Holiday Menu Must-Haves

November Update

With Thanksgiving just days away, we wanted to drop some holiday day menu inspiration in your inbox. We all have our favorite holiday recipes, but if you don’t mix it up every once in a while you’ll never know what you’re missing out on! Step away from your holiday routine and give one of these incredible recipes a try – we know you won’t regret it!

RECIPE: Brussels Sprouts Gratin
If you’re like us and love all things cheesy – this recipe for Brussels Sprouts Gratin courtesy of SkinnyTaste.com is the ultimate Thanksgiving addition! Simple, gooey and delicious it checks every box making it the perfect side dish for the entire family… kids included!

RECIPE: Creamy Garlic Parmesan Mac ‘N Cheese
Mac ‘N Cheese may not necessarily be a classic Thanksgiving staple, but we’ve never met someone who was disappointed to hear it would be on the menu…
This recipe for Creamy Garlic Parmesan Mac ‘N Cheese courtesy of CafeDelites.com offers a sophisticated twist on an all-time favorite.

RECIPE: No Bake Pumpkin Cheesecake
This simple, smooth and silky No Bake Pumpkin Cheesecake courtesy of TheRecipeRebel.com offers a scrumptious twist on a dessert classic and tastes like fall!

Recipe: San Antonio Squash

San Antonio Squash

Courtesy: Threadgill’s Restaurant in Austin, TX

Prep time:  30 minutes
Cooking time:  30 minutes
Serves 10 people

  • 2 tablespoons butter or margarine
  • 2 cups onion, diced
  • 4 pounds yellow squash, sliced ¼ inch thick
  • 8 ounces Velveeta cheese cubed in ¾ chunks
  • 1 can cream of celery soup
  • 1 can green chilies, diced (can use Cajun spices as a substitute)
  • 1/2 cup breadcrumbs
  1. Preheat oven to 350 degrees
  2. In 14 inch pan, sauté onion in butter.  Add squash and cook until slightly softened.  Remove and drain. (This is critical. Squash has a lot of water in it)
  3. Mix squash and onions with soup, green chilies and cheese in a large bowl and put in a large casserole dish.
  4. Cover with breadcrumbs and bake for about 30 minutes or until it is completely hot.  You can add grated cheese on top the last 10 minutes or so.

Recipes: Bacon ‘N Bleu Potato Casserole, Quick Butterscotch Ice Cream Pie

Fall Favoritess

As we approach Thanksgiving and the holiday season we will be sharing more and more of our favorite cold weather recipes with our blog and newsletter subscribers. Keep reading for two of our all-time favorites — one savory and one sweet!

Bacon N Bleu Potato CasseroleBacon ‘N Bleu Potato Casserole

  1. Preheat oven to 375 degrees F. and coat a casserole dish with cooking spray.
  2. Heat 1/4 cup butter in a medium pot until melted. Whisk in 6 tablespoons flour, 1/2 teaspoon onion powder, and 1/4 teaspoon salt and pepper. Then whisk in 1.5 cups milk. Continue whisking until thickened.
  3. Stir 1.25 cups crumbled bleu cheese into mixture and stir until cheese has melted and combined.
  4. Peel and slice 12 large new potatoes into 1/8-inch slices and place in layers in casserole dish.
  5. Top with 1 pound cooked and chopped bacon and 1 16-ounce bag frozen broccoli then pour cheese sauce overtop.
  6. Cover casserole with aluminum foil and bake for 1 hour.
  7. Remove casserole and uncover. Sprinkle 1/4 cup breadcrumbs overtop then bake another 15 minutes or until potatoes are tender. Let cool 10 to 15 minutes before serving.

Butterscotch Ice Cream PieQuick Butterscotch Ice Cream Pie

  1. In a small bowl, combine 1/2 cup pecans, 1 cup graham cracker crumbs and 1/3 cup butter. Mix well and press into a 9 inch pie plate and set aside.
  2. In a small saucepan combine 1/2 cup sugar and 1/2 cup water over medium heat. Bring to a boil and let boil for 3 minutes before removing from the heat.
  3. Combine 1 cup butterscotch morsels and sugar mixture in a blender and blend on high for 30 seconds. Add 2 eggs, 1 teaspoon salt, and 1/8 teaspoon nutmeg and blend on high for 1 minute. Cool to room temperature.
  4. Fold into 1 3/4 cups heavy cream. Spoon 1/2 of the filling onto the crust  and sprinkle 1/2 cup pecans on top. Spoon remaining filling on top. Garnish with 1/2 cup pecans and freeze for several hours before serving.

Recipe: Barbecued Lamb, Stuffed Mushrooms, Plantation Tomatoes

Tasting PartiesWant to host one more blow out barbecue before the end of summer AND give your friends and family an opportunity to try our delicious foods? Contact us about hosting a tasting party and we’ll come out to your home and prepare all the food you need to ensure your end of summer soiree is a huge success!

