Italian Party Casserole

 

2 lbs. ground beef

3 garlic cloves minced

1 green pepper chopped

2 medium onions chopped

15 oz. can tomato sauce

19 oz. can crushed tomatoes

10 oz. can sliced mushrooms

1/2 t. oregano

1 1/2 t. basil

salt and pepper to taste

5 C. dry shell, rigatoni or other large pasta

2 C. sour cream

2 C. grated cheddar cheese

2 C. mozzarella cheese

In a large skillet combine beef, garlic and onions. Cook and stir until browned. Drain grease off.

Add tomato sauce, crushed tomatoes, mushrooms, oregano and basil. Salt and pepper to taste. Bring to a boil, reduce heat and simmer for 20 minutes.

Cook pasta and drain.

In a 4 quart casserole, layer 1/2 of the pasta. Top with 1/2 of the meat sauce, 1/2 of the sour cream and 1/2 of the cheddar cheese. Repeat layers and top with the mozzarella cheese.

Cover and bake at 350°F. for 45 minutes. Remove cover and continue to bake until cheese is melted and brown.

Serves 10 - 12.

 

Ham and Cheese Party Loaf

10 T. butter, softened

3 T. Dijon-style mustard

1/2 t. ground allspice

1/8 t. ground nutmeg

1/4 t. ground black pepper

1/4 t. dried thyme, crushed

1 1/2 lbs. finely ground cooked ham

4 oz. Swiss cheese, in one piece

4 oz. sharp cheddar cheese, in one piece

1 long slender loaf French bread, about 12 oz.

12 gherkins

In large bowl combine butter, mustard, allspice, nutmeg, pepper and thyme; mix until smooth. Add ground ham to butter mixture, blending well. Slice Swiss and cheddar cheeses into 1/4-inch thick sticks.

Turn bread top-side down; cut off ends. Make a lengthwise cut down center of loaf from one end to other, being careful not to cut through top side. Spread bread apart carefully; hollow it out, leaving about 1/2-inch thick shell. (The bread removed from the center can be dried and used for bread crumbs).

Press half ham mixture into bread. Arrange Swiss cheese sticks lengthwise in one row; arrange gherkins as center row, cheddar as third row. Press remaining ham mixture on top. Wrap tightly in plastic wrap; then in foil. Refrigerate several hours or overnight. To serve, slice filled loaf thinly; arrange slices, overlapping, on serving tray.

Serves 8 - 10 as an appetizer.

 

Layered Party Slaw

4 cups finely chopped cabbage

1 1/2 cups cauliflower or broccoli, cut into bite-size pieces

1 1/2 cups frozen peas, thawed

1 1/2 cups sliced fresh mushrooms

1/2 cup sliced green onions

1/2 teaspoon salt

1/2 teaspoon salt-free herb and spice blend seasoning

4 tablespoons bacon bits, real or imitation

Tomato wedges and sprigs of parsley for garnish, optional

Dressing:

2/3 cup mayonnaise

1/3 cup honey mustard dressing

1 teaspoon vinegar

1 teaspoon Dijon mustard

1 1/2 teaspoons sugar

In large glass bowl, layer cabbage, cauliflower, peas, mushrooms and onions. Sprinkle salt and herb seasoning evenly between layers.

In separate bowl, combine mayonnaise, salad dressing, vinegar, mustard and sugar. Spread dressing evenly over top of the vegetables. Cover and refrigerate overnight.

Before serving, sprinkle with bacon bits and garnish with tomatoes and parsley.

 

Party Meatballs

1 cup corn flake crumbs
3 pounds lean ground beef
1/2 cup chopped fresh parsley
1/3 cup catsup
2 eggs, slightly beaten
2 tablespoons minced dried onions
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

Sauce
1 (15 ounce) can jellied cranberry sauce
1 (12 ounce) bottle chili sauce
2 tablespoons firmly packed brown sugar
1 tablespoon lemon juice

Heat oven to 350° F.
 
In large bowl combine all meatball ingredients; mix well.

Using rounded teaspoonfuls shape into 1 1/4-inch balls. Place on rack set in 15x10-inch pan.

Bake for 25 to 30 minutes or until browned. Repeat as needed.

In electric skillet or Dutch oven cook all sauce ingredients over low heat, stirring constantly, until well blended (3 to 4 minutes).

Stir meatballs into sauce; continue cooking until heated through (5 to 10 minutes). Serve hot.

Microwave Directions:

In 4-quart casserole combine all sauce ingredients. Microwave on HIGH, stirring every 3 minutes, until heated through (8 to 11 minutes). Set aside.

Prepare meatballs as directed above. Place 1/3 in 13x9-inch baking dish; cover with waxed paper. Microwave on HIGH, rearranging meatballs after half the time, until no longer pink.

Cover casserole. Microwave meatballs and sauce, stirring every 3 minutes, until heated through (8 to 12 minutes).

Serve hot.

