These are recipes I make when having a large crowd. I"ve made them for several different occasions and I always end up printing out the recipe's ahead of time, because they always ask for them
There simple and goooooooood!
Here's a few:
Green Monsters: Make as many as you need!
Appetizers
Ingredients:
1 sourdough baguette
1 pint of classic basil pesto
Garden fresh tomatoes, preferably red and yellow
1/2 cup parmesan cheese
Slice tomatoes; slice baguette in half lenghtwise and then again in sections, to give six or more open-faced slices
Place open-faced slices on a cookie sheet under broiler until brown
Remove from broiler, slather with pesto; place tomatoe slices on top, alternating red and yellow.
Sprinke on parmesan cheese
All of the above can be done ahead of time, and when your guests have arrived and settled, place baguette slices under broiler until cheese is brown and bubbly.
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Green Rice (you may want to adjust it to serve 20-30, you'll be glad you did) (serves 4)
3 cups cooked rice
1 cup grated sharp cheese
1/2 tsp salt
1 cup milk
1/2 cup parsley, finely chopped
1 egg, beaten
1/4 cup melted butter or margarine
1 small onion, chopped
1 pimento, minced (optional)
1-4 oz. can mushrooms, drained
Mix the ingredients in the order given
Place in a 1 1/2 quart buttered casserole
Bake 350 for 45 minutes
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This dish never fails me, you'll hear squeals!
Black Bean Salad (serves 10)
Salad:
1/4 cup light colored olive oil
3 med. onions, coarsley choppped
3 cloves garlic, finely chopped
2 sweet red peppers, coarsely chopped
3 cans (each 6 oz) Goya Black Beans
1/2 tsp. red pepper falkes, dried
Dressing:
1/3 cup wine vinigar
4 tsp. ground cumin
1/2 cup light colored olive oil
1/2 cup parsley OR:
1/4 cup cilantro
1/4 cup parsley
Salad: In a large, heavy frying pan heat the oil and saute the onions,sweet red peppers and garlic for about ten minutes or until they are cooked but still retain their color and crunchiness; stir regularly.
Drain the cans of beans in a colander.
Pour the drained beans in with the vegetables, add pepper flakes
Dressing: Whisk together thoroghly vinigar, cumin and oil, then add the parsley/cilantro, salt and pepper.
Pour mixture over hot beans; stir, let them cool; stir again and place in a bowl
Cover and store in the refrigerator
The salad should sit at least an hour, or for as long as a day, before serving.
If it becomes dry, moisten with a little more oil and vinegar. Serve at as close to room temperature.
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Cucumber Mousse Serves 6-8
An excellent summer salad. Easy to do and very pretty!
Ingredients:
3/4 cup water
1 small package lime gelatin
1 cup greated cucumber
1 cup mayonaise
2 Tbsps. grated onion
1 cup sour cream
1/4 tsp salt
Boil the water.
Dissolve gelatin in the boiling water
Pour into 2 qt. mold and place in refrigerator till slightly thickened
Fold in remaining ingredients, then refigerate till set.
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Party Cheese Ball This is so EASY and Yummy!
8oz. Philly Cream Cheese
8 oz. Velveeta Cheese
1/4 tsp. garlic powder
Let cheeses soften for about 15 minutes. Mix everything together, working with hands to form a smooth ball. Refrigerate overnight. Take out 1/2 hour before serving. Serve with crackers.