There had to have been somewhat of a ketchup taste, using that much of
it. Plus, that much ketchup would have added extra sweetness, something else that doesn't really belong in chili, IMO.
A lot of chilli cooks put sugar in their chilli. White or brown. Or
some will do molasses - which results in a barbeque sauce undertone.
And I knew one lady who used honey. Bv)=
All of the banks I've used in this are have covers over all but the drive-up window. But the covers are necessary because of the pneumatic tubing that shuffles the paparwork back and forth.
Yes, the bank one is usually high enough but it reminds us that not all places that have a cover are that high. We usually prefer to go in and
sit down anyways, or go in, get it to go and eat in the camper,
especially if the place is croweded.
The drive-thru is a matter of convenience for me. I score my grub and
take it either home or to work where it is eaten. Once in a very great while I'll drive thru Hardee's if I'm running late for work and score
a couple of their nice biscuit sandwiches - eating them on the way to work.
The pixture accompanying the original recipe was nice. I'd probably
enjoy eating it. Doubt I'll ever make it, though.
I've come to that realisation with a lot of recipies. Went thru a stack
of saved newspaper food sections over the past week or so, think I
saved maybe a dozen recipies to try.
One of the reasons I like Taste of Home recipes is that they are by
home cooks and doable in most kitchens. Even the T.O.H. Test Kitchen recipes are aimed at the home cook. I still collect stuff I might make
in my kitchen from Saveur, New York Times, Simply Recipes, etc.
And once in a while I hit a gem I've not made before that gets made
right away ....
I've done that--pulled out from a cook book, stack of print outs or whatever, something that looks good, try it and it becomes something
we'll re do on a semi regular basis. The spicy Moroccan chicken recipe
was in a magazine at my in-laws house in Florida one time when we were visiting. It came home with us and I probably make it at least once a year, making enough to put extra into the freezer to enjoy a couple
more times.
That's how I made my first "new to me" recipe. My mother gave me a New York Times cookbook and I was browsing through the page when BINGO.
One jumped off the page into my lap and said "Let's go to the
kitchen".
And that's how I was introduced to fish Parmesan. Bv)=
Ruth Haffly wrote to Dave Drum <=-
There had to have been somewhat of a ketchup taste, using that much of
it. Plus, that much ketchup would have added extra sweetness, something else that doesn't really belong in chili, IMO.
A lot of chilli cooks put sugar in their chilli. White or brown. Or
some will do molasses - which results in a barbeque sauce undertone.
And I knew one lady who used honey. Bv)=
I still don't like overly sweet tomato things. Some cooks put sugar in their marinara sauce, I don't. The original recipe given to me by my (Italian) MIL had no sugar, just tomato paste, water, salt, pepper, oregano, parsley, basil and garlic powder.
One of the reasons I like Taste of Home recipes is that they are by
home cooks and doable in most kitchens. Even the T.O.H. Test Kitchen recipes are aimed at the home cook. I still collect stuff I might make
in my kitchen from Saveur, New York Times, Simply Recipes, etc.
And once in a while I hit a gem I've not made before that gets made
right away ....
I've done that--pulled out from a cook book, stack of print outs or whatever, something that looks good, try it and it becomes something
we'll re do on a semi regular basis. The spicy Moroccan chicken recipe
was in a magazine at my in-laws house in Florida one time when we were visiting. It came home with us and I probably make it at least once a year, making enough to put extra into the freezer to enjoy a couple
more times.
That's how I made my first "new to me" recipe. My mother gave me a New York Times cookbook and I was browsing through the page when BINGO.
One jumped off the page into my lap and said "Let's go to the
kitchen".
And that's how I was introduced to fish Parmesan. Bv)=
We've come across some real winners that way. The echo here is what
made me finally break away from the green can (Parmesain) and red can (Romano) cheese, going entirely to buying it by the chunk and grating
out own. The echo also introduced me to balsamic vinegar; my original purchase was a "let's see if Steve will like this". Now it's a regular buy.
A lot of chilli cooks put sugar in their chilli. White or brown. Or
some will do molasses - which results in a barbeque sauce undertone.
And I knew one lady who used honey. Bv)=
I still don't like overly sweet tomato things. Some cooks put sugar in their marinara sauce, I don't. The original recipe given to me by my (Italian) MIL had no sugar, just tomato paste, water, salt, pepper, oregano, parsley, basil and garlic powder.
Sugar in the pasta sauce seems to depend on which region of Italy the recipe came from. I've told the story here before of hitting sugar in
a "daily special" at an Italian joint owned by a chilli cook of
Italian ancestry. And his explanation. Neveer ordered red sauced pasta there
again. Mostly stuck with my usual chilli-mac. Mardango was, after all,
six time Illinois State chill champion.
