Planning Ahead for Memorial Day
Memorial Day: A time to remember those who have given their lives for our freedom, a time to enjoy the company of friends and family, and share in conversations over delicious food. Here are a few of our favorite recipes from our very own Delray Market Cookbook, Tastes of the Season.
Vegetarian Friendly Options/Side Dishes
Party Potatoes by Marjorie Riddle
- 12 servings
- 1 tsp onion salt
- 8 oz cream cheese (softened)
- 1 tsp chives
- ¼ tsp. paprika
- 1 ½ cups of grated cheddar cheese
- 1 tbs butter
- 1 cup sour cream
Prepare mashed potatoes as usual and drain. Blend in salt, cream, cheese, chives and sour cream. Spoon the mixture into a large casserole dish. Top with cheese, paprika, and dot with butter. Bake in 350 degree oven for 1 hour.
Tall Slaw by Vince Wooten
- 2 cups white cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup red onion, sliced super thin
- 1 cup green onions, chopped
- ½ cup olive oil mayonnaise
- ½ cup whole grain mustard
- ½ cup parsley
- 1 tsp. salt
- ¼ tsp. ground pepper
- ¼ tsp. cayenne pepper
- 2 tsp. sugar
Place the white cabbage, red cabbage, red onions, green onions and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, pepper, cayenne pepper and sugar. Mix well. Add the dressing to the cabbage and toss until well blended. Cover and refrigerate for at least an hour.
Watermelon Salad by Chef Lou
- 1 seedless watermelon
- 1 red onion, dices
- 1 bunch fresh mint, lightly chopped
- 6 oz of crumbled blue cheese
- 2 tbs Heirloom Balsamic Vinegar (or more to taste)
Cut the flesh of the watermelon into bite sized pieces and place in large fruit salad bowl. Finely dice the red onion and lightly chop the mint leaves. Toss all of the above and add crumbled blue cheese and drizzle with the balsamic vinegar. Great summer time recipe!
Now for the entrée/carnivores…
Texas BBQ Beef Brisket by Bubba Smith
- 2 ½ – 3 pound of beef brisket
- 2 tbs olive oil
- Cayenne pepper
- 3 cups of ready made spicy BBQ sauce
- 1 cup of beer
- Juice of 1 lemon
- 2 tbsp. of Worcestershire sauce
- 3 onions, chopped
- 5 garlic cloves, crushed
- 3 tbsp. brown sugar
- 2 tbsp. ground cumin
- ½ tbsp. ground ginger
In a large bowl, combine the BBQ sauce, beer, lemon juices, Worcestershire sauce, onions, garlic, brown sugar, cumin and ginger. Turn the brisket in the marinade, cover and leave to marinate in the refrigerator, burning occasionally for 1-2 days. Remove the beef from the marinade, reserving the marinade and pat dry with paper towels. Heat the oil in a flameproof casserole, add the brisket and brown Pour the marinade over, cover and cook in a pre-heated 325 degree oven for 2.5-3 hours until tender, adding a little water if the sauce becomes thick.
Remove the casserole from the oven and leave to stand for 15-20 minutes. Remove the meat and slice. Season the sauce with cayenne pepper to taste then heat through. Arrange the meat on a serving platter, and pour over the sauce.
And for Dessert…
Marilyn’s Peach Cobbler by Marilyn Pospy
- 6-8 peaches, peeled and sliced
- 6-8 slices of bread cubed and crust off
- 1 cup sugar
- 1 stick of butter, melted
- 2 tbs self-rising flour
- 1 egg
Put peaches in the bottom of an 8×10 inch Pyrex dish, top with bread cubes. Mix together, sugar, butter, flour and egg and pour on top of bread. Bake in 350-degree oven for 45 minutes.