Labor Day Barbecue Recipes

Barbecuing on the grill or in foil is best for foods requiring long, slow cooking. Skewer and hand grill cooking is best for foods that require very little cooking or just heating. A fun labor day party idea is having "theme" dinners; maybe Hawaiian, Southwestern, or Mediterranean style.

LET'S HAVE A HOBO PICNIC!---Plan a hobo style picnic for the least fuss for everyone concerned. You will need lots of clean 1 pound metal coffee cans, so start collecting them way ahead of time! The easiest way to do it is to prepare all the food at home and then put enough food for one person in each can or use one can for several servings of each kind of food. In either case, be sure to label the cans. Keep perishable foods cool until they reach the barbecue fire. Take plenty of paper plates, knives, forks and spoons and watch the "hobos" dig in.

HOBO STEAK FOR ONE: 1/4 pound round steak, cut 3/4inch thick; fat or cooking oil; 2 slices potato cut 1/2 inch thick; 1/4 cup water; 2 Tbsp. canned sliced mushrooms, drained; 1/4 cup onion rings; 1 small tomato, quartered; 1 Tbsp. sliced pitted olives; 1 1/2 tsp. butter or margarine; 1 tsp. salt; 1/8 tsp. worcestershire sauce; 1/8 tsp garlic salt. For each hobo dinner you will need a one pound size metal coffee can with a cover (even aluminum foil would work then it would be a foil dinner.) Have your meat man tenderize steak. Heat a little fat in a heavy skillet. Brown steak on both sides and remove from heat. Put potato slices in bottom of coffee can. Lay meat on top of the potatoes. Add water, mushrooms, onion rings, tomato, olives and butter. Sprinkle with salt, a pinch of pepper, worcestershire sauce and garlic salt. Cover tightly. Arrange hot briquets for grill barbecuing or use a bed of hot ashes. Nestle can or foil among coals but do not set can directly on top of them. Barbecue about 50 minutes or until vegetables are tender.

MEXICAN BUN SANDWICH: 1/2 pound bacon, diced; 4 ounces dried beef, shredded; 3/4 cup chili sauce; 1 cup diced, processed cheddar cheese; 1/3 cup pickle relish; 8 to 10 hamburger buns; 8 to 10 slices of onion, 1/4 inch thick. Put the bacon in a skillet; cook over medium heat until crisp. Discard all but about 1/4 cup of the fat. Add the beef and next three ingredients; continue to cook, stirring constantly until cheese melts. Split hamburger buns and toast. Spoon mixture on half the bun; top each with an onion slice. Then, cover with remaining buns.

HAWAIIAN PORK: 1 pound boned pork shoulder, sliced 1/4 inch thick; butter or margarine; 1 medium-size onion, minced; 1 green pepper cut in strips; 1 cup water; 1/4 tsp. mace; 1/8 tsp. ginger; 1 1/2 tsp. salt; 1/4 tsp. black pepper; 2 Tbsp. corn starch; 2 Tbsp. brown sugar; 2 Tbsp. lemon juice; 1 Tbsp. soy sauce; 1 (20 oz.) can crushed pineapple. Hamburger buns, slit. Have pork tenderized and cut into 1 inch squares. Melt 1 Tbsp. of butter in skillet. Add meat and onion; stir to brown well. Stir in green pepper and next five ingredients. Bring to a boil and reduce heat to low. Simmer, covered for 30 to 35 minutes or until meat is tender. Meanwhile, combine cornstarch and next three ingredients. Stir in pineapple, mix well. Pour pineapple over meat and cook until sauce thickens. Spread buns with butter and spoon mixture onto buns. Makes 8 to 10 servings.