Good side dish recipe for Memorial Day BBQ?

We have 3 different BBQs this weekend with all the same people (just different houses). I am in charge of one side dish - I can't bring the same thing to all 3. Can someone offer a good, easy dish besides the typical macaroni salad or potato salad?Good side dish recipe for Memorial Day BBQ?
Here's a few:








OLD SETTLER鈥橲 BEANS


INGREDIENTS:


1/2 lb. ground beef1/2 lb. bacon


1 chopped onion


Brown in skillet and drain excess grease.





ADD:


16 oz. can Red Kidney Beans (drained)


24 oz. can Pork %26amp; Beans (drained)


1/2 cup white sugar


1/2 cup dark brown sugar


1/4 cup Catsup


2 TBLS. Molasses


1/2 tsp. dry mustard





Mix Thoroughly !


Cook in a crock pot until...hot...hot...hot!








MARINATED VEGGIE SALAD


1 lb. can French style green beans


1 lb. can small peas


1 lb. can white corn


1 - 4oz. jar pimento (chopped)


1 cup shopped onion


1 cup chopped celery


1 cup chopped green pepper


1 cup sugar (I used artificial sweetener)


2/3 cup vinegar (I used red wine vinegar)


1/2 cup cooking oil


1 tsp. salt


1 tsp. pepper





1.)Pour green beans, peas, corn %26amp; pimento in a colander to drain over a


large bowl. Discard 1 1/2 cups of liquid.


2.)Put veggies in a large bowl and fold in onions, celery and green


peppers.


3.)Mix together thoroughly the remaining ingredients and toss with


veggies.


4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)





RICE %26amp; PEA SALAD





1 c. cooked rice (cooled)


3 hard boiled eggs (finely chopped)


1 medium onion (finely chopped)


1 can Petit or early English peas


1 small canned chopped black olives


Mayonnaise (your judgement)


Salt %26amp; pepper to taste





Mix thoroughly鈥efrigerate.








BACON - HORSERADISH DIP





MIX TOGETHER THOROUGHLY:


1 16oz. container sour cream


1 8oz. container cream cheese


2 1/2 oz. horseradish


3/4 - 1 cup real bacon bits


3/4 - 1 cup salad dressing


1/4 cup honey


sugar to taste





Serve with chip, crackers or veggies.








BLACK OLIVE DIP





MIX THOROUGHLY:





1 small can chopped black olives


3oz. cream cheese softened





Mix with enough Mayonnaise to desired consistency.


Worcestershire sauce (optional).


Tabasco hot sauce, to taste.





7-LAYER DIP





INGREDIENTS:





2 cans refried beans


1 small container salsa


1 bag shredded lettuce


24oz. container sour cream


1 bunch of green onions, chopped


1 small canned sliced black olives


1 package shredded cheese





DIRECTIONS:





1.) In a 9 x 13 pan, spread refried beans.


2.) Cover with salsa.


3.) Spread lettuce over salsa.


4.) Cover lettuce with sour cream (put heaping spoonfuls randomly on top of lettuce %26amp; carefully spread).


5.) Sprinkle cheese on top of lettuce.


6.) Sprinkle onions over cheese


7.) Top off with olives.





Hint:





Add some Tabasco to refried beans, mix thoroughly.


Sprinkle 1/2 cup real bacon bits on top.








CHICKEN FAJITA DIP





MIX TOGETHER THOROUGHLY:





1 (10 3/4oz.) can Cream of Chicken Soup


1/2 cup sour cream


3/4 cup salsa


2 cups colby/jack shredded cheese


Hint:


Can be served cold or warm.


Can be doubled, tripled....etc.


Excellent for a large crowd








Janie鈥檚 Recipe


I really have no clue what the heck this is called,


but its reallllllly realllllllly good.








Depending on how much you need, you can double, triple, etc the


recipe...








What you need:





1 lb sausage (Regular or Medium is best)


1 can Rotelli tomatos and Chillies (Regular)


4 pks cream cheese





What to do:





Fry the sausage and drain.


Then put the sausage, the rotelli and the cream cheese in a crock


pot.


Stirring occassional, cook on high til cheese is melted and its good


and warm.


When done, turn to lowest temp to keep it warm - stir occassionally.








Velveeta Ranch Dip





1 pound Velveeta cheese, cut up


1 (8 ounce) container sour cream


1 cup Ranch dressing





Microwave Velveeta in 1 1/2-quart microwavable bowl on HIGH 4 minutes or until melted, stirring after 2 minutes.


Stir in sour cream and dressing. Microwave 1 minute.


Serve hot with tortilla chips or cut-up vegetables.





Makes 3 cups.





