I've recently moved Missouri, the land my husband hails from. For the
first time in our 17 year old marriage, I'll be having Thanksgiving at
my mom in law's house. I get along great with the whole family, but
it will feel a bit weird not cooking the dinner myself. Well, I will
be cooking part of it... my husband insists that it is a tradition at
we not show up empty handed. So I called her up and asked what I
should bring. She seemed stumped, so I started throwing out
suggestions. "Turkey?" got quickly and predictably shot down. As did
stuffing, potatoes and hot dogs. We both thought for a second, the I
said "Some sort of veggie casserole? That was accepted.

So, I have to make some veggies, and transport them about an hour
and half's drive. And I want them to be good. Green bean and
mushroom soup with fried onions on top just isn't what I want to show
up with. Problem is that when I make veggies at home I do very
simply, either steaming or nuking.

I do have an idea of what I might like to bring. I was thinking
of perhaps asparagus or broccoli in a hollandaise like sauce. While I
have make hollandaise in the past, I don't think it would travel too
well. So does anyone here have any idea on how I might create a dish
with veggies in a rich tasting, buttery sauce with a tang of lemon and
slight kick of red pepper that can stand a trip in the car and a
reheat at site?

I am thinking of maybe taking an off the shelf hollandaise powdered
sauce, and enriching it with melted butter, lemon, and spices. But I
don't know if this is the right track or not. Thanks in advance for
any advice anyone might have.

Annie

"Annie M. Benson-Lennaman" > wrote in message
om...
> I've recently moved Missouri, the land my husband hails from. For the
> first time in our 17 year old marriage, I'll be having Thanksgiving at
> my mom in law's house. I get along great with the whole family, but
> it will feel a bit weird not cooking the dinner myself. Well, I will
> be cooking part of it... my husband insists that it is a tradition at
> we not show up empty handed. So I called her up and asked what I
> should bring. She seemed stumped, so I started throwing out
> suggestions. "Turkey?" got quickly and predictably shot down. As did
> stuffing, potatoes and hot dogs. We both thought for a second, the I
> said "Some sort of veggie casserole? That was accepted.
>
> So, I have to make some veggies, and transport them about an hour
> and half's drive. And I want them to be good. Green bean and
> mushroom soup with fried onions on top just isn't what I want to show
> up with. Problem is that when I make veggies at home I do very
> simply, either steaming or nuking.
>
> I do have an idea of what I might like to bring. I was thinking
> of perhaps asparagus or broccoli in a hollandaise like sauce. While I
> have make hollandaise in the past, I don't think it would travel too
> well. So does anyone here have any idea on how I might create a dish
> with veggies in a rich tasting, buttery sauce with a tang of lemon and
> slight kick of red pepper that can stand a trip in the car and a
> reheat at site?
>
> I am thinking of maybe taking an off the shelf hollandaise powdered
> sauce, and enriching it with melted butter, lemon, and spices. But I
> don't know if this is the right track or not. Thanks in advance for
> any advice anyone might have.
>
> Annie

I have been in this same situation many times, since we usually spend our
Thanksgivings at the homes of various family members. When I make sauces to
travel, I pour them up into a pre-heated Thermos bottle for the trip. For
example, a couple of years ago, I took fresh asparagus, uncooked, and a
Thermos full of a butter cream sauce. When I arrived, I used the hostess'
stove to lightly steam the asparagus, then poured out my sauce - still hot
from the Thermos - over it. I've used this method to transport many things
that would not survive the trip when put together in advance.

I hope this helps.

Miss Jean, 7M+

> ..."Turkey?" got quickly and predictably shot down. As did
> stuffing, potatoes and hot dogs.

hot dogs?

(Annie M. Benson-Lennaman) writes:

> So I called her up and asked what I should bring.
>She seemed stumped, so I started throwing out
>suggestions. "Turkey?" got quickly and predictably
>shot down. As did stuffing, potatoes and hot dogs.

Yoose celebrate Thanksgiving by stuffing a turkey with potatoes and tube steak,
sure sounds like a *** time.




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Annie M. Benson-Lennaman" wrote:

> stuffing, potatoes and hot dogs.

Hot dogs? No offense, I never heard of hot dogs at Thanksgiving.

