Memorial Day


Today we celebrate Memorial Day – the day we remember all those who gave their lives, and those who fought for our freedoms.

Along with this day as a holiday, we also have picnics, cook-outs, visit with family & friends and generally enjoy our first official ‘summer’ holiday. Today it’s a bit chilly (58) but sunny. Since we have a relatively small family (4 at home) we don’t usually do picnics/cook-outs BUT I threw a very large pork butt roast in the oven, smothered it in zesty Italian salad dressing and am planning on cooking it on low (300 degrees F) all day long. (It’s too big for my crockpot, otherwise I would have done that). We’ll see how it comes out; so far it’s only been ‘in the oven’ an hour. I also discovered some crinkle-cut french fries in the freezer, so that’s what we’re having with the roast and probably some sort of veggies (green beans?).

Yesterday we had a nice surprise; one of our oldest son’s friends called saying he was in the area and wanted to stop by. We’ve know Albert since Kindergarten Round-up when both boys were 5 yrs. old; he’s become ‘one of our kids’ so it was a pleasure to get to see him. He now lives in Washington, D.C. – I get to talk to him on the phone maybe every 6-8 months, but it was a delight to get to SEE him and give him many hugs. He also brought a young lady with him; his youngest brother got married Saturday, so they were here for the event.

Today oldest son is at a cabin up North with his family, middle son is relaxing here for the day and youngest is working 10:15 – 5 p.m. at Meijers (of which he’s not happy). I’m just VERY glad Meijers allowed him to have this Thurs. and Saturday off from work, as Thurs. is his graduation rehearsal (and they made it VERY clear: you don’t show up for rehearsal – you DON’T WALK!), Saturday is the graduation. He’s really worked at this graduation; he fluffed off his senior year and did not graduate. We had to employ ‘tough love’ on this one – it’s YOUR responsibility to do the school work, not ours – you don’t do it, you don’t graduate. I was happy he complied when it came to signing up for remedial classes to make up those credits he fluffed off. Now is the ‘reaping the rewards’.  I’m not sure, at this time, just what his plans are for his future. I know that he wanted to get into Auto Mechanics – we’ll see.

Tomorrow night is Knit/Crochet night and I’m still plugging along on the fourth baby afghan. This one is a variation on the “Grandma’s Favorite’ dishcloth pattern; whoever designed it added a ‘lace’ panel in between each grouping of regular knit stitches making it fancy! It’s a relatively easy pattern; I’ve decided to add two more panels to the one I’m knitting so that it will be a little bigger/longer. (the original pattern works up to 27″ X 27”). While at church yesterday I suddenly realized that, come September, a young friend of mine will be getting married. (don’t ask me what possessed me) – I asked her Mom what her daughter’s two favorite colors are (purples). Her Mom asked, knowing I knit & crochet, “What are you thinking?” I honestly told her I’m not exactly sure yet. I’m kind of vacillating between knitting her a shawl or an afghan. I’ve never done a shawl before but can easily see her wearing one. An afghan – well, those take up lots of time AND space if you’re knitting one entire piece, instead of doing panels. Still sitting on the fence on this one – we’ll see what I decide later.

Food! Yep, with holidays comes lots of FOOD! There are tons of great-sounding recipes coming into my emails these days so I thought I’d share more with you!


Grilled Potatoes & Onion

4 potatoes, sliced
1 red onion, sliced
1 tsp salt
1 tsp. ground black pepper
4 T. butter

Preheat grill for indirect heat.
Measure 2-3 sheets aluminum foil large enough to
easily wrap the veggies & layer, one on top of the
other. Place potatoes & onion in center, sprinkle tops
with salt & pepper & dot with butter. Wrap into a
flattened square & seal edges. Place wrapped pkgs.
over medium heat & cover. Cook approx. 30 minutes,
turning once. Serve hot. Makes 4 servings.

