ca1522 wrote:
> Thank you to all who responded! I thought about apple pie myself as
> something vrery AMERICAN.
>
> The event is taken place in July and the main theme is US, so I
> everything which I very American will do. It's sort of theme party
> with special food. Since it's summer I thought Thanksgiving turkey
> would be perfect if the even would take place in winter.
>
> I think potato salad is great start (we also have potato salad here,
> different one though) and Apple Pie is good dessert.

Americans wouldn't usually eat potato salad with turkey. Especially not at
Thanksgiving.

Mashed potatoes, yes. Sweet potatoes, yes.

If you can get sweet potatoes or yams, try this:

Bake 5 large sweet potatoes or yams, and let cool.

Peel and mash.

Melt 1/4 pound butter, and beat into mashed sweet potatoes with about 1/4
cup or more sherry (oloroso or cream) or--preferably--bourbon (it is hard to
find bourbon in Europe, where I gather you are). Season to taste with salt,
fresh pepper, and fresh nutmeg. (Can be prepared in advance up to this
point and refrigerated) Transfer to baking dish and bake at 350F until hot.

> I thought about
> hamburgers and hot dogs but those are a bit too much this time, I'm
> looking for something like main dish.

Depending on how much money you wish to spend, what's available, and how
formal the event will be, you could try turkey, Maine lobster, or Southern
fried chicken.

I would avoid baked beans unless you are prepared to make them yourself (a
long process, somewhat similar to making cassoulet) or can get B&M brand.
(Heinz beans in tomato sauce as eaten by the British will not do.)

If you can't get fresh corn on the cob or it isn't good corn, try making a
corn pudding or corn chowder with frozen corn instead. (I'll post the
recipes if you want them.)

Everyone has their own way of making potato salad. Here's how I do it:

Set about 4 lbs Yukon Gold (or Eastern boiling-type potatoes, NOT baking
potatoes) to boil in their skins. Cut large potatoes if necessary to make
them all about the same size.

Meanwhile, peel and finely chop a large onion. Scrape into large bowl.

To the onion, add about 5 tablespoons of olive oil, 3 tablespoons of non-red
vinegar (apple cider preferably because it is very tart, but white wine and
the like are acceptable), a heaping tablespoon of dijon mustard, freshly
ground pepper and, if you wish, either a dollop of good chicken base (such
as Better than Bouillon) or a chicken bouillon cube (such as Knorr) mashed
and melted in a couple tablespoons--no more!--of boiling water from the
potatoes. If you don't add the chicken stuff, make sure you add about a
teaspoon of salt. Also add either a clove or two of garlic very finely
minced or some good garlic powder (NOT garlic salt). Mix this dressing up,
and let it sit while the potatoes cook.

When the potatoes are just nicely tender all the way through but not falling
apart, drain them and let sit for a few minutes until you can barely handle
them, probably by holding in a potholder or cloth, and they have firmed up
slightly. One by one, peel them and roughly slice into the onion mixture.
Fold dressing and potatoes together, being careful not to mash the potatoes,
and let cool. The hot potatoes will absorb the dressing and wilt the onions.

Meanwhile, trim and fairly finely dice a rib or two of celery, and trim and
less-finely dice a green bell pepper.

When the potatoes are lukewarm, mix together about 3/4 cup of Hellman's
Mayonnaise and 1/2 cup sour cream. (This is also the best time to add more
mustard, salt, pepper, garlic powder and/or vinegar. You might want to taste
a potato first and decide if it will need more of any of these.) Having made
your adjustments, fold the mayo mixture through the potatoes. Add the celery
and green pepper, and finish folding. Chill until serving time. Adjust
seasonings, but never commit the abomination of putting PAPRIKA on your
potato salad! <G>