We look forward to partnering with our customers at tasting parties to show them new ways to prepare the foods they already love, and give their friends and family an opportunity to see what we’re all about.

Call 800-772-7786 extension 208 or click here to email Steve Fahey for more info!

The Perfect Lamb Dinner

Feel free to whip up your favorite potato recipe as a side, and top off the meal with a rich and delicious dessert like Buttermilk Pie.

Barbecued Lamb

  • 2 tablespoons barbecue sauce
  • 1 teaspoon hickory smoked salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon celery salt
  • 1/4 cup lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup soy sauce
  • 1 cup corn oil
  • salt and pepper
  • 6-pound leg of lamb

Blend ingredients and marinate lamb several hours. Smoke, covered, over low coals about 25 minutes per pound or until meat thermometer registers desired degree of doneness. Baste frequently. Let rest 20 minutes at room temperature before carving.

Stuffed Mushrooms
  • 1 pound mushrooms
  • 2 tablespoons minced onion
  • 1 tablespoon butter
  • 1/2 cup heavy cream
  • 1 tablespoon sherry
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon nutmeg

Remove mushroom stems and mince; saute stems with onions in butter until limp. Add cream, sherry and seasonings and cook slowly until thick, stirring constantly, 10-15 minutes. Fill mushroom caps with mixture and place on greased baking sheet. At this point mushrooms may be refrigerated or frozen. When ready to serve, broil until brown and bubbling.

Plantation Tomatoes (while they’re still in season!)

  • 8 tomatoes, at their peak
  • 2 fresh green hot peppers, minced, or 1/2 teaspoon cayenne
  • 1 to 2 tablespoons minced green or red onions
  • salt and pepper to taste

Peel and cut tomatoes into wedges, removing every woody part. Toss with remaining ingredients. Chill several hours. The secret of this dish is to select perfectly ripened tomatoes and to use only the best sections.

Baked Veggie Egg Rolls and Dipping Sauce

Up next on the blog we have a treat that’s perfect for those nights when you want to eat chinese food, turn on a good movie and veg out. This simple recipe by Cooking Channel TV for baked vegetable spring rolls with sesame lime dipping sauce is a delicious addition to our sweet and sour pork or any Asian cuisine. Feel free to add cabbage, carrots, glass noodles, egg, shrimp, chicken or pork for an additional punch of flavor – it’s really hard to mess these up!

Vegetable Spring Rolls

For The Baked Veggie Egg Rolls

  • 2 Tablespoons toasted sesame oil
  • 2 Tablespoons reduced-sodium soy sauce
  • 1 Tablespoon minced ginger
  • 1 Tablespoon hoisin sauce
  • 1 Clove garlic, grated
  • 2 Tablespoons canola oil, plus more for brushing
  • 1 1/2 Cups broccoli slaw
  • 1 1/2 Cups julienned or shredded sweet potatoes
  • 3 Green onions, chopped
  • Two 16-ounce packages egg roll wrappers
  • 1 Banana, cut in half
  1. Preheat the oven to 350 degrees.
  2. Spray a large baking sheet with nonstick cooking spray and set aside.
  3. Mix together the sesame oil, soy sauce, ginger, hoisin and garlic in a small bowl or measuring cup.
  4. Heat the canola oil in a large skillet or wok.
  5. Add the broccoli and sweet potatoes and cook for 2 to 3 minutes.
  6. Add the soy sauce mixture and green onions and continue to cook, tossing frequently, until the vegetables are wilted, 4 to 5 minutes.
  7. Place 1 egg roll wrapper on a clean flat surface with one corner pointing towards you.
  8. Rub around the edges of the wrappers using the banana.
  9. Spoon 1/4 cup of the filling into the center of each egg roll wrapper.
  10. Fold the bottom corner of the wrapper over the filling. Fold left and right corners over filling. Tightly roll the filled end towards the remaining corner, pressing gently to seal. The end result should look like an envelope.
  11. Transfer the rolls to the prepared sheet and brush with canola oil. Bake, turning once halfway through, until golden brown, 12 minutes.

For The Dipping Sauce

  • 1/2 Cup reduced-sodium soy sauce
  • 3 Tablespoons freshly squeezed lime juice
  • 2 Tablespoons toasted sesame seeds
  1. Whisk together the soy sauce, lime juice and sesame seeds.
  2. Serve the rolls with the dipping sauce.

At Passanante’s Home Food Service we are more committed than ever to the quality and safety of our foods. If we wouldn’t put it on our own dinner table, we wouldn’t consider delivering it to your door. If you would like to schedule a time to talk with one of our sales reps about our home food delivery service feel free to give us a call at 1-800-772-7786.