Memorial Day is upon us once again.  Time to rejoice in the three day
weekend with barbecue and the traditional side dishes that go with it.  
Juicy burgers, corn on the cob, grilled vegetables, fresh salads and ice
cold drinks are just a few of the many favorites that will be served up
around the country this Memorial Day weekend.  The easier the recipes,
the more time can be spent with our family and friends.  So fire up the
grill, slather on some sunscreen, and try some of these quick and easy
Memorial Day recipes.



Hidden Cheese Burgers

What you need:

  • 11/2 lbs ground chuck
  • 8 slices of American cheese
  • 4 hamburger buns, lightly toasted and buttered
  • salt to taste
  • pepper to taste

What you do:

  • Season ground chuck with salt and pepper and mix.  Shape into
    8  thin patties.  Break up 2 slices of cheese into pieces and place
    in a heap on top of 1 patty.  Place another patty on top and press
    edges of both patties together to seal in the cheese.  Repeat
    procedure with remaining patties.  Grill or fry over med heat until
    nicely browned on each side, about 10 -12 minutes.  Serve on
    toasted buns with onion.


Easy Grilled Veggies

What you need:

  • 2 green peppers
  • 2 red or yellow sweet peppers
  • 1 pint cherry tomatoes
  • 1 large onion
  • 1/2 lb mushrooms, fresh
  • 1 medium zucchini
  • 1 medium yellow squash
  • bottle of balsamic vinaigrette salad dressing
  • barbecue skewers

What you do:

  • Chop veggies (except for tomatoes and mushrooms) into 11/2
    inch pieces.  Put all the veggies into a gallon sized freezer bag.  
    Pour dressing into bag and shake to cover all the vegetables.  
    Refrigerate for at least 1 hour.  Drain veggies, saving leftover
    dressing.
  • Thread veggies on skewers, alternating between types of
    veggies.  Cook on grill over medium heat,  basting liberally with
    excess dressing, for 13 to 17 minutes.  Turn over veggies halfway
    through cooking.


Spicy Pork Chops

What you need:

  • 2 lbs pork chops
  • 1/2 t cayenne pepper
  • 1 T chili powder
  • 11/2 t ground cumin
  • 2 T olive oil
  • 2 garlic cloves, minced
  • 1/4 t black pepper
  • 1/4 t salt

What you do:

  • Combine all ingredients except pork in a small bowl; mix.  Add
    mixture and pork to large Ziploc style bag and seal.  Shake bag to
    coat pork.  Refrigerate at least 2 hours, shaking bag every 1/2
    hour to freshly coat meat.  Grill pork, covered, over medium heat
    for 12-15 minutes.  Add remaining marinade from bag to baste
    pork while grilling, turning halfway through cooking time.
  • May vary cayenne pepper amounts per spicy preference.


Mustard Potato Salad

What you need:

  • 6 large potatoes, peeled and cut in eighths
  • 4 large eggs; boiled, peeled and chopped
  • 2 stalks celery, sliced
  • 1/3 c onion, finely chopped
  • 2 medium cucumbers, peeled and chopped
  • 1/4 c prepared mustard
  • 1/3 c mayonnaise
  • salt to taste
  • black pepper to taste

What you do:

  • Boil potatoes until tender but not mushy; drain.  In a large bowl,
    combine potatoes, eggs, celery, onion, cucumbers, salt and
    pepper and mix.  Add mustard and mayonnaise and mix well.  
    Serve immediately or chill before serving.
  • May increase or decrease mustard and/or mayonnaise to taste.


Dill Dip

What you need:

  • 1 c sour cream
  • 1 c mayonnaise
  • 1 T parsley flakes
  • 1 rounded T dill weed
  • 1 T dried onion, minced
  • 1 t seasoning salt

What you do:

  • Combine all ingredients in a medium bowl and mix thoroughly.  
    Serve immediately or chill.  Serve with raw vegetables or chips.


Barbecued Chicken Wings


What you need:

  • 3 lbs chicken wings, wing tips clipped
  • 1/4 t cayenne pepper
  • 2 T honey
  • 1/2 c diced onion
  • 1/4 t pepper
  • 1 c ketchup
  • 2 garlic cloves, minced
  • 2 T vinegar
  • 2 T soy sauce

What you do:

  • Place chicken in a shallow plastic container.  Mix all other
    ingredients in a bowl and pour over chicken.  Cover chicken and
    refrigerate 24 hours.  Barbecue wings in a covered grill over
    medium heat, making sure to not cook directly over flames.  Grill
    for 20 - 25 minutes, turning often.  Baste with reserve sauce.  
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Easy Recipes For Memorial Day
Easy Breezy Recipes