I love reading about (and living vicariously through) people's menus
for the holidays. We always go simple and inexpensive, because I get
really stressed when people come over to visit. Here's what we're
serving this year ...

Sloppy Joes
Potato Chips
Dill Pickles
Pistachio Dessert (It's green, and has chopped cherries on top)
Coca-Cola and Mountain Dew
Coffee

Maybe next year, when we're not in the midst of moving, we'll do
better by our guests, but that's what they're gettin' this year.

Carol

On Wed 10 Dec 2008 06:02:02p, Damsel in dis Dress told us...

> I love reading about (and living vicariously through) people's menus
> for the holidays. We always go simple and inexpensive, because I get
> really stressed when people come over to visit. Here's what we're
> serving this year ...
>
> Sloppy Joes
> Potato Chips
> Dill Pickles
> Pistachio Dessert (It's green, and has chopped cherries on top)
> Coca-Cola and Mountain Dew
> Coffee
>
> Maybe next year, when we're not in the midst of moving, we'll do
> better by our guests, but that's what they're gettin' this year.
>
> Carol
>

I love sloppy joes with potato chips and pickles. I'd be quite happy!
Unfotunately, David won't eat sloppy joes.

Since I'm only cooking for the two of us, and we're a little strapped this
season, I think I'll be making a pot roast with veggies. I'll probably
bake David's favorite chocolate cake. Both are easy and can be done
leisurely without any stress. Besides, the house will smell good while
we're just kicking back.



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 12(XII)/10(X)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5hrs 53mins
************************************************** **********************
First rule of intelligent tinkering: Save all the parts.
************************************************** **********************

Damsel in dis Dress wrote:
>
> I love reading about (and living vicariously through) people's menus
> for the holidays. We always go simple and inexpensive, because I get
> really stressed when people come over to visit. Here's what we're
> serving this year ...
>
> Sloppy Joes
> Potato Chips
> Dill Pickles
> Pistachio Dessert (It's green, and has chopped cherries on top)
> Coca-Cola and Mountain Dew
> Coffee
>
> Maybe next year, when we're not in the midst of moving, we'll do
> better by our guests, but that's what they're gettin' this year.
>
> Carol

I'm afraid you'd need some diet Dr. Pepper for me, otherwise it sounds
good.

On Wed, 10 Dec 2008 19:29:52 -0600, "Pete C." >
wrote:

>Damsel in dis Dress wrote:
>>
>> I love reading about (and living vicariously through) people's menus
>> for the holidays. We always go simple and inexpensive, because I get
>> really stressed when people come over to visit. Here's what we're
>> serving this year ...
>>
>> Sloppy Joes
>> Potato Chips
>> Dill Pickles
>> Pistachio Dessert (It's green, and has chopped cherries on top)
>> Coca-Cola and Mountain Dew
>> Coffee
>>
>> Maybe next year, when we're not in the midst of moving, we'll do
>> better by our guests, but that's what they're gettin' this year.
>>
>> Carol
>
>I'm afraid you'd need some diet Dr. Pepper for me, otherwise it sounds
>good.

No problem. We at Chez Crash aim to please.

Carol

"Damsel in dis Dress" > wrote in message
...
>I love reading about (and living vicariously through) people's menus
> for the holidays. We always go simple and inexpensive, because I get
> really stressed when people come over to visit. Here's what we're
> serving this year ...
>
The menu isn't finalized yet, but so far:

Crown Pork Roast
Dressing
Apple Salad with Pecans
Some sort of potatoes and probably sweet potatoes as well
Thinking broccoli would be a nice touch
Maybe another veggie in which case I may turn the broccoli into a salad
Some sort of bread
For dessert we will have an ice cream yule log (family tradition)
not sure what else for dessert
a cheese/fruit tray will probably round out the meal

Not sure of the wine yet. I have a bottle of beaujolais nouveau waiting to
be drank along with a Chateau neuf de pape. Whites on hand include a Blanc
de blanc and a Chardonnay. hmmm I am thinking I have a merlot hanging about
as well. Now that my memory is working, I have a 2 liter of home-made red
that was brought to me this past summer. Not adverse to purchasing
something new.

That is as far as my planning has gone thus far!

Debbie

Damsel in dis Dress wrote:
> I love reading about (and living vicariously through) people's menus
> for the holidays. We always go simple and inexpensive, because I get
> really stressed when people come over to visit. Here's what we're
> serving this year ...
>
> Sloppy Joes
> Potato Chips
> Dill Pickles
> Pistachio Dessert (It's green, and has chopped cherries on top)
> Coca-Cola and Mountain Dew
> Coffee
>
> Maybe next year, when we're not in the midst of moving, we'll do
> better by our guests, but that's what they're gettin' this year.
>
> Carol

