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July 4 recipes

Barbecued Veal Shoulder

• 2 1/2 cups bottled chili sauce
• 3/4 cup olive oil
• 1/3 cup lemon juice
• 1 tablespoon brown sugar
• 1 bay leaf
• 1 teaspoon dry mustard
• 1/3 cup water
• 2 cups chopped onions
• 2 garlic cloves, crushed
• 1 teaspoon salt
• Tabasco sauce to taste
• 5 pound boneless veal shoulder (see note)

Combine all ingredients except veal in medium saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Don't be concerned if the oil doesn't completely blend in. Cool. Pour over veal and marinate overnight. Remove from refrigerator and allow to come to room temperature. Cover with foil and bake in a 350-degree oven, turning occasionally, for at least three hours or until the meat can be easily shredded. If the sauce begins to brown and evaporate too much, lower heat to 325. Cool and shred meat, discarding fatter membrane. The sauce should be reduced enough to just coat the meat.

Note: You'll probably have to order this cut from your butcher, though some stores have them in the meat case from time to time. If it's rolled and tied, unroll it and lay it flat to cook. Any pork roast can be substituted for the veal.

Source: Bussey family recipe.

Coleslaw

• 1 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 1 teaspoon salt
• pepper to taste
• 4 cups shredded cabbage
• Combine first six ingredients in large bowl. Add shredded cabbage and mix well.
• Source: Bussey family recipe.

Blackberry Cobbler

• 6 cups blackberries or combination of blackberries and raspberries
• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons butter, melted
• Preheat oven to 350 degrees. Put berries in a 9-inch square glass baking dish. Combine dry ingredients. Add eggs and 2 tablespoons butter, and blend. The batter will be dry. Drop and spread it over berries. Drizzle with remaining butter. Bake for 1 hour. If top browns too quickly, lower temperature to 325 degrees. Serve with vanilla or cinnamon ice cream.
• Source: Bussey family recipe.

Carrot Cake

• 2 cups sugar
• 1 1/2 cups vegetable oil
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 cup chopped pecans
• 3 cups grated raw carrots

For topping:

• 9 tablespoons butter
• 1 1/2 cup chopped pecans
• 1 cup brown sugar
• 1 1/2 cup grated coconut
• 3/4 to 1 cup evaporated milk
• For cake: Beat eggs until very light. Add sugar gradually. Mix in oil and dry ingredients alternately. Add nuts and fold in grated carrots. Bake at 350 degrees for 30 to 35 minutes in two 9-inch square pans.
• To make topping: Cream butter and sugar. Add remaining ingredients. Spread on carrot cakes and broil until lightly browned.
• Source: Bussey family recipe.

Potato Salad

• 2 1/2 pounds new potatoes
• 1/2 cup white wine or chicken broth
• 1/2 cup extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1 1/2 cups sliced celery
• 1 cup sliced scallions
• 2 tablespoons capers
• salt and pepper to taste
• 1/4 cup mayonnaise

Cook whole potatoes until easily pierced with a knife; the time will depend on their size. They will be more absorbant if you cook them whole. Drain and cut into large chunks. While they're still hot, pour white wine or broth over them and toss gently. Cool to room temperature. Add all remaining ingredients except mayonnaise, toss and chill. When ready to serve, add mayonnaise. Sprinkle with freshly chopped parsley, tarragon or a combination.

Source: Bussey family recipe.