Entertaining...

Whether you’re trying to impress the boss, your mother-in-law, or just having friends over for dinner, these are good company meals and the stories that go with them.

When Company Comes from Camille Caldwell

In this age of cooking light, I offer up a few light favorites. There are a lot of old recipes that I have had to throw out or alter in order to make them healthy. This entree was proclaimed as “one of my top ten” by a picky eater in our family. It comes from “Cooking Light” magazine.

CHIPOTLE GRILLED PORK TENDERLOIN WITH STRAWBERRY-AVOCADA SALSA

For the pork:
2 T minced chipotle chilies, canned in adobo sauce
2 T fresh lime juice
¾ cup sliced onion
2 garlic cloves, crushed
1½ pounds port tenderloin, trimmed if necessary
½ t salt
For the salsa:
1 quart fresh strawberries, rinsed, hulled and quartered
2/3 cup peeled and chopped avocado (about ½ large)
2 T thinly sliced scallions
2 T chopped fresh cilantro
2 T fresh lime juice
¼ t salt
In a large zip-close bag combine pork marinade, mix and add pork. Seal and marinate in the refrigerator for 2 hours, turning bag occasionally.
When ready to cook, preheat a gas grill to high, or prepare a charcoal fire. Lightly coat the grill rack with cooking spray.
Remove the pork from bag and discard marinade. Sprinkle the pork evenly with salt. Place pork on the rack and grill over indirect heat, turning occasionally, for 20 minutes, or until meat thermometer registers 155 F. The inside should be slightly pink.
Remove the meat from the heat and let stand 10 minutes. Slice crosswise.
To prepare the salsa, in a medium bowl combine all ingredients, toss gently. Serve immediately with the pork. (180 calories per serving)

The following salad recipe is great with any pork roast and comes from a favorite on-line source of recipes, epicurious.com (taken from Bon Appetit magazine). Served with the pork and whole grain bread, you have a full meal. The first time I had this salad was sitting in the emergency room at United Hospital in St. Paul, Minnesota. We were visiting family and my husband, who had a minor heart attack three months earlier, experienced chest pains just before dinner. My sister brought dinner to us in the emergency room. This is not the most pleasant memory of a recipe, but the recipe is good.

BASMATI RICE SALAD WITH CURRANTS & NUTS

4 C chicken broth
2 C brown basmati rice
1 1/3 C thinly sliced green onions
1 ½ C thinly sliced celery
¾ C minced fresh parsley (curly)
¾ C chopped pecans
½ C chopped walnuts
½ C dried currants
5 T olive oil
5 T fresh lemon juice
3 T soy sauce
2 ½ t ground cumin
Combine broth & rice in large pan, boil, cover, reduce heat, simmer until tender (approximately 35 minutes). Transfer to large bowl, fluff with fork, cool. Mix in onions, etc. Whisk olive oil, etc. in small bowl. Season with salt and pepper.


STRAWBERRY DAIQUIRI DESSERT

2 C strawberries, hulled
½ C powdered sugar
1/3 C dark rum
¼ C lime juice
1 ½ C mango sorbet
Lime zest for garnish
For daiquiri mixture, in a blender container combine first four ingredients. Cover and blend until smooth.
Divide the sorbet among 6 dessert dishes. Pour daiquiri mixture around the sorbet, then garnish each with a lime zest. (140 calories per serving)

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Entertaining Favorites from Pam Grubb

The next two recipes were given to me by a dear friend in our church in McLean, Virginia. I have served the meatballs alone as an appetizer (never any left!) and I have served the two recipes together as a meal for guests. They loved it!

Asian Meatballs with Sesame Lime Sauce

¼ Cup whole milk
¼ Cup fine dry bread crumbs
¾ lb ground pork
¾ lb ground veal
1 large egg, lightly beaten
½ Cup canned sliced water chestnuts, rinsed, drained, and finely chopped
½ tsp. salt
½ Cup chopped fresh cilantro plus ¼ Cup sprigs (sprigs are for garnish)
5 T. soy sauce
4 tsp. Asian sesame oil
2 T. fresh lime juice
2 T. water
2 tsp. sugar

Put oven rack in middle position and preheat to 500 degrees.

