I need a recipe for Mother's Day... for about 30 Mothers. Any ideas?

Question

We're having a Mother's Day Banquet at our Church and I'm in charge of food. I love to cook and am no slouch in the kitchen, but I was hoping for some help with recipes and ideas.

I'd like to have one chicken, one beef, and one really kick-em'-in-the-mouth desert. I'm probably going to go with a mixed vegetable and a starch of some kind (kinda depends on the rest of the recipe).

Now, some prerequisites. We're on a budget, so nothing like "lobster cream in a white wine sauce". Also, it has to be "normal" spices. If I can't buy it at a grocery store, I don't want it.

Lastly, pre-making stuff is an option, if it can keep fresh. But I will have about 2 hours to actually cook everything (though I will have helpers).

Thanks in advance!

Answer 1

Homemade chicken salad served on croissants. Take chicken breast & boil or bake til done. Cut up chicken into bite size pieces & add celery pieces, celery salt, mayo, red or green grapes, and pecans ( chopped red onion is optional)......Serve with fruit salad, assorted cheeses & your favorite cheesecake for dessert. I served this for a bridesmaids luncheon/shower & it was a big hit!!

Answer 2

2 containers (15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
2 eggs
2 jars (1 lb. 10 oz. ea.) Ragu® Old World Style® Pasta Sauce
12 uncooked lasagna noodles

1. Preheat oven to 375°. In bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan cheese and eggs.

2. In 13 x 9-inch baking dish, spread 1 cup Pasta Sauce. Layer 4 uncooked noodles, then 1 cup Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups Sauce. Reserve remaining sauce. Cover tightly with aluminum foil and bake 1 hour.

3. Remove foil and sprinkle with remaining cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Sauce, heated.


VARIATION: For a twist on a classic...add 1 lb. ground beef or sasauge, cooked, to Pasta Sauce.


NOTE: Recipe can be halved. Bake in an 11 x 7-inch baking dish 1 hour. Continue as above, omitting last 10 minutes of baking.

Serves:12
Preparation Time:10mins.
Cook Time:1hrs10mins

CHICKEN AND STUFFING CASSEROLE

2 large chicken breast
small bag of potatoes
1 box Stovetop stuffing chicken flavor
1 ½ can cream of mushroom soup
1 yellow onion
salt
pepper
butter
milk

Boil potatoes until soft. While potatoes are cooking, sauté 1 yellow onion in a skillet with butter. At the same time, cook the raw chicken in the oven at 350°F until slightly pink and tender. Shred the chicken or cut into cubes.
Next, beat the potatoes and slowly add butter, milk, salt, and pepper, and then add the onion and shredded chicken pieces. Pour this mixture into a large casserole dish.

Top the potato, onion, and chicken mixture with cream of mushroom soup. Follow the directions on the box to prepare the Stovetop stuffing. Spoon stuffing on top and bake in oven at 350°F until stuffing begins to brown.

Let it cool and enjoy! This will quickly become a family favorite!

Answer 3

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The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Answer 4

How about chop suey (or similar dish, like sukiyaki or stir-fry)? It could be the beef OR the chicken, and can be made well ahead--even the day before. Just make the rice right before serving.

French dip sandwiches are also great, as is good old beef roast with veggies.

You can bake the chicken easily in a number of varied sauces or seasonings---one of my favorites is Ranch dressing.
For dessert, home-made creampuffs are easy & good. Fill with a variety of cream, custard, pudding, and even ice cream.

Good luck, there's going to be some happy Moms at your church!

Answer 5

Alice Chicken
INGREDIENTS:
4 skinless, boneless, chicken breasts, 1/2" thick ,
6 pieces of bacon sliced in half and fried crisp
1 teaspoon seasoning salt , any brand will do
1 cup sliced mushrooms , fresh, sauted in butter
3 cups shredded colby or monterey jack cheese
parsley for garnish
1/2 cup Dijon style mustard
1/4 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
PREPARATION:
Rub chicken breast with Seasoning and set aside in refrigerator to marinated for 1 hour or longer. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
Blend all together mustard, honey, corn syrup, mayonnaise until completely smooth and free from lumps.
The corn syrup may be adjusted depending on how sharp the mustard might be to your taste, more for sweeter, less for pungent.
Take chicken from marinate and grill over medium heat. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove. Place in shallow oven proof or microwave proof baking dish.

Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350 degree's or a microwave just until the cheese melts and browns slightly. Sprinkle with parsley. Extra honey mustard may be served on the side.
this is my favorite dish in the world

Answer 6

Better Than Sex Cake (Might need to edit it for Church, BUT EVERYONE LOVES IT--for our last church funtion, we called it better than kisses cake =).

VERY SIMPLE> SO DELISH. I SWEAR people beg for it.

What you need:
Devils Food Cake Mix
Condensed Can of Milk
Hot Fudge Sundae (i use Smuckers)
Cool Whip Topping
Crunch Bars crushed up

1. Bake Cake as directions say
2. As soon as it comes out. Poke holes all over the cake with fork. Then pour the condensed milk over it, while still hot.
3. After about 15 minutes or more, warm the hot fudge microwave and pour over cake.
4. Allow some time to cool (you could make this a day in advance if that helps with time).
5.Top with whipped cream and candy bars.

I PROMISE EVERYONE WILL LOVE IT!!!!

Answer 7

American Food:

-Baked Chicken
-Meat Loaf
-Mashed Potatoes w/ Gravy
-Buttered Corn on the Cob
-Garlic Bread
-Cheesecake

Chinese:
-Orange Chicken
-Beef w/ Brocolli
-Fried Rice
-Steamed/Stir Fryed Veggies
-Egg Rolls
-Almond Cookies or Almond Float

Italian:
-Spaghetti w/ Meat balls
-Chicken Parmesan
-Seasoned Green Beans
-Garlic Bread
-Motzerella Cheese Sticks
-Chocolate Cake

Answer 8

How about a nice Puttanesca as one of your dishes. You can vary the recipe for the main ingredient, and can you ever really go wrong with pasta? A dessert that I like to make, which goes a long way is , a trifold. It's pretty to look at, and you can use a chocolate trifold recipe, or one with sponge cake and fruit,which has less calories, which the ladies love. I've served both, and they're always a hit. Just go on line to find various recipes, for both the puttanesca and trifold, then use your imagination to make it more your own. Good Luck!

Answer 9

hi there,
got some for you.
you need :
phyllo dough (frozen isle in market)
3 pounds ground meat (any kind)
4 sliced red onions
chopped bunch of fresh parsley or cilantro, some fresh basil
3 sliced cloves garlic
salt and pepper
2 tbs oil
3 eggs, (whites for brushing edges, Yolks for brushing top)
brown meat with onions, 5 min. add spices, garlic and herbs, stir and set aside, roll dough out and cut in triangle, fill with mass and brush a whites around edges, roll like a croissant,brush top with yolk, bake 15 min. or til brown on top by 250°D. serve with fresh salsa, enjoy

Hungarian goulash
you need.
4 pounds pot or roast beef, ( other meats optional) cut in 1 inch pieces
4 pounds onions, big pieces
10 cloves garlic, thick sliced
steady hot water
salt, pepper, 4 to 6 tsp.Sweet Paprika powder
some cayenne pepper,1tsp. cinnamon, season to your taste
in a large roaster with lid, brown the meat on high heat, than add the onions and 3 cup hot water add spices and 1 tsp baking soda, (natural meat tenderizer) !!" soda will foam with liquid"!! heat oven to 275°d. simmer on stove 30 min. add garlic, add 4 cups water, stir cover pop in oven for 1 hour, remove taste, re season and serve over any dry side dish enjoy

ps: if you want a thicker gravy, mix 3 tbs. flour add 1 cup water in a medium size jar with lid and shake it, pour in goulash cook 5 min, done. precook it and reheat next day
it also will taste better

hot fruit special
you need
2 pound berries, straw., rasp., blue.berries, etc..,(mix)
1 pineapple,cut in 1/2 inch dice
5 kiwis, sliced
4 thick sliced bananas
1/2 cup lemonjuice
1 liter heavy cream ( more or less )
1 vanilla bean
2 cinnamon sticks
1 1/2 cup sugar
1 cup sweet liquor of choice ( optional)
cut and soak bananas in bowl with lemonjuice and some 1/2 cup water, wash and cut pineapple, wash berries,in a large skillet add sugar, let brown lightly, add butter, cinnamon,scratch out vanilla add with stick, simmer a few min. add pineapple, kiwis, berries and liquor, stir and simmer 3 minutes, add heavy cream and bananas, 5 more min, than set aside, serve over toasted pound cake and ice cream.
enjoy, good cooking

ps: you can reduce liqiuds and substitute to low fat

Answer 10

For the chicken i suggest appetizer :

