Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Taste of Home: Potluck!: 336 Crowd-Pleasing Favorites for Easy Entertaining
    Taste of Home: Potluck!: 336 Crowd-Pleasing Favorites for Easy Entertaining
    Taste of Home: Potluck!: 336 Crowd-Pleasing Favorites for Easy Entertaining
    Ebook784 pages3 hours

    Taste of Home: Potluck!: 336 Crowd-Pleasing Favorites for Easy Entertaining

    By Taste of Home

    ()

    Read preview

    About this ebook

    Whether attending or hosting a potluck dinner, a family reunion, bake sale, or church picnic, you'll find the perfect carry-in with Taste of Home Potluck! These recipes serve 10 or more, travel well, and make welcome contributions to bring-a-dish gatherings.

    With recipes like:
    • Firefighter's Chicken Spaghetti
    • Baked Pork Chimichanga
    • Kentucky Grilled Chicken
    • Flavorful Southwestern Chili
    • Antipasto Picnic Salad
    • Honey-Mustard Potato Salad
    • Shredded Beef Sandwiches
    • Winter Harvest Vegetable Soup
    • Chocolate Chip Cinnamon Rolls
    • Triple Layer Brownie Cake
    • Lemon-Lime Bars

    LanguageEnglish
    PublisherTrusted Media Brands
    Release dateApr 28, 2011
    ISBN9780898219968
    Taste of Home: Potluck!: 336 Crowd-Pleasing Favorites for Easy Entertaining
    Author

    Taste of Home

    Taste of Home is America’s #1 food/lifestyle brand, inspiring togetherness through cooking, baking and entertaining. Featuring recipes shared by today’s home cooks, Taste of Home magazine has hundreds of thousands of subscribers throughout North America and publishes best-selling cookbooks and newsstand specials. The brand’s web site is a top destination, featuring kitchen-tested recipes, how-to techniques, cooking videos and more. Taste of Home has more than 6.3 million fans on Facebook, 2 million followers on Instagram, 2.6 million Pinterest followers and receives more than 28 million unique monthly visitors. Visit Taste of Home on Facebook, Instagram and Pinterest to learn more.

    Read more from Taste Of Home

    Related to Taste of Home

    Related ebooks

    Cooking, Food & Wine For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Carrot Cake

      Jan 25, 2022

      Carrot Cake
      6 min read

    • Article

      Sweet Southern Salad

      Jan 25, 2022

      Sweet Southern Salad
      2 min read

    • Article

      Recipe Index

      Nov 23, 2021

      Recipe Index
      1 min read

    • Article

      Say Cheese!

