SAMPLE MEMORIAL DAY MENU New Potato Salad Pea Salad

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SAMPLE MEMORIAL DAY MENU New Potato Salad Pea Salad Powered By Docstoc
					            SAMPLE MEMORIAL DAY MENU 
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New Potato Salad  Pea Salad  Grilled Corn on the Cob  Baked Beans  Texas Style BBQ Beef Short Ribs  Apple Honey Glazed Chicken  Red, White & Blue Cheesecake  Patriotic Cake  Mojitos  Easy Lemonade  Cherry Lime Rickey  Italian Sodas 
 

New Potato Salad
4 pounds new potatoes 4 ounces mayonnaise 4 ounces sour cream 1 1/2 teaspoons garlic, chopped salt, to taste 1 1/2 teaspoons black pepper 2 tablespoons fresh dill, chopped 2 tablespoons Dijon-style mustard 1 green bell pepper, julienne 1 red bell pepper, julienne 6 ounces red onion, julienne 4 ounces celery, julienne Boil the potatoes in salted water until done but still firm. Chill well and cut into quarters. Combine the mayonnaise, sour cream, garlic, salt, pepper, dill and Dijon-style mustard; mix well. Combine all the ingredients and adjust the seasonings with salt and pepper to taste.

Pea Salad
1 (17 ounce) can English peas 1 tablespoon chopped onion 1 teaspoon pimento, chopped 2 tablespoons sharp cheddar cheese, diced 1 egg, hard boiled and chopped 1 1/2 tablespoon mayonnaise Drain peas. Combine next 6 ingredients and mix well. Add peas, eggs and mayonnaise and mix gently. Chill thoroughly. You can increase the amount of celery, onion, green pepper, pimento, relish and mayonnaise to suit your taste

Grilled Corn on the Cob
12 ears corn, silks removed, husks left on, and soaked in cold water for 20 minutes   1/2 pound unsalted butter, slightly softened   1/2 cup chopped fresh dill   Salt and pepper  

Heat grill to high. Remove corn from water and place on the grill. Close cover and grill for about 20 minutes. While corn is grilling, combine butter and dill in a food processor until smooth. Season with salt and pepper, to taste. Remove husk and slather with dill butter.

Baked Beans
1 1/2 lbs or 3 1/2 cups of dry navy beans 1 lb smoked ham hocks 1 cup chopped onion 1/2 cup packed brown sugar 1/2 cup maple syrup 2 tsp salt or to taste 2 tsp dry mustard 2/3 cup ketchup pepper to taste Simmer beans in 3x's their volume of un-salted water for about 30 minutes then cover & let stand for 1 1/2 hrs till softened. Drain beans reserving 1 cup of bean liquid. Place beans in crock pot, add all ingredients along with the 1 cup of bean liquid, mix well. Cover and cook on low 10-12 hrs. (high 4-5 hrs) stirring occasionally. Pull out the ham hock and pull meat from bone, add meat back to bean mixture. For thicker beans take the lid off during last hour.

Texas Style BBQ Beef Short Ribs
5 pounds beef chuck short ribs 24 ounces beer Spicy BBQ Sauce (recipe below), or your favorite bottled sauce. (½ for basting, ½ for dipping) Trim any excess fat from ribs. Place ribs in a Dutch oven or large cooking pot. Add beer to cover ribs. Bring to boiling over high heat. Reduce heat to low. Simmer, covered, for about 2 hours or until fork-tender. Prepare outdoor grill to medium heat. Place ribs on grill; brush with half of reserved Spicy Barbeque Sauce for basting. Grill, covered, turning often and brushing with remaining basting sauce, for 15 minutes or until slightly crispy on the outside. Heat reserved Spicy Barbeque Sauce (or your favorite sauce) for dipping. Serve with ribs. Spicy Barbeque Sauce: 1 cup ketchup 1/4 cup packed brown sugar 1/4 cup vinegar 3 tablespoons butter 1/3 cup lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard 1 teaspoon onion powder 1/2 teaspoon celery seed 1/2 teaspoon liquid hot pepper Simmer over medium heat for 15 minutes.

Apple Honey Glazed Chicken
1/3 cup apple jelly 1 tsp honey 1 tsp Dijon mustard 1/2 tsp ground cinnamon 1/2 tsp salt 4 chicken breasts Heat grill. In small bowl combine all ingredients except chicken, blend well. When ready to barbecue oil grill rack. Brush chicken with apple mixture, place on gas grill over medium heat. Cook 15 to 20 minutes or until chicken is fork tender and juices run clear, turning occasionally and brushing frequently with apple mixture.

