Party Class Recipes

Now that the holiday's are over and most of us are getting back to some form of normalcy, it's time for our cooking classes to resume. Our most recent "Let's Party" class was a success. The recipe's were phenomenal. Thanx to Heather and her sister for putting it together for us. Here are the recipes from the class, try them out, you will love them.

Let’s Party Recipes
Some Tips
• Choose about 6 different appetizers (remember colors, temperature, and flavors)
• Count on about 3 of each appetizer per person. If there is no main course, you may want to consider more.
• Have a fun drink to go along with the appetizers.
• Make only two or three and have the rest be easy like chips and dips, shrimp with cocktail sauce, or pizzas cut into tiny squares.
• You may want to consider having it a pot luck appetizer party and having your guests bring their favorites.

Meatballs
Meatballs from Costco
1 jar grape jelly
1 jar of chili sauce

Bake meatballs for 15 minutes at 350. In a saucepan, mix half jar of jelly with 1 jar of chili sauce and heat on stove till hot and bubbly. Pour over meatballs and serve. (Any questions, ask Heather)

Sweet & Sour Sauce
1 ½ c. sugar
¼ t. salt
2 T. soy sauce
½ c. ketchup
2/3 c. vinegar
Heat ingredients in a sauce pan till comes to a boil.

7-Layer Dip
Layer in a 9X13 pan:
1 can (not tall size) refried beans
1 pint sour cream mixed with Taco seasoning
Guacamole (2-3 Avocados and small bottle of Salsa—blend together in blender)
1 pint sour cream
4 ½ oz. can of chopped olives
1 c. each of cheddar and Monterey jack cheese
Diced tomatoes

Water Punch
1 T. lemon extract
1 T. citric acid
5 qt. water
3 c. sugar
Combine ingredients. It is really yummy with pebble ice and thin slices of lime floating on the top.

Hot Artichoke Dip
1 (8 oz) brick cream cheese
1 c. mayonnaise
1 c. Parmesan cheese
1 can artichoke hearts (non-marinated)

Mix cream cheese, mayonnaise, and Parmesan cheese. Add chopped artichokes. Put in a baking dish and bake at 350 until bubbly. Serve warm with French bread cubes.

Spinach Dip
1 pkg. (10 oz) frozen chopped spinach, thawed and drained
1 container (16 oz) sour cream
1 c. mayonnaise
1 pkg. KNORR Vegetable Soup, Dip & Recipe Mix
3 green onions, chopped

In medium bowl, stir spinach, sour cream, mayonnaise, soup mix, and green onions until well mixed. Cover, chill 2 hours to blend flavors. It is fun to serve this in a large hollowed out soup bowl.

Water Chestnut Wraps
2 pkgs. Bacon
3 cans water chestnuts (whole)
Wrap bacon around water chestnuts and secure with toothpick.
Bake at 350 for 30 minutes.
Sauce:
2 c. brown sugar
1 c. mayonnaise
1 bottle of chili sauce
Heat.
Put chestnuts in crock pot. Cover with sauce. Keep warm in pot.

Buffalo Wings
12 chicken wings
½ c. honey
3 T. Worcestershire sauce
4 T. soy sauce
2 T. prepared mustard
2 T. cider vinegar

Preheat oven to 350. Spray shallow baking pan with nonstick spray. Cut wings in three pieces at the joint. Place in baking dish. Combine remaining ingredients and pour over wings. Bake 1 hour. Serve with mayonnaise, Blue cheese dressing, or Ranch dressing as a dipping sauce.

Crab Dip
Dissolve 1 pkg. gelatin in 3 T. cold water. Blend into 1 can mushroom soup in saucepan. Heat to warm.
Add:
1 c. mayo
6 to 8 oz. fake crab (shredded)
8 oz. cream cheese (softened)
1 c. finely chopped celery
Pour into bowl—put in freezer ½ hour. Unmold. Ready to eat.

Bruschetta
12 slices Italian bread, ½ inch thick
¼ c. olive or vegetable oil
2 medium tomatoes, chopped (1 ½ cups)
2 garlic cloves, finely chopped
3 tablespoons chopped fresh basil leaves
½ teaspoon salt
½ teaspoon pepper
1. Heat oven to 375.
2. Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon oil on each slice bread. Bake about 8 minutes or until golden brown.
3. While bread is toasting, mix remaining ingredients. Spoon tomato mixture onto bread slices. Serve at room temperature
 
Spinach-Filled Triangles
1 lb. Feta cheese
1 pint cottage cheese
¼ c. Parmesan cheese
1 c. Swiss cheese
4 eggs
10 green onions, chopped
10 ounces fresh spinach, finely chopped (or a 10 oz. package frozen spinach, thawed and drained)
1 teaspoon parsley, minced
1 pound filo pastry
1 pound butter, melted

Step 1
Combine all the cheeses and eggs in a large bowl and mix well. Add onions, spinach and parsley, and blend well.

Step 2
Cut the filo pastry into strips 2 ½ to 3 inches wide (see illustration). Brush each strip with melted butter and then place 1 teaspoon of cheese-spinach mixture on the strip, centered 1 inch from the end. Fold one corner over in a triangle and then continue turning over the triangle to the end of the filo strip (just as in folding a flag). Place each triangle as it is made on a baking sheet. Bake at 350 for 20 to 25 minutes, or until golden brown.

Step 3
When done, remove the triangles from the sheet immediately and serve hot. They may also be rolled, stacked between sheets of wax paper, and frozen in airtight containers. When they are needed, separate them while frozen, place on baking sheet, and bake as directed with about 10 extra minutes of baking time.