qualified asked:
I have this fair at school where we need to prepare food for some 40 people. We need a full course menu: entree, appetizers and some dessert.
Can anyone suggest cheap dishes to make for this event?
Thanks!
Grace
I have this fair at school where we need to prepare food for some 40 people. We need a full course menu: entree, appetizers and some dessert.
Can anyone suggest cheap dishes to make for this event?
Thanks!
Grace
Tags: Cheap Recipes, Course Menu, Dishes
Melvin
Spagetti is always easy and can be made in huge portions. That is what I suggest
Allen
this ingredient X’s 10
Stuffed Chicken Breasts with Gouda and Spinach
Stuffing chicken breasts is a beautiful way to dress up chicken. Not only do the stuffings add color, they are delicious as well!
Makes:4 servings
4 bone-in chicken breasts (1 1/4 lb)
1/2 cup shredded smoked Gouda or Swiss cheese (2 oz)
1/4 teaspoon ground nutmeg
1 package (10 oz) frozen chopped spinach, thawed, squeezed to drain
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter or margarine, melted
1. Heat oven to 375°F. Grease 9-inch square pan. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.
2. In medium bowl, mix cheese, nutmeg and spinach until well blended. Spread one-fourth of mixture evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper; drizzle with butter.
3. Bake uncovered 45 to 55 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Diane
You can always try chicken casserole dish - check out campbell soups website for receipes. I’ve tried some of their dishes, and it feeds an army if you double the ingredients!
Doris
How about mostly finger foods:
Menu 1:
chicken kabobs
potato wedges
grapes and cheese cubes for dessert
Menu 2:
egg rolls
chinese dumplings
fresh orange slices
fortune cookies
Menu 3:
bbq chicken sandwiches
cole slaw (call Kentucky Fried and they can fix a huge pan full)
Macadamia Nut Cookie
OTHER IDEAS:
soup shots (cold soup such as pumpkin soup served in disposable shot glasses)
strawberry and cheese kabobs
mini hamburgers
corn cakes topped with fruit salsa
baked pastry triangles filled with spinach and feta cheese
mini blueberry muffins
meatballs
chicken wings
Albert
CHICKEN & CORN BAKE:
(makes about 6 dinner or 12 buffet servings per baking dish)
Combine 2 14 oz cans of cream-style corn & 1 cup of frozen kernals.
(or this time of year, just strip enough cobs to make 8 cups)
1 cup of milk, 1/3 cup chopped green onions, 2 large eggs.
Spread evenly in ungreased 3 qt casserole dish.
Arrange skinless chicken parts in single layer to cover.
Sprinkle with salt & pepper.
Melt 2 tbsp of butter in small saucepan, add 1/2 cup cracker crumbs.
Sprinkle with 1/2 tsp of paprika for colour & flavour.
Mix well, sprinkle ovwer chicken, cover & bake at 350F for 1-1.5 hours.
Dawn
apps: crudite - veg w/dip (add pepperoncini type peppers to liven it up); sm. meatballs/cocktail weenies; cheese cube platter; tossed salad (bagged w/fresh grape tomatoes & sliced mushroom added)
entree: oven fried chicken / chicken parmesan / stir-fry type dish
Oven fried chicken — coat chicken w/seasoned coating/breading - bake til done
Parmesan - same as oven fried (with Italian seasonings added to coating) - before serving, add sauce/cheese
Stir-fry - cut breasts into strips - brown; add veg - serve over rice
desserts: sorbet w/some sort of fruit or wine sauce; lemon square type of pastry; some sort of decadent chocolate cake w/chocolate sauce
a lot of this stuff can be bought ready made (apps, dessert) for not too much money - sometimes cheaper than making from scratch. If you can get into a club store (sams/costco), you’ll not only get a bargain, but usually better quality.
Brenda
CHICKEN IS SUCH AN EASY THING TO MAKE ……YOU CAN DO A THEME OR MAKE IT AS A MAIN COURSE
*CHICKEN FAJITAS….. VEGGIES ARE CHEAP THIS TIME OF YEAR ALSO CHICKEN TACO’S ARE ALWAYS GOOD !
*SWEET & SOUR CHICKEN IS ALWAYS GOOD
“BAKED BREASTS WITH SPAGHETTI SAUCE & ITALIAN CHEESE ON TOP
*CHICKEN CASSEROLE….THERE ARE SO MANY GOOD ONES WITH NOODLES OR POTATOES
I GET A LOT OF RECIPES FROM THE WEB SITE BELOW….I ENCLOSED A COUPLE EASY RECIPES !!!!!
Corny Chicken Bake
Quick Cooking
Glazed chicken breasts are baked with corn bread stuffing mix that’s jazzed up with creamed corn, onion and celery.
Ingredients:
3 cups corn bread stuffing mix
1 can (14-3/4 ounces) cream-style corn
1/3 cup finely chopped onion
1 celery rib, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup packed brown sugar
1/4 cup butter, melted
3 tablespoons spicy brown mustard
Directions:
In a large bowl, combine the stuffing mix, corn, onion and celery. Spoon into a greased 11-in. x 7-in. baking dish. Top with chicken.
In a small bowl, combine the brown sugar, butter and mustard; drizzle over chicken. Bake, uncovered, at 400° for 25-30 minutes or until chicken juices run clear. Yield: 4 servings.
Colorful Chicken Casserole
Quick Cooking In Marshfield, Missouri, Bernice Morris combines chicken and pasta with a variety of colorful vegetables to create this all-in-one entree. “It’s a nice change of pace from the usual creamy casseroles,” she comments. “I make one for dinner and keep the other in the freezer for unexpected company
SERVINGS: 8
TIME: Prep: 25 min. Bake: 30 min.
Ingredients:
1 cup chopped celery
1 cup chopped green pepper
3/4 cup chopped onion
2 tablespoons butter
1 cup chicken broth
1 cup frozen corn
1 cup frozen peas
1 teaspoon salt, optional
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 package (7 ounces) ready-cut spaghetti or elbow macaroni, cooked and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded cheddar cheese
Directions:
In a large skillet, saute celery, green pepper and onion in butter until tender. Add broth, corn, peas and salt if desired and pepper; heat through. Stir in chicken and spaghetti.
Divide between two 8-in. square baking dishes coated with cooking spray. Top with mushrooms and cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 10 minutes longer or until heated through.
To use frozen casserole: Bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).