Pour milk over bread crumbs in a large bowl until liquid is absorbed. Add ground meat (I used the ground Meatloaf Mix sold at the store—this is a combination of beef, veal and pork), egg, water chestnuts, salt, chopped cilantro, 1 T. soy sauce, and 2 tsp. oil and mix with hands until well combined. Shape 3 T meat mixture into a ball and transfer to a 13x9 inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about ½ inch apart in baking dish. Bake until cooked through, about 15 minutes.

Meanwhile, stir together lime juice, water, sugar, remaining 4 T soy sauce, and remaining 2 tsp. oil in a bowl until sugar is dissolved. Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 T. sauce and sprinkle with cilantro sprigs. Serve with remaining sauce.

Asian Cucumber Salad

¾ Cup seasoned rice vinegar
¼ Cup water
1 T. sugar
1 T. minced garlic
1 T. light soy sauce
1 tsp. sesame oil
½ tsp. freshly ground pepper
2 large cucumbers, peeled and sliced
2 T. sesame seeds, toasted

Stir together first 7 ingredients in a large bowl. Add cucumbers, tossing to coat. Cover and chill 1 hour. Add sesame seeds and toss. Serve immediately.

For this recipe, I did not peel the cucumber (I used the hothouse/seedless cucumbers) and I cut them into matchsticks instead of slices. I also added some carrots cut into matchsticks (because I though it would be a good addition). I made this a day ahead and it kept just fine.

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Special Chicken Salad from my friend Kathy Hickok ~ Richmond, VA

Basic Vinaigrette:
Mix the following ingredients in a jar and shake well:
1/4 cup red wine vinegar
1 t. dijon mustard
1 medium shallot
1/2 cup veg. oil
1/4 cup olive oil
1/2 t. salt
1/8 t. pepper

Marinade:
3 T. dijon mustard
1 T. fresh tarragon or 1 t. dried
1 med. garlic clove minced
2 T. lemon juice

Ingredients:
2 whole skinless, boneless chicken breasts
1 med. clove garlic, minced
3/4 cup vinaigrette (see above)
6 Belgian endive
1/4 lb. fresh mushrooms, sliced
1 large tomato, cut up (or several cherry tomatoes cut in half)
2 T. chopped chives
1/2 cup walnut pieces
1/2 lb. pancetta, sliced (or proscuitto or cooked bacon, crumbled)

Directions:
1. Preheat oven to 350 degrees. Roast walnuts 7-10 minutes. Set aside.
2. Cook pancetta until crisp & slightly brown. Drain on towel, crumble & set aside.
3. Combine marinade ingredients. Soak chicken for 30 minutes or more.
4. Put chicken in baking dish, cover with foil & bake for 20 minutes at 350 degrees. Let cool. Keep juices from pan. Cut up chicken into cubes.
5. In small bowl, combine 3/4 cup vinaigrette with cooking joices & garlic.
6. Mix in another large bowl pancetta, endive, mushrooms, tomato, chives, chicken, & walnuts.
7. Toss with dressing from #5. Serve immediately.

NOTE: All can be done one day in advance and kept separate. Do not do steps 5,6,7 until right before serving.
Serves 6. You can put in extra 1/2 breast and a little extra lettuce for big eaters.

This is an elegant dish to serve at a luncheon or a summer dinner with fresh sliced tomatoes and crusty bread.

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Margaret’s Egg Brunch Casserole
(Great for a crowd!)

2 packages of Jimmy Dean 50% Less Fat Sausage
12 eggs
1 t. dry mustard
1/2 cup milk (for eggs)
1 can cream of mushroom soup mixed with 1/2 cup milk.
2 cups shredded cheddar cheese

Brown the sausage and drain. Spread in the bottom of a greased 9x12 pan. Beat the eggs and add 1/2 cup milk and the dry mustard. Pour on top of the sausage. Spoon the soup, milk mixture over the sausage and eggs. Top with shredded cheese. Bake at 375° for about 50 minutes or until lightly browned. Let set for a few minutes before cutting.
Enjoy!!!

Bourbon Corn Pudding

The first time I had this was at a wedding reception in Virginia. When I go to a covered dish dinner, people often request that I bring this.

