Labor Day is usually the last big backyard cookout for the summer, and school bells are already ringing almost everywhere.
Grilling is a favorite part of the celebration for a lot of folks, and it brings family and friends together in the outdoors to enjoy each other and the bounty of food that comes from the grill. It’s a day out of the kitchen for Mom, and fun and fellowship around the picnic table.
Shish Kabob has always been popular as a main course this time of the year, and we’re featuring Pork Kabobs. Mixing the flavors of pork, sweet peppers and pineapple is hard to beat, and for the kabobs, I chose a small boneless pork roast. The roast is easy to cut into medallions, and I marinated mine over night in the juice from the pineapple chunks that go with the kabobs.
A good pasta salad seems like a perfect side dish, and if you’re cooking your kabobs on the grill, wraps up a bunch of fresh veggies that have been cut in nice chunks and lightly coated with olive oil and garlic salt.
Top it all off with one of the South’s favorite summer desserts, Lemon Ice Box Pie!
I’ve featured this recipe before, but I’m sharing it again with those who don’t have it. I call it “Cousin Thelma’s Lemon Ice Box Pie,” because it is the signature dessert for my cousin Thelma Crump, who lives in Pell City. However – Thelma’s ice box pie isn’t just served during the summer; it’s a favorite of her family, summer, winter, spring and fall!
One of the best things about this Labor Day menu is all the dishes can be prepared ahead of time, giving the lady of the house the day off!
1 (2-3 pound) boneless pork roast
1 small can of pineapple chunks
(or better still – fresh pineapple)
1 medium green bell pepper
1 medium red bell pepper
Cut pork roast into small medallions. Open pineapple and drain juice into a 1-quart plastic bag. Add one-fourth teaspoon of salt, and place medallions in salty juice to marinate overnight.
Wash and core peppers and cut into medium-size chunks. Refrigerate, along with pineapple chunks. The following day, remove pork from marinade and discard the liquid. Place pork medallions on an aluminum lined baking pan and cook for about 20 minutes in a 325 degree oven. Remove from heat and cool. Alternate pork, pineapple and peppers on a skewer and grill until peppers are tender.
A sauce can be made from 1 cup of pineapple juice, 1 cup of water, 2 tablespoons sugar, 2 tablespoons butter and 1 tablespoon of cornstarch. Mix cornstarch in water, combine with other ingredients and place in a small sauce pan. Bring to a boil, and cook and stir until mixture begins to thicken. Remove from heat, and serve with the kabobs.
1 (12 ounce) box tri-colored corkscrew pasta
One-fourth cup sliced ripe olives
One-half cup sliced, green olives, stuffed with pimento
1 small box frozen, chopped broccoli
One-half sweet onion cut in thin slices
One-half cup grated Parmesan cheese
Kraft Italian Dressing
Cook pasta according to package directions, Drain and set aside. Combine olives, onion, and broccoli, mixing well. Add Parmesan cheese and fold all into the pasta. Blend dressing with pasta mixture, using as much or as little as you prefer. Other vegetables may be added.
COUSIN THELMA’S LEMON ICE BOX PIE
(This recipe makes enough mixture to fill a
A large 11x9-inch container to feed 12-15)
3 cans condensed milk, (NOT EVAPORATED)
1 cup Real-Lemon Juice, (minus 1 tablespoon)
2 boxes vanilla wafers
1 stick butter, (room temperature)
Crush1 box of vanilla wafers and mix – by hand – with the butter. Press crumb mixture into bottom of Pyrex dish and bake for 6-8 minutes in a 325 degree oven. Remove from heat and let cool.
Mix condensed milk with lemon juice, stirring well. Continue to stir until mixture begins to become firm. Let mixture “rest” for about 5 minutes. During this time, place whole wafers around the edge of the crust. Pour mixture into the crust and refrigerate for at least 2-3 hours before serving.
(Single pies may be made using graham cracker crust, if desired. This pie requires 1 can of condensed milk and 4 and one-half tablespoons lemon juice.)