Shawn Highfield wrote to Ruth Haffly <=-
and lots of left overs to go home with everybody. Sounds like a good
time is in store for us.
Does it ever. We're doing our thanksgiving on Saturday. We always do
it the weekend after the Thursday. My birthday falls on the Canadian
one so we just switched years ago.
9 people coming, and we only have the smallest turkey I've ever seen.
It was far too expensive and had to go to 8 stores to find one.
I'm gonna cook it, a mince meat pie, and a blueberry pie. The sides
are coming with guests, and if they don't bring anything we're all
gonna be hungry cause I'm done. :)
That's odd. All of my local stores are advertising whole turkeys for
less than sweet potatoes. Schnuks (a Midwest regional chain) is at a 38c/lb price point and they are saying "lowest price in 14 years.
I'm getting my dinner delivered. My niece is hosting this year and
she lives in a "bi-level" house. I do not handle stairs well. And her mother (my sister-in-law) was just released from hospital so is not
out of the house for a bit. So, Robin is delivering turkey sand
trimmings to those who would otherwise have been there. I made this
and sent it
Ruth Haffly wrote to Shawn Highfield <=-
That's one of my favorites so I agree with Steve. :) The only
time Andrea will eat split pea is if I make the soup, the commercial variety's she does not like at all.
We'll eat the canned but definatly prefer my home made. I'll put in anything from carrots, onions and potatoes to adding tomato sauce--all depends on what's in the fridge and pantry and what strikes my fancy
the day I make it. We picked up the split peas the other day at
Wegman's; I asked Steve to pick them up while I went for something
else. I got what I wanted, then joined him as he was looking at 2
packages of dried peas. One package was the usual split peas, other one was dried whole peas. We went with the split peas; they cook up and
"mush" easily.
of "mushy peas". That's what puts me off of the overcooked (and
mushy) canned peas.
Shawn Highfield wrote to Dave Drum <=-
of "mushy peas". That's what puts me off of the overcooked (and
mushy) canned peas.
Mushy peas are not canned green peas. It's a different type of pea.
I don't buy the canned ones though, I get the dried ones that have a
quick soak tablet in them. 2 hours later you can rinse and cook!
I really enjoy them.
packages of dried peas. One package was the usual split peas, other one was dried whole peas. We went with the split peas; they cook up and
"mush" easily.
I only like peas fresh, frozen or split and made into potage?soup.
Canned peas are an abomination in my book. I never understood the
Brit's love
of "mushy peas". That's what puts me off of the overcooked (and mushy) canned peas.
NOTE: Not even wasabi can rescue mushy peas. Leave the
peas off and I'll gladly eat this. -- UDD
Oh, I know that. But, canned peas are overcooked and mushy. It's a
texture thing. The UK's mushy peas are like a green(ish) version of
mashed potatoes.
And it's odd that I really like mashed taters - but not mashed peas.
If doing peas at my house they will be fresh, frozen, or snow peas in
the pod. Or split peas made into soup.
My parents used to make a "salad" of shrimp, canned peas and mayo.
Ruth Haffly wrote to Dave Drum <=-
My parents used to make a "salad" of shrimp, canned peas and mayo.
Usually the shrimp was canned as well, unless they were somehow able to get fresh but for years that was the only time we had canned peas.
Years later, in the last few years my mom was at home (especially after Hurricane Irene knocked out the local grocery store and Dollar General started carrying canned veggies [and other canned goods so folks in the community could get basic groceries], Mom bought canned peas--and other veggies.
NOTE: Not even wasabi can rescue mushy peas. Leave the
peas off and I'll gladly eat this. -- UDD
Ever see the movie "Cars 2"? the tractor character (voiced by Larry the Cable Guy) thinks that wasabi is pistacio ice cream, takes a big bite
and after recivering, announces that the "pistacio ice cream is
spoiled". I'll take wasabi in (very) small amounts with sushi but think
of that clip when I have it.
Shawn Highfield wrote to Dave Drum <=-
Oh, I know that. But, canned peas are overcooked and mushy. It's a
texture thing. The UK's mushy peas are like a green(ish) version of
mashed potatoes.
I understand what you're saying now. Yes the canned peas we buy at the store are over cooked and mushy, but they are not mushy peas. LOL
And it's odd that I really like mashed taters - but not mashed peas.
Have you tried the UK version?
If doing peas at my house they will be fresh, frozen, or snow peas in
the pod. Or split peas made into soup.
We only keep a can of peas in the cupboard for emergency food. When
they are close to expiring I replace them. We are okay with eating
them though as they remind us both of child hood. Much prefer the
frozen ones.
Ruth Haffly wrote to Shawn Highfield <=-
Your peas, your choice. We don't do a lot of fish/seafood at home any
more but we've got several good or great seafood restaurats in the
area. A friend just gave me a Hello Fresh recipe card for Shrimp
Spaghetti With A Kick that we'll probably try. He gets the Hello Fresh kits and passes duplicate recipe cards (if it's a 2nd time ordering)
over to me as he knows I can make the same thing without a kit. Trying
to convince him that he's now capable of doing the same thing.
My parents used to make a "salad" of shrimp, canned peas and mayo.
So 1970's. LOL. I have a slight memory of having something like this
as a kid. What did they eat it with? If you added some crunch like
onion or green pepper it doesn't sound horrible really.
NOTE: Not even wasabi can rescue mushy peas. Leave the
peas off and I'll gladly eat this. -- UDD
Ever see the movie "Cars 2"? the tractor character (voiced by Larry the Cable Guy) thinks that wasabi is pistacio ice cream, takes a big bite
and after recivering, announces that the "pistacio ice cream is
spoiled". I'll take wasabi in (very) small amounts with sushi but think
of that clip when I have it.
I saw the original "Cars" but took a pass on the sequel. And as most
here know I do like spicy stuff. Just not silly about it.
... Beyond tasty spicy and heading towards stupid spicy.
Shawn Highfield wrote to Dave Drum <=-
We only keep a can of peas in the cupboard for emergency food. When
they are close to expiring I replace them. We are okay with eating
them though as they remind us both of child hood. Much prefer the
frozen ones.
Yes, I have. I think that it's the mint and lemon combination - which
is alright w/tea - that puts me off. Never made them myself as I've
never seen the requisite marrowfat peas on offer in any of my stupormarkups.
You do realise that that "best by" date is an arbitrary "suggestion"
Mom and Dad served the peas & shrimp with just bread and butter on
the side; your idea of pepper (I'd probably use red bell) or onion
(French fried) sounds like a good mix in. I'll have to give it some thought. (G)
One of my childhood meals is mashed potatoes, cream of mushroom
gravy, hamburger, and peas. Simple, filling and good.
Lately, I have been adding ground chicken to mac and cheese.
Surprisingly good. Going to make some "chicken mac" tonight. I add rosemary and garlic
aseasoning to it and it's quite tasty and filling.
Ruth Haffly wrote to Dave Drum <=-
NOTE: Not even wasabi can rescue mushy peas. Leave the
peas off and I'll gladly eat this. -- UDD
Ever see the movie "Cars 2"? the tractor character (voiced by Larry the Cable Guy) thinks that wasabi is pistacio ice cream, takes a big bite
and after recivering, announces that the "pistacio ice cream is
spoiled". I'll take wasabi in (very) small amounts with sushi but think
of that clip when I have it.
I saw the original "Cars" but took a pass on the sequel. And as most
here know I do like spicy stuff. Just not silly about it.
Our heat level has gone down since we moved East. Cooking/eating local, just don't have the heat in foods that the West has. One exception and even that's not as hot as out west is eastern NC pulled pork bbq. The sauce is basically vinegar and red & black pepper flakes. Properly
cooked, the whole hog is mopped with it several times while cooking,
then when it is done and the meat is chopped, more is mixed in. More is available, usually on the table, so you can add more if desired. I like
it a lot better than the western NC red sauce or the Lexington hybrid.
... Beyond tasty spicy and heading towards stupid spicy.
Good way to describe some foods I've had, especially chilis. I make
mine tasty spicy.
Your peas, your choice. We don't do a lot of fish/seafood at home any
more but we've got several good or great seafood restaurats in the
area. A friend just gave me a Hello Fresh recipe card for Shrimp
Spaghetti With A Kick that we'll probably try. He gets the Hello Fresh kits and passes duplicate recipe cards (if it's a 2nd time ordering)
over to me as he knows I can make the same thing without a kit. Trying
to convince him that he's now capable of doing the same thing.
Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO SELF: Check Best Buy for that self-defrosting freezer.
Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was
again last night. Real Alfredo would use fettucine noodles. But, I
prefer the thinner linguine or spaghetti. And it's a poor cook who
can't suit him
self. Bv)=
Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings
Shawn Highfield wrote to Dave Drum <=-
I understand what you're saying now. Yes the canned peas we buy at the store are over cooked and mushy, but they are not mushy peas. LOL
Shawn Highfield wrote to Sean Dennis <=-
I can't stand ground chicken. Ground turkey is fine and we use it
pretty much instead of beef due to my beef issue. Just something about the ground chicken that tastes wrong to me.
Although I did eat some ground beef the other day with no issues, so
I'll be trying something good soon. LOL
Shawn Highfield wrote to Ruth Haffly <=-
I may just make something like your parents salad this weekend. I like trying old 70's style stuff on occasion. I have some fried garlic I
will sprinkle on as well. :)
I was in England last summer, at a little inn with a restaurant.
mushy peas, dash of mint, a bit of lemon zest - amazing. Nothing
what I've had in the states.
chicken is a little chewy but not as bad. I'm waiting until january
to set up an appointment to get my dentures. Right now, everyone is benefits by the end of ther year so the denture clinic is booked
That's a good thing. I was able to gum some beef tips the other day
and I was in heaven. Can't wait until I can eat steak again!
Shawn Highfield wrote to Dave Drum <=-
Yes, I have. I think that it's the mint and lemon combination - which
is alright w/tea - that puts me off. Never made them myself as I've
never seen the requisite marrowfat peas on offer in any of my stupormarkups.
I don't add mint or lemon. I just make them with salt and if a bit of lemon from the fish gets in there that's okay too.
You do realise that that "best by" date is an arbitrary "suggestion"
Yes I do. I figure 5 years sitting in my cupboard is long enough and
it's time to eat them and replace the can. You may keep the can for 50 years for all I care.
Ruth Haffly wrote to Dave Drum <=-
Your peas, your choice. We don't do a lot of fish/seafood at home any
more but we've got several good or great seafood restaurats in the
area. A friend just gave me a Hello Fresh recipe card for Shrimp
Spaghetti With A Kick that we'll probably try. He gets the Hello Fresh kits and passes duplicate recipe cards (if it's a 2nd time ordering)
over to me as he knows I can make the same thing without a kit. Trying
to convince him that he's now capable of doing the same thing.
Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO SELF: Check Best Buy for that self-defrosting freezer.
I might try it soon myself. Recently I was browsing thru a cook book
put out by the Rocky Mount Junior League, came across the following. I
had a pack of shrimp in the freezer from some time ago, cut the recipe
in half and had a supper that we'll repeat.
VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA
30 ounces angel hair pasta
(I subbed in buckwheat noodles (soba) that had been in the pantry for a while.)
1/4 c olive oil
2 cloves garlic, chopped
2 green peppers, sliced in strips
2 red peppers, sliced in strips
1 large Vidalia onion. diced
6-8 sun dried tomatoes
(dry, not in oil)
36 jumbo fresh shrimp, peeled and cleaned
salt and pepper to tasteRH> 12 fresh basil leaves, divided
6 ounces Parmesan cheese, grated
Cook pasta according to package directions, rinse and set aside.
Heat oil in large saute pan. Cook garlic, peppers, onion and sun dried tomatoes until onions are translucent and peppers are crisp. Add
shrimp, salt & pepper and 3 chopped basil leaves. When shrimp are
slightly pink and firm, about 4-5 minutes, remove pan from heat.
Stir cooked pasta into shrimp and pepper mixture. Cover pan and return
to heat for about 1 minute to heat through. Serve immediately. Garnish with remaining basil leaves and sprinkle with parmesan cheese.
Serves 6
Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was
again last night. Real Alfredo would use fettucine noodles. But, I
prefer the thinner linguine or spaghetti. And it's a poor cook who
can't suit himself. Bv)=
Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings
Looks good, I had a Wegman's heat & serve (with chicken and penne
pasta) version of this last week. Pan said one serving, I had it over 2 meals. It was ok, not great, not bad with only 3 pieces of broccoli in
the whole thing. Don't know if I would buy it again but Steve had his
VFW meeting and I didn't have anything in the fridge that looked appealing,
Mom and Dad served the peas & shrimp with just bread and butter on
the side; your idea of pepper (I'd probably use red bell) or onion
(French fried) sounds like a good mix in. I'll have to give it some thought. (G)
I may just make something like your parents salad this weekend. I
like trying old 70's style stuff on occasion. I have some fried
garlic I will sprinkle on as well. :)
I saw the original "Cars" but took a pass on the sequel. And as most
here know I do like spicy stuff. Just not silly about it.
Our heat level has gone down since we moved East. Cooking/eating local, just don't have the heat in foods that the West has. One exception and even that's not as hot as out west is eastern NC pulled pork bbq. The sauce is basically vinegar and red & black pepper flakes. Properly
cooked, the whole hog is mopped with it several times while cooking,
then when it is done and the meat is chopped, more is mixed in. More is available, usually on the table, so you can add more if desired. I like
it a lot better than the western NC red sauce or the Lexington hybrid.
I fail to understand the names/marketing claimss of some of the hot
stuff being sold these days. Death peppers, Scorpion whatever, etc.
Are all of their intended customers masochists?
... Beyond tasty spicy and heading towards stupid spicy.
Good way to describe some foods I've had, especially chilis. I make
mine tasty spicy.
Bland is almost as bad a too fiery. Except you and fix bland and you
can't remove heat very successfully. Bv)=
Both of the recipes I have call for mint and lemon. And the one time
I had them inflicted on me at a place (now defunct) called Cambridge
Inn those flavours were present.
I figured you probably knew that. But I have also run up on people
who *should* know that and don't - pitching perfectly good food in
because of some arbitrary date thing.
derelicts" food drive put on by our local postal workers union. Or
Enjoy it. I used to think it was really good but I was much younger
shrimp. My siblings and cousins emptied the bowl several times--they
the easy access to shrimp that I did, living on the coast. IIRC, I
had a couple of shrimp but it wasn't as "special" as it would have
been to me at one time.
Shawn Highfield wrote to Dave Drum <=-
Both of the recipes I have call for mint and lemon. And the one time
I had them inflicted on me at a place (now defunct) called Cambridge
Inn those flavours were present.
I'm sure that's the correct way. :) However like you if I'm the
cook I can do whatever the heck I want.
I figured you probably knew that. But I have also run up on people
who *should* know that and don't - pitching perfectly good food in
because of some arbitrary date thing.
Just told someone at work today who was going to throw out a bunch
of canned veggies. "They expired in Feb" I said "Bring them to me,
I'll eat them."
derelicts" food drive put on by our local postal workers union. Or
Any "expired" cans we donate are thrown out. They are not legally
allowed to give them to hungry people. Better they starve to death.
Ruth Haffly wrote to Dave Drum <=-
I fail to understand the names/marketing claimss of some of the hot
stuff being sold these days. Death peppers, Scorpion whatever, etc.
Are all of their intended customers masochists?
I think once they started with names along that line, they had to
continue each time they came out with something hotter. Tho I don't
know what could be hotter than death, except maybe H***fire. (G)
... Beyond tasty spicy and heading towards stupid spicy.
Good way to describe some foods I've had, especially chilis. I make
mine tasty spicy.
Bland is almost as bad a too fiery. Except you and fix bland and you
can't remove heat very successfully. Bv)=
True; I'd rather heat up bland than cool down too hot. Those are the
times to pile on the sour cream/stir it in well and have a big glass of milk on the side. We try to make out chili with a bit of heat that goes from the lips to the throat, but not so hot that you can't taste the
other ingredients. We've tasted enough "one note" chilis in the chili cook offs at our church to know the difference. (G)
Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO SELF: Check Best Buy for that self-defrosting freezer.
I might try it soon myself. Recently I was browsing thru a cook book
put out by the Rocky Mount Junior League, came across the following. I
had a pack of shrimp in the freezer from some time ago, cut the recipe
in half and had a supper that we'll repeat.
VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA
30 ounces angel hair pasta
(I subbed in buckwheat noodles (soba) that had been in the pantry for a while.)
1/4 c olive oil
2 cloves garlic, chopped
2 green peppers, sliced in strips
2 red peppers, sliced in strips
Bell peppers? Or poblano/NuMex?
