Buffet Ideas

Pork Pocket Pasties

Ingredients

  • 1 pound bulk pork sausage
  • 2 cups frozen hash browns, thawed
  • 1 large carrot, finely chopped
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 4 pita breads (6 inches), halved
  • 1 tablespoon butter

Directions

  • Crumble sausage into a large skillet; cook over medium heat until no
  • longer pink; drain. Add the hash browns, carrot, onion, salt and

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French Potato Salad

Ingredients
1 1/2 pounds new potatoes (small red-skinned potatoes)
1 Tbs shallots - minced
1/4 cup spring (or green) onion - sliced thickly
1 clove garlic - minced
1 Tablespoon fresh tarragon - finely chopped
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
1 Tablespoon Dijon mustard
2 teaspoons Kosher salt - divided
1/2 teaspoon black pepper, freshly ground

Directions

 

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