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NEED SIDE DISHES AND DESSERTS FOR A PIG ROAST SATURDAY

Last post Sep 07, 2005 8:54 PM by Redraspberrygirl . 12 replies.


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  • NEED SIDE DISHES AND DESSERTS FOR A PIG ROAST SATURDAY
    NEED DIFFERENT SUGGESTIONS FOR "TRAVEL EASY" SIDES AND DESSERTS. NO REFRIGERATION AVAILABLE, HAVE THE STANDARD SALADS AND SAUERKRAUT ETC. ANY SUGGESTIONS??THANKS LOT !!
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  • RE: NEED SIDE DISHES AND DESSERTS FOR A PIG ROAST SATURDAY
    You could do a Dessert cheesecake in an oblong cake pan with cinnamon fried apples on top. I always like to take something with apples to eat with pork.

    Also Snickers Apple salad is great

    3 Granny Smith Apples wash don't peel
    3 Red Delicious Apples
    3 Lg. Snicker bars Chopped

    Wash apples and cut to take out seeds and make them in bite size peices.
    Chopp snicker bars in half lengthwise and then chop in small bite size squares.

    Dressing:
    1 (3 oz) box instant French vanilla pudding
    1 C. milk
    1 8 oz tub cool Whip
    1 8 oz cream cheese
    Beat Cream cheese and dry pudding mix gradually add milk as you are beating. Add in 1 tsp. Butternut flavoring. Then beat in Cool Whip.
    Stir apples, snickers and dressing together and chill in fridge.
    Easy and delish.
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  • RE: NEED SIDE DISHES AND DESSERTS FOR A PIG ROAST SATURDAY
    Tortilla chips and salsa are always great!

    Fruit trays or cut up fruit and put in a big watermelon. Take it in a cooler of ice and just leave it on top of a big bowl of ice on the buffet.

    Cut up veggies the same way - and leave the platter on a bowl of ice and serve with ranch or caesar salad dressing.
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  • RE: NEED SIDE DISHES AND DESSERTS FOR A PIG ROAST SATURDAY
    THis is great!

    Watermelon Fire and Ice Salsa
    3 cups chopped watermelon
    1/2 cup chopped green bell pepper
    2 tablespoons lime juice
    2 tablespoons chopped fresh cilantro
    1 tablespoon chopped green onions
    1 tablespoon chopped jalapeno pepper
    1/2 teaspoon garlic salt


    Directions
    1 In a large bowl, combine the watermelon, green bell
    pepper, lime juice, cilantro, green onions, jalapeno and
    garlic salt. Mix well and serve
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  • RE: NEED SIDE DISHES AND DESSERTS FOR A PIG ROAST SATURDAY
    These are yummy~!

    New England Style Baked Beans

    1 1/2 lbs or 3 1/2 cups of dry navy beans
    1lb smoked hocks
    1/2 cup chopped onion
    1/2 cup packed brown sugar
    1/2 cup maple syrup
    1 tsp salt
    1 tsp dry mustard


    Simmer beans in 3x's their volume of un-salted water for 30 mins, cover & let stand for 1 1/2 hrs till softened.
    Drain beans reserving 1 cup of bean liquid.
    Place beans in crock pot add all ingredients along w/the 1 cup of bean liquid, mix well. Cover & cook on low 10-12 hrs. (high 4-5 hrs) stirring occasionally. Pull out the ham hock and pull meat from bone, add meat back to bean mixture.
    *ADD during last hour*
    *2 tblsp prepared mustard
    *2/3 cup ketchup

    For thicker bean take the lid off during last hour also.

