It has been unusually warm here in SoCal. In fact, it's downright hot
by our standards *and* my house isn't air conditioned. There's usually
only a few days a year that make me finger the yellow pages' "As" and
toy with getting an estimate, but today has been so unbearable that I
think we're going to bite the bullet.

That said, we're having family over Sunday evening for dinner and I
cannot think of a good, serves-a-crowd recipe that would make good hot
weather eating. I thought of the usual cold soups, but then what?
Anyone have an entree you are particularly fond of and would please a
variety of palates? This is basically a meat-and-potatoes crowd, to
boot.

As for dessert, that's easy. I'm making a really simple ice cream pie:

@@@@@ Now You're Cooking! Export Format

Coffee Ice Cream Pie

desserts

coconut
1/2 gallon ice cream; coffee, softened
butterscotch topping
sweetened whipped cream

Make coconut pie crust by toasting coconut, then pressing into well
buttered pie plate. Put softened ice cream in pie crust and freeze.
Let sit 10 - 15 mins. before serving. When ready to serve, cut serving
piece, top with hot butterscotch, then whipped cream.

Contributor: Ellen Dellinger

Yield: 8 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd wrote:
> It has been unusually warm here in SoCal. In fact, it's downright hot
> by our standards *and* my house isn't air conditioned. There's usually
> only a few days a year that make me finger the yellow pages' "As" and
> toy with getting an estimate, but today has been so unbearable that I
> think we're going to bite the bullet.
>
> That said, we're having family over Sunday evening for dinner and I
> cannot think of a good, serves-a-crowd recipe that would make good hot
> weather eating. I thought of the usual cold soups, but then what?
> Anyone have an entree you are particularly fond of and would please a
> variety of palates? This is basically a meat-and-potatoes crowd, to
> boot.

a composed salad with grilled meat/seafood?
or are these the sort of people who fear vegetables?

>
> As for dessert, that's easy. I'm making a really simple ice cream pie:
>
> @@@@@ Now You're Cooking! Export Format
>
> Coffee Ice Cream Pie
>
> desserts
>
> coconut
> 1/2 gallon ice cream; coffee, softened
> butterscotch topping
> sweetened whipped cream
>
> Make coconut pie crust by toasting coconut, then pressing into well
> buttered pie plate. Put softened ice cream in pie crust and freeze.
> Let sit 10 - 15 mins. before serving. When ready to serve, cut serving
> piece, top with hot butterscotch, then whipped cream.
>
> Contributor: Ellen Dellinger
>
> Yield: 8 servings
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "spaminator" with "cox"


--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

Squeaks wrote:

> That said, we're having family over Sunday evening for dinner and I
> cannot think of a good, serves-a-crowd recipe that would make good hot
> weather eating. I thought of the usual cold soups, but then what?
> Anyone have an entree you are particularly fond of and would please a
> variety of palates? This is basically a meat-and-potatoes crowd, to
> boot.

Roast chicken is good hot or cold. I don't care for cold fried chicken, but
many other people do. Here's a prospective menu:

Potato salad, bean salad (whatever's your favorite: three-bean salad is
classic, and I recently saw a recipe for a five-bean salad that looked
good), tossed salad, chilled pickles, good-quality bread, and however many
deli rotisserie chickens you need. Or you could substitute ham for the
chicken, in which case you ought to also have mustard on the table.

Bob

Terry Pulliam Burd wrote on 22 Jul 2005 in rec.food.cooking

> only a few days a year that make me finger the yellow pages' "As"
> and toy with getting an estimate, but today has been so unbearable
> that I think we're going to bite the bullet.
>
> That said, we're having family over Sunday evening for dinner and
> I cannot think of a good, serves-a-crowd recipe that would make
> good hot weather eating. I thought of the usual cold soups, but
> then what? Anyone have an entree you are particularly fond of and
> would please a variety of palates? This is basically a
> meat-and-potatoes crowd, to boot.
>

A side dish of cucumber and onion slices in a watered vinegar and
sugar solution. Best if made about 1 hr before eating. I've made it
with Diakon radish slices mixed into it as well. A few crushed red
pepper flakes if you want to add zing (optional)


A crock potted ham....put it outside to cook if the hot weather is a
bother. Serve with a cold potato salad...the potatoes are better if
cooked the night before possibly in the microwave.

Rotisserate a turkey or several chickens on the grill?

