Reunion Food
July 7th, 2012 | 
Author: DH’s family reunion is next Saturday. Anyone have any favorite reunion recipes you’d care to share? I’m always ‘required’ to take a Texas Sheet Cake for one thing. Last year we took a cooker full of hot sausage/green bell peppers, and onions with rolls too. Brain just not working. It’s always fun to take something new and different that everyone will love. All of you foodies know about that!!!! Any suggestions greatly appreciated…thanks for your consideration…
Posted in * Recipe Requests
Great thread…I’m going to a family reunion in PA this coming weekend as well! I like your idea of the peppers/onions for sandwiches….may steal it! Last year I took a spiral ham already removed from the bone and ready to eat as sandwiches or throw a slice on the grill, for those who like it hot. Also took sweet potato salad. The year before I took a crockpot of shredded beef for sandwiches. Since we end up being there for more than 1 meal, seems to make a nice alternate to the other grilled meats/main dishes. Much of the family comes from a distance, so it is easier on them to just bring packaged stuff or cookies, beverages etc. Looking forward to what the other Mimi’s Board friends may suggest…
One Aunt always brings a ham so that’s taken. Would you mind sharing your sweet potato salad recipe? That sounds good and different. I like the idea of the shredded beef or pork but DH isn’t interested in that….bummer…thanks for the ideas! Hope we get lots of them!
Just saw a picture of a beautiful basket overflowing with whole fresh fruit…apples, pears, red and green grapes, bananas, nectarines etc and may just fill a basket to take as well! Nice “centerpiece!”
That would be beautiful…and easy! I’ll look over my basket situation. Trying to figure out what would look nice and have it on ice to keep the fruit cold for the day too. The reunion location has been changed for this year so I’m not sure what will be available such as extra frig space. Thank you for the idea…..another good one!
Just had a big family reunion last weekend and I always take several different dishes. One that is always requested is my Sweet N Sour Macaroni Salad and the other is a newer recipe called Asian Slaw.
This is the most delicious macaroni salad I’ve ever tasted or made. It’s better if it sits overnight so the flavors can meld. I always bring home an empty bowl.
Sweet n Sour Pasta Salad
16 ozs. uncooked tricolor rotini pasta
4 carrots, shredded thin
1 lg. red onion, chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1 c. chopped celery (I don’t like celery so I don’t use)
2 c. mayonnaise
1 (14 oz.) can sweetened condensed milk
1/2 c. white sugar
1/2 c. white vinegar
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb most of the liquid.
Boadecia: Thanks for the great recipes. I can’t wait to try them. Would you consider giving us your recipe for the Asian slaw? It sounds yummy. Ellie
I love the sweet and sour flavored food! This is a definite must try! DH does not like pasta salad nor sweet ‘n sour so this one would be out for him, but I will find a place to take it this summer. Copied and printed. Thank you!
This is my Aunt Jo’s recipe. It is delicious – we make it for all the family get togethers. Since its served chilled it is perfect for the summer heat. I actually make it by the gallon. I use a glass gallon pickle jar and fill it up with the veggies leaving enough room for the liquids (if you do it by the gallon be sure to double the liquid ingredients). Keeps in the refrigerator for weeks – the longer it sets the better it gets. I also do not drain it to serve, I just serve with a slotted spoon. Took a gallon to reunion last weekend and brought home a cup of leftovers.
Calico Salad
1 lb. can tiny English peas, drained
1 lb. can white shoepeg corn, drained
1 sm. can diced pimento, drained
1/2 to 1 c. fresh onion, chopped
1 c. small broccoli florets, optional
1/2 c. celery, finely chopped, optional
1/2 c. sugar
3/4 c. vinegar
1/4 c. olive oil
1/2 tsp. salt
1/4 tsp. black pepper, optional
In a mixing bowl, combine peas, corn, pimento, onion, broccoli and celery. Set aside. In a saucepan, bring to a boil sugar, vinegar, oil, salt and pepper. Cool. Pour over vegetables and let stand overnight in the refrigerator. Drain well to serve. Will keep for days in refrigerator; improves with age.
Another good one! Saved and copied too! Time is running out…I really need to settle on what I’m taking and get to the store! Here are some of the items people usually bring…
Ham from one aunt
Hot salsa homemade with dippers and/or brats on the grill
Here are a couple that I make that others always take:
Calico Beans
(One of our favorites)!
½ lb. bacon, cut fine OR 1 jar Hormel real bacon bits (3 oz.)
1 large onion, chopped
1 tsp. prepared mustard
½ c. sugar
1 can lima beans, drained
1 can kidney beans, drained
1 can pork ‘n beans
½ lb. lean ground beef (I usually use a pound)
1 c. ketchup
½ c. brown sugar
1 tsp. vinegar
Brown bacon, hamburger and onions. Drain off any grease that has accumulated. Add remaining ingredients. Bake at 350 degrees for 45 minutes or place in a slow cooker until serving time.
