Just curious, what are your Labor Day Menu's like?

Ours...
Deb's Baked Beans, hot dogs (beef, in casings), burgers, KFC cole slaw (I love cole slaw on a good hot dog and KFC does make a really good cole slaw!), Deb's macaroni salad & pies for dessert...
along with some MaDouDou, beer and other libations...
having a few friends over, around a backyard fire, and eating outside on the picnic tables...
weekend, so far, promises to be cooler and low humidity...

[color:"blue"]Deb's Macaroni Salad[/color] (excellent and refreshing):
one box Ronzoni Smart Taste elbows (High Fiber!)
chopped red, yellow & green peppers
chopped onions
chopped broccoli flowerettes
mayo & sour cream (about 1/2 & 1/2)
S&P

Speaking of Cole Slaw any really good receips out there to share? I have been asked to make it this coming weekend for my sons annual end of summer party. Any recommendations would be appreciated!
Thanks!

ciao,

map <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/usflag.gif" alt="" />

Yes, my very easy recipe is awesome.
Ingredients:
I pkg. coleslaw mix
1/2 bottle Vidalia Onion Salad dressing
1 T. onion powder ( you could add some diced Vidalia instead )

Mix all together and let the flavors meld for a couple of hours. Voila!! Awesome coleslaw!! Sometimes I add a handful of shredded carrots, too. Anything works. It's great with Broccoli slaw mix, too! To the Broccoli slaw mix I add some raisins and diced apple. Yummy!!
Enjoy! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

We are having 16 for lunch by the pool. Menu to include: fried chicken,pork tenderloins marinated in dark rum,panzanella salad,corn pudding, baked beans. and fruit bowl.For dessert-lemon bars and homemade mint ice cream.Rum pineapple slushes, gin and tonics, beer and wine.

looks like we'll be having about the same amount of people...
Your menu is a lot more extensive than ours!

Our plans have changed a bit though, as we're doing it with next door neighbors around their pool...
inviting a few of our friends & the people in our neighborhood...
which is not that much as there are only five homes in our neighborhood... and two families will be away on vacation...

Our son is coming home-had to have all his favorites! Haven't seen him in awhile and Mama can't wait!

need more details about the rum marinated pork tenderloin, and also the pineapple-rum slushes. Please???

Waldorf Coleslaw

2 ½ pounds cabbage, chopped – 12 cups
4 Granny Smith apples, cut into julienne strips, plus a few slices for garnish
4 ribs celery, sliced thin diagonally
1 ½ cups walnut pieces (NOT chopped)

Dressing:

1/2 c. mayo
1/2 c. plain yogurt or sour cream
1 TB. Dijon mustard
3 TB. sugar
¼ c. oil
¾ tsp. salt
¼ c. red wine vinegar

Blend dressing ingredients and toss with cabbage, celery, apples, and nuts. Chill for 2 hours, covered. Can be made a day ahead and kept covered and chilled. Serve garnished with apple slices.

Serves 10-12.

Pork Marinade
1/2 cup orange juice
1/4 cup lime juice
2 tbl. lemon juice
1/4 cup vegetable oil
1/4 cup dark rum
2 envelopes onion soup m
Marinate pork ( chops, roast, tenderloins) over night and grill.


Rum Pineapple Slush
1/4 cup sugar
2 6oz cans lemonade concentrate
2 cups water
1 1/2 cups pineapple juice
2 cups rum
Freeze and serve.

You forgot the IMPORTANT thing......YOUR ADDRESS!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />
A menu for the God's!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Wow, both look yummy!!

Tucker, the marinade sounds great...
but one question, do you think the alcohol in the marinade makes the pork drier?
Other than beer & wine, I have found that marinading meat in 80 proof alcohol tends to draw out the internal fat making it dry...
I hate dry meat... <img src="http://www.traveltalkonline.com/forums/images/graemlins/hammer.gif" alt="" />

We have not found the meat to be dry. We have used many marinades for pork. I came across this one this summer because I had gotten some dark rum in St Kitts. It instantly became a family favorite

Thank You! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
We have a small pork tenderloin in the freezer, I think I'll try this one out!
I usually do a dry rub for these overnight... but yours sounds good!

Thanks, Tucker! Gotta try the pineapple slush this weekend! Maybe the pork tomorrow.

I hope Ya'll like it as much as we do!

A little early in the season but since Lil Seaside will be off playing with her buds, its just Ms Seaside and me. I am thinking about a strip sirloin recipe I picked up down in the Keys a few years ago. It does best in cool weather, but what the heck, the high Monday in Memphis is supposed to be 78 Degrees!!

Here goes:

1 pound NY Strip Steak
Margarita mix (W/O alcohol)
Marinate the steaks over night in a glass flat pan covered in the fridge.
Grill to taste

Top with a big spoon of chili, hotter the better,
Top that with cole slaw
Top that with some grated cheese.

That'll keep your cholesterol up!!!

Some home made Key Lime pie, a Rita or two and a few hours in the pool and hot tub.

Nap time after that.

Sorry, the idea of chili and cole slaw on top of a steak doesn't even sound good to me..

Mango Cream Pie from Southern Cooking

Mango nectar may be found in the Mexican-food sections of most grocery stores.


