With Memorial Day Weekend, we celebrate the men and women in our armed forces who dedicate their lives to keeping us safe and our freedom thriving. We celebrate with family and friends in which turns out to be the kick-off of summer grilling. You probably have family favorite recipes you make, so I am not re-inventing the wheel here, simply giving you a menu, recipes, hints, and ideas to give a Memorial Day Party that is not only memorable, but also within your budget! So, I began with my weekly ad from Jungle Jim’s and found everything from chips to cake mixes to ice cream to ground beef to hot dogs and metts and brats to potatoes and corn and eggs and baked beans and whole watermelons on sale -- sounds like a fantastic Cook-Out Celebration to me! Let’s get this party started…………
Let’s begin with some appetizers!! Grab a cold beverage and join us!
First, here’s one of my family’s favorites and it makes enough for a crowd!
BLT Dip
Really Tastes Just like a BLT!
1 lb. Bacon
1 Cup Mayonnaise
1 Cup Sour Cream
1 Tomato, peeled, seeded and diced**
Using a large, sharp knife, slice entire pound of bacon in ½ inch slices and separate into pieces in a large skillet. Cook over medium heat until bacon pieces are browned and crisp. Using a large slotted spoon, transfer bacon pieces to paper towels and allow to drain and cool. (I find this method easier than cooking bacon slices separately until crisp and then having to crumble them.)
In a medium bowl, whisk together the mayonnaise and the sour cream. Stir in the crisp, cooked bacon pieces. Cover and refrigerate until serving time.
**Add the diced tomatoes right before serving.
Serve with crackers or chips and watch it disappear! Yum – a taste of summer!
Pepperoni Pizza Dip
18 oz. Cream Cheese, softened
Can add a dollop or two of Sour Cream if desired
1 jar Ragu Pizza Quick Sauce
1 Small Package of Sliced Pepperoni, cut into quarters
Sprinkling of Parmesan Cheese
½ Shredded Mozzarella Cheese, optional
Spread softened cream cheese into an oven or microwave proof pie plate or baking pan or quiche dish. Top the cream cheese with Pizza Quick Sauce and the quartered Pepperoni slices. Sprinkle top with Parmesan cheese if desired. Refrigerate until serving time.
Cook in microwave until heated thoroughly.
If desired, top with shredded mozzarella cheese before serving.
Serve with crackers or crostini. Quick, easy and delicious!
Fire Up the Grill:
Tips for the best burgers ever!
Make sure the grill is the appropriate temperature Too hot, and the burgers will burn on the outside before getting done on the inside. Medium-low to medium heat is best. Keep the lid closed while cooking. A closed lid retains heat, shortening the cooking time and thus keeping the burgers moist.
Use beef that is no leaner than 85% Fat is needed for the burgers to be moist and flavorful. If using ground turkey or chicken, add a little broth or olive oil to keep them moist.
Use a gentle touch Overworking the mixture will produce a tough burger. Mix ingredients just until combined.
Don't form patties too thick or too thin A ¾-inch thick patty is ideal for even cooking. To keep patties from swelling in the middle, make small indention in the center. I use a measuring cup to press down the center and then cook indention side up --- it will fill in before turning, creating an even sized burger.
Always clean and oil the grill grate This prevents burgers from sticking, extends the life of your grate and helps put those beautiful grill-marks on your patties.
Turn burgers only once And never, ever, press burgers with the back of a spatula: the sizzling sound may be fun to make, but the pressure releases all of the flavorful juices.
Cook burgers properly For safety's sake, cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry). To check the temperature, insert the thermometer into the patty horizontally for an accurate reading.
American Potato Salad
5 lbs. Red potatoes or yellow Yukon Gold, peeled and quartered
1 Cup Celery, chopped
2/3 Cup Sweet Onion, diced, or 3 green onions, chopped
1/2 Cup Sweet Pickle Relish
8 Large hard-cooked Eggs, chopped
2 Cups Mayonnaise
2 Tab. Dijon or Spicy Brown Mustard
1-2 Tab. Dill Pickle Juice or freshly squeezed lemon juice or to taste
2 Tsp. Salt
1 Tsp. Pepper
¼ Cup Fresh Parsley, chopped
Cook potatoes in boiling water to cover 15- 20 minutes or until tender. Drain well. Cool slightly. Cut into bite-size cubes. Combine potato and celery and next 3 ingredients in a large bowl. Whisk mayonnaise and the next four ingredients; spoon over the potato mixture and toss gently to coat. Stir in fresh parsley, if desired. Taste and adjust seasonings if needed. Refrigerate until serving time.
As always, make adjustments to suit your personal tastes.
Chipotle Baked Beans
Tips for Great Baked Beans
I have always been a fan of just doctoring up canned baked beans to my liking, even though the varieties of Bush’s Baked Beans on sale are my favorites without any doctoring. One flavor I love to add is minced chipotle peppers in adobo sauce. Chipotles are smoked jalapenos and add a wonderful smoky heat to the baked beans. You decide how spicy you want to make it, starting with a teaspoon of the minced peppers. Chipotle Peppers are also a wonderful addition to your favorite BBQ sauce or even to Mayo for a wonderful spicy hamburger topper.
Grilled Corn on the Cob
Corn is sweetest when cooked closest to picking. Keep refrigerated to keep sweetness in the corn until cooking.
