Thursday, May 5, 2011

How to Cook for a Crowd (part three)

Today we finish our mini-series on How to Cook for a Crowd. I want to share the recipes . . . some are long time family favorites and a few are new recipes that I got from some of your blogs.

Taco Salad

medium head lettuce
1 pound hamburger
8 ounces cheddar cheese, grated
1 can olives, sliced
1 medium onion, chopped
4 tomatos, seeded and chopped
1 package chips (fritos or tortilla chips)
1 package taco seasoning (save 1 tablespoon)

Brown meat, drain grease and add taco seasoning. Layer ingredients in a large bowl. Add chips and dressing when ready to serve.

Taco salad dressing

8 ounces 1,000 island dressing (1 cup)
1/4 cup sugar (I use just one tablespoon)
1 tablespoon taco seasoning
1 tablespoon salsa

Glenda's notes: I chose this for lunch for our full day of meetings. It was nice to have a fresh salad after a long morning of sitting. Because of the dietary needs, I served it salad bar style. I got this recipe from Sue N. (I was her daughter, Bethany's first grade teacher.)

Do ahead Sausage Fondue

8 slices bread, cubed
2 cups shredded sharp cheddar cheese
1 1/2 pounds bulk or link sausage, cooked
4 eggs
2 1/4 cups milk
3/4 teaspoon dry mustard
1 can cream of mushroom soup
1/2 cup milk

Place cubed bread in greased 9X13 baking dish. Top with cheese. Add sausage. Beat eggs with milk and mustard. Pour over all. Refrigerate overnight. Next day: dilute soup with 1/2 cup milk and pour over casserole. Bake 1 1/2 hours at 300 degrees.

Glenda's notes: I got this recipe when we were first married from Irene. We have made it several times for Christmas morning. I was glad that I had cooked the sausage ahead, as I ended up in the dentist office at 7 pm for a root canal. When I got home, it took just a few minutes for Dave and I to assemble these casseroles for the next mornings breakfast. (My husband loves this recipe.)

Pumpkin Bars

2 cups sugar
1 cup oil
4 eggs
2 cups canned pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla

Pour into a cookie sheet. Bake 20 - 25 minutes at 350 degrees. Frost when cool.


3 ounces cream cheese
3/4 stick butter
1 teaspoon vanilla
3 cups powdered sugar

Glenda's notes: I usually make these delicious bars in October, but they were good in the spring, too. Inez, who grew up in Iowa, gave me this recipe. I have noticed that all my friends that grew up in Iowa are fantastic cooks. Has this been your experience too? I make this in a 9x13 pan and just baked it a little longer.

Sour Cream Noodle Bake

1 1/4 pounds hamburger
15 ounce can tomato sauce
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces egg noodles
1 1/4 cup small curd cottage cheese
1/2 cup sliced green onions
1 cup grated sharp cheddar cheese
1/2 cup sour cream

Brown the hamburger and drain. Add tomato sauce, salt and pepper. Let this simmer. Cook noodles, al dente. Combine sour cream and cottage cheese. Add this to noodles and stir. Add onion and stir.

In baking dish layer: 1/2 of the noodles
                                1/2 of the meat sauce
                                1/2 of the cheese
                                repeat layers
Bake for 20 minutes at 350 degrees.

Glenda's notes: I got this great recipe from Anne, who got it from her, Rachel, who got it from The Pioneer Woman, who I have met. It is a delicious, creamy, homey dish. I have made it for company twice already. Thanks, Anne, Rachel and Ree.

Lemon Poppyseed Salad

6 - 8 cups romaine, thinly sliced
2 green apples, diced small
1 cup grated Swiss cheese
1 cup dried cranberries
1 cup cashews

Toss with dressing right before serving.

Lemon Poppyseed Dressing

2/3 cup canola oil
1/3 cup lemon juice
1 tablespoon grated onion
3/4 cups sugar (I use less)
1 tablespoon Dijon mustard
1 teaspoon salt
2 tablespoons poppyseeds

Blend in food processor or blender.

Glenda's notes: In the recent Ultimate Blog Party, I met a lot of new bloggers, including Concetta of Concetta's Cafe: Pusuing the Art of Hospitality. This is her signature salad, and I knew why as soon as I made it. My guest enjoyed it and I made it again as part of our Easter menu. Thanks, Concetta.

I have saved the best for last (rather like Jesus' first miracle . . . turning the water into wine and all the guest were so surprised to be served the best wine last.)

