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April 8, 2010 / makingitmamastyle

When Company Calls…

We love to entertain.  We usually keep things casual, especially in the summer when we all dive into hamburgers with potato salad and then the pool!  During the holidays, however, we love to treat our close friends to a fun holiday gathering a week or so before Christmas.

Here is the menu I served last year:

Pork Loin Roast with Gravy

Garlicky Green Beans with Mushrooms

Macaroni and Cheese

Rosemary Breadsticks

Raspberry Cream Pie

Pork Loin Roast

  • 3 pound pork loin roast
  • 3 cloves minced garlic
  • 1 TBSP dried rosemary
  • 1/2 cup white wine
  • salt and pepper to taste

Brown the roast on all sides.  Put in greased crock pot and add minced garlic and rosemary on top.  I like to cut small holes in the roast and push a little inside the holes, but leave some on top, as well.  Drizzle olive oil on top and add the salt and pepper.  Pour in the wine and cook on low for 8 hours.  I then thickened the sauce with cornstarch and water to make gravy.                                                   

Garlicky Green Beans with Mushrooms

  • 2 1/2 pounds fresh green beans, trimmed
  • 2 cups sliced fresh mushrooms
  • 2-3 garlic cloves, minced
  • 4 tsp butter
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/4 tsp pepper

Place beans in a large saucepan and cover with water. Bring to a boil, reduce heat, cover and simmer 8-10 minutes until crisp-tender. Meanwhile, in large skillet, saute mushrooms and garlic in butter until tender. Drain beans, add to skillet. Stir in salt, onion powder, and pepper.  Heat through  (8 servings)                 

Macaroni and Cheese

  • 1 (8 oz) package elbow macaroni
  • 1 (8 oz) package shredded sharp cheddar
  • 1 (12 oz) container small curd cottage cheese
  • 1 (8 oz) container sour cream
  • 1/4 cup grated parmesan cheese
  • salt and pepper to taste
  • 1 cup dry bread crumbs
  • 1/4 cup butter, melted
  • 1/2 cup milk

Preheat oven to 350.  Bring large pot of lightly salted water to a boil, add pasta, cook and drain.  In 9×13 dish, stir together noodles, cheddar, cottage cheese, sour cream, parmesan, salt/pepper and milk.  In a small bowl, mix bread crumbs and melted butter. Sprinkle topping over macaroni mixture.  Bake 30-35 minutes, until top is golden.

Serves 6, can easily be doubled.                                                                                                  

Raspberry Cream Pie

Note: This is  a delicious recipe & very pretty, but the raspberries do have seeds which can add an odd crunch at times.  Texture-sensitive people may not like this!

  • 3 graham crackers (5″x2 1/2″ each) crushed
  • 3 chocolate graham crackers, crushed
  • 1 TBSP sugar
  • 1/4 cup reduced-fat stick margarine, melted (I use Parkay light stick margarine)
  • 1 pkg (.3 oz) sugar-free raspberry gelatin
  • 1/3 cup boiling water
  • 1 pkg (8 oz) reduced-fat cream cheese
  • 1 tsp vanilla extract
  • 2 cups reduced-fat whipped topping
  • 2 1/2 cups fresh raspberries (could use frozen)

In a bowl, combine the graham cracker crumbs, sugar, and margarine.  Press into the bottom and up sides of ungreased 9″ pie plate.  Bake at 375 8-10 minutes or until set.  Cool on wire rack.  

In a bowl, dissolve gelatin in boiling water.  Cool to room temp.  

In a mixing bowl, combine cream cheese and vanilla until well-blended.  Gradually beat gelatin mixture into cream cheese mixture.  Fold in the whipped topping. Transfer to pie crust.  Top with berries.  Refrigerate for at least 2 hours.

Yield: 8 servings


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