This menu can be used for Memorial Day get-togethers, Father's Day or any weekend you feel like entertaining!

Hot Spinach and Artichoke Dip

Ingredients:
2 Tbsp. olive oil
1/4 tsp. dried oregano or 1 tsp. fresh
1/4 tsp. cayenne pepper
2 cloves of pressed garlic
4-8 ounce packages of cream cheese
16 ounce frozen chopped spinach
12 ounce can of artichoke hearts

Heat olive oil in a small skillet. Add the oregano, cayenne pepper, and garlic. Saute for 30 seconds. Drain the artichoke hearts and chop in 1 inch pieces. Thaw the spinach and squeeze off extra liquid. Combine the garlic mixture with the cream cheese, spinach and artichokes. Place in a 2-quart baking dish and bale for about 25-30 minutes or until heated. Serve the dip with tortilla chips or pita bread.

Spicy Coleslaw Dressing

Ingredients:
1/2 cup plain low-fat yogurt
1/4 cup light sour cream
1 tablespoon Dijon mustard
1 tablespoon vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon granulated sugar
1/2 teaspoon celery seed
1/2 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients in a bowl; stirring with a wire whisk until blended. Cover and chill. Use as a dressing with your favorite mixture of cabbage.

Rosemary Steak Rub

Ingredients:
4 cloves garlic, crushed
2 teaspoons salt
2 teaspoons fresh rosemary leaves, minced or snipped
2 teaspoons cracked black pepper

Combine all ingredients. Mix until well blended. Rub evenly over the surface of steaks for grilling. Makes enough to season 2 pounds beef and easily doubles if you need more.

Grilled Potatoes and Onions

Ingredients:
8 red potatoes, washed, sliced-skins left on and cubed
2 red onions, sliced
2 tsp.. kosher salt
1 tsp. ground black pepper
1 stick of butter, melted
3 cloves garlic, peeled
1 sprig rosemary, minced

Preheat the grill. A disposable foil pan works well for this, but you can use sheets of foil (doubled). Place the onions, garlic and potatoes in the pan, or center of the foil. Sprinkle with the salt, pepper and rosemary. Drizzle the butter over all. Cover the pan with foil and crimp around the edges. Cook over the grill, stirring once or twice (or shaking). This will take much longer than the steaks, so plan on cooking this first, then letting it set aside while the steaks cook. NOTES: You can bake this in the oven too, and it turns into a nice potluck dish!

Cream Cheese Pound Cake

Ingredients:
1 1/2 cups butter
1 (8 ounce) package cream cheese
3 cups granulated sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
6 large eggs
3 cups cake flour

Preheat oven to 325 degrees. Grease one 10 inch tube or Bundt pan. Cream together the butter, cream cheese, and sugar until light and fluffy. Stir in the extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan. Bake at for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. NOTES: Try topping thin slices of this with strawberries that have been cut up and sweetened!

MORE: Make this great cake using fresh rhubarb!
http://www.oldfashionedliving.com/rhubarbcake.html
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STANDBESIDEHER.COM is a new website that
my husband is editor of and I contribute as well.
It celebrates America with travel features, kid's
patriotic projects, political essays, history, and
resources to help us learn about our country.
Visit this Memorial Day, as I take a break with
my family: http://www.standbesideher.com/
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Be safe this weekend and remember to take a
moment for our fallen soldiers. ~Brenda

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