Enjoy the end of summer with a burger with kick with The Labor Day Burger, my own creation. The bacon grease acts as a 'glue' and will cook out on the grill, leaving the flavor in the beef. Excellent with grilled portobello caps! Note: this is a flammable burger due to the grease. It requires constant attention when grilling due to flare-ups.
Growing up on a lake in the Sheboygan area, this was a standard way that the German folks would grill their brats. We always served them on the old-fashioned hard rolls. By finishing them in the beer sauce they just get better and better. Though it's expensive, on special occasions I use a dark beer which is not German at all: Guinness Irish Stout. Around our house, we eat them with ketchup and mustard, and the cooked onions from the brat sauce.
This recipe is quick and easy. Only have to simmer for 30 minutes! It started as a very saucy Coney Island hot dog sauce. I prefer a meatier chili sauce, but if you prefer it saucy with less meat, reduce ground round to 1/2 pound meat.
This macaroni salad tastes just like the ones you buy at the local grocery store. Only difference is, it's cheaper to make yourself, and you can make as much as you need. (Let's face it...macaroni salad is always the first one to go.) You can also add relish or onions depending on your desired taste. This recipe is an easy basic starter for you to add your own touch to and have everyone raving about your macaroni salad!
You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.
This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. It's a very refreshing drink for hot summer days. Be careful when drinking it, however. If you make a pitcher you might be tempted to drink the whole thing yourself, and you just might find yourself talking Spanish in no time! Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter.
Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Back to simplicity, back to the country life. Sigh.
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
This is a no-nonsense recipe for corn on the cob. Perfect for when you run out of stove or grill space. I freeze the corn on the cob in plastic bags, and remove a single ear of frozen corn in the cold winter months to have the sweet taste of summer corn throughout the year!
As a good Southern gardener, I find myself bringing in okra by the armload nearly every other day. Stewed okra is great, but for a little variety, we like to roast ours from time to time. This is so simple and easy and the okra tends to not be nearly as gummy or slimy when roasted. Chopped tomato makes a great addition when we have some handy.
In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.