Arlene Grills Up a 4th of July Cookout with Paul!

Well, Happy 4th of July, yay. Let the flags fly today. This is a great day. Sunshine and blue sky, we’re out here, and we’re cooking our 4th of July picnic feast. And we hope it’s gonna be a great day with you and your family. We hope you’re gonna have those that you love around you to enjoy this wonderful time that we just stop and thank God that we live in the country that we do. There’s no place in the world like the United States of America. So we’re are gonna do a cookout. We’ve got the grill fired up. Paul’s coming to help me grill. We’re gonna show you some delicious salads ideas. We’re gonna even do something called, Texas toast. Hmm, really good. And we’re gonna make a patriotic trifle just for you and for your family. And I hope that you will enjoy the day. Forget about work that you have to do tomorrow or the next day. Forget about all the things that keep demanding your attention. And let’s just enjoy the day. It’s kind of a pause that refreshes. As you can see, the smoke’s coming off the grill already. So we better get started, so stay with us. Here’s today’s At Home Hint, we’ll be right back. Here’s today’s At Home Hint. For cookout linens, buy a few colorful flat bedsheets, and use them for easy-care table cloths. When the picnic is over, throw them in with the rest of the laundry and they’re ready for the next cookout. If you’ve got a helpful hint that you’d like to share with us, we wanna hear from you. Send your hint to “At Home Hints,” CTV, Wall, Pennsylvania, 15148-1499. Well, welcome to our 4th of July picnic, and come on, I wanna show you what’s going on the grill because you’re not gonna believe this. First of all, right here, we have spareribs. These are ribs of pork. And what I’ve done with these is boil them in water beforehand, put some garlic in there, give ’em a flavor, so that they’re totally cooked. And sometimes they get tough if you don’t cook them first. And then, you bring them out and just let them get on the grill. And we’re gonna start to baste them with some barbecue sauce, all right? Then, these are beef ribs, look at those, aren’t they gorgeous? And you cut them or have the butcher cut them in two rib portions. And we roasted these in the oven inside for about an hour, hour and a half to make them tender. And now, we’re gonna cover all of this. This is the easiest way to do the barbecue, we’ll cover all of it with barbecue sauce. Then we have some chicken breasts that we’ve pounded to make them flat so that they don’t have that great big part where the filet is, you pound that between paper to make it flat so it cooks real quick. And you don’t cook that ahead of time. You just put those on the grill and let them cook. But what I’m gonna show you how to do is make this, one of my favorite barbecue sauces is my own, and I’m gonna show you how to do that, but I need a grill man, and the best grill man I know is my husband, Paul. Come on, honey, help me with this grill. You ready to roll?

• Ready?
• Ready to roll, okay. While he’s doing that, I’m going to put the barbecue sauce together. First of all, you need three cups of water. And this is a neat grill because you have the burner right here. We’re gonna add a really large can of tomato puree to the water. And if you can get the water going ahead of time, this needs to cook about 30 minutes before you’re gonna use it. So go ahead and get the water hot. And then, this will dissolve a whole lot better. Stir it around. This will make a lot of barbecue sauce. And what he’s using is what we’ve made ahead of time so that we could get the meat all ready for you. Now, we’re going to put some, about 1/3 of a cup of yellow mustard. That’s the prepared mustard that we all put on hot dogs. The yellow mustard goes in. And then, cider vinegar. You have to have that in the barbecue sauce because that’s what makes it taste the sweet and sour. You have to have that combination. And you’re gonna mix this real well. Don’t worry about the yellow mustard, it will be all right. It will dissolve as it gets hotter. All right, now we have some corn syrup. And this is just a 4th of a cup of dark corn syrup. Boy, does that smell good. I wish you could be here to taste some of this. You doing good over there?
• Ah, it’s done great.
