Paella -- with salad, bread, dessert
Beef stew -- roasted potatoes or mixed veggies, mini bread puddings
Pasta with bolognese sauce -- big salad, fruit dessert
Herbed Chicken rolls -- rice pilaf, green beans, chocolate cake
Roasted Cornish Hens -- roasted potatoes, mixed veggies, rice pudding
Moussaka -- Greek salad, gloppy dessert
Jambalaya -- rice, mixed veggies, bread pudding
Two lasagans -- veggie and meat, salad, chocolate chip apple cake

Joe

Chicken Enchiladas! I think that is one of the all time favorites at our Pokeno parties. I usually serve with some spanish rice. Quick and easy.

The most requested dessert is AnnT's Choco Brownies with some homemade whipped cream.

Chicken Enchiladas

2 tablespoons butter
2 large onions, thinly sliced
2 cups chopped cooked chicken
1/2 cup diced roasted red bell pepper
2 (3-ounce) packages cream cheese, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4.5-ounce) cans diced green chiles
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon sugar
1 (14 1/2-ounce) can chicken broth
1/2 cup salsa
10 (7-inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese

Melt butter in a large skillet over medium-high heat, stirring often; add sliced onions, and cook 20 minutes or until caramelized. Reduce heat to low, and add chopped chicken and next 4 ingredients, stirring until combined. Set aside.
Pulse chiles and next 5 ingredients in blender or food processor several times until combined.

Bring chile mixture and chicken broth to a boil in a saucepan over high heat; cook 5 minutes or until slightly thickened. (Mixture should be the consistency of a thin gravy.) Remove from heat, and stir in salsa.

Spread one third chile mixture evenly on bottom of a lightly greased 13- x 9-inch baking dish.

Spoon chicken mixture evenly down center of each tortilla; roll up, and place, seam side down, in prepared baking dish. Top with remaining chile mixture; sprinkle with cheese.

Bake at 375 for 20 to 25 minutes or until bubbly.

Note: Freeze chile mixture and filled tortillas separately up to 1 month, if desired. Thaw in refrigerator overnight. Prepare and bake as directed.

To lighten: Substitute 1/3-less-fat cream cheese, 2% reduced-fat Cheddar cheese, and fat-free tortillas.

Yield: Makes 4 to 6 servings

Southern Living, OCTOBER 2003

I would suggest the Chicken Marbella that Marcia served for her progressive dinner party, it was a big hit.

Tasty and easy and can be made well in advance. Different from the usual fare and it makes a nice showing.

Chicken Marbella - Serves 10-12

9 pounds chicken - either whole birds quartered or a combo of thighs and breasts (If using breasts be sure not to overcook) NOTE: Most seem to prefer all thighs
1 head garlic peeled and chopped
1/4 cup dried oregano
salt and pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish olives
1/2 cup capers and a bit of the juice
6 Bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley, chopped

Combine chicken garlic, oregano,salt,vinegar, oil, prunes, olives. capers and bay leaves. Marinate & refrigerate overnight.

Arrange chicken in a single layer in one or two large baking dishes. Spoon marinade over evenly. Sprinkle chicken evenly with brown sugar and pour white wine around them.

Bake in a for 50 minutes to 1 hour at 350. Do not over cook.

Transfer chicken and prunes etc to a serving platter. Moisten with a few spoonfuls of the sauce. Sprinkle with chopped parsley. Pass the remaining sauce in a sauceboat.

If preparing a few days in advance refrigerate cooked chicken in the sauce and allow to come to room temp before reheating, just until warmed through.

If serving cold allow to come to room temp before serving.

I like the idea of the enchiladas - I actually don't think I have ever had them...

Eggplant Parm, Salad, Garlic Bread
Chicken Francaise and Fusilli Primavera (don't tell but I have used the frozen California Vegetable blend very successful when making this). I also roast a head of garlic for the sauce
Penne Ala Vodka with Prosciutto and peas or with chicken
Shepherd's Pie
Macaroni and Cheese - Ina has a good "growed up" version lol - with Gruyere
Chicken Stir Fry over rice
New year - people trying to eat well - you could do a caesar salad with grilled chicken.

I agree, many of us are thinking we need to eat healthier after the holidays. Here are a couple that may work for you.

Mediterranean Pasta

Marinara:
3T olive oil
1/4 c chopped onion
3 cloves fresh chopped garlic
½ tsp salt
½ tsp sugar
¼ tsp pepper
1 T dried basil
1 28-oz can tomato puree
1/4 c dry red wine

Saute onions and garlic in olive oil until onions are translucent. Add remaining ingredients and simmer for 15 minutes.

