By Cheryl Radkiewicz

When I think of May it brings to mind special events that take place during the Spring month.  Growing up, May meant the last full month of school, May crowning , First Holy Communion, Mothers’ Day and Memorial Day, the official opening of barbecue season.

Memorial Day is an American holiday, observed on the last Monday of May, honoring the men and women who died while serving in the US Military. When visiting cemeteries, one sees miles and miles of American flags blowing in the breeze honoring those who have served.  

My father and his brothers served in the Army during World War II, my grandfather served in the Army during World War I, my niece is a Navy veteran, and my husband’s uncle lived in numerous  states and countries while serving in the Air Force.  Needless to say, we were raised to honor and respect the military.

So this month I’m sharing recipes from military families that you can add to your upcoming Memorial Day celebration.  They are great additions to any hot dog, hamburger, chicken or steak.

Colorful Corn Casserole Unbaked:

2 cans corn, drained
1 small jar, green chilis, drained
1 small jar red pimentos, drained
½ cup diced onion, sauteed
1 block cream cheese
1 stick butter
Black olives, drained and sliced
Diced tomatoes
Shredded Cheese or Crushed Crackers

In medium saucepan, warm corn, green chilis, red pimentos, cream cheese and butter.  Add sauteed onions, olives and tomatoes and salt and pepper, to taste.  Heat until cream cheese and butter are melted and mixture bubbles.  Pour into casserole dish and top with cheese or crushed crackers.

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Pasta and Olives:

¾ lb. cherry tomatoes
½ cup sliced black olives
1/3  cup olive oil
1/3 cup Parmesan cheese
2 cloves garlic
1-16 oz. box small rigatoni , shells or elbows
Oregano, to taste
Parsley, to taste
Salt and pepper

Heat oil on low heat, add thinly sliced garlic cloves and saute’ until clear.   Cut cherry tomatoes into quarters and add to garlic.  Increase heat to medium and add parsley and oregano. When mixture has reduced, add olives and salt and pepper to taste.  Cook over medium heat for 5 minutes.  Prepare pasta.  Serve mixture over cooked pasta and sprinkle cheese.  Serve warm.

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Baked Butter Beans:

3 cans butter beans, drained
1 green pepper, chopped
1 onion, chopped
1-14 oz. bottle ketchup (use half)
1 can stewed tomatoes
1 cup brown sugar
½ lb. bacon, fried and crumbled
½ stick kielbasa

Mix all ingredients together and pour into casserole dish.  Bake, uncovered, at 325 degrees for 1 ½ to 2 hours.

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Baked Potato Salad for a Crowd:

10-12 Russet potatoes
12 slices bacon, fried crisp and crumbled
1 1/3 cups thinly sliced green onions
6 hard-boiled eggs, chopped
1 cup mayonnaise
1 cup sour cream
3 Tbsp. vinegar
3 tsp. sugar
½ tsp. salt
1/3 cup sweet relish
1/3 cup dill relish
1/8 tsp. paprika
½ cup finely grated or shredded Cheddar cheese

Scrub potatoes under cold, running water; place in large pot and cover with cold water.  Bring to boil over high heat. Cook until fork-tender, about 20-30 minutes.  When potatoes are done, remove pot from heat; drain potatoes and set aside to cool.  Remove their skins.

While potatoes cook and cool, prepare bacon according to package directions.  Place cooked bacon on paper-towel lined plate to drain and set aside.  Next, cube potatoes and place in large mixing bowl.  Add all but 1/3 cup of the green onions, eggs, mayonnaise and sour cream.  

Dissolve sugar and salt in vinegar and add to potato mixture.  Add sweet and dill relishes, and gently mix.  Add additional salt to taste and transfer to serving bowl.  Just prior to serving, mix in bacon and sprinkle salad with reserved onions and cheese.

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Rosemary Roasted Cashews:

1 ¼ lbs. cashew nuts
2 Tbsp. coarsely chopped fresh rosemary leaves
½ tsp. cayenne pepper
2 tsp. brown sugar
2 tsp. kosher salt
1 Tbsp. melted butter

Preheat oven to 375 degrees.  Place nuts on ungreased baking sheet and bake for about 10 minutes until they are warmed through.  Meanwhile, combine rosemary, pepper, sugar, salt and butter in a large bowl.  Toss the warm nuts with rosemary mixture until nuts are completely coated.  Serve warm.

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Fruit Salad with a Splash:

Fresh fruit
1 cup orange juice
Splash of peach brandy
Sweetened coconut shavings

Prepare a bowl full of any fresh fruit in season, for example: cut-up pineapple, seedless grapes, cut-up cantaloupe, melon, apples, bananas, strawberries, blueberries, raspberries.  Mix 1 cup of orange juice with a splash of peach brandy.  Pour over fruit.  Sprinkle with sweetened coconut shavings on top.