Hello world!

Welcome to my Blog!

Thank you for stopping by. We’re going to have lots of fun learning how to successfully entertain and still have fun in the process. Stay tuned for caterer’s tips and stop in frequently.

Today we’re going to talk about tailgating. It’s almost football season, and you know what that means… Super Bowl is really Supper Bowl with football.

Instead of grilling in the parking lot, maybe you’d rather precook food and keep it hot. That can be done. Here’s the secret. Buy lightweight Styrofoam coolers. They come in all sizes, they’re lightweight, and disposable.
Line the cooler with aluminum foil and a large towel, so that hot items won’t destroy the cooler.  Cook or reheat foods such as ribs, wings and roasted chicken. Wrap the hot food in plastic wrap and rewrap it in foil before placing in the prepared cooler. You may want to bake in disposable foil containers for easy cleanup. Have a great time!

Try this salad for something a little different.
California Slaw

Preheat oven 300 degrees

1 medium head white cabbage, sliced thin (prepackaged sliced or chopped cabbage may be substituted

3 to 4 scallions, chopped including green tops

1 small package almonds, slivered

1 package Raman Noodles (chicken flavored)

White sesame seeds, about the same amount as almonds (sunflower seeds may be substituted or added)

Butter or spray butter

Balsamic dressing
Cut a piece of aluminum foil twice the size of your cookie sheet, folding the excess foil underneath.  Break up the Raman noodles into small pieces and place them on the cookie sheet, only taking 1/3 of the available space. Add nuts and seeds, keeping everything separated.  Dot everything with butter, or spray with artificial butter and bake until lightly browned and crisp, being careful not to burn anything.
Remove from oven and wrap tightly, using excess foil. Place in cooler containing hot foods.  If this is going to be the only hot food, place items in a thermal bag or cup and seal.

Place washed cabbage and scallions in serving container.  When ready to serve, toss with balsamic dressing and top with toasted almonds, noodles, and seeds.

Tip: If you wish to keep a small amount of food warm, place a hot baked potato in the cooler to increase warmth. Normally, other hot foods packed in the cooler will be enough to keep everything warm as long as you keep the top on the cooler.
Balsamic Dressing
Makes 2 cups

¼ cup light brown sugar plus 1 Tablespoon light brown sugar

½ cup plus 2 Tablespoon very good quality balsamic vinegar

¾ cup sesame oil

¾ cup plus 1 Tablespoon good quality olive oil

1 teaspoon chopped garlic

1 ½ tablespoon granulated chicken bouillon, including Raman

noodle foil packet
Place all ingredients in a jar with a lid.  Refrigerate until ready to serve. If fat congeals, microwave for 40 seconds on high until fat has dissolved. Shake vigorously before using.
This Week’s Joke: What is the difference between football in the north and football in the south?
North – College stadiums hold 20,000 fans

South – High school stadiums hold 20,000 fans
Future topics will include:

  • GHOULISH GOOLASH for Halloween
  • HOW TO COOK THANKSGIVING DINNER WITH ONLY ONE OVEN
  • HOW TO HAVE FUN COOKING TOGETHER AS A COUPLE

Visit my website at http://www.lettucemakeyoulaugh.com and get the Recipe of the Month and a new Joke of the Month.Thanks for dropping in! Please leave a comment and recommend this site to your friends.

Yours for cooking,
Jill

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About lettucemakeyoulaugh

Chef Jill Lundberg shares catering secrets and recipes, goofs and jokes, straight from the heart. This is one blog you don't wanna miss!
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5 Responses to Hello world!

  1. Suzanne Grant says:

    Fantastic site and fabulous recipes. I have your cookbook and refer to it practically everyday. What I like best about the recipes is that they are recipes you don’t find anywhere else. They’re special, good and friends ALWAYS ask if I’d share. I just give them your website address. Good luck.

  2. Gloria says:

    This is a fun place to visit. I tried your Italian Sloppy Joes and everyone loved them…Don’t know how you have time for all you do. I will try your gravy recipe for thanksgiving.

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