As someone who loved American and loved to celebrate, Arlene produced a lot of special Memorial Day episodes over the years. This show from 2013 would turn out to be her last Memorial Day special, and it features Laura and Paul helping her make some delicious dishes for an indoor or outdoor picnic!
Note: We don’t have the exact recipe for the fruit salad, so we included a similar one from another show. You’re welcome to use whatever kind of fruit you like!
Antipasta Salad Platter
This nice arrangement can be used as an appetizer or cut into smaller pieces and served over a bed of lettuce.
Ingredients
Antipasta
- 6 cups torn lettuce leaves
- 8 oz hard salami, julienned
- 6 oz provolone cheese, julienned
- 1 cup shredded mozzarella cheese
- 2 medium tomatoes, chopped
- 1 can pitted ripe olives, drained, halved (6 oz)
- 1 Tbsp minced chives
Dressing
- 1 can tomato sauce (8 oz)
- 1/2 cup vegetable oil
- 1/4 cup red wine vinegar or cider vinegar
- 1 tsp sugar
- 1 tsp salt
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp pepper
Instructions
- Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives. In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad. Makes 8 servings. Enjoy!
Cheddar Crusted Potato Wedges
These oven fries take it up a notch with crispy cheese cracker crumbs!
Ingredients
- 6-8 red potatoes
- 1 1/2 cups cheese crackers
- 1 1/4 tsp paprika
- 1 1/4 tsp oregano
- 1 tsp pepper
- 1 tsp salt
- 1/2 cup melted butter or oil
Instructions
- Preheat oven to 400 degrees. Cut potatoes into wedges. Put cheese crackers into a zip lock bag and crush… the smaller the pieces, the better.
- Add all other dry ingredients, mix in bag.
- Two ways to apply the mix to the potatoes. A. Place potatoes wedges in large bowl with butter or oil, cover, and shake to coat wedges. Add dry mixture to bowl and shake again until dry ingredients are evenly spread. B. Mix dry ingredients from bag in bowl with butter or oil until mixture is moist and somewhat sticky. Add a little more butter/oil if necessary. Spread mixture over wedges with a spoon or knife.
- Place in oven at 400 degrees for 20 to 25 minutes. Allow 5 minutes to cool. Makes 6 to 8 servings. Enjoy!
Snow Capped Berry Crisp
Ingredients
- 1 box yellow cake mix (18.5 oz)
- 1/2 cup butter, melted
- 1/2 cup chopped walnuts, if desired
- 1 can cherry or strawberry pie filling (21 oz)
- 1 can blueberry pie filling (21 oz)
- 1 Tbsp lemon juice
- Ice cream, if desired
Instructions
- Preheat oven to 350 degrees.
- Stir together cake mix, butter and nuts in large bowl until crumbled; set aside.
- Spoon pie fillings randomly in ungreased, 13-by-9-inch baking dish, without mixing them together. Sprinkle lemon juice over fillings. Sprinkle evenly with cake mix mixture.
- Bake about 45 minutes or until golden brown. Serve warm with ice cream. Makes 12 to 15 servings. Enjoy!
Hot Tortilla Dogs
Ingredients
- 1 1/2 lbs ground beef
- 1 pkg dry taco seasoning mix
- 3/4 cup water
- 8 hot dogs (about 1 lb)
- 8 flour tortillas (6-8 inch)
- 1/2 cup chopped onion
- 1 cup shredded Mexican cheese blend (4 ounces)
Instructions
- In a large skillet, brown ground beef 4 to 5 minutes over medium-high heat. Add taco seasoning and water and bring to a boil.
- Reduce heat to medium and cook 12 to 15 minutes, or until the liquid evaporates, stirring occasionally.
- Meanwhile, in another skillet, brown hot dogs over medium heat, turning frequently.
- Divide mixture evenly in center of tortillas and sprinkle with onion and cheese; top each with a hot dog. Roll each tortilla around the hot dog and place seam-side down on a serving plate. Serve immediately. Makes 8 dogs. Enjoy!
- If you want, you can make these in advance, place them in a baking dish, cover with aluminum foil, and set in a 200-degree oven for 1 to 2 hours before serving.
Slow Cooker Texas Pulled Pork
Ingredients
- 1 tsp vegetable oil
- 1 pork shoulder rest (4 lb)
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup light brown sugar
- 1 Tbsp prepared yellow mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp chili powder
- 1 extra large onion, chopped
- 2 large garlic cloves, crushed
- 1 1/2 tsp dried thyme
- 8 hamburger buns, split
- 2 Tbsp butter, or more as needed
Instructions
- Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
- Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
- Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns. Makes 8 sandwiches. Enjoy!
Tropical Fruit Salad
The presentation for this is so pretty.
Ingredients
- 1 fresh ripe pineapple
- 2 cans tropical fruit (15 oz each)
- 1 banana, sliced
- 1/2 pint fresh strawberries
- 1 kiwi, peeled and sliced
- Leaf Lettuce
Instructions
- Slice pineapple in half keeping green top attached. Cut out pineapple in chunks and place in large bowl. Wrap and refrigerate hollowed out pineapple shells.
- Add rest of ingredients to bowl with pineapple and mix well. Refrigerate fruit salad until ready to serve.
- To serve, cover serving platter with leaf lettuce and place pineapple halves in opposite directions. Spoon fruit salad into the shells and garnish with large strawberries. Makes 8 servings. Enjoy!
Calico Baked Beans
These hearty beans could be a whole meal on their own!
Ingredients
- 1 pound ground beef OR sausage (hot or mild)
- 1/2 cup diced onion
- 1 green bell pepper, diced (optional)
- 1/2 pound bacon, cut into small chunks
- 1 can kidney beans, drained (15 oz)
- 1 can butter beans, drained (15 oz)
- 1 can pork and beans, drained (15 oz)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 3 Tbs ketchup
- 1 Tbs white or apple cider vinegar
- 1 tsp prepared mustard
- a couple squirts of honey (optional)
Instructions
- Preheat oven to 350 degrees. In a large skillet over medium heat, brown beef or sausage, onion, pepper, and bacon. Cook until no pink remains on the meat, and drain excess grease if needed.
- Mix beans with meat and onion mixture. Add sugars, ketchup, vinegar, and mustard. Stir thoroughly. Pour into ovenproof casserole dish and cover.
- Bake in preheated 350 degree oven for 1-1/2 hours. Makes 8 to 10 servings. Enjoy!
Transcript
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