Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

I need some suggestions on what to make for an office party.?

All the managers including myself are going to the zoo for a staff meeting. I have been asked to make sort of a main dish. Because it is sooooo hot it will need to be cold and finger food. Hot food is not an option. There is no where to cook or keep something hot. I was thinking about some lunch meat mini subs or hoagies wrapped in plastic wrap. approx 12 people will attend. Any other ideas? it would be greatly appreciated. what ever I make needs to not be super messy and needs to be fairly inexpensive with the price of gas no one can afford to do much.....

11 Answers

  • 1 decade ago
    Best Answer

    Okay this one is easy. It's a finger food. You take tortilla shells, smear them with cream cheese, lay turkey meat (or bacon, or water chestnuts, or ham, or sausa, whatever make a bunch of different types), then maybe some cheddar or american cheese. Roll them up like a burrito and then slice it in little slices so they look like a pinwheel.

    You should use a tooth pick to hold it in place when you roll it up and then refriderate for a 30 minutes to an hour before slicing so they slice better. It's easy and you can make a bunch of different ones and people love them.


    For this recipe you'll need:

    2 pkgs cream cheese, softened

    1 cup sharp cheddar cheese

    1/4 cup blue cheese or gorgonzola

    10 slices bacon, chopped and cooked

    1 tsp hot sauce

    2 Tsp chopped green onion (green parts only)

    Finely chopped candied or glazed walnuts.

    Mix cream cheese with cheddar, blue cheese, bacon, hot sauce and green onion. Roll into a ball and roll in chopped candied walnuts. Cover and refrigerate for at least 2 hours. Serve with crackers.


    Poached Salmon with Cucumber Dill Sauce

    This recipe serves:


    For the Cucumber Dill Sauce:

    1 cucumber, peeled, halved and seeded

    1/2 teaspoon kosher salt

    4 tablespoons fresh lemon juice

    1/2 cup low-fat sour cream

    1 tablespoon dill

    pinch cayenne pepper

    white pepper to taste

    For the salmon:

    juice of 2 lemons

    1/2 teaspoon salt

    1/2 teaspoon seafood seasoning

    4 salmon fillets, about 4 or 5 ounces each

    1 cucumber, peeled, halved and seeded

    Cooking Instructions

    For the Cucumber Dill Sauce:

    1. Puree the cucumber with the salt in a blender or food processor.

    2. Place the cucumber puree in a bowl and stir in the remaining ingredients.

    For the salmon:

    1. Place the lemon juice, salt, seasoning and about 3 cups of water in a 10" pan. Add the salmon fillets and more water to cover the salmon if necessary.

    2. Turn the heat to medium and bring the liquid to a simmer. Remove the fillets when they are just opaque, about 2 to 3 minutes depending on thickness. Place the fillets in the refrigerator to cool. (This can be done in advance and kept covered in the refrigerator for up to 2 days.)

    3. Thinly slice the cucumber and divide the slices between 4 plates. Place each chilled salmon fillet on top of the sliced cucumbers. Drizzle the sauce on the salmon and around the plate.

    Serving Size: 1 fillet with cucumbers and sauce


    Citrus Shrimp and Toasted Couscous Salad

    This recipe serves


    12 ounces toasted couscous

    1 pound medium shrimp, peeled and deveined

    1/2 cup fresh lemon juice

    1/4 cup fresh lime juice

    1/4 cup extra virgin olive oil

    1/2 cup scallions, chopped

    2 tablespoons chopped fresh mint

    2 tablespoons chopped, fresh cilantro

    1/2 cup chopped red onion

    1 cup halved cherry tomatoes

    salt to taste

    freshly ground black pepper

    Cooking Instructions

    1. Bring a large pot of salted water to a boil. Add the couscous and cook until tender, about 10 minutes (check package directions for specific cooking times). Drain and rinse with cold water.

    2. Bring another pot of salted water to a boil with 1/4 cup of the lemon juice. Add the shrimp and turn off the heat. Leave the shrimp in the hot water until they are just cooked through, about 90 seconds. Drain and let cool.

    3. Whisk the remaining lemon juice, lime juice and olive oil together in a large bowl. Mix in the couscous, shrimp, herbs, onion and tomatoes.

    4. Season with salt and pepper to taste. Chill and serve cold.

    Serving Size: about 1 cup


    Eggs:- Scotch

    (4 servings)

    1 pound bulk pork sausage

    1 tablespoon fresh parsley -- chopped

    1 tablespoon grated onion

    1/4 teaspoon ground cinnamon

    1/8 teaspoon ground nutmeg

    4 hard-cooked eggs -- shelled

    1/2 cup fine dry breadcrumbs

    Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.

    Pie:- Bacon & Egg.

