Last “Official” Cookout of the Season

Labor Day weekend is upon us and is considered by many to be the last “official” weekend of the season to gather with friends and family for cookouts and picnics. It’s a perfect occasion to wind up our summer fun and entertaining and just another reason to try a few new recipes.

Always falling on the first Monday of September, Labor Day originated in 1882, when Peter J. McGuire, founder of the United Brotherhood of Carpenters, suggested it as a time to honor the country’s working people. It became a legal holiday in the United States in 1894 under the presidency of Grover Cleveland.

Whether you’re packing up the cooler, gathering the family and heading for the lake or a nearby park, or enjoying the peacefulness of your own backyard this Labor Day, there are plenty of ways to prepare for your special time without a lot of fuss.

Grilled meats prepared over the open flame are always a big hit, especially when accompanied by a smorgasbord of salads, veggies and other goodies.

Enjoy the day, enjoy the food!

Granny Smith Grilled Pork Chops

½ cup orange juice
2 tablespoons olive oil
2 crushed garlic cloves
2 teaspoons ground cumin
¼ teaspoon coarsely ground black pepper
1 Granny Smith Apple, cored and cut into 8 pieces
4 pork chops, boneless or bone-in, about 1¼” inch thick

Pour orange juice into a large glass bowl; add the olive oil, garlic, cumin, pepper, and apple. Mix ingredients well. Add the pork chops and turn to make sure both sides are covered. Cover bowl and place in refrigerator for at least 4 hours. Continue to turn chops a few times times to evenly coat with marinade.When ready to grill, remove chops from marinade. On preheated grill, cook chops for about 12-15 minutes, turning halfway through. Makes 4 servings; double as needed.

 

Foil-Grilled Potatoes

4 large Idaho or Russet potatoes (or as many as you need)
1 large onion
Garlic Salt
Pepper
Margarine Spray (I Can’t Believe It’s Not Butter)
Aluminum Foil

Tear enough aluminum foil to hold your potatoes and onions. Thinly slice each potato (leave skin on) onto the foil. Slice enough onion to lightly cover the potato. Add garlic salt and pepper to taste and spray margarine generously. Seal each pouch but leave a little room for the steam and flavors to mix. Place potatoes on the top rack if meats are cooking or directly onto the main rack after the meat is done. Keep an eye on it so it doesn’t burn. Should only take about 30 minutes.

 

Grilled Veggies

3 medium red or green bell peppers, halved
Large mushrooms
6 squash, patty pan or zucchini, slilced or chunked
1 large onion, chunked
1 (8-oz.) bottle Italian salad dressing

Place vegetables and dressing in large resealable plastic bag., turning to coat all sides. Marinate at least one hour, turning frequently. Heat grill. Drain vegetables, reserving marinade. Place vegetables on grill (on foil, special rack, or on skewer) over medium heat and cook for 10-15 minutes, or until crisp tender, turning occasionally and brushing frequently with marinade.

 

Banana Split Cake

2 cups of powdered sugar
8 oz. cream cheese
2 sticks of butter
4 bananas (sliced and sprinkled with lemon juice)
1 large can crushed pineapple, drained
8 oz. Cool-Whip
Chopped peanuts
Cherries

Cream sugar, cream cheese and 2 sticks of butter together until blended. Pour into graham cracker crust, add sliced bananas and top with pineapple. Cover with Cool Whip and garnish with nuts and cherries.