Can you give any ideas for some cold food items to put out for a ladies golf league buffet at a country club?

I looking for any cool, different ideas for cold food for a ladies buffet. Something different than what we did last year. Last year we did, tuna salad, chicken salad, large salad bar with toppings, basic fruit salad, sandwich bar: Lettuce, tomato, onion, cheeses, etc. Thanks for your ideas!!!Can you give any ideas for some cold food items to put out for a ladies golf league buffet at a country club?
SANDWICH SPREAD/DIP



1 (8 oz.) pkg. softened cream cheese

1 (3 oz.) pkg. smoked beef lunch meat

1-2 tbsp. finely chopped onion (depending on taste)

1-2 tbsp. Worcestershire sauce (depending on taste)



Blend all ingredients together. Refrigerate at least 1 hour before serving. Great as a sandwich spread and also good on celery sticks. Super easy!

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Asparagus Roll-Ups



1 can (15oz) small green asparagus spears, drained

18 slices white bread, crusts removed

2 tablespoons French dressing

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

1/2 cup highly seasoned mayonnaise

1/2 teaspoon anchovy paste (optional), mixed into mayonnaise

1 stick (4oz) butter, melted (for hot sandwiches only)



Spread each slice of bread with mayonnaise. Place one asparagus spear on bread and sprinkle each with salt, pepper and a few drops of French dressing. Roll up the bread from corner to corner. Secure with a toothpick. When you鈥檙e ready to serve, remove the toothpick. To serve as hot appetizer, brush each roll-up with melted butter and broil until lightly browned.



Caramel Corn



6 quarts popcorn, popped

1 cup butter or margarine

2 cups brown sugar

1/2 cup light corn syrup

1 tsp. salt

1 tsp. vanilla

1 tsp. baking soda



Melt butter, sugar, corn syrup and salt over medium heat, stirring constantly till dissolved. Let boil without stirring for 5 minutes. Remove from heat. Add vanilla and baking soda then mix well. Pour over popcorn and mix well. Turn into baking pan and bake at 250 degrees for 1 hour stirring every 15 minutes. Allow to cool before serving.



Chicken Nuggets (Low Fat)



2 pounds boneless, skinless chicken breasts

1/2 cup flour

1/2 teaspoon paprika

1/2 teaspoon freshly ground black pepper

2 egg white s

1/2 cup low fat buttermilk

2 cups cornflakes, crushed



Preheat oven to 450 degrees. Coat a baking sheet with nonstick cooking spray. Prepare three bowls: one with flour and seasonings, one with egg and buttermilk stirred together, and one with crushed cornflakes. Cut chicken breasts into 1 to 1 1/2-inch pieces. Empty the chicken pieces into a bowl and roll in flour mixture. Piece by piece, shake off excess flour then dip the chicken into the milk mixture and coat the pieces with cornflakes. Place chicken on a baking sheet and bake for 10 minutes until golden, turning them half way through. Serve with barbecue sauce, honey-mustard sauce or a fat free ranch dressing.



Cucumber Sandwiches



1 pound of cucumbers

1 8-ounce package cream cheese, softened

1 1/2 teaspoon mayonnaise

1/8 tsp seasoned salt

1 loaf multi grain bread

parsley sprigs



Cut cucumber in half horizontally. Peel, seed and shred one half of the cucumber. Measure a 1/3 cup of shredded cucumber. Slice the remaining cucumber for garnish. Cut slices in half and set aside. Combine cream cheese, mayonnaise and seasoned salt, mixing until blended. Stir in shredded cucumber. Cut two 2-inch rounds from each bread slice. Spread each bread slice with 1 teaspoon of the cucumber spread. Garnish each sandwich with a thin slice of cucumber and a sprig of parsley. Recipe makes 48 sandwiches. This is the perfect recipe for a baby shower tea.



Deviled Eggs



12 hard-cooked eggs

1/2 cup fat free mayonnaise

2 tsp Dijon mustard

2 tbsp scallions, finely chopped

1 tbsp chives, finely chopped

Paprika



Cut cooked eggs in half lengthwise. Scoop out yolks and place them in a bowl. Mash the egg yolks with a fork; add mayonnaise, mustard and scallions. Mix well. Spoon yolk mixture into egg halves. If you have a pastry bag with a star-shaped tip, you could pipe the yolks into the whites. Cover and refrigerate until ready to use. Sprinkle with a little paprika before serving.



Endive Spears with Goat Cheese



20 endive spears (1 large head endive or 2 small)

4 ounces soft goat cheese

2 tablespoons heavy cream

1 1/2 tablespoons finely chopped fresh rosemary, or 1 1/2 teaspoons dried, crushed

1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried

1 1/2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon fresh chives, minced

Freshly ground black pepper

Sweet paprika



In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is very thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling. Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the paprika. Cover and refrigerate until your ready to begin serving.



