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October 28, 2021
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Labor Day eating

September 3, 2021

When Labor Day rolls around, a little nip seems to be in the air and the beginning of the end of summer. The weather has been down-right ridiculous this year and with the drought we should relax and spend time with family and friends to take us through whatever Mother Nature brings. Eating a good delicious meal for the holiday, what more should we ask?

 

Orange-grilled strip steaks (suggestion only)

Apple baked beans

Onion straws

Chocolate chip bars

Pineapple Cran-Orange refresher

 

½ cup olive oil

½ cup orange juice

¼ soy sauce

Grated peel of 1 orange

1 garlic clove, minced

1 tablespoon sugar

½ teaspoon crushed red pepper

Four 8-ounce boneless beef loin strip steak steaks (or meat of your choice)

In a large sealable plastic bag, combine all the ingredients except the meat; mix well. Add the meat and seal the bag. Marinate in the refrigerator for at least 3 hours, turning occasionally. Preheat the grill to medium-high heat. Remove the meat from the marinade and discard the marinade; grill the meat for 5-6 minutes per side for medium-rare or until doneness is desired. Serve. Immediately.

 

Apple baked beans

2 cans (16 ounces each) navy beans, undrained

¾ cup molasses

¼ cup firmly packed dark brown sugar

1 large apple, cored and diced

1 medium onion, chipped

2 garlic cloves, minced

1 tablespoon prepared yellow mustard

½ teaspoon ground ginger

Preheat the oven or use an electric skillet or roaster to 425 degrees. Coat a 2-quart baking dish with nonstick cooking spray. In a large bowl, combine all the ingredients; mix well. Pour into the baking dish and bake for 1 1/4 to 1 1/2 hours or until thick and bubbly. Stir occasionally. 

If using electric roaster follow the directions.

 

Onion straws

2 cups vegetable oil

¾ cup all-purpose flower

2/3 cup cold water

½ teaspoon baking soda

¾ teaspoon ground red pepper

1 teaspoon salt

3 large sweet onions, cut in half and thinly sliced.

Heat the oil in a large skillet over medium heat until hot but not smoking. In a medium bowl, combine the flour, water, baking soda, pepper and salt until a batter forms. Add the onions and stir to coat. Drop in small batches into the oil and fry for 1 to 2 minutes, or until golden, allowing the oil to heat back up between batches. Drain on a paper towel-lined platter and serve hot.

 

Chocolate chip bars

1 cup (6 ounces) semisweet chocolate chips

1 cup chopped pecans

3 tablespoons light brown sugar

1 package yellow cake mix

½ cup (1 stick) butter, softened

2 eggs

Preheat the oven to 350 degrees. Coat a 9” x 13” baking dish with nonstick cooking spray/ In a small bowl, combine the chocolate chips, pecans and brown sugar; mix well and set aside. In a large bowl, with an electric beater on medium speed, beat the cake mix, butter and eggs until thoroughly combined (the mixed will be stiff). Stir half of the nut mixture into the batter and spread over the bottom of the baking dish. Sprinkle the remaining nut mixture over the batter and bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely then cut into bars and serve.

 

Pineapple Cran-Orange refresher

1 can (46 ounces) pineapple juice, chilled

1 can (12 ounces) frozen cranberry juice concentrate, thawed

1 can (12 ounces) frozen orange juice concentrate, thawed

1 liter chilled ginger ale

1 orange, thinly sliced

4 cups ice cubes

In a large punch bowl, combine all the ingredients; mix well and serve immediately.