• Put a lot of that sauce on so it tastes good, all right? Now we have lemon juice and you just take a half a lemon, a little reamer, and just get all the juice out of it. All this is going into the barbecue sauce, just like that. Then, there’s a cup of brown sugar. Put that in. And this is about, let’s see, a 1/3 of a cup of white sugar. Good combinations here. And just let it start to get hot. And let this cook for about 30 minutes, like I said, hot sauce as much as you want. You like it hot, put a lot. Wow, someone took the little blurp out of the top. Geez, that’s gonna be very hot. Thank you so much. We’ll be calling the fire company here in a little bit. Now, there’s a whole lot of spices, and I’m gonna read them off to you. Two tablespoons of chili powder. A tablespoon of dry mustard. Tablespoon of paprika. Two teaspoons of ground red pepper. two teaspoons of onion powder. And one teaspoon of salt, a teaspoon of black pepper, and 1/2 a teaspoon of garlic powder. And you’re gonna put all of these right in there, just like that. Now, you can adjust this to however you like it. If you don’t like it quite so hot, we certainly, this is definitely going to, I’m glad this is mild sauce, but you can use it as hot as you want, okay? So let this cook for 30 minutes and you’ve got a great barbecue sauce. That’s what Paul’s puttin’ on the stuff there now. Okay, next, we’re gonna show you how to do what I like to call, grilled onions, and you can make them any way you want, but I love it this way. These, you just take the big Vidalias, and you’re gonna cut the root and the stem in, cut it off and clean it. Get all these, you know, if you get your knife underneath that one little piece there, it goes so much easier. Here we go. Clean it off really good, and have some butter ready because what you need to do next is put a big X right in the top of the onion, just like this, down like that. Then you take some butter, salt and pepper we need. Okay, just take a chunk of butter and put it right on the top. I’m gonna clean this out of the way here. Get rid of all this before it blows all over the place, just like it’s gonna do. Okay, and here’s our salt and pepper that we’re gonna put a little bit on top, and as much black pepper as you want. And what you’re really gonna be careful to do is when you wrap these, you have to seal them, because you put these on the grill and you don’t seal them, that butter will come out all over the place and you’ll have a smoke going that, I mean, the fire company literally will be there. Put them on the grill and you keep turning them, about 30 to 45 minutes. So we’re gonna drop some of those on the grill. Just like that, very easy to do. And I’ll tell ya, with beef and chicken, can’t find anything better. Now, what we’re gonna make is, this is called a Parmesan salad. And Frank Sgro, who works here with us at CTV, his mom said, “Arlene, I’m gonna give you this recipe ’cause it’s so good. “And it makes a lot.” And you can see all the good things that are here. We take one head of cauliflower, cut it up in bite-size pieces, just like that. Perfect for this. And really, all we’re doing here is assembling, all right? And then, there is 1/2 cup of diced celery. 1/2 a pound of bacon, fried, drained, and crumbled, or more or less whatever you like, all right? So that’s about 1/2 a pound. One bunch of broccoli cut into small pieces. And I think when you’re serving a salad, it’s really important to make the small pieces, ’cause there’s nothing worse to gettin’ one big piece of the vegetable in your mouth. It’s nicer to cut ’em up in small pieces, just like this. And then, one small onion that’s been diced. You could use a purple onion if you wanted to. And some sliced fresh mushrooms, as many or as few as you want. I don’t think I’m gonna put quite all of this out. And then, we’re gonna make, then this is about 1/2 a pound of those tiny baby shells that we’ve cooked and cooled down. And if you make this the night before, it works better because it cools ’em down, and then it doesn’t make your salad warm when you put it together with the vegetables. Really important when you’re doin’ picnics and you say, “Well, where are you this year, Arlene? “You’ve been all over the place the last couple years.” Well, we’re here at this on the grounds of our studios right outside because we thought this was a nice setting. And you might enjoy seeing where we work and what it looks like here if you’ve never had that opportunity. All right, then we take a pint of mayonnaise, and that’s what this is. And we’re gonna doctor this up as my mom always said, because this is the salad dressing that will go over. It’s a little changed, a little different from the potato salad, or the macaroni salad. Just a little different. I think it’s a nice change. To this, lemme get rid of this here. We doin’ all right, honey?
• We’re doin’ great.
