Alvin Croll (acr...@access.mbnet.mb.ca) wrote: > In <3bb8ol$...@epicycle.lm.com> g...@telerama.lm.com (Foodie) writes: > >Alvin Croll (acr...@access.mbnet.mb.ca) wrote: > >> Sorry to have to play Columbo here, but you're assuming that your > >> grandmother didn't know what she was doing to your grandfather by feeding > >> him that meal every day...... *<8?) (class clown) > >No, I don't think she did sir. Nice raincoat. > >GAT. > J-j-just one more thing, sir before I go..... > Are you saying that your grandmother liked your grandfather, then? > The manner of his passing gives new meaning to the term brain dead. > Oh, sorry. I thought this was alt.humor.puns. > (scratches head, puts cigar stump back in mouth, looks puzzled and > shuffles off shaking his head)
Nice response, you finally *get it.* I am not sure she did, like him that is. Good pun as well. However, Mr. Columbo, you tone indicates you accuse me? He turns back. I did not tell her to feed him the brains, and when I ate them with him I didn't even know what they were (or I would not have eaten them). And in that day how could one know the relation to heart disease. And he smoked, get out, your cigar smoke is infringing on my rights. GAT.
I catered a special meal for my parents that served 10 people at a sit down dinner: This was the menu
an antipasto (can't spell hors de ouvres) of veggies with eggplant dip, roasted pimento peppers in olive oil, blue cheese/walnut butter with rye bread
Sunday soup - a rich broth served over french toast croutons, very small meatballs, and provolone cheese cubes
7 leaf salad - a mixture of iceburg, green leaf, red leaf, romaine, buttercrunch, oak leaf, and radiccio. Avacados, tomatoes and radishes were included. The dressing was cider vinegar and extra virgin olive oil with garlic salt and black pepper. Each individual dish was presented with a green pepper ring, a twist of orange, and a pitted Scicilian olive. Fresh baked garlic bread and butter were served with the salad.
a sorbet - I used pineapple sherbert
Bonless pork loin - roasted with soy, garlic and honey and stuffed with basil/spinach pesto
Steamed asparagus spears in cashew butter sauce
Herbed roasted potato balls
Fresh baked Vienna bread and butter
For dessert I served a scoop of French vanilla ice cream with fresh mint, a chocolate mint wafer and semi-sweet chocolate syrup
We served three different wines--a light wine before dinner and with the soup and salad, a robust red with the main entree, and Asti (I think) after the dessert.
I hope I gave you some ideas you can use. BTW, what made this meal so much fun was that my son-in-law dressed up in a tux and served my parents and their guests--making the dinner very formal and quite elegant.
I'd like to change the focus here a bit and just ask what folks "traditionally" serve for their holiday dinners--Christmas Eve or Christmas Day.
We always have some sort of shrimp dish for Christmas Eve--it used to be sauteed shrimp on rice, but now it's more likely to be a rich dish of shrimp, crab and mushrooms in a cream sauce over fettucine, served with green peas and/or a green salad. Dessert is usually assorted cookies.
For Christmas Day, we have roast prime rib with Yorkshire pudding, scalloped tomatoes, and some green vegetable, usually brussels sprouts or broccoli. Dessert: persimmon pudding with a hot butter-rum sauce. The best meal of the year, IMHO.
In article <3bis32$...@netnews.upenn.edu> jmich...@mail2.sas.upenn.edu (Jennifer L Michael) writes:
>From: jmich...@mail2.sas.upenn.edu (Jennifer L Michael) >Subject: Re: What's to serve for Xmas Dinner >Date: 30 Nov 1994 21:50:26 GMT >I'd like to change the focus here a bit and just ask what folks >"traditionally" serve for their holiday dinners--Christmas Eve or >Christmas Day.
[delicious sounding stuff deleted]
On Christmas Eve we normally eat out..at the Beef House near Covington, IN. Christmas Dinner is usually baked ham. If Mom cooks, we have sweet potatoes. If I cook we have scalloped potatoes. Usually veggie is green bean cassarole, the one with mushroom soup and onions. Cresent rolls. For dessert, "Next Best Thing to Robert Redford". Not exactly gourmet fare, but good and traditional, at least in our family.
