Help please, with quantities... Having 15 for dinner on Memorial Day weekend....

H

heather_in_sf

Well-known member
and here's my menu:

- baby back ribs (baked with spices then on the grill with Vidalia onion fig sauce from Stonewall Kitchen)

- grilled london broil (with my dear beau's special seasoning)

- grilled corn on the cob in the husk

- Memorial Day baked beans

- tea garden jello salad

- Vidalia onion pie

- I've asked our guests to bring the booze and perhaps a dessert. My back up dessert is the Miracle marguerita flan cake.

I was planning on doing 3 racks of pork baby back ribs and one large london broil (3-4 lbs, to be sliced thinly), but then EVERYONE we invited has RSVP'd that they will come! I would love your recommendations on how much meat we should make for 15 people...

Thanks so much for your help!

 
I don't think you can go wrong with extra London Broil, because leftovers will be so good cold,

for sandwiches or with a mustard vinaigrette.

 
I'd add another half rack of ribs and up the beef amount to 5-6 lbs, Heather

You don't say how big the racks of ribs are or what sides you are serving but if you are feeling that you don't have enough meat then add some and risk leftovers.

 
Can be either a salad or a dessert, Joanie- depending on what you mix with it

There are LOTS of old-fashioned Jello salad recipes out there- using the likes of cottage cheese, lettuce, mayo, onions, nuts, even peas and other veggies.

 
REC: Tea Garden Jello Salad

Joanie, this is my mom's favorite summer jello salad recipe.

Tea Garden Salad (as she wrote it)

1 pkg orange gelatin dissolved in 1 c. hot freshly made black tea.

Drain one 11 oz can Mandarin Orange sections and one 9 oz. can crushed pineapple (drained very well), reserving juice to make 1 cup (add fresh orange juice, if necessary).

Add fruit juice to dissolved gelatin mixture and place in refrigerator until mixture has thickened.

Drain and cut one can water chestnuts (mom uses sliced water chestnuts and cuts the slices in half). Add chestnuts, pineapple, and orange sections to the gelatin. Spoon mixture into little molds which have been rinsed in cold water (or place in one large mold). Cover molds and refrigerate until set.

To unmold, loosen edges with the tip of a sharp knife and dip briefly into a bowl of hot water, unmold onto a salad plate lined with a lettuce leaf.

Dressing:
To 1 cup stiffly whipped cream, fold 1/2 c. mayonnaise into cream. Mix in orange zest and a pinch of mace. Blob a dollop on top of each salad.

We usually have these little round dome molds that are slightly fluted. This recipe unmolds really well! For the party I'm going to double the recipe and make in our large fluted pyrex mixing bowls and omit the dressing.

FYI - this is a very nice lunch when you are in a dieting mood per my mom.

From the Boone Tavern Hotel, Berea College, Berea, KY.

 
Oh yeah, I have made it twice and it is soooo good!

Thanks to Susan for sharing the recipe with me originally! It is so weird the way you pour the liquids over the batter and eventually it rises to the surface. The cake part is fantastic, and the flan part is delicious, together it is a lethal combo...!!!

 
Thanks everyone, we bought 6 baby back rib racks (frozen in 2 packs

and on sale for $2.99!) and ordered three 2.5 lbs London broils for pick up next Saturday. I do appreciate the advice on the meat quantities - and remembered that one guest eats so heartily that we are going to count him as 2 people. He just got released from the Army in Kuwait and he is looking forward to some home cooking. I can't wait to cook everything!

If anyone would like any of the other recipes please just let me know.

Thank you!

 
Kinda like "Dump Cake" - cherry pie filling topped with dry cake mix and melted butter poured over!!

 
Our version had a package on coconut, and a pack of chopped walnuts too.

It's been years, but I loved it.

 
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