Election Night Party

Raspberry Lemonade from Sunset

   My friend called me yesterday, and said she was having an election night party and asked me what should she serve? I was stumped at first as her ideas were muffalatas and shrimp creole or pizza and lasagna. This was going to be a casual party with friends and children so it got me thinking…

   For those for McCain, I think Tex-Mex would be a great way to go so try my fajitas and guacamole with margaritas, rice or a salad, and you’re all set. 

   And if you’re pulling for Obama, I hear it’s Chicago deep dish pizza or chili that are his favorite foods. Since this election is so special and unique, my suggestion is to come up with something for everyone, so I hope you will enjoy some of my patriotic favorites.


Raspberry Lemonade

This recipe is so great, and kids love it! My son decided to take this on all by himself. You may want to double this recipe as it only serves 4.

Yield: Makes about 4 servings


To make In a small bowl, with a potato masher or spoon, mash 1 cup rinsed fresh raspberries (6 oz.) with 2/3 cup sugar. Let stand 10 minutes. Press through a fine strainer into a pitcher (at least 1 1/2 qt.); discard seeds. Stir in 1 cup lemon juice and 2 cups water. Taste and add more sugar if desired. Pour into tall, ice-filled glasses.

And the celebration begins….


Honey Chiptole Barbecue Sandwiches

Honey-Chipotle Barbecue Chicken Sandwiches from Cooking Light

This recipe yields slow-cooked barbecue flavor in less than an hour. The sandwiches need to be broiled at the last minute.

Yield: 4 sandwiches (serving size: 1 sandwich)


1/2  cup  water

1  teaspoon  ground cumin

4  garlic cloves, thinly sliced

1  pound  skinless, boneless chicken breast

1  (7-ounce) can chipotle chiles in adobo sauce

1  teaspoon  ground cumin

1/2  cup  canned tomato puree

1/4  cup  cider vinegar

3  tablespoons  honey

1  tablespoon  Worcestershire sauce

4  (1 1/2-ounce) sandwich rolls

2  ounces  Monterey Jack cheese, thinly sliced

4  (1/8-inch-thick) slices red onion


Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.

Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey and Worcestershire. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.

Preheat broiler.

Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.

Red White and Blue Potato Salad

This recipe uses a trio of potatoes, but use all of one type if you prefer. Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.

Yield 6 servings (serving size: 1 cup)


2  cups  fingerling potatoes, halved lengthwise (about 10 ounces)

2  cups  small red potatoes, quartered (about 10 ounces)

2  cups  small blue potatoes, halved lengthwise (about 10 ounces)

1/4  cup  finely chopped red onion

2  tablespoons  chopped fresh parsley

1  tablespoon  chopped fresh dill

1  tablespoon  chopped fresh chives

3  hard-cooked large eggs, finely chopped

1/4  cup  red wine vinegar

2  tablespoons  olive oil

1 1/4  teaspoons  salt

2  teaspoons  Dijon mustard

1/2  teaspoon  freshly ground black pepper

1  garlic clove, minced


Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.

Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.

Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.