Help! I’m running out of imagination. Like I shared inthis post, we have people over a lot. Currently, I’m feeding guests twice every Sunday (lunch and dinner). Lunch often has to serve eight to fifteen people, and dinner has to serve twenty to thirty. Also, since I want things to be as low stress as possible, and I want to actually spend time with everyone rather than hiding in my kitchen all day, I try to do the majority of the work beforehand. (Can anyone say “crock pot?”) My repertoire is a bit limited, And I NEED MORE RECIPES. Does anyone have any ideas for me?
November 5th, 2009 at 11:04 am
there’s a blog called 365 crockpot (or something like that?) that has a lot of wonderful crockpot dishes, my favorite is their potato soup.
Have you tried putting slices of baguette on a tray, top with a slice of cheese and then a slice of tomato and broiling until the cheese melts? It feeds the crowd until dinner is ready. One baguette, one block of cheese, and a few tomatoes.
November 5th, 2009 at 11:04 am
I don’t have a crockpot (I live in Europe and have never been able to find one here, although maybe it’s called something else and that’s why), but I like to serve casserole-type dishes when we have guests, because you can often prepare the ingredients earlier and then just pile them into the dish quickly when it’s getting on to dinnertime. As an example, lasagna makes almost everyone happy – I usually make mine with meat AND veg in the sauce, which makes it both less expensive and more healthful. (Grated carrots stretch the sauce a long way, they add flavor with a neutral consistency, and are healthy and cheap.) You can make giant batches of the sauce beforehand and freeze them – then when it’s time to prepare it all you have to do is layer the sauce and pasta, pour a little bechamel sauce over and top with grated cheese. On the side you can serve garlic bread (warm some french bread in the oven and put garlic butter on the table) and salad – which can also be prepared (but not dressed) ahead of time. Other casserole-type dishes can be made along the same lines.
If you have really big groups of people you can even ease the cleanup by using the large disposable aluminum trays you can buy at the supermarket, although this is less frugal.
Another thing about casseroles is that they tend to be very forgiving as far as presentation is concerned – short of burning them, it’s hard to make a melted cheese topping look bad.
Another idea (probably better for a lunch) would be to serve build-it-yourself tacos where you can prepare the ingredients ahead of time. To keep the cost down, you can cut the ground beef with beans unless you know someone is coming who can’t stand them. Then when company arrives all you need to do is heat the meat and beans and warm the tortillas.
P.S. Do they even make crockpots big enough for 20-30 people?!
November 5th, 2009 at 12:11 pm
Rebecca,
Well, it really depends on what you’re making in your crock pot. Mine is about 4 1/2 quarts, which can definitely hold soup for 20 if there are enough side dishes.
November 5th, 2009 at 3:22 pm
my MIL does a make ahead lasagna that takes uncooked noodles, then freezes it without baking. Easy to grab out of the freezer, thaw, then bake. Have you checked http://crockpot365.blogspot.com/ the crockpot lady? (I think that’s who Robinson means. She’d probably have some recipes you could use. Best wishes!
November 5th, 2009 at 4:14 pm
I make stromboli often. It is a big hit! Here is the recipe: ( wish I could attach it somehow)
Stromboli:
Thaw 1 loaf frozen bread dough
With hands spread dough out on greased cookie sheet until approx. 12in x 15 in. Let it rest 5 min or so.
Meanwhile- mix in small bowl:
2 egg yolks
2 T parmesan cheese
1 T parsley
2 T veg. Oil
ΒΌ tsp pepper
1 tsp oregano
Spread dough out again. Spread above mixture down center, approx 3 in wide.
Then layer
1/3 lb pepperoni
1/3 lb ham
1/3 lb mozz. Cheese
(really you can do as much as you want. I often skip the ham and do green pepper and onions)
Fold sides of the dough over, turn seam side down, tuck in ends.
CAN FREEZE at this point-wrap in aluminum foil.
Spray top with Pam, olive oil or egg whites, – cook at 350 degrees, 25-30 min.- until brown.
Slice and serve with hot spaghetti sauce to put over top.
