Party Potatoes / Hashbrown Casserole (Recipe)

With the Holidays coming up, I thought I would pull out this tried and true recipe to share again.

Cooking for a Crowd-Potatoes for a Party
(This is my version of Party Potatoes/Hashbrown Casserole. I make it often when entertaining or cooking for a crowd. My family "has to have it" at Holiday Dinners! Enjoy!)

Party Potatoes
Ingredients:
2 - 32 oz. bags frozen hash browns (cubes)
1/2 c. butter, melted
1/2 c. chopped onions
1 c. shredded sharp cheddar cheese
16 oz. sour cream
2 cans cream of mushroom soup (or cream of celerycream of chicken)
Salt & pepper
2 tsp. dried basil
2 tsp. dried parsley
Topping:
2 c. frosted flakes
4 T. butter, melted

Directions:
In a large bowl, mix together melted butter, onions, sour cream, soup, salt, pepper, basil & parsley. Stir in shredded cheese and then mix with potatoes. Pour into 1/2 size aluminum deep foil pan. Bake at 350 degrees for 45 minutes. Sprinkle frosted flakes evenly over potatoes flakes and drizzled melted butter over top. Bake another 10 to 15 minutes.

For my daughter's wedding reception, I made batches of these ahead a few at a time (a total of 8 pans) as time permitted, covered well with heavy duty foil, and froze them (uncooked) until the day before the party. I thawed them in our spare refrigerator and then baked them on party day. 2 of these half pans fit in my roaster side by side for serving - I kept extra pans warm in the oven to refill serving area as needed. This recipe may also be made in 2 - 9 x 11 pans for use where you're not using a roaster or warming pan.

Your Ideas/Suggestions for Customer Appreciation Day!

It's that time of year again when I am planning my menu for our Customer Appreciation Day. I would love for you to share your suggestions and/or tried and true recipes for a crowd. I am always looking for some new inspiration when I am planning to cook for 150-200 people! Thanks in advance for your ideas and suggestions to add to my repertoire! =)

Impress Your Friends...Entertaining on a Budget

Getting together with friends need not be an expensive venture. Invite the crew over for a "sit-down" dinner on a budget. Impress them with a meal of Fettuccine Alfredo, Salad, Breadsticks, Wine, Dessert, & Coffee!

Let's Start with the Alfredo Sauce. Make-ahead & freeze for easy entertaining!

Freezer Alfredo Sauce
3 8oz packages cream cheese, softened
2-1/4 cups parmesan cheese
1-1/2 cup butter
3 cups milk
Mix cream cheese, parmesan cheese & butter in large sauce pan, heating slowly & stirring until smooth. Add milk and stir well. Pour sauce into freezer containers, label & freeze.
When ready to use, let the sauce thaw in the refrigerator and then heat through in a saucepan on low heat or in the microwave on low, stirring frequently. Serve over cooked pasta of choice.
More Ideas:~Add grilled, sliced chicken, cooked shrimp, or imitation crab to heated sauce~Use whole wheat pasta ~Try using lower-fat ingredients to 'lighten up' the recipe
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Salad
Simple salad of romaine lettuce, sliced cucumbers, shredded carrots, chopped tomato, sliced red onion. black olives, & croutons

MYO Salad Dressing
http://www.hillbillyhousewife.com/creamyitalian.htmMYO Croutons (Make ahead, put in freezer bag & freeze for later use.)
http://www.hillbillyhousewife.com/croutons.htm
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Homemade Breadsticks (Make-ahead & freeze. Just thaw and warm for serving.)
http://allrecipes.com/Recipe/Soft-Garlic-Breadsticks/Detail.aspx
Soft Garlic Breadsticks
Ingredients:
1 1/8 cups water (70 to 80 degrees F)
2 tablespoons olive or canola oil
3 tablespoons grated Parmesan cheese
2 tablespoons sugar 3 teaspoons garlic powder 1
1/2 teaspoons salt
3/4 teaspoon minced fresh basil
3 cups bread flour
2 teaspoons active dry yeast
1 tablespoon butter or stick margarine, melted
Directions: In bread machine pan, place the first nine ingredients in order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.
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Wine - Pairing the 'right' wine with your meal compliments both the wine & the food!

I have found that there are some very good budget priced wines to be found. We are fortunate to have a local grocery with an amazing wine department. =) I recommend a buttery Chardonnay to pair with the Fettucine Alfredo entree. I like the Night Harvest by R.H. Philips Chardonnay and at $6.99 a bottle, it's very budget friendly. (Actually, I really like most of the Night Harvest line.) Then try pairing a Cabernet Sauvignon with your chocolate dessert. Chocolate + Red Wine = Delicious!
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Dessert
Gourmet Girl's Famous Decadent Rich and Gooey Saucepan Brownies http://www.recipezaar.com/recipe/Gourmet-Girls-Famous-Decadent-Rich-and-Gooey-Saucepan-Brownies-318117
Ingredients:
1/2 cup butter
1 cup sugar
1/3 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla
1 cup all-purpose flour
3/4 teaspoon baking powder
1 dash salt
1/2 cup chopped pecans
Directions: Preheat your oven to 350. Melt the butter in a medium saucepan. Remove from heat and stir in sugar and cocoa. Stir in the eggs, one at a time, and vanilla till just combined. Add flour, baking powder, and salt. Fold in the nuts. Pour into a greased 8x8x2-inch baking pan. Bake in oven for 25 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Cool in pan on a wire rack.

My additions/changes: Chopped walnuts could be used in place of the pecans. If you do not care for nuts, leave them out.Almond flavoring would be a nice substitution for the vanilla in this recipe. I often use almond flavoring with chocolate recipes. It makes for a subtle, very gourmet change.This is a recipe that I would double, make-ahead & freeze. Thaw and serve with whipped topping and chocolate drizzled over the top.

Cooking for a Crowd 2

Yes, we want our food to taste great for our guests, but FOOD SAFETY needs to be the first and number one concern when cooking for a crowd. Cleanliness of the cooking area, utensils, pans, etc is so very important. I wash my sink and counters with water/bleach mixture prior to starting. Make sure anything that food will be touching is impeccably clean. Pay special attention to your cutting board/knives to avoid any cross contamination between raw meats and other foods. Plan ahead and make sure you are prepared with enough refrigerator/freezer space to keep cold foods cold and that you have enough space to keep hot foods hot. Since I am not a qualified expert and am speaking only from personal experience, I do highly suggest researching Food Preparation Safety through resources such as your County Extension Agent or Health Department before embarking on cooking for a crowd. There is a plethora of information, suggestions, and resources on the web. Play it safe!

Cooking for a Crowd 1

I find myself in the position of cooking for a crowd a couple of times a year. We hold a Customer Appreciation Day for my husbands business, where I cook for 150 guests. I've cooked for 250 guests for my daughter's wedding reception, Graduation Open Houses, and have also cooked for various occasions for anywhere from 25 to 250 people. I am always asked how I can do this, but frankly I enjoy it! It's gratifying to see our guests enjoy what I've prepared and I find that I really save money doing it myself. I thought I would share about events I've cooked for, foods I've served, and how I've done it. With Graduation Parties, Bridal Showers, Weddings, Family Reunions, etc. in mind, I hope this series of blog posts on this subject will help encourage you in "Cooking for a Crowd". =)