Here I go again: here's the plan--

Swiss steak with mushrooms ( I want this built and in the fridge,
ready to pop in oven when they get here)
Mashed potatoes
Steamed carrots (possible glazed)

Dessert: apple crisp with dollop of plain yogurt

Appetizer - I'm thinking of a shrimp spread and crackers. Too rich as
a leadin to the Swiss steak?

This is for company - she is an excellent cook, so I don't want to
look TOO bad.

A wine? I thought Shiraz...maybe?

Thanks.

On Thu, 18 Jun 2009 06:31:40 -0700 (PDT), Kalmia
> wrote:

>Here I go again: here's the plan--
>
>Swiss steak with mushrooms ( I want this built and in the fridge,
>ready to pop in oven when they get here)
>Mashed potatoes
>Steamed carrots (possible glazed)
>
>Dessert: apple crisp with dollop of plain yogurt
>
>Appetizer - I'm thinking of a shrimp spread and crackers. Too rich as
>a leadin to the Swiss steak?
>
>This is for company - she is an excellent cook, so I don't want to
>look TOO bad.
>
>A wine? I thought Shiraz...maybe?


Maybe a Merlot or Barbera, I perfer a California Meritage Red

Kalmia wrote:
> Here I go again: here's the plan--
>
> Swiss steak with mushrooms ( I want this built and in the fridge,
> ready to pop in oven when they get here)
> Mashed potatoes

add roasted garlic to the mashed - makes 'em way better.

> Steamed carrots (possible glazed)

Glazed - will dill.
>
> Dessert: apple crisp with dollop of plain yogurt

Ice cream would be nice too - as a dollop.
>
> Appetizer - I'm thinking of a shrimp spread and crackers. Too rich as
> a leadin to the Swiss steak?

Not a shrimp fan - so I can't say if it's too rich. I do like liver
pate. Add some veggies.
>
> This is for company - she is an excellent cook, so I don't want to
> look TOO bad.
>
> A wine? I thought Shiraz...maybe?
>
> Thanks.

On Jun 18, 10:53*am, Tracy > wrote:

> > Appetizer - I'm thinking of a shrimp spread and crackers. Too rich as
> > a leadin to the Swiss steak?
>
> Not a shrimp fan - so I can't say if it's too rich. I do like liver
> pate. Add some veggies.


I should've told more. The shrimp spread is made with neufchatel
cheese, a drop of two of milk, some Worcestershire sauce, drop of
lemon juice.

"Kalmia" > wrote in message
...
On Jun 18, 10:53 am, Tracy > wrote:

> > Appetizer - I'm thinking of a shrimp spread and crackers. Too rich as
> > a leadin to the Swiss steak?
>
> Not a shrimp fan - so I can't say if it's too rich. I do like liver
> pate. Add some veggies.


I should've told more. The shrimp spread is made with neufchatel
cheese, a drop of two of milk, some Worcestershire sauce, drop of
lemon juice.

Shellfish with dairy, BLECH!

"brooklyn1" > wrote in message
...
>
> "Kalmia" > wrote in message
> ...
> On Jun 18, 10:53 am, Tracy > wrote:
>
>> > Appetizer - I'm thinking of a shrimp spread and crackers. Too rich as
>> > a leadin to the Swiss steak?
>>
>> Not a shrimp fan - so I can't say if it's too rich. I do like liver
>> pate. Add some veggies.
>
>
> I should've told more. The shrimp spread is made with neufchatel
> cheese, a drop of two of milk, some Worcestershire sauce, drop of
> lemon juice.
>
> Shellfish with dairy, BLECH!
>

M'dear, I think this dislike must hark back to some ancient religious thing
(which you claim you don't subscribe to). There's absolutely nothing wrong
with shellfish and dairy. For example, seafood au gratin (usually
containing crab, scallops or other shellfish in a cheese sauce) is an
absolutely wonderful dish. Lobster Newburg, which contains (heh) lobster,
butter, cream or half & half, is also delicious. You seem to have this "yuk
factor" for no good reason other than to think seafood and any dairy
products don't belong together. Trust me, there are some wonderful dishes
which combine shellfish with various dairy products.

