Family Party Menu Suggestions?

Question

I need some new ideas for a family party in January. I am so sick of the same thing, ham, hot roast beef, meatballs, potato salad, macaroni salad, pasta salad, hot pork sandwiches. Does anyone have a different ideas? The party is in a hall for 80 people. I need new suggestions. I organize the menu and then everyone chooses what they will bring from the menu. I don't want it extravigant but I am tired of the same old thing. HELP!

Answer 1

appetizers/salads:
chicken wings
veggie tray
ceasar salad
fruit salad or cut fruit


main dish:
BBQ pulled pork for sandwiches
lasagna
beef brisket
taco bar
enchiladas
rotisserie chicken
baked turkey

side dishes:
mac and cheese
baked potatoes
mashed potatoes
whipped sweet potatoes
maple cornbread
sage stuffing
buttermilk biscuits

desserts:
peach cobbler
pecan pie
red velvet cake
brownies
trifle

Answer 2

Chicken breasts cooked in a mushroom soup and wine sauce, small red potatoes tossed in butter with parsley, steamed broccoli, fruit salad, green salad, soft rolls and cranberry. Or you could just hold a real potluck. Tell everyone to sign up for their favorite dish and then you can see where the gaps are to supplement.

Answer 3

BBQ ribs, hot wings, chili, corn on the cob, onion rings, coleslaw, macaroni/potato/pasta salad. I know u said no potato salad etc, but it could be a bbq theme. Salad & dessert.

Italian theme - eggplant parmesan or eggplant rollatini, fettuccine alfredo, lasagna, garlic bread, antipasto, dessert (trifle/tiramisu).

Oriental - ribs, potstickers & egg rolls (you can buy big bags ready made), fried rice, noodles, soup, fortune cookies, tea -- or beef & broccoli, orange chicken as a main dish.

Build your own taco - taco bar w cooked ground beef, tomatoes, onions, black olives, guacamole, tortillas, sour cream, salsa, rice & beans.

Answer 4

How about going Italian? Salad, garlic bread (or breadsticks) lasagna or mostaccoli (with meat balls or sausage) or sausage and peppers sandwiches. You could even through in some pizza if you wanted.

Answer 5

A ham, scalloped potatoes, brussel sprouts in a butter garlic sauce, garden salad w/ various dressings available and dinner rolls....if people don't like brussel sprouts, a broccoli and cauliflower medley w/ cheese sauce.

Answer 6

How about Mexican night!
The list could include:
Guacamole
Tacos (break this out into the meat, shells, shredded cheese, tomatoes, lettuce, onions, and taco sauce)
Enchilladas
Ice cream if you can store it. Vanilla is very mexican!

Answer 7

i say ask your family what they want to eat... everyones happier that way

Answer 8

"Grape Turkey Salad" - 20 servings (about 1 cup each)

12 cups cubed cooked turkey breast
2 lbs. green grapes; halved
5 1/4 cups diced celery
1 to 1 1/2 cups chopped pecans; toasted
3 green onions (scallions); sliced
2 cups mayonnaise
1 1/2 cups chicken broth
3/4 cups vinaigrette
1 tbsp. prepared mustard

In a very large bowl, combine turkey, grapes, celery, pecans and onions. In small bowl, whisk mayonnaise, broth, vinaigrette and mustard until smooth. Pour over turkey mixture and mix well. Cover and chill at least 4 hours before serving.


"Cottage Potatoes" - 12 to 14 servings

12 large potatoes; peeled and diced
8 oz. process cheese (Velveeta); cubed
1 large onion; finely chopped
1 large green pepper; diced
1 (2 oz.) jar diced pimentos; drained
1 slice bread; torn
3 tbsp. minced fresh parsley; divided
1/2 tsp. salt
1/2 cup milk
1/2 cup butter; melted
1 1/2 cups cornflakes; crushed

Place potatoes in large saucepan or Dutch oven and cover with water. Bring to boil; reduce heat to medium. Cover and cook 5-7 minutes or until tender; drain. In a bowl, combine cheese, onion, green pepper, pimentos, bread, 2 tablespoons of the parsley, and salt.
In greased shallow 4-quart baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs. Cover and bake at 350* - 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.


