Here is our menu and food assignments.....
THERESA
My bacon cheddar burgers
ground beef
Desired amount of shredded sharp cheddar cheese ( I use about a cup/pound)
Ritz crackers crumbled/crushed ( I probably use about 10 crackers per pound of meat)
Dale’s steak marinade or Worcestershire sauce ( whichever I have on hand)
Montreal steak seasoning
Bacon slices/cheese slices
Place ground beef in a large mixing bowl. Add crushed ritz crackers mixing together with hands (wear gloves if this grosses you out). Add cheddar cheese continuing to mix together with hands. Last add the steak marinade or Worcestershire sauce until blended together evenly. ( a few shakes or amount you want) Use hands or a hamburger patty maker to make desired number of hamburger patties. Lastly place patties in a dish and add a bit more marinade and sprinkle the patties with a few dashes of Montreal steak seasoning. Grill burgers as you normally do and then serve with a slice of cheese and bacon if you wish. Enjoy.
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Theresa’s Salsa
1 can diced tomatoes
1-2 Tbsp of jarred sliced jalapeno peppers (I prefer 2tbsp)
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
Fresh cilantro to taste
Blend all ingredients in a blender for 15 seconds or until desired consistency.
( I usually have to double, triple, or even quadruple this recipe depending on how many people I am feeding) you can never have too much! This is a HUGE hit everytime!
I will also have 1 bottle of wine, tea, water, and mustard, mayo, and ketchup
Jill Taylor-
Quick Southern-Style Baked Beans
(pioneerwomancooks.com)
Serves up to 18
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
JILL I also need for you to bring a 12 pack of beer.
AMY WREN- ROSA's MACARONI PIE
11/2 cups uncooked macaroni
4 Tbsps butter, melted
1 pound sharp cheddar cheese, grated
2 eggs
1 cup milk
salt and pepper to taste (at least 1 1/2 tsp of salt)
Cook macaroni until done. While still hot, add the butter and all but 1/2 cup cheese. Mix well. Beat the eggs and add to macaroni mixture. Add milk and seasonings. Return to stove and cook, stirring, over medium for 3 minutes. Pour into greased casserole dish and sprinkle with remaining cheese. Bake in 350 degree oven until cheese has melted (about 20 min.) serves 6. You will need to atleast double this. We are expected 17 adults. kids will not be eating this.
AMY I also need for you to bring a 12 pk of beer.
KEATA SNIDER JENN DAVENPORT'S SAUSAGE AND CHEESE TRAY
12 pack of beer
( feel free to ask someone else to do this- I don't think Emily is doing anything)
ALISON WEAVER HOTDOGS FOR 17 children, hotdog buns, and 4 bags of chips for kids
(feel free to send with someone else since you aren't able to attend)
HALEY SHORT
CHOCOLATE LASAGNA
1 package regular Oreo cookies – about 36 cookies 6 Tablespoon butter, melted 1- 8 ounce package cream cheese, softened 1/4 cup granulated sugar 2 Tablespoons cold milk 1- 12 ounce tub Cool Whip, divided 2 – 3.9 ounce packages Chocolate Instant Pudding. 3 1/4 cups cold milk 1 and 1/2 cups mini chocolate chips 1. Begin by crushing 36 Oreo cookies. (use my food processor) 2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers. 3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust. 4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further. 5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving —
NOT SURE HOW MANY THIS SERVES. SO YOU MAY NEED TO DOUBLE (JENN is bring dessert for kids)
Haley I also need for you to bring a bottle of wine.
I need a little help from Team 1...
KATI condiment tray with lettuce, tomato, onion, and pickles
2-2liter soft drinks
CATHERINE 3 bags of tortilla chips
2- 2 liter soft drinks
JEN drinks for kids, side for kids, dessert for kids, and plates for kids
WHITNEY 3 bags of hamburger buns, bottle of wine
EMILY I didn't assign anything to you in case Keata or Alison need to switch with you! You can bring a bottle of wine.
I am looking forward to seeing all of you next Thursday! I will send out a text next week with any last minute instructions! Call my cell 697-9090 if you have questions.
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