Jill

On Thu, 18 Jun 2009 06:31:40 -0700 (PDT), Kalmia
> wrote:

>Here I go again: here's the plan--
>
>Swiss steak with mushrooms ( I want this built and in the fridge,
>ready to pop in oven when they get here)
>Mashed potatoes
>Steamed carrots (possible glazed)
>
>Dessert: apple crisp with dollop of plain yogurt
>
>Appetizer - I'm thinking of a shrimp spread and crackers. Too rich as
>a leadin to the Swiss steak?
>
>This is for company - she is an excellent cook, so I don't want to
>look TOO bad.
>
>A wine? I thought Shiraz...maybe?
>
What part of the world are you in??? This sounds like a winter menu
to me.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Jun 18, 11:02*am, sf > wrote:


> What part of the world are you in??? *This sounds like a winter menu
> to me.


Well, it is, in a way. I am trying to work up some plans for
overnight company and good for various seasons. I want to take all
the thought and guesswork out when someone suddenly calls and want to
stop.

"sf" > wrote in message
news
> On Thu, 18 Jun 2009 06:31:40 -0700 (PDT), Kalmia
> > wrote:
>
>>Here I go again: here's the plan--
>>
>>Swiss steak with mushrooms ( I want this built and in the fridge,
>>ready to pop in oven when they get here)
>>Mashed potatoes
>>Steamed carrots (possible glazed)
>>
>>Dessert: apple crisp with dollop of plain yogurt
>>
>>Appetizer - I'm thinking of a shrimp spread and crackers. Too rich as
>>a leadin to the Swiss steak?
>>
>>This is for company - she is an excellent cook, so I don't want to
>>look TOO bad.
>>
>>A wine? I thought Shiraz...maybe?
>>
> What part of the world are you in??? This sounds like a winter menu
> to me.
>
>

While I understand using seasonal (and regionally available) fruits and
vegetables, I've never understood why someone wouldn't eat something like
swiss steak in the summer. It may make sense if you don't have air
conditioning and it's 100 degrees outside, if the stove/oven is going to
heat your home to something unbearable. But since I don't live in 1900 or
even 1960, and since I do have air conditioning, if I want a hearty hot meal
in the summer time there's absolutely no reason not to cook a nice hot meal
I do it all the time.

Jill

In article
>,
Kalmia > wrote:

> Here I go again: here's the plan--
>
> Swiss steak with mushrooms ( I want this built and in the fridge,
> ready to pop in oven when they get here)
> Mashed potatoes
> Steamed carrots (possible glazed)
>
> Dessert: apple crisp with dollop of plain yogurt
>
> Appetizer - I'm thinking of a shrimp spread and crackers. Too rich as
> a leadin to the Swiss steak?
>
> This is for company - she is an excellent cook, so I don't want to
> look TOO bad.
>
> A wine? I thought Shiraz...maybe?
>
> Thanks.

I'd eat that. When you speak of it being built and in the fridge, does
that mean assembled for cooking or ready to reheat? Swiss steak reheats
nicely, IME, and that would reduce last minute stress of prep.
Personally, I guess I'd like cinnamon ice cream on my apple crisp
instead of yogurt. Shiraz? Heck if I know. :-) I'd prefer chilled
TaB, myself.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Jun 18, 12:08*pm, Melba's Jammin' >
wrote:
> In article
> >,
>
>
>
> *Kalmia > wrote:
> > Here I go again: here's the plan--
>
> > Swiss steak with mushrooms ( I want this built and in the fridge,
> > ready to pop in oven when they get here)
> > Mashed potatoes
> > Steamed carrots (possible glazed)
>
> > Dessert: *apple crisp with dollop of plain yogurt
>
> > Appetizer - I'm thinking of a shrimp spread and crackers. Too rich as
> > a leadin to the Swiss steak?
>
> > This is for company - she is an excellent cook, so I don't want to
> > look TOO bad.
>
> > A wine? *I thought Shiraz...maybe?
>
> > Thanks.
>
> I'd eat that. *When you speak of it being built and in the fridge, does
> that mean assembled for cooking or ready to reheat? *Swiss steak reheats
> nicely, IME, and that would reduce last minute stress of prep. *
> Personally, I guess I'd like cinnamon ice cream on my apple crisp
> instead of yogurt. *Shiraz? *Heck if I know. *:-) *I'd prefer chilled
> TaB, myself.
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller- good news 4-6-2009
> "Be kind, for everyone you meet is fighting a great battle."
> -Philo of Alexandria

Assembled for cooking. Lawd, anything to keep guests from ogling you
as you battle with four burners and try to serve it up reasonably
hot. I HATE that. Besides, I like to sit outside with 'em and keep
'em in suspense til I say "Get to da table."