Red, White & Blue Cheesecake
Crust 28 chocolate wafers, ground fine in a blender or food processor (about 1 1/2 cups crumbs) 1 stick (1/2 cup) unsalted butter, melted In a bowl stir together the cookie crumbs and the butter until the mixture is combined well and pat the mixture onto the bottom and 1/2 inch up the side of a 9 1/2-inch springform pan. Chill the crust for 30 minutes. Filling four 8-ounces packages cream cheese, softened 1 1/2 cups sugar 2 tablespoons all-purpose flour 5 large eggs 1/2 cup sour cream 1 teaspoon freshly grated orange zest 1 teaspoon freshly grated lemon zest 1/2 teaspoon salt 1 1/2 teaspoons vanilla 1 1/2 cups raspberries 1 1/2 cups blueberries Preheat the oven to 325°F. In a bowl with an electric mixer beat the cream cheese until it is light and fluffy, add sugar gradually as you continue to beat and beat the mixture until it is combined well. Alternately mix in the flour, add the eggs, 1 at a time, beating well after each addition, and beat in the sour cream, the zests, the salt, and the vanilla, beating the filling until it is combined well. Pour the filling into the crust and bake the cheesecake in a foil-lined shallow baking pan in the middle of the oven for 1 hour and 10 minutes. (The cheesecake will not be completely set at the end of the baking time; it will set as it cools.) Turn the oven off and let the cheesecake stand in the oven with the oven door propped open about 6 inches until it is cooled completely and remove the side of the pan. Arrange the raspberries and blueberries on top in a decorative design of your choosing.

Patriotic Cake

Here’s a cake that’s quick, easy and fun for the kids to help with 1 box cake mix (white) White icing or whipped topping 2 pints Strawberries 1 pint Blueberries Make boxed cake mix in a 9x13 pan according to package directions. Wash and drain the blueberries on paper towels. Wash and drain the strawberries. Stem and cut into halves. Once the cake has cooled, spread the icing generously over the cake. (If whipped topping or whipped cream are used in place of icing the finished cake will need to be refrigerated.) In the top left-hand corner of the frosted cake, arrange the blueberries into an outline of a rectangle that is 5 inches wide and 4 inches tall. Press the berries down into the frosting. Fill the blueberry outline in with the remaining blueberries. The blueberries look best if placed in rows: the icing between them give the appearance of stars. Place strawberry halves cut-side down in rows going across the cake horizontally. Start at the bottom of the cake since the bottom stripe of the flag is red. Be sure to press the berries down into the frosting so the stripes will not be raised above the fluffy frosting. Use sparklers on top of the top of the cake serving at dark and the fireworks shows begin.

 

 

Mojitos
6 fresh mint leaves 1-1/2 to 2 jiggers (2 to 3 ounces) gold rum 1 teaspoon lime juice 2 teaspoons superfine sugar Ice Club soda Crush leaves in the bottom of a tall glass. Pour in rum, lime juice, and sugar. Add ice, stir and top with club soda.
 

Lemonade Punch
1 (6 ounce) can frozen pink lemonade concentrate 1 (10 ounce) jar maraschino cherries 2 (6 ounce) cans frozen pink lemonade concentrate 1 (2 liter) bottle lemon-lime flavored carbonated beverage 1 (750 milliliter) bottle red wine 1 orange, sliced 1 lemon, sliced In a pitcher, mix together 1 can lemonade with 1 can of water. Pour mixture into an ice cube tray, and place a cherry in each cube. Freeze until solid. In a punch bowl, combine 2 cans lemonade concentrate, lemon-lime soda and red wine. Stir in lemonade ice cubes, and garnish with maraschino cherries, orange slices and lemon slices.

Raspberry Lime Rickey
1 lime, quartered 8 fluid ounces carbonated water 1 (1.5 fluid ounce) jigger raspberry syrup Fill a tall glass with ice. Squeeze each of the lime wedges into glass, and drop in. Fill glass nearly to the top with carbonated water, and top with raspberry syrup.

Easy Lemonade Recipe:
Lemon juice (1 cup) Cold water (4 cups) Simple sugar syrup (1 cup as per taste) Mix all the above ingredients together. Chill it in the refrigerator. Pour in a tall glass and add some slices of lemon as garnish.  

Italian Sodas
1.5 ounces Flavored syrup 5 ounces Soda water 1.5 ounce Half and half ice Fill a glass with ice then put in syrup. Fill glass with soda water 1 inch from the top then float half and half on top.