potatoe salad, veggie tray, beans, coleslaw, chips, fruit, coleslaw,
Chips, potato salad, green salad, french fries, crackers and cheese-these are all great at a weenie roast. You might also consider providing turkey sausage or tufu dogs for anyone who might not like to eat red meat.
deviled eggs
watermellon
SUNSHINE SALAD
1 (3 oz.) pkg. Jello
1 c. boiling water
12 lg. marshmallows
1/2 c. grated carrots
1/2 c. cut up celery
1 c. drained crushed pineapple
1 c. sm. curd. cottage cheese
1 c. cream, whipped stiff
1/2 c. salad dressing
1/2 c. chopped nuts
Soak Jello in 1 cup boiling water. Add marshmallows. Melt in Jello. Stir until melted. Let cool until Jello starts to set.
Add remaining ingredients and chill until firm. Makes very large salad. May be made in flat pan and cut in squares.
Suggestions - Salads
http://www.cooks.com/rec/ch/salads.html
mac n cheese!deviled eggs!baked beans!
Fresh veggie tray with dip and olives, baked beans, potato salad, cole slaw, a cheese tray, a pickle tray, lots of chips, Old stand bys but things that all people of all ages seem to like. Stick with mainly finger foods, besides salads. Just a thought.
Baked beans. Deviled or pickled eggs. Potato Salad. Coleslaw. Pickle trays. Cheese Trays. Veggie Trays.
All are great for feeding a large crowd and can be prebought or made in advance.
Sweet Potato Potato Salad
PREP TIME 10 Min
COOK TIME 45 Min
READY IN 1 Hr 55 Min
INGREDIENTS
* 2 potatoes
* 1 sweet potato
* 4 eggs
* 2 stalks celery, chopped
* 1/2 onion, chopped
* 3/4 cup mayonnaise
* 1 tablespoon prepared mustard
* 1 teaspoon salt
* 1 1/2 teaspoons ground black pepper
DIRECTIONS
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
3. Combine the potatoes, eggs, celery and onion.
4. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.
Apart from herbs and spices, there are so many other delicious additions you can make to potato salad, it will make your head spin! Just a few of the possibilities to choose from are:
* Diced fresh or cured veggies and fruits, like tomatoes, cucumbers, apples, bell peppers of any color, pickles, capers, chiles, peas, celery, red onions, green onions, shallots, olives, fennel, pimentos, and artichoke hearts
* Crumbled cheeses including Gorgonzola, blue cheese, smoked cheddar, or feta
* Toasted nuts and seeds, especially sunflower seeds, almonds, walnuts, sesame seeds, or pecans
* Tidbits of cooked or cured meats like salami, ham, prosciutto, smoked salmon, shrimp, chicken, or bacon
* Any other ingredients that make your eyes light up, like hard-cooked eggs or watercress
Once you've chosen all the ingredients that will create your ideal symphony of flavor and texture, mix everything together well, and taste a little of it. Need more salt? Vinegar? Spice? Adjust all the seasonings to the best of your ability before you start tossing the dressing with the potatoes; the less you need to stir those potatoes, the prettier your salad will look. When adjusting the seasoning, though, keep two things in mind: first, the potatoes are, of course, much blander than the dressing, so what tastes too strong when you try a big spoonful of dressing may be just right once it's mixed with the potatoes. Second, if you're making your potato salad several hours, or even a day, in advance, the flavors will intensify and mingle with each other, as well as soak into the potatoes. If you can manage it, we do recommend making potato salad a day ahead to achieve optimum flavor. It may take a little practice before you get the hang of mixing the perfect dressing, but we've never met a potato salad we didn't like, so experiment and have some fun!
Spud Safety
You have probably been warned that mayonnaise-based potato salad can be dangerous if you leave it out for too long. The rumor is most definitely based on fact: homemade mayonnaise is made with raw eggs, and raw eggs are prone to develop salmonella bacteria when left at room temperature. However, commercially prepared (i.e., store-bought) mayonnaise is quite safe because it is made with pasteurized eggs. What's more, commercial mayonnaise has actually been proven to KILL bacteria due to the salt and acidic ingredients such as vinegar and lemon juice that it contains! Low-acid foods in the salad such as potatoes, chicken, and ham are much more susceptible to bacterial growth than the mayonnaise itself. All the same, it's important to practice safe handling methods with potato salad as with all other foods. Hot foods should stay hot, and cold foods should stay cold. If you're taking potato salad to an outdoor event, we recommend that you keep the bowl on ice, and keep it out of direct sun.
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Hot German Potato Salad III
PREP TIME 10 Min
COOK TIME 50 Min
READY IN 1 Hr
INGREDIENTS
* 9 potatoes, peeled
* 6 slices bacon
* 3/4 cup chopped onions
* 2 tablespoons all-purpose flour
* 2 tablespoons white sugar
* 2 teaspoons salt
* 1/2 teaspoon celery seed
* 1/8 teaspoon ground black pepper
* 3/4 cup water
* 1/3 cup distilled white vinegar
DIRECTIONS
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
3. Saute onions in bacon drippings until they are golden-brown.
4. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.
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Apple Cole Slaw
PREP TIME 15 Min
READY IN 15 Min
INGREDIENTS
* 3 cups chopped cabbage
* 1 unpeeled red apple, cored and chopped
* 1 unpeeled Granny Smith apple, cored and chopped
* 1 carrot, grated
* 1/2 cup finely chopped red bell pepper
* 2 green onions, finely chopped
* 1/3 cup mayonnaise
* 1/3 cup brown sugar
* 1 tablespoon lemon juice, or to taste
DIRECTIONS
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
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Aloha Coleslaw
PREP TIME 15 Min
READY IN 1 Hr 5 Min
INGREDIENTS
* 1 medium head green cabbage, rinsed and very thinly sliced
* 1 large carrot, shredded
* 1 (15 ounce) can crushed pineapple, drained
* 1 cup mayonnaise
* 1 teaspoon salt
DIRECTIONS
In a large bowl, stir together the cabbage, carrot, pineapple, mayonnaise and salt and let chill for at least an hour before serving.
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Zippy Corn on the Cob
INGREDIENTS
* 6 medium ears sweet corn
* 1/2 cup butter or margarine, melted
* 2 teaspoons Dijon mustard
* 1 tablespoon minced fresh parsley
* 2 teaspoons prepared horseradish
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
DIRECTIONS
1. Place ears of corn on a double thickness of heavy-duty foil. In a small bowl, combine the remaining ingredients; brush over corn. Fold foil around corn and seal tightly.
2. Grill, covered, over medium heat for 25-30 minutes or until corn is tender, turning once.