      Nov 23, 2021

      Say Cheese!
      3 min read

    • Article

      Cookies & Bars

      Aug 2, 2022

      Cookies & Bars
      11 min read

    • Article

      Party Starters

      Apr 26, 2022

      Party Starters
      7 min read

    • Article

      Made with Love

      Oct 5, 2021

      Made with Love
      6 min read

    • Article

      Decadent Desserts

      Dec 13, 2022

      Decadent Desserts
      13 min read

    • Article

      Hearty Suppers

      Feb 22, 2022

      Hearty Suppers
      12 min read

    • Article

      Condiments & Snacks

      Nov 8, 2022

      Condiments & Snacks
      9 min read

    • Article

      Recipe Index

      Oct 5, 2021

      Recipe Index
      1 min read

    • Article

      Breakfast

      Sep 10, 2019

      Breakfast
      11 min read

    • Article

      Cakes of All Kinds

      Aug 2, 2022

      Cakes of All Kinds
      11 min read

    • Article

      Product Spotlight

      Feb 7, 2023

      Product Spotlight
      1 min read

    • Article

      Easy Desserts

      Feb 22, 2022

      Easy Desserts
      12 min read

    • Article

      Classic Pies

      Sep 14, 2021

      Classic Pies
      14 min read

    • Article

      Chili Time

      Jul 25, 2023

      Chili Time
      6 min read

    • Article

      Berries

      Mar 22, 2022

      Berries
      5 min read

    • Article

      Celebratory Sweets

      Jan 25, 2022

      Celebratory Sweets
      6 min read

    • Article

      Ultimate Patty Melts

      Jul 5, 2022

      Ultimate Patty Melts
      4 min read

    • Article

      Starters & Breads

      Feb 22, 2022

      Starters & Breads
      9 min read

    • Article

      Savory Sides

      Feb 8, 2022

      Savory Sides
      11 min read

    • Article

      Baked with Bacon

      Nov 5, 2019

      Baked with Bacon
      12 min read

    • Article

      Must-Have Mains

      Apr 26, 2022

      Must-Have Mains
      12 min read

    • Article

      Meat & Potatoes Meals

      Dec 6, 2022

      Meat & Potatoes Meals
      4 min read

    • Article

      Southern Candies

      Oct 5, 2021

      Southern Candies
      4 min read

    • Article

      Cookies & Bars

      Oct 26, 2021

      MAKES 12 Make a double batch because these yummy sandwiches won’t last long. ½ cup mayonnaise¼ cup sour cream2 tablespoons prepared horseradish1 teaspoon Worcestershire sauce1 teaspoon honey1 (12-ounce) package sweet rolls, split*1½ pounds roast beef

      10 min read

    • Article

      Breads & Pastries

      Aug 2, 2022

      Breads & Pastries
      10 min read

    • Article

      Dip into Flavor

      Jul 13, 2021

      Dip into Flavor
      1 min read

    • Article

      Comforting Soups & Sandwiches

      Aug 3, 2021

      Comforting Soups & Sandwiches
      7 min read

    Related categories

    Reviews for Taste of Home

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Taste of Home - Taste of Home

      appetizers, snacks & beverages

      crab wonton cups

      hot chili cheese dip

      Jeanie Carrigan, Madera, California

      I simplify party preparation by using my slow cooker to create this thick, cheesy dip. Your guests won’t believe how good it is!

      1 medium onion, finely chopped

      2 garlic cloves, minced

      2 teaspoons canola oil

      2 cans (15 ounces each) chili without beans

      2 cups salsa

      2 packages (3 ounces each) cream cheese, cubed

      2 cans (2-1/4 ounces each) sliced ripe olives, drained

      Tortilla chips

      In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.

      Transfer to a 3-qt. slow cooker. Stir in the chili, salsa, cream cheese and olives. Cover and cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving with tortilla chips. yield: 6 cups.

      slow-cooked success

      Slow cookers are great for appetizers, and many feature removable inserts making cleanup a breeze. Be sure to cool the insert before rinsing or cleaning with water to avoid cracking.

      chicken skewers with cool avocado sauce

      Veronica Callaghan

      Glastonbury, Connecticut

      I’m always looking for lighter recipes to take on tailgate outings, and this one works great. Just whip up the marinade, add chicken and take it along to grill at your pregame festivities.

      1 pound boneless skinless chicken breasts

      1/2 cup lime juice

      1 tablespoon balsamic vinegar

      2 teaspoons minced chipotle pepper in adobo sauce

      1/2 teaspoon salt

      SAUCE:

      1 medium ripe avocado, peeled and pitted

      1/2 cup fat-free sour cream

      2 tablespoons minced fresh cilantro

      2 teaspoons lime juice

      1 teaspoon grated lime peel

      1/4 teaspoon salt

      Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large resealable plastic bag, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.

      Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving.

      Drain chicken and discard marinade. Thread meat onto four metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

      Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce. yield: 16 skewers (3/4 cup sauce).

      chocolate wheat cereal snacks

      Tracy Golder

      Bloomsburg, Pennsylvania

      This crunchy mix is great for a late night snack or any gathering. The chocolate-peanut butter combination will satisfy any sweet tooth.

      6 cups frosted bite-size Shredded Wheat

      1 cup milk chocolate chips

      1/4 cup creamy peanut butter

      1 cup confectioners’ sugar

      Place cereal in a large bowl; set aside. In a microwave, melt chocolate chips and peanut butter; stir until smooth. Pour over cereal and stir gently to coat. Let stand for 10 minutes.

      Sprinkle with confectioners’ sugar and toss to coat. Cool completely. Store in an airtight container. yield: 6 cups.

      warm ham and cheese spread

      Patricia Prescott

      Manchester, New Hampshire

      I’m always looking for creative yet family-pleasing ways to stretch my tight grocery budget. I usually make this dish with ham ends that are available at the deli counter.

