Appetizers and food ideas for my daughters christening.?

Question

Hi I am having my daughters christening reception soon and i would like some inexpensive ideas if anyone has any!

thank you

Answer 1

I have a great salad recipe.  It is always a hit.

MANDARIN ORANGE SALAD

1/4 cup almonds, sliced

1 T. plus 1 tsp. Sugar

½ head iceberg lettuce

½ head romaine lettuce

1 cup celery, chopped

3 green onions, thinly sliced

1 (11 oz.) can mandarin oranges, drained

Dressing:

¼ cup vegetable oil

2 T. vinegar

2 T. sugar

1 T. parsley, snipped

½ tsp. Salt

Dash pepper

Dash hot pepper sauce (Tabasco)

*Tear lettuce into bite size pieces.  Place greens in large plastic bag, add celery and green onions.  Fasten bag and refrigerate.  

*Combine well in a jar:  oil, vinegar, sugar, parsley, salt, pepper and Tabasco. Refrigerate at least one hour.  

*Cook and stir almonds and sugar over low heat until sugar is melted and nuts are coated.  Cool on wax paper and break apart.  

*Pour dressing into greens bag 5 minutes before serving.  Add oranges.  *Shake bag.  Add almonds and serve.  

*Serves 4-6

Answer 2

I had a small party at my house not to long ago and these are some of the refreshments I made.

Asian Chicken Wraps

1 t. oil

2 c. broccoli coleslaw mix

1 c. sliced mushrooms

9 oz. cooked chicken, diced

1/3 c. chicken broth

1/2 t. garlic pepper seasoning

1 T. soy sauce

1 1/2 t. cornstarch

4 (6") flour tortillas

     Heat oil in lg. nonstick skillet over med-high heat. Add broccoli slaw and mushrooms to pan and cook 3-4 min, stirring occasionally. Add chicken, broth and garlic-pepper; stir. Cover and cook over med heat for 3 min, until hot. Stir soy sauce and cornstarch together until smooth; add to skillet mixture. Stir constantly for 1 min or until thickened. Place chicken mixture on tortillas and roll up. I cut into small pieces since it was for a crowd. Very, very delicious!

Mini ham and cheese calzones

24 servings

1 (11 oz.) can refrigerated breadstick dough

1/2 c. mozzarella cheese, shredded (or any kind you desire)

12 slices oscar mayer shaved ham, cut in half

2 T. parmesan cheese, grated

     Preheat oven to 400 degrees. Unroll dough; seperate into 12 breadsticks. Cut each breadstick crosswise in half; flatten dought 2" width. Spoon 1 t. mozzarella cheese onto center of a ham piece. Fold ham piece over cheese to create a tight roll. Place ham roll near the end of a piece of breadstick dough, leaving a border. Fold dough over ham, pinching edges to seal. Repeat process for all ham pieces. Place calzones on baking sheet. Sprinkle with parmesan cheese. Bake 12-15 min or until golden brown.

Stuffed Strawerry Cheesecakes

24 lg. strawberries

4 oz. cream cheese

2 T. powdered sugar

1/2 t. vanilla

     Slice off the stem end of each strawberry. Use knife to scoop out a little bit of each berry to make a hole in the center. Set aside. Combine cream cheese, sugar and vanilla in sm. bowl. Fill each strawberry with the mixture, mounding a big of the mixture on the top of the strawberry.

No oven peanut butter squares

1/2 c. butter or margarine

2 c. powdered sugar

1 12/ c. graham cracker crumbs

1 c. peanut butter

12 squares semi-sweet baking chocolate

     Line 9x13 pan with foil, with ends of foil extending over sides of pan. Melt butter in lg. microwaveable bowl on high 45 sec. until melted. Stir in sugar, crumbs and peanut butter; mix. Spread mixture into prepared pan. Melt chocolate in microwaveable bowl on high 1 1/2  to 2 min or until smooth, stirring after 1 min. Cool chocolate slightly and pour over peanut butter mixture in pan. Cool. Cut partially through mixture to mark 48 squares. Refrigerate 1 hr. or until set. Lift from pan, using foil handles. Cut all the way through into squares.

Answer 3

get a pre made hero and some trays of veggies and cheese and fruit

also get a tray of hor devores

i catered from pizza shop for 13.00 a person

so simple and cheap

Answer 4

A baby's Christening is such a memorable family ritual in many cultures. It is a time of welcoming the newest addition into God's family, a time for rejoicing and a time for celebrating miracles.

You may have family members who are wonderful cooks each contribute one of the following or you may have it catered and arranged on fine crystal and china on beautiful hand-cut lace tablecloths. Many catering companies also include in their price the use of their china and crystals. If you don't have it catered, you may buy many of the items suggested below at fine delicatessens or grocery stores and then transfer the food to the fine serving platters. For easy clean-up, have fine chinette disposable plates and disposable cutlery with good white paper napkins.