My problem with refrigerated casseroles, tho is - I never know when
to take it out to get sort of room temperaturized and how long to give
it in the oven. I have served some still quite piping lasagnas
because of this. Rule of thumb? Any suggestions?

On Jun 18, 10:27*am, Kalmia > wrote:
> On Jun 18, 12:08*pm, Melba's Jammin' >
> wrote:
>
>
>
>
>
> > In article
> > >,
>
> > *Kalmia > wrote:
> > > Here I go again: here's the plan--
>
> > > Swiss steak with mushrooms ( I want this built and in the fridge,
> > > ready to pop in oven when they get here)
> > > Mashed potatoes
> > > Steamed carrots (possible glazed)
>
> > > Dessert: *apple crisp with dollop of plain yogurt
>
> > > Appetizer - I'm thinking of a shrimp spread and crackers. Too rich as
> > > a leadin to the Swiss steak?
>
> > > This is for company - she is an excellent cook, so I don't want to
> > > look TOO bad.
>
> > > A wine? *I thought Shiraz...maybe?
>
> > > Thanks.
>
> > I'd eat that. *When you speak of it being built and in the fridge, does
> > that mean assembled for cooking or ready to reheat? *Swiss steak reheats
> > nicely, IME, and that would reduce last minute stress of prep. *
> > Personally, I guess I'd like cinnamon ice cream on my apple crisp
> > instead of yogurt. *Shiraz? *Heck if I know. *:-) *I'd prefer chilled
> > TaB, myself.
> > --
> > -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller-good news 4-6-2009
> > "Be kind, for everyone you meet is fighting a great battle."
> > -Philo of Alexandria
>
> Assembled for cooking. *Lawd, anything to keep guests from ogling you
> as you battle with four burners and try to serve it up reasonably
> hot. * I HATE that. *Besides, I like to sit outside with 'em and keep
> 'em in suspense til I say "Get to da table."
>
> *My problem with refrigerated casseroles, tho is - I never know when
> to take it out to get sort of room temperaturized and how long to give
> it in the oven. *I have served some still quite piping lasagnas
> because of this. *Rule of thumb? *Any suggestions?- Hide quoted text -
>
> - Show quoted text -

You need a probe type thermometer!

On Thu, 18 Jun 2009 10:27:03 -0700 (PDT), Kalmia
> wrote:

>Assembled for cooking. Lawd, anything to keep guests from ogling you
>as you battle with four burners and try to serve it up reasonably
>hot. I HATE that. Besides, I like to sit outside with 'em and keep
>'em in suspense til I say "Get to da table."
>
> My problem with refrigerated casseroles, tho is - I never know when
>to take it out to get sort of room temperaturized and how long to give
>it in the oven. I have served some still quite piping lasagnas
>because of this. Rule of thumb? Any suggestions?

First of all, Swiss Steak isn't a casserole. Second, isn't Swiss
steak something that requires the cook to be present while it cooks?
Why not precook and reheat?

Sounds like you're serving it in air conditioned conditions, but I
live in a naturally air conditioned city and *I* wouldn't serve a
winter menu *to company* in the summer.... unless it's August when the
mean (average) temperature is in the 50's, and I haven't seen the sun
for a couple of weeks (30 days was the record).

Just sayin'!

--
I love cooking with wine.
Sometimes I even put it in the food.

"Kalmia" ha scritto nel messaggio
Melba's Jammin'

> Kalmia > wrote:
> > Here I go again: here's the plan--
> > Swiss steak with mushrooms ( I want this built and in the fridge,> >
> > ready to pop in oven when they get here)

Swiss steak reheats> nicely, IME, and that would reduce last minute stress
of prep.

> -Barb, Mother Superior,

Assembled for cooking. Lawd, anything to keep guests from ogling youas you
battle with four burners and try to serve it up reasonablyhot. I HATE
that.
My problem with refrigerated casseroles, tho is - I never know whento take
it out to get sort of room temperaturized and how long to giveit in the
oven. I have served some still quite piping lasagnas
because of this. Rule of thumb? Any suggestions?
***

Swiss steak is something I don't make, but I think it is cooked a long time,
right? And if so, how could you cook it after guests arrive?

Most cooked casserole type dishes will reheat well at moderate heat in 30
minutes. Some will then be overcooked, but you can avoid those.

