Sunday Dinner Devices
Posted
Thu, 07/24/03
This Sunday Wilbert and I are having my cousin Sheila and her husband Joe over for dinner. Aside from making meals for my parents during their stay last May, we've never invited anyone to our home for dinner. There is no special reason, other than time seems to slip away and even well-meaning intentions go by the wayside. We've been to Sheila and Joe's house several times for dinner, so it was about time we reciprocated.
I've been debating what to prepare and serve for several days. With a wealth of recipes at my fingertips in the form of Food Fare, one might think I could whip up a feast in no time. However, a few weeks ago Wilbert found an old issue of Reminisce Magazine laying about in the laundromat where we wash our clothes every Sunday. In the section titled Our Most Memorable Meal, recipes from readers are displayed, ranging from desserts, appetizers and main meals. My eyes zeroed in on two.
It's my intention to make the following dishes (along with stuffed mushroom appetizers, Wilbert's Hibachi-grilled chicken, Grilled Potatoes Labrecque, green salad and homemade biscuits).
Green Beans with Zucchini
4 C cut green beans (1" pieces)
Place the beans in a saucepan and cover with water. Bring to a boil; cook uncovered for eight to ten minutes or until crisp-tender; drain. In a large skillet, sauté the onion and butter for three minutes. Add the zucchini; cook for four minutes. Stir in the bacon, beans, salt and black pepper; heat through. Recipe makes six servings. Recipe Source: Gladys DeBoer from Castleford, Idaho.
I'm not one for desserts, although Wilbert is. The following recipe also calls for a glaze which I'll not be including when I make it. I'll also be cutting back on sugar quantities in the cake because of Wilbert's diabetes.
Pumpkin Bread Ring
In a mixing bowl, cream the butter and sugars. Add the eggs, one at a time, beating well after each addition. Add pumpkin, mix well. Combine the biscuit mix, cinnamon, ginger, cloves and nutmeg; add to the creamed mixture alternately with milk. Pour into a greased 10" fluted tube pan (or loaf pan). Bake at 350-degrees F for fifty-five to sixty minutes, or until a toothpick inserted near the center comes out clean. Cool ten minutes before removing from the pan to a wire rack. Recipe makes twelve to sixteen servings. Recipe Source: Theresa Stewart from New Oxford, Pennsylvania.
I plan on having vanilla ice cream with the Pumpkin Bread Ring - Wilbert will be in true culinary rapture. We're going wine shopping tomorrow. I do know Sheila prefers either a Cabernet or Merlot – any suggestions?
Tags: Bread & Cookies;
Food Magazines; Menus;
Side Dishes;
Vegetables
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