What should I serve at my daughter's baptism party?

Question

it's going to be during the summer and there are going to be 30 guests or more.

Answer 1

At the baptism party you should kind of have a theme of what your cultures are... like if your irish maybe have some steak and potatoes, or if your Italian have some italian foods like breads and pastries and pizza of different sorts. Combine some sweets and things she likes and you might just have a great party!

Answer 2

You can serve a little snack before the meal...Get some dill pickles and cream cheese and tortillas...spread the cream cheese all over the tortilla and then place a whole dill pickle in the center of the tortilla and then roll the tortilla over, like a wrap. Then cut it in several 1-2 inch slices and serve with a toothpick in the pickle to hold the tortilla from coming unwrapped.

Answer 3

Meal or snacks?

For snacks, I'd have a nice sheet cake as dessert... maybe some punch of some sort... a few finger sandwiches, nuts and mints.  That's about it.

For a meal, it depends upon how much $$ and effort you want to spend.  Something you can throw into the oven is easy, like Lasagna, Salad, Garlic Bread, and sheet cake for dessert.  OR you can go casual and grill:  HD's, HB's, all the usual condiments, Potato Salad, Cole Slaw, Baked Beans, Sheet cake for dessert.

Answer 4

Keep it simple so you can focus on the importance of the ceremony.  I might suggest veggie & fruit tray, sandwich platter, a cake and something like an orzo pasta salad. . .snack items, humms & pita chips, chips & salsa.  Congratulations

Answer 5

Taco Chicken Fingers serves 37

INGREDIENTS

2-1/4 cups and 1 tablespoon milk

4-1/2 (1.25 ounce) packages McCormick® Taco Seasoning Mix

1 cup and 2 tablespoons flour

1 cup and 2 tablespoons cornmeal

4-2/3 cups oil

9-1/4 pounds boneless, skinless chicken b*****s, cut in 1-inch strips

salsa (optional)

Place milk in small bowl. Set aside. In a shallow dish or plastic bag, blend taco seasoning, flour and cornmeal.

In a large skillet, heat oil to 350 degrees F. Dip chicken pieces in milk and coat with flour mixture.

Add chicken fingers, a few pieces at a time, to hot oil. Fry 4-5 minutes or until done. Drain on paper towel. Serve with salsa as a dipping sauce.

Spinach Roll-Ups serves 37

INGREDIENTS

10-1/2 (10 ounce) packages frozen chopped spinach, thawed and drained

5-1/4 (1 ounce) packages ranch dressing mix

5-1/4 cups mayonnaise

5-1/4 cups sour cream

2-1/2 cups and 2 tablespoons bacon bits

1 cup chopped onions

52 (12 inch) flour tortillas

In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.

Slice each roll-up into 1 inch servings no more than 3 hours before serving.

Blue Cheese Turkey Rolls serves 37

INGREDIENTS

3-1/2 cups crumbled blue cheese

2-1/4 cups and 1 tablespoon cream cheese, softened

1/2 cup and 1 tablespoon and 1 teaspoon sour cream

1 tablespoon and 1-1/2 teaspoons Worcestershire sauce

18-1/2 dashes garlic powder

37 slices thinly sliced deli turkey

1 cup and 2 tablespoons minced fresh parsley

In a bowl, combine the first five ingredients. Spread over each slice of turkey; roll up each from a long side. Wrap in plastic wrap and refrigerate for 30 minutes or until chilled. Cut into 1-in. slices. Dip one cut end into parsley. Serve immediately.