      4 pita breads (6 inches), split

      1/4 cup olive oil

      4 cups ground fully cooked ham

      1 cup (4 ounces each) shredded Swiss, American and cheddar cheeses

      1/4 cup mayonnaise

      1/2 teaspoon ground mustard

      2 tablespoons minced fresh parsley

      Additional shredded Swiss cheese, optional

      Cut each pita half into eight wedges; brush rough sides with oil. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown, turning once. Remove to wire racks.

      In a large bowl, combine the ham, cheeses, mayonnaise and mustard. Transfer to a shallow 1-qt. baking dish.

      Bake, uncovered, at 350° for 15-20 minutes or until edges are bubbly. Sprinkle with parsley and additional Swiss cheese if desired; serve with pita wedges. yield: 3-1/2 cups.

      honey garlic ribs

      Lily-Michele Alexis

      Louisville, Kentucky

      When you want a more meaty appetizer for your holiday buffet, reach for these finger-licking-good ribs!

      6 pounds pork baby back ribs, cut into two-rib portions

      2 cups water, divided

      3/4 cup packed brown sugar

      2 tablespoons cornstarch

      1 teaspoon garlic powder

      1/4 teaspoon ground ginger

      1/2 cup honey

      1/4 cup soy sauce

      Place ribs bone side down in a large roasting pan; pour 1 cup of water over ribs. Cover tightly and bake at 350° for 1-1/2 hours.

      In a small bowl, combine the brown sugar, cornstarch, garlic powder and ginger. Stir in the honey, soy sauce and remaining water until smooth. Drain fat from roasting pan; pour sauce over the ribs.

      Bake, uncovered, for 45 minutes or until meat is tender. yield: 24 servings.

      homemade lemonade

      Rebecca Baird

      Salt Lake City, Utah

      This old-fashioned thirst-quencher is one I serve often during hot summer months. Club soda gives a little fizz to this sweet and tart beverage.

      3 cups sugar

      2 cups water

      1 cup lemon peel strips (about 6 lemons)

      3 cups lemon juice (about 14 lemons)

      1 bottle (1 liter) club soda, chilled

      In a large saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Cool slightly. Stir in lemon juice; cover and refrigerate until chilled. Discard lemon strips. Pour mixture into a pitcher; gradually stir in club soda. yield: 10 cups.

      pigs in a blanket

      Cyndi Fynaardt

      Oskaloosa, Iowa

      Here’s an awesome update on classic pigs in a blanket. Pork-and-beef logs are wrapped up in a from-scratch pastry dough. Bet you can’t eat just one of them!

      3 cups all-purpose flour

      1 tablespoon sugar

      2 teaspoons baking powder

      1/2 cup shortening

      1/2 cup cold butter, cubed

      1 cup milk

      10 crushed Zwieback or Holland rusks (1-1/4 cups)

      1/4 teaspoon salt

      1/4 teaspoon pepper

      1-3/4 pounds ground beef

      1-3/4 pounds bulk pork sausage

      Dijon mustard, optional

      In a large bowl, combine the flour, sugar and baking powder. Cut in shortening and butter until mixture resembles coarse crumbs. Gradually add milk, tossing with a fork until dough forms a ball. Divide dough into three portions. Refrigerate until chilled.

      Meanwhile, for filling, in a large bowl, combine the Zwieback crumbs, salt and pepper. Crumble beef and pork over mixture and mix well. Shape rounded tablespoonfuls of meat mixture into 3-in. logs.

      On a floured surface, knead one portion of dough 8-10 times. Roll dough to 1/8-in. thickness; cut with a floured 3-in. round cutter. Place one log in the center of each circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Reroll scraps. Repeat with remaining dough and filling.

      Place on greased racks in shallow baking pans. Bake at 350° for 35-40 minutes or until meat is no longer pink. Serve with mustard if desired. yield: about 4-1/2 dozen.

      sausage-stuffed mushrooms

      Kathryn Schumacker

      Batesville, Indiana

      My family eats these as fast as I can make them, and with just four ingredients, they couldn’t be easier to prepare. Guests will love the taste, and you’ll love the simplicity.

