I was recently asked to provide a Meal for a large group. I have made big meals before, but usually with a team. This time it was just me for 40 people and it had to be transportable because it has to be delivered about 45 minutes away. How was I going to do this and what is a good meal to make for a large gathering?
Here is what I did:
I decided to make Cafe Rio Salad. I love this salad and it is relatively easy to make. Here is the recipe:
Mexican Salad Café Rio Style
Chicken
Chicken breasts (plan on 1 large Chicken breast per two people)
Lawry’s Seasoning Salt
2 cans Swanson’s chicken broth
1 pkg. McCormick dry taco seasoning
Lawry’s Seasoning Salt
2 cans Swanson’s chicken broth
1 pkg. McCormick dry taco seasoning
Generously sprinkle Lawry’s Season Salt on both sides of chicken breast. BBQ on grill until just done. Slice chicken into bite-size pieces. Put in crockpot with chicken broth and taco seasoning. Simmer in Crock-pot for a few hours. Very tender and flavorful.
Pork (from Julie)
Pork tenderloin
1 package Au Ju gravy mix
1 package Italian salad dressing mix
2 cups of water
1 package Au Ju gravy mix
1 package Italian salad dressing mix
2 cups of water
Place tenderloin in a crock pot. Mix Au Ju, dressing mix and water together, pour over tenderloin. Cook on low for 6-8 hours on high for 4-6 hours. Shred with forks.
Salad Ingredients
Chicken breasts or pulled pork (see above)
Flour tortillas
2 heads romaine lettuce, shredded into ½ -inch slices
2 cans black beans
Flour tortillas
2 heads romaine lettuce, shredded into ½ -inch slices
2 cans black beans
1 ½ c. Rice (made with 1 can chicken broth and 1 can Rotel Mexi-Diced tomatoes, or mix rice with lime juice and cilantro)
Grated cheese
Salsa -
Grated cheese
Salsa -
Tortilla strips or chips
Creamy Tomatillo Dressing (see below)
Creamy Tomatillo Dressing (see below)
Tomatillo Dressing (most important part of salad)
1c. Mayonnaise
½ c. Buttermilk
1 pkg. dry Hidden Valley Ranch Dressing
2 cloves garlic
1 c. cilantro
3 tomatillos
½ c. Buttermilk
1 pkg. dry Hidden Valley Ranch Dressing
2 cloves garlic
1 c. cilantro
3 tomatillos
Husk and wash tomatillos. Mix all dressing ingredients in food processor or blender until well blended. Set up buffet in this order: tortillas, rice, beans, chicken, cheese, lettuce, salsa, dressing and tortilla chips. You can also add other condiments like guacamole, chopped onion, chopped olives, etc. Serves around ten people.
I ended up making both chicken and pork with the lime style rice. I also served watermelon and grapes.
For dessert I served browines. These are fast to make but a real hit. Here is the recipe:
Yummy Brownies
1 cup butter
1 cup brown sugar
1 cup sugar
4 eggs
1 teaspoon vanilla
1 1/2 cup flour
1 teaspoon salt
1/2 cup cocoa
Cream sugar and butter, add eggs and vanilla. Sift the flour, salt and cocoa together and mix into the sugar mixture. Pour into greased pan and leave about 1 inch around the outside of the pan for the mixture to grow. Cook at 350 degrees for 25-30 minutes. Frost the brownies when they have cooled. You can use a chocolate butter cream frosting.
This recipe is from my mother. She one in a half times the recipe and it fits perfect on a cookies sheet. Then it can be cut into 35 squares that is 7 across and 5 down.
Conclusion:
I can make food to feed 40 people. It was not so daunting a task as at first it seemed. It seemed like most who ate this meal enjoyed it. As it turned out there were only about 25-30 people who ate this at the first go around. Later-I fed 10 more with the left overs and still have more.
