In 1882, when a New York workers' union declared the first Monday in September a day set aside to honor all workers Labor Day was born. Its initial celebration on September 5, 1882 was celebrated with a parade and speeches about improving working conditions, which still occur today.
Twelve years later, in 1894 Labor Day became a National Holiday. With families gathered for the summers final picnic this holiday symbolized the reopening of school and a return to fall routines.
The more traditional celebration of Labor Day around the world is May 1st.
Tip: If you fill a disposable pie tin or container one third to half way with water and freeze, you can put your cold dishes on top to help keep them cool.
Chili Meatball Stew With Cornmeal Dumplings
1 lb ground beef
1/2 c chopped onion
1/4 c chopped green bell pepper (skin removed with potato peeler)
1/4 c dry bread crumbs
1/4 c milk
1 egg
4 teaspoons beef buillion
1 1/2 tsp chili powder
vegetable oil (if needed)
2 tblsp flour
3 c water
1 16 oz can stewed tomatoes, undrained
Cornmeal Dumplings *
1 15 oz can kidney beans, undrained
chopped parsley
In medium bowl, combine meat, 1/4 cup onion, green pepper, bread crumbs, milk, egg, 1 teaspoon beef buillion and 1/2 teaspoon chili powder, mix well. Shape into 16-ish meatballs.
In Dutch Oven, brown meatballs; remove. Add oil if needed to make 2 tablespoons of drippings, cook remaining onion until tender. Add flour, cook and stir until golden.
Add water, tomatoes, meatballs, remaining buillion and chili powder, bring to a boil. Reduce heat, cover and simmer 30 minutes.
Meanwhile, prepare dumplings. Stir beans into chili mixture, bring to a boil. Drop dumplings by rounded spoonfuls onto boiling stew. Cook uncovered 10 minutes, cover and cook 10 minutes longer. Garnish with parsley. Refreigerate leftovers.
* Cornmeal Dumplings: Sift together 1 1/2 cups bisquick baking mix, 1/2 cup yellow cornmeal and 3/4 cup milk. Stir until well combine, best with a fork.
Blue Cheese Dip
2 oz blue cheese; crumbled
1/2 cup mayonnaise
1/2 cup sour cream
Place everything in food processor and process till smooth. Chill. Serve with celery sticks and Buffalo Chicken Wings.
Cabbage Slaw Salad
4 cup finely shredded cabbage
1 chopped onion
1/2 cup chopped green pepper
1 teaspoon celery seed
1 teaspoon salt
1 dash pepper
1/2 cup miracle whip
2 tablespoon tarragon vinegar
1 tablespoon prepared mustard
2 tablespoon sugar
Combine chilled vegetables. Combine remaining ingredients, stirring to dissolve sugar. Pour dressing over vegetables and toss lightly. Refrigerate before serving for several hours to let flavors mix.
Pasta Salad With Chicken
3 cup (about 12 ounces) skinned; shredded roasted chicken
3 cup hot cooked penne; (about 6 ounces uncooked)
2 cup thinly sliced romaine lettuce
1 1/2 cup halved cherry tomatoes
1/2 cup thinly sliced fresh basil
1/2 cup chopped green onions
1/3 cup fat-free caesar dressing
1/4 cup chopped fresh parsley
1 pkg (4-ounce) crumbled feta cheese
1 to 2 garlic cloves, mincedv
Combine all ingredients in a large bowl; toss well to coat. Yield: 4 servings (serving size: 2 cups)
Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium.
You can include or substitute different kinds of chicken, turkey, cheese, salad dressing, or herbs.
Spicy Chicken
8 thighs boned, skinned
1/3 cup hot pepper sauce
1/4 cup water
1 tablespoon mustard, dijon
1/2 teaspoon pepper, cayenne
1 cup breadcrumbs, french
1/2 cup flour
3 tablespoon oil, olive, light
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon poultry seasoning
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika
Marinate:
In a large bowl, make the marinade by mixing together hot pepper sauce, water, mustard, and pepper.
Add chicken; cover and marinate in refrigerator for 1 hour. While chicken is marinating make the coating.
Coating:
In a blender, place the breadcrumbs, flour, oil, garlic powder, onion powder, poultry seasoning and cornstarch, salt, sugar and paprika; blend until thoroughly mixed.
Put the bread crumb mixture in a shallow dish.
Remove the chicken from the marinade and add to the crumb mixture, one piece at a time, turning to coat.
Place chicken in single layer, in a shallow foil lined baking dish. Bake in 400°F for 20 minutes.
Reduce temperature to 350°F and bake 20 minutes more or until chicken is fork tender.
Carrot And Beet Salad With Ginger Vinaigrette
1/4 cup minced shallot
2 tablespoon minced peeled fresh ginger
1 garlic clove; minced
1/4 cup rice vinegar
1 tablespoon soy sauce
1/2 teaspoon asian sesame oil
1 tabasco to taste
1/2 cup olive oil
4 cup finely shredded carrots
4 cup finely shredded peeled raw beets; (about 3/4 pound)
1 spinach leaves; washed thoroughly, for garnish
1 salt
3 cup fusilli
12 oz steak *
1 cut clove of peeled garlic
1/2 cup mayonnaise
2 tablespoon tarragon vinegar
1/3 cup finely diced red bell pepper
1/3 cup green bell pepper (use potato peeler to remove the skin)
1/3 cup yellow bell pepper
1/2 cup green or black olives, chopped, or a combination
* Do the steak to your liking, not how the recipe says. Not everyone likes a rare steak. Remember, a recipe is only a guide.