      35 large fresh mushrooms

      1/2 pound bulk pork sausage

      1/2 cup shredded part-skim mozzarella cheese

      1/4 cup seasoned bread crumbs

      Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain.

      Remove from the heat. Stir in cheese and bread crumbs. Fill each mushroom cap with about 1 tablespoon of filling.

      Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender. yield: 35 appetizers.

      asiago chicken spread

      James Korzenowski

      Fennville, Michigan

      This fabulous recipe is perfect for when you want to make something ahead of time. Friends with hearty appetites will love the chunks of chicken, crunchy cashews and Asiago cheese.

      3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

      1/4 teaspoon salt

      1/8 teaspoon pepper

      2 tablespoons butter

      2 garlic cloves, minced

      1/3 cup salted cashew halves

      1/3 cup mayonnaise

      1/2 cup chopped onion

      1/4 cup shredded Asiago cheese

      1/4 cup minced fresh basil

      1/2 teaspoon hot pepper sauce

      Assorted crackers or toasted baguette slices

      Season chicken with salt and pepper. In a large skillet, saute chicken in butter for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in cashews. Remove from the heat; cool.

      In a food processor, combine the mayonnaise, onion, cheese, basil, pepper sauce and chicken mixture; cover and process until blended. Press into a 2-cup bowl; cover and refrigerate for at least 2 hours.

      If desired, unmold onto a serving platter; serve with crackers or baguette slices. yield: 2 cups.

      crab wonton cups

      Connie McDowell

      Greenwood, Delaware

      These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can also add them to your list of holiday finger food as well. They are truly crowd-pleasers.

      32 wonton wrappers

      Cooking spray

      1 package (8 ounces) cream cheese, softened

      1/2 cup heavy whipping cream

      1 egg

      1 tablespoon Dijon mustard

      1 teaspoon Worcestershire sauce

      5 drops hot pepper sauce

      2 pouches (3.53 ounces each) premium crabmeat, drained

      1/4 cup thinly sliced green onions

      1/4 cup finely chopped sweet red pepper

      1 cup grated Parmesan cheese

      Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 8-9 minutes or until lightly browned.

      Meanwhile, in a small bowl, beat the cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in the crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese.

      Bake for 10-12 minutes or until filling is heated through. Serve warm. Refrigerate leftovers. yield: 32 appetizers.

      golden fruit punch

      Cindy Steffen

      Cedarburg, Wisconsin

      This is a refreshing punch that isn’t as sweet as most. My family loves the tart wake-you-up flavor!

      4 maraschino cherries

      1 medium navel orange, thinly sliced

      1 small lemon, thinly sliced

      1 small lime, thinly sliced

      1 can (12 ounces) frozen lemonade concentrate, thawed

      1 can (12 ounces) frozen limeade concentrate, thawed

      1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed

      2 liters diet ginger ale, chilled

      Arrange fruit in a 5-cup ring mold; add 3/4 cup water. Freeze until solid. Add enough water to fill mold; freeze until solid.

      Just before serving, in a punch bowl, combine juice concentrates with 2 cups water. Stir in ginger ale. Unmold ice ring by wrapping the bottom of the mold in a hot, damp dishcloth. Invert onto a baking sheet; place fruit side up in punch bowl. yield: 21 servings (4 quarts).

      bacon-cheddar biscuit snackers

      Ann Robertson

      Smyrna, Tennessee

      These rollers are great to take to parties or to enjoy at home for dessert. The spirals are simply delicious and come together in minutes.

      1 pound sliced bacon

      2 cups all-purpose flour

      2 cups (8 ounces) finely shredded cheddar cheese

      1 teaspoon salt

      1/2 cup shortening

      1/3 cup milk

      Cut each bacon strip in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.

      In a large bowl, combine the flour, cheese and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn dough onto a lightly floured surface; knead 8-10 times.

      Divide dough in half. Roll one portion into a 12-in. x 9-in. rectangle. Cut in half, forming two 9-in. x 6-in. rectangles; cut each rectangle into nine 1-in. strips. Repeat with remaining dough.