8<----- SLIUCE ----->8
And once in a while I hit a gem I've not made before that gets made
right away ....
I've done that--pulled out from a cook book, stack of print outs or whatever, something that looks good, try it and it becomes something
we'll re do on a semi regular basis. The spicy Moroccan chicken recipe
was in a magazine at my in-laws house in Florida one time when we were visiting. It came home with us and I probably make it at least once a year, making enough to put extra into the freezer to enjoy a couple
more times.
That's how I made my first "new to me" recipe. My mother gave me a New York Times cookbook and I was browsing through the page when BINGO.
One jumped off the page into my lap and said "Let's go to the
kitchen".
And that's how I was introduced to fish Parmesan. Bv)=
We've come across some real winners that way. The echo here is what
made me finally break away from the green can (Parmesain) and red can (Romano) cheese, going entirely to buying it by the chunk and grating
out own. The echo also introduced me to balsamic vinegar; my original purchase was a "let's see if Steve will like this". Now it's a regular buy.
My house mate spotted the cans of tuna I got at Hy-Vee and began a
long reminiscence about his Aunt Joan's tuna salad and how it was the
best he had ever had. He won't be expecting this:
Title: Tuna Patties
Categories: Seafood, Breads, Citrus, Vegetables, Chilies
Yield: 4 Pucks
12 oz (2 cans) tuna
2 ts Dijon mustard
1/2 c White bread; in small pieces
1 ts Lemon zest
1 tb Lemon juice
1 tb Water from the tuna
2 tb Chopped fresh parsley
2 tb Chopped fresh chives, green
- onions, or shallots
Salt & fresh ground pepper
2 Dashes Crystal hot sauce
1 lg Raw egg
2 tb Olive oil
1/2 ts Butter
Ruth Haffly wrote to Dave Drum <=-
recipe came from. I've told the story here before of hitting sugar in
a "daily special" at an Italian joint owned by a chilli cook of
Italian ancestry. And his explanation. Neveer ordered red sauced pasta there again. Mostly stuck with my usual chilli-mac. Mardango was,
after all, six time Illinois State chill champion.
I remember reading your account of it. My MIL's ancestry is from
Calabria, the toe of the boot--down near Sicily. She has put a carrot
in her sauce as she claims that it absorbs some of the acid from the tomato in the sauce. I've not really noticed a difference in hers with
the carrot and mine without. I think I'm a bit heavier with the spices (except salt) than she is.
8<----- SLIUCE ----->8
My house mate spotted the cans of tuna I got at Hy-Vee and began a
long reminiscence about his Aunt Joan's tuna salad and how it was the
best he had ever had. He won't be expecting this:
My mom's only uses for tuna were in a simple macaroni and tuna (with
mayo) salad or just with mayo for a sandwich. I'll cut up an apple or
two (depending on how much tuna I'm using) into the tuna and mayo. My
MIL was skeptical of that when she saw me do it; now it's the way she likes her tuna. As a Tupperware dealer, she passed on the suggestion at some of the demos she did, giving me credit. (G)
a "daily special" at an Italian joint owned by a chilli cook of
Italian ancestry. And his explanation. Neveer ordered red sauced pasta there again. Mostly stuck with my usual chilli-mac. Mardango was,
after all, six time Illinois State chill champion.
I remember reading your account of it. My MIL's ancestry is from
Calabria, the toe of the boot--down near Sicily. She has put a carrot
in her sauce as she claims that it absorbs some of the acid from the tomato in the sauce. I've not really noticed a difference in hers with
the carrot and mine without. I think I'm a bit heavier with the spices (except salt) than she is.
There seem to be as many regional variants in Italy as there are in
the Unried States. My friend Joe (Guiseppe) Gallina and his brothers
wound
up here in Spring-A-Leak running restaurants. Joe's is in the middle
of downtown. Mike's (Emilio) place is in nearby Riverton where 70% or
so of the population is of Italian descent. And Marco had a very successful
restaurant in a shopping center. Then it disappeared. I aked Joe about "What happened?" and was told the Marco got homesick and returned to
the island of Sicily where he's "cleaning up" selling American-style pizza. Go figure. Bv)=
8<----- SLIUCE ----->8
My house mate spotted the cans of tuna I got at Hy-Vee and began a
long reminiscence about his Aunt Joan's tuna salad and how it was the
best he had ever had. He won't be expecting this:
My mom's only uses for tuna were in a simple macaroni and tuna (with
mayo) salad or just with mayo for a sandwich. I'll cut up an apple or
two (depending on how much tuna I'm using) into the tuna and mayo. My
MIL was skeptical of that when she saw me do it; now it's the way she likes her tuna. As a Tupperware dealer, she passed on the suggestion at some of the demos she did, giving me credit. (G)
Hmmmmmmm ..... never tried an apple in tuna salad. I'll have to keep
that in mind. I know applem works great in chicken salad.