(recipe: Rhonda G-Marys Recipe Exchange)

Blue Cheese Burger Kabobs

2 cloves garlic, minced
2 T. dry red wine or beef broth
1 T. Worcestershire sauce
1 C. coarsely chopped parsley
1/4 tsp. salt
1/8 tsp. ground black pepper
1 lb. ground sirloin or 85% ground beef
2 oz. coarsely crumbled blue cheese
1 small red onion, cut into wedges
1 (6-8 oz) pkg. large cremini mushrooms
2 T. olive oil
4 hamburger buns, split
2 C. arugula
blue cheese wedges (optional)

In large bowl, combine garlic, wine,
Worcestershire sauce, parsley, salt &
pepper. Add meat; mix well. Gently stir in
crumbled blue cheese until just combined.
Form meat into 12 meatballs; cover & chill
at least 1 hour. On four 12-inch presoaked
wooden skewers, thread meatballs, red onion
& mushrooms, leaving a quarter inch between
pieces. Brush onion & mushrooms lightly with
olive oil & sprinkle lightly with salt & pepper.
For Charcoal Grill:
Place kababs on a greased grill rack directly over
medium coals Grill 14-16 minutes or until meat
is not longer pink (160 degrees F.), carefully
turning once halfway through grilling. Add
hamburger buns & grill the last 1-2 minutes until
Gas Grill:
Preheat grill; reduce heat to medium. Cover & grill
as directed above. Serve kabobs with buns,
arugula & blue cheese wedges. Serves 4

(recipe: Rhonda G-Marys Recipe Exchange)

Adult S’Mores

2 pkgs. chocolate graham crackers
(about 16, uncracked)
8 T. raspberry preserves
8 tsp. Chambord liquor (raspberry-
flavored liquor) optional
8 dark chocolate candy bars
48 large marshmallows
nonstick foil

Lay 8 graham crackers on a flat cutting
board. Mix rasp. preserves with Chambord.
Spread rasp. mixture on 8 of the crackers.
Cook the marshmallows on a stick. Place one
chocolate bar on each of the 8 crackers, then
1 chocolate bar to each, then top with 3
grilled marshmallows per cracker; top with
other cracker. Wrap crackers in nonstick
foil (nonstick side inside). Place on a grill
on which the coals have cooled down a bit
or on the side of a bonfire pit. Use tongs
to carefully remove them. Open foil
carefully and enjoy. Serves 8

NOTE: Can also be made using orange
marmalade and Dekuyper orange liquor.

Tip: These can also be made on a gas range
if you don’t have a grill or campsite available.


Camper’s Coleslaw


1 1/2 C. sugar

3/4 C. white vinegar

3/4 C. olive oil

3 tsp. salt

1 tsp. celery seed

1 medium heat cabbage, shredded

1 large onion, chopped

1 medium green pepper, chopped

In small saucepan, combine first 5 ingredients.

Bring to boil; boil 1-2 minutes or until sugar

is dissolved. Remove from heat; cool to room

temp. In large bowl, combine cabbage, onion

& pepper; add dressing & toss to coat.

Refrigerate until chilled. Serve with slotted

spoon. Makes 12 (3/4 C. ea) servings.

(recipe: Rhonda G-Marys Recipe Exchange)


BBQ’d Stuffed Patties


1/2 C. crushed saltine crackers

1/3 C. barbecue sauce

2 T. sliced green onion

1/4 tsp. ground black pepper

1 lb. ground beef

8 dill pickle slices

In large bowl, stir together crackers, bbq sauce,

onion & pepper. Add ground beef; mix well. On

waxed paper, shape mixture into 8 patties about

3 1/2 inches in diameter. Top four patties with

pickle slices. Place remaining patties on top of

pickle; seal edges completely, enclosing pickle.