> So, I have to make some veggies, and transport them about an hour
> and half's drive. And I want them to be good. Green bean and
> mushroom soup with fried onions on top just isn't what I want to show
> up with. Problem is that when I make veggies at home I do very
> simply, either steaming or nuking.

I make fresh green beans, snap them on both sides, just a trim.
Boil them with garlic and olive oil (water, of course). Squish the
garlic with the edge of a knife. Add some extra squished garlic
and put them in the refrigerator. Do NOT overcook the green beans.
They are served cold. Excellent. Try making them ahead of time to
get a handle on it. (smile) Good luck.

nancy (sorry if I didn't answer your question precisely)

Miss Jean wrote:

> I have been in this same situation many times, since we usually spend our
> Thanksgivings at the homes of various family members. When I make sauces to
> travel, I pour them up into a pre-heated Thermos bottle for the trip. For
> example, a couple of years ago, I took fresh asparagus, uncooked, and a
> Thermos full of a butter cream sauce. When I arrived, I used the hostess'
> stove to lightly steam the asparagus, then poured out my sauce - still hot
> from the Thermos - over it. I've used this method to transport many things
> that would not survive the trip when put together in advance.

Thank you Miss Jean for this suggestion. I had heard that something like
this might work. The only problem is that I don't have a thermos, and it
doesn't appeal to my sense of frugality to get one for what may very well be a
one time use. I do appreciate the suggestion though.

--
Annie

Shawn & Michelle wrote:
>
> > ..."Turkey?" got quickly and predictably shot down. As did
> > stuffing, potatoes and hot dogs.
>
> hot dogs?

I was starting to panic. I was hoping that it was a charming Missouri custom
that I somehow never heard of.

--
Annie

To join the alt.games.everquest chat channel type /join serverwide.age:age
If you want to stayed joined, then after that type /autojoin serverwide.age:age

Currently playing:
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PENMART01 wrote:

> Yoose celebrate Thanksgiving by stuffing a turkey with potatoes and tube steak,
> sure sounds like a *** time.

I'll just assume you mean "***" in the sense of "homosexual" here. And sure,
why not. Me, my husband, my mom-in-law, all my in-laws. You outed us all!
Kudos.

--
Annie

>From:

>So does anyone here have any idea on how I might create a dish
>with veggies in a rich tasting, buttery sauce with a tang of lemon and
>slight kick of red pepper that can stand a trip in the car and a
>reheat at site?

Noop. Hollandaise dressed Asparagus is what you bring for Easter Dinner, not
Thanksgiving.

My family Thanksgiving standby is Broccoli and Cauliflower au Gratin. Everyone
loves it, and it couldn't be easier. Break up small flowerets of Broccoli and
Cauliflower and cook til fork tender in salted boiling water...about 6 minutes.
Drain. Prepare a cheese sauce...the sky's the limit. You can go the easy way
and use canned Cheese Soup dressed up with grated Sharp Cheddar, or make your
own cheese sauce from a roux, milk or cream and cheese. Smoked Provelone is
yummy in this prep. Combine your cooked vegies with your cheese sauce in a
large pan. Top with fresh bread crumbs mixed with Parmasan Cheese. When you
arrive to your destination pop it in the oven for 10-15 minutes.

Ellen

Made this two Thanksgivings ago. It's a pretty good make-ahead dish, and
you can handle it in different ways, depending on what cooking resources
will be available to you at mom-in-law's house (ask beforehand!), and on how
the family likes their beans (crisp-tender, tender but not mushy, boiled for
hours - ick, etc). If you have picky kids in the crowd, you can keep some of
the beans plain in another bowl for them, leaving more scrumptious onions
for the grownups. This is from Bon Appetit magazine, and got rave reviews on
epicurious.com.



GREEN BEANS WITH ROASTED ONIONS

In this recipe, green beans are enhanced with buttery, slow-roasted onions
that have been stirred into a sweetened vinegar sauce.

Nonstick vegetables oil spray
6 medium onions (about 2 1/2 pounds), peeled, each cut vertically through
root end into 12 to 14 wedges
6 tablespoons (3/4 stick) butter

2 cups canned low-salt chicken broth
3 tablespoons sugar
2 tablespoons red wine vinegar

3 pounds slender green beans, ends trimmed

Preheat oven to 450°F. Spray 2 heavy large baking sheets with vegetable oil
spray. Arrange onions in single layer on prepared sheets.

