Luncheon ideas?

Question

I am hosting 2 luncheons, one is on December 9th and the next is on December 16th. It is for an employee training session. There will be about 10- 15 people there. Does anyone have any ideas what to serve (it doesn't have to be a real elaborate). Or any recipes? Thanks in advance!

Answer 1

I would do a light lunch. When people eat too much or eat anything heavy they get tired and will not focus on their training.

I would serve a tray of sandwiches on croissants (they are light and not heavy) such as ham or turkey and tuna or chicken salad with lettuce and tomato and cut the croissants in half.

Serve the sandnwiches with a fresh fruit tray. It's a nice healthy light lunch.

Answer 2

Keep it simple. I would make up a variety of sandwiches (turkey, ham, tuna) on wheat and rye bread and cut them in half. Serve carrot and celery sticks or other "finger" sized cut veggies instead of chips. Chill some bottled water and juices and have a small assortment of cookies for a dessert.

Answer 3

Why not order a couple trays of lunchmeat & cheeses from a supermarket, and an assortment of rolls & breads plus mustards to build their own sandwich?
Some Potato salad, coleslaw or macaroni salad, and there you go--nobody will complain!
Cookies or Ice cream for dessert!

Answer 4

Assembly sandwiches, condiments on the side, choice of turkey or ham; fruit and veggie platter; pieces of cake for dessert.

Simple, cheap, and yummy!

Answer 5

I would make some kind of salad.
Maybe tuna salad or chicken salad stuffed tomatoes on a bed of lettuce. You could also stuff avocados.

Answer 6

DELI STYLE POTATO SALAD
8-10 large potatoes
half of a medium onion, diced
2 tbsp. sweet pickle relish (or dill relish)
1/4 cup celery, sliced thin
1 1/2 cups miracle whip
2 tbsp. prepared mustard
1/2 tsp. celery seed
sugar, salt and pepper to taste

Peel potatoes and place in a large pot of boiling water. Cook until tender, drain and refrigerate until chilled. Chop coarsely. In large bowl combine miracle whip, mustard, celery seed, sugar, salt and pepper. Reserve 1/4 cup of dressing. Add onion and potatoes to dressing. Mix well and refrigerate overnight. If salad is too dry, add 2 tbsp. of water to reserved dressing and mix into salad to loosen. Add salt and pepper to taste.


Mom's Homemade Coleslaw
1 head cabbage, core removed, shredded
1 carrot, shredded
1 cup mayonnaise (Duke's, Kraft, etc.)
1 packet sweet-n-low (or to taste) (1 pkt. is equal to 2 tsp. sugar)
2 tbsp. water, milk, or evaporated milk

In bowl combine mayonnaise, sweet-n-low and water. Mix well. Pour over cabbage and carrot in large bowl. Mix well and chill.


Maid Rites
2 pound ground beef
2 cup chopped onion
4 teaspoon beef bouillon crystals
4 teaspoon prepared yellow mustard

In a large skillet, brown ground beef over medium heat, about 5 minutes. Add onion and continue cooking for another 5 minutes. Sprinkle bouillon over meat mixture and enough water to barely cover meat. Reduce heat to low and simmer uncovered, until water has cooked away, about 30 minutes. Stir in mustard and serve hot over hamburger buns.

Super Macaroni Salad
1 16 oz box macaroni cooked,drained and cooled
1 1/2 cups good mayonnaise (Hellmans, Kraft's,etc)
1 cup white vinegar more or less
1/4 cup shredded carrots
1/4 large green pepper finely chopped
1/8 cup minced onion
1 cup sweetened condensed milk
1/ 2 cup sugar

Pour the macaroni in a large bowl, add the veggies including the onions, set aside. In a smaller bowl mix remaining ingredients, taste, it should have a nice sweet and sour flavor, add more sugar or vinegar until you like the taste. Then pour over the macaroni veggie mix, blend well and put in fridge until ready to serve.

Italian Beef Sandwich
1 (3 x 24-inch) loaf French baguette bread
1 1/2 pounds roast beef, thinly sliced
1 whole onion, thinly sliced
1 whole red pepper, thinly sliced
1/2 pound mushrooms, thinly sliced
2 cups grated mozzarella cheese
2 quarts water
6 cubes beef bouillon

Dissolve the bouillon cubs in water, bring to a simmer. Quick-sauté the mushrooms, onions, peppers and set aside. Split open the bread. Place the sliced roast beef in the broth and stir to heat. Remove meat from broth with tongs and place in the baguette. Top with the mushroom, onion, peppers, and grated mozzarella cheese.

Answer 7

premade sandwiches and limonade from a cute sandwich shop that caters!

Answer 8

ham sweetpoatoe pickle

Answer 9

drummettes,cold cuts,veggie trays