e a s o n ’ s B o u n t y hooray for the red, white & blue

Vanessa Moncure

The Fourth of July is our country's summer sparkler and fireworks holiday, celebrated by most everyone in America - this year is our 247th Independence Day. Colorful painted trailers full of pop-rockets, smoking tanks and snapping firecrackers appear in local parking lots, expensive cellophanewrapped packages looking tremendously appealing to the grandchildren-crowd. And the parades! All over the country, community parades of miniature tophatted versions of Abraham Lincoln and Lady Liberty with torch in hand march next to red, white and blue crepe-paper festooned bicycles, strollers and wagonstelevised versions of America's larger parades feature floats honoring our service members, marching bands play patriotic tunes and of course the day would not be complete without a dazzling nighttime fireworks display. Traditional picnics, cookouts and cook-offs sprout in back yards, parks and communities all over the country - and for many workers, the Fourth of July is an extended three-day weekend. Every year our family combines the Fourth with the Third of July, my husband's birthday - the annual theme and decorations are so easy! Several dozen American flags planted outside around the house, balloons and a trip to the fireworks trailer complete the arrangements. A simple hot-dog and hamburger menu rounds out our backyard food festivalthat and the homemade ice cream alongside the birthday cake! probably the best and easiest dessert to make are bar cookies Easy to bake, easy to transport and exceptionally yummy.

MUD HENS

This is a really old family recipe with an unusual name. I still don't know how this name came about, but they are easy and delicious. Let them sit out overnight to crisp up the top, or the meringue will become soggy. Preheat oven to 350F. Butter a 9"x13" baking pan. Beat together one-half cup softened butter with one cup sugar, then add one egg and two egg yolks (save the whites for the topping), one teaspoon vanilla and two tablespoons half and half. Whisk together one and one-half cup flour with a dash of salt and one teaspoon baking powder along with one and one-half cup chopped pecans and stir into mixture. Spread into baking pan and bake ten minutes. While crust is baking, whisk the remaining two egg whites until foamy, add a pinch of cream of tartar and beat until stiff. Whisk one cup tightly packed light brown sugar until there are no lumps, and gradually fold into the beaten egg whites. Spread over cookie layer and bake an additional twenty to twenty-five minutes or until golden brown. The top will crumble a bit as it cools - wait until the cookies are cool to the touch to cut and serve.

Seven Layer Bars

I have a grandson who is severely allergic to tree nuts, so I leave them out and call them six-layer bars for him. Use either regular sweetened condensed milk (NOT evaporated) or the newer chocolate flavor. Either way, cut them into tiny squares to serve as they are SO sweet. Wait for these to cool before cutting as well. Preheat oven to 325F. Melt one-half cup butter in a 9"x9" square baking pan (easy to do in microwave if using a glass or microwave-safe pan). Layer in the following order - one cup of graham cracker crumbs (or if you are a complete chocoholic, use crushed oreo cookies instead, along with one can of the chocolate condensed milk) - one cup shredded coconut - one-half cup butterscotch chips - one-half cup semisweet chocolate chips - one cup chopped pecans. Open the can of condensed milk and pour evenly over the top of the bars, do not try to spread it or you will end up with a very messy bar cookie. Bake for thirty-five minutes, or until golden brown all around the edges and shiny on top. Let cool before cutting.

Key Lime Bars

These are really cool and refreshing - and quite different than lemon bars, although they are based on the same recipe. Preheat oven to 350F. Cut in one cup butter into two cups flour and three-quarter cups confectioner's sugar until the mixture resembles cornmeal and clings together. Spread evenly into bottom of 9"x13" pan and bake for twenty minutes or until lightly browned. While the cookie base is baking, combine four eggs, two cups sugar, onethird cup Key Lime juice (you can find this bottled in most grocery stores, or you can juice regular limes), one tablespoon finely shredded lime zest, one-half cup flour mixed with one-half teaspoon baking powder. Pour over crust and return to oven for an additional fifteen minutes or so until the filling is set. Sprinkle with one cup shredded coconut and return to oven until coconut is lightly browned. Again, wait until the bars are cool before cutting. (If you like the idea of a greener filling, just add a drop or two of green food coloring to the filling mixture before baking).

BY MARY LYNN POWERS

another generation. These are some hard working folks!

There is so much happening in our little city. Every drive through shows new buildings, apartments, townhomes and of course, restaurants. One new local eatery opened up in an unusual spot at 104 Wolfe Street This historically marked house has been renovated into a two story lounge and restaurant. The owners are an interesting couple. Rick is ex-AAir Force and soon to be a retired federal employee and Huda his wife, is a real estate agent by day and chef extraordinaire at night The pervading theme is local with a global twist.

Huda has been around restaurants all her life, and acquired her "chops" watching her mother cook Indian food. Her mother, Rehana was a professor in India, but unable to find a teaching position in the US, she saved enough to open a restaurant in1976. Faisuda in DC became a favorite for locals and visitors looking for authentic Indian cuisine. Her story is one of hard work, family loyalty, and striving towards the American dream which has obviously carried forward into

Huda and Rick Maltbie’s vision is to have a local gathering spot that serves a variety of ethnic and local dishes as well as specialty wine paired dinners and cooking classes. Though Indian cooking will be a part of the menu, other dishes such as Spanish Paella or Rick's family pierogis will be interspersed periodically Huda stated “you many never catch the same menu, but rather a variety of local heritages and cuisines.” and end tables that lent to an intimate setting. We tried a tequila lemonade concoction which Rick started us out on. The tequila was pineapple flavored and topped with a cherry bourbon. Many of the drinks offer a distinct blend or ingredient.

Later, Jessica, their daughter took over at the bar and we talked as she made the involved cocktails. They offer small plates in the lounge and we tried a tandoori chicken dish served with pitas and a mango chutney They had a garlic shrimp dish, also cooked to perfection. They do not want to do a large menu, just a selection of well honed dishes, that Huda claims she makes in honor of her mother.

Right now, they are open in the lounge on Thursday 6-9, and Friday and Saturday from 6 to ll. They do a brunch on the weekends from 11-2, but plan to expand the dining hours as they get acclimated.

Rehana’s, Lounge & Restaurant

104 Wolfe Street

Cocktail Bar: Thursday 6-99p; Friday and Saturday 6 to llp Brunch on the weekends from 11-22p First Luncheon, July 5, 12-22p

Reserve online: rehanas com

Contact:

540-9940-66602 hmaltbie@rehanas com

FB: rehana’s

I ventured into the lounge upstairs which is cozy and thoughtfully designed. There were comfortable settees

The menu will change regularly depending on of availability of local fare. For instance, last month they did a seafood boil in the back patio area, and the photos on their facebook page of this feast looked delectable. You can't go wrong with fresh shrimp and crab legs! They are offering specialty dinners and some cooking classes throughout the summer You can find all of the reservation only events on their website and facebook page. Rehana's is a