Published 12:07 am Saturday, July 4, 2015

hot dog

Throwing a last-minute party, make it simple

Today marks the Fourth of July and revelers across the county are preparing to toast their independence with family and friends. For many, backyard barbecues are synonymous with the Fourth of July, a day that, in the United States of America, commemorates the adoption of the Declaration of Independence by the Second Continental Congress on July 4, 1776.

Few can say they have not been present at a Fourth of July barbecue or witnessed a fireworks display honoring America’s official declaration of independence from Great Britain. Hosting a July 4th barbecue for the first time may have some hosts anxious about throwing a summer soirée to remember, but fun is sure to be had if hosts remember to include the following backyard barbecue essentials this Independence Day.


No Fourth of July barbecue is complete without food, so hosts should be sure to stock up on popular barbecue fare like hot dogs and hamburgers. Though such foods likely won’t be mistaken for gourmet fare anytime soon, Fourth of July partygoers often embrace the tradition of grilling up some hot dogs and hamburgers even if they tend to avoid such foods throughout the rest of the year.


It goes without saying that guests will need refreshing beverages at parties held in early July, but be sure to stock up on a variety of beverages so guests are not forced to consume drinks they don’t want. Be sure to have plenty of water available to guests, and provide sodas, iced tea and lemonade as well.

r something that might soil their clothing. If you have a pool, purchase some pool games so swimmers can do more than just wade in the water or take a few laps.

Backyard barbecues are a staple of July 4th, and there’s no reason your summer soirée can’t be one to remember for years to come.

Here are some recipes to help make the Fourth of July a great day.


Serves 4-6

4 slices bacon

1⁄2 cup chopped onion

2 (16 ounce) cans pork and beans

2 tablespoons brown sugar

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 teaspoon prepared mustard


Preheat oven to 350°F.

Cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon; set aside.

Cook onion in drippings until tender; add bacon, beans, brown sugar, ketchup, Worcestershire sauce, and prepared mustard; mix well. Turn into a 1-1/2 quart oven proof casserole.

Bake uncovered for 1 1/2 to 1 3/4 hours, checking periodically. Add a little water if mixture becomes too dry.

Let stand a few minutes before serving. – Food Network


Serves 6

1 (16 ounce) bag coleslaw mix

2⁄3 cup mayonnaise

1⁄4 cup sugar

3 tablespoons milk

2 tablespoons vinegar

1⁄2 teaspoon salt

1⁄4 teaspoon pepper


Combine all ingredients except cole slaw mix in a large bowl and combine well.

Add the cole slaw mix and toss to coat.

Cover and refrigerate several hours or overnight to allow flavors to blend.


Serves 4-6

3 cans diced Del Monte new potatoes, drained

6 hard-boiled eggs, diced

3/4 cup finely chopped celery

1 medium sweet onion, minced

1 large dill pickle, diced (claussen)

1/2 teaspoon celery seed

2 tablespoons dill pickle juice

1/4 teaspoon dry mustard

1 tablespoon chopped pimento

yellow mustard

1 cup mayonnaise


salt and pepper


In a medium size bowl, mix 1 cup mayonnaise with enough yellow mustard to make it a soft yellow, add pickle juice, dry mustard, celery seed, potatoes, eggs, celery, onion, diced pickle and chopped pimento, combine all, salt and pepper to taste.