      Place a piece of bacon on each biscuit strip; carefully roll up jelly-roll style. Place seam side down on ungreased baking sheets. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Refrigerate leftovers. yield: 3 dozen.

      texas snack mix

      Terri Newton

      Marshall, Texas

      Make this fun, easy snack mix in the microwave for a treat anytime. Add extra red pepper sauce for more kick.

      3 cups each Corn Chex, Wheat Chex and Rice Chex

      1 cup unsalted peanuts

      1 cup miniature pretzels

      1 cup cheese-flavored snack crackers

      1/4 cup butter, melted

      1 tablespoon Worcestershire sauce

      2-1/2 teaspoons hot pepper sauce

      1-1/4 teaspoons seasoned salt

      In a large bowl, combine the cereal, peanuts, pretzels and crackers. In a small bowl, combine the butter, Worcestershire sauce, pepper sauce and seasoned salt; pour over cereal mixture.

      Microwave in batches on high for 2 minutes, stirring three times. Spread onto waxed paper-lined baking sheets to cool. Store in an airtight container. yield: 3 quarts.

      editor’s note: This recipe was tested in a 1,100-watt microwave.

      watermelon salsa

      Carolyn Butterfield, Lake Stevens, Washington

      I entered this recipe in a local fair, and it took first place! This is one of my favorites because all of the ingredients (except for the lime juice) came directly from my garden and beehives.

      2 cups seeded finely chopped watermelon

      1/2 cup finely chopped peeled cucumber

      1/4 cup finely chopped red onion

      1/4 cup finely chopped sweet red pepper

      1 jalapeno pepper, seeded and minced

      1/4 cup minced fresh cilantro

      1 tablespoon minced fresh basil

      1 tablespoon minced fresh mint

      2 tablespoons honey

      1 teaspoon lime juice

      Baked tortilla chip scoops

      In a large bowl, combine the melon, cucumber, onion, peppers and herbs. Drizzle with the honey and the lime juice; gently toss to coat.

      Refrigerate for at least 1 hour. Serve with chips. yield: 3 cups.

      editor’s note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

      easy entree

      If you have any of the Watermelon Salsa left after serving it with chips at your get-together, try spooning a little over grilled tilapia for a refreshing spring or summer meal. It’s also tasty with pork or even chicken.

      special cheese balls

      Margaret Nichols

      White Hall, Illinois

      Coated with nuts, these cheese balls are impossible to pass up on a buffet table. I’ve even served them with crackers and fruit at morning meetings.

      2 packages (8 ounces each) cream cheese, softened

      2 cups (8 ounces) shredded sharp cheddar cheese

      2 cups (8 ounces) shredded mild cheddar cheese

      4 ounces crumbled blue cheese

      4-1/2 teaspoons prepared horseradish

      1 teaspoon Worcestershire sauce

      1/8 to 1/4 teaspoon onion powder

      1/8 teaspoon garlic powder

      1/3 cup finely chopped pecans, toasted

      1/3 cup finely chopped salted peanuts

      Assorted crackers, grapes and/or apple slices

      In a large bowl, combine the cheeses, horseradish, Worcestershire sauce, onion powder and garlic powder. Shape into two balls. Cover and refrigerate for 15 minutes.

      Combine pecans and peanuts; press onto cheese balls. Cover and refrigerate for at least 2 hours. Serve with crackers, grapes and/or apple slices. yield: 2 cheese balls (2 cups each).

      spinach-corn bread bites

      Laura Mahaffey

      Annapolis, Maryland

      Although this recipe makes a big batch of savory bites, there are never any left over. Whether served as a snack or a change-of-pace side dish, they are always popular!

      1 package (8-1/2 ounces) corn bread/muffin mix

      1/2 cup grated Parmesan cheese

      1/8 teaspoon garlic powder

      2 eggs

      1/2 cup blue cheese salad dressing

      1/4 cup butter, melted

      1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

      1/2 cup shredded cheddar cheese

      1/2 cup finely chopped onion

      In a large bowl, combine the muffin mix, Parmesan cheese and garlic powder. In another bowl, whisk the eggs, salad dressing and butter; stir into dry ingredients just until moistened. Fold in the spinach, cheddar cheese and onion.

