On Dec 26, 7:56 pm, tintalle <cala...@gmail.com> wrote:
> Hubby and i purchased our first home just before the holidays. So
> Monday evening will be our first family gathering here, there will be
> about 10-12 in total
> [snip]
> I'd love some suggestions, what can i make that's easy to feed a small
> crowd? I'm thinking a nice thick chili might do the trick (i'll make
> a small dish of it veggie for me).

Cooking for a small crowd that includes picky eaters or restricted
diets can be a challenge. I've had good luck with multi-course
Chinese dinners or buffets. Hauled out the big rice cooker, so that's
taken care of with no effort. Prepped good chicken stock that can be
finished into a soup in little time. Prepped some form of big
combination salad that only needs dressing at the last minute. Pre-
cooked stew/claypot type dish(es) that only need reheating.
Extensively prepped for one or two stir fry dishes. Pre-cook
desserts.

Then if a dish is on somebody's restricted list they can just wait for
the next one. This way I don't have to try to find one dish that
everybody can eat. -aem

Goomba wrote:

> What in the world makes people so picky and do they ever just decide to
> get over it because of the nuisance it causes?



1. Being catered to as a kid will make you think you deserve it forever

2. Rarely. It's not a nuisance to them,and they get exactly what they
want. Where's the incentive to change?

I have mentioned our ex-nephew-in-law who many nights left our
dinner table to go to Taco Bell. When that whole family stays
with us, I always make something pretty unobjectionable to all.
Then there's the vegetarian nephew who looks around at a groaning
table with ONE meat dish on it and whines "What am 'I' supposed
to eat?" Now in his 40s, his mother still cooks entirely veg
when he and his family visit her house.

We only THINK we are doing our kids a favor when we make special
meals for each one. When they get out in the real world it makes
them a nuisance to deal with.

gloria p

On Fri, 26 Dec 2008 1916 -0800 (PST), tintalle <calafea@gmail.com>
wrote:

>Hubby and i purchased our first home just before the holidays. So
>Monday evening will be our first family gathering here, there will be
>about 10-12 in total.

Congratulations on your new homw!

>I'm trying to figure out what to cook that will make everyone happy.
>I have a smallish kitchen, so I'd like to be able to prep/make ahead
>at least some of the meal. My family is not into anything terribly
>fancy, they prefer simple things. I myself never cook fish, so that's
>out, and I don't eat beef, so i rarely cook it. (Though i'm not
>opposed to a beef dish for everyone else... i can eat frozen veggie
>pizza if it comes to that!).
>
>I'd love some suggestions, what can i make that's easy to feed a small
>crowd? I'm thinking a nice thick chili might do the trick (i'll make
>a small dish of it veggie for me).

Here are some suggestions:

You can make this ahead and bake it just before serving:

* Exported from MasterCook *

Artichoke Dip

Recipe By :John & Helaine Bilos (RFC)
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers/Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bags pita bread
8 ounces cream cheese
12 ounces shredded mozzarella cheese
1 cup mayonnaise
1 cup grated parmesan cheese
1 onion -- finely chopped
2 cloves garlic -- finely chopped
2 small jars marinated artichoke hearts -- drained well

Cut up pita bread into chip size triangles, separate and bake on a
cookie sheet until crispy (approximately 5 minutes).

Combine all other ingredients and mash (a KitchenAid mixer works
great).

Bake in a uncovered casserole dish for approximately 30 minutes at
350°F or until bubbly.

Serve hot out of the oven and scoop up dip with pita bread or spread
on crackers.

Source:
"rec.food.cooking"


- - - - - - - - - - - - - - - - -


NOTES : Brought to The Great Twin Cities Potluck of 1998 by Elisabeth
Pletcher-Harincar.

