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
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
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.
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
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.
and Onion on The
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
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.
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
1/3 cup yogurt, drained for 30 minutes through a cheesecloth-lined
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.
Great on Sourdough Bread
The burgers may be mixed, shaped, tightly wrapped,for 2 hours before
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
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.
1/2 pound chicken tenders
1 cup unsweetened pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
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!
This marinade adds an exquisite flavor to these already tender
steaks. The final result will be so tender and juicy, it will melt in
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
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
4 Grill steaks for 7 to 8 minutes per side, or until internal
temperature reaches at least 145 degrees
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
1/4 cup fresh lime juice
1/4 cup tequila
1/4 cup orange liqueur
1 cup sliced fresh strawberries
2 cups frozen whipped
2 drops red food coloring
2 drops yellow food coloring
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
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
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.
To Vernalisa's Recipe