![]() | |
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
| |||||||
| Professional Catering Forum Professional caterers can share their experiences and ideas here. |
![]() |
| | Thread Tools |
|
#1
| |||
| |||
| I have a big event coming up is a corporate party for 600 people, and they want a snack menu like they can be dancing an eating without to much problem, it has to be like food from the 60´s Any Ideas that may help Thanks |
|
#2
| ||||
| ||||
| ramaki cheese on a toothpick pate choux with various fillings boiled shrimp cucumber sandwiches station with rotelle piggies in a blanket warm tang with tea sausage and cheese balls with an olive in the middle....baked, bisquick was a major ingrediant cream cheese with pepper jelly ![]() |
|
#3
| ||||
| ||||
| I can remember things like Tab soda, jello molds, squishing white bread and roll up cheese and things and slice, cheese balls,sweedish meatballs, |
|
#4
| |||
| |||
| Quote:
![]() |
![]() |
| Bookmarks |
| Thread Tools | |
|
|
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Revamping the Menu | ShawtyCat | Professional Chefs Forum | 14 | 03-25-2002 06:16 AM |