Hey Dad - I'm planning my menu for the next two weeks - and I have a couple of
dishes I'm looking for a complementary side dish for - can you think of
anything?

Corned Beef Sandwiches (like you make with the deli mustard)

French Dip Sandwiches

bbq Chicken Sandwiches

I'd like to stay away from French fries or tater tots.

Dayna

Dimitri wrote:

> Hey Dad - I'm planning my menu for the next two weeks - and I have a
> couple of dishes I'm looking for a complementary side dish for - can you
> think of anything?
>
> Corned Beef Sandwiches (like you make with the deli mustard)
>
> French Dip Sandwiches
>
> bbq Chicken Sandwiches
>
> I'd like to stay away from French fries or tater tots.
>
> Dayna

Cole slaw for the Corned Beef and/or BBQ.

Corn-on-the-cobb for the BBQ.

How about seasoned oven-fries for the French Dip?

---jkb


--
"We're having lasagna. There is a recipe in the back
of a Rice Krispies box."
-- Jamie Buchman

Dayna wrote:

> Hey Dad - I'm planning my menu for the next two weeks - and I have a
> couple of dishes I'm looking for a complementary side dish for - can you
> think of anything?
>
> Corned Beef Sandwiches (like you make with the deli mustard)
>
> French Dip Sandwiches
>
> bbq Chicken Sandwiches
>
> I'd like to stay away from French fries or tater tots.


I don't care for cole slaw by itself, but it would go well with all those
sandwiches. Potato salad would be another good option. If you want
something hot, you could go with some kind of white bean soup.

Bob

On Fri, 12 Aug 2005 18:33:54 GMT, "Dimitri" >
wrote:

>Hey Dad - I'm planning my menu for the next two weeks - and I have a couple of
>dishes I'm looking for a complementary side dish for - can you think of
>anything?
>
>Corned Beef Sandwiches (like you make with the deli mustard)
>
>French Dip Sandwiches
>
>bbq Chicken Sandwiches
>
>I'd like to stay away from French fries or tater tots.
>
>Dayna
>
>
Cole slaw for the corned beef ... or perhaps a chilled beet salad

Maybe that pea & cashew salad for the bbq chicken, or a how about a
black bean & corn salad

French dips beg for fries IMO

TammyM

Dimitri wrote:
> Hey Dad - I'm planning my menu for the next two weeks - and I have a couple of
> dishes I'm looking for a complementary side dish for - can you think of
> anything?
>
> Corned Beef Sandwiches (like you make with the deli mustard)
>
> French Dip Sandwiches
>
> bbq Chicken Sandwiches
>
> I'd like to stay away from French fries or tater tots.
>
> Dayna
>
>


some summer sides:

pasta salad (with chopped red onion, green pepper, black beans,
and a garlicky mayo or oil-vinegar dressing)
insalata caprese
sliced cucumbers and onions in sour cream or yogurt
shredded carrot and raisin salad (pineapple optional)
three bean salad
corn relish
sweet corn
shredded jicama in an oil-vinegar dressing
fruit salad
melon balls with minted simple syrup

(my brain is tired)

gloria p

"Dimitri" > wrote in message
. ..
> Hey Dad - I'm planning my menu for the next two weeks - and I have a
> couple of dishes I'm looking for a complementary side dish for - can you
> think of anything?
>
> Corned Beef Sandwiches (like you make with the deli mustard)

Cole slaw would be good.


>
> French Dip Sandwiches

Cut up a tomato in lkarge chunks. Season with oregano and basi., add some
mozzarella cheese, drizzle iwth olive oil

>
> bbq Chicken Sandwiches

Cucumber salad

I'm glad I could be a part of your menu planning. Thanks for asking.

Hi everyone,

This is my first post to the group, and I'm hoping someone may be able to
help.

My father used to be a manager at Le Biftheque (http://www.lebiftheque.com)
about ten years or so ago, when the restaurant was in the states (I think
they are only in Canada now). The restaurant has the most wonderful dessert
I've ever had, called Millefeuille. My father cannot remember the recipe
for the dessert, he used to know it by heart but as he's gotten older he can
no longer remember it. His birthday is coming up and I would love to make
it for him, as it was a family favorite of ours when I was younger.

