Cheddar Bay's Memorial Day Recipes
Memorial Day serves as a remembrance of those who have died in America’s service.
Enjoy the long weekend, relish the beginning of summer, and show your patriotic spirit
by cooking and decorating in the colors of the American flag.
Barbecued Coca-cola Ribs
4 lb. Pork Ribs
3 c. Coca-Cola
3 c. Ketchup
1 c Packed Dark Brown Sugar
6 T. Chili Powder
4 T. Ground black pepper
2 T. Dry mustard
1 T. Ground cinnamon
Transfer the ribs to a large non-reactive glass or ceramic dish pour 2 cups of Coca-Cola or Dr. Pepper over them. Reserve the third cup of the soda for a sauce to be made later. Let the ribs marinate, tightly covered with plastic wrap and refrigerated, overnight. About 6 1/2 hours before you plan to serve the ribs, start a fire in your smoke/cooker and begin heating a quantity of coals.
Then turn your attention to the sauce. Pour the remaining 1 cup of soda into a blender or food processor and measure in the catsup, brown sugar, chili powder, pepper, dry mustard, and cinnamon. Mix until smooth and well blended. No need to cook this one, as least for now.
Add some well-soaked aromatic wood such as hickory or mesquite to the glowing coals in your cooker.
Set a pan filled with hot water in place, and smoke cook the ribs, covered at 220 to 240 degrees F. for about 3 hours. After this initial smoking, turn the ribs, slather them with the sauce, check the supply of wood and water in their respective pans, and continue cooking for another 3 hours, this time turning the ribs every 30 minutes and mopping them with sauce each time they're turned.
By the end of the 3 hours, they should have long since reached the internal temperature of 160 to 170 degrees recommended for pork. After the last basting of the ribs, tote the remaining sauce inside and simmer in a medium-size saucepan over low heat until quite thick. Serve the gloriously gooey sauce in dipping bowls with the finished ribs.
Incredible Fried Chicken
2-1/2 to 3 lb. fryers cut into pieces (breast, legs, wings)
1 cup flour
1 tablespoon sea salt
1/2 teaspoon white pepper
1 1/2 teaspoon papkrika
1/8 teaspoon cayenne
Crisco shortening, peanut oil or vegetable oil
Rinse the chicken. In a large mixing bowl, dissolve 1 T. salt in very cold water
and put the chicken in the bowl. Soak the chicken in this water for 30 minutes (refrigerate
if your house is warm).
Remove chicken from bowl and pat dry with paper towel. Combine all other seasonings and the
flour in a large plastic bag or in a pie tin. Heat a large (cast iron) skillet or heavy-duty
Sauté Pan over medium heat until hot. Flour the chicken pieces a few at a time, shaking off
Add shortening or oil to 1/4 inch depth in the hot skillet. Shortening should be about 350°.
Add larger pieces of chicken to the hot pan first. Add remainder of chicken (do not crowd the
chicken, pieces should not touch, or it will steam rather than fry. Fry in two batches.)
Using tongs, turn the chicken and fry on all sides until deep golden brown (this may take 40-45
minutes for all pieces - the juices will run clear).
Drain the fat from the pan and combine all browned chicken (both batches) in the skillet and
place in a 350° oven for about 30-40 minutes or until the juices run clear (don't
cover the skillet while in the oven. If you do, remove the cover the last 15 minutes to crisp
Remove chicken from oven and skillet and drain on a paper-lined baking sheet or lay slices of bread on a baking sheet and then lay the chicken on the bread to absorb the grease
Grilled Garlic Lime Chicken
2 lbs. boneless, skinless chicken breasts
1/2 c. soy sauce
1/4 c. fresh lime juice
1 T. Worcestershire Sauce
2 cloves garlic, minced
3/4 tsp. dry mustard
1/2 tsp ground black pepper
1/2 tsp. chili powder
Preheat grill. Mix all ingredients except the chicken in a plastic or
glass bowl. Wash and pat dry the chicken. Add to the marinade.
Cover and place in refrigerator for 1 hour. Remove chicken from
marinade (discard marinade). Grill on high about 8 minutes per
side until juices run clear.
Amish Potato Salad
6 medium potatoes
1 small onion chopped
1 c. chopped celery
1 tsp. celery seed
1 tsp. salt
4 hard cooked eggs, diced
2 eggs well beaten
3/4 c. sugar
1 tsp. cornstarch
salt to taste
1/4 to 1/2 c. vinegar (to taste)
1/2 c. cream or evaporated milk
1 tsp. yellow mustard
3 T. butter, softened
1 c. mayonnaise
Mix eggs with sugar, cornstarch and salt. Add vinegar cream and mustard. Cook until thickened. Remove from heat and beat in butter. Add mayo and mix until smooth. Cool
Cook potatoes in their jackets until tender. Cool. Peel and dice.
