Need Pot Luck Idea

there IS a difference between Mexican oregano and "regular"
(Mediterranean) oregano, the former being more pungent.

As far as your side dish, what about a potato salad that is not
mayo-based? I've made a simple rustic potato salad with coarsely
chopped red potatoes, olive oil, vinegar, crumbled bacon, green onions
and some fresh herbs, like thyme. You can find more recipes here:

http://www.cdkitchen.com/recipes/cat/251/0.shtml

oops...it was your FRIEND who didn't know the diff in the oreganos. I
didn't read carefully!

gjgee said:

there IS a difference between Mexican oregano and "regular"
(Mediterranean) oregano, the former being more pungent.

As far as your side dish, what about a potato salad that is not
mayo-based? I've made a simple rustic potato salad with coarsely
chopped red potatoes, olive oil, vinegar, crumbled bacon, green onions
and some fresh herbs, like thyme. You can find more recipes here:

http://www.cdkitchen.com/recipes/cat/251/0.shtml

To whom are you replying?

Jill

gjgee at [email hidden] wrote on 7/10/05 11:02 PM:

Quoted message said:

there IS a difference between Mexican oregano and "regular"
(Mediterranean) oregano, the former being more pungent.

I know there's a difference. I have them both. she got the one she needed.
I just didn't say that because I thought it was understood.

Quoted message said:

As far as your side dish, what about a potato salad that is not
mayo-based? I've made a simple rustic potato salad with coarsely
chopped red potatoes, olive oil, vinegar, crumbled bacon, green onions
and some fresh herbs, like thyme. You can find more recipes here:

http://www.cdkitchen.com/recipes/cat/251/0.shtml

Someone else brings the potato salad every year. I don't wanna rain on her
tradition. And someone else makes the baked beans. We have been doing this
for a few years, and the classics are taken. Potato salad, home made cabbage
salad (no mayo, yummy stuff) and baked beans are already spoken for. I
should have mentioned that. That's why I was thinking rice or pasta salad.

uh, to Sheryl?

gjgee said:

uh, to Sheryl?

Ah, okay. You didn't quote any relevent text so I couldn't tell.

Jill

Hmm...what about a multi-bean salad?

gjgee at [email hidden] wrote on 7/10/05 11:18 PM:

Quoted message said:

Hmm...what about a multi-bean salad?

But that is what de-railed my original plan: My friend is making Mexican 3
bean salad. If she brings Mexican 3 bean salad, I don't need to bring my
Caribbean Black beans and Rice salad, they are too similar. Likewise, we
wouldn't need a Mexican 3 bean salad (black, red and white beans, with
Mexican spices) alongside a classic 3 bean salad (green beans, wax beans,
kidney beans with onions in an italian vinaigrette).

Again, that's the reason I'm looking for rice or pasta ideas.

jmcquown at [email hidden] wrote on 7/10/05 11:15 PM:

Quoted message said:

gjgee said:

uh, to Sheryl?

Ah, okay. You didn't quote any relevent text so I couldn't tell.

Jill

And you forgot to mention that you didn't see my original post because I'm
in your killfile.

Sheryl Rosen at [email hidden] wrote on 7/10/05 11:30 PM:

Quoted message said:

gjgee at [email hidden] wrote on 7/10/05 11:18 PM:

Quoted message said:

Hmm...what about a multi-bean salad?

But that is what de-railed my original plan: My friend is making Mexican 3
bean salad. If she brings Mexican 3 bean salad, I don't need to bring my
Caribbean Black beans and Rice salad, they are too similar. Likewise, we
wouldn't need a Mexican 3 bean salad (black, red and white beans, with
Mexican spices) alongside a classic 3 bean salad (green beans, wax beans,
kidney beans with onions in an italian vinaigrette).

Again, that's the reason I'm looking for rice or pasta ideas.

Maybe something Asian flavored?

that's the reason I'm looking for rice or pasta ideas.

OK, how about a pasta salad with blanched veggies, like broccoli,
cauliflower, squash, peppers, fresh basil, and a balsamic vinaigrette
with asiago cheese. Oh, and black olives. Works with corkscrew, bow
tie, or even penne.

gjgee at [email hidden] wrote on 7/10/05 11:41 PM:

Quoted message said:

that's the reason I'm looking for rice or pasta ideas.

