Next Saturday is our first tailgate of the year and I am first on the list for Main Dish. I need to feed about 12 people. Any good ideas. I have some stand bys I use, but I was looking for something new, easy, yummmy, etc., etc.... Thanks.
Go to the last post for the results of the new recipe I tried.
* This post was
edited 09/13/04 08:33pm by The Dunks *
The Dunks - Terry and Steve
'05 Endeavor - The Oasis
'05 Jeep Grand Cherokee
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You might look at the "Beer Can Chicken" recipe just posted in the recipe archive from this forum. For 12 people you might get by with 2, but if I knew where your tailgate party was going to be you would definitely need at least 3 chickens.
Hey Dunks! I'll be seeing you soon at our SAL Rally
How about preparing a dish that you can make a head of time and then just re-heat in the oven or crock-pot, maybe two crock-pots
A stew or how about some chili. These sort of dishes are always best reheated. There's all sorts of casseroles to be considered and the all time favorite that goes a long way, spaghetti.
I've posted this recipe before, but it's great dish for a large group. You might want to make two batches of this to feed 12 people.
Mexican Chili (I've been informed that this is an oxymoron)
1 envelope of your favorite taco mix
1 Lb. of ground beef
½ onion chopped
1 clove of garlic, minced
2 cans of kidney beans (drained)
1 can whole kernel corn (drained) Canned Mexican corn works well too
1 can of Mexican stewed tomatoes (do not drain)
1 small can sliced black olives (drained)
1 8 oz can of tomato sauce
In a large frying pan, brown beef cooking onion at the same time. When the meat is fully cooked, drain off grease. Add envelope of Taco mix or your favorite taco seasonings, stir well. Add corn, tomatoes, tomato sauce, beans and olives.
Simmer mixture for about 20 to 30 minutes. Garhish with cheese (optional) and serve with corn bread!
Some times I mix all this up in the morning and then throw it into a crock-pot and we eat it in the evening. Like most chili dishes, this is almost better the second time around!
Happy Camping!
It doesn't matter where you go in life.........it's who you have beside you
Judy and DH Ray
Boomer & Petie Pie (2 Doxies)
F-350 Powerstroke
34' Cedar Creek 34CKTS
Ahead of time saute up as much sweet sausage as you need and drain. Throw in sliced green peppers and onions. Season with salt, pepper, oregano, and basil. Cook till tender and serve on a good firm roll. Can be made ahead and kept in crock pot. Yum!
Hi Guys, Sorry I didn't check back sooner.
Thank you for the great ideas. I did some searching thru cook books on my own and I found the following recipe. I am giving it a "test" run tomorrow and will let you know how it turns out.
Taco Fiesta Chicken Lasagna
2(14 1/2-oz) cans diced tomatoes w/zesty mild green chiles, undrained
1/4 cup Taco Sauce
3 cups cubed cooked chicken
1(16-oz) can refried beans
1/2 cup sour cream
12 uncooked lasagna noodles
3 cups shredded colby-Monterey jack cheese
1/2 cup green onions
1/4 cup sliced olives (optional)
2Tblsp chopped fresh cilantro (optional)
1. Spray 15x12 sheet of foil and a 13x9 glass baking dish with cooking spray. In large bowl combine tomatoes and taco sauce, mix well. Stir in Chicken. In medium bowl, combine refried beans and sour cream well.
2. Spread 1 cup Chick. mix in bottom of dish. Top w/4 uncooked noodles. Spread w/half of bean mixture and 1 1/2 cups chick mix. Sprinkle with 1 cup cheese and half of onions and olives.
3. Layer 4 more noodles, remaining bean mix, 1 1/2 cups of chick mix and 1 cup of cheese. Top with 4 more noodles, Chick mix, onions, olives and cheese. Cover w/foil, sprayed side down. Refrigerate at least 8 hours or overnight.
4. Heat oven to 350. Bake covered for 50 minutes. Uncover bake 18-22 more minutes, bubbly and heated thru. Let stand 10 minutes. Sprinkle with Cilantro. You may garnish w/sour cream, chopped tomato and lettuce. Serves 8-10
Sounds pretty good to me.
And yes Judy we will see you in October and we are really looking forward to it!
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