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Follow on Google News | Mardi Gras is Early This Year...We get to celebrate Mardi Gras early this year...which also means there's less time to plan the menus and prepare the meals. No worries: the Assistance League of the Texas Bay Area has what you need to get the party started with good food.
The Assistance League of the Bay Area’s new cookbook, Settings: Sunrise to Sunset, has loads of great ideas for hosting the most talked-about Mardi Gras party. Here are some easy-to-prepare suggestions that will keep guests full and the party rolling all night long. Rich Boy Sandwiches New Orleans can keep their Po’ Boys. These loaded sandwiches carry a plenty of kick, great texture and a lot of flavor. ingredients - 6 loaves French bread or crusty rolls - Mayonnaise to taste - Mustard to taste - 1 ½ pounds assorted thinly sliced deli meat: ham, turkey, beef, pastrami and bologna (optional) - 2 tomatoes, thinly sliced - 6 slices Swiss cheese - Slivered lettuce - Thinly sliced red onion - Thinly sliced dill pickle - 6 Tbsp. Italian salad dressing - 18 dashes Tabasco sauce directions Cut each bread loaf in half and remove some of the inside of the bread. Spread the cut sides of the bread with mayonnaise and mustard. Layer the bread with deli meat, tomatoes, cheese, lettuce, onion and pickles. Drizzle each with 1 Tbsp. of the salad dressing. Sprinkle each with three dashes of Tabasco sauce. Cover each with foil and bake at 350 degrees for 20 minutes or until heated through. Serves 6. Pico Sandwiches This unusual sandwich is easy to make, which is good, because it will disappear about as fast as you put it out for marauding guests. ingredients - Deli-cut honey ham - Deli-cut provolone cheese - Mayonnaise - Pico de Gallo (see recipe below) - Rye or French Bread directions Layer one or two slices of ham and one slice of cheese on one slice of bread. Spread another slice of bread with mayonnaise and Pico de Gallo. Place on top of the cheese to form a sandwich. Serves a variable amount: use and make as much or little as you like! Pico de Gallo Serve the leftovers of this zesty blend with tortilla chips. ingredients - 1 tomato - ½ onion - 1 jalapeño chile - ½ cup chopped cilantro - 1 Tbsp. lime juice directions Chop tomato, onion and jalapeño and place in bowl. Add cilantro and lime juice and mix well. Recipe can be doubled, tripled, quadrupled… Pecan Cake Squares Pecans and coconut make a sweet celebration. ingredients - 1 cup (2 sticks) butter, softened - ½ cup confectioners’ - 3 eggs - 1 ½ cups packed brown sugar - ¾ Tsp. baking powder - 1 Tsp. vanilla extract - 1 ½ cups pecans - 1 ½ cups shredded coconut directions Cream the butter and confectioners’ Settings: Sunrise to Sunset: A Medley of Flavors, Tastes, and Styles from the Texas Gulf Coast (ISBN 978-0-9668381- The book is available to order directly from the Assistance League of the Bay Area at http://www.bayarea.assistanceleague.org, or by calling 281-333-0707. The book is also available through FRP’s distribution division, The Cookbook Marketplace, which is accessible online at http://www.cookbookmarketplace.com. Since 1961, FRP has produced more than 1000 titles for individuals, companies, and nonprofit organizations across the country. We offer consultation in the creation, production, marketing, and distribution of 50-60 cookbook titles every year. Our company is proud to help independent publishers create their own successful, award-winning cookbooks. FRP is a division of Southwestern/ Media Contact: Amanda Sapp FRP Publicity Services 2451 Atrium Way Nashville, TN 37214 615-391-2667 asapp@frpbooks.com Website: www.frpbooks.com End
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