I am looking for fairly simple chafing dish recipes?

I am catering a wedding of about 75 and am looking to incorporate a couple of fairly simple to make hot items. Any suggestions?I am looking for fairly simple chafing dish recipes?
I'd probably stick to appetizers or foods that can be served at room temperature. You don't have to worry about constantly replenishing the chafing dishes.





Here are some untried recipes:





Mushroom Individuals


1 lb. button mushrooms


1 tablespoon butter


1 clove garlic, crushed


1 teaspoon dill weed


陆 teaspoon salt


录 teaspoon pepper


1 tablespoon lemon juice


1 tablespoon sherry


1 cup sour cream


Wash and dry mushrooms. Melt butter and add the crushed garlic. Add the


mushrooms to the butter, at the same time adding dill weed, salt, pepper,


lemon juice and sherry. Cook for 20 minutes or until mushrooms are cooked


through. Pour small amount of mushroom liquid into sour cream and blend.


Then pour sour cream over mushrooms and mix to thoroughly coat mushrooms.


Refrigerate 8 hours or overnight to permit marinating process. When ready


to serve, place in chafing dish and heat. Stick toothpick, plain or


decorated into each mushroom for individual appetizer serving.





Busted by Barb at Possum Kingdom Lake Texas





Categories:


Appetizers %26amp; Hors d'Oeuvres, Posted To Recipelu








Source





Possum Kingdom Lake Cookbook


Servings/Yield





1 servings








Swedish Meat Ball Appetizers, Pk


2 tablespoons cooking oil


1 lb. ground beef


1 egg


1 cup soft bread crumbs


1 teaspoon brown sugar


陆 teaspoon salt


录 teaspoon pepper


录 teaspoon ginger


录 teaspoon ground cloves


录 teaspoon nutmeg


录 teaspoon cinnamon


鈪?cup milk


1 cup sour cream


陆 teaspoon salt


Heat cooking oil in fry pan. Mix together all remaining ingredients,


except sour cream and 1/2 Tsp. salt. Form into appetizer size meat balls


(about 1'; in diameter). Brown in cooking oil on all sides until fully


cooked. Remove from pan, and drain on paper towels. Pour off excess grease


and cool pan slightly. Add small amount of sour cream to beat brownings


and stir. Then add remaining sour cream and 1/2 tsp. salt, stirring to


blend. Add browned meat balls to sour cream, tossing to coat with sour


cream. Place in chafing dish to serve warm. DO NOT BOIL. Makes 50


appetizer size meat balls.





Busted by Barb at Possum Kingdom Lake Texas





Categories:


Appetizers %26amp; Hors d'Oeuvres, Posted To Mc %26amp; Recipelu Lists








Source





Possum Kingdom Lake Cookbook


Servings/Yield





50 servings








Cheese Fondue Dip


2 cups (11-ounce) condensed Cheddar cheese soup


录 cup dry white wine


OR


录 cup apple juice


2 cups shredded Swiss cheese, (8-ounce)


OR


2 cups shredded Cheddar cheese, (8-ounce)


4 medium green onions, (1/4 cup) finely cho


录 teaspoon garlic powder


1 dash red pepper sauce


Cut-up raw vegetables, if desired


Bite-size pieces French bread, if desired


Heat soup, wine and cheese in 2-quart saucepan or chafing dish over medium


heat, stirring occasionally, until cheese is melted. Stir in onions,


garlic powder and pepper sauce. Pour into fondue pot or chafing dish to


keep warm.





Spear vegetables and bread pieces with fondue forks, and dip into fondue.


(If fondue becomes too thick, stir in a small amount of dry white wine or


apple juice.)





++++++++++++++++++++





Please note, if you should change this recipe it will no longer be an


approved Betty Crocker脝 Recipe.





You may notice that the nutritional information calculated by MasterCook


is different from the nutritional information listed in the Betty Crocker脝


cookbooks. Because MasterCook and Betty Crocker脝 use different nutritional


analysis programs and different nutrient databases, variations in results


are expected.





S(Internet Address):


';For more great ideas visit my Web site at: www.bettycrocker.com';


Copyright:


';漏 General Mills, Inc. 1998.';


T(Cook Time):


';0:10';





Categories:


Appetizers, Savory Nibbles








Source





--


Servings/Yield





8 servings


Preparation Times





Start to finish: 15 Minutes








White Almond Fondue


12 ounces vanilla-flavored candy coating, (almond bark)


鈪?cup half-and-half


1 tablespoon almond-flavored liqueur, (1 to 3)


OR


2 teaspoons almond extract


录 teaspoon ground cinnamon


DIPPERS


Apple wedges *


Angel food cake cubes


Banana slices *


Dried apricots


Grapes


Kiwifruit slices


Maraschino cherries


Mandarin orange segments


Melon pieces


Miniature doughnuts


Papaya wedges *


Pear slices


Pineapple chunks


Pound cake cubes


Pretzels


Strawberries


Vanilla wafers


Heat candy coating and half-and-half in heavy 3-quart saucepan over low


heat, stirring constantly, until coating is melted and mixture is smooth;


remove from heat. Stir in liqueur and cinnamon.





