PiXi Dinner

The members of Pi Xi have a formal dinner the first Monday of the Fall Semester. They close the house so as not to be disturbed and follow their traditional format and menu.

Recipes

Cous Cous Salad

Serves 24

24 cup Cous Cous
6 Lb. chunk albacore tuna
8 lb. marinated artichokes
4, 16 oz cans black olives
12 tomatoes
oil and vinegar

Drizzle quartered tomatoes with oil and vinegar and let set while you prepare Cous Cous and mound portions in center of salad plate. Surround with chunks of tuna, marinated artichokes, black olives and tomatoes.

Grilled Vegetables

Serves 24

12 tomatoes halved and cored
12 summer squash halved lengthwise
6 green peppers cored, seeded and quartered
6 zucchini halved lengthwise then quartered
24 whole scallions
12 heads Belgian endive trimmed and halved lengthwise
Olive oil
Salt and pepper

Prepare vegetables, brush with olive oil and season with Salt and pepper. Arrange in grill basket or on a BBQ and Grill 3-4 minutes on a side

Gnochhi

Serves 24

16 lb potatoes
20 cups flour
8 gallons salted water
Parmesan cheese
Parsley

Boil and rice potatoes then gradually add 20 cups flour and knead until smooth and not tacky. Roll into long ropes about 3/4 inch thick and cut into 3/4 inch lengths. Dip in flour and dent with fork prongs then drop into boiling salted water for 10 minutes. Toss with grated parmesan cheese and chopped parsley

Pineapple-Rum Sundaes

2 Gallons, Vanilla Ice Cream
6 cups, Pineapple Rum Sauce(see below)
2 lb., crushed Macadamia nuts

Pineapple Rum Sauce

Yield: 6 cups

3 tb Firmly packed brown sugar
3 tb Rum *
7 c Chopped fresh pineapple

In a large bowl, combine brown sugar and rum. Mix until combined. Add pineapple; toss gently, and store in refrigerator.

* To substitute for rum, use 1 part rum flavor or extract to 2 parts water.

Add 2 scoops of Vanilla Ice Cream in tulip Sundae bowl. Spoon over 4 oz. Pineapple Rum Sauce and sprinkle with crushed Macadamia nuts.