This is super simple to make several at a time. I often will make several, eat one for dinner and freeze others for another time. You buy the frozen bread dough in bags of 5 usually, so you could make 5 and serve them all. It is VERY easy.
November 5th, 2009 at 4:34 pm
Hello Mrs. Parunak:
I like to make meatballs. I will make two big trays full of meatballs, allow them to cool and then freeze them. You can use them in soups, spaghetti, gravy or sweet and sour sauce…serve with potatoes, noodles or rice…even meatball sandwiches.
These are mine – but you can vary them however:
Ground Beef
Ground Pork
Italian Bread Crumbs
Granulated Garlic
Onion Powder
egg
Parmesan cheese
Salt/pepper
Mix well and roll into balls – use a cookie scoop for faster prep. (my kids love to help make the meatballs)
Bake in the oven 350-375 degrees for 20 minutes or until cooked. You can make two sheets at once rotating them halfway. If you are able I would make four sheets in one day and it will save you tons of time in the future. Also, line your pans with foil for easier cleanup. God Bless you and thank you for your example of hospitality.
November 5th, 2009 at 5:36 pm
Laura at Heavenly Homemakers did a post about feeding a ladies’ soccer team, and the comments and suggestions were excellent. It’s at:
http://heavenlyhomemakers.com/blog/question-43
Take care,
Michelle
November 5th, 2009 at 9:02 pm
Hi Mrs. Parnuak, I strongly recommend the cookbook Once a Month Cooking. It is by two missionary wives and is the best one out there for hospitality. But here is one of my favorite recipes for a crowd
Cola Braised Pork
Cut 1 Boston Butt roast into bite size pieces and brown (do this the night before if you can). That morning before church put te meat in a crockpot with 2 bunches of chopped green onions and about 1 T. each garlic powder and ginger (fresh is better wit both of these, but obviously more time consuming. Pour about a quart of cola (not diet) and a cup of soy sauce over all of the above and cook until serving. Its probably best to put this together early and have the crock pot on high until you leave, then turn it down while you’re gone. Serve over rice.
Susan
November 5th, 2009 at 9:07 pm
O.K. ARE YOU paying for all of this yourself? Why should one family be so burdened with that much hospitality? As an older sister in the Lord, I am recommending that you talk to your elders for some sort of assistance in this area.
As for the practical aspects, ask people to contribute! We have THEME potlucks, and the $ for the items come from the treasury. So, the chapel provides the taco meat, and everyone brings: cheese, or shells, or sourcream etc.
There’s a time to speak up! And you know how much I love hospitality! But I think we can give the wrong impression if don’t allow others to share in the blessing of contributing. A one-man ministry (in any area) is not scriptural. This doesn’t just apply to preaching and teaching the Word.
Even if you have to buy it, you can get reimbursed later.
In that case, I would buy a big spiral ham and let everyone bring sidedishes. Or a nice fat turkey! Or buy some pre-made lasagnas and let others bring salads, bread and dessert!
Our elders at our chapel are so understanding of how much work it is for some ladies to house guests and show hospitality that they will encourage us to take the easier route (even if it costs a little more) so we can spend our time fellowshipping and encouraging the saints, rather than make everything from scratch. (Yes, I love this church!)
And yes, sometimes, we make everything from scratch! But it is not expected for such large quantities.
And I’m guessing you were not expecting that answer from me!
HUGS
November 6th, 2009 at 1:00 am
One of our favorite crock pot meals is what my family refers to as Mrs. Curtis’ Stew. (Mrs. Curtis being the woman who gave my mom the recipe many years ago).
1 can of CONDENSED french onion soup
1 can of CONDENSED cream of mushroom soup
about a pound of stew beef
Mushrooms- either canned and drained or fresh
1/2 cup of red wine or beef broth
Dump everyting into the crock pot. Cook on low for 8 hours or unill meat is cooked through About 15 mins before serving stir in a slurry of flour and water to thicken the sauce if desired. Serve over egg noodles. I will warn you initially it looks really gross. Left-overs freeze really well for use as quick microwaveable meals later
November 6th, 2009 at 7:23 am
O.M.