Cranberry Sauce Spread


Ingredients:


1 8oz. Pkg. cream cheese, softened


2 Tbls. mayonnaise


陆 cup chopped pecans


1 16oz. Can jelled Cranberry sauce


Instructions:


Mix all ingredients鈥xcept nuts鈥?until well blended. Add nuts and mix.


Spread on crackers or celery or etc.


Use as dip with chips.











If you like these recipes鈥︹€?br>




Find more quick 鈥?simple 鈥?E-Z 鈥?few ingredient鈥?recipes鈥t E-Z Cookin鈥?group:





http://groups.yahoo.com/group/e-zcookin/





Lots of interesting 鈥榮tuff鈥?in files %26amp; links鈥ome join %26amp; check it out.





Pat in Indiana鈥?





pmsbar2@att.netGood side dish recipe for Memorial Day BBQ?
Cheesy potatoes:


1 bag frozen hashbrowns (the cubed kind)


1 can condensed cheddar cheese soup


1 tub (16 oz) sour cream


1 bag (2 c) shredded sharp cheddar


3 TBS minced onion





Mix it all together, keeping some cheese aside. Bake in preheated 350 degree oven for 35 minutes. Top with remaining cheese and bake another 5 minutes.





Cucumber Salad:





3 medium cucumbers, peeled, seeded and sliced


1 small onion, cut in half andsliced thinly


1 medium green bell pepper, sliced


1 large tomato, seeded an diced


1 bottle (8 oz) Italian salad dressing


1 tsp sugar





Mix the dressing and sugar together. Add veggies and stir to coat the veggies with the dressing. Chill for at least an hour.








Southwest Pasta Salad:


1 pound elbow macaroni


1 pound cherry tomatoes, quartered


1 cup frozen corn, thawed


1 medium green pepper, chopped


1 small red onion, chopped


1/2 cup lime juice


1/4 cup vegetable oil


1 tablespoon red wine vinegar


1 tablespoon chili powder


1 tablespoon ground cumin


1 teaspoon sugar


1 teaspoon salt


1 teaspoon garlic powder





Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion and olives.


In a small bowl (or in a jar with a lid), combine the lime juice, oil, vinegar and seasonings. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled.
You can make all of these ahead:





FRUIT AMBROSIA


2 c. heavy whipping cream


1/2 c. sugar


1 tsp vanilla extract


1/2 tsp almond extract


1 large can mandarin oranges, drained


1-2 cans fruit cocktail, drained


3-4 c. miniature marshmellows


Whip cream, sugar %26amp; extracts until very stiff peaks. Fold in fruit %26amp; marshmellows. Chill.....





ARTICHOKE RICE SALAD


1 pkg. chicken flavored rice (like Rice-a-Roni)


2 green onions, thinly sliced


1/2 green pepper, chopped


8 pimento stuffed olives, sliced


2 (6 oz) jars marinated artichoke hearts, cut up


1/4 tsp. curry powder


1/3 c. mayonnaise


Prepare rice per package. Mix all the other ingredients into the hot rice; mix well. Can be served hot, cold or room temp....





HAWAIIAN COLE SLAW


3 c. shredded cabbage


1 c. crushed pineapple, drained


1 c. sour cream


2 TB. sugar


1 Tb. vinegar


2 TB. mayonnaise


salt %26amp; pepper to taste


Mix cabbage %26amp; pineapple. Mix other ingredients; add to cabbage and mix well ..... Chill
You can make baked beans for one of them. A nice tossed salad for another and perhaps corn on the cob for the third. They are all easy and quick.





For the baked beans, I usually get the number of cans of beans needed (I prefer Bush's Baked Beans) (the new Griller Beans they make are great!). I fry up bacon that I cut into small pieces (about 6 slices), add the beans and simmer for about 30 minutes on low. You can put them into a crock pot. For zip, you can add some mustard (not yellow!) and hot sauce.





A salad can be made with lettuce, red cabbage, cukes, tomato and bring a couple of bottles of dressing for people to choose.





I know we now have corn on the cob available (not local) and it is very good. Boil it up and then wrap individually in foil with salt and butter already on it. When you get to the BBQ, just put them on the grill to get hot or clean before going and boil them up at the party.





Instead of macaroni salad, why not make baked macaroni and cheese? It's a change of pace and goes great with BBQ.





Have a good time.





