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Reply to "S/O What is the unobjectionable meal to serve to guests"
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[quote=Anonymous]In the fall/winter: Lunch would be soup with a hearty salad and crusty bread, such as minestrone with a chicken-optional Caesar and a baguette Dinner would be a pork tenderloin and a beef tenderloin, with sides including asparagus, Burgundy mushrooms, and roasted potatoes. Cocktail hour would probably include spinach-artichoke dip and some roasted Marcona almonds. In the spring/summer: Lunch would be a hearty salad with components you could add in or leave out, such as romaine with add-ins like grilled chicken, cubed avocado, halved cherry tomatoes, Feta or goat cheese, diced cooked bacon, fresh corn on the cob, along with a baguette as well as cheese selection and fruit salad Dinner would be a Tex-Mex feast with lots of options, including homemade refritos, Mexican street corn salad, fresh salsa, and beef enchiladas in red sauce, chicken enchiladas in green sauce, and hot tamales special ordered from our local [/quote]
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