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Make holiday a memorable occasion

Summer is drawing to a close and the big end-of-summer holiday is before us, so make it a memorable occasion however you plan to spend it.

Perhaps your grandchildren will be visiting, so plan a picnic. What better way to entertain grandchildren. And here is something they always will remember. It's called a SIT-UPON-loaf -



Combine 1 2/3 cups chop-ped pimiento-stuffed olives, 1 1/2 cups chopped black olives, 2/3 cup olive oil, 1 4-ounce jar drained and chopped pimientos, 1/3 cup minced fresh parsley, 2 tablespoons drained capers, 1 tablespoon minced garlic, 1 tablespoon minced fresh oregano or 1 teaspoon dried, and salt and pepper to taste. Cover with foil and put in refrigerator overnight for flavors to blend.

Before the picnic, cut one 8-inch-round French or Italian bread loaf in half, forming top and bottom; remove centers of each half leaving 1-inch-thick shell. Brush inside of shells with some of the salad liquid. Press half of the salad, drained, in bottom shell. Layer 4-ounces thinly sliced Jack cheese and 4-ounces grated mozzarella cheese over salad; press on remaining salad, and cover with top half of bread and press again. Wrap in foil, several layers, and put into plastic bag.

Have one of your grandchildren sit upon it on the way to the picnic. Once there, cut into wedges and serve.

- from my files



Perhaps you're planning on a backyard barbecue with family or friends.

Corn is at its peak now, so be sure and include it in your meal - a good way is this ROASTED CORN ON GRILL OVER COALS -

Remove large outer husks from young tender corn; turn back inner husks, remove silk. Spread corn with softened butter mixed with minced oregano, parsley and thyme. Pull husks back over ears, tying with string. Roast on grill over hot coals, turning frequently until done, 20-30 minutes. Serve at once.

- from my files



Save one of those charred and tender ears of grilled corn for this FIRE-ROASTED CORN SALSA -

2 tomatoes

1 ear of grilled corn

1/4 cup finely chopped onion

1 jalapeño pepper, diced (I use canned)

1/2 cup chopped fresh cilantro

1 garlic clove, minced

2 tablespoons fresh lime juice

1/4 teaspoon cumin

1/4 teaspoon salt and dash coarsely ground black

pepper

Dice tomatoes; cut kernels off charred corn and combine with tomatoes and remaining ingredients.

Makes 4 cups. Great with grilled steak.

- from my files



Perhaps you plan to invite a friend for lunch - here's a simple one using fresh peaches - SUGARED PEACHES WITH GLAZED PECAN ICE CREAM -

1 pound peaches, peeled and sliced, about 2 cups

1/4 cup sugar

1/4 teaspoon almond extract

1 pint vanilla ice cream

3 ounces glazed pecans

Toss peaches with sugar and almond extract; let stand 30 minutes. Soften ice cream on high power in microwave for 15 seconds, then fold in one-half of the pecans and return to freezer.

When ready to serve, spoon a portion of peaches into each of 4 goblets; top each with some ice cream. Garnish with remaining pecans.

- from my files



Perhaps you are taking Labor Day as an opportunity to stay home and do those things we so often put off - we used to clean the garage and bathe the dog - but we always had a barbecue, and these were our favorites - GRILLED HAMBURGERS -



1 1/2 pounds ground beef

2 tablespoons finely chopped onion

1 teaspoon salt

dash pepper

Mix meat, onion, salt and pepper. Lightly pat into six burgers, about 1/2-inch thick.

Broil over hot coals about 6 minutes, turn and broil

4 minutes longer or until done to your liking.

Meanwhile, in a saucepan combine 1 cup catsup, 2 tablespoons Worcestershire sauce, 1/2 teaspoon celery salt and dash hot pepper sauce; heat on edge of grill.

When burgers are done, brush both sides with the sauce and serve in hot hamburger buns.

Note: Do not buy the leanest hamburger for the juicier and more tender patties.

- from BETTER HOMES & GARDEN BARBECUE BOOK



With a little effort and fresh new recipes, however you plan to spend the Labor Day holiday, it will make it a more memorable one.



COPYRIGHT. MARIAN PLATT, SEQUIM, 2009.



She can be reached at 683-4691 or via e-mail at mlplatt@olypen.com.



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