Recipes for the "pot" party lunches

Friday's menu: Mini Muffulettas, Ryan's Cole Slaw, Mexican Parfaits, Mini Cheesecakes with blueberry topping, Cajun Lemonade.
The same on Saturday with the addition of Cucumber Provencale, Frozen White Sangria and Chicken Nuggets (Thanks Dale and Irene!).

 Mini Muffulettas from Southern Living Magazine September 2011
I drained the vegetables before putting them in the food processor.

 Mexican Parfaits from Cuisine at home
Use any small glass you have around the house: votive candle holders, cordial glasses etc. I didn't use the plastic bag, just filled the glasses with the mixtures and that worked just fine.

Ryan's Ramen Cabbage Salad Recipe (Irene & Dale's son)
2 packages shredded cabbage or shred a head of cabbage
2 packages Ramen noodles (discard the flavor packages) break the noodles up into small pieces
4 oz slivered almonds (I had sliced almonds and used them)
4-6 green onions, sliced thin
1/8 cup sesame seeds
6 tablespoons butter
In large skillet melt the butter, add noodles, almonds and sesame seeds stir until golden brown, cool.
In jar combine
3/4 cup oil
1/4 cup white vinegar
2 teaspoons soy sauce
2/3 cup sugar
Shake until sugar is melted.
Just before serving mix all ingredients.

Alice had a great idea for single people: keep all ingredients separate and mix enough for one or two servings so the noodles stay crunchy. Thanks Alice!

 Cajun Lemonade (easy) from Southern Living Magazine September 2011

 Frozen White Sangria (don't remember where I got the recipe)

2 cups fresh pineapple pieces, frozen
2 oranges, sectioned, frozen
2 cups white wine, chilled
1/2 cup brandy
1/2 cup orange flavored liquor (triple sec)
1 cup crushed ice

Put everything into a blender and blend until smooth. I doubled the recipe and had to make several small batches because not everything fit into blender at once.

The recipe is very flexible, you could use any fruit you like (peaches, nectarines, etc. and liquor you like, flavored vodkas, Chambord, Gran Marnier, Midori etc.

Cucumber Slices Provencal (fancy name, easy to make) 

Mini Cheesecakes made in muffin pans, any fruit topping, pie filling

12 vanilla wafers

2- 8 oz packages cream cheese

2 eggs

1/2 cup sugar

1 teaspoon vanilla extract

Mix until smooth and fluffy

Line muffin tin with paper or foil liners, drop wafer in bottom. Fill muffin cups 2/3 full, bake @ 350 15 - 18 minutes, cool, put in refrigerator overnight.
Top with fresh fruit or pie filling of your choice.