COLD RAW CARROT RELISH

10 carrots, cleaned and scraped

7 onions, cleaned and peeled

4 peppers, cleaned and cored

2 cucumbers

1/8 c. salt

1 1/2 c. sugar

1 1/2 c. cider vinegar

1 tbsp. mustard

1 tbsp. celery seed



Chop or grind all vegetables and put them in large bowl. Add salt and mix well. Allow salted vegetables to stand for 1/2 hour. Then drain juices, do not save juice. Place vegetables in large bowl. Add sugar, vinegar, mustard, and celery seed. Mix well and serve.

Fantastic Memorial Day Recipes

Sirloin Steak with Garlic Butter

Ingredients

• 1/2 cup butter
• 2 teaspoons garlic powder
• 4 cloves garlic, minced
• 4 pounds beef top sirloin steaks
• salt and pepper to taste

Directions

1. Preheat an outdoor grill for high heat.
2. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
3. Sprinkle both sides of each steak with salt and pepper.
4. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Garlic and Onion Burgers

Ingredients

• 2 pounds ground beef
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• 1/2 cup minced onion
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon Italian-style seasoning

Directions

1. In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
2. Preheat grill for high heat.
3. Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

Grilled Lemon Herb Pork Chops

Ingredients

• 1/4 cup lemon juice
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 6 (4 ounce) boneless pork loin chops

Directions

1. In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
2. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
3. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

Fresh Strawberry Almond Pie

Ingredients

• 1 1/2 cups crushed pecan shortbread cookies
• 1/4 cup blanched slivered almonds
• 1/3 cup butter, melted
• 6 cups fresh strawberries, hulled
• 1 cup white sugar
• 3 tablespoons cornstarch
• 1/3 cup water
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
3. Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
4. Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.

Rhubarb and Strawberry Pie

Ingredients

• 1 cup white sugar
• 1/2 cup all-purpose flour
• 1 pound fresh rhubarb, chopped
• 2 pints fresh strawberries
• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons butter
• 1 egg yolk
• 2 tablespoons white sugar

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
3. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
5. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Rhubarb Strawberry Crunch

Ingredients

• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 3 cups sliced fresh strawberries
• 3 cups diced rhubarb
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup butter
• 1 cup rolled oats

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.