Cheese is basically the most expensive of the ingredients here, and even without especially savvy pre-ordering in bulk, I am able to make this and a side vegetable for 140 people for under $200, which is not too shabby.
Main course
Extra Helping: Wild Rice Soup
This soup is full of flavors without being overwhelming, full of nutrition without being heavy, and a full meal in one bowl. There are many ways to tailor it to the tastes and preferences of your recipient.
Faith’s St. Patrick’s Day Tamale Pie
Ground meat combines with tomatoes, spices, raisins, olives, chilis, corn, wine and cheese, then it’s topped with cornbread.
Cooking with Scraps: Any-Season Strata
A strata is a versatile dish for clearing out odds and ends in the fridge, and it’s make-ahead friendly. A strata is also one of the best ways to put stale bread to good use.
Dorie Greenspan’s Mediterranean Shepherd’s Pie
There’s a lot of fancy food in this world, and then there’s shepherd’s pie, a rustic hodgepodge often made with leftovers, seldom made the same way twice and always satisfying.
Chris Prosperi’s Chicken, Bacon and Cheese Enchilada
Why not put a platter of enchiladas out for a party or bring them to your next potluck? The enchiladas are easy to make, you can use any meaty filling you like—or black beans, corn, and avocado for a vegetarian filling—and a saucy platter of enchiladas is always a crowd-pleaser.
