Help Me Out: Party Food

6 Apr

Hi gang.

Today, I have a question for all of you, and am hoping you’ll all chime in on this one–the more, the merrier.

We have a first communion this spring. Ceremony at church with a little family soiree at my house afterwards. I’ll want to feed people, which is normally no problem. But we have a hiccup: The ceremony is at 11:30, which will put me back home around 1 with a house full of hungry people with little patience for me to heat something up.

Last time, I did pulled chicken in the Crock pot with some potato rolls and cold sides. It was fantastic, but it’s the same crowd this time and I’d rather do something different. I thought about slow cooker lasagna, but we have two lactose-sensitive folks who can’t have all the cheese. We’re not big cold-cut eaters, either.

So–help a girl out, woulja? Please (pretty please) leave me a comment with your suggestions. I can’t wait to hear!!


10 Responses to “Help Me Out: Party Food”

  1. Alison C. April 6, 2011 at 10:00 am #

    I’ve got a first birthday party coming up and since it backs up against Easter, I tossed out the idea of doing ham for sandwiches. Instead I think I’m going to do sloppy joes and use the slow cooker to keep the meat hot throughout the party. I’d love to see other ideas, too!

  2. Jodie April 6, 2011 at 10:05 am #

    What about a taco bar, you can have everything prepped, the taco chicken or beef or refried beans in the slowcooker and then you just have to lay out your veggies and then people can make them how they like…set out the hard and soft tacos…and lots of napkins.

    Or cook a turkey the day before and do a macaroni and a potato salad…good buns, pickles and cheese and they will love it.

  3. Kate April 6, 2011 at 10:18 am #


    That is Brunch time. Walmart has 3 crockpots in one for $ 39, you could do chipped beef or sausage, hash browns or scrambled eggs, a bagel and lox tray with onion, capers etc and of course MIMOSAS and Bloody Marys. Nothing says celebrate a Catholic sacrament like alcohol! Cheers.

  4. Michele April 6, 2011 at 10:28 am #

    Frittatas are also good room temperature – as you know! Same with grilled veggies, like asparagus and roasted peppers. I make a good rice salad w/ grilled veggies that great served at room temp.

    Of course burgers are quick – and your husband could do that while you put out veggies and fruit.

  5. Lisa April 6, 2011 at 10:33 am #

    I love to feed people with heavy appetizers. Easy to grab and eat and visit. Most that we like can be made ahead and eaten without rewarming. Sausage balls, pigs in blanket, buffalo chicken dip in the crockpot, meatballs in the crockpot, cheese and crackers, chip and dip, etc.

  6. Laura April 6, 2011 at 11:07 am #

    Okay, if it were me, I’d be doing some catered trays from Wegman’s, but since you asked…when I have all of DH’s family here over the holidays (all 35 of them) I usually do a big ham (or turkey) cooked the day before if necessary, sliced for sandwiches – doesn’t have to be hot. I have a great recipe for a crockpot mac & cheese, a big bowl of already grilled and chilled veggies (or salad), sweet & sour meatballs in the crockpot, grilled (Lithuanian) sausages & sauerkraut in another crockpot (or Italian sausage and peppers), a large shrimp cocktail platter, fruit and cheese platter, and a crudite platter. I use about 5 crockpots (I have the 3 in one) – but it gets all the food ready before the guests arrive! Good luck!

  7. Amy April 6, 2011 at 1:19 pm #

    Add something green, perhaps some crusty bread, and tasty drink… you’re golden!

    French Picnic Tart with New Potatoes, Red Peppers, Sage, and Gruyere

    1 10-inch unbaked tart crust (your favorite recipe or a frozen one from the store)
    1 lb baby potatoes
    1-2 tsp olive oil
    1 large onion thinly sliced (2 cups)
    1/2 tsp salt
    1 1/2 c grated Gruyere cheese (1/4 lb)
    2 tbsp minced fresh sage (or 2 tsp dried)
    1/2 medium red bell pepper, finely sliced

    Preheat oven to 375 degrees. Place potatoes in saucepan, cover with water, and boil. Cook for 10-15 minutes. Drain and set aside.

    Heat oil in skillet, add onion and salt, and cook on low heat until onion is tender, about 10-15 minutes. Remove from heat and set aside. Spread one cup of cheese into bottom of unbaked crust. Spoon onion over the cheese, and sprinkle with sage.

    When potatoes are cool enough to handle, peel (if desired) then slice thin. Arrange slices in overlapping concentric circles over cheese. Arrange bell pepper slices over potatoes in ring. Sprinkle with remaining cheese and black pepper to taste.

    Bake for 35-40 minutes, or until crust is golden around edges. Remove tart from oven, and let tart cool for at least 10 minutes. Serve sliced into large wedges either hot, warm, or at room temperature depending on your taste and the temperature outside!

    From Mollie Katzen’s Vegetable Heaven.

    • Amy April 6, 2011 at 1:21 pm #

      PS I’ve also made this with potatoes, tons of caramelized onions, and kalamata olives. Just wonderful.

  8. Amy April 6, 2011 at 1:48 pm #

    Found this version online… looks really simple to make too.

  9. Amy April 12, 2011 at 12:38 pm #

    So, what did you end up doing?

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