Need Ideas for Pre-Xmas Lunch?

Question

Having over 10 adults/6 kids over on Sat 23rd at 2pm. I don't want to fix a big dinner- just to do it again on Monday. Any ideas for meal, sides, appetizers, etc? I am limited by: not being able to do a formal sit-down (not enough space), and a torn-up kitchen, so it's difficult to fix alot of warm dishes at once. Thinking deli tray for sandwiches, potato salad, etc, with some hot stuff- onion dip, maybe one or 2 warm dishes...?

Answer 1

Shrimp platter, meat and cheese platters with mini-buns and mayo and mustard, fruit platter, veggie tray, bread bowl dips with bread chunks, bagel trays, muffins, and for a hot dish think crockpot. Either swedish meatballs, a soup or chowder, or even a brisket (which would go good with the mini-buns). Let the crockpot do the work for you.

Answer 2

Just had a similar event and had great success with...

Meatballs!

Good quality, frozen from one of the Bulk Stores (Costco), and a good Spaghetti sauce (although BBQ, or Sweet n Sour would be good too!)

1) No cooking! Heat in a crockpot-on the buffet line if you like!

2) Kids like meatballs and can manage a small bowlful with no cutting or fooling around.

3) Adults will joyously slap 3 or 4 meatballs on a roll, garnish with some (canned) sliced black olives and (preshredded) mozzarella cheese for a fast, filling meatball sub! A step up from bratwurst or plain ol' sandwiches and easy 'stand-around' food.

4) YOU don't have to serve anything (just have some reserves, these babies will go fast!)

Best wishes!

Answer 3

Yeah. I'd take the easy way out on that day. Call up your local Giant Eagle (or whatever). Order a sandwich ring, a veggie tray with dip and a cheese tray with crackers. I wouldn't even bother with warm dishes. You probably already have cookie trays for dessert - if not, order that, too! Everyone's going to have that huge, hot holiday meal two days later. Have fun!

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

Spinach Dip (cut center out of pumpernickel round bread - place dip in the center) I use Knorr's vegetable package, sour cream and cream spinach (the cream spinach makes a difference)
Shrimp platter ///// olives/pickles
tray of buffalo wings w/bleu cheese & celery
in a baking dish (layer) sour cream, salsa, shredded cheddar cheese, tomato's and shredded lettuce serve with tosito's
6 ft sub with condomients served on the side /Have Fun

Answer 6

Appetizers:

veggie tray with dip
shrimp with cocktail sauce
cheese tray
one hot dip (optional)

Dinner (buffet style):

deli prepared finger sandwiches
baked ziti or lasagna
salad

Desert:

Christmas cookies

Beverages:
wine
non-alcoholic punch
coffee

Keep it simple so that you can enjoy your party!

Answer 7

uncooked vegetables & dip, cheese platter with numerous cheeses & mustards, cheese ball, sausage balls, and so on. the nice and snug button is to maintain it finger ingredients so people can basically grab a chew on an analogous time as they're waiting on the reliable stuff!!

Answer 8

chesese dip

Answer 9

You may find some ideas her e: http://ww.recipesforvegans.co.uk

Answer 10

I think a slow cooker full of chili or other soup or stew would be awesome. It will fill everyone up, you can make it ahead (alone, in yoru torn-up kitchen as able), and it's a serve yourself kind of thing. Just have some choice on crackers and/or breads to go w/ it, and you'll be all set.

Here's a couple perennial soup favorites:

Chicken Tortilla Soup, like Claim Jumper’s

4 Tbsp. vegetable oil
1 medium onion, chopped
2 large cans diced tomatoes
6 cups chicken stock or broth
1 Tbsp. ground cumin
2 Tbsp. chili powder
1 Tbsp. chopped garlic
1 (15 oz.) can enchilada sauce
1 Tablespoon chopped cilantro
2 teaspoon chopped green chilies
1 teaspoon Worcestershire Sauce
1 cup corn tortilla, cut in thin strips
1 cup shredded cheddar cheese


Saute onions in a large saucepan in oil until transparent. Add tomatoes and cook, stirring often. Add rest of ingredients, except tortilla strips and cheese. Simmer, stirring occasionally, about 30 minutes. Add tortilla strips and heat about ten minutes.

Serve with additional crispy tortilla chips and cheese.
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POBLANO CORN CHOWDER with SHRIMP

4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large poblano chilies,* seeded, chopped
2 (14 3/4- to 15-oz) cans cream-style corn
1 16-ounce package frozen corn kernels, thawed
2 14-ounce cans low-salt chicken broth
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
6 tablespoons chopped fresh cilantro

Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
Makes 12 first-course or 6 main-course servings.

--Bon Appétit, September 2002
Sundown Cafe, Atlanta, GA
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Creamy Chicken - Pasta Soup

3 tablespoons butter
4 ounces button mushrooms, sliced
1 cup sliced celery
1 cup shredded carrots (about 2 medium)
1 medium onion, chopped
3 tablespoons all purpose flour
6 cups chicken stock or canned low-salt chicken broth
1½ cups half and half
2 tablespoons chopped fresh parsley
1½ pounds chicken tenders, cut into 1/2-inch pieces
1 cup penne pasta
1/4 pound sugar snap peas, halved diagonally
3 tablespoons fresh lemon juice

Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)

Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.
Makes 12 First-Course or 6 Main-Course servings.

--Bon Appétit
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Taco Soup

1-1½ lbs. lean ground beef
1 onion, chopped
1 can beef broth (or 2 cups water + 2 beef boullion cubes)
1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)
1 can red or black beans, drained and rinsed
1 packet Taco seasoning

Garnishes (any or all)
sour cream
diced green onions
sliced black olives
sliced jalapenos
guacamole
shredded cheddar cheese

Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and sauté w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.)

Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.