Cookout recipes to try this summer

The United States observes Memorial Day the last Monday in May, to honor the memories of military personnel who died while serving in the United States Armed Forces.

While it’s a day for gathering with families and friends, the day is also considered the unofficial first day of summer, and one way to celebrate the new season is a good, old-fashioned cookout.

Here are some recipes, some from The Tribune’s archives and some submitted, to try this summer.

Penne Pomodoro Style (Janet Chandler)

Prep time: 10 minutes

Cook time: 10 minutes

Serves 4-6

Ingredients:

• 16 oz. Mueller’s Penne Rigate
• 1/4 cup extra virgin olive oil
• 2 1/2 cups diced tomatoes (For a little kick, Chandler likes using Rotel.)
• 1/2 cup fresh chopped basil or 2 tsp. dried basil
• 2 tsp. minced garlic or 1/2 tsp. garlic powder
• 1 cup chicken broth
• salt and pepper to taste
• 1/2 cup grated parmesan cheese

Instructions:

1. Cook penne rigate according to package instructions.
2. Drain, cover and set aside.
3. Heat olive oil in large skillet.
4. Add tomatoes, basil, garlic and chicken broth; simmer for 2 minutes.
5. Toss hot pasta with sauces, mix well.
6. Salt and pepper to taste.
7. Sprinkle with parmesan cheese and serve!

Various Barbecue Sauces from Tribune column “Excerpts from The Champagne Taste; Beer Pocketbook Cookbook” (Charlotte Miller, Cullman Tribune, 1974)

Try one of the following when you need a good barbecue sauce for your ribs, roasts, burgers or hot dogs:

Barbecue Sauce

Ingredients:

• 2 to 3 cups tomato paste
• 1 onion chopped fine
• 1/3 cup vinegar
• 1 garlic bud chopped fine
• 3/4 cup oil, butter or margarine
• 3 tsp. prepared mustard
• 4 tsp. Worcestershire sauce
• 2 tbsp. relish
• 1 tsp. sugar
• 1/2 tsp. cloves
• 1 bay leaf
• salt, red and black pepper to taste

Instructions:

1. Mix all ingredients and boil slowly for about 30 minutes and set aside to cool. You can make your sauce as hot as you like. Makes about a quart, enough for 5 pounds of meat.

Delicious Barbecue Sauce

Ingredients:

• 3 pints water
• 1 qt. ketchup
• 1 dash celery seed
• 1 qt. vinegar
• 1 1/2 cups chili powder (two small boxes of chili powder)
• 3 tsp. sugar

Instructions:

1. Simmer.

Barbecue Sauce for Ribs

Ingredients:

• 1 cup claret or burgundy wine
• 2 tbsp. Worcestershire sauce
• 2 tbs. brown sugar
• 1 tsp. dry mustard
• 1 tsp. chili powder
• 1 cup ketchup
• 1/4 cup vinegar
• 1/2 cup water
• 1/2 tsp. salt
• 1 onion, grated
• Generous dashes of cayenne or Tabasco sauce

Instructions:

1. Simmer.

Sauce to Marinate Steaks

Ingredients:

• 1/2 cup soy sauce
• 1 tsp. mustard
• 1 tsp. accent
• 3 tbsp. lime juice

Instructions:

1. Cook 20 minutes.

Viennese Apple Pie from Tribune column “Excerpts from The Champagne Taste; Beer Pocketbook Cookbook” (Charlotte Miller, Cullman Tribune, 1974)

Pastry for 2-crust pie

Ingredients:

• 1/2 cup sugar
• 3 tsp. flour
• 3/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1 cup water
• 1 tbsp. lemon juice
• 2 tsp. grated lemon peel
• 3 cups shredded pared baking apples
• 1/2 cup dark seedless raisins
• 3 tbsp. Fleischmann’s margarine
• 1/4 cup chopped Planters Cocktail Peanuts
• 1 tbsp. sugar

Instructions:

1. Prepare pastry. Roll out 2/3 dough on floured board to a 12-inch circle; fit into 9-inch pie plate. Set aside with remaining dough.
2. In a large bowl mix together with 1/2 cup sugar, flour, 1/2 teaspoon cinnamon, nutmeg and cloves.
3. Stir in water, lemon juice and lemon peel, then stir in apples and raisins.
4. Pour into pastry-lined pie plate with margarine.
5. Roll out remaining dough in crisscross fashion and flute edges.
6. Mix together Planters peanuts with 1 tbsp. sugar into pie.
7. Bake in a hot oven until done.
8. Serve warm or cool.

Strawberry Brownies (Debbie Bearden)

Ingredients:

• 1 box Duncan Hines strawberry cake mix
• 2 eggs
• 1/3 cup oil
• 1 cup powdered sugar
• 1/2 -2 tbsp. water or milk
• 1/2 cup freeze-dried strawberries (roughly crushed)

Instructions:

1. Preheat oven to 350°.
2. Line an 8-inch square baking pan with foil; spray with non-stick cooking spray.
3. Mix cake mix, oil and eggs until well combined.
4. Spread evenly into pan.
5. Bake 15-18 minutes or until set; do not overbake.
6. Let cool 10 minutes; lift carefully using ends of foil.
7. Mix powdered sugar and water or milk, pour over brownies and sprinkle roughly crushed freeze-dried strawberries evenly over glaze.
8. Allow to cool and glaze to set; cut into squares.

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