Dinner tonight
Jun. 2nd, 2005 10:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lizzybennetEven though I only have 2 days until we go out of town for over a month, for some reason I felt compelled to invite friends to dinner tonight. Don't ask me why. I don't know what it is that spurs me on to do such silly things. I have a million and one chores to do to get ready for out trip, but instead I am preparing food for tonight. I guess I just enjoy good friends, good food and good fun. We are all going to swim together and then eat
3/4 cup uncooked spiral pasta
1 1/2 cups halved cherry tomatoes
1 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
1/4 cups chopped green pepper
3 tablespoons thinly sliced green onions
1 1/2 cups zesty Italian salad dressing
3/4 cup mayo
1/2 cup grated Parmesan cheese
1/3 cups cubed provolone cheese (I just slice up mozzarella string cheese sticks instead)
1 can (2-1/4 oz) sliced ripe olives, drained
Leaf lettuce, optional
Cook pasta according to package directions; rinse with cold water and drain. Place in a bowl; add the tomatoes, mushrooms, peppers, onions and salad dressing. Cover and refrigerate for at least 4 hours or overnight; drain.
In a bowl, combine the mayo and Parmesan cheese; stir in the provolone cheese and olives. Gently fold into the pasta mixture. Serve in a lettuce lined bowl if desired. Yield: 6 servings
and
3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup bbq sauce
1 cup water
2 tablespoons vinegar
2 tablespoons worcestershire sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 boneless chuck roast (3-4 lbs), trimmed
Hamburger buns
In a slow cooker, combine the first 12 ingredients and mix well. Add roast. Cover and cook on high for 6-7 hours or until tender. Remove roast and cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns. Yield: 14-18 servings
Since both these dishes can be fixed ahead of time, I should have plenty of time today to do my travel chores. I went shopping last night and got some stuff to make our journey a little easier: A huge pack of Claritin for Zack. He's very allergic to cats and Chris' mom has one. I also got two new gameboy games to surprise the boys with, as well as my all time favorite: Crayola wonder markers. I love those! I have been guilty of coloring with the boys more than I should just because those markers are so fun to use. Before I realize it, I've colored up their whole book. I also found a cute book for Josh. It is "Old McDonald" with adorable little finger puppets. I'm feeling more and more at ease about taking this trip. Thank you to all who are keeping me in your prayers.
3/4 cup uncooked spiral pasta
1 1/2 cups halved cherry tomatoes
1 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
1/4 cups chopped green pepper
3 tablespoons thinly sliced green onions
1 1/2 cups zesty Italian salad dressing
3/4 cup mayo
1/2 cup grated Parmesan cheese
1/3 cups cubed provolone cheese (I just slice up mozzarella string cheese sticks instead)
1 can (2-1/4 oz) sliced ripe olives, drained
Leaf lettuce, optional
Cook pasta according to package directions; rinse with cold water and drain. Place in a bowl; add the tomatoes, mushrooms, peppers, onions and salad dressing. Cover and refrigerate for at least 4 hours or overnight; drain.
In a bowl, combine the mayo and Parmesan cheese; stir in the provolone cheese and olives. Gently fold into the pasta mixture. Serve in a lettuce lined bowl if desired. Yield: 6 servings
and
3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup bbq sauce
1 cup water
2 tablespoons vinegar
2 tablespoons worcestershire sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 boneless chuck roast (3-4 lbs), trimmed
Hamburger buns
In a slow cooker, combine the first 12 ingredients and mix well. Add roast. Cover and cook on high for 6-7 hours or until tender. Remove roast and cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns. Yield: 14-18 servings
Since both these dishes can be fixed ahead of time, I should have plenty of time today to do my travel chores. I went shopping last night and got some stuff to make our journey a little easier: A huge pack of Claritin for Zack. He's very allergic to cats and Chris' mom has one. I also got two new gameboy games to surprise the boys with, as well as my all time favorite: Crayola wonder markers. I love those! I have been guilty of coloring with the boys more than I should just because those markers are so fun to use. Before I realize it, I've colored up their whole book. I also found a cute book for Josh. It is "Old McDonald" with adorable little finger puppets. I'm feeling more and more at ease about taking this trip. Thank you to all who are keeping me in your prayers.
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Date: 2005-06-02 06:02 pm (UTC)