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cruelshoes
Joined: 23 Sep 2005
Posts: 2543
Location: Washington State
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 Posted: Thu Dec 27, 2007 10:22 am Post subject: Need to feed 11 gluten-eaters I don't know very well - HELP! |
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My best girlfriend from High School roped me into joining her Bunco group. Part of the deal is that you have to host the event once a year. January it's my turn. None of these women know about my Celiac Disease, mostly because I haven't wanted to take the time to explain it. When I go to their houses, I just try to show up after the dinner is over and don't make a deal over it. I hate trying to explain it to new people, and trying to get a safe meal at 11 different houses seems like an impossibility to me.
I have to come up with a dinner, munchies for each of the tables and a dessert. The menu has to be something not too expensive. I have to be able to prepare most of it the day or morning before because I will be working that day. AND I would like it if it were pretty normal stuff that gluten eaters would be able to wrap their heads around without too much effort. I am thinking maybe soups in the crockpot for dinner? Maybe lasagne? My brain hurts!
I am having a heart attack over this. Having people over in general gives me lots of anxiety. But I would really like to not stick out as the wierd one with the food issues.
Anyone have any ideas?
_________________
-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 |
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mrsppmrxky
Joined: 09 Oct 2004
Posts: 1471
Location: GF Kitchen
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| Posted: Thu Dec 27, 2007 11:07 am Post subject: |
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Colleen, soup would be good or you could make a really nice salad. Make some chicken salad ahead of time. Purchase some bags of salad greens. Some fruit. (grapes, maybe some strawberries, apple.) place a few pieces of fruit in the salad with the chcken sald dipped in the middle. If no one is allergic to nuts, you could throw a few pecans or walnuts in the salad.
If you make the ''wrap bread', it can be sliced into breadsticks. Just put some butter and garlic on the bread before you bake it, or near the end of the back time.
The new Tiramisu recipe that I posted can be made the day before. (it holds up really well and looks normal..........no one would ever guess that the pound cake used is gf.)
You could have iced tea with the meal and coffee served with the dessert. If you need additional munchies, you can have chips and dip or popcorn sitting in a bowl.
Anyway, that is my idea. If you go with the soup, then you could do the bread sticks ahead of time and just reheat with the soup.
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2437
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| Posted: Thu Dec 27, 2007 11:22 am Post subject: |
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Most importantly quit worrying. This is completely manageable and it doesn't have to kill the food budget.
When I read that it needs to be expensive I instantly thought of an article with a recipe Julia Child wrote years ago. I never saw the original, but my mom clipped it. Anyway for people who like to entertain, but are on a budget JC suggested serving ham. It goes far, is generally a crowd pleaser, only has to be warmed through and they're probably pretty cheap right now.
Dinner
Ham
Mormon/Funeral Potatoes (make ahead and cook just before serving)
Grilled Pineapple
Veggie
Green Salad
Dessert
Meringue Snowman filled with Mousse or Ice Cream
I made the shells before Christmas last year and forgot all about them. I think I finally served them in January and they were great. People loved them and they were probably one of the cheapest desserts I've ever served. I stuffed them with (leftover) peppermint ice cream instead of the mousse. I think a Mini-Reese/Kiss/other candy would be a great sub for the delicious, but expensive almond paste.
Snacks
Gorp--Raisins, Nuts and M&Ms
GF Chex Mix
Chocolate/Yogurt Covered Nuts/Raisins
Trail Mix
GF Pretzels
Other GF Candy |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2437
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| Posted: Thu Dec 27, 2007 11:25 am Post subject: |
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I don't think I would do GF lasagna. I think there are too many variables. Maybe it's just because I've had bad luck with it. The soup idea is good, but all said and done it might be pretty labor intensive especially if you want a variety of soups.
I would stay away from GF bread (breadsticks, sandwich wraps, etc.) if you don't want to explain the whole CD thing.
Another option might be a big pot of chili, salad, a couple of skillets full of cornbread.
Last edited by The Edifying Conscience on Thu Dec 27, 2007 11:30 am; edited 1 time in total |
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aklap
Joined: 02 Oct 2004
Posts: 8603
Location: WI, USA
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| Posted: Thu Dec 27, 2007 11:28 am Post subject: |
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Hi Colleen,
Sorry you're stressing over this.  Just think of it as an episode of Dinner:Impossible...that is very possible!! We do it for any of our family gatherings 
My thoughts...KISS..Keep It Simply Simple [or any other words that work  ]. I think if you structure it like any other meal you make for your family, it'll be fine. Hey, I'm sure they don't alter their meals [even if they did know you were a celiac].
Is this a light meal, full blown sit down dinner?
