Memorial Day Weekend Recipes

Need some three-day Memorial Day weekend recipes inspiration?  A whole Amish menu has been posted here for you all to enjoy.  There's a little something here for everyone: sweet, savory, main dishes, desserts, and sides.   Some of these recipes are a little spare on instructions.  I think the banana split pie sounds awesome, but the Amish woman in Pennsylvania who sent it to me sent it just like it is posted. Hope everyone has an enjoyable and reflective Memorial Day weekend!  If anyone tries any of these recipes over the weekend, please take some photos and share with me so I can post for all to enjoy!

BARBECUE CHICKEN

2 c water
1 tablespoon garlic powder (or to taste, can use less)
1 ½ teaspoon Worcestershire sauce
4 teaspoon sugar
½ teaspoon pepper (or to taste)
½ c butter
1 tablespoon salt (or to taste)

Heat together in a pan until butter melts. Allow to cool. Soak chicken in this overnight in a baggie in the refrigerator. Grill until done.

AMISH SLAW

1 medium head cabbage, cored and shredded

1 medium onion, finely chopped

1 cup white sugar

1 cup vinegar

1 teaspoon salt

1 teaspoon celery seed

1 teaspoon white sugar

1 teaspoon prepared mustard

¾ cup vegetable oil

In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.

HOT POTATO SALAD

4 slices bacon
½ cup chopped onion
½ cup chopped green pepper
¼ cup vinegar
1 teaspoon salt
3 hard boiled eggs
⅛ teaspoon pepper
1 teaspoon sugar
1 egg
1 qt. hot, cubed, cooked potatoes
¼ cup grated raw carrot

Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot.

HOT POTATO SALAD WITH BACON

4 slices lean bacon
½ cup finely chopped onions
¼ cup chopped celery
1 tablespoon flour
¼ cup hot water
½ cup heavy cream
2 tablespoon boiled dressing
1 tablespoon vinegar
½ teaspoon salt
¼ teaspoon freshly ground pepper
4 cups diced, hot, boiled potatoes
1 tablespoon finely chopped parsley
1 teaspoon finely chopped chives
Additional heavy cream (optional)
2 hard-boiled eggs, sliced

Cook bacon over medium heat until crisp. Remove and crumble. Drain off all fat except 1 tablespoon, return to medium heat, add onions and celery. Stir in flour to coat the vegetable. Add water, stir and cook till thickened. Remove from the heat and blend in the cream, boiled dressing, vinegar, salt, and pepper. Pour over the potatoes in a large bowl. Add the parsley and chives. Mix well to blend flavors. Add more cream if desired, taste, add salt if desired. Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.

GERMAN SUMMER SALAD

2 cups raw spinach, finely chopped
1 thinly sliced peeled cucumber
4 green onions, chopped
½ cup sliced radishes
2 cups cottage cheese
1 cup sour cream
2 teaspoons fresh or bottled lemon juice
½ teaspoon salt
¼ teaspoon freshly ground pepper
Paprika, to taste
½ cup minced fresh parsley

Wash the spinach the day before, then wrap it in a cloth and refrigerate it overnight.

Chop the spinach, add the cucumber, onions and radishes, then toss lightly. Arrange in a wooden salad bowl and place a mound of cottage cheese in the middle.

Blend the sour cream with the lemon juice, salt and pepper and pour over the salad. Sprinkle the paprika in the middle and the parsley all around. Toss when ready to serve.

RHUBARB UPSIDE DOWN CAKE

3 eggs, beaten

1 cup sugar

1 1 /2 cup melted margarine

3 /4 cup sweet milk

3 teaspoons baking powder

2 cups flour

1 teaspoon vanilla

Pinch of salt

2 cups rhubarb

1 cup sugar

1 cup boiling water

Cut and put rhubarb on bottom of pan.  Put sugar over rhubarb and then pour boiling water over rhubarb. Do this first then mix cake batter and pour over rhubarb. Bake at 350. Serve warm with milk and sugar if not sweet enough.

BANANA SPLIT PIE

1 cup all-purpose flour

1 /2 cup nuts

1 stick margarine

Mix well and spread in a 9 X 13 inch pan.  Bake for 15 minutes at 350 and cool.

1^st layer:

1 cup Cool Whip

1 cup powdered sugar

1 8 ounce cream cheese

Cream together and spread over crust

2^nd layer”

2 cups well drained crushed pineapple

4 or 5 sliced bananas

3^rd layer

12 ounces Cool Whip

Chopped nuts on top of Cool Whip

1 can Cherry Pie filling

Hershey’s syrup drizzled over top

Refrigerate 24 hours before serving.