1lb cavatappi, cooked
1 oz olive oil
8 oz sliced mushrooms
1 tomato cut in large dice
½ each red and green pepper cut in large dice
12 oz jar marinated artichoke hearts, quartered
½ c sliced black olives
1 tsp dried basil
Pinch salt & pepper
2 cloves fresh garlic, chopped fine
4 oz mozzarella, shredded
1/3 c grated parmesan

Saute mushrooms in oil, add remaining ingredients (except cheeses) and bring to simmer. Place hot cooked pasta in large serving dish, sprinkle with mozzarella, pour hot sauce over all and sprinkle with parmesan. Serve.

This one is quick and easy, and is great with chicken inplace of the shrimp.

GREEK-STYLE PASTA WITH SHRIMP

Can be prepared in 45 minutes or less.
1/4 cup olive oil
4 teaspoons minced garlic
1 pound uncooked medium shrimp, peeled, deveined
1 1/2 cups drained canned artichoke hearts, chopped
1 1/2 cups crumbled feta cheese
1/2 cup chopped seeded tomatoes
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried
12 ounces angel hair pasta or linguine
Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.

Serves 4.
Bon Appétit
June 1995
My notes: This is also good with chicken in place of the shrimp. Add cheese last and do not cook longer than instructions.

Linda

Shaun, I made this tonight, and it would make a nice presentation...and woohoo, it was reasonable. I got boneless pork loins at the market for 1.47 a lb. I cut it and pounded out into a rectangle, made stuffing with apples, stuffed it, rolled it, brushed it wil olive oil and sprinkled Ital bread crumbs..Baked it. I made an apple cider/apricot brandy reduction, chopped apples and onions and simmered it till it got nice and thick. Tattooed potatoes....The meat and reduction can be done ahead of time...

Me thinks if they are drinking LOTS of wine, they are not worrying about healthier eating, though, LOL
When is it, I'll come and be the cook/maid. I have never been at a Bunco party...I want to see you in action.LOL I'll take the pics too!!

Curried chicken over rice...salad and rolls.
Curried shrimp etc...
Chicken pot pie....served in 8 by 11 casseroles, meatloaf and oven fried potatoes...ham loaf and oven fried sweet potatoes, my funeral lunch chicken broccoli dish ( recipe on request) a fritatta, quiche...cheese strata..
Chicken salad with grapes and pineapple, a giant hero sandwich...
Etc etc..
Linda C

Shaun,

In my area at least, pork tenderloins are a very good deal this time of year, and you could feed 12 people with 2 or 3 of them. They're really good with mustard sauce, chunky chilled homemade applesauce, peas, and baked mushroom-rice pilaf. Maybe orange cream pie for dessert.

When I think of feeding 12 people, I think about oven cooking. You could prepare nearly everything ahead of time and put what needs to be heated or cooked in the oven, and just cook the peas on top of the stove.

Shouldn't be too expensive or time consuming.

OH wow!! Look at all the suggestions! I'm copying and pasting as quick as I can. Yep, oven cooking is my best bet I think too.

I love the idea of Chicken Enchiladas! Why didn't I think of that???

Okay, I'll make chicken enchiladas, yellow rice, Mexican Cornbread, corn/black bean salsa w/chips, and brownies w/homemade whipped cream! (or vanilla ice cream)

Thanks SO much for the ideas! You guys are super~

Kathleen, yes please come and take pictures!

This reminds me of one of our funny food related stories...I'll fill you in later...

Mom, hosted bunco parties for many years way back when. One of her themes was brunch/breakfast.

Bloody Mary's, Screwdrivers, and Mimosas
Breakfast Casserole...unlimited options with this.
Oven roasted potatoes
Fresh fruit plate
Cinnamon Rolls for dessert

The funny part was the next morning when my step father, at the time, commented on how good the OJ was.....it was the leftover screwdrivers from the night before...LOL!!

Just another idea that might work for you....lots of good ideas posted above for sure.

David

Hey David, that would be OH SO FUN to do a breakfast at night! Wouldnt it?

Cute story about the OJ!! ha!

Sounds good! I'll have to remember to use that menu sometime. I love the idea of breakfast, too. LOL on the OJ - sure that was a eye opener!

I don't know Bunco. We are addicted to Mexican train dominos.

