a family gatering good recipes needed?

Answer 1

green bean casserole, in mine I use 3 cans of french style green beans, one large can of mushroom soup and a large jar of whole mushrooms, sprinkle french fried onions on top, and bake at 350 for about 45 minutes.

Answer 2

CHEESY CREAMED CORN CASSEROLE

INGREDIENTS:
1 Stick butter, melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 16-ounce can creamed corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded

DIRECTIONS:
In a medium saute pan, heat 2 tablespoons of butter over medium
heat. Add onion and peppers and cook until softened, stirring
occasionally. Remove from heat. Combine remaining 6 tablespoons
butter, eggs and sour cream in a large bowl. Whisk together
until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese,
onion and peppers. Turn into a 2-qt buttered baking dish. Bake
in a preheated 350 degree F. oven for 30 to 35 minutes, until
puffed and golden.

Answer 3

Homemade bread or rolls are always a big hit.

Or how about, Maple glazed onions........Slice Vidalia onions and lay diagonally like \\\\\\\\\ in a baking dish. Pour 3/4 cup maple syrup over them and bake in a 350 oven until tender. Mmmmmm

For a different taste, use the above recipe but substitute 4 tbs soy sauce and 1/4 cup water for the syrup.

Answer 4

Look if your family is big ----Make a taco bar---cooked ground meat(in crock-pot)--bowls of lettuce,tomatoes,cheese,onions,salsa,and pickled jalapenos.You can put out taco shells or tortilla chips(cheaper).Make it festive---it looks nice layed out.Cook up adleast 1/2 pound meat per person.You can put some nacho cheese out for them to do nachoes.Do a lot of your chopping a day ahead, so you can relax and enjoy your company....

Answer 5

Here is a menu for a family gathering:

Starters:

Mediterranian Salad. (Starter)

•4 to 6 tasty tomatoes
•4 to 6 fresh basil leaves
•some chives
•a slice of feta cheese
•oil, vinegar, (spice)salt, pepper
Wash and slice the tomatoes. Devide the tomatoes over 4 plates. Crumble the feta over the tomatoes. Make a vinigraitte with 1tbsp of vinegar, 2 tbsp of oil, salt, pepper, and chives. Sprinkle some vinigraitte over the tomatoes. Cut the Basil in small strips. and sprinkle on top.
Serve as a first course, a side dish or with fresh bread for lunch.
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Cream of Mushroom Soup ( starter)

INGREDIENTS:

•4 Tablespoons butter, divided use
•8 ounces mushrooms
•1 teaspoon salt
•1 medium sweet onion, chopped
•1/4 cup flour
•1/4 teaspoon white pepper, or to taste
•2 cans (10-3/4 ounces each) chicken broth
•1/8 tsp ground nutmeg
•1 cup heavy cream
•Chopped parsley for garnish

PREPARATION:

Clean mushrooms with a mushroom brush or damp paper towel. Cut half of the mushrooms into slices. Chop the remainder.
Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often, until onion is soft.

Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasoning, if need be.

Add heavy cream and bring to a simmer. (Do not boil.) Ladle into soup bowls and garnish with chopped parsley.

Yield: 2 entree servings or 4 smaller appetizer servings
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Main Dish:

Chicken with Lemon and Olives ( main dish)

4 Boneless, Skinless Chicken Breasts

Seasoned Flour (Flour Seasoned With Salt, Pepper, And 1 Teaspoon Oregano)

2 Tablespoons Olive Oil

2 Tablespoons Butter

2 Lemons, Peeled But Left Whole

Juice From 1 Lemon

1 Cup Chicken Broth

12 Black Olives, Pitted And Chopped

1/2 Cup Chopped Fresh Parsley

Salt & Pepper


To Finish:

2 Tablespoons Butter

Cut each chicken breast into 3 slices, and pound thin. Dredge the chicken pieces into the seasoned flour. Heat the oil and butter in a heavy frying pan and once hot cook the chicken in batches on medium heat until golden brown and cooked through. Place the chicken pieces on a warm tray and cover.

Slice the lemons thinly about 1/8 of an inch thick. Add the lemons, lemon juice, and chicken broth to the pan and cook over medium until the lemons are tender and the liquid has reduced. Add the olives, parsley, and butter and mix well. Season with salt and pepper. Place the chicken on a platter, and pour the sauce on top. Serve.

