Plan a cookout to honor Memorial Day
BY ANN CIPPERLY
This Memorial Day, plan a cookout with family and friends to honor the men and women who sacrificed their lives serving our country.
Plan a menu with sides and desserts made ahead to allow more time with guests instead of being in the kitchen, and remember to provide plenty of cold beverages for guests spending the afternoon outdoors.
With children out of school, Memorial Day weekend is a time when many families get together, and the lake is a favorite place in our area. Years ago, going to the lake for Opelika families meant spending sultry summer days at Lake Condy. Many families would pack picnic lunches to enjoy a day’s outing, while their children swam in water so clear that stones could be seen at the bottom. At one time, Lake Condy was the only recreational area for families in Opelika to enjoy swimming and picnics.
Diaries from old Opelika families recall visits to the lake, telling of making the trip in wagons. In later years, barbecues were held at the lake. Big pits were dug to cook the barbecue. Brunswick stew was cooked in big black pots, and there were barrels of lemonade.
The lake was built by Zabud Fletcher in 1878. Zabud was born in 1842 north of Opelika in the pre-Civil War community of Mt. Jefferson. In 1912, the property was sold to M. L. Wilson who resold it in 1917 to H.L. Condon, the grandfather of the late Doris Canon, who owned the Condon Jewelry Store in downtown Opelika. The family moved their belongings in a wagon.
The name of Fletcher’s Lake was changed to Lake Condy, and Doris grew up there. Many children spent numerous summer days at the lake learning to swim. Lake Condy was closed to the public in the mid-1980s, and the Barks later sold the property.
While Lake Condy was popular for many years, other families were enjoying cookouts at home with recipes passed down for generations. Both Fran and Tom Plott’s families have deep roots in Opelika, going back to about 1850.
Tom’s grandfather started Plott’s Grocery in the 1930s, and his father, Herman, helped at the store. He drove a delivery truck to the coast to buy fish and sold it on the way back. What he didn’t sell was sold at the grocery store.
After Herman’s brother, Charlie, returned from fighting under Gen. Patton in WWII, he took over the grocery store. Tom’s father opened Plott’s Seafood, which stayed in business for 55 years.
In the late 1940s the seafood business also processed chickens, with the Chicken House Restaurant being one of their customers. In the 1950s, Tom’s father cooked chickens, while his mother, Eulene, made her famous barbecue sauce for band boosters and other fundraisers in Opelika. The barbecue sauce was a secret recipe everyone wanted. However, she did not share it.
Tom remembers that his parents would also provide food for the needy. At their home on West Point Highway, there was a mark on the telephone pole to indicate a “friendly home.” Hobos and other homeless coming to town would see the mark and stop by their home around lunch time, where Tom’s father would set up tables for them in the garage.
Those who stopped ate the same meal as the family, and his parents gave each one a loaf of bread from the freezer and a mayonnaise jar filled with tea to take with them. “My father said no man should go hungry,” said Tom. “My father did a lot of things like that.”
Fran remembers living at her grandparents’ home on North Eighth Street when they would buy shelled peas from young boys who came to the door selling them. When she was a young child, Fran and her parents, Jane and Horace McCurry, and her baby sister, Marion, lived with her grandmother, Frances Frazer, who was the widow of Probate Judge John Thomas Frazer.
In today’s recipes, Tom is sharing his mother’s secret recipe for her barbecue sauce, while Fran is sharing her mother’s squash casserole recipe, another summer favorite in our area.
Two other side dishes not to miss are Susan’s Ballard’s Roasted New Potato Salad and Kelli Duncan’s Green Beans with Vinaigrette Sauce. Both of these dishes can be prepared ahead. If you are looking for something different to cook on the grill, try Tony’s marinated lamb. The Strawberry Pudding and Iced Brownies can be prepared ahead.
If you are at home on Memorial Day, plan to attend one of the services being held in Opelika and Auburn.
The city of Opelika will hold Memorial Day services at 10 a.m. at the Courthouse Square. Guest speaker will be Marine Corp Reserve and Alabama National Guard Veteran Kenny Frazier, a Purple Heart recipient and member of the Auburn Police Department for 27 years. The Presentation of Colors and Laying of the Wreath will be conducted by the Opelika Fire Department. Following the program, a reception will be held for the public at 11 a.m. at the Museum of East Alabama, located on 9th Street.
On Monday, the city of Auburn will hold the Mayor’s Memorial Day Breakfast at 8 a.m. at The Hotel at Auburn University & Dixon Conference Center. Tickets are $25 and available at Auburn City Hall. Marine Corps Sgt. Eugene Stanaland, recipient of this year’s Distinguished Veteran Award, will be the guest of honor. The Heroes Remembered Award will be presented to the family of Marine Corps Capt. David Miller. Following the breakfast, the public is invited to a wreath laying ceremony at 10 a.m. at the Auburn Veterans Memorial Monument.
