A Labor Day Menu
A Labor Day Menu
Designed by Brenda Hyde
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
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
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 350Â° degrees. Fry the onion rings until golden, then drain on paper towels.
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
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.