      Fill greased miniature muffin cups two-thirds full. Bake at 350° for 12-14 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. yield: 4 dozen.

      pepperoni pinwheels

      Vikki Rebholz

      West Chester, Ohio

      These golden-brown rounds have lots of pepperoni flavor. They’re easy to make and are really good, too!

      1/2 cup diced pepperoni

      1/2 cup shredded part-skim mozzarella cheese

      1/4 teaspoon dried oregano

      1 egg, separated

      1 tube (8 ounces) refrigerated crescent rolls

      In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles; seal perforations.

      Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.

      Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers. yield: 2 dozen.

      hot buttered coffee

      Taste of Home

      Test Kitchen

      Rich and rewarding, this coffee is sure to warm your spirits. To save time at a potluck, dish up the butter mixture with a small scoop and let guests mix up their own beverages. It’s great for fall events.

      1/4 cup butter, softened

      1 cup packed brown sugar

      1 teaspoon vanilla extract

      1/2 teaspoon ground cinnamon

      1/4 teaspoon ground nutmeg

      1/4 teaspoon ground allspice

      1/8 teaspoon ground cloves

      EACH SERVING:

      1 cup hot brewed coffee (French or other dark roast)

      Cinnamon sticks and whipped cream, optional

      In a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Beat in vanilla and spices.

      For each serving, stir 1 tablespoon butter mixture into 1 cup coffee. Garnish with cinnamon stick and whipped cream if desired.

      Cover and refrigerate leftover butter mixture for up to 2 weeks. yield: 20 servings (1-1/4 cups mix).

      sour cream and beef turnovers

      Elva Kelly

      Prince George, British Columbia

      I always serve these turnovers at large get-togethers. If you like, however, you can add a tossed green salad and serve them for dinner. They freeze well, too.

      2 cups all-purpose flour

      1 tablespoon sugar

      1 teaspoon salt

      1/2 cup shortening

      1 cup (8 ounces) sour cream

      1 egg yolk

      FILLING:

      3/4 pound ground beef

      1 large onion, finely chopped

      1/4 cup finely chopped fresh mushrooms

      1/2 cup sour cream

      1/2 teaspoon salt

      1/2 teaspoon dried oregano

      1/4 teaspoon pepper

      1 egg

      2 teaspoons water

      In a large bowl, combine the flour, sugar and salt. Cut in shortening until crumbly. Stir in sour cream and egg yolk just until moistened. Shape into a ball. Cover and refrigerate for 2 hours or until easy to handle.

      In a large skillet over medium heat, cook the beef, onion and mushrooms until meat is no longer pink. Remove from the heat; drain. Stir in the sour cream, salt, oregano and pepper.

      On a floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cutter. Place a rounded teaspoon of filling on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork. Reroll scraps; repeat.

      Place on greased baking sheets. Beat egg with water; brush over turnovers. Bake at 450° for 12-15 minutes or until lightly browned. yield: about 4-1/2 dozen.

      confetti snack mix

      Jane Bray

      Temple, Terrace Florida

      I’ve made this party mix for many years, and I usually double the recipe. It makes a wonderful gift, and everyone always asks for the recipe.

      4 cups Golden Grahams

      1 cup dry roasted peanuts

      1 cup dried banana chips

      1 cup raisins

      1 cup milk chocolate M&M’s

      In a large bowl, combine all ingredients. Store in an airtight container. yield: 7 cups.

      asparagus ham roll-ups

      Rhonda Struthers

      Ottawa, Ontario

      Havarti cheese, asparagus and red peppers make these tasty roll-ups ideal for a summer celebration. Fresh chive ties give them a fussed-over look, but they’re a cinch to make.

      16 fresh asparagus spears, trimmed

      1 medium sweet red pepper, cut into 16 strips

      8 ounces Havarti cheese, cut into 16 strips

      8 thin slices deli ham or prosciutto, cut in half lengthwise

      16 whole chives

      In a large skillet, bring 1 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

      Place an asparagus spear, red pepper strip and cheese strip on each slice of ham. Roll up tightly; tie with a chive. Refrigerate until serving. yield: 16 servings.

      raspberry barbecue wings

      Enjoying the preview?
      Page 1 of 1