[jeris]

Help, I've just rejoined WW. However, we will be having two dinner parties at our house over the holiday season.

Does anyone have any tried and true favorites that they use to feed a crowd.

In addition to my husband and myself, my 2 daughters and their spouses are coming for an after Christmas get together and then on New Years Day we are having everyone PLUS a couple of other couples.

Turkey can be a lot of work and probably everyone will be tired of turkey by then.

Please help me out!!

thanks

[ala]

Here is one that shows well, isn't that hard to make, can be made for more or less people, and will be a bit different. It's a favorite of mine and always gets rave reviews from my guests. It's not even high in points.

Enjoy.

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* Exported from MasterCook *

Scarlet Chicken

Recipe By : Let My People Eat!, p 156
Serving Size : 12 Preparation Time :0:00
3 Points

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 C Cherries -- Dried Bing
3/4 C Dried Cranberries
9 Whole Chicken Breast, No Skin, No Bone, R-T-C -- Cut In Half
2 1/4 C Orange Juice
3/4 C Sherry
3/4 C Brown Sugar
1 1/2 Tbsp Potato Starch

1. Preheat oven to 350 degrees. Place the dried fruit in a medium bowl filled with hot water and let stand for 10 to 15 minutes. Drain and set aside.

2. Lay the chicken pieces in an oblong baking pan. In a medium bowl, combine the oj, sherry, and brown sugar. Mix well, then stir in the dried cherries and cranberries, and potato starch. Stir together making sure the potato starch is dissolved.

3. Pour the sauce over the chicken pieces and bake, uncovered for 45 minutes. Baste and bake 30 to 40 more minutes. covering the baking pan with aluminum foil during the last 15 minutes. The chicken should look a little crispy on top and the sauce should begin to thicken. If the sauce gets too thick, add 1/4 cup water during the last 15 minutes5 of baking.

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NOTES : Originally served 8

[ala]

Here are a few more that show well.

* Exported from MasterCook *

Sauted Lamb With Raspberries

Recipe By : WW Mealtime Classics, p66
Serving Size : 6 Preparation Time :0:00
Categories : 6 Points Main Dish
Weight Watchers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Margarine, Low Calorie
13 Ounces lamb shoulder -- Cut Into Thin Strips
1/4 Cup Sherry
2 Teaspoons Cornstarch
1 Package Beef Broth
2 1/4 Cups Raspberries
1 1/2 Pounds New Potatoes -- Steamed
3 Cups Snow Pea Pods, Fresh -- Steamed

1. In large skillet, heat margarine, add lamb. Cook, stirring frequently, until lamb is lightly browned and cooked through. Remove lamb from skillet; set aside.
2. In medium bowl, combine 1 cup water, the sherry, cornstarch, and broth mix, stirring until cornstarch is dissolved. Add to skilled; cook, stirring constantly, until liquid comes to a boil and thickens.
3. Return lamb to skillet,; add raspberries, stirring until lamb and raspberries are coated with sauce.
4. Divide lamb mixture amount 6 places and serve each portion with 4 ounces of potatoes and 1/2 cup pea pods

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* Exported from MasterCook *

Mushroom and Carmelized-Shallot Strudel

Recipe By : Cooking Light Web
Serving Size : 8 Preparation Time :0:00
Categories : 3 Points Main Dish
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
8 ounces shallot -- 1.5 cup
1/8 teaspoon sugar
1 tablespoon water
32 ounces mushroom -- sliced
2 tablespoons Madeira -- or marsala
2/3 cup sour cream, light -- low-fat
1/4 cup parsley
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon ground pepper
8 whole phyllo dough
1/3 cup bread crumbs -- divided
1 tablespoon butter -- melted

INSTRUCTIONS

1. Preheat oven to 400 degrees.

2. Heat olive oil in a large skillet over medium heat. Add shallots and sugar; cook for 2 minutes, stirring constantly. Sprinkle with water; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally until shallots are soft. Add mushrooms; cook, uncovered, over medium-high heat 20 minutes or until liquid evaporates, stirring frequently. Add Marsala; cook 1 minute. Remove from heat, and cool. Stir in sour cream, parsley, salt, thyme, and pepper.

3. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle with about 2 teaspoons breadcrumbs. Repeat the layers with 3 phyllo sheets, cooking spray, and breadcrumbs, ending with the phyllo. Spoon 1-3/4 cups mushroom mixture along 1 long edge of phyllo, leaving a 1-inch border. Starting at the long edge with the 1-inch border, roll up jelly roll fashion. Place strudel, seam side down, on a baking sheet coated with cooking spray. Tuck ends under. Repeat the procedure with the remaining phyllo sheets, cooking spray, breadcrumbs, and mushroom mixture. Brush strudels with butter. Bake strudels at 400 degrees for 20 minutes. Let stand for 5 minutes. Cut each strudel into 4 slices.


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NOTES : Makes 2 strudels.

This is a main dish. It's intended to be an eye-catching centerpiece.

* Exported from MasterCook *

Lamb And Vegetables In Pastry

Recipe By : WW New Family Classics
Serving Size : 4 Preparation Time :0:00
Categories : 7 Points

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 Ounces Lamb,Leg Boneless Or Loin Lamb Steaks -- Cut 2 Inch Strips
5 Teaspoons Margarine, Low Calorie
1 Cup Onion -- Finely Chopped
1 Cut Carrot -- Finely Chopped
1 Cup Mushroom -- Finely Chopped
1 Cup Green Peas
6 Whole Phyllo Dough -- Thawed

1. Preheat broiler
2. Arrange lamb on rack in broiler; broil, turning once, until browned on both sides. Set aside.
3. Reduce oven temperature to 425. Spray baking sheet with nonstick cooking spray.
4. In large skillet, melt 1 teaspoon of the margarine, add onions and carrots. Cook, stirring constantly until vegetables are softened. Add mushrooms, cook 2-3 minutes, stirring constantly. Add peas; cook 1 minute longer.
5. In small saucepan, melt 1 tablespoon of the margarine. Brush 1 phyllo sheet with 1/2 teaspoon of the margarine. Top with second phyllo sheet, brush with 1/2 teaspoon melted. margarine. Continue stacking phyllo sheets and brushing with margarine w=until all sheets and melted margarine are used.
6. In same saucepan, melt the remaining 1 teaspoon margarine, set aside. Arrange lamb on center of phyllo stack, top with cooked vegetable mixture. Fold side of dough over filling to enclose, seal edges by brushing with reserved melted margarine.
7. Transfer filled pastry to prepared baking sheet. Bake 15-18 minutes, until golden brown.

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[jeris]

Thanks

Yummy