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brooke4
11-26-2004, 10:46 AM
I am looking for some ideas for our annual Holiday Open House. It's 4 hours, with both children and adults- about 60 people. Last year we made the mistake of having too big a variety of things... and it ended up a big old mish mosh.

Can anyone recommend some good "crowd pleasers" that will appeal to our guests, and which require minimal last-minute cooking?

Thanks!

madpots
11-26-2004, 12:54 PM
I made Rachel Ray's Instant Torta for Thanksgiving and everybody loved it. You can make it up to 4 days ahead and it is so pretty. I got it out of the USA Weekend that comes in the Sunday paper and it had a picture, but it doesn't show that on the site"
http://www.usaweekend.com/04.
If you are interested and don't get it, I will type it for you. One of these days I am going to learn how to export from MasterCook!

MISSINDI
11-26-2004, 01:22 PM
Rachael Ray's recipe doesn't come up with that link, but found it on FoodTV's site. Haven't tried it yet - looks good!

Instant Pesto Torta with Bread and Vegetables Recipe
Yield: 6 to 8 servings
Vegetable spray
4 pieces sun-dried tomatoes
4 leaves fresh basil
3 tubs, 6 ounces each, soft garlic and herb cheese (recommended: Alouette brand)
1/4 cup sun-dried tomato tapenade
1/4 cup prepared basil pesto
1 baguette or whole grain baguette, pre-sliced at the bread counter
Handful baby carrots
Handful grape tomatoes

Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta. Arrange carrots and tomatoes along the opposite side of the torta.

madpots
11-26-2004, 01:29 PM
Thanks for posting the recipe...don't know what's with the link. Too bad we couldn't get the picture to show how pretty it is.

deniseannsc
11-26-2004, 04:14 PM
Originally posted by madpots
If you are interested and don't get it, I will type it for you. One of these days I am going to learn how to export from MasterCook!

Getting a recipe from MC to here is simple.

Just open your cookbook in MC
Open the recipe browser (it lists all the recipes)
Click on the recipe you want to highlight it
Click on "Edit" then "Copy selected recipe"
Come back to the CLBB
Continue on like you are going to reply to a post
At the Post Reply screen click in the large white reply box
Paste the recipe into the box
You're done!

Kristilyn1
11-26-2004, 04:19 PM
I think soup always works well for an open house. It can simmer all day and you can serve bread and salad with it.

I love CL's Chicken Cheddar Chowder or a good Pasta e fagioli is always a hit.

Kristi

cher48603
11-26-2004, 04:24 PM
Here's a link (http://www.usaweekend.com/04_issues/041114/041114rachaels_recipes.html#pesto) to the torta and a few other recipes.

The picture isn't up anymore. I'd love to see what the finished product should look like.

madpots
11-26-2004, 05:01 PM
* Exported from MasterCook *

Instant Pesto Torta

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 drizzles extra-virgin olive oil
4 sun-dried tomato halves
4 leaves of fresh basil
3 packages Boursin garlic-herb cheese -- (5.2 ounces each)
1/4 cup prepared sun-dried tomato tapenade (spread)
1/4 cup prepared bInstant Pesto Tortaasil pesto
1 baguette -- sliced

Brush a small bowl with a little oil. Line bowl with plastic wrap. Drizzle in more oil, and brush it over the wrap. In the bowl's bottom, arrange the sun-dried tomatoes and basil leaves like an open flower. Add a package of cheese and press in firmly, smoothing the top. Layer in tomato spread. Press in another cheese; add pesto. Carefully press in last cheese.

Place a serving plate over the bowl and invert. Hold the edges of the plastic wrap to release the cheese; remove the wrap. Arrange baguette slices beside the torta. Cut through the torta and spread it on the bread. Yummo!

S(Internet Address):
"http://www.usaweekend.com/04_issues/041114/041114rachaels_recipes.html#pesto"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1274 Calories; 14g Fat (10.0% calories from fat); 42g Protein; 242g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 3014mg Sodium. Exchanges: 16 Grain(Starch); 0 Lean Meat; 3 Fat.

NOTES : Can refrigerate up to 4 days.
Had this for Thanksgiving and everybody loved it. Was easy to make. Use second size metal bowl. F.Rose soup bowl too small.

Nutr. Assoc. : 0 0 0 0 0 0 0


I knew there was a simple way to do it! Thank you, deniseanne.