---

Today’s recipes are those that you might like to make for a picnic or family gathering. It’s Memorial Day weekend and I’m sure there are families gathering together to honor loved ones who fought for our country and died and also to honor those who fought in the wars and did not die, but were able to come home to their loved ones. I had three brothers who served in the Army at the same time in World War II. I remember the daily anxieties that my mom and dad and those older than I experienced. One thing I clearly remember is the rectangle-shaped blue silk cloth with three silver stars on it, hanging in our front window telling everyone that our mother and father have three sons fighting for our country. This picture always comes to my mind and heart when Memorial Day comes. By the grace of God, my three brothers were never hurt, physically, but when my brother, Pete came home on leave for a short time he was helping my dad cut wood with a big round saw (can’t remember what it’s called) and somehow or other his hand got in the way and he lost the ends of two fingers and a thumb. It was kind of ironic that he was never injured in the war itself, but was when he came home for three weeks for R&R. After an extended R&R he did go back and finish the time he had left to serve his country.

+++++

For those of you who are gathering with family or friends for the day, you may want to try some of today’s recipes to add to your menu. I’ll start with a veggie dip.

VIDALIA ONION DIP

4 medium Vidalia onions, thinly sliced (1/4-inch rings), then slices cut in eighths

1/2 c. cold vinegar

1 c. sugar

2 c. water

1 c. mayonnaise

1/2 t. celery salt (not seeds)

In medium glass bowl, combine vinegar, sugar and water; add onions. Cover tightly and refrigerate overnight. (Use foil and press tightly so the onion odor doesn’t permeate your fridge.) Makes about 2 cups.

NOTE: You can substitute Texas 10-15s or Washington Walla-Wallas.

+++++

When I hear “spinach salad,” I think of the popular strawberries and spinach salad. This isn’t it. This salad would go well with the next recipe.

SPINACH AND BACON SALAD

1 lb. fresh spinach, washed and stems removed

3/4 lb. bacon, fried crisp, drained on paper toweling and crumbled

2 T. bacon drippings

1/4 c. red wine vinegar

3 T. tarragon vinegar

2 cloves garlic, peeled and crushed

2/3 c. olive or salad oil

1 t. Worcestshire sauce

1 t. salt

1/4 t. pepper

Shake off excess water from leaves, tear spinach into bite-size pieces, put in plastic bag and chill until crisp.

Combine bacon drippings with next seven ingredients in container with a cover; shake well.

Put spinach leaves in large salad bowl, add crumbled bacon and enough dressing to lightly coat spinach.

Store any remaining dressing in the fridge. Toss salad and serve at once. Recipe does not say how many it serves––I’d guess about six.

+++++

If you’re grilling, how about pork rather than burgers or steak for a change.

HONEY-GRILLED PORK

TENDERLOIN

2 pork tenderloins, 1-inch thick

1/3 c. low-sodium soy sauce

1/2 t. ground ginger

5 garlic cloves, halved

2 T. packed brown sugar

3 T. honey

2 T. olive or canola oil

vegetable cooking spray

Butterfly tenderloins by making a lengthwise cut in each, cutting to within 1/4-inch of opposite side; put in plastic bag.

Combine soy sauce, ginger and garlic; pour over tenderloins in bag. Seal and put in fridge at least three hours, turning several times.

Remove tenderloins from marinade; discard marinade.

Combine brown sugar, honey and oil in a small saucepan; cook over low heat, stirring until sugar dissolves.

Coat grill rack with cooking spray, put pork on grill over medium-hot coals or medium-hot on gas grill (350 -400 degrees). Put meat on rack and brush with honey mixture. Cook 20 minutes or until meat is done to your liking, turning once and basting often with honey mixture. Serves 4.

+++++

Have I got a dessert for you, especially if you like chocolate. A cake from “scratch” and so easy to make. I made two cakes in one day, but gave one away. It’s a heavy cake, so don’t think you flubbed up, just try it. Betcha you can’t stop at one piece.

MARLENE’S RICH

CHOCOLATE CAKE

2 c. flour

2 c. sugar

1/2 c. baking cocoa (not hot chocolate mix)

2 t. baking soda

1 t. baking powder

1/2 t. salt

1 c. vegetable oil

1 c. buttermilk

2 eggs, slightly beaten

1 c. hot water

In large bowl, combine dry ingredients, mixing well (a wire whisk works well). Stir in oil, buttermilk and eggs. Add water and stir until smooth.

Pour into greased 9x13 pan. Bake at 350 degrees 35-38 minutes. Cool completely.

FROSTING

1/2 c. butter (room temperature)

3-3/4 c. powdered sugar

1/4 c. cocoa

1/2 c. milk

1/2 t. vanilla

Cream butter, add powdered sugar and cocoa alternately with milk and vanilla. Beat well with electric mixer.

Makes enough frosting for 9x13 cake generously. Serves 15.

NOTE: I didn’t use all of the frosting for the cake, I spread graham crackers with the excess. Kids love it. Thanks, Marlene, for this great dessert recipe.

+++++

Thought for the day: This Memorial Day remember to honor those men and women who didn’t make it safely home and to those who did, thank them with a big hug.

---