VT Entertaining: A New England Christmas Supper

[Guest guest]

I'll post the recipes as I format them. kathleen

 

* Exported from MasterCook *

 

Menu: A New England Christmas Supper

 

Recipe By : Vegetarian Times Entertaining, page 168

Serving Size : 12 Preparation Time :0:00

Categories : Menus

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Holiday Spinach Chowder

Cheddar-Vegetable Pot Pie

Boston Baked Beans with Seitan

Sautéed Zucchini with Tomatoes and

-Parsley

Cranberry-Orange Sauce

Apple Berry Cake

Melon " Egg " Nog

 

Makes 12 servings.

 

See separate recipes.

 

2 DAYS BEFORE: Make the Cranberry-Orange Sauce. Cover and refrigerate.

 

1 DAY BEFORE: Bake the Apple-Berry Cake; let cool to room temperature,

cover, and refrigerate. Soak the beans overnight for the Boston Baked

Beans with Seitan. Decorate the dining room with holiday wreaths,

poinsettias, red and green candles, and other tasteful Christmas ornaments.

 

3 TO 4 HOURS BEFORE: Cook the beans.

 

2 HOURS BEFORE: Make the Holiday Spinach Chowder. Finish making the baked

beans.

 

1 1/2 HOURS BEFORE: Make the Cheddar-Vegetable Pot Pie.

 

30 MINUTES BEFORE: Make the Sautéed Zucchini with Tomatoes and

Parsley. Make the Melon " Egg " Nog.

 

DINNERTIME: Serve the chowder as the first course. The baked beans,

cranberry sauce, vegetable pot pie, and sautéed zucchini can be served

family style at the table. After the plates are cleared, bring out the

Apple-Berry Cake with hot beverages. The Melon " Egg " Nog can be served

before or after the meal. Don't forget about the Christmas music.

 

WHAT GUESTS CAN BRING: Presents, of course, and brown bread for the soup

and Boston Baked Beans with Seitan would be nice. (It's traditional to mop

up the baked beans with dark bread.)

 

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