Memorial Day : Memorial Day Recipes

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Memorial Day Recipes

Date of Celebration: May 26, 2008

Skillet-Roasted Potato Salad
Ingredients 1 pound potatoes, cut into 1-inch pieces (do not peel potatoes)
2 tablespoons cooking oil or olive oil
1/4 teaspoon salt, 1/8 teaspoon pepper
2 medium summer squash, cut into 1-1/2-inch pieces (8 ounces total)
1/3 cup bottled white wine, olive oil or Italian vinaigrette, or other oil-and-vinegar salad dressing
1 small red sweet pepper, cut into 1/2- to 3/4-inch squares
6 cherry tomatoes, halved
1 teaspoon snipped fresh thyme
1/4 cup snipped fresh parsley
Sprigs of fresh thyme (optional)

Directions
In a large skillet cook potatoes in hot oil over medium heat about 15 minutes, or until tender and brown on all sides, turning occasionally. Spoon potatoes into serving bowl. Sprinkle with the salt and pepper. To same skillet add summer squash. Cook and stir over medium heat for 3 to 5 minutes or until just tender. Add to the potatoes in the serving bowl. Pour vinaigrette dressing over potatoes and summer squash. Add sweet pepper, tomatoes, parsley, and thyme. Toss gently to mix. Cool. Cover and chill for 4 to 24 hours, stirring salad occasionally. Top with thyme sprigs, if desired. Makes 6 side-dish servings.

Tomato-Peach BBQ Ribs
Ingredients
4 to 5 pounds pork ribs, cut into serving-size pieces
1 onion, studded with 2 whole cloves
1 bay leaf
2 cups chopped, peeled peaches (1 pound)
1 10-3/4-ounce can condensed tomato soup
1/2 cup light corn syrup
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup cooking oil
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Directions
Place the ribs in a 5-quart Dutch oven and add about 2 inches of water. Add the onion and bay leaf and bring the water to a boil. Reduce heat; cover and simmer about 1 hour or until the ribs are tender. Drain the ribs. In a covered grill arrange medium-hot coals around a drip pan. Test for medium heat above the pan by holding hand over coals for 4 seconds. Place the ribs, fat side up. on the preheated grill rack over the drip pan, but not over the coals. Lower the grill hood and cook for 1 hour. Meanwhile, in a 2-quart saucepan stir together the peaches, tomato soup, corn syrup, vinegar, brown sugar, cooking oil, dry mustard, Worcestershire sauce, paprika, salt, garlic powder, and pepper. Bring the mixture to a boil, stirring constantly. Reduce heat and simmer, uncovered, about 20 minutes or until the sauce is slightly thickened, stirring occasionally. After the ribs have grilled for 1 hour, brush them generously with the sauces. Grill for 5 to 10 minutes more or until well-done, brushing occasionally with the sauce. Pass the remaining sauce with the ribs.

Three-Cheers Bean Salad
Ingredients
2/3 cup cider vinegar
1/4 cup salad oil
1 tablespoon dark brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 15-ounce can garbanzo beans, rinsed and drained
1 15-ounce can small white beans, rinsed and drained
1 10-ounce package frozen lima beans, thawed
2 medium carrots, thinly bias-sliced (1 cup)
2 small fresh jalapeno or serrano peppers, seeded and finely chopped 1/3 cup snipped fresh cilantro

Directions
For dressing, in a small bowl whisk together the vinegar, oil, sugar, salt, and pepper; set aside. In a large self-sealing plastic bag set in a deep bowl combine garbanzo beans, white beans, lima beans, carrots, peppers, and cilantro. Pour dressing over bean mixture. Close bag. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally. Transfer to a serving bowl.

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	Savory Garlic Marinated Steaks Ingredients 1/2 cup balsamic vinegar 1/4 cup soy sauce 3 tablespoons minced garlic 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 In a medium bowl, combine the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke and cayenne pepper. Place steaks in a shallow, nonporous dish, and pour marinade over steaks. For optimum flavor, rub the liquid into the meat. Cover, and let marinate in the refrigerator for 24 to 48 hours. Preheat an outdoor grill for medium-high to high heat. Grill steaks for 7 to 8 minutes per side on a lightly oiled grate, or until internal temperature reaches at least 145 degrees F (63 degrees C). Margarieta Party Pie Ingredients 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 4 tablespoons orange liqueur 1 cup sliced fresh strawberries 2 drops red food coloring 2 drops yellow food coloring 2 cups whipped cream, divided Directions In a large bowl, combine crushed pretzels, sugar and butter. Mix well and press onto the bottom and sides of a 9 inch pie pan. In a large bowl, combine sweetened condensed milk, lime juice, tequila and orange liqueur. Pour half of the mixture into another bowl. Add strawberries and a few drops of red food coloring to one half. To other half, add only a drop or two of yellow food coloring. Fold one cup of whipped cream into each half. Spoon into crust, alternating colors. Freeze for 4 hours or overnight. Pineapple Chicken Tenders Ingredients 1 cup unsweetened pineapple juice 1/2 cup packed brown sugar 1/3 cup light soy sauce 2 pounds chicken breast tenders, raw Directions In a small saucepan over medium heat, mix pineapple juice, brown sugar and soy sauce. Remove from heat just before the mixture comes to a boil. Place chicken tenders in a medium bowl. Cover with juice mixture, and marinate in the refrigerator at least 30 minutes. Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto wooden skewers. Grill chicken tenders about 5 minutes per side, until no longer pink and juices run clear. They cook quickly, so watch them closely.