"If you intend to take this to a party or are having friends
over be prepared to recite this recipe a number of times. My wife and
I bring xerox copies with us!" John Bilos 12/21/1989

************************************************** **********************************

This can also be made ahead, then thrown into a crock pot for serving:

* Exported from MasterCook *

Black Bean Chili

Recipe By :Carol Peterson
Serving Size : 16 Preparation Time :0:00
Categories : Beans/Legumes Signature Dishes
Stews/Chilis

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground chuck
2 tablespoons all-purpose flour -- to coat stew meat
1 1/2 pounds beef stew meat -- 1/2" cubes
1 medium onion -- finely chopped
1 medium green pepper -- finely chopped
1 clove garlic -- finely minced
28 ounces canned crushed tomatoes
3 16 ounce cans black beans -- drained
5 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
water -- as needed

Brown ground beef and the flour-coated stew meat in a 4-quart saucepan
(start the ground beef first, so there is some fat in the pan to keep
the stew meat from sticking). When meat is browned, add the onion and
green pepper. Cook until the onion is translucent. Add garlic and
cook for about 2 more minutes. Drain off any excess fat. Add
tomatoes, beans, and spices. Cover and simmer for 45 minutes, adding
water if desired. Adjust seasonings and serve.

Serving suggestions:
Saltine crackers or oyster crackers
Shredded cheddar, Monterey jack, or other cheese
Chopped onions

Yield:
"4 quarts"

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************************************************** ******************************


* Exported from MasterCook *

Chocolate Cherry Bars (Cake)

Recipe By :Francis I. Jerzak, 25th Bake-Off® Contest, 1974
Serving Size : 0 Preparation Time :0:00
Categories : Cakes Cookies/Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- Cake/Bars ---
1 box Pillsbury Devils Food Cake Mix
1 can Wilderness Cherry Pie Filling
1 teaspoon almond extract
3 large eggs -- beaten
--- Frosting ---
1 cup sugar
1/3 cup milk
5 tablespoons butter
6 ounces semisweet chocolate chips

1. Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan (for
bars) or 13x9-inch pan (for cake). In large bowl, combine all cake bar
ingredients; stir until well blended. Pour into greased and floured
pan.

2. Bake at 350°F. until toothpick inserted in center comes out clean.
For 15x10x1-inch pan, bake 20 to 30 minutes; for 13x9-inch pan, bake
25 to 35 minutes.

3. In small saucepan, combine sugar, milk and butter. Bring to a boil.
Boil 1 minute, stirring constantly. Remove from heat; stir in
chocolate chips until smooth. Pour and spread over warm bars. Cool 1
1/4 hours or until completely cooled. Cut into bars.

Source:
"http://www.pillsbury.com/"

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Nancy Young wrote:

> What I don't get is their assumption that they are so important
> that people must kowtow to their wishes. All those other people
> should bend over backwards to accomodate them. Huh? It's not as if
> it's a religious thing, I can understand that. BTW, I'm
> not talking about the original poster, I missed what the problem
> was, just saying in general.
> nancy

Sometimes it's a dietary thing. My DH is Diabetic and we don't care to
go to Italian places like Olive Garden where almost everything is pasta
or comes with pasta. The few things on the menu he can safely eat are
very limited.

If the rest of our group has decided on one of these restaurants, he
makes do, but if he's asked for input into where he would like to go, it
often revolves upon the availability of lower carbohydrate selections.

JMTCW
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sat, 27 Dec 2008 1944 +0000 (UTC), spope33@speedymail.org
(Steve Pope) wrote:

>These days many people are vegan so as to reduce carbon
>emissions and (at least in their thinking) save the planet.
>It's like any other "self imposed" form of energy conservation.

.....if they are growing and harvesting their own food....which I
seriously doubt. There probably were move immisions expelled just
in harvest and transportation to the loverly snooty food emporium
featuring all organic produce.

Steve Pope wrote:
> Dave Smith wrote:
>
> >I'm with Sheldon on this one. I don't cater to picky eaters. Nor do I
> >cater those with self imposed diets, like vegans.
>
> Do you also reject diners who drive up in a Prius or riding on
> a bicycle? �Must they all have to drive a truck?

How does the vehicle they choose place any imposition on the host?
I wouldn't invite you simply because your extremely low level of
intelligence can't possibly add anything meaningful to the
conversation.

Dave Smith wrote:


> From what I see, it is primarily a fad diet adopted by young women who,
> BTW ate the single largest group of vegans. In the US, 80% of vegans are
> under 35 and 785 of vegans are female.

From what I've seen among high school girls, adopting a vegan diet
appears to be a convenient cover for an eating disorder. It gives you
the perfect excuse to reject nearly everything found on the average
dinner table. "I'm not anorexic, I'm vegan".

