A Labor Day Menu

A Labor Day Menu
Designed by
All Rights Reserved

This is a nice easy menu that would work great for Labor Day weekend or a nice end of the summer dinner. It's always nice to get in as many outdoor meals in as possible when we know fall is on it's way, and winter soon afterwards!
This is a great time of year to check the stores for close-outs on bright, cheerful summer dishes and tableware. One year I found some great trays for less than a dollar each and now we use them all the time for outdoor entertaining!

Cajun Style Burgers

Ingredients:

2 pounds fresh ground chuck or round

1 small sweet onion, finely chopped

1/4 cup bell pepper, finely chopped

1 clove garlic -- minced

1/2 teaspoon Tabasco Sauce

3 green onions, minced

1 teaspoon Worcestershire sauce

ground pepper

In a medium bowl, combine all ingredients. Form into 4-5 inch patties. Grill each side 4 to 6 minutes, depending on degree of desired doneness. Serve immediately. Serves 6 or so.

Cornmeal Onion Rings

Ingredients:

2 large Vidalia or other sweet onions

4 cups flour

2 cups buttermilk

1 1/4 cups cornmeal

1 tablespoon paprika

1 tablespoon salt

2 teaspoons cayenne

1 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

peanut oil for frying

Directions: Peel and slice onions 1/2 inch thick and separated into rings. Set out three bowls or pie plates for breading onion rings. In the first bowl place 2 cups flour. In the second bowl place the buttermilk. In the third bowl, combine the remaining 2 cups flour with the cornmeal, paprika, salt, cayenne, thyme, and black pepper. Dip the onion rings first in the flour, then in the buttermilk, and then in the seasoned cornmeal mix. Set the breaded onion rings on waxed paper lined baking sheets. Place breaded onion rings in the refrigerator for about an hour. (I cover lightly with paper towel to protect them). Heat a deep sided pan with at least 2 inches of oil, no more than halfway up the sides, to 350° degrees. Fry the onion rings until golden, then drain on paper towels.

Spicy Coleslaw

Ingredients:

3 medium carrots shredded

6 cups shredded green cabbage

1 red bell pepper, cut into thin two inch strips

1 red onion, thinly sliced

3/4 cup chopped fresh cilantro

Dressing:

1/3 cup fresh lime juice

1/2 teaspoon ground cumin

1 garlic clove, minced

1/2 teaspoon hot pepper sauce

1/2 cup olive oil

Mix carrots, cabbage, bell pepper, onion and cilantro. Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl. Gradually whisk in oil. Season with salt and pepper. Toss salad with enough dressing to coat. Season with salt and pepper; serve. Makes 8 servings. Note: Red pepper is not a favorite at our house, so I often leave it out unless I'm taking this to a potluck.

Caramel Pecan Cheesecake

Ingredients:

18 squares crackers, finely crushed

1/4 cup granulated sugar

1/3 cup margarine, melted

1 cup pecan halves

2 (8 oz.) packages cream cheese, softened

1/2 cup packed light brown sugar

2 tsp. vanilla extract

2 eggs

1/4 cup prepared caramel topping

Mix graham crumbs, granulated sugar and margarine; press into the bottom and sides of 9-inch pie plate. Finely chop and toast 1/2 cup pecans (in the oven on a cookie sheet until lightly toasted). Sprinkle evenly on the bottom of pie crust and set aside. Blend cream cheese, brown sugar and vanilla with mixer. Blend in eggs until smooth; pour into prepared pie crust. Place remaining pecan halves in circle around edge. Bake at 325 degrees for 40-45 minutes. Cool on wire rack. Chill at least 4 hours. Drizzle caramel topping over cheesecake before serving. Serves 8.


 

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.

 
 

Seasonal Feature
Summer Harvest Tea

Before the cool weather sets in, enjoy the bounty of your herb, flower and vegetable gardens by giving a Summer Harvest Tea Party. Plan your theme around the garden, invite friends and family. Don't make it a formal affair, but rather a way to celebrate everyone's gardens and share produce, flowers, seeds and advice.

Read More…
Home & Garden

Harvesting and Using Summer Squash

Summer squash is one of my favorite vegetables. I love the yellow summer squash in particular. They should be harvested while still tender, when they have a "glossy" appearance and are still small. You will most likely need to harvest daily once they start to appear.

Read More…
antibiotics online canadian drugs antibiotics antibiotics from canada