Thanks for the menu idea. That's what I will do. It's just the 2 of us
this year and we thought we would go to the Imax to see the remake of The
Day The Earth Stood Still. Sounds like a great day. Maybe Pecan Pie Bars
and ice cream. We can go to a matinee and I can have everything ready to
eat when we get home.
Pecan Pie Bars
Preheat oven to 350F.
Crust:
2 cups flour
1/2 cup butter, cut into pieces
1/3 cup sugar
1/4 teaspoon salt
Mix butter, sugar, salt and flour until mixture resemble coarse crumbs.
(Mixer or food processor or cut in by hand) Spray 13x9x2 baking pan with
cooking spray or line with parchment. Press mixture firmly into bottom of
pan and 1/4 inch up the sides. Bake 15 minutes or until golden brown.
Filling
2 eggs
3/4 cup Karo Light or dark corn syrup
3/4 cup sugar
2 tablspoons butter, melted
1 teaspoon vanilla
1 1/4 cups coarsely chopped pecans
In large bowl, beat eggs, corn syrup, sugar, butter and vanilla until well
blended. Stir in pecans. Pour over hot crust; spread evenly.
Bake 20 minutes or until filling is firm around edges and slightly firm in
center. Cool on wire rack. Cut into 2x1-1/2 inch bars.
Janet

Damsel in dis Dress wrote:
> I love reading about (and living vicariously through) people's menus
> for the holidays. We always go simple and inexpensive, because I get
> really stressed when people come over to visit. Here's what we're
> serving this year ...
>
> Sloppy Joes
> Potato Chips
> Dill Pickles
> Pistachio Dessert (It's green, and has chopped cherries on top)
> Coca-Cola and Mountain Dew
> Coffee
>
> Maybe next year, when we're not in the midst of moving, we'll do
> better by our guests, but that's what they're gettin' this year.
>
> Carol

On _any_ day that would soun good. I love sloppy joes, but I haven't
had them in years.

I am not sure what we are having yet for Christmas dinner. Our son will
be home from college and whatever we have will be his choice. Probably
either couscous or lasagna and meatballs. It will be just the three of
us Christmas day. We might take another poster's suggestion and go to
the movies.

Christmas Eve we may go to a friend's home and I wouldn't be surprised
if she served goose. She's Czech and a wonderful cook.

-Tracy

On Wed, 10 Dec 2008 19:02:02 -0600, Damsel in dis Dress
> wrote:

>I love reading about (and living vicariously through) people's menus
>for the holidays. We always go simple and inexpensive, because I get
>really stressed when people come over to visit. Here's what we're
>serving this year ...
>
>Sloppy Joes
>Potato Chips
>Dill Pickles
>Pistachio Dessert (It's green, and has chopped cherries on top)
>Coca-Cola and Mountain Dew
>Coffee
>
>Maybe next year, when we're not in the midst of moving, we'll do
>better by our guests, but that's what they're gettin' this year.
>
>Carol

Christmas is for quality time with family and friends however you are
able to, or want do it.
Stan and I are going to AZ to daughter Erika's for Christmas.
The order of the day for Christmas day is hanging out with daughter,
sil and grandkids. Christmas dinner will be cold cuts and all the
fixin's set out serve yourself style.
More time to play with the kids Yahoo!!

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/09

In article >, Tracy >
wrote:

> Damsel in dis Dress wrote:
> > I love reading about (and living vicariously through) people's menus
> > for the holidays. We always go simple and inexpensive, because I get
> > really stressed when people come over to visit. Here's what we're
> > serving this year ...
> >
> > Sloppy Joes
> > Potato Chips
> > Dill Pickles
> > Pistachio Dessert (It's green, and has chopped cherries on top)
> > Coca-Cola and Mountain Dew
> > Coffee
> >
> > Maybe next year, when we're not in the midst of moving, we'll do
> > better by our guests, but that's what they're gettin' this year.
> >
> > Carol
>
> On _any_ day that would soun good. I love sloppy joes, but I haven't
> had them in years.
>
> I am not sure what we are having yet for Christmas dinner. Our son will
> be home from college and whatever we have will be his choice. Probably
> either couscous or lasagna and meatballs. It will be just the three of
> us Christmas day. We might take another poster's suggestion and go to
> the movies.
>
> Christmas Eve we may go to a friend's home and I wouldn't be surprised
> if she served goose. She's Czech and a wonderful cook.
>
> -Tracy

Hm. I was planning on roasting a large ham, but lasagna sounds really
good.

Something to think about. :-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Damsel in dis Dress wrote:
> I love reading about (and living vicariously through) people's menus
> for the holidays. We always go simple and inexpensive, because I get
> really stressed when people come over to visit. Here's what we're
> serving this year ...
>
> Sloppy Joes
> Potato Chips
> Dill Pickles
> Pistachio Dessert (It's green, and has chopped cherries on top)
> Coca-Cola and Mountain Dew
> Coffee
>
> Maybe next year, when we're not in the midst of moving, we'll do
> better by our guests, but that's what they're gettin' this year.

We will be doing a stuffed turkey and gravy, cranberry sauce, mashed
potatoes, a few vegetables. I have already made my fruit cake but will
do some more Christmas baking; brownies, shortbreads and I don't know
what else. My sister in law is bringing a broccoli salad and her mother
is bringing a Christmas pudding.

