Happy 4th of July!
Happy 4th of July, friends! Our celebrations are of a different sort this weekend. A great niece’s first birthday celebration today…and a family send off tomorrow.
The fourth of July always brought different meaning to this family. In my husband’s home, it meant the LONGEST day of the year with Noble Park Funland operations and hosting the city’s largest and only fireworks display for 35 years. A hot, overwhelmingly busy day of thousands through the gate and managing food and rides and waterslide…Whew! Although many miss it in our little hometown, we are thankful that seasons changed and that is no longer our portion.
What does 4th of July mean to you?
For me, as a teacher, it was the half way mark. A moment of sadness that already half of my summer had passed. In services and professional development activities were now in sight and thoughts of lesson plans and class loads and teaching ideas and room arrangements hung in full view. Not to the excitement stage yet, but simply a reminder that those warm days of sun, beauty and activities would soon shift.
As the years have passed and new family celebrations replaced old, (and they all laugh that air conditioning is required to compensate for all the park years!), favorite foods have always found their way to the table.
Favorite July 4th Foods
My husband’s grilled burgers.
Watermelon.
Favorite desserts.
But always, Aunt Helen’s marinated salad. My sister has taken on the tradition of making it. And it’s one of those recipes that making it ahead of time simply makes it better. And although can sizes have changed since this original recipe was gifted to me, the result is still an amazing dish. I hope you’ll give it a try over the summer months. It appears often with us. And has even been known to appear at other holiday celebrations, as well.
In case you’d like to print or save this one…here you go!
Aunt Helen’s Marinated Salad
Equipment
- 1 can opener
- 1 strainer
- 1 Mixing bowl
- measuring cups and spoons
- saucepan
- Stove
Ingredients
- 3/4 C white vinegar
- 1/2 C vegetable oil
- 1 t salt
- 1 t pepper
- 1 C sugar
- 1 T water
- 1 16 oz can green peas, drained
- 1 16 oz can french cut green beans, drained
- 1 12-16 oz can shoe peg or whole kernel corn, drained
- 1 green, yellow or red pepper, chopped
- 1 C celery, chopped
- 1/4 C green onions, diced
- 1 small jar diced pimentos
Instructions
- Add vinegar, oil, salt, pepper, sugar, and water to a saucepan and bring to a boil to dissolve sugar and then cool completely.
- In a mixing bowl, mix together peas, green beans, corn, pepper, celery, onions and pimentos.
- Pour cooled marinade mixture over vegetables and mix together.
- Cover and refrigerate. Wait at least 12 hours before serving. TIP: This is better after a few days!
Notes
What will be on your Fourth of July menu?
I’d love to know in the comments.
May your festivities bring feet under your table with family, joy, traditions, food and laughter!
Being Treasured- Unconditional Love
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