featuring Dolio Winery 2013 Pinot Grigio
- 1 bottle Dolio Winery 2013 Pinot Grigio
- 1/2 can Hawaii’s Own Guava Nectar concentrate
- 12 oz can Bubly Peach Sparkling Water
- Frozen peaches and raspberries
featuring Dolio Winery 2014 Grüner Veltliner
- 1 bottle Dolio Winery 2014 Grüner Veltliner
- 1 bottle Sparkling Cranberry Apple beverage
- 1 cup frozen cranberries
- 1 red and 1 green apple, unpeeled and chopped
1 package Pepperidge Farms Puff Pastry
20 oz. sausage meat
The potluck version included a mixture of Jimmy Dean regular and hot sausages.
Defrost pastry. Unfold and cut into six rectangles (along the fold lines).
Mix sausage meat and roll into six 1/2″ diameter sausages. Place on the pastry.
Fold pastry over and crimp with a fork. Brushing with water can help with adhesion.
Roll the pastry so the crimp is on the bottom.
(Chilling for some time will help with cutting.)
Heat oven to 425.
Cut each roll as desired and place on baking sheet(s):
– into 8 for bite size (48 portions)
– into 4 for heavier appetizers (24 portions)
– into 2 or 3 for a dinner with baked beans
Cook until golden brown about 20 mins. Rotate baking sheets part way through for even browning.
1 lb. ground beef (or 1/2 lb. ground beef and 1/2 lb. Jimmy Dean Sausage, cooked & drained)
6-8 slices bacon, diced
1 onion, finely diced
32 oz. can pork and beans
16 oz. can kidney beans, drained & rinsed
16 oz. can butter beans, drained & rinsed (optional)
1/2 cup ketchup
1/2 cup brown sugar
3 Tbsp. cider vinegar
1/2 tsp. liquid smoke
Place beef (& sausage), bacon, onion and beans in a Dutch oven or crock pot.
In a small bowl, mix remaining ingredients and pour over meat/bean mixture.
Stir well to combine.
Bake or slow cook.
Salads & Vegetables
5 cups fresh broccoli, chopped
1/2 cup raisins
1/4 cup red onion, chopped
2 Tbsp. sugar
3 Tbsp. vinegar
1 cup mayonnaise
10 bacon slices, cooked & crumbled
1 cup sunflower seeds
In a large salad bowl, combine broccoli, raisins & onion.
In a small bowl, combine sugar, vinegar & mayonnaise. Pour over broccoli & toss to coat.
Just before serving, sprinkle with bacon & sunflower seeds; toss.
10 carrots, peeled & sliced (about 5 cups)
1 medium onion, finely diced (about 1/2 cup)
1 small green pepper, finely diced (about 1/2 cup)
1 can tomato soup, undiluted
1/2 cup vegetable oil
1 cup sugar
3/4 cup white vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. black pepper
Cook carrots until tender. Drain.
Add onion & green pepper.
Mix remaining ingredients.
Chill to marinate.
Will last in fridge up to four weeks
For faster prep, use frozen or drained canned carrots.
Substitute yellow pepper for milder flavor.
1 1/2 cups uncooked orzo pasta
2 (6 oz.) cans marinated artichoke hearts
1 tomato, seeded & chopped
1 cucumber, seeded & chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 oz.) can black olives, drained
1/4 cup chopped fresh parsley
1 Tbsp. lemon juice
1/2 tsp. dried oregano
1/2 tsp. lemon pepper
The potluck version did not include cucumbers and substituted kalamata olives for the black olives.
Bring a large pot of lightly salted water to a boil. Add pasta & cook for 8 to 10 minutes or until al dente. Drain.
Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper.
Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.