Century Color Labs

Magic Bars - worth fighting for!For the past 30 years Century Color has been celebrating the end of the busy season with an event called “pig-out”. It’s a
Looks like Sue's hungry!time for all of the employees to get together to celebrate our successes, enjoy each others company, and eat eat eat!

Suzanne's infamous seafood mousse
A time to unwind :)Since this is my first year at Century, I’ve never attended a pig-out, but from what I heard around the office, I was in for a culinary surprise. Each of the employees brought a dish to share, there was enough food to feed an army! From Deb’s kielbasa and sauerkraut to
Even the boss enjoys pig-out.Suzanne’s seafood mousse and magic bars, there was a flavor for every taste bud.

After our bellies were full, we said our goodbyes and we all
settled down for a
long winters nap. Century Color wishes you a safe and joyful break, and we will see you in the new year!

Deb's kielbasa & sauerkraut - a favorite! 

Desserts galore!

Here is a recipe for one of the many items we enjoyed during pig-
out:

Sue Johnston’s Italian Crescent Squares:

2 packages Pillsbury Crescent Rolls                                                          
½ lb. Each of the following deli products:              
Ham
Genoa Salami
Sandwich pepperoni
Swiss cheese
Provolone cheese
Sweet roasted peppers

Using a 9x13 baking dish, unroll one package of crescent rolls so the dough covers the bottom of the pan. Alternate  
Antipasto Squares - yum, yum, yum!layers of deli meats and cheeses. Top with sweet roasted peppers. Sprinkle with parmesan cheese. Unroll the second crescent roll package to cover the top. Bake at 350 degrees for 45-50 min. Cool, cut into squares, Yum!

Here's another one!

1 cup of pepper Jack Cheese for a little kick ( or Monterrey Jack  for mild )
1/2 cup buttered bread crumbs


1. Cook and drain macaroni according to package directions.

2. Preheat oven to 350ºF. Butter 2 1/2-quart baking dish or coat with nonstick cooking spray and set aside.

3. In large saucepan over medium heat, melt butter. Sprinkle flour into butter and whisk constantly until you have thick, smooth paste , about 5 minutes.

4. Add mustard, red pepper or Seasoned Salt and Cheese soup ... Gradually whisk in milk and continue stirring until sauce thickens and returns to simmer.

5. Reduce heat to low. Add 3 cups of Cheddar cheese plus one cup of pepper jack  and stir until melted. Add macaroni,
There was nothing left of this dish!stirring until well coated.. Pour into prepared baking dish. Sprinkle remaining cheese evenly over top, followed by crumbs. Bake for 20 minutes, or until golden on top and bubbling throughout.  Or Cook in a Crock Pot on High for 2-3 hours .