Labor Day Food Menu Feast

Labor Day is observed on the first Monday during the month of September and is dedicated to the workers and the contributions they have made to strengthen and prosper our country. Today, many people not only celebrate Labor Day as a tribute to the American workers, but as a celebration for the end of summer. Labor Day is filled with barbecues, picnics, beach parties, parades, and fireworks. Here is Labor Day food menu feast for Labor Day that your guests will love.

Appetizers

7-layer Dip with tortilla chips
Vegetable platter with ranch dip
Variety of flavored chips and pretzels

Appetizers are a must to be placed on your Labor Day food menu for your guests to enjoy while they are mingling at the beginning of your Labor Day party. Place a 7-layer dip along with your favorite tortilla chips and a variety of flavored chips, such as Doritos, Sun Chips, and pretzels on a buffet-style table. Cut up broccoli, carrots, and celery, and place them on a vegetable platter along with whole cherry tomatoes and a bowl of your favorite ranch dressing for vegetable dipping.

7-Layer Dip

1 (16 ounce) can re-fried beans
1/2 cup mayonnaise
2 avocados
1 package taco seasoning mix
1 (16 ounce) container sour cream
1 (16 ounce) jar medium salsa
8 ounces Monterrey Jack Cheese (finely shredded)
2 tomatoes (diced)
1 small can olives (chopped)

Layer each ingredient in a 8-1/2 x 13 x 2 dish in order from bottom to top starting with the 1st layer on the bottom.

1st Layer (bottom): 1 (16 ounce) can of re-fried beans and 1/4 cup of mayonnaise blended
2nd Layer: 2 avocados and 1/4 cup of mayonnaise blended
3rd Layer: 1 package of taco seasoning mix and 1 (16 ounce) container of sour cream blended
4th Layer: 1 (16 ounce) jar of medium salsa
5th Layer: 8 ounces of Monterrey Jack cheese (finely shredded)
6th Layer: 2 fresh tomatoes (finely diced)
7th Layer (top): 2 small cans olives (chopped)

Entrees

Barbecue Ribs
Hamburgers and Cheeseburgers
Hot Dogs

Barbecue ribs, hamburgers and hot dogs are the perfect combination for your Labor Day food menu. Easy preparation of barbecue ribs in the oven and grilling hamburger and hot dogs on the grill with make your Labor Day party easy and a treat for your guests to enjoy. When the ribs are done, keep them covered with foil in the oven with the temperature on warm while the hamburger and hot dogs are grilling on the grill. Arrange the food on the buffet-style table along with hamburger and hot dog buns, ketchup, mustard, relish, pickles, mayonnaise, sliced lettuce, onion, and tomatoes for your guests to add to their hamburger and hot dogs.

Oven Barbecue Ribs

4-5 pounds country style spareribs
1 tablespoon chili powder
1 tablespoon salt
1 cup brown sugar
1 teaspoon paprika
1 can tomato soup
1/2 cup wine garlic vinegar
1/2 jar (18 ounce) apricot preserves
2 serving spoons La Victoria salsa (hot)
1/2 bottle (18 ounce) favorite spicy barbecue sauce

Mix the chili powder, salt, sugar, and paprika together. Place the ribs in a large baking pan and rub spice mixture all over the ribs. Let stand in the baking dish in the refrigerator for an hour. In a large mixing bowl, mix 1 can tomato soup, wine garlic vinegar along with the remaining excess spices. Add 1/2 jar of apricot preserves, 2 serving spoons of La Victoria salsa, and 1/2 bottle of your favorite spicy barbecue sauce. Pour the mixture of the ribs and cover with foil. Bake at 350 degrees for 2 hours or until tender.

Side Dishes

Three-Cheese tortellini salad
Potato salad
Cole slaw
Corn on the cob
King's Hawaiian rolls
Watermelon slices

Three-cheese tortellini salad, potato salad, coleslaw, corn on the cob, King's Hawaiian rolls, and cut up watermelon are the perfect side dishes to add to your Labor Day food menu. Place the Three-cheese tortellini salad, potato salad, and coleslaw, and cooked corn on the cob on the buffet-style table and add a basket of King's Hawaiian rolls and cut up watermelon slices. Don't forget to add a large tub of butter for the corn on the cob along with corn on the cob holders to place on each side of the corn on the cob.

Three-Cheese Tortellini Salad

1 (7 ounce) package cheese tortellini
1 cup celery (chopped)
1 cup fresh broccoli florets (chopped)
1 can sliced olives (drained)
1 cup cherry tomatoes (cut in half)
1 cup of cubed cheddar cheese

Dressing

1/2 cup mayonnaise
3 tablespoons Parmesan cheese grated
1-1/2 tablespoon milk
1 tablespoon lemon juice
1/2 teaspoon dried marjoram

Bring a large pot of water to a boil. Add the tortellini and cook according to the the directions on the package. Drain, and rinse with water and refrigerate until cool. In a large bowl, combine the chopped celery, broccoli, cheddar cheese and olives. Add the dressing, toss gently, and refrigerate. Add the cherry tomatoes just before serving.

