Recipe: Quick and Easy Party Recipes (27)

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12-30-99 Quick and Easy New Years Party Recipes (27)KellyWA (10:01:18) : CRANBERRY CHAMPAGNE COCKTAIL

2 well-chilled 750-ml. bottles champagne or sparkling cider
1 cup well-chilled cranberry juice cocktail, or to taste
3 tablespoons Grand Marnier or other orange-flavored liqueur, or to taste, if
desired

In a large pitcher stir together well the champagne, the cranberry juice cocktail and the Grand Marnier.

Makes about 7 cups, serving 8.

KellyWA (10:00:33) : PASSION-FRUIT CHAMPAGNE COCKTAIL

1 cup chilled passion fruit blend nectar
1/2 teaspoon Angostura bitters
1 cup chilled champagne or other sparkling white wine
4 fresh raspberries or small strawberries
1 orange slice, cut in half

Divide nectar and bitters between 2 chilled champagne flutes. Add champagne.
Drop 2 berries into each drink. Garnish with orange.

2 Servings; Can be doubled

KellyWA (09:59:42) : RASPBERRY CHAMPAGNE COCKTAIL

2 1/2-pint baskets fresh raspberries
2 tablespoons sugar
1/2 cup plus 2 tablespoons raspberry liqueur
1/4 cup cognac or other brandy

8 sugar cubes
1 750-ml bottled chilled brut champagne
Fresh raspberries
Lemon peel strips

Combine 2 baskets raspberries and 2 tablespoons sugar in medium bowl. Mash
berries lightly with fork. Let stand 15 minutes. Mix in liqueur and brandy. Pour
into jar. Cover and let stand in dark cupboard 3 days. Strain raspberry mixture,
pressing on solids with spoon to extract as much liquid as possible. (Can be made 1
month ahead. Cover; chill.)

Place 1 sugar cube in each of eight 6-ounce champagne flutes. Pour 2 tablespoons
raspberry mixture over each sugar cube. Pour champagne over to fill glasses.
Garnish each with raspberries and lemon peel.

8 Servings

KellyWA (09:58:11) : LONDON SPECIAL

Also known as a Champagne Cocktail.

1 cube sugar
1 or 2 dashes Angostura bitters
4 ounces chilled champagne
Twist lemon or orange peel

Place the sugar in a champagne glass and moisten with bitters. Fill glass with
champagne; garnish with the peel.

Serves 1.

KellyWA (09:57:18) : STRAWBERRY KIR ROYALE

2 cups halved strawberries
1 tablespoon sugar
1/2 cup chilled champagne or sparkling wine
1 tablespoon cr me de cassis

Mix strawberries and sugar in medium bowl. Let stand 5 minutes, stirring
occasionally. Divide between 2 large wine-glasses. Pour 1/4 cup champagne and
1/2 tablespoon cassis into each glass.

2 Servings

KellyWA (09:56:28) : BELLINI

1 quart puree of fresh peaches
Sugar to taste
1 tablespoon lemon juice
3 quarts chilled champagne

Sweeten the peaches to taste, stir in the lemon juice and put into a punch bowl.
Add the champagne and mix well.

Makes about 12 servings.

KellyWA (09:55:35) : BLACKBERRY KIR ROYALE

1 1/4 cups frozen unsweetened blackberries (about 5 ounces), thawed
4 tablespoons cr me de cassis (preferably imported)
1 750-ml bottle chilled champagne or other sparkling wine

Puree berries in processor. Press puree through sieve into small bowl; discard
seeds. Spoon 1 tablespoon berry puree and 1 tablespoon cr me de cassis into each
of 4 champagne flutes. Fill each flute with champagne and serve.

4 servings

KellyWA (09:54:46) : KIR ROYALE

6 ounces champagne
1/2 ounce cr me de cassis
Lemon twist

Pour the champagne and cassis into a champagne flute. Stir. Garnish with lemon
twist.

Serves 1.

KellyWA (09:53:41) : CHAMPAGNE JULEP

3/4 cup loosely packed fresh mint leaves, rinsed and spun dry, plus fresh mint
sprigs for garnish
1/4 cup bourbon
A 750-ml. bottle champagne, chilled

In a small bowl combine the mint leaves and the bourbon, crushing the mint
slightly to extract the flavor, and chill the mixture, covered, for at least 6 hours or
overnight. (The flavor improves the longer the mixture is chilled.) Strain the
bourbon mixture through a fine sieve into a bowl, pressing hard on the mint leaves,
and discard the leaves. Spoon 2 teaspoons of the bourbon into each of 6
champagne flutes, divide the champagne among the flutes, and garnish the drinks
with the mint sprigs.

Makes 6 drinks.

