This summer’s weather is HOT and it’s outdoor “pot luck” picnic time. What are you making for these events? Sometimes we get bored with the same-old potato salad, macaroni salad, cole slaw, deviled eggs, baked beans, etc. So last week when I was attending my sister-in-law’s family reunion, she requested I make Macaroni and Cheese. So I found a new recipe (now my favorite) with a crunchy topping, which was loved by guests.
Because of the intense heat this summer, all food is served inside. Actually, many of the guests opted to eat in also.
This prompted me to do more research on other delights with minimal effort for the buffet tables in addition to charcuterie boards, fresh fruit, and salsa and chips.
So, try some of these ideas for your next summer entertaining event:
Antipasto Dip:
1-4 oz. can ripe olives, sliced
1-4 oz. can chopped green chiles
2 ripe tomatoes, chopped
2 green onions, chopped
1 Tbsp. olive oil
1 tsp. white wine vinegar
Mix all ingredients together. Chill for at least 1 hour. Makes over 2 cups.
***
Corn Salad Del Rancho:
1 cucumber, seeds removed and diced
2-16 oz. cans corn, drained
3 tomatoes, diced|
1 onion, diced
1 envelope Ranch dressing mix
1 Tbsp. sugar
3 Tbsp. mayonnaise
Combine cucumber, corn, tomatoes and onion. Sprinkle dressing mix on vegetable mixture and stir to combine. Blend sugar and mayonnaise. Add to vegetable mixture, mixing well. Chill before serving. Makes over 6 cups.
***
Crunchy Shrimp Dip:
1-4 ¼ oz. can baby shrimp, rinsed and well drained
1-8 oz. pkg. cream cheese, softened
5 Tbsp. ketchup
1 tsp. Dijon mustard
2 tsp. chopped onion
4 tsp. chopped celery
1 dash garlic powder
1 dash salt
Mix all ingredients together with electric beaters. Cover and refrigerate for at least 8 hours. Serve with Triscuits or Ritz crackers.
***
Macaroni and Cheese:
1 lb. macaroni
2 Tbsp. olive oil
6 Tbsp. butter
1/3 cup flour
3 cups milk
1 cup heavy cream
4 cups sharp cheddar, grated
2 cups Gruyere cheese, shredded
Salt and pepper
2 cups Panko breadcrumbs
6 Tbsp. butter, melted
½ cup Parmesan cheese, grated
Paprika
Note: For this recipe, it is best if you purchase the chunks of cheese and grate it yourself.
Preheat oven to 350 degrees. Grease baking sheet lightly. Combine Cheddar and Gruyere and set aside. Cook pasta 1 minute short of al dente. Remove from heat, drain and put in large bowl. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool.
Melt butter in deep saucepan, Dutch oven or stock pot. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden. Gradually whisk in milk and heavy cream until nice and smooth. Continue whisking until bubbles on surface appear and continue cooking for another 2 minutes. Whisk in salt and pepper.
Pour half of sauce into greased baking dish. Top with half of cooked macaroni. Top with 2 cups of the shredded cheese. Repeat procedure ending up with other half of shredded cheese. Place baking dish on top of baking sheet to prevent overflow in oven.
In small bowl combine Panko, Parmesan, melted butter and paprika. Sprinkle generously over top and bake until bubbly and golden, about 30 minutes.
***
Now, if you’re asked to bring dessert:
Three Berry Cobbler:
1 ½ cups sugar
5 cups blueberries, raspberries and strawberries
1 cup flour
1 ½ tsp. baking powder
1 tsp. cinnamon
¼ tsp. salt
1 cup warmed milk
1 tsp. vanilla
1 stick butter, melted
Vanilla ice cream
Sprinkle ½ cup sugar over berries and let stand. Combine remaining sugar and dry ingredients, then add milk and vanilla. Stir to moisten. Melt butter and put in large oval dish. Add batter, then top with berries. Bake in 350 degree oven for 30 minutes. Increase heat to 400 degrees and bake an additional 15 minutes. Serve with scoop of vanilla ice cream.
***
Ice Cream Liqueur Dessert:
1 quart vanilla ice cream, softened
¼ cup brandy
¼ cup Creme de Cacao
Combine ice cream, brandy and creme de cacao in blender container. Process until well blended. Pour into individual brandy snifters. Makes 4 desserts.