Memorial Day Menu

The summer equinox, or first day of summer, is still almost a month away, but Memorial Day weekend seems to be the kickoff date for parties and fun.  Here are some ideas from a side through dessert.

Apple Slaw

Ingredients:

• 3 cups chopped cabbage
• 2 unpeeled apples, cored and chopped, your choice but a blend of colors and tartness is recommended
• 1 carrot grated
• ½ cup finely chopped bell pepper
• 2 green onions, finely chopped
• 1/3 cup mayonnaise
• 1/3 cup brown sugar
• 1 tablespoon lemon juice, or to taste

Directions:

• Combine cabbage, apples, carrot, bell pepper, and onions in a large bowl.
• Mix mayonnaise, brown sugar, and lemon juice in a small bowl.
• Pour dressing over cabbage mixture. Toss to coat evenly.

Greek Chicken

Ingredients:

• ½ cup olive oil
• 2 lemons, juiced
• 3 cloves garlic, chopped or pressed
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• 4 pounds chicken, cut into pieces

Directions:

• Combine olive oil, lemon juice, garlic, rosemary, thyme, and oregano in a glass dish. Place chicken in the mixture.  Cover and allow to marinate at least 8 hours up to overnight.
• Preheat grill for high heat and lightly oil grate.
• Place chicken on the grill and discard marinade. Cook until chicken is no longer pink in the center, juices run clear, and internal temperature is 165.

Baby Back Ribs

Ingredients:

• ½ cup ancho chile powder
• ¼ cup granulated sugar
• ¼ cup brown sugar
• salt and pepper to taste
• 1 tablespoon ground cumin
• 1 teaspoon dry mustard
• 1 teaspoon cayenne pepper
• ½ teaspoon ground dried chipotle pepper
• 1 rack baby back pork ribs
• 1 cup barbecue sauce

Directions:

• Combine chile powder, both sugars, salt, pepper, cumin, dry mustard, cayenne, and chipotle.
• Coat all sides of the ribs with the mixture. Place ribs, meat side down, onto a sheet of heavy-duty aluminum foil.  Fold the foil to create a tight seal.  Place on a sheet tray.
• Bake in an oven preheated to 250 about 2 hours. Remove from the oven.
• Increase the oven temperature to 350.
• Open the foil and coat all sides of the ribs with your favorite barbecue sauce. Leave the foil open at the top.
• With meat side up, return to the oven for 10 minutes. Repeat brushing with barbecue sauce four more times and returning to the oven for 10 minutes.  Total cook time 1 hour.

Bean Casserole

Ingredients:

• 1 pound ground beef
• 4 ounces bacon, chopped
• ½ cup chopped onion
• 1 can (16 ounce) baked beans
• 1 can (15 ounce) kidney beans, undrained
• 1 can (15 ounce) butter beans, undrained
• ¾ cup brown sugar
• ½ cup ketchup
• 1 tablespoon dry mustard
• 2 teaspoons white vinegar
• salt and pepper to taste

Directions:

• In a large skillet, cook beef, bacon, and onion until beef is brown and crumbly. Drain fat.
• Combine all beans, brown sugar, ketchup, mustard, and vinegar. Add to cooked mixture and season with salt and pepper to taste.
• Transfer to a 9 X 13 baking dish.
• Bake in an oven preheated to 350 for 30 to 40 minutes, or in a slow cooker on low for 8 hours.

Chocolate Icebox Cake

Ingredients:

• 3 cups heavy cream
• ½ cup confectioners sugar
• 2 teaspoons vanilla
• 1 ½ packages (13.1 ounce) thin chocolate cream sandwich cookies.

Directions:

• Line an 8 X 4 loaf pan with plastic wrap, allowing the wrap to extend over the sides completely.
• Beat cream with an electric mixer on medium for 2 minutes. Add powdered sugar and vanilla. Continue to beat until soft-medium peaks form.  Reserve 1 cup and refrigerate until ready to use.
• Reserve 2 cookies for garnish.
• Place a thin layer of whipped cream in the bottom of the prepared loaf pan.
• Add a layer of cookies over the cream, breaking the cookies to fill any empty spaces.
• Repeat until all the cream is used. Final layer should be cookies.
• Wrap the plastic around the loaf and refrigerate for at least 8 hours.
• When ready to serve, unwrap the cake and invert onto a serving dish. Garnish with reserved whipped cream and two whole cookies.