One time on Usenet, Tara > said:
> On 8 Oct 2005 18:40:57 -0700, "Lynn from Fargo" >
> wrote:
>
> >OK well, not exactly a soup kitchen but its for dinner at the
> >psychosocial rehabilitation center where I work. We feed +/- 20 people
> >every night 6 days a week. . . . it's free. Once a month it's a "pay
> >meal" and folks pay $2.00 (if they can afford it.)
> >
> >Next week I am making a French dinner. something simple for a starter,
> >a main course, a side dish (rice? potatoes? pasta or noodles?) a
> >vegetable, and dessert.
> >
> >I plan to have Coq au Vin for the main course,
> >Sauteed green beans and almonds in brown butter
> >and Pate Choux aux Fruits (sp?) (cream puffs)for dessert.
> >
> >I need suggestions for the side dish (rice? potatoes? pasta or
> >noodles?) and the starter.
> >
> >All help appreciated.
> >
> >Lynn from Fargo
>
> I'd have a simple green salad for the starter -- greens and torn herbs
> with oil and vinegar. If not that, how about a fruit salad? Or a
> small pasta course -- pasta with olive oil, butter, or a bit of sauce
> from the coq au vin.
>
> For the side -- new potatoes quartered and tossed with garlic butter
> and parsley. This holds very well. Will you have bread alongside
> your meal? Some crusty bread would be very nice.

Oooh, that sounds good... :-)


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