Dot onions with 4 tablespoons butter, dividing equally. Season with salt and
pepper. Bake until onions are dark brown on bottom, about 35 minutes.

Meanwhile, boil broth in heavy large skillet over high heat until reduced to
1/2 cup, about 6 minutes. Add sugar and vinegar and whisk until sugar
dissolves and mixture comes to boil.

Add onions to sauce; reduce heat to medium-low. Simmer until liquid is
slightly reduced, about 5 minutes. Season with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before
continuing.)

Cook green beans in large pot of boiling salted water until crisp-tender,
about 5 minutes. Drain well. Return beans to same pot. Add remaining 2
tablespoons butter and toss to coat. Mound beans in large shallow bowl. Top
with onion mixture and serve.

Serves 12.


Bon Appétit
November 1995

Annie M. Benson-Lennaman wrote:
>
> So, I have to make some veggies, and transport them about an hour
> and half's drive. And I want them to be good. Green bean and
> mushroom soup with fried onions on top just isn't what I want to show
> up with.

Well, it's probably what they want you to show up with. I'll be feeding
Missourian in-laws next week myself and it's a frequently requested
dish. Folks around here just are not adventurous eaters. At least I
haven't found any that haven't come from out of state.

HOWEVER if you make it from scratch, and I mean make the mushroom soup
yourself and bake it with fresh green beans and not canned crap it
actually comes out very well.

You might try something with sweet potatoes and other root vegetables
--no marshmallows -- turnip, carrot and squash baked together with
savory seasonings. It won't be wet or drippy and should reheat well.

If I was going to do something with softer veggies like broccoli or
cauliflower I would leave it slightly undercooked since it will sit hot
for an hour or more and then be reheated.




Dawn

Hmm, Annie...next year, volunteer for soup (a butternut squash type thing is
easy and portable, or Corn and Wild Rice Soup with Smoked Sausage, or
roasted red pepper). I also have a really good recipe for sweet potato
muffins -- they're great w/ autumn meals, and kids especially love them.

Annie Benson-Lennaman wrote:
>
> Miss Jean wrote:
>
> > I have been in this same situation many times, since we usually spend our
> > Thanksgivings at the homes of various family members. When I make sauces to
> > travel, I pour them up into a pre-heated Thermos bottle for the trip. For
> > example, a couple of years ago, I took fresh asparagus, uncooked, and a
> > Thermos full of a butter cream sauce. When I arrived, I used the hostess'
> > stove to lightly steam the asparagus, then poured out my sauce - still hot
> > from the Thermos - over it. I've used this method to transport many things
> > that would not survive the trip when put together in advance.
>
> Thank you Miss Jean for this suggestion. I had heard that something like
> this might work. The only problem is that I don't have a thermos, and it
> doesn't appeal to my sense of frugality to get one for what may very well be a
> one time use. I do appreciate the suggestion though.
>
> --
> Annie


A rubbermaid container wrapped in towels and stuck inside of an ice
chest will keep food hot for awhile. :-)
Just make sure it is not over 2 hours....

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

"Chris and Bob Neidecker" > wrote in message
...

> Made this two Thanksgivings ago. It's a pretty good
> make-ahead dish, and you can handle it in different
> ways, depending on what cooking resources will be
> available to you at mom-in-law's house (ask beforehand!),
> and on how the family likes their beans (crisp-tender,
> tender but not mushy, boiled for hours - ick, etc).
>
> GREEN BEANS WITH ROASTED ONIONS
<snip>

Hey, no fair! I was going to recommend this one! To the OP, this
really is a great recipe -- you could even serve it at room
temperature, if things are too hairy in the kitchen for reheating.

