recipes of the day 05/02/04.....make-ahead & easy potluck....

Discussion in 'Recipes' started by snorton938, May 2, 2004.

  1. snorton938

    snorton938 Freshman

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    today being sunday.....let's kick back with some easy, make-ahead meals.....the never let you down.......potluck.....(who knows, maybe a few tailgating ideas come out of this thing)....

    Potluck Pasta Salad
    Source: Better Homes and Gardens

    Ingredients

    • 4 ounces wagon wheel macaroni or desired pasta (1-1/3 cups)
    • 4 ounces tri-colored corkscrew macaroni or desired pasta
    • 1 teaspoon crushed dried red pepper
    • 1 medium red sweet pepper, cut into thin strips
    • 1 medium yellow squash and/or zucchini, halved lengthwise and sliced
    • 1 10-ounce package frozen peas, thawed, or 1-1/2 cups cooked and cooled fresh peas (pods removed)
    • 1 6-ounce can pitted ripe olives, drained
    • 4 ounces smoked cheddar cheese, cubed
    • 1 cup unblanched whole almonds, toasted
    • 1/2 cup sliced green onions
    • 2 tablespoons snipped fresh tarragon, oregano, basil, or dill
    • 1 8-ounce bottle regular or fat-free Italian salad dressing

    Directions

    1. Cook pasta according to package directions except add crushed red pepper to the cooking water. Rinse with cool water and drain thoroughly. Cool pasta to room temperature.
    2. In a large mixing bowl combine pasta, sweet pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions, and herb.
    3. Add dressing to pasta mixture; toss gently to mix. Cover and chill for at least 2 hours or up to 24 hours. Makes 12 side-dish servings.
     
  2. snorton938

    snorton938 Freshman

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    you know.....some of the names people give their recipes really kill me.....

    Apple Dapple Cake
    Source: Better Homes and Gardens

    Ingredients
    • 3 cups all-purpose flour
    • 2 cups granulated sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3 beaten eggs
    • 1 cup cooking oil
    • 1/2 cup apple juice
    • 2 teaspoons vanilla
    • 3 cups finely chopped cooking apples
    • 1 cup chopped walnuts or pecans
    • 1 cup packed brown sugar
    • 1/4 cup butter
    • 1/3 cup whipping cream

    Directions

    1. Grease and flour a 10-inch springform pan or grease a 13x9x2-inch baking pan; set aside. In a very large mixing bowl combine flour, granulated sugar, baking soda, and salt; make a well in center and set aside. In a medium bowl combine eggs, oil, apple juice, and vanilla; stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened. Spread batter in prepared pan. (Place springform pan, if using, on a baking sheet.)
    2. Bake in a 350 degree F oven about 65 minutes for springform pan or 45 to 50 minutes for the 13x9-inch pan or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack. (Remove sides of springform pan, if using.)
    3. For sauce, in a small saucepan combine brown sugar, butter, and cream. Cook and stir over medium heat just until bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake. Makes 20 servings.
    To Tote: Cover and transport in baking pan. Transport sauce in a covered container in an insulated carrier.
    For 9 Servings: Prepare using method above, except spread batter in a greased 9x9x2-inch baking pan and bake about 40 minutes or until toothpick inserted in center comes out clean.
     
  3. snorton938

    snorton938 Freshman

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    you could substitute crab meat on this one if you want.....

    Lobster Rolls
    Source: Better Homes and Gardens

    Ingredients

    • 4 8-ounce fresh or frozen lobster tails
    • 2/3 cup mayonnaise or salad dressing
    • 4 green onions, thinly sliced
    • 2 tablespoons finely chopped red sweet pepper
    • 2 teaspoons finely shredded lemon peel
    • 2 teaspoons lemon juice
    • Several drops bottled hot pepper sauce
    • 8 6-inch pieces baguette-style French bread, halved lengthwise, or 8 hoagie buns, split
    • 8 romaine leaves