This is basically what I made. I've never been a fan of sweet pickles
in my tuna salad - so I stock Heifitz or Vlasic or Mt. Olive dill
relish.
I use Duke's mayo as it is less sweet than Kraft or Hellman's. The "As Seen On TV" Vidalia Onion Chopper with the small (1/8") plate in place worked very nicely/quickly to make uniform chinks of the veggies.
I did all the options except the eggs in this batch. Must have beena DD> hit because I was asked this morning A: Is there any left? And B:
Title: Dave's Tuna Salad
Categories: Seafood, Vegetables, Sauces
Yield: 4 Servings
Ruth Haffly wrote to Dave Drum <=-
restaurant in a shopping center. Then it disappeared. I aked Joe about "What happened?" and was told the Marco got homesick and returned to
the island of Sicily where he's "cleaning up" selling American-style pizza. Go figure. Bv)=
Sounds like they all did well. Back in the early 70s, my younger (just below me in family order) did a school trip to Italy. She said in one place the kids ordered pizza and were quite disappointed when it came
out. They were all expecting the American style; what they got was the Italian style.
8<----- SLIUCE ----->8
Hmmmmmmm ..... never tried an apple in tuna salad. I'll have to keep
that in mind. I know applem works great in chicken salad.
Try it, you'll like it. (G)
This is basically what I made. I've never been a fan of sweet pickles
in my tuna salad - so I stock Heifitz or Vlasic or Mt. Olive dill
relish. I use Duke's mayo as it is less sweet than Kraft or Hellman's.
The "As Seen On TV" Vidalia Onion Chopper with the small (1/8") plate
in place worked very nicely/quickly to make uniform chinks of the
veggies.
I use a small amount of sweet pickle relish if Steve isn't eating it,
none if he is. The past few years we've been using an olive oil based
mayo we've found at Costco, don't recall the name. I prefer Duke's but Steve doesn't like it as much.
I did all the options except the eggs in this batch. Must have been
a hit because I was asked this morning A: Is there any left? And B:
When are you going to make some more?
Title: Dave's Tuna Salad
Categories: Seafood, Vegetables, Sauces
Yield: 4 Servings
Looks good to me; I'd probably go easier on the sunflower seeds as a little goes a long way with them.
restaurant in a shopping center. Then it disappeared. I aked Joe about "What happened?" and was told the Marco got homesick and returned to
the island of Sicily where he's "cleaning up" selling American-style pizza. Go figure. Bv)=
Sounds like they all did well. Back in the early 70s, my younger (just below me in family order) did a school trip to Italy. She said in one place the kids ordered pizza and were quite disappointed when it came
out. They were all expecting the American style; what they got was the Italian style.
Probably got an authentic Pizza Margherita. My late brother, Robert,
went with my folks on an It6alian trip and was really disappointed in
the pizza.
8<----- SLIUCE ----->8
Hmmmmmmm ..... never tried an apple in tuna salad. I'll have to keep
that in mind. I know applem works great in chicken salad.
Try it, you'll like it. (G)
No doubt. My mental taster tells me itsa deal.
This is basically what I made. I've never been a fan of sweet pickles
in my tuna salad - so I stock Heifitz or Vlasic or Mt. Olive dill
relish. I use Duke's mayo as it is less sweet than Kraft or Hellman's.
The "As Seen On TV" Vidalia Onion Chopper with the small (1/8") plate
in place worked very nicely/quickly to make uniform chinks of the
veggies.
I use a small amount of sweet pickle relish if Steve isn't eating it,
none if he is. The past few years we've been using an olive oil based
mayo we've found at Costco, don't recall the name. I prefer Duke's but Steve doesn't like it as much.
I like Duke's because it's not as sweet as the Big Guys.
I did all the options except the eggs in this batch. Must have been
a hit because I was asked this morning A: Is there any left? And B:
When are you going to make some more?
Title: Dave's Tuna Salad
Categories: Seafood, Vegetables, Sauces
Yield: 4 Servings
Looks good to me; I'd probably go easier on the sunflower seeds as a little goes a long way with them.
