I have four menus for the Fourth of July in my 1960′s Complete Holiday Cookbook. This is from the Minute-Man Brunch, which is supposed to include: Fresh Tomatoes Vinaigrette, Patriotic Pork Cubes, Mini Chicken Legs, Green Onions, Radish Roses, Macaroni Salad, Sweet and Dill Pickle Sticks, BBQ Corn on the Cob, Fresh Berries and Cream, Pineapple-Coconut Cake, and Firecracker Punch. Yum!
Firecracker Red Punch
2 cups cranberry juice cocktail, chilled
1 6-oz. can frozen concentrated lemonade mix, thawed
1/2 cup sweet vermouth, chilled
1/2 cup ice water
Combine all ingredients. Serve garnished with lemon slices. Yield: 1 quart.
Patriotic Pork Cubes (I was curious about this one and why it is “Patriotic.”)
1 3 to 4 pound pork roast, cut into 3/4-inch cubes
2 cloves of chopped garlic
2 medium onions, chopped
1/4 cup white vinegar
2 tablespoons soy sauce
1 1-pound can frozen pineapple, undrained
2 green peppers, cut in large pieces
1 can water chestnuts
1 tsp. monosodium glutamate
1 can sliced mushrooms
Brown pork using some pork fat. Add garlic and onions; brown slightly. Pour vinegar and soy sauce over pork; simmer for 10 minutes. Add pineapple, green peppers and water chestnuts; simmer, covered, for 1 hour. Add monosodium glutamate and mushrooms 5 minutes before serving. Yield: 4-6 servings.
I still don’t know why that’s patriotic or why it needs to be in cubes…