Cold Main Dish

I am looking for a recipe for a cold main dish. My husband and son will be at boy scout summer camp soon. On Visitors Sunday, the parents supply the noon and evening meal. We live about 2 hours from the camp and will need to transport the food and keep it cold (or hot) for the duration of the day. I'm looking for a main dish that I can keep on ice in the cooler all day long that boy scouts will eat. Thanks

This is a salad that most kids will eat.

Taco Salad
Mix:
1 lb. hamburger, browned & drained
1 head lettuce,chopped
4 diced tomatoes
3/4 lb. grated cheese
1 pkg. Taco Seasoning Mix
12 oz. bottle Catalina Dressing

When get there add a package of broken tortilla chips

Chef's Salad

2 cups torn salad greens

2 green onions, chopped

1/4 cup chopped celery

4 ounces deli ham, julienned

4 ounces deli turkey, julienned

4 ounces Swiss cheese, julienned

4 ounces cheddar cheese

2 hard-cooked eggs, sliced

4 pitted ripe olives

Salad dressing of your choice


On two serving plates, arrange the salad greens, onion, celery, ham, turkey, cheese, egg and olives.

Serve with dressing of your choice.

Yield: 2 servings.

Sub sandwiches.

Subject: Antipasto Platter

Posted by: Mrs_Lucci_N_FL


One of our BB friends suggested this for a party I catered last year. This is to die for... I was thinking that with all the graduation parties, weddings, showers... it's worth another post.

I made it last week - doubled the recipe and it was a huge hit. I included the garbanzo's too. I made it for a Wedding Rehearsal dinner. I also added ripe olives.

Antipasto Platter

1 jar (24 ounces) pepperoncinis, drained
1 can (15 ounces) garbanzo beans ...or instead use.....( chunked salami)
or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound mozzarella cheese, cubed
½ pound cheddar cheese, cubed
1 jar green olives
2 cucumbers, peeled cut in big chunks
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves

In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture and gently toss to coat. Refrigerate for at least 30 minutes or overnight.

Arrange on a lettuce-lined platter.

Serve with toothpicks.


When I made it, I left out the garbanzo beans and added chunked salami. We cut and chopped everything separately and kept separate until just before serving time.

Picnic chicken. There are several good recipes for chicken that you can make and take with to be eaten cold. Try a search on TOH Recipe Finder to see which appeals to you.

Cola Meatballs

1 # tround beef
1/2 cup seasoned bread crumbs
1 egg
1 Tb. Water
1 small onion,finely chopped, divided
1/2 tsp. salt, divided
1 garlic clove, minced
1 cup ketchup
1 cup cola
1 Tbl Worchestershire sauce
1/2 med sized green bell pepper , finely chopped

Preheat the oven to 325 Degrees. In a large bowl , combine the gound beef, bread crumbs, egg, water,half of the onio, 1/4 tsp salt, and 1/4 teaspoon black pepper, mix well. Form into 1 inch meatballs and place in a 9 x 13" baking dish

In a medium bowl , combine the remaining ingredients, including the remaining onion, 1/4 tsp. salt and 1/4 tsp black pepper, mix well then pour over the meatballs.

Bake for 50 to 60 minutes, or until the meatballs are cooked through and the sauce is bubbling.

(Even the small grandkids like this one)

Rose's Hamburger & Vegetable Hot Dish

1 # hamburger
1 onion diced
1 cup chopped celery
1 cup carrots ....sliced thin
1/4 cup green peppers (optional)
4 cups thinly sliced raw potatoes
1 or 2 cans Campbells tomato soup
1/2 soup can of water for each can of tomato soup you DO use....

Chop hamburger while frying with onion.Salt and pepper hamburger.

When done frying, layer hamburger on bottom of a casserole, and a layer of each vegetable. Repeat layers.

Mix the tomato soup with the water and pour over all.

Cover and bake 375 degrees for about an hour or until all vegetables are cooked through.

A family favorite for years..Should be a little juicy after cooking. Kids and adults love this..A Good recipe to take to a sick friend.

This even tastes good reheated.

Italian Beef

3# chuck roast
1 can beef broth
1 can French Onion Soup
1/2 pkg. of Dry onion soup

1/2 bottle of Peppernci's and 1/2 bottle of juice if it is the large bottle...Use everything if it is the small bottle (you find it near the olives in the grocery stores)

Red Pepper flakes
1 to 2 Tbl oregano flakes (Not ground)
Black pepper
5 cloves crushed garlic

Put everything in crock pot..Keep on high approximately four hours. Reduce to low and cook until tender. Break meat and peppers up with a fork as it cooks. (Cut stems off peppers when you do this)

Can make the night before and let it cook all night and all day if you want. Or..can be started in the morning for that evenings event..

A hit with everyone...and easy

Serve on hard rolls or buns. Let each person add the amount of juice they want on their Italian Beef bun...Very good.

Posted by: Nancy_NJ

Roast Beef Wraps with Horseradish Mustard

Ingredients
For the horseradish-mustard sauce:
1/4 cup freshly grated horseradish
1 teaspoon Dijon mustard
1/2 cup non-fat sour cream
1/2 teaspoon sugar
salt to taste

For the wraps:
4 large flour tortillas
3/4 pound sliced, lean roast beef tenderloin, from the deli
4 lettuce leaves, green leaf, bibb or romaine, shredded
4 large slices of ripe tomato, sliced very thin


For the horseradish-mustard sauce:

1. In a small mixing bowl, combine the horseradish, mustard, sour cream, sugar and salt.

For the wraps:

2. Lay the tortillas out and spread 1 tablespoon of the sour cream mixture on each of them. Divide the roast beef among the tortillas and spread the remaining sour cream mixture on top of the beef. Divide the shredded lettuce among the tortillas and top with a tomato slice.

Tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)


3. Cut the wraps in half on the diagonal and serve.

Champion Roast Beef Sandwiches

1/2 cup sour cream
1 Tbl. dry onion soup mix
1 Tbl. prepared horseradish drained
1/8 tsp. pepper
8 slices rye bread
1/2 # sliced roast beef

In a small bowl combine the first 4 ingredients, mix well.
Spread 1 Tbl. on each slice of bread.

Top slices with roast beef and lettuce; cover with remaining

Basic Recipe.


Grape Jelly with Chili Sauce Meatballs or Cocktail Weiners (appetizer)

Posted by: MJMSS

One 12 oz. bottle of chili sauce and 12 oz. grape jelly (or half a bottle of 32 oz. jar);
double this recipe depending on the amount of meatballs or hot dogs or smokies.

Mix and place all in Crockpot. Tastes great............................

......posted by: mother5

BBQ Sauce for Cocktail Weiners or Meatballs

2 c. BBQ sauce
1/2 c ketchup
3 TBSP Worcestershire sauce
1 TBSP brown sugar
1/2 c. grape jelly
1/2 c. water
3# cocktail weiners or meatballs.

Mix and place all in Crockpot. tastes great.

Champion Roast Beef Sandwiches

1/2 cup sour cream
1 Tbl. dry onion soup mix
1 Tbl. prepared horseradish drained
1/8 tsp. pepper
8 slices rye bread
1/2 # sliced roast beef

In a small bowl combine the first 4 ingredients, mix well.
Spread 1 Tbl. on each slice of bread. Top slices with roast beef and lettuce; cover with remaining bread.