I'll also second the suggestion of keeping your sauce in a Thermos or
other vacuum bottle/carafe for transport. If you're going to purchase
such an item (I noted that it goes against the grain for you, since
this is the only application [that you can see at the moment ]), I'd
suggest a carafe rather than the traditional Thermos. I purchased two
when when I threw a big holiday party some years ago, thinking it'd be
a handy thing to have around. Now I will grant you that it hung
around in the cupboard for a number of years before I found a good use
for it, but I'm using it just about daily now, to hold coffee -- I use
a french press for coffee. It keeps the coffee at drinking
temperature by my estimation (I like scalding hot beverages) for close
to six hours and by my husband's estimation for up to 12 hours (the
coffee is still hot and steaming, but certainly isn't scalding -- come
to that, I've dumped coffee leftovers [rare occasion] the next day and
it's still warm). Not that coffee usually lasts that long around
here, but that's a different issue entirely. Anyway, you might want
to reconsider; a good thermal carafe can be useful in unexpected ways.

And I'd like to offer you another recipe -- again, from Bon Appetit.

Brussels Sprouts Salad with Lemon-Thyme Vinaigrette
12 servings

3 pounds fresh brussels sprouts, ends trimmed, halved through stem
1/4 cup fresh lemon juice
1 tablespoon plus 1 teaspoon Dijon mustard
1 cup olive oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
6 heads Belgian endive, cut into 1-1/2 inch pieces
1 large head radicchio, cut into 1-1/2 inch pieces

Cook brussels sprouts in large pot of boiling salted water until just
tender, about 8 minutes. Drain. Rinse with cold water and drain
well. Transfer to medium bowl. Combine lemon juice and mustard in
small bowl. Gradually whisk in oil. Add thyme. Season to taste with
salt and pepper. (Can be prepared 1 day ahead. Cover brussels
sprouts and dressing separately and refrigerate. Bring to room
temperature before continuing.)

Combine endive and radicchio on platter or in large shallow bowl.
Toss with enough dressing to coat lightly. Mix brussels sprouts with
remaining dressing. Mound atop salad and serve.

Hope this helps.
-j

"Annie M. Benson-Lennaman" > wrote in message
om...
> I've recently moved Missouri, the land my husband hails from. For the
> first time in our 17 year old marriage, I'll be having Thanksgiving at
> my mom in law's house. I get along great with the whole family, but
> it will feel a bit weird not cooking the dinner myself. Well, I will
> be cooking part of it... my husband insists that it is a tradition at
> we not show up empty handed. So I called her up and asked what I
> should bring. She seemed stumped, so I started throwing out
> suggestions. "Turkey?" got quickly and predictably shot down. As did
> stuffing, potatoes and hot dogs. We both thought for a second, the I
> said "Some sort of veggie casserole? That was accepted.
>
> So, I have to make some veggies, and transport them about an hour
> and half's drive. And I want them to be good. Green bean and
> mushroom soup with fried onions on top just isn't what I want to show
> up with. Problem is that when I make veggies at home I do very
> simply, either steaming or nuking.
>
> I do have an idea of what I might like to bring. I was thinking
> of perhaps asparagus or broccoli in a hollandaise like sauce. While I
> have make hollandaise in the past, I don't think it would travel too
> well. So does anyone here have any idea on how I might create a dish
> with veggies in a rich tasting, buttery sauce with a tang of lemon and
> slight kick of red pepper that can stand a trip in the car and a
> reheat at site?

Asparagus and broccoli would be mush after a 90 minute ride.

>
> I am thinking of maybe taking an off the shelf hollandaise powdered
> sauce, and enriching it with melted butter, lemon, and spices. But I
> don't know if this is the right track or not. Thanks in advance for
> any advice anyone might have.
>
> Annie

You could always prep your dish at home and cook at the outlaws' house.
That would provide some good kitchen bonding with mother-in-law and you
could pick up some tips from her on how to torture your future
children-in-law.

Jack Family

Dawn > wrote in message >...
> Annie M. Benson-Lennaman wrote:
> >
> > So, I have to make some veggies, and transport them about an hour
> > and half's drive. And I want them to be good. Green bean and
> > mushroom soup with fried onions on top just isn't what I want to show
> > up with.
>
> Well, it's probably what they want you to show up with. I'll be feeding
> Missourian in-laws next week myself and it's a frequently requested
> dish. Folks around here just are not adventurous eaters. At least I
> haven't found any that haven't come from out of state.
>
> HOWEVER if you make it from scratch, and I mean make the mushroom soup
> yourself and bake it with fresh green beans and not canned crap it
> actually comes out very well.
>
> You might try something with sweet potatoes and other root vegetables
> --no marshmallows -- turnip, carrot and squash baked together with
> savory seasonings. It won't be wet or drippy and should reheat well.
>
> If I was going to do something with softer veggies like broccoli or
> cauliflower I would leave it slightly undercooked since it will sit hot
> for an hour or more and then be reheated.
>
>
>
>
> Dawn

What part of Missouri are you in? My husband and all his family are
very adventurous eaters, all born and raised in Kansas City. Judging
from the restaurant pages in the phone book, they're not the only
ones.

