Recipe(tried): Labor Day Menu and Recipes

Hello Paula,

Here is one of my favorite Labor Day menus, it is full of fun, interesting foods. You can also type in LABOR DAY in the search box and there will be oodles of others for you to pick and choose from.

Sometimes though, it is best to keep to what is easiest and fastest to make. Many of us have the same "tried and tries" that save us from many a disaster.

I am sure that once you see other menus, you will have the luxury of picking what most appeals to you and your guests. You will have a fabulous time organizing and making food. If you find it easier for yourself, have others bring a dish. All in all, have a fantastic time!!

ANd here are the recipes.....

Spinach Dip in Round Hawaiian Bread
Old Fashioned Lemonade for Children
Twisted Pink Lemonade for Adults

BBQ Brisket Sandwiches
Lemony Chicken Kebobs
Tortellini and Sun-Dried Tomatoes Salad
Green Bean Salad with Dill and Roquefort
Iowa Heartland Creamy Potato Salad

Homemade Brownies
Cream Cherry Cheese Pie

SPINACH DIP IN ROUND HAWAIIAN BREAD
This is the one dip everyone asks for the recipe....

1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup mayo
1 phg. KNORR Vegetable Soup and Recipe Mix
1 can (8 oz.) chestnuts, drained and chopped
3 scallions, chopped
1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve

In a med. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend flavors.

Stir before serving. Pour into a prepared round of Hawaiian Bread, serve with crackers and the scooped out bread pieces. Makes 4 cups.

BBQ BEEF BRISKET
This is a great dish for cookouts because it makes itself in the oven, and it's so tasty...

4-5 lb. well trimmed brisket
1 1/2 t. salt
1/2 c. ketchup
1/4 c. vinegar
1/2 c. finely chopped onion
1 T. worcestershire sauce
1 1/2 t. liquid smoke
1 bay leaf, crumbled
1/4 t. pepper

Serves 6-8

Rub meat with salt and place in a 9x13x2 baking pan. Stir together the other ingredients and pour over the meat. Cover the pan well with foil bake at 325 for 3 1/2 hours. When done, remove foil carefully so steam does not burn you. SHred meat with two forks, it will be fork tender. Serve over rolls.

LEMONY CHICKEN KEBOBS
Great tender kebobs....

2 T. grated lemon peel
2/3 cup lemon juice
1/2 cup olive oil
2 garlic cloves, minced
2 T. sugar
2 T. vinegar
4 t. salt
1/4 t. ground red pepper
8 skinless, boneless chicken breasts, cubed
1 1/2 lb. small zucchini, sliced
1 lb. medium mushrooms, stems trimmed

Combine first 8 ingredients for the marinade. Pour over chicken and zucchini in a large bowl. Marinade in refrigerator 6-12 hours. STir occassionally. Add mushrooms 1 hour before cooking. Drain chicken and zucchini and alternate on skewers, chicken, zucchini, mushrooms. Grill over med heat til chicken tender (about 15 mts.) Brush kebobs with marinade.

TORTELLINI & SUN-DRIED TOMATO SALAD
serves 8
Cool and refreshing salad....

8 oz. sun-dried tomatoes packed in oil, undrained
1 large fresh tomato, chopped
1/3 cup olive oil
1 Tbsp. fresh lemon juice
2 cloves garlic, minced
1 tsp. black pepper
1/2 tsp. salt
8 oz. marinated artichokes, drained and chopped
4 oz. whole cashews
1 lb. dried cheese-filled tortellini, cooked, drained and cooled

Drain tomatoes, reserving 1 T. of its oil. Chop and set aside. Combine reserved 1 T. of sun-dried oil, olive oil and next 4 ingred. Stir in chopped tomato, artichokes and cashews. Add tortellini and toss lightly. Let salad stand at room temp. for 1 hour for flavors to blend or chill overnight. Great with grilled chicken.

GREEN BEAN SALAD WITH DILL AND ROQUEFORT
serves 8-10
Cool and crunchy salad....

Dressing:
1 c. veg. oil
1/4 c. vinegar
3 T. lemon juice
1/2 t. black pepper
1 T. dried dill
1/4 t. paprika
1/2 t. dried mustard
1 clove garlic, minced
Combine in a glass jar and shake well. Refrigerate for later use.
Salad:
2 lbs. whole green beans, trimmed
1 t. seasoned salt
1 clove garlic, minced
1 sliced onion
1/2 lb. bacon, cooked, drained and crumbled
3 stalks green onions, chopped
4 oz. Roquefort cheese
1/4 c. mayo
2 T. sour cream
Bring a pot of water to a boil and cook beans til tender with salt, garlic and onion slice. Drain and cool. Toss beans with bacon, green onions, cheese, 1/4 cup dressing, mayo and sour cream. Chill before serving. Use more dressing if needed before serving.

IOWA HEARTLAND CREAMY POTATO SALAD

serves 10
Vinaigrette:
1/2 c. veg. oil
1/4 c. cider vinegar
1/2 t. salt
1/4 t. black pepper
1/4 t. dry mustard
Salad:
7 large red-skinned potatoes
1 c. chopped onions
2 c. chopped celery
1/2 c. cubed sweet salad pickles
3 T. mustard
3 T. sugar
1/2 t. salt
1/2 t. black pepper
1/2 t. dried basil
1/2 t. dried oregano
1 t. celery seed
1 t. celery salt
3 hard-cooked eggs, peeled and chopped
1/2 c. minced fresh parsley
2 c. mayo

Peel potatoes, cook over med. heat covered 25 mts. til tender. Drain, cool and chop into 1 inch cubes. Place potatoes in a large bowl. Combine vinaigrette ingred. in a small jar, shake and pour over potatoes and toss. Set aside so that the potatoes have time to soak up all the vinaigrette. In another bowl, combine salad ingredients and pour over the potatoes. Chill for 4 hours.

OLD FASHIONED LEMONADE for the kids....
makes 1 1/2 quarts (CAN DOUBLE)

12 lemons (2 c. fresh lemon juice)
4 c. water
1/2 c. sugar
1-2 lemons thinly sliced to float
ice
Combine in a pitcher.

TWISTED PINK LEMONADE for the adults....
1 frozen container of pink lemonade, thawed
1 reg. bottle of Ocean Spray Cranberry Juice Cocktail
Splash of Smirnoff Citrus Twist Vodka (or 2 or 3 splashes....
Orange and lemon wedge
ice cubes
Mix all in a pitcher.

HOMEMADE BROWNIES
makes 24 fudgy brownies

4 squares Baker's Semi-Sweet choc.
1 1/2 sticks butter or margerine
2 c. sugar
3 eggs
1 t. vanilla
1 c. flour
1 1/2 c. chopped walnuts

Heat oven to 350.
Stir chocolate and butter in a small saucepot over med-low heat til melted. Take off the heat and stir in sugar to blend. Mix in eggs, vanilla, flour and nuts. Spread on greaased 13x9x2 baking pan. Bake 30-35 mts. Cool in pan and cut into 24 yummy, fudgy bars. Need a COLD glass of milk to go along with this.