Appetizers:
Shrimp cocktail
Dried Beef Roll-ups
Antipasto Kabobs
Chocolate dipped strawberries
Main:
Chicken Marsala
Basmati Rice
Marinated Asparagus
Fruit Salad
Ceasar Salad
Whole grain rolls and butter
Dried Beef Roll-ups (makes 75-100) (Make 4 recipes)
6 large cream cheese
1 24 oz sour cream container
1 medium onion, grated finely
2 lbs dried beef (from Avrils at Findley market, made as Stan Bachmeyer likes it)
Mix soft cream cheese and sour cream with onion until smooth. Fill thinly sliced pieces of beef and roll-up. Save extra filling to use as dip or to fill more roll-ups.
Chicken Marsala (makes 4-5 servings)
10 chicken tenderloins
flour
Kosher salt
fresh ground pepper
1/2 cup olive oil
3 slices bacon
8 ounces mushrooms
1/2 cup Marsala wine
1/2 cup chicken broth
2 T butter 1/2 cup chopped Italian parsley
1 clove garlic, minced
fresh sliced or shaved mozzarella cheese
Mix flour and salt and pepper. Heat olive oil. Coat both sides of chicken in hot oil for 1-2 minutes (3-4 if flattened chicken breasts) on each side until golden brown. Remove from pan.
Lower heat to medium, fry bacon pieces in pan for a few minutes. Drain off grease. Add mushrooms and minced garlic and saute for 5 minutes until brown and moisture has evaporated. Season with salt and pepper. Add marsala to cooking pan and cook for 30-60 seconds to cook out alcohol and deglaze pan. Add chicken stock and butter. Place chicken back in pan to reheat. Top with chopped parsley and fresh shaved or sliced mozzarella.
Antipasto Kabobs (make 200 skewers)
On Each skewer thread a cherry or grape tomato,folded pepperonislice, small mozzarella cheese, folded salami slice, green olive.
Marinate in Italian dressing for at least 4 hours.
When ready to serve, place on a lettuce lined tray. use 1/2 melon to stick the skewers in.
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