Looks like a decent recipe. If Vidalia onions are not in season you
can sub nearly any yellow (sweet) onion icluding the Texas 1084.
Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was
again last night. Real Alfredo would use fettucine noodles. But, I
prefer the thinner linguine or spaghetti. And it's a poor cook who
can't suit himself. Bv)=
Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings
Looks good, I had a Wegman's heat & serve (with chicken and penne
pasta) version of this last week. Pan said one serving, I had it over 2 meals. It was ok, not great, not bad with only 3 pieces of broccoli in
the whole thing. Don't know if I would buy it again but Steve had his
VFW meeting and I didn't have anything in the fridge that looked appealing,
I sometimes nuke up a Healthy Choice selection then let one of the fur kids pre-wash the container. I really like when Hy-Vee puts them on a special for under U$3 ea. Great price and good (also convenient) food.
Enjoy it. I used to think it was really good but I was much younger
I didn't make it yet, but it's going ot make an appearance on our xmas
get together. (I think I'm making lasagna or chili nothing fancy or normal this year)
shrimp. My siblings and cousins emptied the bowl several times--they
the easy access to shrimp that I did, living on the coast. IIRC, I
Yes, I can see how that would be a treat for them as well.
had a couple of shrimp but it wasn't as "special" as it would have
been to me at one time.
I used to visit friends in SC every year so being right on the water I
had my fill of good fresh stuff too.
I fail to understand the names/marketing claimss of some of the hot
stuff being sold these days. Death peppers, Scorpion whatever, etc.
Are all of their intended customers masochists?
I think once they started with names along that line, they had to
continue each time they came out with something hotter. Tho I don't
know what could be hotter than death, except maybe H***fire. (G)
Errrrmmmmm, I always thought of death as "cold" As in "Papa's in the
cold, cold grounf"
... Beyond tasty spicy and heading towards stupid spicy.
Good way to describe some foods I've had, especially chilis. I make
mine tasty spicy.
Bland is almost as bad a too fiery. Except you and fix bland and you
can't remove heat very successfully. Bv)=
We had a competition cook once who "loaded" his judges cup really
heavy with hot stuff. And then snickered at the reactions. So they instituted a rule that a cook may be required to eat some of his own chilli. Put the kibosh on that, it did.
Ruth Haffly wrote to Dave Drum <=-
Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO SELF: Check Best Buy for that self-defrosting freezer.
I do like our self defrosting freezer, same with the fridge freezer.
I've defrosted many freezers over my lifetime and various moves; it's
nice not to have to worry about that any more.
I might try it soon myself. Recently I was browsing thru a cook book
put out by the Rocky Mount Junior League, came across the following. I
had a pack of shrimp in the freezer from some time ago, cut the recipe
in half and had a supper that we'll repeat.
VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA
30 ounces angel hair pasta
(I subbed in buckwheat noodles (soba) that had been in the pantry for a while.)
1/4 c olive oil
2 cloves garlic, chopped
2 green peppers, sliced in strips
2 red peppers, sliced in strips
Bell peppers? Or poblano/NuMex?
First time making; I used bells but may try others next time around.
Don't want to overpower the shrimps tho.
Looks like a decent recipe. If Vidalia onions are not in season you
can sub nearly any yellow (sweet) onion icluding the Texas 1084.
Or the Maui sweet, used enough of them over almost 6 years in HI. They work well in something like this.
Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was
again last night. Real Alfredo would use fettucine noodles. But, I
prefer the thinner linguine or spaghetti. And it's a poor cook who
can't suit himself. Bv)=
Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings
Looks good, I had a Wegman's heat & serve (with chicken and penne
pasta) version of this last week. Pan said one serving, I had it over 2 meals. It was ok, not great, not bad with only 3 pieces of broccoli in
the whole thing. Don't know if I would buy it again but Steve had his
VFW meeting and I didn't have anything in the fridge that looked appealing,
I sometimes nuke up a Healthy Choice selection then let one of the fur kids pre-wash the container. I really like when Hy-Vee puts them on a special for under U$3 ea. Great price and good (also convenient) food.
I've tried some of the different pre made things from Wegman's when
Steve has a supper meal. A bit more on the pricey side but they're made
up fresh and are generous enough to make 2 meals of it.
SELF: Check Best Buy for that self-defrosting freezer.
I do like our self defrosting freezer, same with the fridge freezer.
I've defrosted many freezers over my lifetime and various moves; it's
nice not to have to worry about that any more.
Used to be easy when I was a kidlet and the freezer at the time held
only a pair of ice cube trays and maybe a package of hamburger. Open
the door, unplug the Frigidare and place a fan to blow room air on the freezer. As the collected frost lost its grip on the coils and slid
into the catch
pan under the freezer turn the fan to off, dump the catch pan and plug
the ice box back in. Usually the ice cube trays had'nt melted enough
to loosed the cubes in the trays. Bv)=
Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self- defroster at Best Buy for U$500 delivered and the current box moved to
the garage.
VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA
2 red peppers, sliced in strips
Bell peppers? Or poblano/NuMex?
First time making; I used bells but may try others next time around.
Don't want to overpower the shrimps tho.
Poblanos and NuMex/Anaheim are fairly mild as long as you stay away
from the Heritage Big Jim cultiver. Those are in the jalapeno range
for heat,
Looks like a decent recipe. If Vidalia onions are not in season you
can sub nearly any yellow (sweet) onion icluding the Texas 1084.
Or the Maui sweet, used enough of them over almost 6 years in HI. They work well in something like this.
Forgot about those as we don't see many of them, even at Harvest
Market, Real Vidalias and 1084s are much more common. Our local Ansar Shrine
holds a sale every year with Vidalia onions brought back from Vidalia Georgia.
special for under U$3 ea. Great price and good (also convenient) food.
I've tried some of the different pre made things from Wegman's when
Steve has a supper meal. A bit more on the pricey side but they're made
up fresh and are generous enough to make 2 meals of it.
I have a number of different deli-departments to choose from for take
away pre-made meals. Some are great and some are ..... But I like the convenience of the frozen Healthy Choice of Stouffer's. Or even good
ol' Banquet pot pies. No Marie Callender though. I've been burnt too often. Can't imagine how that brand got so popular.
My favourite "hot-deli" take home is a half-pound of Humphrey's
breaded chicken livers and a pint container of melon chunks - either honey-dew
or muskmelon. A nice lunch that doesn't carb load me so I'm able to
get things done in the afternoon without a nap. Bv)=
Ruth Haffly wrote to Dave Drum <=-
Used to be easy when I was a kidlet and the freezer at the time held
only a pair of ice cube trays and maybe a package of hamburger. Open
One rental house we had, the freezer had the ice cube tray (singular) underneath the food compartment. That couldn't hold much more than a 12
oz can of frozen orange juice, The door had no shelves. The owner of
the house let us replace the fridge (took it with us when we moved) so
we found a $50. "wonder" fridge at a yard sale. Wondered about age,
brand, how well it would hold up, etc. Still running about 6 years
later when we sold the place we were living in as Steve joined the
Army.
My mom used to heat a pot of water to boiling, then put it in the
freezer. After a bit, she would take it out and chip away at the ice. I started with a pot of boiling water, then when it had cooled, took it
out and aimed a hair blow dryer at the ice. Much faster than mom's
method. (G)
Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self- defroster at Best Buy for U$500 delivered and the current box moved to
the garage.
Nice! We bought a new fridge around this time in 2018, donated the old
one to our church. Still running, we just wanted more fridge room. Replaced a chest freezer (about 10 c/f) with an upright a couple of
years ago, gave the chest one to a friend who had the need for one.
special for under U$3 ea. Great price and good (also convenient) food.
I've tried some of the different pre made things from Wegman's when
Steve has a supper meal. A bit more on the pricey side but they're made
up fresh and are generous enough to make 2 meals of it.
I have a number of different deli-departments to choose from for take
away pre-made meals. Some are great and some are ..... But I like the convenience of the frozen Healthy Choice of Stouffer's. Or even good
ol' Banquet pot pies. No Marie Callender though. I've been burnt too often. Can't imagine how that brand got so popular.
My favourite "hot-deli" take home is a half-pound of Humphrey's
breaded chicken livers and a pint container of melon chunks - either honey-dew
or muskmelon. A nice lunch that doesn't carb load me so I'm able to
get things done in the afternoon without a nap. Bv)=
Steve likes the chicken livers, I'll eat them but not my favorite meat. We'd more than likely have them for supper, with brown rice and a
salad.
