On Memorial Day, the aroma of meats grilling over hot coals begins to drift throughout neighborhoods in East Alabama. While enjoying being with family and friends at the lake or at home on Memorial Day, take time to remember the men and women who have given their lives serving our country.
Formerly known as Decoration Day, Memorial Day originated during and after the Civil War to commemorate soldiers who died. The name was changed to “Memorial Day” in 1882. While May 30 became an official holiday in 1967, it was moved to the last Monday in May in 1968 to become a three-day weekend.
Locally, Opelika and Auburn have special events on May 25 for Memorial Day. In Opelika, the ceremony will be held at 10 a.m. at the Courthouse Square with speaker LTC Michael “Mike” Venafro, Commander of the 1-50th Parachute Infantry Regiment. The city will introduce the Legacy of Courage Award, a program created to honor and recognize veterans who have demonstrated exceptional service, sacrifice, courage and continued commitment to their community.
After the ceremony, a reception will be held at the Museum of East Alabama. The reception will feature a new exhibit with collections from Boody Brown, Walter Dorsey and the Plott families, with more added over the next few months. Kylie Hogue is the new museum director and has made changes at the museum that are interesting to explore.
In Auburn, the community is invited to honor those who made the ultimate sacrifice at the 26th annual Mayor’s Memorial Day Breakfast at 8 a.m. at the Hotel at Auburn University and Dixon Conference Center. U.S. Air Force Col. John R. Wingfield III, recipient of this year’s Distinguished Veteran Award, is the guest of Honor.
The Auburn Heroes Remembered Award will be presented to the family of U.S. Marine Corps Corporal Eugene Sledge. Tickets are $25 and are available at City Hall.
When planning your Memorial Day menu, select sides and desserts that can be prepared ahead. Slaw is a popular side for cookouts. Lynne Hammond’s recipe for Aunt Bibba’s Marinated Cole Slaw is easy to prepare and is better prepared ahead. It keeps well in the refrigerator.
Baked beans are also popular. Julia Thomas’s Baked Beans with bacon can be prepared ahead and stored in refrigerator until ready to bake.
If your family likes fresh broccoli salads, try Martha Hill’s recipe that is different from others. Instead of having grapes, it is prepared with crunchy Spanish peanuts. Debbie Sanders’ Asparagus, Tomato and Artichoke Salad is also different and colorful. It goes together quickly and can be prepared ahead.
Desserts featuring fresh fruits are ideal for serving with cookouts and for kicking off the summer season. Over the years, we have prepared a variety of fruit tarts and pies. Some have a cream cheese base, while others are made with a billowy filling with whipped cream.
The Fresh Fruit Tart or Pie is a favorite. It can be prepared with a variety of fresh fruits or just one fruit, such as strawberries or blueberries. Let children place the fruit on the pie and make the designs.
Another scrumptious fresh fruit dessert is Blueberry Cheesecake with Pecan Crust. It can also be prepared ahead. Along with a rich cheesecake layer, it has a sweet sour cream topping for placing the blueberries.
A variety of recipes are offered for your cookout, with one that can be baked in the oven and another for a crockpot. If you would like to serve pulled pork but don’t have a smoker, try Sharon Cargile’s recipe that can also be prepared in the oven. The brine tenderizes the Boston butt that is covered in a rub and then slowly baked until very tender. For an easy recipe, ribs can be cooked in a crockpot.
Look over the following recipes from local good cooks and assemble menus for the weekend to have plenty of good food to serve. As you relax and enjoy time with family and friends, take time to reflect and honor those who fought and gave it all for our country to continue to have freedom.
JENNIFER’S EASY
PIMENTO CHEESE SPREAD
½ can 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. Can 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 small bread slices.
