Need a side to go with pulled pork sandwiches

K

kathleen

Well-known member
Having a big dinner party next weekend. Last time I had this group over I went all out with a roasted salmon, etc. Going very casual this go around. Planning on pulled pork sandwiches, baked beans, coleslaw, mixed berry salad. Was going to do a corn salad but worried that the corn won't be ready yet. Is that enough or do I need another side? If so, what?

Also, it is going to be in the mid-80s here (or so I have been told). What should I do for appetizers? Thinking casual again so guac and chips comes to mind. What else?

For dessert, I am going to do bars and cookies. Just a mixed platter.

Serving Lynchburg Lemonade.

What else do I need?

 
For an extra side dish, I'm thinking potatoes, as in potato salad. Maybe another type of dip for a

second appetizer or stuffed cherry tomatoes or bruschetta.

 
This is a great dessert - ultra easy and refreshing: Lemon Ice Cream Surprise

LEMON ICE CREAM SURPRISE

(Note: I wanted a stronger lemon taste, so I added much more lemonade (about 4 oz/1/2 cup more). This, of course, made the ice cream a lot thinner than it was supposed to be, but it still came out great).

INGREDIENTS:

2 cups graham cracker crumbs
1/4 cup margarine, melted (I used unsalted butter)
1/2 gallon vanilla ice cream, softened
1 (6.00 ounces) can frozen lemonade concentrate, thawed (one person used frozen orange juice)

DIRECTIONS:

1. Mix graham cracker crumbs and melted margarine (or butter).
2. Spread evenly in the bottom of your dish. (Poster uses an 8" square glass baking dish - I used an 8" square metal pan).
3. Thoroughly mix together vanilla ice cream with lemonade concentrate.
4. Pour ice cream mixture onto prepared crust.
5. Freeze at least 4 hours before serving. (I recommend covering the pan and freezing overnight).

9 servings

posted by Mer - Recipezaar

http://www.recipezaar.com/92215

 
Meryl, I hate to bring this to your attention, but....

"Except" is not eggceptable. Eggcept is the proper spelling!

I'll let you go this time...

Kathleen, it would be an honor for Meryl and I to attend your eggsceptional dinner party.

We'd be more than happy to make the deviled eggs for you!!

 
It's probably not a popular answer, but I think you have enough already. You've got your pork and

the sauce in a bun, plus three sides, plus an appetizer, plus plentiful mixed desserts, plus lemonade. How much can a person eat -- or how many different things fit on a plate? I've been served pulled pork sandwiches with only coleslaw as a side and nobody complained. Of course you want to make an extra effort for guests, but as your menu stands, I think it's generous, filling and crowd-pleasing -- and enough work for you already.

 
Here's a corn salad using frozen corn that I've made many times.

This came from a newspaper many years ago. It's better after sitting overnight for the flavors to meld. I've substituted onions for scallions, fresh basil for dried, and am very genersous with the basil. I actually got the recipe from a neighbor after she served this, and I've sure passed it on many times.

Corn Vinaigrette

2 10 oz. pkg frozen whole kernel corn, cooked
2 large tomatoes, peeled and chopped
1/2 c. chopped green pepper
1/2 c. chopped scallions
1/2 c. salad oil
1/4 c. vinegar
3 tbs. chopped parsley
1 1/2 tsp lemon juice
2 tsp. salt
1 tsp. sugar
1/2 tsp. sweet basil
1/4 tsp cayenne

 
And another good corn salad, this time using canned corn.

I confess that we grow our own sweet corn and freeze it, so I have good corn on hand year round. This salad, however, uses canned corn, and is another one that is better made the day before. Like the corn vinaigrette that I posted above, someone always asks for the recipe.

Rosellas Corn Salad
by Margie Brock

At first I wasn't sure I really liked this but after I ate it I wanted more and more. So apparently it grows on you. We have served this with all different kinds of entrees and it seems to be a favorite with everyone. — Feb 4, 2003

2 cans whole kernel corn, drained
3 tablespoons minced onions
2 tablespoons red bell peppers, minced
1/2 cup grated mild cheddar cheese
1 fresh jalapeno pepper, minced
1 tablespoon vinegar
2 tablespoons sugar
3 tablespoons mayonnaise

12 servings
5 mins prep


1. Mix corn, onion, bell pepper, cheddar cheese and jalopena pepper well.
2. For the dressing: Mix the vinegar, sugar and mayonnaise and pour over the vegetable mixture.
3. Mix well and refrigerate for several hours.
recipezaar

 
Thanks for all the advice

I like Shaun's the best because that means I don't have to do any more work!

The stuffed tomatoes made me thing of pappadeux (sp?) peppers so I will do those as an appetizer. Maybe some blanched asparagus with a wasabi mayo? Or shrimp. I could actually buy it already steamed from Costco and not have to do anything which I like.

The dinner is in Minnesota. Anyone in the area who has read Korda's 700 page autobiography of Ike is welcome to attend!

Thanks again!

 
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