Used to be easy when I was a kidlet and the freezer at the time held
only a pair of ice cube trays and maybe a package of hamburger. Open
One rental house we had, the freezer had the ice cube tray (singular) underneath the food compartment. That couldn't hold much more than a 12
oz can of frozen orange juice, The door had no shelves. The owner of
the house let us replace the fridge (took it with us when we moved) so
we found a $50. "wonder" fridge at a yard sale. Wondered about age,
brand, how well it would hold up, etc. Still running about 6 years
later when we sold the place we were living in as Steve joined the
Army.
Did that first one have the compressor and "works" on top? Or hidden underneath? My grandmother's was a Frigidaire w/the compressor and its other necessaries in a round thing the size of a large hat box perched
on the top. Sure gave off a lot of heat when it was running.
My mom used to heat a pot of water to boiling, then put it in theice. I RH> started with a pot of boiling water, then when it had
freezer. After a bit, she would take it out and chip away at the
I have a heat gun I got at AutoZone which speeds things along at a
nice clip. It won't get so much use when the new self-defroster
arrived and
the current unit moved to the garage for long-term warehousing. The
more the door is opened, letting in moist ait, the quicker it frosts
up. Bv)=
Too bad it's not that easy today. I scored a nice 12.6 cu. ft.self- DD> defroster at Best Buy for U$500 delivered and the current box
Nice! We bought a new fridge around this time in 2018, donated the old
one to our church. Still running, we just wanted more fridge room. Replaced a chest freezer (about 10 c/f) with an upright a couple of
years ago, gave the chest one to a friend who had the need for one.
I find the uprights more convenient than the older chest freezers. And easier in the floor space, too.
8<----- CLIP ----->8
Steve likes the chicken livers, I'll eat them but not my favorite meat. We'd more than likely have them for supper, with brown rice and a
salad.
Sometimes a gizzard sneaks in to the kivers - the trays are next to
one another in the hot case. Then Jaspers, the old super-mooch, gets a treat. I find gizzards to be tough, chewy, and low in flavour. Best
use I've
found for them is making dirty rice.
Ruth Haffly wrote to Dave Drum <=-
You will really appreciate the self defrosting unit. Use the old one
for bulk storage of stuff you don't use that often--extra flour, oats, meats and so forth. Keep an inventory on the door of what's in there,
how much and the date it went in; it'll save you the "wonder when this went in" and "how much of XYZ do I have on hand". I do that with my upright freezer, fridge one is for daily "whatevers".
Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self- defroster at Best Buy for U$500 delivered and the current box moved
to the garage.
Nice! We bought a new fridge around this time in 2018, donated the old
one to our church. Still running, we just wanted more fridge room. Replaced a chest freezer (about 10 c/f) with an upright a couple of
years ago, gave the chest one to a friend who had the need for one.
I find the uprights more convenient than the older chest freezers. And easier in the floor space, too.
At times I miss the ability to put stuff on top of the freezer, don't
have a whole lot of counter space in this kitchen so it's a juggling
act at times when I'm gearing up for a lot of cooking.
8<----- CLIP ----->8
Steve likes the chicken livers, I'll eat them but not my favorite meat. We'd more than likely have them for supper, with brown rice and a
salad.
Sometimes a gizzard sneaks in to the kivers - the trays are next to
one another in the hot case. Then Jaspers, the old super-mooch, gets a treat. I find gizzards to be tough, chewy, and low in flavour. Best
use I've found for them is making dirty rice.
I've not bought them in years. Used to buy whole chickens with
"innards" quite often, saved the packets of gizzards until I had a good quantity and then cooked them up. Livers usually got cooked with the
first cooking of chicken--I'd cut up and repackage the bird into
several meals. Easier now to buy pieces I want--and we can afford to do so. Time was, buying the whole bird and cutting it up was the only way
we could afford it.
You will really appreciate the self defrosting unit. Use the old one
for bulk storage of stuff you don't use that often--extra flour, oats, meats and so forth. Keep an inventory on the door of what's in there,
how much and the date it went in; it'll save you the "wonder when this went in" and "how much of XYZ do I have on hand". I do that with my upright freezer, fridge one is for daily "whatevers".
I mostly write dates on the stuff I sucky-bag. It does help.
My counter space is so scant that the tops of both the fridge and the freezer hold much stuff.
8<----- CLIP ----->8
Whole birds are bought w/giblets - which most times includes the neck. Gizzards and hearts are either ground in the meat grinder using a
coarse plate - or chopped by hand for inclusion in the giblet gravy. Livers get cooked with the bird as a "chef's treat". And the necks go
into the can of stock ingredients in the freezer. Nothing much goes to waste not even the "parson's nose" which is a doggy treat. Bv)=
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.
Ruth Haffly wrote to Dave Drum <=-
You will really appreciate the self defrosting unit. Use the old one
for bulk storage of stuff you don't use that often--extra flour, oats, meats and so forth. Keep an inventory on the door of what's in there,
how much and the date it went in; it'll save you the "wonder when this went in" and "how much of XYZ do I have on hand". I do that with my upright freezer, fridge one is for daily "whatevers".
I mostly write dates on the stuff I sucky-bag. It does help.
I do that too, but to keep track of what I have and how much of what I have, the inventory on the door is a big help. It lets if I need to
pick up some ground beef if I want to make meat balls or chicken leg quarters if we want to marinade/grill chicken for a Saturday night
supper.
My counter space is so scant that the tops of both the fridge and the freezer hold much stuff.
Same here, we also have stuff on the tops of cabinets. (G)
8<----- CLIP ----->8
Whole birds are bought w/giblets - which most times includes the neck. Gizzards and hearts are either ground in the meat grinder using a
coarse plate - or chopped by hand for inclusion in the giblet gravy. Livers get cooked with the bird as a "chef's treat". And the necks go
into the can of stock ingredients in the freezer. Nothing much goes to waste not even the "parson's nose" which is a doggy treat. Bv)=
When I was growing up, that bit went to the family cat. (G) Necks automatically go into the stock zipper bag; I've made quite a few
chicken soups with them as the main source of meat. The pot-au-feu I
made the other night had beef stew meat, plus various vegetables. I
wasn't able to get the savoy cabbage the recipe called for but subbed
baby bok choy leaves; they weren't as strong as the cabbage but added
an interesting taste of their own. Stalks are going into a chicken soup next week.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.
I've got a copy of that floating around somewhere in my cook book collection.
I mostly write dates on the stuff I sucky-bag. It does help.
I do that too, but to keep track of what I have and how much of what I have, the inventory on the door is a big help. It lets if I need to
pick up some ground beef if I want to make meat balls or chicken leg quarters if we want to marinade/grill chicken for a Saturday night
supper.
Leg quarters (Marylands) do not make the freezer. When there is a
"killer" special on ... like 59c/lb - a 10# bag somes home with me and right into the crock pot(s). Then it gets broken down into meat, bones
and skin. The bones get used for stock, the skin used to thicken that stock, and the
shredded chicken that didn't go into the big pot of chicken & noodles makes it into the freezer in batch sided packs. The chicken fat
(schmaltz) goes into the ice box for various tasty things.
My counter space is so scant that the tops of both the fridge and the freezer hold much stuff.
Same here, we also have stuff on the tops of cabinets. (G)
I can't do that. My cabinets are hung from the ceiling.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.
I've got a copy of that floating around somewhere in my cook book collection.
The only 2 cookbooks I still own are the early 1960's New York Times Cookbook and the BH&G cookbook I bought in the early '70s. All the
rest have found new homes and their contents are in my Meal Master.
The last cookbook I bought - "Two Fat Ladies - Obsessions" is wrapped
and
will be gifted to my S-I-L as a holiday gift.
Here's one of my favourite dishes that I discovered whilst browsing
the NYT cookbook my Mom gave me: (both versions - original and my
take)
Title: Baked Fish Parmigiana
Categories: Five, Seafood, Cheese, Sauces
Yield: 4 Servings
4 Fish filets or steaks
1 c Tomato sauce
Salt & fresh black pepper
1/2 c Grated Parmesan cheese
2 tb Butter; melted
Ruth Haffly wrote to Dave Drum <=-
freezer hold much stuff.
Same here, we also have stuff on the tops of cabinets. (G)
I can't do that. My cabinets are hung from the ceiling.