    By Dune . (01/02/08)

    2 Sheets of ready rolled puff pastry.

    8 Eggs.

    4 Slices of bacon.

    1 Onion.

    1-2 Tomatoes.

    ½ Cup peas.

    ¾ Cup of grated tasty cheese.

    Preheat oven to 180oC.

    Line a baking dish with one sheet of pastry.

    Layer the ingredients.

    First the onion and bacon on the bottom, then sprinkle peas, lay the sliced tomatoes. Crack the eggs into the pie one at a time (do not beat beforehand).

    And sprinkle with grated cheese.

    Cover with second sheet of pastry.

    Brush with milk and spike some holes in the pastry top.

    Bake in a moderate oven for 40 minutes.

    Allow to cool and cut into snack sized pieces 50mm x 75mm. Just divide up according to the dish size.

    Serve with Tomato sauce. (ketchup)


    Chicken Caesar Sandwich

    (makes 8 dozen)


    2 to 4 cloves garlic, peeled

    2 skinless, boneless chicken breast halves

    2 T. olive oil

    Freshly ground pepper

    8 slices sourdough or rye bread

    1 small head (about 4 cups) romaine lettuce, cut in 1-inch slices

    1/3 C. prepared Caesar salad dressing

    1/4 C. grated Parmesan cheese

    2 (1/4-inch) slices red onion, halved

    Tomato wedges (optional)

    Mince 2 to 4 cloves garlic (4 is great if you love garlic), and set aside. Cut chicken in 1/4-inch slices. Heat olive oil in skillet and saute garlic for 30 seconds, or until fragrance is released. Add chicken and saute until cooked through, 3 to 5 minutes. Season to taste with pepper. Turn off heat and set aside.

    Grill or broil bread until lightly toasted, about 1 minute per side.

    In bowl, toss together romaine, salad dressing, Parmesan, red onion and chicken. Season to taste with pepper. Pile onto 4 slices of toast, top with remaining toast and serve with tomatoes on the side, if desired.

    Picnic packing instructions: Saute chicken in garlic and cool a little. Pack in plastic container and refrigerate.

    Place toast in a plastic bag and pack. (Do not seal bag or toast will become soggy.)

    Place lettuce in large resealable bowl. Pour salad dressing into plastic container. Spoon cheese into plastic container. Pack red onion and tomatoes, if using, in a plastic bag.

    Refrigerate everything except toast until transporting to picnic. Pack everything except toast in cooler with ice or cold packs. (Pack toast at room temperature.)

    Just before serving, wash hands and assemble.

    Salmon Picnic Sandwiches

    (makes 6 servings)


    1 pound of fresh or frozen skinless salmon fillet, cut 1 inch thick

    1 cup of Chardonnay or another dry white wine, or chicken broth

    1 medium Vidalia or other sweet onion, cut it into thin wedges (1/2 cup)

    1/2 teaspoon sea salt or coarse salt

    1/2 teaspoon cracked black pepper

    2 sprigs fresh oregano

    1 recipe Olive and Onion Relish (see recipe below)

    1 8- to 12-ounce loaf ciabatta or baguette Italian bread

    Olive oil

    Lemon wedges

    Thaw fish, if frozen. Rinse fish. In a large skillet or fish poacher combine wine or broth, onion, salt, pepper, and oregano. Bring to boiling; add salmon. Reduce heat and simmer, covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork. Use a slotted spatula to transfer salmon and onions from cooking liquid to a large bowl or shallow dish. Discard cooking liquid. Cover and refrigerate salmon and onions for 1 hour or until chilled.

    Meanwhile prepare Olive and Onion Relish. Cut bread into quarters. Slice each quarter horizontally in half. Drizzle cut sides lightly with olive oil. Remove salmon from refrigerator. Cut salmon fillet into 4 equal pieces. Place a piece of salmon on bottom of bread. Top with Olive and Onion Relish. Add top piece of bread. Wrap securely in plastic wrap. Refrigerate up to 4 hours. Squeeze lemon wedges over salmon and relish before serving.

    Olive and Onion Relish : In a small bowl combine reserved onion wedges (from poaching liquid); 1/2 cup pitted green olives, halved; 1/2 cup pitted kalamata olives, halved; 2 tablespoons snipped fresh flat leaf parsley; and 2 teaspoons snipped fresh oregano.


    Salad Pizza

    (makes 6 servings)


    1 ready made pizza crust

    4 ounces mixed salad greens

    10 ounces cooked, boneless chicken breast halves, diced

    1/4 cup Caesar salad dressing

    Place the pizza shell on a pizza pan or platter and top with the greens. Place the chicken over the greens and drizzle with dressing. Slice and serve.

