Category Archives: PARTY/PICNIC

BAKED BEANS

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4 slices bacon, chopped
1 onion, choipped
1 small (5 oz) portuguese sausage, sliced
1 (15 oz) can pork and beans
1 (15 oz) can kidney beans, drained
1 (15 oz) can pinto beans, drained
1/2 cup brown sugar, or less, as desired
1/3 cup catsup
2 tsp worcestershire sauce
1/4 cup mild cheddar cheese, grated
parmesan cheese for sprinkling

fry bacon until lightly browned. add onion and portuguese sausage and cook together until the onion is tender. in a large bowl, mix together all ingredients (except for the cheese) and place in a greased casserole dish. top with cheddar and parmesan cheese. bake at 350 degrees for 1 hour.

8-10 servings

POTATO AND MACARONI SALAD

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2 cups elbow macaroni
2-3 russet potatoes, boiled, peeled, and cut into cubes
3-4 eggs, hard-boiled and chopped
1 tbs onion, finely diced
1 stalk celery,diced
1 tbs sweet pickle relish
1 (8 oz) pkg imitation crab, shredded
1 cup frozen peas, parboiled
mayonnaise to moisten ingredients
salt and pepper to taste

cook macaroni according to pkg directions. rinse and drain thoroughly. turn macaroni over occasionally until macaroni looks dry (about 30 minutes). in small bowl, combine onion, celery, and sweet pickle relish; set askde.

when items are cooled, combine all ingredients in large mixing bowl. drain excess liquid from onion, celery, and pickle mixture before using. mix all ingredients together to desired mayonnaise consistency; refrigerate.

8-10 servings

ORANGE AND BOURBON BAKED BEANS

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1 tbs olive oil
1 lg yellow onion, chopped
1 (14.5 oz) can crushed tomatoes
1/4 cup molasses
2 tbs cider vinegar
1 tbs prepared mustard
1 tbs tamari OR other soy sauce
2 (15.5 oz) cans navy beans OR other white beans,drained & rinsed
1/4 cup bourbon
1/4 cup frozen orange juice concentrate

heat the oil in a medium-size skillet over medium heat. add the onion, cover, and cook until softened, about 5 minutes.

transfer the onions to a 3 1/2-4 qt slow cooker. add the tomatoes, molasses, vinegar, mustard, and tamari, stirring to combine. stir in the beans, bourbon, and orange juice concentrate, cover and cook on LOW for 4-6 hours.

serves 4

THYME-SCENTED DUXELLES CROSTINI

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1/4 cup olive oil
3 medium shallots, minced
2 lbs white mushrooms, stems trimmed & wiped clean
2 tsp minced fresh thyme leaves OR 1 tsp dried
1/2 tsp salt
freshly ground black pepper
1/4 cup regular OR tofu cream cheese
3 tbs dry white wine
1 loaf french braed, cut into rounds and toasted

place the oil and shallots in a 4 qt slow cooker. cover and turn the setting to HIGH to soften the shallots while you prepare the mushrooms.

using a food processor or by hand, coarsely chop the mushrooms. add them to the slow cooker and change the setting to LOW. cover and cook until the mushrooms are very soft, 6-8 hours.

after the mushrooms are cooked, strain the excess mushroom liquid into a bowl and reserve for use in another recipe.

transfer the mushroom mixture to a food processor, add the thyme, salt, and pepper, and pulse to combine. add the cream cheese and wine and process until blended. taste to adjust the seasonings.

when ready to serve, spread the duxelles mixture onto the toasted bread rounds. alternatively, you may put the duxelles mixture in a bowl and allow guests to spread it on the toasted bread themselves.

makes about 2 1/2 cups

SEAFOOD-FILLED MUSHROOMS

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1/3 cup butter, melted
1/2 cup (rounded) plain unseasoned bread crumbs
8 oz crabmeat (imitation if you prefer), finely chopped
1/2 cup (rounded) very finely chopped onion
1 clove garlic, minced
1/3 cup melted butter
32 medium mushrooms (approximately), stems removed
10 oz swiss cheese, grated

heat 1/3 cup butter in a cast-iron frying pan; saute bread crumbs, crabmeat, onion, & garlic until lightly browned. allow to cool until stuffing mixture can be handled easily.

spray a 9″x13″ glass baking dish with olive oil cooking spray; add 1/3 cup melted butter to cover the bottom of the baking dish. place the mushroom caps in the baking dish & fill firmly with stuffing mixture. fill in the spaces in the baking dish with any extra stuffing mixture. top with swiss cheese.

bake at 400° for 20-25 minutes; serve immediately. leftovers are delicious also! may be reheated.