First of all, you are a sweetheart for making sure I’m not overburdened. Everything you’ve said makes perfect sense for a larger chapel-type assembly. We are part of a very small home church, though. And while I do get help, usually there are only one or two other women who are in a position to be able to help. We view this as our ministry right now, and are thrilled to be able to do it.
HUGS back to you!
November 6th, 2009 at 1:06 pm
BBQ Beef Sandwiches
beef roast (whatever’s on sale), cut into cubes
1 onion, sliced
1-2 c. barbecue sauce
1 T cornstarch mixed with 1 T water
Combine beef, onion & BBQ sauce in crockpot and cook 8-9 hours on low. Remove beef from crockpot and stir cornstarch/water into juices left in crockpot, cook on high 10 min to thicken sauce. Meanwhile, shred beef with 2 forks. Return beef to crockpot and mix with thickened sauce. Serve on hamburger buns. Big mixed green salad for a side.
Serving as sandwiches really stretches the meat. We like to eat it over brown rice, but the meat gets used up more quickly this way.
November 6th, 2009 at 11:52 pm
If you sense yourself getting overburdened, speak up. An older man took my husband aside and warned him not to let me get overwhelmed with hospitality when we were doing similar crazy things like you are currently doing. But I understand if this is your ministry right now, and you consider it to be your “reasonable service” financially and otherwise,
O.K. I would get a NESCO 40 quart cooker (I think they run $40.00 at Sams and they are usually out this time of year). I have fed that many people on ONE package of moose before. It is sort of a HOBO stew. Along with the meat, add potatoes, veggies, a broth/ tomatoes etc. and seasonings. This is such a great way to use up leftovers also. Even elderly or homeless people can contribute a “can” for the soup!
Pasta goes very far also. Turkey is very cheap at this time of year. If you get one of those big roasters, you can cook an entire turkey in there, and your oven will be free for all of the sidedishes.
November 7th, 2009 at 12:39 am
I will have to share the recipe verbally with you
But will give you a hint….Gramma’s mostaccioli
November 9th, 2009 at 12:38 pm
Seriously – potluck. You are looking to have new ideas (which will walk right in your door out of the imaginative-minds of your guests), have more time for your guests (which you will have if you only have to worry about a single dish and some beverages), and if you’re having 8-30 people in your home one of the best ways to cut the stress is to have everyone play their part. Unless you are opening your home to those who literally would go without otherwise, I’m sure that everyone can afford to contribute a basket of rolls or a vegetable side-dish. The beauty of pot-lucking is that it reduces the cost for everyone! And I am not meaning to make this a financial issue (because you didn’t start your request with “help – this is getting expensive”) but only responding to your comment that only two other women are in a position to help right now – I’m sure other woman in your fellowship would love to be considered as contributors and by asking them to bring a loaf of bread with butter you are opening the door to them being able to get creative and serve from their hearts. Present the ideas to others by sharing how blessed you have been in getting to open your home and you realized that others might enjoy getting to share in the hospitality.
Consider, if you were to make this same appeal (as you have in this blog) to your regular guests, what would their responses be? They likely wouldn’t tell you what to buy and how to cook it but would probably offer to bring it themselves!
My theory – potlucks are ideal for small crowds. When you get to a large chapel then you end up with duplicates, un-eaten dishes, and everyone ends up taking home more leftovers than they wanted.
November 9th, 2009 at 1:09 pm
I think I need to clarify so no one gets the wrong idea. The other women DO help. It’s just that our church is really small. The only problem I’m having is that I’m bored with my old recipes.
November 9th, 2009 at 2:38 pm
As a Christ follower who visits several home fellowships with her husband, we often run into confusion as to “what to bring.” I’ve always noticed how quickly a well-prepared salad disappears. Folks don’t usually eat enough fresh food, and so they appreciate it when we bring it along. I spend an hour on Friday thinly slicing red and green cabbage, washing and tearing romaine and red leaf and curly endive, and then mix it all up in a 13-quart metal bowl which doubles as my bread bowl. I line the bowl with a clean dry cloth to soak up the moisture, and then after about 20 minutes or so (I can move on to other tasks), I put the salad mix in a gallon ziploc or large plastic covered dish along with a couple of plain white paper towels (to keep it fresh). A few small ziplocs of grape tomatoes, fresh pea pods, grated beet or carrot, and avocado slices, with some sliced chicken breast, make it easy to assemble a lovely salad. Homemade dressing is always appreciated, but there are many good bottled dressings out there too. I very rarely have any leftover salad after fellowship meetings! Fruit and cheese plates with various wholegrain crackers are also easy and make it possible to offer fresh, nutrition foods. Finally, a crock pot of homemade pinto beans to pour over warm cornmeal muffins is always a hit; I set out grated onion and grated cheese and homemade salsa for the more adventurous. Hope that helps.
