Susy, I'll be going to Muskoka in September and was there several years ago - its beautiful.

We just came home from a family vacation of 13 people and we all took turns cooking also. I had the first night and so I brought along a crockpot of Ginger's French Dip and fresh hard rolls and it was a really big hit - all liked it and the kids thought dipping was pretty cool. I also made macaroni and cheese and cole slaw to go with it. The other nights by DD and DDIL were prepared at home and transported frozen and baked in the oven at the rental house - chicken enchiladas, stuffed shells with meatballs, a Rachael Ray recipe for Florentine meatballs served with angel hair and a store bought light Alfredo sauce (instead of the heavier sauce that the recipe calls for). DS made a great tandoori style chicken dinner but he spent half the day in the kitchen, so I wouldn't recommend that, even though it was delicious - he was hoping to impress us (and he did).

Pulled pork....that you make at home and re-heat in a crockpot, serve in a bun with sides of slaw ( buy bagged shredded cabbage and put on dressing) and a heap of fresh corn to cook on the grill.
or a big pot of spaghetti and meatballs, that you make at home, transport in a cooker, re heat and boil up some pasta and serve with Italian bread and a tossed salad.
A bunch of meat loaves, that you make at home and reheat on the grill....with fresh corn, or green beans and oven roasted potatoes.
I have a meat loaf recipe sized for 5 pounds of meat that will easily serve your gang....depending on the ages of the kids.
Brats on the grill, along with beans ( buy an institutional sized can of Bush's beans)a nd pasta salad ( I have a recipe for a big vat of that)
Sounds like fun!
Linda C

It does sound like fun. The chicken or a pulled pork would be good, maybe you could find some local corn to use as a side dish as LindaC mentioned, or freshly sliced local tomatoes are always good.

I agree with Woodie, the crockpot is your friend. (grin) The French Dip sandwiches would be good and people could add any condiment they like. I often put pork in the crockpot until tender, "pull" it and add BBQ sauce on the side, as well as sweet relish for those who don't want the red sauce. It's also good for making taco or fajita filling and letting everyone make their own.

That crockpot is also good for scalloped or au gratin potatoes as a side dish with pork, or for those baked beans which would go with either pork or chicken.

Pasta salad is usually something everyone likes, if you decide not to go with the macaroni and cheese (which can also be done in the crockpot, LOL).

My kids always loved this broccoli salad, the only way I could get them to eat broccoli raw. Sometimes I used half broccoli and half cauliflower.

Broccoli Salad

8 slices bacon
1 large head broccoli
1 small red onion, minced (1/2 cup)
1/3 cup golden raisins
1/3 cup mayonnaise
3 tablespoons white balsamic vinegar
2 tablespoons honey
Salt and pepper

Cook bacon in a large skillet or on a griddle over medium heat until browned and crisp. Drain on paper towels. Crumble into 1/2-inch pieces; set aside.

Cut florets from broccoli stems and chop into small pieces. Transfer to a salad bowl and toss with minced onion and raisins.

In a small bowl, whisk together mayonnaise and vinegar until smooth. Add honey, salt and pepper, whisking to combine. Pour dressing over broccoli mixture and toss to coat evenly. Crumble bacon pieces over broccoli slaw and serve immediately.

We also like this marinated bean salad, it's easy and can be made ahead.

MEXICAN BEAN SALAD

Prep Time:15 min
makes:8 servings (1 cup each)

2 cans (15 oz each) black beans, drained, rinsed
1 can (15.5 oz) kidney beans, drained, rinsed
1 can (11 oz) whole kernel sweet corn, drained
1 1/2 cups grape tomatoes, each cut in half
1 cup chopped green bell pepper (1 medium)
1 cup chopped red bell pepper (1 medium)
1/2 cup sliced green onions (8 medium)
1/4 cup chopped fresh cilantro

Dressing
3 tablespoons white wine vinegar or cider vinegar
3 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

1 In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
2 Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.

Oh, and have you thought about dessert? I've been wanting to try Nancy's (wizardnm) white Texas sheet cake and haven't yet, that would feed a crowd. So would the traditional chocolate Texas sheet cake, although cookies and/or brownies would probably travel better and lend themselves to a variety of flavors and could be made ahead.

Annie

Taco Salad (cook the meat and shred the cheese ahead of time). Top with sour cream, salsa, quacamole.
Make Your Own Burritos (prep all the fillings ahead), always a hit with kids!
Industrial sized pan of lasagne with green salad and garlic bread.

Plus all the great choices above! :-)

Deanna

Thank you! This is just the inspiration I needed. I think the slow cooker is a great idea, and pulled pork or beef dip sandwiches will fit the bill just perfectly.

