I posted a question on what one normally would have as Memorial Day snacks, meals, drinks, or as other menu ideas. These are the results that came back, unedited.
BBQ foods; hot dogs, burgers, bbq chicken and ribs, brisket, potato salad, cole slaw, baked beans, pasta salad, fresh fruits and veggies, lemonade and iced tea
Barbeque .. ribs, chicken , steaks,chips n dips, potato salad, cole slaw, watermelon, cold beer and iced tea..
Last year out of a kids recipe book I found a cute thing were I made an american flag toast were there was strawberry jelli for the red,bluebay jelli for the blue, and the white was just plain! You can do the same with cupcakes and make the colors with frosting!
Porcini mushroom burgers…yummyy
1 ounce dried porcini mushrooms
2 pounds extra lean ground beef
1/4 cup snipped fresh basil
1 teaspoon snipped fresh thyme
1-1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 to 2 tablespoons purchased garlic-flavored olive oil
6 purchased thick olive focaccia bread wedges
1/2 cup shredded Asiago or mozzarella cheese
Tomato Relish (see recipe below)
1. Place mushrooms in a small bowl; cover with boiling water. Let soak for 10 minutes. Drain, rinse well, and chop. Set aside.
2. Combine chopped porcini mushrooms, ground beef, basil, thyme, salt, and pepper in a large bowl. Mix well. Shape into 6 patties about 3/4-inch thick. Brush patties with garlic oil.
3. Place burger patties on the lightly oiled rack of an uncovered grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling.
4. Place focaccia wedges on the grill rack; grill for 1 to 2 minutes or until toasted. Remove burgers and focaccia from grill. Place each burger on a wedge of focaccia; sprinkle immediately with cheese. Spoon Tomato Relish on top. Makes 6 burgers.
Tomato Relish: In a medium mixing bowl stir together 1/2 of a medium yellow tomato, chopped; 1/2 of a medium red tomato, chopped; 1 cup cut-up cherry tomatoes; 1/4 cup finely chopped sweet onion; 1 tablespoon olive oil; 1 tablespoon white balsamic vinegar; 1/4 teaspoon coarse salt; and 1/4 teaspoon freshly ground pepper. Cover and refrigerate until serving. Makes about 2-1/2 cups.
Test Kitchen Tip:If dried porcini mushrooms are not available, substitute thinly sliced and cooked button mushrooms.
CREAMY POTATO SALAD
1 hard-cooked egg, chopped
Lettuce leaves (optional)
4 medium potatoes* (1-1/4 pounds total)
1 cup sliced celery
1/4 cup finely chopped onion
2 tablespoons dill or sweet pickle relish
1/2 cup light mayonnaise dressing or salad dressing
1/2 cup light dairy sour cream
2 tablespoons skim milk
2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 to 1/2 teaspoon celery seed
1. Scrub potatoes. In a large covered saucepan cook potatoes in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly.
2. Peel and cube potatoes. Transfer to a large bowl. Stir in celery, onion, and pickle relish.
3. In a small mixing bowl stir together the mayonnaise dressing or salad dressing, sour cream, milk, mustard, salt, and celery seed. Pour over potatoes. Toss lightly to coat potatoes. Carefully fold in chopped egg.
4. Cover and refrigerate for at least 4 or up to 24 hours. If desired, serve in a lettuce-lined bowl. Makes 8 servings.
RED, WHIT AND BLUE PIE
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
1 6-ounce package (1 cup) semisweet chocolate pieces
1 tablespoon butter
1 8-ounce package cream cheese, softened
2 tablespoons orange liqueur
1/4 cup sifted powdered sugar
1 quart whole strawberries, rinsed and stems removed
1 cup mixed berries, such as blueberries and raspberries
2 tablespoons red currant jelly
1/2 cup whipping cream
2 tablespoons sifted powdered sugar
1/2 teaspoon finely shredded orange peel
1. For the pastry, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball. On a floured surface, roll dough into a 12-inch circle. Ease dough into a 9-inch pie plate. Trim to 1/2-inch beyond edge of plate. Fold under extra dough. Crimp edge. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake in a 450 degree F oven 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Set aside.
2. In a saucepan combine chocolate and butter. Heat and stir over
medium-low heat until melted. Add cream cheese and liqueur. Heat and
stir until combined. Remove from heat. Stir in the 1/4 cup powdered
sugar. Spread in baked pastry shell.
3. Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt jelly; brush over berries. Cover; chill for 4 hours.
4. To Serve: Let pie stand at room temperature for 30 minutes. Beat whipping cream with the 2 tablespoons powdered sugar and the orange peel until soft peaks form. Spoon or pipe whipped cream into center of pie. Makes 12 servings.
It was really interesting to see who answered and what they would post.
On Memorial Day, my relatives usually have either fried chicken or barbeque ribs or sometimes both. We also have potato salad, corn-on-the-cob and green beans. Baked beans usually will find its way into the cornucopia of food, too. Since none of my family drinks alcoholic drinks, we will normally have iced tea, kool-aid, and soda as choices. Chips, cookies, brownies and pies are a few of the snacks that we have to graze upon during the day as well.
Personally, I prefer a well-done steak slow grilled with corn-on-the-cob and zucchini or yellow squash for a Memorial Day lunch or dinner. The latter two are really good together breaded in corn meal and deep-fried. Grilled whole tomatoes are also good.
I like to marinate the steak in either A1 steak sauce or Worcestershire sauce before grilling. Adding sage and tarragon with the sauce really adds a great flavor to the steak.
The zucchini and yellow squash are grilled with a mixture of melted butter, salt, black pepper, paprika and rosemary. Coriander is okay to add, but I prefer to keep it with meat.
A fruit salad of raspberries, blueberries, blackberries and strawberries is really good. Adding pineapple and kiwi will make it more colorful and tasty.
Whichever foods you choose for your Memorial Day festivities, a healthy meal will be a special treat to your body.