When cooking and hosting at the same time, I have a rule of thumb: only one
thing requiring last minute preparation. I will bend for whipping cream or
heating a sauce for dessert, but otherwise if I am cooking pasta which must
of course be last minute, then everything else being served is a do-ahead
and it waits well dish. Otherwise I don't have a good time.

Melba's Jammin' wrote:
>>
>>A wine? I thought Shiraz...maybe?
>>
>>Thanks.
>
>
> I'd eat that. When you speak of it being built and in the fridge, does
> that mean assembled for cooking or ready to reheat? Swiss steak reheats
> nicely, IME, and that would reduce last minute stress of prep.
> Personally, I guess I'd like cinnamon ice cream on my apple crisp
> instead of yogurt. Shiraz? Heck if I know. :-) I'd prefer chilled
> TaB, myself.

*Chuckle* i bought some red colored wine glasses just so i can serve
myself Pepsi without the dreadful looks of disapproval i occasionally
get from some of my more snobbish foody friends

I can enjoy a good wine as a drink, by itself, and wine for cooking is
excellent but i have never been able to drink any form of alcohol with
food and enjoy it. Often as not ill have a glass of milk with a meal.
Coffee complements many foods, and yet Pepsi is an all around favorite
for pairing with food.

Even the beers i really like taste foul to me when i try to enjoy them
with food.

--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://www.dancingmice.net/Karn%20Evil%209.mp3

On Thu, 18 Jun 2009 11:35:56 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:

>*Chuckle* i bought some red colored wine glasses just so i can serve
>myself Pepsi without the dreadful looks of disapproval i occasionally
>get from some of my more snobbish foody friends

I'm surprised they disapprove, but I can see where they would be
momentarily startled.
>
>I can enjoy a good wine as a drink, by itself, and wine for cooking is
>excellent but i have never been able to drink any form of alcohol with
>food and enjoy it. Often as not ill have a glass of milk with a meal.
>Coffee complements many foods, and yet Pepsi is an all around favorite
>for pairing with food.
>
>Even the beers i really like taste foul to me when i try to enjoy them
>with food.

You're unique. LOL! Hubby just plain doesn't drink, even soda.... so
I get it, really.

We can still be friends. <chuckle> We'll shop at Rattos and the old
Housewives Market (why didn't the developers keep that name???) - I
want to buy *something* at Taylor's Sausage.

I can hardly wait! We're going to make serious plans next week...
unless you chicken out.

sf
throwing down the gauntlet


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Thu, 18 Jun 2009 11:35:56 -0700, "Mr. Joseph Littleshoes Esq."
> > wrote:
>
>
>>*Chuckle* i bought some red colored wine glasses just so i can serve
>>myself Pepsi without the dreadful looks of disapproval i occasionally
>>get from some of my more snobbish foody friends
>
>
> I'm surprised they disapprove, but I can see where they would be
> momentarily startled.

Its as much the unhealthy aspect of American cola drinks or sodas in
general they disapprove of, i don't think they are anti - pepsi as much
as they are anti soda pop, sugar, white flour, coffee, toilet paper, &
etc. etc. etc. Some of the Berkeley crowd! if i hadn't know them so
long i wouldn't know them at all

>
>>I can enjoy a good wine as a drink, by itself, and wine for cooking is
>>excellent but i have never been able to drink any form of alcohol with
>>food and enjoy it. Often as not ill have a glass of milk with a meal.
>>Coffee complements many foods, and yet Pepsi is an all around favorite
>>for pairing with food.
>>
>>Even the beers i really like taste foul to me when i try to enjoy them
>>with food.
>
>
> You're unique. LOL! Hubby just plain doesn't drink, even soda.... so
> I get it, really.

I adore a good champagne, many liquors are very tasty, and i do tend to
keep a cold beer or 2 on hand. But never have i found a food and
alcohol pairing that i like.

The only exception i can think of is fruit and alcohol, the Italian
spread of bread, cheese, fruit and wine, assuming one has a good wine,
can be very nice. Im just not knowledgeable enough about wine to
consistently make good choices.

>
> We can still be friends. <chuckle> We'll shop at Rattos and the old
> Housewives Market (why didn't the developers keep that name???)

They sort of did, in the inside of the 'Swans' building that now houses
Taylor's sausages & Jack's meats & etc. are large signs saying "old
housewives market" but the out side of the large building has "Swans"
literally carved in stone on it.


> Iwant to buy *something* at Taylor's Sausage.

