Linda, First, I'm sorry about the loss of your friends and acquaintances.

I don't know how you do it time and time again! I struggled this morning with breakfast for myself; DH was on his own and finally he ate leftover salad. Sooooo, I don't have any suggestions unless it would be to ask everyone to pull a leftover from their refrigerator and bring it.

I wish I could help, too, but I have no good ideas. Some sort of roast beef based dish?

My heart and sympathy goes out to you for loosing such a long time friend, and to your community for loosing someone so important to them. At least they have you. You sound like one of the pillars yourself. Take care of yourself, too.

Sally

Sorry to hear you have friends passing away.

Much of this area is of Polish heritage so almost every funeral feast has saurkraut & sausage, mashed potatoes and meatballs, sliced ham, and a bread assortment for make-yer-own sandwich. Tuna salad would avoid having to cook all that meat. A restaurant supply like Gordon's might have precooked and shredded chicken, pork, beef. I don't care for cold spagetti salad but many people seem to like it. Seems like the time of year to have corn. Perhaps some men would volunteer to shuck corn before the dinner. Often standing around with something simple to do helps ease the grief. A bowl of peanut butter and honey next to bread plate would appeal to the children and probably some adults. Melon seems to be everywhere at the moment. Plated desserts perhaps... you could do sheetcakes... a sea of sweet stuff makes a lunch look big.

Random scattered thoughts are typical of my mornings.

: )
lyra

Linda, you are to be very much commended for doing these funeral lunches because we know it is a labor of love that you do.

What about something like this tian that uses summer squash which should be plentiful now? I'm going to list the ingredients and layering for a casserole that would feed 4-6. You can expand these ingredients to serve many more, but the procedure would be the same, just larger amounts in larger pans.

3 medium summer squash, zucchini or crookneck yellow squash, sliced into rounds
1 large onion, sliced into rings
1 large tomato, sliced and quartered (or canned, drained chunked tomato wedges)
1 small can black olives, sliced, drained
goat cheese or feta cheese, about 2 TB
1/4 to 1/2 lb. sweet italian sausage, bulk,
4 TB fresh thyme or 1 TB rounded dried thyme

Drizzle olive oil in the bottom of a baking dish or oven proof casserole. Place a layer of squash, half of the onion separated into rings, pinched portions of the raw sausage meat, tomato, cheese, and drizzle with olive oil. Repeat the layers, seasoning with salt and pepper between the two layers. Bake at 350 for 1 hour.

This tian is a friend's recipe and it is very good.

Another suggestion would be Greek Chicken and Potatoes with chicken thighs (boneless, skinless) in a baking dish surrounded by chunks of red bliss potatoes. Season well with fresh lemon juice, oregano, garlic, s&p, drizzle with olive oil, pour some chicken broth in the bottom of the pan and bake at 350 for 1 1/2 hours. Turn chicken over (or not) half way during cooking time. Making sure there is some chicken broth in the pan the entire cook time. Sprinkle with fresh chopped parsley before serving.

Another layered casserole type dish you could do would be an enchilada casserole. I've been there for the assembly but I don't have the recipe. It layers tortillas, grated cheese, olives, green onion, peppers, enchilada sauce. We make it pretty mild so that it works for a crowd - hot sauce can be served on the side for those that want more heat.

Linda, sorry to hear of the lost friends and church members. With two so close together, I would imagine there are some of the same folks attending both luncheons.

I was just thinking about one we did, right about this time of year. We had salads, including a favorite from our deli...Ramen Noodle Salad. It's an easy one to make in large quantity using the pre-cut slaw from the food service. Just throw it together and chill. I'll check back to see if you need the recipe, just looked and don't have it typed up, but would be glad to.

We also did a couple of 20 lb foil pans of the following recipe....many told us they thought these were the best they had ever had...

BEST OF THE WEST BBQ BEAN BAKE

1 lb. ground beef
1 lb. bacon, diced
1 lb. Kielbasa or Polish Sausage
1 onion, chopped
1/2 c. ketchup
1/2 c. barbecue sauce (Masterpiece Orig)
1 tsp. salt
4 tbsp. prepared mustard
4 tbsp. molasses
1 tsp. chili powder
3/4 tsp. pepper
2 (16 oz.) cans red kidney beans, drained
2 (16 oz.) cans pork & beans
2 (16 oz.) cans butter beans, drained

Brown ground beef, bacon, kielbasa and onion. Drain excess fat. Combine and add all other ingredients except beans; stir well. Add beans and combine thoroughly. Bake for 1 hour at 350 degrees. Makes 20-24 servings.

Also think about a meat tray of a couple of pounds each of shaved deli roast beef, ham, turkey...

Nancy

I am not sure how much time you want to spend on one dish but the Claremont Salad that Teresa posted in the "Wanted Cabbage Recipes" thread is very good and colorful for a buffet table. And it is much better if made a day ahead of time.

