Memorial Day is typically the first holiday when the family gets together to barbeque or head to the local campgrounds. Here are a couple of side dishes that can be made up the day before and can sit out in the heat without fear of spoiling.
I call this Patty’s Coleslaw because it was a co-worker named Patty who used to make this for potlucks!
- 2 tablespoons sesame seeds
- 1 package slivered almonds
- 1 package Top Ramen Chicken flavored noodles
- ½ head cabbage (shredded)
- 1 small bunch green onions (chopped)
- 2 tablespoons sugar (or sugar substitute)
- ½ cup oil
- 3 tablespoons white wine vinegar
- ½ teaspoon pepper
- 1 teaspoon salt
- 1 package seasoning mix from the Top Ramen
- Preheat oven to 350 degrees.
- Bake the sesame sees and almonds on a cookie sheet or other flat pan for 8 minutes or until golden brown (watch carefully, these burn easily).
- Crumble the dry noodles.
- When the nuts and seeds have cooled, mix with noodles and set aside.
- Combine all dressing ingredients in a bowl.
- Gradually stir into the cabbage and onions. Chill.
- Just before serving, add the nuts, seeds and noodles.
Make a double batch if there are going to be a lot of people or if you want leftovers (this cole slaw is even better the next day). If you double the recipe, do not double the oil. Vegetable oil is recommended as it does not turn cloudy or congeal.
Apple Baked Beans
Ingredients (makes 16 servings)
- 2 onions diced
- 4 15 ounce cans Boston-style baked beans
- 2 Granny Smith apples diced
- 2 tablespoons mustard
- ½ cup brown sugar
- 2 teaspoons salt
- 10 strips bacon (optional)
- Combine all the ingredients, except the bacon, in your crock pot. Mix well.
- Place the bacon on top and let cook on high for 2 hours.
- Turn crock pot to low until ready to serve.
- Take the top off your crock pot for the last 15 minutes of cooking.
For something refreshing, try this granita recipe. It takes some time in the freezer but is so good.
- 6 cups cubed seedless watermelon
- ¼ cup sugar
- ¼ cup lime juice
- Puree watermelon in a food processor or blender.
- Add the sugar and lime juice and pulse until the sugar is dissolved.
- Pour the mixture into a 13×9 inch metal baking pan.
- Place in the freezer for about 3 hours, stirring once an hour mixing ice crystals into the middle of the pan.
- When frozen and ready to eat, let the granita stand at room temperature for 10 minutes.
- Scoop into small glasses.
Now it is up to the men to do the barbequing and you can relax!