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Terry Pulliam Burd wrote:
> It has been unusually warm here in SoCal. In fact, it's downright hot
> by our standards *and* my house isn't air conditioned. There's usually
> only a few days a year that make me finger the yellow pages' "As" and
> toy with getting an estimate, but today has been so unbearable that I
> think we're going to bite the bullet.
>
> That said, we're having family over Sunday evening for dinner and I
> cannot think of a good, serves-a-crowd recipe that would make good hot
> weather eating. I thought of the usual cold soups, but then what?
> Anyone have an entree you are particularly fond of and would please a
> variety of palates? This is basically a meat-and-potatoes crowd, to

I like a real good tuna salad with saltines. Simple.


jim

"Terry Pulliam Burd" > wrote in message
...
> It has been unusually warm here in SoCal. In fact, it's downright hot
> by our standards *and* my house isn't air conditioned. There's usually
> only a few days a year that make me finger the yellow pages' "As" and
> toy with getting an estimate, but today has been so unbearable that I
> think we're going to bite the bullet.
>
> That said, we're having family over Sunday evening for dinner and I
> cannot think of a good, serves-a-crowd recipe that would make good hot
> weather eating. I thought of the usual cold soups, but then what?
> Anyone have an entree you are particularly fond of and would please a
> variety of palates? This is basically a meat-and-potatoes crowd, to
> boot.
>
> As for dessert, that's easy. I'm making a really simple ice cream pie:
>

Grilled or broiled sweet and sour shrimp kabobs are always good in really
hot weather; nice and light. Serve that with an Oriental pasta salad, rice,
and you're good to go.

kili

"Terry Pulliam Burd" > wrote in message
> That said, we're having family over Sunday evening for dinner and I
> cannot think of a good, serves-a-crowd recipe that would make good hot
> weather eating. I thought of the usual cold soups, but then what?
> Anyone have an entree you are particularly fond of and would please a
> variety of palates? This is basically a meat-and-potatoes crowd, to
> boot.

Big hunk of beef slow cooked on the grill. Just slice it down as needed.
Makes for good sandwiches hot or cold if you have leftovers.


>
> As for dessert, that's easy. I'm making a really simple ice cream pie:
>
> @@@@@ Now You're Cooking! Export Format
>
> Coffee Ice Cream Pie
>

Utterly disgusting. I hate anything cold that is coffee flavored. Vile
nasty stuff. It would hit my taste buds and get spit out.

"Terry Pulliam Burd" > wrote in message
...
> It has been unusually warm here in SoCal. In fact, it's downright hot
> by our standards *and* my house isn't air conditioned. There's usually
> only a few days a year that make me finger the yellow pages' "As" and
> toy with getting an estimate, but today has been so unbearable that I
> think we're going to bite the bullet.
>

It's hot here too. Last night I made cold shrimp. Simmer 1 quartered onion,
several garlic cloves, 10 bay leaves, 1 TB salt, 1 TB Old Bay seasoning in 2
qts water for half an hour. Add 2 lb shell-on shrimp, stir. After 1 min
remove from heat and cover, let sit 10 min. Drain and discard non-shrimp
items. Peel or not. Serve with various dipping sauces, tomato salad, crusty
bread, other cold veg. You can cook the shrimp in the morning when it's not
so hot.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

In article >, Terry Pulliam
Burd > wrote:

> It has been unusually warm here in SoCal. In fact, it's downright hot
> by our standards *and* my house isn't air conditioned. There's usually
> only a few days a year that make me finger the yellow pages' "As" and
> toy with getting an estimate, but today has been so unbearable that I
> think we're going to bite the bullet.
>
> That said, we're having family over Sunday evening for dinner and I
> cannot think of a good, serves-a-crowd recipe that would make good hot
> weather eating. I thought of the usual cold soups, but then what?
> Anyone have an entree you are particularly fond of and would please a
> variety of palates? This is basically a meat-and-potatoes crowd, to
> boot.

Can you fit this in? Get the bread and let it sit out to
dehydrate/stale a bit.

* Exported from MasterCook Mac *

Bread Salad

Recipe By : Samantha Demidavicius, 6-2001
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons white wine vinegar
juice of one lemon
1 teaspoon Dijon mustard
2 cloves garlic, minced
2/3 cup extra virgin olive oil
salt & freshly ground pepper

4 cups day-old Italian/country bread, in 1" cubes
2 cups grape tomatoes
1 small red onion, sliced thin
3 tablespoons minced parsley
1/2 cup kalamata olives, pitted & sliced
1 tablespoon capers, rinsed and drained
6 leaves fresh basil, finger-torn

Make the dressing by combining the vinegar, mustard, lemon juice and
garlic in a bowl. Whisk in the olive oil. Add salt and pepper.

Put the bread cubes in a large mixing bowl and pour the dressing over
them. Toss to coat evenly. Let sit for 30 minutes or so.

