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Our Favorite Shower and Party Recipes - Dinner
Appetizers
Brushetta Olive Paste: (In blender combine and blend until smooth):
1 cup pitted ripe olives
2 tsp balsamic or red wine vinegar
1 tsp capers drained
1 tsp olive oil
2 cloves garlic minced
Tomato Topping (combine):
2 medium tomatoes (I use about 6 Roma) chopped (1 cup)
1/3 cup thinly sliced scallions
1 Tbsp olive oil
1 Tbsp fresh basil
1/8 tsp pepper
Parmesean Cheese
1 french baguette
Toasts:
Cut french bread into 1/2 inch thick slices, brush both sides lightly with olive oil and bake on ungreased cookie sheet at 425 degrees for 3-5 minutes, till crisp - turn once.
To assemble spread each toast with a thin layer of olive paste, top with tomato mix and sprinkle with parmesan cheese. Bake at 425 degrees until cheese melts - about 5 minutes.
Salmon Pastry Puffs
1/2 cup butter (softened)
3 oz cream cheese (softened)
1 cup flour
Filling:
2 eggs
1/2 cup milk
1 T butter (melted)
1 t lemon juice
1/2 cup bread crumbs
1 t parsley
1/2 t sage
1/2 t salt
1/4 t pepper
1 can (14 oz) salmon
1 green onion To prepare the dough, mix butter, cream cheese and flour in bowl until smooth. Shape dough into greased, miniature muffin cups. To prepare the filling, mix eggs, milk, butter and lemon juice together. Stir in bread crumbs, parsley, sage and salt and pepper. Slowly fold in salmon (drained and de-boned) and onion (sliced). Spoon into dough shells. Bake at 350 degrees for 30-35 minutes.
Yield: 24 servings
Stuffed Mushrooms 36 large mushrooms
2 T butter or margarine
1 medium onion, chopped
1/4 cup green peppers, chopped
Garlic salt to taste
1/2 cup diced pepperoni
1/2 cup crushed butter crackers
3 T parmesan cheese
1 T minced parsley
1/2 t season salt
1/4 t oregano
dash of pepper
1/3 cup chicken broth
Wash and dry mushrooms. Remove stems and finely chop. Melt butter and add stems, onions, peppers and salt. Saute for 3-5 minutes on medium heat. Stir in pepperoni, crackers, cheese, parsley, season salt, oregano, pepper and broth; mix well and pull from heat. Stuff mushroom caps with mixture. Place on ungreased shallow pan. Bake uncovered at 350 degrees for 25 minutes.
Yield: 12 servings
Note: Leftover mixture can be frozen and used later.
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Beverages
Sangria 2 bottles of Red Wine
3 oz of Brandy
1 cup sugar
1 large lemon
1 large orange
2 large apples
1 bottle carbonated water (orange or lemon flavored)
Peel the lemon and orange, and separate into wedges. Chop the apple into small chunks. Mix the wine, sugar, brandy and fruit into large container. Refrigerate for 24 hours. Remove from refrigerator and stir. Additional sugar or brandy can be added to taste. Pour in bottle of carbonated water to taste and serve.
Yield: 10 servings
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Breads
Amazing Garlic Bread 1 large garlic clove (minced)
3 T butter
1 loaf Italian bread
1/2 t oregano
3 T Parmesan cheese (freshly grated)
Mix the garlic, butter (melted) and oregano in a small bowl. Cut the bread in half from end-to-end. Spread half of the butter mixture on each side and sprinkle half of the cheese on each side. Place bread halves back together and wrap bread in aluminum foil. Bake at 450 degrees for 7-10 minutes. Remove from oven and slice.
Cheese Sticks 4 sticks (3 x 1/2 x 1/2) part-skim mozzarella cheese
2 t pesto sauce
4 sheets phyllo dough (thawed)
Olive oil-flavored cooking spray
1/4 cup tomato/basil marinara sauce
Coat cheese with pesto sauce. Cut phyllo dough (sheets) in half across; forming 8, 13 x 9 rectangles. Place 1 phyllo sheet on a cutting board; cover remaining dough to keep from drying. Coat sheet with cooking spray. Place another sheet on top of first sheet; fold in sheets half across forming a 9 x 6-1/2 rectangle. Place 1 stick of cheese at center of a short end of rectangle; fold long sides of phyllo over cheese. Coat with cooking spray. Starting with the short end, roll up phyllo dough. Coat with cooking spray. Place on a baking sheet coated with cooking spray. Repeat with remaining phyllo and cheese. Bake at 400 degrees for 12 minutes or until golden brown. Serve marinara sauce (heated) with cheese sticks.
