I am getting married on our acreage May 2, 2009. We still have 3 ft. snow drifts so we praying for warm weather. We got lots of ideas from this website for the barn decorations. We just need some recipes for salads for 50-60 people. We are serving barbecued steak, chicken and shrimp. Luckily my oldest boy is a chef. Also is it easier for a sheet cake or cupcakes for the wedding cake?
By cabercolleen from Alberta, Canada
April 5, 2009
Congratulations on your upcoming marriage!
This is a popular salad around here. It came from an Italian restaurant that recently closed.
1 head of iceburg lettuce
1/2 cup oil (I use a little less)
1/3 cup red wine vinegar
lots of garlic (I use 4-6 cloves)
1/2 gorgonzola cheese
Directions: Hand shred lettuce to bite size pieces. Place in bowl. Add oil, vinegar, and garlic. Mix together until the lettuce is soppy and wilted. Add salt and pepper to taste.
This serves a lot of people but once they get a taste they'll want more AND the recipe!
Have a great wedding!
April 5, 2009
The Hawaiian Salad on on the back of Merlino's Acine de Pepe feeds alot of people and is easy to make and can be prepared a few days in advance. The following potato salad recipe is good.
3 dozen med. size potatoes - cook and cube
40 eggs - boil and shell and dice (use egg slicer and run eggs through in two directions)
4 ribs of celery diced
1 cup chopped dill pickle
Dressing: 3 qts mayonnaise(not miracle whip), 1 1/3 cup mustard, 1 cup sugar, 1/2 cup cream, 1/4 cup cider vinegar, 1tsp. salt, 1/2 tsp pepper. Blend using whisk. Adjust salt & pepper if necessary. If you prepare and keep the salad ingredients seperate you can get these ready a couple days in advance and then combine everything the night before so it is fresh,
Yes, sheet cakes or cupcakes are easier. I do cakes and cupcakes are all the latest rage. To make them simple but elegant, frost with a butter cream frosting and then use Wilton tip 2D to create a drop flower (squeeze and twist) on the top of each cupcake. Put 3 or 4 small dots in center of flower and add a leaf or two.
Hope this helps and congratulations.
April 5, 2009
I know it's an old standby, but it's also everyone's favorite...Potato Salad. this recipe is from the my church cookbook. they serve it every year at the Ham & Oyster Supper and people come from miles around to by up any extra the next day.
30 lbs potatoes
6-8 medium onions
1 bunch celery
1 bunch parsley
1-2 lbs bacon
1/2 cup sugar
1 1/4 cup flour
2 quarts prepared powdered milk (Not Regular milk)
1/2 cup vinegar
1 tsp dry mustard
alt & pepper to taste
2 quarts mayonaise
Chop parsley, onions & celery, set aside. Scrub potatoes, cook in salted water in skins. Cut bacon into small pieces, fry, set aside cooked bacon and grease.
In a mixing bowl, mix the eggs with a manual egg beater just enough to mix the yolks and the whites well. Mix flour, sugar and salt together and add to eggs, mixing and getting all lumps out. Mix together vinegar & dry mustard getting all lumps out and add this paste to the egg mixture, stirring it in.
Add milk, mixing well. Cook over low heat and STIR CONSTANTLY! Cook until fairly thick and the taste of flour is gone. This won't be as thick as the mayonaise and isn't meant to be. the mixture may curdle a bit at the very first but this will cook out.
The secret of the success of the salad is putting everthing together when all ingredients are hot.
When the cooked dressing is ready, mix with the commercial mayonnaise and chopped veggies, bacon and grease. By the time the potatoes are skinned and diced and you are ready to mix them with the dressing, the dressing will have cooled slightly so it is manageable.
this recipe was copied directly from "Recipes from historic St. James Church, Perkiomen" as submitted by Miss Beth Rasmussen I hope you enjoy it.
NOW as far as cake or cupcakes are concerned...
I think my daughter had the best of both worlds, they had a small round cake to cut and for themselves and then had cupcakes for everyone else. The cupcakes were placed on antique cake plates that were stacked with glasses in between to make tiers. the effect was stunning and they got the look of a very fancy wedding cake that cost just pennies per serving. It was also easier for the guests to take home with them if they didn't want to eat it right away.
congratulations and don't forget to post pictures!
April 5, 2009
xtra large can of corn
1 cup salsa
1/2 cup of veg. oil
hredded pepper jack cheese/peppers
alt and pepper to taste
Boil the corn, drain, mix in the oil, salsa ,salt and pepper. pour in serving dish and cover with cheese while hot. cheese will melt on it's on or put in oven. It's better if made the day before and reheated.
A cute cake could be made to look like hay bales stacked and use toasted coconut to look like hay.
April 6, 2009
Hi and congratulations. How about a pasta salad. I use rotini pasta. I quarter onions and then slice them into smaller pieces. I cut carrots on a diagonal and take broccoli florets and put them all together in a pot and steam them until they're a little softer then crisp tender. I halve cherry tomatoes and slice black olives. I mix it all together and then pour over Kraft Free Zesty Italian dressing. Yum. Probably the sheet cake would be your best bet. Maybe you could buy just a small 3 tier cake and have it done a little fancier for just you and your fiancee to cut. If you go to razzledazzlerecipes.com and on the right hand side scroll down the side bar they have recipes for quantity cooking and some of the recipes sounded pretty good, at least to me they did. Good luck and God Bless.
April 7, 2009
If you would like a more desserty salad to go along with the savory fare, I suggest Pink Stuff!
2 containers of Nondairy Whipped Topping (may use fat free if desired)
2 large cans crushed pineapple, well drained
2 cans cherry pie filling
1 bag crushed pecans
Combine fruit and nuts in large bowl. Fold in whipped topping until all ingredients are blended and the mixture is uniformly pink. Try not to over mix.
Refrigerate until ready to serve, but don't worry, this mixture can sit out a bit before serving with no harm to the taste or texture of the salad.
April 7, 2009
Congratulations! I'm sure you're going to make a beautiful Bride and the weather will be picture perfect!
This is my 'Go To Salad' for all occasions and any menu :)
This salad and dressing makes 6-8 servings so you will need to adjust to the number of guests you have invited.
6 cups of Spring Mix (I buy Organic)
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/2 cup feta cheese
DRESSING: (I mix my dressing in a Mason Jar with the lid on)
1/2 Cup Olive Oil
3 Tablespoons Red Wine Vinegar
1 Tablespoon Lemon Juice
2 Tablespoons Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Dry Mustard
1/2 Tablespoon minced Shallot (I use Red Onion)
In a large Bowl, combine, spring mix, walnuts, dried cranberries and feta cheese.
Right before eating.. add the dressing and mix to coat.. (this will keep your lettuce from wilting before you are ready to serve)