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Post by sunshine on Dec 27, 2005 1:08:21 GMT 10
We're doing round three of Christmas on this coming Saturday. We've
decided to do simple foods, snack type stuff.
So far we've decided on:
chex mix
cheese ball with crackers
little smokies with bacon- cooked with brown sugar
veggie pizza
deviled eggs
cookies
What else? We'll have toddlers, preschoolers, adults, teens and my
dad who has swallowing problems. Please post recipes and ideas!
Thanks
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Post by braided-rug on Dec 27, 2005 7:33:10 GMT 10
I saw some last night, will try to remember where.
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Post by braided-rug on Dec 27, 2005 8:16:57 GMT 10
One that is very popular here is Cheese Cubes, Kabana (smoked sausage) & Crackers, not sure if you have that sausage though. www.hormel.com/multibrand/ |
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Post by braided-rug on Dec 27, 2005 9:14:21 GMT 10
There are about three easy to swallow recipes on this site in the "other" section: www.easytoswallow.co.uk/Phil Vickery's Mexican Guacamole Pates, Terrines, Timbales, Savoury Mousseline and Mousse Antony Worrall Thompson's Bruschetta with White Bean Puree and Raw Mushrooms |
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Post by braided-rug on Dec 27, 2005 10:03:39 GMT 10
Toasted Crusty Bread with White Bean Puree and Raw Mushrooms extra virgin olive oil 4 garlic cloves, 3 finely diced 2 1/2 tbsp finely chopped rosemary leaves 1 tin 14oz white kidney bean or fazolia bean 1/3 pint cold vegetable stock salt and ground black pepper 4oz clean button mushrooms, sliced juice of ½ lemon 1 tbsp chopped oregano leaves At least 2oz chopped cilantro 4 thick slices country bread/panne/PANE CROSTINI ( Bruschetta Bread) A thick, crusty 22 ounce, 16 inch loaf. See: www.turanobakery.com/bakery.htmlIn a saucepan combine 3 floz of the olive oil, the diced garlic and the rosemary, and cook over a gentle heat until the garlic is soft but without colour. Add the beans, stir to combine, then cook for about 10 minutes. If the mixture dries out too much add a little vegetable stock to moisten. Mash with a potato masher or pulse in a food processor to create a rough puree. Season to taste. Meanwhile toss the sliced mushrooms with another 3 fl. oz. olive oil, the lemon juice, oregano and seasoning. Grill the bread on both sides and rub with the remaining garlic clove, halved. Drizzle the bread with some more extra virgin olive oil and top with bean puree and then the mushroom mix. Serve with a few salad leaves. |
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