    Directions

    1. Thaw lobster tails, if frozen. In a large saucepan cook lobster tails, uncovered, in boiling water for 8 to 12 minutes or until shells turn bright red and meat is tender; drain. (Cook lobster half at a time if necessary.) Let stand about 20 minutes or until cool enough to handle. Remove and discard shells. Coarsely chop meat (you should have about 4 cups).
    2. In a medium bowl combine lobster meat, mayonnaise, green onions, sweet pepper, lemon peel, lemon juice, and hot pepper sauce. Cover and chill for 1 hour.
    3. Hollow out the bottom half of each baguette, leaving a thick shell. Line the bottom of each baguette with a romaine leaf; spoon lobster mixture on top of romaine. Place top half of baguette on lobster mixture. Makes 8 servings.
    To Tote: Wrap each lobster roll in plastic wrap. Transport in an insulated cooler with ice packs. Serve within 2 hours.
     
  4. snorton938

    snorton938 Freshman

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    Oriental Chicken Slaw
    Source: Better Homes and Gardens

    Ingredients

    • 1/2 cup salad oil
    • 1/2 cup rice vinegar
    • 1/4 cup sugar
    • 1/4 teaspoon crushed red pepper
    • 2 3-ounce packages chicken-flavored ramen noodles
    • 4 cups finely chopped cooked chicken
    • 4 cups packaged shredded cabbage with carrot (coleslaw mix)
    • 3/4 cup sliced almonds, toasted
    • 1/2 cup sliced green onions

    Directions

    1. For dressing, in a small bowl whisk together oil, vinegar, sugar, red pepper, and contents of seasoning packets from ramen noodles. Set dressing aside.
    2. In a large saucepan cook ramen noodles in boiling water for 2 to 3 minutes or until just tender; drain. Transfer noodles to a large bowl. Pour 1/4 cup of the dressing over the cooked noodles; toss to coat. Add chicken, cabbage, almonds, and green onions to noodle mixture; mix well. Pour the remaining dressing over the salad; toss to combine. Cover and chill for 2 to 24 hours. Makes 8 servings.
    To Tote: Transport in an insulated cooler with ice packs.
     
  5. snorton938

    snorton938 Freshman

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    Vegetable and Pasta Toss
    Source: Better Homes and Gardens

    Ingredients

    • 3/4 cup dried corkscrew pasta or elbow macaroni
    • 1 cup broccoli flowerets
    • 1 cup cauliflower flowerets
    • 1 9-ounce package frozen artichoke hearts
    • 1/2 cup thinly sliced carrot
    • 1/4 cup sliced green onions
    • 1/2 cup reduced-calorie Italian salad dressing (or regular dressing)
    • Leaf lettuce (optional)

    Directions

    1. Cook pasta according to package directions omitting any oil. Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain. Rinse with cold water; drain well.
    2. Cook artichoke hearts according to package directions; drain. Rinse with cold water; drain well. Halve any large pieces.
    3. In a large mixing bowl combine pasta mixture, artichoke hearts, carrot, and green onions. Add the Italian dressing; toss to coat.
    4. Cover and refrigerate for 2 hours. If desired, serve on lettuce-lined plates. Makes 6 side-dish servings.
    Make-Ahead Tip: Prepare as above. Cover and refrigerate up to 24 hours.
     
  6. snorton938

    snorton938 Freshman

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    Ham-Spinach Lasagna
    Source: Better Homes and Gardens

    Ingredients

    • 12 dried lasagna noodles
    • 1 pound fresh mushrooms, sliced
    • 3 cloves garlic, minced
    • 2 tablespoons olive oil
    • 6 cups torn fresh spinach leaves
    • 1 recipe Bechamel Sauce (see recipe below)
    • 2 cups diced fully-cooked ham (about 10 oz.)
    • 1-1/2 cups grated Parmesan cheese