Grilled Shrimp



1/2 cup finely chopped garlic

2 teaspoon coarse salt

4 tablespoons minced fresh rosemary leaves plus sprigs for garnish

6 tablespoons olive oil plus oil for brushing shrimp

32 jumbo shrimp (about 10 per pound)

8 12-inch bamboo skewers

lemon wedges as an accompaniment



Mash garlic and salt together in large bowl. Mix together with minced rosemary and oil. Add shrimp, cover and let stand in a refrigerator for at least 4 hours. Preheat grill. Place 4 shrimp on each pre-soaked skewer. Brush with oil. Cook shrimp on an oiled rack for 3 to 4 minutes on each side, or until just cooked through.



Pizza Crusts



4 cups all-purpose flour

1 1/2 cup warm water (about 110 degrees)

2/3 cup whole-wheat flour

1 tablespoon olive oil

1 package active dry yeast

1 1/2 teaspoons salt

1 teaspoon sugar



Combine water, oil, yeast and sugar in a small bowl. Let stand 5 minutes or until it bubbles. Mix flours and salt together thoroughly in a food processor or mixer. Add water mixture while blending. Let mix for 2 minutes. Knead briefly on a lightly floured surface. Place in a large oiled bowl and let stand in a warm place for 2-3 hours. It should double in size. Once the dough has risen, lightly flour two cooking sheets. On a floured surface roll out 1/4 of the dough into a circle about 1/8 inch thick. Place on cooking sheet. Repeat process until you have four rounds. Place one pizza on a clean, oiled and preheated grill. Grill for about 1 minute on until the bottom is brown. With tongs, gently flip it over and grill for an additional 30 seconds. Remove from grill and repeat with remaining pizzas. Let cool. Top with your favorite pizza toppings and return to a preheated grill for about 2-3 minutes.



Quesadillas



1pound boneless, skinless chicken breast, stripped

5 large tortillas

2 cups salsa

1/2 Spanish onion, sliced

1 green pepper cut into strips

1 package shredded cheese

Chili powder or Tabasco sauce



Cook the chicken, onions and peppers in a skillet. When the chicken is cooked completely through, set aside. Continue to cook the onions and peppers until soft. Add the cheese, chicken, salsa, onions, and peppers to the tortillas. If you want to make it spicy, you may add a dash of chili powder or Tabasco sauce to taste. Fold the tortilla in half and place on a baking sheet for 5-7 minutes in a 350 degree oven. Once the shells are crisp, cut them into small strips.



Potato Skins



4 medium baking potatoes

1/2 cup shredded cheese

1/2 cup fat free sour cream

3 scallions, sliced

Canola or olive oil

Paprika



Poke potatoes with a fork. To cook, microwave the potatoes on high for up to 10 minutes, depending on size of potato or bake for 40-50 minutes in a 425 degree oven. Allow the potatoes to cool then cut them in half lengthwise. Scoop out flesh, leaving a thin border next to skin. Brush the potato skins with a little canola or olive oil; you can also lightly spray them with cooking spray. Place scooped-out potatoes on a baking sheet and bake for 20 minutes until edges are crisp. Divide cheese among eight halves. Sprinkle with some paprika. Return potatoes to oven and bake or broil until cheese is golden and bubbly. Serve with sour cream and scallions sprinkled on top or along side for your guest to dress the potatoes themselves.



Shrimp and Avocado Nacho Bites



24 large tortilla chips

1/2 cup black bean or refried bean dip from can

1/4 cup thick and chunky salsa

24 medium shrimp, cooked and de-veined

1 large avocado cut into 1/4 inch slices

1/2 cup grated Colby cheese

Bunch fresh cilantro leaves



Top each tortilla chip with about 1 teaspoon of bean dip, 1/2 tsp. of salsa, 1 shrimp, 1 avocado slice and a sprinkle of cheese. Set oven to broil. Broil about 5 inches from elements for about 3 minutes, or until cheese is melted. Garnish with cilantro leaves and serve hot.



Smoked Salmon Roll-ups



4 ounces thinly sliced smoked salmon

4 ounces fat-free cream cheese

Bag of Watercress or Arugula

Black pepper to taste

Lemon wedges



Spread each slice of smoked salmon with fat free cream cheese. Sprinkle with pepper if desired. Carefully roll up each slice like a jelly roll. Cut rolls into 1/2-inch slices. Chill until ready to serve. Place rolls on a platter with watercress or arugula and lemon wedges.



Smoked Salmon Tea Sandwiches



24 slices thin white bread

8 ounces thinly sliced smoked salmon

Ginger-Cilantro Lime Butter

8 tablespoons (1 stick) unsalted butter, at room temperature

2 ounces (1/4 cup) cream cheese, at room temperature

1 tablespoon grated fresh ginger

1 tablespoon fresh lime juice

3 tablespoons chopped fresh cilantro

1 teaspoon kosher salt



Spread all of the bread slices generously with the ginger butter. Place slices of smoked salmon in an even layer on half of the bread slices. Top with remaining bread slices. Using a 2-inch flower-shaped cookie cutter, cut out the tea sandwiches. Remove the top slice of bread from each flower. Using a 3/4 to 7/8-inch round biscuit cutter, cut a circle from the center of each, discard the circle. Replace the slice, butter-side down, on the flower. Serve with Ginger-Cilantro Lime Butter. Place butter, cream cheese, ginger, lime juice
How about some strawberries with a cream cheese fruit dip?Can you give any ideas for some cold food items to put out for a ladies golf league buffet at a country club?
Gazpacho Soup -

