I am looking for simple recipes for a ladies lunch.
they pay $10.00 for lunch,dessert,drink. tax and tip is included in price.
for 80 ladies, I am not a cook but I'm learning. I manage the food and beverage at a golf course.
small kitchen 1 decent size grill, 1 fryer, 1 oven, 2 soup pots, 1 burner.


any ideas would be appreciated.

have served them under an actual cook for the last 6 years but now I am on my own.
we have served chicken cordon bleu, taco salads, chicken salad crossiants, stuffed bell peppers, cold pasta salads.
any side dish or salad ideas would be great too. need to say again I am not a cook so please make it simple

might as well throw this out there too. I need to make a roastbeef dinner for 100 people, we have been buying precooked roastbeef in big bags to where all I had to do is slice it warm it and make gravy out of the juice, well the supplier that we went thru no longer carries it. should I try to bake roasts(it has to be really good) the product we were getting was amazing(lol) I mean fabulous, or try to talk them into doing a steak dinner instead? thank you for any and all imput.

Lunch for 80 out of a small kitchen with one oven sounds challenging simple!
I assume a lot of the food has to be prepped elsewhere and then plated at the event?
I've never served that many (yikes) but I have been involved with feeding a group of 40 or so a couple of times. One time we cooked turkeys ahead of time and brought them pre-sliced to the event and served turkey with oven roasted potatoes, chopped broccoli/feta cheese/sunflower seed/raisin salad and a grated carrot salad. (Fruit pies or cake might be a good choice for dessert as there's no on-site prep needed.)
Another time we served quiche with a couple of side salads. We had fresh fruit salad and squares for dessert.
I think serving steak for 100 people would be a challenge as they have to be cooked at the last minute, no? Pre-cooking the roast beef, slicing it ahead of time and just warming it at the event sounds more do-able.

Thank you, the kitchen is bigger than mine at home(lol) just small for banquets:)
we have a big gas bbq grill outside by the golfcourse. I have never made quiche is it easy and look good? I do have alot of refridgeration so was thinking strawberry shortcake shooters. funny for their christmas party there was 2 of them first one I did turkey, potato,gravy, veggie,roll,cranberry, and pumpkin crumb cake. it was for 16 people it turned out great, they decided they wanted the same meal 2 weeks later but for 40 people. well dummy that I am, I put 2 turkeys in 1 big pan and cooked them checked the temp, thought they were ok next morning I cut into them and half of the turkey was not cooked well enough so into the garbage they went and I had to use massive amounts of deli breast.

M-m-m-m-m- ..... strawberry shortcake shooters? Sounds great.
If you have plenty of grill space, steaks would be great. You could have a few types of salad prepped ahead of time (potato, coleslaw etc.) and it would be easy to plate up.
Quiche is really just an egg pie .... (one example here)
Quiche Lorraine
I've made a mushroom quiche and a broccoli one but there are many variations. They're nice for lunch with a couple of types of salad.

ty I think I will make one saturday and see if I can do it.

How about Tabbouleh as a side dish as it doesn't need any cooking (I leave the tomatoes out because I don't like uncooked tomatoes, it also saves me time).

http://uktv.co.uk/food/recipe/aid/527340

this is my fave potato salad recipe (although I use whatever potatoes look good) I always add cooked chopped green beans too.

http://www.deliaonline.com/recipes/anya-potato-salad-with-shallots-and-vinaigrette,1643,RC.html

I made both of the salads for a party my friend had for her hubbie's 40th. Prepared them both the night before and left them in the fridge until serving.

Cousin's right about quiches, especially as the pastry bases can be bought in. Here are some more ideas for tart fillings

http://www.deliaonline.com/search/?qx=tart&Pcat

quiche is a great idea. My mouth is watering. They are easy to make. I cheat and use a pre-made crust. The variety of ingredients is endless. I have warmed quiche the next day and it was every bit as good.

Can you find another source for the sliced roast beef? Cooking steaks for a 100 would be a challenge (for me that is). Maybe you can find someone that is great at grilling to help you.

Steak sounds difficult to grill for 100 people YIKES. My husband is a master griller, we usually have my family over at some point in the summer to grill, which is hard unless its burgers and dogs.....last summer we had steak and making steak for 20 people proved to be a challenge especially making sure that the steaks are cooked like people like them. I think I'd go for the roast beef myself.

And I'm not a cook so kudos to you.

thank you all, they decided on turkey salad crossiants, broccoli and cauliflower salad, melon, and strawberry shortcake but will be trying the quiche this week and will look up the other recipes saturday, they all sound great.

Simple......

Do you have any large roasters at the gold cource?!

I have a very large nesco.
You should be able to make mouth watering Roast beef in them.
I would brown each roast all all sides. Fill the roaster with a bit of water(so the roast doesnt burn, stays moist , and gives you fabulous drippings for gravy)

then roast them for awhile(deepending on how you want the roast) some like their almost pink still, like a london Broil, I like mine soft and moist, almost shredding if i were to pull it apart) I would use a meat thermometer to get it how you want it.

Then slice them.....

With the drippings....
Remove them to a large skillet or chicken fryer, setting a side about 4 cups of broth...... add beef boullion cubes or beef paste.......
Then, mix corn starch with a bit of cooled stock(on the box it should tell you how much, I am just a dumper when it comes to cooking)...stir it until their are no lumps, pour the corn starch mixture into the stock in the skillet, stirring it as you add it, then bring it to amost boil, stirring until it thickens.
This will make fabulous home made beef gravy!

maybe try and make one at home, small version....gravy and all.

you can do the same thing with the roasts in an oven, if you have a large enough one, the nesco's would be easier, probably!

If you have any left over roast, you could server french dips!

as for the roast... I do not know if it is feasible but crockpots work at my home and are almost fail proof the slow cooking makes any cut tender and juicy, i do it several ways, in brown gravy and also with a bt of water and then seasoned with salt peper and garlic or st louis steak seasoning...hmm yummy!

I used to manage a restaurant in a small rural country club in Georgia. We did a quiche that had clam chowder in it and it was one of our most popular dishes. It was very simple and easy to make in large amounts. We used a combo of cheddar and swiss cheese instead of American.

I can't remember exactly the recipe we used, but here is one that is similar.


NEW ENGLAND CLAM CHOWDER QUICHE
1 (9 inch) unbaked pastry shell, pricked lightly
Bake 8 minutes in 400 degree oven. Remove shell. Reduce heat to 325 degrees.
1/2 lb. bacon, cooked and crumbled
1 (15 oz.) can Snows clam chowder
4 eggs, slightly beaten
1/2 c. finely chopped onion
1/2 c. sour cream
2 tsp. parsley flakes, or fresh parsley
1/2 tsp. pepper
4 slices American cheese
In bowl combine bacon, chowder, e
ggs, onion, sour cream, parsley and pepper; mix well. Pour about 2/3 of mixture into baked shell. Arrange cheese slices on top. Pour remaining mixture over cheese. Bake at 325 degrees for 50-55 minutes or until set. Cool 20 minutes before cutting and serving.

Yummy bama. I would prefer Crab Bisque. Growing up we had to eat one form or another of clam chowder every friday. I won't touch it today LOL

Simple how did your luncheon turn out? What did you serve?