what should i make for a big family reunion?

Question

theres a family reunion on the 15th and i want to make something that at least 45 people will eat and say thats good stuff, the problem is that everybody is going to make something ,i want mine to be differant

Answer 1

I found these:

"Recipe(tried): Family Reunion Recipe

Potatos - amt. depends on size of potatoes and size of pan
1 large onion-chopped
1 lb. sausage links-cubed
1 can chicken broth
1 lb more or less grated cheese (I use Monterrey Jack)
1 small can chopped chili (the spiceness depends on your taste.
1 pint cream
salt to taste

Saute onion in small amout of butter until tender, and add the sausage and brown. Drain off fat.

I use a 9 x 12 pyrex dish, but can use larger for larger crowds.
Peel and slice potatoes, alternate layers of potatoes, onion-sausage mix, pepper, salt, and cheese, ending with cheese. Pour the chicken broth and cream over the casserole. Cover with foil and bake for 45 min. to an hour. When
potatoes are tender, remove foil, add more cheese if you like and brown lightly.

This is my nephew's recipe.

Peel and slice potatoes, layer"

"Family Reunion Recipe Contest Winners


By Jacqueline Hale

You have proven that Texans are big on family reunions with the many great recipes you submitted. Here is a range of home cooking for your pleasure. Our grand-prize winner is Laura Davis, a member of Cherokee County EC, for Southern Oven-Fried Chicken. Davis will receive a copy of The Second Typically Texas Cookbook and an assortment of seasonings from McCormick.



Southern Oven-Fried Chicken

2 cups bread cubes or crackers
1 tablespoon dried parsley
1/2 cup grated Parmesan cheese
2 1/2 pounds chicken, quartered
2 teaspoons olive oil
Salt and pepper to taste
1 cup buttermilk
1 teaspoon paprika

Preheat oven to 375 degrees. Line a baking sheet with foil. Process bread cubes in food processor. Place crumbs, parsley and cheese in a Ziploc bag.

Brush chicken with oil, sprinkle with salt and pepper. Pour buttermilk into a bowl, add chicken and coat well. Coat each piece of chicken in crumb mixture. Place on baking sheet then sprinkle with paprika. Bake for 45 minutes.



Apricot Bread

1 cup dried apricots, chopped
1 cup sugar
2 tablespoons shortening
1 egg, well beaten
1/2 cup orange juice
2 cups flour
2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon salt
1 cup nuts

Soak dried apricots in water for 20 minutes. Cream together sugar, shortening and egg. Stir in orange juice and then add dry ingredients. Stir well. Drain apricots. Stir in apricots and nuts. Bake in a greased and floured loaf pan at 350 degrees for 60 minutes.

Frances Elliott, Lyntegar EC





Banana Pudding Supreme

1 can Eagle Brand milk
2 cups milk
1 package (3 ounces) French vanilla instant pudding
1 carton (12 ounces) Cool Whip, thawed
Mix these ingredients until smooth
1 box vanilla wafers, save a few for crushing
4 or 5 bananas

Layer wafers, bananas and part of pudding mixture, ending with the pudding on top.
Crush a few wafers and sprinkle on top. Keep refrigerated.

Marian Covalt, Bandera EC





Coconut Sour Cream Cake

1 white cake mix
1 can (8 1/2 ounces) cream of coconut
1/4 cup oil
1 carton (8 ounces) sour cream
3 eggs

With electric mixer, combine all ingredients in a large bowl. Pour into greased and floured 9x13x2-pan.

Frosting:
1 package (8 ounces) cream cheese
1 cup butter or margarine
1 pound powdered sugar, sifted

Combine cream cheese and butter in a saucepan. Cook over low heat, stirring often, until butter melts and mixture is smooth. Stir in powdered sugar. Spoon mixture evenly over batter.

Bake at 350 degrees until cake is golden brown.

Sue Burk, Grayson-Collin EC





Marinated Tomatoes

Layer in a bowl:
Peeled and sliced tomatoes, and very thinly sliced onion.
Sprinkle with salt, pepper and dry basil and:
1/2 teaspoon sugar
1 teaspoon vinegar
1 teaspoon salad oil

Then add another layer of sliced tomatoes and onion. Repeat the seasoning, etc.