I was going to suggest Mr. C's Lemon Chicken but after viewing Kathleen's pork I think you should go with the that!!

A friend of mine made the Lemon Chicken for her pre-Christmas dinner with family and it was a huge hit. I do not pound the chicken breasts just cook them whole. And my friend used 2 whole chicken fryers cut up and she said it worked out very well.

Lemon Chicken (Mr. Casella)

2 lbs. chicken breasts -- skinless, boneless
3/4 cup Flour
4 T. Butter
1/4 cup Canola oil
1 C. Dry white wine
Juice of ½ lemon
1 C. Chicken broth (canned or home made)
8 lemon slices
Fresh parsley for garnish

Pound chicken cutlets to ¼ or 1/3 inch thick.
Cut into 2x2" pieces.
Lightly coat with flour.

Heat butter in large skillet.
When bubbly, add oil.
When oil is hot, add chicken pieces in batches so only one layer of
chicken is in pan at a time - brown lightly on both sides.

Remove chicken and reserve in a baking dish.

When all pieces are browned and removed from pan, add wine and lemon juice
to pan.
Scrape up bits on bottom of pan (deglaze).
Bring to a boil, and reduce liquid over high heat, for 3 minutes.

Add chicken broth and reduce for another 3 minutes.
Return chicken to pan.
Top with lemon slices.
Simmer for 5 - 6 minutes.

Garnish with fresh parsley and additional lemon slices.

NOTES : If making ahead, store in a baking dish and reheat
covered, in oven for 30 minutes at 300° or in a chafing dish.

Michelle

Linda C., I'd love your recipe for the chicken broccoli dish.
Thanks!
Cindy

This is backing away from the amounts to serve 100....so bear with me..please.
in a 9 by 12 dish...
1 pound of cooked pasta....fusilli or mini penne
Mixed with 5 cups of "stuff"...I like to add about 1 1/2 pounds of cooked chicken meat...white or dark and white, cut up....about 2 1/2 cups.
And about 2 1/2 to 3 cups other "stuff"...about 1/2 cup sauteed chopped onions, 1/2 cup chopped sauteed peppers....red or orange are pretty, 1/2 cup sauteed sliced mushrooms, 1 cup steamed broccoli and some....about 1/2 cup of steamed carrot buttons..I know it doesn't add up...but go with it!! LOL!
And the sauce:
3/4 cups finely chopped onion sauteed in
1/4 cup butter and 2 T olive oil
When most of the liquid has evaporated add
1/2 cup flour and stir and add
1 cup chicken broth, stir and cook and add
1 1/2 cups milk
And 1/2 tsp garlic powder
Cook and stir until the flour taste is gone...about 3 minutes remove from heat and add
1 1/2 cups grated chedder cheese and 1/2 cup grated parmesan Green box is OK...fresh grated is better!
2 tsps worchestershire and 2 tablespoons of lemon juice.
Mix veggies, meat and pasta and add sauce until "well sauced" may not take all of the sauce....mix well....add about 1/4 cup fresh chopped parsley.
And pile into the oiled casserole dish, top with either more grated parm cheese or dried bread crumbs or crushed corn flakes...sprinkle with paprika ( for pretty!) and bake, until just hot and bubbling about 20 to 30 minutes at 375.
You can make ahead and chill and bake later....but if you do you will need to bake longer and keep covered while baking so it doesn't dry out. It's a good thing to have extra sauce to moisten if it does dry out....the pasta will absorb some of the sauce up on sitting.
Notes....cook pasta in salted water....taste sauce for salt....shouldn't need any more but some people like it saltier...
AND...the last time I made it I added a can of sliced water chesnuts to the mixture....and I liked the crunch!

My fav dinner party recipes are chicken stuffed with smoked gouda and spinach, chicken with lemon, tomato and artichoke, and pork roast rolled with pistachio and apricot.

APRICOT PISTACHIO PORK

1 single uncut boneless pork loin roast (4 lb)
1/2 cup chopped dried apricots
1/2 cup chopped pistachio nuts
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup apricot brandy or apricot nectar
1 tablespoon butter or margarine
1/4 cup coarsely crushed cracker crumbs
2 tablespoons chopped pistachio nuts
1/4 teaspoon garlic salt
1/4 cup apricot preserves

1. To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle.
2. Sprinkle apricots, 1/2 cup nuts, the garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks, or tie with string. Pierce pork all over with metal skewer. Brush brandy over entire surface. Let stand 15 minutes. Brush again with remaining brandy. Cover and refrigerate at least 2 hours but no longer than 24 hours.
3. Heat oven to 325°F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Roast uncovered 1 hour 30 minutes.
4. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cracker crumbs, 2 tablespoons nuts and garlic salt; cook and stir 1 minute. Cool slightly.
5. Brush preserves over pork. Sprinkle with crumb mixture. Roast uncovered 30 to 60 minutes longer or until thermometer reads 160°F. Cover and let stand 15 minutes before serving for easier carving.

