Category Archives: PARTY/PICNIC

PATRIOTIC TRIFLE

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1 (3 oz) pkg berry blue jello
1 (3 oz) pkg strawberry jello
2 cups boiling waterr
1 cup cold water
2 cups cold milk
2 (3.4 oz) pkgs instant vanilla pudding mix
1 (8 oz) carton cool whip, thawed, divided
1 pint fresh blueberries
1 qt fresh strawberries, quartered
1 (8-10 oz) prepared angel food cake, cut into 1” cubes

In two small bowls, combine each jello flavor with 1 cup boiling water. Stir ½ cup cold water into each. Pour each into an ungreased 9” square pan. Refrigerate for 1 hour or until set.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups cool whip.

Set aside ¼ cup blueberries and ½ cup strawberries for garnish. Cut the gelatin into 1” cubes. In a 3-qt trifle bowl or serving dish, layer the strawberry jello, half of the cake cubes, the remaining blueberries and half of the pudding mixture.

Top with the blue jello and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining cool whip. Serve immediately.

20 servings

TACO BURGERS

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1 cup finely crushed corn chips
1 envelope taco seasoning
1 tbs dried minced onion
1 egg, lightly beaten
1 ½ lbs ground beef
6 slices cheddar cheese
sandwich buns, split
lettuce leaves
tomato slices
salsa, optional

In a large bowl, combine the corn chips, taco seasoning, onion and egg. Crumble beef over mixture and mix well. Shape into six patties.

Grill, covered, over medium heat or broil 4” from the heat 7-8 minutes on each side or until a thermometer reaches 160 degrees and juices run clear.

Top each burger with a cheese slice; cook just until cheese begins to melt. Serve on buns with lettuce, tomato and salsa, if desired.

6 servings

BEAN POT MEDLEY

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1 (15 1/2 oz) can black beans, rinsed and drained

1 (15 1/2 oz) can red beans, rinsed and drained

1 (15 1/2 oz) can great northern beans, rinsed and drained

1 (15 1/2 oz) can black-eyes peas, rinsed and drained

1 (8 1/2 oz) can baby lima beans, rinsed and drained

1 1/2 cups ketchup

1 cup onion, chopped

1 cup red bell pepper, chopped

1 cup green bell pepper, chopped

1/2 cup brown sugar, packed

1/2 cup water

2 tsp cider vinegar (can use up to 3 tsp)

1 tsp dry mustard

2 bay leaves

1/8 tsp black pepper

combine all ingredients in a slow cooker.

stir.

cover and cook on LOW 6-7 hours or until onion and peppers are tender.

remove and discard bay leaves.

8 servings

BAKED PIZZA DIP

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1 (8 oz) pkg cream cheese, softened
1 (14 oz) jar pizza sauce
1/3 cup chopped onion
1 1/2 cups shredded mozzarella cheese
1 (6 oz) can sliced black olives
2 oz sliced pepperoni
corn chips

press cream cheese in the bottom of a 9″ glass pie plate. spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. bake at 350 degrees for 25 minutes. serve with corn chips or your favorite crackers.

serves 8-10

SAUSAGE AND CREAM CHEESE DIP

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1 lb pork sausage (you can use mild OR hot)
2 (8 oz) pkgs cream cheese
2 (10 oz) pkgs ro-tel diced tomatoes and green chilies (regular, mild OR hot)
1/2 cup chopped onion (optional)
1/2 tsp minced garlic (optional)

brown sausage, onion and garlic in a skillet and drain. while sausage is cooking, put cream cheese and tomatoes in a crockpot on HIGH. add browned sausage to crockpot and let cook until cheese is melted and dip is hot. serve with nachos, chips, or crackers of your choice.

BAKED GREEK MEATBALLS

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1 lb ground pork
1/3 cup dry bread crumbs
1/2 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/4 tsp dried mint
1/2 tsp lemon zest
1 clove garlic, grated
1/4 tsp black pepper
1 egg

pitas or wraps
feta cheese crumbles
sliced tomato
sliced red onion
sliced cucumber
sliced radishes
lettuce OR spinach
tzatziki sauce (recipe below)

preheat oven to 350 degrees.

put ground pork, bread crumbs, oregano, rosemary, mint, lemon zest, garlic, black pepper and egg in a bowl and mix well.

using about a tablespoon of the meat, roll into a ball and place on a foil-lined baking sheet. gently push down on the balls so that they are slightly flat. they sit better in the wrap/pita that way.

bake at 350 degrees for 20-25 minutes, until they are no longer pink on the inside and golden brown on the outside.

when fully cooked, add to a pita or wrap with the feta and any of he veggies listed above. Or just serve as meatballs with a tzatziki dipping sauce.

