I was looking through some cookbooks that my mom had given me and found this cute cookbook for kids published in 1980. The cookbook is called Special Dishes for Special Days, A Cookbook for Children by Miriam B. Loo. My mom had bought it for my brother and me when we were little people. 
I thought I would share with you the Easy Independence Day Menu that Ms. Loo had put together.
4th of July Picnic For 6 Menu
Hot Dogs with Buns
Baked Beans
Deviled Eggs
Tossed Salad with French Dressing
Fresh Fruit
Lemonade
Make the day before
Deviled Eggs
French Dressing
Make the morning of
Lemonade
Baked Beans
Tossed Salad
Prepare the day of Picnic
Hot Dogs with Buns
Tossed Salad (Directions for kids)
Have Ready
1 Head of Iceburg Lettuce
1 Cucumber, pared and sliced
2 Tomatoes, sliced
salt and pepper to season
You’ll Need
Paper towel
cutting board
knife
large bowl with cover
tossing spoons
Directions:
Rinse Lettuce with cold water and let drain. Pat dry with a paper towel. Tear into bite-size pieces. Rinse the cucumber and tomatoes. Slice on a cutting board. Toss together lettuce, cucumber, tomatoes, salt and pepper. Cover and refrigerate. (Makes 6 Servings)
French Dressing (Directions for kids)
Have Ready
1 cup Vegetable Oil 1 teaspoon instant minced onion
1/3 cup white vinegar 1 teaspoon dried mustard
¼ cup of ketchup ¼ teaspoon celery seed
1 tablespoon sugar 1/8 teaspoon garlic powder
1 teaspoon paprika 1/8 teaspoon pepper
You’ll Need
1 pint jar with lid
measuring cups
measuring spoons
Directions:
Measure all the ingredients into a jar. Cover tightly and shake well. Chill in the refrigerator for several hours. Bring to the picnic in the jar. Shake thoroughly before serving. Pour enough on the salad to coat the vegetables evening when tossed. Save any leftover dressing for another time. (Makes two cups)
**I have found that my children are dippers. They like to dip their food into things. I was able to get them to begin eating salad by putting the salad dressing on the side. My children would then dip the vegetable into the salad dressing and eat it. This made eating salad fun for them, and easier for me.
Deviled Eggs (Directions for kids)
Have Ready
6 Eggs, room temperature
(helps to keep shells from breaking)
¼ cup real mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon dry mustard
¼ teaspoon salt
dash of pepper
paprika
You’ll Need
Medium-Sized saucepan measuring cups
slotted spoon measuring spoons
medium-size bowl teaspoon
knife serving plate
small bowl plastic wrap
fork
Directions:
Fill a medium-sized saucepan half full with warm water. Carefully lower eggs into the water with a slotted spoon. Bring to a boil. Turn the heat down immediately to simmer; set timer for 15 minutes. Remove eggs from the saucepan with a slotted spoon to the medium size bowl filled with cold water. Let the eggs stand until cool. Carefully crack and peel the eggs and halve lengthwise. Remove the yolks to a small bowl, being careful not to break the whites. With a fork, mash and stir the yolks until they look like fine crumbs. Add the remaining ingredients, except the paprika; mix with a fork until smooth and fluffy. With the teaspoon, lightly mound the yolk mixture in the egg whites. Lightly sprinkle with paprika. Place on a serving plate and cover with plastic wrap. Refrigerate. (Makes 12 deviled egg halves)
Lemonade (Directions for kids)
Have Ready
1 12 ounce can frozen Lemonade concentrate
ice
You’ll Need
can opener
plastic container with lid
mixing spoon
Directions:
Mix the lemonade according to the instructions on the can. Put the lid on the container and place it in the refrigerator. Before leaving for the picnic, add ice to the lemonade. (Makes 6 servings)
Baked Beans (Directions for kids)
Have Ready
2-16 ounce cans pork and beans, drained
2 tablespoons ketchup
3 tablespoons real bits of bacon
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons prepared mustard
You’ll Need
medium-size saucepan with lid (Use a saucepan that Mom won’t mind being used on the grill)
can opener
measuring spoons
mixing spoon
potholder or mitt
serving spoon
Directions:
Combine all ingredients in a saucepan and cover with the lid utnil ready to cook. Refrigerate. When the coals start to get warm, put the pan near the edge of the grill, uncovered, and let it simmer until the rest of hte meal is ready. Hold the handle of hte pan with a potholder or mitt to stir occassionally to prevent sticking or burning. (Makes 6 servings.)
Hot Dogs with Buns (Directions for kids)
Have Ready
1-16 ounce package hot dogs
hot dog buns, as many as are needed
relish
mustard
ketchup
You’ll Need
long handled forks
oven mitts
serving spoons
Directions:
When the coals are ready, place the hot dogs on the grill or hold them over the coals with long handled forks. You might want to wear mitts to keep your hands from getting hot. Cook the hot dogs until browned, about 5 to 10 minutes, turning often. Place the hot dogs in the buns. Top with your favorite toppings.
All recipes were taken from the Special Dishes for Special Days, A Cookbook for Children by Miriam B. Loo, published in 1980.
————————————————————————————–
Stacey Walker has a Homemade Gourmet Home Business. She uses her Homemade Gourmet products regularly for cooking fast and easy to prepare meals. She is currently using Homemade Gourmet in her meal planning and when teaching her children to cook. Visit her website at www.4minutemeals.com
Only $12
Let's Get Healthy Together!
Bringing Back Your Childhood Favorites
Menu Planning Saves TIme & Money
Meet & Greet