[Sca-cooks] lunch suggestions

[Susan Lin]

I did a large sideboard/lunch where I made many different kinds of handpies
(among other things).  I cut them in different shapes and folded them by
hand.  they were not expensive and with the different shapes I could tell
what they were without having to crack them open.  This helped a great deal
since the Baronness was allergic to apples and all I had to do was tell her
to stay away from that particular shape (they were labeled as well).

I didn't use any type of press - but, you can ask around to see if anyone
has one or two you could borrow - I know I have several in several different
sizes that would be available if you lived anywhere near me.

That was when I fed 120 people for $300.

Shoshanna

On Mon, Mar 30, 2009 at 9:31 AM, Gretchen Beck <grm at andrew.cmu.edu> wrote:

>
>
> --On Monday, March 30, 2009 11:20 AM -0400 devra at aol.com wrote:
> > If serving pies, an empanada press, which cuts the pie dough and squeezes
> > the thing shut, is a great help, and they're much easier to serve and eat
> > than a slice of pie. Easier to make than the muffin tin ones, too.
>
> Indeed -- with pies and $2-3*50, cost becomes an issue. Do you want to
> spend $.25 per head on something that's just going to be used once then
> thrown away (the pie tins), or can you use that extra $12 for a food item?
>
> Note, though, that when you go with the empanada press, you're trading
> money cost with time cost (it takes more time to make the individual
> items--and having at least two presses is a really good thing)
>
> toodles, margaret
>
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