New Castle News

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July 5, 2014

Culinary Conversation: Try these treats at your summer celebration

NEW CASTLE — There’s no doubt about it — this is a busy time of year.

There are graduation parties still going on, wedding and baby showers, engagement and birthday parties, bridal and bachelor luncheons, and lots of get-togethers.

Some are held at favorite restaurants but it’s also fun to have gatherings at home, too, in a more casual atmosphere.

If you have an event coming up and you’re either hosting it or contributing in some fashion, you may be on the lookout for some new ideas and recipes.

Whatever the theme, today’s selections are sure to include something to fit your creative ideas. And these occasions allow to prepare some “fancier” food. Those opportunities don’t come up that often.

A few of the recipes such as the quiche Lorraine tarts and a corn pudding with sausages are ideal for a brunch event. And the punch serves a large crowd.

If you have an event coming up, let us know what you are serving and share the recipe.

All recipes are welcome at Culinary Conversation.

Quiche Lorraine Tarts

  • 1 package pie crust mix
  • 1 tablespoon poppy seed
  • 11⁄3 cups coarsely shredded Swiss cheese
  • 2⁄3 cup chopped salami
  • 1⁄3 cup sliced green onions
  • 4 eggs, slightly beaten
  • 11⁄3 cups sour cream
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce

Preheat oven to 375. Prepare pastry for 2-crust pie according to package directions, stirring poppy seed into dry crumbled ix. Roll out as thinly as possible on lightly floured board; cut into 3-inch rounds. Fit rounds into 21⁄2-inch muffin cups.

Combine Swiss cheese, salami and green onions; spoon into pastry. Combine eggs, sour cream, salt and Worcestershire sauce; pour about 1 tablespoonful into each muffin cup. Bake for 20 to 25 minutes.

Brunch Pudding With Sausages

  • 3 packages frozen corn in butter sauce
  • 2 tablespoons flour
  • 1⁄2 cup light cream, scalded
  • 2 eggs, separated
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1⁄4 cup frozen chopped onions
  • 1⁄4 cup frozen chopped green pepper
  • 1⁄4 cup diced pimento
  • 12 pork sausages, cooked

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