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

Rice with red beans cooked in broth or stock is always filling and hey,
while not "French" is definitely "Creole" And not expensive at all as a
side dish. The starter could be simple onion soup. Bread, of course, you
can buy day old baguettes or french rolls at the grocery store to dredge in
the soup and other stuff Got money for cheese for the soup?

Jill