Hello Girls & Guys (that like to cook - hot!)!

I am having a hard time figuring out what to make for an upcoming
holiday dinner party this Sunday. Looks like the guests are bringing
all sorts of different dishes from jalapeno poppers, pinwheels, mashed
potatos, lebanese dishes even, cream corn casserole and the like. I'm
thinking I'd like to bring something unusual and different as this
seems to be the theme of the dinner... turkey & ham are being
provided by the host.

Any ideas or recipes you'd like to share with me would be awesome!

Thanks!

JLM

In article >,
lid (jenmink78) wrote:

> Any ideas or recipes you'd like to share with me would be awesome!

Posole. From my interpretation of the Teasdale white hominy can I have:

I use a 5 quart pot and it ends up nearly full at the end.

1 to 1 1/2 pounds of pork loin cut into roughly 3/4 inch cubes.
1/2 raw pig's foot split in half for the gelatin. You ought to see your
soup the next day. It looks like jello (and it's good for you). I guess
this is optional.
1 approximately two pound can of hominy.
8 ounces of enchilada sauce (your choice).
1 tsp of cayenne.
1 onion coarsely chopped.
1/2 head of shredded cabbage.
2 lemons squeezed into the soup at the end.
Water.
Salt to taste.

Gently simmer the pigs foot in enough water to cover (optional) for an
hour in enough water to cover.
Add the cubed pork loin, hominy and enough water to cover all and simmer
for two more hours. You may have to skim or not.
Add water to make about four fifths full on a 5 quart vessel.
Add salt to taste. This should be more than a tablespoon and probably
less than three tablespoons depending on your taste.
Add the enchilada sauce, cayenne and onion and simmer another half hour.
Add the shredded cabbage five minutes before serving.
Add the lemon juice just before serving.
Fish out the pig's foot if you don't like it. It will have given its all
in gelatin.

I've heard there are people who don't like hominy. My wife purports to
be one of them. There are lots of people who don't think they like pig's
feet. But the broth is excellent along with the pork and cabbage.
For eight to nine quarts, double the recipe.

Both the pig's feet and the hominy can be eliminated. What you get is a
spicy but delicate pork soup. Eliminate the cabbage and add ramen if you
wish. I haven't tried any of this paragraph.

leo

jenmink78 wrote:
> Hello Girls & Guys (that like to cook - hot!)!
>
> I am having a hard time figuring out what to make for an upcoming
> holiday dinner party this Sunday. Looks like the guests are bringing
> all sorts of different dishes from jalapeno poppers, pinwheels, mashed
> potatos, lebanese dishes even, cream corn casserole and the like. I'm
> thinking I'd like to bring something unusual and different as this
> seems to be the theme of the dinner... turkey & ham are being
> provided by the host.
>
> Any ideas or recipes you'd like to share with me would be awesome!


My experience with these sorts of parties is that everyone brings
something heavy on the cheese and cream so that the one who brings
nicely prepared vegetables on the plainer side is looked on as something
of a genius.


Here's the dish I wish I had brought to my last holiday potluck.


Quinoa salad.


By volume, you want half this salad to be cooked quinoa and half to be
vegetables. Don't measure. Just put the ingredients in 2 bowls and
eyeball it.


For the quinoa, follow package instructions. Rinse the quinoa. Bring
the water to a boil. Add the quinoa. Cover and lower heat. Simmer 15
minutes or until the water is absorbed. Allow it to cool slightly. Put
it in a bowl. You can use bulgur wheat instead.


For the vegetables, blanch snow peas and broccoli florets. Add grated
carrots if you like. Zucchini chunks and red and green bell pepper are
nice. Almost any vegetable except starchy ones will do. Also put in a
nice big bunch of chopped parsley, cilantro, and/or dill.


For the dressing: lemon juice and olive oil put on at the last minute
(about twice as much oil as lemon juice). (Green vegetables turn a
nasty grey color when in contact with acid for too long so bring the
dressing in a cruet on the side and mix once you get there. This is the
most important instruction in the recipe. Everything else is optional.)
Garlic and/or freshly grated ginger are good. Substitute cider
vinegar for the lemon juice. Put in a little toasted sesame oil and/or
tamari. Some people like hot sauce.


That's it. The recipe is very fluid and has been a hit everywhere I've
brought it.


--Lia

On Thu, 13 Dec 2007 08:28:51 -0500, Julia Altshuler
> wrote:


>My experience with these sorts of parties is that everyone brings
>something heavy on the cheese and cream so that the one who brings
>nicely prepared vegetables on the plainer side is looked on as something
>of a genius.

I find the same thing, Lia. Almost no one brings anything remotely
resembling vegetables..or vegetarian. I often take a
vegetarian/vegetable dish, as I think no one ever thinks of the
vegetarians, if there are any. I usually get raves.

Christine

> jenmink78 wrote:
> Hello Girls & Guys (that like to cook - hot!)!
>
> I am having a hard time figuring out what to make for an upcoming
holiday dinner party this Sunday. Looks like the guests are bringing
all sorts of different dishes from jalapeno poppers, pinwheels, mashed
potatos, lebanese dishes even, cream corn casserole and the like. I'm
thinking I'd like to bring something unusual and different as this
seems to be the theme of the dinner... turkey & ham are being
provided by the host.
>
> Any ideas or recipes you'd like to share with me would be awesome!

>
> Thanks!
>
> JLM

Thank you Leo and Lia! They both sound very delicious!

> My experience with these sorts of parties is that everyone brings
> something heavy on the cheese and cream so that the one who brings
> nicely prepared vegetables on the plainer side is looked on as something
> of a genius.

Likewise, fresh fruit is usually appreciated. A nice plate of
pineapple, melon wrapped in prosciutto, grapes and orange wedges will
probably vanish fast. You could even add a few pieces of good cheese.
You can prep it ahead of time, and no need to fight for an outlet for
your crock pot to keep it warm.



Dawn

On Dec 13, 11:06 am, Dawn > wrote:
> > My experience with these sorts of parties is that everyone brings
> > something heavy on the cheese and cream so that the one who brings
> > nicely prepared vegetables on the plainer side is looked on as something
> > of a genius.
>
> Likewise, fresh fruit is usually appreciated. A nice plate of
> pineapple, melon wrapped in prosciutto, grapes and orange wedges will
> probably vanish fast. You could even add a few pieces of good cheese.
> You can prep it ahead of time, and no need to fight for an outlet for
> your crock pot to keep it warm.
>
> Dawn

While not a dish, it is sometimes fun, if this is a drinking crown, to
provide a round of specialty cocktails with the appetizer course.
There are lots of holiday recipes floating around. I can provide some
if you are interested. There's usually way too much food at these type
of events anyway. Otherwise the simply elegant fruit or veggie platter
is the way to go.

Just a thought.

Anita

> jenmink78 wrote:
> Hello Girls & Guys (that like to cook - hot!)!
>
> I am having a hard time figuring out what to make for an upcoming
holiday dinner party this Sunday. Looks like the guests are bringing
all sorts of different dishes from jalapeno poppers, pinwheels, mashed
potatos, lebanese dishes even, cream corn casserole and the like. I'm
thinking I'd like to bring something unusual and different as this
seems to be the theme of the dinner... turkey & ham are being
provided by the host.
>
> Any ideas or recipes you'd like to share with me would be awesome!

>
> Thanks!
>
> JLM

Thanks everyone! I've decided to go with bringing a
veggie tray and a salad!

I appreciate all of your input and will be printing these delicious
recipes!