I remember some things that were in this dessert: it had two layers of
graham crackers (one bottom layer and one on the top), two layers of a cream
or pudding (yellow and white), a top and on top of the graham crackers on
the top there was white icing drizzled with chocolate. It looks a lot like
a Napoleon but this dessert definitely tasted a lot different and it was
much better. I've tried to wing it, not follow a specific recipe and make
it from memory, but I always fail miserably.

If anyone knows how to make this, I would love to have the recipe.

Thanks
Carrie

Oops, instead of just posting to the group I replied to a thread, sorry
about that.

On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in rec.food.cooking:

> Hi everyone,
>
> This is my first post to the group, and I'm hoping someone may be able
> to help.
>
> My father used to be a manager at Le Biftheque
> (http://www.lebiftheque.com) about ten years or so ago, when the
> restaurant was in the states (I think they are only in Canada now). The
> restaurant has the most wonderful dessert I've ever had, called
> Millefeuille. My father cannot remember the recipe for the dessert, he
> used to know it by heart but as he's gotten older he can no longer
> remember it. His birthday is coming up and I would love to make it for
> him, as it was a family favorite of ours when I was younger.
>
> I remember some things that were in this dessert: it had two layers of
> graham crackers (one bottom layer and one on the top), two layers of a
> cream or pudding (yellow and white), a top and on top of the graham
> crackers on the top there was white icing drizzled with chocolate. It
> looks a lot like a Napoleon but this dessert definitely tasted a lot
> different and it was much better. I've tried to wing it, not follow a
> specific recipe and make it from memory, but I always fail miserably.
>
> If anyone knows how to make this, I would love to have the recipe.
>
> Thanks
> Carrie

This seems to be almost exactly what you are looking for.

"MILLE FEUILLE"
2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
1 box graham crackers
1 pt. heavy whipping cream
6-8 oz. chocolate chips

Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to box
directions. Slowly pour pudding over crackers. Cover pudding with graham
cracker layer. Beat whipping cream, then cover over graham cracker. Melt
chocolate chips, then sprinkle melted chocolate over whipped cream. Chill
1-2 hours before serving.



--
Wayne Boatwright *¿*
____________________________________________

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


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"Wayne Boatwright" > wrote in message
...
> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
> rec.food.cooking:
>
>> Hi everyone,
>>
>> This is my first post to the group, and I'm hoping someone may be
>> able
>> to help.
>>
>> My father used to be a manager at Le Biftheque
>> (http://www.lebiftheque.com) about ten years or so ago, when the
>> restaurant was in the states (I think they are only in Canada now).
>> The
>> restaurant has the most wonderful dessert I've ever had, called
>> Millefeuille. My father cannot remember the recipe for the dessert,
>> he
>> used to know it by heart but as he's gotten older he can no longer
>> remember it. His birthday is coming up and I would love to make it
>> for
>> him, as it was a family favorite of ours when I was younger.
>>
>> I remember some things that were in this dessert: it had two layers
>> of
>> graham crackers (one bottom layer and one on the top), two layers of
>> a
>> cream or pudding (yellow and white), a top and on top of the graham
>> crackers on the top there was white icing drizzled with chocolate.
>> It
>> looks a lot like a Napoleon but this dessert definitely tasted a lot
>> different and it was much better. I've tried to wing it, not follow
>> a
>> specific recipe and make it from memory, but I always fail miserably.
>>
>> If anyone knows how to make this, I would love to have the recipe.
>>
>> Thanks
>> Carrie
>
> This seems to be almost exactly what you are looking for.
>
> "MILLE FEUILLE"
> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
> 1 box graham crackers
> 1 pt. heavy whipping cream
> 6-8 oz. chocolate chips
>
> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
> box
> directions. Slowly pour pudding over crackers. Cover pudding with
> graham
> cracker layer. Beat whipping cream, then cover over graham cracker.
> Melt
> chocolate chips, then sprinkle melted chocolate over whipped cream.
> Chill
> 1-2 hours before serving.

