Labor Day, the last summer holiday, is when family and friends get together for barbeques and picnics to send off summer in style. Impress your friends with these easy recipes that will spice up your Labor Day buffet. The simple spicy chili sauce adds a kick when basted on your burgers and brats. Instead of the usual green salad, try the mix of cucumbers, onions and tomatoes for a fast and easy side dish. While the burgers are grilling, serve the vegetable pizza and add a simple fruit tray to keep the party happy. The American Flag cake is so simple to make and makes a great edible centerpiece for your Labor Day table.
Each of these recipes is simple and takes less than 30 minutes to prepare. All you need is a sharp knife to slice and chop vegetables and fruits, and a few ingredients to create the perfect Labor Day feast. These recipes travel well, and keeping them cool is optional.
American Flag cake
One white cake mix
2 pints strawberries
1 1/3 cup blueberries
One tub whipped topping (indoors) or canned vanilla icing (outdoors).
Make the cake according to box directions. Cool the cake in the pan. When cooled, ice with whipped topping or icing. Use blueberries to make the ‘star’ of the flag. Slice strawberries and make stripes.
Keep refrigerated until serving if you have used the whipped topping.
Simple cucumber salad
In a large bowl or jar, mix three chopped tomatoes, 3 sliced cucumbers, 1 onion, 1/2 cup apple cider vinegar, 1 teaspoon of cracked pepper, 2 tablespoons of sugar, 2 teaspoons of salt, 1 cup of water, and 1/4 cup of olive oil. Mix well and chill for about two hours.
Spicy barbeque sauce
- One large red onion, diced
- Two chopped red or yellow peppers
- 10 cloves of garlic, sliced
- Two fresh chopped red chilies
- One half teaspoon paprika
- Six tablespoons Worcestershire sauce
- Six tablespoons tomato ketchup
- Six tablespoons cider vinegar
- Six tablespoons molasses or dark brown sugar
- Two tablespoons Dijon mustard
- Two cups hot coffee
- Three tomatoes, quartered
Mix and bring to a boil, then simmer for 20 minutes. If you want a thicker sauce, add a little cornstarch.
Cold veggie pizza
Place crescent rolls in an ungreased 15 x 10 x 1 inch baking pan. Press dough to fit pan so there are no gaps. Bake at 375° for 10 minutes or until golden brown. Cool.
In a small bowl, beat 1-cup mayonnaise, 8 ounces cream cheese and one tablespoon of dill until smooth; spread over crust. Top with broccoli flowers, chopped zucchini, tomatoes, or vegetables of your choice. Sprinkle with olives and cheddar and mozzarella cheese then press toppings lightly onto crust. Cover and chill for an hour. Cut into squares. Yield: 12-15 servings.