I'm almost starting to hyperventilate. :-) I've been thinking so much
about this dinner that I've forgotten to remind you that my birthday is
coming!! Me and Carly Simon!! You can look it up. She's in good
company. <grin>

Our ducks are in order and assignments have been made. I've threatened
the participants that they'd best not fink out on me at the last minute
or I'll be contacting Pastorio's cousin Vinnie about fitting the
miscreants with concrete shoes. June Oshiro and her husband Matt are
coming up from Northfield; Steve from Saint Paul, Niece Patty, Niece
Sandy and her son Chad, Rob, me. Should be enough people.

I have shopping to do within the next couple days: buns, chips,
ingredients for the cabbage salad (recipe below), beverage. I'm
considering canned lemonade or possibly fake lemonade with some fresh
lemon juice added ‹ a blend, if you would.

I picked up donated pickles from the M.A. Gedney Company yesterday. God
bless them! Niece Patty tells me that pickles are THE hot item at these
dinners.

Two things are nagging at me ‹ I have to clean out my StaraBabamobile so
I can haul stuff to the House; I'm edgy about thawing and heating the
pulled pork‹clueless about how long it will take to heat 20# or so of
it.

Do I want to use my barbecue sauce-vinegar concoction in the heating so
as to provide more moisture to the meat?

This recipe is from a church cookbook I worked on 22 years ago. It's
called Chinese Salad. Funny, huh? I'm pretty sure Chinese people don't
make this. I could be wrong. :-)

Chinese Salad

1 head cabbage, chopped
1 onion, chopped

Dressing:
3 tablespoons sugar
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable oil
flavor packet from 1 package beef-flavor ramen noodles

Crunch:
3 tablespoons sunflower seeds
1/2 cup slivered almonds
noodles from 1 package beef-flavor ramen noodles, crumbled

Chop cabbage and onion as for coleslaw. Mix dressing ingredients and
refrigerate. Brown the sunflower seeds and slivered almonds. Pour
dressing over cabbage and onions and add the nuts and the noodles just
before serving. 6-8 generous servings.

Well, I'm thinking that quantity is more like for 12-15 servings. And
I'm thinking that as I multiply the ingredients, I'm not going to
increase the salt content and likely will not multiply the dressing,
say, five times.

I've seen this recipe with napa cabbage. That's in season at the
farmers markets now and I may use some of that in the mix. I
considered buying ready-chopped cabbage for slaw, but I don't especially
like its cut, so I plan to shred this on Saturday night and bag it; I'll
mix the dressing in advance and will brown the nuts in advance, too.

My house is going to be hopping, Small Child and her mom are coming
tomorrow. Beck won't be at the House with us because SC isn't old
enough. Beck will be helping me with stuff ‹ I wonder if I told her that
part. :-)

Get the beads out and get the matches ready for lighting the candles!
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

.. Â*I'm
> considering canned lemonade or possibly fake lemonade with some fresh
> lemon juice added €¹ a blend, if you would.
Hi Barb- We used to make lemonade base at a restaurant I worked at
12 cups sugar
6 cups water
2 cups lemon zest
Bring to a boil & cool. Add 8 cups lemon juice. I never reconstituted
it myself, but maybe 1 part lemonade base to 4 parts water. YMMV!
> Chinese Salad
That's a good salad- I've had chicken in it, too. Very generous of you
-they are a very worthy charity!

On Thu, 21 Jun 2007 10:00:20 -0500, Melba's Jammin'
> wrote:

>Do I want to use my barbecue sauce-vinegar concoction in the heating so
>as to provide more moisture to the meat?

I would add some sauce to the meat while it heats.

>This recipe is from a church cookbook I worked on 22 years ago. It's
>called Chinese Salad. Funny, huh? I'm pretty sure Chinese people don't
>make this. I could be wrong. :-)

I love that salad! It's nice and crunchy.

I hope your dinner is a success. Hey, June 24 is my brother's
birthday.

Tara

In article . com>,
merryb > wrote:

> . Â*I'm
> > considering canned lemonade or possibly fake lemonade with some fresh
> > lemon juice added €¹ a blend, if you would.
> Hi Barb- We used to make lemonade base at a restaurant I worked at
> 12 cups sugar
> 6 cups water
> 2 cups lemon zest
> Bring to a boil & cool. Add 8 cups lemon juice. I never reconstituted
> it myself, but maybe 1 part lemonade base to 4 parts water. YMMV!

MMV: I just came from Cub with cans of: Fresca, Cherry Limeade,
Lemonade. . . .

> > Chinese Salad
> That's a good salad- I've had chicken in it, too. Very generous of you
> -they are a very worthy charity!

I agree they are.

AFA generosity, the generous people are the ones HERE who got together
(without my knowledge) and funded it!! I don't know who they are €” I've
been told they don't want to be known. Wow! More than $300 ! I said
I'd give an accounting and donate the extra cash to the House €” not sure
I'm ready to do this again for a couple months. :-)

A couple local r.f.c. participants are going to help serve. Gonna be
fun!



--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

In article >,
Tara > wrote:

> On Thu, 21 Jun 2007 10:00:20 -0500, Melba's Jammin'
> > wrote:
>
> >Do I want to use my barbecue sauce-vinegar concoction in the heating so
> >as to provide more moisture to the meat?
>
> I would add some sauce to the meat while it heats.

Thanks, Tara. I will do that.
>
> >This recipe is from a church cookbook I worked on 22 years ago. It's
> >called Chinese Salad. Funny, huh? I'm pretty sure Chinese people don't
> >make this. I could be wrong. :-)
>
> I love that salad! It's nice and crunchy.
>
> I hope your dinner is a success. Hey, June 24 is my brother's
> birthday.

Excellent. In addition to sharing my birthday with Carly Simon, we also
share it with George Orwell. :-) AND it's the day that George
Armstrong Custer got his last haircut at the Little Bighorn. Poor
schlub.
>
> Tara



--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Melba's Jammin' wrote:

>
> Excellent. In addition to sharing my birthday with Carly Simon, we also
> share it with George Orwell. :-) AND it's the day that George
> Armstrong Custer got his last haircut at the Little Bighorn. Poor
> schlub.

Georgie Porgie deserved to lose that one. He was looking for a big
'victory' to impress the folks back East in his quest for the
Republican(?) nomination for President that coming year.
It's just too bad he had to condemn several hundred of his men to the
same fate.

'wyrm