Recipe(tried): Cold Buffet Recipes (4)

I so much enjoy visiting here and thought that I would share with you the recipes that I have used most sucessfully for a buffet dinner in the terrible heat of our semi-tropical summers in SE Texas. I have served this twice (both times in July) at our church when the bishop made his annual visit. Each and every time, I've been beseiged by requests for these recipes. It's a great meal and an easy one, if the cook wishes to enjoy her guests and not have a stove on during the party. The only thing you might want to use a stove for is if you wish to add hot bread to the menu. Enjoy!

Turkey and Low-Fat Sauce:
At a deli with good quality meats, have them cut 2 oz. slices (from the short end of the turkey breast) of smoked turkey breast. Wrap well and take home. Make the following sauce, which is a low-fat version of the tonato sauce usually served with veal tonato.

Tonato Sauce:

1 7 oz. can white tuna in water
1 2 oz. can anchovies
1 lemon peel
1 clove garlic
2 cups FF Helman's mayonnaise
2 cups FF plain yogurt
1 lemon juiced -- or to taste
to taste salt and pepper
1 Tablespoon Dijon mustard

Puree tuna, anchovies, garlic and lemon zest. Add 2 cups of Fat Free Mayonnaise, puree again. Add 1 cup of Fat Free plain yogurt with the juice of the lemon and 1 Tbl of dijon mustard. Puree again and then salt and pepper to taste. Up to 3 Tbl. of mustard can be used. Make one day ahead of the day you plan to use it.

All can be prepared a day ahead but slice the turkey the day you want to serve it. Refrigerate with sauce on each slice and bring to room temerature before serving.

Garnish with capers and parsley and sprinkle with paprika. Decorate the platter with fresh basil leaves. Gives a grand aroma and lovely look.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Use good deli-bought turkey sliced in 2oz. servings

NOTES : Served for the Bishop's reception at Christ Church. Wound up buying the turkey and ladling a 2" wide strip of sauce down the center after laying them out ovelapping. Was much easier than the original recipe, which is in Julia Child's "The Way to Cook" and quite pretty.

* Exported from MasterCook *

Tortellini Shrimp Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : American Pasta
Seafood Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9 oz. pkg cheese tortellini
2 small zucchini -- sliced
1 7 oz. can artichoke hearts, drained & quartered
1 can ripe olives, sliced (3-1/2 oz.)
1 pound shrimp, peeled, deveined, and cooked
2 ripe tomato wedges
parmesan cheese -- sprinkled on top
Dressing:
3/4 cup olive oil
1/4 cup red wine vinegar
1 clove garlic -- minced
1/4 teaspoon dried tarragon
1 teaspoon dried basil
to taste salt and pepper

Cook the toretllini and drain it. Toss with dressing while still warm. Allow to cool. Add remaining ingredients, toss and sprinkle with grated parmesan cheese and chill.

The recipe calls for 2 tomato wedges. They look lovely and add color but when serving in a bowl, they get all gooey so either place them on the side or simply don't use them. It is also recommended that they be placed on the side and not tossed with the salad even if presenting on a platter.

- - - - - - - - - - - - - - - - - -

NOTES : Served at Christ Church for the bishop

* Exported from MasterCook *

Black Bean, Corn & Rice Salad

Recipe By : J. G.
Serving Size : 8 Preparation Time :0:00
Categories : Beans Rice
Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can *black beans, well rinsed and -- drained
1 can white corn (or more if desired) -- drained
1/2 cup uncooked white rice -- cooked
1 large sweet onion (1015's are best) -- chopped fine
3/4 cup red bell pepper (can sub. green) -- chopped fine
2 Tablespoons jalapeno pepper (or to taste) -- chopped fine
use chopped, mild chiles for church dinner
1/2 cup fresh cilantro -- chopped
1/3 cup olive oil
1/4 cup lemon juice -- scant
3 Tablespoons red wine vinegar
1 1/2 teaspoons ground cumin
to taste garlic salt
to taste pepper

1. Put beans, corn and rice in a bowl. Add onion, pepper, jalapeno, pepper and cilantro.

2. Mix dressing ingredients together. Add to salad and mix well. Adjust seasonings to taste. Sometimes I add more lemon juice or vinegar, cumin, salt and pepper, etc.

3. Let sit for a few hours for flavors to blend. If you want to serve 6 people, increase the raw rice to 1 cup and make a bit more dressing.

* The preferred brand is Goya, as the beans are smaller and much prettier.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Add cubed ham for an entree dish - will serve 4 large servings as an entree.

NOTES : Taken off message board of COOKS Forum

* Exported from MasterCook *

Mexican or Texas Chocolate Sheet Cake

Recipe By : C. S. and others
Serving Size : 36 Preparation Time :0:00
Categories : Cakes Chocolate
Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
2 cups sugar
1/2 teaspoon salt (Caroline uses this but others don't) -- optional
1 stick butter (1/4 pound)
1/2 cup Crisco
4 Tablespoons cocoa (Caroline uses only 3)
1 cup water
1/2 cup buttermilk or (1/2 Tbl. vinegar and
1/2 cup milk, buttermilk is prefferable
1 teaspoon baking soda
2 large eggs -- beaten
1/4 teaspoon cinnamon (Caroline uses 1 teaspoon)
1 teaspoon vanilla
ICING:
1 stick butter (1/4 pound)
4 teaspoons cocoa (Caroline uses 3)
1 pound powdered sugar (1 box)
1 teaspoon vanilla
1 cup pecans (Caroline uses 1/2 cup) -- chopped or not

Sift together the flour, sugar and salt (if using). Put the butter, Crisco, cocoa, cinnamon and water in a saucepan. Heat to boiling. Pour over dry ingredients and beat until well blended.

In a small bowl mix together the buttermilk, soda, eggs and vanilla. Stir into the main mixture. Pour into the greased and floured jelly roll and bake at 350-deg. F. for about 20 minutes or until done.

ICING:
Melt 1 stick of butter then stir in the 4 teaspoons of cocoa and 6 Tablespoons of milk. Add in 1 pound of powdered sugar, 1 teaspoon of vanilla and the pecans. Pour over the hot cake and spread to cover.

- - - - - - - - - - - - - - - - - -