Hi Dina. I think you will find that a few dishes in "quantity" will be much easier to control than many dishes of smaller quantity.
Here are a couple suggestions that make a lot to begin with and doubling shouldn't be a problem. I'm just posting some of my favorites and not saying they all go together.
This first dish serves 10 - 15 people easy. If you double it and have other things you'll be fine.
BEAN AND PASTA SALAD
8 oz. uncooked rotini
1 can black beans
1 can great Northern beans
1 can kidney beans
1 11-oz. can whole kernel corn
1 2-oz. jar pimiento, chopped
1/2 cup mayonnaise
1/2 cup Zesty Italian dressing
1/2 tsp. ground red pepper
1/2 tsp. dry mustard
Cook and cool rotini. Mix all beans, corn and pimiento in bowl with juice from cans as the flavors seem to mix in the end product better.. While pasta is cooking and beans are soaking mix the mayo, Italian dressing, pepper, and mustard.
Pour bean mixture into colander, rinse and drain. Toss everything together. This mixture HAS to sit in the refrigerator for at least 2 hours. If you taste it right away you will note the Italian dressing has a VERY sharp taste. After 2 hours this taste calms down and the dish is very smooth.
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If you multiply this recipe times 4 and use two 9 x 13 casserole dishes it will be fine.
Cheesy Spoon Bread
Part #1
1 4-oz. can green chilies, chopped
1 1/2 C shredded cheddar cheese
Part #2 Ingredients:
1 can cream style corn
3/4 cup milk
2 eggs
1/3 cup cooking oil
Part #3 Ingredients:
1 1/4 cup yellow cornmeal
1/2 tsp baking soda
1/2 tsp salt
Method:
Take out seeds and veins from green chilies if using whole ones and chop. Otherwise, just use chopped ones.
Mix together all ingredients in Part #2. - set aside.
Mix together all ingredients in Part #3. - set aside.
Butter a 9 x 9 baking pan. Mix #2 and #3 together. Pour 1/2 of the batter into pan. Sprinkle 1/2 of cheese and all of chilies on top of this layer. Pour rest of batter on top of this and then top with remaining cheese.
Bake in 400-degree oven for 30 minutes. Cool a bit and serve.
For spicier cornbread add jalapeno peppers, Tabasco or cayenne for a bite.
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Spanish Rice
Basically you just make the amount of regular white rice that you need and let it cool. Make day ahead and it stays separated and doesn't get gummy.
Saute onions and green or red peppers until caramelized. Toss in rice and then mix in some Rotel (canned tomatoes with lime, cilantro, onion flavoring). I add more cilantro and more diced tomatoes (drained) along with, of course, salt, pepper, cumin, and a bit of chili powder (not much). Some spring onions and sour cream are good toppers.
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This is a bean salsa that is also good on top of the rice:
3 16oz cans black-eyed peas, drained and rinsed
1 small jar chopped pimentos, juice included
1 bunch scallions, chopped, green part only
1 tablespoon fresh oregano, chopped
1 tablespoon Tabasco
1 tablespoon Worcestershire
1 teaspoon black pepper
1/2 bunch cilantro, chopped
3 fresh jalapeno chilies, seeded and chopped
1 firm, ripe tomato, chopped
1 green bell pepper, chopped
3 cloves fresh garlic, minced or pressed
2 cups vinaigrette
In a large bowl stir all ingredients very well. Chill for at least 4-6 hours, preferably overnight in a sealed container. The longer it sits the better it gets.
Serve with old-fashioned crackers or tortilla chips.
Vinaigrette recipe - 1 part vinegar, 3 parts oil, chopped garlic
Add crushed garlic, vinegar, and oil. Close and shake well. Let stand and shake again well. Use less than tempted to use.
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For veggies you can grill some asparagus and other vegetables i.e., zucchini or yellow squash cut in wedges like pickles, salted, peppered, coated with olive oil.
You can do these first and keep in a warm oven.
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I know there's more I can think of but I'm getting sleepy.......will visit this thread again tomorrow.
I don't know if I would do wings if you are already having grilled chicken.
What about:
cheese ball - I have a recipe for the regular and then a pineapple cheese ball that's really good.
Hot spinach/artichoke dip in a chafing dish?