After posting such a full table post last week, I almost hesitate to do it again today, but last weekend held an event you foodies might like to hear about, so here goes!
Every other year, the youth group at our church puts on a dinner theater, and this year marked the 5th year I served as head cook for the Friday night meal. Planning and cooking for 120 was exhausting but very fun thanks to my terrific team of shoppers and sous-chefs. Below is our menu, with links to recipes as available.
Every other year, the youth group at our church puts on a dinner theater, and this year marked the 5th year I served as head cook for the Friday night meal. Planning and cooking for 120 was exhausting but very fun thanks to my terrific team of shoppers and sous-chefs. Below is our menu, with links to recipes as available.
First course - Salad & Bread
Mixed Green Salad w/Balsamic Dressing
Second course - Heavy Appetizers
Cowboy Beans
Third Course - Desserts
Mini Cherry Cheesecakes
Goldrush (Red Velvet) Cupcakes
That cheesy garlic bread was a real hit, and for the record, the hand pies were simplified with canned apple pie filling and the tortellini skewers were adapted from a salad recipe. A tip one of my crew gave me was to freeze slices of lemon and lime and add to each cup when serving punch - keeps things cold while not diluting the punch. Worked like a charm and looked nice too!
Can't say I felt like being in the kitchen the following day, but it was definitely a pleasure to cook with friends while supporting the kids.