Annette Neuendorff, Bluebonnet EC"

"Family Reunion Stew

Our recipe of the month was given to us by a dear friend Bucky Smith. Bucky’s cousin Bobby Causey a WWII Veteran and former city manager of Austell, cooked this recipe for many years and turned it over to the younger generation. The tradition was started in 1946 and is still being served up today at the Smith family reunions.
This recipe is prepared outdoors in three large wash pots, each a little larger than the other. The reason for three pots is quantity and flavors….the largest is HOT cooked with lots of hot peppers cut up in it…the medium pot has some hot peppers and the smallest pot has no hot peppers.
5:15 a.m.: Start a fire around three pots all 1/3 full with water. Each pot is brought to a rolling boil.
*NOTE: This is a time when everyone participating shares their best fire building and poking techniques. Usually, many funny jokes and antidotes are shared.
7:15 a.m.: PORK (4-5 lb. Packages) Divide pork into (3)proportionate parts depending on the pot size. Pork is always put in first as it will coat the pots.
*NOTE: It goes without saying that the stew should be stirred frequently to prevent sticking. Master stirrers always wear long pants. Some who the good Lord labels “special” sometimes wear short britches.
7:35 a.m.: BEEF (4-5 lb. Packages) Divide beef the same way and add to the pork.
*NOTE: Each time the pots come back to a boil, it’s time to add the next ingredient.
7:40 a.m.: ONIONS (4-5 lb bag divide onions and add)
*NOTE: Seasonings are added about halfway through so the meats, etc..will pick up the flavor.
7:45 a.m.: POTATOES (4-5 lb bag divide potatoes and add)
7:55 a.m.: TOMATOES: (4 – #10 cans) Pour tomatoes into a bowl and break up by hand. Add (2) cans to the big pot and (1) can to each of the others.
*NOTE: Don’t forget to add water as needed! You’ll know!
8:00 a.m.: SEASONINGS
SALT: Add (2) tablespoons to the big pot and (1) to each smaller pot.
PEPPER: Add enough to cover the surface of pots. WORCESTERSHIRE: (2-15 oz bottles) add evenly.
HOT PEPPERS: Use as many or few as you like. Cut up and add to appropriate pots.
*NOTE: Better to add less salt at first and taste as you go than to add too much. Start tasting pots. Add salt if needed during the rest of the cooking time.
8:15 – 10:00 a.m.: This is a time of stirring, tasting and adding of seasoning. This is also a time for the cooking crew to test their debating skills.
10:00 a.m.: KETCHUP: (1 – large bottle, split proportionally)
10:10 a.m.: SALT (1 tablespoon per pot)
10:15 a.m.: CHICKEN BROTH (1-gallon divided up proportionally)10:15 a.m.: COOKED DICED CHICKEN MEAT (10 lbs frozen, divided proportionally)
11:00 a.m.: LIMA BEANS (2 large cans, divided proportionally among the three pots)
11:30 a.m.: WHOLE KERNEL CORN (6-16 oz cans…divided proportionally)
12:00 p.m.: CREAMED CORN (6-16oz cans ….divided proportionally) Do not add the creamed corn until this time as it will stick to the bottom of the pots and burn.
12:10 p.m.: VINEGAR (one full ladle divided proportionally between all three pots) “Bobby says this makes the flavor “pop” out. “Guar-on-teed!”
12:30 p.m.: RING THE BELL FOR ALL TO MEET, SAY GRACE & EAT!
We gather under the trees in a very large circle. We count off to determine how many we have; welcome guests, lift up special needs of family members and have prayer. Then, folks line up with a plate with bread at the pots, telling us which one they want. A large ladle of stew is placed on the bread. They go to the tables to get other foods that folks have brought, their drinks and then retire to one of the many tables we have set up.
We hope our family reunion stew becomes part of your family tradition!

Summary of Ingredients:
Ketchup - 106 oz Tomatoes – 4 large cans
Lima Beans – 2 large cans
Potatoes – 4-5 lbs
Chicken Broth - 1 gallon
Onions – 4-5 lbs
Hot Peppers - too taste
Beef – 4-5 lbs
Vinegar – 1 cup
Pork – 4-5 lbs
Creamed Corn – 6-16oz cans
Water - 1/3 full per pot
Whole Kernel Corn - 106 oz
Cooking Pots – small/med/large.
Fully Cooked Frozen Diced Chicken Meat - 10 lbs.
Fire wood – 7-8 hrs worth
Salt – 7-10 tablespoons
Worcestershire – 30 oz.
Pepper – 5-7 tablespoons"

Answer 2

If you have a really large pot, you can double the recipe.
This is an edible recipe, if you want it hotter, just increase the Chili Power, or the Cayenne Pepper, or both.

Won't change the flavor, just heats up your internal plumbing!


