Party Food

[ksix]

We're having a surprise party for my MIL in a few weeks, and today my FIL and SIL finally agreed to just let Chris and I worry about the food...since the party will be at the restaurant, it is easier for us to just do it. Anyhow...I guess there will be maybe 100 people coming, and it will be 6-9 pm. We decided to do appetizer/hor d'ouevres, buffet style. It'll be pretty casual. We're also going to have a sandwich station. Trying to keep away from dairy too much, and pork, due to allergies. Specifically...any great sandwich spreads? We haven't figured the exact details out, but it'll probably be build your own sandwiches with a few choices of meats, a few cheese choices, and several yummy sandwich spreads, and also some munchies/h.d.'s. Chris wants me to make a black bean/avocado salad I make, so we'll do that too...We can go a bit funky and exotic, as this crowd would appreciate the unusual...and no definate theme either, so we have pretty broad parameters.

Unless someone can think of a theme?! My FIL told me if I could come up with one, great! It's a 50th party...even though her b-day was last March. He didn't realize that she was hurt that he didn't do anything for her b-day...so he's trying to save his arse and have a 50 1/2 b-day party. She's clueless about it, and will be totally surprised! He wants a fun evening...perhaps gag gifts, etc...nothing sophisticated or overly mature!!! Just a fun, goofy party!

[meliz]

Fluffer Nutters! Everyone loves them! Well, maybe not so much. Seriously, how about some different flavored cream cheeses? Smoked salmon, herbs, garlic, cheddar cheese (my fave)... I love slapping this stuff to a sandwich...

[Mel-icious]

What a great idea Kim! Sounds like you'll have a blast at the party and preparing it. Okay, opening the arsenal..........

I've made these and they always are a crowd pleaser {I cut back a bit on the ranch, starting with 1/2 a packet and add to taste}


* Exported from MasterCook *

Party Pinwheels

Recipe By :Gina/FL
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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16 ounces cream cheese -- softened
1 package ranch salad dressing mix
2 green onions -- minced
4 flour tortillas -- (12-inch)
1/2 cup diced red pepper
1/2 cup diced celery
1 can sliced black olives -- drained

Mix first 3 ingredients. Spread on tortillas. Sprinkle on remaining ingredients. Then, roll and wrap tightly. Chill 2 hours. Cut off roll ends. Cut rolls into 1-inch slices.


* Exported from MasterCook *

Wrap-and-Roll Basil Pinwheels

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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3 or 8-inch flour tortillas -- ¥
1 carton Boursin Cheese or one 5-oz. container -- (5.2 oz.)
semi soft cheese with garlic and herbs
12 large fresh basil leaves
1/2 a 7-oz. jar roasted red sweet peppers -- cut into 1/4-inch
wide strips
4 oz. thinly sliced cooked roast beef -- ham, or turkey
1 Tbsp. mayonnaise or salad dressing
Fresh basil leaves (optional)

Spead each flour tortilla with 1/3 of the Boursin cheese or semisoft cheese with garlic and herbs. Add a layer of the large fresh basil leaves to cover cheese. Divide roasted red sweet pepper strips between the tortillas; arrange roasted red pepper strips over the basil leaves 1 to 2 inches apart. Top with meat slices. Spread 1 teaspoon mayonnaise or salad dressing over the meat on each tortilla. Roll up the tortillas tightly, jell-roll style, enclosing the filling. Wrap each roll in plastic wrap. Chill the tortilla rolls in the refrigerator 2 to 4 hours to blend flavors.

To serve, remove the rolls from the refrigerator. Remove the plastic wrap from the tortilla rolls; cut each of the rolls into 1-inch slices (make diagonal slices, if desired). Garnish with the fresh basil leaves, if you wish. Skewer each of the cut tortilla rolls on frilly picks or on short decorative skewers, if desired. Makes about 24 pinwheels.


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Per Serving (excluding unknown items): 2 Calories; 0g Fat (0.0% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: .






You said munchies too right? This is an excellent appetizer, always goes and looks so pretty....