November 10th, 2009 at 9:24 pm
Also wanted to share a few web sites with you where I can find good things to make:
http://allrecipes.com/Recipes/Everyday-Cooking/On-The-Go/Potluck/Main.aspx
http://allrecipes.com/Info/Living/Entertaining/Main.aspx
These are recipe sections but if you follow through the tabs you will find lots of recipes. I like this web site because you can scale the recipes according to how many people you intend to feed.
Here’s an online church potluck cookbook:
http://www.recipezaar.com/cookbook.php?bookid=54064
You can also scale the number of servings on this site.
November 10th, 2009 at 10:53 pm
Lori, I like this idea. Especially cuz I likes me some cone-bread!!!
November 11th, 2009 at 2:35 am
Mrs. Parunak,
We also regularly feed far more people than our immediate family. I have posted a lot of these recipes to our family blog, including:
Easy chicken pot pie:
http://heartkeepercommonroom.blogspot.com/2006/01/easy-chicken-pot-pie.html
Southwestern Chicken Pot Pie:
http://heartkeepercommonroom.blogspot.com/2006/12/southwestern-chicken-pot-pie.html
Italian chicken and potatoes (for the crockpot):
http://heartkeepercommonroom.blogspot.com/2009/02/chicken-and-potatoes-crockpot-meal.html
Here’s a whole lot of freezer meals for a crowd:
http://heartkeepercommonroom.blogspot.com/2006/06/frugal-chicken-dinners-and-freezer.html
Stews are also good. I especially like one called Chinese Savory Beef. We used to live overseas and in my 20s I had the single and unaccompanied military folks from church over every Friday and I fed them this stew over rice with home-made bread on the side. This helped it go a loooong way.
http://heartkeepercommonroom.blogspot.com/2007/10/meals-for-crowd.html
HTH!
Chop Suey:
http://heartkeepercommonroom.blogspot.com/2006/12/quick-chop-suey.html
November 12th, 2009 at 12:01 am
I am always doing crazy things like cooking for 30 people every week.
lately I have been trying to do as much ahead as possible. When I have a time that I am preparing something else I might go ahead and make extra…. like bread dough for example.
If I make soup for dinner I might take that apportunity to quadruple the recipe and save the rest for the meal that we will share later.
my favorite is african peanut soup!!!!!
November 12th, 2009 at 10:08 am
oh yes,
African Peanut Soup….. soooooo wonderful!
for one recipe you need
1 pound ground turkey
1 onion
3 tb butter
1 tb curry powder
1tsp ceyenne pepper
1 large can of sweet potatoes in syurp
1 large 28 ounce can of whole stewed tomatoes (I also use crushed)
1/2 can of coconut milk
1/2 cup peanut butter (crunchy if you can.)
3 or 4 cups chicken broth.
chop onion, sautee in butter with three cloves chopped garlic (did I forget to mention the garlic?) and curry powder.
add chicken broth, tomatoes,and sweet potatoes (undrained.) and cooked turkey.
let boil then simmer for 20 minutes.
add rest of ingredients and simmer for another 20 or so minutes.
sounds strange but it my absolute favorite soup ever!
November 13th, 2009 at 10:30 pm
The African Peanut Soup sounds delicious. I have a peanut soup I like, too, but the curry and coconut milk sound like mouthwatering additions!
Here’s another post where I share some of the makeahead meals we make for company:
http://heartkeepercommonroom.blogspot.com/2008/03/frugal-feasting-and-fun.html
November 14th, 2009 at 9:57 pm
Dear Mrs P, I think Lori should have her own website, those recipes were cheap and easy-yum!From Linda