PS. The salad listed above is a seven layer salad which is also good. You can find a recipe for it online.
It would be nice to take a salad to one and them something warm to another and then something else. This one sounds good:





4 cups finely chopped cabbage





1 1/2 cups cauliflower or broccoli, cut into bite-size pieces





1 1/2 cups frozen peas, thawed





1 1/2 cups sliced fresh mushrooms





1/2 cup sliced green onions





1/2 teaspoon salt





1/2 teaspoon salt-free herb and spice blend seasoning





4 tablespoons bacon bits, real or imitation





Tomato wedges and sprigs of parsley for garnish, optional





Dressing:





2/3 cup mayonnaise





1/3 cup honey mustard dressing





1 teaspoon vinegar





1 teaspoon Dijon mustard





1 1/2 teaspoons sugar





In large glass bowl, layer cabbage, cauliflower, peas, mushrooms and onions. Sprinkle salt and herb seasoning evenly between layers.





In separate bowl, combine mayonnaise, salad dressing, vinegar, mustard and sugar. Spread dressing evenly over top of the vegetables. Cover and refrigerate overnight.





Before serving, sprinkle with bacon bits and garnish with tomatoes and parsley.





my friends mum made this last year for her bbq and really liked it and everyone ate some and tried it so i think you should try this one.
I can give you my spinach orzo feta recipe.





1 cup of orzo. Boil that.


While it's boiling, chop 1/2 package of fresh spinach, drain and rinse a can of garbanzo beans, and chop up some green onions. (That's the base, I've added sun-dried tomatoes and pine nuts.) Toss the drained orzo with all this. Then add the vinaigrette.





1/3 cup olive oil


Zest of one lemon


Juice of two


Some minced garlic


Big pinch of dried oregano


Salt and pepper





Toss all that with the orzo and veggies, and then dump in a package of crumbled flavored feta. Any flavor. You're basically done by the time the orzo has cooked. And it may not seem like a lot, but it makes a ton!





Or make confetti cornbread for a side.
I may be lame, but to me Memorial Day is all about the typical all american bbq stuff, like ribs and coleslaw and french fries, burgers and potato salad and deviled eggs,


what about taking some deviled eggs?


Or a broccoli and cheese dish?
Greek Salad:


2 Cucumbers


2 Tomatoes


1 Red Onion


1 Green Bell Pepper


1 Can of black olives


1 Container of Feta


1 cup of Italian Dressing


Chop up all veggies into bite sized peices mix all ingredients and serve.
Sweet potato casserole...Yum!!!!!


Pasta salad...Yummy too!
Shrimp cocktail, fruit salad, or homemade mac n cheese.
fruit salad.....just bring some assorted cut up fruit and berries in nice little bowl.
What about side kebabs made with vegetables?


The true tragedy of all outdoor cooking equipment is that the average grill will usually see steaks, chops, burgers, dogs, and the occasional chicken part. Despite how easy it is to grill up veggies, most people just don鈥檛 think about it, simply because they aren鈥檛 sure how to do it. Well I have the solution for you, vegetable side kebabs. They鈥檙e quick, easy and you can make them in advance for when you need or want them. You can even make up a big batch and stick them in the freezer for future cookouts.


Picking the Veggies: First start out with the vegetables. You will want to pick vegetables that will cook in about the same amount of time. You can also choose items you like undercooked and add them to vegetables that cook faster. Basically, you want to put down your veggie kebab on the grill, cook it up, and pull off something great.


Sticking it on the stick: Some vegetables are easy to put onto a stick, especially if you are using metal skewers. Some vegetables can be hard, but that鈥檚 no excuse. Take corn on the cob for instance. Cut the cobs into quarters or thirds. Push a metal skewer straight down the center and you鈥檝e got it ready to go. If you prefer to use bamboo skewers (or want to use bamboo skewers for those kebabs you stick in the freezer), run a hole through with a metal skewer first then you can just slid it onto the bamboo stick. This works great for almost any vegetable that might be too hard for the fragile bamboo. Also remember to soak your bamboo skewers in water before you put anything on them.





Marinating: Now you want to get some real flavor on those kebabs. I鈥檓 talking about a marinade. A good marinade not only makes your food taste better, but it makes it healthier. I鈥檓 not talking anything fancy here; try a store bought Italian dressing. Italian dressing is a great marinade because it contains oil, vinegar, herbs, and spices. It keeps the vegetables moist, limits burning, and adds flavor. Brush your kebabs with your marinade at least 30 minutes before they hit the grill. This means you can do it the night before and be ready to fire up the grill the minute you get home from work.





The Grilling: When grilling vegetable kebabs you will want to give them some good heat, but you don鈥檛 want them getting a lot of direct heat. Keep your veggies to a cooler part of the grill or grill them indirectly with the other burners going on high. If you are using charcoal you will want an indirect fire, or a single layer fire. This will give the veggies the heat they need to get cooked, but also prevent them from burning. Typically under this kind of heat a normal veggie kebab will take about 10 to 15 minutes to cook.


Hope this helps your dilemma.