Conference turris::cooks

    This menu sounds terrific!  Could you post your crabmeat/asparagus
    dip?
    
    Thanks,
    

    Please post the dip recipe in the dip note (418 for cold, 419 for hot).
    
    Thanks!
    dm

    i believe that is where i found the dip (note regarding cold dips)
    but i just went in to check and found that there is 70 replies.  if you
    do not find it i will send you mail directly.
    
    thanks,
    
    cj
    

    Great menu!
    
    I'm going to a Superbowl party and am planning to bring: 
    
    Stuffed bread (pepperoni and cheese, possibly a veggie one, too)
    Congo bars
    beer/wine coolers
    Rice Krispy Squares
    chocolate sandwich cookies*
    
    *I had the Hershey Chocolate Cookbook opened to this page yesterday and
    my boyfriend saw the picture (two chocolate cookies w/a cream filling
    between them) and said something to the effect of "WOW! Look at those!"
    So, I'll make them. And the Rice Krispy squares - which I think are
    incredibly gross - and he loves!
    
    b 

    
    Party I'm going to will have:
    
    Venison Calzone (regular calzone with venison sausage pieces)
    Venison Catch-a-tore'
    bite size hot dogs H'orderves
    Shrinp Cocktail dip (S. cocktail mixed w/cream cheese)
    
    
    Rice Krispie squares sounds like a good sweetener to me!
    Someone always brings a mystery dish too!
    
    Yum!
    

    wow, .-1 who's the hunter????
    
    how are you making the dogs?  i have a recipe that i used to make but
    lately its just not coming out as i remember it.
    
    could you post?  thanks...
    
    cj
    

    
    You folks really go *all out* - great menus!  Being a Buffalo fan (and a
    Buffalo native), we're keeping it simple/regional:  chicken wings,
    nachos, beef on weck, and Genny Cream Ale. 

    
    O'rdevre hot dogs:
    
    1/2 c. mar. or butter
    1/2 c  light br. sugar
    1 bottle of catchup approx 30 oz. I use 40 oz if avail.
    1 tabl. sp. of Worcestershire sau. 
    24 hotdogs cut into 1-2 in. pieces
    
    I add all the above in order top to bottom. Make sure to add hotdogs
    last.  Put all ingr. into a crock pot, cook on hi for 4 hrs then lo
    until ready. You can add or subtract from the above to your own taste.
    
    
    It's really best when the juices cook into the hotdog. 
    
    My brother-in-law and his nephew are the hunters! Some of their
    recipies are really outstanding.
    
    enjoy
    Dan

    
    -.1
    venison is one of those things that no one ever wants to try but if
    they don't know what they are eating they love it.  
    
    thanks for the recipe.  i will try them at my next party.
    
    oh and fwiw, i was sick as a dog on sunday and was in bed all day.  all
    the food and preparation was handled by dearest mom.  of course, half
    the stuff didn't get cooked but she had a great time entertaining.
    
    say la v-
    
    cj
    
       

    
    Glad to help, too bad you were sick on the big day. Most of people
    missed the party I was at due to sickness. We ate well just the same.
    No venison this year. Those people had the flu. 
    
    Regards,
    Dan

    any new recipes for this year?  i was thinking about doing a bunch of
    different pizzas and calzones and having hotdogs and sausages as
    appetizer type things.
    
    would be interested in ideas.  thanks...
    
    cj
    

    Any new recipes for year three?
    
    Last years pizza were a terrific hit.  
    
    This year we have decided that we would do something out of the
    ordinary for the typical football parties and have a semi-formal
    dinner.  We have a bar, coffee table and small dining table that are
    all accessible for tv-viewing so we're thinking of:
    
    Asked participants to bring appetizers:
    
    Chicken cordon-blue and broccoli cordon-blue
    Fettucini al fredo' in a crockpot (will this work?) 
    24 karot carrots
    
    Apple pie
    Whoopie pies
    
    We are also planning to use the strong paper plates and silverwear to
    keep the cleaning to a minimum.  
    
    Any thoughts?
    
    
    cj
    

�    Fettucini al fredo' in a crockpot (will this work?) 
    
    This doesn't keep well.  The sauce separates out into butter and clumps
    of cheese.  It's still pretty tasty, but it isn't as good as fresh.

    FWIW, 93' Superbowl Menu:
    
    Non-Alcoholic Beer
    Bloody Marys
    and whatever else you fancy...
    
    
    
    Shrimp Cocktail
    Mini Pizza
    Mini Spinach Quiches
    Assorted Crackers, Chips and Dips
    
    24 Karot Carrots
    Steamed Asparagus
    Chicken w/Broccoli and Chicken Cordon Blue
    Fettucini Alfredo
    
    Pina Colado Cake
    Cream Pie
    Apple Pie
    
    
    cj

    What are 24 Karot carrotts?
    
    D!

    24 Karot Carrots 
    ----------------
    You will need:
    
    Carrots
    Orange Juice
    Orange Marmalade
    White Pepper
    Butter
    
    This recipe doesn't have much measuring.  The amounts for the jelly,
    and butter here are for a serving of four (4).  What is critical I
    believe is the amount of "white" pepper used.  I suggest for a serving
    of 8 or more use 1/2 t. White pepper is also much better than black.
    
    
    Cut up as many carrots as you want in 1 inch nuggets.  Fill the pot
    with orange juice instead of water and boil till tender.   Take cover
    off and boil down juice till half is evaporated.  Add 1/4 t. white
    pepper, 1 Tablespoon orange marmalade and 1 T butter and mix till
    glazed.
    
    Variation:  Use pinapple juice and apricot jelly instead of orange.
    
    
    Enjoy!
    cj

    I have found andouille readily available in the NE at Big Y and Stop &
    Shop.  Made by Grote and Weigle.

Great News!  Which Stop and Shop do you go to?

/d

    Marty's Liquors has Andouille and other interesting sausages listed in
    their Feb newsletter. They are located in Newton and Brighton.

Does anyone know of anyplace in the Nashua or Fitchburg area where
Andouille can be found?

thanks,
dave

I always order mine from North Country Smokehouse.  They use a recipe 
for andouille that they got from Brennan's restaurant in New Orleans.

--PSW

    Where's that, Paul?

North Country Smokehouse is in Claremont, New Hampshire.  They make a 
wide variety of smoked meats and cheeses.  They ship mail order.

North Country Smokehouse 
PO Box 1415 
Claremont NH 03743 
Tel. (603) 543-0234   

    It's a bit out of your way, but the *only* place I've been able to
    locate it is at the West Concord [MA] Market, across the street from
    the 99 Restaurant.  As of yesterday, it was $5.99/14 oz. package.