Yield: 8 cheese sticks
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Desserts
Orange Chocolate Cake 1 lb semisweet chocolate
1/2 lb butter
10 eggs
3 T granulated sugar
1 t vanilla
2 oz orange juice concentrate
Whipped cream
Oranges
In a double boiler, melt chocolate, butter and orange juice concentrate; set aside. Separate egg whites and yolks into separate bowls. Combine egg whites and vanilla in a mixing bowl and whip into peaks. Slowly add sugar to egg whites until stiff; set aside. Slowly add egg yolks to chocolate mixture. Mix in one third of the egg white mixture and then gently fold in remaining egg whites. Pour mixture into 8-inch round baking pan. Bake at 350 degrees for 30 minutes. Remove from oven and cool. Serve topped with whipped cream and orange slices (for decoration).
Yield: 8 servings
Raspberry Sorbet 1 lb raspberries (fresh or frozen/thawed)
3-1/2 oz caster sugar
2/3 cup water
1 lemon (juiced)
1 egg white
Puree raspberries in a blender. In a saucepan, add sugar and water; on low heat stir until sugar is dissolved. Increase heat and boil until sugar and water take on a syrup consistency. Cool syrup and mix in raspberries and lemon juice. Pour the mixture into a bowl and place it in the freezer until it begins to freeze around the edges. Fold whisked egg white into the mixture and return to freezer.
Yield: 6 servings
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Entrees
Marinated Chicken Breast 6-8 boneless, skinless chicken breasts
4 T oil
4 T soy sauce
2 T lemon juice
1 T brown sugar
2 cloves garlic (minced)
1 t thyme or basil
3 whole cloves pepper
Combine oil, soy sauce, lemon juice, brown sugar, garlic, thyme or basil, and pepper in a bowl. Mix well. Lay chicken in deep 9 x 13 baking dish and pour marinate over. Chill in fridge for 1-3 hours. Grill chicken 10 minutes until done.
Yield: 8 servings
NOTE: Marinated Chicken Breast is wonderful on top of Crunchy Spinach Salad.
Mom's Lasagna 1 lb. ground beef
1/2 cup chopped onion
1 large can (24 oz.) tomatoes, stewed and diced
2 cans (6 oz. each) of tomato paste
2 cups water
1 T chopped parsley
2 t salt
1 t sugar
1/4 t garlic salt
1/2 t pepper
1/2 t oregano
1 lb. box of lasagna noodles
3 cups mozzarella cheese
2 cups cottage cheese
1 cup parmesan cheese
Brown ground beef and onions. Drain and set aside. In large saucepan, combine tomatoes and paste, water, parsley, salt, sugar, garlic salt, pepper and oregano. Simmer for 15 minutes. Add meat and onions to sauce. In a 13 x 9 baking pan, layer with un-cooked noodles, sauce, cottage cheese, parmesan cheese and mozzarella. Repeat again. Cover with aluminum foil and bake at 350 degrees for one hour. If made ahead and stored in fridge, cook an additional 15-20 minutes. Let stand 15 minutes before cutting.
Yield: 8 servings
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Soups/Salads
Crunchy Spinach Salad 2 quarts fresh torn spinach
1 can (16 oz.) bean sprouts, drained or 2 cups fresh bean sprouts
1 can (8 oz.) sliced water chestnuts, drained
4 hard-boiled eggs, chopped
6 bacon strips, cooked and crumbled
1 small onion, thinly sliced
DRESSING:
1/2 cup packed brown sugar
1/2 cup vegetable oil
1/3 cup vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce
Combine spinach, bean sprouts, water chestnuts, eggs, bacon, and onion in a large bowl. Combine all dressing ingredients in a jar or bottle. Shake well to mix. Just prior to serving, pour dressing over salad and toss. Optional: 1/2 cup pineapple or strawberries can be added for extra taste and color.
Yield: 8 servings
Pasta Salad 1/2 box rotini pasta (cooked)
1 green pepper (chopped)
1 white onion (chopped)
1 cucumber (peeled and chopped)
3 tomatoes (chopped)
1/2 jar Salad Supreme spice
8 oz bottle of Wishbone Lite Italian Dressing
Mix all ingredients well and let set overnight.
Yield: 12 servings
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