I need help with a menu for tomorrow night. We are having a party

dawn_mo

dawn_mo

Well-known member
for my sister-in-law's birthday and we are all uninspired. My SIL is not thrilled to celebrate her birthday (her husband died of a heart attack about a month ago).

My stepdaughter is pretty much broke and pregnant; read exhausted. And we are being very careful too. I am trying to figure out dinner tomorrow and everyone is kind of low key, emotion wise. I have no idea what her favorite food is. Any ideas or suggestions??? Any and all ideas will be most appreciated. Oh and it has to feed 12 people. Thanks in advance.

 
adults and children, or just adults? I bet when you all get together, it will be uplifting to her.

I was thinking that those cheddar jalapeno scones posted up above would make really good toppings for a chicken pot pie kind of a casserole. I would bake them first, then top them on the hot casserole. Maybe a chicken and also a beef stew casserole? some of your summer canned goods and a salad. ice cream and cake for dessert, or just ice cream and toppings.

 
Dawn, what about a taco bar

Tacos are a happy food, and folks can make them the way they want. I put this together at a time when I needed to not be so spendy. I bought hamburger on sale and also offered ground turkey or chicken for the non-beef eaters. I offered Kraft 2% low fat cheddar and jack cheese (they are excellent) iceberg and romaine lettuce, tomatoes, radish, black olives, chopped green onion, avocado, home made salsa and one red and one green taco sauce. It went over well, and I was not out a bunch of money. The meats can be browned a day ahead and put into warming pans the day of the party. The veggies can be chopped in the morning and put into their contains, covered and in the refer until folks arrive. Heat the tortilla shells just prior to putting out.

 
How about the Green Chile Chicken Enchiladas -- they are FABULOUS! Recipes.....

Or Dawn's Cream Cheese Chicken Enchilada Casserole in T&T , and a simple salad. For dessert have a do-it-yourself banana split: put out some ice cream, homemade caramel sauce, chocolate sauce, bananas, whipped cream and maraschino cherries!

All super easy and do ahead:

Green Chile Chicken Enchiladas

Like all good New Mexico food, this is simple, earthy, and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily. Prep and Cook Time: 50 minutes. Notes: You'll need about half the meat from a roasted 2 1/2- to 3-lb. chicken. Baked enchiladas can be frozen for up to 1 month.


1 pound roasted skin-on green New Mexico chiles
(or a 7oz can fire-roasted Ortega chiles in a pinch)
2 tablespoons olive oil
1 tablespoon butter
5 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups reduced-sodium chicken broth, divided
10 (7- to 8-in.) corn tortillas
2 1/2 cups shredded cooked chicken (see Notes)
2 cups coarsely shredded cheddar or jack cheese, divided
Sour cream

1. Preheat oven to 400°. Peel, stem, seed, and chop chiles.

2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.

3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.

4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.

5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.

NOTES: This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles—roast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.)

Yield: Makes 5 servings; 10 enchiladas (serving size: 2 enchiladas)

CALORIES 526 (50% from fat); FAT 29g (sat 13g); CHOLESTEROL 117mg; CARBOHYDRATE 38g; SODIUM 1402mg; PROTEIN 32g; FIBER 4.2g

Sunset, SEPTEMBER 2007
Caramel Sauce (posted by Meryl - she says it's great!) -
http://www.recipezaar.com/Caramel-Sauce-69479
GayleMO's Hot Fudge Sauce -
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=2500

 
Crock pot of Pat's Amazing Chile (in T&T) (I double the beans.)

Serve with grated cheddar cheese and fritos. Cornbread on the side, perhaps a green salad. Brownies with ice cream for dessert. Lots of hugs all around. I'm sure your family will appreciate all this.

Also, see if someone can bring drinks or something like that to help out.

 
On my list to try: Posted by Gay Rec: Apple Onion and Cheddar Soup

Apple Onion and Cheddar Soup
by Marjorie Druker
Chef/Co-Owner, New England Soup Factory

This soup is perfect for a Sunday open-house party during the
cool fall months. It incorporates apples and cheese, which are
also an old-fashioned combination for a pie in New England.
The soup builds contrasting layers of sweetness, starting with
the apple cider in the stock. Into that go the onions, sautéed
slowly until they are perfectly browned and sweet. Green apples
add tartness.
Makes 12 servings

3 Tbsp. butter
2 cloves garlic, minced
5 large Spanish onions, peeled and thinly sliced
4 Granny Smith apples, peeled and sliced
6 cups chicken stock
2 cups apple cider
2 tsp. caraway seeds
1/2 tsp. dried thyme leaves
1 cup heavy cream
2 cups grated sharp cheddar cheese
1/4 cup freshly grated Parmesan cheese
2 Tbsp. Calvados (apple brandy)
Kosher salt and freshly ground black pepper, to taste
In a stockpot melt the butter over medium heat. Add the
garlic and onions. Sauté for 25 minutes, or until the onions
are soft and golden. Add the sliced apples and sauté an ad-
ditional 5 minutes. Add the chicken stock, apple cider, car-
away seeds, and thyme. Bring to a boil over medium-high
heat. Reduce the heat to medium, cover the pot, and sim-
mer for 35 to 40 minutes.

