i am going to host the christmas holidays at my house.
it will involve feeding about 50 people.

this is my thought.

i don't want to be "rushing around" while folks are here.
i want to have all the food ready to go when they start arriving.

i will use different buffet tables, in different area's of the house.
(great room and sunroom)
1. appetizers
2.main course
3. dessert

we will start around 4pm.

six of my sisters will each bring an appetizer.

one of my sisters will be bringing enough CHRISTMAS COOKIES to feed this
crowd. (she is the BEST cookie maker in the world, and makes over 100 dozen
every christmas to distribute to family, employees and friends)

i am in charge of the supper, and thinking about some sort of hot beef
thing, served with both a potato side and wonderful bakery rolls for those
who want sandwiches.
some sort of hot veggie.

any suggestions for MY SUPPER TABLE?

readandpostrosie said...

> i am going to host the christmas holidays at my house.
> it will involve feeding about 50 people.
>
> this is my thought.
>
> i don't want to be "rushing around" while folks are here.
> i want to have all the food ready to go when they start arriving.
>
> i will use different buffet tables, in different area's of the house.
> (great room and sunroom)
> 1. appetizers
> 2.main course
> 3. dessert
>
> we will start around 4pm.
>
> six of my sisters will each bring an appetizer.
>
> one of my sisters will be bringing enough CHRISTMAS COOKIES to feed
> this crowd. (she is the BEST cookie maker in the world, and makes over
> 100 dozen every christmas to distribute to family, employees and
> friends)
>
> i am in charge of the supper, and thinking about some sort of hot beef
> thing, served with both a potato side and wonderful bakery rolls for
> those who want sandwiches.
> some sort of hot veggie.
>
> any suggestions for MY SUPPER TABLE?


I stand by waffles with ice cream and strawberries (or other fruit)
covered in chocolate syrup with hot cocoa for kids and coffee with
Bailey's Irish Cream for adults. We never sat down to a proper meal. It
was the best day of eating of the year. We couldn't get enough! Mom was
SO COOL!!! It really was the icing on Christmas. We were famous for it!!!

Have the sisters bring their toasters, frozen waffles or cartons of ice
creams.

Andy
[sniffle]

jay wrote:
> On Wed, 25 Oct 2006 13:56:05 GMT, readandpostrosie wrote:
>
> > i am going to host the christmas holidays at my house.
> > it will involve feeding about 50 people.
> >
> > this is my thought.
> >
> > i don't want to be "rushing around" while folks are here.
> > i want to have all the food ready to go when they start arriving.
> >
> > i will use different buffet tables, in different area's of the house.
> > (great room and sunroom)
> > 1. appetizers
> > 2.main course
> > 3. dessert
> >
>
> We do prime rib with horseradish sauce. It will do ok at room temperature
> for a party.
I second the prime rib- how about twice baked potatoes? Those can be
done ahead of time.

readandpostrosie wrote:
> i am going to host the christmas holidays at my house.
> it will involve feeding about 50 people.
>
> this is my thought.
>
> i don't want to be "rushing around" while folks are here.
> i want to have all the food ready to go when they start arriving.
> [snip]
> i am in charge of the supper, and thinking about some sort of hot beef
> thing, served with both a potato side and wonderful bakery rolls for those
> who want sandwiches.
> some sort of hot veggie.
>
> any suggestions for MY SUPPER TABLE?

Fifty (50) people?! You'd have a better chance of satisfying more of
them by providing a choice of things for those bakery rolls. I'd
consider roasting a turkey or turkey breasts the day before, roasting
beef and baking ham the day of. Set them out thinly sliced (or with an
excellent slicing knife for designated someone(s) to use), with au jus
and horseradish for the beef, some kind of glaze and mustards for the
ham, cranberry sauce and flavored mayo for the turkey. Providing for
that big a crowd is going to be work, so plan for getting as much done
as you can the day before, if not earlier. -aem

readandpostrosie wrote:

>
> i am in charge of the supper, and thinking about some sort of hot beef
> thing, served with both a potato side and wonderful bakery rolls for those
> who want sandwiches.
> some sort of hot veggie.
>
> any suggestions for MY SUPPER TABLE?
>
>
>

That sounds like a wonderful way to celebrate.