I like MrsP's fruit tray. Veggie tray is always good. If it were me, I'd do dishes that are naturally GF. Rice instead of pasta. If you feel you have to do bread - maybe some Chebe rolls - it'll give it that Brazilian/South American feel. Outside of that, I'd not do GF bread. I think Chebe is unique enough you could slip that in. You could play up the ethnicity of it. Maybe you could find some some simple GF Brazilian dishes - and make it theme. However, that might be getting away from KISS heheheeeee
Soup is a good idea. Our TW Soup and the Minestrone soup we have posted in the Soup forum are in a class we call "Company food"...food we'd feed company. The soup can be made ahead. As a matter of fact - it's better if it is!
Maybe grilled chicken Cesaer Salads? You could grill the chicken the night before if need be and reheat.
Hmmm, I'll keep thinking...
_________________
Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa
Last edited by aklap on Thu Dec 27, 2007 11:50 am; edited 3 times in total |
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aklap
Joined: 02 Oct 2004
Posts: 8603
Location: WI, USA
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| Posted: Thu Dec 27, 2007 11:34 am Post subject: |
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Yeah TEC - Chili is always good!! I prefer mine Chili Con Carne style - without noodles. However, a more soup like chili would go further and stretch that chili budget.
This is just a side note/thought outside the realm of your Dinner Possible event. Chebe rolls cut in half and stuff with chicken salad - that sounds really good. I bet that'd make a great appetizer.
_________________
Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa
Last edited by aklap on Thu Dec 27, 2007 11:54 am; edited 1 time in total |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2437
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| Posted: Thu Dec 27, 2007 11:54 am Post subject: |
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| aklap wrote: | | Yeah TEC - Chili is always good!! I prefer mine Chili Con Carne style - without noodles. However, a more soup like chili would go further and stretch that chili budget. |
I don't think I've ever had chili with noodles. |
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aklap
Joined: 02 Oct 2004
Posts: 8603
Location: WI, USA
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| Posted: Thu Dec 27, 2007 11:56 am Post subject: |
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You need to journey north of the border a bit more... That's pretty much all you find up here.
I will make "my chili" and Peg will add macaroni and tomato juice and or V8 to a make a soup type chili for herself.
_________________
Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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mrsppmrxky
Joined: 09 Oct 2004
Posts: 1471
Location: GF Kitchen
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| Posted: Thu Dec 27, 2007 12:07 pm Post subject: |
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We have always made rice with our chilli. LOL
I used to send a dish into MrP's office years ago and people always asked for the recipe. (I was always ashamed to send it because it was so simple.)
Brown Hamburger with chopped onion.
large can of pork n beans
Salt and pepper to taste.
Add Ketchup and Mustard with a little vinegar.
We always just called it chuck wagon and served it over rice. It is similar to a tangy bar b que sauce.
My family preferred it to chilli. It was one of our comfort foods before MrP had his stomach 'meltdown' and had to stop having all the spicey stuff and legumes.
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Kathie
Joined: 27 Jan 2006
Posts: 754
Location: Florida
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| Posted: Thu Dec 27, 2007 1:59 pm Post subject: |
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| The Edifying Conscience wrote: | I don't think I would do GF lasagna. I think there are too many variables. Maybe it's just because I've had bad luck with it.
Another option might be a big pot of chili, salad, a couple of skillets full of cornbread. |
I find it funny you would says this as I consider you and Mrs. P the guru's of cooking. I would not hesitate to do GF lasagna, thats what we had for Christmas for 11 people, me being the only one with CD. I've fed as many as 15 before with two large pans made the day before and heated up. Usually with salad and either garlic bread or bread sticks (I serve the gluten kind but in my case everyone knows about the CD so I don't have to worry too much about them getting funky with the bread crumbs) My daughters new fiance (they got engaged on Christmas) wants to invite 300 people to the wedding and wondered if I would make lasagna, (to which I said no thank you, but I will for the rehearsal dinner.) 
I also frequently make chili for gluten eaters but this I find you have to be more careful with because different people like different heat, ours is much hotter if we are not having company. (I about killed the MIL one time when she unexpectedly came over on chili night, the poor one cried all through dinner.)  We also have rice with our chili, along with hot dogs and cornbread. 
Gosh now I'm hungry, that turkey sandwich I just had for lunch isn't doing it for me.
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CD by Biopsy 3/25/88 |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2437
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| Posted: Thu Dec 27, 2007 2:15 pm Post subject: |
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Kathie,
As a kid we only had lasagna when on ski trips or when my mom needed to quickly/easily feed lots of people and then she always used Stouffer's. I've tried making it a couple of times, but it never comes out to my taste and the noodles are mushy even though I don't boil them. To be perfectly honest,  my ultimate lasagna would be one that looks and tastes just like Stouffer's.
