Recipe: Pool Party Recipes Part 2 (8 Recipes)

8-6-99 Pool Party Recipes Part 2 (8 Recipes)

MED/TN (2:02:34 PM) : EVERYONE IN THE POOL!

Here are some things we do for pool parties at my house:

Remember when planning pool parties, no glass around the pool area! Invest in plastic glasses and transfer all food items to plastic or paper to avoid glass shards in those tootsies later.

Bring out the Christmas lights to place around the fence area or put on scrubs or make shift topiaries for evening fun. If the pool is only to be used as a backdrop for dining, turn off the pump filter and float candles on the pool.

Fill long new plastic planters that look like concrete with ice to cool drinks. Place a plastic pail full of cut flowers in one corner of it for a fun look. If you have already removed the drainage hole, line the planter with a garbage bag, or place the planter in a place the water can drain away as the ice melts. Also new garbage cans make great drink coolers!

If your washing machine is near the pool area, fill it with ice and drinks to replenish your coolers as needed. You can then spin out the melted ice with no mess!

If you have an above-ground hot tub, turn it off, put on the cover and use as a buffet serving table.

Be sure to warn guest about leaving soft drink cans open that bees and wasps can enter! Keep bee sting remedies and a first-aid kit handy.

Okay, the pool's ready. Who's bringing the food?

Dawn.NY (3:46:53 PM) :

Chicken Salad on Grilled Croissants

2 cups cooked chicken
1/3 cup mayonnaise
1/2 cup grapes, sliced
1/4 cup almonds
1 T fresh tarragon
salt and pepper to taste
4 croissants

While grilling croissants, mix the
other ingredients and serve. These are great!

Dawn.NY (4:24:06 PM) :

LUAU PORK

1 1/2 lb Pork, lean boneless
1 T Cider Vinegar
1 c Pineapple, sliced in syrup
1 Green onion, finely chopped
1/2 tsp Ground ginger
1/4 Garlic powder
1 c Rice, prepared

Cut pork into slices about 1/4 inch thick. Drain pineapple, reserving all syrup. Blend syrup, vinegar, green onions, ginger and garlic powder; pour over Pork and pineapple.

Cover and refrigerate at least 1 hour. Meanwhile, cook rice according to package directions and prepare grill. Remove pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked.

Pour pineapple and remaining marinade into large skillet. ring to a boil. Remove from heat and serve pork with sauce and pineapple over rice.Dawn.NY (4:29:10 PM) :

Baked Potato Bar

If you are grilling, add a few potatoes - let cook for about an hour, then have assorted topping on hand:

chopped tomatoes
minced onions
chopped green pepper
shredded cheese
red pepper

An easy interesting side dish!

Afton.OR (4:34:20 PM) :

Alaska Salmon bake with Pecan Crunch Coating
Serving Size : 4

2 tablespoons Dijon mustard
2 tablespoons melted butter
4 teaspoons honey
1/4 cup fresh bread crumbs
1/4 cup pecans or walnuts -- finely chopped
2 teaspoons chopped parsley
4 4-6 ounce salmon fillets
salt and pepper
lemon wedges

Mix first 3 ingredients in bowl, set aside. Mix together next 3 ingredients in bowl and set aside. Season each fillet with salt and pepper. Place on a lightly greased baking sheet or broiling pan. Brush each with mustard-honey mix. Pat top of each fillet with bread crumbs mix. Bake at 450 for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve with lemon wedges.Afton.OR (4:41:45 PM) :

Best Ever Chicken Salad
Recipe By : Marilyn Clark

3 1/2 cups cooked chicken -- cooled and cubed
1 can pineapple chunks in juice
2 cans mandarin oranges
1 1/2 cups celery -- chopped
1 1/2 cups red grapes
1 cup pine nuts
3 cups pasta shells -- uncooked
2 tablespoons vinegar
2 tablespoons salad oil
1 teaspoon salt
2 tablespoons orange juice
1 1/2 cups mayonnaise

Cook pasta, mix dressing (not including mayo) and marinade chicken for several hours. Mix all ingredients together and add mayo. Refrigerate several hours.

Dawn.NY (4:49:52 PM) :

Pitchers and Pitchers of Sangria!

1 lime
1 lemon
1 orange
1/4 cup of sugar
1/2 cup of brandy
1 bottle of full-bodied red wine
2 tablespoons of lemon juice
ice cubes and soda water

Slice the fruit and put it in a pitcher with the brandy and sugar. You have to let this stand for at least one hour. Add the wine, lemon juice and stir.

Now, if the first wait wasn't bad enough, you have to let the mixture sit for another hour. Trust me it is worth the wait.

Before serving add the ice cubes and fill the pitcher with soda water. If you are not serving a crowd you can serve individual drinks by pouring a shot of the mixture into an iced filled glass. Top up with soda water to taste and garnish with fruit slices. Kelly,WA (6:50:39 PM) :

Coffee Can Ice Cream

1 c. milk
1c. cream
1/2 c. sugar
1 egg (or pasteurized egg-substitute to equal 1 egg)
desired flavoring
1 lb. coffee can
3 lb. coffee can

Mix all ingredients well. Pour into 1 lb. coffee can, and seal with a lid. Place the 1 lb. can inside a 3 lb. coffee can. Put ice and rock salt around 1 lb. can. Seal with a lid, and roll on the floor for 15 to 20 minutes, or until ice cream has set. Add more ice and salt, as needed.

Kelly,WA (6:58:25 PM) :

Spiced Lemonade

3/4 cup sugar
2 cinnamon sticks
6 whole cloves
1 large lime, thinly sliced
1 lemon, thinly sliced
3/4 cup fresh lemon juice

Additional cinnamon sticks, optional

In a large saucepan, bring 4 cups water, sugar, cinnamon and cloves to a boil. Reduce heat; simmer for 10 minutes. Remove from heat; discard spices. Cool.

Pour into a large pitcher. Stir in lime and lemon slices, lemon juice and 2 cups water. Chill for at least 1 hour. Serve cold with cinnamon sticks, if desired.