Note: If your sauce has not thickened as much as you would like, you can easily thicken it by whisking in 1 Tablespoon of softened butter mixed with 1 teaspoon of flour.
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Side Dishes:

Green Beans Picante (side dish)

Ingredients:

1 Pound Green Beans, Trimmed

1/4 Cup Finely Diced Onion

1 Garlic Clove, Minced

3 Tablespoons Olive Oil

1 Cup Crushed Tomatoes

1 Red Chile Pepper (Optional), Finely Chopped

Salt & Pepper

1/4 Cup Fresh, Chopped Parsley


Cook the beans until tender crisp in boiling, salted water. Drain, and immediately plunge the beans into a bowl of ice water to stop the cooking process. In a frying pan, heat up the oil and then cook the onions until soft. Add the garlic, and cook another 2 minutes. Add the rest of the ingredients listed, and bring to a boil. Reduce the heat, and cook for about 15 minutes or until the tomatoes have thickened.
Drain the beans, and then add them to the tomato mixture. Stir well to coat the beans, and cook just until the beans have reheated. Serve warm.
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Oven Baked Spring Rolls (side dish)

Makes 20
Ingredients
1 teaspoon oil for trays
2 teaspoons oil
1 medium onion, diced
½ teaspoon finely chopped ginger or ½ teaspoon ground ginger
1 clove garlic, finely chopped
1 stick celery, finely chopped
5 mushrooms, finely diced
½ capsicum, finely diced
2 cups finely chopped cabbage
½ - 1 cup finely diced cooked lean ham or chicken
½ cup bean sprouts, e.g. mung beans
1 tablespoon cornflour
1 teaspoon sweet chilli sauce
1 tablespoon salt-reduced soy sauce
2 tablespoons chopped fresh herbs (choose one or a combination of: parsley, coriander, basil)
250 g packet frozen spring roll pastry, thawed
Method
Preheat oven to 200 C.
Brush an oven tray with oil/ or lightly spray with oil.
Heat the oil in a wok or frying pan over medium to high heat. Add the onion, ginger and garlic stir-fry for 1 minute.
Add celery, mushrooms, capsicum and cabbage and stir-fry for about 3 minutes.
Add ham/ chicken and sprouts. Put on the lid and let vegetables cook for another minute.
Meanwhile combine the cornflour, sweet chilli sauce, soy, and herbs.
Add the mixed sauces to the spring roll filling, heat until mixture boils and thickens.
Remove saucepan from the heat and allow mixture to cool.
Place 1-2 tablespoons of the mixture on the bottom corner of one spring roll sheet. Fold edges of sheet in and roll up. Continue until all the mixture is used.
Bake in a hot oven for 15-20 minutes or until the spring rolls are golden brown.

Desert:
Platter of assorted fresh fruits.

Answer 6

Chicken Cordon Bleu Casserole

2 lbs. coked, cubed chicken
½ cup. milk
1 egg
bread crumbs
8 oz Swiss cheese, grated
8 oz chopped or cubed ham
1 can cream of chicken soup
1 can milk

Dredge chicken in egg/milk, roll in bread crumbs and fry in olive oil just until brown. Place in casserole dish. Top chicken with ham and cheese chunks. Mix the soup and milk together and pour over all. Bake for 30 min at 350ºF.

This is wonderful and goes well with just a salad.
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Shrimp Company Casserole

2 to 3 lbs. Shrimp, cooked, peeled, and cleaned
1 C. Rice, Cooked
1 C. Sharp Cheddar Cheese
1 can Mushroom Soup
1/2 C. Chopped Green Pepper
1/2 C. chopped Green Onions
1/2 C. chopped Celery
1 stick Butter
8 lemons, sliced very thin

Mix first four ingredients together. Sauté green peppers, green onions, and celery in butter. Add to shrimp mixture. Put into a long flat casserole and cover the top with lemon slices. Cook covered for about 20 minutes at 375ºF.
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Deep Dish Taco Squares

2 cups biscuit mix
½ cup cold water
1 pound ground beef
½ green bell pepper -- chopped
2 Tbsp. chopped onion
1 pkg taco seasoning mix
1 (8-oz) can tomato sauce
1( 8-oz )carton sour cream
1 cup shredded sharp Cheddar cheese
1/3 cup mayonnaise or salad dressing
Paprika

Combine biscuit mix and water, stirring with a fork until blended. Press mixture in bottom of a lightly greased 13 x 9 x 2-inch baking dish. Bake at 375ºF for 9 minutes.

Cook ground beef, green bell pepper, and onion in a large skillet until meat is browned, stirring to crumble meat; drain well. Stir in tomato sauce and taco seasoning mix, spoon over crust.