What about a vegetable salad? My family makes one that's sort of
required at all holidays (green beans, kidney beans, corn, peas,
onion, pimento -- in a slightly sweet vinaigrette).

"Annie M. Benson-Lennaman" > wrote in message
om...

So does anyone here have any idea on how I might create a dish
> with veggies in a rich tasting, buttery sauce with a tang of lemon and
> slight kick of red pepper that can stand a trip in the car and a
> reheat at site?

Sorry, no lemon or red pepper, but this travels well and there are never any
leftovers whenever I serve it on holidays. If there's room in the oven at
your destination, you can skip the oven step at home and heat it when you
get there.

Spinach casserole

4 10 oz packages frozen spinach
1 stick butter
6 to 8 oz cream cheese
1/2 cup freshly grated parmesan or parmeggiano-reggiano cheese
1 cup pecans or walnuts, coarsely chopped

Preheat oven to 350 F. Bring a large pot of water to a rolling boil. Boil
spinach for just a couple of minutes--only long enough to get it thorougly
unfrozen. Meanwhile, melt butter and cream cheese together. Drain spinach
and put into mixing bowl. Fold melted mixture with spinach, add salt and
pepper to taste, and put it in a casserole dish. Sprinkle parmesan on top.
Sprinkle nuts on top of parmesan. Heat dish uncovered for 30 minutes,
checking every few minutes to see if the cheese is getting too dark. Cover
casserole dish with foil if it is getting too dark. Serves 6ish.

You can of course use fresh spinach instead, which tastes better than the
frozen. I've only done it once and guessed at the proper amount, but I used
a half pound, which worked out fine.

Cate

Hark! I heard Annie Benson-Lennaman > say:
>
>
> Shawn & Michelle wrote:
> >
> > > ..."Turkey?" got quickly and predictably shot down. As did
> > > stuffing, potatoes and hot dogs.
> >
> > hot dogs?
>
> I was starting to panic. I was hoping that it was a charming Missouri
> custom that I somehow never heard of.

Heh, you reminded me of a Thanksgiving at my great-Aunt's house, many
years ago. As a small child, I loved cold hot dogs. When asked if I
wanted ham ("no, thank you") or turkey ("no, thank you"), my puzzled
Aunt looked to my Grandmother, who said "just give her a cold hot dog,
and she'll be happy". To this day, my Aunt keeps a package of hot
dogs around on the holidays, just in case any of the kids want one...


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

Martha S had a nice recipe for pureed brussel sprouts. They were a hit a
couple of Thanksgivings ago here. I don't have the recipe handy but perhaps a
search at allrecipes or any big recipe site will yield good results. I believe
there was cream, butter, a little spice - they were good.

Annie wrote:

>> hot dogs?
>
> I was starting to panic. I was hoping that it was a charming Missouri
> custom that I somehow never heard of.


Then she replied to Sheldon:

> I'll just assume you mean "***" in the sense of "homosexual" here. And
> sure, why not. Me, my husband, my mom-in-law, all my in-laws. You outed
> us all! Kudos.


I like the new girl! Made me laugh a couple times in less than a minute!

