I make radish roses and carrot curls and leave them in ice water in fridge
the day before. I prefer large pitted black olives stuffed with cream
cheese and french onion dip. I clean and cut clery sticks and mix blue
cheese and cream cheese in equal parts and stuff them. I score the sides of
a cumcuber and slice it for the tray. I also like to add califlower in
small pieces for dipping and serve the french onion dip in a bowl in the
center.
"Nancy Howells" > wrote in message
...
> In article >,
> wrote:
>
> > Heya guys,
> >
> > I am thinking about cooking Thanksgiving dinner here for a few
> > orphaned folks, that is if I don't end up going somewhere else. I have
> > Thanksgiving off, and I *AM* going to cook a turkey for at least
> > myself here...
> >
> > My question is this. If I end up doing this here, I was thinking of
> > doing the proverbial relish tray to put out before the meal gets
> > underway. I know that there used to be one when I was growing up, but
> > I can't remember all the stuff that was on it.
> >
> > So, what do you guys that provide one, put on yours?
> >
> > Christine
>
> I usually do a combination of crudites and dip and assorted pickles,
> olives, cheeses.
>
> --
> Nancy Howells (don't forget to switch it, and replace the to send
mail).