Labor Day Recipes

Every first Monday in September we celebrate the contributions workers have made to the strength, prosperity, and well-being of our country.  We’ve come a mighty long way baby since those days of sweat shops and child labor.

The very first Labor Day holiday was celebrated on Tuesday, September 5, 1882, in New York City, in accordance with the plans of the Central Labor Union.  Because of that movement, it did not take long before others followed suit and its popularity spread across the nation.  In 1894, 23 states jumped on the band wagon and adopted legislation naming the first Monday in September of each year as the official holiday in honor of workers.We truly have become a fundamental force that has brought this country to the highest standard of living and the greatest production the world has ever known.

To celebrate this upcoming holiday I'd like to share some rather tempting recipes that are generally inexpensive and truly mouth watering to make up an entire meal for either a small gathering or army.  I've included two desserts to tempt the dickens out of you.  Enjoy and be merry!

Sour Cream Pound Cake

Ingredients

• Cooking spray


• 3  tablespoons  dry breadcrumbs


• 4  cups  sifted cake flour (about 1 pound)


• 1/4  teaspoon  salt


• 1 1/2  cups  light sour cream


• 1  teaspoon  baking soda


• 3/4  cup  butter


• 2 3/4  cups  sugar


• 2  teaspoons  vanilla extract


• 3  large eggs


• 2  tablespoons  fresh lemon juice

Preparation

Preheat oven to 350°.
Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt; stir with a whisk. Combine sour cream and baking soda; stir well. Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add sugar and vanilla, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add juice; beat 30 seconds. Add flour mixture alternately with sour cream mixture to sugar mixture, beating at low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Angel Food Strawberry Short Cake

Ingredients

• 1 loaf-shaped angel food cake (10-1/2 ounces) or Circular Ring


• 1 carton (8 ounces) frozen whipped topping, thawed


• 1 cup quartered fresh strawberries


• 1 cup fresh blueberries


• Additional blueberries and strawberries

Directions 

Split cake horizontally into thirds. Place bottom layer on a serving platter. Combine 1 cup whipped topping and strawberries; spread over bottom layer. Top with second cake layer.

Combine 1 cup topping and blueberries; spread over second layer. Top with remaining cake layer. Spread with remaining topping. Arrange additional berries over top of cake to form a flag.

 10 Minute Taco Salad                  

Ingredients

• 2 cans (16 ounces each) chili beans, undrained


• 1 package (10-1/2 ounces) corn  or taco chips


• 2 cups (8 ounces) shredded cheddar cheese


• 4 cups chopped lettuce


• 2 small tomatoes, chopped


• 1 small onion, chopped


• 1 can (2-1/4 ounces) sliced ripe olives, drained


• 1-1/4 cups salsa


• 1/2 cup sour cream

Directions

In a small saucepan , cook beans over medium-low heat until heated through. Place corn chips on a large platter. Top with the beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately. 

Parmesan Potato Wedges

 Ingredients

• 4 medium baking potatoes (1 pound)


• 1 tablespoon olive oil


• 1/3 cup grated Parmesan cheese


• 1/2 teaspoon Cajun seasoning


• 1/2 teaspoon dried parsley flakes


• 1/4 teaspoon onion powder


• 1/4 teaspoon garlic powder


• 1/8 teaspoon pepper

Directions   

Cut each potato into eight wedges; place in a large resealable plastic bag. 

Add oil; seal bag and shake to coat.In another resealable bag, combine the Parmesan cheese and seasonings; add potatoes, a few at a time, and shake to coat.

Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until golden brown, turning once.  Serve

Fried Onion Rings

Ingredients

Use one large sweet onion

• BEER BATTER:


• 1/3 cup all-purpose flour


• 1 tablespoon cornstarch


• 1/2 teaspoon garlic powder


• 1/2 teaspoon paprika


• 1/4 teaspoon salt


• 1/4 teaspoon pepper


• 7 tablespoons beer or nonalcoholic beer


• Oil for deep-fat frying


• 
  DIPPING SAUCE:


• 1/4 cup sour cream


• 2 tablespoons chili sauce


• 1/4 teaspoon ground cumin


• 1/8 teaspoon cayenne pepper

Directions 

Cut onion into 1-in. wedges and separate into pieces. In a shallow bowl, combine the flour, paprika, garlic powder, cayenne and pepper.

For batter, in another shallow bowl, combine the flour, cornstarch, garlic powder, paprika, salt and pepper. Stir in beer. Dip onions into flour mixture, then into batter and again into flour mixture.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry onions, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, combine the sauce ingredients.

Barbecued Spare Ribs

Ingredients

• 1 tablespoon ground mustard


• 1 tablespoon chili powder


• 1/4 teaspoon garlic powder


• 3 pounds pork spareribs


• 2/3 cup ketchup


• 1/2 cup water


• 1/2 cup chopped onion


• 1/4 cup lemon juice


• 2 tablespoons vegetable oil


• 1 teaspoon dried oregano


• 1/2 teaspoon salt


• 1/4 teaspoon pepper

Directions 

Combine the first four ingredients; rub over ribs. For sauce, combine the remaining ingredients; set aside.

Grill ribs, covered, over indirect heat and medium-low coals for 1 hour, turning occasionally. Add 10 briquettes to coals. Grill 30 minutes longer, basting both sides several times with sauce or until meat is tender.