By Sherrie Norris
It’s hard to believe that another Labor Day weekend is on the doorstep of time and the end of summer is insight. And, folks, the older we get, the faster it happens. Beach trips will be replaced by many in the coming days with Friday night lights and excitement on the football fields, and locally, as we also know, Saturdays at the stadium; each game will be preceded by tailgating, which has become an event all its own and something we’ll explore soon.
This year has been a blur to me for reasons most of you all know, and I won’t continue to rehash the personal setbacks I’ve encountered with health scares and family loss, but “it’s been real,” as the saying goes.
At the same time, however, I am blessed to be here to share food, fun and fellowship ideas with you through each season.
The High Country of North Carolina is such a great place to call home, so let’s make memories, eat well, love well and enjoy life while we can. Hope you have Labor Day off from work to spend with your loved ones and are able to cook up a few favorites for your family and friends. Maybe these suggestions will help.
Miniature Hamburger Skewers
1 lb. ground beef
½ tsp. salt
2 Tbsp. ketchup
2 Tbsp. mayonnaise
1 Tbsp. olive oil
American cheese slices, cut into quarters
Dill pickle chips
Plum tomatoes, sliced
Small lettuce leaves
Shape ground beef into about a dozen very small patties; sprinkle with salt.
In a small bowl, mix ketchup and mayonnaise; refrigerate until time to use. Heat oil in a large skillet over medium heat. In batches, cook patties about 2 minutes per side; top each with a small slice of American cheese when done.
Thread patties onto skewers with dill pickle chips, sliced tomato and lettuce. Serve with the ketchup-mayonnaise mixture.
Not Your Granny’s Potato Salad
2 lbs. small red potatoes
¾ cup olive oil
3 Tbsp. red wine vinegar
½ cup red onion, diced
1 small yellow onion, diced
½ green pepper, diced
2 cloves garlic, finely minced
¼ tsp each fresh basil and oregano, minced
Salt and pepper, to taste
2 Tbsp. fresh parsley
Add 1 tsp. salt to boiling water in medium pot; add potatoes and cook, with skins on until fork tender. Rinse briefly under cold water. Cut into quarters and return to hot pan. Add olive oil and remaining ingredients.
Stir for one minute over medium heat. Set aside to cool.
May be served warm or cold.
BBQ Chicken On The Grill
6 chicken leg quarters
Salt to season chicken
Sauce:
4 cups red apple cider vinegar
4 cups water
1 stick butter
¼ cup salt
For best results, salt chicken, cover, and refrigerate for several hours or overnight
Light grill and bring to high temperature. If using charcoal, let coals become red hot then pour coals into center or one side of the grill for indirect cooking. If using a gas grill, set on medium high heat to sear sides of chicken.
Combine vinegar, water, butter and salt in a medium pot. Cook over medium high heat until butter is melted, then simmer.
Place chicken directly over coals or a hot flame to sear 4-5 minutes per side. Careful not to burn the chicken. After it has been seared, remove from direct coals to cooler side of grill. If using gas, cut to low or medium low heat. Using a BBQ “mop,” baste each side of the chicken with sauce. Return sauce and utensil to stove to kill any bacteria from uncooked chicken and to keep hot. Repeat this basting process every 10 to 15 minutes.
Note: Chicken should be done in about one hour. Check with meat thermometer for doneness.
Crunchy Cole Slaw
Dressing:
1 cup oil of choice
½ cup sugar
1/3 cup white vinegar
2 pkgs. seasoning from Ramen noodle soup (beef flavor)
Slaw:
1 lb. pkg. coleslaw mix
2 pkgs. Ramen noodles
1 cup sunflower seeds
1 cup slivered almonds (toasted)
1 bunch green onions, cut up
2 carrots, peeled and pared into strips
Prepare dressing in advance or even the night before serving.
In large bowl, and when almost ready to serve, break up Ramen noodles into small pieces. Add sunflower seeds, almonds and onions to noodles. Add coleslaw mix, carrots and dressing. Mix well.
Baked Beans With A Twist
1 large (#10) or 4 reg. (16 oz. each) cans prepared baked beans
3 slices bacon
1 onion
½ green pepper
½ to ¾ cups brown sugar
Ketchup
Yellow mustard
Fry bacon crispy; crumble and set aside. Dice onion and ½ of green pepper. Sauté diced green pepper and onion in bacon grease. Drain.
Pour beans into large mixing bowl. Add brown sugar, reserved bacon, onion and green pepper. Add 2 to 3 squirts of ketchup and 1 light squirt of mustard. Add bacon. Mix together well and give it a taste. You may want to add more brown sugar and/or ketchup. Place in large casserole dish. Bake uncovered 35-45 minutes at 350°F or one hour at 325°F.
Easy Cake Mix Bars
1 pkg. cake mix, any flavor
¼ cup butter
¼ cup brown sugar
¼ cup water
2 eggs, slightly beaten
12 oz. pkg. chocolate or butterscotch chips (or 6 oz. of each)
½ cups nuts
½ cup coconut, optional
Cream together sugar and butter. Add cake mix, water and eggs. Stir in chips, nuts and coconut, if using. Spread in flat cake pan and bake at 375 degrees for 25 minutes. Cool and cut into bars. Drizzle a thinned frosting over top, if desired.
Quick, Easy And Delicious Dessert
1 can of fruit pie filling of choice (apple, cherry, blueberry, etc.)
1 box yellow cake mix
1 stick melted butter
1 cup chopped nuts
Spread pie filling over bottom of 9 x 13 inch pan. Sprinkle cake mix over pie filling. Drizzle butter over cake mix; cover with nuts. Bake at 350 until light brown. Serve warm with ice cream.