August 1, 2007 in Food

‘C’Mon Over’ series offers tips for feeding a crowd

By The Spokesman-Review
 

When planning food for a party, do you:

A. Grab a bag of chips and a can of dip?

B. Buy the biggest tray of whatever Costco’s got?

C. Food? Aren’t people supposed to bring their own food?

If you’re an experienced cook, you probably won’t have much need for the new “Pillsbury C’Mon Over,” a collection of basic recipes for a variety of parties. But if you’re just starting out, or haven’t done much entertaining, the book has some valuable ideas. (And if you answered “yes” to any of the above questions, this means you.)

The book has plenty of menu tips, decorating ideas and ways to keep party-goers (especially kids) entertained. In addition to main dishes, you’ll find recipes for drinks, desserts and appetizers for many of the themed gatherings, too.

Here are a couple of recipes from the book’s back-to-school celebration section. But, really, they’d be perfect for any busy weeknight, too. Who needs an excuse for a party?

Santa Fe Nectarine Salad

From “C’Mon Over: Hassle-Free, Hustle-Free Entertaining”

Dressing:

½ cup peach preserves

¼ cup lime juice

2 tablespoons vegetable oil

¼ teaspoon salt

¼ teaspoon ground ginger

Salad:

2 cups coleslaw mix (from 16-ounce bag)

2 cups torn mixed romaine and leaf lettuce (from 10-ounce bag)

1 cup seedless red grapes

2 medium nectarines or peaches, thinly sliced

1 to 2 jalapeno chilies, finely chopped, if desired

2 tablespoons chopped fresh cilantro, if desired.

In small bowl, mix all dressing ingredients.

In large bowl, mix all salad ingredients. Just before serving, add dressing; toss gently to mix.

Yield: 6 servings

Approximate nutrition per serving: 160 calories, 5 grams fat (less than one gram saturated, 26 percent fat calories), 1 gram protein, 32 grams carbohydrate, 2 grams dietary fiber, no cholesterol, 120 milligrams sodium.

Beef and Green Chili Enchiladas

From “C’Mon Over: Hassle-Free, Hustle-Free Entertaining”

1 pound lean ground beef

½ cup chopped onion

1 cup frozen whole kernel corn

½ cup sour cream

1 can (4.5 ounces) chopped green chilies

2 cups shredded Colby-Monterey Jack cheese blend

1 can (10 ounces) enchilada sauce

6 8-inch flour tortillas

Shredded lettuce, if desired

Chopped tomatoes, if desired

Heat oven to 350 degrees. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Add corn; cook and stir about three minutes or until corn is thawed. Stir in sour cream, chilies and one cup of the cheese.

In 13-by-9-inch glass baking pan, spread about ¼ cup of the enchilada sauce. Spread about two teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas, place seam side down over enchilada sauce in baking dish.

Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining one cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.

Bake 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomatoes and additional sour cream.

Yield: 6 servings

Approximate nutrition per serving: 680 calories, 41 grams fat (20 grams saturated, 54 percent fat calories), 35 grams protein, 44 grams carbohydrate, 4 grams dietary fiber, 124 milligrams cholesterol, 700 milligrams sodium.


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