Patch Picks: Memorial Day Recipes

If you're looking to try something new this Memorial Day, check out Patch's list of great summertime recipes. Whether you're hosting a big party or a small get-together, they're sure to please the crowd.

1. Grilled Ribs

This classic barbecue staple is the perfect Memorial Day entree.

Preheat your oven to 300 degrees. Mix together 1/4 cup plus 1 tablespoon salt, 1 1/2 teaspoons pepper, 3 tablespoons light-brown sugar, and 3 tablespoons chili powder. Rub this seasoning evenly over both sides of the ribs (four slabs of pork spareribs, about 2 1/4 pounds each).

Transfer the ribs, bone side down and slightly overlapping, to two rimmed baking sheets. Cover tightly with parchment-lined foil, and bake until tender, two-and-a-half to three hours. 

Divide 1 1/2 cups of barbecue sauce in half; reserve half for serving. Heat the grill to medium-high. Brush the grates with safflower oil. Remove the ribs from the baking sheets, and grill, turning occasionally and brushing with barbecue sauce, until charred, two to five minutes. Cut between each rib to separate, and serve with the remaining barbecue sauce.

2. Corn on the Cob with Lime and Melted Butter

A new twist on an old favorite. 

Bring a large pot of water to a boil. Using a sharp knife, take four ears of corn and cut each ear into three or four pieces, each about 1 1/2 inches long. Add corn to the boiling water, and cook just until corn is tender, for three to four minutes. Drain the corn. Toss with 4 tablespoons of melted unsalted butter, and season with salt and pepper. Serve with lime wedges to squeeze directly onto corn.

3. Roll ups

• Flour tortillas
• 1 8 ounce cream cheese
• Budding beef
• Cucumbers (peeled and sliced very thin)

To assemble, take one flour burrito-sized tortilla and lay flat. Spread a thin layer of cream cheese and add a layer of budding beef. Then add the cucumber slices and roll tortilla tightly. Place toothpicks on roll about an inch apart and repeat until ingredients are gone. Refrigerate until ready to serve. Slice between tooth pics and lay flat on serving plate.

4. Three Bean Casserole

Serves:  8

• 1    Can Pinto Beans
• 1    Can Bush's Red Beans
• 1    Can Pork & Beans
• 1/2 Pound Bacon
• 1 Each Onion
• 3 Tbsp. Grease from bacon (optional)
• 1    Tsp. Dry Mustard
• 1    Tbsp. Vinegar
• 1/2 Cup Ketchup + or -                                           
• 3 Tbsp. Brown Sugar                                              

Chop and brown bacon with onions. Combine all ingredients and bake uncovered at 350 degrees for at least 2 hours.                           

5. Black Bean Salsa

Makes 6 Cups 

• Mix 2 15 oz cans black beans, rinsed and drained 
• 1 17 oz can whole kernel corn, drained—or frozen and thawed
• 2 large tomatoes, seeded and chopped
• 2 to 3 avocados, peeled and chopped
• 1 purple onion, chopped 
• 1/4 c. fresh cilantro
• 3-4 Tbls lime juice
• 2 Tbls olive oil
• 1 Tbls red wine Vinegar 
• 1 teas. salt
• 1/2 t. pepper

Garnish if desired with fresh cilantro and avocado pieces. Chill. Serve with tortilla chips of your choice. 

6. Salad Suzanne

Dressing: 

• 3/4 c. extra virgin olive oil
• 1/2 c. balsamic vinegar
• 1 Tbps Dijon mustard
• 1 tsp each of dried oregano and basil (Quadruple the quantity if using fresh) 
• 4 cloves crushed garlic 

Combine and mix/ shake well (I use the Pampered Chef measure mix and pour container). Refrigerate for flavors to blend and intensify. Over night or make in morning for afternoon party. Remove from the fridge 30 minutes before serving. 

Meanwhile, prepare a bowlful of salad greens such as Romaine. Then add: one cup of diced feta cheese, one cup of diced plum tomatoes or halved cherry tomatoes, one cup of sliced green onions and a small bag of pine nuts or 1/4 cup of chopped walnuts.

Mix gently in salad bowl.  Pour on an ample portion of the dressing and toss. Dust with salt and pepper to taste. 

7. Strawberry Freeze

Cool off with this cheesecake-like dessert. 

Arrange 12 store-bought or homemade chocolate chip cookies in a single layer on the bottom of a 9-inch spring form pan.

Beat 8 ounces of softened cream cheese and 1/2 cup of sugar in a large bowl with an electric mixer until well blended. Gradually beat in a thawed, 12-ounce can of frozen berry juice concentrate, then stir in one cup of crushed strawberries. Whisk in an 8-ounce tub of Cool Whip until well blended, then pour the mixture over the cookies in the pan.

Freeze the cake for six hours or until firm. Remove the dessert from the freezer 15 minutes before serving; let it stand at room temperature to soften slightly. Top with 2 cups of halved strawberries.