David's Chili Con Carne Y Frijolies

2 Cups Small Red Beans (Washed and Picked Over)

2 Lbs. Lean Ground Beef (3 Lbs., If Pork Is Omitted)

1 Lbs. Lean Ground Pork

1 Whole Green Bell Pepper

1/4 Cup Peeled Garlic (Coarsely Chopped and Slightly Crushed)

2 Large Peeled White or Cooking Onions (Coarsely Chopped)

3 Tbls. Chili Powder

2 Tbls. Ground Oregano (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 Tbls. Ground Cumin (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 Tbls. Ground Coriander (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 tsp. Paprika

1 tsp. Ground Rosemary (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used.)

1 tsp. Ground Sweet Basil (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used)

1 tsp. Ground Chia Seed (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)

(Note) Sage May Be Substituted For Chia Seed.

1/2 tsp. Ground Cloves

1/2 tsp. Ground Bay Leaf (Increase To 1 tsp. If Whole Crushed Leaf Is Used.)

1/8-1/4 tsp. Cayenne Pepper

Salt To Taste (1 tsp. Is A Good Starting Point)

1 1/2 Cups Tomatoe Puree or Paste (Tomatoe Sauce Makes The Chili Too Runny)

1 1/2 Quarts Bean Stock (From Cooked Beans)

(If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistancy.)

In A Large Pot, Cover Beans With At Least 6 to 8 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili.

In A 4 Inch Deep Iron Skillet, Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomatoe Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistancy.) Reduce Heat and Simmer 12 Hours Or So, Adding Bean Stock As Necessary.

In A Large Pot (Bean Pot Is Good), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving.

Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.

Serves 8 to 10 People

Answer 3

One of my favorites to make, and that people always tell me is great is Roasted Potatoes with Rosemary. Buy small potatoes, fingerlings are the best, but also baby dutch, small red and even the purple ones taste great prepared this way.

Wash potatoes and if they aren't all uniform in size halve the larger ones (this also provides fleshy area to get nicely browned). Place in an oven proof pan. Drizzle olive oil and salt and pepper to taste. Add either fresh or dried rosemary, bake uncovered in 400 degree oven for 40 minutes. These taste great hot or cold. It sounds really basic and simple, and it is! But that doesn't take away from the great taste, trust me people will rave, and you won't have to spend forever in preparation. Have a great time at the reunion!

Answer 4

I make the following macaroni salad when our family gets together: It is always a hit. Everyone loves it and now expect it when we get together.

1 box elbow macaroni (Cook by package directions)
6 hard boiled eggs
1 can tuna (in water)
1 can peas
1 medium onion (chopped)
1/2 jar salad olives
Miracle Whip Salad Dressing
3 Mac apples (chopped int bite size pieces)

Mix all ingredients into a large bowl and chill. The apples give it a different taste and everyone will enjoy it. You will be surprised how many people will comment on it because they have never had apples in a mac salad before but like the surprise taste.

Answer 5

sure on my mom aspect they have enormous kin reunions with large foodstuff. it is likely because my mom comes from a huge kin.my mom has 3 0.5 brothers and six sisters and a couple of brothers. amish human beings look to have a great number of reunions also. perchance higher households have better. my dads aspect under no circumstances had any. this can be an effective question.

Answer 6

Stuffed Jalapenos!!

1 Big can of jalapenos (Krogers)
Please wear plastic gloves when doing this
(Pepper juice soaks into gold rings and will burn your fingers and eyes) Trust Me!

Cut peppers lenght wise and remove seeds
2 pkg. cream cheese
2pkgs. Jimmy Dean Sage sausage
1 pkg, grated cheese

Brown the sage sausage and drain, while still hot add cream cheese and mix, then stuff the peppers. Sprinle grated cheese on top and put on oven 350 degrees for about 3 min. or until cheese melts.

I have made these and every party or BBQ I am invited to they always ask me for the stuffed peppers.

Answer 7

If there's going to be 45 people at this reunion, there's going to be so much food, your dish isn't bound to stand out! Do you want to take a dessert? Salad? Casserole? Do you want to bake?
Bring a big cheese (a variety) and cracker (a variety) tray.

Answer 8

Take your pick:Banana pudding, Bread pudding with icing, Jello mold with fruit, or a Trifle. You have to make it in a big pan to serve all of those people...If they are my family, Banana pudding is the hit. And use the Vanilla Wafers recipe!!

Answer 9

Ranch Sausage Stars...

you can find a recipe online maybe try about.com & go to the cooking section

they are really great...require a little time to make but aren't hard & if you get a second hand to help you it goes quicker

http://homecooking.about.com/od/appetizerrecipes/r/blapp3.htm?terms=recipe+for+ranch+sausage+stars

Answer 10

easy. Go to foodnetwork.com and look up anything that Paula Deen has a recipe on then just make a bunch of it!

Answer 11

Chocolate Fondue, with generous servings of cut fruits (strawberries, grapes, raspberries etc), nuts, mashmellows, cookies... yum...