I need ideas for a religious dinner?

Question

WHYNOTASKDON, WHYNOTASKDONNY, WHYNOTASKDONNA, THE CPT, AND THE WHAT SHOU I DO RETARD INVITED ME TO A RELIGIOUS DINNER - WHAT SHOULD I BRING?

Answer 1

nothing god will provide

Answer 2

Depends on the religion, boyo! What should you BRING? Either dip & chiips (no cooking, just opening and stirring), or a dessert, like brownies or pumpkin pie (get the mix or go to the superstore bakery...nobody will care, trust me!) There are some pretty good sites featuring recipes for the Winter Solstice and "Yule", but I doubt you'd want to serve those (authentically) to your guests.

Here's a site that claims to be for all, okay, SOME seasons: http://www.epicurious.com/cooking/holiday/christmas/international.

For a traditional roast goose w/sage and garlic (from the same site), try this:

ROAST GOOSE WITH GARLIC, ONION AND SAGE STUFFING
Stuffing
1/4 cup (1/2 stick) unsalted butter
2 small onions, finely chopped
2 celery stalks, diced
5 garlic cloves, chopped
1 14-ounce bag cubed herbed stuffing mix
1 1/2 tablespoons rubbed or ground dried sage
3/4 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon pepper
1/2 teaspoon Italian Seasoning
2 eggs, beaten to blend
1 cup chicken stock or canned broth

Goose
1 11- to 13-pound goose, fat removed from cavity
1 lemon, halved
3 bacon slices

For stuffing:
Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and sauté until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside.

For goose:
Preheat oven to 450°F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth.

Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350°F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180°F., basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing separately.

Serves 6.
Bon Appétit
November 1991
Don Shingler, Jr.: Seattle, Washington

There're other recipes for wassail (which I've always wanted to try....) and even Caribbean versions of Xmas recipes.

Bon appetit!

Answer 3

I'll have one of those corn-dog crosses with all the crucifixin's

Answer 4

bitter weed and herbs

Answer 5

crackers and wine