Ideal for gatherings, these recipes serve a good-sized crowd

Labor Day is a fun day to gather as friends and family and enjoy a day off from work and a near-end to the summer season. I don't know about you, but it seems as if, after Labor Day, the time starts to fly by as the days get shorter and fall approaches.

I gathered together a few recipes that you might like to try for your Labor Day gathering, or hang onto the recipes for your next gathering. Each recipe serves a large number of diners, so they are perfect for a potluck or covered-dish gathering.

Baked Bean Casserole

This is one of my favorite baked bean dishes. It is a hearty baked bean with ground beef, making it almost a meal in itself. My cousin, Camilla Dude, gave me this recipe many years ago, and I still use it today.

• 1 large onion, chopped
• 1 pound ground beef
• 2 tablespoons butter
• 2 tablespoons flour
• 6 slices bacon, sliced into pieces
• 1 tablespoon molasses
• 1/2 cup brown sugar
• 2 (15-ounce) cans pork and beans
• 1 (15-ounce) can tomatoes
• 1/2 teaspoon salt
• Pepper, to taste

Brown ground beef, bacon and onion together; drain. Add flour and simmer. Mix all remaining ingredients together with the meat mixture. Pour into a sprayed casserole dish and bake in a 350-degree oven for about 1 hour, or until all hot and bubbly.

Bacon and Tomato Pasta Salad

Perfect for hot summer nights, this salad goes together quickly and is not too heavy. Serve it alongside some grilled or BBQ pork chops.

• 1 box rotini pasta, 1 pound
• 4 or 5 green onions, chopped
• 1 pint cherry tomatoes, halved
• 1 1/4 cups celery, diced
• 1 1/4 cups mayonnaise
• 5 teaspoons white vinegar
• 1 tablespoon sugar
• 1 pound cooked bacon, crumbled
• Salt and pepper to taste

Cook pasta according to package directions. Drain and rinse in cold water. In large bowl, combine pasta, green onions, tomatoes and celery. In a small bowl, combine mayonnaise, vinegar, sugar, salt and pepper, then pour over pasta mixture. Cover and chill. Just before serving, add bacon. Serves: 10 to12.

Thyme-Rubbed Pork Chops with Peach-Bourbon Chutney

For the chutney:

• 1 tablespoon extra-virgin olive oil
• 1/2 medium yellow onion, about 6 ounces, finely chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon yellow mustard seed
• 1/4 cup bourbon
• 1/4 cup packed light brown sugar
• 2 tablespoons fresh lemon juice
• 2 medium, ripe peaches, about 1 pound total, peeled and chopped

For the pork chops:

• 4 bone-in pork loin chops, each 8 to 10 ounces and about 1 inch thick
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon finely chopped fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

In a large saute pan over medium-high heat, warm the oil. Add onion, salt and mustard seed and cook until onion is tender and light golden, about 5 minutes, stirring occasionally. Add bourbon to the pan, adjust the heat to medium, and then add the remaining chutney ingredients. Cook the chutney until most of the liquid is evaporated and the peaches are tender, about 10 minutes, stirring occasionally. Remove from the heat.

Rub the chops on both sides with the oil, thyme, salt and pepper. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.

Prepare the grill for direct cooking over medium-high heat (400 to 450 degrees). Grill the chops over direct medium-high heat, with the lid closed, until still slightly pink in the center, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve the chops warm with the peach-bourbon chutney. Serves: 4

Overnight Slaw

This slaw recipe is great for a potluck because it's made the night before and the flavors improve to be served the next day.

• 1 medium head cabbage, shredded
• 1 medium red onion, thinly sliced
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 1/2 cup sliced pimiento-stuffed olives
• 1/2 cup white wine vinegar
• 1/2 cup canola oil
• 1/2 cup sugar
• 2 teaspoons Dijon mustard
• 1 teaspoon each salt, celery seed and mustard seed

In a large bowl, combine the cabbage, onion, peppers and olives. In a large saucepan, combine the remaining ingredients; bring to a boil. Cook and stir for 1 minute. Pour over vegetables and stir gently. Cover and refrigerate overnight. Mix well before serving. Yield: 12 to 16 servings.

Big Batch Brownies

• 7 large eggs
• 4 cups sugar
• 2 cups cocoa powder
• 2 teaspoons salt
• 1 tablespoon vanilla
• 3 cups all-purpose flour
• 2 cups butter, melted and cooled
• 1/2 cup milk

Icing ingredients:

• 4 cups powdered sugar
• 2/3 cup cocoa powder
• 1/2 cup butter, melted
• 1/2 cup milk
• 1 teaspoon vanilla

Place eggs in large mixing bowl and beat with electric mixer until broken and blended, about a minute. Add sugar, cocoa powder, salt and vanilla to eggs and beat until well blended. Add flour, melted butter and milk to batter and mix until well blended, scraping down sides as needed. Spread into greased half sheet pan (18x13 inches) and bake at 350 degrees for about 25 minutes, or until set in center. Allow to cool slightly before icing.

To make icing: Place all ingredients in mixing bowl and beat with an electric mixer until smooth and creamy. Spread onto cooled brownies. Serves: 30-ish

Have a great week, and until next time, happy cooking.