It's listed under "Options" and the call is for 2 TB or less. Suit yourself. Bv)=
The writer credit on this recipe has got to be a pseudonym.
Title: Lazy Girl Pizza Margherita
Categories: Five, Breads, Sauces, Vegetables, Cheese
Yield: 2 Servings
Recipe by: Alexis Trebeck
Ruth Haffly wrote to Dave Drum <=-
Probably got an authentic Pizza Margherita. My late brother, Robert,
went with my folks on an It6alian trip and was really disappointed in
the pizza.
That sounds like it's what they got. But, high school kids from a small town in the mountains in the early 70s aren't sophisticated enough to realise there is such a thing.
8<----- SLIUCE ----->8
I like Duke's because it's not as sweet as the Big Guys.
Agreed, it was all I bought once I discovered it when we lived in Swansboro. When we were stationed at Fort Hood, TX, one of my neighbors (from Georgia) brought me 3 jars of it when she returned from spending Christmas with her family.
I did all the options except the eggs in this batch. Must have been
a hit because I was asked this morning A: Is there any left? And B:
When are you going to make some more?
Title: Dave's Tuna Salad
Categories: Seafood, Vegetables, Sauces
Yield: 4 Servings
Looks good to me; I'd probably go easier on the sunflower seeds as a little goes a long way with them.
It's listed under "Options" and the call is for 2 TB or less. Suit yourself. Bv)=
The writer credit on this recipe has got to be a pseudonym.
Title: Lazy Girl Pizza Margherita
Categories: Five, Breads, Sauces, Vegetables, Cheese
Yield: 2 Servings
Recipe by: Alexis Trebeck
Most likely but it could be a Canadian relative.
I like Duke's because it's not as sweet as the Big Guys.
Agreed, it was all I bought once I discovered it when we lived in Swansboro. When we were stationed at Fort Hood, TX, one of my neighbors (from Georgia) brought me 3 jars of it when she returned from spending Christmas with her family.
I can buy Duke's at my local Sav-A-Lot. Never seen it in any of the
other grocery stores. Which is sorta kinda odd as Sav-A-Lot is a
no-frills "budget priced" place.
The writer credit on this recipe has got to be a pseudonym.
Title: Lazy Girl Pizza Margherita
Categories: Five, Breads, Sauces, Vegetables, Cheese
Yield: 2 Servings
Recipe by: Alexis Trebeck
Most likely but it could be a Canadian relative.
Alex' twin sister? That could be a Jeopardy question if true.
Title: Jeopardy! Borscht
Categories: Beef, Vegetables, Soups
Yield: 8 Servings
Last year our terrific pal Tommy (who was such a delight
to hang out with this Christmas, btw) brought his nice
friend Ethan over for dinner and Catchphrase; we ate
this soup and Ethan went on to be a guest on Jeopardy!.
Ruth Haffly wrote to Dave Drum <=-
I like Duke's because it's not as sweet as the Big Guys.
Agreed, it was all I bought once I discovered it when we lived in Swansboro. When we were stationed at Fort Hood, TX, one of my neighbors (from Georgia) brought me 3 jars of it when she returned from spending Christmas with her family.
I can buy Duke's at my local Sav-A-Lot. Never seen it in any of the
other grocery stores. Which is sorta kinda odd as Sav-A-Lot is a
no-frills "budget priced" place.
Interesting. I can get Duke's at most any of the local grocery stores
now that I'm back in the south. Our older daughter's husband is from GA and a few years ago they requested that we bring some Duke's when we
come to visit. He got her hooked on it; I think they usually get it via Amazon now.
The writer credit on this recipe has got to be a pseudonym.
Title: Lazy Girl Pizza Margherita
Categories: Five, Breads, Sauces, Vegetables, Cheese
Yield: 2 Servings
Recipe by: Alexis Trebeck
Most likely but it could be a Canadian relative.
Alex' twin sister? That could be a Jeopardy question if true.
AFAIK, he wasn't a twin; I'm 99% sure it's not a daughter. Niece or cousin, maybe.
Title: Jeopardy! Borscht
Categories: Beef, Vegetables, Soups
Yield: 8 Servings
Last year our terrific pal Tommy (who was such a delight
to hang out with this Christmas, btw) brought his nice
friend Ethan over for dinner and Catchphrase; we ate
this soup and Ethan went on to be a guest on Jeopardy!.
One of these days I may try out again. Did, and made the contestant
pool when we were in HI but they only took folks that wore uniforms
from that pool. Since I wasn't in the military, a doctor, fireman or whatever, they didn't call me. The in person tryout was fun, don't know
if it would be so with it done on Zoom now.