    Loaf Delight

    (makes 6 servings)

    (can be served hot or cold)

    Ingredients Bread Dough Ingredients:

    6 Cups of flour

    1 package of active dry yeast

    1 1/2 Cup of warm water

    1/2 Cup of milk

    1/4 Cup of honey

    1 teaspoon of salt

    3 Tablespoons of butter Filling Ingredients:

    1 lb. of ground beef

    1/2 lb. of ground pork

    1 teaspoon of oregano

    1/2 teaspoon of garlic powder

    1 teaspoon of salt v

    1/4 teaspoon of pepper

    1/4 teaspoon of marjoram

    1/2 teaspoon of paprika

    In a pot, scald the milk, stir in the honey, salt and butter. Cool to lukewarm. In a large bowl, measure the water into it and then sprinkle the yeast over it. Mix in the 3 Cups of flour and the milk mixture and beat it until it's smooth. Make sure to add enough additional flour to make a stiff dough. Turn the dough onto a floured board and knead until smooth. When the dough is smooth, place it in a covered bowl and refrigerate it for 2 - 24 hours.

    After it has been refrigerated, divide the dough in half. Roll one half of the dough into a 20 inch circle. Place the dough into a well greased 10 inch springform pan, with 2 inches of the dough overhanging the side of the pan.

    For the Filling:In a skillet, cook the ground beef and ground pork until browned. Drain the grease. Add the spices and let it cool completely. Then p

  • Anonymous
    1 decade ago

    So many options here, I hope I can give you some good ideas that fit your budget. Deli Wraps come to mind first, Chicken Pasta salad (Vinaigrette Dressing though, no mayo) put into little Chinese takeout containers, you could make the salad the night before, then fill up the cups the next day, BBQ Pulled Pork stuffed Pita Pockets, Mini Croissants filled with chicken, ham or tuna salad, Buttermilk Fried Chicken Legs with Potato Salad (you could put these in little wrapped paper dishes) and put them into your cooler in the car. I hope these help you out or gives you a spark of other things to do. Have a great time at the Zoo!

  • Anonymous
    1 decade ago

    you can make little pinwheel rollups..just take a large tortilla...spread cream cheese all over it. In the middle of the tortilla roll (and i like to use the sun-dried tomato or spinach it color & flavor)...anyway, in the middle of the roll, place sandwich meat (ham, turkey whatever), lettuce, tomato and cheese and roll it up then cut into slices.

    It is easier if you place the tortilla under a piece of saran wrap before you start then when you roll it, the saran wrap will help everything stay together easier and you will also be able to cut the pinwells better.

    Another thing I make a lot is ceviche--super easy, cheap and really good! All you need is some kind of white fish, or even shrimp, tomatoes, tonnsss of cilantro, lime juice, olive oil, garlic and onions...and i like to put some hot peppers into jalepenos (but prob not a good idea right now).

    Basically, you chop the fish up into small chunks and marinate it in lime juice (just enough to cover) the night before. The lime juice actually cooks the fish. Then you just cut up the rest of the ingredients, mix together and enjoy!

    Serve on tostadas or tortilla chips.

  • 1 decade ago

    Cold cuts are great! I would go with a wrap.

    Buy some tortillas (plain flour, sun-dried tomato). Fill center with turkey breast, a couple slices of cooked turkey bacon, some shredded lettuce, diced tomato. Wrap up; store in saran wrap. You could slice each wrap into halves to make eating easier. You could take some ranch dressing or add it to the lettuce/tomato mixture. Yum! You could use different types of cold cuts, like ham and american or roast beef and swiss or an all veggie wrap.

    This sounds like a huge pain in the rear for you. I don't envy you at all.

  • How do you think about the answers? You can sign in to vote the answer.
  • 1 decade ago

    Club sandwiches. 3 fillings between 4 slices of bread.


    Lay an assortment of fillings across the bread and roll up.

    For the Club Sandwiches and Pinwheels use bread that is sliced length ways.

    Rolls. wrap Asparagus spears, Seafood sticks, Shredded chicken, etc in a slice of bread at the diagonal.

    Pack in a Chilly Bin with a couple of ice bricks

  • Flor
    Lv 4
    4 years ago

    We did a great one that was Live Band Karaoke. Also, you can do things like Beanbag Tournaments that pair people up with and against each other.

  • Anonymous
    1 decade ago

    id go with finger sanwiches(sanwich cut in four pieces and you cut the crust off ) make sure to spread either mayo or butter on the bread,in restuarants they use butter

  • 1 decade ago

    Cold-cuts are great! The more stuff you bring in, messier it gets.

    Good Luck!

    Source(s): parties
  • 1 decade ago

    Cold fried chicken... a nice fruit salad..

  • 1 decade ago

    pinwheel rollups or tuna or chickent pita.

  • Anonymous
    1 decade ago

    u can make weenies, yummmmmmmmm

Still have questions? Get your answers by asking now.