View Full Version : Memorial Day BBQ Menu Question!
05-18-2005, 10:15 AM
I posted this on the Coleslaw thread, but think it got lost.
I would like to make the Chipotle Slaw for our Memorial Day Party. Since there is no number of servings indicated, how much do you think I should X this recipe for 20 people? I was thinking maybe 5 times?? Do you think most people would like slaw or should I stick with a potato salad or macaroni salad instead?
Also, do you think with lots of appetizers (including hot links and grilled shrimp skewers), that just one salad is enough? I made two salads at our last party (about 40 people) and I swear everyone only ate meat and bread it seemed and I had TONS leftover. We are grilling burgers as the main dish.
Thanks for your input!!!!
05-18-2005, 10:25 AM
I don't know how many servings that recipe has, but I wouldn't do any more than double it. Even if you have a party FULL of coleslaw-lovers, they'd still only take a little bit each. Maybe have that and one other salad, to offer everyone an alternative.
05-18-2005, 10:26 AM
I can't help you with the quantity of the coleslaw, but yes I do feel you need two salads. If you have children there, they may not like the spicy slaw. Also some adults don't like chiptole taste either (my whole family)! I would cut back on the quantity you make of the salads if having appetizers.
05-18-2005, 10:26 AM
Well I couldn't delete this post, but I have answered my own question! :)
I think i'll make this potato salad from Kraft that got great reviews instead of slaw. Per hubby's request.:rolleyes: It sounds really different then the average potato salad.
Grilled Garlic Potato Salad
Prep Time: 20 min
Total Time: 3 hr 35 min
Makes: 12 servings, 1/2 cup each
6 cups halved unpeeled small red potatoes
1 medium head of garlic
1/2 cup KRAFT Zesty Italian Dressing, divided
3/4 cup KRAFT Mayo Real Mayonnaise
2 tsp. KRAFT Pure Prepared Mustard
1 cup chopped celery
PREHEAT grill to medium-high heat. Place potatoes in 2-quart microwavable dish. Add 1/3 cup water; cover dish. Microwave on HIGH 8 minutes; drain. Meanwhile, cut about 1/2 inch off top of the head of garlic (not the root end). Place on sheet of foil; drizzle with 1 Tbsp. of the dressing. Wrap garlic in foil, sealing ends tightly.
INSERT potatoes on skewers; place on grill grate along with the garlic. Brush potatoes with some of the remaining dressing. Grill potatoes and garlic for 10 to 15 minutes or until potatoes are tender, turning the potatoes frequently and brushing with the remaining dressing. Remove potatoes and garlic from grill; cool.
REMOVE 4 cloves from the head of garlic. Remove pulp from the skins (see Tip below) and mix with the mayo and mustard in large bowl. Add potatoes and celery; mix lightly. Cover. Refrigerate several hours or until chilled.
05-18-2005, 10:34 AM
I have made the Chipotle Slaw before and would say that I got six dinner size side portions (one of two sides).
With respect to the potato salad, CL has a similar recipe to the one that you found that is awesome ... Garlicky Roasted Potato Salad (http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=222768). I made it and substituted light mayo for the yogurt. It was great :)
05-18-2005, 11:48 AM
Thanks for posting the recipe PAMMELA!
I think this may go on the Memorial Day menu. YUM!
05-18-2005, 05:50 PM
Pam, about how many potatoes would make 6 cups? Also, do you think this salad would be good served at room temp rather than chilling in the fridge? This really sounds good.
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