I can buy Duke's at my local Sav-A-Lot. Never seen it in any of the
other grocery stores. Which is sorta kinda odd as Sav-A-Lot is a
no-frills "budget priced" place.
Interesting. I can get Duke's at most any of the local grocery stores
now that I'm back in the south. Our older daughter's husband is from GA and a few years ago they requested that we bring some Duke's when we
come to visit. He got her hooked on it; I think they usually get it via Amazon now.
This just in. Hy-Vee carries Duke's in both regular and light. I was
there picking up stuff for tonight's supper when I stumbled across it.
The writer credit on this recipe has got to be a pseudonym.
Title: Lazy Girl Pizza Margherita
Recipe by: Alexis Trebeck
Most likely but it could be a Canadian relative.
Alex' twin sister? That could be a Jeopardy question if true.
AFAIK, he wasn't a twin; I'm 99% sure it's not a daughter. Niece or cousin, maybe.
Or no shared DNA at all. Just the same surname.
Title: Jeopardy! Borscht
Categories: Beef, Vegetables, Soups
Yield: 8 Servings
Last year our terrific pal Tommy (who was such a delight
to hang out with this Christmas, btw) brought his nice
friend Ethan over for dinner and Catchphrase; we ate
this soup and Ethan went on to be a guest on Jeopardy!.
One of these days I may try out again. Did, and made the contestant
pool when we were in HI but they only took folks that wore uniforms
from that pool. Since I wasn't in the military, a doctor, fireman or whatever, they didn't call me. The in person tryout was fun, don't know
if it would be so with it done on Zoom now.
Good luck. This is what I needed parts from the grocery store to make.
Title: Reuben Panini
Categories: Beef, Cheese, Breads, Vegetables
Yield: 2 servings
hosting "Jeoparday"; Ken Jennings is an ok replacement but not Alex.
Some of the guest hosts they had after Alex passed away were really
bad but I can tolerate Ken.
Looks good; I did the traditional corned beef and cabbage, with
boiled potatoes, carrots and parsnips yesterday.
Ruth Haffly wrote to Dave Drum <=-
This just in. Hy-Vee carries Duke's in both regular and light. I was
there picking up stuff for tonight's supper when I stumbled across it.
And picked up a jar, I presume.
Last year our terrific pal Tommy (who was such a delight
to hang out with this Christmas, btw) brought his nice
friend Ethan over for dinner and Catchphrase; we ate
this soup and Ethan went on to be a guest on Jeopardy!.
One of these days I may try out again. Did, and made the contestant
pool when we were in HI but they only took folks that wore uniforms
from that pool. Since I wasn't in the military, a doctor, fireman or whatever, they didn't call me. The in person tryout was fun, don't know
if it would be so with it done on Zoom now.
Good luck. This is what I needed parts from the grocery store to make.
Title: Reuben Panini
Categories: Beef, Cheese, Breads, Vegetables
Yield: 2 servings
Looks good; I did the traditional corned beef and cabbage, with boiled potatoes, carrots and parsnips yesterday. We also have a couple of
corned beef cuts currently on the smoker turning into pastrami.
hosting "Jeoparday"; Ken Jennings is an ok replacement but not Alex.
Some of the guest hosts they had after Alex passed away were really
bad but I can tolerate Ken.
Alex hosted that show for so long, he really was the best. He had the exact right personality for it. I think a lot of long term viewers
will always miss him.
Looks good; I did the traditional corned beef and cabbage, with
boiled potatoes, carrots and parsnips yesterday.
One of my favorite boiled dinners. :)
This just in. Hy-Vee carries Duke's in both regular and light. Iwas DD> there picking up stuff for tonight's supper when I stumbled
And picked up a jar, I presume.
Not this go as I have plenty of mayo for my immediate needs, But I
filed that datum away for future reference.
this soup and Ethan went on to be a guest on Jeopardy!.
One of these days I may try out again. Did, and made the contestant
pool when we were in HI but they only took folks that wore uniforms
from that pool. Since I wasn't in the military, a doctor, fireman or
Good luck. This is what I needed parts from the grocery store to make.
Title: Reuben Panini
Categories: Beef, Cheese, Breads, Vegetables
Yield: 2 servings
Looks good; I did the traditional corned beef and cabbage, with boiled potatoes, carrots and parsnips yesterday. We also have a couple of
corned beef cuts currently on the smoker turning into pastrami.
I don't think I'd make a successful Mick. Boiled cabbage is NOT one of
my faves.
I did make this in honour of St. Pat. Didn't have a shamrock waffle
iron so I just used mt 4" round mini-waffle iron.
