Vegetable Party Recipes
VEGETABLE PARTY SANDWICHES
This is my sister's recipe which she makes for parties and holiday events. The sandwiches are always a popular food item! In Spring of 2007, this recipe was featured in two North Carolina newspapers by the famous Food Editor, Helen Moore. Plan ahead because the vegetable mixture needs to be refrigerated 25 hours for the flavors to blend well. The recipe yields 112 party-size, quartered sandwiches. Preparation time, not refrigeration time, is stated.
Provided by Seasoned Cook
Categories < 60 Mins
Time 35m
Yield 112 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve gelatin in water according to directions.
- In a large bowl, mix dissolved gelatin with carrots, celery, cucumber, onion, lemon juice and mayonnaise. Refrigerate for 25 hours.
- When ready to make sandwiches, if mixture is too jelled to spread well, add 1/3 to 1/2 cup more mayonnaise.
- Using an electric knife, trim crusts from bread edges. Spread vegetable mixture on bread and make 28 sandwiches. Cut into quarters.
- Layer cut sandwiches in a large plastic container with damp paper towels between layers until serving time.
VEGETABLE PARTY BOUQUET
A beautiful way to present your next vegetable platter at any party or potluck. This is fun to make, but will take some practice making the flowers out of the veggies. You can chop and carve the veggies up to 1 day in advance and store them in a bowl of ice water in the refrigerator. Prep time depends on your skill but I had to put something. Serve with a tasty dip.
Provided by Karen From Colorado
Categories Vegetable
Time 2h
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- Cut the ends off each radish.
- Slice half way down on four sides to make petals, leaving the biggest part intact in the center.
- Place in a bowl of ice water.
- Core bell peppers.
- Cut into vertical leaf-shaped slices.
- Make carrot tulips by slicing toward the pointed end of the carrot with the tip if a sharp paring knife; do not cut through.
- Form two more petals around the carrot.
- Angle knife tip to seperate tulip from the rest of the carrot.
- Place in ice water.
- Cut off the bottom of the green onion stalks leaving about 3 inches of the onion and part of the top.
- Reserve the upper part of the tops.
- Cut close vertical slits from the cut end down to an inch from the base.
- Place in ice water to frill.
- Trim skewers to various lengths.
- Place reserved onion tops over some of the skewers like a sheath.
- Insert top of covered skewers into bottoms of all florets, bell peppers, cucumber slices, radish and carrot flowers, tomatoes, prepared green onion frills, celery stalks, endive leaves and chicory leaves, creating a"stem" on each piece.
- Insert uncovered skewers into asparagus spears and breadsticks.
- Cut cabbage in half; place in the bottom of the basket, cut side down, as a base.
- Create a bouquet by inserting ends of skewers into cabbage, balancing shapes and colors of the vegetables.
- Place vegetables on shorter skewers along the outer rim of the basket.
- Insert breadsticks just before serving to prevent them from getting soggy.
HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)
Provided by Natalie Clark
Time 15m
Number Of Ingredients 12
Steps:
- Make it fun. Mix in a variety of colors, flavors, and textures, and consider your budget as you go along.
- On a budget? Veggies such as carrots, celery, and cucumbers are crowd-pleasers and easy on the wallet, while peppers, tomatoes, and jicama are fun for more adventurous eaters or when you want to go all out.
- Easy to eat. The most important thing is to select finger-food-friendly vegetables that are easy to eat.
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