Company's Coming!
A Labor Day Menu
By Brenda Hyde

This is a great time of year to check the stores for close-outs on bright, cheerful summer dishes and tableware. One year I found some great trays for less than a dollar each and now we use them all the time for outdoor entertaining!

Cajun Style Burgers

Ingredients:
2 pounds fresh ground chuck or round
1 small sweet onion, finely chopped
1/4 cup bell pepper, finely chopped
1 clove garlic -- minced
1/2 teaspoon Tabasco Sauce
3 green onions, minced
1 teaspoon Worcestershire sauce
ground pepper

In a medium bowl, combine all ingredients. Form into 4-5 inch patties. Grill each side 4 to 6 minutes, depending on degree of desired doneness. Serve immediately. Serves 6 or so.

Cornmeal Onion Rings

Ingredients:
2 large Vidalia or other sweet onions
4 cups flour
2 cups buttermilk
1 1/4 cups cornmeal
1 tablespoon paprika
1 tablespoon salt
2 teaspoons cayenne
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
peanut oil for frying

Directions: Peel and slice onions 1/2 inch thick and separated into rings. Set out three bowls or pie plates for breading onion rings. In the first bowl place 2 cups flour. In the second bowl place the buttermilk. In the third bowl, combine the remaining 2 cups flour with the cornmeal, paprika, salt, cayenne, thyme, and black pepper. Dip the onion rings first in the flour, then in the buttermilk, and then in the seasoned cornmeal mix. Set the breaded onion rings on waxed paper lined baking sheets. Place breaded onion rings in the refrigerator for about an hour. (I cover lightly with paper towel to protect them). Heat a deep sided pan with at least 2 inches of oil, no more than halfway up the sides, to 350° degrees. Fry the onion rings until golden, then drain on paper towels.

Spicy Coleslaw

Ingredients:
3 medium carrots shredded
6 cups shredded green cabbage
1 red bell pepper, cut into thin two inch strips
1 red onion, thinly sliced
3/4 cup chopped fresh cilantro
Dressing:
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/2 cup olive oil

Mix carrots, cabbage, bell pepper, onion and cilantro. Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl. Gradually whisk in oil. Season with salt and pepper. Toss salad with enough dressing to coat. Season with salt and pepper; serve. Makes 8 servings. Note: Red pepper is not a favorite at our house, so I often leave it out unless I'm taking this to a potluck.

Caramel Pecan Cheesecake

Ingredients:
18 squares crackers, finely crushed
1/4 cup granulated sugar
1/3 cup margarine, melted
1 cup pecan halves
2 (8 oz.) packages cream cheese, softened
1/2 cup packed light brown sugar
2 tsp. vanilla extract
2 eggs
1/4 cup prepared caramel topping

Mix graham crumbs, granulated sugar and margarine; press into the bottom and sides of 9-inch pie plate. Finely chop and toast 1/2 cup pecans (in the oven on a cookie sheet until lightly toasted). Sprinkle evenly on the bottom of pie crust and set aside. Blend cream cheese, brown sugar and vanilla with mixer. Blend in eggs until smooth; pour into prepared pie crust. Place remaining pecan halves in circle around edge. Bake at 325 degrees for 40-45 minutes. Cool on wire rack. Chill at least 4 hours. Drizzle caramel topping over cheesecake before serving. Serves 8.

About the Author
Brenda Hyde is a wife and mom to three, living in the midwest United States. She is also a freelance writer and editor of Old Fashioned Living. Sign up for her free newsletters here.