Heya guys,

I am thinking about cooking Thanksgiving dinner here for a few
orphaned folks, that is if I don't end up going somewhere else. I have
Thanksgiving off, and I *AM* going to cook a turkey for at least
myself here...

My question is this. If I end up doing this here, I was thinking of
doing the proverbial relish tray to put out before the meal gets
underway. I know that there used to be one when I was growing up, but
I can't remember all the stuff that was on it.

So, what do you guys that provide one, put on yours?

Christine

"Christine Dabney" > wrote in message
...
> Heya guys,
>
> I am thinking about cooking Thanksgiving dinner here for a few
> orphaned folks, that is if I don't end up going somewhere else. I have
> Thanksgiving off, and I *AM* going to cook a turkey for at least
> myself here...
>
> My question is this. If I end up doing this here, I was thinking of
> doing the proverbial relish tray to put out before the meal gets
> underway. I know that there used to be one when I was growing up, but
> I can't remember all the stuff that was on it.
>
> So, what do you guys that provide one, put on yours?
>
> Christine

On a relish tray? Wow, so many ideas here...........

Celery sticks, carrot sticks, black olives, green olives, raw broccoli,
artichoke hearts, baby gherkins, dill pickles, raw cauliflower.....any
veggie-type finger food you can think of and some sort of a dip. Ranch
dressing works well.

kili

Possibilities are

Olives- black green and fancy ones, those little cornichons (tiny french dill
pickles) and small sweet pickles, cherry peppers, pepperocini, celery
sticks, carrot sticks broccoli and cauliflower in bite size pieces or
gardneria (pickeld veggies), pickled beets and bleu or ranch dressing.

Essential to my table are the tiny pickles -sweet and dill, black olives,
pickled beets, pepprocini and sweet lil cherry peppers.

The two *relishes* that get eaten the most? Baby sweet pickles and black
olives. Kids love 'em.

Barb

One time on Usenet, said:

<snip>

> My question is this. If I end up doing this here, I was thinking of
> doing the proverbial relish tray to put out before the meal gets
> underway. I know that there used to be one when I was growing up, but
> I can't remember all the stuff that was on it.
>
> So, what do you guys that provide one, put on yours?

I have a crystal dish seperated into three sections and like my
mother before me, I fill it with pickle spears (sweet and dill)
and black olives...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

"Barbtail" > wrote in message
...
snip
> The two *relishes* that get eaten the most? Baby sweet pickles and black
> olives. Kids love 'em.
>
> Barb
>
same here, the baby sweet pickles go first. I always take a relish tray and
some sort of salad because I know dinner will be served 1-2 hours later than
promised. If I took anything else, it would be ruined by the time we sat
down to eat. Besides, the relish tray keeps everyone from fainting from
starvation while waiting for dinner and drinking too many libations. Green
and black olives, baby sweet and baby dill pickles, celery and baby carrots.
Janet

"Barbtail" > wrote in message
...
snip
> The two *relishes* that get eaten the most? Baby sweet pickles and black
> olives. Kids love 'em.
>
> Barb
>
same here, the baby sweet pickles go first. I always take a relish tray and
some sort of salad because I know dinner will be served 1-2 hours later than
promised. If I took anything else, it would be ruined by the time we sat
down to eat. Besides, the relish tray keeps everyone from fainting from
starvation while waiting for dinner and drinking too many libations. Green
and black olives, baby sweet and baby dill pickles, celery and baby carrots.
Janet

Christine Dabney > wrote in
:

> Heya guys,
>
> I am thinking about cooking Thanksgiving dinner here for a few
> orphaned folks, that is if I don't end up going somewhere else. I have
> Thanksgiving off, and I *AM* going to cook a turkey for at least
> myself here...
>
> My question is this. If I end up doing this here, I was thinking of
> doing the proverbial relish tray to put out before the meal gets
> underway. I know that there used to be one when I was growing up, but
> I can't remember all the stuff that was on it.
>
> So, what do you guys that provide one, put on yours?
>
> Christine

Lots of good suggestions in other posts. We include many of those, and
also add pickled crabapples.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

I like celery and cream cheese.

