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Most restaurants serve salad & garlic bread or rolls with ziti.So Maybe just concentrate on a couple light,easy to handle desserts.With the cooking you are doing,buy them already made.JMO
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I would make a 7 layer pea salad....whenever I take it to a function, there is never any left. It has to be made a day ahead of time.....No panic! I think I posted this in Recipes a while ago. If I haven't and you want it, just say the word.
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Zucchini broccoli quiche? Cold veggie trays with dips would be the easiest.
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I would keep it simple. No veggies that require cooking and need to be served hot. Raw veggies would be the way to go. Carrot sticks, celery, pepper strips, zucchini etc. etc. Cookies, brownies and/or cupcakes for dessert and you're done. I didn't look at your recipe for the ziti, but I never put meat in mine. If you do, I would follow the other suggestion about leaving some meat free. Bless your daughter and the entire group. And have fun and enjoy the meal.
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I think ziti, bread, and a salad are just fine and you don't need anything else. A meat-less option is awesome. Keep desserts simple, that can be done ahead of time and frozen like brownies or cookies. At a church dinner we served store-bought lemon cake served with a dollop of a lemon sauce, a fresh raspberry and a mint leaf. People really like the beautifully presented dessert. We didn't tell them it wasn't homemade! I think we got 12 servings out of each cake.
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How about a Bean salad that can be make ahead and not have to think about until time to serve. I have a couple that I make for large groups that can be make head. If this is someting you think you would like I will be glad to post the recpies.
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Cooks.Com is a great site for recipes...
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Coleslaw (1/2 recipe in parenthesis) Karen Massey
2 (1) 14 oz bags cabbage/carrots shredded ( purple cabbage and fresh carrots bleed color) Dressing 1 c. (1/2) oil 1 c. (1/2) mayo 1/4 c. ( 2 Tbsp) white vinegar 2 tsp. (1) salt 3/4 c. (6 Tbsp) sugar Mix dressing and pour over cabbage. Fold together. Make at least 3-4<VAR id=yiv4706909265yui-ie-cursor></VAR> hours before serving. Refrigerate. This doesn't hold up very long...about 1-2 days.<VAR id=yiv4706909265yui-ie-cursor></VAR> |
[TABLE]
<TBODY id=yui_3_7_2_1_1366503234490_5968>[TR] [TD] Grape Salad 4 lbs. seedless grapes...washed and dried...red or blue is best...green OK mix together: 1 c. sour cream 8 oz. cream cheese, softened 1/2 c. sugar 1/2 tsp vanilla 1/2 c. brown sugar Fold all together. Refrigerate. 1 c. chopped pecans Apple Salad Boil together for 3 minutes: 1-20 oz. can crushed pineapple and juice 1/2 c. sugar While still hot, stir in until smooth: 8 oz. cream cheese 1 small box dry lemon jello Cool completely Fold in: 8 oz. cool whip 3 diced apples 1/2 c. diced celery 1 c. chopped English walnuts congeal in refrigerator [/TD] [/TR] </TBODY>[/TABLE] |
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