MENU IDEAS FOR DERBY DAY
If you’re planning a Derby party, here are some menu ideas and recipes.
• Individual baskets filled with fried chicken
• Country ham and beaten biscuits
• Watercress sandwiches
• Cucumber sandwiches
• Cream cheese and olive-nut sandwiches
• Fresh green pea salad
• Fresh whole strawberries with powdered sugar
• Splits of champagne
• Almond macaroons
• Yeast biscuits
• Country ham slices
• Kentucky limestone salad
• Marinated asparagus
• Corn souffle
• Mint julep kisses
• Cheese straws
• Kentucky tea punch
• Combined pasta salad
• Marinated beef tenderloin
• Elegant green beans
• Bourbon baked peaches
• Run for the Roses pie
Derby breakfast yeast biscuits
• 1 package yeast
• 1 cup warm buttermilk
• 1/2 teaspoon soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 1/2 cups self-rising flour
• 1/2 cup shortening
• Melted butter
Dissolve yeast in warm buttermilk. Set aside. Sift soda, salt, sugar and flour in bowl. Cut in shortening. Add yeast mixture. Stir until blended. Knead, and roll 1/2-inch thick. Cut out biscuits, and dip in melted butter. Place on greased pan. Let rise 1 hour. Bake at 400 degrees for 12 minutes.
SOURCE: KENTUCKY KEEPSAKES
The Brown Hotel Kentucky limestone salad
For salad:
• 1 head bibb lettuce
• 1 ounce blue cheese, crumbled
• 1 sweet red pepper, cut in strips
• Toasted pecans
For creamy raspberry dressing:
• 1/2 cup (4 ounces) sour cream
• 1/2 cup raspberry vinegar
• 6 tablespoons sugar
• 1/4 cup bottled melba sauce
To make salad: Wash and dry lettuce. Cut bottom off head, and shingle leaves around 2 or 3 plates. Top with cheese, a few pepper strips and pecans. Serve with creamy raspberry dressing or raspberry vinaigrette. Makes 2 to 3 servings.
To make dressing: Pour sour cream into bowl. Whisk in vinegar, sugar and melba sauce. Chill 1 hour before serving. Makes 4 servings.
SOURCE: KENTUCKY KEEPSAKES
Marinated asparagus
• 2 1/2 pounds fresh asparagus
• French dressing
• 3 tablespoons dill, snipped
• 3 tablespoons shallots, minced
• 1 tablespoon parsley, minced
• 2 teaspoons lemon rind, grated
• Salt and pepper, to taste
Cook asparagus, about 40 stalks, and transfer to shallow dish. While still warm, pour dressing over asparagus, and toss to coat well. Sprinkle with dill, shallots, parsley and lemon rind. Salt and pepper to taste, and toss mixture gently. Let asparagus stand covered 1 hour. Serve at room temperature or chilled. Makes 4 to 6 servings.
SOURCE: KENTUCKY KEEPSAKES
Corn souffle
• 1 10-ounce package frozen corn, thawed
• 2 tablespoons flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup milk
• 2 eggs, separated
• Butter
Mix together corn, flour, sugar, salt, pepper and milk. Add egg yolks to mixture. Beat egg whites until stiff and fold into corn mixture. Pour into individual ramekins or 1-quart casserole dish, and dot with butter. Bake at 350 degrees for 45 to 50 minutes. Makes 6 servings.
SOURCE: KENTUCKY KEEPSAKES
Mint julep kisses
• 2 egg whites
• 3/4 cup sugar
• 1/2 teaspoon peppermint extract
• 2 drops green food coloring
• 6 ounces chocolate bits
Preheat oven to 325 degrees. Beat egg whites until stiff, gradually adding sugar. Add peppermint and green food coloring. Stir in chocolate bits. Drop by spoonfuls on cookie sheet. Place in preheated oven and turn off immediately. Leave in oven overnight or for several hours. Store in tin box. Makes 2 dozen.
SOURCE: KENTUCKY KEEPSAKES
Kentucky tea punch
• 1 1/2 cups water
• 4 cups sugar
• 46-ounce can pineapple juice
• 32-ounce can orange juice
• 1 cup lemon juice
• 64-ounce bottle white cranberry juice
• 1/2 gallon weak tea
• 2-liter bottle ginger ale
• Lemon and orange slices
Combine water and sugar in saucepan, and cook to form syrup. Remove saucepan from heat; cool. Combine all juices and tea. Add syrup, and mix well. Chill until ready to serve. Pour mixture into large container, and add ginger ale when ready to serve. Garnish with lemon and orange slices.
SOURCE: A SLICE OF KENTUCKY
Combined pasta salad
• 2 cups broccoli florets
• 1 onion, separated into rings
• 1 green pepper, coarsely chopped
• 2 6-ounce jars artichoke hearts, drained and rinsed
• 6 green onions, sliced
• 1/2 cup fat-free ranch dressing
• 1/4 cup picante sauce
• 1 head lettuce, torn into bite-size pieces
• 8 black olives, sliced
• 1/2 cup shredded mozzarella cheese
• 2 tomatoes, diced
• 1 cup small shell pasta, cooked and drained
• 2 tablespoons oregano
• Salt and pepper, to taste
Combine broccoli, onion, pepper, artichokes and green onions in medium bowl. Combine dressing and picante sauce; pour over vegetables. Cover and chill for 3 hours. Add lettuce, black olives, cheese, tomatoes, pasta, oregano, salt and pepper. Toss well, and serve. Makes 12 servings.
SOURCE: A SLICE OF KENTUCKY
Fresh green pea salad
• 3 cups fresh young peas or 2 10-ounce packages frozen peas, thawed
• 4 slices crisply cooked bacon, crumbled
• 1 cup sour cream or yogurt
• 1/4 cup chopped green onions or chives
• Salt and pepper, to taste
• Garlic powder or fresh mint or fresh dill, as desired
Cook peas until barely tender; drain and chill. Combine all ingredients and refrigerate until ready to serve. Serve on lettuce.
SOURCE: BLUEGRASS WINNERS
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