Need party menu help!

[jellyben]

I am hosting my monthly Bunco group on Tuesday and I am working on my menu. So far I have:

BC Pan Fried Onion Dip with Pita Chips
Spinach Balls(already made and in the freezer)
Antipasto Kabobs-tortellini, cheese, maybe salami
Crockpot Meatballs-the ones with the grape jelly, does anyone have the recipe for this?
Mystery Appetizer-another lady is bringing something, don't know what.

There will probably be 12 ladies here. I would love to do as much as possible ahead of time. Do I need more? Any thoughts on what could round out the menu? I like to have a nice variety and I am not afraid of leftovers!
Someone else is bringing dessert so that is covered!

[JRM24]

I made the antipasto kebabs for my holiday party and they were a huge hit! The sauce/dressing is really good. What about the CL Mushroom turnovers or stuffed mushrooms?

[jellyben]

Stuffed mushrooms would work-I can stuff them ahead and bake right before the party. Thanks.

Any good recipes out there for Stuffed Mushrooms?!

[funniegrrl]

This is a recipe I invented from scratch. I usually serve it as a side dish but it makes a great appetizer as well; in that case I'd use smaller mushrooms.

Tracey's Stuffed Mushrooms

3/4 lb very large mushrooms (6 to 10)
4 Tbsp butter
2 Tbsp minced onion
2 Tbsp minced celery
1 small clove garlic, minced
3 slices whole wheat bread in fine crumbs
1 egg, lightly beaten
1 Tbsp cream
2 Tbsp finely chopped pecans
1 Tbsp fresh parsley, minced
Salt and pepper to taste

Wash mushrooms and remove stems. Set caps aside to drain. Melt 2 Tbsp butter in a sauté pan over medium heat. Add mushroom caps and sauté briefly, turning to coat all sides with butter. Move caps to a lightly buttered oven-proof dish, cup side up. Leave any accumulated juices in the sauté pan.

Trim tough ends from mushroom stems and chop. Add remaining butter to sauté pan and melt over medium heat, then add mushroom stems, onion, celery, and garlic and sauté until onions are translucent; do not brown. Remove pan from heat and allow to cool to at least lukewarm. Add remaining ingredients and mix well until thoroughly moistened. (If bread is very dry, more cream may be needed.)

Spoon the breadcrumb mixture into each mushroom cap, mounding the stuffing if necessary; there should be no leftover stuffing. Bake at 350F for 20 minutes or until the stuffing is golden and slightly crusty.

VARIATIONS:
(1) Substitute chopped water chestnuts for chopped pecans.
(2) Sauté mushroom caps in 1 Tbsp butter, and use chicken stock in the place of remaining butter and milk.

[MISSINDI]

I think your menu sounds great. Are you buying the pita chips or making them? Dave Lieberman has a great easy recipe for homemade pita chips (with a fantastic spinach dip recipe with bacon :D).

[foodfly]

Crockpot Meatballs-the ones with the grape jelly, does anyone have the recipe for this?

COCKTAIL MEATBALLS

This is not the recipe I saw floating around on CLBB, but it is my “go-to” T&T recipe with grape jelly sauce. It’s from a very old Betty Crocker Cookbook (’72). If you double the first nine ingredients (ground beef – Worcestershire sauce), you get approx 9 dozen 1” meatballs. I’ll post it as it is written in the cookbook. My notes are at the end.

1 lb. ground beef
½ cup dry bread crumbs
1/3 cup minced onion
¼ cup milk
1 egg
1 T. snipped parsley
1 tspn salt
1/8 tspn pepper
½ tspn Worcestershire sauce

¼ cup shortening (I use Crisco oil), for frying

1 bottle (12 oz) chili sauce
1 jar (10 oz) grape jelly

Mix ground beef, bread crumbs, onion, milk, egg and next 4 ingredients; gently shape into 1” balls.

Melt shortening in large skillet; brown meatballs. Remove meatballs from skillet; pour off fat. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer uncovered 30 minutes.

5 dozen appetizers

Variation:
Cocktail Sausages: Substitute 4 jars (4 ½ oz each) cocktail sausages for the meatballs; simmer in jelly mixture 20 minutes.

Cooks Notes:
I have made the meatballs way ahead and frozen. Thaw meatballs before using in sauce. I have an electric chafing dish (a crock-pot would work, too). I heat the jelly and chili sauce in that first, and then I simply put as many meatballs as I wish into the chafing dish for serving. Replenish with additional meatballs as needed.

[dorothyntototoo]

IMO you've got a good variety. Your meatballs are an old favorite, but I've stopped using that recipe because of all of the sugar in the jelly. Now I use BBQ sauce such as KC Masterpiece instead.

I picked up a tip this week from The Hearty Boys on FN - if you're making your own pita wedges or chips, cut them into 16 pieces so they're small enough that there's no double dipping. I'd never thought of that. Have a good Bunco party!

[jellyben]

Foodfly- that looks like the one I had in mind-thanks!

Missindi/Dorothy-I am going to get the Pita chips at Costco. As much as I would love to make my own, I can't resist that big bag!

Funniegirl-that recipe looks great, especially with the water chestnuts. I just love that little crunch.

This is the first party I have hosted in a while, and I am quite excited. Thanks for the help!

[Mary Ann]

Here's a little variation on the grape jelly meatballs if you're looking for something a little different. These were devoured at work, and that doesn't happen very often!

Spicy Party Meatballs

1 (12-ounce) jar cocktail sauce
1 (10.5-ounce) jar jalapeño jelly
1/4 cup minced sweet onion (Walla Walla Sweet, Maui)
1/4 cup pickled jalapeno pepper rings
1 (3-pound) package frozen cooked meatballs

Combine first 4 ingredients. Place meatballs in crockpot. Pour sauce on top. Cok on low for 2-3 hrs.

OR

Cook first 4 ingredients in a Dutch oven over medium heat, stirring until jelly melts and mixture is smooth.
Stir in meatballs. Reduce heat, and simmer, stirring occasionally, 35 to 40 minutes or until thoroughly heated.
Makes 8 dozen.

Adapted from cooksrecipes.com

[dgeevanson]

Here's a little variation on the grape jelly meatballs if you're looking for something a little different. These were devoured at work, and that doesn't happen very often!

Spicy Party Meatballs

1 (12-ounce) jar cocktail sauce
1 (10.5-ounce) jar jalapeño jelly
1/4 cup minced sweet onion (Walla Walla Sweet, Maui)
1/4 cup pickled jalapeno pepper rings
1 (3-pound) package frozen cooked meatballs

Combine first 4 ingredients. Place meatballs in crockpot. Pour sauce on top. Cok on low for 2-3 hrs.

OR

Cook first 4 ingredients in a Dutch oven over medium heat, stirring until jelly melts and mixture is smooth.
Stir in meatballs. Reduce heat, and simmer, stirring occasionally, 35 to 40 minutes or until thoroughly heated.
Makes 8 dozen.

Adapted from cooksrecipes.com
Thanks for posting. It is in MC for my next party!