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Fourth of July Recipes and Menu (Independence Day)

The Fourth of July is a day to celebrate America's independence with family, friends and lots of good food. I have posted my favorite menu for the occasion featuring grilled baby back pork ribs and chicken with molasses barbecue sauce, either of which can be cooked inside if the weather does not cooperate. The starter, sides and dessert, most of which utilize the abundance of fresh produce available in July, are perfect for a summer celebration. When they arrive, guests can help themselves to a delicious jalapeno cheese dip served with store-bought or homemade tortilla chips. The side dishes include a pasta and parmesan cheese salad, corn on the cob, baked beans and pepper cabbage salad, a Pennsylvania Dutch favorite.

For dessert, I chose my mother's fruit or berry cobbler served with store-bought or homemade vanilla ice cream. My favorite is peach cobbler, but you can use any fresh fruit or berries that are in season in your area. The menu is certain to delight everyone. Most of the dishes can be prepared in advance or require minimal last minute effort. See the notes below the menu for preparation suggestions. If you do not find what you are looking for, all of the recipes include links to alternate choices and many more can be found by using the search box or browsing the Recipes, Features and Resources Index.


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Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Featured Fourth of July Recipes

Dry-Rubbed Baby Back Ribs Recipe Photo
Dry-Rubbed Baby Back Pork Ribs with Molasses Barbecue Sauce

Corn on the Cob Recipe Photo
Corn on the Cob

Pasta Salad Recipe Photo
Pasta and Parmesan Cheese Salad



Fourth of July Menu


Jalapeno Cheese Dip
served
with
store-bought
or
Homemade Tortilla Chips


Dry-Rubbed Baby Back Pork Ribs
and/or
Barbecued Chicken
with
Molasses Barbecue Sauce

Corn on the Cob


Pasta and Parmesan Cheese Salad

Three-Bean Baked Beans

Pepper Cabbage Salad


Easy Fruit or Berry Cobbler
(made with peaches or other seasonal fruit or berries)
served with
store-bought or
Homemade
Triple-Vanilla Ice Cream



Preparation Notes

If making homemade ice cream, prepare it up to several weeks ahead and store in a covered container in the freezer. The barbecue sauce and pepper cabbage salad can be prepared up to three days in advance, covered and refrigerated. The beans can be assembled or fully baked and refrigerated.

One day ahead, prepare and refrigerate the pasta salad and cheese dip. Rub the ribs with the dry rub, cover and refrigerate. Clean the vegetables for the dip and refrigerate.

The morning of the event, shuck the corn and refrigerate. Make the cobbler and keep at room temperature. If the beans were only assembled, start baking them about 2-1/2 hours before serving. Otherwise, plan for about one hour to reheat. Heat the grill and start the ribs and chicken as indicated in the recipes. Set the salads and at room temperature for about thirty minutes to remove the chill. Add the tomatoes to the pasta salad. Heat and serve the cheese dip with the tortilla chips when the guests arrive. Cook the corn using one of the methods provided in the recipe. Before dessert, place the ice cream in the refrigerator for about fifteen minutes to soften slightly before serving with the cobbler. That's it. Relax and have a great day!


* Happy Birthday America *



PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


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