What's for Dinner??

Cindy Fuller said:

In article <J6krf.3636$nj1.1159@fed1read07>, "Nexis" <[email hidden]>

Quoted message said:

Tonight, we're having a USDA Prime rib roast, served with a cous cous pilaf,
asparagus, and this potato dish where you slice them super thin and layer
them in a baking pan drizzled with olive oil (I add in rosemary and thyme)
and put them in the oven with the roast until they're brown and crisp.
Dessert is Mom's Trifle.

Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
Pancakes, topped with berries and whipped cream, sausage links, bacon,
scrambled eggs, and orange-pineapple juice.
For Dinner, I'm making Alton Brown's City Ham (from the Ham I Am episode,
it's the one with the gingersnaps) because my husband requested it. I'm also
roasting some Cornish Game Hens, and making dressing to go with those.
Mashed yukon golds, green beans, corn, salad, and gravy too. During the day,
we'll be snacking on pate, crackers, assorted cheeses, several varieties of
olives, and cornichons.

What's on your plates?

kimberly

Well Xmas for me will be quiet, restful and full of leftovers.

DH & I nibbled on salmon pate & cheeses before sitting down to a quiet
dinner of cornish game hen w/roasted garlic and a red wine sauce served
on a potato galette (it's based on an old Julia Child recipe that I'll
be darned if I can find, but it turned out great). For a green veg, we
decided on Brussel Sprouts - very nice pairing. Dessert a yummy
cheesecake with cherry topping.

Brunch in the am will be our traditional eats - Eggs Benedict.

Christmas Dinner is going to be a couple of gorgeous filets mignon and
marinated Tiger Prawns cooked outdoors by the Manly Man of the Grill.
Since the weather has warmed up a bunch in the last week, it seemed
like a good idea. Last Sunday we had a major ice storm and it was in
the 20's. Today we almost hit 60 degrees. I'll kick in a green salad
and set a pretty table. Dessert is a very rich flourless chocolate
cake that I'll serve with whipped cream flavored with a bit of
cointreau.

Hope the weather cools down a bit by Monday - I have fixings for oyster
stew.

Time to hang the stockings and toddle off to bed...Wishing all of you a
Merry Christmas!

Nancy T

Christine wrote about the recipe for "Blue Moon":

Quoted message said:

Post it when you get home.. 😉
I am working tonight too..

Here ya go!

BLUE MOON (from the _Moosewood Cookbook_)

2 medium-sized [censored] apples, in chunks
2 perfectly ripe pears, sliced
1 stalk celery, minced
1/4 cup (packed) raisins
2 to 3 tablespoons lemon juice
3/4 cup chopped toasted walnuts

Dressing:
1 cup yogurt
3 to 4 tablespoons mayonnaise
1/4 cup crumbled blue cheese
1 tablespoon honey, or to taste

Combine all salad ingredients. Stir together dressing ingredients in a
separate bowl, pour over salad.

[BOB'S NOTE: I like to use buttermilk instead of yogurt. Just a slightly
different taste and slightly thinner dressing.]

Bob

"Wayne Boatwright" <[email hidden]> wrote

Quoted message said:

On Sat 24 Dec 2005 09:42:03p, Thus Spake Zarathustra, or was it Nancy
Young?

Quoted message said:

Quoted message said:

Wondering, do you peel the shrimp before you boil them or after?
I'm inclined to after. I don't want to serve them with the shells
on.

I peel all the shrimp after they've been cooked and chilled. I think the
flavor is better. But I'm with you...I won't serve them in the shells.

Wayne. I got myself all discombobulated getting ready to go to my
brother's ... I completely forgot to peel the shrimp. What a maroon.
No one thought anything of it, I guess, as people just got little plates
and peeled away. Good thing I didn't get in the way, those puppies
were gone in no time.

Heh, my mother had serious reservations why I was serving shrimp with
this jar of red stuff. She was highly skeptical, then she got a whiff. She
was all over that shrimp and cocktail sauce ... I figured she might be once
I told her there was horseradish in it. She's Japanese, she liked that
little spicy kick. I put it in a bowl, I shoulda just done that without
her seeing it was from a jar, tell her I made it myself.

nancy

On Sun 25 Dec 2005 07:11:52p, Thus Spake Zarathustra, or was it Nancy
Young?

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote

Quoted message said:

On Sat 24 Dec 2005 09:42:03p, Thus Spake Zarathustra, or was it Nancy
Young?

Quoted message said:

Quoted message said:

Wondering, do you peel the shrimp before you boil them or after?
I'm inclined to after. I don't want to serve them with the shells on.

I peel all the shrimp after they've been cooked and chilled. I think
the flavor is better. But I'm with you...I won't serve them in the
shells.

Wayne. I got myself all discombobulated getting ready to go to my
brother's ... I completely forgot to peel the shrimp. What a maroon.
No one thought anything of it, I guess, as people just got little plates
and peeled away. Good thing I didn't get in the way, those puppies
were gone in no time.

LOL! Lot's of folks are used to eating "peel and eat" shrimp, and I have
no problem with it. I just like to peel them all first so that peeling
doesn't get in the way of eating. <g>

Quoted message said:

Heh, my mother had serious reservations why I was serving shrimp with
this jar of red stuff. She was highly skeptical, then she got a whiff.
She was all over that shrimp and cocktail sauce ... I figured she might
be once I told her there was horseradish in it. She's Japanese, she
liked that little spicy kick. I put it in a bowl, I shoulda just done
that without her seeing it was from a jar, tell her I made it myself.

