Taby, my daughter, is goin to graduate on Mothers day and has requested brisket, pulled pork, sausage balls, tater salad and smoked beans.
What I'm havin troubles with is what to have with whats on her list. Seems like theres allot of meat and very little other stuff.
I aint no sweet eater so meat and taters work for me but I feel others would like some other goodies.
Any ideas?
Theres nothing like a good bean salad. I usually get the three bean but sometimes I can get a six bean'er. And Green bean casserole with those French's fried onions on top is pretty dang tasty too.
All kids like mac and cheese and that would be easy.
I was looking at this one for the weekend; picked up some fresh green beans. Looks interesting.
EDIT:
Adding the link might help :D
http://www.susanminor.org/forums/showthread.php?64-Green-Bean-Bundles
I'm not a mayo eater so I usually do either a pasta or rice salad. I usually wing it but basics are pasta or rice , some type of salad dressing , some veggies, etc. The rice can be white or brown
rice or pasta - italian dressing, roasted red peppers, small cubes of mozzarella, diced pepperoni, artichoke hearts
brown rice, lemon-dill dressing, baby peas
rice or pasta - feta cheese, calamata olives
I put other veggies in also but above gives a base
Awhile ago I did a Black bean & Corn Salad that was really good - http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe/index.html
Congrats to Taby -- enjoy this summer, it stinks when they go away to college :(
Quote from: deb415611 on April 29, 2010, 03:18:12 PM
I'm not a mayo eater so I usually do either a pasta or rice salad. I usually wing it but basics are pasta or rice , some type of salad dressing , some veggies, etc. The rice can be white or brown
rice or pasta - italian dressing, roasted red peppers, small cubes of mozzarella, diced pepperoni, artichoke hearts
brown rice, lemon-dill dressing, baby peas
rice or pasta - feta cheese, calamata olives
I put other veggies in also but above gives a base
Awhile ago I did a Black bean & Corn Salad that was really good - http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe/index.html
Congrats to Taby -- enjoy this summer, it stinks when they go away to college :(
I know someone who will be very sad when their Taby goes off to College.
CRG, any pointers on a good mac n cheese.
Q, any incite on the three bean salad?
We have green bean casserole quite often so I'm tryin something new.
Arnie, the bacon wrapped fresh green beans sounds good.
deb, the Black bean & Corn Salad sounds good too.
I'll have to see what Taby thinks, we still have a little wile before crunch time.
Keep the ideas comin.
Thanks.
OU double this recipe and put it in a crock-pot and you Will not have any leftovers. Guaranteed crowd pleaser, besides its FAT FREE. I don't see see fat listed anywhere in the recipe. Go stick your head in the sand turtle boy or I'll make soup outta you!!!
Creamed Corn
2 lb frozen super sweet corn, thawed and drained
As much love as you can spare
1/2 stick butter, cubed
1/2 tablespoon sugar
1/8 to 1/4 cup whipping cream ( Whats left in the little milk carton aint worth saving dump it all in)
2 to 3 ounces of cream cheese, cubed (Never seem to get back to that half of a stick of cream cheese put it all in there)
Sea salt and fresh ground pepper to taste
Puree some of the corn to act as a thickener, Or just add a can of creamed corn. Add all ingredients except the salt and pepper to a pot and slowly bring up to a low simmer, stirring occasionally. Once the cheese has started to melt, lower the temp and allow the corn to thicken. Add salt and pepper to taste. Add sugar as needed to suit your sweet tooth.
This can be cooked in the oven in a casserole dish or for real large batches use a stock/crock pot.
Please don't bring up turtles ;D ;D ;D
Here is one I found on the net. It is very similar to the one my sister uses to make which was awesome. I have not made this recipe.
Four Bean Salad
1 (19 ounce) can Chickpeas (Garbanzo beans)
1 (14 ounce) can Green beans
1 (14 ounce) can Wax beans
1 (19 ounce) can Red Kidney Beans
1 Red Bell Pepper (any colour can be used)
1 small White onion, peeled and thinly sliced
1/2 cup chopped fresh flat leaf Parsley
DRESSING
2/3 cup Red Wine Vinegar
2 tablespoons Balsamic Vinegar
1/2 cup Canola Oil
1/2 cup granulated Sugar (use less if desired)
1 clove Garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon Kosher salt
1/4 teaspoon fresh ground Black Pepper
Directions
Drain: chick peas, green beans, wax beans and red kidney beans and rinse well,
then drain again and place in a large mixing bowl. Rinse well then drain again;
add to bowl.
Dice up a coloured bell pepper (red, orange, yellow or green) and add to beans.
Peel a small red onion and slice into very thin strips and add to bowl.