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  • RE: NEED SIDE DISHES AND DESSERTS FOR A PIG ROAST SATURDAY
    This makes a bunch and is great for a crowd:

    Vegetable-Pasta Salad

    1 lb. pasta, cooked, rinsed and cooled (I like to use the tri-colored blend)
    1 head cauliflower, in small pieces
    1 bunch broccoli, in small pieces
    2 onions, chopped
    2 peppers, chopped (I like to use one red/one green)
    2 cucumbers, chopped

    Dressing:

    1 1/2 c. vegetable oil
    1 1/2 c. sugar
    1 1/2 c. cider vinegar
    1 tablespoon garlic powder
    1 tablespoon salt
    1 tablespoon Accent
    1 tablespoon parsley
    1 teaspoon black pepper

    Mix dressing ingredients together and pour over vegetable pasta mixture. Let sit in refrigerator for several hours or overnight for the flavors to blend.
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  • RE: NEED SIDE DISHES AND DESSERTS FOR A PIG ROAST SATURDAY
    I'm always asked to bring fresh fruit and dip.

    1 8oz block cream cheese-room temp
    1 small jar marshmellow creme
    1 tsp vanilla
    5-6 drops red food coloring
    Combine all of above and mix with hand mixer. I make this dip the night before, the flavors blend really well.

    Excellent with cut apples, pineapple, seedless red grapes, or strawberries. Lisa
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  • RE: NEED SIDE DISHES AND DESSERTS FOR A PIG ROAST SATURDAY
    Every year for Christmas my inlaws would roast a hog and always asked me to bring the following dish -- it is good hot or cold according to the family!

    Baked Pineapple Stuffing

    4 eggs
    1/2 cup sugar
    1 can (1lb4oz) crushed pineapple
    5 slices white bread, cubed

    Cream together butter and sugar. Beat in eggs one at a time. Stir in pineapple then fold in the bread cubes. Turn into greased 1 1/2 quart casserole. Bake uncovered at 350 degrees for 1 hour
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  • RE: NEED SIDE DISHES AND DESSERTS FOR A PIG ROAST SATURDAY
    Should have proofread more carefully
    should read

    1/2 cup butter
    1 cup sugar

    Sorry about that everyone!
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  • RE: NEED SIDE DISHES AND DESSERTS FOR A PIG ROAST SATURDAY
    .
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  • RE: NEED SIDE DISHES AND DESSERTS FOR A PIG ROAST SATURDAY
    bump
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  • RE: NEED SIDE DISHES AND DESSERTS FOR A PIG ROAST SATURDAY
    Killer Coleslaw
    ("The Best of the Best and More" page 92
    "Grand Slam" page 76 )
    Another forever favorite!

    Salad Ingredients:
    1/2 cabbage, chopped
    5 green onions, chopped
    1/4 cup slivered almonds, toasted 60ml
    1/4 cup sunflower seeds, toasted 60ml
    (or sesame seeds)
    1 pkg. Japanese noodle soup mix,
    (save seasoning package for dressing)

    Dressing:
    1/4 cup rice (or white) vinegar 60ml
    1/4 cup salad oil
    seasoning package from noodles



    Combine all salad ingredients except noodles. Before serving, crush noodles, combine with salad ingredients and toss with dressing. Serves 6. If there's any left over - save it! Kids love it the next day!

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  • RE: NEED SIDE DISHES AND DESSERTS FOR A PIG ROAST SATURDAY
    Fresh Corn Salad

    8 ears fresh corn
    1/2 cup vegetable oil
    1/4 cup cider vinegar
    1/2 tsp. dried basil
    1/8 or 1/4 tsp. cayenne pepper, to taste
    2 large tomatoes, seeded and coarsely chopped
    1/2 cup chopped onion
    1/3 cup chopped green pepper
    1/3 cup chopped sweet red pepper
    1 1/2 cup minced fresh parsley OR cilantro
    2 tsp. sugar
    1 tsp salt

    Cook's Note: When fresh corn is not available, you may use canned or frozen....but better with fresh when in season.

    Place corn in large saucepan, and cover with water. Bring to a boil, cook 5 to 7 minutes, or until tender. Drain, cool and set aside. In large bowl, mix oil, vinegar, lemon juice, parsley, sugar, salt, basil and cayenne.
    Cut cooled corn off cob. Add to oil and vinegar mixture, along with tomatoes, onion and peppers. Mix well. Cover and chill several hours or overnight.
    Serves 10.
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