Take the fresh corn and pull back the husks, peeling them away from the cob. Remove all the silk. Brush the corn cob with melted butter and then salt and pepper the corn. (You can always season with Cajun seasoning or other spices if you prefer.) Pull the husks back over the corn; wrap the corn in the husk in aluminum foil. Place on a preheated grill and grill for 15 minutes. Remove the aluminum foil and serve in the husks. As guests peel away the husks, they are rewarding with a steamy, buttery grilled corn on the cob.
(If you do not want to grill your corn, you can place peeled and cleaned corn in a steamer and steam for 10 minutes or place in boiling water for 3 minutes.) Enjoy!
Deviled Eggs
Large Eggs (use the Jumbo on sale)
¼ Cup Mayonnaise
2 Tsp.Spicy Brown Mustard
1/4 Tsp. Kosher Salt
1/8 Tsp. Cayenne Pepper (or 1 Tsp. hot sauce)
Paprika or Fresh Dill for garnish
Place eggs in a large saucepan or Dutch oven in a single layer. Add enough water to measure 1 inch above the eggs. Cover and quickly bring to a boil over medium-high heat. Remove immediately from heat. Let stand, covered, in the hot water for 15 minutes. Drain. Immediately run cold water over the eggs or place them in ice water until cooled. To remove shell, gently tap each egg all over, and roll between hands to loosen shell. Peel, starting from the larger end, holding egg under cold running water as you peel off the shell.
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks. Add mayonnaise and next 3 ingredients to the mashed egg yolks, stirring well. Spoon or pipe yolk mixture into egg white and sprinkle top with paprika or dill. Refrigerate until serving time. Makes 2 dozen.
*This recipe is adaptable to your favorite ingredients – you can purchase a delicious specialty mustard from the mustard section of Jungle Jim’s for a real taste treat, or add sweet pickle relish, capers, Worcestershire sauce, horseradish, chives, or minced hot peppers.
Patriotic Cupcake Cones
Preheat oven to 350 degrees. Prepare the packaged cake mix per directions for cupcakes. Place flat bottom ice cream cones in muffin tins. Fill the cones with the cake batter ½ to ¾ full, leaving at least ½ inch from top. Bake in preheated oven for 17-22 minutes or until a pick inserted in the middle comes out clean. Cool completely.
Icing with prepared icing and sprinkle with red, white and blue stars or sprinkles.
FUN Memorial Day treat for the kids.
Other Suggestions within Budget:
Using package cake mix on sale, make Red Velvet cupcakes and decorate for adults with fresh raspberries and blueberries – add the fruit right before serving.
Also, Old Style UDF Ice Cream – gallon --- on sale for only $1.99 --- scoop into cones or make some ice cream sundaes for an old fashioned picnic treat!!
Memorial Day Celebration Grill-Out for 12 Under $50 Tally!
BLT Dip
1 lb. Bacon $2.50
1 Cup Mayo $1.14
1 Cup Sour Cream $1.00
1 Tomato $.89
BLT Dip Total $5.53
Pizza Dip
Cream Cheese $1.00
Ragu Pizza Sauce $1.85
Pepperoni $1.65
Pizza Dip Total $4.50
Box of Crackers $2.50
Bag of Pretzels/Chips $1.79
12 Hamburgers
3 lbs. Ground Chuck $5.37
12 Hamburger Buns $1.09
Hot Dogs
2 packs Hot Dogs $2.00
2 packs Hot Dog Buns $1.78
Hamburgers/Hot Dogs Total $10.24
American Potato Salad
5 lbs. Potatoes $1.59
Celery $.25
Onion $.46
Sweet Pickle Relish $.43
8 Eggs $.52
Mayo $2.28
Mustard $.12
Parsley $.14
Potato Salad Total $5.79
Chipotle Baked Beans
2 – 28 oz. Cans Bush Baked Beans $2.98
2 tsp. Chipotle Peppers in Adobo $.12
Baked Beans Total $3.10
Grilled Corn on the Cob
12 ears of fresh corn $2.99
Melted Butter $.82
Corn on Cob Total $3.81
Deviled Eggs
1 dozen Jumbo $.78
¼ Cup Mayo $.28
Deviled Egg Total $1.06
Whole Florida Seedless Watermelon $3.99
Patriotic Cupcake Cones
Duncan Hines Cake Mix $.99
Duncan Hines Frosting $1.59
24 Ice Cream Cones $1.67
3 Eggs $.20
Cupcake Cone Total $4.45
Gallon of UDF Ice Cream $1.99
12 ice cream cones $.85
Total for Extra Dessert**$2.84
**In lieu of 2 desserts, you could use this $3 for sliced cheese for hamburgers (on sale at $1 per package, and/or hamburger toppings.
COOK-OUT GRAND TOTAL FOR 12: $49.60
There won’t be any hungry folks at this Memorial Party!!!!
Join in with your family and friends – if your budget is tight, simply ask friends and family to bring a dish to the party --- they can bring drinks or snacks or anything you wish --- it’s being together and celebrating, honoring the great men and women of this country’s armed forces, that is most important this weekend.
We are all in this together!!!
Happy Memorial Day to All ---- Celebrate!!!!
Jungle Jim’s Margie Potts
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