Posted by Teri on 11/28/2007, 8:25 am
65.31.96.194
We are planning a 50th Ann party for next Nov. The hall we have chosen is great except for the fact that the kitchen would need to be rented at an additional cost of $170. The hall is on the 2nd floor, the kitchen on the 1st. However, there is a bar area with sinks, counter space and lg ind refrigerator in the hall. Since our budget is tight, wondered if we could get by without renting the kitchen. There are 3 of us who live less than 10 min from hall. The rental of it is for the entire day, so we could go in 1st thing in the morning, set up tables, etc. Return later with food. Wondering if we could plan on making up our meat and side ahead, reheat at home in oven, and hold in chaffing dishes till it is time to serve. I was considering the Grand Marinier Chicken and Rice Pilaf recipes from this site to start. They both say they can be made and frozen ahead of time and then reheated. Would like to have another meat choice as well. If these were done ahead we could make up salads, etc fresh the day of. Just wondering if the food would keep nicely that way, may be an hour or so in chaffers, is that too long? We also can use nesco's to heat food in. Also, rice pilaf #2 recipe from this sight has no directions, any help? Any suggestions on preparing and holding french green beans under these circumstances? Any and all help would be greatly appreciated!!!
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