Combine in a large bowl:
6 beaten eggs
8 oz. evaporated milk
3 cans (14 3/4 oz. size) cream corn - I prefer white corn
2 oz. bourbon
Combine separately and add:
1 1/2 cups sugar
2 T. self-rising flour
pinch salt
Directions:
Preheat oven to 350 degrees and melt 2 sticks of butter or margarine in a 9x12 pan. Pour corn mixture into pan. Bake at 350 degrees until set and brown on top (1 - 1 1/2 hrs.)

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Nancy Poore’s ~ Roanoke, VA ~ Wine Cake

Nancy is a friend from Roanoke who is a cook extraordinaire! She has given me so many good recipes over the years that I could fill a cookbook with just her recipes. This cake is one of my favorites and it makes a wonderful end to any special meal that you may cook.

* 1 pkg. Duncan Hines yellow cake mix
* 1 3 oz. pkg. instant vanilla pudding mix
* 3/4 cup water
* 3/4 cup oil
* 1/4 cup white wine
* 4 eggs
* 1/4 cup brown sugar
* 1/4 cup white sugar
* 2 t. cinnamon
* 1/2 cup chopped pecans

Mix together and put in greased & floured bundt pan and bake at 325˚ for 70 minutes or until a toothpick comes out clean.

Glaze:

* 1 stick butter or margarine
* 1 cup sugar
* 1/4 cup water
* 1/4 cup white wine

Boil all ingredients except wine. Then add wine and beat 1 minute with wisk. Spoon 1/2 glaze on hot cake. Let stand 10 minutes. Invert cake and pour on remaining glaze.

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Diane Hockenberry's Wonderful Recipes for Entertaining

Diane is a good friend who lives in Northern Virginia and her recipes sound fabulous!

Double Chocolate Rum Cake

Ingredients:
1 pack Chocolate Cake Mix (18.5 oz)
1 pack Instant Chocolate Pudding
4 Eggs
1 Cup Dark Rum
3/4 Cup Water plus 1 teaspoon
1/2 Cup Vegetable Oil
1 pack Chocolate Chips
1 Jar Raspberry Preserves (10 oz)
2 Tablespoons Shortening
1 oz Vanilla Baking Bar


Grease 10 inch tube pan or 12-cup bundt pan
Preheat oven to 350 degrees

1. Combine cake mix, pudding mix, eggs, 1/2 cup rum, 3/4 cup water and oil in a large mixing bowl. Beat at low speed until ingredients are moist, then on medium for 2 minutes. Stir in 1 cup of the chocolate chips. Pour batter into prepared pan. Bake 50-60 minutes. Remove from pan; finish cooling on wire rack.

2. In a small saucepan, heat preserves and remaining 1/2 cup rum to make glaze. Strain to remove seeds. Place cake on serving plate. Prick the surface of the cake with a skewer or tooth pick. Brush the raspberry glaze evenly over the cake.

3. In a bowl, combine remaining 1 cup of chocolate chips and shortening. Microwave on high 1 minute. Stir to make a smooth icing. Drizzle chocolate icing over the cake. Let stand about 15 minutes.

4. In a small bowl, combine vanilla baking bar (only use half of the bar to taste) and remaining 1 teaspoon of water. Microwave on high 30 seconds or until melted. Drizzle vanilla icing over the chocolate icing. Let cool.
Yield: 10 servings.


Spinach Salad with Apricot Vinaigrette

Salad:
(Makes 6 servings)

1 (10-ounce) package baby spinach
1 pint grape tomatoes, halved
1 small red onion, thinly sliced
1/2 cup chopped dried apricots
1 (4-ounce) package crumbled goat cheese
1 ripe avocado, peeled and diced
1/2 cup chopped pecans, toasted

Place first 7 ingredients in a large bowl. Drizzle with apricot vinaigrette, tossing gently to coat.
Prep: 10 minutes


Apricot Vinaigrette:
(Makes 1/2 Cup)

1/3 cup vegetable oil
2 Tb white wine vinegar
2 Tb orange juice
2 Tb apricot jam
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground pepper

Whisk together all 5 ingredients.