I left out the caraway seeds - but they were needed. Next go I'll whiz
the seeds to powderin my R2D2 grinder
Title: Waffle Reuben Sandwiches
Categories: Breads, Beef, Vegetables, Cheese
Yield: 4 servings
try outs over 2 days; I was booked for the second day. Alex made
guest appearances at the try outs on the first day but on the second
was out at the various military installations on Oahu so I didn't get
to meet him.
I usually don't have parsnips on hand but did, this time so added
them to the pot. We had a good meal, with enough left overs to put
into a container to freeze for an "on the road" meal. We were at
have sandwichs. Also bought some country ham; Steve made biscuits
this morning to go with it. Yummy!
try outs over 2 days; I was booked for the second day. Alex made
guest appearances at the try outs on the first day but on the second
was out at the various military installations on Oahu so I didn't get
to meet him.
That's a shame, would have been cool to meet him even just for a
minute or two. At least it was a good reason he wasn't there.
I usually don't have parsnips on hand but did, this time so added
them to the pot. We had a good meal, with enough left overs to put
into a container to freeze for an "on the road" meal. We were at
My daughter loves parsnips and always has them. I like them, but no
one else does here (I don't know why) so I don't bother with them
either.
have sandwichs. Also bought some country ham; Steve made biscuits
this morning to go with it. Yummy!
Nice!
My mom never bought (nor dad never grew) parsnips. I didn't start
buying them until a few years ago, bought them as a needed
ingredient. Found out we like them in stews and such like so I've
bought them more often.
They go well with carrots as a side dish.
Very much so! I had a bit of chicken in the fridge so made chicken
and gravy over biscuits for lunch. There are still a few biscuits
some ham so it'll either be breakfast or supper tomorrow.
My mom never bought (nor dad never grew) parsnips. I didn't start
buying them until a few years ago, bought them as a needed
ingredient. Found out we like them in stews and such like so I've
bought them more often.
I like them as well, but for some reason Andrea says they smell or
taste like feet, I can't remember which but she's not a fan at all.
They go well with carrots as a side dish.
Agreed.
Very much so! I had a bit of chicken in the fridge so made chicken
and gravy over biscuits for lunch. There are still a few biscuits
some ham so it'll either be breakfast or supper tomorrow.
We have 6 hunks of lasguna in the fridge (I made one on Saturday) and Andrea for some reason picked up a chicken from walmart today so lots
of food to eat. :)
I'm cooking up the last corned beef today. It'll be mostly sliced up
for sandwiches but we're doing a meal of it, some potatos and a bit cabbage I had in the fridge. It'll be interesting to see how the last
one works out cooked with the corned beef, usually I do it German
style.
married into the family. I'd been raised on a poor imitation so have really appreciated being able to make a good one. OTOH, my brothers
think (one thought, now deceased) that Mrs. Stouffer makes a good one.
Ruth Haffly wrote to Dave Drum <=-
This just in. Hy-Vee carries Duke's in both regular and light. I
was there picking up stuff for tonight's supper when I stumbled
across it.
And picked up a jar, I presume.
Not this go as I have plenty of mayo for my immediate needs, But I
filed that datum away for future reference.
Hopefully in a place in your mind where you will remember it when
needed. (G)
this soup and Ethan went on to be a guest on Jeopardy!.
One of these days I may try out again. Did, and made the contestant
pool when we were in HI but they only took folks that wore uniforms
from that pool. Since I wasn't in the military, a doctor, fireman or
Good luck. This is what I needed parts from the grocery store to make.
Title: Reuben Panini
Categories: Beef, Cheese, Breads, Vegetables
Yield: 2 servings
Looks good; I did the traditional corned beef and cabbage, with boiled potatoes, carrots and parsnips yesterday. We also have a couple of
corned beef cuts currently on the smoker turning into pastrami.
I don't think I'd make a successful Mick. Boiled cabbage is NOT one of
my faves.
Not really one of mine but I make a once a year exemption. I also make sure I'm NOT wearing any green (or orange). We picked up a marked down corned beef yesterday to cook, then slice up for sandwichs.
I did make this in honour of St. Pat. Didn't have a shamrock waffle
iron so I just used mt 4" round mini-waffle iron.
Whatever works for you. (G)
I left out the caraway seeds - but they were needed. Next go I'll whiz
the seeds to powderin my R2D2 grinder
Same kind of grinder I have--a repurposed Oster coffee grinder? Does a great job and Steve has a different grinder for his coffee beans. He didn't question me when I told him I wanted to repurpose his coffe grinder, gave him a reason to upgrade.
