With the 4th of July holiday coming up, I thought I would share some great recipes with you. Here in Alabama, this holiday as so many others is centered around just how much food you can put away. Or as in my case, just how much you can cook for everyone else. I love to BBQ. I just wish I had a bigger grill, but my kettle grill will do. This year I'm doing ribs (slab & country), chicken halves, steaks, and the reliable hamburgers and hot dogs. My dad loves the roasted corn on the cob so that will be on the side menu. Along with a wonderful spinach strawberry salad, coleslaw, potato salad, deviled eggs, lower carb baked beans(they don't know the difference), and most likely some sort of grilled veggies. Squash from the garden for sure will be added. Then we will make someone lower carb peach ice cream.
Here are a few of my tried and true recipes for a great BBQ feast.
My family prefers small peaches because they have more flavor and less water than the larger ones. Combine the peaches, 2 c of the Splenda, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl.
Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining Splenda, a little at a time, then continue whisking until completely blended. Pour in the cream and to blend.
Add the peach juice and blend. Transfer the mixture to a 4 qt ice cream maker. Add enough of the milk to bring it to the fill mark. Freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready.
Update: Thanks to Cindy for bringing the error in this recipe to my attention. It is now fixed. For those who got it prior to fixing---there is a total of 4 cups Splenda.
Note: Many people have an aversion to using raw eggs. My family has never had a problem and we have been making ice cream for generations. If you wish, you can substitute a pasteurized egg product.
Mix all together in a pot and cook on med low until mixture starts to thicken. Stirring occasionally. When mixture is "thickened", take off the stove and allow to cool. Use on ribs. Refrigerate any unused portion.
Note: Liquid Smoke is available in a number of flavors. With this particular recipe the apple flavor is best.
Classic Southern Coleslaw
1 medium cabbage, cored and shredded
2 carrots, grated
3/4 c mayonnaise
1/2 c sour cream
2 T balsamic vinegar
1/2 c Splenda
1 t celery seed
1 t salt
In a lg bowl, mix carrots and cabbage.In a small bowl, whisk together mayonnaise, sour cream, vinegar, Splenda, celery seed, and salt. Pour dressing over vegetables. Mix until thoroughly combined. Refrigerate at least 1 hour before serving for flavors to blend. Stir again prior to serving.
Note: You can add a half head of purple cabbage, shredded, also for a touch more of color.
I have some old posts about how to cook the Perfect Steak and how to make fantastic SF Banana Pudding . Check them out for your spread. Well I hope you all have a wonderful holiday. Please enjoy yourself. I've got to get busy, lots of prep to get out of the way today. Tomorrow will be spent setting up the tents and tables/chairs. The ribs and chickens will be cooked tomorrow too. Leaves more time to visit with the family.