Naturally, I posted this to the wrong thread the first time. :)
I'll bring a bag of ice and 2 gallons of tea.
Food list for CS round up
I would think that 2 would be plenty.
Hey Anne,
Do you need me to bring one of my tables to put the food on?
I will bring summer sausage, cheese and crackers.
No, I think that I have the tables covered. But the summer sausage and cheese sounds good.
If someone wants to bring some small plastic glasses to sample the wine, that would be great.
Thanks for asking.
Count me in ! This will be my first round up too. I can bring fresh veggies and dip. Anne I live close so I would be glad to help with set up and clean up and anything else.
Linda
Linda
Son promised to come over tomorrow to help move some of the containers either off the porch or perhaps to rearrange them to allow for more seating on the porch. If he follow through I'll let you know. Other than that I think that I have a handle on it. Thank you though.
Anne
My mom and I are planning on attending. Mom will bring her cream puffs. I can bring something as well if there is something that we still need. I have plates I can bring from the last roundup.
Making sopillia cheesecake, if I can us your oven Fri nite for an hr!
Should I make some garlic butter to go on that French bread?
Smock will be coming up Sat & can bring whatever we don't have covered!
LMK
Smockette, I'm gonna make sure I get some this time.... Went to get some in Jacksonville so Terrell could taste it and it was gone... sopillia cheesecake is the best!!!
Garlic spread sounds good to me.
I had a wonderful time at the RU. Thanks to everyone for the plants, food and fellowship. I am posting the recipe for the salad. I made it exactly as below.
Oriental Cole Slaw
Make this salad 8 to 24 hours ahead of serving time.
1 lb. cole slaw (I use bagged slaw from the produce dept. (with carrots) I like to rinse it and dry in my salad spinner.
2 pkgs. Beef flavored Ramen Noodles
1 bunch green onions, chopped
1 cup sunflower kernels
1 cup slivered, blanched almonds, Toasted
Heat overn to 350 and layer almonds in pan. Toast till lightly browned. I think this step can be optional.
While packets of noodles are still sealed, bang them on the counter edge until noodles are all broken in pieces. Open bags and remove seasoning pkts. for dressing.
Dressing:
While almonds toast, put dressing ingreds. in a small pot and heat till all dissolves, stirring well. Cool.
3/4 c. vegetable oil, I used Canola
1/2 cup sugar
1/3 cup vinegar, I like about 3 T balsamic and the rest white or cider.
2 seasoning pkts from noodle pkgs.
Mix together slaw, dry noodles and onions in large bowl. Pour cooled dressing over mixture and stir well. Cover and refrigerate, stirring occasionally throughout the marinating process.
Just before serving, add sunflower kernels and almonds.
Many recipes for this salad call for stirring all the ingreds. together at serving time resulting in a very crunshy salad. I always marinate as above which softens the noodles and brings the flavors together. Try it both ways.
Can be doubled for church socials and family gatherings.
Thank y'all for leaving a little of the cheesecake for DW and me.
Nothing worked out for us trying to get away from the house, so we were a few hours late - then got lost trying to follow Google Maps directions - luckily my cell rang and I was close. But we did have an interesing "tour" of College Station that added at least 1/2 hour the the problem.
BTW, Does anyone want 5 gal buckets? We have a growing collection at Bubba's. No charge - just come pick them up.
Bubba we were very glad that you did make it at whatever time. We had a very nice visit nonetheless.
Bubba, how many 5 gal buckets to you have? I will come & get all you have. DO Not throw any away!!!!
Not sure today. Gymgirl took some, and Ilovejesus is planning on coming next week.
We generate 2 or 3 a week, so it does not take long to have quite a collection.
Does someone have the recipe for the choc-chram cheese ball?
I would like to do it for Bubba's annual Christmas party - Dec 23. Y'a'' come - 6:30PM-til 10???
Hey, Bubba!
I picked up 6 buckets and 7 lids. I left 4 buckets at your shop! I'm loving those white buckets (especially the "easy peel" lids!) and will be collecting them until I convert my entire operation over to the white. They'll help keep the cole crops "cold" this winter, and in the spring it'll help keep the veggies from frying in the heat!
THANKS, BUBBA!
P.S. I Love the Brats! Unfortunately, some additive is triggering my food allergy. I felt my lips start to tingling immediately after I tried them at lunchtime yesterday. Sure wish I knew what that additive was, cause I've been trying to identify it for two years now. And, it's DEFINITELY something in the Brats, 'cause I've not had a reaction all year long!
Wonder if they'd tell me what they put in them...
Here is their website;
http://www.granzinsmeatmarket.com/