    Directions

    1. Cook noodles according to package directions. Drain noodles; rinse with cold water. Drain well.
    2. Preheat oven to 375 degree F. Meanwhile, in a large skillet cook mushrooms and garlic in olive oil until mushrooms are tender. Add spinach; cook and stir 1 to 2 minutes or just until spinach wilts. Drain off excess liquid.
    3. Spread 1/2 cup of the Bechamel Sauce in the bottom of a 3-quart rectangular baking dish. Arrange 3 noodles over sauce. Layer 1/3 of the the mushroom mixture, 1/3 of the ham, 1/2 cup Bechamel Sauce, and 1/3 cup Parmesan cheese. Repeat layers twice. Top with remaining noodles and remaining sauce. Bake, covered, for 35 minutes or until heated through. Uncover and top with remaining cheese. Let stand 10 minutes before serving. Makes 8 servings.
    Bechamel Sauce: In a medium saucepan melt 2 tablespoons butter or margarine over medium-high heat. Add 1/4 cup chopped shallots; cook and stir for 1 minute. Stir in 3 tablespoons all-purpose flour. Stirring constantly, gradually add 2 cups milk and 1/2 cup whipping cream, half-and-half or light cream. Cook and stir over medium heat until slightly thickened and bubbly. Makes about 2-1/4 cups sauce.
     
  7. snorton938

    snorton938 Freshman

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    Three-Bean Salad
    Source: Better Homes and Gardens

    Ingredients

    • 2/3 cup cider vinegar
    • 1/4 cup salad oil
    • 1 tablespoon dark brown sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
    • 1 15-ounce can small white beans, rinsed and drained
    • 1 10-ounce package frozen lima beans, thawed
    • 2 medium carrots, thinly bias-sliced (1 cup)
    • 2 small fresh jalapeno or serrano peppers, seeded and finely chopped*
    • 1/3 cup snipped fresh cilantro
    • Lime wedges (optional)
    • Chopped jalapeno pepper (optional)
    • Kosher salt, sea salt, or regular salt (optional)
    • Bottled hot pepper sauce (optional)
    • Fresh cilantro sprigs (optional)

    Directions

    1. For dressing, in a small bowl whisk together the vinegar, oil, brown sugar, salt, and black pepper; set aside.
    2. In a large plastic bag set in a deep bowl combine chickpeas, white beans, lima beans, carrots, jalapeno or serrano peppers, and cilantro. Pour dressing over bean mixture. Close bag. Marinate in the refrigerator 2 to 24 hours, turning bag occasionally.
    3. Transfer to a serving bowl. Serve with lime wedges, chopped jalapeno, coarse salt, bottled hot pepper sauce, and cilantro sprigs, if desired. Makes 8 servings.
     
  8. snorton938

    snorton938 Freshman

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    Hamburger Pie
    Source: Better Homes and Gardens

    Ingredients

    • 3/4 cup shredded pizza cheese or Italian cheese blend
    • 2 cups mashed potatoes,* or refrigerated mashed potatoes
    • 8 ounces lean ground beef
    • 4 ounces bulk sweet Italian sausage
    • 1/2 cup chopped onion
    • 2 cups sliced zucchini or yellow summer squash
    • 1 14-1/2-ounce can chunky pasta-style tomatoes
    • 1/2 of a 6-ounce can (1/3 cup) tomato paste
    • 1/4 teaspoon pepper
    • Paprika (optional)
    • Flat-leaf parsley

    Directions

    1. Stir 1/2 cup of the cheese into the potatoes; set mixture aside.
    2. In a large skillet cook ground beef, sausage, and onion until meat is no longer pink and onion is tender; drain. Stir in squash, undrained tomatoes, tomato paste, and pepper. Bring to boiling. Transfer the mixture to a 2-quart casserole.
    3. Spoon mashed potato mixture into a large pastry bag fitted with a large round tip. Starting at one end, fill in the center of the casserole with rows of the mashed potato mixture until the meat mixture is covered. (Or, spoon mashed potato mixture in mounds on top of hot mixture.) Sprinkle with remaining cheese. Sprinkle with paprika, if desired.
    4. Bake in a 375 degree F oven about 30 minutes or until mashed potato top is golden brown. Let stand 5 minutes before serving. Sprinkle with fresh flat-leaf parsley. Makes 6 servings.
    To Make Ahead: Prepare pie as directed at left, except, after bringing meat filling mixture to a boil, divide evenly among six 10-ounce individual casserole dishes. Top with potatoes. Cover with plastic wrap; chill up to 48 hours.

