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Any good suggestions for when you must "bring a plate?"

 
 
Mr Stillwater
 
  -1  
Reply Wed 19 Nov, 2008 02:44 am
http://z.hubpages.com/u/439750_f520.jpg

..good for festive party games......
0 Replies
 
Mr Stillwater
 
  0  
Reply Wed 19 Nov, 2008 02:45 am
http://farm1.static.flickr.com/39/80196305_bc207bf096.jpg?v=0

..and the kiddies...
0 Replies
 
msolga
 
  1  
Reply Wed 19 Nov, 2008 02:56 am
@Mr Stillwater,
Surprised Well, they'd certainly be an ice breaker!

(You certainly indulge in far more lively get togethers than I do , Mr Stillwater!)
0 Replies
 
Mr Stillwater
 
  2  
Reply Wed 19 Nov, 2008 03:08 am
Don't thank me. Thank the boys in the backroom, slaving away.
http://www.notempire.com/images/uploads/new-5.jpg


Though these 'B-52's are probably gonna ruin more that one marriage...
http://www.luxury-insider.com/Current_Affairs/image.axd?picture=0708-solid-cocktail-9-420.jpg
Quote:
B-52 (gelatin strips of Kahlúa, Baileys and Grand Marnier which looks deceptively like Nonya “kueh” or sweet Peranakan rice-cakes)
msolga
 
  1  
Reply Wed 19 Nov, 2008 03:20 am
Here's my never fail stand-by. Very good when all the ingredients are fresh. Also very, very easy to make! Very Happy "

SPINACH RICOTTA PIE:

* 2 x 250 g (5 oz) packets of frozen spinach
* 1 kg (2 lb) fresh ricotta cheese
* 5 free range eggs
* 2 tablespoons fresh dill (I substitute with fresh parsley when there's no dill available. Works fine.)
* sea salt & cracked black pepper
* 250 g (8 0z) cherry tomatoes
* 150 g (5 oz) fetta cheese, roughly crumbled

- Preheat oven to 160C (320F).
- Defrost the spinach in the microwave, or in a saucepan over mediun heat. Then squeeze out all the liquid.
- Place the spinach in a bowl with the ricotta, eggs, dill (or parsley), salt & pepper & combine.
- Spoon the mixture into a 12 cups (4 1/4 pint) capacity ovenproof baking dish.
- Top with cherry tomatoes, cut side up, & sprinkle with the fetta.
- Bake for one hour, or until the pie is set & slightly golden.
- Serve warm or cold (with a simple salad.)

~



0 Replies
 
msolga
 
  1  
Reply Wed 19 Nov, 2008 03:24 am
@Mr Stillwater,
Oh Mr Stillwater! You've received some thumbs downs, I see!
spikepipsqueak
 
  2  
Reply Wed 19 Nov, 2008 06:47 am
@msolga,
Hi msolga,

Lived in Melb. until 9 years ago and yes, the best of all Aussie capitals, but now I live in the best place in the world (forgive my arrogance) not far from Wilson's Prom.

I had figured out you were an Aussie, hadn't twigged we're practically neighbours. Smile


How does it change the common old sausage roll?

Seems to give a better texture, plus I reckon it stimulates an extra set of taste buds (you know, sweet/salty/whatever the other one is)
cjhsa
 
  2  
Reply Wed 19 Nov, 2008 06:53 am
Here's a super easy standby from Junior League cookbooks of old.

INGREDIENTS (Nutrition)
1 pound pork sausage (typically breakfast sausage - raw)
4 cups shredded Cheddar cheese
3 cups baking mix (such as Bisquick)

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into golfball sized balls. Place on a foil-lined cookie sheet.
Bake for 12 to 15 minutes. Serve hot.
squinney
 
  3  
Reply Wed 19 Nov, 2008 07:19 am
How about a salad? Few think to bring a salad and that would be easy as well as not require heating. You could do a regular tossed greens, add mandarin oranges, sprinkle some sunflower seeds or coconut... In other words, you could make it seem fancy. If you do one where you toss in the dressing at the last minute it won't wilt and you don't have to worry about also providing a variety of dressings.

Grandma also used to make a really good broccoli cauliflower cheese cube cold salad with mayo and I think a touch of sugar as the dressing. Veggies are raw, so other than cutting into bite size, very easy.
0 Replies
 
msolga
 
  1  
Reply Wed 19 Nov, 2008 07:48 pm
@spikepipsqueak,
You are allowed to be arrogant, spike. I am so jealous! I love the prom!

