Memorial Day

by holly{Bruce}

Although officially summer is less than a month away, the Memorial Day weekend helps to get us in full gear for the season. While many people use the three day weekend for short vacations, one would imagine the rising prices at the gas pumps will change many people’s plans. It’s also that time of the year in which many folks open their pools and eagerly host their first summer cook-outs.

A girl thought she would share two barbecue menu plans this month. All recipes can certainly be doubled to accommodate larger numbers of guests. However, she believes the first menu plan is designed for a more intimate gathering. It’s also geared more towards adults. If you find yourself with a lot of children at your party, you’ll certainly want to add hamburgers, hot-dogs, pretzels and potato chips, no doubt.

The second menu plan is somewhat easier to prepare and would lend itself more to a large gathering. Also, you might find older kids enjoying it more as well. At any rate, since this may be the first summer cook-out you host, you sometimes find it’s cool enough to still use your kitchen for preparing appetizers and side dishes. And, you may just want to save the hamburger and hot-dog menus for later in the summer, and offer a different one (if this is permitted, of course).

holly wishes everyone a safe and happy Memorial Day (May 30th). She also would like to take this opportunity to wish all the ladies and girls a happy Mother’s Day (May 8th) as well.

Appetizers:

Sausage-Stuffed Mushrooms

Ingredients:
1 pound bulk breakfast-style seasoned pork sausage
16 large mushrooms
chopped parsley - for garnish

Directions:
Place sausage into mixing bowl. Clean the mushrooms. Remove the stems, chop fine, and mix with the sausage. Place mushroom caps on baking pan with topsides down. Divide the sausage mixture into 16 portions. Shape into balls, and place one into each mushroom cap.
Bake at 400 degrees F for 15 to 20 minutes or until sausage is browned and cooked thoroughly. Sprinkle with parsley and serve hot.

Yields: 16 servings

Cheese Balls

Ingredients:
1/2 cup water
1/8 teaspoon salt
1/8 teaspoon nutmeg
2 Tablespoons butter or margarine
1/2 cup all-purpose flour
2 eggs
1/3 cup shredded, swiss cheese
1 cup sliced, almonds
salad oil - enough for deep frying

Directions:
Place water, salt, nutmeg and butter in a 2-quart saucepan. Bring mixture to a full boil over high heat. Add flour all at once, then remove the pan from the heat. Stir until the mixture forms a ball and leaves the sides of the pan. Beat in the eggs, one at a time, until the mixture is smooth and shiny. Add the cheese and stir until blended. Place almonds in a shallow pan, and drop mixture by teaspoons into the almonds. Roll to coat evenly and shape into a 3/4-inch ball. Place on waxed paper and let stand 10 to 15 minutes. Pour oil to a depth of 1-1/2 to 2 inches into a deep, heavy frying pan or electric skillet. Heat to 370 degrees F. Fry the cheese balls about 8 at a time, until golden brown on all sides. Remove with a slotted spoon and drain on paper towels. Keep the balls warm in the oven at 200 degrees F until all are fried, then serve hot.

Yields: 30 servings

Cheese Spread with Crackers

Ingredients:
1 cup grated cheddar cheese
2 Tablespoons minced onion
1 Tablespoon chopped parsley
1/2 cup ricotta cheese
1/2 cup plain yogurt
2 teaspoons ketchup or chili sauce
1/4 teaspoon dry mustard
1 Tablespoon chopped pimiento
2 Tablespoons chopped radish
minced parsley - garnish

Directions:
In a bowl, combine the cheddar cheese, onion and chopped parsley. Mix well. In a blender container, combine the ricotta cheese, yogurt, ketchup/chili sauce and mustard. Blend thoroughly. Add the cheddar cheese mixture to the blender container, and blend once more until well combined. You may need to mix this in 2 batches. Place in a serving bowl and sprinkle with pimiento, chopped radish and minced parsley. Serve hot or cold, with crackers.