Christmas Eve will be alight meal, tortiere and salad. After dinner we
go to a party at my brother's house.

koko replied to Damsel:

>> I love reading about (and living vicariously through) people's menus for
>> the holidays. We always go simple and inexpensive, because I get really
>> stressed when people come over to visit. Here's what we're serving this
>> year ...
>>
>>Sloppy Joes
>>Potato Chips
>>Dill Pickles
>>Pistachio Dessert (It's green, and has chopped cherries on top)
>>Coca-Cola and Mountain Dew
>>Coffee
>>
>>Maybe next year, when we're not in the midst of moving, we'll do
>>better by our guests, but that's what they're gettin' this year.
>>
>>Carol
>
> Christmas is for quality time with family and friends however you are
> able to, or want do it.

ABSOLUTELY!

Lin and I will spend most of Christmas Day hanging around airports and in
flight. I expect to get home in the very late afternoon. Here's our planned
menu:

Oyster Soup
Butternut Squash Risotto
Dry-Rubbed Ribeye Steaks
Kale with White Beans, Red Pepper, and Parmesan
Pineapple Upside-Down Cornmeal Cake (I didn't make fruitcake this year)

I might start off with some kind of snacky-thing, too. I'm thinking either
pita chips and pimiento cheese or something which pairs jícama and sesame.
(I have a feeling that jícama and sesame would go together well, but I've
never seen them together.)

Bob

On Wed, 10 Dec 2008 19:42:26 -0800, "Bob Terwilliger"
> wrote:

>koko replied to Damsel:
>
>>> I love reading about (and living vicariously through) people's menus for
>>> the holidays. We always go simple and inexpensive, because I get really
>>> stressed when people come over to visit. Here's what we're serving this
>>> year ...
>>>
>>>Sloppy Joes
>>>Potato Chips
>>>Dill Pickles
>>>Pistachio Dessert (It's green, and has chopped cherries on top)
>>>Coca-Cola and Mountain Dew
>>>Coffee
>>>
>>>Maybe next year, when we're not in the midst of moving, we'll do
>>>better by our guests, but that's what they're gettin' this year.
>>>
>>>Carol
>>
>> Christmas is for quality time with family and friends however you are
>> able to, or want do it.
>
>ABSOLUTELY!
>
>Lin and I will spend most of Christmas Day hanging around airports and in
>flight. I expect to get home in the very late afternoon. Here's our planned
>menu:
>
>Oyster Soup
>Butternut Squash Risotto
>Dry-Rubbed Ribeye Steaks
>Kale with White Beans, Red Pepper, and Parmesan
>Pineapple Upside-Down Cornmeal Cake (I didn't make fruitcake this year)
>
>I might start off with some kind of snacky-thing, too. I'm thinking either
>pita chips and pimiento cheese or something which pairs jícama and sesame.
>(I have a feeling that jícama and sesame would go together well, but I've
>never seen them together.)
>
>Bob
>

Sounds like a great meal. Will you feel up to it after such a harried
day?

My idea jicama and sesame seeds. How about toasting the sesame
seeds in a skillet and seasoning them with a little powdered chili.
Then toss the slices of jicama with some lime juice and sprinkle the
spiced sesame seeds over them. Don't know, just a thought.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/09

Damsel in dis Dress > wrote:

> I love reading about (and living vicariously through) people's menus
> for the holidays. We always go simple and inexpensive, because I get
> really stressed when people come over to visit. Here's what we're
> serving this year ...
>
> Sloppy Joes

Open faced Sloppy Hoes on provolone on ciabatta with fries. Ketchup
with sriracha on top.

http://i28.tinypic.com/2ykzujo.jpg

I've got it all covered.

I highly recommend the Crock Pot Sloppy Joe recipe (made with malt
vinegar)

-sw

On Wed, 10 Dec 2008 23:09:33 -0600, Sqwertz >
wrote:

>Open faced Sloppy Hoes on provolone on ciabatta with fries. Ketchup
>with sriracha on top.
>
>http://i28.tinypic.com/2ykzujo.jpg
>
>I've got it all covered.
>
>I highly recommend the Crock Pot Sloppy Joe recipe (made with malt
>vinegar)

Dang! That looks good enough to eat!!! Nice presentation, and I'll
bet it tasted great, too.

A former roommate of ours made something we named Sloppy Josés. I'll
post the recipe in a separate thread if anyone's interested. As I
recall, they were pretty good.

Carol

"Damsel in dis Dress" > wrote in message
...
>I love reading about (and living vicariously through) people's menus
> for the holidays. We always go simple and inexpensive, because I get
> really stressed when people come over to visit. Here's what we're
> serving this year ...
>
> Sloppy Joes
> Potato Chips
> Dill Pickles
> Pistachio Dessert (It's green, and has chopped cherries on top)
> Coca-Cola and Mountain Dew
> Coffee
>
> Maybe next year, when we're not in the midst of moving, we'll do
> better by our guests, but that's what they're gettin' this year.
>
> Carol

Hi Carol!! Long time since we've talked...good to see you

I mentioned in a post I just did, that I will be far, far from home, and I'm
not sure yet what all equipment will be in the kitchen where I'll be, so
I've done absolutely *no* planning yet! lol
What I'd like to have is something simple, so we can spend our time enjoying
each other rather than being stuck in the kitchen all day. Maybe a good soup
in the slow cooker, some bread, and who knows what else.
Hope you have a terrific time

kimberly
--
http://eating-sandiego.blogspot.com

Damsel in dis Dress > wrote in
:

> Dang! That looks good enough to eat!!! Nice presentation, and I'll
> bet it tasted great, too.
>
> A former roommate of ours made something we named Sloppy Jos‚s. I'll
> post the recipe in a separate thread if anyone's interested. As I
> recall, they were pretty good.
>
> Carol
>

You know I'd be interested in anything you recomended...you are a good
cook.