MILLE FEUILLE means a thousand leaves and was made with very flaky
pastry (like filo) I have never seen your recipe Wayne

On Sat 13 Aug 2005 01:26:32a, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
>> rec.food.cooking:
>>
>>> Hi everyone,
>>>
>>> This is my first post to the group, and I'm hoping someone may be
>>> able to help.
>>>
>>> My father used to be a manager at Le Biftheque
>>> (http://www.lebiftheque.com) about ten years or so ago, when the
>>> restaurant was in the states (I think they are only in Canada now).
>>> The
>>> restaurant has the most wonderful dessert I've ever had, called
>>> Millefeuille. My father cannot remember the recipe for the dessert,
>>> he used to know it by heart but as he's gotten older he can no longer
>>> remember it. His birthday is coming up and I would love to make it
>>> for him, as it was a family favorite of ours when I was younger.
>>>
>>> I remember some things that were in this dessert: it had two layers
>>> of graham crackers (one bottom layer and one on the top), two layers
>>> of a cream or pudding (yellow and white), a top and on top of the
>>> graham crackers on the top there was white icing drizzled with
>>> chocolate. It
>>> looks a lot like a Napoleon but this dessert definitely tasted a lot
>>> different and it was much better. I've tried to wing it, not follow
>>> a specific recipe and make it from memory, but I always fail
>>> miserably.
>>>
>>> If anyone knows how to make this, I would love to have the recipe.
>>>
>>> Thanks
>>> Carrie
>>
>> This seems to be almost exactly what you are looking for.
>>
>> "MILLE FEUILLE"
>> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
>> 1 box graham crackers
>> 1 pt. heavy whipping cream
>> 6-8 oz. chocolate chips
>>
>> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
>> box directions. Slowly pour pudding over crackers. Cover pudding with
>> graham cracker layer. Beat whipping cream, then cover over graham
>> cracker. Melt
>> chocolate chips, then sprinkle melted chocolate over whipped cream.
>> Chill
>> 1-2 hours before serving.
>
> MILLE FEUILLE means a thousand leaves and was made with very flaky
> pastry (like filo) I have never seen your recipe Wayne

You're absolutely right. The recipe I posted was one I had found on the
web, but no personal attrib. available. I've never made it, but it met the
OPs request. I suppose some folks might really like it. I doubt that I
would care for it very much,as I'm not overly fond of graham crackers or
boxed puddings.

I've also seen Mille Feuille made with pre-baked puff pastry. It can be a
lovely dessert with a homemade pastry cream filling.

Cheers!

--
Wayne Boatwright *¿*
____________________________________________

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


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One time on Usenet, "Ophelia" > said:
> "Wayne Boatwright" > wrote in message
> ...
> > On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
> > rec.food.cooking:

<snip>

> >> The
> >> restaurant has the most wonderful dessert I've ever had, called
> >> Millefeuille.

<snip>

> >> I remember some things that were in this dessert: it had two layers
> >> of graham crackers (one bottom layer and one on the top), two layers
> >> of a cream or pudding (yellow and white), a top and on top of the
> >> graham crackers on the top there was white icing drizzled with
> >> chocolate. It looks a lot like a Napoleon but this dessert
> >> definitely tasted a lot different and it was much better. I've
> >> tried to wing it, not follow a specific recipe and make it from
> >> memory, but I always fail miserably.

> > This seems to be almost exactly what you are looking for.
> >
> > "MILLE FEUILLE"
> > 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
> > 1 box graham crackers
> > 1 pt. heavy whipping cream
> > 6-8 oz. chocolate chips
> >
> > Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
> > box directions. Slowly pour pudding over crackers. Cover pudding with
> > graham cracker layer. Beat whipping cream, then cover over graham cracker.
> > Melt chocolate chips, then sprinkle melted chocolate over whipped cream.
> > Chill 1-2 hours before serving.
>
> MILLE FEUILLE means a thousand leaves and was made with very flaky
> pastry (like filo) I have never seen your recipe Wayne

That explains why this thread keeps making me think of milfoil:

http://www.boatwashington.org/milfoil.htm

Although Wayne's recipe sure sounds good... :-)

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

Wayne Boatwright wrote on 12 Aug 2005 in rec.food.cooking

> This seems to be almost exactly what you are looking for.
>
> "MILLE FEUILLE"
> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
> 1 box graham crackers
> 1 pt. heavy whipping cream
> 6-8 oz. chocolate chips
>
> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according
> to box directions. Slowly pour pudding over crackers. Cover pudding
> with graham cracker layer. Beat whipping cream, then cover over
> graham cracker. Melt chocolate chips, then sprinkle melted chocolate
> over whipped cream. Chill 1-2 hours before serving.
>
>
>
>

This is good. But using lemon pudding instead of vanilla is better.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sat 13 Aug 2005 02:51:34a, Mr Libido Incognito wrote in
rec.food.cooking:

> Wayne Boatwright wrote on 12 Aug 2005 in rec.food.cooking
>
>> This seems to be almost exactly what you are looking for.
>>
>> "MILLE FEUILLE"
>> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
>> 1 box graham crackers
>> 1 pt. heavy whipping cream
>> 6-8 oz. chocolate chips
>>
>> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according
>> to box directions. Slowly pour pudding over crackers. Cover pudding
>> with graham cracker layer. Beat whipping cream, then cover over
>> graham cracker. Melt chocolate chips, then sprinkle melted chocolate
>> over whipped cream. Chill 1-2 hours before serving.
>>
>>
>>
>>
>
> This is good. But using lemon pudding instead of vanilla is better.
>

Yes, I imagine it would be. Reminds me of Lemon Ice Box Pie which I've
always liked. The recipe I posted I don't personally care for, although it
seemed to be what the OP wanted. I don't like graham crackers and vanilla
pudding together.

--
Wayne Boatwright *¿*
____________________________________________

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


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"Wayne Boatwright" > wrote in message
...
> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in rec.food.cooking:
>
>> Hi everyone,
>>
>> This is my first post to the group, and I'm hoping someone may be able
>> to help.
>>
>> My father used to be a manager at Le Biftheque
>> (http://www.lebiftheque.com) about ten years or so ago, when the
>> restaurant was in the states (I think they are only in Canada now). The
>> restaurant has the most wonderful dessert I've ever had, called
>> Millefeuille. My father cannot remember the recipe for the dessert, he
>> used to know it by heart but as he's gotten older he can no longer
>> remember it. His birthday is coming up and I would love to make it for
>> him, as it was a family favorite of ours when I was younger.
>>
>> I remember some things that were in this dessert: it had two layers of
>> graham crackers (one bottom layer and one on the top), two layers of a
>> cream or pudding (yellow and white), a top and on top of the graham
>> crackers on the top there was white icing drizzled with chocolate. It
>> looks a lot like a Napoleon but this dessert definitely tasted a lot
>> different and it was much better. I've tried to wing it, not follow a
>> specific recipe and make it from memory, but I always fail miserably.
>>
>> If anyone knows how to make this, I would love to have the recipe.
>>
>> Thanks
>> Carrie
>
> This seems to be almost exactly what you are looking for.
>
> "MILLE FEUILLE"
> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
> 1 box graham crackers
> 1 pt. heavy whipping cream
> 6-8 oz. chocolate chips
>
> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to box
> directions. Slowly pour pudding over crackers. Cover pudding with graham
> cracker layer. Beat whipping cream, then cover over graham cracker. Melt
> chocolate chips, then sprinkle melted chocolate over whipped cream. Chill
> 1-2 hours before serving.
>
>
>
> --
> Wayne Boatwright *¿*
>
What a horrible murder of a wonderful pastry! Mille-feuilles are made with
puff pastry.

Mille-feuilles are a type of pastry consisting of two thin sheets of pastry
laid on top of each other like a sandwich with jam and cream spread on the
inside and a thin layer of icing (usually lemon icing) on top.

The word mille-feuille means thousand leaves in French

MoM wrote:

> What a horrible murder of a wonderful pastry! Mille-feuilles are made with
> puff pastry.
>
> Mille-feuilles are a type of pastry consisting of two thin sheets of pastry
> laid on top of each other like a sandwich with jam and cream spread on the
> inside and a thin layer of icing (usually lemon icing) on top.
>
> The word mille-feuille means thousand leaves in French

I hear ya. I can imagine a delightful yet less cloyingly sweet dessert
if made with pastry and pastry cream. Simple and yet elegant.
But my real question is: how do you pronounce that "feuille" part?
Goomba (The French Drop Out)