Mix potatoes gently with the remaining ingredients; then add to cooled dressing. Fold gently and chill. Serves 4
Mayonnaise Potato Salad
2-1/2 lbs potatoes, boiled and peeled
3 stalks of celery, diced
4 hard-cooked eggs, sliced
1/4 c. cooked bacon, diced
2 c. mayonnaise
2 tsp. yellow mustard
1 tsp. Kosher salt
1/4 tsp. coarse black pepper (or to taste)
Dice cooked potatoes and combine with celery, eggs and bacon
Combine dressing ingredients well, then add dressing to potato mixture
Adjust salt a little at a time if needed.
Miracle Whip Potato Salad
5 lbs. red potatoes
1 c. mayonnaise
1/2 c. Miracle Whip (do NOT substitute)
1/4 c. milk
2 T. yellow mustard
Salt and pepper to taste
1 bunch green onions, sliced
1 bunch radishes, cleaned and sliced
6 hard cooked eggs, sliced
Boil the potatoes until tender. When cool enough to handle, peel the potatoes.
Meanwhile, in a large bowl blend mayonnaise, Miracle Whip, milk and mustard until smooth.
This dressing should be fairly thin, so don't skimp on the milk! Add salt and pepper to taste.
Cut the warm potatoes into cubes and add to the dressing, folding carefully. Add green onions and radishes and blend well. The hard-cooked eggs are layered on top for a pretty presentation. Chill well to let flavors blend. Serves 10.
Classic Macaroni Salad
2 c. cooked macaroni, drained, rinsed, cooled
2 hard-cooked eggs, chopped
1/4 c. chopped celery
1/4 c. chopped onion
1/3 to 1/2 c. mayonnaise or salad dressing
2 tsp. sugar
2 tsp. vinegar
1/2 tsp. salt, or to taste
1/2 tsp. prepared mustard
Pepper, to taste
Combine all macaroni salad recipe ingredients, using about 1/3 cup of mayonnaise and stir well. Add a little more mayonnaise, if necessary. Taste and adjust seasonings. Cover and chill for several hours before serving.
Kidney Bean Salad
1 can (16 ounces) kidney beans, rinsed and drained
2 hard-cooked egg, chopped
1/2 c. sliced celery
1 small onion, chopped
1/4 c. mayonnaise
1/4 c. dill pickle relish
1/2 tsp. pepper
1/4 tsp. salt
Lettuce leaf, optional
In a mixing bowl, combine all of the ingredients; stir until coated. Refrigerate until serving. Serve in a lettuce-lined bowl if desired. Yield: 4 servings.
Barbecue Baked Beans
1 (53 oz) can Pork & Beans
4 slices of bacon
1 tsp. liquid smoke
3/4 c. brown sugar
3/4 c. barbecue sauce
1/4 c. molasses
1 T. minced onion
1 T. chili powder
1 T. mustard
Mix all ingredients together. Bake in 325-350° oven for 60-75 minutes.
Grilled Herbed Corn on the Cob
1/2 c. Butter, softened
2 T. minced fresh Parsley
2 T. minced fresh Chives
1 tsp. fresh thyme leaves or 1/2 teaspoon ground thyme
1/2 tsp. Salt
1/4 tsp. Cayenne
8 ears Sweet Corn, husked
In a small bowl, combine first 6 ingredients until well-blended. Spread about 1 tablespoon over each ear of corn; wrap each ear individually in heavy-duty aluminum foil. Grill over medium coals, covered, 10-15 minutes, turning frequently. Serve immediately.
1 small head of green cabbage, thinly sliced
1 very small amount of red cabbage, thinly sliced for color
1 medium carrot, shredded
Dressing Mix (see below)
2/3 c. mayonnaise
2 T. plus 2 tsp. sugar
2/3 tsp. salt
2/3 tsp. celery seed
2 T. plus 2 tsp. white vinegar
3/4 tsp. mustard (or to taste)
Dash of white pepper
Add any other vegetables you like to the slaw mix
Combine all dressing ingredients and mix well
Add only enough dressing to slaw mix to moisten well
Adjust additional dressing to your taste as some prefer light dressing and others favor
heavier dressing. Add the dressing to your slaw mix just before serving to avoid the slaw
Picnic Lemonade Punch
2 envelopes unsweetened lemonade drink mix
1 46 oz. can pineapple juice
4 C. water
2 C. sugar
1 28 oz. bottle ginger ale
Combine drink mix, pineapple juice, water, sugar and ginger ale in a large container and mix well. Chill, covered, until serving time. Makes 16 servings.
5 c. water, divided
2 regular-size tea bags
Pinch baking soda
2 (1 grain each) Saccharin tablets
1/2 c. sugar
3 c. cold water
Bring 3 cups water to a boil; remove from heat. Add tea bags and baking soda; let steep 1 minute and then remove tea bags. Add remaining 2 cups water.
In a large pitcher, add saccharin tablets and sugar. Add warm tea and stir. Add additional 3 cups cold water and stir until well mixed. Cool and serve in tall glasses over ice. Makes 1/2 gallon.
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