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.

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

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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http://www.avast.com

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

It is indeed

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 13 Aug 2005 10:46:15 +0200, Wayne Boatwright
wrote:

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:
snip
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.

This is a type of "refrigerator cake" that is/was common in the summer
when I was growing up. During refrigeration the whole thing comes
together. I haven't tried this one, but as I like pudding and graham
crackers, it sounds interesting.

Another refrigerator cake:

Mix together-
1 angel food cake torn into pieces
vanilla pudding
drained fruit cocktail.

Place in a 9x13 sheet pan. Cover with whipped cream. Refrigerate a
couple of hours. The cake will absorb moisture from the pudding and
the whole thing coalesces.

It's very nice in the summer. think that if I made this nowadays,
I'd use pineapple instead of fruit cocktail.

Sue(tm)
Lead me not into temptation... I can find it myself!