SC - Mediterranean Feast
Stephanie Rudin
rudin at okway.okstate.edu
Mon Jun 2 08:00:06 PDT 1997
I am doing my first feast in September at Mooneschadowe Guardian. I
want to use a mediterranean theme but I am having a hard time with
vegetables. I am planning to do a marinated fresh vegetable platter
as a first course but I haven't been able to find a vegetable dish I
like to put with either of my meat courses. (Lamb meatballs with a
yogurt sauce and chicken in a lemon sauce) I'm considering using a
greek style salad (olives and feta) between the two meat courses to up
the green content of the feast (as well as provide some coolness to
the meal - it's hot here in September!). Does anyone have any other
ideas? I really want to stick to things that would have been eaten in
that region. About the only other things I'm considering are a
chick-pea dish or a spinach dish but I'm afraid there may be some
hesitation on the part of the populace. Thanks!
Also, because of a shift in jobs I missed about 3 1/2 weeks of cooks
list. Talk about withdrawal!! How can I get the digest from the
period I missed?
Mercedes
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