Several folks brought pitch-in items to our March 22^nd meeting that were a hit with attendees. I overheard a lot of conversation about “how did you make…” I didn’t get recipes for everything that was homemade but following are the recipes for some of the pitch-in items. For those of you not in attendance – you missed some great food and even better camaraderie.

Margie Ledgerwood, known for her spicy cooking, did not disappoint with a Creamy Hot Sausage Dip. Though Margie used the hottest flavor available of her ingredients it would be easy to tone down for a wimp like me.
1 pound sausage, cooked, crumbled and well drained
1 can Rotel tomatoes
2 packages crème cheese
Combine ingredients. Heat and serve in a crockpot.
The leftover dip really has potential. The next morning I fixed omelets stuffed with spinach and a couple of spoons of dip!

Hot Ham and Turkey Sliders
Here are a lot of variations on the web for Ham Sliders. One pan will serve 6-12 people so it’s easy to scale this recipe up for a crowd. Here is what I did:

1. Assemble sandwiches:
   12 pack Hawaiian-style Dinner Rolls
   1 pound ham, thinly sliced or shaved
   1 pound Baby Swiss cheese, very thinly sliced
   Using a sharp serrated knife, carefully slice the rolls horizontally keeping the 12 pack intact.
   Place bun bottoms in a 9×13 pan, layer on the meat and cheese, top with the top layer of the buns.
2. Blend well together and pour over sandwiches:
   1 ½ sticks butter, melted
   1½ tbl Dijon mustard
   1 ½ tsp Worcestershire sauce  (I was a little more generous)
   1 tsp onion powder
3. Top sandwiches with garnish like poppy seeds or sesame seeds.
4. Cover and refrigerate overnight. Next time I’ll spray the foil with a vegetable oil spray to keep it from sticking to the bun tops.
5. Bake uncovered at 350 degrees for 15-20 minutes.
6. Cut sandwiches apart before serving from the pan.
   Variation:
   For those folks that prefer turkey over ham – I added a couple of squirts of fresh herbs in a tube (in the refrigerated cases of the produce department) to the butter mixture and spread just a bit on the bottom buns. Then I used deli turkey and provolone cheese. I didn’t make enough of this variation because I didn’t get to try it.

Guest Cathy Payne brought German Potato Salad which really complemented the sandwiches. Don’t tell my German mother – it was really, really good. Cathy got her recipe from http://allrecipes.com/Recipe/Authentic-German-Potato-Salad/Detail.aspx?event8=1&prop24=SR_Thumb&e11=german%20potato%20salad&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1
Since the link is almost as long as the recipe, here is the recipe!
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, and then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Following is the recipe for Tricolor Pasta Salad from new member Kay Greene:
I don’t think I have ever made this recipe the exact same way twice! I never measure the ingredients – it’s just how you like it.
For the dressing, I use Good Season’s Italian dry mix made with ½ cup vegetable oil, 3 tbsp. water and ¼ cup tarragon or white wine vinegar.

1. Cook tricolor rotini pasta – drain but do not rinse with cool water
2. While pasta is still hot, pour on half of the oil and vinegar dressing. The pasta will soak it up. Sometimes I sprinkle a little grated parmesan cheese on top.
3. Put the pasta in the refrigerator to cool.
4. Before serving: Add whatever vegetables you like, I often choose the following:
   Red and green onions
   Black olives
   Green, red or yellow peppers
   Celery
   Cucumber
   Green beans, sugar snap peas and asparagus – I blanch these first
   Cherry tomatoes
   Slivers of fresh basil
   You may wish to add more of the dressing too!

Mamie Williams sent with Mike a rich and super easy dessert, Black Forest Brownies. She even sent the recipe taped to the container. Great idea! I saw multiple folks making a mental note of it so here is the recipe.
1 brownie mix, 21.5 oz size
1 cup cherry pie filling
¼ cp vegetable oil
2 eggs
Combine and pour into a greased 9×13 pan
Bake at 350 degrees for 30-35 minutes
When you pull it from the oven immediately top it with 1 ¼ cp chocolate chips. Spread them on the top as they melt.

So there you have it…the menu and recipes for your next party!

Several people asked for the salsa recipe from the meeting at Mike and Mamie’s yesterday, so here goes:

1 mango diced
1 avocado diced
4 medium tomatoes diced
1 jalapeno minced
1/4 C chopped curly parsley, or cilantro if you can stand the flavor. I used parsley
3 cloves garlic minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

Combine ingredients and refrigerate for 30 minutes prior to serving.