Lynn 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.

You need dinner rolls for the diners to sop up the luscious gravy from the
Coq au Vin. Besides that, I'd recommend a simple tossed salad for the
starter; it seems to me that anything elaborate would detract from the main
course. And as a side dish, I'd recommend Dauphonoise Potatoes:

(from http://homecooking.about.com/library/archive/blv230.htm)

Dauphinoise Potatoes Recipe
Ingredients
1 cup (250 mL) =each= milk and whipping cream
3/4 tsp (4 mL ) salt
1/2 tsp (2 mL ) pepper
1 clove garlic, minced
2 pounds (1 kg) Yukon gold potatoes


Instructions
In heavy saucepan, combine milk, whipping cream, salt, pepper and garlic;
bring to boil over medium heat. Immediately remove from heat. Set aside and
keep warm.

Peel potatoes; using sharp knife or food processor with slicing blade, cut
into very thin slices.

Pour 1/3 cup (75 mL) of the milk mixture into greased 10-inch (25 cm) pie
plate. Layer with half of the potato slices, overlapping slightly in
concentric circles. Repeat layering. Pour remaining milk mixture over top.

Bake in bottom third of 375 degrees F (190 degrees C) oven for about 20
minutes or until milk mixture starts to bubble up sides. Using spatula,
press down potatoes to submerge. Bake for about 25 minutes longer or until
potatoes are tender and top is golden brown. (Can be cooled, covered and
refrigerated for up to 1 day. Cover with foil and reheat in 375F/190C oven
for about 40 minutes; remove foil and bake for another 5 minutes or until
top is bubbly.) Let stand for 15 minutes.

Yield: 8 servings

Bless you, Lynn, for the work you're doing at the rehabilitation center. I'm
sure the lives of the residents are immeasurably brightened by the care and
effort you put forth. Someone I dearly love just went into a residential
rehabilitation program, and I can only hope that the workers at her center
care as much about her as you care about the people at your center.

Bob