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

oaway (Joelle) wrote in news:20041119234414.08318.00001015
@mb-m04.aol.com:

> I like celery and cream cheese.

That's good. And as hokey as it might sound, I also like to use the Kraft
cheese spreads in the little jars to stuff celery...Roka Bleu, Pimiento, even
the Pineapple. Taste like home. <g>

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

>We include many of those, and
>also add pickled crabapples.
>
>--
>Wayne in Phoenix

Oh yeah! I haven't had those in ages! I loved those and the bright red and
green spiced apple and pear rings around Christmas time when I was a kid...
great memories. *smiles*

Barb Anne

(Barbtail) wrote in
:

>>We include many of those, and
>>also add pickled crabapples.
>>
>>--
>>Wayne in Phoenix
>
> Oh yeah! I haven't had those in ages! I loved those and the bright red
> and
> green spiced apple and pear rings around Christmas time when I was a
> kid... great memories. *smiles*
>
> Barb Anne
>

I remember the red and green spiced apple rings. My grandmother also used
to make a "Christmas Pickle" that you'd have thought were apples. They
were made from cucmbers, peeled and sliced lengthwise, seeds removed, then
cut in quarter inch slices. I don't remember the pickling process, but I
know there was vinegar, sugar, cinnamon stickes, and a big package of those
"Cinnamon Red Hots" candies. They were surprisingly good.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

In article >,
wrote:

> Heya guys,
>
> I am thinking about cooking Thanksgiving dinner here for a few
> orphaned folks, that is if I don't end up going somewhere else. I have
> Thanksgiving off, and I *AM* going to cook a turkey for at least
> myself here...
>
> My question is this. If I end up doing this here, I was thinking of
> doing the proverbial relish tray to put out before the meal gets
> underway. I know that there used to be one when I was growing up, but
> I can't remember all the stuff that was on it.
>
> So, what do you guys that provide one, put on yours?
>
> Christine

I usually do a combination of crudites and dip and assorted pickles,
olives, cheeses.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

In article >,
wrote:

> Heya guys,
>
> I am thinking about cooking Thanksgiving dinner here for a few
> orphaned folks, that is if I don't end up going somewhere else. I have
> Thanksgiving off, and I *AM* going to cook a turkey for at least
> myself here...
>
> My question is this. If I end up doing this here, I was thinking of
> doing the proverbial relish tray to put out before the meal gets
> underway. I know that there used to be one when I was growing up, but
> I can't remember all the stuff that was on it.
>
> So, what do you guys that provide one, put on yours?
>
> Christine

I usually do a combination of crudites and dip and assorted pickles,
olives, cheeses.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

Marinated mushrooms -- Something different as an additional item.

Fresh mushrooms, cleaned and trimmed. Overnite marinate, in sealed
container, tossed adn coated (not swimming in!) a bit of olive oil, a
flavored vinegar, a few onion half-rings (raw), perhaps a touch of
garlic powder (not much!) and your favorite green herb (basil, dill,
rosemary -- just one, but they're all different).

Before serving, drain through a colandar, but do not rinse. I'm
lazier, I just use a slotted spoon to lift them from the plastic
marinade container into he serving dish. A toothpick in each, if you
wish. Or just a teaspoon in the bowl for guests to get them onto their
plates.

---------------
ANOTHER: Corn Relish

Use frozen corn from the bag (not canned, that's cooked). The corn
will defrost by itself while preparing and carrying.

Toss with finely chopped red and green bell pepper, perhaps onions.
No marinade for this; the key is fresh taste. Perhaps some parsley
for color. That's all.

>Wayne in Phoenix writes:

>My grandmother also used
>to make a "Christmas Pickle" that you'd have thought were apples.

