652791 Wed Sep 16 10:36:02 -0700 2009 2 31 Home Cooking 0 5034328 We are having our annual block party this weekend and I have been trying to think of something new and different but easy to make that will feed a crowd. Thinking maybe Jambalaya if I can't come up with anything else. Any suggestions welcome from appetizers to casseroles to crock pot. Thanks! Wed Sep 16 10:36:03 -0700 2009 239753 carpevacationum 1 5034516 - it doesn't get any easier than throwing some ingredients in the food processor. you could do 2 or 3 bean dips (e.g. black bean, white bean, hummus) with a few different kinds of chips. - if you'd rather do something cooked, how about a couple of different kinds of meatballs with sauces for dipping? you can serve them on toothpicks which makes them easy to manage at an event like that. Wed Sep 16 11:26:01 -0700 2009 5034328 103920 goodhealthgourmet 1 5035253 Friday Brisket 1 (4- to 5-pound) brisket 2 (1-ounce) packets onion soup mix 1 1/2 cups Heinz chile sauce 6 cloves garlic 1 1/2 pounds carrots 1. Heat the oven to 350 degrees. Place the meat fat-side up in a large Dutch oven. Sprinkle the onion soup mix over the meat. Cover with the chile sauce and 2 cups of water, or more if needed to almost cover the meat. Crush the garlic cloves and add to the liquid. 2. Cover the pan and cook for 4 hours. Let the brisket cool for about 45 minutes and refrigerate overnight. Then skim the fat off the meat. 3. About 1 1/2 hours before you wish to serve the brisket, heat the oven to 350 degrees. Remove the brisket to a cutting board and slice it thinly across the grain. Trim, peel and cut the carrots into one-half-inch-by-2-inch sticks. Cook the brisket and carrots covered for 1 hour, until the brisket is heated through and the carrots are fork tender. Each of 10 servings: 346 calories; 44 grams protein; 18 grams carbohydrates; 4 grams fiber; 9 grams fat; 3 grams saturated fat; 87 mg. cholesterol; 1,173 mg. sodium. Wed Sep 16 15:59:23 -0700 2009 5034328 109905 laliz