I've complemented it with smashed yukons, a spinach salad with dried cranberries and a warm bacon dressing and chilled reisling. But you can do anything you like, sage stuffing, mandarin salad, pinot grigio whatever. Much like chicken, pork is very accomodating.

Thanks!! Your recipes sound delicious. Still copying and pasting......

If you are considering the Chicken Enchiladas - this recipe originally posted by trudymon is excellent and easy. Since I find the Boursin cheese a bit pricey I substitute: Spreadable Philly cream cheese, a few squirts of Ranch dressing (I used Krafts 3 cheese Ranch) & seasoned with McCormick Italian ground seasonings. Mix well - I used a small food processor & let it set in frig for a few hours to blend flavors.
I also omit the salsa - none needed.
Double the recipe as they will disappear quickly!

Crescent Poppers

4 ea jalapeno chiles (about 3 inches long)
1/3 cup boursin spreadable cheese with garlic and herbs (from 5.2 ounce container) See substitution above
8 slices packaged pre-cooked shortcut bacon (from 2.2 ounce package, halved)
1 (8 ounce) can refrigerated crescent dinner rolls
1/2 cup pineapple salsa (optional) or fruit salsa (optional)

1. Heat oven to 375 degrees F.
2. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces.
3. Remove and discard seeds.
4. Spoon about 1 teaspoon cheese into each chile quarter.
5. Wrap half slice of bacon around each.
6. On cutting board, unroll dough; separate dough into 8 triangles.
7. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
8. Place chile, cheese side down, on dough triangle.
9. Fold 1 point of triangle over filling; fold 2 remaining points over first point.
10. Place on ungreased cookie sheet.
11. Bake 12-15 minutes or until golden brown.
12. Immediately remove from cookie sheet.
13. Serve with salsa, if desired.

I think riverrat's enchilada idea and recipe is perfect.

I especially like it because it can be done extra cheaply. Enchiladas are tastiest when made with dark meat and thighs and they are always on sale (including boneless, skinless cuts) in my supermarkets.

Joe

Shaun,

For New Year's at my brother-in-law's house I was nominated to make dinner for 36. I made pan-seared roast pork tenderloins and they were an enormous hit. I've been virtually commanded to write up the recipe for the family cookbook that a different brother-in-law is assembling. The pork tenderloins I buy come wrapped two to a package weighing about 2.4 lbs. For the meal for 36 I used 8 tenderloins.

PAN-SEARED ROAST PORK TENDERLOIN

Serves six to eight

2 pork tenderloins
1 jar Polaner All-Fruit Apricot preserves
4 oz apple sauce
1/2 cup medium-dry Madeira
1 medium onion chopped
2 tbsp butter
Coarse grained salt

First cut off the silvery membrane from the outside of the tenderloins, pat them dry with paper towels and sprinkle them with the coarse grained salt.

Next sear the tenderloins in a large pan with a small amount of oil until the outside is a golden-brown.

Place the seared tenderloins on a baking pan, and roast for about 15 minutes in a 400 deg F oven, until the internal temperature is 135 to 140 deg F. Then remove tenderloins from oven and let rest for about 10 minutes, during which time the internal temperature should rise to 145 to 150 deg F.

While they are cooking, pour the Madeira into the hot pan to deglaze it. Next add the butter and the onions, and cook them until they are translucent.

Next stir the apricot preserves and the apple sauce into the pan and heat it until it is thoroughly bubbling.

Slice the tenderloin and serve with the sauce on the side.

I didn't read everything, to close to me making dinner and you ladies have already got the front of my shirt wet from drooling!!
However I didn't see "Stuffed Mushrooms" on menus as appetizer. I have never had these fail as an appetizer for my dates. Women just seem to love them and men think they are candy!!

Thanks again! Wow Bob 36 people!

Shaun...add a bit of cinnamon to the brownies or the the whipped cream or sprinkle over the ice cream..
Makes it a bit more "mexican"..and will be a suprise to your guests.