Robyn's Recipes
Meal of the Week

It's time for that Super Bowl party again!  Don't know what kind of a buffet to have? You'll want to have something a little different than the same old things from past years, and you'll want to keep it as simple as possible.  I'm featuring some recipes sent to me by Gwen R. 
 Gwen is from Austin, Texas.  She enjoys cooking and trying out new recipes, and has been kind enough to share some of her favorites.  Thanks, Gwen!   :-)

Main Course

Barbecued Chicken Breast Sandwiches

These sandwiches are good and warm for the winter weather, and will surely be a hit on your buffet table.

These can be made on the grill, under your broiler in the oven, or even in a crockpot.  If you choose to use a crockpot or two, depending on your size crowd, start cooking about 10 hours ahead of time.  Simply put thawed chicken breasts into the crockpot with just enough sauce to cook them in.  You can sit the crockpot(s) directly on your buffet table for easy help-yourself serving.  If you're using your grill or broiler, make them the way you would all the time, and towards the end of cooking, brush with the barbecue sauce.  I've found that the easiest way to buy these for a large crowd, not to mention, perfect for this type of situation, is to purchase frozen boneless, skinless chicken breasts packaged in bags at Sam's Club or your nearest food wholesale club.
Thaw them, and they're ready for cooking!

For the barbecue sauce:

2 tablespoons dry mustard
3 tablespoons chili powder
1 teaspoon ground ginger
1/2 cup cider vinegar
1-1/2 cups tomato puree
2 tablespoons Worcestershire sauce
1/2 cup light brown sugar, packed
1/2 cup orange juice
1 tablespoon pepper
cayenne pepper and salt to taste

For the sandwiches:

12 boneless, skinless chicken breast halves
12 Kaiser rolls

To make the barbecue sauce:

In a small bowl, combine the mustard, chili powder and ginger and moisten with some of the vinegar.  When smooth and dissolved, add the remaining vinegar.  In a medium saucepan, stir together the tomato puree, Worcestershire sauce, brown sugar and, if desired, orange or lemon juice.  Whisk in the vinegar mixture.  Bring to a boil, reduce heat and simmer for 5 minutes.  If the sauce seems too thick, thin it with a little water.  Season with the pepper, cayenne pepper and salt to taste.  Cover and refrigerate until ready to use.

To make the sandwiches:

Preheat broiler or grill (or use crockpot, placing thawed, raw chicken inside with barbecue sauce to cover, cooking for about 10 hours at low heat).
If broiling or grilling:
Broil the chicken breasts, brushing occasionally with the barbecue sauce, until cooked through, about 3 minutes on each side.  Reheat the barbecue sauce in a small saucepan.
(If chicken breasts are extra thick, you can slice them across, in half, when done.)
Dip in the sauce or brush sauce onto chicken,  and place on the rolls.  Or serve the sauce on the side.

Side Dishes

Potato Salad

6 medium-sized potatoes
1-1/2 cups mayonnaise
1 tablespoon white vinegar
1 tablespoon mustard
1 teaspoon salt
1/4 teaspoon pepper
2 stalks chopped celery
1 medium onion, chopped
4 hard boiled eggs, chopped

Leaving skins on potatoes, boil them whole for approximately 20-25 minutes, taking care not to let them get too soft or they will become mushy.
When done, run cold water over them, and allow them to cool completely.
Cut potatoes into cubes.
Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.  Add potatoes, celery and onion.  Toss.  Stir in eggs.  Cover and refrigerate at least 4 hours to chill.

Salad!

Throw together a big leafy green salad with plenty of lettuce, spinach leaves,  and lots of tomato slices.
Use Greek Salad Dressing as your "house dressing", pouring over entire bowl of salad, tossing, to make for less cleanup later.. you won't have all those bottles sitting around, and most people love Greek dressing.

Gwen's Dill Dip

8 oz. cream cheese
2 cups sour cream
1 oz. dry Italian dressing mix
1 teaspoon seasoned salt
3 teaspoons dried dill weed
2 tablespoons lemon juice

Combine and chill.  Best if made ahead.
Serve with a vegetable tray, crackers, and potato chips.

Have plenty of their favorite cold beer on hand, don't forget the peanuts, pretzels, and cheez-it crackers! 

Ms. R's Favorite Oyster Crackers

Try making these as a snack. 

3/4 cup vegetable oil
1 package dry ranch dressing mix
1 teaspoon garlic powder
1 teaspoon dill weed
dash cayenne pepper
dash lemon pepper
1 12 oz. package oyster crackers

Mix all ingredients in zip lock bag with the exception of the crackers; add crackers and shake well.
Allow 2 hours with periodic shaking.
Yield 4 cups.

Dessert

Give them their choice of pie or cake....they'll probably have to sample each!

Gwen's Sour Cream Key Lime Pie

2 cups sugar
6 tablespoons cornstarch
1/2 cup butter
2/3 cup key lime juice, (squeezed from real key limes, little Mexican limes found in the grocery store if possible; Gwen says this is best and strongly discourages using bottled ReaLemon lime juice)
2 tablespoons lime zest (grated lime peel)
2 cups light cream
1 cup sour cream

Simmer sugar, cornstarch, butter, lime juice, lime zest, and cream, stirring constantly until thickened and smooth.

Remove from heat and cool; stir in 1 cup sour cream. Pour into 9" pie shell of choice. (Gwen says that she prefers cinnamon graham with walnuts for this recipe).

Topping

1 cup heavy cream
1 cup sour cream
1/2 cup powdered sugar
1 tablespoon lime zest

Whip cream until fluffy; fold in powdered sugar and sour cream. Sprinkle with remaining zest.

Prepare 24 hours in advance and chill.

Gwen's Best Sour Cream Cake

2 sticks butter
3 cups sugar
6 eggs
1 cup sour cream
1/4 tsp baking soda
3 cups flour (triple sifted)
1 tsp vanilla

Cream butter then add sugar slowly.
Mix thoroughly then add eggs one at a time.
Stir in sour cream; add flour 1/2 cup at a time after that.
Stir in vanilla.
Pour batter into a bundt cake pan.

Bake at 350 degrees for 90 minutes.

*Cake is very rich, like a pound cake, and needs no icing.