NOTE: FOR TWO 10″x15″ GLASS BAKING DISHES, TRIPLE THIS RECIPE.

CHRISTMAS CHEESE ROUND

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(although it can be made ANY time!)

1 cup finely shredded cheddar cheese (preferably a sharp cheddar) (measure after shredding, but pack it down in the measuring cup)
1 cup finely chopped pecans (measure after chopping)
1 (8 oz) pkg softened cream cheese (the brick kind, not the soft kind in the tub)
1/2 cup finely chopped green onions (you can use up to an inch of the stem)
1 small jar jalapeno jelly

combine all the ingredients except the jalapeno jelly. pack them into a small round mold, or form a ball and flatten it to resemble a hockey puck.

chill the cheese round for at least 2 hours. (overnight or even over several days is fine too.)

when you’re ready to serve, place the cheese round on a pretty serving plate. heat the jalapeno jelly in the microwave for a few seconds until you can stir it smooth. then spoon approximately 1/4 cup# over the top of the cheese round, letting it drip down the side and puddle on the plate. accompany it with a basket of crackers or cocktail bread, and enjoy.

one cheese round should serve as an appetizer for 6 to 8 people.

BASIC BEANS…WITH A FEW TWISTS

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BASIC BEANS

1 lb dried beans, picked over & rinsed
1 lg yellow onion, quartered (optional)
2 cloves garlic, crushed (optional)
2 bay leaves (optional)

soak the beans in enough water to cover plus an inch or two for 8 hours or overnight.

drain the beans and place them in a 5 1/2-6 qt slow cooker. add the onion, garlic, and bay leaves, if using, and enough water to cover (6-8 cups). cover & cook on HIGH for 8-12 hours, or longer, depending on the type of bean.

makes 5-6 cups

SOUTHWEST BEANS

1 recipe BASIC BEANS
1 (4 oz) can chopped green chilies, drained
1 tsp ground cumin
1 tsp paprika
salt and freshly ground black pepper

drain the cooking liquid from the beans, then stir in the chilies, cumin, and paprika, and season with salt and pepper. reduce the heat setting to LOW, cover, & cook for 30 minutes to blend the flavors. add some water or stock if you prefer a saucier consistency.

ASIAN-FLAVORED BEANS

1 recipe BASIC BEANS
2 tbs tamari OR other soy sauce
2 scallions, minced
1 tbs toasted sesame oil

just before serving, drain the beans & stir in the tamari, scallions, & sesame oil.

MEDITERRANEAN BEANS

1 recipe BASIC BEANS
1 tbs olive oil
2 cloves garlic, minced
1/4 cup pesto (homemade OR store-bought)
1/4 cup sun-dried tomatoes, soaked in hot water to cover until softened, drained, & chopped

just before serving, heat the oil in a small skillet, add the garlic, and cook until fragrant, about 30 seconds. stir in the pesto and tomatoes. drain the beans, then stir in the pesto mixture.

VERY VEGGIE BEANS

1 recipe BASIC BEANS
1/3 cup fresh OR frozen corn kernels, cooked until tender in boiling water & drained
1/3 cup chopped roasted red bell pepper
1/3 cup chopped fresh tomato
1 tsp liquid smoke (optional)
salt & freshly ground black pepper

shortly before serving, drain the beans ,then stir in the corn kernels, roasted bell pepper, tomato, & liquid smoke, if using. season with salt & pepper.

REUBEN DIP

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6 oz pkg corned beef, cut up into small chunks
6 oz shredded swiss cheese
small jar of sauerkraut, drained & rinsed
smallest jar of hellmann’s mayonnaise
1 tsp dry mustard
1 loaf of small cocktail rye bread

mix all ingredients (except bread) together & bake in a shallow baking dish at 350° for approximately 45 minutes. serve with the bread.

YOGURT 7-LAYER DIP

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1 1/2 lbs ground beef
1 (16 oz) can refried beans
4 cups shredded cheddar jack cheese blend
1 cup guacamole
1 cup salsa
1 (6 oz) can chopped black olives
1 cup chopped tomatoes
1 cup chopped green onions
2 cups plain yogurt

in a large skillet, brown the ground beef. set aside to drain and cool to room temperature.

spread the beans in the bottom of a large glass serving bowl.sprinkle 2 cups of shredded cheese on top of beans. sprinkle beef on top of cheese. spread yogurt very slowly on top of beef. spread guacamole on top of yogurt. pour salsa over guacamole and spread evenly. sprinkle remaining shredded cheese. sprinkle black olives, tomatoes and green onions on top.

you can serve this dish immediately or refrigerate it overnight and serve cold.

12 servings