OK, how about a pasta salad with blanched veggies, like broccoli,
cauliflower, squash, peppers, fresh basil, and a balsamic vinaigrette
with asiago cheese. Oh, and black olives. Works with corkscrew, bow
tie, or even penne.

that's a possibility. thanks.
I like the idea of using summer veggies. Sort of a "farmer's market" pasta
salad.

Thanks for quoting, too, btw!!! :-) It's always helpful for people
reading....

Maybe something Asian flavored?

Ah. Asian. Well, I've also done a pasta salad with sesame oil, rice
wine vinegar, fresh ginger, garlic, soy sauce, peppers, scallions, snow
peas, mushrooms. I also used shrimp in it, but that can be left out.

I make this one from Epicurious, but I also add a couple of avocados, cut
in small chunks.

WARM PASTA SALAD WITH ROASTED CORN AND POBLANOS

4 poblano chiles (1 lb)
1 fresh jalapeño chile
8 medium tomatoes (2 lb), coarsely chopped
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh cilantro
1/3 cup green (hulled) pumpkin seeds
4 ears fresh corn, kernels cut off
1 large white onion, cut into 1/2-inch-thick rounds
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 cup olive oil
12 oz short pasta such as gemelli or rotini
1 1/2 cups crumbled queso fresco (Mexican fresh cheese) or ricotta salata
cheese
Garnish: fresh cilantro leaves

Lay chiles on their sides on a metal rack set over grates of gas burners
set on moderately high. (Or broil chiles on rack of a broiler pan about 2
inches from heat.) Roast chiles, turning them with tongs, until skins are
blackened, 5 to 8 minutes. 3Transfer chiles to a bowl, then cover and let
steam 10 minutes.
Peel poblanos and discard seeds and ribs, then coarsely chop. Peel jalapeño
and chop with seeds (omit seeds if you want a less spicy salad). Transfer
chiles to a large serving bowl and stir in tomatoes and herbs.

Toast pumpkin seeds in a dry well-seasoned 9- to 10-inch cast-iron skillet
over moderate heat, stirring, until puffed and lightly browned, 2 to 3
minutes (seeds will pop as they puff). Transfer seeds to a small bowl.

Add half of corn to skillet and dry-roast over moderate heat, stirring
frequently, until browned in spots, 4 to 5 minutes. Transfer to tomato
mixture and cook remaining corn in same manner, adding it to tomato
mixture.

Add onion to skillet and dry-roast, turning frequently, until browned but
still slightly crisp. Transfer to a cutting board and coarsely chop. Stir
into corn mixture.

Cook garlic and cumin in oil in skillet over moderate heat, stirring, until
fragrant, about 30 seconds. Stir into corn mixture and season vegetables
with salt and pepper.

Cook pasta in a large pot of boiling salted water until al dente, then
drain. Add pasta to corn mixture and toss. Season with salt and sprinkle
with pumpkin seeds and cheese. Serve warm or at room temperature.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Sheryl Rosen said:

And you forgot to mention that you didn't see my original post because I'm
in your killfile.

Why would you post this?

Carol

Sheryl Rosen said:

I'm thinking about a rice salad, but a pasta salad is ok too. Requirements
are meatless (because I need to keep the cost down, plus they will be
grilling chicken, ribs, burgers and hot dogs, so we won't really need meat
in the side dishes anyway), not based on Mexican/Caribbean spices, like
cumin, cilantro, lime juice, etc, and NO mayonnaise. (One reason, this
stuff needs to sit out, the other, I don't eat mayo, hence, I don't cook
with it either).

Sorry about the cilantro:

* Exported from MasterCook *

Spicy Peanut Lo Mein Salad

Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : pasta salads/dressings
side dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup peanut butter -- chunky
1/3 cup soy sauce
1 tablespoon saki (rice wine)
1 tablespoon sesame oil
1 1/2 teaspoons hot bean sauce
5 tablespoons granulated sugar
2 tablespoons fresh garlic -- minced
3 tablespoons cilantro (coriander) leaves -- minced
16 ounces lo mein noodles

Combine all ingredients (except noodles) thoroughly.

