Our Favorite 4th of July Recipes

Perfect Cole Slaw

The dressing for this cole slaw turns out perfectly every time - not too tangy, not too sweet, not too wet - making it just right for putting on a hot dog, pulled pork sandwich, or serving as a side dish on its own. 

Ingredients

1/2 tbsp whole grain mustard

1/2 cup Duke's mayonnaise

1/8 cup sour cream

1/2 tbsp lemon juice

1 tbsp red wine vinegar

1 tsp sugar

1 bag shredded cabbage

Kosher salt

black pepper

Directions

Mix together the following in a large bowl:1/2 T whole grain mustard, 1/2 c Duke's mayonnaise, 1/8 c sour cream, 1/2 T lemon juice, one T red wine vinegar, 1 T sugar; then add one bag shredded cabbage for cole slaw (any kind you like) to the bowl and toss with tongs to coat with the dressing. Add Kosher salt and fresh ground black pepper to taste. Chill at least 30 minutes before serving. 

Sent by Claire Mattson, Roswell

Apple (Not Too) Crisp ~ Braces Friendly!!!

Ingredients 

4 cups (about 8 large apples) peeled, coarsely sliced apples (MacIntosh and Rome apples work well; avoid Delicious apples) 

1/4 cup water 

1 teaspoon cinnamon 

3/4 cup all-purpose flour 

3/4 cup sugar 

1/3 cup margarine, chopped into small bits 

Directions 

Preheat oven to 350°. In a 9”X13” pan, spread sliced apples. Sprinkle with the water and cinnamon. In a small bowl, combine flour, sugar and margarine with a pastry cutter or fork, until mixture becomes fine crumbs. Sprinkle crumb topping over apples. Bake for 35-40 minutes at 350°. Cover with foil while warm to soften topping. Makes about eight servings. 
From “The Braces Cookbook: Recipes You and Your Orthodontist Will Love” by Pamela and Brenda Waterman. 

- Sent by Kincaid Orthodontics