Saturday, September 04, 2010

Monthly Recipes

Today we're at our lake house in Mineola, Texas, where we're going to have a party later to celebrate Labor Day weekend, my husband's birthday, and finally getting the house repaired, fixed up, and in working order after a few months of water damage, sprinkler system issues, and general repairs. We've invited the people who helped get us "up and running" over the last 10 months, family and friends. My son-in-law is cooking out and I'm cooking inside, beginning with an overflowing refrigerator ...

... and an overburdened dining room table.

I'm going to fix the party food in my farmhouse inspired kitchen, which I love (except for the dishwasher, which doesn't work well AT ALL.)

Normally I'd post a photo of the completed dishes if I had them, but I haven't fixed them yet! So I'm going to share our menu for a Texas cookout and party. Also, I'm fixing a new recipe I got from a "Taste of Home" magazine titled "Church Supper Cookbook." Did you have covered dish suppers at your church growing up? We did, in the basement of Parkview UMC in Shively, KY. I miss those suppers! Certain church ladies were known for their signature dishes, some of which were wonderful, not-to-be-missed specialties, while others were ... well, let's just say they appealed to a select few tastes!

Tonight we're having barbecued pork ribs, which son-in-law Dale prepares with a dry rub; hamburgers and cheeseburgers; and the new dish, Hot & Cheesy Chicken Sandwiches. Here's the recipe from the magazine mentioned above:

6 cups cubed cooked chicken (I'm going to use the meat from rotisserie chickens I'm purchasing)

1 1/2 cups chopped celery

1 can condensed cream of mushroom soup

3/4 cup mayonnaise

3/4 cup chopped onion

1/2 cup chopped green pepper (which I'm probably not using since my daughter HATES bell peppers!)

1 t. ground mustard

1/2 t. salt

1/2 t. pepper

3 cups processed cheese (like Velveeta) cubed

24 hamburger buns

In a large bowl, combine the first nine ingredients. Pour into a 2 1/2 quart casserole. Top with cheese. Cover and bake at 350 degrees for 45 minutes or until bubbly. Let stand 5 minutes before spooning onto hamburger buns.


To go with our ribs, burgers and sandwiches, we're fixing cantaloupe, sliced tomatoes, baked beans, deviled eggs, and my mother's recipe for macaroni salad. I believe I've shared this before, but let me briefly describe it again: Combine elbow macaroni, cooked, rinsed and drained, with diced green pepper, cubed Velveeta cheese, salt and pepper to taste, and Miracle Whip salad dressing. I really love this simple macaroni salad, especially for summer cookouts.

Of course, we'll have potato chips, plus some of those new Ritz chips, with Ranch Dip. (I don't think you can have a party in Texas without Ranch Dip!) For dessert I bought little Red Velvet cupcakes and Carrot Cake cupcakes since my husband really doesn't like birthday cake.

So, that's what our family is planning this holiday weekend and my husband's birthday. (Happy birthday, Chuck!) I hope you have a good time with your family or friends, or spend a little time online and check out my previous recipe posts. Best wishes for a great Labor Day holiday and a wonderful September.


Laura Marie Altom said...

How fun!! Sounds like a great time and makes me wish we lived closer!!! Your kitchen is ADORABLE!!!!

Lynn said...

I wonder if you could crock pot that casserole? The cheese wouldn't be melty and crusty but otherwise, it would be all ready by the time I hit home...


Have a great bbq.

Linda Botson said...

My favorite cobbler recipe comes from a cookbook put out by the ladies of my grandmother's Baptist Church in Louisville. My favorite Jello salad comes from the Knust family reunions in Schnellvile, IN. (Half the town is Schells, the other half is Knusts.) So many recipes, so little time...

dale said...

Yum! Time to start thinking about dinner!

Have a great BBQ Victoria!


Estella said...

Your barbecue sounds like a great family time!

Victoria Chancellor said...

Thanks for the comments and the suggestion to put it in the Crock Pot. If it turns out well, I think I'll try that next time. I forgot to bring a Crock Pot here; I have my original one in avocado green that I'm taking to the lake house! Well, I'm off to make deviled eggs and mix up the macaroni salad. Have a happy holiday weekend!

Victoria Chancellor said...

FYI, after making the Hot & Cheesy Chicken, I have to say it was a hit. Not much left. Next time, however, I think I will cut back the amount of mayo and mix the cheese into the other ingredients. I didn't really see the advantage of having it on top. Some people ate it like a casserole. It was like a cross between hot chicken salad and chicken pot pie, without the carrots and peas.