Gave a party for 30- The Screw The Economy Party

C

CathyZ

Well-known member
Hawaii's economy depends so heavily on tourism which is so bad right now that it is dragging the whole state down. So, instead of moping about it, my DH and I decided it was time to have a party. Yeah, let's party! Everybody got dressed up and they were ready for a fun night.

I set up a buffet. It was a warm but not hot evening and my DH, the chief griller of the house, did a fabulous job on the tri tip I used for the Asian steak salad, the grilled sausages (I used Aidells) and most especially on the grilled lamb. Pink, juicy, delicious. I had him grill sausages first which I kept warm in the oven (they stayed juicy), then the tri tip which I sliced and served just barely warm on the salad then the lamb which was sliced and served hot on a platter.

The menu was pretty easy to do as menus go- not much last-minute stuff.

Here is the menu- I'll post it in menus in T&T. A few hours before the party I realized I'd have about ten more people than I first counted on (friends calling to see if they could bring others) so I added my family potato salad too but I didn't need it- I had plenty of food.

Hope you like it.

Pesto Torte/Crackers

Hummus/Pita Crisps

*****

Grilled Butterflied Leg of Lamb

Cathy Z’ Crunchy Baked Chicken

Smoked Chicken Sausage w/Gruyere cheese

Asian Steak Salad

Spicy Shrimp Salad w/Mango, Coconut Milk

Caesar Salad w/homemade Croutons

Bean Salad like you’ve never had it before

*****

Fudge Topped Brownies

Homemade Strawberry Shortcake

Cut Watermelon

 
Sounds fantastic. I'll look forward to the recipes. You've piqued my curiosity with the bean salad.

And I see your friends have found an economical way to entertain--bringing extra people to your party, lol!

 
Yum! Tell us more about the bean salad. I made your creamy pasta salad for a party this weekend.

I doubled the recipe. It was very good! I only used 16 oz. of dressing for 16 oz. of pasta. It was still very creamy. The marie's dressing is very good. Thanks again for sharing your recipes!

 
Recipes are posted with the menu

Yup- always seems to be extras that show up. It's okay though....I always cook for an army no matter how many people are coming. Probably like you.

 
You bet, Gail- glad you liked the pasta salad and another Marie's idea inside

We love the Marie's dressings- especially the creamy garlic. Last night I used it in one of my DH's favorites- I named it after him years ago when I made it up out of just a few ingredients I had handy- maybe you'll like this one too:

KRISS’ POCKETS (Serves two)

2 whole pitas split open
3/4 lb ground beef or ground turkey
1 small onion, chopped
4 oz. mushrooms, sliced
1 green pepper, chopped or 1/2 C chopped and blanched broccoli
1 oz. sliced black olives (optional)
1/2 to 1 jar of Marie’s Creamy Italian Salad Dressing (find it in the refrigerated section)
1 T thyme
1/2 tsp salt
1 tsp pepper
1 small chopped tomato

Brown ground meat; add onion and green pepper. Cook a few minutes. Add mushrooms, cook 5 minutes more, then drain, and cool down (because the Marie's dressing turns clear and weird if too hot) about 5 minutes. Add dressing and mix with seasonings and olives.
Fill pocket bread with mix and chopped tomato.

 
Yep, the burden of a social reputation! Cooking for an army is genetic. We can't help ourselves...

Your bean salad sounds amazing. Depending on the heat of the sauce, it could thin out the crowd a bit, if necessary, or pile them in. I hope to try it while it is still techinically summer.

Thank you for the menu! I love the layers of grilled meats with all the flavors of the side dishes.

 
Levee, I'm impressed! And here I thought we weren't hearing from you because of more shoulder

problems!

And HOW do you make potato salad on short notice? That's an all-day thing for me.

 
Hi Marilyn- nope, shoulder is great (and how is yours?) Potato salad in a rush easy

I had little red potatoes in the house and cooked them along with eggs (I love hard boiled eggs in potato salad. I "super-cooled" them in the freezer. Chopped onion, celery, sliced pimento-stuffed olives, Durkee's Special Sauce (my favorite secret ingredient), mayo, hot dry mustard (sometimes wasabi), celery seed, pepper. Potato salad.

You don't see me as much because I am keeping the weight off I lost two years ago and I eat differently then before so I have backed off on my food obsession. I still come in to see what you all are up to- and I am always here to help out whenever I am needed. I miss all that great comfort food but I do love size 4 more than 22. Ah, what a price we pay.

 
You are my role-model. I'm back in PT for "Frozen Shoulder: The Sequel"

I think I was a size 4 from 10:30 am to 11:30 am on June 15, 1962.

thanks for the hints on speeding up potato salad. I don't even consider it most of the time and it's so good under a greek salad.

 
I've done the potatoes in the microwave too---then cooled in freezer.

just bke them up in their skins and cool. they will peel like boiled, or just leave skins on.

 
Wonderful and delicious sounding menu, CathyZ! I'm headed to check out the RECs now! Thx!

 
Where do I find these wonderful recipes?

I'm brand new to this site,and I don't know the ropes yet. The food sounds great.

Thanks,

Pam

 
You're right, CathyZ's recipes are always wonderful. To find this menu...

Go to the top of the page and click on T&T Hall of Fame. Then choose the menus section. It's the most recent menu posted, at the bottom of the page; and all the recipes are there.
Enjoy

 
Welcome, welcome Pam! You're going to love this wonderful board....

although I think there is a clause in the fine print that says "we are not responsible for any weight gain resulting from these recipes" smileys/smile.gif

You might stop by the T&T Hall of Fame (see tab at top of your browser), click on the Who Are You section, and let us know a little about you -- you can see the other postings there by board members.

If you get stumped - just ask!

 
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