You are here: Home / cold supper This concludes our Cold Supper week. Hope you’ve enjoyed and gotten some ideas! Frankly, I’d love a slice of hard-cooked egg in center of round of bread garnished with caviar, wouldn’t you? OPEN-FACED SANDWICH SUGGESTIONS From The Encyclopedia of Cooking Complete in 24 Volumes, Volume 14: 500 Ways to Make Tasty Sandwiches (1953). Remove crusts
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From The Frugal Gourmet Cooks Italian: New and Old Worlds, Simplified for the American Kitchen, by Jeff Smith and Craig Wollam (1993) This dish is from Bologna. Modena, the home of balsamic vinegar, and Bologna, come up with the most wonderful uses for the balsamic condiment. This recipe is very close to one that we
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As Mr. Big Food is wont to comment from time to time, some of these old souls–good cooks though they may be–are not the best communicators. “Church of the Nativity Specialty”—Mrs. Bob Burnwell, Greenwood, Miss., Bayou Cuisine: Its Tradition and Transition (1970) COLD NEW ORLEANS CHICKEN SPAGHETTI FIRST MAKE FRENCH DRESSING AS FOLLOWS: “Use a
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I would happily sit down at a table and enjoy this with whatever salad or sides you’d want to put in front of me. And perhaps in my younger days I might have attempted this. But no longer. Be sure to take pictures and send them along if you make this! Slice at the table
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Classic. Excellent for a picnic as they can be prepared the night before. —Mrs. John N. Roe, Jacksonville, Florida, Bayou Cuisine: Its Tradition and Transition (1970) COLD ROAST CHICKEN Serves 6 (generously!) 3 3-lb chickens, “whole”Salt, pepper, to taste3 small onions1½ bay leaves3 pinch thyme, crumbled½ C (1 stick) butter3 stalks celery, chopped coarse3 carrots,
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Remove peppers from pan and arrange on a bed of crisp salad greens. Surround with stuffed eggs and one and one-half cups each cooked green beans and carrots marinated two hours in French dressing. —The New York Times Cook Book by Craig Claiborne (1961) COLD STUFFED BELL PEPPERS 6 servings 6 large bell peppers, slice
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Not trying to one up the Frug, but I can see frying up some good Italian sausage and including that in the balls. From The Frugal Gourmet Cooks Italian: New and Old Worlds, Simplified for the American Kitchen, by Jeff Smith and Craig Wollam (1993) In the fanciest food shops in Italy or just at
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From The Frugal Gourmet Cooks Italian: New and Old Worlds, Simplified for the American Kitchen, by Jeff Smith and Craig Wollam (1993) This dish is used in Milan as a salad, a side dish, a sandwich filling. You can use any kind of mushrooms that you have eon hand, as long as they are not
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Easy. COLD MEXICAN RICE 6 servings 2 C cold cooked rice1 medium onion, chopped2 jalapeno chili peppers, chopped (can use pickled)1 tsp white coriander seedsSalt to taste¼ C vinegar and oil dressing Toss together all ingredients and chill before serving.
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Absolutely delicious. Served with BLTs on homemade oatmeal bread. The recipe is here. I changed it up ever so slightly. It instructs to combine the flour and stock separately (I suppose shake it up in a jar). I prefer the roux-ish approach, so added flour to the cooked veggies and then slowly added the stock.
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From The Beaufort Cook Book, A Treasury of Carolina Recipes, collected by Dee Hryharrow and Israel M. Hoogenboom (1965) “Serve with additional whipped cream, if desired.” COLD SHERRY SOUFFLÉ Serves 12 1½ C sweet sherry6 eggs, separated¾ C sugar1 Tbsp lemon juice2 envelopes unflavored gelatin, softened in ½ C cold water for 5 minutes, then
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See what I mean? If desired, serve with mayonnaise. —The New York Times Cook Book by Craig Claiborne (1961) COLD RICE-STUFFED TOMATOES 6 servings ½ C raw rice, cooked according to package directions, still hot¼ C oil1 Tbsp vinegarSalt, black pepper (preferably freshly ground), to taste1 tsp onion, minced1 Tbsp parsley, minced6 medium tomatoes, stem
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Starting to get the idea that the Frug and Craig Claiborne are big on cold food. This is a quick one, and you can leave it in your refrigerator for a couple of days. It will still be delicious. Don’t worry about serving a cold vegetable dish at a nice dinner. Why not serve vegetables
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Moving on this morning to what I’d classify as side dishes, though this one could also be a salad. COLD RICE RAVIGOTE 5 to 6 servings 1 C raw rice, cooked according to package directions, cooled2 small bell peppers, seeded, cored, chopped3 pimentos, chopped, plus more sliced for garnish1 lb crabmeat, cooked, picked over, flaked1
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A whole meal. This looks great! I would probably string this out over two days. I’d cook the chicken and the pasta, and make the dressing the day before. For the pasta, instead of water I’d use the seasoned chicken broth. Pull the chicken off the bone, make the Salad Dressing with garlic, and put
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Again–substitute fresh everything if you have it. From The Frugal Gourmet Whole Family Cookbook: Recipes and Reflections for Contemporary Living by Jeff Smith (1992) “This just sounded good to me, and it certainly qualifies as a salad that can be made ahead of time and enjoyed when you are good and ready. It will hold
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Strange to see how a good dinner and feasting reconciles everybody. Samuel Pepys (1633-1803) The better the salad the worse the dinner. Italian Proverb Both quotes precede this recipe from The Frugal Gourmet Cooks with Wine by Jeff Smith (1986). He goes on to say– Salad and Wine: Great problem here. Vinegars are great for
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This is not all that exciting, but it looks easy and sounds refreshing. If you have fresh beans or corn from your garden, I imagine just blanching them would be much better than using canned. Same goes for any beans you’re growing to dry. Just pick them early and blanch them fresh. COLD BEAN SALAD
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It’s early Saturday evening as I’m scheduling all of these cold soup recipes to post Sunday morning. Earlier I’d told Mr. Big Food about the focus on cold food this week. I just walked into the kitchen, where he’s making our salads, and said, “Cold Cherry Soup.” He smiled, chuckled and asked, “Wonder what The
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I include this because I understand some folk like beets Even “buttermilk haters” will like this delicious and low-calorie soup. (Recipe contest entry: Ruth Gordon, Carpinteria, CA) The Garlic Lovers’ Cookbook (1980) COLD BEET AND CUCUMBER SOUP 1 lb can julienne beets, drained, juice reserved8 oz carton low-fat yogurt1 quart buttermilk4 large cloves fresh garlic,
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