London broil with a mustard sauce on the side
cold steamed broccoli (very garlicky) salad
potato salad
baked beans
sliced tomato and onion salad

what for an appetizer and dessert?

Think I need a bread? I like things I can do ahead and just whip out
of the fridge.

thanks

wrote:
> London broil with a mustard sauce on the side
> cold steamed broccoli (very garlicky) salad
> potato salad
> baked beans
> sliced tomato and onion salad
>
> what for an appetizer and dessert?
>
> Think I need a bread? I like things I can do ahead and just whip out
> of the fridge.
>
> thanks

You don't say how many people you are feeding or if there
are dietary or budgetary restraints.

I'd turn the tomato salad into Caprese (basil and mozzarella
instead of onion)
Maybe Barb's Graduation Beans instead of baked beans? FWIW
I thought the
Grad Beans sounded strange until I had them at a party last
summer. YUM!!!

Appetizer possibilities:
cheese board with fruit
smoked salmon and pickled herring
melon balls, mango, orange segments with mint
cold fruit soup


Dessert options:
rhubarb pie
strawberry pie
strawberry and blueberry shortcake
crepes with orange, apricot, or strawberry sauce

gloria p

said...

> London broil with a mustard sauce on the side
> cold steamed broccoli (very garlicky) salad
> potato salad
> baked beans
> sliced tomato and onion salad
>
> what for an appetizer and dessert?
>
> Think I need a bread? I like things I can do ahead and just whip out
> of the fridge.
>
> thanks


Tweeny,

Make tons of caramelized onions for the steak.
Also a mild horseradish sauce for the steak, alongside the mustard sauce?
To the tomato/onion salad, how about peeled, seeded cucumber (cuts down on
burps)?

Best,

Andy

> wrote in message
...
> London broil with a mustard sauce on the side
> cold steamed broccoli (very garlicky) salad
> potato salad
> baked beans
> sliced tomato and onion salad
>
> what for an appetizer and dessert?
>
> Think I need a bread? I like things I can do ahead and just whip out
> of the fridge.
>
>

Well, London broil requires last minute prep... it's something I'd hesitate
serving to sit down dinner guests unless I know them very well, London broil
doesn't always turn out as expected, it's easy to over or under cook,
especially with the pressure of entertaining guests. I'd opt for braised
beef brisket in ginger ale, can be cooked a day ahead, even sliced a day
ahead (easy to slice thiny after it cools in the fridge), then reheated in
its sauce in the oven prior to serving... a no pressure dish that is ready
to go regardless what time guests arrive.

Would help to know the purpose of this dinner, how many, and something about
the ages of the guests. The elderly and very young tend not to like London
broil, it's tasty but can often turn out a bit tough to chew with dentures
or with missing baby teeth. One typical London broil will only feed like
four adults, you may want to prepare another more tender meat dish to go
with... the same cut of beef braised would work well. And with beef I think
a mild horseradish sauce works better than mustard. Since you have the
tomato salad (for guests serve the onions separately) I don't think you need
a second salad, I'd drop the potato salad since you have the baked beans
(one starch is enough), serve another veggie with the broccoli, candied
carrots is nice. I wouldn't serve cold broccoli with a hot meat dish and
I'd not serve garlicky to guests unless you really know that's their taste,
and I still wouldn't... I never serve heavily spiced/seasoned food to
guests. For an appetizer soup is easy, with that heavy meal I'd serve cold
borscht with sour cream and cucumber. Start with pink and end with pink...
for dessert, fresh strawberries with softly whipped cream, cookies and pink
Champagne.

On May 30, 2:14*pm, "brooklyn1" > wrote:
> > wrote in message
>
> ...
>
> > London broil with a mustard sauce on the side
> > cold steamed broccoli (very garlicky) salad
> > potato salad
> > baked beans
> > sliced tomato and onion salad
>
> > what for an appetizer and dessert?
>
> > Think I need a bread? I like things I can do ahead and just whip out
> > of the fridge.
>
> Well, London broil requires last minute prep... it's something I'd hesitate
> serving to sit down dinner guests unless I know them very well, London broil
> doesn't always turn out as expected, it's easy to over or under cook,
> especially with the pressure of entertaining guests. *I'd opt for braised
> beef brisket in ginger ale, can be cooked a day ahead, even sliced a day
> ahead (easy to slice thiny after it cools in the fridge), then reheated in
> its sauce in the oven prior to serving... a no pressure dish that is ready
> to go regardless what time guests arrive.
>
> Would help to know the purpose of this dinner, how many, and something about
> the ages of the guests. *The elderly and very young tend not to like London
> broil, it's tasty but can often turn out a bit tough to chew with dentures
> or with missing baby teeth. * One typical London broil will only feed like
> four adults, you may want to prepare another more tender meat dish to go
> with... the same cut of beef braised would work well. *And with beef I think
> a mild horseradish sauce works better than mustard. *Since you have the
> tomato salad (for guests serve the onions separately) I don't think you need
> a second salad, I'd drop the potato salad since you have the baked beans
> (one starch is enough), serve another veggie with the broccoli, candied
> carrots is nice. *I wouldn't serve cold broccoli with a hot meat dish and
> I'd not serve garlicky to guests unless you really know that's their taste,
> and I still wouldn't... I never serve heavily spiced/seasoned food to
> guests. *For an appetizer soup is easy, with that heavy meal I'd serve cold
> borscht with sour cream and cucumber. *Start with pink and end with pink...
> for dessert, fresh strawberries with softly whipped cream, cookies and pink
> Champagne.

