The older I get the more fun I have on the 4th of July. I think it’s because the reason for the celebration is clearer to me now. This holiday symbolizes much for all Americans. If you have loved ones whose job it is to guard our freedoms at home, the celebration seems even more wondrous. Are you celebrating this birthday party in style? Are you decorating your bikes and mailboxes, flying the flag high, playing yard games, and swimming? Don’t forget to light the barbecue and create more good memories with family and friends. There’s a reason for all the noise. Let’s eat!

Cold Couscous Salad

In a saucepan heat 2 cups chicken broth and 1 Tablespoon extra-virgin olive oil—bring to a boil. Add 2 cups instant couscous; cover and take off the heat. Let stand, covered, for 5 minutes. Fluff with a fork. Pour couscous into a large bowl and add the following: one-half cup olive oil, one-third cup fresh lemon juice, 2 cloves minced garlic, and one-half teaspoon salt and black pepper to taste. Toss. Cover and chill for several hours. When ready to serve, add one-half pound crumbled feta cheese, 1 chopped red onion, 1 peeled and chopped cucumber, and 2 chopped tomatoes. Adjust seasonings to taste. Serves 8.

Crab Pasta Salad

Cook 1 pound small shell pasta or macaroni until done; rinse and set aside. In a large bowl combine one-fourth cup pineapple juice, 1 cup mayonnaise (or Vegenaise), 2 Tablespoons sugar, and 1 Tablespoon dried dill; whisk. Add 1 can drained flaked crabmeat (optional), 2 cups cubed fresh pineapple, 3 stalks chopped celery, and 1 chopped green onion. Salt and pepper as desired. Mix thoroughly. Chill until ready to serve. As with all mayonnaise-based salads, keep cold during service. Serves 8.

Grilled Jumbo Shrimp

Peel and devein four jumbo shrimp per person. Mix together equal parts of bourbon whiskey (or chicken broth), sesame oil, and soy sauce. Place shrimp in the marinade and refrigerate for 1 hour. Take shrimp out of the marinade and grill over medium heat until no longer pink—3 to 5 minutes. Roll in sesame seeds. Serve at once.

Fruity Punch for the Kids

Pour a large bottle of chilled red grape juice into a pitcher. Add 1 sliced orange, 1 sliced lemon, 1 sliced lime, and 1 bottle of club soda. Serve in tall glasses over plenty of ice. To make fruity Sangria for the adults, follow the same recipe using a good red wine or a bottle of Spanish Sangria instead of the grape juice. Serves 6 to 8.

Country Potato Salad

Mix together one-half cup extra-virgin olive oil, one-half cup red wine vinegar, 2 tablespoons chopped green or red bell pepper, 1 clove minced garlic, 2 Tablespoons chopped sweet onion, 1 teaspoon salt, and a bit of black pepper. Set aside. Boil 4 pounds unpeeled Russet potatoes until fork-tender. Drain; cool for 20 minutes. Peel and cut into 1-inch pieces. Place potatoes in a large bowl and toss with the dressing. Cover and refrigerate overnight. The next day, add one-and-one-half cups mayonnaise, one-fourth cup white vinegar, 1 chopped yellow onion, 4 chopped celery stalks, 4 hard-boiled eggs, peeled and chopped, and one-half cup pitted chopped green olives (or sweet pickles). Blend well; sprinkle with paprika. Refrigerate until ready to serve. Serves 8.

Backyard Grilled Chicken

Figuring 2 pieces of chicken per person, parboil chicken pieces in water for 5 minutes—remove and drain. Rub the chicken with a mixture of 3 Tablespoons oil mixed with 1 teaspoon sweet paprika and one-half teaspoon each of garlic powder, tarragon, pepper, and salt. Place on a grill heated to medium, watching closely. Turn the chicken periodically, basting with any leftover oil mixture. During the last 5 minutes, baste with barbecue sauce (see recipe below). Cook until done.

Chad’s Party Barbecue Sauce

In a saucepan mix together 1 cup ketchup, one-half cup brown sugar, 1 cup bourbon (or a bourbon/water blend equal to 1 cup), one-half teaspoon cayenne pepper, 1 teaspoon salt, 5 cloves minced garlic, 1 teaspoon dry mustard, 1 teaspoon chili powder, 2 Tablespoons Worcestershire sauce, two-and-one-half teaspoons onion powder, one-fourth cup butter, and 1 teaspoon liquid smoke. Heat to a slow boil. Reduce heat and simmer on low until thickened. Makes 2 cups.

Ellen’s 4th of July Picnic Cookies

Mix together 3 cups flour, one-and-one-half teaspoons baking powder, and 1 cup sugar. Mix in 1 cup butter, 1 teaspoon vanilla or almond flavoring, 3 Tablespoons evaporated milk, and 1 egg. Roll out and cut out with your favorite cookie cutters. Bake at 400 degrees for 5 to 6 minutes until just set. Let cool. To make the glaze: Mix 4 cups powdered sugar with one-third cup milk and 2 teaspoons vanilla or almond extract. Color with food coloring if desired. Makes 36 cookies.

Peanut Butter Pie

Grease a 9-inch deep-dish pie plate with butter. Mix one-and-one-half cups crushed graham crackers with one-fourth cup sugar and one-fourth cup soft butter. Press onto the bottom and sides of the pie plate. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Remove and cool. For the filling: Combine one-half cup whipping cream with 2 Tablespoons powdered sugar and 1 Tablespoon vanilla extract. Whip until you see stiff peaks. Set aside. In another bowl combine one 8-ounce package soft cream cheese with 1 cup creamy peanut butter and 1 Tablespoon soft butter. Mix until fluffy. Add 1 cup powdered sugar and continue mixing. Fold in the whipped cream mixture. Pour into pie crust and refrigerate for 3 to 5 hours or overnight. Right before serving, heat one-half cup whipping cream. Remove from heat and add 1 cup semisweet chocolate chips; stir until chocolate is melted. Drizzle over top of pie. Refrigerate leftovers. Serves 8 to 10.

Editor’s Note: Kate has been an Omaha area culinary instructor for 14 years. She attended The Institute for the Culinary Arts at Metropolitan Community College in Omaha, NE.