| Maureen Galvin 2004-10-30, 7:07 pm |
| Ed,
For the holidays we are usually serving anywhere from 40 to 60 people - big
extended family and lots and lots of inlaws and friends.
We usually have one regular turkey, one deep fried turkey, 2 honey roasted
beef roasts, one giant spiral cut honey ham, assorted other sausages, two
types of dressing - the northern bread dressing and the southern cornbread
with sage sausage, sweet pototoes - the mashed kind with the marshmallow,
mashed turnips (blech, but dad likes them), mashed potatoes, broccolli and
cheese, corn, green bean casserole (who started that anyway), glazed
carrots, mostacolli and italian sausage, sometimes rigatoni with bechemel
sauce, dumplings, and god only knows what else - and this is just the main
course. My ovens are all getting a work out and we do at times slow cook
the roasts on the grill. It's just a lot of food 
The ovens get a workout at christmas, thanksgiving, easter, and any other
time we decide to throw a big bash which is at least three or four times a
year besides. I love to throw parties and cook for all of them. I catered
a party a couple of years ago for my neighbor even. I love to cook for
parties and for a housefull of people who are all going to appreciate and
enjoy the hard work and food.
Cooking for my own family day after day, is an entirely different story.
Maureen
"Ed Chait" <edchait4@earthlink.net> wrote in message
news:2uidvqF2ar63lU1@uni-berlin.de...
>
> "Maureen Galvin" <maureen.galvin@comcastdotnet> wrote in message
> news:JPqdne7z7-2cnRncRVn-sw@comcast.com...
>
>
> I always use my Weber barbecue to cook our turkey or ham or whatever.
> This
> frees up the oven for all the side dishes, and I love the flavor of
> barbecued turkey.
>
> ed
>
>
|