Sinfully Delicious Lemon Chocolate Chip Gooey Butter Cookies

l stick butter, room temperature
8 ounces cream cheese, room temperature
1 egg
1/2 teaspoon vanilla
1 box Duncan Hines lemon cake mix
1 cup chocolate chips
powdered sugar for rolling and sprinkling

Cream butter and cream cheese. Add eggs and vanilla. Beat in the dry cake mix. Add chips.

Refrigerate at least two hours or overnight. Shape into walnut sized balls and roll in powdered sugar. Bake for 12 minutes at 350 degrees. After cool, sprinkle with more powdered sugar.

Glenda's notes: This recipe caught my eye, (probably the words gooey butter), when I was reading a favorite food blog, Pam's Midwest Kitchen Korner. I read Pam's blog while we were in Seattle, but it is even more fun now, as she is from the Chicago area, too. Her recipes are delicious and easy. Pam mentioned that you can substitute other flavors of cake mix, too.

I have to tell you more about these cookies. When I made them the day before the guys arrived, my first thought was . . . these are cute cookies that my daughters would love with a cup of tea. But maybe I should have just made my standard chocolate chip cookies, since our guests are mostly men. NOPE, I was wrong. They loved them. One guy told me he had ten cookies and they were all trying to guess the ingredients. When I brought a second tray out . . . let's just say . . . I was very popular. :-)

I usually really love a cookie right out of the oven, but these were the most amazing the next day, when they had cooled overnight.

Well, there you go . . . do any of these look like recipes that your family would enjoy? Which one do you think you will try first?

See you on Monday, with a fun giveaway!

image credit:


  1. Hi, Glenda. These all look good. I bought a lemon cake mix last week because it was on sale and we like lemony things. Now, I know what to do with it to make it special! Also gonna try the salad soon. Thanks for sharing!

  2. I don't comment much or at all, but have been very happy I found your blog. Thanks for the recipes. As I enjoy "lemon-y" recipes-- can't wait to try the salad.
    Prayers for you dad's recovery.

  3. We ate sour cream noodle bake when I was growing up. The same recipe is in the La Leche League cookbook called Mother's In the Kitchen that was published in 1971. :)

  4. Ah, pumpkin bars...YES! Thank you kindly. I use the crock pot a lot when I've got a crowd; it sure helps feed folks, especially in warmer months when there's so much else needing doing like the garden. I'm having a HUGE garden this year and extra will be taken to the food pantry and shared. I'm planting something like 50 pounds of potatoes, think that's enough for two people? -LOL-
    We sheared last night, got to bed around 10:30 and now up at 3; my body is seriously hurting and confused.

  5. First, so so happy
    to hear the good report
    on your dad. What a
    precious soul : ) And
    second, wowzer, these
    all look soooo good.
    For some reason, the
    pumpkin bars jumped
    out at me, as did the
    poppy seed dressing,
    but I'm going to print
    then ALL out. Thanks
    for collecting them!
    xx Suzanne

  6. Glenda, I'm so glad to hear your father is doing well after his heart surgery. Good surgeons and prayer power works! Hope he has a speedy recovery!

    Wow! All of the dishes sound great, Glenda! I have to try the Fondue as it's right up Bill's alley and the lemon poppyseed salad is a must try also. Love the combination of ingredients in it. The noodle bake sounds delicious. I haven't had it in ages and must make it also after seeing this post.

    I'm so glad the cookies were a hit for you. It's kind of funny, I wondered also if the men in the family would like them; no problem there as the cookies disappeared fast! And the creaminess the next day is just as good. Thanks for the nod and have a good weekend! Do you think it will ever warm up here???

  7. Oh my I am really hungry. I am starving ( not really ) waiting for my daughter to get home so we can eat. I am liking the pumpkin bar cookies and sour cream noodle bake...taco salad is always a favorite of mine...anything mexican I adore. praying your weekend is full of peace and you get to talk to your daddy:)

  8. Can't wait to try some of these. Pumpkin bars!! Sausage bake!! I think I am now hungry, after reading and copying these. : )

  9. Oh, I'm sooooo pleased your father is okay. I was thinking of you...and of him. It *is* lovely being part of a big family. I love it too!!


  10. Dear Glenda,
    Thank you so much for visitng Concetta's Cafe and following - I am following your fabulous blog too! I love all of these recipes you have shared and have thoroughly enjoyed your cooking for a crowd series. Thank you also for sharing my recipe for Lemon Poppyseed Salad and your kind words.
    I am so thankful that your precious father is better.
    Have a wonderful weekend and blessed Mother's Day!

  11. The taco salad would taste really good right now, so, that's what I'd go with. Have a great day. Blessings...Mary.

  12. Wow! So many wonderful recipes! Thank you for sharing!

  13. You were on a roll sharing recipes! Thanks so much for so many wonderful ideas!


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