blestmom
- 49
I have my first ever fundraiser tomorrow night for my son's high school baseball team. It is a no-kitchen show, and is being held at the school.
Question: How long AFTER the cooking show should I leave the catalog show open for? I need to print a return date on the label for the catalogs. Is one week too short? Two weeks too long?
For the non-cooking show, I was planning on doing the following:
Veggie Pizza:
Bake the crust at home on the Pizza Stone with handles. (*Do this at home.)
Mix the topping using the Classic Batter Bowl and using the Mix 'N Scraper and the Measure All Cup.
Cut the veggies for the topping using the Ultimate Mandoline (grated carrots and shredded cheese) and the Cutting Board and 5" Utility Knife (broccoli and green onions.)
Cran-Raspberry Fizz:
Slice limes with Ultimate Mandoline.
Juice remaining limes (*Do this at home...I don't have the Ctirus Press yet)
Scoop sorbet into pitcher using Ice Cream Dipper.
Mix all in the Family Size Quick-Stir Pitcher.
Warm Nutty Caramel Brownies:
(*Make these at home just to share...my daughter says these are the BEST!)
I am planning on bringing catalogs, lap boards, pens, order forms, the packets for the catalog show...
What am I forgetting? Thought? Ideas?
Also, another PC lady I met recently said she made deviled eggs like this, and she suggested I do it for my show, since it is a non-cook recipe:
Deviled Eggs:
Hard boil eggs at home. Slice in half and put in Chillzanne Rectangle Server. (*Do this at home.)
At the show, put the hard boiled yolks though the Deluxe Cheese Grater.
Mix with mayonnaise, mustard and All-Purpose Dill Mix.
Put mixture in the Easy Accent Decorator and fill hard boiled eggs.
Has anyone tried this? I wouldn't think to put the yolks in the Deluxe Cheese Grater, but this is what she says she does.
Thanks...and wish me luck!
Deb
Question: How long AFTER the cooking show should I leave the catalog show open for? I need to print a return date on the label for the catalogs. Is one week too short? Two weeks too long?
For the non-cooking show, I was planning on doing the following:
Veggie Pizza:
Bake the crust at home on the Pizza Stone with handles. (*Do this at home.)
Mix the topping using the Classic Batter Bowl and using the Mix 'N Scraper and the Measure All Cup.
Cut the veggies for the topping using the Ultimate Mandoline (grated carrots and shredded cheese) and the Cutting Board and 5" Utility Knife (broccoli and green onions.)
Cran-Raspberry Fizz:
Slice limes with Ultimate Mandoline.
Juice remaining limes (*Do this at home...I don't have the Ctirus Press yet)
Scoop sorbet into pitcher using Ice Cream Dipper.
Mix all in the Family Size Quick-Stir Pitcher.
Warm Nutty Caramel Brownies:
(*Make these at home just to share...my daughter says these are the BEST!)
I am planning on bringing catalogs, lap boards, pens, order forms, the packets for the catalog show...
What am I forgetting? Thought? Ideas?
Also, another PC lady I met recently said she made deviled eggs like this, and she suggested I do it for my show, since it is a non-cook recipe:
Deviled Eggs:
Hard boil eggs at home. Slice in half and put in Chillzanne Rectangle Server. (*Do this at home.)
At the show, put the hard boiled yolks though the Deluxe Cheese Grater.
Mix with mayonnaise, mustard and All-Purpose Dill Mix.
Put mixture in the Easy Accent Decorator and fill hard boiled eggs.
Has anyone tried this? I wouldn't think to put the yolks in the Deluxe Cheese Grater, but this is what she says she does.
Thanks...and wish me luck!
Deb