Ellen's Kitchen HomePage

Keep Ellen Cooking!
Support New Pages!

Search this site

New pages - Check it out

A dash of spirit

The recipe box

Clear Light Cookery

Get out the big pots

Facts and FAQs

Pantry

Kitchen Gardens

Resources and Reviews

Cooks Reach Out

Cook's Chat Forum

Learn How to Choose Web Hosting

Labyrinth Readers Society

ELLEN'S KITCHEN
DIY Wedding
Carol
04/04/10
I am planning a DIY wedding reception for my daughter for 200 people. I was planning on a cold sandwich buffet with rice salad, basal/mozz cheese/tomato slices, green salad, and fruit kabobs. All this can be prepared ahead of time so set up will be the only last minute thing. I have lots of refrigerator space. I was planning on beer kegs and Margaritas for the drinking people and water/ice tea/punch for the non-drinkers. Do you have a recipe for large quantities of Margaritas? Is this tacky? Any suggestions?
Carol
04/04/10
Me again. For the meats and cheese, I see that you say 24 lbs of meat per 100 and 7 lbs of cheese per 100 but how should I divide up the quantito of roast beef, ham and turkey? Also, Swiss cheese, chedder and pepper Jack?
Thanks!
ellen
04/04/10
With multiple meats, you have to add some more, as people tend to take more and some of each. I would do 28-30 pounds per 100, 1/2 beef, 1/4 each turkey and ham. Plus a bowl of egg salad or swirled peanut butter and jam for the non-meat eaters. Ditto sliced cheese, I would do 3 pounds mild cheddar or colby, 2 jack, 2 swiss, 1 pepper jack per 100 at a minimum.

I would do fruit trays instead of kabobs, much less trouble and pretty, and I would add 2 of the 60 person relish trays at the top of the veggie tray page.

For a festive occasion for a party, I would invest in orange liqueur (Cointreau for example) as one of the ingredients; it makes the difference between daquiris and margaritas. Be sure everything is very cold.

Margaritas by the Pitcher (On the Rocks)
Be generous with fresh ice.

* 3 cups tequila, chilled
* 3/4 cup Cointreau or triple sec, chilled
* 2-1/2 cups fresh squeezed lime juice, chilled (12 to 14 medium limes)
* lime wedges
* salt

Mix together the tequila, triple sec and lime juice in a pitcher. To serve, rub the rim of each glass with a cut lime wedge and dip the rim into salt to coat it thoroughly. Reserve the lime for garnish.

Fill glasses with ice cubes, and pour margarita mix over the ice. Garnish with lime wedges. Makes just over 6 cups, just about right for 6 people for a 2 hour party.

ellen
04/04/10
By the way, if you want a sweeter maragrita, use 1/2 sweetened lime juice to the recipe.
 
What's New? Check Out the New Pages Page

Click Ellen's Kitchen Updates to request updates, suggest new topics or report a broken link, comment, or question. Put "updates" in the subject line if you are requesting updates. PLEASE send questions separately from update requests.


Copyright 1998-2012 -- All rights reserved --



This site maintained by Galaxy Website Design