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Hello:

Wow! What an undertaking.  I know that cooking for a crowd can be overwhelming.

I am a regular blogger here at BettyCrocker.com, and I would love to write a whole post (to be posted tomorrow, July 23) to address some of your concerns and maybe some others that haven't been raised here (like how to plan quantities of food and wine).  I will give you an overview of how to plan a party for a crowd.  One important detail...are you planning a plated meal or buffet?  It makes a huge difference when it comes to quantities and timing.

More specifically, I have a couple ideas for you:

For hors'd, consider nixing your Italian salad and go for a beautiful hors'd display of an antipasto platter.  You could add cut up foccacia and crostini and have an Italian spread with a real wow factor.  With two salads, I think you'll end up with a lot left over---by making the antipasto platter a focus of your hors'd, you get the same tastes in (meats, cheeses), your guests can enjoy your leaf salad without diversion.

I don't necessarily think of stroganoff pairing with Italian flavors, but it is a nice idea to provide a second entree.  Sometimes caterers like to offer a vegetarian option, so veggie lasagna could be a choice.  Lasagna with ground beef and beef wellington or stroganoff are all red meat--would your guests want or need variety?  Another concern is budget--wellington for twenty can be a budget buster...what about chicken cacciatore or pasta alfredo with chicken as a complement to your lasagna if cost is an issue?   Veg could be green beans roasted with garlic, maybe with a bit of diced roasted red pepper on top.     

Check out my post tomorrow!  I am excited for your party...in the meantime, if more questions occur to you, post 'em and I'll address them.

You will be able to pull this off and create a showstopper event! 

That'd be great, if you wouldn't mind! You're probably right about the meat issue, I'll probably go with the Fettuchinni Alfredo w/chicken and the meat lasagna. I figured that with the salad (Garden Salad) and the garlic bread, that would cover any non-meat eaters. But I'll wait to make deciscion on that until tommorow when you post your blog.  Oh and it's definately going to be buffet style!  I like your green beans idea too! To get back to the salad, if you've got a recipe for antipasto, that'd help! What do you think of my dessert selections? And is it too soon to deal with the wine issue?

I'm doing this now as I hope to have my menu set, so next week I can start researching and planning.

I just think this is sooooo funny, the clueless cook catering!

Thanks again for your help!

chicagosinger

Good to have you back, chicagosinger!

I use a modified wedding planner to set up parties.  It has everything you need to do [and more -- but it is sort of a "take what you need and leave the rest" thing] all put into an easy to follow schedule.  I have found it to be really helpful for planning get togethers -- even when it is just going to be a big family gathering. 

I think the salads will be a good veggie to go with your main dishes and there really isn't any need for another veggie dish.  I have found sun-dried tomatoes in the fresh vegetable section of some stores and in with the canned vegetables in others.  If you have a problem finding them you can always ask at the Costomer Service Desk.  They are always helpful to me when I can't figure out where to find something.

Have you looked at the "Lots of Lasagna Gathering" here in the Entertainment section of the site? http://www.bettycrocker.com/entertaining/casual-parties/casual-dinners/Lots-of-Lasagna-Gathering.htm -- some of the recipes look very good.  The Melon and Prosciuttosavory would be a hit with my guests.  The Bruschetta http://www.bettycrocker.com/recipes.aspx/bruschetta and Crostini http://www.bettycrocker.com/recipes.aspx/crostini both look good as well. looks like it would be wonderful - the mixture of sweet and

There is also a section on the amount of food you should have for a "crowd" http://www.bettycrocker.com/how-to/charts-and-guides/General-Charts/Food-for-a-Crowd-A-Planning-Guide.htm 

I don't know much about wine so I'll leave that to someone who will have a better idea about what you should have than I do.

Best of luck to you – and don’t forget to have fun, too!

Hi Eemma! Gosh, I almost missed your post, sorry! How are you? Glad to know that you'r still here. I like your ideas as well.  You might be right about using the salad as a veggie.  I also checked out the very cool link you posted, what a big help! Can you believe this, me, catering! I almost changed my name from chicagosinger to the clueless cook, a while back! If only you knew! Anyway, got to go. I'm going to try to leave the computer alone tonight and TRY to relax so I can get to sleep at a decent hour tonight! Take care!

chicagosinger

chicagosinger:

My blog post is up.  Hope it helps a bit!  http://www.bettycrocker.com/CommunityBlogs/blogs.aspx/journals/2009/07/23/catering-a-party-without-panicking

One thing I forgot...atmosphere...if you are responsible for the whole event (not just food), think about lighting, music and decor.  I know that the talented and creative community members (like Eemma, whose ideas were fab!) will have TONS of ideas for you. 

Good luck and keep us posted!

