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Re: serving suggestion

  • To: gardenchat@hort.net
  • Subject: Re: serving suggestion
  • From: "Vera Metzke" <vmetzke@gmail.com>
  • Date: Wed, 28 Nov 2007 18:23:59 -0600
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  • In-reply-to: <001501c8321b$ec586160$20ecf645@Kitty>
  • References: <001501c8321b$ec586160$20ecf645@Kitty>

You are going to shine with that menu!  We even make a meal out of the
breads and oil.  Parmesan cheese is great but you can also spice it up with
some of the italian herbs, garlic or even just some dill in that cheese.
Any cheese will work as long as it is extra fine grate.
Drats, now I am hungry for the breads!
Good luck

On Nov 28, 2007 6:08 PM, Kitty <kmrsy@comcast.net> wrote:

> I'm a little bit helpless.  I just do not cook much.  And now that my oven
> died, I have had to reinvent my 'club' dinner.   It's just 6 or 7 women I
> went to school with and it's my turn to host it.
>  What I'd like to know, is how people serve the breads they dip in oil;
> thought someone might know.  I had purchased extra virgin olive oil for a
> baked potato horsdoerves, and now have no oven.  I got some specialty
> breads
> and wondered if I should serve the oil on the side.  But I think it's
> supposed to have something else, too.  Is it parmesan cheese?
> I can't bake my pie so I ordered a white choc raspberry cake roll from a
> specialty shop.  Lasagna is out so I'm going with mosticioli made with
> some
> organic ingredients. I got a blend of 5 cheeses to sprinkle on top - maybe
> I
> should have picked up some parmesan.
> Kitty
> neIN, Zone 5
> ---------------------------------------------------------------------
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