ideas please

[lorilei]

Lots of baked goods would be portable... How about a couple of loaves of delicious fruit quick bread (Didn't someone post a yummy mango bread recipe not too long ago?)?

Otherwise, I'm thinking that a dip would transport quite well (or be very easy to make there) and you could buy chips, crackers or veggies at a nearby supermarket.

[Sarah]

If it's supposed to be a side dish, what about some sort of savoury baked good? I agree with lorilei that they travel well. What about a cheese bread, or the cornmeal pull aparts from last year?

[CATHIEA]

Vanessa- I agree with Sarah, the cornmeal pull-aparts from last year would be perfect with BBQ! Do you need the recipe?
CathieA

[Deanna]

CathieA: I'd love it if you would post the recipe! Pleeeeeeeeeeeease?

[Vanessa]

Thanks Cathie that would be great!

[Gail]

Since you've got a long journey and you're such a master baker, I go with the concensus. As for another dish, maybe something with a vinaigrette, that'll travel well and shouldn't mind the heat too much. A cole slaw perhaps. You can make the vinaigrette and put it in a cooler, do the cabbage in someone's kitchen. Just a thought...Tell me when you're going. I'll think about it some more and let you know if I come up with anything.

[Deanna]

Grace's coleslaw recipe received such rave reviews from all who tried it, I've entered into Mastercook under "Fabulous Coleslaw." I'm dying to try it myself!

My Southwestern 3-Bean and Corn Salsa is a winner, serve with a bag (or two) of tortilla chips. It would travel perfectly.

And, even though I haven't made it myself (yet!) I think the Jicama Salad with Orange and Cilantro sounds delish and would travel very well. It is something "different" that I'm sure not many (if any!) have had.

[Vanessa]

Hi. We will be attending an out of town reunion BBQ. Everyone is requested to bring a side dish & recipe. We are arriving the day before the party . Any ideas? Should I try using someone's kitchen or take something (its a 8 hr car drive). Thanks for any ideas you can offer. Its going to be an all day thing (BBQ).

[Laura M]

What about the recipe for barbequed baked beans in the July issue?

[Vanessa]

Deanna You mentioned Grace's fabulous coleslaw and your 3 bean corn salsa......I know I saw these but I cannot find them if you have the time can you send me the recipes? Thanks.

[Deanna]

Vanessa...here they are!
* Exported from MasterCook *

Southwestern Three-Bean and Corn Salsa

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers, Dips and Spreads Family Recipes
Southwest Tried & True
Vegetables & Sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups frozen whole kernel corn -- thawed
1 whole red or green bell pepper -- seeded, chopped
1 whole tomato -- chopped
1 14 1/2-ounce can garbanzo beans -- drained, rinsed
1 14 1/2-ounce can black beans -- drained, rinsed
1 14 1/2-ounce can pinto beans -- drained, rinsed
1/4 cup green onion -- sliced
1/4 cup balsamic vinegar or red wine vinegar
1/4 cup olive oil
2 tablespoons cilantro or oregano -- finely chopped
2 tablespoons parsley -- chopped
1 tablespoon lime juice or lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon ground pepper
1 Dash salt
1 small jalapeno pepper or other hot chile pepper -- seeded, chopped
1 whole garlic clove -- minced

In a large bowl, combine all ingredients; mix well.

Serve immediately, or cover and refrigerate until serving time.

Serve with fat-free tortilla chips or roll up in flour tortillas.


Description:
"Serving size: 1/2 cup"
Yield:
"8 cups"

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

Per serving: 126 Calories (kcal); 4g Total Fat; (28% calories from fat); 5g Protein; 19g Carbohydrate; 0mg Cholesterol; 282mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : WW Points = 2
Nutr. Assoc. : 0 2236 0 3502 1275 4510 0 2140 0 384 0 3379 0 0 0 3785 0

* Exported from MasterCook *

Fabulous Coleslaw

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Salads and Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag Dole shredded cabbage and carrots -- (I think it's 16 oz?)
- or -
2 bags that broccoslaw stuff
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup non-fat mayo
1/4 cup buttermilk
1 1/2 tablespoons cider vinegar
2 1/2 tablespoons fresh lemon juice

Mix the dressing ingredients well in a small bowl with a wire whisk until the sugar is dissolved and the dressing is creamy. Pour over the cabbage or broccoslaw and toss together well. Cover and refrigerate 2 hours.

