Cooking

As Independence Day rolls around again, it’s time for the Great American Cookout, and there’s one thing you can expect at this holiday: There will always be plenty of traditional Fourth of July food. Many of us have several favorites that we always serve.
So, I thought it only fitting that I should list my top 10 foods that you can always expect to see at a Fourth of July barbecue:
Fresh Lemonade: Try adding frozen cubes of lemonade to your drink and your lemonade will not become watered down.

Many vegetables do well on the grill, but those high in water content, like cucumbers, celery, lettuce or most any leafy green, just don’t make the grade. My favorites are asparagus, eggplant, onions, cabbage and tomatoes. Peppers are a natural grilling choice too, whether you choose bell peppers or the hot variety.

I can remember the first time I ever tasted French fries smothered in chicken gravy! It was in Topeka, Kan. at a small local steakhouse. The waiters never wrote anything down, being able to remember everyone’s order perfectly. Our group all ordered thick T-bone steaks. In a few minutes, the waiter brought over a large serving bowl of homemade fries and a large bowl of chicken gravy. I don’t remember much about the steaks, but the combination of those fries and gravy has stuck with me all these years.

Spring onions are genetically identical to the common onion, but they look and taste differently because they are planted very close together and harvested prematurely to give a milder flavor than a common onion.
Though spring and green onions are often used interchangeably, there is a difference between them. Spring onions have larger leaves and are harvested after a small bulb has formed. Green onions are harvested before any bulb has formed.