Check out these recipes for a terrific 4th of July menu! On July 4th, we celebrate the ratification of the signing of the Declaration of Independence in 1776. We cherished this Declaration and the future and more inclusive documents of our nation. We celebrate with fireworks, parades and great food!
Many grill or picnic on this Independence Day holiday and these recipes fit with that venue. You can also celebrate at home inside. My Dad told me he had "picniced and camped" for 4 years during WWII and he never wanted to do it again!! So we tended to eat inside. Enjoy wherever you eat!!
Bring all the hostages home.
I eat my Dad’s Deli Salads all year long but I have to admit there is something about the summer, with its BBQ’s and picnics and just eating al fresco that makes these salads so very appealing!! The salads are crispy, stand up well, and can easily be prepped the day before. Any BBQ or picnic menu will do from meat to veggie and these salads are a fabulous addition that will elevate any meal.
You can easily take these salads along to a friends’ place or an outdoor meeting spot. Fresh and healthy, you may become like me and eat them all year long!
Foodie Lit
As Miriam cooked and baked, in this true foodie memoir, she told the stories of her youth, of her Holocaust years and, like the tea that she steeped, her daughter-in-law Elizabeth’s being became infused with tradition. Suddenly it became difficult for Elizabeth to serve meat and milk together, part of keeping kosher. The pot she had made meat balls in was no longer suitable for pasta with Parmesan cheese. On Friday night, a family dinner with Jewish tradition and food were inextricably intertwined and felt right. It is not surprising that the sense of smell is next to the place of memory in our brain. Read this amazing memoir with recipes.
Deli Pasta Salad (Macaroni Salad)
Serves 8 as a side
#vegan #pareve #pasta #deli
“Soup”
1 cup sugar
1 cup hot water
1 tablespoon kosher salt
1/2 cup apple cider vinegar
1 teaspoon ground pepper
1 teaspoon celery salt
1 large clove garlic, minced or 1/2 teaspoon garlic powder
1 cup mayonnaise
Vegetables
1/4 cup chopped or grated onions
1/2 green bell pepper, finely sliced or chopped
1/2 red bell pepper, finely sliced or chopped
1 medium carrot, grated
1 16-ounce (454 grams) box elbow macaroni
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In a large measuring cup or bowl, dissolve the sugar in the hot water.
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Add the salt, apple cider vinegar, pepper, celery salt, garlic and mayonnaise.
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Following package directions, make the pasta--elbow macaroni. Drain.
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Add the pasta to a large bowl. Pour the soup over the pasta and toss. Add the onions, bell peppers and carrot to a large bowl. Mix the ingredients together.
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Refrigerate for 3-4 hours. Stir, taste, adjust the seasoning if necessary and serve.
