Independence Day. The Fourth of July. Whatever you call it, next Wednesday will mark a special time across the United States, as family and friends celebrate the nation’s birthday and all the freedoms associated with it.

And what better way to celebrate such a day in our nation’s history than with a picnic incorporating fireworks, time with loved ones and, perhaps most importantly, a great meal.

All but one of the following recipes have been published through the years in The Times and Democrat. Some may currently be favorites in your home, while others may be new and exciting additions to your July 4th traditions. Whatever the case may be, we hope these recipes will add a little spark to your celebrations.

Julius’ Meat Chili Hot Dogs

This recipe has been published in The T&D several times through the years and was served at the legendary Julius’ hot dog stand that was in business on Broughton Street in Orangeburg for many years. As you can see, it serves quite a crowd. You may need to adjust amounts according to your needs.

2 pounds onions, chopped

5 pounds raw ground beef

Salt and pepper to taste

Water

Hot dogs

Steamed buns

Put onions and ground beef in a large pan; mix well and add water to cover. Salt and pepper generously. Bring to a boil and boil gently for 20 to 30 minutes. Using a slotted spoon, dish onto boiled hot dogs in steamed buns.

Grandma’s Baked Beans

Kristin Coker, features page designer, said this is absolutely the best recipe for baked beans – ever. She may be a little biased, as the recipe comes from her grandmother, the late Ella Amaker of North, but no doubt, baked beans are a treat at family gatherings. Try these beans at your’s this year.

21-ounce can Bush’s baked beans

1 cup ketchup

1/2 pound ground beef

1 small onion, diced

1/3 cup light brown sugar

1 tablespoon ground sage

1 tablespoon Worcestershire sauce

1/2 teaspoon ground black pepper

1/2 teaspoon salt

6 strips of uncooked bacon

In a large skillet, brown ground beef with onion and drain excess grease. In a 9x13-inch casserole dish, combine baked beans, ground beef mixture, ketchup, brown sugar, sage, Worcestershire sauce, pepper and salt. Place strips of bacon on top of baked beans, and bake in a 350 degree Fahrenheit oven for 30 to 45 minutes.

Red Velvet Cake

2-1/4 cups all-purpose flour

1 teaspoon salt

1-1/2 cups sugar

1 stick butter, softened

2 eggs

2 ounces red food coloring

2 tablespoons unsweetened cocoa powder

1 cup buttermilk

1 teaspoon vanilla extract

1 tablespoon white vinegar

1 teaspoon baking soda

Cream Cheese Icing (recipe below)

Preheat your oven to 350 degrees Fahrenheit. Sift flour and salt together and set aside. In a large bowl with an electric mixer cream sugar and butter thoroughly. Use a fork to beat your eggs in a separate bowl; then add them to the creamed mixture and beat well with the mixer.

Add the food coloring and cocoa powder and mix until well blended. Add buttermilk alternately with flour to the creamed mixture. Then stir in the teaspoon of vanilla. Pour the vinegar into a small deep bowl and stir baking soda in with it. It will foam up. Stir this vinegar-baking soda mixture into the batter (use a spoon – not the electric beater).

Pour the batter into two prepared 9-inch cake pans. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool layers on a cooling rack for 10 minutes. Remove cakes from pans, and set the layers on the rack to cool completely. Fill and frost with Cream Cheese Icing.

Cream Cheese Icing

8 ounces cream cheese, softened

1 box confectioners’ (10X powdered) sugar

1 stick butter, softened

1 teaspoon vanilla extract

Put these ingredients in a large mixing bowl and beat until the icing is smooth and fluffy. This recipe provides plenty of icing, so don’t be stingy with it.

Deviled Eggs

6 hard-boiled eggs

1/2 cup mayonnaise or salad dressing

1/2 teaspoon prepared mustard

2 teaspoons sweet pickle relish

1/4 teaspoon Cayenne pepper (optional)

Salt and black pepper to taste

Paprika

Cut the peeled, boiled eggs in half, lengthwise and use a teaspoon to remove the yolks. Place yolks in a medium bowl. Place the cooked egg whites on a deviled egg plate.

In a mixing bowl, use a fork to thoroughly mash the egg yolks. Add mayonnaise or salad dressing, mustard, pickle relish, Cayenne pepper, salt and pepper, and stir well. Spoon yolk mixture into the egg white halves. Or, use an icing bag equipped with a large star tip to fill egg halves. Sprinkle eggs with paprika. Refrigerate in a covered container until ready to serve; refrigerate leftovers.

Fast and Easy Sloppy Joes

1-1/2 pounds ground turkey

1/4 cup chopped onion

1/4 cup barbecue sauce

1/4 cup ketchup

1-1/2 teaspoons Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon seasoned salt

1 teaspoon brown sugar

Dash of hot sauce

1 package whole wheat hamburger buns

Dill pickle chips

Cook turkey in nonstick skillet about five minutes or until no longer pink. Add seasonings and simmer on low 10 minutes. Serve on hamburger buns with dill pickle chips.

Mom’s Easy Ice Cream

This recipe is from a Teresa Hatchell column. In it, she wrote, “I have it (the recipe) in her (mom’s) own handwriting on a small, vanilla extract-splattered and evaporated milk-stained envelope. It’s a cherished keepsake.” This recipe can be made with a hand or electric churn. Before beginning, wash the churn, can, top and dasher with hot soapy water and rinse well. Dry everything and put the can in the freezer to chill.

2 cans evaporated milk

2-1/2 cups sugar

1/2 teaspoon salt

3 teaspoons vanilla extract

4 to 5 eggs, beaten

Stir all ingredients together in a large bowl until well combined. Pour into the churn can. Add whole milk until the contents reach the “fill line” marked on the can. Put in the dasher. Attach it to the churning mechanism, and churn for 40 to 45 minutes, or until the electric churn stops. Remove the dasher, and allow the ice cream to “set” in a churn filled with ice and rock salt for 30 minutes to an hour.

You may want to add a cup or two of sliced bananas, chopped peaches, chopped strawberries, etc., to your ice cream mixture. Just be sure to stir in the fruit before you add the extra milk to the fill line.

Banana Pudding

1 can Eagle Brand milk

8 ounces cream cheese, softened

1 large instant vanilla pudding

3 cups milk

1 medium Cool Whip

Vanilla wafers

3 to 4 large bananas

Mix Eagle Brand milk and cream cheese together. In another bowl, mix pudding and milk. Combine these two mixtures together. Fold in 1/2 cup of Cool Whip. Layer vanilla wafers, bananas and pudding mixture until all of the mixture is gone. Top with remaining Cool Whip. This makes a very large pudding.

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