Lastly, add about 1/2 cup of chopped fresh flatleaf parsley.
Now make dressing: in a separate bowl, whisk together the vinegars, oil,
sugar (I use a scant 1/2 cup), minced fresh garlic, worcestershire, and
salt and pepper.
Pour dressing over salad ingredients and toss.
Cover and refrigerate overnight, stirring occasionally (before serving,
taste, as it may need more salt).
When ready, spoon bean salad into a serving bowl using a slotted spoon,
to drain off most of the dressing before serving.
We could modify this recipe for the starter that CRG is sending you or you could use CRG's recipe and add my additions. The smoked pepperjack in them was great. http://forum.bradleysmoker.com/index.php?topic=10469.0
I'll throw this into the mix - it's easy to do in quantity. A lot of people may cringe, but if you do it right it is wonderful and even my kids (ages 5-10) love it. Braised sauerkraut ... yep sauerkraut. Goes well with smoked pork and beef, and brings some balance to an otherwise rich plate. The key is the rinsing and washing. Even people who "don't like sauerkraut" like this. And for those who do corned beef or pastrami, it's nice to have leftovers on hand for sandwiches.
Braised Sauerkraut
4 lbs commercial sauerkraut (stuff in the plastic bag, Boar's Head brand is excellent)
2 medium yellow onions, peeled, cut in quarters lengthwise and sliced thin
2-3 tablespoons bacon drippings (if not available use butter or olive oil)
1/2 teaspoon dried thyme
1/4 teaspoon caraway seed (optional)
Ground pepper to taste
12 oz of beer, light or medium lager (suggest you stay away from dark beers for this)
Remove all sauerkraut from the bags, place in a large colander and rinse well. Using your hands squeeze out the water and repeat. Then place sauerkraut in a large bowl or pot, cover with water by 2 inches and soak for 15-20 min's. Drain in a colander and squeeze well to remove water. Using a fork separate the kraut until it is somewhat fully and place a colander set over a large bowl. Cover the colander with a plate or plastic wrap, place colander over or in a large bowl and put in the refrigerator for 3-4 hours to further drain.
In a large 6-8 qt pot over medium heat sauté onions in the bacon drippings until soft and golden colored, but do not allow to brown or caramelize. Add the sauerkraut thyme and optionally the caraway. Toss well to evenly distribute all ingredients. Pour in the beer, bring to simmer, cover and reduce the heat to medium low and allow the kraut to braise for 45-50 min's. Remove the lid, raise the heat to medium and continue cooking to reduce to liquid for about 10 min's, until the bottom is moist but there is little standing liquid. Taste and adjust seasoning as desired.
This can be done a day or two in advance, refrigerated and then reheated either in large pan over medium heat with stirring or in a microwave.
One more - since nobody has mentioned a slaw yet,
Green Apple Coleslaw
1 medium green cabbage, cut in quarters, cored and sliced very thin (about 4 cups)
2 carrots, shredded fine
3 Granny Smith apples
Dressing
1 cup mayonnaise
2 tablespoons honey
2 tablespoons cider vinegar
1 teaspoon salt, or to taste
¼ teaspoon white pepper
In a large bowl, whisk together dressing ingredients.
Peel, core and coarsely shred the apples, or cut into fine julienne. Add apples to cabbage and carrots, add dressing and toss well. Keep refrigerated until serving.
Tip – To prevent the apples from turning brown, peel, core and shred the apples at the last minute and immediately add them to already mixed dressing in a large mixing bowl. Then add the cabbage and carrots and mix well.
For color you can mix red cabbage with green.
If you are still lookingfor a mac n cheese recipe this is our family favorite:
Macaroni 2 Cups
Butter or marg 4 TBS
Dry onion flakes 1 TBS
All purpose flour 3 TBS
Salt 1/2 tsp
Pepper 1/8 tsp
Milk 2 Cups
Grated Cheddar 2 Cups (I prefer Old or Sharp cheddar cheese)
Butter or marg 1 TBS
Dry Bread Crumb 1/2 Cup
Grated Cheese 1/4 Cup
Cook macaroni as directed, strain, set aside.
In medium size sauce pan melt butter over medium heat. Stir in onions, flour, salt and pepper. Keep stirring until combined. If you want to up the flavor stir until the rue is lightly browned. Add milk. Cook stirring until the sauce boils and thickens. I have had no problem upping the heat to a little over med. high to speed up the boil thicken stage, just keep stirring so it doesn't burn. Remove from heat and add the 2C of cheese. Stir to melt. Add macaroni and combine. Pour into 2 Quart (2.5L) cassarole dish.