In article <3bis32$...@netnews.upenn.edu>, Jennifer L Michael <jmich...@mail2.sas.upenn.edu> wrote:
>I'd like to change the focus here a bit and just ask what folks >"traditionally" serve for their holiday dinners--Christmas Eve or >Christmas Day.
On Christmas eve in my fiance's family (which is where we spend Christmas) we have home made New England style clam chowder with lots of parsley and cooked bacon to sprinkle on top. And we have a big crab and shrimp salad that's arranged on a huge platter and everyone takes what they want. For dessert there's Buche Noel made by his sister.
Christmas day is turkey or ham I think... Don't remember it quite as much as the seafood supper on Christmas eve.
Johanna
-- -------------------------------------------------------------- tur...@reed.edu Johanna Turner Computer User Services Reed College
My family always has escargot with garlic butter and then beef fondue as the main course Christmas eve. It's been a family tradition since we all first had fondue as *very* young children on vacation in Canada.
Christmas dinner varies. We've had goose, turkey, standing rib roast, and ham, depending on how many relatives are showing up and what my mother's butcher has that's good. Side dishes vary with the main course, and we usually have cheesecake or chocolate mousse for dessert.
ID>>Now that we got over Thanksgiving dinner and I'm looking forward to Xmas ID>>dinner. But I'm a bit sick with turkey, ham, roastbeef, and grilled ID>>chicken. What other dishes to cook for Xmas? Something different, tasty ID>>but not with a large chunk of meat. Small bits of meat is ok for flavor ID>>but I'm a bit put off with lots of meat. Any suggestions? ID>>thanks ID>>qn
Then Doris Kuehl (dfku...@iastate.edu) responds: ID>Maybe try poached salmon? ***************
This just made me think of Wendy Hiller's line in the movie _Murder on the Orient Express_.... when asked for her luncheon order she replied, "A nice. Piece. of poached. Salmon. A few boiled whole. New. Potatoes. And. A. Fresh. Spring. Sal. Ad."
Our family does things a little different for the Christmas season. While our family has a traditional Thanksgiving, Christmas time has a traditionally Mexican flair.
My mom makes tamales and menudo for our Christmas "feast". There's always plenty to go around (usually anywhere from 6 to 10 dozen tamales!). We also have plenty of menudo.
That's how I know that Christmas is just around the corner!
> Our family does things a little different for the Christmas season. > While our family has a traditional Thanksgiving, Christmas time has > a traditionally Mexican flair.
> My mom makes tamales and menudo for our Christmas "feast". There's > always plenty to go around (usually anywhere from 6 to 10 dozen > tamales!). We also have plenty of menudo.
> That's how I know that Christmas is just around the corner!
: > Our family does things a little different for the Christmas season. : > While our family has a traditional Thanksgiving, Christmas time has : > a traditionally Mexican flair. : > : > My mom makes tamales and menudo for our Christmas "feast". There's : > always plenty to go around (usually anywhere from 6 to 10 dozen : > tamales!). We also have plenty of menudo. : > : > That's how I know that Christmas is just around the corner! : > : > Maria : > : I'm sorry--what's menudo?
In article <D06spB....@news.arco.com>, O'Hara Shun Ping 293-4594 <spoh...@Arco.COM> wrote:
>Kristin Satterlee (asg36...@uxa.cso.uiuc.edu) wrote: >: On 2 Dec 1994, Mark Frieden wrote:
>: > Our family does things a little different for the Christmas season. >: > My mom makes tamales and menudo for our Christmas "feast". There's >: > always plenty to go around (usually anywhere from 6 to 10 dozen >: > tamales!). We also have plenty of menudo. >: > >: I'm sorry--what's menudo?
> TRIPE.
Actually, it is a wonderful spicey tripe SOUP. Mmmmmmmmmm. It can tend to smell up the house a bit, though. I'd prefer it if someone would make it someplace else and bring it over.
Oh. And those tamales! Yow!
What time do we need to show up for Xmas dinner?!
Oh, us? We go the traditional route. Boring, but ... we like it.
: >Now that we got over Thanksgiving dinner and I'm looking forward to Xmas : >dinner. But I'm a bit sick with turkey, ham, roastbeef, and grilled : >chicken. What other dishes to cook for Xmas? Something different, tasty : >but not with a large chunk of meat. Small bits of meat is ok for flavor : >but I'm a bit put off with lots of meat. Any suggestions? : >thanks : >qn
My favorite Christmas dinner to prepare is: Standing Rib Roast, individual Yorkshire puddings, a cranberry currant conserve (from the Silver Palate) and, of course, veggies (which vary from year to year).
We don't have a "traditional" Christmas or Christmas Eve dinner. Usuall it's whatever the three of us really want. Often we have t-bone steaks and sometimes lasagna. I tried cheese fondue for Christmas Eve once, and my daughter hated it, so I probably won't try that again. Sometimes what we all really want is lentil soup and bread.
However, we do have a traditional Christmas breakfast. It's always fried eggs, kielbasa, kulich and big oranges (used to always be temple, now it's navel). That's been my holiday breakfast since I was in junior high school.
In article <3bnolg$...@news.duke.edu> tfdpr...@acpub.duke.edu (Thomas Fenske) writes: >From: tfdpr...@acpub.duke.edu (Thomas Fenske) >Subject: Re: What's to serve--Menudo >Date: 2 Dec 1994 13:22:40 -0500 >In article <D06spB....@news.arco.com>, >O'Hara Shun Ping 293-4594 <spoh...@Arco.COM> wrote: >>Kristin Satterlee (asg36...@uxa.cso.uiuc.edu) wrote: >>: On 2 Dec 1994, Mark Frieden wrote:
>>: ><deletion> We also have plenty of menudo. >>: > >>: I'm sorry--what's menudo?
>> TRIPE. >Actually, it is a wonderful spicey tripe SOUP. Mmmmmmmmmm. >It can tend to smell up the house a bit, though. <deletion> >Thomas Fenske
In New Mexico it's sometimes (humorously) referred to as the breakfast of champions. It's also touted as a hangover remedy (no personal experience with it on that account); some folks swear by it (some folks swear at it). It can have chiles or not; in fact, it's basically a posole recipe with tripe substituted for the hominy (need to cook the tripe longer, though). Here in Las Cruces, there's a small restaurant named "Casa de Menudo"--their specialty is. . . (you guessed it).
Yes it is Tripe, but it is very well cleaned and it also will contain other things as well, usually all part of the inerds - I am married to a Mexican, and have not ever tried it, due to my own problems with my upbringing...I will eat Pozole though! (it is a pork based hominy soup that is really good)
<GRIN> hope this helps..
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In article h...@freenet3.scri.fsu.edu, carro...@freenet1.scri.fsu.edu (Joyce Carroll) writes:
> My favorite Christmas dinner to prepare is: Standing Rib Roast, > individual Yorkshire puddings, a cranberry currant conserve (from the > Silver Palate) and, of course, veggies (which vary from year to year).
Gee, and I was hoping to see a recipe for...
Joyce Carroll Oats
<ow! Hey! Just kidding! ow!>
--- Ray Bruman In this establishment, Raynet Corp. we DO NOT DISCUSS rbru...@raynet.com race, religion, politics, 415-688-2325 or nutrition.
: >I'd like to change the focus here a bit and just ask what folks : >"traditionally" serve for their holiday dinners--Christmas Eve or : >Christmas Day.
A Brisbane Christmas Day is likely to be hot (above 30 degrees C) so our holiday dinner will be a little different from that served at northern hemisphere festivities.
This year we are having:
Prawns with mango, rice and lettuce and a coconut cream sauce.
Cold ham Breast of chicken with various tropical salads
> By the way does anybody have any interesting ideas for an edible garnish > to go around the cold ham?