"Chunky Pecan Bars" - 6 dozen

1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter
FILLING:
3 eggs
3/4 cup sugar
3/4 cup dark corn syrup
2 tbsp. butter; melted
1 tsp. vanilla extract
1 3/4 cups semisweet chocolate chunks
1 1/2 cups coarsely chopped pecans

In small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a greased 13x9x2" baking pan. Bake at 350* for 10-15 minutes or until golden brown.
Meanwhile, in large bowl, whisk eggs, sugar, corn syrup, butter and vanilla until blended. Stir in chocolate chunks and pecans; pour over crust. Bake 20-25 minutes or until set. Cool completely on a wire rack; cut into bars. Store in airtight container in refrigerator.


"Hearty Spaghetti" - 25 servings

5 lbs. ground beef
5 medium onions; chopped
1 bunch celery; chopped
8 (14 1/2 oz.) cans diced tomatoes; drained
2 (6 oz.) cans tomato paste
1 cup Worcestershire sauce
1/2 cup sugar
4 tbsp. salt
4 lbs. uncooked spaghetti

In 2 large Dutch ovens or soup kettles, cook beef, onions and celery over medium heat until meat is no longer pink; drain.
Stir in tomatoes, tomato paste, Worcestershire sauce, sugar and salt; bring to boil. Reduce heat; cover and simmer 1 hour, stirring occasionally.
Cook spaghetti according to package directions; drain. Serve with meat sauce.


"Giant Green Salad" - 85 servings

3 tbsp. butter
4 cups walnut halves
1/4 cup sugar
4 bunches romaine; torn
16 cups torn leaf lettuce
6 cups dried cranberries
4 medium sweet yellow peppers; diced
4 cups (16 oz.) crumbled feta cheese
Coarsely ground pepper (optional)
DRESSING:
4 envelopes Italian salad dressing mix
2 cups vegetable oil
1 cup balsamic vinegar
3/4 cup water

In large heavy skillet, melt butter; add walnuts. Cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir 2-4 minutes or until sugar is melted. Spread on foil to cool.
Meanwhile, in several large salad bowls, combine romaine, lettuce, cranberries, yellow peppers, cheese and pepper, if desired. In jar with tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad and toss to coat. Sprinkle with sugared walnuts.


"Sweet-Sour Vegetable Salad" - 24 servings

2 cups sugar
1 1/2 cups cider vinegar
1 cup vegetable oil
2 tsp. salt
2 tsp. white pepper
2 (15 1/4 oz.) cans small peas; drained
2 (11 oz.) cans shoepeg corn; drained
1 (16 oz.) can kidney beans; rinsed and drained
1 (15 1/4 oz.) can lima beans; drained
1 (14 1/2 oz.) can cut green beans; drained
1 (14 oz.) can water-packed artichoke hearts; rinsed, drained and halved
2 (4 1/2 oz.) jars sliced mushrooms; drained
1 (8 oz.) can sliced water chestnuts; drained
2 cups thinly sliced celery
1 cup chopped onion
1 cup chopped sweet red pepper
1 cup chopped green pepper
1 (7 oz.) jar diced pimentos; drained

For dressing, combine sugar, vinegar, oil, salt and pepper in large saucepan; bring to boil. Remove from heat; cool. In large bowl, combine remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill 8 hours. Serve with slotted spoon.


"Red Cream Soda Punch" - 7 quarts

4 quarts cold water
2 (12 oz.) cans frozen orange juice concentrate; thawed
1 (12 oz.) can frozen lemonade concentrate; thawed
1/2 cup sugar
1 (2 liter) bottle red cream soda; chilled

In large punch bowl or several pitchers, combine water, concentrates and sugar; stir until sugar is dissolved. Refrigerate 2 hours or until chilled. Just before serving, stir in cream soda.