--

The beet goes on -Alan

"Damsel in dis Dress" > wrote in message
...
>I love reading about (and living vicariously through) people's menus
> for the holidays. We always go simple and inexpensive, because I get
> really stressed when people come over to visit. Here's what we're
> serving this year ...
>
> Sloppy Joes
> Potato Chips
> Dill Pickles
> Pistachio Dessert (It's green, and has chopped cherries on top)
> Coca-Cola and Mountain Dew
> Coffee
>
> Maybe next year, when we're not in the midst of moving, we'll do
> better by our guests, but that's what they're gettin' this year.
>
> Carol

Include some eucalyptus leaves and Boston Cream Pie and I'll be there! ;-)

On Thu, 11 Dec 2008 08:06:18 GMT, hahabogus > wrote:

>Damsel in dis Dress > wrote in
:
>
>> A former roommate of ours made something we named Sloppy Jos‚s. I'll
>> post the recipe in a separate thread if anyone's interested. As I
>> recall, they were pretty good.
>
>You know I'd be interested in anything you recomended...you are a good
>cook.

Thanks, kiddo. I posted the recipe for ya. As you can see, I
mis-remembered the name and culinary ethnicity of them. It's been
almost a year and a half since we made them. Good stuff, Maynard!

Carol

"Omelet" > wrote in message
news
> In article >, Tracy >
> wrote:
>
>> Damsel in dis Dress wrote:
>> > I love reading about (and living vicariously through) people's menus
>> > for the holidays. We always go simple and inexpensive, because I get
>> > really stressed when people come over to visit. Here's what we're
>> > serving this year ...
>> >
>> > Sloppy Joes
>> > Potato Chips
>> > Dill Pickles
>> > Pistachio Dessert (It's green, and has chopped cherries on top)
>> > Coca-Cola and Mountain Dew
>> > Coffee
>> >
>> > Maybe next year, when we're not in the midst of moving, we'll do
>> > better by our guests, but that's what they're gettin' this year.
>> >
>> > Carol
>>
>> On _any_ day that would soun good. I love sloppy joes, but I haven't
>> had them in years.
>>
>> I am not sure what we are having yet for Christmas dinner. Our son will
>> be home from college and whatever we have will be his choice. Probably
>> either couscous or lasagna and meatballs. It will be just the three of
>> us Christmas day. We might take another poster's suggestion and go to
>> the movies.
>>
>> Christmas Eve we may go to a friend's home and I wouldn't be surprised
>> if she served goose. She's Czech and a wonderful cook.
>>
>> -Tracy
>
> Hm. I was planning on roasting a large ham, but lasagna sounds really
> good.
>
We're going to son and daughter-in-laws and I'm taking lasagne for
Christmas Day. Boxing Day the 'whole herd' is coming and whatever the dear
dil is planning is fine by me. I think it'll be the traditional turkey and
fixings though....Sharon in Canada

Damsel in dis Dress wrote:
> I love reading about (and living vicariously through) people's menus
> for the holidays. We always go simple and inexpensive, because I get
> really stressed when people come over to visit. Here's what we're
> serving this year ...
>
> Sloppy Joes
> Potato Chips
> Dill Pickles
> Pistachio Dessert (It's green, and has chopped cherries on top)
> Coca-Cola and Mountain Dew
> Coffee
>
> Maybe next year, when we're not in the midst of moving, we'll do
> better by our guests, but that's what they're gettin' this year.
>
> Carol

I love it! The only sure thing here is the pumpkin chiffon pie,
which my daughter has now dubbed "THE pie". I am trying to
convince her that an Asian variant on the traditional elements
(which she hates) would be good. A competing thought is that I
will make some of the elements ahead of time (including that James
Beard stuffing you have posted in the past) and then just buy a
bit of turkey, since my daughter won't eat it.

It's great to see you posting again, Carol.

--
Jean B.

On Thu, 11 Dec 2008 00:19:33 -0600, Damsel in dis Dress
> wrote:

>
>A former roommate of ours made something we named Sloppy Josés. I'll
>post the recipe in a separate thread if anyone's interested. As I
>recall, they were pretty good.
>
>Carol
I would be interested.

Have you ever seen Wayne's recipe for sloppy joes? It's pretty good.
I made it once, and I was very pleased with it. I don't think I have
the recipe on this computer...but maybe he would be so kind as to post
it again.

By the way, I will be working Christmas Eve, and Christmas Day night.
So will be sleeping a good part of Christmas Day. I expect we will do
some sort of potluck at work, but haven't heard too much about it yet.
Christine, just getting home from work.

