whats the menu for your party????
we're having:
chips and homemade salsa and guacamole
smokey links in bbq sauce
swedish meatballs
sausage and cheese tray
deep-fried raviolli
and the main course.... "Big Ol' Mess"
you guys gotta try this.....
2 tbls butter or margarine
1 medium yellow onion, chopped
1 bell pepper, chopped
1 small can diced green chilli's
1 can corn niblets
1/2 lb of baby portabella's, sliced
1 package of diced ham
1 package precooked shrimp
1 lb (ring) smoked sausage or kielbasa sliced into 1/4 to 1/2 in think chunks
1 10oz jar of sweet and sour sauce
1/4 cup tabasco
2 cups cooked rice
melt butter in a good size kettle. add onions and bell pepper and cook till tender. add sausage and ham and cook till warmed through. add remaining ingredients except rice. simmer for a half hour or so. serve over the rice or along with big hunks of a crusty french or italian bread.
this usually makes a lot of food and will keep well for almost a week in the fridge. and it always tastes better after a few days of "marinating"
you can also adjust the heat by adding more or less tabasco. about a half of a 2floz bottle works for me. :thumbsup:
we're having:
chips and homemade salsa and guacamole
smokey links in bbq sauce
swedish meatballs
sausage and cheese tray
deep-fried raviolli
and the main course.... "Big Ol' Mess"
you guys gotta try this.....
2 tbls butter or margarine
1 medium yellow onion, chopped
1 bell pepper, chopped
1 small can diced green chilli's
1 can corn niblets
1/2 lb of baby portabella's, sliced
1 package of diced ham
1 package precooked shrimp
1 lb (ring) smoked sausage or kielbasa sliced into 1/4 to 1/2 in think chunks
1 10oz jar of sweet and sour sauce
1/4 cup tabasco
2 cups cooked rice
melt butter in a good size kettle. add onions and bell pepper and cook till tender. add sausage and ham and cook till warmed through. add remaining ingredients except rice. simmer for a half hour or so. serve over the rice or along with big hunks of a crusty french or italian bread.
this usually makes a lot of food and will keep well for almost a week in the fridge. and it always tastes better after a few days of "marinating"
you can also adjust the heat by adding more or less tabasco. about a half of a 2floz bottle works for me. :thumbsup:
