Friday, November 8, 2013

Hockey Tournament Tables that Turn a Profit!

No trophy this tournament, but our team netted a nice profit at our tables by offering delicious dishes and beautiful baskets. Check out our menu board!

A great way to advertise what you're selling!  We used a white board (hockey themed of course) and dry erase markers, That made it easy to whip up the menu and make changes on the fly. Other parents raided their kid's rooms for  big art boards.

Big sellers included Chicken Riggies, Walk Away Tacos,  Pork Sliders and Macaroni & Cheese


Crock pot city,  Don't forget to bring a power chord to plug them all in.

We sweetend the fundriaisng pot with sweets.  Hockey stick and puck-shaped cookies and half moons sold like hot cakes! 

Caramel applies, half moon cookies and Tim Horton donuts were in demand.  Cleverly wrapped fruit and nut snacks were gobbled up too at our Thanksgiving tournament tables.

With a little bit of luck, you will strike it rich with a lottery basket

or really clean up with a bucket of suds!

Just a few ideas to help you score some big bucks at your next tournament!

( For drinks, consider selling cups or small cartons of chololate milk and plug what the research says about it being so good for hockey players after a game!)

And the first place trophy for coming up with the best selling tournament food goes to....

                    By Nancy Blais
                     Goalie Mom

4 Tbsp Butter
2 1/2 pounds boneless, skinless chicken breasts cut into bite size pieces
1 medium green pepper, chopped
3 hot cherry peppers, chopped
1 medium onion,  chopped
Roasted red peppers, chopped (use as many or as little as you like)
2 cups water
2 tsp chicken bouillon
1 cup tomato sauce
1 cup heavy cream
1 tsp paprika
1 tsp parsley
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp corn starch or flour
1 lb rigatoni, cooked and drained

In a large pot, melt the butter and add the chicken.  Cook over medium heat until tender.
 Add the peppers, onions, cherry peppers and roasted red peppers. Continue cooking until soft (5-7 minutes)
Add water, bouillon, sauce, heavy cream and spices.
Bring to a boil, reduce heat and cover for 20 minutes, stirring occasionally
In a small bowl mix cornstarch or flour with 2 Tbsp of water until dissolved
Add to sauce, stirriing continuously until it thckens
When thickened, mix sauce with rigatoni together in a deep bowl and serve immediately
( if you want, you can add other ingredients like mushrooms or olives)

Enjoy and be prepared for a sell-out at your tournament table!

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