I've had that in various places, was glad to see the open tops in this house when we were house hunting.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.
I've got a copy of that floating around somewhere in my cook book collection.
The only 2 cookbooks I still own are the early 1960's New York Times Cookbook and the BH&G cookbook I bought in the early '70s. All the
rest have found new homes and their contents are in my Meal Master.
The last cookbook I bought - "Two Fat Ladies - Obsessions" is wrapped
and will be gifted to my S-I-L as a holiday gift.
I like picking them up, reading them and trying something new now and again. The shrimp recipe was from a cook book I picked up at the campus Sharing Shop--free thrift shop--I'll probably sort thru my books and
make a donation at some point.
Here's one of my favourite dishes that I discovered whilst browsing
the NYT cookbook my Mom gave me: (both versions - original and my
take)
Title: Baked Fish Parmigiana
Categories: Five, Seafood, Cheese, Sauces
Yield: 4 Servings
4 Fish filets or steaks
1 c Tomato sauce
Salt & fresh black pepper
1/2 c Grated Parmesan cheese
2 tb Butter; melted
I think they're both in my saved recipe file on Steve's set up.
I can't do that. My cabinets are hung from the ceiling.
I've had that in various places, was glad to see the open tops in this house when we were house hunting.
Even so, if the topds were "open" they'd have to be for "dead" storage because I'd have to climb a ladder (or chair) tp reach anything up
that high.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.
I've got a copy of that floating around somewhere in my cook book collection.
The only 2 cookbooks I still own are the early 1960's New York Times Cookbook and the BH&G cookbook I bought in the early '70s. All the
rest have found new homes and their contents are in my Meal Master.
The last cookbook I bought - "Two Fat Ladies - Obsessions" is wrapped
and will be gifted to my S-I-L as a holiday gift.
I like picking them up, reading them and trying something new now and again. The shrimp recipe was from a cook book I picked up at the campus Sharing Shop--free thrift shop--I'll probably sort thru my books and
make a donation at some point.
Here's one of my favourite dishes that I discovered whilst browsing
the NYT cookbook my Mom gave me: (both versions - original and my
take)
Title: Baked Fish Parmigiana
Categories: Five, Seafood, Cheese, Sauces
Yield: 4 Servings
I think they're both in my saved recipe file on Steve's set up.
Loo and Weller both jumped on my case about fish w/tomato sauce. I did serve it to Michael on one of his visits and he (grudgingly) admitted
that it was "the exception that proved the rule". Bv)=
Here's a fishy tomato recipe that I made before I'd ever met a
Wegman's stupormarkup. It's right tasty.
Title: Wegman's Fish w/Tomatoes, Olives & Capers
Categories: Seafood, Vegetables
Yield: 6 Servings
6 Filets-Roughy, Trout, Sole
1/2 c Flour
1/4 c Extra Virgin Olive Oil
Ruth Haffly wrote to Dave Drum <=-
I can't do that. My cabinets are hung from the ceiling.
I've had that in various places, was glad to see the open tops in this house when we were house hunting.
Even so, if the topds were "open" they'd have to be for "dead" storage because I'd have to climb a ladder (or chair) tp reach anything up
that high.
Most of the time I'll ask Steve to do the climbing, I will from time to time (if he's not around, don't want to wait for him, etc). But always with a step stool, broke both wrists using a chair (with wheels) once.
Loo and Weller both jumped on my case about fish w/tomato sauce. I did serve it to Michael on one of his visits and he (grudgingly) admitted
that it was "the exception that proved the rule". Bv)=
Here's a fishy tomato recipe that I made before I'd ever met a
Wegman's stupormarkup. It's right tasty.
Title: Wegman's Fish w/Tomatoes, Olives & Capers
Categories: Seafood, Vegetables
Yield: 6 Servings
6 Filets-Roughy, Trout, Sole
1/2 c Flour
1/4 c Extra Virgin Olive Oil
Flounder would be good too. And yes, I keep capers on hand as I use
them when I make chicken picotta. (G)
Even so, if the topds were "open" they'd have to be for "dead" storage because I'd have to climb a ladder (or chair) tp reach anything up
that high.
Most of the time I'll ask Steve to do the climbing, I will from time to time (if he's not around, don't want to wait for him, etc). But always with a step stool, broke both wrists using a chair (with wheels) once.
Chairs should be left for sitting. But I suspect you know that now.
With wheelies? OY! Vey ist mir!!!
8<----- CUT ----->8
Loo and Weller both jumped on my case about fish w/tomato sauce. I did serve it to Michael on one of his visits and he (grudgingly) admitted
that it was "the exception that proved the rule". Bv)=
Here's a fishy tomato recipe that I made before I'd ever met a
Wegman's stupormarkup. It's right tasty.
Title: Wegman's Fish w/Tomatoes, Olives & Capers
Categories: Seafood, Vegetables
Yield: 6 Servings
Flounder would be good too. And yes, I keep capers on hand as I use
them when I make chicken picotta. (G)
I, OTOH, make piccata without the capers. Michael used to rag on me
over that "lack". Until I posted a recipe from my LaRousse
Gastronomique cook book. He finally yielded. But, continued to
grumble. Bv)=
Ruth Haffly wrote to Dave Drum <=-
Loo and Weller both jumped on my case about fish w/tomato sauce. I did serve it to Michael on one of his visits and he (grudgingly) admitted
that it was "the exception that proved the rule". Bv)=
Here's a fishy tomato recipe that I made before I'd ever met a
Wegman's stupormarkup. It's right tasty.
Title: Wegman's Fish w/Tomatoes, Olives & Capers
Categories: Seafood, Vegetables
Yield: 6 Servings
Flounder would be good too. And yes, I keep capers on hand as I use
them when I make chicken picotta. (G)
I, OTOH, make piccata without the capers. Michael used to rag on me
over that "lack". Until I posted a recipe from my LaRousse
Gastronomique cook book. He finally yielded. But, continued to
grumble. Bv)=
I'll stick with chicken piccata, easy on the budget and Wegman's sells chicken breast slices, perfect for piccota or wiener schnitzel.
I, OTOH, make piccata without the capers. Michael used to rag on me
over that "lack". Until I posted a recipe from my LaRousse
Gastronomique cook book. He finally yielded. But, continued to
grumble. Bv)=
I'll stick with chicken piccata, easy on the budget and Wegman's sells chicken breast slices, perfect for piccota or wiener schnitzel.
Or chicken schnitzel. Wiener schnitzel is veal according to the definition.
"Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one
of the best known specialities of Viennese cuisine."0
I serve this w/mashed or scalloped taters and green beans (w/onions
and bacon).
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Wiener Schnitzel
Categories: Beef, Citrus, Breads
Yield: 6 servings
Ruth Haffly wrote to Dave Drum <=-
I, OTOH, make piccata without the capers. Michael used to rag on me
over that "lack". Until I posted a recipe from my LaRousse
Gastronomique cook book. He finally yielded. But, continued to
grumble. Bv)=
I'll stick with chicken piccata, easy on the budget and Wegman's sells chicken breast slices, perfect for piccota or wiener schnitzel.
Or chicken schnitzel. Wiener schnitzel is veal according to the definition.
"Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one
of the best known specialities of Viennese cuisine."0
I know, properly should be made with veal but when I say just
"schnizel", it's wide open as there are so many different varieties.
One of my favorites is Jaegerschnitzel, with a brown gravy, onions and bell peppers (and sometimes mushrooms).
I serve this w/mashed or scalloped taters and green beans (w/onions
and bacon).
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Wiener Schnitzel
Categories: Beef, Citrus, Breads
Yield: 6 servings
I've done it many times the proper way but the last few years have
baked it instead of frying. Do the usual coating, place in a non stick sprayed glass pan and spray more oil on it. Bake at 350 for 15-20
minutes, depending on thickness. Just as good as the fried but with a
lot less mess.
"Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one
of the best known specialities of Viennese cuisine."0
I know, properly should be made with veal but when I say just
"schnizel", it's wide open as there are so many different varieties.
One of my favorites is Jaegerschnitzel, with a brown gravy, onions and bell peppers (and sometimes mushrooms).
Jager is German for "hunter". And Jagerschnitzel is*supposed* to be
pork cutlets. I make something that qualifies - except I didn't fo
hunt down a wild boar. I just call it pork cutlets. Bv)=
I serve this w/mashed or scalloped taters and green beans (w/onions
and bacon).