Japanese-style Skewers Recipe

RECIPE INGREDIENTS


12 skewers

1 1/2 pounds boneless, skinless, single chicken breasts

1/4 cup bottled teriyaki sauce

1 tablespoon mirin

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

Vegetable oil for shallow-frying

1 teaspoon sugar

1/2 cup cornstarch


Dipping Sauce:

1 1/2 tablespoons soy sauce

1 tablespoon mirin

1 teaspoon sugar

1/2 teaspoon sesame oil

1 teaspoon sesame seeds





RECIPE METHOD


If using bamboo skewers, soak them in water for at least 1 hour before using, to prevent burning.


Cut the chicken into strips and thread onto the skewers. Place the skewers in a shallow nonmetallic dish and pour over combined teriyaki sauce, mirin, garlic, ginger and sugar. Cover and refrigerate for several hours or overnight.


Drain the skewers from the marinade, and discard marinade. Heat about 1 1/2 inches of oil in a frying pan. Toss the skewers in cornstarch and shallow-fry in the oil until well browned and tender. Drain on paper towels. Serve the chicken skewers with the Dipping Sauce.


DIPPING SAUCE:


Combine all ingredients in a bowl and mix well.


*Mirin is a sweet rice wine used in Japanese cooking and available from Asian grocers. You can substitute dry sherry if mirin is unavailable*.

**The uncooked marinated skewers can be frozen**.


FOR THE BEEF: i suggest salad

Rare Roast Beef Salad with Coconut-Mint Dressing Recipe

RECIPE INGREDIENTS


For Beef:

1 beef fillet, rolled with all fat removed

2 tablespoons crushed peppercorns

2 tablespoon olive oil

Mixed salad greens


For Dressing:

Juice of 2 limes

3/4 cup coconut milk

2 teaspoons fish sauce

2 tablespoons chopped fresh mint

1 red chili, finely chopped





RECIPE METHOD


FOR BEEF: Preheat oven to 400 degrees F. Rub beef fillet with peppercorns. Heat oil in a pan until very hot. Add beef and sear very quickly all over. Place fillet in a a roasting pan and cook for 20 minutes. Let fillet cool for 10 minutes. Prepare salad greens and place in a bowl. Slice fillets into strips.


FOR DRESSING: Place all ingredients in a blender and process until thoroughly combined.


Combine salad greens, beef and dressing. Serve immediately.


for dessert: Peach cobbler

Peach Cobbler

Use fresh or canned peaches for this tasty dessert treat.

Ingredients:


1/2 tsp cinnamon, ground 1 Tbsp vanilla extract 2 Tbsp cornstarch 1 cup peach nectar 1/4 cup pineapple juice or peach juice (from canned peaches) 2 16-oz cans peaches, sliced, packed in juice, drained [or 1 3/4 lbs fresh peaches, sliced] 1 Tbsp margarine (tub), melted nonstick cooking oil spray 1 cup pancake mix 2/3 cup all-purpose flour 1/2 cup sugar
2/3 cup evaporated skim milk
Topping:


1/2 tsp nutmeg
1 Tbsp brown sugar
Directions:

Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in a saucepan over medium heat. Stir constantly until mixture thickens and bubbles. Add sliced peaches to mixture. Reduce heat and simmer for 5-10 minutes. Lightly spray an 8-inch square glass dish with cooking oil spray. Pour hot peach mixture into the dish. In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk. Quickly spoon this mixture over the peach mixture. Combine nutmeg and brown sugar. Sprinkle on top of batter. Bake at 400 degrees F for 15-20 minutes or until golden brown.
Cool and cut into 8 squares.
Yield: 8 servings--Serving size: 1 square