jmcquown wrote on 09 Oct 2005 in rec.food.cooking

> 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
>
>
>

Roasted Cauliflower? I like to toss the cauliflower florets with a little
taco seasoning and some nuetral tasting oil. But curry or another seasoning
would work as well.
Bake at 425F for 20-25 minutes give or take.

Sauteed zucchini coins with a vinegrette salad dressing...I use Italian
seasoning. I put the zucchini in a bowl add some dressing, toss then dump
the whole thing into a pre heated frying pan...stir it a around to get
everthing well coated. cook till tender crisp.

Brocolli with seasame seeds sauteed as well.

Oven roasted root veggies...include some garlic cloves.


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.