http://www.cooks.com/rec/doc/0,1848,1471鈥?/a>



COLD BORSCHT (BEET SOUP)

http://www.cooks.com/rec/doc/0,1848,1571鈥?/a>



COLD CURRIED CHICKEN SOUP

http://www.cooks.com/rec/doc/0,1939,1551鈥?/a>



COLD CUT PINWHEELS

http://www.cooks.com/rec/doc/0,1926,1521鈥?/a>



COLD COFFEE SOUFFLE

http://www.cooks.com/rec/doc/0,1913,1521鈥?/a>



COLD NOODLES WITH SESAME SAUCE

http://www.cooks.com/rec/doc/0,1915,1521鈥?/a>



COLD LEMON SOUFFLE

http://www.cooks.com/rec/doc/0,1913,1541鈥?/a>



Lots of the recipes on this page sounded good and fun.

http://www.cooks.com/rec/doc/0,1-21,cold鈥?/a>



I just went to www.cooks.com and typed the word "cold" in the search bar, got tons of results. A cold soup bar would be fun.
Mini quiches - egg and bacon ones or spinach and fetta.

Mmmm Yum.



Kirst, Qld Australia.Can you give any ideas for some cold food items to put out for a ladies golf league buffet at a country club?
ok Heres what Ive done for ladies leagues meetings and this is just to give you a base line to kinda go by if you want. Im includeing recipes if you want to use them.



Keep the salad bar and fruit bar those are always great for light lunches or those watching certain things.



Mini Italian Club sandwiches: http://www.foodnetwork.com/food/recipes/鈥?/a> where a huge hit with the kids as well FYI



Cold Summer Soup: http://www.foodnetwork.com/food/recipes/鈥?/a> Like a Gazpacho and very good for those vegans



Cold Fruit Soup: http://www.foodnetwork.com/food/recipes/鈥?/a> Great twist for a soup course



Spanakopita: http://www.foodnetwork.com/food/recipes/鈥?/a> So very easy to do and very light for lunch



Stuffed poblano peppers" not spicy": http://www.foodnetwork.com/food/recipes/鈥?/a> If you remove all seeds and white from inside the pepper theres just a very mild kick to it for those who dont like.



Herb Roasted Turkey Tenderloin: http://www.foodnetwork.com/food/recipes/鈥?/a> Very light, healthy and quite popular





Baked chicken with mashed sweet potatos: http://www.foodnetwork.com/food/recipes/鈥?/a> Second main course very popular









Had a simple ladies lunch 4 weeks ago these Items where served, I was asked to come back and work with them again. And all the plates came back clean. I still get thank you notes on occasion from that group. It was a good day for sure. Best of luck with your Buffet.
Cucumber %26amp; cream cheese sandwiches, with the crusts cut off.
Sliced cold meats and chutney's.

Devilled Egg.

Cubes of Cheese.

Celery Sticks.

Carrot Sticks.

Tamato Wedges.

Deep fried sausage rings.

Boiled Savaloy rings.

Cocktail savouries.
3 bean salad; calico salad; spinach salad; muffins; biscuits (buttermilk and/or cheese); party pizzas (sausage and velveeta on cocktail rye/pumpernickel breads); deli platter with variety of meats and cheeses; fresh veggies with dill dip or artichoke dip; fresh fruits...can't think of other items right now!
Oh, I do know this drill...........but food changes like styles, so lets update your cold food buffet:

Seafood Salad

Greek Salad

Antipasto Salad

Broccoli Salad

Ole' Style Potato Salad with Dijon

Grilled Vegetable Salad

Cucumber Salad

Cherry Tomato Salad

Italian Salad with Fresh Boca Mozz, Roma Tomatoes, Red Onion, Basil Leaves with a Balsamic and Olive Oil Drizzle

Fruit Coleslaw

Meat and Cheese Platter with a variety of breads

Meats: (sliced turkey, chicken, ham, roast %26amp; corned beef, salami, cappicola, procuitto), Cheese: (swiss, provolone, cheddar, montery jack, muenster,American (just to be there)) Breads: White, wheat, rye, Deli rolls, ciabatta, pumpernickle, croissants)

May I suggest Pulled Pork, Seasoned Ground Chicken, Turkey or Beef with Hoagie Rolls, for additional sandwich ideas.

Freshly Made Sundae Bar: Vanilla, chocolate, Strawberry Ice Cream with cool whip, chocolate, butterscotch, caramel toppings, fresh fruit of strawberries, blueberries, raspberries, blackberries, salted peanuts,sugared pecans, walnuts, angel cake, sprinkles (of any season) Vanilla Bean Puree, crushed oreo cookies or candied crushed fruit.



Honestly, these items are not all that new, but may be new to you, considering your previous menu. And, this is honestly, what they want.........they don't want BIG change, but they do want a new twist, I know how you feel. This is all I have for now, good luck and happy cooking to you! If you need more ideas, please IM me if I'm online, I'd be more than honored to colaborate on more ideas!
You could serve shrimp or a nacho bar.

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