Labor Day: Bleu Cheese Coleslaw

1 (16 ounce) package shredded coleslaw mix1/4 cup finely chopped sweet onion1/2 cup cider vinegar3 tablespoons white sugar1 teaspoon salt1/2 cup mayonnaise1/2 cup sour cream1/2 cup crumbled blue cheesesalt and pepper to tasteToss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes. Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving. Amount Per Serving  Calories: 226 | Total Fat: 17.8g | Cholesterol: 22mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 226

Total Fat: 17.8gCholesterol: 22mgSodium: 556mgTotal Carbs: 13.5g    Dietary Fiber: 0.9gProtein: 3.2g VIEW DETAILED NUTRITION
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Labor Day: Raspberry Squares II | Submitted By: Judi O'Keefe

6 ounces raspberry jam1 cup chopped walnuts2 1/4 cups all-purpose flour1 cup white sugar1 egg1 cup butterPreheat oven to 350 degrees F (180 degrees C). Let butter soften, then mix all ingredients together except raspberry jam. Reserve 1 1/2 cups of mixture. Press pastry mixture into 8-inch square pan then place raspberry jam over it making sure there is 1/2 inch border on all sides. Sprinkle reserved mixture of top. Bake for 40-50 minutes or until light brown. Let cool on wire rack before cutting into bars. Amount Per Serving  Calories: 245 | Total Fat: 12g | Cholesterol: 44mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 245

Total Fat: 12gCholesterol: 44mgSodium: 86mgTotal Carbs: 32.8g    Dietary Fiber: 0.5gProtein: 2.3g VIEW DETAILED NUTRITION
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Labor Day: Peach Berry Cobbler | Submitted By: Amy Posont

1 cup all-purpose flour1/2 cup white sugar1 1/2 teaspoons baking powder1/2 cup milk1/4 cup butter, softened1/4 cup packed brown sugar1 tablespoon cornstarch1/2 cup cold water3 cups fresh peaches - peeled, pitted and sliced1 cup fresh blueberries1 tablespoon butter1 tablespoon lemon juice2 tablespoons coarse granulated sugar1/4 teaspoon ground nutmegPreheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth. In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a 1 1/2 quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg, and sprinkle over the batter. Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean. Amount Per Serving  Calories: 242 | Total Fat: 7.7g | Cholesterol: 20mg

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Labor Day: Blackberry and Blueberry Pie | Submitted By: Debbie Sanchez

2/3 cup shortening2 cups all-purpose flour1 teaspoon salt5 tablespoons cold water3/4 cup white sugar1/3 cup all-purpose flour1/2 teaspoon ground cinnamon4 cups fresh blueberries1 1/2 cups fresh blackberries1 tablespoon lemon juice2 tablespoons butterCut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish. Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute. Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking. Amount Per Serving  Calories: 436 | Total Fat: 20.7g | Cholesterol: 8mg

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Labor Day: Tortellini Pesto Salad | Submitted By: jmackinnell

1 (9 ounce) package cheese tortellini1 small red bell pepper, julienned3/4 cup fresh broccoli florets1/3 cup shredded carrots1/3 cup pitted green olives1 clove garlic, chopped1/2 cup mayonnaise1/4 cup prepared basil pesto1/4 cup milk2 tablespoons grated Parmesan cheese1 tablespoon olive oil1 tablespoon distilled white vinegar1 bunch fresh spinach leavesBring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool. In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic. In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves. Amount Per Serving  Calories: 381 | Total Fat: 27.2g | Cholesterol: 35mg

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