Issue link: https://www.epageflip.net/i/66944
County Faretasty fresh (MCT) is revving up. for a new grad, especially if it's an open house, you're probably trying to cook up some ideas that will stretch over many hours and satisfy a crowd of — well, who knows who might show up? One trick is to bring the guests in on the action with stations or bars where they can assemble their own dishes. (You don't want to spend four years putting that party together, do you?) And you can give the whole thing a special touch with sweets that look like graduation caps and sand- wiches wrapped like diplo- mas. Graduation party season If you're hosting a soiree So, here are 12 ideas for a carefree Class of '12 cele- bration. 1. Graduation caps: Use a mini peanut butter cup as the base (flipped over). Put a dab of frosting or melted chocolate on top and stick on a thin chocolate- or fudge-covered graham cracker cookie. Put another dab of frosting in the center of the cookie; put a mini chocolate chip or M&M in the center. Attach a licorice strip or fruit roll strip for the tassel. 2. S'mores bar: Use Ster- no set in rocks for the heat source to melt the marsh- mallows. Have plenty of craft sticks and set out indi- vidual trays of graham crackers, a variety of chocolate squares and marshmallows. cake Bars: Double the recipe and make on a large sheet tray. Cut bars into 1- inch squares; they're rich, so that's all you need. 4. Pulled Pork Sliders: So popular and so easy. Just remember the pork needs long, slow cooking. Prep it the night before, cook it early in the day and reheat before guests arrive. 5. Coleslaw: Serve as a salad on its own or use to top the Pulled Pork Sliders. Mix 2 pounds shredded cabbage with shredded car- rots, chopped green onions. Mix 3 cups mayonnaise with \ cup vinegar, 1 tea- spoon celery seeds, 1 table- spoon sugar, plus salt and pepper. 3. Chocolate Cheese- own or buy a bag, but try something different with the sauce. An apple glaze is a welcome change. Use ground beef, chicken or turkey for the meatballs. 7. Chicken wings or taco 6. Meatballs: Make your bar: Bake a big batch of wings and set out different sauces (hot pepper, sweet or smoky barbecue, soy- honey-ginger). Or set out all the fixings for a taco bar with corn and flour tortillas, cheeses, cooked ground beef, shredded lettuce and salsa. crumbled cheese. 11. Molded macaroni salad: Instead of putting your favorite macaroni salad in a bowl, put it in a Bundt pan or other mold. Refrigerate overnight before inverting on a serv- ing tray. 12. Marinated pasta salad: Blanch broccoli and cauliflower for 2 minutes. Drain. Mix with olives, sliced red onion, cooked pasta and Italian dressing. Let sit overnight so flavors come together. RONI SALAD Serves: 16 / Preparation time: 20 minutes Total time: 20 minutes (plus chilling time) Make several of these up to two days ahead. 8 ounces dry elbow macaroni, cooked and drained cucumber pepper es 1 cup chopped celery or 1/2 cup chopped green 1/2 cup chopped radish- 2 tablespoons chopped sweet onion 1/2 teaspoon salt reduced-fat cream cheese, softened 1 package (8 ounces) 1/4 cup reduced-fat mayonnaise ish mustard 1/4 cup sweet pickle rel- 1 tablespoon prepared Lettuce leaves and addi- tional radishes for garnish In a large bowl, combine MOLDED MACA- 1/2 teaspoon salt 1/2 teaspoon cayenne pepper or to taste 3 tablespoon vegetable oil FOR APPLE GLAZE 2 cups apple juice or pear nectar 6 tablespoons reduced- sodium soy sauce light-brown sugar ginger 3 tablespoons packed 1 tablespoon cornstarch 1 { teaspoons ground 1/4 teaspoon cayenne pepper or to taste FOR GARNISH onions For meatballs, in a large 1 cup chopped green bowl whisk together eggs and milk. Add bread pieces and let stand 10 minutes until bread is softened. Add beef or poultry, garlic, black pepper, salt and cayenne pepper. Mix thoroughly. Shape mixture into 1-inch meatballs . the first six ingredients; set aside. In another bowl, beat cream cheese until smooth; add mayonnaise, relish and mustard. Fold into maca- roni mixture. Press into a 6- cup ring mold (or Bundt pan) coated with cooking spray. Refrigerate overnight. Just before serv- ing, place lettuce leaves on top and invert and unmold salad onto a serving platter. Garnish with radishes. SPICY APPLE- GLAZED MEATBALLS Makes: 96 meatballs / Preparation time: 25 min- utes Total time: 1 hour FOR MEATBALLS 2 eggs 4 slices white or whole- wheat bread, torn 1/2 cup milk 2 pounds lean ground beef (or chicken or turkey) 4 large cloves garlic, peeled, minced 1 teaspoon freshly ground black pepper oil over medium heat. Working in batches, cook meatballs about 6 minutes per batch, turning occasion- ally, until brown and crusty on outside and cooked through. Transfer meatballs to covered