Independence Day Recipes and Menu

Preparation Notes: Make the cookies up to three weeks in advance and store in an air-tight container. The ice cream is best made several days ahead, placed in a covered container and frozen. The molasses barbecue sauce and baked beans can be prepared several days ahead and refrigerated. The sour cream dip, coleslaw and potato salad can be made the day before and refrigerated. The ribs can be rubbed and refrigerated overnight. Trim the chicken pieces as needed, cover and refrigerate.

The morning of the event, shuck the corn, prepare the vegetables for the dip, make the deviled eggs, the fruit for dessert and refrigerate all. Set out the starters as guests arrive so they can help themselves. Before dinner, set the potato salad at room temperature to take off some of the chill. The beans can be reheated indoors or on the grill while grilling the ribs and chicken. Prepare the corn using one of the cooking methods in the recipe. About twenty minutes before dessert, place the ice cream in the refrigerator to soften slightly. Serve with the fruit and enjoy!!!!