> -- > Guy Newcomb > Brisbane, Australia > (G.Newc...@mailbox.uq.oz.au)
We do ham at easter and our garnish is a little fruit wheel:
Slice or orange Slice of peeled cored pineapple slice of lemon Marichino (sp?) cherries
We layer them: orange on bottom, pineapple in middle, then lemon and cherry on top. Spread a bed of parsley, place ham on platter and surround with as many of these wheels as needed. You can secure them by toenailing them with a toothpick (diagonal from top to bottom).
In article <3chd4j$...@bunyip.cc.uq.oz.au>, dngne...@dingo.cc.uq.oz.au (Guy
Newcomb) wrote: > Some time ago Joma Roe (joma@bohr) wrote:
> : >I'd like to change the focus here a bit and just ask what folks > : >"traditionally" serve for their holiday dinners--Christmas Eve or > : >Christmas Day.
Hello,
I always go to my mom's for Christmas, and she doesn't do a dinner.
She bakes a ham and makes an enourmous quantity of potato salad, homemade buns, and cookies. She also prepares a meat and cheese tray with salami, ham, bologna, cheeses, lettuce, tomato and lots of olives and pickles.
We get alot of company during the holiday season, so whenever someone arrives, we put out all the food and everyone eats as much or as little as they want.
It works out well on a busy day with people dropping in and out.
My family's always had a couple of traditions - the first is Christmas Eve, when we have what3ever for dinner, and then used to go to late Christmas Eve service (candlelight). My parents don't go anymore, but last year when we were with them, my husband and I did. Upon returning from candlelight service, there was always (and still sometimes is) a feast of cookies, including Finnish prune pinwheel pastries which they call tarts, my mother's to-die-for fudge and molasses cookies (very gingery) , and any number of other goodies. We used to have eggnog and punch, but now it's punch and mulled cider. When I was very young, my mother and I would put ou;cookies and coffee for Santa - Santa was Finnish (ok, they didn't want to lie too much to me ;) and preferred strong coffee to milk.
Christmas dinner (usually served sometime between 2 and 3 PM) was almost a repeat of Thanksgiving - a turkey with my mother's hamburger and bread stuffing, mashed potatoes and gravy, green peas, a veggie tray and a relish tray - in this case including small sweet-preserved red crab apples or apple rings, and fruit pies (blueberry and cherry) instead of pumpkin.
Leftovers for snacks later in the day, if anyone wanted anything...
New Year's day and Easter were ham, studded with cloves and baked with pineapple.
My husband and I, doing Christmas ourselves, alone, this year, will have a honey-baked ham and other things, yet to be determined.
This reminds me -id anyone else have day of the week foods? My family's only tradition was Sunday, on which we would have a roast beef for Sunday dinner (after church) and hotdogs and potato chips for Sunday supper. Other than that, the days were never pre-set, except for a brief period of time when my mother made pizza every Friday.
>This reminds me -id anyone else have day of the week foods? My
(raising hand) Yes we did!! Friday nights, the sibs and I would have take -out junk food (McDonald's, Arby's, whatever) - which at that age, we thought was a major treat - because Friday nights were when the folks would hire a sitter for us and go party. In retrospect, not a bad system. -Marla
In article <HOWELLS.94Dec14170...@al-burro.mit.edu> howe...@athena.mit.edu (Nancy A Howells) writes:
>From: howe...@athena.mit.edu (Nancy A Howells) >Subject: Re: What's to serve for Xmas Dinner >Date: 14 Dec 1994 22:04:15 GMT
[neat Christmas stuff deleted]
>This reminds me -id anyone else have day of the week foods? My >family's only tradition was Sunday, on which we would have a roast >beef for Sunday dinner (after church) and hotdogs and potato chips for >Sunday supper. Other than that, the days were never pre-set, except >for a brief period of time when my mother made pizza every Friday. >--Nancy >howe...@mit.edu
When I was a kid, we *always* had ham and beans on Mondays. I think it was because it would cook unattended while Mom was doing the wash. Thursdays we had either chili/chile or hamburger cassarole. That was Dad's bowling night and my Girl Scout night and both the above dishes would hold well for staggered meal times. Sunday lunch was grilled cheese sandwiches and canned soup. Mom believed in a day of rest for the cook.
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