Potato Salad

6 potatoes
1 onion (finely chopped)
2 stalk of celery (chopped)
1 teaspoon salt
4 hard boiled eggs
1/2 cup relish
2 eggs
1/2 cup granulated sugar
1 teaspoon cornstarch
1/2 cup vinegar
1/2 teaspoon salt
1 can evaporated milk (5 ounce)
1 teaspoon prepared mustard
1/4 butter
1 cup mayonnaise

Peel the potatoes and add to a large pot and fill with water to cover potatoes. Bring the potatoes to a boil, reduce heat to medium, and cook for approximately 15 - 20 minutes. The potatoes should be easily pierced with a fork, but not too mushy. Drain, cool, and dice the potatoes into 1 inch cubes and add to a large bowl. Add onion, celery, salt, relish, and hard-boiled eggs.

While the potatoes are cooking, in a medium bowl, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Next, add the evaporated milk, vinegar, and mustard. Cook over medium heat for about 10 minutes, or until the mixture is thickened. It is really important that you stir frequently. When the mixture has thickened, add the butter and refrigerate until cool. Once the mixture is cool, add the mayonnaise.

Add the sauce mixture to the potato mixture and chill overnight.

Coleslaw

2-1/2 cups shredded cabbage
2 carrots (shredded)
1/2 cup green onions (chopped)
1 (8 oz) can sliced black olives
1/2 cup green pepper (chopped)
1-1/2 cup mozzarella cheese (shredded)
1/4 cup poppy seed dressing
1/2 cup Asian Chow Mein noodles

Combine shredded cabbage, carrots, green onions, black olives, green pepper, and mozzarella cheese in a large bowl. Right before serving add the dressing and Chow Mein noodles.

Corn on the Cob

Bring a large pot of water to a boil and add corn on the cob that has been husked. Boil for 5 - 10 minutes depending on how soft you like your corn.

Beverages

Bottled Water
Variety of Sodas
Freshly Squeezed Lemonade

Drinks are an important part of your Labor Day food menu. Borrow coolers from your friends and neighbors and add ice, water, and a variety of lemonade.

Lemonade

1-3/4 cups white sugar
8 cups water
1-1/2 cups fresh lemon juice and pulp

In a saucepan, combine sugar and 1 cups of water. Bring to a boil and keep stirring until the sugar is dissolved. Cool and then refrigerate until cold. Squeeze the lemon juice and pulp from lemons until you get 1-1/2 cups of lemon juice and pulp. Discard the seeds. Add the lemon juice and 7 cups of water to your sugar mixture and chill. This recipe will make 10 (8 ounce servings).

Desert

Apple Pie
Cherry Pie
Red, White & Blue Strawberries

After your guests enjoy their Labor Day feast, desert is a must for any Labor Day celebration. Feed your guests with apple pie, vanilla ice cream, and red, white and blue strawberries. For the children, have hot fudge, nuts, sprinkles, and cherries so they can make their own sundaes.

Dutch Apple Pie

Crust

1-1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled, and diced
1/4 cup ice water

In a large bowl, combine the four and salt. Next, add the chilled diced butter. Using two knives cut the butter into the flour until the mixture resembles coarse crumbs. Stir in the water one tablespoon at a time, until the mixture forms a ball. Wrap the ball in plastic wrap and refrigerate overnight. Roll the dough to fit a 9-inch pie plate and place into a pie plate. Press the dough evenly into the sides and bottom of the 9-inch pie plate and trim the edges.

Filling

8 medium apples (peeled, cored, and sliced)
4 tbsp. lemon juice

Strudel Topping

1/4 cup brown sugar
1/3 cup white sugar
1/2 cup + 2 tbsp. flour
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter
1/2 cup chopped walnuts

Preheat oven to 375 degrees. In a large bowl mix the apples and lemon juice. In a separate bowl, prepare the strudel mixture by adding the brown sugar, white sugar, flour, nutmeg, cinnamon, and salt. Cut the butter with a pastry blender and add chopped walnuts. Mix half of the blended mixture to the apples and mix to coat. Place the apples into the pie crust and sprinkle the remainder of the strudel crumbs on top. Place foil around the crust only and bake for 40 minutes. Remove the foil and bake another 20 minutes.

Red, White & Blue Strawberries

Whole strawberries
White dipping chocolate
Blue sugar

Wash the strawberries. Melt white dipping chocolate in the microwave. Dip half of the strawberry into the white chocolate and then roll half of the dipped white chocolate into the blue sugar. This will create a red, white and blue strawberry. You can purchase blue sugar or you can make it simply by shaking 1 cup of white sugar and 2 drops of blue food coloring in a jar and shake well. Keep adding drops of blue until it resembles the blue color you would like.