Sides are mainstays at a Labor Day potluck

Joyce Howard, Pittsburgh Post-Gazette on

Published in Entertaining

Preheat oven to 400 degrees Fahrenheit.

Peel and devein the shrimp, leaving the tails on. Mix with olive oil, salt, pepper and seafood seasoning. Spread shrimp in 1 layer on a sheet pan. Roast for 8 to 10 minutes, just until pink, firm and cooked through. Set aside to cool.

For sauce, combine chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce. Serve shrimp with sauce.

Serves 6 to 8.

— Adapted from “Barefoot Contessa Back to Basics” by Ina Garten (Clarkson Potter; October 2008)



Quiche is for all, so let’s bring it back. The 1970s sensation has always been a favorite with my family and is quite filling. This recipe, which I got from my late mother, Jayne L. Howard, features mushrooms, shallots and bacon, but I’ve made a similar version with broccoli or spinach.

10 slices center-cut bacon

1 tablespoon olive oil

8 ounces cremini mushrooms, diced


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