Sorry to ask yet another Q about this, do you think I need to make another side dish for Sunday?

A really GREAT COLE SLAW recipe

* Exported from MasterCook *

Coleslaw

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cabbage Salads
Side Dish Summer

Amount Measure Ingredient -- Preparation Method

1 Medium Cabbage
2 Medium Carrots -- 1-INCH PIECES
1 Medium Green Pepper -- 1-INCH PIECES
4 Tablespoons Sugar
4 Tablespoons Lemon Juice
1/4 Cup Sour Cream
1/4 Cup Milk
1 Cup Mayonnaise
1 Small Can Corn -- WELL DRAINED
1 Large Can Corn -- WELL DRAINED
1 Large Can Peas -- WELL DRAINED
3/4 Teaspoon Salt
To Taste Fresh Ground Black Pepper--FAIRLY HEAVY

1. FINELY CHOP CABBAGE IN CUISINART

2. MINCE CARROTS AND GREEN PEPPER. COMBINE WITH CABBAGE

3. MIX TOGETHER MAYONNAISE SUGAR, LEMON JUICE, MILK, SOUR CREAM, AND SALT.
POUR OVER CABBAGE AND MIX WELL.

4. ADD DRAINED CORN AND PEAS.

5. ADJUST SEASONINGS, AND ADD LOTS AND LOTS OF FRESH GROUND BLACK PEPPER

6. REFRIGERATE AT LEAST OVERNIGHT

 
Re: And another suggestion

Corn Medley Salad

Serving Size : 10

Amount Measure Ingredient -- Preparation Method

1 Cup Sugar
2/3 Cup Cider Vinegar
2/3 Cup Vegetable Oil
15 1/4 Ounces Whole Kernel Corn -- drained
15 ounces Whole Baby Corn -- rinsed & drained
11 Ounces Yellow and White Corn -- drained
11 Ounces White or Shoepeg Corn -- drained
1 Large Red Pepper -- chopped
1 Medium Red Onion -- chopped
4 Celery Ribs -- sliced
To Taste Salt and White Pepper

In a small saucepan, combine the sugar, vinegar and oil.

Cook over medium heat for 5 minutes, stirring until sugar is dissolved.

Cool completely.

In a bowl, combine the corn, red pepper, onion and celery.

Add dressing and toss to coat.

Cover and refrigerate overnight.

Stir well. Serve with a slotted spoon.

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NOTES : Great as a side dish. Check to see if you need extra vinegar and some salt and pepper.

 
Garlic Bread...you can buy these ready made and keep in the freeze and if.....

more food is needed you can bring out another loaf. (You could make them yourself too)

I would go for a green salad but with caramalised walnuts and Asian Pear slices or canned tangerines in the salad. I'd make the salad with baby greens (you can buy a few boxes of that too). Salad doesn't keep so I have started offering smaller green salads these days....and more BBQ veg.

We do BBQ almost everyweek for between 5 of us to 25 of us....usually a bigger group is a last min. group and I find that if I have extra veg stuff on hand the meat can be stretched...

Your meat is enough but I would have some Asian eggplant, sliced and oiled waiting in a zip-lock to pop on the fire, also some red peppers to be blackened.
These we put on first with the intense heat (we use charcoal) then these come off....I will de-skin the peppers, slice them and either add to the eggplant or pop them in a jar and cover with oil and lots of garlic (Very good used later in the week) and whatever fresh herb is on hand.

The BBQ eggplant I'll set in a dish and pop in the oven on low and serve as is, or perhaps sprinkle with crumbled feta.....depends on my taste buds.

If you don't use the prepared eggplant it keeps in the zip-lock for a few days.

We never do slaw but either a potato dish (on the fire, but this can be done in the oven too) or a rice (salad or hot) or a cous-sous salad.

I usually do a check list like this:
Appies -?????
Drinkie-poos - ?????(These are the mixed drink of the moment, rolly-dodgers, frozen or what-ever)

Drinks

Everything on this list can be cooked over the fire (other than the salad and perhaps the dessert)

Bread - (garlic/pita/rolls/pizzas)
Meat or Fish - ????
Veg - (eggplant/red pepper/baked beans/black beans/zucchini/mushrooms etc)
Starch - (rice/cous-cous/potato/sweet potatoes)

Salad - (Green/tomato/mixed)

Dessert - ??????

And then I pick a theme of sorts....Mediterranean, Mexican, Southern or what-ever and go for that sort of flavour mix...sort of....unless I do a full on theme.

 
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