A Star-Spangled Menu For The 4th of July

SOUTHERN FRIED CHICKEN

2 cups buttermilk, preferably salt free

1/8 teaspoon salt

1/4 to 1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper

10 pieces chicken with skin

1-1/4 cups all-purpose flour

1-1/2 teaspoons salt

3/4 to 1-1/4 teaspoons black pepper

vegetable oil for frying

In a shallow, non-aluminum dish, combine the first four ingredients. Add chicken and toss once to coat. Cover and chill 8 hours or overnight, turning once or twice. Place pieces on rack to drain slightly but do not pat dry. Combine flour, salt, and pepper. Toss chicken in flour mixture. Refrigerate 1 hour. Heat enough oil to reach a depth of 1/2-inch to 350° to 360° degrees. Add chicken pieces to the hot oil. Adjust temperature so oil remains between 300° and 320°. Cook, turning once with tongs, 10 to 12 minutes per side or until juices run clear when pierced in the thickest part. Transfer pieces as they are done to paper towels to drain. Serve hot or warm.

BAKED BEANS

2 cups pinto beans

8 slices bacon

1/2 onion, chopped

2 tablespoons brown sugar

2 tablespoons chili powder

3/4 cup tomato catsup

2 tablespoons mustard

1 teaspoon salt

dash hot pepper sauce

Soak beans overnight. Preheat oven to 325°F. Fry bacon until crisp, crumble bacon. Drain drippings into the baking dish. Add the remaining ingredients and combine. Drain beans, add to mixture, stir to combine. Crumble the crisp bacon over top. Add water just to cover beans. Cover and bake 2 hours. Add more hot water if needed. Uncover beans during last 20 to 30 minutes.


POTATO SALAD

6 white potatoes

6-7 hard cooked eggs, chopped

mayonnaise to taste

a squirt of regular mustard

salt & pepper to taste

1 can drained pitted olives, left whole-optional

Place potatoes in a pan and cover with cold water. Bring to a boil and cook until potatoes are fork tender. When cool enough to handle, peel and dice. Mix with eggs, mayonnaise, mustard, salt and pepper. Stir in olives, if desired. Great warm or cold

OLD-FASHIONED LEMONADE

(makes about 6 cups)

1 cup fresh lemon juice (about 6 lemons)

3/4 cup granulated sugar or to taste

4 cups cold water

1 lemon, sliced

ice cubes

Combine lemon juice and sugar; stir to dissolve sugar. Add water, lemon slices, and ice cubes; stir until well blended. Serve in tall glasses over ice.


CHERRY COBBLER

1 cup sifted all-purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

1/4 cup butter

1/2 cup granulated or superfine sugar

1/2 cup milk

2 cup sweetened cherries with juice

Preheat oven to 375°F. Grease a 9" square baking pan. Re-sift flour, baking powder, and salt together. Cream sugar and butter until fluffy. Add dry ingredients, alternating with milk, beating each time until smooth. Pour into the baking dish. Top with cherries. Bake 45 minutes.