So, what's your recipe and which brand of pasta do you use? |
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aklap
Joined: 02 Oct 2004
Posts: 8603
Location: WI, USA
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| Posted: Thu Dec 27, 2007 2:21 pm Post subject: |
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TEC, If I can make good tasting lasagna - anybody could!
I wouldn't have a problem serving it to gluten-eaters, but in light of Colleen's wish to remain inconspicuous, it would just be easier not to have anything comparable. Cuz you know, if you serve it, someone will ask about it. They'll really like it and want to know the recipe, etc. Then Colleen has got to "come clean".
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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ostrich
Joined: 30 Mar 2006
Posts: 4162
Location: Nebraska
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| Posted: Thu Dec 27, 2007 2:44 pm Post subject: |
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| The Edifying Conscience wrote: | | aklap wrote: | | Yeah TEC - Chili is always good!! I prefer mine Chili Con Carne style - without noodles. However, a more soup like chili would go further and stretch that chili budget. |
I don't think I've ever had chili with noodles. |
*shudders*
What about something Superbowl-style? Chips and dip (nacho cheese can go in a crock pot), GF pizza (use the Chebe crust), hot dogs or little smokies with GF BBQ sauce (you can throw all that in a crock pot too), cookies, etc.
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I lie below, you float above
In the pretty white ships that I am dreaming of |
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Kathie
Joined: 27 Jan 2006
Posts: 754
Location: Florida
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| Posted: Thu Dec 27, 2007 3:35 pm Post subject: |
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| aklap wrote: | TEC, If I can make good tasting lasagna - anybody could!
I wouldn't have a problem serving it to gluten-eaters, but in light of Colleen's wish to remain inconspicuous, it would just be easier not to have anything comparable. Cuz you know, if you serve it, someone will ask about it. They'll really like it and want to know the recipe, etc. Then Colleen has got to "come clean". |
The only thing I change in our recipe for GF is the noodles. Which I used Tinkyada this last time and they held up better than any of the others I've used in the past.
TEC, here is my basic receipe: This was for 2 of the disposable lasagna pans, we fed 11 people and had almost a full pan left to take home, which is required at all family gatherings.
Meat sauce,
Ground beef 2-3 lbs
1 package hot italian sausage, remove from skin or used ground
pepperoni, slices cut in quarters
this time I used Great Value regular sauce (I've also used Prego)
I cook the ground beef and sausage with 4-5 cloves of crushed garlic, salt and pepper, drain well. Put back in pan and add 4 jars of sauce, 4-6 cloves of garlic sliced, red pepper (1 T) oregano or italian seasoning (to taste about 1/8 to 1/4 cup) 4-5 bay leaves. Add pepperoni, simmer for 1-2 hours. I like for the sauce to have a very strong flavor so it doesn't get lost in the rest of the stuff. The sauce should be thicker than a regular meat sauce but not too thick or it will dry out in the lasagna. Remove the bay leaves before you use the sauce.
2 1/2 boxes of Tinkyada noodles, I cook mine in boiling water with olive oil, not soft like pasta but enough so the noodles bend.
Filling:
2 qts ricotta cheese (we use the skim)
2 eggs
1/2 t white pepper
mix well, pepper is an estimate I just kind of throw some in.
Mozzarella cheese - 2-3 big bags
1 jar of plain sauce (smooth) for the bottom of the pan and the top.
Pour plain sauce on bottom of pan to cover, add layer of noodles, meat sauce to cover noodles about 1 inch thick, half of ricotta mix (drop by spoonfuls over the meat) cover completely with mozzarella, add next layer of noodles, repeat filling. Add top layer of noodles, cover noodles with smooth sauce. Cover pan with aluminum fool cook at 350 for about 1 hour. (If you refrigerate to cook later I recommend you increase the cooking time to 1 1/2 to 2 hours.)
We reheated this in the microwave for a couple of days and the noodles held up really well this time.
When I was in high school I worked in an Italian Restaurant with a Chef from Europe this was his basic receipe which I've adapted. We only used ground beef but my husband likes the sausage and pepperoni. Of course we made out sauce from scratch as well.
I don't know how this compares to Stouffer's because I've never had it. I married an Italian right after high school (My second husband is Italian also) and we have REAL lasagna or none at all. 
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CD by Biopsy 3/25/88 |
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aklap
Joined: 02 Oct 2004
Posts: 8603
Location: WI, USA
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| Posted: Thu Dec 27, 2007 8:01 pm Post subject: |
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Colleen - Peg said if we were closer proximity, we'd come and cater your meal for you
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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