Yields: 2 cups

Slow Cooker Barbecued Meatballs

Ingredients:
2 pounds lean ground beef
1-1/3 cups ketchup
3 Tablespoons seasoned dry bread crumbs
1 egg, slightly beaten
2 Tablespoons dried onion flakes
3/4 teaspoon garlic salt
1/2 teaspoon black pepper
1 cup packed brown sugar
1 can (6 ounces) tomato paste
1/4 cup reduced-sodium soy sauce
1/4 cup cider vinegar
1-1/2 teaspoons hot pepper sauce
diced bell peppers - garnish

Directions:
Preheat the oven to 350 degrees F. Combine the ground beef, 1/3 cup ketchup, bread crumbs, egg, onion flakes, garlic salt and black pepper in a medium bowl. Mix lightly, but thoroughly. Shape meat into 1-inch meatballs and place in shallow roasting pans. Bake 18 minutes in the oven or until meatballs are browned. Transfer meatballs to your slow cooker. Mix the remaining 1 cup ketchup along with the sugar, tomato paste, soy sauce, vinegar and hot pepper sauce in a medium bowl. Pour over meatballs. Cover and cook on LOW setting of slow cooker for 4 hours. Garnish with bell peppers, and serve with cocktail picks.

Yields: 4 dozen meatballs

Menu Plan One:

Bourbon Barbecued Beef

Ingredients:
3 pounds boneless, chuck eye roast or boneless rib roast
1/3 cup salad oil
1/3 cup soy sauce
1/3 cup whiskey or brandy
2 small onions, sliced
2 cloves garlic, minced
1 Tablespoon ginger
1 teaspoon freshly ground pepper
1 teaspoon dry mustard powder
1/4 cup wine vinegar

Preparation:
Place roast into a deep bowl. Combine the oil, soy sauce, whiskey/brandy, onions, garlic, ginger, pepper, mustard and vinegar in another bowl. Mix well and pour over the roast. Turn to coat evenly and cover. Marinate the roast for 1 to 4 hours. You'll need to place the roast in the refrigerator should you decide to marinate longer than 2 hours.

Directions:
Prepare a charcoal fire. Place the roast on either a spit or on a rack over the bed of coals.
Divide your coals into two piles. Cover and barbecue or grill meat on the spit for 1 to 1-1/2 hours, basting with remaining marinade occasionally. Serve once meat thermometer inserted in the thickest part of the roast reads:

140 degrees F for rare,
150 degrees F for medium
and
165 degrees F for well done.

Yields: 4-6 servings

Garden Vegetable Saute

Ingredients:
1/4 cup butter or margarine
1 red pepper, cut into strips
1 cup sliced celery hearts
1 zucchini, thinly sliced
1/2 pound mushrooms, sliced
3/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon thyme leaves
1/2 teaspoon coarsely ground black pepper
1 chopped tomato

Directions:
In a large skillet, melt butter over medium heat. Add the red pepper and celery, then stir and cook about 3 minutes. Add the zucchini, mushrooms and seasonings. Use more butter if necessary, stir and cook 2 minutes longer. Stir the chopped tomato in at the end, and cook 1 minute longer. Serve hot.

Yields: 4 servings

Wild Rice with Mushrooms

Ingredients:
2/3 cup uncooked wild rice
2 cups boiling water
2 Tablespoons butter or margarine
1 Tablespoon finely chopped green onion
1 Tablespoon minced parsley
1 Tablespoon minced chives
1 Tablespoon minced green pepper
1/2 pound fresh mushrooms
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon nutmeg

Directions:
Wash wild rice in four changes of water. Drain, then add the rice to the boiling water. Cover and simmer for 45 minutes, or until the rice has absorbed all the liquid. Set aside. In a large skillet, melt the butter. Add the onion, parsley, chives and green pepper. Cook over a low heat for 3 minutes, stirring occasionally. Add the whole mushrooms and saute over a medium heat for 5 minutes, stirring frequently. Combine the cooked wild rice with the vegetable mixture. Add salt, pepper and nutmeg and toss lightly to blend.

Tips:
You can cook this dish ahead of time, then cover and refrigerate. You can then reheat it in the microwave for 5 to 8 minutes on HIGH power, or, in the oven at 300 degrees for 20 to 30 minutes.

Yields: 4 servings

Menu Plan Two:

Apple-Pork Kebabs

Ingredients:
4 wooden skewers
2 pounds boneless pork roast, loin or shoulder
1/4 cup apple juice
1/4 cup sugar
1/4 cup soy sauce
1-1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon coarsely ground black pepper

Directions:
Remove fat and gristle from the roast. Cut the meat into 2-inch chunks and place into a stainless steel or glass bowl. Mix the apple juice, sugar, soy sauce and seasonings in another bowl. Pour mixture over the meat, mixing until the chunks are well coated. Marinate for 1 hour or cover and refrigerate overnight. Soak the wooden skewers in water for 20 minutes. Thread the meat onto the skewers. Broil over an electric, gas or charcoal grill (or place on broiler pan), broiling 6 to 8 inches from the source of heat, turning often. Broil 20 to 25 minutes, until the meat is no longer pink. Brush with the marinade during cooking, and serve hot.

