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About Heppner gazette-times. (Heppner, Or.) 1925-current | View Entire Issue (July 2, 2025)
SIX - Heppner Gazette-Times, Heppner, Oregon Wednesday, July 2, 2025 Stars, stripes, and bites: Modern and colonial American recipes for Independence Day Heppner boys one step closer to National Junior Olympics Submit News, Advertising & Announcements Letters To The Editor Send Us Photos Start A New Subscription MUSIC IN THE PARK HOSTED BY HOPEFUL SAINTS Featuring Brass Fire Band at 5:00 pm on Sunday, July 13 at Heppner City Park Face Painting and activities at 3:00 pm Contributed Image Celebrate Indepen- dence Day with a nod to America’s colonial past, re- imagined for a modern 4th of July feast. These recipes draw from early American culinary traditions, blend- ing rustic ingredients and techniques with festive twists that honor the na- tion’s heritage. Perfect for a community gathering under wide skies, these dishes bring history to the table with bold, crowd-pleasing flavors that capture the spirit of independence. Beef Short Ribs with Blueberry BBQ Sauce Origin: Short ribs with a fruit-based sauce mod- ernize classic American barbecue for a festive twist. Ingredients: 4 lbs beef short ribs 1 tbsp salt 1 tsp black pepper 1 tsp smoked paprika 1 cup fresh blueberries 1/2 cup ketchup, 1/4 cup brown sugar 2 tbsp apple cider vin egar 1 tsp Worcestershire sauce Instructions: Rub ribs with salt, pep- per, and paprika. Slow-cook in an oven at 275°F for 3-4 hours or until tender. In a saucepan, simmer blueber- ries, ketchup, brown sugar, vinegar, and Worcestershire sauce for 15 minutes until thickened; blend smooth. Brush ribs with sauce and broil 3-5 minutes for a glaze. Why It Fits: The blueberry sauce adds a patriotic blue hue and modern flair to this indulgent 4th of July dish. Grilled Rabbit with Mustard Sauce Origin: Rabbit was wide- ly hunted and grilled in early America, often paired with tangy sauc- es for festive occasions like Independence Day. Ingredients: 2 whole rabbits (cleaned, cut into piec es) 2 tbsp lard or butter, 1 tsp salt 1/2 tsp black pepper 1/4 cup mustard 2 tbsp honey 1 tbsp apple cider vinegar 1/4 cup water Instructions: Rub rabbit pieces with lard, salt, and pepper. Pre- heat a grill or oven to 350°F. Grill rabbit over medium heat or roast for 30-40 min- utes, turning occasionally, until internal temperature reaches 160°F. In a sauce- pan, combine mustard, honey, vinegar, and water; simmer 5 minutes until thickened. Serve rabbit with warm mustard sauce. Why It Fits: Grilled rabbit reflects frontier resourceful- ness, and the mustard sauce adds a zesty, period-appro- priate touch for a 4th of July barbecue. C o r n on t h e Cob with Firecracker Butter Origin: A twist on classic American corn, a summer staple since Native Ameri- can times, jazzed up for fun. Ingredients: 6 ears of corn (husked) 1/2 cup butter (soft ened) 1 tsp chili powder 1/2 tsp smoked paprika 1 tbsp chopped fresh cilantro 1 tsp lime zest salt to taste. Instructions: Boil or grill corn for 5-7 minutes until tender. Mix butter, chili powder, paprika, cilantro, lime zest, and salt to make firecracker butter. Slather hot corn with the butter mixture. Serve immediately with extra butter on the side. Why It Fits: Corn is quint- essentially American, and the spicy, zesty butter adds a “firecracker” pop that screams 4th of July fun. Liberty Baked Beans Origin: A classic from colonial New England, baked beans were a hearty side at early American celebrations. Ingredients: 1 lb navy beans (soaked overnight) 1/2 cup molasses 1/4 cup brown sugar 1/4 lb bacon (chopped) 1 onion (diced) 2 tbsp mustard 1/4 cup ketchup 1 tsp salt 1/2 tsp black pepper 2 cups water Instructions: Preheat oven to 300°F. In a large oven-safe