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.
Image by justinph, shared via Flickr.
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.
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).
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.
“As a child my family’s menu consisted of two choices: take it or leave it.” ~ Buddy Hackett