Bring a large pot of salted water to a boil. Add the fusilli and cook until tender, about 10 minutes. When the pasta is done, drain it, cool under cold water, drain again and pat dry. Meanwhile, grill or broil the steak 3 to 4 minutes a side only or until charred on the outside, but rare on the inside. (If you don't like steak rare, substitute chicken) When the steak is done remove it to a plate for later; while resting, rub a cut clove of garlic on both sides.
In a large mixing bowl combine the mayonnaise, tarragon vinegar, and peppers. Toss the pasta with the ingredients in the mixing bowl
Portion out the pasta. Cut the steak into thin diagonal strips and pile them in the center of the pasta; garnish with olives
Makes 4 servings
Cheddar And Chive Bread
2/3 cup water
2 tablespoon canola oil
1 tablespoon honey
1 cup sharp cheddar cheese, shredded
2 large eggs
2 1/2 cup all-purpose flour, unbleached
3/4 cup whole wheat flour
1/4 cup powdered milk
2 tablespoon chives, dried
1 1/2 teaspoon sea salt, fine
2 1/2 teaspoon active dry yeast
Put all ingredients in the inner pan in the order listed. Select basic wheat cycle, light crust setting.
Makes a 1.5 pound loaf.
Cheddar And Dill Cornbread
1 cup flour
2 tablespoon sugar
4 teaspoon baking powder
1/2 teaspoon salt
1 cup yellow cornmeal
4 oz (1 cup) shredded cheddar
2 tsp dried dill weed
1 cup skim milk
3 egg whites
1/4 cup plain nonfat yogurt
Heat oven to 425°F. Spray 9" square pan with nonstick cooking spray.
In a large bowl, combine flour, sugar, baking powder, salt, cornmeal, cheese and dill; mix well.In a small bowl combine egg whites, milk and yogurt; mix well. Add egg white mixture to dry ingredients. Stir just until dry ingredients are moistened. Batter will be lumpy. Pour into spray-coated pan.
Bake for 14-17 min. or until top is light golden. Cut into squares and serve warm.
Lemon chicken
3 lb chicken pieces
3/4 cup lemon juice
1 flour for dredging salt pepper
1/4 cup vegetable oil
1 tablespoon lemon juice
1 lemon; sliced thin
3 tablespoon brown sugar
1/2 cup chicken stock
Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occaisionally. Remove chicken, discard marinade, reserving 1 tablespoon. Combine flour, salt and pepper ~ dredge in flour (this step may be skipped). Heat oil in large skillet over medium-high heat, fry in several batches. Transfer to casserole large enough to hold chicken in single layer. Combine peel and brown sugar in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at 350°F 35-40 minutes. Serves 4 (generous portions) or 6. Good served hot, even better served cold. Great for picnics.
Lentil Soup With Sausage And Greens
4 italian-style sausages, hot or mild
1 tablespoon olive oil, finely
1 medium onion chopped
1 clove garlic, minced
1 large carrot, finely chopped
1 cup lentils
1 can (15 oz) chicken broth
4 cup water
1 can (15 oz) stewed tomatoes, undrained
1/2 teaspoon dried thyme, crushed
1 teaspoon dried rosemary, crushed
4 small red potatoes, 1/2 inch pieces
2 cup kale or collards, chopped
Put the sausages in a soup pan with the olive oil; brown on all sides over medium heat. Cover the pan and cook, turning occasionally, about 10 minutes, or until cooked through. Pierce the sausages and let them drain a bit in the pan, then remove and set aside. When cool enough to handle, cut into thin slices.
Put the onion, garlic and carrot into the pan and reduce the heat to medium-low. Cook 10 minutes, stirring often. Add the lentils, broth, water, tomatoes, thyme and rosemary. Bring to a boil, reduce the heat, cover and simmer 10 minutes.
Add the potatoes and continue cooking the soup, covered, 20 minutes. Stir occasionally.
Stir in the sausage and greens. Cook, uncovered, 10 minutes.
Cucumber Salad
1 cup sour cream
1 tablespoon sugar
2 tablespoon cider vinegar
1/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon celery seed
2 long cucumber
vidalia onion, or any sweet onion
Combine in a bowl, the sour cream, sugar , vinegar, salt, pepper and celery seed. Clean and slice cucumbers and onion in thin slices. Add to dressing mixture and toss to coat. Let sit in fridge for about 2 hours to develop flavor.
London Broil
2 lb top round steak, trim most but not all of the
fat
3 tablespoon dijon mustard, country
style
2 tablespoon olive oil
2 tablespoon fresh lemon juice
1 tablespoon soy sauce
1 teaspoon worcestershire sauce
2 cloves garlic, crushed
1 tablespoon fresh ginger root, peel and
finely chop
1/2 teaspoon fresh ground black pepper
Place steak in large glass baking dish. In small bowl combine mustard, oil, lemon juice, soy sauce, Worcestershire sauce, garlic, ginger and pepper; using wire whisk or fork, beat well to blend. Pour mixture over steak; turn meat several times to coat well with marinade. Let stand at room temperature 30 minutes, turning once or twice.
Meanwhile heat broiler or grill.
Remove steak from marinade, reserving marinade; place on rack in broiler pan. Broil, 3 to 4 inches form heat source, about 7 minutes on each side for medium-rare or until to desired doneness. Brush with remaining marinade after turning.
Transfer steak to serving platter; let stand about 5 minutes before slicing. Seve steak cut into thin slices on the diagonal.
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