Living Amazing in 2012 with Goodwill

Fourth of July Recipes

Posted by Holly Hirsch on Jul 3, 2012 8:50:00 AM

You can't celebrate America's favorite pastimes without delicious food. Here are a few of our favorite dishes, perfect for sharing with a crowd!

  • Pulled Prok with Strawberry BBQ Sauce
  • Fried Green Tomatoes
  • Blueberry Cheesecake Ice Cream

porkPulled Pork with Strawberry BBQ Sauce

What you need

2 1/2 - 3 pounds boneless pork sirloin or shoulder

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon cooking oil

4 cups strawberries, halved or quartered

1/2 cup ketchup

1/4 cup cider vinegar

4 cloves garlic, minced

1 teaspoon dried rosemary, crushed

Hot pepper sauce (optional)

8 rolls or buns, split

Make It

Trim fat from pork. Sprinkle pork with salt and pepper. In large Dutch oven over medium heat, brown pork in hot oil on all sides. Add half the strawberries, the ketchup, vinegar, garlic, rosemary and several dashes of hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered for two hours or until pork is tender. Remove pork from Dutch oven; loosely cover with foil. Let stand 10 minutes.

For strawberry BBQ sauce, skim fat from cooking liquid. Return liquid to Dutch oven; bring to boiling. Reduce heat. Simmer, uncovered for eight minutes or until reduced to about two cups.

Using two forks, shred pork; discard fat. Stir one cup strawberry BBQ sauce into pork. Stir remaining strawberries into BBQ sauce. Serve pork on buns, topped with additional sauce.

Recipe courtesy of Better Homes & Gardens


tomatoesFried Green Tomatoes

What you need

Oil

4 green tomatoes, cut into 1/4 inch rings

Kosher salt and freshly ground black pepper

3/4 cup all-purpose flour

1 tablespoon garlic powder

4 eggs

2 tablespoons milk

1 1/2 cups panko bread crumbs

Pinch cayenne pepper

Pinch paprika

Make It

Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish.

In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs.

Add only a few pieces to the fryer at a time, so they can cook evenly, about 2-3 minutes. Drain on paper towels and serve with a Ranch or buttermilk dipping sauce.

Recipe courtesy of Food Network


cheesecakeBlueberry Cheesecake Ice Cream

What you need

1/2 cup sugar

1 tablespoon cornstarch

1/2 cup water

1 1/4 cups fresh or frozen blueberries

1 tablespoon lemon juice

Graham Cracker Mixture:

2 1/4 cups graham cracker crumbs (about 36 squares)

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/2 cup butter, melted

Ice Cream:

1 1/2 cups sugar

1 package (3.4 ounces) instant cheesecake or vanilla pudding mix

1 quart heavy whipping cream

2 cups milk

2 teaspoons vanilla extract

Make It

In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for five minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-inch x 10-inch x 1-inch baking pan. Bake at 350 degrees for 10-15 minutes or until lightly browned. Cool completely on a wire rack.

Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer.

Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze. Enjoy!

Recipe courtesy of Taste of Home