By Sherika from Lagrange, GA
I used to own a wedding catering business so I hope I can help you. I would serve little chicken salad sandwiches and before you say Yuk...do the following. Find a recipe for Cream Puffs and make tiny ones (approx 2") and instead of filling them up with cream filling you will be slicing them in half and filling them with a chicken salad mixture using chopped/cooked chicken breasts, celery, chopped onions (optional) and whatever seasoning you might like. I have used eggs in the salad as well. Then you just use a tiny meatball scoop or Tblsp. to scoop into the cream puffs.
Now for the punch. Go straight to your local ice cream plant or grocery store and get the largest 2 1/2 gal. of whatever sherbet you choose that will match your wedding colors or if you can't find a match just pick something close. Then you mix that with either frozen pineapple juice and either 7-up or something similar. It ends up being like a frappe and is very yummy. I have even made variations to include almond flavoring or rum flavoring etc. You get the picture.
The above things you can do ahead of time so you don't have to do it on the day before or so. You can freeze the cream puffs up to two weeks before the wedding and just take them out the morning of. Fill them as you use them so you won't have lots of soggie sandwiches to take home that you didn't use. That way you can refreeze the puffs and use whatever is left as a salad or in the puffs at a later date.
I wish you the best and if I can be of any further help please let me know.
Diane
My husband's niece is getting married October 15, 2005, she has just informed her grandmother that she is going to take care of the reception. I still have all the decorations from my wedding so we will be using those, but we really need some cheap food ideas. As of now, I don't even know what time of day this wedding is supposed to be taking place. Please help!
Shannon in NC
By Christi
Then make a ham spread for one layer and an egg salad for another layer. Layers are: bread, ham, bread, egg, bread. Then wrap in Saran wrap and freeze them for a up to a week ahead of time. Take them out the morning of the wedding and they will be firm enough to cut and fresh and soft to serve! The tuna triangles are made on regular sliced bread, however, I also ordered this from the bakery and requested it to be sliced like normal, but no crusts. Again, make the tuna and freeze for up to a week prior. Take out that morning and they are perfect for cutting and serving again too! Just make sure when you freeze them that you wrap tightly! (09/23/2005)
By Rhonda
You can also make little cream puffs ahead, freeze them, then the day of the reception, fill with tuna, chicken, and/or ham salads.
Make cheese balls from cream cheese and onion, ranch dressing mix, Italian salad dressing mix, etc., and cover with the tube type of crescent roll dough. Be sure the cheese ball is well sealed in the dough, paint with beaten egg and bake till the dough is golden. I would spray the baking dish very well with Pam as egg can stick. When you cut into the ball, the cheese inside is nice and oooey-gooey! Just serve with crackers, etc.
For the entree, try either lemon or five-spice chicken. Both of those are easily seasoned and baked during the wedding and ready to eat at the reception. If you are living in the Midwest, buy chicken at Aldi's. It is pretty inexpensive there. If you are having a large wedding reception, ask a small, local butcher if they can cut you a break if you get a quantity of one thing.
Good luck to you all, and may God bless the happy couple in their lives together. (09/23/2005)
By Margie
Bake wontons in cupcake pan at 350 degrees F for 5 minutes or until golden brown. Brown sausage and drain. Add remaining ingredients and heat through until cheese is melted. Keep filler in warm container until ready to eat. A decorative basket can hold the wontons. Add sour cream for a topper. (09/23/2005)
By Jennifer CA
Also just another suggestion that I saw there also, since it was low budget they made it look really nice at the reception by setting the tables with paper plates, not tacky ones, they were a large round burgundy one and a small gold one on top of that. The people just found their seat and when it was time they took their plates to the buffet line and served themselves. This also cut the cost because people only had those plates, so one trip to the line. I have pictures if you can't get the visual of paper plates, but they're actually nice ones out there. OK, one more thing; if they are doing favors place the favor at their seat on the table that way you can control stingy hands! So sorry for the long post I hope it helps. If you need any other advice let me know. Good luck! (09/29/2005)
By Vickie
By Elaia
By Deana W
I am looking for thrifty food ideas for a wedding reception.
By Holly from Yuma
For my sister's wedding we made sandwiches made out of pink and white bread with ham salad spread between them. We did a slice of pink, ham salad, a slice of white, ham salad, then a slice of pink or vice versa. These were pretty, each sandwich was cut into four triangles without the crusts. Then we did round buttery crackers with a squiggle of cheese out of the squirt cans and put a slice of stuffed olive on them. That was the food, plus cake and the coffee, tea, and punch. (11/07/2010)
By redhatterb
By Bobbie9395
Roast turkey is inexpensive, and the traditional sides are inexpensive and can be made ahead. Spiral hams are more expensive, but can be served with (frozen) green beans, rice pilaf, and rolls. (01/03/2011)
By Vaylmer
By Vaylmer
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