Baby Shower Luncheon Recipes
Baby Shower Luncheon Recipes
Need a quick and easy dinner? How about steaks, potatoes and green beans? You can have this meal on the table in no time and it’s delicious, too. Easy Cookin’ Deviled Steaks are just that. You have steaks and gravy in minutes. The green beans and potatoes are combined into a Green Bean Potato Salad. A delicious and quick meal especially for you!
EASY COOKIN’ DEVILED STEAKS
1 envelope (3/4-oz) brown gravy mix
2 tbsp prepared horseradish
1 can (4-oz) sliced mushrooms, drained
4 (5-oz each) beef tenderloin steaks
1/4 cup beef broth or red wine
Prepare gravy according the the package instructions. Add the horseradish and mushrooms to the gravy and mix well. Keep warm.
Heat a large heavy nonstick skillet over medium-high heat. Add steaks to the skillet and cook for 3 minutes on each side (or longer for well done). Remove steaks from the skillet and keep warm.
Add the broth or wine to the skillet and cook, stirring constantly for a minute to deglaze the pan. Pour the juices into the gravy and mix well. Serve the gravy with the steaks.
GREEN BEAN POTATO SALAD
1 lb small red skin potatoes
1 lb fresh green beans
1/4 large red onion, finely chopped
1/4 cup sliced green onions
1 cup sour cream
2 tbsp Dijon mustard
1/4 cup mayonnaise
2 tbsp white wine vinegar
salt and pepper to taste
1/2 tsp paprika, for garnish
Wash and quarter the potatoes; cook in a large pot of salted water until tender. Drain potatoes and cool to room temperature.
Blanche the green beans in boiling water for 4 to 5 minutes until crisp tender. Place in a colander and run cold water over beans to stop the cooking and preserve the dark green color. Set aside to drain well.
In a large bowl, combine the potatoes, red onion, green onion and green beans. In a separate bowl, blend together the sour cream, mustard, mayonnaise, and vinegar; season with the salt and pepper. Pour mixture over the vegetable mixture and toss gently to combine. Place salad in a bowl and garnish with paprika.
Enjoy!
For more quick and easy recipes visit my blog at http://grandmasquickfixrecipes.blogspot.com
For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
Recipes ideas for a work-Baby Shower lunch?
I’m coordinating a work-related pot-luck luncheon for a co-worker who is leaving for maternity leave and named the food theme “Baby Cravings”. I have had a lot of questions about what people should bring and thought maybe someone out there might have some advice. Someone is already bringing mac and cheese, veggies, and brownies. And please don’t say “pickle tray.”
thanks!
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Ham and Pickle Rollups
- 3 packages cream cheese, softened
- 1 pound ham, thinly sliced
- 1 quart dill pickles, drained, patted dry.
Place pickles on a paper towel to dry off some of the juice. Carefully spread the cream cheese on a 2 slices of ham. Roll a pickle up in the ham slice and roll again with the other ham slice. Slice into 1-inch pieces. Repeat as necessary. Refrigerate at least 2 hours before serving.
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Easy Mini Quiches
12 slices bread
1 onion, grated
1/2 cup shredded Swiss cheese
1 cup milk
4 eggs
1 teaspoon dry mustard
1 pinch black pepper
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin tins.
Trim or cut bread into circles. Place circles in bottom of muffin tins. Distribute the onion and shredded cheese evenly between the muffin tins.
In a medium bowl, combine milk, eggs, mustard and pepper. Divide between the muffin tins.
Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean.
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Cocktail Meatballs
1 pound lean ground beef
1 egg
2 tablespoons water
1/2 cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
Bake in preheated oven for 20 to 25 minutes, turning once.
In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.
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Chicken Salad Wraps
2 (10 ounce) cans chunk chicken, drained and flaked
1/4 cup chopped onion
1/4 cup mayonnaise
4 tablespoons fresh salsa
salt and pepper to taste
6 (10 inch) flour tortillas
12 lettuce leaves
In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.
Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or ‘wrap’.
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a Future Love Chapter 35