Title: Waffle Reuben Sandwiches
Categories: Breads, Beef, Vegetables, Cheese
Yield: 4 servings
It is something different; don't know if I could eat a whole one in one sitting.
I'm cooking up the last corned beef today. It'll be mostly sliced up
for sandwiches but we're doing a meal of it, some potatos and a bit cabbage I had in the fridge. It'll be interesting to see how the last
one works out cooked with the corned beef, usually I do it German
style.
I would think it would work fine. However I don't worry too much
about what "goes together" and if it sounds good to me I try it. :)
married into the family. I'd been raised on a poor imitation sohave RH> really appreciated being able to make a good one. OTOH, my
Ewwwww. I have eaten the frozen ones but I wouldn't say they are
good. I really like the one I make, I use "veggie crumble" or TVP
instead of ground meat.
Michel Angelo makes a pretty good frozen lasagne. We bought some when
our local Sam's Club carried them and we needed a quick and easy
(with bagged salad and garlic bread) meal for our small group at
church. Sam's has stopped carrying them but I've seen them at Publix
made a meat or spinach version once in a while but my "standard"
version is meat free, meat balls and possibly Italian sausage or
brachole on the side.
this soup and Ethan went on to be a guest on Jeopardy!.
One of these days I may try out again. Did, and made the contestant
pool when we were in HI but they only took folks that wore uniforms
from that pool. Since I wasn't in the military, a doctor, fireman or
You didn't haver your "mommy" suit non? Vc)=
Good luck. This is what I needed parts from the grocery store to make.
Title: Reuben Panini
Categories: Beef, Cheese, Breads, Vegetables
Yield: 2 servings
Looks good; I did the traditional corned beef and cabbage, with boiled potatoes, carrots and parsnips yesterday. We also have a couple of
corned beef cuts currently on the smoker turning into pastrami.
You had me up to the boiled cabbage. Not one of my favourites.
Although I enjoy cole slaw, stuffed cabbabe leaves, even S & S cabbage soup. Just not big on boiled cabbage. <SHRUG> See previous comment.
I don't think I'd make a successful Mick. Boiled cabbage is NOT one of
my faves.
Not really one of mine but I make a once a year exemption. I also make sure I'm NOT wearing any green (or orange). We picked up a marked down corned beef yesterday to cook, then slice up for sandwichs.
Corned beef, now. With a good slather of zippy horseradish and some
boiled potatoes coateed w/melted butter. Yuuuuuuummmmm.
I did make this in honour of St. Pat. Didn't have a shamrock waffle
iron so I just used mt 4" round mini-waffle iron.
Whatever works for you. (G)
I left out the caraway seeds - but they were needed. Next go I'll whiz
the seeds to powderin my R2D2 grinder
Same kind of grinder I have--a repurposed Oster coffee grinder? Does a great job and Steve has a different grinder for his coffee beans. He didn't question me when I told him I wanted to repurpose his coffe grinder, gave him a reason to upgrade.
Title: Waffle Reuben Sandwiches
Categories: Breads, Beef, Vegetables, Cheese
Yield: 4 servings
It is something different; don't know if I could eat a whole one in one sitting.
Have faith. The recipe makes 4 servings - and a sin gle serve is 4" across. The equivalent of a half-sized BLT sandwich (or thereabouts)
Here's a sorta-kinda McWaffle. If In were making this for UncleDirty DD> Dave I'd 86 the scallion in favour of the optional tomato.
Title: Waffle Sandwich
Categories: Five, Pork, Breads, Cheese
Yield: 1 servings
1 sl Canadian bacon
1 lg Egg
1 Green onion, chopped
2 Frozen multigrain waffles
1 tb Shredded Cheddar cheese
Sliced tomato; opt
Ruth Haffly wrote to Dave Drum <=-
Good to "see your face" again.
I don't think I'd make a successful Mick. Boiled cabbage is NOT
one of my faves.
Not really one of mine but I make a once a year exemption. I also make sure I'm NOT wearing any green (or orange). We picked up a marked down corned beef yesterday to cook, then slice up for sandwichs.
Corned beef, now. With a good slather of zippy horseradish and some
boiled potatoes coateed w/melted butter. Yuuuuuuummmmm.
Actually, I prefer a spicy brown mustard with corned beef.
Title: Waffle Reuben Sandwiches
Categories: Breads, Beef, Vegetables, Cheese
Yield: 4 servings
It is something different; don't know if I could eat a whole one in one sitting.
