If you’re not going to a Father’s Day party, a wedding fete, or a graduation open house, you’re probably hosting one these first three weeks in June. The question then becomes what can I serve that is festive, different and not too difficult and time consuming?
Father’s Day is relatively easy—men don’t usually appreciate the really fussy, detailed parties that women fancy. Grilling is the time-honored fallback, but really, there is nothing wrong with tradition. A big steak or some juicy ribs, with hamburgers and hot dogs on the side for the youngest will be festive and not difficult, although it flunks the “different” category. Potato salad is a must; maybe a coleslaw or tossed green salad. Finish with chocolate cake and watermelon. Add plenty of beer and lemonade and you’re all done! Don’t do different on Dad’s Day. (I couldn’t resist the alliteration).
The graduation open house has some built-in problems: what do you serve that will please the teenagers and the adults? I think a good place to start is with beverage. A really good punch is easy, more economical than soft drinks and more open to the imagination. We have a lot of teenagers that work at the inn, and I overheard one tell another that she had been to an open house that had a wonderful slushy punch. I would sure love to have that recipe. (Email me at lgudrais@charter.net if you know the punch I overheard about.
A few years ago, we attended a Graduation open house that had the cutest and best little sandwiches—everyone there remarked on how delicious and satisfying they were and asked the hostess for the recipe. I share it with you below. You might want to couple this with some “real” baby burgers and a wild rice salad, your own recipe or the one here.
I think you can get extra small burger buns most places, but Braschler’s might make them if you ordered ahead. I believe you can never go wrong with a hollowed out watermelon half--the proverbial “watermelon boat”--filled with fresh fruit, tossed in a little lemonade or limeade concentrate. A combination of bars such as really good chocolate brownies and lemon bars should please everyone. This is a very festive, easy menu that covers all the bases.
Baby Chicken Burgers
Baby beef burgers
Wild Rice Salad
Watermelon Boat
Chocolate Brownies
Lemon Bars
Baby Chicken “Burgers”
1 6-7 oz. can chicken (white meat preferred)
One-half cup chopped celery
1 small onion, chopped
One-half cup diced process cheese (I use Borden brand)
One-half cup chopped ripe olives
One-fourth cup mayonnaise
Salt and pepper
6 small buns, buttered
Mix all ingredients together and fill buns. Wrap in foil; refrigerate. Before serving, heat for 15 to 20 minutes in 350 degree oven.
Wild Rice Salad
1 cup uncooked wild rice (3 cups cooked)
2-7 oz. jars of marinated artichoke hearts
3 diced tomatoes
1 8-oz. can sliced water chestnuts, drained
1 4-oz can mushrooms, drained
1 cup bottled Italian dressing (I use Good Seasons dry mix, mixed as per instructions)
Cook and cool wild rice. Drain one jar of artichokes and add to rice; combine one jar artichokes with liquid and the rest of the ingredients. Marinate overnight. Drain before serving.
Fudge-type chocolate brownies
2 1-oz. squares unsweetened chocolate
One-half cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
One-half cup flour
One-half cup chopped walnuts
Melt chocolate. Cream butter and sugar; add eggs and beat well. Blend in melted chocolate, vanilla and flour. Mix nuts into batter. Pour batter into greased 8x8x2-inch pan. Bake at 325 for 35 minutes. Frost or leave plain and sprinkle with powdered sugar.
Lemon Squares
1 cup flour
One-half cup butter, softened
One-fourth cup powdered sugar
2 eggs
1 cup granulated sugar
One-half tsp. baking powder
One-fourth tsp. salt
2 Tbsp. lemon juice
1 tsp. grated lemon peel.
Thoroughly mix flour, butter and powdered sugar. Press evenly in bottom of ungreased square pan. Bake 20 minutes at 350 degrees. Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust. Bake about 25 minutes longer or until no imprint remains when touched lightly in center. Cool; cut into 16 squares.
Happy Summer Celebrations!
Father’s Day is relatively easy—men don’t usually appreciate the really fussy, detailed parties that women fancy. Grilling is the time-honored fallback, but really, there is nothing wrong with tradition. A big steak or some juicy ribs, with hamburgers and hot dogs on the side for the youngest will be festive and not difficult, although it flunks the “different” category. Potato salad is a must; maybe a coleslaw or tossed green salad. Finish with chocolate cake and watermelon. Add plenty of beer and lemonade and you’re all done! Don’t do different on Dad’s Day. (I couldn’t resist the alliteration).
The graduation open house has some built-in problems: what do you serve that will please the teenagers and the adults? I think a good place to start is with beverage. A really good punch is easy, more economical than soft drinks and more open to the imagination. We have a lot of teenagers that work at the inn, and I overheard one tell another that she had been to an open house that had a wonderful slushy punch. I would sure love to have that recipe. (Email me at lgudrais@charter.net if you know the punch I overheard about.
A few years ago, we attended a Graduation open house that had the cutest and best little sandwiches—everyone there remarked on how delicious and satisfying they were and asked the hostess for the recipe. I share it with you below. You might want to couple this with some “real” baby burgers and a wild rice salad, your own recipe or the one here.
I think you can get extra small burger buns most places, but Braschler’s might make them if you ordered ahead. I believe you can never go wrong with a hollowed out watermelon half--the proverbial “watermelon boat”--filled with fresh fruit, tossed in a little lemonade or limeade concentrate. A combination of bars such as really good chocolate brownies and lemon bars should please everyone. This is a very festive, easy menu that covers all the bases.
Baby Chicken Burgers
Baby beef burgers
Wild Rice Salad
Watermelon Boat
Chocolate Brownies
Lemon Bars
Baby Chicken “Burgers”
1 6-7 oz. can chicken (white meat preferred)
One-half cup chopped celery
1 small onion, chopped
One-half cup diced process cheese (I use Borden brand)
One-half cup chopped ripe olives
One-fourth cup mayonnaise
Salt and pepper
6 small buns, buttered
Mix all ingredients together and fill buns. Wrap in foil; refrigerate. Before serving, heat for 15 to 20 minutes in 350 degree oven.
Wild Rice Salad
1 cup uncooked wild rice (3 cups cooked)
2-7 oz. jars of marinated artichoke hearts
3 diced tomatoes
1 8-oz. can sliced water chestnuts, drained
1 4-oz can mushrooms, drained
1 cup bottled Italian dressing (I use Good Seasons dry mix, mixed as per instructions)
Cook and cool wild rice. Drain one jar of artichokes and add to rice; combine one jar artichokes with liquid and the rest of the ingredients. Marinate overnight. Drain before serving.
Fudge-type chocolate brownies
2 1-oz. squares unsweetened chocolate
One-half cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
One-half cup flour
One-half cup chopped walnuts
Melt chocolate. Cream butter and sugar; add eggs and beat well. Blend in melted chocolate, vanilla and flour. Mix nuts into batter. Pour batter into greased 8x8x2-inch pan. Bake at 325 for 35 minutes. Frost or leave plain and sprinkle with powdered sugar.
Lemon Squares
1 cup flour
One-half cup butter, softened
One-fourth cup powdered sugar
2 eggs
1 cup granulated sugar
One-half tsp. baking powder
One-fourth tsp. salt
2 Tbsp. lemon juice
1 tsp. grated lemon peel.
Thoroughly mix flour, butter and powdered sugar. Press evenly in bottom of ungreased square pan. Bake 20 minutes at 350 degrees. Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust. Bake about 25 minutes longer or until no imprint remains when touched lightly in center. Cool; cut into 16 squares.
Happy Summer Celebrations!
No comments:
Post a Comment