On Dec 10, 8:43*pm, Tracy > wrote:
> Damsel in dis Dress wrote:
>
>
>
>
>
> > I love reading about (and living vicariously through) people's menus
> > for the holidays. *We always go simple and inexpensive, because I get
> > really stressed when people come over to visit. *Here's what we're
> > serving this year ...
>
> > Sloppy Joes
> > Potato Chips
> > Dill Pickles
> > Pistachio Dessert (It's green, and has chopped cherries on top)
> > Coca-Cola and Mountain Dew
> > Coffee
>
> > Maybe next year, when we're not in the midst of moving, we'll do
> > better by our guests, but that's what they're gettin' this year.
>
> > Carol
>
> On _any_ day that would soun good. I love sloppy joes, but I haven't
> had them in years.
>
> I am not sure what we are having yet for Christmas dinner. Our son will
> be home from college and whatever we have will be his choice. Probably
> either couscous or lasagna and meatballs. It will be just the three of
> us Christmas day. We might take another poster's suggestion and go to
> the movies.
>
> Christmas Eve we may go to a friend's home and I wouldn't be surprised
> if she served goose. She's Czech and a wonderful cook.
>
> -Tracy- Hide quoted text -
>
> - Show quoted text -

"Benjamin Button" starts on Christmas Day. I think that's where I'll
be. It's Golden Globe and Oscar material.

N.

On Dec 10, 8:58*pm, Omelet > wrote:
> In article >, Tracy >
> wrote:
>
>
>
>
>
> > Damsel in dis Dress wrote:
> > > I love reading about (and living vicariously through) people's menus
> > > for the holidays. *We always go simple and inexpensive, because I get
> > > really stressed when people come over to visit. *Here's what we're
> > > serving this year ...
>
> > > Sloppy Joes
> > > Potato Chips
> > > Dill Pickles
> > > Pistachio Dessert (It's green, and has chopped cherries on top)
> > > Coca-Cola and Mountain Dew
> > > Coffee
>
> > > Maybe next year, when we're not in the midst of moving, we'll do
> > > better by our guests, but that's what they're gettin' this year.
>
> > > Carol
>
> > On _any_ day that would soun good. I love sloppy joes, but I haven't
> > had them in years.
>
> > I am not sure what we are having yet for Christmas dinner. Our son will
> > be home from college and whatever we have will be his choice. Probably
> > either couscous or lasagna and meatballs. It will be just the three of
> > us Christmas day. We might take another poster's suggestion and go to
> > the movies.
>
> > Christmas Eve we may go to a friend's home and I wouldn't be surprised
> > if she served goose. She's Czech and a wonderful cook.
>
> > -Tracy
>
> Hm. I was planning on roasting a large ham, but lasagna sounds really
> good. *
>
> Something to think about. :-)
> --
> Peace! Om
>
> "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama- Hide quoted text -
>
> - Show quoted text -

I hate to say this, but Stouffer's "big family" size lasagne is just
as good as or better than mine. ;-) So are the enchiladas, which we
had last week when the grandkids were over.

N.

Nancy2 wrote:
> On Dec 10, 8:43 pm, Tracy > wrote:
>> Damsel in dis Dress wrote:
>>
>>
>>
>>
>>
>>> I love reading about (and living vicariously through) people's menus
>>> for the holidays. We always go simple and inexpensive, because I get
>>> really stressed when people come over to visit. Here's what we're
>>> serving this year ...
>>> Sloppy Joes
>>> Potato Chips
>>> Dill Pickles
>>> Pistachio Dessert (It's green, and has chopped cherries on top)
>>> Coca-Cola and Mountain Dew
>>> Coffee
>>> Maybe next year, when we're not in the midst of moving, we'll do
>>> better by our guests, but that's what they're gettin' this year.
>>> Carol
>> On _any_ day that would soun good. I love sloppy joes, but I haven't
>> had them in years.
>>
>> I am not sure what we are having yet for Christmas dinner. Our son will
>> be home from college and whatever we have will be his choice. Probably
>> either couscous or lasagna and meatballs. It will be just the three of
>> us Christmas day. We might take another poster's suggestion and go to
>> the movies.
>>
>> Christmas Eve we may go to a friend's home and I wouldn't be surprised
>> if she served goose. She's Czech and a wonderful cook.
>>
>> -Tracy- Hide quoted text -
>>
>> - Show quoted text -
>
> "Benjamin Button" starts on Christmas Day. I think that's where I'll
> be. It's Golden Globe and Oscar material.
>
> N.


That is a possibility, as is "Slumdog Millionaire" (which I have seen
and is amazing, but the kid hasn't.)
I also kinda want to see "The Day the Earth Stood Still". I enjoy any
scifi type movie.
Whatever movie we see will be what the kid wants to see. He's spoiled
rotten that one. ;-)

-Tracy

"Damsel in dis Dress" wrote


>I love reading about (and living vicariously through) people's menus
> for the holidays. We always go simple and inexpensive, because I get
> really stressed when people come over to visit. Here's what we're
> serving this year ...

Dont worry, most of us make regular stuff like that all the time. We post
our 'fancy' but not often our run of the mill.


> Sloppy Joes
Suggestion below if you have a crockpot?