JESSICA’S FRANKEN’S CRAB DIP

* 5 oz. jar Kraft Old English cheese spread (may substitute an equal amount of Velveeta)
* 7.5 oz. Crab meat (you don't need to buy lump crabmeat; backfin or claw meat is fine but stay away from the canned crab you'd find next to tuna like Chicken of the Sea--it just doesn't have enough flavor)
* ¼ to ½ Cup Half and Half
* 8 oz. Cream Cheese
* Cayenne Pepper (to taste)
* Garlic Salt (to taste)
* Worcestershire Sauce (to taste)

Melt the cheeses over low heat, then add the crab meat, half and half and seasonings and stir it all over low heat. Don’t get too hung up on the measurements; the only thing I make sure of is that I add the required amount of cream cheese, everything else I add to taste. Recipe may be doubled.

Nectarine & Chickpea Couscous Salad
w/ Honey-Cumin Dressing


1 1/4 cups water
1 cup uncooked couscous
2 Tb lime juice
1 Tb olive oil
1 Tb honey
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 cups chopped Nectarines (3 medium)
1/2 cup chopped spinach
1/4 cup thinly sliced green onions
1 (15.5 oz.) can chickpeas, drained

1). Bring water to a boil in medium saucepan. Gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork; cool.

2) Combine lime juice and next 5 ingredients (juice thru coriander) in a large bowl; stir well with a whisk.

3). Add couscous, chopped nectarines, spinach, onions and chickpeas. Toss well.



Manchego, Apple and Date Salad
with Walnut Vinaigrette

1/2 cup & 2 tablespoons balsamic vinegar
1/2 cup walnut oil
3 tablespoons champagne vinegar
8 cups baby field greens
2 red delicious or fuji apples, unpeeled and thinly sliced
6 oz spanish manchego cheese, shaved
1 1/2 cups pitted dates, sliced
1 1/2 cup caramelized walnuts
4 large shallots, minced
1/2 cup sugar

Toss baby field greens, apples, half of manchego, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat

Season salad with salt and pepper. Mound salad in center of each plate and drizzle with balsamic syrup around salads. Place remaining cheese shavings atop salads

Walnut Vinaigrette:

Whisk oil and champagne vinegar in bowl ~ season with salt and pepper ~
Keep at room temperature ~ whisk vinaigrette before using

Caramelized walnuts: preheat oven to 375° ~ line baking sheet with foil sprayed with nonstick spray ~ combine sugar and 2 tablespoons vinegar in small saucepan ~ stir over medium heat until sugar dissolves, about 3 minutes ~ add nuts ~ toss to coat ~ transfer to baking sheet ~ bake until deep brown, about 10 minutes ~ stir occasionally ~ cool completely ~ break apart and serve

Balsamic Syrup: boil 1/2 cup balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.

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Margaret's Brunch Favorites ~

If you want an easy menu for a brunch or even a light evening meal, the following might just fit the bill!

Crab Quiche

* 3 eggs
* 1 c. light cream (I used whipping cream)
* 1/4 teaspoon salt
* 4 shots Tabasco, or to taste
* 1 1/4 cups shredded mozzarella
* 1 can crab (fresh is better!)
* 1 9 in. pie shell
* 1/4 cup Parmesan cheese

Preheat oven to 375˚. Beat eggs, cream, salt, & Tabasco. Combine mozzarella and crab and spread on bottom of pie shell. Pour in cream mixture. Sprinkle on Parmesan cheese. Bake for 35-40 minutes or until puffed and brown. Serves 6.

Butterflake Herb Loaf

* 2 cans refrigerated butterflake biscuits (I use Hungry Jack)
* 1/4 c. melted butter or margarine
* 1/2 t. minced onion
* 1/2 t. basil
* 1/4 t. caraway seed
* 2 t. minced parsley

Combine margarine & seasonings, spread on both sides of each biscuit. Stand on edge in greased 9 x 5 x 3 pan, making 2 rows. Bake at 375˚ for 30 - 35 minutes or until golden brown. Carefully remove from pan. Serve warm.

Broccoli Salad

* 1 bunch broccoli florets, separated
* 1/2 med. red onion, chopped
* 1/2 cup golden raisins
* 1 (4 oz.) pkg. Spanish peanuts
* 1 c. mayonnaise
* 1/2 c. sugar
* 2 - 3 T. white wine vinegar

Mix first 4 ingredients in bowl & set aside. In a small bowl combine mayonnaise, sugar & vinegar and mix well. Pour over broccoli mixture and toss. Serve immediately or refrigerate in airtight container. Serves 6-8.