Help - Quick dish to pass

[lorilei]

My husband just called me at work to tell me that they've planned an impromptu cookout where he works -- for tomorrow. And he needs to sign up to bring something... anything, actually (and that's the good part).

Normally, this would be just fine with me, but we have most of our night tonight booked up with other things, and I won't have much time to cook.

To make matters worse, we've already developed a reputation of being the "resident gourmets" around his workplace, so the expectations are pretty high for whatever he decides to bring.

HELP!! I need something creative, but quick!

[emily]

a favorite quick cookout type thing is a coleslaw made with ramen noodles seasoning. now, i'm not advocating ramen at all, this is just a tasty quick recipe.

the dressing is just some vinegar, oil, sugar and the ramen seasoning. i'm not sure on the exact measurements, but it makes for an excellent light slaw when combined with prepackagaed slaw mix and either some slivered almonds or the ramen noodles crumbled on top.

[Laura M]

This time of year I will often bring tomatoes with mozzarella and basil to party. If you have really good ripe tomatoes just drizzle a little bit of olive oil and salt and pepper with good mozzarella and fresh basil. It is very appealing with all the colors, light, quite good. Prosciutto wrapped around cantelope is also easy, and elegant. (Unless of course you were the one who posted the food aversion to any of the things I just mentioned)

[Natasha]

How about anything laced liberally with cilantro? http://www.cookinglight.com/bbs/wink.gif

Aren't there some good macaroni salad and other pasta salad recipes from Cooking Light? They could be good, as long as the mayo isn't a problem (food poisoning ...), and should be pretty easy to whip up. Sorry I don't have a specific one to recommend at the moment. I think Laura's fresh tomatoes idea is great, though.

If a dessert is okay, how about any of the sinful yet oh-so-easy and oh-so-GOOD standbys like Magic Bars (without nuts, I guess - I always worry about nut allergies when I cook for groups and don't know everyone!)? Not gourmet, so you might tarnish your reputation http://www.cookinglight.com/bbs/wink.gif, but I don't think anybody would be complaining.

Hope this helps. I'm not in a terribly creative mood at the moment, I guess. Good luck!

[This message has been edited by Natasha (edited 07-06-2000).]

[lorilei]

Magic bars?
Recipe?

http://www.cookinglight.com/bbs/smile.gifMaybe I'll lace them with cilantro...

[Natasha]

I think that Magic Bars is the name that Eagle Brand gave these bars. The recipe used to be in magazines a while ago, but I haven't seen it for a while.

So - Hello Dolly Squares, or Hello Dollies, are pretty much the same thing (if not identical), and I do have a recipe for them:

1/2 cup butter or margarine
1 cup graham cracker crumbs
1 cup sweetened coconut
1 can sweetened condensed milk
1 bag (10-12 oz.) chocolate chips

Preheat oven to 350. Melt margarine in 8 x 8 inch pan. Pat in crumbs. Layer rest in order indicated. Bake for about 30 minutes. Cool slightly. Garnish generously with chopped cilantro and cut into bars.

(No, we're definitely not "Cooking Light" with this one, but they are yummy, or would be if you omitted the cilantro...)


[This message has been edited by Natasha (edited 07-06-2000).]

[lorilei]

Aha - these were the bars a friend of mine made every weekend in college! A hit everywhere, and simple as all get-out. http://www.cookinglight.com/bbs/smile.gif

But, you're right, they're definitely not light... and nobody seemed to mind!!

As for the cilantro, wouldn't that be kind of like making pot-brownies or something evil like that? http://www.cookinglight.com/bbs/wink.gif

[This message has been edited by lorilei (edited 07-06-2000).]

[CATHIEA]

How about Watermelon/Spinach Salad? Fresh baby spinach and romaine tossed with 2 c watermelon balls (or if pressed for time, cubes), 1 c sliced strawberries 1/2 c sliced cuke and thin rings of red onion. Dressing is tbl honey, tbl balsamic vinegar, tbl water, 1 1/2 tsp olive oil, 1/2 tsp lemon juice, 1/8 tsp dried tarragon.
Its from CL 1996 and has been a crowd pleaser for me.
CathieA

[Beth]

Cathiea- I was about to post and ask if anyone had tried the Spinach-Watermelon Salad. I missed it in the magazine, but picked up a CL recipe card with it and wanted to try it.

