Yep - Labor Day is coming! Yepper! The unofficial end of summer and BBQ's!!

How about some recipes??????? C'mon - start posting!!!!


Bacon-Wrapped And Cheddar-Stuffed Dogs

4 Frankfurters
8 slices Thick-cut bacon
4 ounces Cheddar cheese; cut 1/2" pieces
Wooden toothpicks
4 Hot dog rolls

Preheat the broiler. Pat the frankfurters dry. In a skillet cook the bacon for 3 minutes or until still pliable and not crisp. Transfer to paper towels to drain.

Cut a 1/2-inch slit lengthwise from end to end of each frankfurter. Stuff each frankfurter with the cheese. Wrap the entire length of each frankfurter with 2 slices of the bacon and secure with toothpicks.

Place the prepared frankfurters on a rack over a baking pan or on a broiler pan. Broil the frankfurters until the bacon is crispy, about 2 to 3 minutes. Serve frankfurters in rolls.

For a healthier version, try turkey hot dogs and turkey bacon!





Beer and Onion Brats

1 package (19.76 oz. size) fresh bratwurst
2 large onions, sliced thinly
3 bottles (12 oz. size) beer (whatever is handy)
2 tablespoons olive oil
1 teaspoon caraway seeds
5 buns or rolls
Mustard to taste

Place the brats, onions, caraway seeds and beer in a pan and heat to boiling. Cover, turn down heat and simmer for 15 minutes. Remove the brats to a covered plate.

Strain the onions into a collander. Turn drained onions into a pan with a little olive oil and slowly cook until well carmelized (about 20 minutes).

Grill brats on low to medium heat for 10 minutes, turning the brats so they are browned on all sides. Serve on your favorite bun. Spread a little mustard and smother brat with the cooked onions.



Grilled Fish

1/3 cup fresh lime juice
1/4 cup honey
1/4 cup soy sauce
1/4 cup vegetable oil
2 cloves garlic -- chopped
1/4 teaspoon habanero chili -- seeded and minced
1/8 teaspoon freshly ground black pepper
2 pounds fish fillets or steaks
Lime wedges

In a glass baking dish, mix the lime juice, honey, soy sauce, vegetable oil, garlic, habanero and black pepper.

Add the fish and turn to coat with the marinade. Cover with plastic wrap and refrigerate for 1 hour, turning the fish occasionally in the marinade.

Prepare grill; heat to medium.

Remove the fish from the marinade. Using long-handled tongs and an oven mitt, carefully oil the grilling grate well. Grill the fish, turning once, until the fish looks opaque when flaked in the thickest part with the tip of the knife, about 6 minutes for fish fillets and 8 minutes for fish steaks. Serve hot with the lime wedges.



KFC Macaroni/Potato salad
Yield: 6 Servings

DRESSING MIXTURE
½ cup Sour cream
½ cup Miracle whip
1 cup Hellman's mayo
2 tablespoon Prepared mustard
3 tablespoon Sugar
1 teaspoon Onion salt
½ teaspoon Pepper

SALAD
2 tablespoon Dry minced onion
? cup Celery -- chopped
? cup Sweet midget pickles --Chop do not use relish
2 tablespoon Pimiento -- chopped or
½ small Tomato; seed -- chop
8 cup Elbow macaroni; cook, drain
Cool well before add

DRESSING-Combine dressing ingredients and set aside. MACARONI SALAD- Combine remaining ingredients in large bowl. Coat well with the dressing. Refrigerate at least an hour before serving.

POTATO SALAD-Substitute 8 c cooked, peeled, cubed cold potatoes for the macaroni. Increase the celery to 1 cup and substitute snipped green onions for the dried.



Make an ice cream pie - use a ready made graham cracker or cookie crust of choice and fill with your favorite ice cream; swirl in some of your favorite ice cream topping and freeze until firm. Serve with additional topping, nuts and whipped cream!

"The unofficial end of summer....."

Uh, oh. Does that mean I can't wear white? :p

Tony Lia's Grilled Veggie Marinade

1 cup balsamic vinegar
2 tbls sugar
2 tbls chopped garlic
1/2 tsp black pepper
1/2 tsp paprika
1/2 cup olive oil
fresh herbs to taste, chopped

Combine vinegar, sugfar, garlic, pepper & paprika over low heat. Cook until reduced by half. Add an equal amount of extra virgin olive oil and the fresh herbs.

Marinate veggies 15-20 minutes and cook on grill, turning frequently and basting with the marinade.

When I learned this from Tony (who used to be a chef at The Stinking Rose) he was grilling fresh ****akes, and I really pigged out. But it's great with all sorts of shrooms, zucchini and yellow squash, onions, tomatoes, peppers, even pineapple.

Grilled Garlic Potatoes

4 medium baking potatoes
8 garlic cloves
fresh parsley sprigs
fresh rosemary sprigs
2 tbls olive oil
2 tbls butter
additional butter
salt & pepper

Scrub ptoatoes and peel if desired. Slice potatoes into 1/4 x 1/4 x 2 inch shoestrings. Peel garlic and slice thinly.

Butter a large square of heavy duty foil. Place half the potatoes and half the garlic in center. Sprinkle with salt & pepper. Lay parsley and rosemary sprigs on top of potatoes. Drizzle with olive oil and dot with half the butter. Seal package. Repeat with remaining ingredients.

Place packet over hot grill. Let cook 15 minutes, turn pouch, cook another 15 minutes.

This next comes from Rachel Ray, and is incredibly delicious.

Red Radish Salad

2 tsp sugar
1 lemon, juiced
1/2 cup sour cream
8 radishes, thinly sliced
2 Delicious apples, quartered, cored, thinly sliced
1/2 European cuke, thinly sliced
2 tbls fresh dill, chopped
Salt & pepper to taste

Combine sugar, lemon juice and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber.

Turn vegetabvles and fruit in dressing to coat. Season with dill, salt and pepper. Toss again.

hmmmm - let's see...........
you can wear white underwear, socks, shirts, sweaters, hats, scarves and gloves - but no white dresses, suits, skirts, pants, shorts, shoes or purse!

LOL!!



:eek:

Where in the world did that silly tradition of not wearing white after labor day come from...anyone?