Some
holidays find their beginnings in religion, others celebrate an
important historical person, and still others celebrate a particular
day or world culture. Memorial Day stands alone as a holiday that
rose out of American soil in appreciation and remembrance of every
person who gave their lives defending the United States. Although
the holiday was officially proclaimed in 1868 by General John Logan,
the official recognition does not mark the holiday's true
beginnings. No one person or place can be credited with originating
Memorial Day because many, many towns and communities were
dedicating time to decorate the graves of American soldiers and
arranging gatherings in remembrance of our nation's heroes well
before Memorial Day was officially declared.
The Barbeque Season Starts
There could be no more fitting way to celebrate
Memorial Day (the official kick-off for Barbeque Season) than with a
cookout! Spend the afternoon hanging around the food table at your
house, backyard or friend's houses. So get ready to warm up the
coals, pull out the cooler, and toss some inventive summer salads!
You don't want to do anything too straining for
this year's Memorial holiday. Relaxing in the yard, reading a good
book, and (of course) eating delicious foods is likely just about
the most you can handle. make the most out of your day off.
Grilled Asparagus
This recipe is very simple.
Fresh asparagus with a little oil, salt and
pepper cooked quickly over high heat on the grill.
2 pound fresh asparagus
2 tablespoon olive oil
salt and pepper to taste
Directions
1 Preheat an outdoor grill for high heat and
lightly oil grate.
2 Trim bottoms of asparagus. Lightly coat the
spears with the oil. Season with salt and pepper to
taste.
3 Grill over high heat for 2 to 3 minutes, or
to desired tenderness.
Potatoes and Onion on The Grill
8 potatoes, quartered and
sliced 1/4 inch thick
2 red onion, sliced or sweet onions
vadila
1 1/2 teaspoon salt
1 teaspoon ground black pepper
1/4 cup butter
Directions
1 Preheat grill for indirect heat.
2 Measure out 2 or 3 sheets of aluminum foil
large enough to easily wrap the vegetables, and layer one on top of
the other. Place potatoes and onion in the center, sprinkle
with salt and pepper, and add butter or margarine.Wrap into a
flattened square, and seal the edges.
3 Place aluminum wrapped package over medium
heat, and cover. Cook for approximately 30 minutes, turning once.
Serve hot off the
grill.
Dilled Red Potato Salad
This yogurt-dressed salad is the perfect foil
for the rich lamb burgers. We like to make the dressing one day
ahead to let the flavors meld and develop, and then add the cooked
potatoes to the dressing a few hours before serving. For a more
substantial dish, mound the dressed potatoes on a large serving
platter and surround them with quartered tomatoes and hard-boiled
eggs, and black olives.
1/3 cup yogurt, drained for 30 minutes through
a cheesecloth-lined sieve
1/3 cup mayonnaise
1/2 teaspoon sugar
Salt and freshly ground black pepper
1 1/2 pounds small, new red potatoes, halved,
and cooked until tender but not mushy
1 small red onion, finely chopped
1 small red pepper, diced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill, plus extra
for garnish
In a large bowl, combine the yogurt,
mayonnaise, sugar, salt, and a generous amount of freshly ground
black pepper.Stir in the cooked potatoes, onion, red pepper,
parsley, and dill. Chill, covered, for 2 hours before serving.
Garnish with additional chopped dill and black pepper.
Lamb Burgers
Great on Sourdough Bread
The burgers may be mixed, shaped, tightly
wrapped,for 2 hours before cooking
2 pounds lean ground lamb
1 teaspoon minced garlic
2 tablespoon fresh minced parsley or mint
Coarse salt and freshly ground black pepper to
taste
4 large slices crusty sourdough bread
2 tablespoons olive oil
2 large red onions, peeled and sliced
1/4 cup grainy mustard
Preheat the grill and place the grill rack 6
inches from the heat. In a large mixing bowl, combine the ground
lamb with the garlic, parsley, and salt and pepper. Shape the
mixture into 4 burgers of equal size.
