Alternative sunday lunch?

Make 2 Quiches....one with meat,one without....

& green side salads.

I would make something simple that can be left to cook itself. Go for a huge vegetarian Cassoulet.

Some recipes can take 9 hours. I think that is when they are soaking the beans overnight and then cooking them for 2 hours. Don't waste your time. Go to the supermarket and buy them already cooked in tins. They are just as good. Add plenty of fresh herbs, garlic and onions and vegetables.

Serve it with French bread and a green salad. Cooking this will enable you to spend time with your guests and not slave over a hot stove. It is Sunday after all.

If you are having them over for lunch then the polite thing is for them to enjoy what you are serving. I understand you want everyone to be happy, but your home isn't a resturant. If everyone is so picky or this is really stressful for you go out to eat.

One very casual idea is: (Burger Bar) Turkey/chicken, fish, beef and veggie burgers or portabella (easy to make and or some are already made up for you);

*have various types of buns and or bread, some unusual toppings (pesto mayo, mustards...),

*different veggies (lettuce, sprouts, pickles, peppers, cucumber....)

*variety of cheeses;

* variety of chips, a little pasta/potato/slaw type of salads

The same idea, more or less, goes with cold cuts or veggie sandwiches

LOL, lots of fruit. No, seriously, a lovely fruit cup or a tray would be a great thing, I love fresh pineapple.

Fix breakfast! No one can argue with waffles or pancakes. and it is Su8nday brunch/lunch, so this is very appropriate. And they make meatless sausage. Serve the fruit. Fry some potatoes.

Make a fruited bread pudding, if the veggie will eat eggs . Saw one with cranberries I want to try.

If they are alcohol drinkers, mix some champagne and some OJ. Not drinkers? Serve some juice blends or flavored teas.

Buy some steak

A fresh chicken costs like £2 in Tesco

and some Quorn for the veggie

Nut Roast, Works for the veggie and is very filling also i am sure the meat eaters will enjoy it as well check it out.

CREAMY POTATO CASSEROLE

1 (32 oz.) bag frozen hash brown potatoes

1 pt. sour cream

1 can cream of chicken soup

1/2 c. chopped onion

4 oz. shredded Mozzarella cheese

4 oz. shredded cheddar cheese

1 tsp. salt

1/4 tsp. pepper

1 stick butter, melted

2 c. crushed corn flakes, for topping

Defrost potatoes. Grease a 13 x 9 inch baking pan. Combine all ingredients, except topping. Mix gently. Sprinkle corn flakes on top. Bake at 350 degrees for 45 minutes.

or

CREAMY POTATO CASSEROLE

5 lb. red potatoes

5 tbsp. Dijon mustard

5 tbsp. melted butter

5 c. whipping cream (heavy cream)

Grated Parmesan cheese

Wash and slice red potatoes. Layer potatoes in a buttered 9 x 13 inch dish. Bring cream, butter and mustard to a boil. Pour over potatoes. Cook 1 hour at 350 degrees. Sprinkle with Parmesan cheese and cook for 30 more minutes

_______________________

Creamy Cheesy Chicken Casserole

2 C. dry shell macaroni

3 C. cubed cooked chicken or turkey (3 to 4)

1/2 lb. cubed yellow cheddar cheese

Crushed potato chips or buttered crumbs for topping

Sauce:

1/3 C. butter or margarine

2/3 C. flour

3 C. chicken broth (add milk to make 3 C. if not enough broth)

1 can cream of mushroom soup

1 small can mushroom pieces drained, optional

1 small chopped onion

Generous dash garlic powder

Salt and pepper as needed

Preheat oven to 350° F. Cook macaroni according to directions and drain. Stir together chicken, cheese and sauce ingredients. Pour into a shallow baking pan. Bake until bubbly, about 35 - 40 minutes. During the last 5 minutes in oven, sprinkle buttered crumbs or crushed potato chips over top of casserole. Return to oven for 5 minutes, being careful not to let topping get too done

_______________

Cheesy Chicken and Rice Casserole

1 can (10 3/4 ounces) Condensed Cream of Chicken Soup

1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

1/2 tsp. onion powder

1/4 tsp. ground black pepper

2 cups frozen mixed vegetables, optional

4 skinless, boneless chicken breasts halves

1/2 cup shredded Cheddar cheese

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving

______________________

1 can cream of (mushroom or chicken) soup

Shredded cheddar cheese

Egg noodles

Onions - sauteed until translucent

Hard boiled eggs - chopped

peas - frozen but added to the noodle water just before draining

cooked meat (can be chicken or tuna or turkey) cut into bite-sized pieces

crackers - crushed (or bread crumbs)

butter - to dot the top

Cook the onions until translucent. Cook the egg noodles by package directions but only for 10 minutes. Hard boil the eggs, peel and chop them. After you have sauteed the onions, add your soup to the skillet and heat. Then add the meat, drained noodles and peas, cheese and the eggs. Mix well and pour into a casserole dish. Sprinkle the crackers or bread crumbs all over the top and then dot with butter. Bake in a preheated 350º oven for 30 minutes or until bubbly and the top is golden.

For added flavor, you can add a teaspoonful of curry to the soup mix if you'd like

toad in the hole with potatoes and veg''or a nice cauliflour cheese or maybe a huge ham and pineapple pizza good luck

I would set it up as a fondue style lunch with swiss cheese and maybe a cheddar chipotle style fondues (recipes below). Offer something like grilled/broiled steak chunks, grilled/broiled chicken breast cut up , fresh or semi steamed or grilled veggies (like broccoli, carrots, cauliflower, green, red or yellow peppers) Also offer bread chunks as well - like french or Italian bread in thick slices, cut in half, or pumpernickel (compliments meats well) - it covers all your bases and still satisfies ALL of your guests! For dessert, place a large bowl of mixed fruits in the center with a cream cheese dip and you have a complete meal with a healthy ending!

Swiss cheese fondue:

1 pkg. (8 oz.) Swiss Cheese Slices (I use Kraft Brand), cut into thin strips

1 Tbsp. flour

1 clove garlic, cut in half

1 cup dry white wine

1/8 tsp. salt

1 dash each ground nutmeg and white pepper

Toss cheese with flour in medium bowl; set aside. Rub inside of heavy saucepan with garlic; discard garlic. Add wine; heat until bubbles rise to surface. (Do not boil.)

Add 1/2 cup of the cheese mixture; stir constantly with wooden spoon until cheese is melted. Repeat until all of the cheese has been added. Continue to stir on medium-low heat until cheese mixture thickens. Stir seasonings.

Pour fondue to heated fondue pot. Keep fondue bubbling while serving. Dip bread chunks, chicken, meat or veggies into fondue. If fondue becomes too thick, add small amount of additional wine.

Cheddar Chipotle Fondue:

2 cups shredded Cheddar Cheese

1/2 cup dry white wine

1/2 cup whipping cream

2 Tbsp. Grey Poupon Dijon Mustard

1 Tbsp. chipotle peppers in adobo sauce, pureed

Mix all ingredients in medium saucepan. Cook on low heat until process cheese is melted and mixture is heated through, stirring constantly.

Serve in fondue pot with toasted bread cubes, roasted cubed potatoes, cut-up grilled chicken or cut-up grilled vegetables.

Use seasonal vegetables as dippers for this fondue. Just brush your favorite vegetables with Italian dressing, butter/salt/pepper combo and grill or broil until tender. Then, cut into bite-size pieces and serve with the fondue.

cheese blintzes