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Celebrate Labor Day with a cookout

Aug. 28, 2013 @ 07:09 AM

HUNTINGTON — Labor Day, celebrated the first Monday in September, is almost here. So are the parades, barbecues, fireworks, picnics and the end of summer vacations.

This federal holiday is an annual national tribute to workers contributing to the strength, prosperity and well-being of America the beautiful.

As you enjoy the sunny warmth of the season for the last holiday this summer, whether in the park, backyard, neighbor’s house, or other, this recipe from Pillsbury can help with the celebration:

SPICY PICNIC CHICKEN
1 cup buttermilk
1 (1-ounce) package taco seasoning mix
1 cup parmesan bread crumbs
1/4 cup all-purpose or unbleached flour
1-2 teaspoons salt
1/2 teaspoon pepper
8 pieces bone-in chicken, skin removed, if desired
3 tablespoons butter, melted

Heat oven to 400 degrees. Spray broiler pan with nonstick cooking spray. In shallow bowl, combine buttermilk and 1 tablespoon taco seasoning mix; mix well. In another shallow bowl, combine remaining taco seasoning mix, bread crumbs, flour, salt and pepper; mix well. Dip chicken pieces in buttermilk mixture; coat with bread crumb mixture. Place on sprayed broiler pan. Discard any remaining buttermilk and coating mixture. Let stand 10 minutes. Drizzle chicken with butter. Bake at 400 degrees 45 to 55 minutes or until chicken is fork tender and juices run clear.

These recipes are from “Taste of Home:”

BABY BACK RIBS
2 racks pork baby back ribs
2 tablespoons olive oil
1/4 cup packed brown sugar
1/4 cup paprika
1 tablespoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
SAUCE:
1/2 cup barbecue sauce
1/4 cup beer or beef broth

Rub ribs with oil. In small bowl, combine next six ingredients; rub over ribs. Wrap in large piece of heavy-duty foil. Seal edges of foil. In small bowl, combine two sauce ingredients; set aside. Prepare grill for indirect heat. Grill ribs, covered, over indirect medium heat 1 hour. Carefully remove ribs from foil. Place over direct heat; baste with sauce mixture. Grill 20 minutes or until meat is tender, turning and basting occasionally with sauce.

BEST BAKED BEANS
1 pound dried great northern beans
1 quart water
1/2 teaspoon salt
1 medium onion, chopped
2 tablespoons prepared mustard
2 tablespoons brown sugar
2 tablespoons dark molasses
1/2 pound sliced bacon, cooked and crumbled

Place beans in Dutch oven or kettle; add enough water to cover by 2 inches. Bring to boil; boil 2 minutes. Remove from heat; cover and let stand one hour. Drain and rinse beans, discarding liquid. Return beans to pan. Add water and salt; bring to boil. Reduce heat; cover and simmer 1 to 1 1/4 hours or until beans are tender. Drain, reserving 2 cups cooking liquid. In greased 13- by 9-inch baking dish, combine beans, onion, mustard, brown sugar, molasses, bacon and 1 cup reserved cooking liquid. Cover; bake at 400 degrees 45 minutes or until beans have reached desired thickness, stirring occasionally (add additional reserved cooking liquid if needed).

DELIGHTFUL APPLE PIE
1 sheet refrigerated pie pastry
6 cups thinly sliced peeled tart apples
1/4 cup apple butter
3 tablespoons all-purpose flour
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 teaspoons apple pie spice
1 teaspoon ground cinnamon
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon apple pie spice
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
1/2 cup chopped walnuts
Vanilla ice cream, optional

Unroll pastry into 9-inch pie plate; flute edges. In large bowl, toss apples with apple butter. Combine flour, sugar, pie spice and cinnamon; add to apple mixture and toss to coat. Transfer to crust. In small bowl, combine flour, sugar, brown sugar, pie spice and cinnamon. Cut in butter until mixture resembles coarse crumbs. Add walnuts; sprinkle over filling. Bake at 375 degrees 45-50 minutes or until filling is bubbly and topping is browned. Cover edges with foil during last 15 minutes to prevent overbrowning if necessary. Cool on wire rack. Serve with ice cream if desired.

DECKED OUT BURGERS
1 cup shredded cheddar cheese
1 (4 1/2-ounce) jar sliced mushrooms, drained
1/3 cup mayonnaise
6 bacon strips, cooked and crumbled
1 1/2 pounds lean ground beef
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
6 hamburger buns, split
Lettuce leaves and tomato slices, optional

In bowl, combine first four ingredients; cover and refrigerate. In another bowl, combine next six ingredients. Shape into six patties. Grill, covered, over medium-hot heat 4-5 minutes on each side. Spoon cheese mixture on top of each burger. Grill 1-2 minutes longer or until cheese begins to melt. Serve on buns with lettuce and tomato, if desired.

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