I saw the recipe for that. It looked really tasty- I love cinnamon. I'll have
to give it a try next time I can stuff.
My mom used to can bread and butter pickles - nothing fancy- but they were a
family favorite on the relish tray.
*smiles*
Barb Anne

>Wayne in Phoenix writes:

>My grandmother also used
>to make a "Christmas Pickle" that you'd have thought were apples.

I saw the recipe for that. It looked really tasty- I love cinnamon. I'll have
to give it a try next time I can stuff.
My mom used to can bread and butter pickles - nothing fancy- but they were a
family favorite on the relish tray.
*smiles*
Barb Anne

"JimL" > wrote in message
om...
> Marinated mushrooms -- Something different as an additional item.
>
> Fresh mushrooms, cleaned and trimmed. Overnite marinate, in sealed
> container, tossed adn coated (not swimming in!) a bit of olive oil, a
> flavored vinegar, a few onion half-rings (raw), perhaps a touch of
> garlic powder (not much!) and your favorite green herb (basil, dill,
> rosemary -- just one, but they're all different).
>
> Before serving, drain through a colandar, but do not rinse. I'm
> lazier, I just use a slotted spoon to lift them from the plastic
> marinade container into he serving dish. A toothpick in each, if you
> wish. Or just a teaspoon in the bowl for guests to get them onto their
> plates.
>
> snip<
================

Hi Jim!

Years ago, I began making Pickled Mushrooms that required being kept in the
dark for a week.. then I stumbled upon the 'cheater's method' for the times
I don't preplan a week in advance:

Mushrooms, cleaned and sliced or left whole
1/2 bottle of WishBone* Italian Salad Dressing

Pour dressing over mushrooms and let chill a few hours before you're ready
to serve.


Sounds like between us, we can do mushrooms whatever way necessary depending
upon how much time there is before serving!

Cyndi

"JimL" > wrote in message
om...
> Marinated mushrooms -- Something different as an additional item.
>
> Fresh mushrooms, cleaned and trimmed. Overnite marinate, in sealed
> container, tossed adn coated (not swimming in!) a bit of olive oil, a
> flavored vinegar, a few onion half-rings (raw), perhaps a touch of
> garlic powder (not much!) and your favorite green herb (basil, dill,
> rosemary -- just one, but they're all different).
>
> Before serving, drain through a colandar, but do not rinse. I'm
> lazier, I just use a slotted spoon to lift them from the plastic
> marinade container into he serving dish. A toothpick in each, if you
> wish. Or just a teaspoon in the bowl for guests to get them onto their
> plates.
>
> snip<
================

Hi Jim!

Years ago, I began making Pickled Mushrooms that required being kept in the
dark for a week.. then I stumbled upon the 'cheater's method' for the times
I don't preplan a week in advance:

Mushrooms, cleaned and sliced or left whole
1/2 bottle of WishBone* Italian Salad Dressing

Pour dressing over mushrooms and let chill a few hours before you're ready
to serve.


Sounds like between us, we can do mushrooms whatever way necessary depending
upon how much time there is before serving!

Cyndi

I make radish roses and carrot curls and leave them in ice water in fridge
the day before. I prefer large pitted black olives stuffed with cream
cheese and french onion dip. I clean and cut clery sticks and mix blue
cheese and cream cheese in equal parts and stuff them. I score the sides of
a cumcuber and slice it for the tray. I also like to add califlower in
small pieces for dipping and serve the french onion dip in a bowl in the
center.
"Nancy Howells" > wrote in message
...
> In article >,
> wrote:
>
> > Heya guys,
> >
> > I am thinking about cooking Thanksgiving dinner here for a few
> > orphaned folks, that is if I don't end up going somewhere else. I have
> > Thanksgiving off, and I *AM* going to cook a turkey for at least
> > myself here...
> >
> > My question is this. If I end up doing this here, I was thinking of
> > doing the proverbial relish tray to put out before the meal gets
> > underway. I know that there used to be one when I was growing up, but
> > I can't remember all the stuff that was on it.
> >
> > So, what do you guys that provide one, put on yours?
> >
> > Christine
>
> I usually do a combination of crudites and dip and assorted pickles,
> olives, cheeses.
>
> --
> Nancy Howells (don't forget to switch it, and replace the to send
mail).