Did you follow Damsel's thread about French Dip/Chicago beef?
Prime rib is a bit pricy for 50 people, even at Christmas, but
if you're game, it's delicious.

I think we will do a tenderloin roast ala Cook's Illustrated.
We've had it many times and it's always wonderful. My family
loves Yorkshire pudding, so that's a given....

gloria p

In article .com>,
"aem" > wrote:

> readandpostrosie wrote:
> > i am going to host the christmas holidays at my house.
> > it will involve feeding about 50 people.
> >
> > this is my thought.
> >
> > i don't want to be "rushing around" while folks are here.
> > i want to have all the food ready to go when they start arriving.
> > [snip]
> > i am in charge of the supper, and thinking about some sort of hot beef
> > thing, served with both a potato side and wonderful bakery rolls for those
> > who want sandwiches.
> > some sort of hot veggie.
> >
> > any suggestions for MY SUPPER TABLE?
>
> Fifty (50) people?! You'd have a better chance of satisfying more of
> them by providing a choice of things for those bakery rolls. I'd
> consider roasting a turkey or turkey breasts the day before, roasting
> beef and baking ham the day of. Set them out thinly sliced (or with an
> excellent slicing knife for designated someone(s) to use), with au jus
> and horseradish for the beef, some kind of glaze and mustards for the
> ham, cranberry sauce and flavored mayo for the turkey. Providing for
> that big a crowd is going to be work, so plan for getting as much done
> as you can the day before, if not earlier. -aem

On a long limb, here, I'd stick with the beef thing * I'll bet she knows
her audience * and the less complicated her days before the holidays
are, the more she will enjoy her own party. With the appetizers and the
desserts, I'll bet people will be plenty satisfied with one choice of
take it or leave it. '-) If not, there's probably peanut butter in
the cupboard. I'm guessing that the food will be secondary or even
tertiary to other activities of the holiday celebration.

I KNOW that it doesn't sound like all THAT much work for an experienced
cooker, but at holiday time, I think some bets are off.

That's my story and I'm sticking to it. :-)

--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog 10/13/2006
http://jamlady.eboard.com, Cedric Adams' Hotdish, 10/20/2006

i agree................beef it is.

now to find something that will taste great, and NOT be reduced to liquid,
if i keep it warm in one of chafing dish things.






"Melba's Jammin'" > wrote in message
...
> In article .com>,
> "aem" > wrote:
>
>> readandpostrosie wrote:
>> > i am going to host the christmas holidays at my house.
>> > it will involve feeding about 50 people.
>> >
>> > this is my thought.
>> >
>> > i don't want to be "rushing around" while folks are here.
>> > i want to have all the food ready to go when they start arriving.
>> > [snip]
>> > i am in charge of the supper, and thinking about some sort of hot beef
>> > thing, served with both a potato side and wonderful bakery rolls for
>> > those
>> > who want sandwiches.
>> > some sort of hot veggie.
>> >
>> > any suggestions for MY SUPPER TABLE?
>>
>> Fifty (50) people?! You'd have a better chance of satisfying more of
>> them by providing a choice of things for those bakery rolls. I'd
>> consider roasting a turkey or turkey breasts the day before, roasting
>> beef and baking ham the day of. Set them out thinly sliced (or with an
>> excellent slicing knife for designated someone(s) to use), with au jus
>> and horseradish for the beef, some kind of glaze and mustards for the
>> ham, cranberry sauce and flavored mayo for the turkey. Providing for
>> that big a crowd is going to be work, so plan for getting as much done
>> as you can the day before, if not earlier. -aem
>
> On a long limb, here, I'd stick with the beef thing * I'll bet she knows
> her audience * and the less complicated her days before the holidays
> are, the more she will enjoy her own party. With the appetizers and the
> desserts, I'll bet people will be plenty satisfied with one choice of
> take it or leave it. '-) If not, there's probably peanut butter in
> the cupboard. I'm guessing that the food will be secondary or even
> tertiary to other activities of the holiday celebration.
>
> I KNOW that it doesn't sound like all THAT much work for an experienced
> cooker, but at holiday time, I think some bets are off.
>
> That's my story and I'm sticking to it. :-)
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> "Maligning an individual says more about you than the one you malign."
> http://web.mac.com/barbschaller; blahblahblog 10/13/2006
> http://jamlady.eboard.com, Cedric Adams' Hotdish, 10/20/2006