There i can make some recommendations, the chicken & wine sausage is
quite good, they have a nice pork loaf, pre cooked, that is good, a
decent andoulie & etc.

>
> I can hardly wait! We're going to make serious plans next week...
> unless you chicken out.
>
> sf
> throwing down the gauntlet

As much as i whine and complain about nothing to do, i have a few
responsibilities, so let me know a few dates & times and im sure we can
work out something mutually agreeable.

Friday mornings, up till about 2 pm, will allow you to experience the
"Farmers Market" out side of housewives, but as we were discussing in
chat the other day, the area is not really any sort of 'experience' but
the shopping can be great.

You might want to make a cheeses, herb & spice and wine list? rattos has
a very good selection of them.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://www.dancingmice.net/Karn%20Evil%209.mp3

"Kalmia" > writes:
> Here I go again: here's the plan--
>
> Swiss steak with mushrooms ( I want this built and in the fridge,
> ready to pop in oven when they get here)
> Mashed potatoes
> Steamed carrots (possible glazed)
>
> Dessert: apple crisp with dollop of plain yogurt
>
> Appetizer - I'm thinking of a shrimp spread and crackers. Too rich as
> a leadin to the Swiss steak?
>
> This is for company - she is an excellent cook, so I don't want to
> look TOO bad.
>
> A wine? I thought Shiraz...maybe?
>
> Thanks.

I't a nice menu, my kind of meal... I love swiss steak with mushroom gravy
n' mashed... buttery maple glazed carrots are good, those can be made in
advance too. Only change I'd make is instead of the shrimp spread (whatever
that is) I'd go with a decorative composed salad, could even contain shrimp,
serve it like a gussied up shrimp cocktail... I'd prefer a dollop of avocado
mayo rather than the typical red cocktail sauce.. fill a half avocado shell
with the lemony avocado green goddess mayo dressing with the shrimp stuck
in, on a bed of lettuce, tomatoes, and avocado slices too. Yoose can all
have my wine, I'll have a pitcher of Boodles 2nis... I'll even bring the gin
and vermouth if you supply the pitcher and ice. Forget the crackers, serve
a crusty loaf to sop up the extra mushroom gravy. I'm not sure about that
dollop of yogurt on your apple crisp, a lot of folks don't like plain
yogurt, it's a bit sour... a scoop of vanilla ice cream is more universal.

On Jun 18, 2:10*pm, "brooklyn1" > wrote:
> "Kalmia" > writes:
> > Here I go again: here's the plan--
>
> > Swiss steak with mushrooms ( I want this built and in the fridge,
> > ready to pop in oven when they get here)
> > Mashed potatoes
> > Steamed carrots (possible glazed)
>
> > Dessert: *apple crisp with dollop of plain yogurt
>
> > Appetizer - I'm thinking of a shrimp spread and crackers. Too rich as
> > a leadin to the Swiss steak?
>
> > This is for company - she is an excellent cook, so I don't want to
> > look TOO bad.
>
> > A wine? *I thought Shiraz...maybe?
>
> > Thanks.
>
> I't a nice menu, my kind of meal... I love swiss steak with mushroom gravy
> n' mashed... buttery maple glazed carrots are good, those can be made in
> advance too. *Only change I'd make is instead of the shrimp spread (whatever
> that is) I'd go with a decorative composed salad, could even contain shrimp,
> serve it like a gussied up shrimp cocktail... I'd prefer a dollop of avocado
> mayo rather than the typical red cocktail sauce.. fill a half avocado shell
> with the lemony avocado green goddess mayo dressing with the shrimp stuck
> in, on a bed of lettuce, tomatoes, and avocado slices too. *Yoose can all
> have my wine, I'll have a pitcher of Boodles 2nis... I'll even bring the gin
> and vermouth if you supply the pitcher and ice. *Forget the crackers, serve
> a crusty loaf to sop up the extra mushroom gravy. *I'm not sure about that
> dollop of yogurt on your apple crisp, a lot of folks don't like plain
> yogurt, it's a bit sour... a scoop of vanilla ice cream is more universal.

The shrimp spread and crackers is the for the midafternoon on-the-deck
part if they get here way before dinner time. I guess I shouldn't have
called it an appetizer. If I'm feeling extra industrious, I'll
balance that with pineaple chunks.
Some libation, of course.
I've served this many times and it always goes - so I stick with it.