I make radish roses and carrot curls and leave them in ice water in fridge
the day before. I prefer large pitted black olives stuffed with cream
cheese and french onion dip. I clean and cut clery sticks and mix blue
cheese and cream cheese in equal parts and stuff them. I score the sides of
a cumcuber and slice it for the tray. I also like to add califlower in
small pieces for dipping and serve the french onion dip in a bowl in the
center.
"Nancy Howells" > wrote in message
...
> In article >,
> wrote:
>
> > Heya guys,
> >
> > I am thinking about cooking Thanksgiving dinner here for a few
> > orphaned folks, that is if I don't end up going somewhere else. I have
> > Thanksgiving off, and I *AM* going to cook a turkey for at least
> > myself here...
> >
> > My question is this. If I end up doing this here, I was thinking of
> > doing the proverbial relish tray to put out before the meal gets
> > underway. I know that there used to be one when I was growing up, but
> > I can't remember all the stuff that was on it.
> >
> > So, what do you guys that provide one, put on yours?
> >
> > Christine
>
> I usually do a combination of crudites and dip and assorted pickles,
> olives, cheeses.
>
> --
> Nancy Howells (don't forget to switch it, and replace the to send
mail).

"Isabelle Penman" > wrote in
:

> I make radish roses and carrot curls and leave them in ice water in
> fridge the day before. I prefer large pitted black olives stuffed with
> cream cheese and french onion dip. I clean and cut clery sticks and mix
> blue cheese and cream cheese in equal parts and stuff them. I score the
> sides of a cumcuber and slice it for the tray. I also like to add
> califlower in small pieces for dipping and serve the french onion dip in
> a bowl in the center.
>

Sounds very pretty and very tasty!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Isabelle Penman" > wrote in
:

> I make radish roses and carrot curls and leave them in ice water in
> fridge the day before. I prefer large pitted black olives stuffed with
> cream cheese and french onion dip. I clean and cut clery sticks and mix
> blue cheese and cream cheese in equal parts and stuff them. I score the
> sides of a cumcuber and slice it for the tray. I also like to add
> califlower in small pieces for dipping and serve the french onion dip in
> a bowl in the center.
>

Sounds very pretty and very tasty!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Christine Dabney wrote:
>
> So, what do you guys that provide one, put on yours?
>

Last year it was an assortment of meats and cheeses, I think I had cubed
salami, ham, and some mini summer sausage links along with cheddar and
monterey jack. I also had cucumber slices, tiny carrots, and probably
celery sticks and black olives. In the center was a bowl of cream cheese
dip.

Not sure what will go out this year, I was planning salmon as an
appetizer and I don't know if I will do the veggie tray along with it.



Dawn

Christine Dabney wrote:
>
> So, what do you guys that provide one, put on yours?
>

Last year it was an assortment of meats and cheeses, I think I had cubed
salami, ham, and some mini summer sausage links along with cheddar and
monterey jack. I also had cucumber slices, tiny carrots, and probably
celery sticks and black olives. In the center was a bowl of cream cheese
dip.

Not sure what will go out this year, I was planning salmon as an
appetizer and I don't know if I will do the veggie tray along with it.



Dawn

Hello: For may years my Mother would set out trays on the table that
had many of the already mentioned things on them. She also put some
Howards sweet pepper relish and some Howards hot pepper relish, some
Philly cream cheese, some Vermont cheddar cheese, assorted crackers, and
slices of Pillsbury quick bread. Amanda