In small sauce pan melt butter. Remove from heat. Stir in crumbs until coated. Add cheese and stir to mix. Sprinkle ove top. Cover and bake at 350 F for 30 -1 hr. I usually do the 1 hour bake and pull the lid off the dish with 10-15 minutes left to let the topping crisp up. Check it from time to time so the topping does not burn.
This amount will work for a side dish for about eight people, but if you want a main for 4 plus leftovers, I up the measurements by adding one 1/2 more of all ingredients (ie macaroni for 2 cups is now 3 cups). This will still fit in the 2 quart cassarole dish.
This recipe is compliments of Company's Coming Cookbooks. Cassaroles edition. The only alterations I do is (1) double the cheese and (2) cover the cassarole in the oven for 50 minutes. I find the moisture from covering the cassarole allows the topping to gather moisture. This step allows for the toppping to get brilliant gold in color when you pull the lid off and brown it up.
Here is another slaw I have bookmarked... I'm not into Blue Cheese, so I might try it with Feta instead.
Blue Cheese Coleslaw
3 Tablespoons apple cider vinegar
2 Tablespoons finely chopped onion
1 Tablespoon sugar
¾ teaspoon celery seeds
¼ teaspoon salt
1/8 teaspoon dry mustard
¼ teaspoon pepper
1 Tablespoon vegetable oil
1 pound cabbage, finely shredded
1 (4-ounce) package crumbled blue cheese
Combine apple cider vinegar and next 6 ingredients in a small bowl; add oil in a slow, steady stream, stirring constantly with a wire whisk until blended. Mix this with cabbage and blue cheese and chill for at least an hour. I put in fridge overnight most of the time and let it do it's thing.
These all are sounding good.
I think I'm gonna have ta make some of these ahead of time and warm up come party time.
I think I'm gonna need more serving trays. ;D
Nice thing with the four bean is no cooking and it is better to make a day or two ahead.
Mornin all we are in Ankeny Iowa today gettin ready to have some fun playin ball.
On the way we went over the suggestions and I liked the green beans wrapped in bacon.
Taby liked the sweet corn then she remembered one of her friends mom made a castroll with noodles and corn in it but couldnt remember what else was in it. Any ideas?
She also liked the spaghetti corn Squirt posted.
Q, I think the 4 bean castroll will be on the table.
BLSH, I like the sound of the Braised Sauerkraut but the girls both went YUCK. Might slip it in there anyhoo.
Everyone (well 'cept for my wife) says that about sauerkraut - but the same folks are truly amazed when they've had the washed braised version.
If Taby still likes the Creamed Corn Idea I HIGHLY suggest doubling or tripling the recipe. A double batch is what I take to get togethers and I never bring home leftovers. A batch that size is good for 25-30 adults.
I have had the casserole your talking about but I will have to do some searching, I think my Mom has the recipe.
I just came across a Pea and Potato Salad that looks interesting and is on my list for thing to make. If you don't have a mandoline slicer, it looks like it can be time consuming. I'll see if I can get it type up and posted in the morning.
I did these yesterday but with fresh green beans. Knock your socks off!
http://www.susanminor.org/forums/showthread.php?64-Green-Bean-Bundles
This is printed in Cuisine at Home; June issue. This seems to be a very flexible recipe. You can increase the bacon, and mix it in at the beginning. Their recipe calls for sprinkling it on top just before serving. I believe that is to keep the bacon crisp.
Potato-Pea Salad
4 strip bacon
1 ½ lbs. russet potatoes, peeled (about 4 potatoes)
1 ½ C. frozen peas, thawed
½ C. diced Cheddar cheese (4 oz.)
½ C. mayonnaise
2 Tbsp prepared yellow mustard
¼ tsp onion powder
Salt and cayenne pepper to taste
Makes about 12 (1/2 cup) servings.
Bring a pot of salted water to a boil, for the potatoes
Cook bacon until very crisp; transfer to a paper towel lined plate to drain. Crumble bacon; set aside.
Quarter potatoes. Carefully slice each quarter using a mandoline to cut into 1/8 to 1/4 inch thick slices. (With a mandoline always use the safety guard). If you don't have a mandoline, you can use a knife.
Boil sliced potatoes until tender, but not mushy; about 5 minutes. Rinse to remove excess starch, and drain well. Transfer to a large bowl. Add peas and Cheddar cheese; toss gently to mix.
Combine mayonnaise, mustard, and onion powder in a separate bowl. Gently fold mayonnaise mixture into potato mixture. Season with salt and cayenne. Chill until ready to server. Before serving sprinkle bacon over salad.
Ok its gettin close to crunch time. ;)
CRG, any insite on your mac n cheese.