Bob

"Jack Schidt®" wrote:
>
> "Annie M. Benson-Lennaman" > wrote in message
> om...
> > I've recently moved Missouri, the land my husband hails from. For the
> > first time in our 17 year old marriage, I'll be having Thanksgiving at
> > my mom in law's house. I get along great with the whole family, but
> > it will feel a bit weird not cooking the dinner myself. Well, I will
> > be cooking part of it... my husband insists that it is a tradition at
> > we not show up empty handed. So I called her up and asked what I
> > should bring. She seemed stumped, so I started throwing out
> > suggestions. "Turkey?" got quickly and predictably shot down. As did
> > stuffing, potatoes and hot dogs. We both thought for a second, the I
> > said "Some sort of veggie casserole? That was accepted.
> >
> > So, I have to make some veggies, and transport them about an hour
> > and half's drive. And I want them to be good. Green bean and
> > mushroom soup with fried onions on top just isn't what I want to show
> > up with. Problem is that when I make veggies at home I do very
> > simply, either steaming or nuking.
> >
> > I do have an idea of what I might like to bring. I was thinking
> > of perhaps asparagus or broccoli in a hollandaise like sauce. While I
> > have make hollandaise in the past, I don't think it would travel too
> > well. So does anyone here have any idea on how I might create a dish
> > with veggies in a rich tasting, buttery sauce with a tang of lemon and
> > slight kick of red pepper that can stand a trip in the car and a
> > reheat at site?
>
> Asparagus and broccoli would be mush after a 90 minute ride.
>
> >
> > I am thinking of maybe taking an off the shelf hollandaise powdered
> > sauce, and enriching it with melted butter, lemon, and spices. But I
> > don't know if this is the right track or not. Thanks in advance for
> > any advice anyone might have.
> >
> > Annie
>
> You could always prep your dish at home and cook at the outlaws' house.
> That would provide some good kitchen bonding with mother-in-law and you
> could pick up some tips from her on how to torture your future
> children-in-law.
>
> Jack Family

Then there is the ever popular crudite tray!

A variety of raw veggies with a choice of, say, 3 dips, (I'd probably do
a seafood dip, ranch dressing and something creative with cream cheese),
as raw veggies go over well here!

Celery, brocolli, cauliflower, broccoflower if you can get it,
asparation is fabulous raw also, as is asparagus, "baby" carrots, radish
"flowers" (there is a press to make quick and easy radish flowers),
green onions, whole mushrooms, summer squash slices, and anything else
that takes your fancy from the produce section. :-)

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

On 20 Nov 2003 17:04:33 -0800, (Annie M.
Benson-Lennaman) wrote:

>I've recently moved Missouri, the land my husband hails from. For the
>first time in our 17 year old marriage, I'll be having Thanksgiving at
>my mom in law's house. I get along great with the whole family, but
>it will feel a bit weird not cooking the dinner myself. Well, I will
>be cooking part of it... my husband insists that it is a tradition at
>we not show up empty handed. So I called her up and asked what I
>should bring. She seemed stumped, so I started throwing out
>suggestions. "Turkey?" got quickly and predictably shot down. As did
>stuffing, potatoes and hot dogs. We both thought for a second, the I
>said "Some sort of veggie casserole? That was accepted.
>
> So, I have to make some veggies, and transport them about an hour
>and half's drive. And I want them to be good. Green bean and
>mushroom soup with fried onions on top just isn't what I want to show
>up with. Problem is that when I make veggies at home I do very
>simply, either steaming or nuking.
>
> I do have an idea of what I might like to bring. I was thinking
>of perhaps asparagus or broccoli in a hollandaise like sauce. While I
>have make hollandaise in the past, I don't think it would travel too
>well. So does anyone here have any idea on how I might create a dish
>with veggies in a rich tasting, buttery sauce with a tang of lemon and
>slight kick of red pepper that can stand a trip in the car and a
>reheat at site?
>
> I am thinking of maybe taking an off the shelf hollandaise powdered
>sauce, and enriching it with melted butter, lemon, and spices. But I
>don't know if this is the right track or not. Thanks in advance for
>any advice anyone might have.

Vegetables a la Grecque
Ratatouie
Roasted sweet potato and apple slices

Tara

Tara suggested:

> Vegetables a la Grecque
> Ratatouie
> Roasted sweet potato and apple slices

Well, the OP asked for recipes which were "in a rich tasting, buttery sauce
with a tang of lemon and slight kick of red pepper that can stand a trip in
the car and a reheat at site," and I didn't have anything to offer along
those lines. But since people are making suggestions which differ vastly
from her request, I guess I'll mention this one again. (I posted this same
recipe around this time last year.) It ought to travel fairly well, and can
even be reheated in a microwave if need be.