8 to 9 dozen meatballs

 

Party Pasta

2 pounds ground beef

3 cloves garlic, minced

2 medium onions, chopped

1 (15 oz.) can tomato sauce

1 (19 oz.) can stewed tomatoes

1 (10 oz.) can sliced mushrooms with juice

1 teaspoon oregano

1 teaspoon basil

salt and pepper

5 cups shell, rigatoni or other large pasta

2 cups sour cream or plain yogurt

2 cups grated cheddar cheese

2 cups grated mozzarella cheese

In a large skillet, combine beef, garlic, and onions. Cook and stir over medium heat until browned. Drain fat.

Add tomato sauce, tomatoes, mushrooms, oregano, basil, salt and pepper. Bring to a boil, reduce heat and simmer 20 minutes.

Cook pasta and drain.

In a 4 quart (or larger) casserole, layer 1/2 of the pasta. Top with the 1/2 of the meat sauce, 1/2 of the sour cream, 1/2 of the cheddar cheese. Repeat layers and top with the mozzarella cheese.

Cover and bake at 350 degrees F. for 45 minutes. Remove cover and continue to bake until cheese is melted.

Makes 10 servings

 

Party Potato Salad

15 medium red potatoes
2 1/2 c. mayonnaise
1 T. mustard
1 tsp. dill weed
5 T. cider vinegar
3 tsp. sugar
2 T. parsley
2 large hard-boiled eggs, chopped
2 large carrots, shredded
6 green onions, thinly sliced
10 oz. thawed frozen peas (see note)
1 c. shredded Cheddar cheese

Wash potatoes and cut into cubes. Put one layer of potatoes on a flat, microwave safe dish. Cover loosely with plastic wrap. Microwave on high 9 minutes. Continue in this manner until all potatoes are cooked.

Put potatoes aside to cool. Combine remaining ingredients. Pour over cooked, cooled potatoes. Refrigerate until ready to serve.

Cook's note: Thaw peas by placing in a colander under cold running water for 3 to 4 minutes.

Mexican Party Wings

 

1 cup ranch salad dressing

1 can (4.5 oz.) chopped green chilies

1/2 cup flour

1 envelope (1.25 oz.) taco seasoning mix

2 tsp. oil

24 chicken drummettes (about 2 lbs.)

Dried parsley flakes

In a blender, combine dressing and chilies; blend until smooth. Spoon into a small serving bowl. Chill while preparing drummettes.

Combine flour and taco seasoning mix in a shallow dish; mix well. Stir in oil until combined. Coat chicken with flour mixture. Coat again to use all of the flour mixture. Place on a lightly oiled cookie sheet. Bake at 350 degrees for 15 minutes. Turn and bake 14 to 17 minutes longer, until chicken is fork-tender. Sprinkle parsley flakes on salad dressing mixture. Serve with warm drummettes.

Makes 24.

 

Party Circular Sandwich

Sandwich:

1 medium eggplant

2 T. olive oil

salt and freshly ground pepper

1 (10-inch) round loaf crusty bread

1/2 cup Oregano Lemon Dressing

1/2 lb. sliced Black Forest ham (smoked turkey breast can be substituted)

1/2 lb. salami slices

1 (7.5-ounce) jar roasted red peppers, drained well and patted dry with paper towels

1 lb. fresh mozzarella, sliced

20 fresh basil leaves

Cut eggplant into 1/2-inch slices. Brush with olive oil and sear on a grill or hot nonstick skillet until soft and brown on both sides. Season with salt and pepper.

Cut bread in half horizontally with a serrated knife and hollow out the top and bottom halves (leaving about 1/2-inch of bread around the crust). Brush bottom half with 1/4 cup of the prepared dressing. In the bottom half of the bread, place the fillings in this order: ham, eggplant, half of the salami, peppers, mozzarella, remaining salami and basil.

Brush inside of top half with 1/4 cup dressing. Place top half onto sandwich. Wrap sandwich tightly in waxed paper or plastic wrap. Place a tray or baking sheet on top of the sandwich and weight it (in the refrigerator if possible) with several cans for about 1 hour. Cut into 16 wedges when ready to serve.

Note: Wrap this sandwich well and leftovers will keep for several days.

Makes 16 party-size servings.

 

Party Batons

1 12 oz. bag semi-sweet chocolate chips or baking chocolate

1 12 oz. bag white chocolate chips

24 large pretzel rods

colored sprinkles

candy stars, etc.

Melt white and dark chocolate in two separate bowls in microwave oven.

Dip pretzel sticks half-way into white or dark chocolate.

Roll in a dish of sprinkles. 

Arrange on a sheet of waxed paper until chocolate becomes hard.

Wrap individually in plastic or cellophane.

Tie with a ribbon if desired. Great party favors for kids or just for treats.

 

Party Stuffed Mushrooms

2 dozen large mushrooms

1 can of drained crabmeat

3/4 to 1 cup mayonnaise

1 egg

2 Tbsp melted butter

1/2 to 1 tsp garlic salt

1 tsp minced onion

1 tsp celery salt

Break stems out of mushrooms, chop fine; add beaten egg and rest of filling.