CHEESE-STUFFED
BURGERS
1½ lbs. ground beef sirloin or chuck
1 tsp. salt
1/4 tsp. pepper
8 slices American, Cheddar or Swiss cheese
Grilled Vidalia onions
4 hamburger buns
Mustard, ketchup, mayonnaise
Fresh sliced tomatoes
Lettuce
In a bowl, gently mix ground beef, salt and pepper. Divide meat mixture into eight equal portions and shape each into a 4-inch round. Top each of four rounds with two slices of cheese. Lay another patty on top of each and press edges together to seal.
Lay burgers on oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill. Close lid on gas grill. Cook burgers, turning once, until browned on both sides and done to your liking.
SMOKER OR OVEN PULLED PORK
Sharon Cargile
Brine:
1 cup molasses
1 pint barbecue sauce (prefer Sweet Baby Ray’s)
1 cup vinegar
1 cup lemon juice
1 cup pickling salt
2 quarts water
3 cloves garlic, chopped
3 Tbsp. black pepper
6 to 8 lb. Boston butt
Rub:
1 Tbsp. chili powder
1 Tbsp. onion powder
1 Tbsp. paprika
Combine brine ingredients in 6-quart stockpot. Add Boston butt, making sure it is completely covered in the brine. Cover tightly with foil and marinate overnight in refrigerator a minimum of 12 hours. Any less time does not do the pork justice.
In a small mixing bowl, stir together chili powder, onion powder and paprika for the rub.
Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres.
Preheat smoker or conventional oven to 210 degrees. Place butt in smoker or oven and cook for 10 to 12 hours, maintaining a temperature of 210 degrees.
If you use a conventional oven, cover tightly with aluminum foil. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least one hour. Pull meat apart with two forks. Enjoy on a bun with coleslaw on the side. You really don’t need a sauce.
BILL’S SMOKED CHICKEN
Bill New
Serve with White Sauce.
One 6 to 7 lb. whole chicken
1 cup Italian dressing
Cavender’s All-Purpose Greek Seasoning
3 cloves garlic, crushed
1 medium onion, cut in quarters
1 lemon, cut in half
Place chicken in zip lock bag with Italian dressing for four hours, rotating several times. Preheat smoker to 250 degrees.
Stuff chicken with garlic, onion and lemon. Coat chicken heavily with Greek seasoning.
Soak woodchips (either applewood or mesquite) in water for one hour with three drops of dish detergent (helps wood soak up more moisture). Place woodchips around edge of coals.
Place chicken on grill and cook until temperature is 165 to 170 degrees (approximately four hours, depending on smoker). Serve with White Sauce (see recipe).
WHITE SAUCE FOR SMOKED OR GRILLED CHICKEN
Bill New
1-1/2 cups mayonnaise
2 cups white vinegar
¼ cup black pepper (or to taste)
Sugar to taste
Shake (or whisk) ingredients together and pour over chicken or use as a dip for chicken. Sauce will keep for at least two weeks in the refrigerator. (The ¼ cup black pepper is the correct amount.)
CORN SHRIMP SALSA
Margo Herndon
¼ cup lemon juice
¼ cup sour cream
¼ cup mayonnaise
¼ cup cilantro
½ tsp. salt
½ tsp. cumin
½ tsp. crushed pepper
1 lb. shrimp, cooked, peeled and chopped (can use frozen)
15 oz. can corn, drained
¾ cup chopped red onion
Combine all ingredients; chill two to three hours or overnight.
BROCCOLI SALAD WITH SPANISH PEANUTS
Martha Hill
2 lb. broccoli crowns, chopped
1 small red onion, chopped
1 cup raisons
1 cup Spanish peanuts
Combine ingredients. Toss with dressing. Can top with bacon bits.
Dressing:
1 cup mayonnaise
2 Tbsp. red wine vinegar
½ cup sugar or Splenda
Combine ingredients. Chill overnight before adding to salad.
