Easy recipes perfect for upcoming parties


Penny’s Pantry Penny Case


What a spring we’re having! The weather goes from 40 degrees to 60 degrees then 50 degrees to 70 degrees. I want to see lots of warm and sunny days when I’m so full of pep and energy.

This summer I want to make this salsa recipe I got from my in-laws in Kentucky. It’s made with banana peppers, green and red bell peppers, onions, and hot dogs. I love eating it with corn tortilla chips. I could eat the whole jar. I’ll put the recipe in at canning season for you to try.

Graduations will be coming up in June. Families will be planning their children’s parties, and I’ll be putting some related recipes in this column for you to try. You can go simple like sloppy joes and macaroni and potato salads, and I’ve been to some parties where they served pulled pork sandwiches and salads and grilled hamburgers and hot dogs.

I want to congratulate all the graduating high school seniors. I hope all their hopes for the future work out. Good luck! Until next time, enjoy these recipes.

Cucumber Shell Salad

• 1 package (16 oz.) medium shell pasta

• 1 package (16 oz.) frozen peas, thawed

• 1 medium cucumber, halved and sliced

• 1 small red onion, chopped

• 1 cup ranch salad dressing

Cook pasta; drain and rinse in cold water. In a large bowl, combine the pasta, peas, cucumber, and onion. Add dressing and toss to coat. Cover and chill at least two hours.

Sausage Spaghetti Spirals

• 1 pound bulk Italian sausage

• 1 medium green pepper, chopped

• 5 cups spiral pasta, cooked and drained

• 1 jar (28 oz.) meatless spaghetti sauce

• 1 1/2 cups (6 oz.) shredded mozzarella cheese

In a skillet, cook sausage and green peppers over medium heat until the meat is no longer pink; drain. Stir in pasta and spaghetti sauce, then mix well. Transfer to a greased 9×13 baking dish. Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle with cheese. Bake five to 10 minutes longer or until cheese is melted.

Stovetop Baked Beans

• 1 large chopped onion

• 1 tbsp. vegetable oil

• 6 cans (15 1/2 oz. each) great northern beans, rinsed and drained

• 3 cans (8 oz. each) tomato sauce

• 1/2 pound sliced bacon, cooked and crumbled

• 2/3 cup packed brown sugar

• 1/3 cup molasses

• 2 tbsp. cider vinegar

• 1 tsp. ground mustard

• 1 tsp. Worcestershire sauce

• 1/4 tsp. pepper

In a large saucepan, saute onion in oil. Stir in the remaining ingredients. Simmer uncovered for 15 minutes or until heated through.

Note: You can also cook in a slow cooker on high for three to four hours (uncovered) or bake uncovered in an oven at 350 degrees.

Ranch Floret Salad

• 6 strips bacon, dried

• 1 medium head cauliflower, cut into small florets

• 1 medium bunch broccoli, cut into small florets

• 1 envelope ranch salad dressing mix

• 3/4 cup each mayonnaise and sour cream

In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a large bowl, combine cauliflower and broccoli. In a small bowl, combine salad dressing mix, mayo, and sour cream. Pour over vegetables and toss to cover. Cover and refrigerate until serving. Stir in bacon.

Easy Meatball Subs

You can make homemade meatballs and bake them in an oven like I do or buy the frozen ones (thaw them). Put them in a slow cooker and pour barbecue sauce on. Cook on high until really hot then turn on low and let them simmer three to four hours. Serve on sub buns. I like to saute red and green bell peppers, sliced half onions, and sliced fresh mushrooms together and put them on a single sub and top with shredded mozzarella cheese. Sometimes I put all the veggies with the meatballs the last hour of cooking.

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at news@theoberlinnews.com.

Penny’s Pantry Penny Case
http://aimmedianetwork.com/wp-content/uploads/sites/25/2016/05/web1_penny-case.jpgPenny’s Pantry Penny Case