> Potato Chips
> Dill Pickles
> Pistachio Dessert (It's green, and has chopped cherries on top)
> Coca-Cola and Mountain Dew
> Coffee

Rest works for me!

Been doing the below for ages and finally MM'ed it.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Porky Butt BBQ
Categories: Xxcarol, Pork, Crockpot
Yield: 12 Servings

4 lb Pork butt
1 ea Large sweet onion
16 oz Bottle BBQ sauce of choice

Call me simple, but why add water which you have to drain out? Made
no sense to me so I make mine this way.

Cut up roughly 1 large sweet onion, can be red or vidalia etc.
Regular will work but I like the sweet ones here. Layer this thick
on the bottom and add the roast pork part. Oh, doesnt have to be a
butt, just any sort will work but shoulder will have you need to
drain it more and take longer.

Turn the crockpot on low. When you think of it, flip the meat over.
When it starts to fall apart when you try to flip it (12 hours
roughly), remove and drain the liquid out. Put meat back in and
shred with fork, then add BBQ sauce and let warm about 1 hour. This
will keep really well for a party or potluck for 6 hours at least on
warm.

From the VB kitchen of: xxcarol MM'ed on 11DEC2008

MMMMM

On Dec 10, 5:02*pm, Damsel in dis Dress >
wrote:
> I love reading about (and living vicariously through) people's menus
> for the holidays. *[snip]

Last year I did a multi-course Chinese feast, which was well received
but the preparations spread over more than two days. This year it's
going to be the minimal number of courses: rib roast, rice, Yorkshire
pudding, Sichuan dry-fried green beans. I'd like to have trifle for
dessert but have never made it. Can I do it the day before or would
that make a soggy mess? -aem

aem wrote on Thu, 11 Dec 2008 10:46:45 -0800 (PST):

> On Dec 10, 5:02 pm, Damsel in dis Dress
> > wrote:
>> I love reading about (and living vicariously through)
>> people's menus for the holidays. [snip]

> Last year I did a multi-course Chinese feast, which was well
> received but the preparations spread over more than two days.
> This year it's going to be the minimal number of courses: rib roast,
> rice, Yorkshire pudding, Sichuan dry-fried green beans. I'd
> like to have trifle for dessert but have never made it. Can I
> do it the day before or would that make a soggy mess?
> -aem

I've never had Szechuan beans with roast beef but I'll bet it would
work. Unless you put in excessive amounts of liquids, trifle does not
get soggy. If you are worried about sogginess, use jello instead of
straight fruit juice. The sherry should be counted as part of the liquid
for the jello. Before I get screams from across the Atlantic, I've had
jellied trifle in England.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 11 Dec 2008 09:01:42 -0500, "Jean B." > wrote:

>The only sure thing here is the pumpkin chiffon pie,
>which my daughter has now dubbed "THE pie".

Okay, I think I'll be needing that recipe, ma'am.

>I am trying to
>convince her that an Asian variant on the traditional elements
>(which she hates) would be good. A competing thought is that I
>will make some of the elements ahead of time (including that James
>Beard stuffing you have posted in the past) and then just buy a
>bit of turkey, since my daughter won't eat it.

Isn't that stuffing AWESOME? All that artery-clogging butter.

>It's great to see you posting again, Carol.

Thanks, Jean. Good to see you again, too.,

Carol

On Dec 11, 10:56*am, "James Silverton" >
wrote:
>
> I've never had Szechuan beans with roast beef but I'll bet it would
> work.

They are a family favorite, any excuse will do to make them.

> Unless you put in excessive amounts of liquids, trifle does not
> get soggy. [snip]

Never mind. I found a recipe by Kay Hartmann and already decided I
don't want to do that much work this time. If I did, though, her
recipe says 8 hours in the 'fridge is good. -aem

On Thu, 11 Dec 2008 13:39:18 -0500, "cshenk" > wrote:

>Been doing the below for ages and finally MM'ed it.
>
>MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Xxcarol's Porky Butt BBQ
> Categories: Xxcarol, Pork, Crockpot
> Yield: 12 Servings
>
> 4 lb Pork butt
> 1 ea Large sweet onion
> 16 oz Bottle BBQ sauce of choice
>
> Call me simple, but why add water which you have to drain out? Made
> no sense to me so I make mine this way.
>
> Cut up roughly 1 large sweet onion, can be red or vidalia etc.
> Regular will work but I like the sweet ones here. Layer this thick
> on the bottom and add the roast pork part. Oh, doesnt have to be a
> butt, just any sort will work but shoulder will have you need to
> drain it more and take longer.
>
> Turn the crockpot on low. When you think of it, flip the meat over.
> When it starts to fall apart when you try to flip it (12 hours
> roughly), remove and drain the liquid out. Put meat back in and
> shred with fork, then add BBQ sauce and let warm about 1 hour. This
> will keep really well for a party or potluck for 6 hours at least on
> warm.
>
> From the VB kitchen of: xxcarol MM'ed on 11DEC2008

I've already bought the food for this Christmas, but I'll save this
for sometime when it's too cold outside to smoke the pork butt. I'll
bet it's tasty.