Whatever is on the menu this Memorial Day, be sure to remember and give thanks for those who paid the highest price for us to enjoy this time with family and friends.
EASY HUMMUS WITH
MEDITERRANEAN TOPPINGS
Easy to double or triple for more serving. While traditional hummus has tahini, it is not necessary for a tasty spread. Serve with pita chips and fresh vegetables cut into strips.
16 oz. can chick peas (garbanzo beans), drained and rinsed
1/3 cup extra virgin olive oil
3 Tbsp. fresh lemon juice
1 ½ Tbsp. tahini (ground sesame), optional
1 tsp. minced garlic
Salt and pepper to taste
Combine all ingredients in a food processor and blend to a smooth consistency. Refrigerate until ready to serve. Keeps well several days in refrigerator.
TOPPINGS:
Diced tomato or cherry tomatoes
Black and/or green olives
Feta cheese, crumbled
Red or green onion, chopped, optional
Extra virgin olive oil to drizzle
Spread hummus in center of serving dish. Sprinkle toppings in desired amounts over top, then drizzle with olive oil.
Place pita chips and fresh vegetables around the spread.
JENNIFER’S PIMENTO CHEESE SPREAD
Serve with crackers or crostini
½ can or more mild Rotel diced tomatoes and green chilies, drained
½ cup mayonnaise
1 tsp. Worcestershire sauce
Two 8 oz. blocks sharp cheddar cheese, grated
4 oz. jar chopped pimento
3 Tbsp. grated onion
4 oz. cream cheese, softened
Mix all ingredients together. May add entire can of Rotel, if desired. It is better to use blocks of cheese and grate your own rather than using bags of grated cheese. Chill overnight before serving.
Serve with assorted crackers or crostini (small slices oven toasted bread spread with olive oil).
PLOTT FAMILY’S SECRET
BARBECUE SAUCE
Tom Plott
Mrs. Herman (Eulene) Plott
Can be cut in half and half again, if needed.
3 lb. butter
64 oz. (1 gallon) catsup
6 small bottles (30 oz.) Worcestershire sauce
½ cup (4 oz.) white vinegar
1 small bottle (6 oz.) lemon juice
1/2 small bottle (1 oz.) tabasco sauce
1/2 small box (1 oz.) black pepper
Stir butter, catsup and Worcestershire sauce together and bring to a broil. Then, gradually add: white vinegar, lemon juice, tabasco sauce and black pepper as mixture boils.
Cook sauce for 5 minutes on low heat, stirring frequently.
Makes 1 ½ gallons.
GRILLED CHICKEN SLIDERS WITH FRESH MOZZARELLA, TOMATOES & LETTUCE
4 boneless, skinless chicken breasts or thighs
Salt and pepper to taste
Garlic powder to taste, optional
Fresh mozzarella, sliced
Fresh tomatoes, sliced
Lettuce
Slider buns, toasted
Pound chicken breasts to thin, if desired, then cut into thirds. Season with salt and pepper. Spray grill with vegetable spray. Grill on each side or until cooked through. Place a slice of fresh mozzarella cheese on top of each piece. Close grill and cook until cheese is melted.
Serve with tomatoes, lettuce and condiments of choice.
GRILLED MARINATED LAMB
Grilled Marinated Lamb
Lamb chops or rack of lamb
MARINADE:
1 to 2 cloves of garlic, minced
2 Tbsp. Dijion mustard
½ Tbsp. soy sauce
1 to 2 tsp. rosemary, minced
2 Tbsp. lemon juice
½ tsp. salt
¼ cup olive oil
Whisk marinade ingredients together. Coat lamb evenly; cover and refrigerate at least four hours or overnight.
Remove lamb for marinade and shake off excess. Lightly oil the grate. Grill lamb until an instant-read thermometer inserted into the center reads at least 135. Cook until desired doneness.
Let lamb rest before serving.
GRILLED PORK WITH MUSTARD SAUCE
Bobbie Umbach
Good with pork chops or pork tenderloin.
6 large thick pork chops or pork tenderloin
1 tsp. salt
¼ tsp. pepper
½ cup lemon juice
½ cup olive oil
2 Tbsp. chopped parsley
½ tsp. sage or thyme
1 garlic clove, mashed
Mustard Sauce:
1½ cups heavy cream
¼ tsp. salt
1/8 tsp. pepper
1 tsp. dry mustard
2 Tbsp. tomato paste
½ tsp. Worcestershire sauce
2 Tbsp. fresh basil leaves
Rub pork chops or tenderloin with salt and pepper. Mix lemon juice, olive oil, parsley, sage or thyme and garlic together and pour over meat. Marinate at least 4 hours or overnight, turning several times.
Simmer cream, salt and pepper in a saucepan for about 10 minutes or until it is slightly reduced. In a bowl, beat mustard and tomato paste together. Beat in hot cream and Worcestershire sauce. Refrigerate.
When ready to cook, pat pork dry and grill over hot charcoal until done. While chops are grilling, gently reheat sauce and add basil.
