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The History of Independence Day
April 1775 — King George’s troops advance on Concord, Massachusetts, prompting Paul
Revere’s midnight ride that sounded the alarm “The British are coming, the British are coming.”
The subsequent battle of Concord, famous for being the “shot heard round the world,” would
mark the unofficial beginning of the American Revolution.
May 1776 — After nearly a year of trying to work our their differences with England, the colonies
again send delegates to the Second Continental Congress.
June 1776 — Admitting that their efforts were hopeless, a committee was formed to compose the
formal Declaration of Iindependence. Headed by Thomas Jefferson, the committee also included
John Adams, Benjamin Franklin, Philip Livingston and Roger Sherman.
June 28, 1776 — Jefferson presents the first draft of the declaration to congress.
July 4, 1776 — After various changes to Jefferson’s original draft, a vote was taken late in the
afternoon of July 4th. Of the 13 colonies, 9 voted in favor of the Declaration; 2, Pennsylvania and
South Carolina voted No; Delaware was undecided and New York abstained.
John Hancock, President of the Continental Congress, was the first to sign the Declaration of
Independence. It is said that he signed his name “with a great flourish” so
July 6, 1776 — The Pennsylvania Evening Post is the first newspaper to print the Declaration of
Independence.
July 8, 1776 — The first public reading of the declaration takes place in Philadelphia’s
Independence Square. The bell in Independence Hall, then known as the “Province Bell” would
later be renamed the “Liberty Bell” after its inscription – “Proclaim Liberty Throughout All the Land
Unto All the Inhabitants Thereof.”
August 1776 – The task begun on July 4, the signing of the Declaration of Independence, was
not actually completed until August. Nonetheless, the 4th of July has been accepted as the official
anniversary of United States independence from Britain.
July 4, 1777 — The first Independence Day celebration takes place. It’s interesting to speculate
what those first 4th festivities were like. By the early 1800s the traditions of parades, picnics, and
fireworks were firmly established as part of American Independence Day culture.
4th of July Recipes
– 4 –
For-The-Glory Pie
Ingredients 1-1/4 cups all-purpose flour 1/4 teaspoon salt 1/3 cup shortening 4 to 5 tablespoons
cold water 3/4 to 1 cup sugar 1 8-ounce carton dairy sour cream 3 tablespoons` all-purpose flour
1/4 teaspoon salt 4 cups fresh blackberries 1/4 cup fine dry bread crumbs 2 tablespoons sugar 1
tablespoon butter or margarine, melted
Directions 1. Preheat the oven to 450 degree F. For the pastry, stir together 1-1/4 cups allpurpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are
pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a fork. Push
moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until flour mixture
is moistened. Form dough into a ball on floured surface, roll dough into a 12-inch circle. Ease
dough into a 9-inch pie plate. Trim to 1/2-inch beyond edge of plate. fold under extra dough.
Crimp edge. 2. Line the bottom of a pastry-line 9-inch pie plate with a double thickness of foil.
Bake in the 450 degree F oven for 5 minutes. Remove the foil and bake for 5 minutes more.
Remove the pie shell from the oven and cool slightly. Reduce the oven temperature to 375
degree F. 3. Meanwhile, in a small bowl stir together the 3/4 to 1 cup sugar, the sour cream, 3
tablespoons flour, and 1/4 teaspoon salt until combined. Set aside. 4. Place the blackberries in
the prebaked pastry shell. Spread the sour cream mixture evenly over the berries. 5. In a small
bowl, stir together the bread crumbs, the 2 tablespoons sugar, and the melted butter or
margarine. Sprinkle the bread crumb mixture on the sour cream mixture. 6. Cover the edge of the
pie with foil and bake in the 375 degree F oven for 25 minutes. Remove the foil. Bake for 20 to 25
minutes more or until the top of the pie is golden and the berry mixture bubbles slightly. Makes 8
servings.
4th of July Recipes
– 5 –
All-American Pork Baby Back Ribs
“If you don’t have a favorite homemade sauce, ‘doctor’ up purchased sauce with flavorful
ingredients like chili powder, orange marmalade, grated ginger root or hot mustard.” Original
recipe yield: 4 servings.