Perogie Casserole
One I made for the church picnic here… I like this one way too much…
1 stick (1/2 c.) butter, melted
1 pkg. bow tie macaroni, cooked (I used 12 oz.)
8 medium potatoes (I used more –12 or so of various sizes) OR Hungry Jack Instant (6 servings)
1 lb. Velveeta Cheese (I’m sure I used a little more out of the 2 lb. block)
3 medium onions (I used 2 medium and 1 large…next time I’ll add another large one)
Cook macaroni and set aside. Melt butter and cook the potatoes or make the instant ones. When making the instant potatoes, melt 3/4 pound of the Velveeta cheese in the boiling water. (If using real potatoes, add the Velveeta when mashing the hot potatoes along with your milk and butter).
Cook onions in butter until tender then layer the potatoes, butter, onions, and macaroni and then repeat layers. Cover the top of the casserole with the remaining 1/4 lb. of cheese, grated (I just dropped pieces on top). Bake at 350 degrees for 1/2 hour uncovered (I covered mine because I thought the cheese might get toughened. I had made the casserole ahead of time and had it refrigerated and baked it more like 45-50 minutes to be sure it was heated through).
Note: I made this in my Corning lasagna dish.
I’m having ours in August. I’m bringing Pineapple Cream Squares sis is bringing a meat course for her and I since we’re both allergic to fish and my cousins go nuts on the lobster. Smells soo yummy but it hates me. I love it
I suggest you make a dish that was a smash hit at your last reunion. Make it your signature dish like the one aunt who always brings a ham.
Reunion a huge success! Boadecia, I made the Sweet ‘n Sour Pasta Salad this morning. It is great! I love all the crunchy vegetables in it and the sweet ‘n sour dressing. If anyone doesn’t like the sweet, this recipe is not for you. It is so good though as I like that sweet ‘n sour flavor in almost anything. I had a big bowl for breakfast before it is even chilled! There is lots of dressing on mine as the pasta was only 12 oz. instead of the 16 called for. I’m taking some to friends today too. I also bought the ingredients for the Calico Salad but haven’t made it yet. Thank you for the recipes! I fear that sweet ‘n sour thing is going to be a tad addictive and not calorie free!!! LOL!!! The roasters of hot and mild sausages went well as always. I think that is one of our signature dishes along with the Texas Sheet Cake, which I didn’t make this year…unfortunately. The table is usually laden with so many desserts that I decided not to make that and made the Blueberry Dessert that Meryl posted…excellent! The dessert table was sadly lacking this year. Only three desserts! Isn’t that something with all of those people. We must have all had the same idea. Oh well… at least there wasn’t an uprising! That did nearly happen with the crazy bingo game with the kids over a big stuffed bumblebee toy!
Sounds like you had a blast. I’m glad to hear everything worked out for you.
Glad you had so much fun. Maybe people didn’t want to bake because of the heat so didn’t make desserts? I don’t turn my oven on unless I absolutely have to right now.
ABBEnanny, Would you mind sharing your Pineapple Cream Squares recipe? Piineapple is one of our favorites around here.
Boadecia, You are right about that Sweet ‘n Sour Pasta Salad getting better and better each day. It’s been all gone for several days. I couldn’t leave the stuff alone! That one will definitely be taken to a picnic or something soon. Thanks again.
Becky, I will be making that Texas Sheet Cake in coming years come hell or high water!!! I’ll probably never hear the end of that….such is life. I need to get my MIL’s recipe she took. It was a frozen fruit salad and really good. One we all need I’m sure!
Pineapple Cream Squares
Base:
1/2 cup butter
1 cup icing sugar
2 cups graham wafer crumbs
Filling
1 (20 ounce) can crushed pineapple (drained, save juice)
1/2 pint cream (whipped)
Method
Cream butter and sugar together; add wafer crumbs, mixing well.
Press into an 8 x 8-inch baking pan.
Bake in 325° oven until golden,
Remove and allow to cool thoroughly
Thoroughly blend pineapple with whipped cream..
Spread pineapple mixture over base.
Chill until firm.
Oh! The reason mom would save the juice. We kids would make pineapple slush with it. Add water to juice to make about 2 cups liquid, freeze them crush to resemble sno comes. She also used it to make pineapple glazed ham. Gee I haven’t done that for awhile. Hmmmm.
ABBE, Thanks for posting the Pineapple Cream Squares recipe. Is it one that you make often? Does the filling get really firm when you chill it? We love just about anything pineapple around here! DH still likes snow cones, slushes and cartoons!
High School class reunion picnic coming up this Saturday! I will be making a couple of these but am always up for more suggestions! Any new recipes from any of your reunions? I loved one aunt’s chicken salad but can’t remember how she said to make it! Gotta find out and let you know!
Boadecia, Calico Salad and Sweet ‘n Sour Pasta Salad in the frig to take to the reunion. Really good recipes…thank you! Have you ever used frozen peas in the calico salad? I think those would be pretty in there?????