pot, cook bacon until crisp, then add onion and cook until soft. Stir in molas- ses, brown sugar, mustard, ketchup, salt, and pep- per. Add drained beans and water, stir, and cov- er. Bake for 4-5 hours, checking occasionally and adding water if needed, until beans are tender and sauce is thick. Serve warm. Why It Fits: Sweet, smoky, and rich, these beans are a crowd-pleaser that ties to America’s culinary roots, perfect for a patriotic feast. Pickled Wa- termelon Rind Origin: Popular in the 18th and 19th centuries, pick- ling watermelon rind was a thrifty way to use the whole fruit, often served as a tangy side at summer celebrations. Ingredients: Rind from 1 small wa- termelon (peeled, green skin removed cut into 1-inch pieces) 1 cup white vinegar 1 cup water 1 cup sugar 1 cinnamon stick 1 tsp whole cloves 1 tsp allspice berries Instructions: In a saucepan, combine vinegar, water, sugar, cinna- mon, cloves, and allspice. Bring to a boil, stirring until sugar dissolves. Add wa- termelon rind and simmer 15-20 minutes until tender and translucent. Remove from heat, cool slightly, and transfer rind and liquid to a clean jar. Chill for at least 24 hours before serving. Why It Fits: This colo- nial-era preserve adds a sweet-tangy crunch to your 4th of July spread, reflect- ing early American ingenui- ty and resourcefulness. DEADLINE: MONDAYS AT 5PM Joseph Albitre in the long jump at the Inland Junior Olympics Championships, where he placed eighth. -Con- tributed photo Chris Humphreys placed third in the javelin at the In- land Junior Olympics Cham- pionships in Spokane last weekend. -Contributed photo Christopher Hum- phreys and of Heppner continue to move forward on their quest to make the National Junior Olympics in Georgia. This past Saturday, June 28, both competed at the Inland Junior Olympics Championships in Spokane, WA, competing against some of the region’s top athletes. Christopher took third place in the jave- lin throw, while Joseph took third in high jump and eighth place in the long jump. Both qualified to move forward to the Region 13 qualifying meet this Sat- urday, July 5, where they will compete against the top athletes in the 17- to 18-year-old division. Re- gion 13 includes the states of Oregon, Washington, Idaho and Alaska. Only the top eight ath- letes in each event will qualify for the National Junior Olympics, which are held in Savannah, GA July 21-27. Chamber plans quarterly luncheon The Heppner Chambe of Commerce will hold its third quarter luncheon Thursday, July 10, from noon to 1:20 p.m. at the Morrow County Agricultur- al Museum. The luncheon will be catered by DeSpain Pizza at a cost of $15 per person. The guest speaker will be Chris Sykes, a new board member for the Morrow County Heritage and Agri- cultural Museums. He will be sharing recent updates and future plans for the museums, as well as infor- mation about membership. P re-reg i s t rat i o n i s required for lunch, and RSVPs are requested by July 3. ALL NEWS AND ADVERTISEMENT DEADLINE: MONDAYS AT 5:00 P.M. This is a free event thanks to the Morrow County Unified Recreation District WWW.HEPPNER.NET Submit News, Advertising & Announcements Letters To The Editor Send Us Photos Start A New Subscription PUBLIC NOTICE Town of Lexington Burn Ban The Fire Chief of the Town of Lexington is imposing a closed season for the Town of Lexington for open burning effective Monday, June 16, 2025, until further notice. The ban includes all burning barrels and open burning. Home of the Lexington Jack Rabbits! FOR SALE! OR BEST OFFER DARK BROWN RECLINER $50.00 $10,000 FOR BOTH OBO CALL OR TEXT 541-561-8749 WEST CROSS CYCLE 6 DRAWER - STATIONARY 21” D X 32:”W X 59”H BIKE $30.00 $450.00 SOLID AND WELL MADE TEAC - CD AM & FM, PHONE RECORD STEREO $100.00 VIZIO 55” TV $50.00
