water in shortening sizzles.
First brown meaty pieces of chicken, uncovered, turing with tongs or 2 spoons so chicken will brown lightly, evenly. (Don’t use a fork; it pierces skin, causes loss of juices.)
As first pieces of chicken brown, slip in less meaty pieces; or use second skillet. Browning may take 15 to 20 min.
When all chicken has browned, reduce heat and cook, tightly covered, turning chicken to continue even browning, until meatiest pieces are fork-tender - 20 - 40 min., depending on size and thickness of pieces. (If cover doesn’t fit tightly or chicken pieces are large, add 1 to 2 T. water, uncovering last 10 min. to recrisp skin.)
Test for Doneness: Cut into thickest part of drumstick. It should cut easily and should show no pink at bone.
Uncooked liver and cooked heart, gizzard, and neck may be rolled in flour and added last 15 min.
We usually didn’t have gravy with the fried chicken if we were on a picnic, but  if we were at home mom always made gravy if we had mashed potatoes to go with the chicken.

Cream Gravy

After chicken is skillet-fried, pour fat from skillet. Return 1/4 cup fat to skillet; add 3 to 4 T. flour (left over from coating chicken, plus more flour if needed). Stir over low heat, loosening brown bits from skillet, till smooth.
After browning flour slightly, with spoon or pancake turner, stir in 2 1/2 c. milk (or 1 cup milk and 1 1/2 cups light cream; or 1 cup chicken broth and 1 1/2 c. light cream; or 1 1/2 c. chicken broth and 1 cup evaporated milk, undiluted).
Cook, stirring, until thickened. Season, adding a little bottled sauce for gravy. (If gravy gets too thick, stir in a little water.) Serve with chicken.

Coleslaw

Chopped cabbage
Shredded carrots
Chopped celery
Chopped green pepper
Dressing:
1/2 c. mayonnaise (or salad dressing if you are taking it on a picnic without refrigeration.)
3/4 t. salt
pepper
paprika
1/2 t. sugar
1 T. vinegar
1 T. milk
Blend all ingredients and refrigerate. Makes 1/2 cup.

Orange-Ginger-Ale Ring

2 env. unflavored gelatin
1/2 c. fresh, frozen, or canned lemon juice
1/2 c. granulated sugar
1/2 t. salt
1 1/4 c. orange juice
2 c. ginger ale
2 c. orange sections
2/3 c. chopped walnuts or pecans
Cottage cheese
Orange slices
Sprinkle gelatin over lemon juice in glass measuring cup to soften; stir over hot water until dissolved. Stir into sugar, salt, orange juice, ginger ale. Refrigerate, stirring often, till consistency of unbeaten egg white. Fold in orange sections, nuts. Pour into 1 1/4-qt. ring mold. Refrigerate till firm.
To serve: Unmold. Fill with cottage cheese; garnish with orange slices, greens. Makes 6 to 8 servings.

Potato Salad

6 potatoes, cooked and cubed
3 hard boiled eggs, chopped
celery
3/4 c. mayonnaise (or salad dressing if you are taking it on a picnic without refrigeration.)
1/4 c. sour cream
1 1/2 t. dry ranch dressing mix                      
1 1/2 t. honey mustard
1 1/2 t. reg. mustard
1/2 c. chopped dill pickles
1/4 t. paprika
1 1/2 t. salt
pepper, to taste
Place potatoes, eggs and celery in a bowl. Combine remaining ingredients and pour over potatoes and eggs. Mix carefully. Chill for at least 1 hour. Sprinkle salad with additional paprika.

Dinner Rolls

1 package active dry yeast
1/2 c. water
1/2 c. milk, scalded
1/4 c. shortening
1 T. sugar
2 t. salt
1 beaten egg
3 c. sifted enriched flour
Soften active dry yeast in warm water (110 F.)
Combine milk, shortening, sugar, and salt. Cool to lukewarm. Add yeast; mix well.
Blend in egg; add flour and mix till dough is well blended. Place in greased bowl, turning once to grease surface, and cover. Store dough in refrigerator at least 2 hours or till needed.
Shape dough on well-floured surface. Let rise in warm place (80-85 F.) till light, about 1 1/2 hours. Bake in hot over (400 F) 15 to 20 minutes.

Baked Beans

2 c. navy beans
1/4 lb. fat salt pork, sliced
1 1/2 t. salt
1/4 c. brown sugar
1/2 t. dry mustard
2 T. molasses
1 small onion, quartered
Wash beans; cover with water and soak over night. Cook slowly until skins burst or until just tender. Drain, reserving liquid.
Place half the beans in bean pot or 2-quart casserole. Bury part of pork in beans. Combine remaining ingredients; add half to beans. Add remaining beans, seasonings. Place remaining salt pork over top. Cover with bean liquid. Cover; bake in slow oven (250 - 300) 6 to 8 hours. If necessary, add more liquid. Print this post