Happy Friday all,

I just found out today that we are going to the in-laws for
Thanksgiving (Stove Top stuffing and hominy here we come! :/ )

To try and help rescue the meal, I want to try and bring some food. But

my MIL's kitchen is a NIGHTMARE to cook in, so I want to make it ahead
of time. I always supply the pumpkin pies (make the dough ahead of
time and bake them the night before so it's not as much hassle in the
kitchen), but what else can I do from home and transport a few hours by

car?

I'm thinking a pear-cranberry relish or something like that would
travel well, but besides that my mind's a blank.

Any other ideas, my fellow foodies?

Thanks for any help,
Kris

On 3 Nov 2006 14:34:27 -0800, "Kris" > wrote:

> I always supply the pumpkin pies (make the dough ahead of
>time and bake them the night before so it's not as much hassle in the
>kitchen), but what else can I do from home and transport a few hours by
> car?

We have this every Thanksgiving. It can be made ahead and nuked just
before serving. A nice change of pace from that nasty green bean
casserole. <insert gagging sounds here>

* Exported from MasterCook *

Green Beans with Hazelnuts and Lemon

Recipe By :Gourmet Magazine
Serving Size : 8 Preparation Time :0:45
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds green beans -- trimmed
1 1/2 tablespoons olive oil
1 1/2 teaspoons lemon zest -- freshly grated
1/3 cup toasted hazelnuts -- chopped fine

In a kettle of boiling salted water cook beans until just tender, 3 to
8 minutes. Drain beans in a colander and in a large bowl toss while
still hot with oil, zest, nuts, and salt and pepper to taste. Beans
may be made 1 day ahead and chilled, covered. Reheat beans,
preferably in a microwave.

Source:
"http://www.epicurious.com/"
Copyright:
"November 1995"
- - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 46 Calories; 3g Fat (46.5%
calories from fat); 1g Protein; 5g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 5mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat.

Kris wrote:
> Happy Friday all,
>
> I just found out today that we are going to the in-laws for
> Thanksgiving (Stove Top stuffing and hominy here we come! :/ )
>
> To try and help rescue the meal, I want to try and bring some food. But
>
> my MIL's kitchen is a NIGHTMARE to cook in, so I want to make it ahead
> of time. I always supply the pumpkin pies (make the dough ahead of
> time and bake them the night before so it's not as much hassle in the
> kitchen), but what else can I do from home and transport a few hours by
>
> car?
>
> I'm thinking a pear-cranberry relish or something like that would
> travel well, but besides that my mind's a blank.
>
> Any other ideas, my fellow foodies?
>
> Thanks for any help,
> Kris

Raw veggies and a dip. My daughter always asks for that spinach dip
with waterchestnuts in a french bread round. Assemble it there (dump
the dip into the bread). Candied carrots or yams travel well and reheat
easily.

Have a great holiday!

Aloha

Barb