ADVERTISEMENT
- Real Recipes from Real People -

ISO: Party Puffs

Misc.
My son is getting married next month and although it is being catered for the dinner the Bride's Mother and myself want to set up an snack table so the Guests have something to munch on for the wait till Dinner is served. I have had many parties in my days but haven't ever made enough for 100 people. I want to make party puffs (just like cream puffs) and fill them with Chicken Salad. My guestion is can I make them the week before and freeze them till they will be filled the day of the wedding? And also, can anyone give me an idea on how many to make? There's going to be several types of things for them to eat.
Any help would be appreciated! thanks.....Joyce
MsgID: 094708
Shared by: Joyce from Pa
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Joyce from Pa
2
  Jen,FL
3
  Joyce Fr Pa
ADVERTISEMENT
Random Recipes
  • Golden Peach Punch
  • GOLDEN PEACH PUNCH 2/3 cup boiling water 2 black tea bags 2 cups peach nectar 1 1/2 cups pineapple juice 1 cup orange juice 1/2 cup lemon juice 1 cup sugar 2 cups ice water 1 quart ginger ale Pour boiling water over ...
  • Scalloped Onions, Leeks and Shallots
  • SCALLOPED ONIONS, LEEKS AND SHALLOTS 3 pounds onions, cut into 1/4-inch-thick slices White and pale green parts of 2 pounds (about 6) leeks, split lengthwise, washed well and chopped 1/2 pound shallots, cut into 1/4-i...
  • Daily Recipe Swap Topics List for December 2014
  • Here is our Daily Recipe Swap topic list for December! To add recipes to the swap, please enter here: Daily Recipe Swap (or click on the Board link above), click on the title for the main message for the day's topic, t...
  • Pressure Cooker Macaroni and Cheese - 8 recipes
  • PRESSURE COOKER MACARONI AND CHEESE RECIPES THE RECIPES THAT FOLLOW USE: 1. Chicken base, Parmesan, cheddar and cream cheese. 2. Cream cheese, Italian blend cheese, Monterey Jack and cheddar cheese. 3. Shredded chee...
  • Vegetarian Borscht (food processor)
  • VEGETARIAN BORSCHT "This is a good make-ahead soup that can be made quickly in the food processor. It get thicker the longer it sits. This also freezes well." 2 medium onions, peeled 3 ribs celery, with tops 1 leek, ...
ADVERTISEMENT
  • Roasted Baby Beet and Spinach Salad
  • ROASTED BABY BEET AND SPINACH SALAD 1 lb baby beets, stems trimmed to 1-inch 1 tbsp minced shallot 3 tbsp fresh lemon juice 1/2 tsp Dijon mustard 1/4 cup extra-virgin olive oil sea salt, to taste ground pepper, ...
  • Vanilla Ice Cream (using Splenda)
  • VANILLA ICE CREAM (Diabetic Friendly) 5 egg yolks (pasteurized) 3 tsp. vanilla extract 1 cup Splenda 1/4 cup water 2 cups heavy (whipping) cream, whipped Place yolks, vanilla, Splenda, and 1/4 cup water in blender. B...
  • Soft Twisted Pretzels (using cheddar cheese and bacon)
  • SOFT TWISTED PRETZELS 3 to 3 1⁄2 cups all purpose flour, divided use 2 tablespoons sugar 1 envelope Fleischmann’s RapidRise Yeast 1⁄2 teaspoon salt 1 cup very warm water (120 to 130 degrees F) 1 tablespoon...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Party Puffs
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!