Today I’m sharing an easy, breezy, old school Fourth of July Menu. It’s fun, festive and fabulously delicious. Enjoy and let freedom ring!
The Frugal Decor: I found the cutest place mats in red, white and blue at Everything’s a Dollar store! I also found star shaped ice cube trays – two for a dollar! The straws came from Hobby Lobby. The flowers are from Walmart. Helpful Hint: These particular flowers will stay fresh for a week!
Hungry Jack Casserole
Chunky Potato Salad with a Twist
Fresh Strawberry Pie
Click on my Peppered Rib Eye Steaks above to get the recipe. All of the other recipes are listed below in a printable format.
I’ve had the Hungry Jack Casserole recipe for over 30 years! It is a favorite of daughter #1. It really is good! It’s a tasty side dish, but I have made it as an entree, as well.
Chunky Potato Salad with a Twist has a little Ranch dressing and sour cream added in with the mayo. It’s topped with crispy, crumbled bacon and paprika.
Fresh Strawberry Pie is another tried and true recipe that I’ve had forever. It’s so easy to make, and disappear! Note: Remember Shoney’s Strawberry Pie? This is as close as it gets!
- 1 lb. ground beef
- 1 can pork and beans
- 3/4 cup barbecue sauce
- 2 T brown sugar
- Minced onion
- shredded cheese
- 1 can of biscuits (Hungry Jack or your choice - hence the name of this recipe)
- Brown ground beef and drain. Add pork and beans, barbecue sauce, brown sugar, and onion. Bring to a boil. Pour into casserole dish. Cut biscuits in half and place around sides of dish, on top of the ground beef mixture. Top with cheese. Bake in 350 degree oven for 30-35 minutes or until biscuits are browned.
- 8 medium potatoes, cut into 1 inch pieces (I like it chunky)
- 3/4 cup Vidalia onion, chopped
- 1 tsp. yellow mustard
- 1 tsp. sugar or no-calorie sweetener of your choice
- 1 tsp. salt
- 1 tsp. garlic power
- 1 T cider vinegar
- Pepper to taste (we like a lot)
- 3 hard boiled eggs
- 1 cup mayonnaise
- 1/2 cup Ranch dressing (low fat or regular)
- 1/4 cup sour cream
- Paprika (garnish, if desired)
- Bacon, cooked crisp, crumbled (garnish)
- Boil potatoes in salted water until done. Be careful not to overcook. As soon as a fork can easily pierce the potato, it is done. Drain and place in a large bowl. Add all the other ingredients and mix with a large spoon. Salt and pepper to taste. Store in the fridge. Sprinkle with paprika and crumbled bacon before serving.
- 1 9-inch deep dish pie shell, baked and cooled
- 1 quart fresh strawberries, slice one cup and leave the remaining whole
- 1 cup sugar
- 3 T cornstarch
- 1 cup water
- Whipped Cream
- Mix sugar and cornstarch in a saucepan. Gradually stir in water until smooth. Add a cup of sliced strawberries and cook and stir over medium heat until thick and clear. Add a few drops of red food coloring, if so desired. Cool. Stir in remaining berries, saving 1/4 cup for garnish. Pour into pie shell, chill until firm (about 3 hours). Top with whipped cream and remaining strawberries.
Hope you enjoy this Fourth of July Menu! Have a safe and happy holiday!