Also, having fresh-cut vases of Spring flowers arranged with Baby's Breath would be lovely.

Here are some delicious ideas for your reception. Please let me know if you are interested in any ofthem and I will be happy to post the recipes.

A Baby's Christening Reception Menu

Fresh Hand Cut Vegetable Crudités

2 cups carrots, cut into thin sticks

2 cups red bell peppers, cut into strips

2 cups petite asparagus spears

2 cups celery, cut into thin sticks

1 1/3 cups Vinaigrette dressing

Preparation:

Wash and cut the vegetables. Keeping them separate put the carrots, peppers, asparagus spears, and celery each into their own bowl. Toss aech vegetable with 1/3 cup dressing, cover, and chill for at least 8 hours. Drain remaining dressing and arrange the marinated vegetable on a platter. Serve cold. Makes 8 servings.

Vinaigrette dressing:

1 c. olive oil

1/2 c. balsamic vinegar

3 to 5 cloves garlic, minced

3 tbsp. Parmesan cheese

Salt and pepper to taste

Whisk together vinegar, garlic and grated cheese. Gradually add the olive oil. Salt and pepper to taste.

Accompanied by Imported and Domestic Cheeses

With English Biscuits and Ranch Dip

Hand Cut Fresh Seasonal Fruit and Cheese Display

Beautifully garnished and exquisitely arranged on a platter and served with

Raspberry Dipping Sauce and appropriate breads and crackers

Crab Cakes in Zesty Sauce

crab cakes are available in superstores.you would even fine zesty sauce... its better to buy some from the market instead of trying to ake it home.

Hot Artichoke & Spinach Dip accompanied by Bread Sticks and/or English water crackers

Hot Artichoke & Spinach Dip

INGREDIENTS:

1 (14 ounce) can artichoke hearts, drained

1/3 cup grated Romano cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon minced garlic

1 (10 ounce) package frozen chopped spinach, thawed and drained

1/3 cup heavy cream

1/2 cup sour cream

1 cup shredded mozzarella cheese

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.

In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.

Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

Sweet and Sour Meatballs

2 pounds ground beef

1 onion, chopped

2 eggs, beaten

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon oil

Mix ingredients except oil thoroughly. Form into 1-1/2 inch balls. Brown in oil.

SAUCE:

8 ounces tomato sauce

1 cup brown sugar

1 tablespoon vinegar

1/4 teaspoon sour salt (citric acid)

2 tablespoons lemon juice

Combine all sauce ingredients and bring to a boil. Reduce heat and simmer for 5 minutes. Add meatballs and simmer for 30 minutes. Serve as is for a wonderful appetizer or over rice for a delicious main dish.

Chicken Sate with spicy Peanut Dipping Sauce

MARINADE:

1/2 cup light brown sugar

1 teaspoon curry powder

2 tablespoons crunchy peanut butter

1/2 cup soy sauce

1/2 cup freshly squeezed lime juice

2 garlic cloves, minced

crushed dried chile peppers

PEANUT SAUCE:

3/4 cup crunchy peanut butter

1 1/2 cup coconut milk, unsweetened

1/4 cup freshly squeezed lemon juice

2 tablespoons soy sauce

2 tablespoons molasses (or brown sugar)

1 teaspoon fresh ginger root, grated

4 garlic cloves, minced

1/4 cup chicken broth

1/4 cup heavy cream

cayenne pepper

grated lime zest

fresh cilantro sprigs

6 chicken breast halves, boned, skinned, and cut

into 1/2" wide strips

To make the marinade, combine the first 7 ingredients in a shallow dish.

Thread the chicken strips onto bamboo skewers in a serpentine fashion.

Place the skewers into the soy sauce mixture and allow to marinate at least 2 hours under refrigeration, although overnight is preferable.

Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan.

Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).

Transfer to a food processor or blender and purée briefly. Add chicken broth and cream and blend until smooth.

This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler.

Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.Sprinkle grilled chicken with lime zest and garnish with cilantro leaves.

Serve with the peanut sauce for dipping.

Honey Baked Ham – Pre-Carved

1/4 c. cooking wine or red sherry or dry white

1/2 c. honey

1/2 c. dark molasses (or dark Karo syrup)

2 smashed cloves

Dash of Worcestershire sauce

1/2 of lemon (juice)

Lg. ham

Cut fat off of ham. Prepare glaze by combining ingredients in saucepan and bringing to boil. Drizzle glaze over ham the night before.

Bake at 275 degrees for 5 to 7 hours - first 2 hours keep ham covered. Then uncover and baste every hour, turning ham on all sides. Slice and serve with glaze sauce, if desired.



Accompanied by assorted mini twist rolls and Dijon Mustard

Assorted Cookies and brownies on a beautifully cut glass platter

Specialty Baked Cake – with Baby’s Name

For refreshments, I would have a punch in a glass crystal cut bowl with orange and lemon slices floating in it.