I think I'll make that broccoli salad as well since I haven't had it in ages. If we can get some corn on the drive up there, that will be the icing on the cake. Thank you. This will be so much easier than what I had envisioned. :-)

You know, I know how to cook for my family, but as soon as you throw a bunch of other kids into the picture I always get worried about how to feed the picky ones. These menu ideas will help me get around that, and still leave me lots of free time to enjoy myself.

Well I'm going to be a bit contrary here. To me cottage dining is all about maxing out on summer foods , crock pots are winter meals to me.

A favorite cottage "crowd" meal for me is BBQ pork tenderloins either marinaded in a soy sauce/ honey/ garlic combo or stuffed with a spinach and cheese mixture and served with, potato salad, fresh sweet corn, slaw, sliced field tomatoes and my cheater baked beans. Picky kids get some store bought frozen mac and cheese!

The pork tenderloin can be easily preped , the cheater baked beans are an at home do ahead as is the slaw. Corn and sliced tomatoes are picked up on the way.

The potato salad is best done the day of so if that's too much trouble then do baby potatoes in wrapped in foil on the grill. Just toss with some EVOO and add some chopped fresh rosemary. Easy peasy and delish!

I entertain a ton at the cottage and have become very good at "cooking" with very little kitchen time.

PS: I didn't realize before that you were Canadian and must live fairly close by (in the big picture of things) We are in Oakville and our cottage is in Haliburton

Definitely find out what the others are cooking so you don't duplicate it. I wouldn't do the crock pot either but would probably grill something.
Would I would have:
Marinated london broil, chicken and shrimp kebabs on grill
rice pilaf- make ahead
twice baked potatoes- make ahead
tossed salad- dressings on the side
beer bread
hot fruit crisp and ice cream

I'm just down the 401 from you. :-) In St. Jacobs... north of Waterloo.

Oh, Haliburton is lovely. Growing up, we used to cottage in Dwight, between Dorset & Huntsville. This weekend we will be near Gravenhurst on Lake Muskoka. That whole region is absolutely beautiful. I keep telling DH that I will retire there, with or without him. ;-)

Susy:
Roast Turkey with Stuffing. You can practice for Thanksgiving.
You can bake at home and reheat when ready.
- - - - - - - - -

Pasta with Meatballs and Sausage in my delicious Sauce.

- - - - - - -
Meatloaf with Potatoes and Veggies and a lot of Gravy.

- - - - - - - -
Pizza, Hoagies, Philly CheeseSteaks, Stromboli,etc.

That's it I quit.
LOU

I just made Tyler Florence pulled pork recipe and the best part, was I put it in at 10 pm at 180 degrees and pulled it out at 8 am the next morning and it was perfect!

Here is a link that might be useful: pulled pork recipe

I love St Jacobs! We go there every September , such a beautiful Fall drive and your town is so pretty ( great shopping and food too! )

We aren't as far north as Dwight /Dorset...closer to Minden, we are on Kenissis Lake.

Have a great weekend, weather is looking iffy....but heck...no such thing as a bad day at the cottage!

Susytwo, if you worry about picky little kids, make sure there's peanut butter in the house and cheap hot dogs and a box of kraft blue box!
Then think about making good food for those who will love it.
I think Chase/sharon has a great idea about the pork tenderloins.
They would travel frozen and thaw by the time you want to cook them.

Lots of good ideas here that's for sure. I agree with having some dogs to grill last minute for picky kids. Do it all the time down here. A whole pork loin would work for the main course. I cut it in half, rub with a dry rub, and grill it using indirect heat.

If you have a grill going or a campfire later in the evening s'mores are always a hit for dessert with kids and adults too. Hope y'all have a great time at the cottage/lake!

David

Whatever you decide, have a great time with your friends, it sounds like a good time.

I wouldn't grill only because I HATE to grill and refuse to touch the darned thing. My theory is that if it's black, it's done, LOL. Of course, it's usually not, it's black outside and frozen in the middle. If you like to grill or can get your hubs to do it, it's all good!

Annie

Don't forget the Marshmello's for the Campfire.
Lou

The crockpot is also great for mac-n-cheese.

CROCKPOT MACARONI AND CHEESE
8 oz. elbow macaroni, cooked and drained
4 cups shredded sharp cheddar cheese, divided
1 (12 oz.) can evaporated milk
1-1/2 cups milk
2 eggs
1 tsp. salt
1/2 tsp. pepper

Place cooked macaroni in slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup cheese; add rest of cheese and the other ingredients to the macaroni. Mix well. Sprinkle remaining cheese on top. Cook on HIGH at least 2-1/2 hours. Do not remove cover or stir until ready to serve.

Recipe courtesy of Mr. Food.