“
4th
of July story”
(Story)
4th of July was not
celebrated in Catholic boarding schools and colleges in India.
However, we were made to learn about the historical significance and the
political values that motivated the United States Declaration of
Independence - the implicit values of democracy, liberty, freedom, and
equality under the law.
In later years we celebrated with friends and acquaintances connected with
the American Embassy and Consulates in Delhi and Kathmandu.
Our 4th of July week-ends in Alaska were spent fishing, hiking or camping.
The long daylight hours in summer were ideal for relaxing by the campfire
- taking turns strumming the guitar, watching the bald eagles fly home to
roost, listening to the fish jumping and landing with a splash close by,
or just sitting quietly watching the sun set near midnight.
4th of July is a day of feasting on the traditional picnics and barbecues
with a menu of hamburgers, hot dogs, grilled chicken, sandwiches, corn on
the cob, potato salad, etc. But every American knows about that!
Here are some very easy
to prepare recipes from my picnic files you might want to add to your 4th
of July celebration.
**********************************************************
"4th
of July story"
(Recipes)
Ham and Cheese biscuits (one dozen)
Ingredients:
¼ pound chopped ham
½ cup all –purpose flour
½ cup oat bran
½ cup cheese
1 teaspoon baking powder
1/8 teaspoon baking soda
½ cup plus 3 tablespoon buttermilk
Vegetable cooking spray
Directions:
1. Combine all the ingredients except buttermilk and vegetable spray.
2. Ad buttermilk, stirring just until moistened.
3. Coat baking pan with vegetable spray.
4. Drop dough by heaping tablespoonfuls onto the baking sheet
5. Bake at 450 degrees for 11 minutes
Light Banana Muffins (one dozen)
Ingredients:
1 ½ cups all purpose flour
½ cup barley flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
8 ounces plain non-fat yogurt
1 cup banana, mashed
¼ cup sugar
¼ corn oil
1 teaspoon vanilla extract
2 egg whites, beaten lightly
1 egg beaten
Vegetable cooking spray
2 teaspoons all-purpose flour
Directions:
1. In a large bowl combine the flours, baking powder, baking soda and
salt.
2. In a separate bowl, combine the rest of the ingredients except the
cooking spray and the 2 teaspoons of flour.
3. Make a well in the center of the dry ingredients and combine with the
wet ingredients until just moistened.
4. Coat a 12-cup muffin pan with cooking spray; sprinkle with the 2
teaspoons flour
5. Spoon batter into prepared pan
6. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in
center comes out clean.
7. Let cool in pan for approximately 10 minutes.
8. Remove from pan and cool on a wire rack.
Peach Cobbler
Ingredients:
3 cups canned peaches, drained
Vegetable cooking spray
3 tablespoons sugar, divided
¼ teaspoon cinnamon
1 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons margarine or butter, cut into small pieces and chilled
¼ cup plus 1 tablespoon whole or skim milk
¼ cup orange juice
1 tablespoon margarine or butter melted
Directions:
1. Coat a 1 quart baking dish and arrange peaches.
2. Sprinkle with 2 tablespoons sugar and cinnamon; set aside.
3. Combine flour, 1 tablespoon sugar, baking powder and salt in a bowl.
4. Cut in margarine or butter with a pastry blender until mixture
resembles coarse meal.
5. Add milk.
6. Stir until dry ingredients are just moistened.
7. Turn dough onto a lightly floured board.
8. Knead lightly.
9. Roll dough to a ¼-inch thickness.
10. Cut with 2 ¼ inch biscuit cutter.
11. Arrange pastry on top of peach mixture.
12. Bake at 425 degrees for 20 minutes.
13. Combine orange juice and 1 tablespoon melted margarine or butter in a
saucepan; bring to boil.
14. Pour over cobbler.
15. Bake an additional 10 minutes.
16. Serve warm