So sorry to hear about your friends' passing.

Michelle

Here is a link that might be useful: Cabbage Recipes

I thought of the Clearmont salad for the funeral tomorrow....
Can someone post eht cabbage raman salad?
Enchilada casserole has too limited appeal for a funeral lunch....the Tian sounds wonderful...But I can't imagine the logistice of cooking that for 120 people, now how many casserole dishes it would take nor how hot the church would be with all those ovens going full blast.
What kind of sandwiches have a wide appeal besides chicken ham tuna and egg salad?
As I said...I am brain dead!

Deli sliced turkey for those desiring something w/o mayo in it? Also, maybe cucumber sandwiches for something light?

With a sandwich, slaw or Claremont Salad, maybe a jello salad (something along the lines of the Watergate Salad?) you have a light luncheon with dessert (the jello salad) and everything but the sandwiches could be done a day or two ahead.

Here it is Linda

ORIENTAL NOODLE SALAD
1 Lg (2lb) pkg cole slaw mix
1 bunch green onions (5-6), chopped, include some greentops)
½ C sunflower seed
½ C slivered almonds
1 pkg Beef Raman Noodles, crushed
1 pkg Chicken Ramen Noodles, crushed

Dressing

seasoning mix from Ramen Noodles (optional,but it does add flavor)
1 C canola oil
½ to ¾ C sugar (to taste)
½ C vinegar
¼ C soy sauce
1 Tbsp sesame oil
Blend the dressing ingredients together well, to disolve sugar.
In a large bowl combine slaw mix, green onions, sunflower seeds and almonds.
Pour dressing over the slaw and refrigerate until serving, add crushed noodles and toss just before serving. The noodles will soften and soak up the dressing once they are added. While many like the crunch of the noodles, I like it just as well after it has set, even the next day. Will keep 5 days at 40°.
6-8 servings (very generous)

For about 15 lbs. of finished salad...

1 5 lb bag of slaw mix
5 beef ramen noodles
5 chicken ramen noodles
2 1/2 C sunflower kernals
5 bunches of green onions
1 C slivered almonds

Dressing
10 pkts of seasoning from the Ramen noodles (if using)
5 C oil
3 1/2 C sugar
2 1/2 C vinegar
1 1/4 C Kikkomen's soy sauce ( other's kinds really don't taste right)
1/3 C sesame oil

Nancy

Most of the funeral functions we attend are Jewish and we have bagels and lox with cream cheese and red onion but this is probably not what you are looking for and lox is so expensive.

I think I would stick with the cold cuts and a make your own sandwich idea. You could have a cheese and fresh fruit plate for dessert and maybe some brownies.

Linda's Strawberry Spinach Salad with Poppyseed Dressing is very good and so pretty.

Source: St. Paul Hotel

Baby Spinach Leaves
Sliced Strawberries

Dressing:

1 c sugar
1/4 c poppyseeds
1/2 c Sesame seeds
1 c salad oil
1/2 c raspberry vinegar
dash paprika
1 T worcestershire sauce
1 T minced onion

Combine sugar and vinegar and whisk until sugar is dissolved. Add remaining ingredients and chill well. Serve over baby spinach leaves and sliced strawberries.

Michelle

Michelle

Lindac: Can't you recruit some help.
I know in many of the Church Organizations here,
there are many good cooks who would be willing to help out'
in situations like this.

Try not to put all the work on yourself.

Just holler HELP !!!!!!! You can supervise the extra's.

If I lived closer I would come out !!!!!
LOU

Just a thought, whenever I have more than 25 to serve lunch to at work, I get sandwiches already made. It takes much less time to just pick up a sandwich than to stop, contemplate my choices, spread on mustard or mayo, then fork a piece of meat or two and a slice of cheese, plus add lettuce or tomato.

If you have chicken salad and egg salad in small rolls, then half sandwiches of turkey and ham already made and ready to pick up, add a spoonful of slaw, pick up a small dessert, grab a glass of tea/ice water and you are through the line. If you have 120 people to serve themselves at a buffet line, pre-made sandwiches and rolls are easier and faster.

I think I would stick with the cold cuts and a make your own sandwich idea. You could have a cheese and fresh fruit plate for dessert and maybe some brownies.

Oops forgot to add a large plate of fresh, sliced tomatoes and pickles.

And then a salad or 2 and you're set and would make an excellent luncheon and a very pretty buffet table.

Michelle

I was recently at a gathering and noticed with surprise the "ham & pickle spread" went quickly and first.

eandhl just reminded me of the ground bologna and sweet relish spread people love around here. Good with crackers or with bread as a sandwich.