TZATZIKI SAUCE

1 cup plain greek yogurt
1/2 cup grated english cucumber (about a 5″ piece)
1 clove garlic, grated
1/2 tsp lemon zest
1 tsp lemon juice
1/4 tsp sugar
1/2 tsp dill weed

place the yogurt into a small bowl.

coarsely grate the english cucumber onto a plate. with your hands, squeeze out as much cucumber juice as possible and add the grated cucumber to the yogurt.

add the grated garlic, lemon juice, lemon zest, sugar and dill weed. mix thoroughy and refrigerate for at least 1 hour.

SALMON-BROCCOLI SALAD IN SHELLS

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1 (9 oz) pkg frozen cut broccoli
12 uncooked jumbo pasta shells
1 (6 oz) can salmon, drained, flaked
1 cup cherry tomatoes, quartered
1/4 cup sliced green onions
1/4 cup ranch salad dressing
1/4 cup mayonnaise
1 tbs chopped fresh parsley

cook broccoli as directed on package; drain. cool.

cook pasta shells to desired doneness. drain; cover with cold water to cool.

in a medium bowl, combine broccoli, salmon, tomatoes and onions. add salad dressing, mayonnaise and parsley; stir gently to coat.

drain water from cooked pasta shells. spoon about 1/4 cup salmon mixture into each shell. arrange over lettuce.

4 servings

PEPPERONI, MOZZARELLA, AND BROCCOLI PASTA SALAD

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1 lb rigatoni, nocciole, wagon wheels, OR medium shells
2/3 cup vegetable oil
1/4 cup freshly squeezed lemon juice
2 tbs red wine vinegar
1 tsp salt, or to taste
1 tsp dried oregano
1/4 tsp coarsely ground black pepper
3 cups broccoli florets, steamed until crisp-tender (about 3 minutes)
1 whole pepperoni (about 12 oz), skinned and cut into 1/4″ pieces
6 oz mozzarella cheese, cut in1/4″ pieces
1 medium green bell pepper, cut into 1/4″ pieces
1/2 cup chopped red onion
1/2 cup chopped carrot (about 1 medium)
1/3 cup small brine-cured black olives OR sliced ripe black olives
1/4 cup rough chunks (about 1/4″) parmesan, romano, OR other hard sharp cheese (optional)

cook pasta in plenty of boiling salted water until al dente, or firm to the bite, about 10 minutes. drain; rinse with cool water.

whisk the oil, lemon juice, vinegar, salt, oregano, and black pepper together; set aside.

in a large bowl, combine the cooked pasta, broccoli, pepperoni, mozzarella, bell pepper, red onion, carrot, olives, and parmesan, if using. add dressing; toss to blend. taste and add more salt, pepper, or lemon juice, if needed. serve at room temperature.

6-8 servings

CRANBERRY BAKED BEANS

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3 cups dry navy beans
5 cups cranberry juice
1/2 cup lean salt pork, diced
3/4 cup chopped onion
1/2 cup ketchup
1/4 cup molasses
5 tsp dark brown sugar
1 1/2 tsp ground mustard
1 1/2 tsp salt
1/8 tsp ground ginger

place beans in a dutch oven or soup kettle; add water to cover 2″. boil for 2 minutes. remove from the heat; cover and let stand for 1 hour. drain beans and discard liquid. return beans to dutch oven. add cranberry juice, bring to a boil. reduce heat; cover and simmer for 1 hour or until the beans are almost tender. drain, reserving cranberry liquid. place beans in a 2 1/2 qt casserole or bean pot; add remaining ingredients and 1 1/2 cups cranberry liquid. cover and bake at 350 degrees for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes. add reserved cranberry liquid as needed.

10-12 servings

COYOTE CAVIAR

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1 (15 oz) can black beans, rinsed and drained
1 (4 1/4 oz)) can chopped ripe olives
1 (4 1/2 oz) can chopped green chiles
1 small onion, finely chopped
1 clove garlic, minced
1/4 cup chopped fresh cilantro
2 tbs vegetable oil
2 tbs lime juice
2 tsp chili powder
1 tsp black pepper
1/4 tsp salt
1.4 tsp dried crushed red pepper
1/4 tsp ground cumin
1 (8 oz) pkg cream cheese, softened
2 hard-cooked eggs, peeled and chopped
2 tbs chopped green onions
tortilla chips

stir together first 13 ingredients in a bowl. cover and chill at least 2 hours.

to serve, spread softened cream cheese on a round serving platter. spoon bean mixture over cream cheese. sprinkle egg around edge of bean mixture. sprinkle green onions over bean mixture. serve with tortilla chips.

12 appetizer servings