Thank you,
Carol

koko wrote:

>>Oyster Soup
>>Butternut Squash Risotto
>>Dry-Rubbed Ribeye Steaks
>>Kale with White Beans, Red Pepper, and Parmesan
>>Pineapple Upside-Down Cornmeal Cake (I didn't make fruitcake this year)
>>
>>I might start off with some kind of snacky-thing, too. I'm thinking either
>>pita chips and pimiento cheese or something which pairs jícama and sesame.
>>(I have a feeling that jícama and sesame would go together well, but I've
>>never seen them together.)
>>
>
> Sounds like a great meal. Will you feel up to it after such a harried
> day?

I *hope* so! I'll cut up the squash and put the dry rub on the steaks before
I fly out of California. Other than that, there's not much prep than can be
done. The risotto is going to be the most labor-intensive thing. I figure on
making the cake first, then the kale (because it can sit around without loss
of flavor), then the soup, and then the risotto. I'll cook the steaks at the
same time as the risotto, giving enough time so that the steaks are done
resting right as the risotto is finished.


> My idea jicama and sesame seeds. How about toasting the sesame
> seeds in a skillet and seasoning them with a little powdered chili.
> Then toss the slices of jicama with some lime juice and sprinkle the
> spiced sesame seeds over them. Don't know, just a thought.

That's the thing: I don't want to do the chile-lime treatment; I want it to
*just* be jícama and sesame. Like lightly brushing jícama sticks with egg
white, coating with sesame seeds, and roasting on a rack until the sesame
seeds are toasted. But I don't know how jícama reacts to heat. I remember
Bob Pastorio reporting that he'd roasted jícama at a holiday dinner, and I
asked about it then, but he never got back to me.

Maybe I'll just lightly spray jícama with sesame oil.

Bob

Damsel in dis Dress wrote:
> On Thu, 11 Dec 2008 09:01:42 -0500, "Jean B." > wrote:
>
>> The only sure thing here is the pumpkin chiffon pie,
>> which my daughter has now dubbed "THE pie".
>
> Okay, I think I'll be needing that recipe, ma'am.
>
>> I am trying to
>> convince her that an Asian variant on the traditional elements
>> (which she hates) would be good. A competing thought is that I
>> will make some of the elements ahead of time (including that James
>> Beard stuffing you have posted in the past) and then just buy a
>> bit of turkey, since my daughter won't eat it.
>
> Isn't that stuffing AWESOME? All that artery-clogging butter.
>
>> It's great to see you posting again, Carol.
>
> Thanks, Jean. Good to see you again, too.,
>
> Carol

Yes ma'am! I'll post the recipe here and also under Rec, so you
will be sure to see it. When I made this for Thanksgiving, I got
"real smart" and heated the pumpkin part in the microwave. I
stopped it at ever-shorter intervals to check how hot it was, and
to stir. Even though I was hopping for those few minutes, it was a
great improvement over heating and stirring in a
double-boiler--esp. given the suboptimal burner arrangement on my
stove.

Hmmm. Looking this over, I only divided the sugar about 2/3 cup
was used in the filling from the very beginning, and 1/3 c was
used to "stabilize" the meringue. I also don't measure the spices
too carefully--now slightly heaping them.

Grandma Sloman's Pumpkin Chiffon Pie (10")

In our family, this is variously referred to as "the Cadillac of
pies" or just "THE pie." It is the pie I (b. 1950) was brought up
with, and it was rare, until recent years, to see recipes for
pumpkin chiffon pies. It was (and is) mandatory in our family on
all fall and winter holidays (though I DO try to switch to
Strawberry-Rhubarb Pie for Easter). Enjoy it! Jean B.

3 eggs, separated
1 cup sugar, divided
1 can "One Pie" pumpkin (used to be 16 oz, now generally 15 oz,
but either is okay)
1/2 cup milk (evaporated is okay)
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 Tbsp gelatin (nb: 1 pkg is now less than this; use 1 Tbsp)
1/4 cup cold water
graham cracker crust (see below)

To slightly beaten egg yolks, add 1/2 cup sugar (see comment
below), pumpkin, milk, spices, and salt. Cook, stirring, in a
double boiler over boiling water until thickened. Add the
gelatin, which has been softened in the water. Mix thoroughly and
cool in refrigerator. When it begins to thicken, stir in the
remaining 1/2 cup sugar. Then fold in the stiffly beaten egg
whites. (Well, I probably stir ca 1/4 cup sugar into the pumpkin
mixture and beat the rest with the whites so they'll be more
stable.) Pour into graham cracker crust and chill til firm.
Serve topped with very lightly sweetened whipped cream (I think
using confectioner's sugar makes this more stable) and candied
ginger (cut in ca 1/8-1/4" dice). Jean B. via RFC; afpf

Graham Cracker Crust (gotta make this low-fat...but it's soooo
good...)
2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup sugar
1 1/2 tsp cinnamon

Mix all ingredients well. Pat into a 10" pie pan, Bake 10-15
minutes at 300 F. Cool.
--
Jean B.

aem wrote:
>
> They are a family favorite, any excuse will do to make them.
>
[snip]

You deep-fry them first?

--
Jean B.