FRESH FRUIT TART OR PIE
Crust:
1/2 cup butter
1/2 cup sugar
2 egg yolks
2 cups all-purpose flour
Preheat oven to 400 degrees. In an electric mixer, cream butter and sugar; add egg yolks. Slowly mix in flour. Pat dough into the bottom of a tart pan, deep pie place or rectangle dish that has been sprayed with Pam. Bake for 10 to 12 minutes or until golden brown. Cool. Crust can be prepared one or two days ahead
Filling:
2 cups whipping cream
½ cup sugar
1 cup sour cream
Whip cream; add sugar. Fold in sour cream. Spread over cooled crust. Chill.
Topping:
Assorted fresh fruit or one fruit such as strawberries or blueberries
Arrange the fresh fruit over filling. Store in refrigerator until ready to serve.
AUNT BIBBA’S
MARINATED COLE SLAW
Lynne Hammond
2 ½ to 3 lb. cabbage, chopped or shredded
2 green peppers
2 sweet onions, sliced
2 cups sugar
Put the above ingredients in layers in serving bowl or container.
Bring the following to a boil:
1 cup apple cider vinegar
¾ cup salad oil
1 Tbsp. dry mustard
1 Tbsp. celery seed
1 Tbsp. salt
1 Tbsp. sugar
Pour this over cabbage and cover tightly. Do not open for at least four hours. Do not stir until ready to serve. The slaw keeps well in refrigerator.
BLUEBERRY
CHEESECAKE WITH
PECAN CRUST
Pecan Crust:
1 cup all-purpose flour
1/4 cup brown sugar
1/2 cup butter
1/2 cup chopped pecans
Preheat oven to 350 degrees. Combine all ingredients and press into the bottom of a 9-inch spring foam pan. Bake for 18 minutes.
Cheesecake Layer:
24 oz. cream cheese, softened
1 cup sugar
4 eggs
1 tsp. vanilla
In an electric mixer, beat cream cheese with remaining ingredients until smooth, about five minutes; pour over crust. Bake for 40 minutes or until set. Pour sour cream layer over top.
Sour Cream Layer:
1 cup sour cream
2 Tbsp. sugar
1 tsp. vanilla
Combine all ingredients and spread over cheesecake. Bake for five minutes. Cool; top with Blueberry Glaze.
Blueberry Glaze:
3 Tbsp. cold water
1 Tbsp. cornstarch
2 cups fresh or frozen blueberries
Combine water and cornstarch, mixing until smooth, Add blueberries and cook until thick. Cool. Spread glaze over cheesecake. Chill until ready to serve.
BAKED BEANS WITH BACON
Julia Thomas
4 strips bacon, diced
1 medium onion, diced
4 Tbsp. brown sugar
4 Tbsp. ketchup
2 tsp. Worcestershire sauce
1 tsp. prepared mustard
2 (15 oz.) cans pork and beans
In a large iron skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel to drain.
Sauté onions in drippings. Stir in brown sugar, ketchup, Worcestershire sauce and mustard until blended. Stir in pork and beans. Heat through.
Bake, uncovered, in iron skillet at 350 degrees for 40 to 45 minutes or until bubbly mixture reaches desired thickness.
ASPARAGUS, TOMATO AND ARTICHOKE SALAD
Debbie Sanders
2 lb. fresh asparagus, cut in 1-inch pieces
3 cups grape tomatoes
3 cups (2 cans) quartered artichoke hearts, drained
1 Tbsp. extra virgin olive oil
½ tsp. salt
¼ tsp. freshly ground black pepper
Cook asparagus pieces in boiling water for two minutes. Drain and plunge in ice water to cool. Drain.
Add remaining ingredients and toss. Serve or refrigerate until ready to serve.
CROCK-POT RIBS
4 lbs. ribs, cut to fit in slow cooker
2 tsp. Worcestershire sauce
1 tsp. vinegar
Salt, pepper, onion powder, garlic powder to taste
1 bottle Sweet Baby Rays barbecue sauce or barbecue of choice
2 Tbsp. brown sugar
Place ribs in crock-pot. Mix all ingredients; pour over ribs, turning to coat. Set slow cooker on low and cook six to eight hours until ribs are tender.
