Memorial Day Recipes

Janet Scott

I love to try new recipes and as crazy as it seems I really like to try them on a holiday when we have extra people around.  It’s a great way to find out if they really are good or your family is just trying to say the right thing.  Below are some awesome recipes I came across for Memorial Day and Summer! 

                                                                                                  Star- Spangled Fruit Tart

16 Servings               Prep : 25 min.  Bake: 10 min  + Cooling

Ingredients

  • 1 tube (18 ounces) refrigerated sugar cookie dough, softened
  • 1 package (8 ounces) cream cheese,softened 
  • 1/4 cup sugar
  • 1/2 teaspoon almond extract
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries

Directions

  • Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.
  • In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving. Yield: 16 servings.

Nutrition Facts: 1 slice equals 213 calories, 12 g fat (5 g saturated fat), 25 mg cholesterol, 177 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein

                                                                                                   Berry Cheesecake Pie

6-8 Servings               Prep: 20 Min.   Bake: 35 min.  + Chilling

Ingredients

  • 8 sheets phyllo dough (14 inches x 9 inches)
  • 6 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2 cups fresh or frozen blueberries
  • 1/2 cup strawberry jelly
  • 1 cup whipped topping
  • Sliced fresh strawberries and additional blueberries, optional

Directions

  • Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
  • Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
  • For filling, in a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
  • Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.
  • In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired. Yield: 6-8 servings.

Editor’s Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

                                                                                                      Barbecued Burgers

6 Servings              Prep: 25 Min.  Grill 15

Ingredients

  • SAUCE:
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1/4 cup honey
  • 1/4 cup molasses
  • 2 teaspoons prepared mustard
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon Liquid Smoke
  • 1/8 teaspoon pepper
  • BURGERS:
  • 1 egg, lightly beaten
  • 1/3 cup quick-cooking oats
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1-1/2 pounds ground beef
  • 6 hamburger buns, split
  • Toppings of your choice

                                                                                             Grilled Herb Vegetables

4 Servings     Prep/Total Time:  20 min

Ingredients

  • 3-1/2 cups frozen California-blend vegetables, thawed
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt

Directions

  • In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over vegetables and seal tightly.
  • Grill, covered, over medium heat for 6-7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.

Nutrition Facts: 3/4 cup equals 59 calories, 3 g fat (trace saturated fat), 0 cholesterol, 180 mg sodium, 5 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

So what do we need to know to grill right every time? There are three rules:

  1. Cover the grill. You wouldn’t bake in the oven with the door open. An open grill takes much longer to cook food because the heat dissipates and the fire is in constant need of adjustment. Sure, pit masters at cook-offs leave their grills open some of the time; but for a home cook with hungry kids and friends to feed, it just makes more sense to conserve the heat and get dinner on the table. Besides, a closed grill gets more smoky flavor into everything.
  2. Don’t fuss. Ever seen someone standing over a grill, flipping the food this way and that with shocking abandon? There’s no reason for it. You want the heat to caramelize those proteins and sugars — so leave the food alone over the fire.
  3. Clean the grate. You wouldn’t cook in a skillet that hasn’t been cleaned. And the best time to clean the grate is after you’ve finished grilling. When you’re done, close the lid, keep the fire going for 5 or 6 minutes, and let it burn off any extraneous bits of this and that on the grate — then give the very hot grate a good scrape with a wire brush so you’re good to go next time you’re ready to grill.

I hope you have a blessed and safe holiday weekend!

God Bless,

Janet Scott