Yields: 4 servings

Vegetable Kebabs

Ingredients:
4 wooden skewers
1 yellow zucchini
1 green zucchini
1 yellow bell pepper
1 red bell pepper
1 Japanese eggplant
4 Tablespoons fresh basil, chopped
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar

Directions:
Wash and cut the zucchinis and eggplant into 3/4 inch thick rounds, and place in a mixing bowl. Core the peppers, then cut into triangles, about 1-1/2 inches across. Add to the other vegetables. Toss the vegetables with the chopped basil, olive oil and balsamic vinegar.
Season to taste with salt and pepper. Marinate the vegetables up to 2 hours in the refrigerator before grilling. Soak the skewers in water for 20 minutes. Skewer a yellow zucchini round, a red pepper, a green zucchini round, a yellow pepper, an eggplant round and finally a red pepper. Continue the same pattern using all the vegetables. Place the prepared skewers on the grill and cook for about 7 to 8 minutes on each side, until the vegetables are well cooked and a little charred for flavor.

Yields: 6 servings

Baked Sliced Potatoes

Ingredients:
4 large baking potatoes
1/4 cup butter or margarine, melted
1/4 cup vegetable oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried thyme leaves

Directions:
Cut unpeeled potatoes into 1/4-inch thick slices. Place the potato slices, overlapping, in a buttered 13 x 9 inch glass baking dish. Mix the butter and oil in another bowl and brush slices with mixture. Pour the remaining mixture over the potatoes. Sprinkle with garlic, salt and thyme. Bake at 400 degrees F for 25 to 30 minutes or until potatoes are done and browned at the edges. Serve immediately.

Tip:
If you wish to prepare potatoes ahead of time, keep the slices in cold water until read to bake.
Drain very well and blot dry with paper towels. Finally, mix with other ingredients and bake.
Also, red potatoes retain their skins better during baking and have a great flavor.

Yields: 4

Desserts:

Holiday Apple Cake

Ingredients:
3 eggs
1-1/2 cups granulated sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans (optional)
5 medium apples - peeled and sliced thin
6 ounces cream cheese
1/4 cup melted butter or margarine
1-3/4 cups powdered sugar
1 teaspoon lemon juice

Directions:
In a large bowl, beat eggs at a high speed until thick and light. Combine granulated sugar and oil in another bowl, then beat into eggs. Mix together flour, cinnamon, baking soda and salt. Add to egg mixture. Stir in vanilla and walnuts last. Spread apple slices in a buttered and floured 13 x 9 x 2 inch glass baking pan. Then, spread the batter evenly over the sliced apples.
Bake at 350 degrees F for 1 hour or until top is pale golden and apples are cooked. Remove from oven and cool. Beat the cream cheese until fluffy. Mix in the butter, powdered sugar and lemon juice. Spread over cooled cake.

Yields: 15 servings

Frozen Fruit Salad

Ingredients:
1 can (1 pound) fruit cocktail
1 can (1 pound) apricot halves
1 can (1 pound) chunk pineapple
4 ounces miniature marshmallows
1 package unflavored gelatin
1 jar (4 ounces) maraschino cherries
4 ounces cream cheese, softened
1/2 cup salad dressing
3/4 cup whipped cream

Directions:
Drain the fruit cocktail, apricots and pineapple. Reserve the juices. Place the fruit into a large bowl, add the marshmallows, and set aside. Pour the fruit juices into a saucepan. Stir in the gelatin. Stir over a medium heat until gelatin is dissolved. Cool slightly. Pour mixture over the fruit. Stir in diced cherries and cherry juice. In a separate bowl, blend together the cream cheese and salad dressing. Add to the fruit mixture, mixing well. Cover and chill until partially set. Fold in the whipped cream and transfer to a 7-1/2 x 11-inch serving dish. Cover and place in the freezer for 4 to 6 hours. Cut into squares to serve.

Yields: 8 servings

Note: This item can sit well for many hours at room temperature.

A girl wishes everyone all the best this month.

holly {Bruce}
E-mail: holly_anne1@yahoo.com