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About Heppner gazette-times. (Heppner, Or.) 1925-current | View Entire Issue (June 26, 2024)
EIGHT - Heppner Gazette-Times, Heppner, Oregon Wednesday, June 26, 2024 Founding fathers’ fourth of July meals and recipes Heppner burn ban to with melted butter and sea- By Chris Sykes start July 1st son with salt and pepper. As the Fourth of July approaches, it’s the perfect time to dust off those old recipe books and embrace a blend of modern culinary traditions and those that date back to America’s early days. To celebrate like the Founding Fathers, you can prepare a meal that combines American staples with influences from their favorite European dishes. Here’s a look at some of the delectable dishes inspired by the culinary tastes of George Washington, Thom- as Jefferson, John Adams, and their contemporaries, alongside modern recipes for your Fourth of July celebration. 1. Colonial Brown Bread Colonial Brown Bread is a hearty, rich loaf that speaks to the resourceful- ness of early American settlers. Made from a mix of cornmeal, rye flour, and whole wheat flour, sweet- ened with molasses, this bread offers a taste of his- tory with every bite. Ingredients: 2 cups cornmeal 1 cup rye flour 1 cup whole wheat flour 2 teaspoons baking soda 1 teaspoon salt 2 cups buttermilk 1 cup molasses 1 cup boiling water Instructions: Preheat the oven to 325°F In a large bowl, mix cornmeal, rye flour, whole wheat flour, baking soda, and salt. Add buttermilk, molas- ses, and boiling water to the dry ingredients and stir until well combined. Pour the batter into a greased loaf pan. Cover with aluminum foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, or until a tooth- pick inserted into the center comes out clean. Let cool before slicing. 2. Traditional Johnny- cakes Johnnycakes are a simple yet delicious dish that harks back to colonial America. These cornmeal pancakes are crisp on the outside and tender on the inside, perfect when served hot with butter and maple syrup. Ingredients: 1 cup cornmeal 1 teaspoon salt 1 teaspoon sugar 1 1/4 cups boiling water 1/2 cup milk Instructions: In a bowl, combine cornmeal, salt, and sugar. Gradually add boiling water, stirring constantly until smooth. Add milk and mix until combined. Heat a griddle or skillet over medium heat and light- ly grease. Pour batter onto the griddle to form small cakes. Cook for about 2-3 minutes on each side until golden brown. Serve hot with butter and maple syrup. 3. Old-Fashioned Apple Pie Nothing says American dessert quite like Old-Fash- ioned Apple Pie. With its flaky double crust and spiced apple filling, this pie is a timeless classic that’s perfect for any Fourth of July celebration. Ingredients: 6 cups sliced, peeled apples (Granny Smith or similar) 3/4 cup sugar 1 tablespoon lemon juice 1/2 teaspoon ground cin- namon 1/4 teaspoon ground nut- meg 1/4 teaspoon salt 2 tablespoons flour 2 tablespoons butter Pastry for a double-crust pie Instructions: Preheat the oven to 425°F In a large bowl, com- bine apples, sugar, lemon juice, cinnamon, nutmeg, salt, and flour. Roll out half of the pastry and line a 9-inch pie plate. Fill the crust with the apple mixture and dot with butter. Roll out the remaining pastry and place over the apples. Trim and crimp the edges to seal. Cut slits in the top crust to allow steam to escape. Bake for 45-50 minutes or until the crust is golden brown and the apples are tender. Cool before serving. 4. Colonial Chicken Pud- ding Colonial Chicken Pud- ding is a savory, comforting dish that showcases the flavors of early American cuisine. Made with shred- ded chicken, milk, eggs, and spices, this pudding is a hearty addition to any meal. Ingredients: 1 whole chicken, cooked and shredded 1 cup chicken broth 2 cups milk 4 eggs, beaten 1/4 cup butter, melted 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon ground nut- meg 1/2 teaspoon ground mace 1 cup fine bread crumbs Instructions: Preheat the oven to 350°F In a large bowl, com- bine chicken, chicken broth, milk, eggs, butter, salt, pep- per, nutmeg, and mace. Stir in the bread crumbs until well combined. Pour the mixture into a greased baking dish. Bake for 45-50 min- utes or until set and golden brown on top. Serve warm. 5. Independence Day Pud- ding (Summer Pudding) Independence Day Pudding, also known as Summer Pudding, is a re- freshing and colorful des- sert perfect for the Fourth of July. This no-bake treat is made with layers of bread and mixed berries, soaked in a sweet syrup. Ingredients: 1 loaf of stale white bread, crusts removed 4 cups mixed berries (strawberries, raspberries, blueberries, blackberries) 1 cup sugar 1/4 cup water Instructions: In a saucepan, combine berries, sugar, and water. Cook over medium heat un- til the berries release their juices and the sugar dis- solves about 5-7 minutes. Line a 2-quart bowl with plastic wrap, leaving enough overhang to cover the top. Line the bottom and sides of the bowl with slic- es of bread, overlapping slightly. Fill the bread-lined bowl with the berry mix- ture, pressing down gently. Cover the top with more bread slices. Fold the plastic wrap over the top, place a plate that fits inside the bowl on top, and weigh it down with a can or similar heavy object. Refrigerate for at least 8 hours or overnight. Unmold the pudding onto a serving plate and remove the plastic wrap. Serve with whipped cream. 