This is from the _Greens_ cookbook. Whenever I make it for somebody, I'm
inevitably asked to make it again.


White Winter Vegetables Baked in Cream

2 to 3 medium leeks, white parts only
1 fennel bulb
4 to 6 small red potatoes and/or turnips
1 celery root
1 clove garlic, crushed
Salt
White pepper
8 to 10 branches fresh lemon thyme or 6 branches thyme, the leaves removed
from the stems
2 cups heavy cream or half milk and half cream
5 tablespoons butter
1 cup coarse bread crumbs

Slice the leeks into 1/4-inch rounds or strips about 2 inches long, and wash
them well. Quarter the fennel bulb, trim away most of the core, and slice
it lengthwise into pieces about 1/4 inch thick. Peel the potatoes or
turnips, and slice them into rounds 1/8 inch thick. Cut away the gnarly
surface of the celery root, cut it into quarters, and slice it thinly. If
it is not to be used right away, cover it with water that has been
acidulated with a few spoonfuls of lemon juice or vinegar.

Preheat the oven to 375ºF. Butter the bottom and sides of a baking dish,
and rub with the crushed garlic clove. Layer half of the vegetables in the
dish, and season them with salt, freshly ground white pepper, and the lemon
thyme or thyme leaves. Make a second layer with the rest of the vegetables,
and season them as well. Add the cream, or milk and cream, and dot the
surface with small pieces of butter, using about 2 tablespoons in all. Lay
a piece of foil loosely over the top and bake.

Melt the rest of the butter, and toss it with the bread crumbs. Remove the
gratin from the oven after half an hour, take off the foil, and cover the
surface with the bread crumbs. Return the gratin to the oven and continue
baking until the vegetables are tender, about another half-hour. Remove the
gratin from the oven and let it rest 5 to 10 minutes before serving.

NOTE: I've made this with lots of vegetable combinations. I particularly
like to substitute carrots for the fennel; it takes about two carrots to
make a volume equal to one fennel bulb.

Bob

Here is the PERFECT recipe for you. Rich yet easy and reheats great.
As with all recipes, you can adjust the seasonings easily, but I suggest
making the sauce the day before and tasting before adding more
seasoning. I like it best over mushrooms, but also liked it over
zucchini, green beans, and broccoli. (When I served it over corn or
cauliflower, the veggies got lost in the sauce but still tasted great!)

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Sherry Cream Sauce
Categories: Sauce, Company, Favorite
Yield: 8 servings

1 c Butter
2 ts Salt
1 ts Pepper, white
1 c Flour
4 tb Juice, lemon
4 c Stock, chicken
1 c Sherry
2 c Cream, heavy

Scald heavy cream. Melt butter in skillet. Add lemon juice to salt,
pepper, and flour, then enough chicken soup to make flour mixture
liquid. Stir into butter, add rest of soup, and cook over medium low
heat until sauce thickens. Add sherry and heavy cream.
Wonderful over mushrooms or other vegetables as a 2-crust vegetable
pie. Bake at 425 for 10 minutes, then 350 for 20 minutes.

MM courtesy of www.SteigerFamily.com: I started making this recipe
when I was in college, and it has never failed me -- my
family-of-origin even ate zucchini when I served it under this sauce!
I prefer serving it over a green vegetable, since a yellow or white
vegetable gets lost in the sauce. Great made the day befo reheat
the sauce in a frying pan, nuke your frozen vegetables, then stir the
nuked veggies into your reheated sauce and serve.

MMMMM


--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply

In article >,
Annie M. Benson-Lennaman > wrote:
>I've recently moved Missouri, the land my husband hails from. For the
>first time in our 17 year old marriage, I'll be having Thanksgiving at
>my mom in law's house. I get along great with the whole family, but
>it will feel a bit weird not cooking the dinner myself. Well, I will
>be cooking part of it... my husband insists that it is a tradition at
>we not show up empty handed. So I called her up and asked what I
>should bring. She seemed stumped, so I started throwing out
>suggestions. "Turkey?" got quickly and predictably shot down. As did
>stuffing, potatoes and hot dogs. We both thought for a second, the I
>said "Some sort of veggie casserole? That was accepted.
>
> So, I have to make some veggies, and transport them about an hour
>and half's drive. And I want them to be good. Green bean and
>mushroom soup with fried onions on top just isn't what I want to show
>up with. Problem is that when I make veggies at home I do very
>simply, either steaming or nuking.
>
> I do have an idea of what I might like to bring. I was thinking
>of perhaps asparagus or broccoli in a hollandaise like sauce. While I
>have make hollandaise in the past, I don't think it would travel too
>well. So does anyone here have any idea on how I might create a dish
>with veggies in a rich tasting, buttery sauce with a tang of lemon and
>slight kick of red pepper that can stand a trip in the car and a
>reheat at site?


