Entrees? Appetizer? Fruit trays? Antipasto? Desserts? What direction do you think you'll go?

Tossed green salad....wash the greens and dry and bag....make the dressing and toss together at the last minute.

I agree, I need more information. The salad idea is good, as is an assortment of breads and cheeses, or fruit and dip. Potato and pasta salads are easily made ahead, as are baked beans which can then just be warmed and held in a crock pot or roaster.

Lars' Algerian chicken is very nice at room temperature, or you could roast a beef tenderloin, slice it thinly and serve with good crusty bread for make your own sandwiches.

Desserts? It's summer so a light ice cream pie or fruit based dessert would be nice, and a sorbet has no fat, lots of fruit and can be made ahead and held in the freezer until it's time. Or you could have a simple fruit salad served in stemmed glasses with a shortbread cookie "stick".

Do you want things that are only served cold, or do you have a roaster/crock pot or two that you can hold hot food in? Is this "down home" style, with ham sandwiches and potato salad and baked beans or do you want to go a bit fancier and do the tenderloin and more upscale side dishes?

And don't forget to have fun!

Annie

I often do some type of Mediterranean (sorry, I can never spell that word correctly) spread for a buffet. Something like tapas or antipasta. I also often will make something with my crockpot, like Greek chicken or Morrocan chicken or chicken Cacciatore. We dont' do red meat at our house. Another fun type of buffet is a fajita, kofta or souvlaki spread, with the meat done on the grill, pita or tortilla wraps and lots of veggie condiments like tsatsiki, salsa, southwestern bean salad, hummus, baba ganoush, tabouleh, etc. Depends on the ethnicity you want to go with. I have a recipe for shredded beef made in the crockpot for tacos or fajitas that is good which I could post if you like. I don't eat it much but have made it for big gatherings of my college students.

If the weather is warm where you are, I think a buffet of several salads served with a baked ham* would be very nice:

~ potato salad*
~ deviled eggs*
~ Italian pasta salad with veggies, olives, pepperoni, and an Italian dressing instead of mayonnaise*
~ sliced fresh tomatoes if you can get them*
~ marinated cucumber salad*
~ Peas and Cheese Salad*

1 (20 ounce) package frozen peas, thawed
1 cup chopped celery
2 hard-cooked eggs, chopped
1/4 cup chopped green onions
1 cup cubed Cheddar cheese
1/2 cup thinly sliced radishes
1 cup mayonnaise
3 tablespoons sweet pickle relish
1 teaspoon sugar
1 teaspoon seasoned salt
1 teaspoon ground mustard
Directions
1.In a bowl, combine the first six ingredients.
2.In a small bowl, combine the mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving.

Add some good rolls* and bread*, perhaps some homemade ice cream* or pound cake* with fresh sliced peaches* and/or ice cream for dessert.

* = can be made ahead
Teresa

nothing much better than fresh summer peaches over ice cream. with a chocolate chip cookie on the side. Mmm.

I've posted this recipe many times. It's a great make ahead and can be served hot or at room temp. A bit different.

Chicken Marbella

9 pounds chicken - either whole birds quartered or a combo of thighs and breasts (If-using breasts be sure not to overcook)
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 sauce boat.

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.

This pasta salad posted by Woodie is always a big hit. It makes a lot!

Pasta Salad - Woodie

1 lb small shell macaroni,cooked and drained
1/2 lb provolone cheese,diced
1/2 lb salami,diced
1/2 lb pepperoni,cut in half lengthwise then slice into cubes
3 lb tomatoes,seeded and diced
3 ribs celery,diced
1 green or red pepper,diced
1 can black olives
1 jar pimento stuffed green olives
1 red onion,diced

DRESSING
3/4 cup oil
1/2 cup vinegar
1-1/2 teaspoon salt
fresh ground pepper
1 tsp dried oregano
1 tsp basil
celery salt to taste

Mix dressing and pour over pasta, refrigerate until serving

This one can be made up to 8 hours in advance and makes a nice addition to a buffet. Nice change up from pinwheels.

Stuffed Baguettes

1 Baguette or French stick
2 cups spinach leaves, chopped and packed
4 oz cream cheese, room temp
1/4 cup fresh dill, chopped
1 TBSP milk
4 cups minced ham
1/3 cup toasted pistachios, chopped
1 TBSP Dijon mustard
1/3 cup mayonnaise

Slice the baguette lengthwise. Hollow out the bread leaving the shell about 1/2 inch thick. Rinse spinach and shake off excess moisture cook in just a bit of water until the leaves are wilted. Drain and squeeze dry and chopp in the food processor ( I just use frozen and ensure it is well drained). Combine cream cheese , dill , milk, and spinach until spreadable. Combine ham, nuts, mustard and enough mayo to make a moist filling. Spread cream cheese all over the inside of the shells. Spoon the ham mixture into the bottom shell, mounding slightly. Place top of loaf back over the filling. Wrap tightly in plastic wrap. Refrigerate for at least 2 hours and as long as 8. Serve cut in slices.

let us know what you decide on for a menu!