Jill

Hi CS! How exciting! That's quite an undertaking, but I'm sure everything you make will turn out just great. I wish I lived close so I could help! And I would really love to hear you sing. I sang in a band for several years..late teens and early 20s...back when I was a hippie. LOL What memories.....

Here are some appys you might consider. Not sure how fancy you want. I'll post some main course and veggies later. I've got a wonderful apple pie recipe I'll post, too. It is to die for! I don't have a clue on the wines, though.

Sweet Chicken Bacon Wraps by Paula Deen

1 1/4 pounds boneless skinless chicken
1 pound package sliced bacon
2/3c brown sugar (firmly packed)
2 Tbs chili powder

Cut chicken into 1 inch cubes.
Cut each piece of bacon in half,stir together brown sugar and chili powder.Wrap chicken in the bacon and dredge in brown sugar mixture.Place them on a cookie sheet.(spray with cooking spray) and bake at 350 for 30 minutes.

These can be made ahead and reheated as needed.
Chicken Bites

Just 4 boneless, skinless chicken breasts will make a ton of bite sized chicken pieces. I cube them, put them in a large bowl, season with salt and pepper then drizzle with oil and toss until coated. Roll them, a few at a time in panko bread crumbs. Fry in hot oil just a few minutes until golden.

Instead of coating with oil, you can dip them in frothy egg whites before rolling in crumb mixture.

You can also coat them with crushed buttery crackers, crushed cornflakes, seasoned dry breadcrumbs and pan fry them in oil/butter. If you don't like to fry food, they are good baked at 350 degrees for about 20 minutes.

Sometimes I add minced pecans, sesame seeds or grated Parmesan cheese to the crumbs. Serve with toothpicks and dipping sauce.

Creamy Chili Sauce
1 cup mayonnaise
1 cup sour cream
1/4 cup chili sauce
1/4 tsp cayenne pepper

Honey Mustard Sauce

1/2 cup mustard
1/3 cup light corn syrup
1/3 cup honey
1/3 cup mayo

Jalapeno Poppers

10 jalapenos
8 oz. cream cheese
10 strips bacon

Slice peppers in half lengthwise. Wearing gloves, remove seeds and membranes. Stuff cream cheese inside each pepper half. Spiral wrap each half with a half slice of bacon. Place on a broiler pan and bake in 375 degree oven for 30-35 minutes or until the bacon is done. These can be frozen before baking.

Meatballs, Cocktail Wieners or sliced Smoked Sausage
1 cup applesauce
2/3 cup brown sugar
2 tbsp onion, minced or grated
Combine ingredients and heat on low in crockpot or on stove.

These are great stuffed with tuna salad or chicken salad, too.
Stuffed Tomatoes

16 - 18 cherry tomatoes
1/2 lb bacon, cooked and crumbled
6 oz cream cheese, softened
1/3 cup chopped green onions
1/4 tsp onion powder
salt and pepper to taste
3 tbsp grated parmesan cheese (optional)
Cut a thin slice off of each tomato top. Scoop out pulp. Invert the tomatoes on a paper towel to drain. (If needed, cut a very thin slice off the bottoms so they will sit flat.) Combine remaining ingredients. Thin with a little mayo if needed. Spoon into tomatoes.

This is a great make-ahead and freeze-before-baking appetizer. It only looks complicated. I make hundreds of these each year with different fillings.
Spanakopita

1/2 cup onions, chopped fine
2 cloves garlic, minced
1 10 oz package frozen chopped spinach - thawed, drained and squeezed dry
1 egg, lightly beaten
8 oz feta cheese, crumbled
8 oz cream cheese, softened
20 sheets 9x14 phyllo dough, thawed
1 cup butter, melted

1. Combine onions, garlic, spinach, egg and cheeses in a bowl and mix well.

2. Unroll dough on flat surface. Cover dough with a sheet of plastic wrap, then lay a damp dish towel on plastic wrap. This will keep dough from drying out and becoming brittle while you are making triangles.

3. Lay one sheet of dough on flat surface with the short side nearest you. Brush entire sheet with melted butter. Top with another sheet and butter. Cut sheets into 3 (or 4) long strips. Place 1 to 1 1/2 tablespoons of spinach cheese mixture at one end of strip. Fold one corner of the dough over the mixture, forming a triangle. Gently press to slightly flatten and evenly distribute the spinach mixture. Continue folding triangle end over end, like a flag. Place triangle on cookie sheet, seam side down. Cover loosely with plastic wrap.

4. Brush tops of each triangle with melted butter. Bake at 375 degrees for 15 - 20 minutes. Makes 30 very flaky triangles. Best when served immediately.
*Triangles can be frozen before baking.
**Do not cover or wrap triangles in plastic wrap or foil after baking while they are still hot or even warm. It will make them soggy.

