Hi All, Just wanted to say thanks again for the suggestions. I settled for the following lemon dill sauce to accent the salmon phyllo purse: 1 3-ounce package cream cheese, softened 1/3 cup mayonnaise 2 tablespoons sour cream 1/2 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 2 teaspoons finely chopped fresh dill Mixed the first five ingredients until smooth and then stirred in the dill. It made 2/3 cup and it was a huge success! Getting back on topic for this forum, I also put out a jar of my Chile Cranberry Sauce (made with the assistance of the good folks here) with the turkey. RAVE reviews! Just for fun, I printed dinner menus that sat on everyoneÂs plate when they sat down at the table. I know, a bit over the top and our friends think weÂre crazy but it did get them all fired up for dinner! IÂve attached it below. Habanero peppers for the cranberry sauce and leeks for the soup were from our garden and the garlic, carrots, broccoli, cauliflower and turnip used were all grown within 5 miles of our home at a local farm. I need a bigger garden for next yearÂs dinner! LOL Overall, we made too much food but everyone had a full belly and a great time. After dinner, I sat back and was struck by how fortunate we were for the friends and bounty. Shortly thereafter, the size of the kitchen cleanup job struck me so I had another glass of wine and settled back into the spirit! LOL Hopefully, everyone else had a great Christmas as well. Bill

Care for another one? I made this one a few days ago for our Thanksgiving at work. Here's my version. NTT's CRANBERRY RELISH Make this cranberry relish the day before. Refrigerating the mixture over night allows the ingredients to blend in together for a zesty delicious taste. 1 bag (12 oz.) fresh cranberries 5 oz. (1/2 jar of 10 oz.) SmuckerÂs sweet orange marmalade 1/3 cup + 1 tspn. Brown sugar (or to taste) Grated zest of 1 orange Juice of 1 orange ¼ tspn. of ground cinnamon pinch of ground nutmeg 1 can of jellied cranberry, cut down to pieces 1 sweet apple such as Fuji and Red Delicious, peeled and cubed 1 cup of chopped walnuts or pecans ½ cup of dried cranberries - In a medium sauce pan, combine fresh cranberries, orange marmalad, sugar, cinnamon, nutmeg, orange zest and juice. Cover and cook in medium low heat until cranberry is soften, about 15-20 mins. Turn off heat, uncover and let is cool down. - Stir in the rest of the ingredients and smash the jellied cranberry until it blends into the mixture well. - Transfer to a serving bowl and chill in the refrigerator overnight.

Well, having said I used canned sauce with whole berries, I had quite a surprise on Wed night when I finally started to make my cranberry sauce. I had used Kroger's Quick List - order online, select pick-up time, go to special place in the parking lot, call number on sign, and ones groceries are carried out and put the the car. I've used it before with no problems. Not this time! I opened both cans and started to pour them into a mixing bowl so I could add the fresh orange juice and zest. They had given me the JELLIED cranberry sauce, not the one with whole berries! I'm sure there was a Kroger open somewhere at 11PM on Wed, but I wasn't going to get dressed again and go out. Fortunately, I had also ordered 2 packages of fresh cranberries to use in the Nantucket Pie I take to my pulmonary rehab for our Christmas party. Well, there's a first time for everything, so I followed the recipe on the bag, cooked it WAY down so it was very thick, added the fresh squeezed OJ (don't like to cook it - can make it bitter) and the fresh orange zest. Easy, peasy! And delicious. I will forget canned from now on.

My mother was southern, but I'm not southern enough to think if rude if a guest asks me if there is something they can bring. At my age, I often take them up on their offer and suggest bringing an hors d'oeuvre or rolls/bread etc. I don't think it is appropriate to just show up with a dish for the dinner table - that is a bit presumptuous. For a couple of years, I belonged to a "supper club" at our church. We were all assigned to groups. Whomever was hosting the group was to provide the main course, and the other 3 couples were to each bring something. I didn't like that idea so I just asked them to bring dessert or hors d'oeuvre. One can't have too much of either and it doesn't affect the dinner.