73 Vintage Fourth of July Recipes

From the Recipe Creator: Wondering what Fourth of July food to bring? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan

From the Recipe Creator: This pork chop marinade is so simple that I use it on all kinds of meat. For a more robust flavor, let the meat marinate in the refrigerator overnight. —Lori Daniels, Beverly, West Virginia

From the Recipe Creator: My family enjoys this easy baked beans recipe with cornbread, but it also rounds out any old-fashioned Fourth of July menu. Canned pork and beans make meal prep quick. —Phyllis Schmalz, Kansas City, Kansas

From the Recipe Creator: When Mom makes grilled chicken thighs and drumsticks, this is the way we like it prepared. It’s juicy, has great barbecue flavor and makes a big batch, so it’s a perfect Fourth of July food. —Brenda Beachy, Belvidere, Tennessee

From the Recipe Creator: When we grill, my mother asks me to make this creamy macaroni salad. To make it extra creamy, I like to keep a small amount of dressing separate and stir it in just before serving. —Carly Curtin, Ellicott City, Maryland

From the Recipe Creator: I am very proud of this luscious no-bake beauty. It’s so cool and refreshing—the perfect old-fashioned Fourth of July food. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. —Shirley Rickis, Lady Lake, Florida. Check out our favorite easy 4th of July desserts.

From the Recipe Creator: Think of slaw as a side for all seasons—but especially summer—and for all entrees. Fix this recipe ahead, and don’t forget to use your food processor for even easier prep. —Nancy Brown, Janesville, Wisconsin

From the Recipe Creator: Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. —Linda Schend, Kenosha, Wisconsin

From the Recipe Creator: Give all those eggs a flavor upgrade. Grilling these smoked deviled eggs gives them a distinctive taste that will have everyone talking. —Catherine Woods, Lexington, Missouri

From the Recipe Creator: I’ve made many cheesecakes and enjoy them all, but they’re usually time-consuming. When I first tried this Fourth of July food, my husband said it was better than the baked ones, and that was a big plus for me! —Joyce Mummau, Baltimore, Maryland

From the Recipe Creator: We make this 3 bean salad all summer long! It’s a delicious side dish for an old-fashioned Fourth of July menu. —Barbara Wiggins, Lexington, North Carolina

From the Recipe Creator: If you're new to grilled corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. —Nancy Zimmerman, Cape May Court House, New Jersey

From the Recipe Creator: This ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust make it so pretty too. I like to make a few of these cherry pies throughout the summer. —Josie Bochek, Sturgeon Bay, Wisconsin

From the Recipe Creator: I created this Memphis BBQ sauce recipe for our summer picnics because we love to grill. It can be made ahead, so it’s ready whenever you fire up the grill. —Angela Spengler, Niceville, Florida. Looking for more? Check out our collection of the best Fourth of July BBQ recipes.

From the Recipe Creator: This homemade potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York

From the Recipe Creator: These simple sandwiches are ideal for a bridal shower, brunch or high tea, when the menu is a bit more substantial. The mustard adds a nice kick without being overly spicy. —Anndrea Bailey, Huntington Beach, California

From the Recipe Creator: It’s so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. —Barb Templin, Norwood, Minnesota

From the Recipe Creator: Looking for dessert for your old-fashioned Fourth of July menu? This cake has a great homemade flavor and tender crumb. Be sure to pile on the buttery frosting, which adds a burst of vanilla. —Taste of Home Test Kitchen

From the Recipe Creator: Easy and economical, Refrigerator Dill Pickles are tangy, zesty and crispy. No one will believe you made them yourself! —Jake Haen, Ocala, Florida

From the Recipe Creator: Go on a burger road trip in your own backyard. Grill the patties and load them sky-high with your favorite toppings. For instance, peanut butter and bacon make them southern style; coleslaw and tomatoes, a northern version. —Susan Mahaney, New Hartford, New York

From the Recipe Creator: My mother used to make this salad on holidays. With all the cabbage that is grown here, this Fourth of July food is a real natural for us! —Deb Darr, Falls City, Oregon

From the Recipe Creator: Camping and hot dogs go hand in hand. Roast some up over the fire, then top with this irresistible one-pot sauce. —Loriann Cargill Bustos, Phoenix, Arizona

From the Recipe Creator: This was one of my mother’s recipes and I think of her whenever I make it. It’s a nice change from a regular cucumber salad and perfect for an old-fashioned Fourth of July menu.

