CHICKEN CAESAR BURGERS, ST JAMES’ BAKED BEANS & SUMMER CORN SALAD

Memorial Day for many means the beginning of Summer. To others, a day off to shop. But, as I am sure you really know Memorial Day is a day to honor those who have died in the service of this country.

MEMORIAL DAY RECIPES

CHICKEN CAESAR BURGERS

This is a great no-guilt recipe. This is tasty and Juicy and NOT at all dry. My Family loves them! Makes two burgers.

INGREDIENTS

1/4 cup finely chopped onion
2 tablespoons shredded Parmesan cheese, divided
1 tablespoon lemon juice
1-1/2 teaspoons dried parsley flakes
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound ground chicken
2 hamburger buns, split
1/4 cup torn romaine
4 teaspoons fat-free creamy Caesar salad dressing

DIRECTIONS:

In a small bowl, combine the onion, 1 tablespoon cheese, lemon juice, parsley, garlic, Worcestershire sauce, salt and pepper. Crumble chicken over mixture and mix well. Shape into two patties.
Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear. Sprinkle with remaining cheese.
Serve on buns with romaine and salad dressing.

ST JAMES’ BAKED BEANS

If you have never tried these beans before, then the greatest taste sensation has been missed. A summer favorite!

INGREDIENTS;

6 slices bacon, diced
1/2 cup chopped onion
1 (16-ounce) can pork and beans, drained
1 (16-ounce) can lima beans, drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (10-ounce) package sharp Cheddar cheese, cubed
1 cup ketchup
3/4 cup firmly packed dark brown sugar
1 tablespoon Worcestershire sauce

DIRECTIONS:

Heat oven to 325 degrees.
Butter a 1 1/2-quart casserole.
In a small skillet, sauté the bacon and onions until the bacon is crisp and onions are lightly browned; drain well.
In a large bowl, combine the remaining ingredients. Add bacon-onion mixture; mix well. Pour bean mixture into prepared casserole.
Bake uncovered at 325 degrees for 1 1/2 hours
Recipe from the Cookbooklet

SUMMER CORN SALAD

This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love.

INGREDIENTS:

1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
5 teaspoons olive oil, divided
1-1/2 cups fresh or frozen corn, thawed
1-1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 cup crumbled feta cheese

DIRECTIONS:

In a small bowl, whisk the lime juice, salt, pepper sauce and 4 teaspoons oil; set aside.
In a large skillet, sauté corn in remaining oil until tender. Transfer to a salad bowl; add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.
Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
Recipes from Taste of Home