Chili dinner success! Thank you all for your suggestions, my guests went home well fed!

B

barbara-in-va

Well-known member
This is what I ended up doing:

Salsa (Sara Foster's)

Guacamole (Ina Garten) I ended up buying 8 avocados and 4 got ripe enough to use! There are 4 more in a brown bag with a banana still trying to get ripe.....

Spicy nuts

Caesar Salad (Fine Cooking posted by Joe-YUM! Having left overs for lunch today, can't wait!)

Green Onion Corn Bread (Epi)

Brown Rice

Veggie Chili (Cooking Light)

Chili con Carne (old Gourmet recipe, I used mostly turkey)

assorted chili toppings (including Fritoes for Fritoe Pie!)

Margarita Pie (Cathy Z, this was great! Especially since it was 70° outside and we had the doors and windows open.)

Blackberry Semifreddo Torte (Epi)

Mexican Brownies (wanted to use some of the Ibarra Chocolate I bought--everyone went home with a little package of brownies)

Guests brought assorted beers and wine (it seems that people are more comfortable when they can contribute something)

It turned out to be a very enjoyable evening in spite of my worries about being able to serve up a nice meal for all. The guests were all very kind and complimentary. Thank you all for helping this novice entertainer!

 
Barbara, sounds like a wonderful party!! I would suggest that you add it to "menus" (m)

I am sure this will be replicated by a number of us. So glad it was a success!!

Regards,
Barb

 
Wonderful!! So tell us, what flew off the plates, and what didn't?

And yes, people love to be able to contribute.

 
Congratulations, Barbara! You aren't a "novice" any more. An avo tip inside

Here is something I learned years ago- when buying avos, if you can't get all of them ripe at the same time, take the ones that are still a little hard and boil them. Prick with a knife to check and when the knife enters easily they are "done". Cool them off and add to the "fresh" ones to make guacamole.

Your party sounds like it was wonderful. You should be proud of yourself and I hope you do it again soon. Before you know it, you will be an old pro.

 
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