Pass reheated mustard sauce separately. Makes 6 servings.
ROASTED NEW POTATO SALAD
Susan Ballard
Can be prepared ahead.
2 Tbsp. olive oil
2 lbs. small red potatoes, diced
½ medium-sized sweet onion, chopped
2 tsp. minced garlic
1 tsp. sea salt
½ tsp. freshly ground pepper
8 slices bacon, cooked and crumbled
3 or 4 green onions, chopped
3/4 cup (or less) Ranch style dressing
Salt and pepper to taste
Place olive oil in large jellyroll pan; add diced potatoes, onions, garlic, sea salt and pepper. Toss to coat. Arrange in single layer. Bake at 425 for 30 to 35 minutes stirring occasionally. Transfer to large bowl. Toss together potato mixture, bacon, green onions and dressing. Add salt and pepper to taste.
Serve immediately or cover and chill until ready to serve. Serves 6.
GREEN BEANS WITH VINAIGRETTE SAUCE
Kelli Duncan
Can be prepared ahead.
2 lb. green beans, stem ends trimmed or use frozen
2 Tbsp. extra-virgin olive oil
1 Tbsp. white-wine vinegar
1 tsp. Dijon mustard
1 tsp. coarse salt
1/4 tsp. ground pepper
Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt and ground pepper until thickened and combined. Pour over beans; toss to coat.
To make ahead (up to one day), steam beans and make the dressing; refrigerate separately, covered. Up to one hour before serving, toss beans with dressing, and keep at room temperature. Serves 8.
MAMA’S SQUASH CASSEROLE
Fran Plott
1½ lbs. yellow squash, sliced
1 cup chopped onion
1 egg, beaten
1 Tbsp. sugar
½ stick butter
Breadcrumbs (or Panko or crushed crackers)
½ cup mayonnaise
1½ cups grated cheddar cheese
½ cup chopped pecans
Salt and pepper to taste
Boil squash and onions with salt and drain.
Put cheese and melted butter in a bowl with drained squash on top.
Beat egg and add sugar and mayonnaise, and mix well with the other ingredients.
Put in greased casserole dish. Spread breadcrumbs and pecans on top. Bake at 350 for 20-35 minutes.
BLACKBERRY MUFFINS
Sue Ellen Tallakson
2 ½ cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 large eggs
1 cup sour cream
1 tsp. milk
1 cup sugar
8 Tbsp. warm melted butter (1 stick)
1 tsp. vanilla
1½ cups fresh blackberries, cut in half (can use frozen blackberries if fresh are not available, defrost and drain)
Position rack in center of oven. Preheat oven to 400. Grease a standard 12 muffin pan or line with paper muffin cups. This batch makes 18 muffins.
Whisk together flour, baking powder, baking soda, cinnamon and salt in a large bowl.
In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
Add wet mixture to dry mixture and mix together with a few light strokes, just until dry ingredients are moistened. Add berries. (If you are using frozen berries, defrost first, then drain excess liquid, then coat them lightly in flour.) Do not over mix. Over mixing will cause muffins to be dense, not fluffy. The batter should not be smooth.
Divide batter evenly among muffin cups. Bake 17 to 20 minutes or longer until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.
STRAWBERRY PUDDING
Anita Thompson
Just like banana pudding made with strawberries.
1/2 cup sugar
1 cup milk
2 Tbsp. flour
3 egg yolks
1 tsp. vanilla
Combine above ingredients and cook in top of double boiler until thick.
Vanilla wafers
Strawberries
Layer vanilla wafers and strawberries in casserole dish, ending with strawberries. Pour pudding mixture over each layer. Line edge with wafers.
MERINGUE:
3 egg whites
1/2 cup sugar
Beat egg whites and gradually add sugar; beat until stiff peaks are formed. Spread on top of pudding and brown in oven.
FAVORITE ICED BROWNIES
Vondalyn Hall
1 cup butter
2/3 cup cocoa
2 cups sugar
4 eggs, beaten
1½ cups all-purpose flour
2 tsp. vanilla
1 cup lightly toasted chopped pecans (optional)
Melt butter in microwave. Whisk in cocoa until smooth. Add sugar to mixture, followed by eggs. Blend until smooth. Add flour and stir until well mixed. Stir in pecans and vanilla.
Pour in a lightly greased 9 x 13 pan and bake for 25 to 30 minutes. Let cool bofore frosting.
CHOCOLATE ICING:
1/2 cup butter
1/3 cup cocoa
6 Tbsp. half and half (can substitute milk)
1 tsp. vanilla
1–1/3 box confectioners’ sugar, sifted
Heat first 3 ingredients in microwave until butter is melted. Whisk mixture until smooth; add vanilla. Add butter mixture to 1 box sifted confectioners’ sugar and beat until smooth and velvety. For thicker icing, add additional sugar one Tbsp. at a time until desired consistency is reached.
