SC - opinions desired on feast menu/ (long - sorry)

[david friedman]

At 12:43 PM -0700 7/22/97, S. Noss wrote:

>Losyns or Macrows   WHICH WOULD YOU CHOOSE?

Losyns, as the noodles are made and dried ahead of time.  If you grate the
cheese the day before, cooking the noodles and throwing it together on the
day isn't much work--and I would be hesitant to cook this and then freeze
it.  If you really want to freeze it, try making it today, freezing it, and
having it for dinner next week to see if it works.
...
>gingerbrede

Can be made as far ahead as you like and kept in a closed container at room
temperature.

>I want to make almost everything except the meat in advance and
>freeze/reheat.  Do you think the Tarts and Lolsyns/Macrows will do ok?

And I am not sure about the tarts either.  You can make the piecrusts in
advance, put them in the pie pans and freeze, but I am not sure about whole
pies.  Try it in advance and see how it comes out before you try it with a
whole feast of pies.  You can make tarts the day before and serve cold.
>
>Where can I get (or how do you make) Rosewater?

Indian or Middle Eastern grocery; occasionally health-food stores.

Good luck.

Elizabeth


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