Stuff caps and bake in pan with just a couple of spoons of water in bottom, at 375° F. for 20 to 25 minutes.

This is an easy recipe to "play" with and make your own by adding other ingredients (ie. spinach, sausage etc)

Party Potatoes

 

1/3 C. butter

4 C. hot mashed potatoes

1 8 oz. package cream cheese

1/4 C. sour cream

1/2 t. salt

1/4 t. pepper

paprika to taste

Stir butter into hot potatoes. Whip cream cheese with sour cream until it is smooth and fluffy. Stir into mashed potatoes along with salt and pepper.

Spoon mixture into buttered 1 1/2 to 2 quart casserole dish. Sprinkle with paprika and bake at 325°F. for 30 minutes.

Makes 6 servings.

 

Mayan Festival Party Chicken

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large clove garlic, minced
One 8-ounce bottle thick and smooth medium taco sauce
One 4-ounce can diced green chilies, drained
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon ground cumin
1 tablespoon honey
One 15-ounce can black beans, rinsed and drained
3 tablespoons sliced pimento-stuffed green olives
4 boneless skinless chicken breast halves, about 4 ounces each
1 cup finely shredded four-cheese Mexican blend
3 cups hot cooked rice
1/3 cup sliced pickled jalapeno chilies

Heat olive oil in a large nonstick skillet. Saute onion and garlic in olive oil for about 5 minutes or until transparent.

Add taco sauce, green chilies, orange juice concentrate, cumin and honey. Simmer 5 minutes.

Add black beans and sliced olives.

Place chicken breast halves in a 10-inch oven-proof baking dish. Spoon taco sauce mixture over chicken.

Cover and bake in 350-degree oven for 25-30 minutes.

During last 5 minutes of baking, sprinkle cheese over top. Serve over hot cooked rice and garnish with jalapeno chilies.

Makes 4 servings.

 

Party Cheese Ball

3 (3-oz each) pkgs cream cheese
1 (4-oz) pkg blue cheese, crumbled
1 jar Kraft Old English cheese spread
1 small onion, grated finely
2 tsps Worcestershire sauce

Mix all together.

Form into two balls, medium size then wrap in plastic wrap.

Refrigerate overnight.

Roll in nuts or parsley. Serve with crackers.

 

Party Beef Tenderloin Sandwiches

1 center-cut beef tenderloin roast (2 to 3 lbs.), not tied
1/3 C. sun-dried tomato spread
2 T. finely chopped parsley
Assorted breads and rolls
Nutty Herb-Cheese Spread
Caramelized Onion Relish

Heat oven to 425°F. Make horizontal cut through center of beef roast, parallel to surface of meat. Cut to, but not through, opposite side. Open meat so it lies flat.

Combine sun-dried tomato spread and parsley. Spread lengthwise on 1/2 of meat. Fold other 1/2 of meat over to form original shape of roast. Tie at 1-1/2 to 2-inch intervals with kitchen twine; trim off excess twine.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in sun-dried tomato filling. Roast in 425°F oven 35 to 40 minutes for medium rare.

Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) Refrigerate roast for several hours or until chilled. If desired, roast can be wrapped tightly in aluminum foil and refrigerated up to 2 days. Carve roast into 1/4-inch thick slices.

Assemble sandwiches as desired with breads, spread and relish.

Makes 30 to 35 appetizer servings.
 
Caramelized Onion Relish

2 T. olive oil
4 C. (about 3 medium) thinly sliced onions (1/8 inch thick)
3 cloves garlic, minced
1/2 t. salt
1/4 t. pepper
1 T. packed brown sugar
1 T. balsamic vinegar

Heat oil in large nonstick skillet over medium heat until hot. Add onions, garlic, salt and pepper; cook 30 minutes, stirring occasionally. Stir in brown sugar and vinegar; cook and stir until liquid has evaporated.

Makes 3/4 cup.

Party Chocolate Decadence

 

1 pound dark chocolate

5 ounces butter

Melt butter and add chocolate. Chocolate chips will also work in this recipe.

4 eggs

1 T. sugar

1 T. flour

Beat eggs with sugar until sugar is dissolved and eggs have tripled in volume. This will take about 8-10 minutes. Fold in the flour. Add chocolate mix. Fold this in, trying not to lose the volume created when you beat the eggs. (Note: add 1/4 of the egg mixture to the chocolate and stir it in. Then lightly fold the remaining egg mixture into the chocolate.)

Prepare a 9 inch pan by cutting a round of wax paper to fit in the bottom of the pan. Grease lightly and fit paper on bottom of pan. Pour batter into pan and bake at 425°F. for 15 minutes. Center will be just beginning to set. Let cool completely in pan.

To serve remove from pan and remove wax paper. Place cake on serving dish. Top with chocolate sauce, whipped cream and chocolate shavings after cutting, if doing individual servings. Otherwise, I would top with the chocolate shavings and serve the chocolate sauce and whipped cream on the side.