With the 4th of July this weekend, we‘re all looking for ways to feed our crowds with more social time and less preparation time. I have found a couple of recipes that can be prepared the night before, leaving the better part of the day to enjoy the parade, Fair events and just lounging and visiting. Remember, these recipes can be increased easily, you can double or triple them according to the number of guests you expect to be entertaining. Maybe one of these will appeal to you. Enjoy!
The first one was recommended to me by Laurie in Patten. I tried it this weekend and it is cooling as we speak-looks and smells yummy-she promises that it will taste just as good.
1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 1/2 cups white sugar
1 cup sour cream
1/3 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter, melted
Directions: Preheat the oven to 450 degrees F.
Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F. Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
1 (10.5 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
2 (8 ounce) steaks- beef tenderloin
Directions: Whisk together beef broth and barbeque sauce in a medium bowl. Place beef tenderloin steaks in a medium bowl and cover with the beef broth and barbeque sauce mixture. Cover bowl and place in the refrigerator. Allow steaks to marinate a minimum of 2 hours (overnight is preferable).
Preheat an outdoor grill for high heat and lightly oil grate. Grill steaks on the prepared grill for 7 to 8 minutes per side, or to desired doneness.
Strawberry Trifle
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk 1
(9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed or 1 quart fresh if available
1 (12 ounce) container frozen whipped topping, thawed
Directions: Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving. Yummmmm.