KellyWA (09:52:37) : SOUTHERN COMFORT CHAMPAGNE COCKTAIL

1 ounce Southern Comfort
Dash Angostura bitters
4 ounces chilled champagne
Twist lemon peel

Pour the Southern Comfort into a champagne glass, add bitters and champagne
and garnish with the lemon peel. Alternatively, you may use either brandy (omitting
the Angostura bitters and substituting an orange peel), or cognac (adding an
additional dash or two of Angostura bitters and omitting the lemon peel).

Serves 1.

KellyWA (09:52:09) : CHAMPAGNE COCKTAIL

2 small sugar cubes
1 ounce B n dictine
1 ounce cr me de cacao
4 ounces champagne

Soak the sugar cubes separately, one in Benedictine, one in cr me de cacao, and
place them in the bottom of a champagne flute. Fill with chilled champagne,
preferably brut.

Serves 1.

KellyWA (09:51:20) : NAPOLEON CHAMPAGNE COCKTAIL

This variation on the traditional champagne cocktail is spiked with some Cognac
and Grand Marnier.

6 sugar cubes
Bitters
6 teaspoons Cognac
6 tablespoons Grand Marnier or other orange liqueur
1 750-ml bottle chilled champagne (preferably extra dry)
6 orange peel strips

Sprinkle each sugar cube with 2 dashes of bitters. Place 1 sugar cube in each of 6
champagne flutes. Pour 1 teaspoon Cognac over each sugar cube. Add 1
tablespoon Grand Marnier to each glass. Fill glasses with champagne. Garnish
glasses with orange peel strips and serve.

Makes 6

KellyWA (09:08:31) : Easy Noodles Romanoff

A recipe from The Great Little Food with Wine Cookbook

Serves 6

1 package (8 ounces) wide egg noodles
2 tablespoons margarine or butter
2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup Dry Vermouth
1 tablespoon chopped fresh chives
1/2 teaspoons salt
1/8 teaspoon pepper
1 large clove garlic, minced

Cook noodles as directed on package; drain. Stir margarine into hot
noodles. Mix sour cream, 1/4 cup of the chese, Vermouth, chives, salt,
pepper and garlic.

Stir sour cream mixture into noodles. Place on warm platter. Sprinkle
with the remaining 1/4 cup of cheese.

KellyWA (08:36:26) : quick and easy......

MONKEY BREAD
Yield: 6 servings

1/2 c Pecans
1 t Cinnamon
1/2 c Sugar
3 cn Biscuits
1 Stick of butter
1 c Brown sugar

Place pecans in bottom of Bundt pan. Combine cinnamon
and sugar. Cut each biscuit into quarters and roll in
sugar mixture. Stack biscuits in pan. Combine butter
and brown sugar. Pour over biscuits. Bake 30-40
minutes at 350.
_ _ _ _ _

KellyWA (08:36:26) : MONKEY BREAD (FRIENDSHIP BREAD)

Yield: 1 servings

4 cn Ballard biscuits;cut in 4ths
3/4 c Sugar
1 ts Cinnamon

GLAZE
1 c Sugar
3/4 c Butter
2 tb Cinnamon

Toss the quartered biscuits in sugar/cinnamon mix and drop each into a
greased Bundt pan. Use about half of the pieces. Mix glaze ingredients,
bring to low boil. Pour over pieces in pan. Add the remaining sugared
biscuits and cover with rest of glaze. Bake at 350 degrees for 45 to 50
minutes. Cool for 5 to 10 minutes. Turn out on plate and enjoy.
_ _ _ _ _ _ _ _ _

KellyWA (08:36:26) : MONKEY BREAD

Yield: 6 servings

1 Handful nuts, such as
-walnuts or pecans
3 5/8 oz Butterscotch pudding or pie filling (1 package)
*** Do not use instant ***
20 Frozen bread rolls (Bridgeford brand)
1/4 c Brown sugar
1 ts Cinnamon
1 ds Salt
1/4 lb Butter or margarine, melted

Spray a bundt pan with vegetable cooking spray (PAM). Put the nuts in the
bottom of the pan. Sprinkle the dry pudding mix over the nuts. Arrange the
frozen bread rolls evenly over the pudding. Mix the sugar, cinnamon, salt,
and butter together and pour over the top of the rolls. Cover and
refrigerate overnight or cover and place in a draft-free place until the
rolls thaw and rise to the top of the pan. Bake at 350 degrees for 25 to
30 minutes or until the top is a deep golden brown. Cool for 5 minutes.
Invert and serve.

KellyWA (08:23:03) : (for Teri,CA)

Originally posted by Page on 5/21/98:

POTATO PILE UPS~~

Gee I thought EVERYONE did this! makes for a
nice carry in for hostess as well as guests, they don't
have to fuss and neither does cooking crew.

