Held on the first Monday of September, Labor Day in the United States of America originated as a way to celebrate the strengths and contributions of labor unions to the United States economy. This day of rest unofficially signals the end of summer, the beginning of the NFL and college football seasons, and serves as a marker for the fashion-forward to stop wearing the color white.
So how do most Americans celebrate this day? Parades, relaxation and cookouts are all favorites! If you have picnic plans for Labor Day, we’re here to tempt your taste buds with a few festive favorites. Are you hungry yet? If not, you will be by the end of our delicious list! Try ‘em out and then tell us what you thought in our comments section!
All-American Potato Salad
- 2 pounds Yukon potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
- 2 tablespoons red wine vinegar
- 1 small minced red onion
- 3 tablespoons sweet pickle relish
- 1/2 cup mayonnaise + more if needed
- 3/4 teaspoon Dijon mustard
- 3/4 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons minced fresh parsley leaves
- 1/4 teaspoon ground black pepper
- 3 large hard-cooked eggs, peeled and cut into 1/4-inch cubes
Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender.
Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just barely warm or almost fully cooled, about 20 minutes.
Meanwhile, in small bowl, stir together onion, pickle relish, mayonnaise, mustard powder, celery salt, garlic and onion powders, parsley, and pepper. Using rubber spatula, gently fold dressing and eggs into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.
(Potato salad can be covered and refrigerated for up to 1 day. (Recipe from http://joelens.blogspot.com/2011/07/all-american-potato-salad.html)
- 3 slabs sm. to med. size pork ribs
- 1/2 c. lemon juice
- 1/3 c. Louisiana Hot Sauce
- 1 c. Worcestershire sauce
- 1 c. A-1 steak sauce
- 1 c. Kraft Barbeque Sauce
- 1/3 c. liquid Hickory Smoke
- 1 1/2 tsp. garlic salt
- 3 tsp. onion salt
- 2 tsp. black peppers
Use 7 lbs. charcoal briquettes and 1 lb. of wet hickory chips. Wash – rinse ribs. Place in large pan. Sprinkle garlic, onion salt, pepper evenly. Cover with lemon juice and hot sauce. Let set in cool place several hours or overnight in refrigerator.
Heat grill, preferably with charcoal briquettes – hickory wood. Wait for coals to turn white. Place meat on grill, turn often. If flare-up of flame douse with clear water. The meat should cook slowly with a cover to absorb ample flavor.
Mix all sauces in bowl. When ribs begin to get tender, brush ribs on both sides. When meat begins to pull away from bone, remove from heat. Preserve remaining sauce.
- 1/4 cup butter
- 1 1/4 cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 4 cups fresh peaches, pitted and sliced
Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter.
DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.
Bake at 350 degrees F (175 degrees C) for 55 minutes.
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