This is pretty good and it travels. It has frequently appeared on our
Thanksgiving table.

ITALIAN VEGETABLE SALAD

Great for large dinners or potlucks. Serves 6-8.


Combine the following fresh veggies:

2 cups broccoli florets
2 cups califlower florets
1 cup sliced mushrooms
1 red bell pepper, diced
1 large carrot, sliced thin


with 1 cup pitted black olives (sliced ok) and 1 6 oz. or
larger jar of marinated artichoke hearts (quartered).

Marinate with 2/3 cup vinagrette or Italian dressing and
artichoke marinade. Cover and chill several hours.

At serving time, add:

1 large chopped and seeded tomato, or some halved cherry toms
1 medium avocado, diced.

This is pretty in a glass bowl (my mom uses her trifle bowl).

N.B. feel free to experiment - the original recipe (from Better
Homes and Gardens) had 1 1/2 cup cooked shell macaroni, and no
bell peppers.

Charlotte R. Blackmer
typed by Charlotte L. Blackmer

By the way, the standard American Green Beans and Ham or Green Beans and
Mushrooms is pretty darn good if you get excellent beans and something
like jamon serrano or shiitake mushrooms, or make your own
cream-of-shroom.

I will be travelling 1.5 hrs to dinner, that is if I don't get stuck in
traffic. I am taking four kinds of homemade chocolate truffles and have
been requested to bring a pumpkin pie from the Local Fabulous Bakery -
family pie skills are not quite up to snuff so we contract out this job
:-). I will probably dress warmly so I can maintain a good traveling temp
for the pie. The truffles will have a coldpack.

Charlotte

Annie M. Benson-Lennaman wrote:
> I've recently moved Missouri, the land my husband hails from. For the
> first time in our 17 year old marriage, I'll be having Thanksgiving at
> my mom in law's house. I get along great with the whole family, but
> it will feel a bit weird not cooking the dinner myself. Well, I will
> be cooking part of it... my husband insists that it is a tradition at
> we not show up empty handed. So I called her up and asked what I
> should bring. She seemed stumped, so I started throwing out
> suggestions. "Turkey?" got quickly and predictably shot down. As did
> stuffing, potatoes and hot dogs. We both thought for a second, the I
> said "Some sort of veggie casserole? That was accepted.
>
> So, I have to make some veggies, and transport them about an hour
> and half's drive. And I want them to be good. Green bean and
> mushroom soup with fried onions on top just isn't what I want to show
> up with. Problem is that when I make veggies at home I do very
> simply, either steaming or nuking.
>
> I do have an idea of what I might like to bring. I was thinking
> of perhaps asparagus or broccoli in a hollandaise like sauce. While I
> have make hollandaise in the past, I don't think it would travel too
> well. So does anyone here have any idea on how I might create a dish
> with veggies in a rich tasting, buttery sauce with a tang of lemon and
> slight kick of red pepper that can stand a trip in the car and a
> reheat at site?
>
> I am thinking of maybe taking an off the shelf hollandaise powdered
> sauce, and enriching it with melted butter, lemon, and spices. But I
> don't know if this is the right track or not. Thanks in advance for
> any advice anyone might have.
>
> Annie

Buy a 3 pound bag of fresh broccoli florettes at Sam's club. They are
ready to eat. You can either serve them raw with a dip, or cook them
*very* quickly when you get there. Just steam them for 7 minutes, or boil
them for 4 or 5 minutes, and serve with butter. Or maybe hollandaise sauce
(I've never tasted hollandaise, but it's close to what you described)

Good luck, and best regards,
Bob