This week our fabulous40 sisters had some great ideas to share on how to make a meal that may have started out to serve only 2 and have it grow to serve a crowd, here are 3:

Chocolatier

When I have the potential of a big crowd coming over, one thing I like to do is put a large roast in the oven. I’m famous (at least in my own mind) for my chuck roast. I cook it in the oven for a very long time, in its own juices with some light seasonings; serve it shredded in a chafing dish with sauces along the side - barbeque sauce, Dijon mustard, sweet chili sauce. I include a basket of rolls in case anyone wants a sandwich or they can just eat the meat by itself. Then I put out a large green salad with assorted dressings. If anyone doesn’t like the things in the salad they can pick them out themselves, thank you very much. I’ll also make a tray of roasted red potatoes and usually some type of fruit cobbler or a trifle for dessert. And I know how finicky little ones can be so I usually make a pasta of some type.  

Tulip Lady

If it’s unexpected guests that I need to make a meal stretch for, I always do baking powder biscuits because they are quick and it’s easy to make some sort of gravy to go with them and serve as a main dish and just do some veggies for a side.  Or the biscuits will add a lot of quick “filler” when served as a bread.

Nerissa

In summer, it's salad, Spinach salad, vegetable lettuce tomato, options include tuna, salmon, chicken, bean sprouts, cucumbers, bell peppers, red onions, sunflower seeds, pumpkin seeds, assorted dressings, crackers and breads, everyone can make their own creation. I also serve a variety of fruit; peaches, strawberries, watermelon, crème fraise or cool whip, if someone is inclined to make a fruit salad or cleanse their palate. It’s quick, easy and most importantly healthy.  In the winter I bring on soups. I serve at least three different types:  vegetable, shrimp and corn or clam chowder and chicken noodle with corn bread, rolls and crackers with a green salad on the side. Nutritious, delicious and hearty for those cold winter evenings.

As for me, besides a pasta dish or salad bar-I'm with Nerissa on the soups, although I usually wind up making them more of stoups.  The ones that seem to be the most popular are a spicy sausage and lentil and a very thick and hearty seafood gumbo.  Sometimes I will make a "deli" spread and either get an array of meats and cheeses and artisan breads and let everyone make their own sandwiches and just add a crudités tray, fruit tray, cookie tray and a coffee/tea bar.  Another favorite-breakfast!  By just keeping on hand the same sides I just mentioned and setting out bagels, various cream cheeses and nut butters, I'll add some smoked fish and bring out the fry pan for eggs-either scrambled or sunny-side up.  I also have a pot of simmering water ready if anyone prefers poached.

Great job on the sharing this week!!!