Post by raventx1 on Jun 29, 2006 23:46:11 GMT -5
All American Backyard Party Menu for 10 to 12
The Menu
Slow-Cooked Pulled Pork Sandwiches
Creamy Green Pea and Cheese Salad
All American Barbecued Beans
Pennsylvania Dutch Sour Cream Apple Pie
Hot Weather Punch
The Recipes
Slow-Cooked Pulled Pork Sandwiches
Serves 12 from Campbell's Kitchen.
Pork "butt" is pork shoulder roast. If you don't find butt roast in the meat case, substitute pork blade steak, (remove the bones).
1 tbsp. vegetable oil
3 1/2 - 4 lb. boneless pork shoulder roast, netted or tied
1 can (10 1/2 oz.) Condensed French Onion Soup
1-cup ketchup
1/4 cup cider vinegar
3 tbsp. packed brown sugar
12 sandwich rolls, split
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the roast and cook until it’s well browned on all sides.
2. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the roast and turn to coat with the soup mixture.
3. Cover and cook on LOW 8 to 10 hours* or until the meat is fork-tender.
4. Remove the roast from the cooker to a cutting board and let it stand for 10 minutes. Using two forks shred the pork. Return the shredded pork to the cooker.
5. Divide the pork and sauce mixture among the rolls.
TIP: *Or on HIGH 4 to 5 hr.
Creamy Green Pea and Cheese Salad
Serves 12.
1 cup sour cream
3 tablesthingys white wine vinegar
1 teasthingy salt
32 ounces frozen green peas, thawed and drained
1/3 cup chopped green onions
1 cup shredded cheddar cheese
1/2 cup bacon bits
Mix sour cream, vinegar and salt in medium size bowl. Stir in peas and onions. Place 1/2 pea mixture in a serving bowl. Top with 1/2 the cheese and bacon. Repeat layers. Cover and chill until served.
All American Barbecued Beans
8 slices bacon, cut into 1 inch pieces
1 cup onions, chopped
1 cup ketchup
4 tablesthingys white vinegar
4 tablesthingys water
2 tablesthingy prepared mustard
2 teasthingy Worcestershire sauce
1/4 teasthingy each: salt and black pepper
2-15 1/2 ounce cans great northern beans, drained
2/3 cup sugar, or to taste
Cook bacon pieces in medium saucepan over medium high heat four minutes. Add onions and cook until bacon is crisp and onions are tender. In a small bowl, combine ketchup, white vinegar, water, mustard, Worcestershire sauce, salt, black pepper and beans. Reduce heat and simmer, covered, until flavors are blended, 20 minutes. Add sugar. Stir until mixed through and serve hot.
Pennsylvania Dutch Sour Cream Apple Pie
This pie must be stored in the refrigerator but it tastes best at room temperature or warmed just a bit. It will serve 10 people and there are rarely any leftovers.
Crust:
11/2 cups flour
1/2 teasthingy salt
3 tablesthingys sugar
1/2 teasthingy cinnamon
1 stick cold unsalted butter, cut in chunks
2 to 4 tablesthingys ice cold apple juice to bind
Combine the dry ingredients in a mixing bowl and cut in the cold butter chunks with a pastry cutter until the mixture resembles pea gravel. Carefully add the apple juice a little at a time until the dough comes together in a ball. Wrap the dough in plastic wrap and chill for at least an hour before rolling. Roll out the dough on a lightly floured surface and place in a deep 10-inch pie pan, crimping the edges in a decorative pattern. Chill the pie shell while filling is assembled.
Filling:
11/4 cup sour cream
1 large egg
3/4 cup sugar
1/4 cup flour
1/2 tsp salt
2 teasthingys vanilla
7 Granny Smith peeled, cored, and sliced
Preheat oven to 400F.
In a mixing bowl, whisk together the sour cream and the egg. Combine the sugar and flour and whisk into the liquid mixture. Add the salt and vanilla. Place the apple slices in the custard as they are sliced. Pour the apple custard into the prepared pie shell, place on a cookie sheet, and bake for 10 minutes at 400F to set the crust. Lower the heat to 350F and bake for 40 minutes more. While pie is baking, prepare topping.
Topping:
1-cup flour
1/2 cup sugar
1/2 cup brown sugar
1-teasthingy cinnamon
a dash of salt
1 cup walnut pieces
6 tablesthingys melted butter
Combine dry ingredients in a mixing bowl and carefully add melted butter, working with hands to form a crumbly topping. When the pie has baked 40 minutes, remove from oven, completely cover the apples with topping and return to oven for 10 minutes more at 350F. Remove from oven and cool on a rack.
Hot Weather Punch
Serves 15.
8 tea bags
3 quarts boiling water
3/4 cup sugar
1 bottle ginger ale, 32 ounces
1 can lemonade, frozen concentrate, 12 ounces
Steep tea in water for 10 minutes. Remove tea bags and mix tea with remaining ingredients. Chill. Ginger ale may be chilled and added just before serving if a more carbonated punch is desired.