* Exported from MasterCook *

Fiesta Cheesecake

Recipe By :Settings on the Dock of the Bay
by the Assistance League of the Bay Area, Texas
Serving Size : 25 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups finely crushed tortilla chips
1/4 cup butter -- (1/2 stick) melted
20 ounces cream cheese -- softened
2 eggs
2 1/2 cups shredded Monterey Jack cheese with
Jalapeno peppers
2 tablespoons chopped black olives
1 can green chiles -- (4-ounce) drained,
chopped
1/4 teaspoon ground red pepper
8 ounces sour cream
1/2 cup chopped parsley (optional)
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
1 medium tomato -- chopped
2 tablespoons chopped black olives



Combine the tortilla chips with the butter in a bowl. Press into a lightly greased 9-inch springform pan. bake at 375 degrees for 15 minutes. Cool a on wire rack. Reduce the oven temperature to 325 degrees. Beat the cream cheese at medium sped in a mixer bowl for 3 minutes or until fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the Monterey jack cheese, 2 tablespoons olives, green chiles and red pepper. Pour into the prepared pan.
Bake for 30 minutes. Cool in the pan for 10 minutes. Release the side of the pan and let cool completely. Spread the sour cream over the top. Chill, covered, until serving time.
To serve, remove the side of the pan. Place cheesecake on parsley-lined serving platter. Arrange the bell peppers, green onions, tomato and 2 tablespoon olives on top as desired. Serve with tortilla chips or crackers.

Note: These toppings can also be used to make decorative arrangements on top of the cheesecake for holidays and other special events, such as a tree for Christmas, a heart for Valentine?s Day, etc.


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Per Serving (excluding unknown items): 125 Calories; 12g Fat (85.0% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

[Mel-icious]

Hummus makes a good vegetarian spread...


* Exported from MasterCook *

Hummus

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Super Sides & Smaller Bites

Amount Measure Ingredient -- Preparation Method
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1 (15 ounce) can garbanzo beans (15 to 16 ounces) -- drained and liquid reserved
1/2 cup sesame seeds
1 clove garlic -- cut in half
3 tablespoons lemon juice
1 teaspoon salt
fresh parsley -- chopped
Pita bread wedges -- crackers or raw
vegetables for dipping, if desired

Place reserved bean liquid, the sesame seeds and garlic in blender or food processor. Cover and blend on high speed until mixed.

Add beans, lemon juice and salt. Cover and blend on high speed, stopping blender occasionally to scrape sides if necessary, until uniform consistency.

Spoon dip into serving dish. Garnish with parsley. Serve with pita bread wedges, crackers or raw vegetables.

Description:
"This is the most famous of all Middle Eastern appetizers! Serve as a
dip, a spread, a sandwich filling or a salad."

Per Serving (excluding unknown items): 29 Calories; 1g Fat (37.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 107mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

NOTES : Jeanne Megel, Spirit of Betty Crocker Contest winner
Colorado Springs, Colorado

I made this one before, using 1/3 less fat cream cheese and my sis and I loved it!


* Exported from MasterCook *

Turkey Sandwiches with Berry Cream Cheese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Light 1995 Sandwiches


Amount Measure Ingredient -- Preparation Method
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1/4 cup nonfat cream cheese
1/4 cup seedless raspberry jam
1 tablespoon chopped walnuts -- toasted
8 (3/4-ounce) slices whole-wheat bread
4 curly leaf lettuce leaves
1/2 pound thinly sliced cooked turkey breast

Combine first 3 ingredients in a small bowl; stir well. Spread 2 tablespoons cream cheese mixture over each of 4 slices of bread. Top each with 1 lettuce leaf, 2 ounces turkey, and remaining bread slices.

Source:
"Cooking Light, March 1995, page 146"
Copyright:
"© Cooking Light"

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Per Serving (excluding unknown items): 342 Calories; 10g Fat (24.9% calories from fat); 23g Protein; 45g Carbohydrate; 11g Dietary Fiber; 41mg Cholesterol; 410mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1 Fat; 1 Other Carbohydrates.

NOTES : The berry cream cheese is also good spread on bagels.


Here is one I haven't tried, but you said you wanted a little different, it says to use this on turkey sandwiches, or it would be good if you did grilled chicken or pork as one of the meat selections for sandwiches .

* Exported from MasterCook *

All Fired Up Blueberry Chutney

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Condiments The N.A. Blueberry Council


Amount Measure Ingredient -- Preparation Method
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1 cup diced peeled tart apple
1/2 cup sugar
1/2 cup orange juice
1 teaspoon ground ginger
1 teaspoon grated orange peel
1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
1/4 teaspoon ground black pepper
4 cups fresh or frozen blueberries
3 tablespoons balsamic vinegar

In a medium nonreactive saucepan combine apple, sugar, orange juice, ginger, orange peel, crushed red pepper and black pepper. Bring to a boil; reduce heat to medium; simmer uncovered, stirring occasionally, until apple is tender, about 15 minutes. Add blueberries and vinegar; bring to a boil; boil uncovered, stirring frequently, until a sauce forms and thickens slightly, about 5 minutes.*

Source:
"The North American Blueberry Council"
S(Internet address):
"http://www.webcom.com/bberry/"
Copyright:
"© The North American Blueberry Council"
Yield:
"6 1/4 cups"

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Per Serving (excluding unknown items): 17 Calories; trace Fat (2.7% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve this sweet and spicy condiment with turkey at Thanksgiving (or use it to make sensational sandwiches with the leftovers). Or pack some into decorative jars for holiday gifts. For a quick New Year's party spread, simply spoon over cream cheese. It will be the talk of the town.

