Recipe Roundup: Fave appetizers & drinks, 2010

Every year our neighborhood Relief Society (the women’s organization in the LDS church) puts on a progressive dinner and bake-off. It’s not a bake-off in which prizes are awarded, but it is a bake-off in which you find yourself wishing you’d worn stretchy pants.

I’ve posted my favorite recipes from the past few progressive dinners;

you can find a listing of those posts here.

This year had some surefire winners like the cowboy salsa featured today. Keep your eyes open for yummy recipes like a fantastic white chili and Deer Valley granola.

Today I’m going to share my favorite appetizer and drink recipes from our 2010 progressive dinner. Though I haven’t made these recipes (yet), I did taste-test them all, so I know they’re good. Trust me.
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Image by justinph, shared via Flickr.

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Cowboy Salsa
1 can pinto beans, drained and rinsed
1 can black-eyed peas, drained and rinsed
1 can shoepeg corn, drained
1 cup celery, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1/2 cup green onion, chopped
1/2 – 1 small can diced jalapeno
1/2 cup cider vinegar
1/4 cup sugar
1/2 tsp salt
1/4 tsp pepper
1/4 cup canola oil

Mix together pinto beans through jalapeno in a bowl and set aside. Boil the cider vinegar, sugar, salt, pepper and canola oil until sugar dissolves. Cool. Pour over bean mixture. Refrigerate overnight.

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Kristin’s Meatballs
1 bag (about 70-count) frozen meatballs
1 large can sauerkraut, undrained
1 can cranberry jelly
1 bottle Heinz 57 chili sauce
1 to 1 1/2 cups brown sugar

Place all ingredients in a slow cooker and heat through (approximately 1 to 2 hours on high).

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Raspberry Punch
1/2 gallon raspberry sherbet
46 oz. can of Hawaiian punch
1 2-liter of Sprite

Mix half of all ingredients together in punch bowl and serve.

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“As a child my family’s menu consisted of two choices: take it or leave it.” ~ Buddy Hackett