• We’re doin’ good, okay. 1/3 of a cup of sugar. He does make the best barbecue. He can do it, boy, I’ll tell ya. And about 1/3 of a cup of Parmesan cheese, more or less, can be more, I usually put a little bit more, and we’ll mix this together. This is gonna be the dressing for the salad. Now, this seems like it’s a little bit thick. I think we can thin it down with a little bit of milk if we need to. And you wanna get your salads, even if you’re making them to serve at your house on your patio or on the deck, you wanna have them good and cold. So it’s good to make them early in the day if you’re having a dinner or make them the day before, if you’re going to be having them, take them on a picnic, it’s really important to do that. So we’re going to pour our dressing in. We have lots more to show you. It’s just, you wanna get your pops cold early in the day. Anything you can do early in the day so that when the guests come, you don’t have to be stuck in the kitchen doing it, is what you should do, absolutely. Now, we’re mixing this up. Good vegetables here, good combination of vegetables. And I like the pasta with it because it just kind of enriches the whole salad, okay? And we’re mixing it about. Don’t forget if you have received the newsletter for June, then you know that this is already there. Whoops, get back here. Who invited the flies? Okay, who’s the guy who invited to flies? You’re in trouble. But this is a good combination for the beef, and the chicken, and the pork that we’ll be doing, all right? Well, we’re gonna take a break and we’ll be back in just a minute. Stay tuned. There’s a whole lot more for our 4th of July picnic. Well, as you can see, Paul’s been barbecuing and everything’s looking good. These things are just about ready to come off the grill, because like I said, they have been totally pre-cooked. All you’re doing now is just bringing the barbecue flavor to the different types of meat. These are the pork ribs, the beef ribs, and the chicken. And you wanna keep turning them. You don’t put, you don’t ever put the barbecue sauce on when you first start, because it will be so bad by the time that they’re ready to come off, it will have burned because of the sugar that’s in that barbecue sauce. So you really don’t wanna do that. Let me show you, remember I showed you the onion? Let’s take a look at one of these onions. I mean, look at that, does that look great? That is steamed and perfect butter flavor. Now, what I’m gonna do is put this on the grill so that it will caramelize. The intense heat will cause it to caramelize. We’re gonna put that up there, and this one too, I’m gonna show you all of these at the end of the program. Now, we’re gonna make Texas toast. You say, “What in the world’s Texas toast?” Well, you get sourdough bread if you can find it. If you can’t, just get a nice loaf of good Italian bread. And we’ve cut it in thick slices. See how dense the texture of this bread is? That’s what you’re lookin’ for. When we have room, we’ll be toasting the bread. And then, we’re going to add something really interesting because we’re gonna make a spread for over top of that toast. And this is what makes this different, because what’s in it is a 4th of a cup of butter, and a couple of tablespoons of honey. Close, careful measurement here. No way, all right. And we’re gonna just kind of whisk that together. Just like that. Beat it together as good as you can. Hopefully you get this out of the, there we go. All right. Now, what we’re gonna add to this is some finally shredded lemon or orange peel. Get outta here. You know, some people just show up when you have a picnic and they aren’t even invited, but that’s life. Man, I don’t like bugs. Should we take this in the house? No. Okay, here’s a teaspoon of the lemon, shredded lemon peel. And we’re gonna add a little bit of ground cinnamon just to give it some flavor. And we’ll mix this up. And this is what we’ll spread on that Texas toast. And we’ll show you this at the end of the program. I think you’re gonna like it. A little bit of moisture in there is gonna cause that lemon peel to come to life, and be real soft and tender, and we’ll spread it all over our toast once we get it toasted. You think we can do that anyway soon, Paul?
• Yeah.
• Okay. ‘Cause we’ll be moving that off, right?
• Yep.
