July: Summer Cookout
Black Eyed Pea Dip
BBQ Beef Sandwiches
Loaded Potato Casserole
Strawberry/Blueberry Trifle ("Dump")
Susan had everything decorated in red, white and blue for our cookout themed dinner.
Black Eyed Pea Dip by Jennifer
1 - 15 ounce can black eyed peas
1/4 cup onion, finely chopped
1/4 cup sour cream
2 tablespoons picante sauce
1 cup grated cheddar cheese
Drain peas and mash (leaving some chucks). Add remaining ingredients and stir well. Cook at 350 degrees for 20-30 minutes. Serve with chips.
Apple Nachos by Kelly
4 large Granny Smith apples, sliced
1 bag jumbo marshmallows
1/4 cup butter
1 Tbsp evaporated milk
1/4 cup M&M's candies, chopped
2 Tbsp chocolate syrup
Slice apples and arrange on platter.
In saucepan, melt marshmallows and butter until creamy. Set aside.
In microwave dish, melt caramels with milk (cooking in 30 second intervals, and stirring). Set aside.
Pour marshmallow cream over apple slices, followed by caramel sauce. Drizzle chocolate syrup and sprinkle with M&M's. Serve immediately and enjoy!
Grape Salad by Jessica
4 cups washed red seedless grapes (or green grapes if you choose)
1/2 c of sugar
8 oz cream cheese
8 oz sour cream
1 tub of cool whip
1/2 cup brown sugar
1/2 cup of chopped pecans or chopped walnuts
1. Mix cream cheese and sugar
2. Add sour cream and then whipped cream
3. Fold in grapes
4. In separate bowl, mix nuts and brown sugar
5. Sprinkle sugar coated nuts on top of grape salad mixture.
6. Serve cold
BBQ Beef Sandwiches by Susan
1 boneless beef chuck roast (3 pounds)
1 medium onion, chopped
1/2 cup chopped celery
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup vinegar
2 tablespoons dry mustard
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic salt
few drops hot pepper sauce
Place beef, onion, and celery in a Dutch oven; add water to almost cover meat. Bring to boil; reduce heat. Cover and simmer 2 1/2 - 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar, and seasonings. Cover and simmer for 1 hour, stiring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns. Yield: 15-20 servings.
(Country, June/July 1993)
Loaded Potato Casserole by Laine
16 oz sour cream
1 bag red skinned potatoes
1 container cottage cheese or ricotta
4 cups shredded Cheddar
3 green onions
salt and pepper to taste
Wash and cut potatoes with skins into 3/4 inch cubes. Cover potatoes with salted water in large pot and bring to a boil until tender. Drain potatoes and return to pot. Mix in cheese, sour cream, cottage or ricotta cheese, and diced green onions. Salt and pepper to taste. Pour into large casserole dish and bake for 30 minutes on 350 degrees.
Strawberry/Blueberry Trifle "DUMP" by Erinne
First bake angel food cake according to the back of the box.
Then soften cream cheese. Next mix 8oz cream cheese with small can of sweetened condense milk. Fold in one pack of cool whip. Tear angel food cake into pieces and place some in the bottom of a bowl. Add cream mixture then berries. Add more angel food cake, cream, then berries until dish is covered.
Dish of the Night: Laine, Loaded Potato Casserole