Squirt, have you had a chance to check the cookin times on your Spaghetti corn casserole?
10.5, have you had a chance to see if your Mon has a recipe fro the corn and noodle casserole?
I have printed off EVERYONES recipe so far and Taby will be deciding which ones we will be havin this Sun.
Any more ideas?
I'll pull the recipe card tonight and let you know!
This is a dip Hal's sister has made a couple times. It's quite tasty..
--
Spinach Artichoke Dip
1 can artichoke hearts, drained and diced
1 small box frozen spinach, thawed and drained
1 small jar pimentoes
1 cup mayonnaise
2 cups grated Parmesan (the real stuff, not Kraft)
2 tsp garlic powder
Mix all together except 1/4 cup cheese. Put in medium Pyrex dish and sprinkle remaining cheese on top. Bake uncovered at 350 until bubbly and browned on top (15 - 20 minutes.)
Cover leftovers with glass or plastic -- the artichokes will literally eat through aluminum foil.
Bagel Dip
Ingredients
1 1/3 Cup Sour Cream
1 1/3 Cup Real Mayonnaise
2 Tblspoon Parsley or Parsley Flakes
2 Teaspoon Dillweed
2 Teaspoon Accent
2 Pkgs Buddig Corned Beef (Cut into roughly 1/4in squares)
Fresh Bagels cut into wedges.
Directions
Mix everything together except the bagels and refrigerate for a couple of hours for the flavors to blend. Dip bagels in and enjoy. Dip may also be served in a hollowed out bread bowl.
OU - disregard the earlier version of this... Here is the original. (given to the Mrs in a cookbook at her wedding shower)
---
Spaghetti Corn Casserole
Layer:
1 stick butter, cut up
1 can whole kernel corn with liquid
1 medium onion, chopped
garlic salt / salt & pepper (heavy shakes of each)
8 oz spaghetti (dry), broken in thirds
1 can creamed corn
1 cup shredded cheddar cheese
Cover and bake at 325° for 1 hour.
Stir at 20 minutes, 40 minutes, and 60 minutes
(recover after each stir)
A rich, delicious side dish!
For something cold.. AND SIMPLE
A version of "Thunder & Lightening"...
All chopped in big chunks...
Tomatoes (use fresh homegrown, Campari from Sam's Club, or cherry --- any tomato that tastes like a tomato)
Green Pepper
Red Onion
Cucumber (peeled)
Store in fridge until guests arrive, then toss with a good Italian dressing, an extra splash of vinegar (plain old white is fine for this), some Kosher salt, and cracked black pepper.
Simple. Delicious.
Thanks for all the replies people.
Talkin with the girls last night there is a request for a cold noodle type dish.
Any ideas?
With what has been agreed on I think I'm gonna need another table to serve the goodies on.
I bet you could just take Hal's cold veggie salad mix and stir in some cooked/chilled macaroni.. (and more Italian dressing)
Potato Salad for 25
10 lbs. Potatoes
2 large onions chopped
10 hard boiled eggs
1 green pepper chopped
1 celery bunch chopped
2 cups of french dressing or italian vinaigrette
1 Tablespoon salt
2 teaspoons cracked black pepper
1/2 teaspoon celery seed
1 1/2 teaspoons coleman mustard
Thats a new one on me Kevin.
French dressing or italian vinaigrette in tater salad, gonna have to try that.
Gives it a nice zing.
I know this flies in the face of everything this forum stands for, but Kraft makes a cold pasta salad mix that is pretty good for a starter. Of course I spruce it up some with this and that but it helps to get things going.
Suddenly Salads, or somethin like that aint bad, I have made the quite a bit.
Just lookin for somethin different, I cant leave well enough alone. ::)
Quote from: squirtthecat on May 06, 2010, 06:08:46 AM
I bet you could just take Hal's cold veggie salad mix and stir in some cooked/chilled macaroni.. (and more Italian dressing)
Or just add some fresh mozzarella cheese to it.
Quote from: Habanero Smoker on May 07, 2010, 01:23:33 AM
Quote from: squirtthecat on May 06, 2010, 06:08:46 AM
I bet you could just take Hal's cold veggie salad mix and stir in some cooked/chilled macaroni.. (and more Italian dressing)
Or just add some fresh mozzarella cheese to it.
Oh yeah.. And Jicama. ;D
Quote from: Habanero Smoker on May 07, 2010, 01:23:33 AM
Quote from: squirtthecat on May 06, 2010, 06:08:46 AM
I bet you could just take Hal's cold veggie salad mix and stir in some cooked/chilled macaroni.. (and more Italian dressing)
Or just add some fresh mozzarella cheese to it.
Parmesean !