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Wiener Schnitzel
Categories: Beef, Citrus, Breads
Yield: 6 servings
I've done it many times the proper way but the last few years have
baked it instead of frying. Do the usual coating, place in a non stick sprayed glass pan and spray more oil on it. Bake at 350 for 15-20
minutes, depending on thickness. Just as good as the fried but with a
lot less mess.
Here's a nice gravy to put over it:
Title: Bacon Mushroom Gravy
Categories: Pork, Mushrooms, Vegetables, Dairy
Yield: 4 servings
Ruth Haffly wrote to Dave Drum <=-
I serve this w/mashed or scalloped taters and green beans (w/onions
and bacon).
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Wiener Schnitzel
Categories: Beef, Citrus, Breads
Yield: 6 servings
I've done it many times the proper way but the last few years have
baked it instead of frying. Do the usual coating, place in a non stick sprayed glass pan and spray more oil on it. Bake at 350 for 15-20
minutes, depending on thickness. Just as good as the fried but with a
lot less mess.
Here's a nice gravy to put over it:
Title: Bacon Mushroom Gravy
Categories: Pork, Mushrooms, Vegetables, Dairy
Yield: 4 servings
That does look good. My "go to" for a first order at a German
restaurant is usually Wienerschnitzel with Rot Kraut (red cabbage). If they do a good job with the schnizel but the cabbage is too sweet or
not quite sweet enough, I'll try their German potato salad. If that
too, fails to meet my (and Steve's, based on his order) expectations,
then it's a "thanks for the attempt but we probably won't be back'
meal. Our daughter in SLC referred us to a place her family had
enjoyed; we went for lunch one day last year. The schnitzel was good
(not great, not bad) but the sides were nothing to come back for.
Here's a nice gravy to put over it:
Title: Bacon Mushroom Gravy
Categories: Pork, Mushrooms, Vegetables, Dairy
Yield: 4 servings
That does look good. My "go to" for a first order at a German
restaurant is usually Wienerschnitzel with Rot Kraut (red cabbage). If they do a good job with the schnizel but the cabbage is too sweet or
not quite sweet enough, I'll try their German potato salad. If that
too, fails to meet my (and Steve's, based on his order) expectations,
then it's a "thanks for the attempt but we probably won't be back'
meal. Our daughter in SLC referred us to a place her family had
enjoyed; we went for lunch one day last year. The schnitzel was good
(not great, not bad) but the sides were nothing to come back for.
Different people, different tastes. That's what keeps the world
turning on its axis.
I'm doing Greek for my New Year's supper. It's a fiddly, time
consuming dish to make .... and I'm sure there will be some leftover. But, then, I like plan-overs. I don't have to work today, I don't
watch jockstrap
sports on the glass teat, and I have all the stuff at hand .... what's
not to like?
I'm making (planning on plan overs) a double batch of this recipe and
in my casserole crock-pot instead of the oven to "finish". I'm sure to
be
"suffering with comfort" by bedtime. Bv)=
Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings
Ruth Haffly wrote to Dave Drum <=-
Different people, different tastes. That's what keeps the world
turning on its axis.
Agreed.
I'm doing Greek for my New Year's supper. It's a fiddly, time
consuming dish to make .... and I'm sure there will be some leftover. But, then, I like plan-overs. I don't have to work today, I don't
watch jockstrap sports on the glass teat, and I have all the stuff
at hand .... what's not to like?
I'm doing lentil soup today with the last of the Thanksgiving ham bone. Will still have a quart of ham stock but this will use up the meat. A front went thru last night, cooling temps down to the low 50s so it'll gaste extra good.
I'm making (planning on plan overs) a double batch of this recipe and
in my casserole crock-pot instead of the oven to "finish". I'm sure to
be "suffering with comfort" by bedtime. Bv)=
Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings
Some for the freezer for a quick meal also?
I'm doing Greek for my New Year's supper. It's a fiddly, time
consuming dish to make .... and I'm sure there will be some leftover. But, then, I like plan-overs. I don't have to work today, I don't
watch jockstrap sports on the glass teat, and I have all the stuff
at hand .... what's not to like?
I'm doing lentil soup today with the last of the Thanksgiving ham bone. Will still have a quart of ham stock but this will use up the meat. A front went thru last night, cooling temps down to the low 50s so it'll gaste extra good.
We're scheduled for a blast of Arctic air. So far we've that about 3
days when the temps are below freezing. Now, according to Accuweather, Weather Channel and Weather Underground it will be 10 or more days in
the teens and twenties. Gonna make me apperciate the heated seata and steering wheel in the Beemer. Now, if I just had a remote start like
my little HHR had ..
I'm making (planning on plan overs) a double batch of this recipe and
in my casserole crock-pot instead of the oven to "finish". I'm sure to
be "suffering with comfort" by bedtime. Bv)=
Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings
Some for the freezer for a quick meal also?
Like I said - plan-overs. They're sucky-bagged in individual servings
and in microwaveable containers. Five minutes in the nuker and BINGO!
It's supper. Bv)=
There's a red sauce Moussaka, as well. But I figure if I'm going to do that, why nt make a real lasagna instead?
Ruth Haffly wrote to Dave Drum <=-
We're on the very edge of the cold air, more to come. Supposed to get
no higher than the mid 30s for daytime temps by the middle of next
week, slight possibility of snow. We have the heated seats in the
F-150, not sure about the steering wheel. Also do have the remote start which has been nice. Had that on the Frontier also.
Guess I'll be making a few more "rib sticking" meals over the next few days; got beef stew planned for early next week. It'll be my "regular" stew, no pot au feu this time.
I'm making (planning on plan overs) a double batch of this recipe and
in my casserole crock-pot instead of the oven to "finish". I'm sure to
be "suffering with comfort" by bedtime. Bv)=
Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings
Some for the freezer for a quick meal also?
Like I said - plan-overs. They're sucky-bagged in individual servings
and in microwaveable containers. Five minutes in the nuker and BINGO!
It's supper. Bv)=
There's a red sauce Moussaka, as well. But I figure if I'm going to do that, why nt make a real lasagna instead?
I do the lasagne my MIL taught me how to make, quite a bit more fiddly
but well worth it. Maybe I ought to make it up into one meal's worth amounts; it would be more work initially but so much easier if we want lasagne later on. (G)
We're on the very edge of the cold air, more to come. Supposed to get
no higher than the mid 30s for daytime temps by the middle of next
week, slight possibility of snow. We have the heated seats in the
F-150, not sure about the steering wheel. Also do have the remote start which has been nice. Had that on the Frontier also.
My next ride will have it. As it is I'm only a few steps outside the
front door. I can nip out, fire up Bruno and start the seat and
streering wheel heaters and defrosters going and come back in to
finish my coffee. I've got a "valet" set of keys so I can lock Bruno
to make sure he's still in the driveway when I'm ready to leave. Bv)=
Guess I'll be making a few more "rib sticking" meals over the next few days; got beef stew planned for early next week. It'll be my "regular" stew, no pot au feu this time.
I've been getting lazy as I get older. Especially since I disovered
the "Healthy Choice" frozen entrees. When Hy-Vee puts them on sale for <U$3 I stock the freezer. Since Dennis is playing Uber for his son and D-I-L his schedule and mine do not match often. So I'm basically
"cooking for one" anyhow. Bv)=
There's a red sauce Moussaka, as well. But I figure if I'm going to do that, why nt make a real lasagna instead?
I do the lasagne my MIL taught me how to make, quite a bit more fiddly
but well worth it. Maybe I ought to make it up into one meal's worth amounts; it would be more work initially but so much easier if we want lasagne later on. (G)
The plastic bowls from the H.C. entrees get washed and reused to hold meal- sized portions of plan/left overs. They stand the microwave well
and they're both inexpensive and virtually unbreakable. Heck, I've
even been known to use them for soup or cereal bowls.
Ruth Haffly wrote to Dave Drum <=-
We're on the very edge of the cold air, more to come. Supposed to get
no higher than the mid 30s for daytime temps by the middle of next
week, slight possibility of snow. We have the heated seats in the
F-150, not sure about the steering wheel. Also do have the remote start which has been nice. Had that on the Frontier also.
My next ride will have it. As it is I'm only a few steps outside the
front door. I can nip out, fire up Bruno and start the seat and
streering wheel heaters and defrosters going and come back in to
finish my coffee. I've got a "valet" set of keys so I can lock Bruno
to make sure he's still in the driveway when I'm ready to leave. Bv)=
We're not too far from the truck. Steve can start it remotely, keep it locked until we get out there. It won't go anywhere until he puts the
key in; pushing the gas pedal without putting the key in will kill the engine.