INGREDIENTS:
4 pounds pork back ribs
Your favorite barbecue sauce (purchased or homemade)
DIRECTIONS:
Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill
hood and grill until ribs are tender, about 1 1/2 to 2 hours. (Add more charcoal briquettes to fire, if
necessary, to maintain grill temperature of about 325-350 degrees F.)
Finish by turning and basting ribs with barbecue sauce for the last 15 minutes. Serve ribs directly
from the grill or, for extra tender ribs remove from grill, wrap in heavy aluminum foil. Place foilwrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour. Unwrap ribs, cut
into serving pieces and serve with extra barbecue sauce.
4th of July Recipes
– 6 –
Red, White, and Blue Pie
Ingredients
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
1 6-ounce package (1 cup) semisweet chocolate pieces
1 tablespoon butter
1 8-ounce package cream cheese, softened
2 tablespoons orange liqueur
1/4 cup sifted powdered sugar
1 quart whole strawberries, rinsed and stems removed
1 cup mixed berries, such as blueberries and raspberries
2 tablespoons red currant jelly
1/2 cup whipping cream
2 tablespoons sifted powdered sugar
1/2 teaspoon finely shredded orange peel
Directions
1. For the pastry, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening
until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a
fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until
flour mixture is moistened. Form dough into a ball. On a floured surface, roll dough into a 12-inch
circle. Ease dough into a 9-inch pie plate. Trim to 1/2-inch beyond edge of plate. Fold under extra
dough. Crimp edge. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake in
a 450 degree F oven 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Set aside.
2. In a saucepan combine chocolate and butter. Heat and stir over
medium-low heat until melted. Add cream cheese and liqueur. Heat and
stir until combined. Remove from heat. Stir in the 1/4 cup powdered
sugar. Spread in baked pastry shell.
3. Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt
jelly; brush over berries. Cover; chill for 4 hours.
4. To Serve: Let pie stand at room temperature for 30 minutes. Beat whipping cream with the 2
tablespoons powdered sugar and the orange peel until soft peaks form. Spoon or pipe whipped
cream into center of pie. Makes 12 servings.
4th of July Recipes
– 7 –
Ham and Macaroni Salad
Ingredients
1 cup packaged dried wagon wheel or elbow macaroni
1-1/2 cups cubed fully cooked ham (8 ounces)
4 ounces Monterey Jack or cheddar cheese, cut into cubes (1 cup)
1 cup frozen peas
1 stalk celery, thinly sliced (1/2 cup)
1/4 cup finely chopped onion
2 tablespoons diced pimiento
1/2 cup mayonnaise or salad dressing
1/4 cup sweet pickle relish or chopped sweet pickle
1 to 2 tablespoons milk (optional)
Dash pepper
8 cherry tomatoes, halved
Fresh parsley sprig (optional)
Directions
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion, and pimiento. Toss
gently to mix.
For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, pickle relish or
chopped pickle, milk, and pepper. Pour dressing over pasta mixture. Toss to coat. Cover and chill
for 4 to 24 hours.
Just before serving, stir in milk, if necessary. Spoon pasta mixture into a serving bowl.
Arrange cherry tomato halves around the edge of bowl. If desired, garnish with parsley. Makes 4
main-dish servings.
4th of July Recipes
– 8 –
Midwestern Potato Salad
Ingredients
2 pounds whole tiny new potatoes or 6 medium red potatoes
1 cup thinly sliced celery
3/4 cup light mayonnaise dressing or salad dressing
1/2 cup fat-free plain yogurt
1/3 cup chopped onion
2 to 3 tablespoons coarse-grain brown mustard or Dijon-style mustard
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
2 teaspoons lemon juice or vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh* or frozen whole kernel corn, cooked and cooled
Directions
1. Quarter new potatoes or cube red potatoes. In a large covered saucepan cook potatoes in
boiling salted water for 12 to 15 minutes or until tender. Drain and cool. Peel, if desired.
