September 27, 2008

Fantastic, Flavorful Fall Foods

Invitation design by Katie Larson

Today we had the fall party that I mentioned here. It was absolutely fantastic, it was a beautiful (but very hot) Fall day. We had a fantastic spread and lots of friends join us at the park for an afternoon of leisure, food, and friends.
The spread included: Turkey Chili, French Dip Sandwiches, Cheesy Potatoes, Corn Casserole, Stuffing, Roquefort Pear Salad, Cheese Dip & Chips, Cornbread, Pumpkin Bread, Crinkles, Derby Pie, Scotcheroos, Apple Crisp, Chocolate Chip cookies and the list goes on! I brought the French Dip & Salad, here are the recipes:

Roquefort Pear Salad
5 star rating, 494 reviews (I would give it a 5+, maybe the best salad I've ever had... although it got a little wilted in the hot sun)

1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Easy Slow Cooker French Dip (edited based on reviews)
4.5 star rating, 1,156 reviews (I would give it a 5, tasty, easy recipe)

5 lbs rump roast
1 can Campbell's Beef Consomme
2 cans Campbell's condensed French onion soup
6 oz beer (not light beer, add more to your liking)
1 pkg Au Jus mix
3 tsp. garlic powder
1 tsp. black pepper
16 French rolls
16 slices provolone cheese (optional)

Trim excess fat from the rump roast, and place in a slow cooker. Add liquids, Au Jus mix and seasoning. Cook on Low setting for 7 hours.
If oven is available: Preheat oven to 350 degrees F (175 degrees C). Split French rolls, and spread with butter, top with cheese (if desired). Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Both of these recipes were a big hit and I got lots of compliments... everything at the gathering was absolutely delicious.

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