Couples League

Normally every other Friday night is our golfing couples league. We play nine holes, drink a cold one, collect our prize money, (we are that good!) then head to one of our houses for some food. Well this past Friday it was 50 degrees, windy and misting so we bailed on golf and just went to Aaron and Rindy's house for some good food and a bonfire. Rindy put the menu together and made everything from scratch (including the honey mustard sauce for the chicken!).


menu
Grandma's Potato Salad (Pillsbury Complete Cook Book)
Sweet and Smoky Baked Beans (How to Grill book)
Honey-Mustard Chicken Sandwiches (Pillsbury Complete Cook Book)
No-Bake Fruit-Topped Cheesecake with whipped cream  (Pillsbury Complete Cook Book)


Grandma's Potato Salad
ingredients

Salad:
3 eggs
2 cups cubed peeled cooked potatoes
3/4 cup sliced celery
1/4 cup chopped onion

Dressing:
1/2 cup salad dressing or mayonnaise
1 1/2 teaspoons cider vinegar
1 teaspoon prepared mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Paprika
directions

Place eggs in medium saucepan; cover with cold water.  Bring to a boil.  Reduce heat; simmer about 15 minutes.  Immediately drain; run cold water over eggs to stop cooking.
Peel eggs.  Chop 2 of the eggs; reserve 1 egg for garnish.  In large bowl, combine chopped eggs, potatoes, celery and onion.
In small bowl, combine all dressing ingredients except paprika; blend well.  Spoon dressing over salad, mix well.  Cover; refrigerate at least 1 hour or until chilled.
Just before serving, slice reserved egg.  Garnish potato salad with sliced egg; sprinkle with paprika.

 

Sweet and Smoky Baked Beans

ingredients

6 ounces bacon, cut crosswise into 1/4 inch slices
1 large onion, finely chopped
3 cans (15.5 ounces each)

cooked navy or great Norther beans
3 tablespoons brown sugar
3 tablespoons molasses
3 tablespoons maple syrup
3 tablespoons your favorite barbecue sauce
1 1/2 tablespoons dry mustard
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons cider vinegar
1/2 teaspoon liquid smoke
Coarse salt and black pepper

directions

Place the bacon and onion in a large nonreactive saucepan over medium heat and cook until the bacon fat renders and the onion is golden brown, about 5 minutes.  Pour off any excess fat.
Stir in the beans, brown sugar, molasses, maple syrup, barbecue sauce, mustard, Worcestershire sauce, vinegar and liquid smoke.  Gently simmer the beans until thick and richly flavored, 10 minutes, adding 2 or 3 tablespoons water if necessary to keep the beans from burning.  Taste for seasoning, adding alt and pepper as necessary. 
Note:  If you have the time, you can simmer the beans for 5 minutes, then spoon them into an aluminum foil pan and bake in a 350 degree F oven until thick and richly flavored, about 30 minutes.

 

Honey-Mustard Chicken Sandwiches

ingredients

1/3 cup honey
1 tablespoon sliced green onions
1/2 teaspoon dried tarragon leaves
3 tablespoons Dijon mustard
4 boneless skinless chicken breast halves
4 lettuce leaves
4 slices tomato
1 avocado, peeled, pitted and sliced
4 kaiser rolls, split

directions
Grill Directions:  heat grill.  In small saucepan, combine honey, onions, tarragon and mustard; blend well.  Bring to a boil.  Reduce heat to low; simmer about 5 minutes or until slightly thickened.
When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.  Cook 15 to 18 minutes or until chicken is fork-tender and juices run clear, turning once and brusing occasionally with mustard mixture.
Layer lettuce leaf, chicken breast half, tomato slice and avocado slices in each kaiser roll.


No-Bake Fruit-Topped Cheesecake
ingredients

Crust:
3/4 cup graham cracker crumbs (12 squares)
2 tablespoons margarine or butter, melted
Filling:
1 cup boiling water
1 (3-oz) pkg. lemon flavor gelatin
1/4 cup orange juice
1 (15-oz) contatiner light ricotta cheese
1 (8-oz) container low-fat lemon yogurt
3 tablespoons sugar
Topping:
2 tablespoons orange marmalade
1/2 teaspoon lemon juice
1 cup fresh fruit

directions
Spray bottom of 8 or 9-inch springform pan with nonstick cooking spray.  In small bowl, combine crust ingredients; mix well.  Press in bottom of sprayed pan.  Refrigerate.
In medium bowl, combine boiling water and gelatin; stir until dissolved.  Stir in orange juice.  Refrigerate 20 to 30 minutes or until lukewarm.
In food processor bowl with metal blade or blender container, comgine ricotta cheese, yogurt and sugar; process until smooth.  Gradually add to gelatin mixture in bowl, folding together until completely mixed.  Pour into crust-lined pan.  Refrigerate 2 1/2 to 3 hours or until firm.
Just before serving, run sharp knife around edge of pan.  Carefully remove sides of pan.  Top with mixture above or with your favorite fruit topping.  Store in refrigerator.
Pour heavy whipping cream in mixer bowl.  Blend on high until thick, adding powdered sugar to taste.
Now the important part of the evening: Eat, drink and build a big fire!!!