I figure 1& 1/2 potaotes per person depending on
size. it it is a special occaison you can get cases of
nice resturant potaoes from wholsalers.
Call you favorite resturant they may even order and
resell to you for the p.r.

Potaoto pile ups are nice and easy and always get
good reviews.
Simply bake up a batch of potatoes, I do not put
foil on them as then geusts have to remove the foil in
line and that boggs everyone down.
I clean and scrub & DRY them rub LIGHTLY with
butter (or olive oil?) and bake in my Lazagna pan
which I do cover with foil. make sure they are dry
so that you don't end up "boiling them in the pan!

Bake to fork tender

on the table have out or again each guest can bring a
"topping" these can be anything.
popular ones are:
sour cream, chives, shreded cheese (goes fast),
melted cheese with brocolli, green onions, hot
sauce, butter, bacon, chili w or w/o beans,
tomatoes, anything but the kitchen sink I think you
get the picture :)

It is nice to have a bowl of rice out for those non
potato people although this has never been a
problem for us.

page<

KellyWA (07:10:18) : For Teri CA

One thing that often discourages crab eaters from ordering crab in restaurants is the lack of
wherewithal required to eat and enjoy a crab. Approaching a whole un-dismembered crab
(especially if not cracked) can be a bewildering, intimidating experience for the uninitiated diner. If
the crab is presented in the manner of the Italians and the Chinese, expertly cracked with the
sections broken and presented more or less in a pile, it is immediately clear even to someone eating
crab for the first time w hat needs to be done . . . pick up a piece of crab with the fingers, get the
meat out of the shell, and enjoy. No protocol, no table manners, no special knowledge required.
Just dig in and have a good time. The presentation should invite the diner to a n easy,
understandable, enjoyable experience. If crab is going to be successfully served, the diner needs to
be able to clean their hands during and after the experience. A finger bowl with tea and a lemon
slice is really the only way to effectively cut the crab fats from one's fingers while eating crab.
Serving an extra towel and a bib is one way to let a customer know ahead of time that crab eating
is a hands-on experience. It also allows the diner to keep one towel clean for subsequent courses.
Al though the crab is cracked when served, it is a good idea to serve crab crackers just in case the
diner has a need for them. The best pick to get the crab out of the shell is the curved, pointed end
of the crab leg. Explaining this neat little trick to customers is an excellent way to merchandise your
knowledge level and involvement with the products you are serving. People tend to remember
where they learn things like this. A warm, moistened towel cut with lemon served after the crab is
finished is a nice refreshing way to end the experience. A shell bowl is needed for discarded shell.
The server should be attentive at the crab eating table to see that shell bowls, napkins, or whatever
are replaced as needed. In total, the items required for a sat isfying Dungeness crab eating
experience include: Bib, extra Napkin, Finger Bowl (tea with lemon), Crab Cracker, Shell Bowl,
and warm damp Towel with lemon.

KellyWA (06:58:52) : How to Eat a Steamed Crab

Step 1
With thumb of knife point, pry off apron flap on underside and discard.

Step 2
With thumb of knife point, lift off top shell and discard. Break off
toothed claws and set aside for eating later.

Step 3
With knife edge scrape off and discard areas A and B. This exposes
hard, semi-transparent membrane covering edible crabmeat.

Step 4
Hold crab at each side and break apart at center. Discard appendages.

Step 5
Meat under membrane cover in each half of crab can be exposed by
removing this cover with knife OR you may slice lengthwise through the
center of each half without removing the membrane. Each method will
expose large succulent chunks of meat, which may be removed with
fingers or knife. Crack large claws with mallet or knife handle to
expose meat within.

Kelly (02:45:53) : Previously posted on TKL Thu, 11 Jan 1996

Chicken-Rice Bake recipe by Barbara Katch
Benet Academy cookbook

1-1/3 cups uncooked instant rice
1 can cream of chicken soup
3 cups hot water
1 pkg Knorr's or Lipton's Onion Soup Mix
1 whole chicken cut up
1/4 cup (1/2 stick) margarine, melted
paprika

Put above ingredients in a 9 x 13-inch baking dish and mix well. Place 1
whole cut-up chicken on top. Pour melted margarine over chicken. Sprinkle
with paprika. Bake at 350 degrees for 1-1/2 hours uncovered.

Kelly (02:30:01) : Previously Posted on TKL by: Heather,KS on Tuesday July 21st 1998

Tossed Taco Salad

1 head of lettuce,torn
1 bunch of green onions,chopped
4 tomatoes,chopped
12oz. cheddar cheese,grated
1 15oz. can of red kidney beans or black beans,(I don't drain them but you can)
1lb. ground beef
1 8oz. jar of 1000 Island dressing
1 package of Taco/salsa flavor Tostitos or Fritoes,crunched to bite size

You will need one LARGE bowl and a small one. Brown ground beef until fully cooked. Mix first
five ingredients in the large bowl while beef is cooking and set aside. Mix salad dressing with the
ground beef in the small one and add to the lettuce mixture while still warm and toss in crushed chips
just before serving.

