Foley Family Bar-B-Que with Margaritas
(Mercy of the Fallen, page 187)
Also provide a pony keg of choice beer
On grill, cook handmade to order hamburgers (see Donovan’s Bonfire Picnic for recipe) and hotdogs. Or for a more grown-up offering…
Best BBQ Grilled Ribs (Simple)
From cooks.com
2 racks of ribs
salt and freshly ground pepper, to taste
1 bottle honey BBQ sauce
water
1/8 cup olive oil
aluminum foil
grill
Start off by placing ribs in a glass casserole dish, rub with oil and then with salt and pepper. Now flatten ribs as much as possible and add water just to barely cover them. Ribs racks may be cut in half if needed).
Simmer in oven (just enough heat so the water will simmer, not boil - about 240-250°F) for 1 to 1 1/2 hours or just until tender; (don’t try to cook them too fast or they will become tough).
When ribs are finished in the oven, drain them, start grill on medium and allow to heat.
Cover with foil and brush (or pour) on just a small amount of oil to keep ribs from sticking/burning. Brush on first layer of BBQ sauce after draining.
Once grill is heated, place ribs on grill. Cook covered for 5-10 minutes, then brush on BBQ sauce. Grill another 5-10 minutes, keep adding BBQ sauce until there is a thick layer of BBQ sauce.
If ribs become somewhat dark, that's ok; the BBQ sauce tastes better cooked than raw. When BBQ sauce is all gone, the ribs are almost done.
Grill 5 more minutes to finish cooking BBQ sauce, then serve. If they stick a little it is ok, that is what the oil and foil is for!!
Mom’s Potato Salad
Attributed to my mother Janice Annette Heller Anderson to whom the book is dedicated—DJA
Peel and cut in small bit size pieces, 6 to 8 potatoes. Idaho or Russet preferred.
Cover with water, bring to a boil, and stir periodically for even cooking for approximately 10 minutes. Check for doneness with a fork, drain and place in large bowl. Do not overcook.
Bring 6 to 8 eggs that have been in the refrigerator for at least one week* to a boil for 5 minutes. Turn off heat and cover for 10 minutes. Run under cold water and peel.
*eggs that are too fresh do not peel well.
Slice eggs into bite size pieces and add to potatoes.
Blend in Miracle Whip salad dressing until all potatoes and eggs are coated. Start with a 1/2 C. and add until moist.
Sprinkle in 1 tsp. dry mustard or minced onion.
Salt and pepper as preferred.
Baked Macaroni and Cheese
Attribute to simplyrecipes.com
Serves 3-4 adults or 4-6 kids
2 quarts water
1 tsp. salt
2 C. uncooked elbow macaroni
2 Tbsp unsalted butter
1/2 lb cheddar cheese, grated (about 2 cups, packed)
1 tsp. corn starch
1/4 C. milk
1/2 tsp. lemon juice
1/4 C. ham, chopped into 1/4 inch cubes
Freshly grated black pepper
In a medium sized bowl, mix corn starch into the grated cheese, so that the cheese is coated, set aside. This will help the cheese from getting too stringy.
Bring 2 quarts of water with the teaspoon of salt to a boil in thick-bottomed saucepan. Add the elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes). Cook until al dente - cooked through, but still slightly firm. Drain the water from the cooking pan (if you use a colander, return the macaroni to the pan). Lower the heat to low/warm.
Add the butter. Stir in to coat the macaroni. When the butter is about half melted, you can stir in the cheese. Add the milk. Add lemon juice. Stir in until all the butter and cheese is just melted and blended well with the milk. Do not over-stir. Add the chopped ham and a few twists of freshly grated black pepper. Serve immediately.
Assorted snack foods as desired—potato chips, corn chips, etc.
Boston Baked Beans
Use favorite recipe or purchase any of the Bush’s brand to simply heat and serve.
Fruit Salad in Watermelon Bowl
Attributed to cooks.com
Cut a large watermelon in half lengthwise, scallop edges. Scoop out watermelon with a melon baller. Return balls to hollow shell. Add cantaloupe balls, strawberries, blueberries, pineapple chunks, bananas and pitted cherries. Pour sauce over fruits and mix well. Chill, covered.
Watermelon Sauce
2 Tbsp. lemon juice
2 Tbsp. orange juice
2 Tbsp. lime juice
1/3 C. water
2/3 C. brown sugar
Mix together.
Fruit Salad in Watermelon Bowl
Attributed to cooks.com
Cut a large watermelon in half lengthwise, scallop edges. Scoop out watermelon with a melon baller. Return balls to hollow shell. Add cantaloupe balls, strawberries, blueberries, pineapple chunks, bananas and pitted cherries. Pour sauce over fruits and mix well. Chill, covered.
Watermelon Sauce
2 Tbsp. lemon juice
2 Tbsp. orange juice
2 Tbsp. lime juice
1/3 C. water
2/3 C. brown sugar
Mix together.
Pre-made Baked goods—cookies and brownies—from bakery
Strawberry Margarita
2 cups crushed ice
1/2 cup strawberry puree (frozen from can or fresh strawberries, pureed)
1 cup tequila
2 limes, juiced
Splash Triple Sec
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves, then cooled)
Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.
Watermelon Margarita!
4 cups cubed watermelon
2 tablespoons sugar
3 limes, 2 juiced and 1 cut into wedges for garnish
8 ounces tequila
5 ounces Triple Sec, divided
3 tablespoons kosher salt
1 teaspoon chili powder
In a blender, puree the watermelon and sugar until smooth. Pour the puree through a fine mesh strainer. Transfer the liquid to a pitcher and add the lime juice, tequila and 4 ounces of the Triple Sec. Stir to combine.
In a shallow dish, combine the kosher salt with the chili powder. In a second small plate, add the remaining 1-ounce of Triple Sec. Dip the rims of 4 margarita glasses in the Triple Sec, then coat them in the salt and chili mixture. Divide the margarita between the 4 glasses and garnish each with a lime wedge.