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Memorial Day Recipes

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 summer salads!






































Grilled Potatoes and Onions.

4 potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter


Preheat a grill for indirect heat.
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 dot with butter. Wrap into a flattened square, and seal the edges.
Place aluminum wrapped package over medium heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.



 Savory Garlic Marinated Steaks


1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
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


In a medium bowl, combine the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke and cayenne pepper.
Place steaks in a shallow, nonporous dish, and pour marinade over steaks. For optimum flavor, rub the liquid into the meat. Cover, and let marinate in the refrigerator for 24 to 48 hours.
Preheat an outdoor grill for medium-high to high heat.
Grill steaks for 7 to 8 minutes per side on a lightly oiled grate, or until internal temperature reaches at least 145 degrees F (63 degrees C).



Pineapple Chicken Tenders


1 cup unsweetened pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenders, raw


In a small saucepan over medium heat, mix pineapple juice, brown sugar and soy sauce. Remove from heat just before the mixture comes to a boil.
Place chicken tenders in a medium bowl. Cover with juice mixture, and marinate in the refrigerator at least 30 minutes.
Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto wooden skewers.
Grill chicken tenders about 5 minutes per side, until no longer pink and juices run clear. They cook quickly, so watch them closely.



Basil Shrimp


2 1/2 tablespoons olive oil
1/4 cup butter, melted
1 1/2 lemons, juiced
3 tablespoons coarse grained prepared mustard
4 ounces minced fresh basil
3 cloves garlic, minced
 salt to taste
1 pinch white pepper
3 pounds fresh shrimp, peeled and deveined


In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Then stir in lemon juice, mustard, basil and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
Preheat grill to high heat.
Remove shrimp from marinade, and thread on skewers.
Lightly oil grate, and arrange skewers on grill. Cook for 4 minutes, turning once, until done.



Margarieta Party Pie


1 1/2 cups crushed pretzels
1/4 cup white sugar
2/3 cup butter, melted
1 (14 ounce) can sweetened condensed milk
1/4 cup fresh lime juice
1/4 cup tequila
4 tablespoons orange liqueur
1 cup sliced fresh strawberries
2 drops red food coloring
2 drops yellow food coloring
2 cups whipped cream, divided


In a large bowl, combine crushed pretzels, sugar and butter. Mix well and press onto the bottom and sides of a 9 inch pie pan.
In a large bowl, combine sweetened condensed milk, lime juice, tequila and orange liqueur. Pour half of the mixture into another bowl. Add strawberries and a few drops of red food coloring to one half. To other half, add only a drop or two of yellow food coloring. Fold one cup of whipped cream into each half.
Spoon into crust, alternating colors. Freeze for 4 hours or overnight.