;D ;D
The Menu
Slow-Cooked Pulled Pork Sandwiches
Creamy Green Pea and Cheese Salad
All American Barbecued Beans
Pennsylvania Dutch Sour Cream Apple Pie
Hot Weather Punch
The Recipes
Slow-Cooked Pulled Pork Sandwiches
Serves 12 from Campbell's Kitchen.
Pork "butt" is pork shoulder roast. If you don't find butt roast in the meat case, substitute pork blade steak, (remove the bones).
1 tbsp. vegetable oil
3 1/2 - 4 lb. boneless pork shoulder roast, netted or tied
1 can (10 1/2 oz.) Condensed French Onion Soup
1-cup ketchup
1/4 cup cider vinegar
3 tbsp. packed brown sugar
12 sandwich rolls, split
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the roast and cook until it’s well browned on all sides.
2. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the roast and turn to coat with the soup mixture.
3. Cover and cook on LOW 8 to 10 hours* or until the meat is fork-tender.
4. Remove the roast from the cooker to a cutting board and let it stand for 10 minutes. Using two forks shred the pork. Return the shredded pork to the cooker.
5. Divide the pork and sauce mixture among the rolls.
TIP: *Or on HIGH 4 to 5 hr.
Creamy Green Pea and Cheese Salad
Serves 12.
1 cup sour cream
3 tablesthingys white wine vinegar
1 teasthingy salt
32 ounces frozen green peas, thawed and drained
1/3 cup chopped green onions
1 cup shredded cheddar cheese
1/2 cup bacon bits
Mix sour cream, vinegar and salt in medium size bowl. Stir in peas and onions. Place 1/2 pea mixture in a serving bowl. Top with 1/2 the cheese and bacon. Repeat layers. Cover and chill until served.
All American Barbecued Beans
8 slices bacon, cut into 1 inch pieces
1 cup onions, chopped
1 cup ketchup
4 tablesthingys white vinegar
4 tablesthingys water
2 tablesthingy prepared mustard
2 teasthingy Worcestershire sauce
1/4 teasthingy each: salt and black pepper
2-15 1/2 ounce cans great northern beans, drained
2/3 cup sugar, or to taste
Cook bacon pieces in medium saucepan over medium high heat four minutes. Add onions and cook until bacon is crisp and onions are tender. In a small bowl, combine ketchup, white vinegar, water, mustard, Worcestershire sauce, salt, black pepper and beans. Reduce heat and simmer, covered, until flavors are blended, 20 minutes. Add sugar. Stir until mixed through and serve hot.
Pennsylvania Dutch Sour Cream Apple Pie
This pie must be stored in the refrigerator but it tastes best at room temperature or warmed just a bit. It will serve 10 people and there are rarely any leftovers.
Crust:
11/2 cups flour
1/2 teasthingy salt
3 tablesthingys sugar
1/2 teasthingy cinnamon
1 stick cold unsalted butter, cut in chunks
2 to 4 tablesthingys ice cold apple juice to bind
Combine the dry ingredients in a mixing bowl and cut in the cold butter chunks with a pastry cutter until the mixture resembles pea gravel. Carefully add the apple juice a little at a time until the dough comes together in a ball. Wrap the dough in plastic wrap and chill for at least an hour before rolling. Roll out the dough on a lightly floured surface and place in a deep 10-inch pie pan, crimping the edges in a decorative pattern. Chill the pie shell while filling is assembled.
Filling:
11/4 cup sour cream
1 large egg
3/4 cup sugar
1/4 cup flour
1/2 tsp salt
2 teasthingys vanilla
7 Granny Smith peeled, cored, and sliced
Preheat oven to 400F.
In a mixing bowl, whisk together the sour cream and the egg. Combine the sugar and flour and whisk into the liquid mixture. Add the salt and vanilla. Place the apple slices in the custard as they are sliced. Pour the apple custard into the prepared pie shell, place on a cookie sheet, and bake for 10 minutes at 400F to set the crust. Lower the heat to 350F and bake for 40 minutes more. While pie is baking, prepare topping.
Topping:
1-cup flour
1/2 cup sugar
1/2 cup brown sugar
1-teasthingy cinnamon
a dash of salt
1 cup walnut pieces
6 tablesthingys melted butter
Combine dry ingredients in a mixing bowl and carefully add melted butter, working with hands to form a crumbly topping. When the pie has baked 40 minutes, remove from oven, completely cover the apples with topping and return to oven for 10 minutes more at 350F. Remove from oven and cool on a rack.
Hot Weather Punch
Serves 15.
8 tea bags
3 quarts boiling water
3/4 cup sugar
1 bottle ginger ale, 32 ounces
1 can lemonade, frozen concentrate, 12 ounces
Steep tea in water for 10 minutes. Remove tea bags and mix tea with remaining ingredients. Chill. Ginger ale may be chilled and added just before serving if a more carbonated punch is desired.
;D ;D