More Party Ideas

CHEESY ASPARAGUS CASSEROLE

1 (16 oz) can asparagus spears, drained

4 hardboiled eggs, sliced

1/4 c. broken cashews

8 oz. Velveeta cheese, sliced

1/4 c. melted butter

1 1/2 c. bread crumbs

1 can cream of mushroom soup

Layer asparagus, eggs and cheese half at a time in well-greased casserole. Top with mushroom soup and cashews. Toss crumbs with butter; sprinkle over top. Bake at 350° for 45 minutes.

SPAGHETTI SALAD

1 (16 oz) pkg. spaghetti

1 c. celery, chopped

10 oz. green olives, chopped

10 oz. black olives, chopped

4 oz. sliced mushrooms, chopped

1 c. red bell pepper, chopped

1 c. green onion, chopped

1 large cucumber, chopped

1 1/2 c. shredded Cheddar cheese

1 1/2 c. Mozzarella cheese, shredded

1 1/2 c. broccoli, chopped

1 1/2 c. shredded carrots

Italian salad dressing

Salt and pepper

Cook spaghetti, drain and rinse with cold water. Add olives, mushrooms, celery, pepper, onion, cucumber, cheeses, broccoli and carrots. Toss well; season with salt and pepper to taste. Drizzle with salad dressing and toss. Can add diced chicken, tuna, diced pepperoni or other meat if desired.

AUTHENTIC MEXICAN GUACAMOLE

1 fully ripened avocado, halved, pitted, peeled

1 Tbsp. lime juice

1 Tbsp. minced onion

1 Tbsp. chopped cilantro

1/4 tsp. salt

1 tsp. minced jalapeno pepper

In small bowl, coarsely mash avocado with fork. Gently stir in lime juice, onion, cilantro, jalapeno and salt until just mixed. Serve with chips or warm tortillas. Makes about 3/4 cup.

HOT DOG, HAMBURGER OR DINNER ROLLS

2 c. hot water 3 well beaten eggs

2 tsp. salt 3/4 c. shortening

1 pkg. yeast, dissolved in 1/2 c. sugar

4 Tbsp. warm water Flour

Mix all ingredients and add 6-8 c. flour. Knead well. Let rise 1 hour. Shape and let rise again. Bake for 8-10 minutes at 450°.(Variation: 1/2 c. cornmeal may be substituted for 1/2 c. flour.)

BROWNIES

3/4 c. cocoa plus 4 Tbsp. oil (4 oz. chocolate squares)

3/4 c. shortening

2 c. sugar

4 eggs

1 tsp. vanilla

1 1/4 c. flour

1 tsp. salt

1 tsp. baking powder

1 c. chopped nuts

Mix chocolate (melt squares and shortening), shortening, sugar, eggs and vanilla. Add dry ingredients. Pour into 9×13” baking pan. Bake for 30 minutes (do not overbake).

FROSTING:

2 c. powdered sugar

1/4 tsp. salt

3 Tbsp. soft butter

1/3 c. milk

1/2 c. cocoa

1 tsp. vanilla

Beat smooth and frost.

TACO BAKE 

1 tube crescent rolls

1 envelope taco seasoning

2 c. crushed Doritos, divided

1 1/2 c. sour cream

1 1/2 lb. ground beef

Sliced black olives

1 (15 oz) can tomato sauce

2 Tbsp. taco sauce

1 1/2-2 c. shredded Cheddar cheese

Seal perforations in rolls and press into a 9×13” pan, going about 1” up sides. Sprinkle with 1 cup of chips. Cook beef until no longer pink; add sauces and taco seasoning. Simmer 5 minutes. Spoon over chips. Top with sour cream, olives, cheese and remaining chips. Bake at 350° for 25-30 minutes, until crust is lightly browned and cheese is bubbling.

VEGGIE SALAD

BASE:  1 small head cauliflower

1 or 2 heads broccoli

4-5 thinly-sliced green onions

Varied amounts of: Quartered grape tomatoes, sliced radishes, chopped cucumber, sliced bell peppers (your choice of colors)

1/2 c. snipped parsley

1 can sliced ripe olives

1 (8 oz) package pepperoni slices, quartered

Additional:

3/4 c. grated Parmesan cheese

1/2-3/4 bottle buttermilk ranch dressing or dipping sauce

3/4 c. unsalted sunflower seeds

Sprinkle Parmesan cheese over all. Add dressing or dipping sauce. This can marinate overnight. Just before serving, add sunflower seeds.

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