FREE Holiday Menu Ideas - 4th July - USA Independence Day

The holiday commemorating the Independence of the Unite States of America is one of America's favority holidays.  More picnics and cook-outs occurs on this weekend than any other.  This hub page presents for your free use, recipes that are family time tested and sure to please.  The recipes include Grandma's Bratwurst in Beer, Special Homemade Potato salad, a special herb dip and other great holiday recipes.

You can present these straight away to your family and friends with confidence that the recipes are time tested, easy and true to the description. We are happy to provide any other recipes you may request if you place your recipe request at the bottom of this hub page in the comments section.

Here is grandma's super fantastic Bratwurst in Beer recipe that will be the talk of friends and family. Give it a try and see how great it tastes.

Ingredients :

1 pound bratwurst
2 cans beer
1 chopped onion
1/2 pound margarine

Procudures

Put the brats, beer, onion and margarine in a pan and simmer on the stove until the coals are ready, although they can stay on the stove for up to 2 hours.  When ready to eat, drain the brats, brown on the grill and serve.

More free recipes

Recipes : Special 4th July Menu - Bratwurst in Beer Recipe

There are many ways to make Potato Salad. This "home made" recipe has been in our family for many generations and has been served both hot and cold. We believe you will keep it in your family menu list for a long time. Enjoy!

Ingredients:
8 large baking potatoes.
1/2 white or yellow onion (optional)
4 large eggs
1 tsp salt
2/3 cup mayonaise
8 oz sweet relish
sprinkle paprika

Boil the potatoes until they are done but not overcooked
Boil the eggs over medium high heat until hard boiled.
Allow the potatoes and eggs to cool.
Peel the potatoes and then slice into chunks.
Peel and slice the egg into 1/2 inch pieces.
Chop the onion into very small pieces.
Stir all ingredients gently except for the paprika.
After all ingredients are well mixed, pour into a bowl.
Add the paprika across the top.
Store in the refrigerator until ready to serve.

Recipes : Special 4th July Menu - Home Made Potato Salad

For keeping quests happy and as a prelude to the main menu on Fourth of July, here is a super tasty Green Vegetable or Bread / Chip Dip. Check it out and be surprised yourself.

Ingredients
* 1/3 cup refrigerated or frozen egg product, thawed
* 2 Tbsp. lemon juice
* 2 tsp. Dijon-style mustard
* 1 clove garlic, minced
* 1 cup canola oil
* 4 to 5 anchovy fillets, drained and chopped (1 Tbsp.)
* 1 cup loosely packed parsley leaves
* 1/4 cup loosely packed tarragon leaves
* 1/4 cup snipped chives
* 2 green onions, chopped
* 4 oz. cream cheese, cubed and softened
* 3 Tbsp. tarragon vinegar
* Salt
* Vegetable dippers such as Belgian endive, baby romaine lettuce ribs, blanched asparagus spears, radishes, and/or green onions

Directions

1. In a large food processor or blender combine egg product, lemon juice, mustard, and garlic; cover and process or blend until combined. With the processor or blender running, add oil in a thin, steady stream. (When necessary, stop and scrape down sides of blender.)

2. Add anchovies, parsley, tarragon, chives, and green onions; pulse until blended. Add the softened cream cheese and vinegar; pulse to incorporate. Cover and chill for at least 1 hour to blend flavors. Season to taste with salt.

3. Serve with vegetable dippers. Any leftover dip may be stored, covered, in refrigerator for up to 1 week. Makes 2-1/2 cups.

Recipes : Special 4th July Menu - Herb Dip Surprise

save

Fantastically popular cake with great frosting that duplicates the look of a United States Flag. Perfect for 4th of July festivities.

Ingredients

* 18 tablespoons (2 1/4 sticks) unsalted butter at room temp
* 3 cups sugar
* 6 extra-large eggs at room temperature
* 1 cup sour cream at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 3 cups flour
* 1/3 cup cornstarch
* 1 teaspoon kosher salt
* 1 teaspoon baking soda

For the icing:
nocoupons

* 1 pound (4 sticks) unsalted butter at room temperature
* 1 1/2 pounds cream cheese at room temperature
* 1 pound confectioners' sugar, sifted
* 1 1/2 teaspoons pure vanilla extract

To assemble:
nocoupons

* 2 half-pints blueberries
* 3 half-pints raspberries

Directions

Heat the oven to 350 degrees F.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.