Oh pshaw, on Thu 16 Nov 2006 09:53:07p, Jo Anne Slaven meant to say...

> On Sun, 12 Nov 2006 12:17:49 -0700, Christine Dabney
> > wrote:
>
>>So, I am wondering what kinds of things you folks do ahead? How about
>>offering up your do-ahead tips, etc?
>>
>>Christine
>
> I make salad a day or so ahead. Wash and cut up everything, and put it
> all in a large ziploc bag. My salads usually have romaine lettuce,
> baby spinach, radiccio, endive, radishes, red/yellow peppers,
> onions/scallions, celery,. That all goes in the ziploc bag together. I
> also might add any/all of diced avocado, feta cheese, extra-old
> cheddar, grape tomatoes, croutons. That's done at the last minute and
> dumped in the salad bowl just before the dressing goes on.
>
> You can whip up cream a day in advance, as well, if you want it for
> your pies.

This may have already been suggested... I bake all my own pies, pumpkin,
pecan, and mincemeat. I make the pastry, roll and fill the shells, then
freeze and wrap securely in pastic wrap and return to the freezer. I
freeze the rolled dough for the top crust on a cookie sheet, then wrap
securely. This really cuts down on the final pie prep which I do early
Thanksgiving morning. A note on the whipped cream. Not only can it be
whipped in advance, but dollops can be spooned or piped on a sheet of
plastic wrap, then quick frozen. When firm they can be removed to a ziploc
bag. Added to the top of a dessert a few minutes before serving.

--
Wayne Boatwright
__________________________________________________

'If I had only known, I should have become a
watchmaker.' -- Einstein