Combine sour cream, cheese, and mayonnaise in a medium bowl; spoon over meat mixture. Sprinkle top evenly with paprika.

Bake at 375ºF, uncovered, for 25 minutes or until casserole is lightly browned. Cut into squares to serve.
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Chicken Breasts & Mushrooms in Lemon Sauce

4-5 Tbsp. butter
olive oil - optional
8 oz. fresh white button mushrooms - sliced thick
6 green onions with tops, sliced
2 cloves garlic, minced
1/4 cup A/P flour
1 Tbsp. fresh rosemary or 1/4 teas. dried
½ tsp. salt
1/8 tsp. white pepper
1/4 tsp. paprika
4-6 boneless, skinless chicken breast halves
½ cup chicken stock or canned low sodium broth
¼ cup dry white wine (ie. chardonay)
¼ cup freshly squeezed lemon juice
Capers, to taste

1. In a large skillet over medium heat melt 2Tbsp. butter, add mushrooms, onions and garlic and saute for about 5 minutes (do not over cook).
2. Transfer mushrooms & onions to the bottom of a covered casserole dish.
3. Combine flour and spices and toss chicken to coat. (Save left over flour)
4. In same skillet over medium heat, add 2T butter (and 1-2Tbsp. olive oil if desired) and brown chicken on both sides. Combining olive oil and butter helps prevent butter from burning while browning chicken.
5. Transfer chicken to casserole dish and place on top of mushrooms and onions.

Preheat oven to 350°.

6. Add 1T butter to skillet if needed. Add reserved flour mixture and whisk. Add stock, wine, lemon juice to flour and butter mixture and heat until it thickens (about 5 minutes). If it becomes too thick add mor stock or wine.
Pour over checken. Place some of the mushrooms and onions over the chicken & sauce. Sprinkle with capers.

7. Cover and bake for 30-40 minutes until chicken is done and no longer pink. Serve over rice.

--"Big Book of Casseroles" by Maryana Vollstedt

Answer 7

Herb Seasoned Beef Rib Roast
Ingredients:
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
4 garlic cloves, pressed
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
6-8 pound well-trimmed beef rib roast (2-4 ribs), small end
2 medium onions, sliced
1 can (14 1/2 ounces) beef broth, divided
3/4 cup water
Individual Yorkshire Puddings and Mushroom Sauce (recipes follow)


Directions:
1.Preheat oven to 350°F. Chop thyme leaves with Food Chopper. Combine thyme, garlic, black pepper and salt. Press evenly over surface of beef roast.
2.Slice onions into 1/4-inch-thick slices. Cover bottom of Rectangular Baker with onion slices. Add 3/4 cup of the beef broth and water; reserve remaining broth for Mushroom Sauce.
3.Place roast, fat side up, on onions in baker. Insert Digital Thermometer so tip is centered in thickest part, not resting in fat or touching bone. Do not cover. Roast 2 hours, 15 minutes to 2 hours, 30 minutes for medium rare; 2 hours, 45 minutes to 3 hours for medium doneness.
4.Remove roast from oven when thermometer registers 135°F for medium rare; 150°F for medium. Remove roast to Reversible Bamboo Carving Board; loosely tent with aluminum foil. Temperature will rise approximately 10°F during standing. (See Cook's Tip.) Let stand 15-20 minutes to allow juices to set and for easier carving.
5.Increase oven temperature to 425°F. Using Baster, remove meat drippings from baker; reserve for preparing Individual Yorkshire Puddings. Carve roast using Carving Set. Serve with Mushroom Sauce.
Yield: 8-10 servings

Nutrients per serving: (4 ounces cooked beef): Calories 270, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 90 mg, Carbohydrate 3 g, Protein 33 g, Sodium 290 mg, Fiber 0 g

Cook’s Tips: You may want to ask the meat retailer to remove the chine bone for easier carving. Trim fat to 1/4-inch thickness.

Once meat has been removed from the oven, it will continue to cook during the standing time due to the internal residual heat. That's why it's important to remove this roast from the oven when the thermometer registers about 10°F below a desired ending temperature of 145°F for medium rare doneness or 160°F for medium doneness. Upon carving, the beef roast will be moist and tender, and not overcooked.

Butter or margarine can be substituted for the beef drippings when making the Yorkshire Puddings.

Shallots are available year round in the produce department. They resemble small, dried onions with reddish-brown skins. Remove the papery skin before chopping.

