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A FESTIVE BUFFET
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I have prepared and served buffets for 12 people as well as 150.
The basics are the same, and numbers should not intimidate you.
Catering is expensive and often does not meet your expectations, so
why not do it yourself? The recipes I give are for 12 because it is
an average number of guests, but you can multiply the amounts as far
as you need to. Let's start out with the tips, and then the
recipes.The menu is simple and inexpensive. Good food is not necessarily the way to go. You will find that if you have a mix of children, older adults and those in between, you need to keep it basic, but tasty. Over the years I have discovered these basic rules and tips:
The Buffet Menu: Shaved Ham Rolls Vegetables and Dip BBQ Cocktail Franks Fruit Salad Relish Tray Shaved Ham: Watch for sales on a nice, boneless ham. You will only need a half of ham, but a whole ham is less expensive per pound and will come in handy for lunches and other family meals. Ask at the meat counter to have it shaved, not sliced. Layer the ham on a nice platter; this will be your biggest dish. Garnish with green onions. Prepare ahead and wrap tightly with plastic wrap. Rolls: I recommend bakery rolls that are assorted to save you time. Be sure to have at least white and wheat rolls, if you can add rye rolls, all the better. Have at least a total of 2 dozen. You can serve these in napkin lined wicker baskets. Relish Tray: A nice tray will have dill and sweet pickles, olives, some type of peppers, and green onions. However, IF you are really on a budget there is NOTHING wrong with both types of pickles and the green onions. These are inexpensive and often on sale. A divided dish works well for these. Vegetables and Dip: This is a list of the vegetables you will need for approximately one dozen people, and a dip recipe follows. You may either use a platter set up for dips, or a large platter with a pretty bowl placed in the middle for the dip. Be sure to arrange the vegetables nicely, and mix the colors. 1 pound baby carrots or carrot sticks 1 pound bag a radishes 2 green peppers 2 cucumbers small head of cauliflower Cream Cheese Italian Dip 2 - 8 ounce block cream cheese 2 envelopes dried Italian dressing mix 2 cups plain yogurt, or sour cream 2 tablespoons milk Beat all items in a small mixing bowl with electric mixer until blended. Refrigerate. This makes 4 cups which may be too much, but it also makes a great chip dip. It's better to have too much than not enough! Click here for a printer-friendly recipe BBQ Cocktail Franks Large package cocktail franks (3 1/3 pounds) BBQ sauce to cover, approximately 1 quart 1/2 small onion 1/2 green pepper Chop the onion and green pepper into small pieces. Add to a crockpot with the franks. Cover with BBQ Sauce and mix together. Set the crockpot on low. These are the best when simmered for long periods of time, so start them in the morning if possible. Stir occasionally. If they are cooked low and covered with the sauce at the beginning you should not need to add more. Serve these directly out of your crockpot or transfer to a serving bowl just before eating. Click here for a printer-friendly recipe Brenda's Fruit Salad Fruit: 2 large cans fruit cocktail 1 medium can mandarin oranges 1 can pitted dark red cherries (not pie filling) 1 large can pineapple tidbits 1/4 cup coconut 1/4 cup chopped walnuts Dressing: 1 8 ounce block cream cheese 1 small jar marshmallow cream 1 tablespoon orange juice 1/4 tsp. nutmeg Drain all fruit, and rinse cherries. Combine all fruit in a large bowl. Mix JUST the dressing ingredients together well with a mixer or whisk. Add to the fruit and gently mix with a wooden spoon. Note: Bananas do NOT work well in this. You may substitute fresh fruit if it's in your budget. Click here for a printer-friendly recipe Beverages: Know the people you are inviting. I would always have the hot coffee on hand to start and then add from there. Punch is always fun for adults and children. You can also serve hot chocolate heated in a crock pot. Use your imagination! |
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About the Author: Brenda Hyde is a 38 year old wife and mother of two boys, 4 and 5 years old. She runs her online bookshop of out of print and collectable titles, designs her own site and still finds creative ways to cook on a budget! We hope this column gives you some ideas as well as meals for your family. Brenda will always keep in mind easy preparation, inexpensive ingredients and kid appeal when writing each column! Be sure to visit Brenda at Seeds of Knowledge, where you can share family memories at Tea Time, and explore The Treehouse to learn about backyard nature. |
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Create My Own Soup 