Thanks interesting, about the addition of apple. I might try that!
0 Replies
 
msolga
 
  1  
Reply Wed 19 Nov, 2008 07:51 pm
I hope the rest of you are getting as many good ideas, from the post here, as I have. (Not just for a group gathering, but for home cooking as well!)

Thank you, everyone.

Any extra recipes you might think of would be most welcome!
0 Replies
 
Mr Stillwater
 
  1  
Reply Thu 20 Nov, 2008 02:23 am
@msolga,
Quote:
Re: Mr Stillwater (Post 3479567)
Oh Mr Stillwater! You've received some thumbs downs, I see!


OK. Those would be the zeros, that indicates that someone has 'collapsed' the post (that's what this indicates, doesn't it? I have NO idea). But I have posts with 2 'Thumbs Up' - that's good, no? I have just tried to figure out some of my threads - and it doesn't make sense. 'Hampsters' must have a pick-up rate of close to nill. I am assuming that even though I post incredibly humourous content of incredbly cute hamsters (and thus add a point every time), as the total is about 15 these are effectively vetoed by the anti-hamster element here in A2K.

This sucks. It effectively stops me from cursing like a sailor and posting pics of girls with jello nestled between their breasts (OMG! That'll cost you a thumb or two). I had better get festive, real quick!! Eggnog anyone?????
0 Replies
 
Mr Stillwater
 
  1  
Reply Thu 20 Nov, 2008 03:22 am
In the spirit of the festive season, here is a recipe for mulled wine... no breasts were displayed during the posting of this.

Quote:
Recipe for Mulled Wine
Ingredients:

1 bottle (750mL) red wine
1/2 cup water
1/2 cup sugar
2 sticks cinnamon
4 whole cloves
1/2 teaspoon grated nutmeg
Zest of 1 orange

Directions:
In a large pot, bring the water and spices to a slow boil for five minutes.
Remove from heat, add the wine, and then warm on low heat for 30 minutes. Make sure not to let the wine boil, as this will burn off the alcohol and destroy the flavours.
After the wine is done heating, strain through fine cheesecloth and serve. Makes 4 servings.


Well, this is a fine drink for those who may not like to see how many 'servings' you can get out of a bottle of red (hint: less than 2 is bad).

I see that there is a wait for the spice/sugar mix to boil and extract the essences. This would be a great time to have a glass of the red... in fact why not just drink the damn red and throw the sugar/spice mix in the sink!! Follow it up with something that combines at least a nip of every overproof liquor in the house (except creme-de-menthe) in solution with some orange juice (healthy Vitamin C) and then rush out AND MOON THOSE GODDAM CAROLERS AND LAY WASTE TO THE GODDAM SUBUR.....
cjhsa
 
  2  
Reply Thu 20 Nov, 2008 07:03 am
@cjhsa,
Don't let the simplicity of that sausage ball recipe fool ya, they're really good. You can also use leaner sausage and reduced fat cheese if you like, you just need enough fat to get it to stick together.
0 Replies
 
msolga
 
  1  
Reply Fri 21 Nov, 2008 05:40 pm
@cjhsa,
Hmmm ... I don't know about the combination of pork sausage & all that cheese, cjhsa. Seems a bit too rich for my taste, but I'll take your word that it's very tasty.

But I do like your new hair do! Really suits you! Very Happy
0 Replies
 
msolga
 
  1  
Reply Fri 21 Nov, 2008 05:43 pm
@Mr Stillwater,
Mulled wine! Sounds good! I might try that at home, Mr S. When I don't have to drive anywhere after ....
Mr Stillwater
 
  1  
Reply Fri 21 Nov, 2008 09:12 pm
@msolga,
Quote:
Sounds good!



Lawdy, lawdy - our southern cousins. Of all the crosses we have to bear, there is none heavier than the Southern Cross..
http://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Southern-cross-station-melbourne-morning.jpg/300px-Southern-cross-station-melbourne-morning.jpg
msolga
 
  1  
Reply Fri 21 Nov, 2008 11:23 pm
@Mr Stillwater,
It DID so sound good. (Mind you I never drink red wine, so how would I know, Mr Uppity Boots!?)
spikepipsqueak
 
  1  
Reply Fri 21 Nov, 2008 11:40 pm
@msolga,
Hooley Dooley!

I don't get to town much anymore.

Is THAT what they've done to Spencer St Station!

To avoid a complete derail, crudites and avocado dip. Very Happy
msolga
 
  1  
Reply Fri 21 Nov, 2008 11:41 pm
@spikepipsqueak,
I believe so, spike. Some architect actually won an award for the design!
0 Replies
 
 

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