A Solar Fourth Of July - Redux

Happy Fourth of July!

Enjoying the holiday with family and friends and thought I'd repost last year's holiday meal to remind you how easy it is to combine dishes in a solar oven to create some fabulous meals. I still hate the looks of that delicious succotash -- definitely needed that red plate! Enjoy the Fireworks!!

Solar American Meal for Fourth of July
This is a short post with mostly pix of a solar cooked Fourth of July American Meal.

Starting top right, cooked in the husks corn on the cob; lower right, tender-roasted country-style beef ribs in sauce; garden-fresh succotash; and hook-sinking potato salad (for you single gals). Eggs and potatoes were cooked in the solar oven, yesterday, because the potato salad is fantastic after a night in the refrigerator. When they were done, I popped in a Blueberry Pandowdy for today's dessert.

Remove silks from corn but do not remove husks. Add butter, or not, and close husks around cob, hold in place with string or rubber bands. Place on SolarWear(tm) base and cover. Halfway through roasting, remove from oven and rotate; return to oven to finish cooking. These on right have finished roasting.

Prepare sauce the night before, add meat, refrigerate overnight; place meat in pan bottom, pour sauce over meat; cover (using tinfoil? create 'ditch' for inside edge.) Place in SolarWear(R) Carrier set.

It will all fit in the solar oven so I started with the beef ribs at about 10:30AM, then added the succotash (in canning jar and carrier) at 1:30PM, and threw in the corn at 2:30PM.  Dinner was ready at 5:00PM.

Temperature in solar oven is at 300F. Ribs on left, succotash upper right, and corn lower right. For dessert, I decided to go with a Blueberry Pandowdy I had cooked yesterday for my entry in Casey Angelova's American Meal event.

You can actually hear your hips grow eating this...but, well worth it!

Hope you all had a great Fourth!