Last time we'd had some of them for dinner, I'd cooked a rib roast, so I couldn't do that again. It's too hot in August to make lasagne even if that does serve a lot of people. Ooh, I had a brilliant idea, shrimp creole! There's one in the group who is a picky eater, though, so I figured I'd better run it by her first.
Dang! She shot it down.
I finally decided on Halibut Florentine.
Of course the grocery store was fresh out of halibut.
The final menu:
Antipasto (Smith's Food has an excellent antipasto bar)
Shrimp and cocktail sauce
Green salad (provided by the picky eater)
Tilapia Florentine (about 1/3 the price of halibut)
Vidalia onion casserole
Corn, black bean and tomato salad
Le Brea rolls in assorted types
Chocolate cheesecake (one of my specialties)
Dinner was a huge success, not a morsel of tilapia was left, the onion casserole got raves and the cheesecake was devoured.
I do like to feed people.
And here is the promised recipe:
Vidalia Onion Casserole
5 large onions
1/2 stick margarine
3 tablespoons water
Crispy buttery crackers (Ritz)
1/2 cup slivered almonds
Peel and slice onions into rings. Saute in margarine and water until opaque. Pour half of onions into a 9" x 13" casserole dish; sprinkle half of almonds over onions; cover with Parmesan cheese and sprinkle with crushed crackers. Repeat in layers. Bake uncovered in a 325-degree oven for about 30 minutes or until golden brown.