Lorilei, this looks good, refreshing and impressively different. I haven't tried it, but just seeing the picture and reading the ingredients, it looks like it would be hard to go wrong.

[Susan]

Don't know if I'm too late with this but it's really easy, quick and has been a hit to every "event" I've taken it to:

Red & Black Bean Salad fr. the Desperation Dinner Cooks (My mom found it in her local paper)

Two 15 1/2 oz. cans black beans
Two 15 1/2 oz. cans kidney beans
Two 11 oz. cans corn with red & green peppers
6 green onions (for 1 cup chopped)
6 tbsp. extra-virgin olive oil
6 tbsp. red-wine vinegar
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. black pepper

Pour both cans of black beans into a colander to drain. Pour the corn on top of the beans. Rinse them with well with cool water. Drain well. Pour the beans and corn into a 6 qt. dish. To make the dressing, pour the olive oli into a 2 cup or larger glass measuring cup. Whisk in the vinegar, garlic powder, cumin, salt, and black pepper. Pour the dressing over the bean mixture and stir until well-coated. Serve at once or chill until ready to serve. Serves 8 as a main dish over lettuce leaves, 16 as a side dish. *Can also refrigerate beans and corn in their cans for 2 or more hrs. before beginning recipe to "pre-chill".

~~Susan~~

[lorilei]

Thanks guys! All of your suggestions sound delicious! I'm definitely going to try the strawberry watermelon salad; I've made strawberry spinach salads before, but the watermelon sounds like a welcome addition!

Alas, my husband came home with a definite idea about what he wanted to bring -- it's a very simple lemon dessert - a shortbread crust with cream cheese, lemon and cool whip.

I'll post the recipe here for anyone who's interested http://www.cookinglight.com/bbs/smile.gif

[lorilei]

One caveat: due to the butter in the shortbread layer, this dessert isn't exactly "light" -- but it's very easy and tastes wonderful!

Lemon Dessert

2 cups flour
2 cups cold butter

1 8oz package neufchatel cheese
1 cup confectioner's sugar

1 cup cold milk
1 package lemon pudding
(OR SUBSTITUTE 1 can Lemon pie filling)

Container of Cool Whip

Preheat oven to 350*F. Cut the butter into the flour until course crumbs form. Press mixture into bottom of 9X13 pan and bake for 18-22 minutes, or until set. Cool on rack.

Cream together the neufchatel and sugar until smooth. Fold in 1 cup of Cool Whip. Spread over cooled shortbread crust.

If using pudding, beat together milk and pudding mix (about 2 minutes). (If using pie filling, skip to next step) Carefully spread lemon mixture over cream cheese mixture until covered. Top with remaining cool whip.

Chill for at least 1 hour before serving.

[CATHIEA]

Loreli-
One of my WW friends lightened up the lemon torte recipe you posted. She started by reducing the amount of crust and then cutting back the butter. She also used the fat-free coolwhip, fat-free milk and the no-fat lemon pudding. She also used fat-free cream cheese. No one at our office noticed the difference, so I'd say it was a pretty successful makeover.
CathieA

[lorilei]

Thanx Cathie -- Didn't have time to think about it much last night while I was making it. I did use skim milk, low-fat cream cheese (neufchatel), and no-fat Cool Whip... so I did half of that unconsciously http://www.cookinglight.com/bbs/smile.gif

Not very gourmet of me, but this dessert seems to always be a crowd pleaser http://www.cookinglight.com/bbs/smile.gif

[CATHIEA]

I know EXACTLY what you mean. I think that this is one of those dishes that actually looks more complicated than it is, so as the cook, you are less impressed. You could always strew some daisies around the plate to make it fancier?
CathieA