To serve, add the tomatoes, onion, olives, parsley, capers and basil to
the bread cubes. Toss and serve.
- - - - - - - - - - - - - - - - - -
NOTES : Samantha Demidavicius made this at the Calgary 2001 Cook-in in
their home. It was awesome! It is adapted from Charlotte Blackmer's
recipe. I brought it to the Twin Cities Winter Cook-in at Louis &
Jennie Gordon's 2/16/03.

_____
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

In article >, Terry Pulliam
Burd > wrote:

> It has been unusually warm here in SoCal. In fact, it's downright hot
> by our standards *and* my house isn't air conditioned. There's usually

> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

Hey, Girlie, we're looking for 96 today, it's stormy over most of the
state right now (some 60-70mph sustained winds in some parts) but,
mercifully, not terrible over my head.

Me? I'm making Bread and Butter Pickles. Canning.
"You have to can when the vegetables are ready, not when you're ready."
--The Words Of Mom
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Edwin Pawlowski > wrote:

> Utterly disgusting. I hate anything cold that is coffee flavored. Vile
> nasty stuff. It would hit my taste buds and get spit out.

I'll take your share.

Mmmm, Haagen-Dazs coffee ice cream. Mmmmmmmm.

serene

"serene" > wrote in message
. ..
> Edwin Pawlowski > wrote:
>
>> Utterly disgusting. I hate anything cold that is coffee flavored.
>> Vile
>> nasty stuff. It would hit my taste buds and get spit out.
>
> I'll take your share.
>
> Mmmm, Haagen-Dazs coffee ice cream. Mmmmmmmm.

Bleaghhhhhh I am with Edwin with this one. I thought it was just me

Ophelia

serene wrote:
> Edwin Pawlowski > wrote:
>
>
>>Utterly disgusting. I hate anything cold that is coffee flavored. Vile
>>nasty stuff. It would hit my taste buds and get spit out.
>
>
> I'll take your share.
>
> Mmmm, Haagen-Dazs coffee ice cream. Mmmmmmmm.
>
> serene

\
Viennese Eiskaffee?

Iced Coffee, chocolate or coffee syrup, chocolate, vanilla or coffee
ice cream, Freshly whipped heavy cream on top.

Served with a gaufrette on the side. )

Do you really think this is disgusting?

"Margaret Suran" > wrote in message
> Viennese Eiskaffee?
>
> Iced Coffee, chocolate or coffee syrup, chocolate, vanilla or coffee ice
> cream, Freshly whipped heavy cream on top.
>
> Served with a gaufrette on the side. )
>
> Do you really think this is disgusting?

YES. I can't take cold coffee in any form.

On Sun 24 Jul 2005 05:18:01a, Margaret Suran wrote in rec.food.cooking:

>
>
> serene wrote:
>> Edwin Pawlowski > wrote:
>>
>>
>>>Utterly disgusting. I hate anything cold that is coffee flavored. Vile
>>>nasty stuff. It would hit my taste buds and get spit out.
>>
>>
>> I'll take your share.
>>
>> Mmmm, Haagen-Dazs coffee ice cream. Mmmmmmmm.
>>
>> serene
>
> \
> Viennese Eiskaffee?
>
> Iced Coffee, chocolate or coffee syrup, chocolate, vanilla or coffee
> ice cream, Freshly whipped heavy cream on top.
>
> Served with a gaufrette on the side. )
>
> Do you really think this is disgusting?
>

I think it sounds delicious! Viennese Eiskaffee would make a wonderful
dessert or "snack"! But I'm one of those weird people who always prefers
iced coffee over hot.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
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Margaret Suran > wrote:

> serene wrote:
> > Edwin Pawlowski > wrote:
> >
> >
> >>Utterly disgusting. I hate anything cold that is coffee flavored. Vile
> >>nasty stuff. It would hit my taste buds and get spit out.
> >
> >
> > I'll take your share.
> >
> > Mmmm, Haagen-Dazs coffee ice cream. Mmmmmmmm.
> >
> > serene
>
> \
> Viennese Eiskaffee?
>
> Iced Coffee, chocolate or coffee syrup, chocolate, vanilla or coffee
> ice cream, Freshly whipped heavy cream on top.

