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@LucyBaker- You had me laughing. We had an international day at elementary school once and were supposed to bring a dish from our heritage. Being Irish, I badly wanted to bring a green frosted cake! My mother insisted on making this grayish potato dish that no one ate. I remember being mortified. Thanks for making me recall that.

Pork, potatoes, onion pie and green beans.

Worcestershire sauce was always "what's this here?" sauce in my family. I still call it that out of habit.

Good old fashioned pumpkin pie. I get it for my birthday instead of a cake. Since it's at the beginning of October, it's usually our first taste of the holidays approaching.

My favorites are Delilah's 7 as well and the Cheese Lovers 5 Cheese Mac and Cheese by Rick Massa from a Food Network challenge. THAT was reallly good. Now I'm going to have to make it tonight.

http://www.foodnetwork.com/recipes/cheese-lovers-5-cheese-mac-and-cheese-recipe/index.html

If you want to serve something that needs to stay cold, you could slightly freeze it to keep it cold for a few hours. Not solid, just frosty enough to keep it cold. Sorry, no ideas as to what. A bean salad?

Chewy-Gooey Orange Chocolate Brownies with the SP Grand Marnier Fudge Sauce are fantastic. You can click on the Silver Palate link in the post and go to Dessert Sauces for the recipe.

Thanks for the input. They sound great. @bigfatmouth. Thought about the asian style pesto, will have to try your suggestions. Have all the ingredients already.

In Cleveland, the obvious is Michael Symon's Lola or Lolita. The Greenhouse Tavern owned by Jonathon Sawyer (also owns Bar Cento in Ohio City, was Michael Symon's chef at Lolita). Ooh, or check out the Westside Market in Ohio city (see the website).

@gatorpam-I do the same thing. Problem is I have wood cabinets and the varnish is coming off in the one spot I usually tape to! I have Master Cooks software. It's pretty easy, but I didn't buy it, so don't know the cost. But I have the family recipes my mom hand-printed for me (she passed away) in plastic sheets. Not going to type and toss those..

I have the 5 and 8 qt. Calphalon dutch ovens. Love them both, but like others, I'd recommend the biggest you can afford, etc. I think Calphalon's are great and more reasonably priced than the LeCreuset.

I have a butter tart recipe (not on me, sorry). Lexophile's looks very similar, except it calls for currants instead of raisins. And I bake them in small round pie pans (4 inches?). And, because SOMEONE is going to start a debate on on whether or not currants are or are not raisins, I offer this:

CURRANTS

Ribes spp.
Saxifragaceae
Common Names: Currant (English), Johannisbeere (German), Ribes (Danish, Swedish, Italian), Groseille (French), Bes (Flemish).

The English word 'currant' has been used for this fruit only since 1550, taken from the fruit's resemblance to the dried currants of Greece, raisins made from a small seedless grape. The much older English name 'ribes' is of ancient Indo-European origin and is common to other languages.

Species: Red, pink and white currants belong to three European species (Ribes rubrum, R. petraeum, R. sativum). Black currants are related to European (R. nigrum) and Asian (R. ussuriense) species.

Related Species: Gooseberry (Ribes grossularia, R. hirtellum), Buffalo Currant (R. aureum), Jostaberry (R. nigrum X hirtellum).

jackie2830-You'll never see this, but I just got back from vacation and had to respond. I KNOW! That was my point. One's a "pancake" and one's a drink, but too many people use the drink pronounciation when referring to the pancake. But thanks for the schooling.