Alternate fillings:
Savory Mushroom
8 ounces cream cheese
8 ounce can mushrooms, chopped
2 tablespoon chopped onions
8 slices bacon, cooked and crumbled
1/4 teaspoon hot pepper sauce

Tomato Mushroom
1 lb fresh mushrooms, chopped finely
1/4 cup sliced green onions
8 oz cream cheese
1 tsp pepper
8 oz sun-dried tomatoes

Watermelon and Brie Fingers

24 pinky finger-sized watermelon rectangles
24 slices brie cheese (about the same dimensions as the watermelon fingers)
8 slices prosciutto ham, cut into thirds, lengthwise

Place a piece of brie on top of each watermelon finger and wrap each with a slice of ham. Secure with a toothpick.

Hot Cheese Rounds

1 loaf white bread
1 stick butter, softened
4 oz cream cheese
1 egg yolk
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 tbsp crushed garlic
Pinch of cayenne pepper

Cut the bread into rounds with a biscuit cutter. Butter the rounds well on both sides and brown them on both sides in a skillet. Cool completely.

Combine cream cheese, egg yolk, cheeses, garlic and pepper. Spread the cheese mixture onto one side of the rounds, making sure it is spread to the edges so the toast won't burn. Place on a baking sheet and broil several minutes until cheese bubbles and melts.

Chilled shrimp with cocktail sauce would be nice and very easy. I buy frozen cooked, cleaned shrimp at Sam's or WalMart. I put them in a colander and run cold water over them and they thaw in just a few minutes. I pat them dry and place them on a platter lined with lettuce leaves and lemon halves.

Shrimp and/or Crab Appetizer

12 oz cream cheese, softened
1 small jar cocktail sauce
Cooked shrimp
Flaked crab meat
1/2 cup sliced green onions

Spread cream cheese on plate. Top with cocktail sauce. Sprinkle with shrimp, crab and onions. Serve with crackers.

Another idea for an appy...Athens makes great mini phyllo shells, 15 per package, in the frozen foods. So convenient for baked or no-baked fillings. Fill them with Waldorf salad or chicken salad with celery, apples, pecans, grapes, raisins, etc. A bacon and tomato filling would be good, too. Mix a little cream cheese and mayo, add a dash of garlic powder and onion powder, spoon a little into the shells then top with diced tomatoes, a pinch of salt and pepper then top with cooked, crumbed bacon.

For a savory baked filling, Taco Tarts....cook a little ground beef, drain fat then stir in some taco seasoning, a little chunky salsa and some refried beans. Spoon warm filling into shells and add a little shredded cheese. Bake at 350 degrees for 5 minutes. Garnish with a dollop of sour cream, then top with a sliced black olive, a sliced pickled jalapeno pepper or a piece of cilantro. The filling can be cooked ahead and warmed in a microwave just before adding to the shells.

Quiche would be a great filling for the shells, too. Mix beaten egg with a little heavy cream, add some crumbled cooked bacon, a little minced green onions, shredded Mozzarella or Swiss cheese, a pinch of salt and pepper. Spoon into shells and bake at 350 degrees for 12 to 14 minutes.

I've gotten rave reviews with this apple pie. The mixture that is brushed over the top crust makes the crust out of this world. Be sure to use a deep dish pan.

For the salad dressings for your green salad, 2 or 3 choices should be fine. Ranch is so popular. I make mine from the Hidden Valley Buttermilk dry mix...so much better than the bottled to me. French or Catalina may be a good choice...and 1000 Island or a vinaigrette. Most bottled 1000 Island has a terrible aftertaste to me so I make a simple one with mayo, ketchup and sweet pickle relish. I love Ken's Lite Raspberry Walnut Vinaigrette.

Lasagna, salad and garlic bread is such a filling meal, I never have any other vegs with it. I wouldn't even know what else to suggest to go with it except Italian soup. LOL

I do love garlic bread and make this with spaghetti, soups and sometimes just for a snack. I mix about 1/2 stick softened butter with a scant 1/2 cup of mayo. Then I mash 3 or 4 cloves of fresh garlic into a paste and stir that in....I like a lot of garlic. LOL You could use garlic powder instead of fresh. Then I grate fresh Parmesan cheese, about a cup and stir that in. I have also used shredded Mozzarella and it was very good, too. Split a loaf of French bread and spread with mixture. Place on baking pan and bake at 350 degrees for 20-25 minutes until bubbly and lightly browned on top. It is soooooo good!

Here are some ideas for another main dish and sides.

I buy bags of frozen chicken breasts at WalMart. They are perfect for Stuffed Chicken since they are already thin and flat. Thaw breasts and place between pieces of plastic wrap and pound evenly if needed. Season both sides with salt, pepper, garlic powder and paprika. You can stuff them with many things. A slice of smoked gouda. Cream cheese, plain or herbed/seasoned...add a length of green onion or an asparagus spear. Spread cream cheese on thin deli ham. Roll up, tucking in sides, then wrap each breast with a slice of bacon. Secure with toothpicks if needed but be sure to remove them before serving. Brown in butter on all sides until bacon starts to crisp. Place chicken in baking dish and bake at 350 degrees for about 20 minutes, until juices run clear.