4 adults, and I know they like garlic.

I was thinking that the broc salad would be another veg in case the
tomatoes look skimpy. Ditto for the beans along with the potato
salad.

I'll def. go for a fruity dessert - maybe a fruit sauce over sorbet.

tweety writes:
"brooklyn1" wrote:
>
> Well, London broil requires last minute prep... it's something I'd
> hesitate
> serving to sit down dinner guests unless I know them very well, London
> broil
> doesn't always turn out as expected, it's easy to over or under cook,
> especially with the pressure of entertaining guests. I'd opt for braised
> beef brisket in ginger ale, can be cooked a day ahead, even sliced a day
> ahead (easy to slice thiny after it cools in the fridge), then reheated in
> its sauce in the oven prior to serving... a no pressure dish that is ready
> to go regardless what time guests arrive.
>
> Would help to know the purpose of this dinner, how many, and something
> about
> the ages of the guests. The elderly and very young tend not to like London
> broil, it's tasty but can often turn out a bit tough to chew with dentures
> or with missing baby teeth. One typical London broil will only feed like
> four adults, you may want to prepare another more tender meat dish to go
> with... the same cut of beef braised would work well. And with beef I
> think
> a mild horseradish sauce works better than mustard. Since you have the
> tomato salad (for guests serve the onions separately) I don't think you
> need
> a second salad, I'd drop the potato salad since you have the baked beans
> (one starch is enough), serve another veggie with the broccoli, candied
> carrots is nice. I wouldn't serve cold broccoli with a hot meat dish and
> I'd not serve garlicky to guests unless you really know that's their
> taste,
> and I still wouldn't... I never serve heavily spiced/seasoned food to
> guests. For an appetizer soup is easy, with that heavy meal I'd serve cold
> borscht with sour cream and cucumber. Start with pink and end with pink...
> for dessert, fresh strawberries with softly whipped cream, cookies and
> pink
> Champagne.

4 adults, and I know they like garlic.

I was thinking that the broc salad would be another veg in case the
tomatoes look skimpy. Ditto for the beans along with the potato
salad.

Why would it look skimpy unless you didn't make enough for four people...
it's not like you're preparing dinner for the Waldorf Astoria... how
difficult is it to count to four?


I'll def. go for a fruity dessert - maybe a fruit sauce over sorbet.

===========

Why do people ask for suggestions when they've already decided in stone what
they're going to do? duh

brooklyn1 wrote:

>
> Why do people ask for suggestions when they've already decided in stone what
> they're going to do? duh
>
>


Why do you get offended when you reply to a request for
suggestions and the OP
doesn't leap to accept yours? Menu combinations that sound
wonderful to you may
not appeal to someone else.

gloria p

"Puester" wrote
> brooklyn1 wrote:
>
>> Why do people ask for suggestions when they've already decided in stone
>> what they're going to do? duh
>
> Why do you get offended when you reply to a request for suggestions and
> the OP
> doesn't leap to accept yours? Menu combinations that sound wonderful to
> you may
> not appeal to someone else.
>
>
You missed the point entirely, she didn't accept anyones suggestions, but at
least I got a response so I know mine was considered... I'd not be the least
bit surprised if that after mulling it over she doesn't take my advice, of
course I don't expect her to ever admit it. And I'm not offended, hardly...
my foodie posts are always intended for everyone, and I never expect anyone
to gush all over my posts, and the fact that they don't tells me they
appreciate what I offered, silence can be thunderous. I never expect
anyone to gush all over my posts... or haven't you noticed that I make no
effort whatsoever to win any Mr. Popularity contests.

Anyway it's you who are offended by my comment... and why do you think it's
your business to defend tweety, you don't think she's woman enough to defend
herself... that's a pretty low blow you've dealt her, relegating her to
infantileness just so you can pump up your ego by playing her mommy.

I gave good advice and it's you who are envious, so why don't you STFU...
you know nothing... you don't belong here, you've never contributed
anything.

wrote:
> London broil with a mustard sauce on the side
> cold steamed broccoli (very garlicky) salad
> potato salad
> baked beans
> sliced tomato and onion salad
>
> what for an appetizer and dessert?
>
> Think I need a bread? I like things I can do ahead and just whip out
> of the fridge.
>
> thanks

Looks good to me- starchy beans and potato salad, yet lots of other
veggies too. Temperature interest with varying dishes but I would
suggest you allow the salads to sit out enough to take the cold chill
off them instead of just serving cold straight from the fridge.

I don't think you need a bread with the meal, but a simple bruschetta
might be a nice appetizer and set up the meal to come.

Dessert...hmmmmm...can't go wrong with something chocolate!

tweeny wrote:

> London broil with a mustard sauce on the side
> cold steamed broccoli (very garlicky) salad
> potato salad
> baked beans
> sliced tomato and onion salad
>
> what for an appetizer and dessert?
>
> Think I need a bread? I like things I can do ahead and just whip out
> of the fridge.

As I see it, you've got kind of a "summer cookout" theme there. With that in
mind, you could serve some kind of skewers as appetizers; the Spanish
"banderillas" would be just about the right size. Googling "banderillas
recipe" comes up with some decent suggestions -- and they can all be made
ahead of time.

For dessert, I'd go with some kind of shortcake using whatever fruit is
currently at the height of its season in your local area. All the components
can be made ahead of time, but you don't want to assemble it until shortly
before you eat.

I think a bread would be good, because I'm imagining putting slices of the
London Broil onto bread (or inside a dinner roll) along with some of the
tomato and onion salad.

Bob