Beyond the South End

Labor Day Recipes

(From www.myrecipes.com)

Greek Burgers

·         Aiolli

·         1/2 cup (2 ounces) crumbled feta cheese

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·         2 tablespoons light mayonnaise

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·         2 tablespoons plain fat-free yogurt

·         1/4 teaspoon coarsely ground black pepper

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·         1 garlic clove, minced

·         Burgers:

·         5 (1/2-inch-thick) slices red onion

·         Cooking spray

·         1 pound lean ground round

·         2/3 cup fresh breadcrumbs

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·         1/3 cup chopped bottled roasted red bell peppers

·         1/4 cup chopped fresh parsley

·         1 teaspoon dried oregano

·         1/4 teaspoon salt

·         1/4 teaspoon coarsely ground black pepper

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·         1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

·         1 large egg, lightly beaten

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·         2 garlic cloves, crushed

·         5 (1 1/2-ounce) sourdough sandwich buns

Preparation

1.    To prepare aioli, combine first 5 ingredients in a food processor; pulse 1 minute or until smooth. Cover and chill.

2.    Prepare grill or broiler.

3.    To prepare the burgers, place onion slices on a grill rack or broiler pan coated with cooking spray, and cook 2 minutes on each side. Set aside.

4.    Combine the beef and the next 9 ingredients (beef through crushed garlic) in a large bowl. Divide the beef mixture into 5 equal portions, shaping each portion into a 1/2-inch-thick patty. Place patties on grill rack or broiler pan coated with cooking spray, and cook for 6 minutes on each side or until burgers are done. Spread 1 1/2 tablespoons aioli over top half of each bun. Place patties on bottom halves of buns, and top each with 1 onion slice and top half of bun.

Victoria Riccardi, Cooking Light
MAY 2000

To check out more burger recipes go to the my recipes site: Ultimate Burger made with Brisket or Chuck; Gold Nugget Burger; Tomato & Mozzarella Burger; Italian Meatball Burger; Spicy Cheddar-Stuffed Burger; Open-Faced Burger topped with onions and mushrooms.

         Honey-Chipotle Beans

Ingredients

·         Cooking spray

·         1/2 cup minced shallots (about 5 ounces)

·         1 tablespoon ground cumin

·         1 tablespoon minced garlic

·         1/2 cup tomato puree

·         1 tablespoon canola oil

·         1/4 cup honey

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·         1/4 cup cider vinegar

·         2 tablespoons molasses

·         1 tablespoon Worcestershire sauce

·         1/4 teaspoon salt

·         2 chipotle chiles, canned in adobo sauce, seeded and chopped

·         2 (28-ounce) cans baked beans

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Preparation

1.    Preheat oven to 300°.

2.    Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally.

3.    Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.

Jennifer Martinkus, Cooking Light
JULY 2006

There are about 20 more recipes for beans on this site in case you want something besides the traditional New England Baked Beans, as yummy as they are.

Grilled Cheesy Corn

Ingredients

Ears of fresh corn

Salt

Melted Butter

Smoked Paprika

Grated Cotija or Parmesan Cheese

Fresh lime wedges

Preparation

1.    Preheat grill to 350° to 400° (medium-high) heat. Pull back husks from ears of fresh corn; remove and discard silks. Tie husks together with kitchen string to form a handle. Soak in cold salted water to cover 10 minutes; drain. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally. Remove from grill. Brush corn with melted butter; sprinkle with salt, chili powder, smoked paprika, and grated Cotija or Parmesan cheese. Serve with fresh lime wedges.

Southern Living
APRIL 2011

Bacon Potato Salad

Ingredients

6 to 8 potatoes (about 3 lbs.)

6 green onions chopped

2 celery ribs finely chopped

2 tbsp. diced pimiento diced

¾ tsp. salt

¼ tsp. pepper

½ cup mayonnaise

½ cup sour cream

Garnishes: parsley, celery sticks

Preparation

1.    Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.

2.    Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.

Note:

Round white potatoes work well in this recipe. To lighten, use light mayonnaise and sour cream. To make ahead, peel and cut potatoes the night before, cover with water, and chill.

M. Jane Wright, Birmingham, Alabama, Southern Living 

JULY 2005

For Dessert

Sister Sara recently posted this recipe on Facebook. Try it for your holiday dessert. Sorry, I deleted the picture by mistake.

Pumpkin Crunch Cake

Ingredients

1 box yellow cake mix

1 can (15 oz.) pumpkin puree

1 can (12 oz.) evaporated milk

3 large eggs

11/2 cups sugar

1 tsp. cinnamon

½ tsp. salt

11/2 cups chopped pecans (original recipe calls for ½ cup)

1 cup butter, melted

Preparation

Set oven to 350 degrees. Grease 9x13 inch pan. Mix pumpkin, milk, eggs, sugar, cinnamon and salt. Pour into pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes.

Have a Great Holiday!