Batllo

Baked potato bar. Toppings galore. Those giant potatoes from Costco are a meal in themselves.

artmommy77

Am I the only one that hates hates hates that frozen Lasagna stuff ??????

Youdon'tsay

MMMMMMMMmmmmm. Had one tonight for dinner.

thumper1

Carry-out!

thumper1

Thank goodness my above post was ten characters. Seriously....if you are on vacation, I would suggest you have food on hand for breakfast (think of things folks can make themselves...bagels, cereal, etc), lunch (think sandwich supplies), and then order OUT for dinner. It's a vacation...relax.

SouthJerseyChessMom

Joel Siegal's Brisket- the beauty of this is that you have the carrots, potatoes and thicken the sauce with cornstarch at the end to make nicer, smoother gravy.
The only downside is that your condo will smell of brisket, all day, the upside, minimal fuss.

Joel Siegel's Brisket
From GMA's Joel Siegel
1996

I can't remember whether it happened at my cousin Kenny's bar mitzvah or my sister's wedding, but I got this age-old family recipe from my grandmother after she had had a glass of wine. What a surprise... the secret to grandma's brisket is Heinz chili sauce and Lipton's onion soup mix. I altered it a bit with some help from Julia Child's pot roast recipe.

Ingredients

a full-cut brisket (Not first cut. First cut leaves off the "deckel," the fatty piece at the top which is oh, so bad for you and oh, so good. The butcher must be told " with the deckel on.")
one medium onion
one pkg. Lipton (or other) dry onion soup mix
one bottle Heinz chili sauce
garlic salt
two bunches of carrots (with greens, preferably)
two dozen new potatoes

Directions

Note: I cook this in one of those aluminum-foil roasters you get at the supermarket, covered in heavy-duty aluminum foil. Put brisket in roaster, deckel side up. Use garlic salt to taste. Spread chili sauce on meat (and spread some on sides). Sprinkle onion soup on meat (and spread some on sides). Thinly slice onions-- so rings can separate--and place on top of meat. Add approximately 1 inch of water alongside roast (do not pour water over roast). Cover tightly with aluminum foil. Cook in 350 degree oven for 4 to 6 hours.

Approximately 2 hours before roast is done, check to make sure water has not evaporated and add carrots, peeled (I like to chop the greens off the top but leave just a little and peel them until the greens start), and potatoes--you can peel them in rings or leave them unpeeled. The vegetables are a Julia Child touch. They look great on the serving dish and are a great side dish.

Joel Siegel

mmaah

ooh this looks great! I can't wait for Thanksgiving (and the vegetarian is away so a brisket smelling house will be undetected....)

cangel

We have vacationed every year for 20 years with big groups, eating out can be tough.

An important tradition for us is "Dip Night". This especially would work well at T'giving, maybe for the arrival night if that isn't Thurs. Every adult has to make their favorite hors d'ouvre or dip. Throw in a tray of crudites from the grocery so it isn't all cream cheese. Fun for older teens/college age. The leftovers can reappear for football games. Or do dip night in conjunction with football. The great thing about this is that most people can bring their ingredients with them, and everyone washes their own dishes

We also do a shrimp boil, which can be scaled up or down for a crowd.

mafool

We actually love turkey hash! I semi-follow a recipe from Julia Child.

I think it is basically this recipe with turkey and turkey broth or gravy substituted for the beef. (It did not include poached eggs) Corned or Roast Beef Hash - 87171 - Recipezaar