Lemon Chicken

6 chicken breasts, pounded thin
1 cup flour
1 tbsp garlic powder
1 tsp onion powder
2 tsp paprika
1 tbsp salt
2 tsp pepper
1 stick butter
10 oz fresh mushrooms, sliced
1 tsp chicken bouillon granules
2/3 cup water
2 tbsp lemon juice
6 thin lemon slices

Combine flour, garlic, onion, paprika, salt and pepper. Dredge chicken in flour mixture. Melt butter in skillet and brown chicken for several minutes on each side. Remove chicken and place in a large baking dish. Saute mushrooms in same skillet, adding 1 or 2 tbsp of butter, if needed. Remove mushrooms and place on top of chicken. Add bouillon, water and lemon juice to pan and bring to a boil, scraping browned bits from botton of pan. Remove from heat and pour mixture over chicken. Cover with foil and bake at 350 degrees for 20-25 minutes. To serve, top each piece of chicken with a slice of lemon and spoon sauce over chicken.

Chicken with Lemon Cream Sauce

8 oz fresh mushrooms, sliced
6 tbsp butter, divided
4 to 6 boneless chicken breasts
Flour, to dredge
1 cup chicken broth
1 cup heavy whipping cream
3 tbsp lemon juice
Salt and pepper, to taste

Saute mushrooms in 3 tbsp butter. When tender, remove with a slotted spoon and set aside. Season chicken with salt and pepper, dredge in flour, shaking off excess. Add remaining 3 tbsp butter to skillet and saute chicken 5 to 6 minutes on each side until golden brown. Remove chicken and set aside.

Add broth to skillet, scraping up browned bits. Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup. Stir in cream and lemon juice. Cook, stirring often, until sauce begins to thicken. Do not boil. Return mushrooms and chicken to skillet and simmer for 15-20 minutes, stirring often, until sauce has thickened. Add salt and pepper, to taste.

Roasted Asparagus
Trim tough ends. Lay on baking sheet and spritz or brush very lightly with olive oil. Sprinkle with Kosher salt. Bake at 400 degrees for 5-6 minutes, until crisp tender.

I serve these on a round platter in a starburst pattern and it's really very pretty...and fancy. LOL I use fresh beans, but you could also use frozen or canned whole beans.
Bacon Wrapped Green Beans

1 can chicken broth
1 lb fresh green beans, ends trimmed
1 lb bacon
1 stick butter
1/4 cup brown sugar
1 tsp garlic powder

Heat broth, add beans and bring to a boil. Cook 8 to 10 minutes, until crisp tender. Drain and set aside. Cook bacon just until fat is rendered. Drain on paper towels. Melt butter then add brown sugar and garlic powder, stirring until sugar is dissolved. Center 5 to 6 beans on a slice of bacon (crosswise) then wrap bacon around beans. Brush with butter mixture. Place bundles on baking sheet or broiler pan. Bake at 350 degrees for 15 to 20 minutes, turning once, until bacon is done.

One of these rice dishes would go well with chicken.
Orange Rice

1/2 cup chopped onion
1/2 stick butter
1 cup raw rice
1 cup orange juice
1 cup chicken broth
1 tsp salt

Saute onion in butter until tender. Add rice, juice, broth, and salt. Bring to a boil then reduce heat, cover and simmer 20-25 minutes until liquid is absorbed.

Lemon Rice

14 oz chicken broth
1/4 cup lemon juice
1/2 tsp dried parsley
1 cup long grain rice
2 tbs butter
1/2 tsp garlic powder
1/4 tsp onion powder
Salt and pepper

Bring broth, lemon juice and parsley to a boil. Add rice then reduce heat, cover and simmer 20-25 minutes until liquid is absorbed and rice is tender. Remove from heat and stir in butter, garlic and onion powder. Add salt and pepper to taste.

This one is my favorite!
Wild Rice with Pecans

1 box Uncle Ben's Long Grain and Wild Rice, Original Recipe with seasoning packet
2 cups chicken broth
1/2 stick butter
1/4 cup sliced green onions
1/2 cup pecans, toasted, chopped

Combine rice, seasoning packet and broth. Bring to a boil, reduce heat to low, cover and simmer 25 minutes until liquid is absorbed. Remove from heat and stir in butter, onions and pecans.

WOW! That is a lot to do, by yourself!!, There are so many great ideals! Since your doing this in the school kitchen, will you also serve it there? I wish that I were there to help, it sounds like a great big indertaking, but a lot of fun! So, I will only add 'Good Wishes" and let us know what you choose and how it turned out. That will also give the rest of us ideals. Granna2