    To bake, remove plastic wrap; place casseroles in a 15x10x1-inch baking pan. Cover with foil. Bake, uncovered, in a 375degree F oven for 35 minutes. Remove foil. Bake, uncovered, 5 minutes more. Let stand 5 minutes before serving.


    *Note: To make mashed potatoes, wash and peel 1 pound of potatoes. Cut into quarters or cubes. Cover and cook in a small amount of boiling salted water for 20 to 25 minutes or until tender. Mash with a potato masher or beat with an electric mixer on low speed until lumps are gone.
     
  9. snorton938

    snorton938 Freshman

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    Individual Pineapple Meat Loaves
    Source: Better Homes and Gardens

    Ingredients

    • 1 beaten egg
    • 1/2 cup quick-cooking rolled oats
    • 1/2 cup finely chopped onion
    • 1/4 cup finely chopped green pepper
    • 1/4 teaspoon salt
    • 1 pound lean ground beef
    • 1 8-ounce can crushed pineapple (juice pack), drained
    • 2 tablespoons bottled sweet-and-sour sauce or barbecue sauce (optional)

    Directions

    1. In a large mixing bowl stir together egg, oats, onion, green pepper, and salt. Add beef and pineapple; mix well.
    2. Divide mixture into 6 equal portions. Shape each portion into a 4x2-inch loaf. Place loaves in a 13x9x2-inch baking pan.
    3. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until meat is no longer pink. Top each loaf with 1 teaspoon of the sweet-and-sour or barbecue sauce, if desired. Makes 6 servings.
    Make-Ahead Tip: Prepare and shape meat loaves. Wrap in freezer paper or foil; place in airtight freezer containers or plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator and bake and serve as above.
     
  10. snorton938

    snorton938 Freshman

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    Brandied Cranberry-Apricot Bars
    Source: Better Homes and Gardens

    Ingredients

    • 1/3 cup golden raisins
    • 1/3 cup dark raisins
    • 1/3 cup dried cranberries
    • 1/3 cup snipped dried apricots
    • 1/2 cup brandy or water
    • 1 cup all-purpose flour
    • 1/3 cup packed brown sugar
    • 1/2 cup margarine or butter
    • 2 eggs
    • 1 cup packed brown sugar
    • 1/2 cup all-purpose flour
    • 1 teaspoon vanilla
    • 1/3 cup chopped pecans
    • Powdered sugar

    Directions

    1. In a 4-cup glass measure or microwave-safe mixing bowl combine raisins, cranberries, apricots, and brandy or water. Cover with mircrowave-safe plastic wrap; turn back a corner to vent. Cook in a microwave oven on high for 2 minutes. (Or, place fruit and brandy in a saucepan; bring to boil. Remove from heat.) Let stand for 20 minutes; drain.
    2. For crust, in a medium mixing bowl stir together the 1 cup flour and 1/3 cup brown sugar. Cut in margarine or butter until mixture resembles coarse crumbs. Press into an ungreased 8x8x2-inch baking pan. Bake in a 350 degree F oven for about 20 minutes or until golden.
    3. In a medium mixing bowl beat eggs with an electric mixer on low speed for 4 minutes; stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla just until combined. Add drained fruits and pecans; stir to mix. Pour fruit mixture over baked crust; spread evenly.
    4. Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean, covering with foil the last 10 minutes to prevent overbrowning. Cool in the pan on a wire rack. Sprinkle with powdered sugar. To serve, cut into squares. Makes 16 servings.
    Make-ahead tip: Store in airtight container in refrigerator up to 48 hours.
     

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