[Hildy]

I need a really good recipe for a July 4th outdoor Pot luck dinner party...any suggestions??? (I'm not the cook in the family, obviously!).

[Sisku Hanne]

This recipe from Allrecipes.com is a favorite at our cookouts. I often use turkey bacon instead of regular bacon. Sometimes I add some chopped red sweet peppers and shredded carrots.

Broccoli Tortellini salad

6 slices bacon
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar (you may use a sugar substitute)
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped
-------
DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

[b9]

One large bucket KFC.

{ It's still legal, isn't it? }

[Peach]

Do you want a desert recipe, a side dish or the entree?

[Howlin]

3/4 of a head of cabbage, cored..if it's small use the whole head

boil and drain

1 can cream of mushroom soup
1 stick butter

melt those two together

layer: cabbage
soup/butter
cabbage
soup/butter

end with soup/butter layer

shred mild cheddar cheese on top

then crushed Ritz crackers

350 degress - 15 minutes with lid on, 15 minutes lid off!

OR


Chinese Cole Slaw

16 oz. Package cole slaw mix (shredded cabbage and carrots)
1 bunch green onions
1 package Beef Ramen Oodles of Noodles
½ c slivered almonds
½ c sunflower seeds
2 T Margarine

Dressing: 3 T sugar
½ t each salt and pepper
3 T vinegar
½ c oil
Beef flavor packet from
Oodles of Noodles

1* Saute broken noodles and almonds in 2T
margarine until almost brown. Let cool.
2. Mix together salad dressing ingredients*
3. Pour dressing over cabbage mix and onions,
toss
4* Mix in noodles, almonds and sunflower seeds,
serve immediately.

Note: Prepare all ingredients, wait until just before serving
to mix it all together (noodles will soften if they sit too long).


May add shredded cheese


OR


Scalloped Pineapple

2 20-oz cans chunk pineapple (I use the kind in its own juice, not heavy syrup) - Drain and reserve 6 Tb juice
6 Tb flour
1 1/2 cup sugar (I use Splenda)
1-2 cups shredded sharp cheddar cheese
2 cups Ritz crackers - crushed
1 stick Butter - melted (real butter, not margarine works best)

Combine juice, sugar and flour in a large saucepan over low heat. Cook until the sugar melts and the mixture thickens a little. Remove from heat.

Add the drained pineapple and cheese. Mix well. (I add some of the crackers too)

Pour into a baking dish. Top with crushed Ritz crackers and drizzle melted butter on top.

Bake @ 350 degrees for 20-25 minutes.

[proudofthesouth]

These are a breeze to make:

Tortilla Rollups

12 - 6 inch flour tortillas
2 cups finely shredded cheddar cheese
8 ounces softened cream cheese
1 teaspoon good hot sauce
1 small can finely diced black olives
thinly sliced turkey or ham (optional)

Mix together the cheeses, hot sauce and olives. Spread the cheese mixture on a tortilla. Add a slice of meat if desired. Roll up like a jelly roll and wrap in saran wrap. Chill for at least a couple of hours. (Can be made the night before and served the next day).

When ready to serve, remove from wrapping and slice into 1 inch pieces.

[tiredoflaundry]

KFC Cole Slaw
8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar

Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.

In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate overnight in the refrigerator.

I always use this recipe & the family loves it!

[onyx]

Whip two eggs and a cup of milk together. Add to that chicken bouillion, Accent, and pepper.

Now make two separate bowls of flour, paprika, thyme, oregano, black pepper, and Lawry's Seasoned Salt. Toss your fryer pieces into the first bowl of flour.

From there, dip them in your mixture of eggs and milk. Then place them in your last bowl of flour. Fry until golden brown.

This is Tre's Slap Yo Mama fried chicken. Of course, I would have marinated the chicken first. Oh, save some grease for your gravy.




11 posted on 07/30/2005 6:15:12 PM CDT by rdb3 (You'd PAY to know what you REALLY think.)
[ Post Reply | Private Reply | To 1 | View Replies | Report Abuse ]

[SAJ]

Here's a very easy Asian-style pork tenderloin. Great at picnics and potlucks (heck, most everyone else is going to bring some type of casserole...go for the gusto!)

