4th of July Side Dishes

There's no denying that these recipes violate the terms of a healthy diet, but if you feel like cheating in observance of the holiday, these guilty pleasure side dishes are certainly worth it. Whether you are hosting your own 4th of July shindig or contributing to a potluck dinner, these traditional recipes with a twist will have everyone clamoring for your kitchen secrets!

Southern Baked Beans

Ingredients:

• 1 pound dried northern beans
• 1 quart water
• 1/2 teaspoon salt
• 1 onion - chopped
• 2 tablespoons mustard
• 2 tablespoons brown sugar
• 2 tablespoons molasses
• 1/2 pound sliced bacon - cooked and crumbled

Directions:

1. Place beans in a Dutch oven or kettle. Add water to cover beans and heat to boil. Continue boiling for 2 minutes.
2. Remove from heat; cover and let stand 1 hour.
3. Drain and rinse beans before returning beans to original cooking container.
4. Add water and salt and heat to boil.
5. Reduce heat; cover and simmer for 1 hour or until beans are tender.
6. Drain, reserving 2 cups of liquid.
7. In 13X9 baking dish, combine beans, onion, mustard, brown sugar, molasses, bacon and reserved cooking liquid. Cover and bake at 400° for 45 minutes, stirring occasionally

Grilled Corn With Bacon

Ingredients:

• 8 large ears sweet corn
• 1/2 cup butter - melted
• 1 teaspoon salt
• 1/2 pound sliced bacon - cooked and crumbled
• Salt and pepper to taste

Directions:

1. Clean all corn ears, making sure to remove any husks and silk
2. Place corn in large mixing bowl or similar container. Cover with cold water and soak for 20 minutes; drain and dry.
3. Wrap each ear in foil. Grill, covered, over medium heat for 25-30 minutes or until corn is tender, turning occasionally.
4. Carefully cut corn from the cobs into serving bowl.
5. In separate, smaller bowl, mix melted butter and teaspoon of salt. Pour over corn, stirring through to coat.
6. Add crumbled bits of bacon to corn mixture, and mix well.
7. Top with salt and pepper prior to serving.
   

Ol' South Potato Salad

Ingredients:

• 6 large russet potatoes
• 4 eggs
• 2 onions
• 1 cup celery
• 1 cup mayonnaise
• 1/4 cup pickle relish
• 1/4 cup pimento - diced
• 1 tablespoon mustard
• 1 teaspoon celery salt
• 2 teaspoons sugar

Directions:

1. Cook potatoes; cool, peel, and dice
2. Hard boil eggs; cool, peel, and chop
3. Peel the onions; chop fine
4. Dice the celery fine
5. Add potatoes, eggs, onions, and celery to large serving bowl, cover, and refrigerate
6. Mix mayo, pickle relish, pimento, mustard, celery salt, and sugar; then pour this dressing mixture over potato mixture and toss
7. Cover and refrigerate for at least 2 hours prior to serving