Cooking with Eowyn
Oct. 1st, 2011 11:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
next_to_normalHow about some party recipes from my (second) housewarming?
I tried a ton of new recipes for this party. One of the things I like about parties is that it gives me the chance to try things that I probably wouldn't go to the trouble of making just for myself. Some of the recipes came out only so-so; these were my favorites.
When I was growing up, we used to go to a lot of "family" parties with my mom's group of friends. All of her friends from high school, now married with kids, and the husbands all became friends, and the kids all grew up together. I call them my aunts and uncles and cousins (which causes great confusion at weddings, haha.) Most of the parties were potluck, and different people became known for different things (my mom was the potato salad queen). Aunt Betsy used to make this Sweet & Sour Kielbasa recipe - and I think it's a testament to how good it is that I still remember it, even though I probably hadn't had it in about ten years. My friends apparently loved it, too, since there was hardly any left over after the party. It's super-simple to make:
Sweet & Sour Kielbasa
1 cup grape jelly
1 bottle chili sauce
1 lb. kielbasa
Cut kielbasa into bite-size pieces. Combine all ingredients and simmer about 1/2 an hour. Serve warm.
Another dish that came from my mother's recipe collection was Hot Crab Dip. According to the recipe, it is "Lisa's Hot Crab Dip," though I have no idea who Lisa is.
Hot Crab Dip
1 pkg (8 oz) cream cheese, softened
1 can (16 oz) backfin crabmeat
1/2 tsp cream-style horseradish
1/4 tsp salt
1/2 cup butter, softened
1 Tbsp finely chopped onion
1/2 cup toasted almonds and 1/2 cup chopped scallions (optional)
Preheat oven to 375 degrees. Combine all ingredients and place in an oven-safe dish. Scatter almonds/scallions across top. (I was expecting a nut allergy at the party, so I left off the almonds.) Bake 15-20 minutes. Serve with crackers or party rye. Makes 4 cups.
A new recipe I really liked was this Macaroni Salad from Hungry Girl. HG specializes in "food makeovers" - taking restaurant dishes or classic favorites that are chock full of calories and creating a healthier alternative. The recipe ideas can be hit or miss, depending on how weird the substitutions are, but this one definitely succeeds.
I tried a ton of new recipes for this party. One of the things I like about parties is that it gives me the chance to try things that I probably wouldn't go to the trouble of making just for myself. Some of the recipes came out only so-so; these were my favorites.
When I was growing up, we used to go to a lot of "family" parties with my mom's group of friends. All of her friends from high school, now married with kids, and the husbands all became friends, and the kids all grew up together. I call them my aunts and uncles and cousins (which causes great confusion at weddings, haha.) Most of the parties were potluck, and different people became known for different things (my mom was the potato salad queen). Aunt Betsy used to make this Sweet & Sour Kielbasa recipe - and I think it's a testament to how good it is that I still remember it, even though I probably hadn't had it in about ten years. My friends apparently loved it, too, since there was hardly any left over after the party. It's super-simple to make:
Sweet & Sour Kielbasa
1 cup grape jelly
1 bottle chili sauce
1 lb. kielbasa
Cut kielbasa into bite-size pieces. Combine all ingredients and simmer about 1/2 an hour. Serve warm.
Another dish that came from my mother's recipe collection was Hot Crab Dip. According to the recipe, it is "Lisa's Hot Crab Dip," though I have no idea who Lisa is.
Hot Crab Dip
1 pkg (8 oz) cream cheese, softened
1 can (16 oz) backfin crabmeat
1/2 tsp cream-style horseradish
1/4 tsp salt
1/2 cup butter, softened
1 Tbsp finely chopped onion
1/2 cup toasted almonds and 1/2 cup chopped scallions (optional)
Preheat oven to 375 degrees. Combine all ingredients and place in an oven-safe dish. Scatter almonds/scallions across top. (I was expecting a nut allergy at the party, so I left off the almonds.) Bake 15-20 minutes. Serve with crackers or party rye. Makes 4 cups.
A new recipe I really liked was this Macaroni Salad from Hungry Girl. HG specializes in "food makeovers" - taking restaurant dishes or classic favorites that are chock full of calories and creating a healthier alternative. The recipe ideas can be hit or miss, depending on how weird the substitutions are, but this one definitely succeeds.
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Date: Nov. 6th, 2011 12:39 pm (UTC)no subject
Date: Nov. 6th, 2011 05:41 pm (UTC)no subject
Date: Nov. 6th, 2011 07:44 pm (UTC)Now I'm linguistingly excited ;). How do you even pronounce it?
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Date: Nov. 6th, 2011 10:11 pm (UTC)I've also heard kil-bah-sah, but I'm pretty sure that's wrong. :)
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Date: Nov. 6th, 2011 10:26 pm (UTC)Thanks for satisfying my curiosity :D. Polish is horrible when it comes to pronunciation, we have some weird consonant clusters and stuff, so asking people from other countries how do they say Polish words just never stops being fascinating.