Recipe(tried): Collection: Party Recipes

Hi Texan,

Here are the recipes requested, hope you enjoy them as much as we do....for Memorial Day, the food should be a medley of past and present. Some of these recipes evoke the flavor of Grandma and some appeal to the new generation. Cold drinks are highly prized on a hot day, if there are children to be invited, remember to omit the bourbon from the lemonade. An old-fashioned galvanized wash tub filled with ice and stocked with bottled beverages allows the guests to help themselves.

Purchase inexpensive little flags for decorating food platters, use red, blue and white napkins, cut out stars out of carambola starfruit to decorate your lemonade glasses....

Let the celebration begin....

Menu:

BBQ Glazed Ribs
Sirloin Burgers with the Works
BBQ Pork Sandwiches
Old Fashioned Potato Salad
Cole Slaw
Southwestern Bean and Corn Salad
Fresh Green Bean and Bacon Salad
BBQ Glazed Chicken Wings
Grilled Corn on the Cob
Cowboy Style Baked Beans

Tex-Mex Dip and Tortilla Chips
Spinach Dip in Hawaiian Round Bread
Ice-Cold Lemonade in Pitchers (Use mason jars for drinking out of)
Assorted Bottled Drinks in a tin washtub filled with ice

Blueberry Topped Cheesecake
Eclair Cake
Supreme Brownies
Cold Watermelon wedges

The Recipes:

BBQ Peach Glazed Ribs
serves 4

Peach Glaze:
8 tbsp. peach preserves
1/2 cup water
juice of 1 lime
3 tbsp. brown sugar
1 tbsp. butter
1 tbsp. olive oil
1 tbsp. vinegar
1/2 tsp. paprika
salt and pepper to taste
1 tsp. worcestershire sauce

Combine all ingredients in a saucepan and blend. Cook over med. heat til thickened. Stir occasionally. Makes 1 cup of glaze.

2 lbs. pork spareribs
Preheat oven to 450. Place ribs in a 9x13 pan and roast for 40 minutes. Drain any fat and reduce heat to 350, pour glaze over and continue baking uncovered til tender about 1 1/2 hours. Baste occasionally and don't let it burn. Can pour a little bit of water in pan.

Or you can make the Jack Daniel's Glaze for the ribs and really impress your guests....

Jack Daniel's Rib Glaze
Taken from "Cooking with Wine and Spirits"
edited by Barbara Brusehaber Dvorak

1 cup Jack Daniel's Whiskey
1/2 cup dark brown sugar
1 cup catsup
1 teaspoons Worcestershire sauce
1/4 cup vinegar
1 tablespoon lemon juice
3 cloves garlic, minced
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon salt

Combine all ingredients: mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs. Makes enough for 2 racks of 7 to 10 ribs each.

Also great on chicken wings.

Texas Ranch Style Pork Sandwiches
8 Servings

2 pounds pork shoulder, cut into large cubes
1 large onion, chopped
1 large green bell pepper, chopped
1/2 cup firmly packed light brown sugar
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 tablespoon chili powder
1/4 cup red wine vinegar
2 teaspoons liquid smoke
6 ounces tomato paste
1 cup apple juice
8 sandwich rolls

Preheat oven to 325 degrres. Combine pork, onion and bell pepper in 3 quart casserole.

Blend brown sugar, mustard, chili powder, vinegar, liquid smoke, tomato paste, and apple juice and pour over meat mixture.

Cover and bake until meat is very tender and breaks apart, 3 1/4 hours to 4 hours. Shred meat with two forks and mix into sauce. Spoon into rolls and serve.

Grilled Corn on The Cob
Simply cook shucked ears directly over the coals and let your guests season and butter them up.

Classic Potato Salad
serves 8

1 cup Hellman's mayo
2 tbsp. vinegar
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper

6 medium potatoes, peeled, cubed, and cooked
1 cup sliced celery
1/4 cup finely chopped red onion
6 hard-boiled eggs, chopped
1/3 cup chopped gherkin pickles
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped

Combine 1st 5 ingred. in a large mixing bowl. Stir in remaining ingredients and toss gently but thoroughly to coat with sauce.

Cover and chill.

Best Barbeque Cole Slaw
8-10 servings

2 (10 oz.) pkgs. finely shredded cabbage
1 carrot shredded
1/2 cup sugar
1/2 tsp. salt
1/8 tsp. black pepper
1/2 cup mayo
1/4 cup buttermilk
2 1/2 tbsp. lemon juice
1 1/2 tbsp. white vinegar

Combine cabbage and carrot in a large bowl.

