Need help with Around the World menu

[jburnette]

Hi, I'm new here!

I'm in charge of an Around the World dinner at our church next month. I need some menu ideas, here are the requirements:
1. Looking for something that can be prepared in advance and not too complicated. (because I'll be feeding 30-40 people)
2. I would like to represent different cultures for each course. I'm already set on making Indian for the main course (and have a recipe for that).
So, I'm looking for an appetizer, salad or soup, and desserts.

Thanks for your help!

[little_bopeep]

For soup, I highly recommend the Chinese Chicken Noodle Soup that has been posted here several times. You could certainly leave the chicken out and have just a lovely noodle soup.


Here 'tis:

CHINESE CHICKEN NOODLE SOUP WITH SESAME AND GREEN ONIONS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound skinless boneless chicken breast halves -- cut in 1/4" strips
3 T soy sauce
2 T dry Sherry
2 T oriental sesame oil
3 cloves garlic -- minced
3 T tahini
2 T fresh ginger -- peeled and minced
1 T sugar
1 T seasoned rice vinegar
1 1/2 t chili-garlic sauce
4 cups Napa cabbage -- chopped
6 green onions -- thinly sliced
8 cups canned low salt chicken broth
1 14 oz. package fresh yakisoba noodles or Chinese
pan-fry noodles
1/2 cup fresh cilantro

Stir chicken, soy sauce, Sherry and 1 T sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hrs.


Whisk garlic, tahini, ginger, sugar, vinegar and chili sauce in small bowl.


Heat remaining 1 T sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and saute until cabbage is tender, about 5 minutes.

Add broth and bring to a boil. Add chicken with marinade and tahini-garlic mixture.


Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead Cool slightly; cover and refrigerate. Bring to simmer before continuing)


Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain.

Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.

[erin elizabeth]

You could make cookies from many countries for dessert--make it part of your holiday baking and freeze them. At even just one batch a week, you'll have plenty for 30-40 people.