• All right, now, the next thing we’re gonna do is, we need a dessert as I always tell you. We have to have a complete meal here. And we thought it would be nice to do a patriotic trifle. And of course, to do that, you need the trifle dish. And this could be relatively low-fat. You can make it that way if you want to, by using and a low-calorie, by using the sugarless Jell-O. And that’s what we’ve done. You need to take two four-ounce serving boxes of the sugarless Jell-O. And make that with one cup cold water less than you normally would. Thanks Linda. And make that ahead of time. Then you’d wanna assemble this the day of your party, a little bit early in the day because you keep it in the refrigerator, and you would keep it real cold after it was prepared. So first of all, we’re gonna take about two cups of blueberries. And we’re gonna put those in the bottom. I’m gonna get, that’s one thing nice outside, you can just toss it in the grass, right? Okay, we’re gonna put that in a single layer in the bottom of our trifle bowl. That’s what this is, this is a trifle bowl. It’s got a foot to it, you know, it’s a pedestal, but you can put it in a nice, big, glass dish too. You certainly would wanna put it in a clear glass dish so everybody can ooh and ahh because it looks so pretty. All right, next we put, after we layer that, then we’re gonna layer some Cool Whip. And again, you can get the low-fat, you can get, I tend to think that if you’re gonna take it somewhere, you should not use the ones that are lower fat, ’cause they kind of don’t hold up as well as the ones that have the fat. And when you’re gonna take them on a trip or take them to somebody’s house. So that’s just something to think about, all right? Let’s see. And you wanna put a layer of that over top of the blueberries, just like that. Just like that, okay. Try to keep the edge of the glass bowl. Don’t go any higher with the Cool Whip than what you’re gonna do inside because you wanna see the layers, all right? All right, we have the blue and the white. Now we’re going to take a pound cake that we’ve cut up in cubes. This is about four cups of pound cake cubes. And we’re gonna add them next. Isn’t that pretty? Whoops! One’s in our Jell-O. You say, “What the world you gonna do with that Jell-O?” Well, we’ll show you in just a minute. Just hang in there, you’ll see. I think this is really neat because you can do this, and you can do it, you don’t really have to do anything, but make the Jell-O. It’s not a lot of preparation is what I’m trying to say. But you push that in, push it down a little bit. And then, we’re gonna add some strawberries on top of the cake. This is about two cups, this look good?
• It looks great.
• I knew you’d like this, honey. Two cups of strawberries, we’ll put this around. One of your favorites. Paul likes strawberries a lot, we both do. And just keep pushing down so that you can see the colors coming. Might wanna put some of these cut pieces around the edge, so even standing up, all right? Then on top of this, we’re gonna do a little bit more Cool Whip. Hope we don’t run outta room in this trifle dish. Okay, and we’ll just keep pushing it down because the moisture from the berries, the moisture from the strawberries and blueberries both, will make that cake get moist and it will start to absorb. And then, it will sink down a little bit, but we’re gonna keep putting this all around. Very important to cover it, just like that, okay? Then, we’re going to add our Jell-O. And this Jell-O, we cut into… See, we’ve made it in a pan, and then we’ve cut it in squares, 1/2-inch to 1-inch squares. And I’m just gonna go through, loosen ’em up. Isn’t this neat? Kids will love this. Loosen ’em up in the pan. Okay, and then we’re gonna put these, this on top of the Cool Whip. I really wish you folks could be here with us today. It’s so, whoops, so much fun to have family and friends around when you’re having a picnic or a holiday, nice to have the kids around. Get the kids, you know, they have a swimming pool, get it out and fill it up with some pop, or fill it up with whatever and fill it up with ice cubes so the kids can feel like they’re a part. And they can go get the pop for the guest or whatever. Just let everybody be a part of a great day like a holiday, particularly the 4th of July. And please spend some time telling your family what it’s all about, expressing to them why we’re celebrating this. It’s not just the day off of work or whatever. There’s a real reason that we’re doing this. Now, to top it off, we’re gonna put the rest of the Cool Whip on top. And if it’s a little bit thick down there, it means it hasn’t totally thawed. We’re just, oh geez. I lost a great big chunk over here. Oh, well, it’s all right, not to worry. You know, when you’re outside doing this, it’s not the easiest thing ’cause you don’t have all your utensils and stuff with you, but it’s okay. We’re gonna make it anyway. Does this look nice? Looks nice, red, white, and blue. And we’ll just spread this around a little bit. Now, this has to stay totally refrigerated because you will lose the Cool Whip. I might even suggest if you’re gonna take it somewhere for a party or to somebody’s house, that it would be good to take a little extra Cool Whip with you just to make sure that if it starts to melt down, you have something to make it look nice, all right? The red, white, and blue.
