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ELLEN'S KITCHEN
wedding appetizers and lemon water
Dawn
02/16/11
We are having about a 30 - 45 minute gap between wedding for 100 and dinner and are having a few appetizers to fill in the time with:
Veggie Trays and dips- need clarification on amount of dips. One part here says 2 cups for 25 - 30 but also says 2 quarts for 50 people. Which is correct? We will be having both ranch and dill dip - planning on 2/3 ranch and 1/3 dill - does that sound good?
Spinach Dip - planning on about 12 batches of homemade dip starting with 2 cups sour cream. Will that be a good amount? Served in rye bread with more rye bread for dippers and also crackers.
Then will have 2 cream cheese based spreads. The first one is a BBQ flavored one with garlic and onion and horseradish. The one I am uncertain on amounts is cream cheese blocks cut into 4 triangles to be less messy covered with pepper jam. I'm thinking about 12 - 15 8 oz blocks. Do you think 12 would be enough?

Also, we are having punch for during the appetizer time and coffee and lemon flavored water for during the meal. How many lemons should I add to each gallon of water just for flavoring - not trying for lemonade just a lemon accented water. I was thinking of maybe just squeezing a few in and then putting a bunch of slices in a couple of hours ahead of time and then adding ice to cool.

Thank you so much for your help. I did search all through the site but couldn't find this info. I have used it so much in planning everything out - thanks so much for all your help to us all!

Dawn
02/19/11
Wedding is Friday, Please help confirm my amounts.
Dawn
02/20/11
wedding appetizers and lemon water - HELP
Please read my above questions. I realize you haven't been on for a couple of days but I only have a few days til wedding and need amounts checked. I really do appreciate all you do for all of us with our many questions. May God bless you (and increase your patience!) Thanks again.
ellen
02/22/11
ranch and dill dip 1/3 cup ranch plus 1/4 cup dill per person

spinach dip OK

cream cheese, 2 ounces per person

4 lemons per gallon

My computer blew Feb 15, and today is the first day I have one of my own back, have a great party

Dawn
02/22/11
So sorry to hear about your computer. We had the same thing happen a couple of years ago and we were so lost without it! It's amazing how we do everything on our computers now. Thanks so much for your help.
carla
03/26/11
my daughters wedding is in a couple of weeks and i plan on making fruit bouquets. i made a sample one using pineapple, red and green grapes, cantalope, honeydew melon, and strawberries. how far in advance can i make them? also 65 people are attending and my sample used one pineapple giving me five 1/2 inch thick flowers made with a cookie cutter, about a quater pound of red and green grapes on long bamboo sticks (3 red and 3 green sticks), 1 basket of strawberries, a 1/2 cantalope and a 1/2 honeydew melon. how many people do you think this one will feed? also i have so much to do can i freeze these after making or can i freeze certain parts of the arrangement and assemble last minute? or can i use lemon juice to help preserve? please help! oh yeah im also going to make vegetable platters with baby carrots, broccoli, cherry tomatoes, and cauliflower with ranch as a dip, how much of each do i buy? in addition to the fruit and veggies we are going to have some kind of cuban dish, a salad and these bananas i have never heard of, anyway thank you for all of your help.
ellen
03/26/11
OK.

The fruit bouquet would serve about 8. And they have to be made no earlier than day before.
You could make a few for the tables and do platters for the rest. They don't freeze. Use Fruit Fresh, found with canning supplies, rather than lemon juice for freshness help.

The bananas are plaintains, they are like slightly sweet potatoes with an easy peel.

Veggie tray info on the veggie tray page.

 
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