On Sat 13 Aug 2005 02:06:04p, MoM wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in rec.food.cooking:
>>
>>> Hi everyone,
>>>
>>> This is my first post to the group, and I'm hoping someone may be able
>>> to help.
>>>
>>> My father used to be a manager at Le Biftheque
>>> (http://www.lebiftheque.com) about ten years or so ago, when the
>>> restaurant was in the states (I think they are only in Canada now).
>>> The restaurant has the most wonderful dessert I've ever had, called
>>> Millefeuille. My father cannot remember the recipe for the dessert,
>>> he used to know it by heart but as he's gotten older he can no longer
>>> remember it. His birthday is coming up and I would love to make it
>>> for him, as it was a family favorite of ours when I was younger.
>>>
>>> I remember some things that were in this dessert: it had two layers of
>>> graham crackers (one bottom layer and one on the top), two layers of a
>>> cream or pudding (yellow and white), a top and on top of the graham
>>> crackers on the top there was white icing drizzled with chocolate. It
>>> looks a lot like a Napoleon but this dessert definitely tasted a lot
>>> different and it was much better. I've tried to wing it, not follow a
>>> specific recipe and make it from memory, but I always fail miserably.
>>>
>>> If anyone knows how to make this, I would love to have the recipe.
>>>
>>> Thanks
>>> Carrie
>>
>> This seems to be almost exactly what you are looking for.
>>
>> "MILLE FEUILLE"
>> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
>> 1 box graham crackers
>> 1 pt. heavy whipping cream
>> 6-8 oz. chocolate chips
>>
>> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
>> box directions. Slowly pour pudding over crackers. Cover pudding with
>> graham cracker layer. Beat whipping cream, then cover over graham
>> cracker. Melt chocolate chips, then sprinkle melted chocolate over
>> whipped cream. Chill 1-2 hours before serving.
>>
>>
>>
>> --
>> Wayne Boatwright *¿*
>>
> What a horrible murder of a wonderful pastry! Mille-feuilles are made
> with puff pastry.
>
> Mille-feuilles are a type of pastry consisting of two thin sheets of
> pastry laid on top of each other like a sandwich with jam and cream
> spread on the inside and a thin layer of icing (usually lemon icing) on
> top.
>
> The word mille-feuille means thousand leaves in French
>
>

Yes, Helen, I know all of that, and I agree. I was just trying to give the
OP what she was seeking.

I have eaten and made the original kind and love it.

--
Wayne Boatwright *¿*
____________________________________________

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


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On Sat, 13 Aug 2005 03:22:08 GMT, "Carrie Jacques"
> wrote:

>Hi everyone,
>
>This is my first post to the group, and I'm hoping someone may be able to
>help.
>
>My father used to be a manager at Le Biftheque (http://www.lebiftheque.com)
>about ten years or so ago, when the restaurant was in the states (I think
>they are only in Canada now). The restaurant has the most wonderful dessert
>I've ever had, called Millefeuille. My father cannot remember the recipe
>for the dessert, he used to know it by heart but as he's gotten older he can
>no longer remember it. His birthday is coming up and I would love to make
>it for him, as it was a family favorite of ours when I was younger.

I found the following at Allrecipes.com. It looks more traditional
than Emeril's:

INGREDIENTS:
2 cups milk
7 1/2 tablespoons all-purpose flour
1 whole vanilla bean
3/4 cup castor sugar or superfine sugar
1 pinch salt
6 egg yolks
1 1/2 (17.5 ounce) packages frozen puff pastry
1/2 cup apricot preserves (optional)
confectioners' sugar for dusting

DIRECTIONS:
In a small saucepan, heat milk until small bubbles form. Drop in the
vanilla pod, remove saucepan from heat, and set aside to cool until
just warm. In a medium saucepan, stir together the flour, sugar, salt,
and egg yolks. Beat for a moment, then gradually whisk in warm milk.
Simmer over medium-low heat until the custard thickens, stirring
constantly with a wooden spoon to prevent sticking. Transfer custard
to a bowl, and allow to cool, stirring from time to time.
Preheat oven to 400 degrees F (200 degrees C). Roll out the puff
pastry into a single sheet about 1/2 inch thick; it should be the same
size as a 17x14 inch baking sheet. Place the pastry onto the baking
sheet, and prick all over with a fork.
Bake in preheated oven for 28 minutes. Remove from oven, and cool
pastry on the baking sheet.
When the pastry has cooled completely, transfer it from the baking
sheet to a hard surface, and cut lengthwise into three 4 to 5 inches
wide strips. Spread one strip thickly with custard. Place a second
strip directly over the first; spread the top evenly with jam. Cover
with the third strip, and dust with confectioners' sugar. With a very
sharp knife, cut into 8 rectangular portions.

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"

Spaghetti salad with grated carrots, finely chopped green pepper, dill,
garlic and mayo/sour cream dressing.

Warm new potato salad with olive oil, apple cider vinegar, green
onions, tomato and bacon.

BLT salad with Bacon, Lettuce and or Baby Spinach, Tomato and avocado.
Caper garlic vinaigrette.

Pasta salad with the BLT ingredients