In article
>,
aem > wrote:

> On Dec 11, 10:56*am, "James Silverton" >
> wrote:

> > Unless you put in excessive amounts of liquids, trifle does not
> > get soggy. [snip]
>
> Never mind. I found a recipe by Kay Hartmann and already decided I
> don't want to do that much work this time. If I did, though, her
> recipe says 8 hours in the 'fridge is good. -aem

You know, they talk funny over there.

:-)

I looked up "trifle" in the dictionary, and did a Google, but even
though I know what it is, and have eaten it before (made by a real
English lady), I don't know why they call it that. Every non-food
definition seems really backwards. It's very tasty and some amount of
work, but the regular definition of the word is "thing of little value
or importance".

--
Dan Abel
Petaluma, California USA

On Dec 11, 1:36*pm, "Jean B." > wrote:
> aem wrote:
>
> > They are a family favorite, any excuse will do to make them.
>
> [snip]
>
> You deep-fry them first?
>
I used to, but nowadays I stirfry them (and dried peppers) in about 2
TB of oil, tossing and stirring them frequently. Medium heat, or at
least lower than for my normal stirfry. I watch them pretty closely
after about five minutes, looking for that characteristic puckered and
singed but not charred appearance. Then I remove them, do the other
ingredients (pickled vegetable and a little bit of pork, in my
version), then add back the beans to finish. -aem

Dan Abel wrote:
> In article
> >,
snip

>
> :-)
>
> I looked up "trifle" in the dictionary, and did a Google, but even
> though I know what it is, and have eaten it before (made by a real
> English lady), I don't know why they call it that. Every non-food
> definition seems really backwards. It's very tasty and some amount of
> work, but the regular definition of the word is "thing of little value
> or importance".
>
> --
> Dan Abel
> Petaluma, California USA
>

I've always assumed it was called a trifle because it was originally put
together with bits and pieces of things on hand. Leftover cake, some fruit,
some spirits and some cream from the cow. Much like the American casserole.
Originally it was a dish put together with leftovers. Now we have elaborate
recipes for them.
Janet

"Damsel in dis Dress" wrote
> "cshenk" wrote:
>
>>Been doing the below for ages and finally MM'ed it.
>>
>>MMMMM----- Recipe via Meal-Master (tm) v8.05
>>
>> Title: Xxcarol's Porky Butt BBQ

> I've already bought the food for this Christmas, but I'll save this
> for sometime when it's too cold outside to smoke the pork butt. I'll
> bet it's tasty.

Certainly! Oh it can be gussied up. I usually add bits of other things
after draining the fat off. A bit of vinegar depending on the BBQ sauce,
etc. Green bell peppers when I have'em. Smoked is good but sometimes i
just dont want to spend the time tending that. With this, you can just drop
a frozen pork hunk on some onions and flip it over 2-3 times while cooking
(no set schedule).

On Thu, 11 Dec 2008 13:10:13 -0800, "Bob Terwilliger"
> wrote:

>koko wrote:
snippage

>
>
>> My idea jicama and sesame seeds. How about toasting the sesame
>> seeds in a skillet and seasoning them with a little powdered chili.
>> Then toss the slices of jicama with some lime juice and sprinkle the
>> spiced sesame seeds over them. Don't know, just a thought.
>
>That's the thing: I don't want to do the chile-lime treatment; I want it to
>*just* be jícama and sesame. Like lightly brushing jícama sticks with egg
>white, coating with sesame seeds, and roasting on a rack until the sesame
>seeds are toasted. But I don't know how jícama reacts to heat. I remember
>Bob Pastorio reporting that he'd roasted jícama at a holiday dinner, and I
>asked about it then, but he never got back to me.
>
>Maybe I'll just lightly spray jícama with sesame oil.
>
>Bob
>
>\
The sesame oil sounds great. I think I'll try roasting some jicama
just for kicks this weekend. I'm curious now.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/09

Dan Abel wrote:

> I looked up "trifle" in the dictionary, and did a Google, but even
> though I know what it is, and have eaten it before (made by a real
> English lady), I don't know why they call it that. Every non-food
> definition seems really backwards. It's very tasty and some amount of
> work, but the regular definition of the word is "thing of little value
> or importance".
>

I think it is something originally made with leftover sponge and cream
and such so perhaps that is how it took on the name?

On Thu, 11 Dec 2008 19:49:26 -0500, "cshenk" > wrote:

>"Damsel in dis Dress" wrote
>> "cshenk" wrote:
>>
>>>Been doing the below for ages and finally MM'ed it.
>>>
>>>MMMMM----- Recipe via Meal-Master (tm) v8.05
>>>
>>> Title: Xxcarol's Porky Butt BBQ
>
>> I've already bought the food for this Christmas, but I'll save this
>> for sometime when it's too cold outside to smoke the pork butt. I'll
>> bet it's tasty.
>
>Certainly! Oh it can be gussied up. I usually add bits of other things
>after draining the fat off. A bit of vinegar depending on the BBQ sauce,
>etc. Green bell peppers when I have'em. Smoked is good but sometimes i
>just dont want to spend the time tending that. With this, you can just drop
>a frozen pork hunk on some onions and flip it over 2-3 times while cooking
>(no set schedule).

I like your philosophy. LOL!

Thanks again,
Carol