Menu for Memorial Day Picnic!
Yesterday in my Post, I said I would provide the recipes for our Memorial Day Picnic!
I just love to set a pretty table…..I am seeing stars everywhere….even the flatware utensils have stars. Sigh! 🙂
The Loose Meat can be cooked in a slow cooker or simply placed in the slow cooker to keep warm before serving.
I love ciabatta rolls and they can be found in the freezer section or in the bakery. The roll is not as sweet as a hamburger bun and I like the variety of choices available these days.
I like to make the potato salad ahead so the flavors meld together.
Thin Cocoa Cake and the
Home Made Ice Cream are all located in my previous recipe Sections.
Enjoy your week-end my friends.
Love to all…
Red, White and Blue Fruit Trifle
Red, White and Blue Fruit Trifle
- 1 pound lean ground beef
- 1 pkg dry onion soup mix (Lipton)
- 1/2 cup water (or vegetable broth)
- 1/2 medium onion diced
- 2 tablespoons flour
- Ciabatta Rolls or Hamburger Buns
- Slice 1 medium onion, Red Bell Pepper, Green Bell pepper sliced into strips and grilled for a few minutes to soften
- Pepper Jack Cheese or Cheese of your choice
- Brown ground beef and diced onions
- drain excess hamburger grease
- Add onion soup mix and the water to the ground beef and simmer for about 10 minutes.
- Add just enough flour to thicken the mixture and most of the liquid is absorbed.
- Meanwhile, grill bell peppers and onion slices until slightly softened (or any way you like your veggies)
- Add veggies to warm and toasted ciabatta bun, spoon the loose meat mixture on the veggies and top with cheese and the top bun.
- Add any other condiments desired.
- This reminds me of the Maid-Rite loose meat we used to eat as a kid...plus it is almost like a sloppy joe without the sauce.
- Choices on condiments are endless.
- 1 dozen hard boiled eggs + 2 eggs (to be chopped and added to yolk mixture)
- ¼ cup non fat plain yogurt (or desired amount)
- 1 tablespoon mayonnaise (I prefer Miracle Whip)
- ½ teaspoon dry mustard
- 1/2 teaspoon finely minced onion (optional)
- salt & pepper
- Red and Blue Food Coloring
- 1 teaspoon white vinegar per color
- Slice 12 eggs in half lengthwise
- Remove yolks to a medium sized bowl with the 2 whole hard boiled eggs.
- Use a fork to break up yolk until it's super fine. (you can also use a pastry blender)
- Add yogurt, mayo, mustard, salt and pepper to taste
- Mix until the mixture is smooth and creamy.
- Place mixture into piping bag fitted with a 2D tip or put in a small baggie and cut off the corner
- To dye the egg white ....Mix 1 cup hot water and 1 teaspoon Americolor food coloring and 1 teaspoon vinegar.
- Place egg whites into the colored water and let sit until desired color is achieved (I left mine in for about 2 minutes)
- After desired color is reached, remove egg whites and place on paper towel to drain
- Pipe the egg yolk mixture into the egg white halves
- The white vinegar helps the color stay bright much like when you are dyeing Easter eggs.
- 1 pint strawberries, hulled and quartered
- 1 pint blueberries
- 1/4 cup white sugar
- 2 tablespoons lemon juice
- 4 bananas (or you can use pineapple)
- Cool Whip topping (optional)
- Mix the strawberries and blueberries together in a bowl, sprinkle with sugar and lemon juice, and toss lightly.
- Refrigerate until cold, at least 30 minutes.
- About 30 minutes before serving, cut the bananas into 3/4-inch thick slices, and toss with the berries.
- Quick and easy to prepare. Healthy too!