Pour into fondue pot or chafing dish. Keep warm over low flame. To serve,


spear Dippers with fondue forks and dip into fondue. If fondue becomes too


thick, stir in small amount of half-and-half.





6 to 8 servings





++++++++++++++++++++





Please note, if you should change this recipe it will no longer be an


approved Betty Crocker脝 Recipe.





You may notice that the nutritional information calculated by MasterCook


is different from the nutritional information listeI am looking for fairly simple chafing dish recipes?
CHAFING DISH CRAB MEAT





2 c. mayonnaise


1 tsp. Worcestershire sauce


1 tbsp. prepared horseradish


1 tsp. grated lemon rind


1/2 tsp. garlic powder


2 dashes of hot sauce


1 lb. fresh crab meat, drained %26amp; flaked





Combine first 6 ingredients in a saucepan. Gently stir in fresh crab meat. Stir gently over low heat until mixture is hot. (Do not boil.) Pour hot crab meat mixture into a chafing dish. Serve with melba toast. Yield: 3 1/2 cups.


NOTE: To prepare this appetizer ahead, stir ingredients together, cover and chill up to one day. Heat mixture just before serving





OR





BROCCOLI IN A CHAFING DISH





1 pkg. frozen chopped broccoli


1/2 tsp. salt


1 sm. onion


2 tbsp. butter


8 oz. garlic cheese


1 can cream of mushroom soup


1 tsp. Accent


1/4 tsp. pepper


1 tsp. Worcestershire sauce


1/4 tsp. Tabasco sauce


3/4 c. sliced almonds


1 (4 oz.) can mushrooms, stems and pieces, drained





Cook broccoli in 1/4 cup water and salt, set aside. Saute onion in batter; add garlic cheese, soup and seasonings. Heat over medium heat until cheese is melted; add broccoli and cook 1 minute longer. Add almonds and mushrooms. Serve in chafing dish with corn chips





OR





CHAFING DISH MEAT BALLS





1 lb. ground beef


1/2 c. bread crumbs


1/3 c. onion, minced


1/4 c. milk


1 tbsp. parsley, snipped


1/4 c. shortening


1 egg


1 oz. chili sauce


10 oz. grape jelly





Mix all ingredients except shortening, chili sauce and jelly. Shape into 1-inch balls and brown in melted shortening in large skillet, drain. Heat chili sauce and jelly together; add meat balls and simmer for 30 minutes. Serve hot in chafing dish. Makes 5 dozen.





OR





MUSHROOMS IN CHAFING DISH





Saute 3 cans (large size) of mushroom buttons in 1 stick of butter, 3-4 chopped garlic cloves and 1 cup chopped parsley. Before serving add 1 cup sour cream and heat. Serve in chafing dish





OR





SHRIMP IN CHAFING DISH





(Serve with Ritz or rounds.)





1/2 can Rotel


2 toes garlic


2 Philly cream cheese (8 oz.)


1 bunch shallots


3 tbsp. olive oil


2 lb. shrimp, cooked, chopped fine


1/2 c. sour cream





Saute shallots in olive oil; press garlic into pan. Add Rotel, melted Philly, sour cream, shrimp. Blend well; do not overcook, about 5 minutes. Serve in chafing dish with heat. Use on rounds, Ritz or Wheat Thins





OR





CHAFING DISH SMOKIES





1/3 c. granulated sugar


1/2 c. brown sugar


3 tbsp. prepared mustard


2 tbsp. cornstarch


1/2 c. vinegar


1 can jellied or whole cranberry sauce


1 lb. fully cooked, smoked sausage, cut in bite size pieces





Combine sugars, mustard, cornstarch; add vinegar and cranberry sauce and mix well. Heat through and add sausage. Serve hot





JM
Chafing Dish Chili





Ingredients


2 large onions, chopped


2 green peppers, chopped


4 garlic cloves, chopped


3 tablespoons mild chili powder


1 tablespoon ground cumin


1/2 teaspoon cinnamon


1/2 teaspoon cayenne pepper (to taste)


5 cups bouillon (or bouillon + beer)


1 lb green lentil


1 cup uncooked bulgur


2 (28 ounce) cans Italian plum tomatoes, undrained, broken up





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