HAVE A GREAT MEMORIAL DAY

HOW TO MAKE THE PREFECT HAMBURGER

Burgers may be the basic of all picnic menus, but they needn't be boring. Jazzed up with spices and seasonings or topped with your favorite condiments, a good burger is hard to beat.

Building a better burger is easy when you follow these suggestions:
Make sure the grill is the appropriate temperature too hot, and the burgers will burn on the outside before getting done on the inside. Medium-low to medium heat is best.
Keep the lid closed while cooking. A closed lid retains heat, shortening the cooking time and thus keeping the burgers moist.
Use beef that is no leaner than 85% Fat is needed for the burgers to be moist and flavorful.
If using ground turkey or chicken, add a little broth or olive oil to keep them moist.
Use a gentle touch overworking the mixture will produce a tough burger. Mix ingredients just until combined.
Don't form patties too thick or too thin A ¾-inch thick patty is ideal for even cooking. To keep patties from swelling in the middle, make small indention in the center.
Always clean and oil the grill grate This prevents burgers from sticking, extends the life of your grate and helps put those beautiful grill-marks on your patties.
Turn burgers only once and never, ever, press burgers with the back of a spatula: the sizzling sound may be fun to make, but the pressure releases all of the flavorful juices.
Cook burgers properly for safety's sake; cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry).
To check the temperature, insert the thermometer into the patty horizontally for an accurate reading.

FRIED CABBAGE GREENS

In 1880s and 1890s immigrant laborers brought cabbage to America. The term cabbage is a derived from the French word "caboche" (head). During slavery, children that weren’t big enough to work were fed at the Master house. They got milk and mush for breakfast and bread and pot liquor (the liquid remaining after cabbage was cooked).

Fried Cabbage Greens

INGREDIENTS
6 slices of *bacon, cut into thirds
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, sliced
1 small bell pepper, sliced
1 pinch white sugar

DIRECTIONS
Place the bacon into a large pot over medium heat.
Season with salt and pepper. Cook for about 5 minutes
or until bacon is crisp. Add cabbage, onion, bell pepper
and sugar into the pot; cook and stir continuously for 10 minutes, until
tender.

Tip:
If you like your bacon crisp, remove it from the pot before you add the cabbage, add the bacon when it ready to service.
* If you use turkey bacon add 2 tablespoons of vegetable oil to your pot.

HAPPY MOTHER'S DAY

Happy Mother's Day to you or anyone who is "mom" in your life!

CELEBRATING BLACK HISTORY MONTH

This month I will share a few Soul Food recipes, that's been in my family for over a 100 years. I don't want anyone to say I'm not sure what to prepare for Black History Month or what to take to a Black History Month Celebration. Okay for you and me who are cutting out pork and fat from our diet just prepare the dish with smoke turkey parts, and just take a little sample of each dish. Let get started with something quick and easy we are turning the clock back in time.

RED BEANS AND RICE

Ingredients:
2 cups dried red beans
1/2 teaspoon dried minced garlic
1/2 cup chopped onion
1/2 cup chopped celery
1 bay leaf
1 teaspoon white sugar
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 pound Andouille or Kielbasa sausage, thinly sliced
*2 teaspoon salt
3 cups hot cooked long-grain rice

Direction:
1. Pick over the dried beans, and soak them in water overnight.
2. The next day, drain off the soaking water, and place the bean in a covered pot, cover the beans with cold water and stir in first 7 ingredients.
3. Simmer for 2 hours stirring occasionally, check your water level adding more hot water to keep beans from burning.
4. Discard bay leaf stir in sausage, *salt and season to taste and simmer for an addition hour or until beans are soft.
5. Mash some of the beans (1/2 cup) against the side of the pot to make a creamy sauce and serve over rice.
*Add salt only after the beans our fully cooked