Remove the pot from the stove. Add the cream, cheddar
cheese, and Parmesan cheese. Stir until the cheeses melt
completely. Add the Calvados and season with salt and pep-
per. Return to the stove and simmer an additional
3 minutes.
Recipe reprinted from
TheNewEnglandSoupFactoryCookbook:

 
And to make it a soup party, also posted by Gay Rec: Pumpkin and White Bean Soup

Pumpkin and White Bean Soup
by Marjorie Druker
Chef/Co-Owner, New England Soup Factory
This is my favorite pumpkin soup recipe. I created it after I had eaten a magnificent butternut squash ravioli with brown butter
and sage at Olives restaurant near Boston, chef-owner Todd English’s home base. I had to see if I could make a soup that could
remind me of its perfectly balanced flavors. I played with the spices and ingredients, and found that white beans gave me better
results than pasta. Whenever I taste this soup, it reminds me of that meal at Olives. I am thankful to Chef Todd for inspiring
me to create bold and spirited dishes.
Makes 12 to 14 servings

Preheat the oven to 425 degrees. Place 3 cups of the pumpkin in a roasting pan. Drizzle with the olive oil and season with salt
and pepper. Bake for 25 to 30 minutes, or until soft and brown on the outer edges. Set aside.

Melt the butter in a stockpot over medium-high heat. Add the garlic, onion, celery, and carrots. Sauté for 5 minutes. Add the
remaining pumpkin and sauté for an additional 5 minutes. Add the stock, sage, and nutmeg. Bring to a boil. Reduce the heat
to medium, cover the pot, and simmer for 30 to 35 minutes, or until the vegetables are soft and tender. Remove from the heat
and add the brown sugar, cheese, and sherry. Puree the soup in the pot using a hand blender or working in batches with a
regular blender until smooth. Season with salt and pepper. Add the cannellini beans and the reserved roasted pumpkin chunks.
Stir well. Serve in big, deep bowls with the basil leaves and freshly shaved Parmesan cheese.

Recipe reprinted fromThe New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best
Purveyor of Fine Soup with permission from Thomas Nelson, Inc. Copyright 2007 by Marjorie Druker.
Puummppkkiinn aanndd WWhhiittee BBeeaann SSoouupp
2 1/2 pounds pumpkin, peeled and cut into
3/4-inch cubes, divided
1 1/2 Tbsp. olive oil
Kosher salt and freshly ground black
pepper, to taste
4 Tbsp. butter
4 whole cloves garlic, peeled
1 large Spanish onion, peeled and chopped
2 ribs celery, diced
5 carrots, peeled and sliced
10 cups chicken stock
1/2 tsp. rubbed sage
1/2 tsp. ground nutmeg
1/2 cup packed brown sugar
1/2 cup freshly grated Parmesan cheese, plus additional,
for garnish
1/2 cup cream sherry
pepper, to taste
2 cups cooked cannellini beans
1/4 cup torn fresh basil leaves, for garnish

 
Thanks everyone! As usual you all had great ideas. I took Meryl's

advice and looked through the menus. I forget about it being there. There are a bunch of great ideas in there. I decided to make CathyZ's Laarb menu. It sounds fun and interactive and everyone can make there own as they like it. Sort of like a taco bar but using lettuce leaves. I am also making the Coconut Cilantro Rice and the Lazy Woman Sushi for an appetizer. My in-laws are bringing a Ramen Slaw and lemon bars and my stepdaughter is making an artichoke dip, some gooey carmel brownies and a New York-Style cheesecake. I am excited about this menu, it should be delicious. Thanks again everyone!

 
Everyone loved it. The only thing was since I served the Lazy Woman appetizers

everyone swooped in on those. I decided not to make the rice because I knew no one was going to be hungry enough to eat it, and I was right. The lazy sushis were scarfed down and everyone loved the laarb. I have leftovers of the laarb so I will be figuring out something to do with it tomorrow. I just need to learn not to make such delish appetizers!

 
Leftovers tonight. I made a fresh batch of the coconut rice and served the

leftover Laarb over it with Sirrachi ( I know it is spelled wrong but I am just to tired to look it up. No, make that too cranky to look it up) and hoisin on the side. Peanuts to garnish. Delish. I think I like it better than the lettuce wraps. Great recipes, so flavorful and economical. Thanks again!

 
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