Cook lo mein noodles according to package directions, being careful not to
overcook. Immediately drain and rinse in cold water.

Gently toss the sauce and the noodles together.

Serve chilled. Sprinkle sesame seeds on top to serve, either in the
serving platter, or on individual portions.

Substitutions:
Use vermicelli instead of lo mein noodles.
Use creamy peanut butter instead of chunky.
Increase hot bean sauce to 2 tablespoons for a spicier salad.

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

Per serving: 2821 Calories (kcal); 80g Total Fat; (24% calories from fat);
79g Protein; 465g Carbohydrate; 0mg Cholesterol; 6100mg Sodium
Food Exchanges: 25 1/2 Grain(Starch); 4 Lean Meat; 3 Vegetable; 0 Fruit; 13
1/2 Fat; 4 Other Carbohydrates

NOTES : 2nd Annual Twin Cities RFC Picnic

Damsel said:

Sheryl Rosen said:

I'm thinking about a rice salad, but a pasta salad is ok too.
Requirements are meatless (because I need to keep the cost down,
plus they will be grilling chicken, ribs, burgers and hot dogs, so
we won't really need meat in the side dishes anyway), not based on
Mexican/Caribbean spices, like cumin, cilantro, lime juice, etc,
and NO mayonnaise. (One reason, this stuff needs to sit out, the
other, I don't eat mayo, hence, I don't cook with it either).

Sorry to piggy-back, Carol.

How about a nice pasta salad? Rotini (tri-coloured) pasta with diced
tomatoes, sliced black olives, lightly steamed chopped broccoli and grated
carrot tossed in an Italian-style oil/vinegar dressing. Might try
sprinkling some of that oregano over the top and top with some hard grated
cheese. Let the flavours blend, covered, in the fridge overnight.

Jill

Sheryl Rosen said:

Am going to a pot luck at the end of the month....
I'm thinking about a rice salad, but a pasta salad is ok too

ok this is neither a rice nor a pasta salad, but it is gobbled up at
every place it appears. The recipe comes from the back of the noodle
packet!

Oriental Fried Noodle Salad
This recipe comes from the back of a packet of ‘Chang’s Fried Noodles’

Ingredients:
1 pkt (100 gm) Chang’s Fried Noodles (Egg Noodles fried in vegetable
oil)
1/2 to 1 Wombok (Chinese Cabbage) – finely shredded
6 spring onions – finely chopped
100 gm toasted slivered almonds or pine nuts (1/2 to 1 cup)
Dressing:
1/2 cup castor sugar (I like to reduce the amount given on the packet)
1/4 cup white vinegar
1 tblspn soy sauce
1/2 cup olive oil
2 tspns sesame oil (optional – but gives the dressing a lovely
flavour)
Combine all the dressing ingredients in a jar, shake well and leave
until the sugar is dissolved.
In a bowl, combine all the salad ingredients and add enough dressing
to suit your taste – more or less depending how much you like
throughout the salad. Mix well and serve immediately. If you leave it
too long the noodles will go ‘soggy’.
Variation: Add some sliced cooked chicken or meat to make a complete
meal.

Hope

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sheryl Rosen <[email hidden]> said:

* Exported from MasterCook *

Spicy Peanut Lo Mein Salad

Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : pasta salads/dressings
side dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup peanut butter -- chunky
1/3 cup soy sauce
1 tablespoon saki (rice wine)
1 tablespoon sesame oil
1 1/2 teaspoons hot bean sauce
5 tablespoons granulated sugar
2 tablespoons fresh garlic -- minced
3 tablespoons cilantro (coriander) leaves -- minced
16 ounces lo mein noodles

Combine all ingredients (except noodles) thoroughly.

Cook lo mein noodles according to package directions, being careful not to
overcook. Immediately drain and rinse in cold water.

Gently toss the sauce and the noodles together.

Serve chilled. Sprinkle sesame seeds on top to serve, either in the
serving platter, or on individual portions.

Substitutions:
Use vermicelli instead of lo mein noodles.
Use creamy peanut butter instead of chunky.
Increase hot bean sauce to 2 tablespoons for a spicier salad.

Thanks for this recipe, Dams. I've saved it for future use!

kili