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Plan-Ahead Party for 12

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Plan-Ahead Party for 12

Boiled shrimp with three sauces

Beef Tidbits With Horseradish Sauce

Beef Tidbits With Horseradish Sauce

Ingredients

  • 1 cup soy sauce
  • 1/2 cup vegetable oil
  • 1/4 cup bourbon*
  • 3 garlic cloves, pressed
  • 1 (3-lb.) eye-of-round roast
  • 48 small dinner rolls
  • Horseradish Sauce

Preparation

1. Combine first 4 ingredients in a 1-gal. zip-top plastic bag; add roast, turning to coat. Seal and chill 2 hours or up to 24 hours, turning occasionally.

2. Let roast stand at room temperature 30 minutes. Remove roast from marinade, discarding marinade. Place on a lightly greased wire rack in a roasting pan.

3. Bake at 500° for 10 minutes; reduce oven temperature to 375°, and bake 50 minutes or until a meat thermometer inserted into thickest portion registers 135°. Cover loosely with foil, and let stand 10 minutes.

4. Cut roast into thin slices; serve with rolls and Horseradish Sauce.

*1/4 cup apple juice may be substituted for bourbon.

Southern Living DECEMBER 2007

Black-eyed Pea Dip

This also makes a nice relish for grilled or broiled catfish.

Black-eyed Pea Dip

Ingredients

  • 1 (15-oz.) can black-eyed peas seasoned with pork, rinsed and drained
  • 1/2 cup diced red bell pepper
  • 1/3 cup finely chopped sweet onion
  • 3 tablespoons garlic Ranch dressing
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon pepper
  • Cornbread crackers or corn chips

Preparation

1. Stir together first 6 ingredients. Serve with cornbread crackers or corn chips. Store in an airtight container up to 3 days.

Note: For testing purposes only, we used Hidden Valley Garlic Ranch.

Southern Living DECEMBER 2007

Vegetable tray with

Curry Mayonnaise

This dip does double duty when served both with boiled shrimp and raw vegetables.

Curry Mayonnaise

Ingredients

  • 1 cup regular or light mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1 green onion, minced
  • 1/2 teaspoon curry powder
  • Garnish: sliced green onion

Preparation

1. Stir together first 5 ingredients. Cover and chill 30 minutes. Garnish, if desired.

Southern Living DECEMBER 2007

Savory Deviled Eggs

Serve these tasty snacks as soon as you make them, or refrigerate them up to 24 hours.

Savory Deviled Eggs

Ingredients

  • 1 dozen large hard-cooked eggs, peeled
  • 2 garlic cloves, minced
  • 3 tablespoons chopped black olives
  • 1 teaspoon grated lemon rind
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • Hot sauce to taste
  • Garnish: chopped fresh parsley

Preparation

1. Slice eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Process yolks, garlic, olives, and lemon rind in a food processor until combined, stopping to scrape down sides. With food processor running, gradually pour olive oil through food chute in a slow, steady stream, processing until mixture thickens. Stir in salt, pepper, and hot sauce to taste.

2. Spoon yolk mixture evenly into egg white halves. Garnish, if desired.

Southern Living DECEMBER 2007

Southwest Fondue

Southwest Fondue

Ingredients

  • 1 (16-oz.) package pepper Jack pasteurized prepared cheese product, cubed
  • 1 pound white American deli cheese slices, torn
  • 1 1/4 cups milk
  • 2 to 3 plum tomatoes, seeded and diced
  • 1/4 cup chopped fresh cilantro
  • Assorted dippers: toasted bread cubes, corn chips, pretzels, thin breadsticks, pita chips

Preparation

1. Combine first 3 ingredients in a large microwave-safe bowl. Microwave at HIGH 8 minutes or until cheese is melted, stirring every 2 minutes. Stir in tomatoes and cilantro. Serve with desired dippers.

Note: For testing purposes only, we used Velveeta Pepper Jack for pasteurized prepared cheese product.

Southwest Fondue With Chorizo: Prepare recipe as directed. Stir in 9 oz. finely chopped, fully cooked chorizo. Makes 7 cups. Prep: 20 min.

Southern Living DECEMBER 2007

Jingle Juice

Use candy canes as fun garnishes for this orange juice and vodka cocktail. Its red-orange color comes from the addition of maraschino cherry juice.

Jingle Juice Photo by: Beth Dreiling Hontzas

Ingredients

  • 5 cups orange juice
  • 1 cup vodka
  • 1/3 cup orange liqueur
  • 1/4 cup fresh lemon juice
  • 1/2 cup maraschino cherry juice
  • Garnishes: fruit-flavored candy cane sticks, cherries with stems, orange and lemon slices

Preparation

1. Stir together orange juice and next 4 ingredients; serve over ice. Garnish, if desired.

Rudolph's Spritzer: Omit vodka and orange liqueur. Add 2 cups chilled lemon-lime soft drink. Proceed as directed.

Southern Living DECEMBER 2007

Formal Menu Top Plan-Ahead Party for 12

Boiled shrimp with three sauces

Beef Tidbits With Horseradish Sauce

Black-eyed Pea Dip

Vegetable tray with

Curry Mayonnaise

Savory Deviled Eggs

Southwest Fondue

Jingle Juice

Southern Living

Formal Menu Bottom

Shopping List for Plan-Ahead Party for 12

Plan a gathering that's festive, fun, and free from stress. (Serves 12)

Shopping List:

Canned

  • 1 (15-oz.) can black-eyed peas seasoned with pork, rinsed and drained
  • 1 (16-oz.) package pepper Jack pasteurized prepared cheese product, cubed

Dairy

  • 1/4 cup sour cream
  • 1 dozen large hard-cooked eggs, peeled
  • 1 pound white American deli cheese slices, torn
  • 1 1/4 cups milk
  • 5 cups orange juice

Other

  • 1/4 cup bourbon*
  • 1 cup vodka
  • 1/3 cup orange liqueur

Produce

  • 3 garlic cloves, pressed
  • 1/2 cup diced red bell pepper
  • 1/3 cup finely chopped sweet onion
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon rind

Special

  • 1 cup soy sauce

Spices

  • 1/2 cup vegetable oil
  • 3 tablespoons garlic Ranch dressing
  • 1 cup regular or light mayonnaise
  • 3 tablespoons chopped black olives

Recipe List

Boiled shrimp with three sauces

Beef Tidbits With Horseradish Sauce

Black-eyed Pea Dip

Vegetable tray with

Curry Mayonnaise

Savory Deviled Eggs

Southwest Fondue

Jingle Juice

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Plan-Ahead Party for 12
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