Memorial Day Recipes to Feed the Masses

by Michele Cheplic | More from this Blogger

21 May 2009 07:32 PM

With the economy in the dumpster, many families are choosing to stick close to home this Memorial Day weekend. For some that means hosting relatives and friends at a holiday potluck or simply inviting neighbors over for a casual cookout.

If you are opening your door to friends and family this weekend, consider treating them to the following dishes that are tailored to feed the masses:

EASY EGG BAKE

Ingredients:

1 (32-ounce) package country style hash brown potatoes, thawed slightly

1 pound pork sausage, cooked and crumbled

6 cups shredded sharp cheddar cheese, divided

1/4 teaspoon black pepper

1/2 teaspoon salt

8 eggs

2 cups milk

Dash hot sauce

1 tablespoon Dijon mustard

1 teaspoon paprika

Directions:

Preheat oven to 350 degrees.

In a large bowl, combine hash browns, sausage, and 2 cups cheese.

Spoon mixture into a greased 13 by9-inch baking dish.

In a separate bowl, beat eggs and milk until smooth. Add salt, pepper, mustard, hot sauce and pour over hash brown mixture. Sprinkle remaining cheese on top and then top with paprika.

Cover with foil and bake for 45 minutes.

Uncover and bake another 15 minutes until cheese is bubbly.

Remove from oven and let rest for a few minutes before serving.

ITALIAN BEEF SANDWICHES

Ingredients:

1 (5-pound) beef chuck roast

12-ounce jar Italian giardiniera, drained

12-ounce jar pepperoncini peppers with juice

1 envelope dry Italian salad dressing

2 cups chicken broth

2 cups water

Crusty sub or hard rolls

Directions:

Season beef with a little salt and pepper.

Place beef in 5-quart slow cooker. Add giardiniera, peppers, salad dressing mix, water and broth to slow cooker.

Cover and cook on low for 12 to 14 hours, until meat is very tender.

Use a fork to shred meat for sandwiches and serve with crusty Italian or hard rolls.

Place the juice in individual bowls for dipping.

Serves 10 to 15.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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