Whisk together the sugar and next 7 ingred. til nicely blended. Toss with the cabbage and carrot. Cover and chill 2 hours.

Smokin!! Baked Beans
12 servings

1 lb. bacon
1 large onion, chopped
1 med. green bell pepper, chopped
5 (16 oz.) cans pork and beans, drained
1 (14 oz.) bottle ketchup
2 1/2 cup firmly packed brown sugar
1/4 tsp. mustard
1/4 cup Worcestershire sauce
2 tsp. Liquid Smoke seasoning
2 tsp. cinnamon
tabasco sauce to taste

Preheat oven to 300. Fry bacon in large skillet til crispy. Drain on paper towels and set aside. In the same skillet saute the onions and bell pepper til light golden and tender. Drain excess bacon grease and add all the remaining ingred. except the beans. Add the beans to a large baking dish and then add the skillet ingred. mixing everything together well.

Bake for 2 hours. Yumm!!

Black Bean and Corn Salad
A Slice of Paradise, Jr. League of the Palm Beaches
12-15 servings

3/4 cup Italian salad dressing
3/4 tsp. Tabasco sauce
1/2 tsp. chili powder
1 tbsp. fresh lime or lemon juice
1 tbsp. cilantro
1 (12 oz.) can yellow corn, drained
1 (15 oz.) can black beans, rinsed and drained
1 medium tomato, finely chopped
1/2 cup finely chopped red onion
1 red bell pepper, seeded and finely chopped
1/2 cup thinly sliced scallions
1 garlic clove, minced
1 jalapeno pepper, seeded and finely chopped

Combine Italian dressing, Tabasco, chili powder, citrus juice and cilantro in a jar and shake well; set aside. Combine remaining ingredients til evenly mixed. Cover salad with dressing and chill at least 4 hours, best if made the day before serving. Serve cool or at room temp.

Fresh Green Bean Salad with Dill and Feta
Cool and crunchy salad....

Dressing:
1 cup veg. oil
1/4 cup vinegar
3 tbsp. lemon juice
1/2 tsp. black pepper
1 tbsp. dried dill
1/4 tsp. paprika
1/2 tsp. dried mustard
1 clove garlic, minced

Combine in a glass jar and shake well. Refrigerate for later use.

Salad:
2 lbs. whole green beans, trimmed
1 tsp. seasoned salt
1 clove garlic, minced
1 sliced onion
1/2 lb. bacon, cooked, drained and crumbled
3 stalks green onions, chopped
4 oz. feta cheese
1/4 cup mayo
2 tbsp. sour cream

Bring a pot of water to a boil and cook beans til tender with salt, garlic and onion slice. Drain and cool. Toss beans with bacon, green onions, cheese, 1/4 cup dressing, mayo and sour cream. Chill before serving. Use more dressing if needed before serving.

Bali Wings
Savor the Moment The Jr. League of Boca Raton
Serves 10...recipe can be doubled

1 cup soy sauce
1 cup pineapple juice
1/2 cup white vinegar
3 tbsp. honey
2 tbsp. sesame oil
1 cup chopped green onions
2 tbsp. chopped garlic
2 tbsp. chopped gingeroot
20 chicken wings

Mix the soy sauce, pineapple juice, vinegar, honey, sesame oil, green onions, garlic and ginger in a large bowl. Cut the tip sections from the chicken wings and discard. Add the wings to the marinade. Marinate, covered in the fridge for 2-10 hours, stirring occasionally.

Drain the chicken, reserving the marinade. Arrange them on 2 baking sheets and roast them at 400 for 1 hour, baste with the reserved marinade every 20 minutes. Pour the remaining marinade in a small saucepot and bring to a boil cooking for 15 minutes or until thickened and reduced. Serve as a dipping sauce.

Tex-Mex Dip
serves 6-10

3 med. ripe avocados
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. black pepper
1 cup sour cream
1/2 cup mayo
1 package Taco Seasoning mix
2 (10 1/2 oz.) cans of refried beans or bean dip
1 cup chopped scallions
3 tomatoes, chopped
pitted black olives, sliced and drained
1 (8 oz.) package shredded cheddar cheese
tortilla chips

Mash the avocados with lemon juice, salt and pepper. Set aside.

Combine sour cream, mayo and taco mix and mix well. Set aside.

Spread the bean dip or refried beans first onto bottom of round glass platter. Top with the avocado and spread all over evenly. Layer next with the sour cream mix and spread evenly over. Sprinkle scallions next all over. Sprinkle tomatoes next, then olives, then top with shredded cheese. Refrigerate til ready to eat.

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