PARTY FOOD
BUFFET STYLE SIRLOIN STEAK SANDWICHES
1 1/2 lbs sirloin steak
1 small white onion
1/2 red bell pepper
1/2 yellow bell pepper
2 cups sliced portabello mushrooms
1 package brown gravy mix
1 cup cold water
Slice the steak into thin pieces, sauté with olive oil. When browned, add
white onion, peppers and mushrooms until slightly soft. Transfer from stove
to Crock-pot.
Next, make the brown gravy mix packet--in the frying pan you just took the
meat and vegetables from. Thicken slightly and add to the mixture of meat
and vegetables in the Crock-Pot.
Cook on low for 4-5 hours. Serve on whole wheat buns with a pickle spear.
BUFFET SALAD
1 red lettuce
1 green lettuce
2 bunches spinach, stemmed and cleaned
1 bunch green onions, sliced on angle
2 cucumbers, half peeled, cut and seeded and sliced
2 zucchini, sliced
2 crookneck squash, sliced
4-6 slender carrots
12 radishes, sliced
Peel carrots. Using a lemon zest or a wedge-shaped blade. Score carrots
on 4 or 5 sides. Be sure the indentation is wedge-shaped. Slice thin or
run over vegetable slicer to make carrot flowers.
Wash, dry and tear all greens into large buffet sized bowl. Half peel cucumbers,
cut then in half lengthwise. Scoop out seeds and pulp with a spoon, slice.
Add zucchini, and crookneck squash, and radishes. Toss with favorite dressing.
24 servings
PARTY PITA WEDGES
2 regular sized pita pockets (6 inch)
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa
In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in
microwave on high for 40 seconds. Remove and add butter. Stir and set aside.
Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges
(slice in half, then slice each half again to make the wedges). Cut again
along curved outer edge to separate into 2. Brush both sides of the pita
wedges with warm olive oil mixture, coating well.
Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.
Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.
Makes 16 wedges.
MINIATURE PARTY PIZZAS
1 lb. sausage, uncooked, broken up
12 oz. (medium) can tomato paste
16 oz. spaghetti sauce (prego, ex.)
4 oz. can chopped mushrooms
1/2 cup grated cheddar cheese
1/4 tsp. ground oregano
2 French sticks
Chop canned mushrooms into smaller pieces, crumble sausage into small pieces,
mixing all ingredients except bread.
Slice the French Sticks
Arrange bread slices onto nonstick baking sheet. Spread pizza mixture on top of bread slices, sprinkle Parmesan cheese on top.
Bake at 400°F for 9-12 minutes.
TEDDY BEAR CAKES
(For 12 Cakes)
100g (4oz) Soft margarine
100g (4oz) Caster Sugar
1 Teaspoon of Vanilla Essence
2 Eggs
100g (4oz) Self Raising Flour
Chocolate Smarties
Jelly Tots
Chocolate Buttons
Method
Pre-heat the oven to 350F/180C/Gas mark 4. Put all the ingredients for the cakes into a bowl or food processor and beat together until smooth. Spoon into 12 paper cases and place these into the sections of a 12-hole bun tray. Bake for 15 to 18 minutes or until well risen and the sponge springs back when you press with your fingertips.
Decorate the cakes to look like Teddy Bears. Put a blob of black Writing Icing in the centre of the Smarties and attach these to the cakes with some Writing icing. Add a Jelly Tot for the nose, draw on the mouth using black Writing Icing and stick on chocolate buttons for the ears.
CHOCOLATE CAKE
Ingredients
2 eggs
1 cup white sugar
2 tablespoons butter, softened
1 cup vegetable oil
½ cup unsweetened cocoa powder
½ cup buttermilk
1 teaspoon vanilla extract
2¼ cups all-purpose flour
1½ tsps baking powder
1½ tsps baking soda
¼ tsp salt
1 cup boiling water
1 cup chocolate chips
½ cup butter, softened
1 cup confectioners' sugar
1 cup unsweetened cocoa powder
1 tsp vanilla extract
2 tbsps milk
1 tbsps strong brewed coffee
Method
In a large mixing bowl, add the following ingredients one at a time, beating
well after each addition: eggs, white sugar, 2 tablespoons butter or margarine,
oil, ½ cup cocoa, buttermilk and vanilla. (Instead of buttermilk you can
use 3 tablespoons softened butter or margarine, ½ cup milk and 1 tablespoon
vinegar.)
Sift the flour, baking powder, baking soda, and salt; add to the sugar and
egg mixture. Blend well. Fold in the boiling water.
Place batter in two greased and floured 8 inch round cake pans. Sprinkle
½ cup chocolate chips over each pan. Bake at 350F°/175C° for 25 minutes.
Cool.
Make the icing: begin by beating together ½ cup butter or margarine, confectioners'
sugar and 1 cup cocoa; add 1 teaspoon vanilla, milk and coffee. Beat until
very smooth. Add more confectioners' sugar until you obtain the consistency
you want. Spread on cake.