Memorial Day this year is May 25. Observed on the final Monday in May, it is a day on which people have the opportunity to pay tribute to those who have lost their lives in the military. Some get this holiday confused with Veterans Day, (Nov. 11), which honors all of the veterans who are presently in or retired from the military service. It is always good to remind our youth of these two important holidays. Our nation is truly blessed for all the freedoms that we have and paying tribute is a “must do.” Over the years, Memorial Day has also become a day to have family gatherings, grilling, parades, and other ways to enjoy the day. Many take the opportunity to visit area cemeteries and to decorate loved ones’ graves with flags and flowers. Memorial Day is also the unofficial start of summer. These recipes are sure to please, whether at your next Memorial Day gathering or other summer get-togethers.

Pork Chop Delight

For those who want to change their main meal from beef to pork chops, this may be one to consider.

Ingredients

1 family size (22-ounce) can cream of mushroom soup

12 ounces sour cream

24 ounces frozen hash browns

6 or 7 lean boneless pork chops

8- to 10-ounce package shredded cheese

Instructions

In a medium mixing bowl, combine the mushroom soup and sour cream. In a 9-by-13-inch cake pan, layer half of the hash browns and half of the soup mixture. Place the pork chops on top of this layer. Next layer the remaining hash browns and remaining soup mixture. Cover with aluminum foil; place in the oven which has been set at 350 degrees for about 1 hour, or until pork chops are done. Remove aluminum foil; put cheese on top and place in the oven until cheese is melted. Yields: 6 servings.

BBQ Pork and Beans

It is almost that time of the year when pork and beans sound good, especially if you are grilling out. This is a dish that goes well with that. A great idea is to start preparing the dish early enough so that you can simply plug in the crock pot to keep them warm and ready for when the grilling is done.

Ingredients

1 (29-ounce) can pork and beans

1 small can tomato paste

1/2 cup barbecue sauce

1/2 cup brown sugar

1 pound hamburger

1 large onion, chopped

1 teaspoon vinegar

Salt and pepper, to taste

Instructions

Brown the hamburger and drain. Salt and pepper to taste. Add chopped onion. Add remaining ingredients. Bake at 350 degrees for 30 minutes.

Note: After preparing the ground beef, it works well to put all of the ingredients into a crockpot. It can be put on low after it is heated through for a couple of hours.

Broccoli-Cauliflower Salad

Trying to get a few more vegetables in your diet? This recipe includes a few. Crushed walnuts and dried cranberries can be added to this recipe if you like.

Ingredients

2 cans raw cauliflower pieces

3 cups raw broccoli pieces

2 tablespoons chopped onion

1/4 cup sunflower seeds

1/4 cup raisins

1/2 cup light salad dressing

2 tablespoons sugar

1 tablespoon vinegar

Instructions

Break raw cauliflower and broccoli into bite-size pieces. Combine with onion, sunflower seeds and raisins. Combine salad dressing, sugar and vinegar. Pour dressing over other ingredients and toss lightly to coat. Chill to serve. Yields: 8 servings.

Fresh Peach Pie

This is a great dessert, if you are a peach lover. I know that sometimes it is hard to find peaches that are ripe. Peach pie is delicious and a nice change from other pies. And if you are not a pie maker, this recipe offers an alternative.

Ingredients

6 fresh peaches, peeled and sliced

1 cup sugar

1/3 cup flour

Dash of almond extract

2 tablespoons butter

Dash of cinnamon

Dash of nutmeg

*Pastry for double-crust 9-inch pie

Instructions

Combine peaches, sugar, flour and almond extract. Mix well. Pour into the crust. Dot with butter. Sprinkle it with cinnamon and nutmeg. Adjust top crust, seal and flute edges. Cut slits to allow steam to escape. Brush top of crust with milk and sprinkle with additional sugar. Bake in a 350-degree oven for 60 minutes.

*If you prefer not to make the pie crust from scratch, the local grocery stores have frozen pie crust (in 2-pack tins) available in the freezer case.

Loretta’s Tips

1. When peeling an onion, cut the bottom of the onion off first so that the juice will go down and not bother the eyes.

2. Lemons that are heated before squeezing will give almost twice the quantity of juice.

Loretta Krahling is a columnist with over 39 years of newspaper experience. If you have a favorite recipe to share or if you have any questions, email Loretta at krahling93@gmail.com.