Ooh, I do this all the time. I didn't know it had a name. :-)

serene

Ophelia wrote:

>
> "serene" > wrote in message
> . ..
> > Edwin Pawlowski > wrote:
> >
> >> Utterly disgusting. I hate anything cold that is coffee flavored.
> >> Vile
> >> nasty stuff. It would hit my taste buds and get spit out.
> >
> > I'll take your share.
> >
> > Mmmm, Haagen-Dazs coffee ice cream. Mmmmmmmm.
>
> Bleaghhhhhh I am with Edwin with this one. I thought it was just
> me


I'm the opposite. I don't like coffee, but coffee ice cream is
wonderful. I just had a nice bowl of Bryer's coffee with hot fudge and
cashews.




Brian

On Sat, 23 Jul 2005 23:14:37 -0700, (serene)
wrote:

>Mmmm, Haagen-Dazs coffee ice cream. Mmmmmmmm.

Funny you should mention coffee ice cream...since it is plenny hot in
SoCal, Loosey, I've made my oh-so-embarrasingly-easy ice cream pie for
dinner ths evening: toasted coconut pressed into a buttered pie pan,
load with softened coffee ice cram and refreeze. To serve, let it sit
out 10 mins. +/-, then cut into serving pieces, top with warm
butterscotch topping and whipped cream. Yum!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd wrote:
> On Sat, 23 Jul 2005 23:14:37 -0700, (serene)
> wrote:
>
>
>>Mmmm, Haagen-Dazs coffee ice cream. Mmmmmmmm.
>
>
> Funny you should mention coffee ice cream...since it is plenny hot in
> SoCal, Loosey, I've made my oh-so-embarrasingly-easy ice cream pie for
> dinner ths evening: toasted coconut pressed into a buttered pie pan,
> load with softened coffee ice cram and refreeze. To serve, let it sit
> out 10 mins. +/-, then cut into serving pieces, top with warm
> butterscotch topping and whipped cream. Yum!
>

Something's wrong with your keyboard. I'm sure you MEANT
to type "warm FUDGE topping and whipped cream", didn't you?

I don't eat much ice cream these days but last weekend we were in
the mts. and stopped at a Coldstone. Coffee ice cream with
mini-chocolate chips and toased pecans mixed in. Omigod....

gloria p

"Puester" > wrote in message
...
> Terry Pulliam Burd wrote:
>> On Sat, 23 Jul 2005 23:14:37 -0700, (serene)
>> wrote:
>>
>>
>>>Mmmm, Haagen-Dazs coffee ice cream. Mmmmmmmm.
>>
>>
>> Funny you should mention coffee ice cream...since it is plenny hot in
>> SoCal, Loosey, I've made my oh-so-embarrasingly-easy ice cream pie for
>> dinner ths evening: toasted coconut pressed into a buttered pie pan,
>> load with softened coffee ice cram and refreeze. To serve, let it sit
>> out 10 mins. +/-, then cut into serving pieces, top with warm
>> butterscotch topping and whipped cream. Yum!
>>
>
> Something's wrong with your keyboard. I'm sure you MEANT
> to type "warm FUDGE topping and whipped cream", didn't you?
>
> I don't eat much ice cream these days but last weekend we were in
> the mts. and stopped at a Coldstone. Coffee ice cream with
> mini-chocolate chips and toased pecans mixed in. Omigod....
>
> gloria p

Coldstone is sooo good, and the running argument at our house is whether
Ashley's (in CT) considered the best ice cream in CT is better than
Coldstone.

I love two kinds of ice cream, one of them being a very deep chocolate; but
no matter how dark it is, all the ice cream makers seem to add those little
pieces of chocolate to make the ice cream chocolatie-er for the consumer.
I'd like once to find a chocolate ice cream that was dark enough without
these little hard to melt chocolate pieces, which remind me of the Hershey's
"can't get to melt without a blow-torch" chocolate bars.

Neither Coldstone, nor Ashley's make the chocolate deep enough. I would get
an ice cream maker again, but the eggs in ice cream, when I'm making it,
really puts me off. I've made ice cream without it, but it is never
satisfactory to the mouth-taste.
Dee Dee

On Sun, 24 Jul 2005 22:04:27 GMT, Puester >
wrote:

>Something's wrong with your keyboard. I'm sure you MEANT
>to type "warm FUDGE topping and whipped cream", didn't you?

<snip>

No, no - fudge topping in this case actually isn't as good as
butterscotch, and I love chocolate. For some reason, the butterscotch
and coffee ice cream combo makes a whole 'nother flavor that just
rocks. Had 10 people for dinner on Sunday and they had a choice of
raspberry/blackberry pie or the coffee ice cream pie. Everyone opted
for the latter and just *raved* about it (and these are relatives who
will tell you the unvarnished truth). Thank God 2 of the "people" were
kids (one a toddler who doesn't like toasted coconut) or I wouldn't
have had enough pie.


Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"