Labor Day Chow

Labor Day Menu

Kielbasa with onions&peppers (Polish Sausage)
Italian Sausage Rolls
Baked Beans
Broccoli and Cauli
Salad fixins
(red lettuce,tomatoes,green pepper,cukes
with favorite salad dressing)
Lemon Bars

3 pkg. of Hillshire Kielbassa
2 pkg. of Italian Rolls
3 onions (sliced)
3 green or red peppers (sliced into strips)
1 head of broccoli
1 head of cauli
red lettuce
tomatoes
green pepper
cucumbers
salad dressing (variety)

Lemon Bars
1 cup flour, 1/4 cup powdered sugar, 1/2 cup margarine or butter, 2 eggs, 1 cup of sugar, 2 tbsp. of flour, 1 tbsp. grated lemon peel, 1/2 tsp. baking powder, 2 tbsp. lemon juice

Heat oven to 350 degrees, In large bowl, combine flour and powdered sugar; cut in maargarine untile crumbly. Press flour mixture into ungreased 8 or 9 inch square pan. Bake at 350 for 15 minutes. In small bowl, beat eggs and sugar until light colored; stir in rembaingin ingredients, Pour egg mixture over partially baked crust. Return to oven and bake 18 to 25 minutes or until light golden brown. Cool completely. If desired, sprinkle with powdered sugar. Cut into bars.

Cut kielbasa into serving size or buy sausages that are
already serving size.
cut in half....place on hot grill for 15 minutes on each side
or until nicely browned.
Slice onions and peppers into strips, place on tinfoil and then on grill
oil tinfoil first on surface where onions and peppers will sit! Let grill
for 30-45 minutes
(use to garnish sausage...you can also add mustard and sauerkraut)

Broccoli and Cauli
Cut up in dipping size pieces
Steam...
use butter with some rosemary crumbled to season.

Baked Beans

2 28oz. cans of Your favorite Baked Beans
1/2 cup ketchup
1 tbsp. mustard
1/4 cup brown sugar
1 clove garlic

Mix in a casserole and place in oven for about 45 minutes or less. You can add more brown sugar if you like them sweet. or place on grill in a bean pot for 45 minutes.

Spaghetti and Meatballs

Spaghetti before Labor Day

1 tsp. salt
1/4 tsp. (a few twists of the pepper mill)
of fresh ground pepper
1/2 cup bread crumbs
a few sprigs chopped of
parsley
rosemary
oregano
chives and basil

one onion chopped
(save some for sauce)
2 lbs. of ground round
mix with a little beer your husband
is drinking ..just a touch
(i am drinking some rum
and coke...see note*)
and add one egg.

Mix well with fingers or wooden spoon
make into little balls and drop into
hot oil, about a couple of tbsp.
and brown.



Drop into big pot you have browned a
red onion in. Add 1 28oz. can of puree
and 1 28oz. can of sauce, mix in one 6oz.
can of paste. Add chopped herbs. Mix all together.

Add a few cloves of garlic....mash with a wooden mallet
and remove outer covering, chop and add to sauce.

Add some liquid to frying pan...some soy sauce, some
rum and coke or beer .... very little liquid...just enough
to remove the browned beef bits and pour into sauce.
Let simmer for an hour stirring every 15 minutes or so.

Fill a large pot with water and add pasta of your choice.
Follow directions on box. Please use a metal pasta server
to separate pasta as it cooks, especially at first. Keep
stirring and separating...otherwise pasta will clump.

Strain, place in serving dish, add some sauce and meatballs,
sprinkle with parmesian cheese and serve with a nice salad and
some red wine.

*Bridgie and



Zack brought back some Cruzan Black Cherry Rum..
deelish.