Ingredients
1/2 (15-ounce) package refrigerated piecrusts
2 1/2 cups mango nectar
1 cup whipping cream
3 egg yolks
3/4 cup sugar
1/3 cup cornstarch
1/8 teaspoon salt
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
Garnishes: whipped cream, fresh mango slices, fresh mint leaves

Preparation
Fit piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.

Bake at 425° for 7 minutes or until lightly browned; cool.

Combine nectar and next 5 ingredients in a medium saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until mixture thickens. Remove from heat.

Stir in butter and vanilla. Cover tightly with plastic wrap, and cool to room temperature. Spoon mixture into prepared piecrust; cover and chill 8 hours. Garnish, if desired. Enjoy! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Carol, I have to agree with you. To me, anything but salt and pepper on a good steak is too much.

I also agree... I wouldn't do that to a burger, let alone a steak...

A burger, maybe. A steak, no freaking way...

Had a great burger tonight, out of the garden tomatoes and red onion along with FRESH GROUND BEEF (not hard packed). Makes all the difference!!!

I agree... the best burgers are fresh LOOSELY hand packed ground beef...
I hate those hard packed pre-formed burgers...

I saw a program on Food Network once where they said to mix ground meat with chopped ice. Apparantly, that's what makes them juicy! I've never tried it but was curious.
Also, something I do try and have for years..I always put a small pat of butter between two small patties and moosh them together. I do this to turkey burgers, too. It's yummy! Also put cheese in the middle, too. Makes and inside cheeseburger without melting the cheese all over the grill.
Can't believe it's Labor Day already!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/cloud.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I make two thin, packed loosely, pattys, and put gorgonzola in a small pile on one, then seal the other on top!!! YUMMM!!!!

Come on, Carol, doesn't the CHEESE do it for you?? <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> One of our local restaurants makes a yummy strip steak topped with seasoned sauteed peppers and onions, and monterey jack cheese on top of that. Another place does one with pesto, roasted red peppers, and mushrooms on top. Kinda yummy. I do usually like steaks best with just salt and pepper.

We had the pork in the rum marinade a couple nights ago for the family. It was a hit! I nuked the leftover marinade in the microwave and used it to brush on the meat a few times. Very moist!

The slushies will wait for next summer (unless we have to do a beach day in January in front of the woodstove). Last cookout of the summer is tomorrow and I'm doing peach sangria.

Connie--sorry, the whole thing just doesn't sound good, chili, cole slaw, cheese, on a steak?? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Sick.gif" alt="" /> Peppers and onions, and cheese, now that sounds OK!

It does sound weird, but I like all the components, so I would try it, once anyways.

Our get-together is at my son's house, annual birthday party for my grandpuppy. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> He does the best pulled pork, the BEST! I am going to try the Vidalia onion salad dressing in the coleslaw ~ thanks Contessa!

Debbie--just let me know how it was. I'll have to live vicariously through you! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Peach Sangria???? I love peaches...Recipe please, neighbor.

mike

I posted this a couple of months ago...... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Peachy White Wine Sangria

Ingredients:
1 Bottle of white wine (Riesling, Chablis, Gewurztraminer, Rioja, Pinot Gris, Sauvignon Blanc)
1/2 cup Peach Schnapps
2 sliced peaches (I use frozen peach slices)
1 sliced orange
1/2 mango peeled and sliced (I use the jarred, sometimes)
1/2 liter of ginger ale ( I use diet )

Preparation:
Pour wine and Schnapps in the pitcher and add sliced peach, orange, and mango. Chill mixture for at least one hour. Add ginger ale or club soda just before serving.
If you'd like to serve your Sangria right away, use chilled white wine and ginger ale and serve over lots of ice.
I also use Prosecco. Add other fruit, too ie: strawberries/white grapes...it's all good!
It's a very refreshing drink.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

ice, that is interesting. i've heard of the butter in the middle, but haven't tried it yet, although with butter could it really taste bad? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" /> i mince onion and mix it with the meat; makes for a very juicy burger.

made a 1/2 recipe or this Pork Marinade (only 4 pork chops).
Very good. I thickened the left over marinade and added some chicken broth and a little more orange juice; cooked it down and served it over chops. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Groovin.gif" alt="" />

Peach Sangria - yum, still have some leftovers, it gets even better the next day. Come on over, Mike!

2 ripe peaches, blanched and peeled, cut in small chunks
1/2 cup vanilla vodka (or plain with a tad of vanilla added)
1/2 cup peach schnapps
1 can Goya peach nectar
2 bottles white wine (any white wine you like)

Marinate the peaches in the booze overnight or at the last minute, in bottom of a nice clear pitcher. Add white wine and peach nectar. Serve over ice if you like it really cold. Then, if you're outdoors, and with casual type friends, when your glass is almost empty, you can have fun spitting out the ice cubes to get to the peach chunks. Kinda like a grown-up version of seeing who can spit watermelon seeds the farthest.

Enjoy!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Well...that's a serious Sangria with vodka!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" /> Sounds yummy!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

The red sangrias are usually "fortified" with brandy, so makes sense to throw in vodka for a white sangria. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Happy Labor Day Weekend!

I hope everyone is feeling very full and happy after a nice long weekend!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />



<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa