Kitchen Delights 5/26/19

Memorial Day is a day we remember each and every man and woman who served in our military, the men and women who have fought in our wars. Also, remembering moms, dads, grandparents, who prayed for their loved ones, praying for their safety.

Blessings to everyone serving. Also, to our president and everyone in government, keeping us safe.

Hopefully, Memorial Day will be nice and warm enough to have a picnic outside. I’ll help you plan your menu. Start up the grill!

Dilly Vegetable Medley

1/4 c. olive oil

2 T. minced fresh basil

2 tsp. dill weed

1/2 tsp. salt

1/2 tsp. pepper

7 sm. yellow summer squash, sliced

1 lb. Yukon Gold potatoes, cut in 1-1/2 inch cubes

5 small carrots, cut into 1/2 inch slices

In a very large bowl, combine the first five ingredients. Add all vegetables; toss to coat. Place half of the vegetables on a double thickness of heavy duty foil (about 18 in. square). Fold foil around vegetables and seal tightly.

Repeat with remaining vegetables. Grill, with lid down, over hot white coals. Takes about 25 minutes, until potatoes are tender, turning once.

Yield: 12 servings

Grilled Stuffed Meat Loaf

2 c. sliced fresh mushrooms

1/2 c. chopped onion

1 T. butter

1 egg, beaten

1 tsp. poultry seasoning

1/3 c. milk

1/2 c. old fash. or quick oats

3/4 tsp. salt

1/2 tsp. pepper

1-1/2 lbs. ground beef

In a large skillet, sauté mushrooms and onion in butter until tender; set aside.

In a large bowl, combine the egg, poultry seasoning,, milk, oats, salt and pepper. Crumble beef in; mix well with a large spoon or your hands.

On a large piece of heavy-duty foil, pat beef mixture into a 12x8 inch rectangle; spoon mushroom mixture to within 1 inch of edges. Roll up jellyroll-style, starting with short side. Peel foil away; seal seam and ends.

Prepare grill for indirect heat. Coals to the side, placing a drip pan below. Form a double thickness of heavy-duty foil (24 in. square), cut three slits in foil. Wrap meat loaf in foil; place on the grill rack over drip pan.

Grill, covered, over indirect medium heat for 35 minutes.

TOPPING SAUCE:

1/2 c. ketchup

2 T. brown sugar

2 tsp. prepared mustard

Combine the sauce ingredients. Carefully, cut open the top of the foil, brush the sauce over the top of the meat loaf. Grill 15-20 minutes longer, or until meat is no longer pink, and meat thermometer reads 160 degrees. Let stand 10 minutes before slicing.

Yield: 8 servings

Ranch Slaw

3 c. coleslaw mix

1/4 c. Mexicorn, drained

1 jalapeno pepper, seeded & chopped

2 T. chopped red onion

1 T. minced fresh cilantro or basil

1/2 c. shredded Cheddar cheese

1/2 c. ranch salad dressing

1-1/2 tsp. lime juice

1/2 tsp. sugar, opt.

1/2 tsp. ground cumin

In a large bowl, combine the first six ingredients. In a small bowl, combine salad dressing, lime juice, sugar and cumin. Pour over the coleslaw, toss to coat. Refrigerate until serving.

Yield: 6 servings

Wave Your Flag Cheesecake

1 qt. fresh strawberries, divided

1-1/2 c. boiling water

2 pkgs. (4 serving-size) raspberry gelatin (or cherry or strawberry)

Ice cubes

10.75 oz. pound cake, cut into 10 slices

1-1/3 c. blueberries, divided

2 (8 oz.) pkgs. cream cheese, softened

1/3 c. sugar

8 oz. tub frozen whipped topping, thawed

Slice 1 cup of the strawberries; halve the remaining strawberries. Stir boiling water into gelatin until dissolved; add ice to cool water to make 2 cups. Add gelatin, stir until ice is melted. Refrigerate 5 minutes.

Cover bottom of a 9x13 inch pan or glass pan with cake slices. Stir sliced strawberries and 1 cup of the blueberries into the gelatin; pour over cake. Refrigerate 4 hours, or until set.

Beat cream cheese and sugar until smooth and creamy. Whisk in the whipped topping. Spread over gelatin. Top with strawberry halves (for red stripes). In the upper left corner, place blueberries in rows, to make a flag.

Yield: 16 servings

Volcano Cake

Place 1 cup flake coconut and 1 cup chopped pecans in the bottom of a 9x13 inch greased cake pan. Set aside.

1 German chocolate cake mix

10 bite-size Almond Joy® candy bars, chopped

8 oz. pkg. cream cheese, softened

1/2 c. butter, softened

2 c. powdered sugar

Mix cake mix according to package directions. Stir in the candy. Spread over the coconut and pecans.

Mix softened cream cheese and butter, stir in the powdered sugar. Randomly drop tablespoons of the mixture over the cake batter. (Don’t spread.) Bake at 350 degrees for 45-50 minutes.

The top will look strange, but so, so, yummy!

Healthy Tips:

• Believe it or not, meat tenderizer works wonders on all sorts of stings - bees or wasps. It’s because it contains papain, which helps break down the proteins of venom.

• After too much sun, aloe lotion is great, but green tea is a cheaper option, and just as effective for treating sunburn. Us a washcloth soaked in green tea, cooled in the refrigerator. Use as a compress on the skin.

• Get rid of headaches by cutting a lime in half and rubbing it on your forehead. In a few minutes, the throbbing should subside.

• A white, pasty toothpaste (not a gel), is not just for clean teeth. It’s used to clear up pimples, use as a salve on burns.

• Have trouble sleeping? Before you turn to a prescription medication, try “Valerian root.” Used in sleep remedies for generations. Found in drug stores.

“As we pay homage to loved ones, we revive the feelings of family and unity. We know there is no separation in spirit. We are united in a spirit of oneness that can never be divided.”