Guess I'll be making a few more "rib sticking" meals over the next few days; got beef stew planned for early next week. It'll be my "regular" stew, no pot au feu this time.
I've been getting lazy as I get older. Especially since I disovered
the "Healthy Choice" frozen entrees. When Hy-Vee puts them on sale for <U$3 I stock the freezer. Since Dennis is playing Uber for his son and D-I-L his schedule and mine do not match often. So I'm basically
"cooking for one" anyhow. Bv)=
I'm buying more bread than making it, buying rotisserie chickens from
time to time and a few other "cheats" now and again but I'm still basically cooking for 2. Sometimes when Steve has a Legion or VFW
meeting I'll get a pre done something or other from Wegman's, but
that's rare, usually I'll just grab some left overs.
There's a red sauce Moussaka, as well. But I figure if I'm going to do that, why nt make a real lasagna instead?
I do the lasagne my MIL taught me how to make, quite a bit more fiddly
but well worth it. Maybe I ought to make it up into one meal's worth amounts; it would be more work initially but so much easier if we want lasagne later on. (G)
The plastic bowls from the H.C. entrees get washed and reused to hold meal- sized portions of plan/left overs. They stand the microwave well
and they're both inexpensive and virtually unbreakable. Heck, I've
even been known to use them for soup or cereal bowls.
That'll work, we've a smalll collection of take out boxes that can be
used for (temporary) food storage but not suitable for the freezer.
Don't want to build up a collection of them so I'll keep my eyes open
for something that'll work.
F-150, not sure about the steering wheel. Also do have the remote start which has been nice. Had that on the Frontier also.
My next ride will have it. As it is I'm only a few steps outside the
front door. I can nip out, fire up Bruno and start the seat and
We're not too far from the truck. Steve can start it remotely, keep it locked until we get out there. It won't go anywhere until he puts the
key in; pushing the gas pedal without putting the key in will kill the engine.
That's the way my little HHR worked. Locked the doors and started the engine. I could unlock the doors with the key or by pushing the button
on the key fob. But I had to have the key in the ignition to drive
away.
Guess I'll be making a few more "rib sticking" meals over the next few days; got beef stew planned for early next week. It'll be my "regular" stew, no pot au feu this time.
I've been getting lazy as I get older. Especially since I disovered
the "Healthy Choice" frozen entrees. When Hy-Vee puts them on sale for <U$3 I stock the freezer. Since Dennis is playing Uber for his son and D-I-L his schedule and mine do not match often. So I'm basically
"cooking for one" anyhow. Bv)=
I'm buying more bread than making it, buying rotisserie chickens from
time to time and a few other "cheats" now and again but I'm still basically cooking for 2. Sometimes when Steve has a Legion or VFW
My local GFS (restaurant supply) is offering rotissiere chickens @ U$3 each. I'll stock up this afternoon. Got lots of interesting recipes
that call for rotissiere chicken. Bv)=
There's a red sauce Moussaka, as well. But I figure if I'm going to do that, why nt make a real lasagna instead?
I do the lasagne my MIL taught me how to make, quite a bit more fiddly
but well worth it. Maybe I ought to make it up into one meal's worth amounts; it would be more work initially but so much easier if we want lasagne later on. (G)
Dennis, pack-rat that he is, saves all take-away containers. And I, realist that I try to be, dump arm loads of them into the wheelie bin
just before putting it on the curb for pick-up. Just, mostly, the
light duty stuff. I stack the heavier stuff and keep an eye on it. If
it's
not been used in three or more weeks .... into the bin.
Ruth Haffly wrote to Dave Drum <=-
That's the way my little HHR worked. Locked the doors and started the engine. I could unlock the doors with the key or by pushing the button
on the key fob. But I had to have the key in the ignition to drive
away.
Easy way to prevent the car from being taken. Too bad they didn't have
the remote start when I was growing up; I remember too many Sunday mornings when we'd head outside to a cold car and be almost to church before it warmed up. There were some Sundays it didn't start and we'd
walk to church, arriving quite cold. By the time the school bus got to
us, it was always warm so we weren't as concerned about a cold vehicle during the week.
Dennis, pack-rat that he is, saves all take-away containers. And I, realist that I try to be, dump arm loads of them into the wheelie bin
just before putting it on the curb for pick-up. Just, mostly, the
light duty stuff. I stack the heavier stuff and keep an eye on it. If
it's not been used in three or more weeks .... into the bin.
We have some plastic "throw away" stuff that I keep reusing for soups,
etc for the freezer. Trouble is, the lids are a thinner plastic so they break easier--I need to sort thru and toss containers with no lids.
I've also got some Tupperware that gets used for freezing or storage of dry goods in the pantry.
Easy way to prevent the car from being taken. Too bad they didn't have
the remote start when I was growing up; I remember too many Sunday mornings when we'd head outside to a cold car and be almost to church before it warmed up. There were some Sundays it didn't start and we'd
walk to church, arriving quite cold. By the time the school bus got to
us, it was always warm so we weren't as concerned about a cold vehicle during the week.
The best case overall is still a heated garage w/room to park the car. Heck, I can't even get into my carport with all of the "treasurers"
that Dennis haa pack-ratted for "possible" use.
8<----- CUT ----->8
Dennis, pack-rat that he is, saves all take-away containers. And I, realist that I try to be, dump arm loads of them into the wheelie bin
We have some plastic "throw away" stuff that I keep reusing for soups,
etc for the freezer. Trouble is, the lids are a thinner plastic so they break easier--I need to sort thru and toss containers with no lids.
I've also got some Tupperware that gets used for freezing or storage of dry goods in the pantry.
I know the words to that song. I use the serving bowls in the Healthy Choice meals for cereal/oatmeal, soup, one-pot meal servings and/or
salads ... oh, and sometimes for I scream or side dishes. The only
problem is that the plastic used stains easily if used for chilli or
red sauced pasta, etc. Those are binned and there will, no doubt, be replacements added to the stack soon.
Ruth Haffly wrote to Dave Drum <=-
Easy way to prevent the car from being taken. Too bad they didn't have
the remote start when I was growing up; I remember too many Sunday mornings when we'd head outside to a cold car and be almost to church before it warmed up. There were some Sundays it didn't start and we'd
walk to church, arriving quite cold. By the time the school bus got to
us, it was always warm so we weren't as concerned about a cold vehicle during the week.
The best case overall is still a heated garage w/room to park the car. Heck, I can't even get into my carport with all of the "treasurers"
that Dennis haa pack-ratted for "possible" use.
We don't even have a car port, just a driveway with enough parking for
the truck and camper and clearance for the sidewalk.
8<----- CUT ----->8
I know the words to that song. I use the serving bowls in the Healthy Choice meals for cereal/oatmeal, soup, one-pot meal servings and/or
salads ... oh, and sometimes for I scream or side dishes. The only
problem is that the plastic used stains easily if used for chilli or
red sauced pasta, etc. Those are binned and there will, no doubt, be replacements added to the stack soon.
They do tend to pile up. I try to keep only a minimal amount of the disposable and use them mostly for freezing soups, stews, etc.
Leftovers that go back into the fridge go into glass containers, as
does cut up fruit and other such stuff that needs to be put in the
fridge. Used to do a lot of Tupperware until Steve retired from the military; since we don't have to meet a weight allowance any more, I've switched to glass.
The best case overall is still a heated garage w/room to park the car. Heck, I can't even get into my carport with all of the "treasurers"
that Dennis haa pack-ratted for "possible" use.
We don't even have a car port, just a driveway with enough parking for
the truck and camper and clearance for the sidewalk.
That will be one of the "features" of my 'pipe-dream' house to go with
the spiffy kitchen. a two car garage with room to have the doors on
both cars open at the same time. Heat, of course, and remote openers
for the doors. Access to the kitchen/house from the garage so I can
unload in naty weather. Bv)=
8<----- CUT ----->8
Leftovers that go back into the fridge go into glass containers, as
does cut up fruit and other such stuff that needs to be put in the
fridge. Used to do a lot of Tupperware until Steve retired from the military; since we don't have to meet a weight allowance any more, I've switched to glass.
