Last weekend Elements Theatre Company performed Henrik Ibsen’s “Pillars of the Community.” Each production we fed the cast and crew meals and snacks. This year I was feeling homey, so made some really good comfort food for them — what I like to eat, and what I know a number of them really enjoy. So it was meatloaf (a great recipe by Emeril Lagasse), macaroni and cheese, a really meaty lasagna, fried chicken (Ina Garten’s oven fried – my favorite)…you get the picture.The last night we decided to “pull out the stops,” making up big platters of antipasti, salad, home made bread with some of the lasagna, and as an afterthought, deviled eggs. Now I think I make a pretty mean deviled egg, and guess it’s true, because they were all gobbled up to rave reviews in the first wave of diners. I did this pretty much by “add a bit and taste.” I’ve tried to give you some measurements, but it’s really best if you make this to your level of devilishness.
By the time you read this, you have enjoyed your Thanksgiving celebration. I hope for all it was a special, blessed time, with lots of good fellowship and food! I am a nibbler on Thanksgiving — I never want to not have room for dessert at the end of the day. Actually, I think I could be happy with just turkey sandwiches on white bread with lots of Hellmann’s mayo and some cranberry chutney for my Thanksgiving meal. Another one of my most favorite sandwiches of the season is a ham, cheddar cheese, and apple carrot chutney on multi-grain bread. (Or bulkie rolls or white bread for that matter.) It makes a really good slider, too. You just pile it all together and put in the oven for about 15 minutes. This sandwich pairs well with Butternut Squash Soup.
Ham, Cheese and Chutney Sandwiches