Hooray for the red, white and blue! Fly Old Glory proudly this holiday weekend. We are so blessed to live in the United States of America and enjoy so many freedoms that others do not. I give thanks to the troops who are protecting those freedoms each and every day and pray for their safety.

The smell of chicken roasting on the grill, a big bowl of potato salad, ooey-gooey s'mores, and homemade make-you-pucker-lemonade, topped off by sparklers and fireworks are a few of my favorite things that are always on the menu for the 4th of July.

This week's recipes are some tasty ideas for the Independence Day holiday weekend. Stay safe and have fun!

Holiday brambler cocktail

• 1-1/2 oz. freshly squeezed lemon juice
• 12 large blackberries
• Crushed ice
• 2 oz. crème de mure (blackberry flavored liqueur)
• 3 oz. Gin
• Lemon slice (optional garnish)

Combine lemon juice and blackberries in a small dish and muddle until the berries are broken up. Divide mixture between two “on the rocks” glasses; add desired amount of crushed ice, and the crème de mure and gin, stirring to combine. Garnish with lemon slice and serve at once. Yield: 2 YUMMY cocktails.

Summer caviar

Recipe courtesy Rita McDonough, Manchester, N.H., and Southport Island

• 2 cans (7 oz. each) Mexicorn, drained
• 1 can (10 oz.) Rotel extra hot tomatoes, drained and juices reserved
• 1 cup sour cream (regular, reduced fat or fat free)
• 1 cup mayonnaise (regular, reduced fat or fat free)
• 1 bunch green onions, sliced thin
• 1 tsp. sugar
• 1 cup shredded sharp cheddar cheese

In a medium bowl, combine corn with drained tomatoes, sour cream, mayo, green onions, sugar and cheese, mixing gently to blend. Cover and chill for at least 2 hours. Taste and add more of the reserved Rotel tomato juice for added heat. Serve with assorted crackers. Yield: about 4 cups.

Coney Island hot dog sauce

• 1/2 lb. ground beef
• 1/4 cup chopped onion
• 2 Tbsp. chopped celery
• 1 can (8 oz.) tomato sauce
• 2 Tbsp. brown sugar
• 1 Tbsp. lemon juice
• 2-1/4 tsp. Worcestershire sauce
• 3/4 tsp. chili powder
• 1/2 tsp. prepared mustard
• 1/4 tsp. salt

In a large skillet, cook beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until sauce is thickened, stirring occasionally. Yield: 8 servings with hot dogs and rolls.

Three bean bake

• 4 bacon slices, chopped
• 2 cups finely chopped onion
• 1 cup finely chopped green bell pepper
• 6 cloves garlic, peeled and minced
• 3/4 cup reduced sodium tomato sauce
• 1/3 cup packed light brown sugar
• 1 Tbsp. cider vinegar
• 1 Tbsp. honey
• 1 Tbsp. Dijon mustard
• 1 tsp. smoked paprika
• 3/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. crushed red pepper flakes (adjust to your own taste)
• 1 can (15-oz.) black beans, rinsed and drained
• 1 can (15-oz.) organic chickpeas (garbanzo beans), rinsed and drained
• 1 can (15-oz.) cannellini beans, rinsed and drained

Preheat oven to 325°F.

Place a large nonstick skillet over medium-high heat and cook bacon until crisp. Remove bacon from pan with a slotted spoon, reserving 1-1/2 Tbsp. drippings in pan. Set bacon aside. To the skillet, add onion, bell pepper, and garlic; cook 5-6 minutes, stirring often, until tender but not brown. Remove from heat, and let cool.

In a large bowl, combine tomato sauce with brown sugar, vinegar, honey, Dijon, paprika, salt, black pepper and pepper flakes, mixing well. Stir in onion mixture and 3 kinds of beans and mix well. Spoon bean mixture into an 11- x 7-inch glass or ceramic baking dish coated with non-stick spray; and sprinkle with reserved bacon. Cover with foil and bake at in a preheated 325°F oven for 30 minutes. Uncover; bake an additional 25-30 minutes or until bubbly. Yield: 8-10 servings.

Crunchy pea salad

For the salad:

• 1 pkg. (16 oz.) frozen peas, thawed
• 1 can (8 oz.)) sliced water chestnuts, drained
• 1/2 cup diced radishes
• 1/2 cup diced sweet red bell pepper
• 1/3 cup diced red onion
• FOR THE DRESSING:
• 1/3 cup mayonnaise (regular, reduced fat or fat free)
• 1 tsp. dill weed
• 1/2 tsp. garlic powder
• Pinch of salt
• 1/2 tsp. poppy seeds

To prepare the salad: In a large serving bowl, combine peas, water chestnuts, radishes, red pepper and onion. Set aside.

To prepare the dressing: In a small bowl, combine mayo with dill, garlic powder, salt and poppy seeds and whisk until smooth. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving. Yield: 6 servings.

Spicy-sweet glazed chicken

• 1/4 cup reduced sodium soy sauce
• 3 Tbsp. rice vinegar
• 2 Tbsp. sesame oil
• 2 Tbsp. honey
• 1-1/2 Tbsp. chile paste
• 6 cloves garlic, peeled and minced
• 6 (6-oz. each) skinless, boneless chicken breast halves

Combine the soy sauce, rice vinegar, sesame oil, honey, chile paste, and garlic in a small bowl. Whisk until blended. Place chicken in a large zippy bag and add soy mixture. Seal and turn bag a few times to coat each of the chicken breasts with the glaze. Place in refrigerator for 1-2 hours.

Remove chicken from bag and place on a platter. Pour marinade into a small saucepan. Bring to a boil over medium high heat and cook for 4 minutes stirring often. Remove pan from heat.

Place chicken on a preheated medium high grill (coat with non-stick spray first) and brush with half of the sauce. Cook 5 minutes; flip chicken and brush with remaining sauce. Grill 5 more minutes or until chicken is cooked through. Yield: 6 servings.

Red, white and blue fruit trifle

• 1/4 cup plus 2/3 cup sugar, divided use
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 1/4 tsp. almond extract
• 1 purchased angel food cake, cut into 1-inch thick slices
• 2 pkgs. (8 oz. each) cream cheese, softened (regular, reduced fat or fat free)
• 2 cups heavy cream, at room temperature
• 2 pints fresh blueberries
• 2 pints fresh strawberries, hulled and sliced

Heat 1/4 cup sugar with lemon juice and 1/4 cup water in a small saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from heat; stir in the almond extract.

Brush both sides of each slice of cake with the syrup and then cut the slices into 1 inch cubes.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and fluffy. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange half of the cake cubes in the bottom of a 13-cup trifle dish (or a large, clear glass salad bowl). Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries.

Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour. Yield: 8-10 servings.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.