Friday is the big day!

The Independence Day celebration is the biggest summer celebration of all.  I can already smell the pungent odor of charcoal simmering in the grill and punctuated with the mouthwatering smell of hot barbecue sauce!

Boston butt, chicken, ribs, hamburgers and hot dogs are the usual choices, and this year, we’re having chicken.

If there’s no grill - or griller - at your house, the oven has to be second choice, and with the smoldering heat, it may not be a bad choice.

Cole slaw just seems to be a choice dish for the Fourth of July, as well as some of this year’s harvest of fresh corn-on-the-cob. 

I have become a fan of corn-on-the-cob, cooked in the microwave in the husk. It makes preparation so simple, and the taste is “out of this world!” Place the corn, in the husk, in your microwave, and microwave for 6 minutes. Peel the husk back and the silks will come off along with them. A good slathering of butter completes this gourmet masterpiece! (By the way, if the corn is too long to allow the plate in the microwave to turn, trim it from the bottom end.)

There are two choices when it comes to the preparation of cole slaw, and we’re sharing a favorite recipe for both.

This Flag Cake is very popular for the Fourth, and so easy to prepare. In fact, the one shown today was made by 14-year-old Kelsie Kite, who was visiting recently from Mobile. She was so excited when she presented her patriotic dessert after lunch. The cake was made with a box of Pillsbury Pink Lemonade cake mix, and frosted with Pillsbury  white whipped vanilla frosting. The cake is baked in a 9x13-inch Pyrex dish.


  • 1 box Pillsbury Pink Lemonade Cake Mix
  • 1 container Pillsbury whipped white vanilla frosting
  • Red food coloring
  • Fresh blueberries

Bake cake according to directions on the box. Cool the cake completely.

Frost the top with the vanilla frosting reserving  1/4 cup for decoration.

Place blueberries in rows across the left top of cake.

Mix reserved frosting with red food coloring until a desired bright red is obtained for stripes. Place the colored frosting in a sandwich bag, forcing the mixture to a corner of the bottom of the bag. With a pair of scissors, snip a small tip from the corner and squeeze the red frosting out in stripes along the top of the cake.


  • 1 head cabbage (shredded or grated, your choice)
  • 2 medium onions  (sliced thin or diced, your choice)

Mix the onion and cabbage in a deep, covered dish. Add 3/4 cup sugar to the top.

Bring to a boil:

  • 1 cup apple cider vinegar
  • 3/4 cup vegetable oil
  • 2 tablespoons sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed or celery salt
  • 1 teaspoon salt

Pour over cabbage mixture; cool. Cover and store in refrigerator. Keep at least 24 hours before serving. This slaw keeps for a week or two when kept refrigerated. 


  • 1 head cabbage (shredded or grated, your choice)
  • 1 medium onion, diced or grated
  • 2 medium carrots
  • ½ green pepper, seeded and diced
  • 2 tablespoons mayonnaise
  • Salt and pepper to taste

Mix cabbage, onion, carrots and pepper and refrigerate until ready to serve. 

Add mayonnaise, salt and pepper to taste, and mix well.

Have a happy and safe Independence holiday!!!