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Memorial Day marks the beginning of summer. It's time to drag out the bathing suits and fire up the grill. You can grill up a fancy feast for friends or just for the two of you.

This year, I plan to become an expert on barbequed ribs. While we're waiting for the ribs to cook, we can snack on my famous deviled eggs. Here is the easy recipe:

Deviled Eggs

Ingredients

18 eggs
2-3 Tbsp mayonnaise
1/2 t. prepared mustard
2 t. dill pickle relish

Fill a large pot (like a bean pot), half full of water and gently drop in the eggs. Sprinkle some salt into the water. Turn your burner on high until the eggs come to a full rolling boil. Once the eggs are boiling, set your kitchen timer for 6 minutes. Take pot to the sink, and drain off the water. Cover the eggs with cool water, and let set about 5 minutes. I find that the eggs are easier to peel when they are still a little hot. Peel eggs and cut each in half with a knife. Scoop out the yolks and put whites aside. To your mashed yolks, add mayonnaise, mustard, and dill pickle relish. Stir until mixed. With a teaspoon or pastry bag, fill your egg whites with the yolk mixture. Sprinkle with paprika. Keep in refrigerator until ready to serve.

We can't eat those eggs without something to wash them down with. The teetotalers,
have their choice of coke, diet coke, seven-up, or just plain water. For the others who want to get a little wild and crazy, the beer is on ice, and we'll serve wine with the ribs.

Nothing goes better with barbequed ribs than some rib-sticking baked beans. Baked beans don't have to take all day to make; you can take some help from the store.

Baked Beans

3 cans of Bush's Baked Beans
1/2 cup brown sugar or to taste
6 slices of bacon

Put all ingredients in your bean pot. Bring to a boil, and then simmer for 30 minutes.

No meal is complete without bread, so I'm making Texas Toast on the grill. It's quick and easy to make. Take desired number of slices and butter each side. Put on the grill until first side is brown. Turn, brown the other side. It's delicious sprinkled with parmesan cheese.

For dessert, I decided to try something different, so I'm making apple and cherry burritos.
Apple and Cherry Burritos

1 can apple pie filling
1 can cherry pie filling
12 flour tortillas, fajita size
1 can whipped cream

Assemble tortillas on a plate. Spread a tortilla with desired pie filling. Roll up like a burrito. When burritos are all made, brush each with butter. Take outside to the grill and lightly brown each side. Serve with whipped cream.

Thank goodness, it's time to eat. Everyone get a plate and help yourself to ribs and the fixings. There's a good red wine on the table, so pass it around. Don't forget to save room for dessert burritos.

Source:

/bbq.about.com /od/seasonal/a/aa051901a.htm

Learn more about this author, Patricia Coldiron.
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