Start off this year's Fourth of July celebration with some all-American favorites

features@beaufortgazette.comJuly 3, 2013 

20100412 Hot dog

Hotdogs are only one part of an all-American July 4th celebration menu.


This week flags will hang from porches. Men will tend the grill. Women will be in the kitchen preparing their favorite cookout sides. Some people will follow family traditions to celebrate the Fourth of July this Thursday, but I will be settling for a mixture of the old and the new.

My menu will, of course, include all-American hot dogs and hamburgers, potato salad, baked beans, coleslaw, crisp lettuce and tomatoes and slices of melon. But this year, I plan to start off the party with a salsa and offer up a homemade beverage.


1 (15-ounce can) black beans, rinsed and drained

1 can corn, drained

2 medium tomatoes, diced

1 red bell pepper, diced

1 green bell pepper, diced

1/2 cup red onion, diced

1-2 fresh jalapeno peppers, diced with seeds

1/3 cup lime juice

1/3 cup extra virgin olive oil

1/3 cup fresh cilantro, chopped

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon red chili pepper

Combine ingredients. Serve with chips.

Source: Ervena Faulkner's personal file


4 white potatoes

1/4 cup celery, diced

3 hard boiled eggs, chopped coarsely

1/2 cup onions, diced

1/4 cup salad cubes




In a covered pot, cook potatoes in boiling water until done, about 25-30 minutes; drain well. Peel and dice potatoes, placing in large boil. Add the celery, onions and pickles. Add chopped egg, mixing well. Salt to taste. Add mayonnaise and a bit of mustard, to the consistency of your liking. Cover and chill thoroughly.

Source: Ervena Faulkner's personal file


Makes: 24 Squares

2 cups all-purpose flour

2 cups firmly packed brown sugar

1/2 cup (1 stick) butter, room temperature

1 cup chopped walnuts

1 teaspoon cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 cup sour cream

1 teaspoon vanilla

2 cups finely chopped peeled tart apples, about 2 large

Vanilla ice cream

Preheat oven to 350 degrees. Lightly grease 9-inch by 13-inch baking dish. Combine first 3 ingredients in medium bowl and mix until finely crumbled. Stir in nuts. Press 2 cups of mixture evenly into bottomed prepared dish. Add cinnamon, baking soda and salt to remaining mixture and blend well. Beat in egg, sour cream and vanilla. Gently stir in apples. Spoon evenly into dish. Bake until cake begins to pull away from sides of dish and tester inserted in center comes out clean, about 35 to 40 minutes. Let cool completely in pan. Cut in squares. Top with ice cream.

Source: Ervena Faulkner's personal file


1 cup sugar

1/2 cup water

3 cups ice water

2 lemons, juiced

2 cups pineapple juice

Make a syrup by boiling sugar with one-half cup of water for 10 minutes. Chill. Add ice water, juice of lemons and pineapple juice. Serve over ice cubes in chilled glasses.

Source: Ervena Faulkner's personal file

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at

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