Source:
"Cooking Light Bulletin Board (Grace)"

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

Per serving: 447 Calories (kcal); 3g Total Fat; (5% calories from fat); 5g Protein; 105g Carbohydrate; 10mg Cholesterol; 2694mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 6 Other Carbohydrates

NOTES : Nutrition information is for the WHOLE recipe and does not include the broccoslaw mix (no information available).
Nutr. Assoc. : 4920 0 0 0 0 0 0 25021 0 0 0



[This message has been edited by Deanna (edited 06-30-2000).]

[Deanna]

Two things...Cathie (or anyone else) do you have time to post that cornmeal pull-apart recipe?

Also, wanted to let you all know I made Grace's Fabulous Coleslaw today, and it was indeed, fabulous! Very creamy, sweet and tangy. Just the way I like it! (I did add just a teensy bit more vinegar and salt than called for, because I prefer the sour over the sweet.) Definitely a keeper! Thanks for sharing, Grace.

[CATHIEA]

Sorry Wasn't around this weekend. When I get home tonight I'll find my CL2000 and type in pullapart recipes. I thought I had it here at office when I offered. Hope the blushing red-face shows on this one!
CathieA

[Deanna]

Hey, don't worry Cathie! I actually admire you for being able to pull yourself away!

As for the cornmeal pull-aparts, I did a search and found "Cornmeal Cloverleaf Rolls." Are these what you are talking about? If so, I've got it now and formatted into Mastercook.

If not, then I'd still appreciate your recipe...thanks!

[Anne]

Will you be able to get some space on the grills? If so, how about vegetable shish-kabobs? You could make a marinade at home and buy zukes, mushrooms, onions, cherry tomatoes, peppers, whatever when you get there and you wouldn't need much space or equipment to put them together.

[Kelly]

How about a crockpot recipe? You could bring all the ingredients and toss it in the night before the cookout - it would be ready first thing in the morning? I have a great recipe for sweet & sour chicken in the crockpot; let me know if you want me to post it.

[CATHIEA]

Yes. Recipe I was thinking about is the cornmeal cloverleaf. We went to a BBQ over the 4th and my husband suggested I bring Cowboy Cornbread, another CL favorite. So here are both recipes for your enjoyment:

CORNMEAL CLOVERLEAF ROLLS-COOKING LIGHT NOVEMBER 1999

1 pkg dry yeast
1 Tbl sugar
1 Tbl water
¼ c warm water (110-110 degrees)
1 ½ c 2% reduced fat milk
4 1/3 c all purpose flour, divided
1/3 c cornmeal
3 Tbl butter or margarine, melted
1 ¼ tsp salt
Cooking Spray
1 large egg white, lightly beaten
1 Tbl water
1 tsp cornmeal

1. Dissolve yeast and sugar in warm water in large bowl; let stand 5 minutes. Stir in milk. Lightly spoon flour flour into dry measuring cups. Level with knife. Add 4 c flour, 1/3 c cornmeal, butter and salt to yeast mix
2. Coture; beat at medium speed of a mixer until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tbl at a time to prevent sticking to hands (dough will feel tacky).
3. Place dough in large bowl coated with cooking spray, turning top to coat. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size (Press 2 fingers into dough. If indentation remains, the dough has risen enough). Punch dough down; cover and let rest 10 minutes. Divide into 18 portions. Working with 1 portion at a time (cover remaining portions to keep from drying), divide each portion into 3 pieces; shape each into a ball. Coat muffin tins with cooking spray; place 3 dough balls into each cup. Cover and let rise 10 minutes until doubled in size.
4. Preheat oven to 350.
5. Uncover rolls. Combine egg white and 1 tbl water. Brush over tops of rolls. Sprinkle with 1 tsp cornmeal. Bake at 350 for 25 minutes until golden brown. Remove from pan; servie warm. Yield 1 ½ dozen rolls.
6. Each roll: 152 calories Fat 2.7 g, Fiber 1.1 g.

COWBOY CORNBREAD-COOKING LIGHT 5 STAR RECIPES

1 TBL plus 1 tsp vegetable oil, divided
¾ c all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 c yellow cornmeal
1 egg, slightly beaten
¾ c buttermilk
1 (4.5 ounce) can chopped green chilies, undrained
1 c frozen whole-kernel corn, thawed
10 sweet red pepper strips

Coat an 8-inch cast iron skillet with 1 tsp oil. Place in a 400 oven for 10 minutes.
Combine flour and next 4 ingredients in a large bowl. Combine remaining oil, egg, buttermilk and chiles; add to cornmeal mixture, stirring until moistened. Stir in thawed corn. Spoon batter into a preheated skillet. Arrange pepper strips on top of batter. Bake at 400 for 45 minutes until center is dry. 10 servings. 138 calories, 3 g fat, 1.7 g fiber.