By Bob Hedlund | on July 01, 2022

As seems to be the case every year, the summer flies by, and here we are at what many consider the middle of summer: July 4th.

Because of our late spring, our summer has been cut short even more. We’ll take what we can get and enjoy it to the fullest until— gasp—the snow starts to fall again. Let’s hope not any time soon!

Here are a few somewhat typical Fourth of July foods to share with friends and family as we celebrate our country’s Independence Day. Some are a twist on the typical BBQ, corn on the cob, pasta salad and apple pie fare. Always good to keep an open mind and be willing to try something a little different.

Cheers and safe tidings as we celebrate over the Fourth!

Mom’s Oven-Baked Country-Style Ribs

Recipe by: Yvonne White www.tasteofhome.com

• 3 to 4 lb. country-style pork ribs • 1 1/2 c. water • 1 c. ketchup • 1/3 c. Worcestershire sauce • 1 tsp. salt • 1 tsp. chili powder • 1/2 tsp. onion powder • 1/8 tsp. hot pepper sauce

Preheat oven to 350 degrees. Place ribs in a greased roasting pan. Bake, uncovered, for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1 1/2 hours. Uncover; bake 30 minutes longer, basting once. (Yield: 6 servings)

Recipe by: Barb Templin www.tasteofhome.com

• 6 hot dogs • 1/2 lb. ground beef • 1/4 c. chopped onion • 1 garlic clove, minced • 1 can (8 oz.) tomato sauce

• 2 1/2 tsp. minced chipotle peppers in adobo sauce • 3/4 tsp. chili powder • 1/4 tsp. salt • 1/8 tsp. pepper • 6 hot dog buns, split • 3/4 c. shredded cheddar cheese • 2 green onions, chopped

Cook hot dogs according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, chipotle peppers, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 4-5 minutes. Place hot dogs in buns. Spoon chili over hot dogs. Sprinkle with cheese and green onions. (Yield: 6 servings)

• 2 medium cucumbers, sliced 1/8 inch thick • 1 Tbsp. kosher salt • 1/2 c. white vinegar • 1/4 c. snipped fresh dill • 3 Tbsp. sugar • 1/2 tsp. coarsely ground pepper

Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving. (Yield: 6 servings)

Recipe by: Priscilla Weaver www.tasteofhome.com

• 2 garlic cloves, minced • 2 tsp. butter • 1 c. ketchup • 1/4 c. packed brown sugar • 1/4 c. chili sauce • 2 Tbsp. Worcestershire sauce • 1 Tbsp. celery seed • 1 Tbsp. prepared mustard • 1/2 tsp. salt • 2 dashes hot pepper sauce • 2 broiler/fryer chickens (3-1/2 to 4 lb. each), cut up

In a large saucepan, sauté garlic in butter

until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside. On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until a thermometer reaches 170 degrees, basting and turning several times. (Yield: 8 servings)

Recipe by: Deb Darr www.tasteofhome.com

• 1 medium head green cabbage, shredded (about 8 c.) • 1 c. shredded red cabbage • 4 to 5 carrots, shredded • 1 c. mayonnaise • 2 Tbsp. cider vinegar • 1/2 c. sugar • 1 tsp. salt • 1/4 tsp. pepper

In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine all remaining ingredients; pour over cabbage mixture. Toss well and refrigerate overnight. (Yield: 16 servings)

Recipe by: Mary Ann Kieffer www.tasteofhome.com

• 2 c. cooked medium pearl barley • 2 c. frozen corn, thawed • 1/2 c. chopped sweet red pepper • 1/2 c. chopped green pepper • 3 green onions, chopped • 1 Tbsp. minced fresh cilantro • 2 Tbsp. lemon juice • 2 Tbsp.canola oil • 1/2 tsp. salt • 1/2 tsp. dried thyme • 1/8 tsp. pepper

In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. (Yield: 6 servings)

Recipe by: Shannon Arthur www.tasteofhome.com

• 3 large tomatoes, cut into wedges • 1 large sweet onion, cut into thin wedges • 1 large cucumber, sliced

• 1/4 c. olive oil • 2 Tbsp. cider vinegar • 1 garlic clove, minced • 1 tsp. minced fresh basil • 1 tsp. minced chives • 1/2 tsp. salt

In a large bowl, combine tomatoes, onion and cucumber. In a small bowl, whisk dressing ingredients until blended. Drizzle over salad; gently toss to coat. Serve immediately. (Yield: 8 servings)

Grandma’s Iron Skillet Apple Pie

Recipe by: T L Dixon www.allrecipes.com

• 1/2 c. butter • 1 c. brown sugar • 5 Granny Smith apples, peeled, cored, quartered, and thinly sliced • 3 (9-inch) refrigerated pre-rolled pie crusts • 1 c. white sugar, divided • 2 tsp. ground cinnamon, divided • 1/4 c. white sugar • 1 Tbsp. butter, cut into small chunks

Preheat oven to 350 degrees. Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.

Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam.

Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm. (Yield: 8 servings)

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