Well....still don't know when....seems a grand daughter is out of the country and having trouble getting back.
Can't DO Jell-o salad...just one of my personal things...because for the past 7 years every funeral lunch consisted of either one slice of deli ham and butter on a bun and a jello salad or a spoonful of store bought BBQ beef on e bun with a jello salad....sometimes accompanied by a very sour pasta salad made with white vinegar...nope can't do jello!
Haven't thought of the balogna and pickle thing...cheap for sure.
Anytime you get ready made sandwiches, your costs go up exponentially.
As of now, we have the chicken salad made, the ham sliced, the veggies all cut up for the salad, the pasta cooked and lightly dressed, water melon out of the rind, buns cut and in plastic bags, lettuce washed, cookies and brownies made and all that's left to do is make 200 and some sandwiches, put together the veggie and pasta salad and the fruit salad.....make coffee and tea pour lemonade, put stuff on platters and stand back...
It's the next one I am worrying about! Casseroles and a nice green salad are so much easier than sandwiches! You have to have them already made or the line goes too slowly.
I have many good helpers...but it seems to be me who makes the decisions on what and how much...I don't know much more then anyone else....but someone has to say..buy 20 pounds of chicken!
Linda C

Linda maybe I missed the part where it had to be sandwiches.

Deviled ham is an option to regular ham and cucumber sandwiches are something I recall my grandmother making all the time...I think it would be quite popular with that generation and this time of year would be dirt cheap.

My sister makes her scalloped potatoes with sliced ham on top. Maybe this would work for a side and the meat?

Michelle

Doesn't have to be sandwiches....I mentioned I am brain dead....seems I can onlyt hink fo sandwiches...
But when it's 95 and the room is full, seems wise to have either a cold meal or something than cab be cooked ahead.
Linda C

Does it have to be chicken breasts? How about turkey breasts instead? The simmering method below takes more elapsed time but much less fussing. Or you could make whole turkeys and use the dark meat for a different dish.

Here's my interpretation of recipe from by the Frugal Gourmet (Jeff Smith):

Use a completely defrosted turkey. (Frug call for a 10-pound turkey, but I've used larger. Going larger should need more cooking time, but most of the extra time seems to be in returning the pot to a boil rather than the timed simmering or sitting phases. If you don't dump the cooking liquid until you are sure the meat is done it's no big deal to give any underdone sections an additional simmer.)

Put the turkey in a pot large enough to hold it. Add enough water to cover the bird. Remove the bird and bring the water to a boil.

Cut off the legs and wings and set aside. Place the carcass in the boiling water, return the water to boiling, turn down the heat and cover. Simmer for 45 minutes.

Add the legs and wings (I like to separate the drumstick and second joint first), cover, and simmer for another 45 minutes. Turn off the heat and let stand for 2 hours. Then remove from liquid or even refrigerate the whole thing. (Frug says not to refrigerate in an aluminum pot but stainless steel is okay.)

To use: just skin and serve with or without sauces or gravy. Great for salads and casseroles but moist enough to reheat and serve like roasted turkey.

For big turkeys or too-small pots, this method works fine in separate pots. And you can even turn the cooking liquid into a stock by cooking it down with the bones and skin.

Barbara

Well...in the throes of indicision, one of my crew said..."Linda, why don't we just do the same thing again"....and the son of the man who died was at today's funeral and pronounced the lunch delicious and said..."Do it again".
So I went out and bought another 12 pounds of boneless skinless chicken breasts....more broccoli, onion, peppers etc...
There were about 350 at the funeral and about 170 came downstairs to greet the family, and just short of 150 ate lunch....and it was very hot....and I was sure glad there was nothing that had to be cooked.
And it's deja vu all over again!!
Linda C

I'm glad the food turned out good. Did you have to make rolls (for sandwiches) for that many?

LOL!...I am a stickler for homemade....but we bought the rolls!
Now you are making me feel guilty!

Linda, that is such a wonderful service you are doing for the family.
In our church they have a calling committe and they call however many members that need be to bring a main dish, veg., salad and dessert. Kind of like potluck. I used to help with the funeral committee, but now take a dish when I am called.
But, I was wandering on next funeral about brisket, cheap and easy to fix and you could just fix beans and salads to go with it.
Just an idea!

I thought of that too....but not when the temperatures are in the upper 90's.
Wonder how many a whole brisket would feed?
Another thing that affects the menu is how many are expected....brisket for 150 is a huge deal....chicken and ham on a bun is easier....veggie/pasta/chicken casseroles easier still....but it makes things very very hot!
Linda C

Nah! good cooks know when to pull out the big guns and when store bought is fine. Doesn't matter, you did great.

I'm thinking we have passed the thousand mark on how many homemade rolls you've made....I'd be buying store bought too in the heat of the summer. You are a real trooper for sure! I'm thinking brisket or pulled pork would work and fit the budget too.

David