By Andrew Armstrong
In celebration of Labor Day, I have some recipes, that I’m sure will bring some excitement to your patio table. Your family barbecue just isn’t complete without the perfect cheese dip and the easiest Fudge. I received this Fudge recipe when I was in 7th grade from my home economics class.
This day is also a time to reflect on the importance of family and our nation. September 11, 2001, will forever remain a day of tragedy and terror for the family’s who suffered. The loss and pain we felt as a whole. Words will never be capable of fulfilling the truth as we explain to our future generations, about being prepared and being safe. Many husbands lost wives and many wives lost husbands. Many children lost a parent and some lost both parents.
It is important as we celebrate Labor Day, that we remember the privilege we have as a nation to work careers we love. Celebrate and be happy, but remember the sacrifices that were made by all the ones before us. As one holiday approaches. There are some people once again, experiencing the returning flashbacks of last memories. The last happy moments, they had together with their family. My thoughts and prayers are with you and your loved ones. Celebrate the coming Labor Day holiday and know that I reflect with you. I send you all love and best wishes from my kitchen to yours!
If you have a favorite recipe to share in 2020, then I would love to share it with the fellow readers of our community. My email is email@example.com
I look forward to an exciting summer!
Joyce’s Punch Bowl Cake
1 yellow sheet cake
2 small boxes of vanilla Jell-O pudding mix
2 pints of strawberries sliced
2 packages of strawberry gel
2 large cans of crushed pineapple, drained
2 containers of cool whip topping (16 ounce containers)
1 Cup of nuts, chopped
1 jar of Maraschino cherries
Cook a sheet cake according to box directions let it cool and leave in a rectangle pan. Layer ½ of cake in bottom of a punch bowl. Makeup one box of pudding as directed on package, then spoon over cake. Mix one package of sliced strawberries and one package of the gel together and pour over the pudding. Spoon one can of the pineapple, drained very well over the strawberry mixture. Then 1/2 to 3/4 of the first cool whip container over the pineapple. Sprinkle a few nuts and repeat the layers in the same order. Finish the topping with cherries and nuts after the final layer of cool whip.
Moody Junior High School Fudge
1 can of condensed milk
2 packages of chocolate chips
NOTE: Any kind of chocolate morsels can be used Semi-sweet, white chocolate, butterscotch, etc. You can also add in anything you choose such as M&Ms, marshmallows and nuts.
In a double boiler melt down the chocolates and mix with the condensed milk, until it is smooth and no chunks remain. Pour into a small baking pan that has been lined with parchment paper. Refrigerate the mixture, into it is firm and completely set.
Marinade for Barbecued Curry Chicken
Mixed bone-in chicken pieces
2 Tablespoons of olive oil
2 large onions, minced
1 large can of tomato paste
3 Cups of chicken broth
1 Tablespoon of garlic powder
2 1/2 Tablespoons of curry powder
1 teaspoon of yellow mustard
1/4 teaspoon of ginger
1/4 teaspoon of cayenne pepper
1/8 teaspoon of cloves
1/8 teaspoon of nutmeg
1 Tablespoon of salt
In a pot or deep skillet, sauté the onions with the oil. Once they are browned stir in the tomato paste and as it begins to stick slowly add in the chicken broth. Once it comes to a simmer, stir in the remaining ingredients and cook for 2 minutes. After the time is up, allow the mixture to cool down. Once it’s cooled and there’s no risk of the chicken, being cooked from the residual heat. Place the chicken in a container with a tightly sealing lid and pour the mixture over the chicken. Marinate the covered chicken for 24 hours and turn the chicken 3 to 4 times in the marinating cycle.
Bessie’s Sauerkraut Ribs
1 pack of ribs
1 jar of the old fashioned sauerkraut (Claussen brand is recommended)
1 teaspoon of salt
1 teaspoon of ground black pepper
2 to 3 onions, chopped
Preheat oven to 450 degrees. Place the ribs in a baking pan, pour sauerkraut on ribs undrained. Chop onions and cover over the ribs and sauerkraut sprinkle the salt and pepper over the mixture in the pan. Bake covered on 450 degrees for one hour or until done.
NOTE: Recommended sides for this meal are fresh sliced tomatoes and cornbread. The more onions used the better the dish.
Georgia Cream Cheese Queso
1 bunch of fresh cilantro, chopped
1 bunch of green onions, chopped
1/2 of a red onion, chopped
1/2 of a yellow onion, chopped
2 sticks of cream cheese
2 cans of sweet yellow corn
2 cans of Rotel
2 limes, juiced
1 clove of garlic, minced
Do not drain the cans. Mix all the ingredients into a crockpot and cook on High heat for 2 1/2 to 3 hours. Stir the mixture occasionally to keep it from sticking. Serve with fresh tortilla chips.