Planning a NASCAR Party?
Rev up the fun on race day with these party planning tips.
Backyard Bash
Nice weather? Take your party to the backyard.
- Bring a TV outside. Be sure to set it up in a place with little glare.
- Set up lawn chairs or ask your guests to bring their own.
- Fill coolers or a kiddy pool with ice for frosty cold beverages — just an arm's length away.
- Too sunny? Umbrellas make a big difference. A little chilly? A chimenea adds warmth and a cozy campfire feel.
- Fire up the grill, kick back and relax.
Track Talk
Get into the race theme with race day décor.
- Put a Pit Stop sign on the bathroom door.
- Let guests know they can Refuel with beverages.
- Place a caution flag near spicy dishes.
Good-to-Go Grub
Don't break your back cooking all day. Serve tasty treats without the worry.
- Pick easy-to-make dishes, and do all the chopping, slicing and preparation you can before friends arrive.
- Draft friends to bring their trademark dishes.
- Check out the recipes below.
- Watch the race and enjoy the foods you love.
Commercial Cup
Bored with breaks? Liven the lulls with goofy games.
- Host your own remote-control car race down the driveway to get the crowd going.
- Create bingo cards with NASCAR slang such as lucky dog, wedge and apron. Guests mark off the words as the announcer says them until someone bingos.
- Hold NASCAR trivia challenges with fun facts.
- Give away prizes like car washes and oil changes.
Heartburn-Friendly Dishes for Your Party
Asian Chicken Salad
Bowtie Pasta with Peas and Ham
Marinated Lamb Loins
Grilled Marinated Flank Steak
Ambrosia Salad
Angel Food Cake
Asian Chicken Salad
Serving Size: 4
Ingredients
- 4 cooked skinless boneless chicken breasts, diced
- 1 1/4 cups bean sprouts
- 1 1/2 cups snow peas
- 1/4 cup chopped scallions
- 1/4 cup vegetable oil
- 5 teaspoons soy sauce
- 1 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon sugar
- 1/4 cup diced celery
- 1 8-ounce can sliced water chestnuts, drained
Instructions
Combine the chicken, bean sprouts, snow peas and scallions. Make a dressing using the oil, soy sauce, ginger, salt, pepper and sugar. Add to the chicken mixture. Add the celery and water chestnuts and mix well. Serve chilled.
Bowtie Pasta with Peas and Ham
Serving Size: 4
Ingredients
- 12 ounces bow-tie pasta, uncooked
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 14.5-ounce can reduced-sodium chicken broth
- 3/4 teaspoon dried basil OR thyme, crumbled (or 1 tablespoon fresh)
- 1 cup frozen "petite" peas
- 4 ounces low-sodium boiled ham, thinly sliced and cut into 1/2" strips
- Grated Parmesan cheese, optional
Instructions
Cook the pasta according to package directions.
In a medium saucepan heat the oil over medium heat. Stir in garlic powder, and cook for 15 seconds. Pour in the broth; stir in the basil (or thyme), and cook for 3 minutes, or until just boiling.
Place the peas in a large colander. Drain the pasta directly over the peas. Return the pasta and peas to the pan, and pour in the broth. Turn burner heat to medium-high; add the ham, and toss well to combine. Cook for about 2 minutes, or until piping hot.
To serve, ladle pasta into serving bowls, and serve with grated cheese, if desired.
Recipe developed by Pat Baird for the National Heartburn Alliance.
Marinated Lamb Loins
Serving Size: 4
Ingredients
- 1 pound lamb loin
- 1/3 cup orange juice
- 2 tablespoons packed brown sugar
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary, crumbled
- 1/2 teaspoon salt
Instructions
In a small bowl whisk together the orange juice, brown sugar, oil, rosemary and salt.
Place the lamb in a shallow glass casserole dish, and pour the mixture over the top. Turn the lamb over several times to coat. Cover the casserole, and refrigerate for about 2 hours, turning occasionally.
Preheat grill (or oven to 375° F).
Remove the lamb from the marinade. Discard any unused marinade. Place on preheated grill (if roasting place it on a baking sheet). Cook for about 15 minutes, or until desired doneness. Let stand for 5 minutes. Slice the loin diagonally into ½-inch slices, and serve.
Recipe developed by Pat Baird for the National Heartburn Alliance.
Grilled Marinated Flank Steak
Serving Size: 4
Ingredients
- 1/4 cup Balsamic vinegar
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons honey
- 2 medium shallots, thinly sliced
- 2 teaspoons freshly chopped rosemary OR 1 teaspoon dried
- 1 1/2 teaspoons dry mustard
- 1 1/4 pounds flank steak
- Salt to taste
Instructions
In a 13 x 9 x 2-inch glass baking dish combine the vinegar, soy sauce, honey, shallots, rosemary, and mustard until combined, using a fork or whisk.
Place the steak on top, and press meat lightly to coat with marinade. Turn, and press again. Cover and refrigerate for at least 2 hours, turning occasionally.
Prepare grill to medium-hot coals, or medium setting, or preheat broiler. Remove the meat from marinade; discard marinade. Grill 4 to 6 minutes on each side (for medium-rare), or until desired doneness. Transfer steak to cutting board; sprinkle lightly with salt. Let stand for 5 minutes. Cut diagonally across the grain into thin slices. Arrange on a platter, and serve.
Recipe developed by Pat Baird for the National Heartburn Alliance.
Ambrosia Salad
Serving Size: 8-10
Ingredients
- 2 cups chopped mango, peaches or mandarin oranges
- 2 cups green grapes
- 1 cup strawberries
- 1 to 1 1/2 cups shredded coconut
- 1 to 1 1/2 cups miniature marshmallows
- 1 cup maraschino cherries
- 2 cups chopped pecans or walnuts
- Frozen whipped topping (optional)
Instructions
In a large bowl, combine mango, strawberries, grapes, coconut, marshmallows and cherries. Mix together well and chill 1 hour before serving. If you wish, blend in a thawed container of frozen whipped topping.
Angel Food Cake
Serving Size: 12
Ingredients
- 1 1/4 cups superfine sugar, divided
- 1 cup sifted cake flour
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
Preheat oven to 375° F.
In a medium bowl whisk together 3/4 cup of the sugar, and the cake flour; set aside.
In a large bowl, using an electric mixer at medium speed, beat the egg whites until thick and foamy. Increase the speed to high, and add the cream of tartar, salt, and vanilla. Beat until soft peaks form; sprinkle the remaining sugar gradually over the top of the batter, while beating. Continue to beat until stiff and glossy. Do not overbeat.
In three batches, gently (and quickly) fold the flour mixture into the egg white mixture, using a rubber spatula, slotted spoon or large balloon whisk. Pour the batter into an ungreased 10-inch tube pan with removable sides; use a narrow metal spatula or sharp knife to cut through the batter, and eliminate any air pockets. Bake for 30 to 35 minutes, or until a tester inserted in the center comes out clean.
Invert the cake over a funnel, or narrow bottle to cool. Run a long, thin knife around the side of the cake, and release the sides of the pan.
Recipe developed by Pat Baird for the National Heartburn Alliance.
NASCAR® is a registered trademark of the National Association for Stock Car Auto Racing, Inc. The stylized No. 31 and the image of the No. 31 race car are trademarks of RCR Enterprises, L.L.C. and are used by permission. The name, likeness and image of Jeff Burton are trademarks of Jeff Burton Autosports and are used by permission of its owner. All Trademarks are used by permission of the respective owners.