If you are taking it to a picnic don't add the chips until you get there and it will be great.
Of course if you like it spicy like my husband and I you can add japs./chili peppers and change the
regular 1000 dressing to Krafts Southwestern style dressing but it's great the other way too
(especially for kids).

Kelly (02:27:09) : Previously Posted on TKL by: Pat/AR on Monday August 16th 1999

BLT Chicken Salad

A combination I an wild about, bacon, lettuce, tomato, plus tender chicken (will cook on my GFG)
in a delightful pasta salad.
Dressing:
1/2 cup mayo or salad dressing (ok fat free)
2 tbl water
1/4 cup bottle barbecue sauce or chili sauce
1 1/2 tsp lemon juice
1/4 tsp garlic powder
1/4 tsp pepper
Salad:
2 cups cooked, cut-up chicken (I use breast, cooked GFG)
3 cups cooked pasta twists (rotini)
6 slices bacon, cooked, crumbled
3 cups torn, bite-size Boston, romaine or iceberg lettuce
1-2 large tomatoes, chopped ( cherry tomatoes cut in 1/2 is good) about 1 1/4 cups.
Mix all dressing ingredients in a large salad bowl until blended. combine chicken, pasta, bacon,
lettuce and tomatoes. Pour dressing over salad and toss. Serves 4-5 Note: Avocado sliced on top
is nice also. Enjoy

Kelly (02:17:24) : Previously Posted by: Nancy K on Tuesday December 14th 1999 08:02:21 PM

Tortilla Roll-ups
1 package ( 8 oz.) cream cheese, softened
1/3 cup chunky salsa
cup chopped green onion
tsp garlic salt
tsp chili powder
12 ( 6-inch) flour tortillas
guacamole
Beat cream cheese until smooth. Add salsa, onion,
garlic salt and chili powder. Mix well. Spread a
heaping tablespoon of the cream cheese mixture on
each tortilla. Rollup each tortilla fairly tightly, jellyroll
fashion, and place seam side down on a baking
sheet. Chill, covered, at least 2 hours. Slice each roll
into 4 pieces. Top each with a small amount of
guacamole. Makes about 4 dozen.

KellyWA (12:52:46) : Previously posted on TKL by Patty-North Ga. Mountains on Thursday January 28th 1999 (Easy and wonderful!)

MARIE'S RICE PUDDING
1/2 Gallon Whole Milk
1 cup regular, uncooked Rice
3/4 cup Sugar
4 Scoops of Vanilla Ice Cream
1 Tbs. Vanilla

Cook milk,rice and sugar until thick. (not too thick, as will thicken some as cools) Take off heat.
Add Ice Cream until it melts. Add Vanilla. Cool and Chill. SERVES: 6

KellyWA (12:52:46) : AUNT EVELYN'S BANANA PUDDING
1 Package Vanilla Instant Pudding
2 cups Milk
1 can Sweetened Condensed Milk
1 Box Vanilla Wafer Cookies
1 8oz. carton Cool Whip
5-6 Bananas

Mix Vanilla pudding and 2 cups of milk. Add 1 can condensed milk and beat together. Add Cool
whip and beat. (with electric mixer)

In round serving bowl or square serving dish, line bottom and up sides with wafers. (line up as far as
you can without falling,they will not be to top). Slice Bananas and layer on top of cookies. (on
bottom of serving dish) Top Bananas with some of the pudding mixture. Repeat layers and end with
pudding mixture on top.

KellyWA (12:52:46) : AUNT BARBARA'S CHOCOLATE TRIFLE

1 Vanilla Pound Cake sliced very thin (store bought or homemade)
1 Large container of Cool Whip
1 Large package of Chocolate instant pudding
1 bottle of Chocolate Syrup
4 Skor Bars broken in pieces, or one bag chocolate, or peanut butter chips (your choice)

In serving bowl layer pound cake, drizzle with syrup,even layer of pudding,then layer of cool whip
and chips or candy on top. Continue layers and end with Cool whip as topping.

KellyWA (12:49:12) : Previously posted on TKL by Nora. 1998

Easy Spoon Rolls

1 pkg. dry yeast
2 cups lukewarm water
4 cups self-rising flour
1/4 cup sugar
3/4 cup melted shortening
1 egg
Dissolve yeast in warm water. Mix in large bowl
with other ingredients. Store covered in the
refrigerator at least overnight. When ready to bake,
heat oven to 425 degrees. Spoon batter into well
greased muffin tins. Bake immediately for 20
minutes. Yield 24 rolls.
"This is better if you mix it up the day before
because it gives it more time to activate and the
flavors to permeate," Nora advises