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| Maureen, I'd like to make a reservation for Christmas, please. <G>
"Maureen Galvin" <maureen.galvin@comcastdotnet> wrote in message
news:M8SdnWoTv4SxmRncRVn-1Q@comcast.com...
> 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...
>
>
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