Annie Benson-Lennaman wrote:
>
> Miss Jean wrote:
>
> > I have been in this same situation many times, since we usually spend our
> > Thanksgivings at the homes of various family members. When I make sauces to
> > travel, I pour them up into a pre-heated Thermos bottle for the trip. For
> > example, a couple of years ago, I took fresh asparagus, uncooked, and a
> > Thermos full of a butter cream sauce. When I arrived, I used the hostess'
> > stove to lightly steam the asparagus, then poured out my sauce - still hot
> > from the Thermos - over it. I've used this method to transport many things
> > that would not survive the trip when put together in advance.
>
> Thank you Miss Jean for this suggestion. I had heard that something like
> this might work. The only problem is that I don't have a thermos, and it
> doesn't appeal to my sense of frugality to get one for what may very well be a
> one time use. I do appreciate the suggestion though.
>
> --
> Annie


A rubbermaid container wrapped in towels and stuck inside of an ice
chest will keep food hot for awhile. :-)
Just make sure it is not over 2 hours....

K.

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