dish; cover to keep warm. Drain fat from skillet; wipe out skillet. In the same skillet, com- bine all the glaze ingredi- ents and bring to a boil. Stir and cook glaze until thick- ened and bubbly at full boil. Cook and stir 2 minutes more. Pour warm glaze over meatballs and stir to coat with sauce. Top with green onions and serve. PULLED PORK SLIDERS Makes: 32 sliders Preparation time: 10 In a 12-inch skillet, heat minutes Total time: 5 hours (not all active time) You can prepare this recipe up to two days before the party. To double recipe, use one 8- 10-pound or two 5-pound pork shoul- ders. For a larger pork shoulder, allow at least 6 hours cooking time. 1 bone-in pork shoulder or Boston butt, about 5 pounds FOR RUB der der 4 tablespoons chili pow- 1 tablespoon garlic pow- 1 teaspoon salt sugar 1 teaspoon black pepper 3 tablespoons brown 1 tablespoon paprika FOR ROASTING 1 can (14.5 ounces) beef 10 for $400 $399 Weiners 16 oz. package Meat 8. Diploma sandwiches: Wrap thin slices of deli meats and cheeses in flour tortillas. Use a chive to tie the sandwich together, diploma-style. Soak the chives first in warm water so they're pliable. 9. Mini taco bowl appe- tizers: Thaw mini phyllo cups and add a teaspoon of Hidden Valley Fiesta Ranch dip mix made with sour cream to each. Top with shredded lettuce, cheese and a quarter of a grape tomato. 10. Layered hummus dip: Spread store-bought hummus on a plate or shal- low dish; top with layers of chopped sun-dried toma- toes, kalamata olives and 4 for $500 Masterpiece KC BBQ Sauce 17-18 oz. bottle Pancake Breakfast at 7am by H.V. 4-H Club Festival from 9am - 5pm Strawberries served 10am - 4pm or until gone Classic Car Show Sunday, May 27th, 9am, Free happyvalleycarshow,com $199 ea. Old Home Hamburger or Hot Dog Buns 8 ct. package Granulated Sugar 4 lb. package 2 for $300 $299 ea. 2 for $700 2 for $500 $1199 18 pk. 12 oz. Cans or Bottles + crvea. $1099 ea. 18 pk. 12 oz.Cans + crv Find us on Facebook! facebook.com/nuwaymarket 2 for $500 2 for $500 Pop Secret Microwave Popcorn 6 count 3.2 oz. bags 11-16 oz. boxes Cereal 2 for $600 Miller, Coors, Bud, or Michelob Ultra Beer $219 ea. Pickles 16-46 oz. jar $169 Vlasic ea. $279 ea. Crackers 5.5-15.1 oz. packages Nabisco Snack 2 for $400 10.5-11.5 oz. bags Doritos Tortilla Chips Ketchup 40 oz. bottle Tomato $299 Heinz Franks 14-16 oz. packages Beef 2 for $500 Natural or Keystone Beer ea. $899 ea. 12 oz. package Sliced Cheese MCT photo A few ideas for a carefree Class of '12 celebration menu include apple- glazed meatballs. or chicken broth FOR SERVING Place the pork shoulder on a sheet of plastic wrap. In a small bowl, mix togeth- er all the rub ingredients and rub all over pork. Wrap in plastic and refrigerate overnight. Remove pork from the refrigerator an hour before baking it, and remove plas- tic wrap. Set pork in a roast- ing pan that has a lid. Pre- favorite barbecue sauce 32 slider buns Coleslaw 8049 Hwy 99E, Los Molinos, CA We Accept EBT BLACK CANYON ANGUS BEEF WE FEATURE Boneless Beef Tri-Tips We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY "Your Family Supermarket" SPECIALLY CUT MEATS AT NO EXTRA CHARGE Prices good May 23 - May 29, 2012 Meat Specials Pork Ribs Sweet & Sour Pork Ribs Boneless Country Style Beef Loin T-Bone Steaks Fresh, Lean Ground Sirloin Not to exceed 9% fat 1 bottle (16 ounces) heat the oven to 350 degrees. Pour beef or chick- en broth in bottom of pan. Cover with lid (use foil if you don't have a lid) and place in the oven. Bake 3 1/2 hours (for 5-pound roast) or until the internal tempera- ture reaches 190 degrees. The pork is done when the bone slips out easily with no resistance. When the roast is nearly done, you can remove the lid or foil and baste the pork with pan juices so the outside browns and gets crispy. Remove to 4 1/2 from oven and let rest 10 minutes. Remove the bone and break roast apart into chunks. Let the chunks rest in the pan juices. Using forks, pull the roast pieces apart into shreds. Stir in desired amount of barbecue sauce. Serve \ cup pulled pork on each bun with coleslaw, if desired. cake bars and other recip- ies visit www.tasteofhome.com. For Chocolate cheese- 384-1563 STAMPS ACCEPT FOOD WE REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS NO CARDS 12 ideas for the Class of 2012 Throw a graduation party that's creative and carefree & Wednesday, May 23, 2012 – Daily News 5A White or Yellow Corn $499 Sweet lb. $229 lb. Watermelon Seedless Sweet Iceberg Garden lb. 10 for Grocery Specials Best Foods $1000 Mayonnaise 30 oz. jar 10-10.5 oz. bag Lay's Potato Chips $149 lb. Ice Cream 1.5 quart tub Dreyers $239 Produce Specials $199 lb. Tomatoes Cluster $699 Vine lb. White or Yellow Nectarines $349 Sweet lb. lb. Briquets 12.5-16.6 lb. bag Kingsford