Most of my culinary glass is loaf pans, casseroles, pie plates. Mostly Anchor-Hocking and all oven safe. Oh, and an amber glass 3 quart sauce
pan the I literally inherited when my fried John Ilsley snuffed it.
His daughter gave it to me.
Ruth Haffly wrote to Dave Drum <=-
It would have been nice last night. Started with freezing rain, then
went into snow (got about an inch) then back to freezing rain. A good
bit of it melted today but we did the smart thing and stayed in. Repackaged the left overs from the Legion supper so we've got a lot of pulled pork in the freeze, 4 pints of beans and several bags of
cookies. Bit of left over cole slaw will be eaten tonight, as well as
some of the potato salad and pulled pork. Unopened potato salad will go down to the Auxiliary meeting/meal next week.
8<----- CUT ----->8
Leftovers that go back into the fridge go into glass containers, as
does cut up fruit and other such stuff that needs to be put in the
fridge. Used to do a lot of Tupperware until Steve retired from the military; since we don't have to meet a weight allowance any more, I've switched to glass.
Most of my culinary glass is loaf pans, casseroles, pie plates. Mostly Anchor-Hocking and all oven safe. Oh, and an amber glass 3 quart sauce
pan the I literally inherited when my fried John Ilsley snuffed it.
His daughter gave it to me.
I've got a good number of casseroles, long pans and pie plates, mostly Corning Ware. Also have the one quart and 1 1/2 quaart Visions pots
from the set we had many years ago.
It would have been nice last night. Started with freezing rain, then
went into snow (got about an inch) then back to freezing rain. A good
bit of it melted today but we did the smart thing and stayed in.
We had over 8" of snow when all was said and done. Yesterday we got to
40 degrees Farenheit - which melted off a lot from the sidewalks and
the non-arterial streets. And made it safe to use cruise control
except on the unplowed/unsalted streets.
8<----- CUT ----->8
Leftovers that go back into the fridge go into glass containers, as
does cut up fruit and other such stuff that needs to be put in the
fridge. Used to do a lot of Tupperware until Steve retired from the military; since we don't have to meet a weight allowance any more, I've switched to glass.
Most of my culinary glass is loaf pans, casseroles, pie plates. Mostly Anchor-Hocking and all oven safe. Oh, and an amber glass 3 quart sauce
pan the I literally inherited when my fried John Ilsley snuffed it.
His daughter gave it to me.
I've got a good number of casseroles, long pans and pie plates, mostly Corning Ware. Also have the one quart and 1 1/2 quart Visions pots
from the set we had many years ago.
I mis-spoke. That amber Good Visions sauce pan is just 2 quarts I had occasion to use it to boil up some penne pasta.
Ruth Haffly wrote to Dave Drum <=-
It would have been nice last night. Started with freezing rain, then
went into snow (got about an inch) then back to freezing rain. A good
bit of it melted today but we did the smart thing and stayed in.
We had over 8" of snow when all was said and done. Yesterday we got to
40 degrees Farenheit - which melted off a lot from the sidewalks and
the non-arterial streets. And made it safe to use cruise control
except on the unplowed/unsalted streets.
We've got a few areas (north facing, shaded, etc) that still hve snow
but it is mostly gone. Did a bit of drive around after church
yesterday, only a couple of small patches of icy roads, which, I
suspect, are dry today.
8<----- CUT ----->8
I mis-spoke. That amber Good Visions sauce pan is just 2 quarts I had occasion to use it to boil up some penne pasta.
I never went with the full visions set, went with their Rangetoppers instead. Used them for a while, then got Calphalon in summer of 1992,
when we came back from Germany. Traded that (except for 8 qt stock pot
and 6 qt pasta pot) for stainless steel around 2012.
We've got a few areas (north facing, shaded, etc) that still hve snow
but it is mostly gone. Did a bit of drive around after church
yesterday, only a couple of small patches of icy roads, which, I
suspect, are dry today.
We seem to be on a yo-yo. As I type the temperature at the aerodrome
is -5oF. In town where there is some residual heat from houses it's
-2oF.
Still ,,, BRRRRRRRR! Tomorrow is predicted to be +37 and Friday in the 49s. That will get rid of all the snow except the big piles in the
corners of parking lots and the ends of dead-en d streets.
8<----- CUT ----->8
I mis-spoke. That amber Good Visions sauce pan is just 2 quarts I had occasion to use it to boil up some penne pasta.
I never went with the full visions set, went with their Rangetoppers instead. Used them for a while, then got Calphalon in summer of 1992,
when we came back from Germany. Traded that (except for 8 qt stock pot
and 6 qt pasta pot) for stainless steel around 2012.
I've got a stainless 8 quart stock pot w/puck in the bottom. My pasta
pot is also 8 qt and red granite-ware with a fitted strainer/basket. I
was gifted it because I certainly wouldn't have paid good money for
it.
I've used it once for a club supper to boil the pasta for a pasta
salad. It's been living in a back corner of the pantry since. Bv)=
Made a double batch of this using Hy-Vee's "pot length" (6")
spaghetti. One half regular and the rest whole wheat.
Title: Ms. Vivian's Spaghetti Pasta Salad
Categories: Pasta, Vegetables, Pork, Sauces
Yield: 12 servings
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
We've got a few areas (north facing, shaded, etc) that still hve snow
but it is mostly gone. Did a bit of drive around after church
yesterday, only a couple of small patches of icy roads, which, I
suspect, are dry today.
We seem to be on a yo-yo. As I type the temperature at the aerodrome
is -5oF. In town where there is some residual heat from houses it's
-2oF. Still ,,, BRRRRRRRR! Tomorrow is predicted to be +37 and Friday
in the 49s. That will get rid of all the snow except the big piles
in the corners of parking lots and the ends of dead-en d streets.
We still have bits of ice here and there. Today isn't supposed to get above 37but then warm to 51 by Friday, before turning cold again. Most
of next week is supposed to be in the mid 30s.
8<----- CUT ----->8
I've used it once for a club supper to boil the pasta for a pasta
salad. It's been living in a back corner of the pantry since. Bv)=
I use my stock pot quite often, the pasta pot less so. Most often in cooking pasta for just the 2 of us, I'll use the 3 quart pot,
especially if it's a shaped pasta. No sense in getting down the 6 qt
pot when one half the size will do.
Made a double batch of this using Hy-Vee's "pot length" (6")
spaghetti. One half regular and the rest whole wheat.
Title: Ms. Vivian's Spaghetti Pasta Salad
Categories: Pasta, Vegetables, Pork, Sauces
Yield: 12 servings
Looks good but Steve doesn't really like pasta salads. I used to do one for lunch from time to time when our quilting group was meeting but
Covid brought an end to that. I'll occaisionally get a pasta salad as a side when we get gyros but it doesn't have a lot of stuff in it besides olives (kalamata and green).
When I cook pasta at home (or to take somewhere), I always use 100%
whole wheat. I don't stock the white stuff--and surprisingly, people,
once they try the whole wheat, really like it.
Next week the yo-yo makes another trip into the single digits.
Shouldn'y whine. This is Illinois and it *IS* winter. That ol' climate change has softened us up.
8<----- CUT ----->8
Title: Ms. Vivian's Spaghetti Pasta Salad
Categories: Pasta, Vegetables, Pork, Sauces
Yield: 12 servings
Looks good but Steve doesn't really like pasta salads. I used to do one for lunch from time to time when our quilting group was meeting but
Covid brought an end to that. I'll occaisionally get a pasta salad as a side when we get gyros but it doesn't have a lot of stuff in it besides olives (kalamata and green).
I don't usually make pasta salads at home. Mostly lettuce and
sometimes potato salad. But, once in a while I'll stop at Humphrey's
deli to got a half-pound of chicken livers for lunch and they'll have
a nice macaroni salad on special.
When I cook pasta at home (or to take somewhere), I always use 100%
whole wheat. I don't stock the white stuff--and surprisingly, people,
once they try the whole wheat, really like it.
I do both and to tell the truth can't taste a lot of difference.
People tell me the colour is off-putting. Then I remind them of the coloured rotini pasta seen many places. Bv)=
| Sysop: | deepend |
|---|---|
| Location: | Calgary, Alberta |
| Users: | 266 |
| Nodes: | 10 (0 / 10) |
| Uptime: | 00:01:18 |
| Calls: | 2,087 |
| Calls today: | 3 |
| Files: | 4,430 |
| D/L today: |
34 files (15,219K bytes) |
| Messages: | 413,581 |