Grill the burgers for about 6 minutes per side
for medium burgers, turning once. While the burgers are cooking,
place the sourdough slices around the edge of the grill to toast;
watch them carefully; they will require about 1 minute per side
depending on how hot your grill is.
Remove the burgers to a platter and keep warm.
Place a cast-iron skillet on the grill. When very hot, add the olive
oil; when the oil is hot, add the onions and cook until wilted,
about 5 minutes. Stir in the mustard until well combined.
Place 1 slice of toasted sourdough bread on
each of 4 dinner plates. Place a burger on each toast and spoon
equal portions of the onion mixture on top of each burger. Serve
immediately.
Chicken -Pineapples Tenders
1/2 pound chicken
tenders
1 cup unsweetened pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
Directions
1 If using wooden skewers soak them in water
before using.
2 In a small saucepan heat juice, brown sugar
and soy sauce. Brush onto chicken tenders. Skewer the tenders
on the soaked skewers and marinate for 30 minutes in the
refrigerator.
3 Preheat grill for medium heat.
4 Oil grate and place skewered tenders on grill
rack. Cook each side for about 5 minutes. They cook quickly, so
watch them closely. Enjoy!
Garlic Marinated Steaks
This marinade adds an exquisite flavor to these
already tender steaks. The final result will be so tender
and juicy, it will melt in your mouth.
1/2 cup balsamic
vinegar
1/4 cup soy sauce
3 tablespoons garlic, minced
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) beef rib eye steaks
Directions
1 In a medium bowl, combine the vinegar, soy
sauce, garlic, honey, oil, ground black pepper, Worcestershire
sauce, onion powder, salt, liquid smoke and cayenne peeper.
2 Place steaks in a shallow, nonporous dish and
pour the marinade over the steaks. Rub the liquid into the meat for
optimum flavor. Cover and let marinade in the refrigerator for
24 to 48 hours.
3 Preheat an outdoor grill for medium high to
high heat and lightly oil grate.
4 Grill steaks for 7 to 8 minutes per side, or
until internal temperature reaches at least 145 degrees
Margaritaville Party Pie
My all time favorite
This frozen pie is great for summer especially
with grilled foods. You can also use frozen strawberrys
Makes 1 9 in.pie
( 8 servings).
1-1/2 cups crushed pretzels
1/4 cup white sugar
2/3 cup butter, melted
1 (14 ounce) can sweetened
condensed milk
1/4 cup fresh lime juice
1/4 cup tequila
1/4 cup orange liqueur
1 cup sliced fresh strawberries
2 cups frozen whipped
topping, thawed
2 drops red food coloring
2 drops yellow food coloring
Directions
1 Mix crushed pretzels, margarine, and sugar.
Press into the bottom of a 9-inch pie pan, also coat the
sides.
2 In a bowl mix tequila, orange liqueur,
condensed milk, and lime. Pour half of the mixture in another
bowl.
3 Add strawberries and a few drops of red food
coloring to one half. Fold in 1 cup whipped cream.
4 To other half, add only a drop or two of
yellow food coloring and 1 cup whipped topping.
5 Spoon into crust, alternating colors. Freeze
for 4 hours or overnight.
Strawberry Pie
1 cup water
3/4 cup white sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1/4 teaspoon red food coloring
1 cup all-purpose flour
1/2 cup margarine
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
3 cups fresh strawberries, hulled use the
biggest and sweetes you can find
Directions
1 Mix together the water, white sugar, salt,
cornstarch
and food coloring and cook in
a saucepan for about 5 minutes or until thickened. Set aside to
cool.
2 Make the crust by combining flour, margarine,
sugar and vanilla - press this into a 9 inch pie pan. Prick all over
and bake at 350 degrees F (175 degrees C) until lightly
browned.
3 When crust is cool, place berries in the
shell and pour the thickened mixture over the top. Refrigerate.
Serve with a dollop of whipped cream or whipped dessert
topping.
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