1/2 cup soy sauce
1/4 cup fresh orange juice
2 tbsps honey
2 tbsps rice wine vinegar (plain rice vinegar is good, too)
1 tbsp sesame oil
2 tbsps chopped fresh ginger (or 1 tbsp ginger oil)
1/4 cup chopped green onions or scallions
1/4 cup chopped red onion (about 1 good slice of large onion)
1/4 cup fresh cilantro leaf
2 tbsps five-spice powder
2 tbsps chopped garlic
1 tsp to 1 tbsp crushed red pepper, per your taste
2 pork tenderloins (about 2.5 pounds total)

Marinade:
Combine all the ingredients except the tenderloins in a food processor and puree them. Several good pulses should do the trick. Put the tenderloins in a large Ziploc-type bag and pour in the marinade. Seal bag and refrig for 3 hrs (overnight is better still).

Prep:
Preheat oven to 400 F.

Heat a large nonstick skillet (ceramic works best, btw). When the skillet is fully hot, add the tenderloins and sear each side about 1 minute. Pour remainder of marinade over the tenderloins, insert skillet into oven. Cook for 20 minutes, or until an instant-read thermometer inserted in the end of a tenderloin part reads 140 F.

Remove from the oven and let rest for 5 minutes. Note: test each tenderloin separately: if they're different sizes, even 4-6 oz difference, guess what, they'll cook at different rates.

Alternately, you could heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 140 degrees F. Remove from the grill and let rest for 5 minutes.

Slice tenderloins on a bias, 1/4'' to 3/16''thick and serve on rounds of rye bread. If there's any marinade left, it makes a tasty dip (or you could make more, leaving out the red pepper). A dipping sauce of not-too-hot Chinese-style mustard is also excellent with this.

Note on red peppers and marinades: the longer you marinate, the more 'heat' is accepted by the pork. Therefore, a full tbsp of red pepper marinated overnight might come out a bit too spicy for you. If this is a concern (it isn't with me), use less red pepper or reduce marinating time.

Note on pork and temperature: first, the tenderloins will keep cooking a bit after being removed from heat. Second, anyone who follows the USDA diktat about 165 F will wind up with VERY overcooked and very dry pork tenderloin. By removing at 140 F, you will have lightly pink and very juicy tenderloin.

These are A-1, believe me; they'll absolutely vanish ... unless, of course, you and friends happen to be orthodox...    ;^).

Buon appetito!

[Species8472]

Hailbut Civiche

1 lb FRESH Halibut cheeks
(3-4 cheeks from a real Alaska Halibut or 8 - 10 cheeks from a pretender(s))
The cheeks are the most tender, flavorful cut of Halibut
Cut into 1/4 inch chunks
1 big yellow onion diced fine
1 Green Pepper diced fine
1 Seranno Chili diced fine
1 Beefsteak Tomato seeded and diced fine

Mix the above ingredients and add:

Fresh Lime juice to cover the mixture.

Refrigerate overnight (the acid in the Lime juice "cooks" the fish)

Serve with crackers and chips

[b9]

7 Layer Mexican Dip

colorful crowd pleaser ~ esp w the feller types

1 can Frito-Lay bean dip (we prefer mild)
couple of avocados ~ lemon juice
couple of small Italian tomatoes (nice to dice)
small can chopped olives
couple of green onions
shredded cheddar
1 pint plain yogurt
2 or 3 ounces cream or Neufachel cheese
1 t - 1 T Lawry's taco sauce seasoning (depending on now spicy you like)
couple of drops tabasco sauce

In mixing bowl, combine yogurt, cream cheese, taco spice & tabasco sauce.
Set aside.

In flat dip dish or large pie dish, spread bean dip.
top with mashed avocado, mixed with squirt of lemon juice, salted to taste
cover immediately with yogurt combo ~ pour evenly

Can refrigerate til ready to serve, then top with:

shredded cheese
chopped tomatoes
chopped olives (be sure to drain well)
chopped green onion

Make plenty, it goes FAST!

Serve with favorite chips or fresh veggies for dipping.

[chalkfarmer]

Google Mississippi Cornbread Salad...I'm too lazy to type it up!

[P8riot]

I'm gonna check back later