From the Recipe Creator: I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you’ll enjoy them as much as we do! —Linda Weger, Robinson, Illinois

From the Recipe Creator: Passed down by my grandmother and mother, this Martha Washington candy recipe is a cherished family tradition. We've even had each grandchild and great-grandchild take a turn stirring the candy mixture! —Cindi Boger, Ardmore, Alabama

From the Recipe Creator: My refreshing gazpacho is a delightfully simple, elegant dish. Serve as a side or with pita and hummus for a meal. —Nicole Deelah, Nashville, Tennessee

From the Recipe Creator: In the South, everyone loves three things: bacon, cheese and grits! After playing around with this Fourth of July food, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I’m sure will be passed down for generations. —Melissa Rogers, Tuscaloosa, Alabama

From the Recipe Creator: Our striking "flag" salad drew plenty of attention at our Independence Day party. The shimmering stripes are formed with distinctive gelatin layers. It makes you want to salute before spooning some up! —Laurie Neverman, Green Bay, Wisconsin

From the Recipe Creator: Check your pantry; you probably have everything needed to turn these ribs into a sweet, tangy, fork-tender treat. —Annette Thompson, Woodbury, Vermont

From the Recipe Creator: This is one of my favorite appetizers. We have lots of pig roasts here in Kentucky, and these small sandwiches are perfect to serve while the pig is roasting. —Rebecca Rose, Mount Washington, Kentucky

From the Recipe Creator: A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. —Dixie Graham, Rancho Cucamonga, California

From the Recipe Creator: Warm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. —Jennifer Patterson, Shoshone, Idaho

From the Recipe Creator: Colorful gelatin salad adds a spot of brightness to any table. It blends well with this old-fashioned Fourth of July menu. We children didn’t know if it should be a salad or dessert, with its smooth texture and delicate flavor. —Fae Fisher, Callao, Virginia

From the Recipe Creator: After my dad and I had dinner at the legendary Rendezvous Restaurant in Memphis, I was inspired to create a slow-cooked version of tasty dry-rub Memphis ribs. Smoked paprika in the rub mimics the flavor that the ribs would get from being grilled over hot coals. —Matthew Hass, Ellison Bay, Wisconsin

From the Recipe Creator: When I first made the original recipe for this bourbon-splashed pie, I added some vanilla extract and eliminated the flour. We loved the result. —Paul Falduto, Efland, North Carolina

From the Recipe Creator: Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia

From the Recipe Creator: When cooking my old-fashioned Fourth of July menu, I would sometimes run out of burners. Then I realized my slow cooker could help by simmering corn and green chilies with pickled jalapenos. —Pat Dazis, Charlotte, North Carolina

From the Recipe Creator: Bring on the red, white and blue with these creative cupcakes, perfect for an old-fashioned Fourth of July menu, Memorial Day or any favorite occasion. With some delicious and colorful frosting and a careful arrangement, your sweet display will be a patriotic nod to our great American flag. —Rebecca Wetherbee, Marion, Ohio

From the Recipe Creator: I’m a small-business owner, so most of my Fourth of July foods are a result of not having time to run to the store, and doing with what’s on hand. Here’s a perfect example. Dip these wedges in anything. —Dana Alexander, Lebanon, Missouri

From the Recipe Creator: Loaded with fresh strawberries and blueberries, this luscious JELL-O is perfect for an old-fashioned Fourth of July menu! —Constance Fennell, Grand Junction, Michigan

From the Recipe Creator: We have a tradition at our house to serve this creamy cucumber salad with the other Fourth of July foods my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are freshly picked from the garden. —Pamela Eaton, Monclova, Ohio

From the Recipe Creator: The very first time that I made Cherry Crisp, my brother happened to be visiting. He is an ice cream lover—but he passed up the scoops of vanilla that he tops most desserts with so he could taste the cherries better! Wheat, soybeans and milo are the main crops on our farm. We also have three small cherry trees. I apportion all of that harvest for this recipe. My husband's is the manager of a coop. I work part-time as a church secretary...teach piano in our home...and enjoy making clothes for myself and our 3-year-old daughter. Cross-stitch is one of my favorite hobbies.

From the Recipe Creator: Always a picnic favorite, this deep-fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! —Jeanne Schnitzler, Lima, Montana

From the Recipe Creator: Italian dressing and horseradish make this creamy potato salad different from most, plus those ingredients really add some zip! It’s perfect for an old-fashioned Fourth of July menu.

