This is a wonderful summer holiday. There are no gifts to buy and wrap, and no fancy foods to prepare. All we’ve got to do is get the hamburgers and hot dogs ready, put on the baked beans, chill the cole slaw and get the ice cream going.
The Independence Day celebration has included backyard cookouts for a long time, and we’ve found a few suggestions you may want to try tomorrow.
Cooking cheese, onions or tomatoes (or all three) inside the hamburger patty was a new trick for me, and believe me, it makes a fine sandwich!
Apple slaw is just the right thing to accompany your hamburgers and hot dogs, and baked beans are always a “must” to go along with the hamburgers. If you don’t have time to prepare them from scratch, try this shortcut. Open a can of Bush’s Original Baked Beans and add one-fourth cup of Bacon Bits, the real thing, and one-half cup of French’s Onion Rings. Stir well and heat. I promise, they taste just like they were “made from scratch!”
If you’re including corn-on-the-cob to your menu, try preparing it the following way: place about four ears of corn – shucks, silks and all in the microwave. Cook on high for about ten minutes. Remove the corn and peel away the shuck. The silks will simply fall off the corn, and a little brushing finishes the job. Butter the corn while it is still hot.
If time permits, Bobby Bowden’s Peach Ice Cream puts the perfect touch on the celebration. I’m sure you remember Mr. Bowden, who was the football coach at Florida State University for many years.
If you’ve lost your ice cream freezer, or if you really don’t want to bother with making homemade, just remember that delicious Chilton County peaches are plentiful right now. Using about four or five, wash, peel and cut the fruit into a bowl. Using a potato masher, mash the peaches well. Add about two tablespoons of sugar. Cover and refrigerate until ready to serve. Place frozen vanilla yogurt in dessert dishes and top with a generous serving of the peaches! Talk about delicious!!
2 pounds ground beef or chuck
4 slices American cheese
4 slices mild cheddar cheese
4 (round slices) Vidalia onion
4 thin slices tomato
4 hamburger buns
Make eight round patties from the ground beef . Using the palm of your hand, spread the patty out fairly thin. Place 1 slice of American cheese, tomato, onion and a slice of cheddar cheese on top of the patty. Using you palm again, spread the second patty as near the same size as you can.
Place it gently on top of the first patty , cheese and vegetables and roll the edges to seal in the cheese and vegetables. Repeat with remainder of the meat. Place the patties in a broiler pan and sprinkle the top with garlic salt. Place in a preheated 325 degree oven and bake until meat is well done. Cool before removing from baking pan. Serve on a bun with condiments of your choice.
Three-fourths cup sour cream
one-fourth cup sugar
3 tablespoons apple cider vinegar
2 tablespoons Ranch dressing mix
1 package shredded cabbage
3 Granny Smith apples, peeled, cored and diced
3 stalks celery, chopped
Salt and pepper
Whisk sour cream, sugar, vinegar and Ranch seasoning in a large bowl. Add cabbage, apples, and celery. Toss to coat. Season with salt and pepper. Cover tightly and chill for 20 minutes. Best when served cold.
BOBBY BOWDEN’S HOMEMADE PEACH ICE CREAM
3 (14 ounce) cans sweetened condensed milk
6 cups peaches, mashed
Juice of 2 lemons
2 (14 & one-half ounces) evaporated milk
1 quart milk
3 cups cold water
2 tablespoons vanilla extract
Combine all ingredients, sweetening to taste. Add more milk if necessary to fill freezer. After freezing, take paddles out and pack for 2 or 3 hours to harden.
Have fun and be safe tomorrow!