For years I bought jars of cocktail sauce until one year when the store was
out. I bought chili sauce and made my own. Have been doing it ever since.
I love the stuff!

* Exported from MasterCook *

Cocktail Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Chili Sauce
3 Teaspoons Lemon Juice
3 Teaspoons Worcestershire Sauce
1 Teaspoon Hot Sauce
1 Teaspoon Granulated Sugar
2 Teaspoons Dehydrated Onion Flakes
2 Teaspoons Celery, Finely Minced
2-3 Tablespoons Horseradish (to taste, depending on how
hot you want it)
1/4 Teaspoon Dried Tarragon -- crumbled

In a small mixing bowl, combine all ingredients and mix thoroughly.
Refrigerate, covered, 2-3 hours or overnight before serving.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

Wayne Boatwright said:

On Sun 25 Dec 2005 07:11:52p, Thus Spake Zarathustra, or was it Nancy
Young?

Quoted message said:

Quoted message said:

Heh, my mother had serious reservations why I was serving shrimp with
this jar of red stuff. She was highly skeptical, then she got a whiff.
She was all over that shrimp and cocktail sauce ... I figured she might
be once I told her there was horseradish in it. She's Japanese, she
liked that little spicy kick. I put it in a bowl, I shoulda just done
that without her seeing it was from a jar, tell her I made it myself.

For years I bought jars of cocktail sauce until one year when the store was
out. I bought chili sauce and made my own. Have been doing it ever since.
I love the stuff!

* Exported from MasterCook *

Cocktail Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Chili Sauce
3 Teaspoons Lemon Juice
3 Teaspoons Worcestershire Sauce
1 Teaspoon Hot Sauce
1 Teaspoon Granulated Sugar
2 Teaspoons Dehydrated Onion Flakes
2 Teaspoons Celery, Finely Minced
2-3 Tablespoons Horseradish (to taste, depending on how
hot you want it)
1/4 Teaspoon Dried Tarragon -- crumbled

In a small mixing bowl, combine all ingredients and mix thoroughly.
Refrigerate, covered, 2-3 hours or overnight before serving.

All the years we lived on the east coast and dug our own littlenecks, we
made our own, even easier:

good quality catsup
lemon juice
horseradish
grated onion
a few dashes of Tabasco

No measurement--all to taste. It came out slightly different every
time, but it was all yummy.

gloria p

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nexis said:

Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
Pancakes, topped with berries and whipped cream, sausage links, bacon,
scrambled eggs, and orange-pineapple juice.

Okay, I'm going to need that pancake recipe. Boy, am I going to need
that recipe. Please post that recipe, Kimberly! :-)

Merry Christmas,
Carol

So sorry Carol, I didn't get this on my server til today! I had about 400
posts I didn't get til today for some reason. The recipe that Bob posted is
identical, except that mine calls for no sugar, and adds 1 tsp cinnamon with
the nutmeg. It's delicious! I love to top with strawberry puree and sliced
berries.

kimberly

"King's Crown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

What's on your plates?

kimberly

Wow everything sounds wonderful, but it's "what's in your BOWL" at my
house. We've all come down with some nasty flu and our Christmas present
to our family is we're staying home. It was very sad to cancel all
Christmas travel and visiting, but honestly none of us have the energy.
We'll stay home and recoup and celebrate with our families later next
week. So, that brings me to what the doctor recommended ... Chicken soup.
It's actually the only thing that sounds good and goes down good right
now. I made another huge pot tonight. I had a pound of boneless chicken
thighs and took off from there. I browned them in olive oil. Removed to
platter. Added one large chopped onion and an equal amount of chopped
celery. Sautéed for a while. Added equal amount of chopped carrots and 4
minced cloves of onion and continued to sauté. Added thyme and a little
salt. Then added 16 cups of water and threw the chicken back in. I
simmered it for about 30 minutes. After tasting it I added some chicken
bouillon and one pound of mini bow tie pasta. Simmered 8 minutes and we
were in heaven. The warm soup felt good and tasted good.

Lynne

That darned flu is sure making the rounds this year. My brother and his wife
& kids went to Idaho for the holiday, to her dad's place. My brother got
sick on the way there, and by the time they got there his youngest daughter
was sick too, and by Christmas Eve, the oldest boy too.

We, thankfully, have gotten past all but the cough. That's a stubborn cough.

kimberly

Nexis said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nexis said:

Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
Pancakes, topped with berries and whipped cream, sausage links, bacon,
scrambled eggs, and orange-pineapple juice.

Okay, I'm going to need that pancake recipe. Boy, am I going to need
that recipe. Please post that recipe, Kimberly! :-)

Merry Christmas,
Carol

So sorry Carol, I didn't get this on my server til today! I had about 400
posts I didn't get til today for some reason. The recipe that Bob posted is
identical, except that mine calls for no sugar, and adds 1 tsp cinnamon with
the nutmeg. It's delicious! I love to top with strawberry puree and sliced
berries.

Thanks, Kimberly. I snagged the recipe when Bob posted it. Can't
make them right away, but hope to soon.

Carol