Thursday, June 2, 2011

Graduation Party Recipes by Christine


I had our big graduation party and there were a few items people were asking me for the recipe so I thought I would send them on to you too. Jane took the photos for me.


Broccoli Cole Slaw
2 bags Oriental flavored Ramon Noodles
¾ stick butter
¼ cup slivered almonds
2 bags (12oz.) broccoli cole slaw
¼ cup sunflower seeds
Chopped green onions for garnish
Dressing Mix:
¾ cup canola oil
¼ cup brown or white sugar
¼ cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting the butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and sauté, stirring occasionally ( keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the broccoli slaw into a bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions. Note: Add Craisins for sweet and sour salad.


4 8 oz. softened cream cheese
1 c. finely chopped red onion
8 T. chopped fresh dill
1/3 c. drained, chopped capers
2 T. fresh lemon juice
12 oz. smoked salmon slices, divided

Line 9x5x3-inch loaf pan with plastic wrap, leaving an overhang. Using an electric mixer, combine cheese, onion, dill, capers and lemon juice. Mix in 6 oz of salmon. Spread a few slices of salmon on bottom of pan (decoratively). Spread 1/3 of cheese in pan. Top with ½ of remaining salmon. Spread with another 1/3 of spread, remaining salmon and remaining spread. Cover and chill at least 4 hours up to 3 days. Turn terrine onto platter and serve with baguette slices or crackers.


Serves 12
1 pound pasta ( wagon wheel shaped or fusilli), cooked and drained
2/3 cup cider vinegar
¼ cup safflower oil
¾ cup chopped celery
¾ cup chopped green bell pepper
8 scallions, chopped
1 ( 2 ounce) jar chopped pimientos, drained
4 dashes Worcestershire sauce
4 dashes Tobasco
2 tablespoons chopped green chilies( I used canned)
1 teaspoon salt
1 ½ teaspoons ground black pepper
2 cups black-eyed peas, cooked and drained ( I used canned)
6 ounces ripe olives, chopped and drained ( I used sliced, prettier)
2 ounces green olives, chopped and drained ( I used sliced, prettier)
1 cup mayonnaise
2 tablespoons picante salsa

In a large bowl, mix all the ingredients. Cover and chill at least 24 hours.


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