Annual Progressive Dinner Recipes

Below are recipes from the August 2008 Annual Riverside Place Owners' Association progressive dinner.

If your recipe isn't listed, please email it to and he'll put it on this page with the others. Enjoy!



  • CARAMEL LAYER CHOCOLATE SQUARES | Diane Hunt
    • 1 package (14oz) light caramels
      1/3 cup evaporated milk
      1 package German chocolate cake mix
      3/4 cup butter, melted
      1 cup chopped nuts
      1 cup semisweet chocolate chips
    • In saucepan, combine caramels and 1/3 c evaporated milk.  Cook over low heat, stirring until melted and set aside.
    • Grease and flour 13" x 9" pan.
    • Make dressing by combining canola oil, vinegar, sugar, and soy sauce. Set aside.
    • In large bowl, combine dry cake mix, margarine, 1/3 cup evaporated milk and nuts.
    • Press 1/2 of prepared dough into pan and reserve other 1/2 for topping. Bake 350 degrees for 8 minutes.
    • Remove from oven and sprinkle chocolate chips over hot baked mixture. Spread melted caramel mixture over chocolate and sprinkle the remaining dough mix over top. Bake for 15-18 minutes. 


  • CRUNCHY CABBAGE SALAD | Lucy Glover
    • 1 Napa cabbage
      1 bunch green onions
      1 stick margarine
      3 packages ramen noodles
      1/2 cup sesame seeds
      1 package slivered almonds
      1 cup canola oil
      1/2 cup vinegar
      1/2 cup sugar
      3 tablespoons soy sauce
    • Slice cabbage into strips and dice green onions. Place in bowl and set aside.
    • Crush ramen noodles with rolling pin. Brown ramen noodles, sesame seeds, and slivered almonds in margarine. Set aside.
    • Make dressing by combining canola oil, vinegar, sugar, and soy sauce. Set aside.
    • Combine all ingredients just before serving.
    • Serves 10 - 12.


  • SESAME NOODLE SLAW | Ilene Novack
    • 1 cup slivered almonds
      1/4 cup sesame seeds
      2/3 cup vegetable oil (can use additional 1/2 teaspoon sesame oil)
      1/3 cup white vinegar (can include small amount of balsamic vinegar)
      1/4 cup reduced-sodium soy sauce
      2 3oz packages chicken-flavor ramen noodles
      2 tablespoons sugar
      1/2 teaspoon black pepper
      1 medium head cabbage, cored and shredded
      1/2 cup thinly sliced green onion (3-4)
    • Brown almonds and sesame seeds in 300 degree oven until brown (around 10 minutes)
    • In a small saucepan combine oil, vinegar, soy sauce, soup packets, sugar, and pepper. Stir until ingredients are dissolved. Whip to blend.
    • In a large bowl combine shredded cabbage, green onions, almonds and sesame seeds. Add dressing; toss to coat.
    • Chill at least 30 minutes.
    • When ready to serve, add ramen noodles (broken into small pieces)


  • BEEF BRISKET | Sandee Smith
    • 3 - 4 lb. brisket
      1 can chicken stock
      celery salt
      garlic salt
      onion salt
      BBQ Sauce (see ingredients in final step)
    • Sprinkle both sides of the brisket with celery salt, garlic salt, and onion salt. Place in foil fatty side up.
    • Pour can of chicken stock on brisket. Wrap tightly in foil. Put in roasting pan.
    • Bake at 275 degrees for 5-6 hours (or until very tender).
    • Let cool, then cut off fat and discard.
    • Slice thinly.
    • Place in pan and cover with BBQ sauce (3/4 cup ketchup + 2 tsp. vinegar + 1/2 cup brown sugar + 1/2 tsp. thyme), then reheat.


  • CREAMY BASIL DIP/DRESSING | Erin Pheil
    • 1½ tsp black pepper
      2 cups loosely packed basil
      3 tbs chopped shallot
      4 tbs balsamic vinegar
      5 tbs veganaise - or mayonaise if you're not vegan :)
      12 tbs extra virgin olive oil
    • Blend all ingredients in a blender or food processor until smooth.
    • Chill, then enjoy as a salad dressing or dip.