2. In a large bowl combine celery, mayonnaise or salad dressing, yogurt, onion, mustard, dill,
lemon juice or vinegar, salt, and pepper. Add potatoes and corn, tossing gently to mix. Cover and
chill for 3 to 24 hours. Makes 10 to 12 side-dish servings.
*Note: To cook fresh corn, remove husks and silks. Rinse. Cut kernels from cob. Cook, covered,
in a small amount of boiling water for 4 minutes; drain
4th of July Recipes
– 9 –
Beer-Marinated Peppered T-Bones
Ingredients
1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 tablespoons Dijon-style mustard
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3 beef T-bone steaks, cut 1 inch thick (about 1 pound each), or 6 beef top loin steaks, cut 1 inch
thick (about 1-3/4 pounds total)
1 to 1-1/2 teaspoons cracked black pepper
Directions
1. In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard, Worcestershire
sauce, brown sugar, paprika, and the 1/2 teaspoon pepper. Place steaks in marinade. Cover and
refrigerate 4 to 6 hours or overnight, turning steaks over occasionally.
2. Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with the
cracked black pepper.
3. Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and grill to
desired doneness, allowing 7 to 10 minutes more for medium (160 degrees F) doneness. If
desired, garnish with fresh herbs. Serves 6.
4th of July Recipes
– 10 –
Texas-Style Barbecued Chicken Legs
Ingredients
1 tablespoon margarine or butter
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 teaspoon chili powder
1/4 teaspoon ground sage
1/2 cup catsup
2 tablespoons water
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon bottled hot pepper sauce
1/4 teaspoon cracked black pepper
6 chicken legs (thigh-drumstick piece) (about 2-1/2 pounds total)
Directions
For sauce, in a saucepan melt margarine or butter. Add onion, garlic, chili powder, and sage.
Cook and stir until onion is tender. Stir in catsup, water, vinegar, sugar, lemon juice,
Worcestershire sauce, salt, bottled hot pepper sauce, and black pepper. Bring to boiling; reduce
heat. Simmer, uncovered, about 5 minutes, stirring occasionally.
Meanwhile, grill chicken, skin side down, on an uncovered grill directly over medium coals for 20
minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and cooked
through. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the
heat for 28 to 32 minutes, turning once.) Brush with sauce during the last 10 minutes of grilling or
broiling. Heat remaining sauce until bubbly; pass with chicken. Makes 6 servings.
Make-Ahead Tip: Prepare sauce up to 48 hours ahead. Cover and refrigerate.
4th of July Recipes
– 11 –
Double Salsa Burgers
ngredients
1 large tomato, seeded and finely chopped
1/2 cup finely chopped green sweet pepper
1/4 cup finely chopped red onion
2 finely chopped, seeded jalapeno peppers
1 clove garlic, minced
1 tablespoon snipped cilantro
1/4 teaspoon salt
1-1/2 pounds lean ground beef
2 cups shredded lettuce
1/3 cup finely shredded cheddar cheese
1/4 cup dairy sour cream and/or guacamole
Directions
1. For salsa, in a bowl combine tomato, green sweet pepper, onion, jalapeno peppers, garlic,
cilantro, and salt. Set aside 2 tablespoons of the salsa. Cover and chill remaining salsa until
serving time.
2. In another bowl combine ground beef and the 2 tablespoons of salsa; mix well. Shape mixture
into six 1/2-inch-thick oval patties. Grill patties on an uncovered grill directly over medium coals
for 13 to 15 minutes or until an instant-read thermometer inserted in side of patty registers 160
degrees F., turning patties once halfway through grilling time. Arrange shredded lettuce on
individual plates. Top with burgers, remaining salsa, and cheddar cheese. Serve with sour cream
and/or guacamole. Makes 6 servings.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for
medium heat above pan. Place patties on grill over drip pan. Cover and grill for 18 to 20 minutes
or until no pink remains, turning patties once halfway through grilling time.
Make-ahead tip: Prepare salsa; cover and chill up to 24 hours. Use 2 tablespoons salsa for
burgers. Serve burgers with remaining salsa.