FOOD TO FEED A CROWD

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SMOKIES OR MEATBALLS VEGETABLE SUPREME MASHED POTATOES MAKE AHEAD HOLIDAY SALAD SWEET POTATO & CARROT CRISP

MAKE AHEAD MASHED POTATOES FOR A CROWD Serves 10-12 - Elaine D and Nicole M These make ahead mashed potatoes can be refrigerated for 2 days before using or frozen without losing their texture for up to a week. What a time saver if you are preparing a large meal. Prep time: 30 minutes Cook time: 50 minutes Ingredients: 3 1/2 pounds potatoes 1 - 8 ounce package of herbed cream cheese 3/4 cup sour cream 2 eggs 1/2 cup green onions, chopped 2 tablespoons butter, melted 1/2 teaspoon each salt and pepper Directions: Peel potatoes and cut into large chunks. Place in large pot of salted water. Bring to a boil, covered. Reduce heat and simmer for about 15 minutes or until potatoes are tender. Drain potatoes well and put back on burner at low heat for a few minutes to dry off any excess water. Mash potatoes well with ricer or masher. In a large bowl, beat together cream cheese, sour cream, eggs, onions, butter, salt and pepper until smooth. Fold in mashed potatoes and combine thoroughly. Spoon potato mixture into a greased 11"x7" inch baking dish.

The potatoes can be prepared to this point and either refrigerated for up to 2 days or frozen for up to one week. If you freeze the recipe, thaw it slowly in the refrigerator for 1 to 2 days, then let stand at room temperature for 30 minutes before baking. Bake at 350 for 45 to 50 minutes or until heated through. The recipe makes 10 to 12 servings. Variation: Top with grated cheddar cheese, parmesan cheese or a mix of your favorite cheeses for the last 10 minutes of baking time.

SMOKIES OR MEATBALLS

Old family recipes of my moms

Use Little Smokies OR Armour Original Frozen Meatballs 2 packages Cocktail wieners, little smokies 1 bottle (12 ounces) Heinz chili sauce 1 cup grape jelly

Preparation: Combine cocktail wieners or little smokies in Crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours. You can also just mix the jelly and sauce in a pot and pour over pre-heated meatballs. Remember to provide toothpicks!

VEGETABLE SUPREME

Serves 12 Bonnie C

2 cups fresh broccoli florets and tender stems (I use more) 2 cups fresh cauliflower florets (I use more) 2 eggs cup mayonnaise (I usually us Miracle Whip) 1 medium onion finely chopped 1 can (10 oz) cream of mushroom soup undiluted 1 cup sharp Cheddar cheese grated (I use more) cup melted butter 1 box (6oz) seasoned croutons crushed Preheat oven to 350 degrees. Cook vegetables separately in boiling lightly salted water for 5 minutes. Drain thoroughly. Distribute evenly in lightly buttered 11X7 casserole. Beat eggs, combine with mayonnaise, onion, mushroom soup and cup grated cheese. Pour evenly over vegetables. Sprinkle remaining cheese over top of

casserole. Distribute crushed croutons over melted butter they will absorb butter as casserole bakes. Bake for 40 minutes. Serves 12 Note: I saut the onions in a bit of butter because it softens them up, then add to sauce mixture. Recommend you prepare early in the day or day ahead so the flavours blend and the topping mellows. Bake just before serving. Bon Apptit!

HOLIDAY SALAD
1 cup canola oil 3/4 c white sugar 1/2 c red wine vinegar 1/2 tsp salt 1/2 tsp paprika 1/4 tsp black pepper

- Thanks to Sandy M (This is a real favorite of mine!)

1/4 tsp cayenne pepper 2 pkgs (10 oz each) romaine lettuce cut up 1 cup craisens (look for them in the raisen dept) 4 oz. feta cheese, crumbled 1 med. red onion sliced thinly 1/2 cup toasted slivered almonds 4 slices cooked bacon, crumbled Put lettuce in large salad bowl, then add craisens, cheese, onion, almonds and bacon. Chill. Mix in oil, sugar, vinegar, etc. in a jar. Shake well and when ready to serve, our over lettuce. Toss Serves 10 My variation when in a hurry: 1 bag "Dole" Italian salad fixin's (romaine & radiccio) Newman's Balsamic Vinegrette, craisens, feta, almonds, avocado, croutons

DIJON-DILL SHRIMP SALAD - (Betty Ann K) Yummy!

Preparation time 20 minutes Makes 12 Servings

1. 2. 4 small heads Belgian endive

1/2 cup mayonnaise 1 1/2 tsp white-wine vinegar 1/2 tsp Dijon mustard 1/2 cup finely chopped celery, about 1 stalk 1/4 cup minced red onion 2 tbsp minced fresh dill 340 g pkg cooked peeled small shrimp, defrosted

Stir mayo with vinegar, Dijon, celery, onion and dill in a medium bowl until combined. Season with fresh pepper. Rinse and dry shrimp on paper towels. Stir into mayo mixture until well coated. Wash and separate endive into leaves. Dry with a clean tea towel. Spoon about 1 heaping tbsp shrimp filling onto each leaf.

Make-Ahead Tip: Shrimp salad can be refrigerated for at least 2 hours. Spoon onto endive leaves just before serving. Garnish with dill.

SWEET POTATO & CARROT CRISP - A fav. From my friend Vicki

Preheat oven to: 350 Preparation Time: day ahead or 2hr + Cooking Time: 50 min. Serves: 8-10 5 large sweet potatos (2 1/2 lb -1.25kg) 12 carrots (about 2 lb-1 kg)) 3/4 c orange juice (175ml) 2 tbsp each liquid honey & butter (25ml) 2 tsp cinnamon (10ml) 2 cloves garlic, minced 1 tsp salt (5ml) Topping 1 1/2 c fresh bread crumbs (375ml) 1/2 c chopped pecans (125ml)

1/3 c butter, melted (75ml) 1 tbsp chopped fresh parsley (15ml) Preparation Peel and cut potatos and carrots into large chunks. In large pot of boiling water, cook potatoes and carrots for 20 min or until tender. Drain. Puree in food processor or blender, in batches if necessary. Add orange juice, honey, butter, cinnamon, garlic and salt; blend well. Spoon into greased 13 x 9 " glass baking dish. (3L) (Make ahead Cover and refrigerate for up to 2 days - or freeze for up to 2 weeks. Thaw in refrigerator for 24 hours. Let stand at room temperature for 30 min.) Topping Mix crumbs, pecans, butter and parsley; sprinkle over potato mixture. Cover with foil; bake in 350F over (180C) for 20 min. Uncover; bake for 30 min or until heated trhough. Makes 8-10 very generous servings. 300 cal. 4 g pro; 13g total fat; 6 g salt; 44g carb; 6g fibre; 23 mg chol 422 mg sodium