THE CASUAL COOK
by Martha Strom
LUNCHEON FOR TWO
AT AN AIRPORT NEAR YOU
It's another Shoe Box meal!
The theme of the month - Portability. The holiday of the month - Thanksgiving. If it's over the river and over the woods (at 30,000 feet) to grandmother's house we go for the upcoming holiday season here are a few thoughts for the trip. Call from home to make sure your flight is on schedule. Be prepared to wait in long lines the radio and TV people tell us. Expect to have your ONE small wheel-on bag searched - and we certainly hope they do. Please be patient, polite and say thank you. Get to the airport at least two hours early then check for the word that you're flight is indeed leaving as scheduled. These new rules and regulations regarding air travel really are just fine with me. I like the feeling I'm being protected from some kook with a bomb hidden among his socks or a vial of powder tucked away in his shaving kit. Lastly try to find a quiet - ha ha - corner near your departure gate just in case you become a guest of the Port Authority for a few extra hours.
We suggest you carry a canvas tote bag, about 15"X15" or a bit larger to accommodate conveniently your minimum carry on needs such as medicines, make up, a toothbrush and your purse or briefcase. Don't take tweezers, a pocket knife, a rat tail comb, a disposable razor, fingernail scissors, a metal nail file, etc., unless you're eager to be detained. You get the idea. In addition you might add an inflatable pillow, a deck of cards, and a paperback book, and wear a long warm jacket in the unlikely event you're diverted to some obscure airport in Wyoming or end up on a bench in a drafty Greyhound Bus depot.
Finally, add your Shoe Box Lunch to the top of the tote where it's handy to reach. Here is our plan for a small Pre-Thanksgiving lunch that will work whether you're in the airport or on the airplane (where, according to Delta Airlines, no food will be served on flights under 4 hours any more). The menu for our Shoe Box lunch is far superior to airline or terminal (no double entendre intended) food in every way. It's delicious, healthful, far less costly and far more convenient than standing in a long food line only to learn that the fellow just ahead of you bought the last tuna sandwich. It's true that our menu will never substitute for a sit down dinner at home but some of the familiar flavors of the season are definitely there. The roasted turkey or chicken, the savory herb flavors of the stuffing and the tangy sweetness of the cranberries are all there. And for dessert the crunchy buttery almonds, the wonderful taste of little cinnamon cookies and the coolness of the small grape clusters are a perfect end to a well planned little lunch. Consider this lunch a tiny reminder of all those delicious foods awaiting you at home.
THE MENU
- Cubed Turkey or Chicken Breast
- Stuffing and Cranberry Mini Muffins (See recipe below)
- Edible Sugar Snap Pea Pods and Baby Carrots Dijonnaise Dip (in small packets)
- Toasted Almonds Swedish Cinnamon Stars Cookies
- Small Seedless Grape Clusters
- Coffee, Tea, or Soft Drink
Add a thermos of hot chicken broth; it's a great winter picnic menu, too.
You can buy the turkey or chicken breast at your local deli counter. Cut the amount you'll need in bite size pieces and place in a #1 square (it holds 2 cups) air tight container and chill well. On top of the turkey cubes inside the box put several tooth picks to spear the turkey with. In the produce department pick up enough Baby Carrots and Sugar Snap Pea Pods. If you can't find fresh Sugar Snap Peas substitute celery stalks sliced on the diagonal or any other raw vegetable you'd prefer. Buy the Dijonaisse in packets at your deli counter or take out food shops so they'll stay fresh and be easy to carry. Buy the smallest Round Rubbermaid container with an airtight lid and at lunch time open the Dijonaisse packets into the container for easy vegetable dipping. You can take along a lemon wedge cut before you leave home and a packet of sugar to add to the Dijonnaise dressing. Don't use the entire sugar packet or the dressing will be too sweet. Take along a plastic spoon for mixing the dip.
Roast 1/2 to 1 cup of almonds in 1 or 2 Tbs. butter in your oven for 10 minutes at 350 degrees. Stir after 3 or 4 minutes making sure the almonds are coated with melted butter. Drain on a paper towel. Salt to taste, cool and place in a Ziploc bag.
For the Swedish Cinnamon Stars cookies check the archives under "A Bit Size Cookie Buffet." The recipe is very fast and easy. It takes only 10 minutes to bake them. The cookies have that wonderful cinnamonny holiday taste and aroma that makes them irresistible
Stuffing and Cranberry Mini Muffins Line mini muffin pans with paper mini muffin cups. Set oven for 325 degrees.
1- 6 oz. box Stove Top Stuffing Mix
1/2 cup Craisins (dried and 1 egg, beaten sweetened cranberries)
Follow directions on the box except reduce water to 1 1/2 cups. Stir beaten egg into cooled Stuffing Mix. Fold in Craisins and bake in mini muffin cups at 325 degrees. Baked in the paper muffin cups they'll be easier to transport and to eat. Pack in an air tight container or in a Ziploc bag. If there are too many for the trip put the extras in the freezer to enjoy when you return home. Needless to say if you should decide to drive instead of fly this menu works equally well. Chill all food before you pack it and add some ice cubes in double Ziplocs to the box. Check both bags to see that they're well sealed.
Have a great trip and a wonderful Thanksgiving!
Love, Mom
FROM OUR FORTIFIED STORY VAULT:
Pumpkins with a REAL flare - Unplug that smoke detector! Three cooks tackle pie-making