Individual Yorkshire Puddings
1.Preheat oven to 425°F. In Small Batter Bowl, beat two eggs with Stainless Whisk; add 1 cup milk, whisking until well blended. Gradually add 1 cup all-purpose flour and 1/2 teaspoon salt; whisk until smooth.
2.Spray cups of Stoneware Muffin Pan with nonstick cooking spray. Place 1/2 teaspoon reserved beef fat drippings from Herb-Seasoned Beef Rib Roast in each cup. Using Large Scoop, fill each cup with one level scoop of batter. Bake 25 minutes or until puffed and deep golden brown. Serve immediately. Makes 12 puddings.
Mushroom Sauce
1.Slice 8 ounces mushrooms. Using Food Chopper, finely chop two shallots and 1 teaspoon fresh thyme leaves; set aside. Pour 1 cup beef broth reserved from Herb Seasoned Beef Rib Roast until completely blended using Nylon Spiral Whisk.
2.Melt 2 tablespoons butter or margarine in Large (10-in.) Sauté Pan over medium-high heat. Cook and stir mushrooms, shallots, thyme and 1 tablespoon balsamic vinegar 2 minutes. Add beef broth mixture; cook and stir until mixture comes to a boil. Boil 1 minute, stirring constantly, until thickened. Serve with Herb Seasoned Beef Rib Roast. Makes 1 3/4 cups sauce.


Savory Vegetable Rice Pilaf
Ingredients:
1 package (8 ounces) mushrooms, sliced (about 2 cups)
1 cup chopped onion
1 tablespoon butter or margarine
2 1/4 cups chicken broth
1 cup uncooked converted white rice

1 cup frozen petite peas, thawed
2 tablespoons snipped fresh parsley
Salt and coarsely ground black pepper to taste
1/4 cup (1 ounce) grated fresh Parmesan cheese


Directions:
1.Combine mushrooms, onion and butter in Rice Cooker Plus. Microwave, uncovered, on HIGH 4-5 minutes or until onions are translucent and mushrooms are tender.
2.Add chicken broth and rice to cooker. Cover and microwave according to package directions, carefully following recommended power levels and cooking times.
3.Remove cooker from microwave. Carefully remove lids, lifting away from you. Gently stir in peas and parsley; season to taste with salt and black pepper, if desired. Spoon rice into serving bowl; sprinkle with Parmesan cheese.

Simply Delicious Garlic Mashed Potatoes
Ingredients:
2 pounds unpeeled potatoes (about 6 medium)
8 garlic cloves, peeled
1 container (8 ounces) sour cream
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2-3/4 cup milk, heated


Directions:
1.Cut potatoes into 1-inch pieces. Place potatoes, garlic and enough water to cover in Medium (3-qt.) Saucepan. Cover and bring to a boil; reduce heat and cook 8-10 minutes or until potatoes are tender.
2.Drain potatoes and garlic in large Colander; return to saucepan. Using Nylon Masher, mash until no lumps remain.
3.Stir in sour cream, salt and black pepper. Gradually beat in enough of the hot milk to make potato mixture light and fluffy.

Cookies 'n Cream Cake

Cake
12 creme filled chocolate sandwich cookies, coarsely chopped
1 pkg white cake mix
3/4 cup water
1/2 cup sour cream
3 egg whites
2 Tbls vegetable oil

Icing
6 creme filled chocolate sandwich cookies, coarsely chopped
1 1/2 cups powdered sugar
1/4 cup sour cream
3 Tbls butter or margarine, softened

1. Preheat oven to 325. Spray Stoneware Fluted Pan with nonstick cooking spray. For cake, coarsely chop cookies using Crinkle Cutter; set aside. Combine cake mix, water, sour cream, egg whites and oil in Classic Batter Bowl; mix according to package directions.

2. Pour half of batter into pan. Sprinkle chopped cookies evenly over top of batter but not touching sides of pan. Spoon remaining batter over cookies.

3. Bake 50-55 minutes or until Cake Tester inserted near center of cake comes out clean. Cool in pan 10 minutes. Loosen cake from sides and center tube of pan. Invert onto Nonstick Cooling Rack; remove pan. Cool completely.

4. For icing, coarsely chop cookies; set aside. Combine powdered sugar, sour cream and butter in Small Batter Bowl; beat until smooth. Ice top of cake allowing some to flow down the sides. Sprinkle top with cookies. Let stand until icing is set. Cut into slices. Store leftover cake, covered, in refrigerator.