Grill directly over medium heat 11-13 minutes or until

no longer pink or until well done (160 degrees F),

turning once. Makes 4 patties

(recipe: Kellogg)


Shrimp & Feta Salad


1 (6 oz) pkg. baby spinach leaves

1/2 lb. cooked, cleaned large shrimp

2 C. chopped watermelon (3/4 in. chunks)

1/2 C. crumbled feta cheese

1/2 C. slivered red onion

1/4 C. slivered almonds, toasted

1/3 C. balsamic vinaigrette dressing

Combine all ingredients except dressing,

in large bowl. Add dressing; toss to coat.

Serves 4 (2 1/4 C. each)

NOTE: You can add 2 T. chopped fresh mint.

Also, you can substitute strawberries for


(recipe: Kraft foods)


BLT Potato Salad


2 lb. red potatoes, quartered

1/2 C. water

3/4 C. mayonnaise

1/4 C. chopped fresh chives

1 T. white vinegar

8 slices bacon, coarsely chopped

romaine lettuce

2 C. cherry tomatoes, halved

Place potatoes in 2 qt. microwaveable

casserole dish. Add water; cover with lid.

Microwave on High 6-8 minutes or just

until potatoes are tender; stir. Let stand,

covered, 5 minutes. Drain potatoes;

rinse with cold water; drain again. Mix

mayonnaise, chives & vinegar in large

bowl until blended. Add potatoes &

remaining ingredients; toss to coat.

Serves 10 (1 C. each)

NOTE: salad can be prepared ahead of

time; omit the lettuce. Refrigerate up to

24 hours; toss with lettuce just before


(recipe: Kraft foods)


Antipasto Pasta Salad


8 oz. dry bow-tie pasta, uncooked

1 (14.5 oz) can (Hunts) fire-roasted

diced tomatoes with garlic, drained

1/4 C. Italian salad dressing

2 C. small fresh cauliflower florets

1/2 C. chopped green bell pepper

30 slices pepperoni, cut into quarters

(about 1/2 C.)

3/4 c. cubed mozzarella cheese

Cook pasta accordg to pkg directions.

Drain & rinse under cold water until cool.

Stir together drained tomatoes & dressing

in large bowl. Add pasta & remaining

ingredients; toss to combine. Serve

immediately or refrigerate until cold.

Serves 6

(recipe: readyseteat!)


Appledoodles (cookies)



8 T. (1 stick) unsalted butter, softened

2/3 C. brown sugar

2/3 C. granulated sugar

2 eggs

2 C. flour

2 T. cornstarch

1 tsp. baking soda

1/2 tsp. salt

1/8 tsp. nutmeg

1 small apple, peeled/cored & diced small

Cinnamon/Sugar mixture:

1/2 C. sugar

3 T. ground cinnamon

Preheat oven 350 degrees F.

In mixing bowl, cream butter on medium-high

speed until soft, smooth & light. Add both sugars

& mix well. Stirring vigorously, add egg & beat

well. In separate bowl, stir together flour, cornstarch,

baking soda, salt & nutmeg. Slowly fold batter into

dry mixture just until combined. Fold in apples by

hand until well distributed. Mix together cinnamon/

sugar mixture and put on flat plate. Form dough

into balls then roll in cinnamon mixture, coating

evenly. Place cookies on greased cookie sheet

(or use parchment paper), placing them 3 inches

apart. Press cookies slightly to flatten & sprinkle

a extra pinch of cinnamon sugar on flattened

surface. Bake cookies 7 minutes, then rotate

cookie sheet in oven and bake another 7

minutes. (If using greased sheet – they might

be done at this point; if using parchment, cookies

will take 2-3 minutes longer). You are looking for

golden edges & a blonde middle. Cool on

baking sheet. Cookies will keep in an airtight

container, at room temperature, 3 days.

Makes 30-40 cookies.

(recipe: Peg-Marys Recipe Exchange)


Well, now that I’ve shared some really yummy-sounding recipes with you, think I’ll go take a peak at the roast. It’s only been in the oven an hour but it sure is smelling good with the Italian salad dressing.

Have a peaceful, quiet, SAFE, Memorial Day!




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