- Cullman, Alabama


July 3, 2013

Best bets for Independence Day food

It’s time to fire up that grill, get out the ice cream freezer and hit the Festhalle for some fresh fruit and vegetables for the upcoming 4th of July festivities.

Here are some tried and true recipes from local residents.

Found in the Taste of Cullman “Remember When” 2010 edition, from Rob Werner, who knows his grills! Page 27, Main Course category.


Drunkin Chicken

Rob says to rub the chicken down with Gazebo Greek Dressing and/or Tammy’s Herbal Rub. Then place the whole chicken over a beer can with about 1 inch of beer or other liquid in the top hole of the chicken, which is now standing up. Stop the hole with sausage or bacon. Cook at 350º for about 2 hours. Let it rest for 4 minutes, then cut up for serving.

You can find several varieties of excellent rubs and/or sauces at Werner’s Trading Company in Cullman.


Banana Split Pie

Submitted to Taste of Cullman “Remember When” cookbook, page 35, by Corrine Whisenant.

(I took the liberty of adding blueberries to make this red, white and blue)

You will need 2 deep-dish pie shells, baked according to package directions, then cooled.

8 oz. pkg. softened cream cheese

8 oz. container of Cool Whip

1 large pkg. vanilla pudding mix

1 1/2 c. milk

3-4 T. sugar

1/2 tsp. vanilla

Mix the vanilla pudding and the milk together until thickened. In a bowl, mix the cream cheese, Cool Whip, sugar, and vanilla together. Then add this to the pudding and mix well.

Spread into the pie shells. Top with crushed pineapple, 2 chopped bananas, and chopped strawberries. Drizzle with caramel and chocolate syrup.

Piped topping;

8 oz. container of Cool Whip

1 pkg. banana pudding mix (Don’t add milk!)

1 c. sour cream

Mix these together and pipe on the sides of the pies. Garnish with cherries, toasted walnuts and blueberries for a festive 4th of July dish.


Buttermilk Fried Corn

Submitted to Taste of Cullman Cookbook, “Quick and Easy, but Oh So Good!” 2009 by Mrs. Clarence Hartwig of Cullman.

3 c. fresh corn kernels

2 1/2 c. buttermilk

1 c. flour

1 c. cornmeal

1 tsp. salt

1 1/2 tsp. pepper

Corn oil

Combine flour, cornmeal, salt and pepper in a heavy-duty plastic zip-top bag. Add a small amount of the corn at a time and shake to coat. Pour oil into a Dutch oven and heat to 375º. Fry corn in small batches for about 2 minutes or until golden brown. Drain on a paper towel. Serve hot.


Baked Beans

Submitted by Joan Smith of Cullman to Taste of Cullman Cookbook, “Quick and Easy, But Oh So Good!” 2009 edition, which is still available at The Cullman Times front desk. Page 18.

5 slices bacon, cooked, drained, and crumbled

4 16 oz. cans Bush’s Original baked beans

20-oz. can crushed pineapple, drained

1 c. molasses

1 c. barbecue sauce

2 T. mustard

6 oz. can French fried onions

Mix all ingredients, using only half of the onions. Pour into a 9x13 inch dish. Sprinkle remaining onions on top and bake at 350º for 40-50 minutes.

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