BELHAVEN — Beaufort County is gearing up for one of North Carolina’s biggest birthday celebrations, which kicks off this weekend and runs through Tuesday evening.

The Town of Belhaven Celebrations Committee marks America’s birthday in grand style with four days of festivities, beginning Saturday with carnival rides, vendors and musical entertainment. The event continues Sunday, highlighted by a gospel sing, and Monday, with a pie-eating contest, beauty pageants and a street dance. Tuesday morning’s parade is a favorite part of the celebration, as are that evening’s fireworks.

Good food and gatherings with friends and family are another highlight of July 4 festivities. “Steamed Crabs, Sweet Tea & Southern Cooking,” a local cookbook published by Belhaven’s own Wilkinson Center, offers a variety of mouth-watering recipes that will be met with raves during summertime celebrations.

Enjoy!

JALAPENO DIP
Kathy Williamson

2 (8-ounce) packages cream cheese, softened; 1/2 cup mayo; 1/2 cup Parmesan cheese; 1 cup sharp cheddar cheese; 1/2 cup Italian or Mexican cheese; 4-6 jalapenos without seeds; bread crumbs and Parmesan cheese.

Preheat oven to 375 degrees. Mix together cream cheese, mayo, cheddar and Parmesan cheeses, Italian/Mexican cheese and jalapenos; pour into baking dish. Top with 1/4 cup bread crumbs and 1/4 cup Parmesan cheese. Bake until heated through and golden brown. You can add bacon bits, green onions, etc. To make spicier, add jalapeno seeds or red peppers.

 

GRAPE SALAD
Betty Cox

4 pounds green and red seedless grapes; 1 (8-ounce) package cream cheese; 1 (8-ounce) package sour cream; 1/2 cup white sugar; 1 tablespoon vanilla extract; 4 ounces pecans, chopped; 2 tablespoons brown sugar.

Wash and dry grapes and remove from stems. In a large bowl, mix together cream cheese, sour cream, white sugar and vanilla. Fold in grapes and gently toss until grapes are covered with mixture. Sprinkle with pecans and brown sugar. Refrigerate; serve. Best when refrigerated overnight, giving flavors time to develop.

 

CHEESY POTATOES
Valerie Myers

3 cups diced potatoes; 2 tablespoons margarine; 1 cup milk; 1/2 cup grated cheese.

Put potatoes, margarine, salt and pepper in a two-quart saucepan; cover and simmer until tender. Drain and put back in pot. Add cheese and stir until cheese melts.

 

BEST COLESLAW
Tonya VanDerHave

1 cup mayonnaise; 1/2 cup sugar; 1/4 cup white vinegar; 1/4 teaspoon celery seed; 1/4 teaspoon salt; 1/2 teaspoon onion salt; 1 head of cabbage; shredded carrot for color, optional.

Mix well together mayonnaise, sugar, vinegar, celery seed, salt, onion salt and carrot. Store in refrigerator overnight. Pour over finely shredded cabbage shortly before serving.

 

SLOPPY JOES
Kathy Engelhardt

1 pound hamburger; 1/2 cup onion, chopped; 1/4 cup green pepper, chopped; 1/4 cup celery, chopped; 1 cup tomato sauce; 1/4 cup ketchup; 1 tablespoon vinegar; 1 tablespoon sugar; 1 1/2 teaspoon Worcestershire sauce; 1 teaspoon salt; 1/8 teaspoon pepper.

Brown meat in skillet. Add chopped vegetables and cook slowly until tender, adding a small amount of water if necessary. Mix remaining ingredients and add to meat mixture. Simmer until done. If too runny, add in a handful of oatmeal.

 

LEMON POUND CAKE
Ginger Stoop

1 lemon cake mix; 4 eggs; 1/3 cup oil; 1 cup water; 2 ounces instant lemon pudding.

Combine cake mix, eggs, oil, water and pudding; mix well. Pour into greased tube pan. Bake at 350 degrees for one hour. Done when toothpick comes out clean.

 

HOMEMADE ICE CREAM

3 cups fruit (if desired), cut up and mashed; 1 small package of vanilla pudding; 2 cups sugar; 2 large cans evaporated milk; 1 quart regular milk (fill to top of container).

Mix together milks, pudding, sugar and fruit. Pour into ice cream freezer and freeze to manufacturer’s directions.

 

SIMPLE BANANA PUDDING
Cindy Shaw

1 large box instant vanilla pudding; 1 large container Cool Whip; 4-5 bananas; 1 box vanilla wafers (leave out 8 for garnish).

Mix pudding as indicated on package. Fold in 3/4 Cool Whip container with pudding. Layer dish with wafers, then pudding mix, then bananas until all is gone. Top with layer of Cool Whip. Crush eight vanilla wafers and sprinkle on top for garnish. Chill in refrigerator.