I'll make a note of the vanilla ice cream - everyone seems to be in
favor of that vs. the yogurt.

Kalmia wrote:

> The shrimp spread and crackers is the for the midafternoon on-the-deck
> part if they get here way before dinner time. I guess I shouldn't have
> called it an appetizer. If I'm feeling extra industrious, I'll balance
> that with pineaple chunks.

In that case, disregard what I wrote about the salad. For midafternoon
on-the-deck snacks, the shrimp spread would be fine, but you might consider
offering cucumber slices along with the crackers.

Bob

Kalmia wrote:
> Here I go again: here's the plan--
>
> Swiss steak with mushrooms ( I want this built and in the fridge,
> ready to pop in oven when they get here)

Want to post the recipe your using?

> Mashed potatoes

Garlic & buttermilk mashed potatoes?

> Steamed carrots (possible glazed)

......well.....if you like carrots, you can do marvelous things to
carrots with some brandy and butter, chaffing dish and all that, orange
juice can be a welcome addition to carrots but other wise server some
freshly shelled steamed peas with a dab of butter.

>
> Dessert: apple crisp with dollop of plain yogurt

I would use real whipped cream or even a good triple cream vanilla ice
cream.

>
> Appetizer - I'm thinking of a shrimp spread and crackers. Too rich as
> a leadin to the Swiss steak?

Not at all. Though if you wanted to forgo the meat as an appetizer
there are some very nice veggie and/or bean loaves (pates) that are very
nice.

>
> This is for company - she is an excellent cook, so I don't want to
> look TOO bad.
>
> A wine? I thought Shiraz...maybe?

I would go with a good solid burgundy with the Swiss steak and as i
suppose this will be a family style meal, rather than being served in
courses, i would offer a good white wine as an alternative. But do have
on hand some good mineral water or fruit juice.

Brandy & coffee with dessert?

>
> Thanks.

--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://www.dancingmice.net/Karn%20Evil%209.mp3

Kalmia wrote:

> Here I go again: here's the plan--
>
> Swiss steak with mushrooms ( I want this built and in the fridge,
> ready to pop in oven when they get here)
> Mashed potatoes
> Steamed carrots (possible glazed)
>
> Dessert: apple crisp with dollop of plain yogurt
>
> Appetizer - I'm thinking of a shrimp spread and crackers. Too rich as
> a leadin to the Swiss steak?
>
> This is for company - she is an excellent cook, so I don't want to
> look TOO bad.
>
> A wine? I thought Shiraz...maybe?

I don't think of Swiss steak as "company" food, but if that's what you want
to serve and you know your guests like Swiss steak, by all means go for it.

You mentioned elsewhere in the thread that your guests are mostly on Weight
Watchers. With that in mind, I'd consider serving puréed cauliflower (a.k.a.
fauxtatoes) rather than the mashed potatoes. This might also be a good
occasion for glazed carrots with elephant garlic. (Elephant garlic is not
true garlic; it's much milder and the cloves are both larger and more
delicate.) I'd serve a tossed salad instead of the shrimp and crackers, and
I'd jazz up the plain yogurt with some vanilla extract.

It's difficult to think of a red wine which *wouldn't* go with Swiss steak.
Any decent dry red wine would do, but there's certainly no need to spend a
lot of money. Shiraz would be fine.

Bob

On Jun 18, 9:58*am, jay > wrote:
> On Thu, 18 Jun 2009 06:31:40 -0700 (PDT), Kalmia wrote:
> > Here I go again: here's the plan--
>
> > Swiss steak with mushrooms ( I want this built and in the fridge,
> > ready to pop in oven when they get here)
> > Mashed potatoes
> > Steamed carrots (possible glazed)
>
> > Dessert: *apple crisp with dollop of plain yogurt
>
> > Appetizer - I'm thinking of a shrimp spread and crackers. Too rich as
> > a leadin to the Swiss steak?
>
> > This is for company - she is an excellent cook, so I don't want to
> > look TOO bad.
>
> > A wine? *I thought Shiraz...maybe?
>
> > Thanks.
>
> Sounds OK to me. I love roasted carrots.. you should try roasting them.
> Their natural sugars really show when roasted and the oven does all the
> work.

I'll think about that. They'll have to get shoved in the oven tho
with the Swiss steak cass tho. Timing and space could be a problem.

I said yogurt cuz I'm trying to cut cals. Most of my guests seem to
on Weigh****chers etc.