• Mm!
• Looks good, huh? Okay, how are we doing over here? Let’s take another look.
• Do you wanna put that bread on?
• Do we have room for the bread? Okay.
• Yeah, on the lower one.
• We’ll put it on the lower one right here.
• Yep.
• All right. While we’re doing this, we’re gonna take a break. And when we come back, we’re gonna show you our 4th of July picnic at its fullest. And we hope that you’ll stay tuned with us. We’ll be right back.
• [Announcer] To receive the recipes presented on today’s program, plus many more great recipe ideas, send your best donation in a stamped, self-addressed, business-sized envelope to At Home, CTV, Wall, Pennsylvania, 15148-1499. You’ll receive Arlene’s heartwarming newsletter, “Enjoy,” featuring an entire month of At Home recipes, including today’s mouthwatering dishes. Be sure to include the “Enjoy” issue number with your request.
• Well, we’re back at this huge picnic table. Now, what you folks don’t know is that while we’ve been taping this, we’ve had a downpour like you wouldn’t believe. And thank God, we were able to bring you the final products here because it has been horrendous, needless to say, but we do wanna show you. Got the staff here, got my husband here, and you’re there, and that’s the important thing. Let’s start down here. We’ve got our grilled onions that we talked about, with a little bit of butter. Look at this tray of ribs, all barbecued to perfection. We’ve added some slices of zucchini and tomato. Just a little bit of Italian dressing, oh my. And then, we come over here, this is the Texas toast. This is just the toast that we’ve done on the grill, the bread on the grill. And then, we added that wonderful butter and honey combination. This is our Parmesan salad. Oh, that looks so good, and crisp, and cold. Mm, perfection. Then this is the grilled chicken, barbecued chicken with the same barbecue sauce that we talked about, and added some, again, some grilled zucchini. That’s one of the best ways to do your vegetables. Just cut them in slices, nice thick slices. Put them on a hot grill and then baste them with a little bit of Italian dressing, delicious. Here, we’ve added some baked sweet potatoes and some baked Idaho potatoes. What you do with those, start them in the grill. I’m sorry, start them in the oven, and then put them on the grill just to toast them up. Boy, they’re so good. We’ve added, this is our wonderful patriotic trifle, a trifle patriotic with the Jell-O and the Cool Whip, the cake, some blueberries down there, very low-fat. And you can even really, because we used the sugar-free Jell-O, it’s really low-calorie. And then, Susie, my dear friend here, made us a beautiful basket. And what she did, if you can see, she’s even cut out some of the fruits with stars because this is the 4th of July celebration. You can see she’s done that. Here’s some watermelon, isn’t this beautiful? This takes a little time, but you know what? It’s worth it because this is, this is a real patriotic day, and everything that we have here needs to be pointin’ to that fact. We’re proud to be Americans, the greatest place in all the world to live. Thank God that we live in America. A lot of people are suffering because of the place that they live, but God has been good and gracious to every one of us. So I hope you’re gonna enjoy your 4th of July with a really great picnic. Gather your friends. These are people that are very, very special to me, most special people in all the world, because without them, we could not do At Home. And without you watching, we couldn’t do At Home. So we’re thankful that you’re there. We hope it’s a great day for you. And the crew and the staff are ready to eat. And we only wish you could be here to have a bite of a rib, or piece of Texas toast, or some of this wonderful Parmesan salad. It would be great if you could be here with us, but because you can’t, we’re gonna send you the recipe. So be sure to write in and get them all. And it’s really important you send a self-addressed, stamped, business-sized envelope. So Happy 4th of July to you, and to all of you, and be sure to join us the next time, because it just wouldn’t be the same without you here At Home. Happy 4th of July, see you next time.
• [Announcer] Fresh produce provided by Jordan Banana, wholesalers of fresh fruit and vegetables in Dravosburg, Pennsylvania. Appliances provided by Dacor Distinctive Appliances. A reflection of your good taste. Groceries provided by Foodland, where the answer is always yes. Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.