Memorial Day Feast!
Now, for anyone just popping on, I’m a BamMaw. Our family is huge and on any given night I can go from 2-10. Having a large family also means… we rarely eat out. Even pizza night is $50.00 plus.
In this posting I’ll have a menu of what I expect to be serving at my gathering. Recipes will follow.
Loaded Potato Salad
Beefy Baked Beans (Vegetarians simply omit the beef for the same tasty dish)
And Icebox Jell-O cake!
RIBS: (Night before)
I make my own dry rub which is simply a mixture of ¼ cup of brown sugar, tsp or two of Jerk Seasoning, tsp of two of Garlic Powder, tsp of paprika and few dashes of pepper. Rub liberally over your ribs, cover tightly with tinfoil and place in refrigerator.
Plan on starting your ribs 4 hours before eat time.
When ready, place ribs in 250 degree oven for about 2-2 ½ hours. Remove from oven and let set for a few minutes uncovered.
Shopping List: Bottle of barbecue sauce, brown sugar, honey or Apricot preserves to take place of the brown sugar and honey.
Any on-sale barbecue sauce, but add, brown sugar and honey or 1/4th cup Apricot Preserves or even grape jelly. Whisk until mixed well, set aside until ready.
After ribs have set a few minutes, remove from pan/cookie sheet you baked them on and place on pre-heated grill. WAIT to slather with sauce until a nice crust has begun which is usually around the one hour mark. Grill on med heat. Once crust has developed start adding sauce and keep grilling until desired gooey/crispy consistency. Remove from grill and let set about 8 min or so.
Loaded Potato Salad:
Shopping list- Bag of red skin potatoes, mayo, mustard, black olives, green onions. Shredded cheddar.
Go easy on yourself and use RED POTATOES. You will have to adjust measurements by sight for this as I don’t typically measure them out.
Boil your desired amount of potatoes. For my crew I use a 5 lb bag. No need to skin them. Just wash and boil. When a knife can be inserted cleanly into all potatoes, remove from heat, drain and let cool.
*Another time saver is if room allows, put your eggs into boil with your potatoes and just remove them when done as the potatoes will take longer!*
When cool enough to handle cut potatoes into bite sized pieces. (little cubes or however they cut)
This is where you are going to need to go by taste as it all depends on how many potatoes you used. Add 1-2 cups mayonnaise to start. Mix well. If too dry, add more and continue until desired coverage. Add a squirt of mustard and ½ to 1 cup chopped green/spring onions, a cup of shredded cheddar, a can of chopped black olives and a small bag of real bacon pieces. ALL THE ABOVE IS OPTIONAL. Don’t like one? Don’t use it. Add salt, pepper and garlic powder to taste. Top with paprika and place in refrigerator until meal time.
Shopping list- Eggs, mayo, mustard, relish & paprika
Boil eggs 8-10 min. I add salt to the boiling water but that’s just me. Once done, shell (the gnarly part as either the shell wants to take the whole egg or slides right off) cut in half removing the yolk into a separate mixing bowl.
Tip: Dollar General has deviled egg trays with LIDS for $2.00!!
Mix with mayo starting with a little and adding more as needed, a dash of mustard, a tsp of relish (I prefer dill but many prefer sweet) a dash of pepper then mix well. Spoon gently into halved egg whites and top with a sprinkle of paprika. Place into refrigerator until meal time.
Beefy Baked Beans: (If vegan simply omit all meat but keep to the other ingredients and add green peppers to the onions)
Shopping list: 4-6 cans of cheap baked beans, 2-3 pounds of ground beef, 2-3 med onions and optional bacon bits, ketchup, mustard, brown sugar.
Brown and drain with 2-3 med onions, 2-3 pounds of ground beef. Remove from heat and drain. Add a few slices of back and cook until brown OR cheat like me and buy a small bag of the “real” bacon pieces.
Drain ½ the cans and empty into casserole pan. Empty the remaining cans juice and all in with the other beans. Mix. Add drained meat mixture, bacon bits and 1/4th cup of brown sugar. Mix well. Add one or two squirts of both ketchup and mustard. Mix well again. Bake at 400 for apprx 30-45 minutes or until caramelized appearing on top.
Corn on the Cob:
When I’m short on time and cooking lots of other dishes I try and find short cuts. One fun cut is to grill your corn IN THE HUSK.
Jell-O cake: (Do 3 ½-4 hours before serve time)
Shopping List: Butter/white or Yellow cake. Your choice Jell-O. Whipped cream (in the tub not can) Desired fruit.
Tip: For Memorial Day, Fourth of July etc, I use either blue raspberry or strawberry Jell-O and then blueberries and strawberries on top to create a flag or red and blue swirl pattern on the white cool whip for a festive coloring.
Bake cake per instructions in glass casserole pan. I always add a smidgeon extra of oil. So if it says 1/4th cup of oil or butter, add a tad more.
Let cake cool for 5 min or so. Boil a cup of water. While water is boiling, using a toothpick and going in lines, insert toothpick into cake and give a gentle turn. Repeat in lines down cake in 3-4 rows.
Add Jell-O to the boiling water and whisk well. Once completely dissolved pour over cake evenly and set in fridge for 2-3 hours.
Top cake with cool whip and create design on top with fruit!
If I’ve left anything out or anyone has questions, feel free to comment below. I wanted to get this post done early so if anyone wanted to try any of the above they would have plenty of shopping/prep time before the long weekend.
I hope you and yours and have a wonderful upcoming, holiday!