Memorial Day Recipes

Celebrated on the fourth Monday of May, this holiday honors the dead. Although it originated in the aftermath of the Civil War, it has become a day on which the dead of all wars, and the dead generally, are remembered in special programs held in cemeteries, churches, and other public meeting places.
Try these creative recipes and liven up the season

• Hot Chicken Salad
• Picnic Chicken Salad with Potato Chips
• Picnic Potato Salad
• Grilled Sweet Potatoes with Cilantro Sauce
• Eggplant Burgers
• Barbecued Corn Cobs
• Grilled Chicken with Florida Barbecue Sauce
• Easy Barbecue Chicken
• Slow Cooker Barbecued Ribs

Hot Chicken Salad

Ingredients:
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo

Directions:
Mix everything together except bread crumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put bread crumbs on top. Melt butter and sprinkle over the bread crumbs. Bake at 350 degrees for 30 minutes or until bread crumbs are brown.

Picnic Chicken Salad with Potato Chips

Ingredients:
1 can cream of chicken soup
2 c. cooked chicken
3/4 c. mayonnaise
1 tsp. lemon juice
1 c. chopped celery
1/2 sm. onion, diced
1/4 c. chopped pimento
1/2 tsp. pecan or almond, chopped
3 hard boiled eggs, chopped
2 c. crushed potato chips

Directions:
Mix together all ingredients except potato chips. Top with crushed chips. Bake at 400 degrees for 20 minutes until bubbly.

Picnic Potato Salad

Ingredients:

Dressing:
1/4 cup minced shallots
2 tablespoons grainy mustard
2 tablespoons honey mustard
1 1/2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried tarragon
1/4 cup red wine vinegar
1/2 cup olive oil
1 1/2 pounds boiling potatoes pled and cut into 3/4 inch cubes
1 1/2 pounds sweet potatoes (or yams) peeled and cut into 1/4 inch cubes
1 pound green beans cut into 1/2 inch pieces
1 small red onion diced
1/2 cup snipped fresh clines
salt and freshly ground pepper to taste

Directions:
In a blender or food processor process all dressing ingredients until thick and fairly smooth.
Cook boiling potatoes and sweet potatoes or yams in salted boiling water until tender about 11 minutes.
Drain and let cool.
Cook green beans in salted boiling water until crisp-tender about 4 minutes. Drain under cold water.
In a large bowl combine potatoes green beans red onion and chives.
Toss with dressing.
Add salt and pepper.
Grilled Sweet Potatoes with Cilantro Sauce

CILANTRO SAUCE:

1 c. low-fat plain yogurt
1/2 c. sour cream
1 fresh jalapeno or other hot chili pepper, cored, seeded, and very finely chopped 1/4 c. chopped fresh cilantro
2 tbsp. grated raw onion
3 tbsp. bottled salsa (hot or mild)

Method:
In a bowl, stir together the yogurt and sour cream. When the mixture is smooth, add the jalapeno or hot pepper, cilantro, onion, and salsa. Stir again, and when the sauce is well blended, cover it tightly with plastic wrap and refrigerate for at least 15 minutes (you can store this sauce for up to 2 days).

SWEET POTATOES:

6 lg. sweet potatoes, rinsed, with skins intact
1/4 c. olive oil
Salt and freshly ground black pepper, to taste

Method:
Light the grill. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together). Set them, skin down, on a rimmed baking sheet. Brush the cut sides with oil. When the coals turn gray, place the spears on the grill, cut sides down. Cook the potatoes for about 8 minutes, turning them often, until they are charred in spots and cooked through (test them with the tip of a knife to make sure they're soft). Arrange the potatoes on a large platter and serve with the cilantro dipping sauce.

Eggplant Burgers

Ingredients:
1 large eggplant
2oz dry natural breadcrumbs
3oz grated parmesan
3 tbsp chopped flatleaf parsley
3 tbsp chopped mint
1/2 onion finely grated
2 cloves garlic crushed with a little salt
I egg beaten
salt and ground black
pepper
olive oil

Directions:
Prick the eggplant skin in several places with a fork rub with olive oil and cook in a microwave for 46 minutes until very soft.
Cut the eggplant in two lengthways and scoop out the pulp.
Chop finely and mix with the breadcrumbs parmesan parsley mint onion garlic and egg in a large bowl.
Beat until blended and season to taste.
If possible chill overnight in a refrigerator.
Shape the mixture into 12 small burgers and panfry in batches in hot shallow olive oil until golden turning once for approximately 10 minutes

Barbecued Corn Cobs

Ingredients:

100g unsalted butter melted
1 clove garlic crushed with a little salt
1 tbsp liquid honey
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
4 corn cobs husks removed (frozen if required)

Directions:
Combine the butter garlic honey and spices and cook over a gentle heat.
Brush corn with the flavoured butter and cook on the barbecue or under the grill turning regularly until golden.
Baste continually during the cooking process.

Grilled Chicken with Florida Barbecue Sauce

Ingredients:
Chicken for grilling
2 sticks butter
1/2 c. cider vinegar
1/2 c. ketchup
2 bottles prepared horseradish (9 oz.)
Juice of 3 lemons, or 1 c. lemon juice
1/2 tsp. salt
1/2 tbsp. Worcestershire sauce
1 tsp. hot pepper sauce (optional)

Directions:
In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt, Worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.

Easy Barbecue Chicken

Ingredients:
1 bottle Kraft's Russian dressing
1 pkg. Lipton onion soup mix (dry)
1 jar apricot preserves

Directions:
Pour dressing in bowl. Mix in soup and preserves. Spread over chicken parts. Marinate all day or overnight. Either bake or broil.

Slow Cooker Barbecued Ribs

Ingredients:
3 1/2 to 4 lbs. country style pork ribs
1 (10 1/2 oz.) tomato soup
1/2 c. cider vinegar
1/2 c. brown sugar
1 tbsp. soy sauce
1 tsp. celery seed
1 tsp. chili powder

Directions:
Trim excess fat off ribs. Place ribs in slow cooking pot. In mixing bowl combine tomato soup, vinegar, brown sugar, soy sauce, celery seed and chili powder. Pour over ribs. Cover and slow cook at setting #3 for 7 to 8 hours, setting #4 for 5 to 6 hours, or setting #5 for 3 to 4 hours. Reduce to setting #2 for serving.
Makes 4 servings

source: http://www.dotcomwomen.com/