What is everyone making for Labor Day?

dawn_mo

dawn_mo

Well-known member
We are having the traditional bbq; pork spareribs, hash brown casserole, potato salad, baked beans, broccoli salad, and hot dogs. Dessert and appetizers have not been decided on yet.

 
Carnitas if I'm feeling better. Soup if I still have this miserable cold. Who has miserable colds

on Labor Day?

 
I do!!! I just got it a couple days ago and REC: Asian Meatball Soup

have been sneezing and coughing. Yuck!
I made this soup the other night and it really hit the spot. I hate trying to cook when your taste buds are all messed up. I can't taste salt for some reason.


* Exported from MasterCook *

Asian Meatball Soup

Recipe By : Dawn
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method

1 pound ground pork
2 teaspoons minced garlic
1 tablespoon sugar
2 tablespoons sesame oil -- divided use
8 ounces waterchestnuts, canned -- drained and minced (measure 1/4 cup for the meatball mixture and set the rest aside to add to the soup)
1/4 cup minced green onions

1/4 cup minced cilantro leaves
1 tablespoon cornstarch
3 tablespoons soy sauce
3 cans chicken broth (14 1/2 ounces each)
1 cup water
1/4 cup sliced green onions
8 ounces bamboo shoots -- drained
2 tablespoons cider vinegar
2 cups raw spinach, coarsely chopped
In a large mixing bowl mix together the pork, garlic, sugar, 1 tablespoon of sesame oil, 1/4 cup minced waterchestnuts, 1/4 cup minced green onions, 1/ 4 cup minced cilantro leaves, cornstarch, and 2 tablespoons soy sauce Mix all together and set aside.
In a large soup pot add the chicken broth (you can use reduced-sodium), water, remaining soy sauce, sesame oil, waterchestnuts, bamboo shoots and sliced green onions. Over medium-high heat bring the mixture to a simmer.
Using a tablespoon, gently drop the meatballs into the simmerring broth. I like to use small cookie scoop for a more uniform size.
After they are all in the soup, cover pot slightly with the lid and turn down to low. Simmer for about 10 minutes or until internal temperature reaches 160 degrees. Add the cider vinegar and simmer one more minute. Ladle into soup bowls while piping hot.

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So no wonder you and I are on the computer and not outside enjoying the last sun of summer, lol!

The soup sounds delicious. My neighbor is bringing me some turkey soup, she says, but I don't know what kind of cook she is. I may never know since I can't taste much.

 
I hate that the most.

Not being able to taste anything. It's so frustrating. I have to trust my husband's taste buds, and that is not a good thing!

 
I am working Saturday and Monday, instead of going away for the weekend with friends to Napa smileys/frown.gif

cranky much?

Saturday when I finish I'm going to make myself a steak dinner. Last night I shelled and cooked fresh shelled beans with melted leeks and slab bacon, sort of a warm vinagrette, they are gorgeous. I'm also making a tomato salad with burratta.

Monday, I don't know, leftover briami? It came out really nice by the way. Made me think of Evelyn, has anyone heard from her?

Happy Labor Day everyone!

 
Way Too Much

For Sunday Company:
Appetizers: Homemade Guac & chips, Pear slices with blue cheese and drizzled with honey, naan pizzas
Meal: Hamburgers with assorted toppings, sweet corn, vegetable salad,raman noodle salad, fruit salad, caprese salad, and apple pie

Monday:
similar apps but lemon pasta with shrimp.

Lots more stuff I can't think of at the moment. I'm tired already:)

 
We're going to a potluck tomorrow and I need to figure out what to bring.

My toddler says that I should bring cake and ice cream. smileys/wink.gif

I might do a Busy Day Cake with a broiled coconut icing. Or maybe a Texas Sheet Cake with Almond Icing--that went over well at my last event.

 
Rec: Meryl's Strawberry Cream Pie

We really enjoyed this. I used store bought graham cracker crust. Before filling, I baked the crust with some melted butter to keep it crispy for about 10 minutes. I added more strawberries, cause I wanted to finish what was in the fridge.

The one mistake I made is that I kept it in the freezer too long prior to serving. It does not cut like an ice cream cake. It needed to be at room temp for about 30 minutes.

It looked so pretty!

Thanks Meryl for a great recipe!

http://eat.at/swap/forum1/11711_REC_Strawberry_Cream_Pie

 
Rec: Derby Pie

This is really good with Vanilla Ice Cream. Devoured by everyone that enjoys chocolate chip cookies. I did not have the self rising flour so I searched the net on how to convert AP flour to self rising. (I forget what was suggested).

10 oz cup chocolate chips,semi-sweet
1 cup pecans or walnuts, coarsely chopped (I used walnuts)
1 cup granulated sugar
2 eggs
1/2 cup self-rising flour
1 teaspoon vanilla extract
1 stick butter, melted
1 unbaked Pillsbury pie shell or graham cracker crust (I used graham cracker crust that I had baked with a slight coating of butter for about 10 minutes)

Preheat oven to 350.
Combine flour and sugar.
Add eggs, one at a time, then vanilla and melted butter.
Stir in chocolate chips and nuts.
Pour into pie shell and bake for 30-40 minutes.
Let cool to set.

 
That is indeed her. You can leave her messages there and

she will reply to them. Her recipes are wonderful. I have never made anything of hers that we didn't love.

 
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