1. Grilled BBQ Ribs A staple of any American barbecue, Grilled BBQ Ribs are a must-have for the Fourth of July. Grill the corn for about 10-15 minutes, turning oc- casionally, until tender and slightly charred. Sprinkle with Parme- san cheese and parsley before serving. 5. Firecracker Hot Dogs Spice up your celebra- tion with Firecracker Hot Dogs. These zesty hot dogs are sure to be a hit at any cookout. Ingredients: 8 hot dogs 8 hot dog buns 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon honey 1 jalapeño, sliced 1/4 cup shredded cheddar cheese Instructions: Preheat your grill to medium-high heat. Grill the hot dogs until heated through and slightly charred. Toast the buns on the grill. In a small bowl, mix mayonnaise, Dijon mus- tard, and honey. Spread the mixture on the buns, add the hot dogs, and top with jalapeño slic- es and shredded cheddar cheese. Heppner Fire Chief Steve Rhea has advised a burn ban to go into effect Monday, July 1 st for all burning within the Hep- pner city limits. This ban includes all burn barrels. The burn ban is in effect until further notice. City of Heppner residents can still request that the fire department burn natural vegetation and debris piles, however, a signup sheet for fire department assistance is available at Heppner City Hall, or residents can call Steve Rhea at 541-980- 4232 or Heppner Assis- tance Fire Chief Eric Chick at 541-701-4910. Steve Rhea would like to remind residents that it is illegal to burn any petroleum-based products such as plastics, rubbers, Styrofoam’s, etc. Ingredients: 2 racks of baby back ribs Salt and pepper to taste 2 cups BBQ sauce ALL NEWS AND 1/4 cup apple cider vinegar 1/4 cup brown sugar ADVERTISEMENT 1 tablespoon paprika DEADLINE: 1 tablespoon garlic powder 1 tablespoon onion powder Instructions: Preheat your grill to medium heat. Season the ribs with salt, pepper, paprika, garlic powder, and onion powder. Wrap the ribs in alu- minum foil and grill for about 2 hours, turning oc- casionally. In a small bowl, mix BBQ sauce, apple cider vinegar, and brown sugar. Unwrap the ribs, brush with BBQ sauce mixture, and grill for an additional 30 minutes until caramel- ized. 2. Patriotic Berry Trifle For a dessert that’s as beautiful as it is tasty, try the Patriotic Berry Trifle. This dish layers colorful berries, creamy pudding, and fluffy whipped cream for a treat that’s sure to impress. Ingredients: 1 pound cake, cubed 2 cups strawberries, sliced 2 cups blueberries 2 cups raspberries 2 cups whipped cream 1 package vanilla pudding Red, White, and Blue Sangria. mix -Photo contributed 2 cups milk Instructions: Prepare the vanilla pud- WWW.HEPPNER.NET ding according to package instructions and let it cool. In a large trifle dish, layer half of the pound cake cubes. Add a layer of straw- berries and blueberries. • Office and Business Printing Spread half of the pud- ding over the berries. • Signs, Banners, and much more Add a layer of whipped cream. Repeat the layers, finishing with a layer of whipped cream. Top with raspberries and additional berries for decoration. 3. Red, White, and Blue Sangria To keep cool during the summer heat, whip up a batch of Red, White, and Blue Sangria. This refreshing drink combines fruity flavors with a patri- otic twist. Ingredients: 1 bottle white wine 1/2 cup blueberry vodka 1/4 cup triple sec 1/4 cup simple syrup 1 cup blueberries 1 cup strawberries, sliced 1 cup pineapple chunks Ice cubes Instructions: Vinyl Banners In a large pitcher, com- High-Quality Custom bine white wine, blueberry Vinyl Banners vodka, triple sec, and sim- ple syrup. Add blueberries, straw- berries, and pineapple chunks. Signs made: All sizes and Colors Chill in the refrigerator for at least 2 hours. Graphic Design Services Available Serve over ice cubes in glasses. 4. Grilled Corn on the Cob Custom Canvas Print - Make Great Gifts! Simple yet delicious, Customer Service at Sykes Brothers Printing 16x16 in 24x24 in Grilled Corn on the Cob Order your family is a classic side dish that’s canvas prints perfect for any barbecue. today! Ingredients: 20x16 in 24x36 in 6 ears of corn, husked 18x24 in 1/2 cup butter, melted 1/4 cup grated Parmesan cheese 1 tablespoon chopped fresh parsley 541-676-9228 541-276-2152 Salt and pepper to taste chris@rapidserve.net Instructions: Text and cell: 541-215-2274 Preheat your grill to Two locations to serve you: Call the Brothers & medium-high heat. 177 N. Main St Heppner Discuss Your Next Project 25 SW Emigrant Pendleton Brush each ear of corn MONDAYS AT 5:00 P.M. Put the Brothers to work for you Chris Sykes Andrew Sykes
