Help w/recipes for party

woodyzee · Joined: 03 Sep 2006 Posts: 85 Location: Northern Illinois

Okay, I am recently diagnosed and just learning the ropes. I am in a card group and November is my month.

So far my menu is Butternut squash soup (gf of course), Tilapia w/ mango salsa and some sort of a fresh salad.

We have some picky (basic) eaters in the group and I usually make some sort of a basic chicken casserole for them. I have not gotten this far in my cooking of GF things. I think everyone of my recipes calls for some sort of cream of ... soup. Any recipe suggestions? Preferably something I can make a day or two in advance and just heat up.

Also any appetizers would be appreciated.

Thanks!

ostrich · Joined: 30 Mar 2006 Posts: 4289 Location: Nebraska

I think there's a recipe on here for GF cream of soup. You could also do something really easy like hot dogs and hamburgers (GF buns of course).
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cruelshoes · Joined: 23 Sep 2005 Posts: 2682 Location: Washington State

Here is the recipe I use for cream of whatever soup. It works great...

http://www.celiacforums.com/viewtopic.php?t=1447&highlight=cream+anything
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-Colleen
Dx 8/05 via bloodwork/biopsy
10-YO son Dx 11/05 via bloodwork/biopsy
Daughters (12 and 2) have neg. bloodwork

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

Kimmus · Joined: 28 Oct 2005 Posts: 171 Location: Iowa

Nothing fancy, but we often take a can of Progresso creamy chicken and wild rice (or even their cream of mushroom soup) and mix with cooked minute rice (2 cups measured uncooked, then cooked according to directions) and a can of hormel chicken. Add a little milk if needed. Fast and easy.
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The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2484

While I love to cook there is no way I would fix two different entrees for a small party because of picky eaters. For a large parties we always offer 'two meats' but not smaller ones.

I love butternut squash soup (especially with bacon!) as it's the perfect fall food. Killing two birds with one stone I would probably change the rest of the menu and just oven roast some chicken leg quarters and breasts with garlic, lemon, thyme/rosemary. Add some potatoes and your salad and you have the perfect fall meal.

Since you weren't offering menu advice, I've posted a recipe for cream soup replacement. A simple search should serve it up.

TEC who's all about seasonal eating

aklap · Joined: 02 Oct 2004 Posts: 8786 Location: WI, USA

aklap · Joined: 02 Oct 2004 Posts: 8786 Location: WI, USA

woodyzee · Joined: 03 Sep 2006 Posts: 85 Location: Northern Illinois

I know what you are saying about cooking 2 meals. We have 14 people in our group, not as small as you might think. I had several requests for the fish that I served 3 or 4 years ago on my night. I know all of those ingredients are GF so that is an easy one, but I also know everyone will not eat it (3 people in particular).

We each only host once a year (actually a little less now that there are 14 in the group). So I do not mind making two and I was just looking for a make it in advance preferably chicken casserole type dish as I know they will eat that.

I am going to try the make it yourself soups and breadcrumbs with my current recipes. I have a pretty decent chicken artichoke one.

Just looking for other ideas from those who have been at it longer.

Fidissimus · Joined: 17 Mar 2006 Posts: 1603 Location: Portland, OR.

Here's a super easy bake ahead of time casserole that makes great left overs...
Mexican Lasagna
You can substitute the ground beef for cooked shredded chicken.

Also for appetizers you can have herbed cream cheese in celery stalks, olives, corn chips with salsa or guacamole, stuffed button mushrooms, cooked chilled shrimp with a lemon butter dipping sauce, etc...
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Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2484

woodyzee · Joined: 03 Sep 2006 Posts: 85 Location: Northern Illinois

The menu is set, it is an apple theme for Fall:

Appetizers: Shrimp toast using GF bread, Sun dried tomato hummus w/ corn chips and various veggies for dipping, Pork & Apple meatballs w/warm apple jelly sauce, Apple chips, Cheddar & Apple cheeseball

Main Meal: Butternut squash soup, Chicken breasts stuffed w/brie & apples, roasted garlic, olive oil, rosemary potatoes, and a fall salad w/dried cranberries & nuts

I am going to pass out the recipe for the fish.. It is easy and those that really wanted it can then make it at home.

Everything will be GF although I do not think anyone will notice. Who says GF has to be boring.

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2484

cruelshoes · Joined: 23 Sep 2005 Posts: 2682 Location: Washington State

Woodzee - I hope you will be coughing up some of those recipes soon. Your menu is making me hungry! GF food is definitely not boring.
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
10-YO son Dx 11/05 via bloodwork/biopsy
Daughters (12 and 2) have neg. bloodwork

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

woodyzee · Joined: 03 Sep 2006 Posts: 85 Location: Northern Illinois

2 tablespoons olive oil
1/2 cup chopped onion
1 tart apple chopped
1 teaspoon thyme, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper divided
3/4 cup apple cider
4 ounces Brie cheese, without rind, cut in small chunks
4 medium chicken breast halves with skin

Heat oil in a nonstick skillet over medium heat. Add onion; cook until tender. Add chopped apple, 1/2 t thyme, 1/4 t salt, 1/4 t peper and 1/4 cup cider; cook until apples are tender. Remove from heat and let cool slightly, stir in Brie.

Heat oven to 400

Run fingers under breast skin to separate from meat. Put 1/4 of the stuffing under the skin of each breast; press gently to distribute filling evenly under skin. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in baking dish.

Bake at 400 until chicken is tender an juices run clear when pierced with fork, about 35 to 45 minutes.

Sauce: Skim fat from baking dish and spoon drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; simmer briskly to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken.

woodyzee · Joined: 03 Sep 2006 Posts: 85 Location: Northern Illinois

Shrimp Puffs

24 servings 24 appetizers

6 slices firm white bread (I of course used GF bread)
1 lb uncooked frozen shrimp, deveined and shelled
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1 1/2 cups gruyere cheese or havarti cheese, shredded
1 teaspoon lemons, zest of
1 teaspoon dried dill weed
1 dash pepper
3/4 cup mayonnaise

Preheat oven to 300°F Using small cookie cutter, cut out four rounds from each slice of bread. Place on cookie sheet and bake in oven for 10-15 minutes (or until bread is crisp and dry, turning bread rounds over once halfway through baking time). The GF bread took a little longer about 20 minutes for me. Cool on wire rack.

Heat butter and olive oil in heavy skillet and cook garlic and shrimp just until shrimp curl and turn pink. Remove from heat and set aside for 10-15 minutes to cool slightly.

In large bowl, combine cheese, lemon zest, dill, mayonnaise, and pepper.
Finely chop shrimp and add to cheese mixture.

Top bread rounds with shrimp mixture, mounding and smoothing the shrimp.

Freeze in single layer on baking sheet, then store in freezer container in single layer.

When ready to eat, bake puffs, frozen, in preheated 400F oven for 10-13 minutes until golden brown and bubbly.

Serve immediately.

You can also bake the puffs without freezing them, in a 400F oven for 8-9 minutes.