Serve with turkey, roast or grilled chicken or pork, if desired.

NOTES : *To test for correct consistency, place 1/4 cup chutney in a cup; put in the freezer until it is cold, about 5 minutes. The consistency should be like jam.

[Mel-icious]

I'll dig around a bit more and see if I can find anything else interesting. Oh and here is my final choice, I'm from Philly so I had to post it, you gotta have a taste of philly in there.....hey maybe that could be a theme, different sandwiches from different regions.

Okay, I know Chris hates mayo but this spread flies when I make it, I double the batch. I am so addicted to this stuff I save myself a bowl before parties. Its best served with fresh french baguettes since you can't get Philly Italian rolls there.


* Exported from MasterCook *

Hoagie Dip

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cold Dip

Amount Measure Ingredient -- Preparation Method
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1/4 lb capicola
1/4 lb hard salami
1/4 lb ham
1/4 lb provolone cheese
1/4 lb American cheese
1/4 head lettuce -- (1/4 to 1/2)
1/2 onion
1 tomato
2 tsp oregano
1/2 tsp pepper
1 cups mayonnaise -- (1 to 2)
12 long rolls (torpedo)


Chop first 8 ingredients and combine. Add spices. Mix in mayo 1/2 cup at a time until of dipping consistency. Whirl in food processor 3 - 4 minutes. { I hand chop it in small pieces} Refrigerate overnight.

Cube torpedo rolls; be sure each piece has crust on it. Serve with dip.

[ksix]

We were thinking a few different cream cheese spreads...and someone (my husband!) bought a case of ranch packets. (Seriously, 12 per case...each packet makes a GALLON of ranch dressing. There's only so many things you can make with ranch powder! But it was a good deal, he says ) I've made pesto cream cheese spread before, and that's always a hit.

Melissa--I LOVE the sounds of that Hoagie spread!! Oh yum!! We just replace sour cream when a recipe calls for mayo...although he will eat it (mayo) baked like in artichoke dip. That recipe will definately be made soon, either at home or the restaurant!

I make blueberry chutney all the time...I posted a recipe for Meliz last week on how I make it. I was thinking for a hot dish to serve a blueberry chutney with chicken tenders.

Thanks! If anyone else has ideas, I'd love to hear them!

[HeavenLeigh]

Get her a novelty cake! On the other hand, nevermind. Save that idea for me next May

My party food faves.......and I have lots of 'em

Pasteries OMG dey da bomb! Meat pasteries, cream filled ones, etc...

Spinach dip (or ranch dip) w/ crackers and tons of veggies

finger sandwiches

You've mentioned cheese but I have so been craving a big ol platter of cheese squares! I was even caught eating shredded cheddar cheese out of the pack last night Maybe a bread/cracker/and cheese spread selection

stuffed mushrooms! The kind w/ italian sausage and lots of cheese.

Fruit tray w/ fruit dip

Or a build your own hoagie spread....roast beef, ham, salami, pepperoni, bologna, etc... with veggies/cheeses, different speads, dips and sauces to go on it. That way everyone can make it exactly how they want it.

[Deana]

these are all awesome suggestions!
Melissa, I am going to make a vat of that hoagie dip and roll around it in. My GOAD that sounds delish!

[Mel-icious]

D, it is and it is so addicting. No matter where I take it that stuff is gone!

[meliz]

Hey Melissa... that hoagie dip sounds great, and I think I am even going to make one this w/e-- we're having a going away party for my sis. But I have two questions (cause I am an idiot): first, what is capicola? Some sort of meat I assume? Sausage? And second, is American cheese cheddar cheese? Thanks!

[Mel-icious]

American cheese is a pasturized cheese, actually a blend of cheddar and colby. Its mild in flavor. I say use a cheddar substitute since they most likely don't sell it in Canada. The capicolla in this is a spicy ham, so use a spicy ham substitute.

[Mel-icious]

I almost forgot, I always leave out the tomato in this, I'm not a raw tomato fan and neither is half of my family so I always leave it out.