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Guests are encouraged to dress in
traditional Derby attire.
Ladies be prepared for our
Hats Off To The Derby Contest!
Derby Day Recipes
Derby Pie
½ cup butter, unsalted, melted
2 eggs, slightly beaten
1 cup sugar
½ all purpose flour
1 cup semisweet chocolate chips
1 ½ cups chopped pecans
1 teaspoon vanilla
1 tablespoon Kentucky Bourbon
1 Pie Crust
Mix ingredients together and pour into pie shell.
Bake at 350 degrees for 45 min. or until filling is set.
Cool 30 min. before serving.
Louisville Lemon Bars
2 1/2 C all purpose flour, divided
3/4 C powdered sugar, divided
1 cup butter
1/2 tsp. baking powder
4 eggs beaten
2 cups sugar
juice of two lemons
grated zest of one lemon
1 lemon sliced thin, and twisted for garnish
sprigs of fresh mint for garnish
Combine 2 cups four with 1/2 cup powdered sugar. Cut butter into flour mixture with a pastry blender until mixture resembles cornmeal. Spoon flour mixture into a 13x9x2 pan and press into place evenly.
Bake at 350 degrees for 20-25 minutes or until lightly browned. Remove from oven. Combine 1/2 C flour and baking powder and set aside.
Combine eggs with 2 cups sugar. Add lemon juice and zest. Beat well. Stir dry
ingredients into egg mixture and pour over the hot crust.
Bake at 350 degrees for an additonal 25 minutes. Cool on wire rack.
Dust with sifted powdered sugar and cut into bars. Stack on glass plate and garnish with lemon slices twisted (cut round slice halfway through, turn one side one way and the other the other way so it stands up) and fresh sprigs of mint.
Baby Hot Browns
1 chicken bouillon cube
1/2 cup hot water
1/2 cup half and half
3 tablespoons unsalted butter
2 tablespoons of flour
1 cup grated Swiss cheese
5 strips bacon, cooked, crumbled
1 onion, sliced thin
6 ounces cooked turkey, thinly sliced
18 slices of party rye or small French bread
Parsley
Dissolve bouillon cube in hot water, add half-and-half. In a saucepan, melt butter and add flour. Whisk and cook until mixture is frothy and raw flour taste is gone.
While stirring, add the bouillon mixture. Stir constantly with a whisk until the sauce thickens and begins to bubble.
Add Swiss cheese and stir until smooth. (If sauce needs to be thinned, heat and add a little water).
Place slices of turkey and onion on each bread slice. Top with sauce and crumbled bacon. Heat at 350 degrees for 10 minutes. Garnish with parsley.
Country Egg Casserole
6 slices white bread
butter
½ chopped onion
1 chopped green pepper
1 chopped red pepper
1 1/2 C shredded Colby cheese
6 eggs beaten
2 cups half and half
1 tsp. salt
pepper
Remove crusts from bread and spread with butter. Place in a greased 13x9x2 casserole.
Add chopped vegatables. Spoon over bread slices. Sprinkle with cheese. Combine eggs with half and half, salt and pepper. Beat well. Pour over cheese.
Cover casserole and chill overnight.
Remove from refrigerator 15 minutes before cooking. Bake casserole uncovered at 350 degrees for 45 minutes until set. Serves 8.
Country Sausage Casserole
6 slices white bread
butter
1 pound HOT pork sausage
1 chopped green pepper
½ chopped onion
1 1/2 C shredded Colby cheese
6 eggs beaten
2 cups half and half
1 tsp. salt
pepper
Remove crusts from bread and spread with butter. Place in a greased 13x9x2 casserole.
Brown sausage, stirring to crumble. Drain well. Add chopped vegetables. Spoon over bread slices. Sprinkle with cheese. Combine eggs with half and half, salt and pepper. Beat well. Pour over cheese.
Cover casserole and chill overnight.
Remove from refrigerator 15 minutes before cooking. Bake casserole uncovered at 350 degrees for 45 minutes until set. Serves 8.
Benedictine
1 large cucumber
8 ounces cream cheese, softened
2 tablespoons grated onion
1/4 tsp salt
1 tablespoon mayonnaise
Pare, grate, and drain cucumber. Combine with remaining ingredients in food processor.
Serve as is or as a sandwich or canapé spread. Thin with sour cream to make a dip for vegetables.
Chocolate Covered Raspberry Truffles
(half of this recipe makes 35 truffles)
7 ounces good quality plain chocolate, broken into squares
¼ cup double (heavy) cream
1 ½ Tablespoons Framboise (raspberry) liqueur
6 ounces fresh raspberries (1 cup)
½ cup unsweetened cocoa powder, you may need less
Put the chocolate and cream into a glass bowl and heat very gently in the microwave for 1 minute- stirring every 20 seconds until chocolate is melted and mixed with the cream- it may take a couple of minutes depending on your microwave, or melt in a double boiler over simmering water.
Stir in Framboise.
Put raspberries, a few at a time, into chocolate mixture and gently turn to coat using a fork or a teaspoon, then scoop them out, one at a time and put them onto a tray lined with baking parchment paper.
Chill for at least an hour.
Put the cocoa powder into a plastic bag and add the truffles, shaking gently in the bag to coat them. Transfer onto a plate and keep chilled until ready to serve.
These can be kept for up to 2 days in the fridge.
Sausage Gravy
Serves: 4
1 pound Bob Evans or Owen’s Original Recipe Sausage Roll
¼ cup all-purpose flour
2 cups milk
Salt and black pepper to taste
8 prepared biscuits
Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly.
Season with salt and pepper. Serve hot over biscuits.
Waffle Mix
1 Tablespoon sugar
1 Teaspoon vanilla
¼ cup melted butter
2 cups Bisquick mix
2 Tablespoons vegetable oil
1 1/3 cup milk
1 egg
Stir ingredients until blended. Pour onto center of hot greased waffle iron; close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffle.
Virgin Mimosas
Serves: 4
2 cups orange juice
2 cups NNK ginger ale
Combine orange juice and ginger ale
Non-alcoholic Mint Juleps
Serves: 2
(prep time: 15 minutes, cook time: 10 minutes, ready in: 1 hr, 25 minutes)
¼ cup water
¼ cup white sugar
1 Tablespoon chopped fresh mint leaves
2 cups crushed ice
½ cup prepared lemonade
Fresh mint sprigs, for garnish
In a small saucepan, combine the water, sugar, and 1 Tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves.
Fill 2 cups or frozen goblets with crushed ice. Pour ½ cup lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.
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