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
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1/4 cup apple cider vinegar
1/4 cup brown sugar
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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