From the Recipe Creator: When I need an impressive dessert for a special occasion, this is the Fourth of July food I turn to. My guests are glad I do! —Edna Hoffman, Hebron, Indiana

From the Recipe Creator: This cheesy casserole uses several of my family's favorite ingredients, including macaroni, kidney beans, tomatoes and cheese. Just add a leafy salad for a complete meal. —Marlene Wilson, Rolla, North Dakota

From the Recipe Creator: This cucumber and onion salad is one of the first Fourth of July foods I came up with myself. It’s a great salad for an old-fashioned Fourth of July menu. I always come home with an empty bowl! —Brynn Steckman, Westerville, Ohio

From the Recipe Creator: We live in blueberry country, and this Fourth of July food is a perfect way to showcase these luscious berries. A neighbor first made this pie for us when we had a death in the family several years ago. Our whole family enjoys it. —R. Ricks, Kalamazoo, Michigan

From the Recipe Creator: It’s no secret that Wisconsinites love their dairy—so much that they sometimes top their burgers with a generous pat of butter. My recipe is a lot like the butter burgers you’ll find in popular restaurants all over the state. —Becky Carver, North Royalton, Ohio

From the Recipe Creator: While I was growing up, it was our family tradition to make creamed peas with pearl onions as a Fourth of July food. My dad was not a happy camper if he didn’t see this dish on the table. It was his favorite! I made it for my own family while our kids were growing up, and now my daughter makes this dish for her family. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: This Fourth of July food was passed down through my family from Grandma Irene and is a favorite of my dad and cousin Dennis. It’s a true cookie lover’s cookie: crispy on the outside, chewy on the inside and perfectly dunkable. —Lori Rowe, Tigerton, Wisconsin

From the Recipe Creator: Quick to prep for the slow cooker, this dinner is terrific with a salad and a fresh side. My family practically cheers whenever I make it! —Cheryl Mann, Winside, Nebraska

From the Recipe Creator: We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It's the perfect base for our best ice cream sundae ideas, too. —Taste of Home Test Kitchen

From the Recipe Creator: These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.

From the Recipe Creator: Nothing completes an old-fashioned Fourth of July menu like a crisp cornbread baked in a cast-iron skillet. This old family recipe has been passed down to each generation. —Emory Doty, Jasper, Georgia

From the Recipe Creator: We had all kinds of apple trees in the yard when I was growing up, so I don't know for sure which ones Mother liked best for applesauce. (Today I use Cortlands.) I do know that her applesauce was very white. The secret, she said, was to keep the apples in salt water while she peeled them so that they wouldn't darken. —Doris Natvig, Jesup, Iowa

From the Recipe Creator: I changed a recipe I found and ended up with this rich, fresh-tasting dessert. Decorated to resemble a flag, it’s perfect for an old-fashioned Fourth of July menu or any other patriotic occasion. —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: After a long day at work, a slow-cooked meal is a great help. One of my family’s favorites is this moist slow-simmered chicken. For an appealing look, choose a darker brown barbecue sauce. —Jacqueline Blanton, Gaffney, South Carolina

From the Recipe Creator: For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make this Fourth of July food whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio

From the Recipe Creator: Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania

From the Recipe Creator: On holidays, a friend serves these creamy, cheesy potatoes when we gather together to celebrate with lifelong friends and grown children. —Carol Blue, Barnesville, Pennsylvania

From the Recipe Creator: You’ll love this smooth and creamy Fourth of July food with bright strawberry flavor and just a hint of sea salt and honey. —Shelly Bevington, Hermiston, Oregon

From the Recipe Creator: Rosemary adds a special touch to these beautifully glazed pork chops that are the perfect Fourth of July food. —Louise Gilbert, Quesnel, British Columbia

From the Recipe Creator: I remember coming home sullen one day because we’d lost a softball game. Grandma, in her wisdom, suggested that maybe a slice of hot apple pie would make me feel better. She was right. —Maggie Greene, Granite Falls, Washington

From the Recipe Creator: Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will complete your old-fashioned Fourth of July menu. —Taste of Home Test Kitchen

From the Recipe Creator: The recipe for these light cookies has been passed down from generation to generation. Have a little extra fun with frosting if you like. They freeze well, too! —Helen Brown, East Dover, Vermont

From the Recipe Creator: I’ve been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! —Linda Kernan, Mason, Michigan

From the Recipe Creator: Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan

From the Recipe Creator: This pretty pastel dessert bursts with the fresh flavors of grapefruit, lime and rosemary. —Rebecca Baird, Salt Lake City, Utah

From the Recipe Creator: Planning an old-fashioned Fourth of July menu? The recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina

From the Recipe Creator: This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware

From the Recipe Creator: While growing up on a farm, I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin red rhubarb stalks for the filling. These two little secrets helped this strawberry rhubarb pie recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa