By Loretta Gillespie
The Cullman Times
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.
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.
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
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.
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.
White Barbecue Sauce
Submitted by Mike Smith of Cullman, to Taste of Cullman Cookbook, “Quick and Easy, But Oh So Good!” 2009 edition, Page 18.
1 1/2 c. mayonnaise
1/2 c. lemon juice
1/4 c. sugar
1/4 c. white vinegar
1/4 c. Worchestershire sauce
4 tsp. salt
2 T. pepper
Mix all ingredients in a bowl and stir with a wire whisk until well combined. Use on chicken, pork chops or barbecue sandwiches. Makes enough for 10-12 chicken breasts.
Grilled Pineapple Relish
Submitted by June Main of Hanceville, this recipe can be found in Taste of Cullman Cookbook “Quick and Easy, But Oh So Good!” on page 24.
1 small pineapple, peeled, cut into ? inch rounds, cored. Or two large cans of sliced pineapple.
3 T. canola oil
1/2 tsp. salt and freshly ground black pepper
4 green onions, thinly sliced
3 T. rice vinegar
1 T. freshly chopped cilantro leaves
Honey to taste
Brush the pineapple with oil and season with salt and pepper. Grill until golden brown on both sides, or brown in a pan over the stove. Remove the pineapple from the grill, cit into small diced pieces, and transfer to a bowl. Add onion, vinegar, 3 T. of oil, cilantro and honey. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
Homemade Strawberry Ice Cream
Submitted by Carol Holladay and Sharon Lott, you can find this, and more ice cream recipes on page 42 of Taste of Cullman, “Quick and Easy, But Oh So Good!”
1 can Eagle Brand Milk
2 3/4 c. sugar
2 tsp. vanilla
Milk to fill freezer 3/4 full
4 c. crushed, sliced strawberries, and with an additional 1 3/4 c. of sugar added; or a pint of strawberry freezer jam
In a large mixing bowl, beat eggs until fluffy. Add sugar, beating until creamy; add Eagle Brand Milk and vanilla and beat well. Add strawberries. Finish with milk. Pour into ice cream freezer. Freeze as directed. Makes 4 quarts.
Cooked method: Combine sugar and 2 cups milk in a saucepan. Cook over medium heat for about 10 minutes or until boiling, stirring constantly. Gradually stir about 1 cup of hot mixture into beaten eggs. Add to remaining hot mixture, stirring constantly. Cook for one minute; remove from heat. Refrigerate for 2 hours or until cool. Combine with remaining ingredients. Pour in freezer; freeze as directed.
Tip…to help freeze ice cream quickly, I like to put the metal ice cream container into my freezer. You can also put the milk mixture in the freezer to get it really cold so that it will freeze much faster.