On Dec 27, 2:24�pm, spop...@speedymail.org (Steve Pope) wrote:
> Dave Smith �<adavid.sm...@DELETETOREPLYsympatico.ca> wrote:
>
> >Steve Pope wrote:
> >> Dave Smith �<adavid.sm...@DELETETOREPLYsympatico.ca> wrote:
> >>> I'm with Sheldon on this one. I don't cater to picky eaters. Nor do I
> >>> cater those with self imposed diets, like vegans.
> >> Do you also reject diners who drive up in a Prius or riding on
> >> a bicycle? �Must they all have to drive a truck?
> > I'm sorry. Was there supposed to be a witty and meaningful comment
> > there that I missed?
> > I said that I don't cater to their self imposed diets.
>
> These days many people are vegan so as to reduce carbon
> emissions and (at least in their thinking) save the planet.
> It's like any other "self imposed" form of energy conservation.
>
> I think it'd be reasonable to differentiate between "picky
> eaters" and those who are choosing to do something good by
> consuming fewer resources.

They can be as vegan as they want, in their own house. There is no
such thing as vegetarian/vegan anyway... they all make up their own
rules as they go along... same as those who claim to keep kosher, they
all adhere to a self imposed level of kasruth. People who choose to
live by their own personal standards are fine, just don't in any way
impose those constantly fluctuating *lunatic* standards on me. I've
known many who have claimed to be vegetarian... yeah, they just began
that week and stopped the next week and then become vegetarian again
the very next time you invite them. And then there are those who say
they eat no meat, but then I catch them eating chicken and fish, oh,
that's not meat they claim, they mean red meat. Duhhhhuh And I can't
count how many jews claim to keep kosher but they'll happily eat
Chinese food out... they just eat their shrimp and pork way over in
the next town hoping no one will recognize them. Arguing all these
weird eating styles is as idiotic as arguing religion... yoose wanna
pray to a carrot, fine by me, but do it in your own house.... me, I'm
gonna pray to a porterhouse, and don't yoose dare make any comments,
yoose don't like it... don't eat any... more for me! LOL

Cheryl wrote:
>
> "Gloria P" <gpuester@comcast.net> wrote in message
> news:495664ED.3030805@comcast.net...
>>
>> We only THINK we are doing our kids a favor when we make special
>> meals for each one. When they get out in the real world it makes
>> them a nuisance to deal with.
>>
>
> That's what my sister is doing to her 8 year old twins. Mostly out of
> survival because she has raised them mostly alone, and they were so hard
> to feed as young babies so she got used to giving them whatever they'd
> eat. That went on until recently and now that they're older she insists
> that they try something new to eat when they go out or to someone's
> house. It's painful to watch, though. You'd think they're being asked
> to eat poison.

The lesson she missed teaching is "Taste it. If you don 't like it you
don't have to eat it, but if you make a scene, you're in trouble. And
what's on the table is what there is to eat for the meal."

I had a cousin about 5 years younger than I who lived on peanut butter
and jelly, sometimes 3 meals a day, from early childhood until he was
about 18. When pressured to eat what the family was eating, he'd reply:
"My eyes don't like it."

He fell in love, went to his future inlaws' house for dinner
occasionally, and forgot that pbj was the only food fit to eat. He
began to eat quite a wide variety of foods.

He was the youngest of six kids and I'm assuming my aunt, who was a good
cook, had her hands full and was too busy to worry about his diet.

gloria p

"Dave Smith" <adavid.smith@DELETETOREPLYsympatico.ca> wrote in message
>
> Sorry, but I stopped catering to vegans a few years ago when my nephew
> showed up late for Christmas dinner and had brought along his vegan
> daughter, My wife had to run around at the last minute to find something
> for her to eat while the girl pored over the ingredients of everything to
> make sure there was no meat products. A year nd a half later I sat across
> from her at a buffet meal and was amazed at the amount of roast beef, ham,
> chicken, shrimp and fish on her plate. As far as I am concerned, most of
> them are following a fad.

I'd have handed her a jar of peanut butter, but my wife probably would have
done as yours did.

We have one friend who is vegetarian. When he comes for dinner we have fish.
Not a big deal since we eat fish on occasion any way. He'd never stop
anyone from enjoying a steak while sitting next to him, nor does he expect
any special efforts. Unlike the vegan crazies, Rich is more motivated by
health benefits rather that saving animals. Once a year he'll chomp a steak
too.

Making minor concessions is not a big deal, but I'm not going to plan a
family or friends meal around one vegan.