Have faith. The recipe makes 4 servings - and a sin gle serve is 4" across. The equivalent of a half-sized BLT sandwich (or thereabouts)
Still, my appetite has greatly diminished over the years. We went to
Cook Out for lunch yesterday; I had half of a chicken, lettuce and
tomato with mayo (skipped the honey mustard) sandwich, a small (maybe
1/3 cup) of cole slaw and 4 onion rings. The shake was more like
softened ice cream in a foam cup; I could only get a few sips of it. Finished maybe about 1/4 of it in an hour so stuck the cup in the
fridge. By supper time it was still quite frozen so I grabbed a spoon
to finish it, with the other sandwich half, a small piece (about 4"x
1") and a slice of Swiss cheese.
Here's a sorta-kinda McWaffle. If In were making this for Uncle
Dirty DD> Dave I'd 86 the scallion in favour of the optional tomato.
Title: Waffle Sandwich
Categories: Five, Pork, Breads, Cheese
Yield: 1 servings
1 sl Canadian bacon
1 lg Egg
1 Green onion, chopped
2 Frozen multigrain waffles
1 tb Shredded Cheddar cheese
Sliced tomato; opt
I'd go for a home made whole grain waffle and sliced "real" bacon. A friend of Steve's was, last night, telling us of a fruit waffle he had
in Europe--waffle batter cooke a bit, then fruit put on it and then
more batter. The waffle enclosed the fruit when cooked. Sounds good,
maybe with strawberries, blueberries or peaches.
Michel Angelo makes a pretty good frozen lasagne. We bought some when
our local Sam's Club carried them and we needed a quick and easy
(with bagged salad and garlic bread) meal for our small group at
church. Sam's has stopped carrying them but I've seen them at Publix
There are some that are okay, but I don't find it a hard dish to make,
I can make the pasta in my sleep at this point and that's really the
most time consuming part.
made a meat or spinach version once in a while but my "standard"
version is meat free, meat balls and possibly Italian sausage or
brachole on the side.
I have done those as well. I like them all. :)
Things are beginning to settle down .... finally. It's sort of scary
when you mgo to an appointment with your doctor and he says "I want
you to go to the Emergency Room right new. I'll cal and let them know what's going on."
Would have been nice if he's put me "in the lop" as well. Then the
E.R. told me I'd be in hospital overnight for observation. Which
stretched to a week.
8<-----SNIPPETY------>8
Corned beef, now. With a good slather of zippy horseradish and some
boiled potatoes coateed w/melted butter. Yuuuuuuummmmm.
Actually, I prefer a spicy brown mustard with corned beef.
That or a nice zippy Dijon mustard are my second choice, Bv)=
8<-----AGAIN----->8
Title: Waffle Reuben Sandwiches
Categories: Breads, Beef, Vegetables, Cheese
Yield: 4 servings
It is something different; don't know if I could eat a whole one in one sitting.
Have faith. The recipe makes 4 servings - and a sin gle serve is 4" across. The equivalent of a half-sized BLT sandwich (or thereabouts)
Still, my appetite has greatly diminished over the years. We went to
My appetite has lessened as I age. Last night I was going to hit up
the Star 66 cafe at the local truck-stop for the AYCE "walleye" and a
bowl
of their really nice brocolli-cheese soup. But, inertia took over and
I nuked up a Healty Choice frozen entree (9 3/4 oz) and a Coke Zero.
Here's a sorta-kinda McWaffle. If In were making this for Uncle
Dirty DD> Dave I'd 86 the scallion in favour of the optional tomato.
Title: Waffle Sandwich
Categories: Five, Pork, Breads, Cheese
Yield: 1 servings
1 sl Canadian bacon
1 lg Egg
1 Green onion, chopped
2 Frozen multigrain waffles
1 tb Shredded Cheddar cheese
Sliced tomato; opt
I'd go for a home made whole grain waffle and sliced "real" bacon. A friend of Steve's was, last night, telling us of a fruit waffle he had
in Europe--waffle batter cooke a bit, then fruit put on it and then
more batter. The waffle enclosed the fruit when cooked. Sounds good,
maybe with strawberries, blueberries or peaches.
Dat sounds good as well.
Title: Soccer Mom Fast Broccoli Cheese Soup
Categories: Soups, Pork, Cheese, Dairy, Vegetables
Yield: 4 Servings
1 bn Broccoli; chopped
+=OR=+
10 oz Pkg frozen broccoli
1 c Water
4 tb Butter
Salt & pepper
1 c Cheddar cheese soup
1 1/2 c Velveeta cheese; diced *
2 c Milk; or more, to desired
- consistency
8 sl Cooked bacon; chopped or
- crumbled
* I used "Cheez Wiz" instead of Velveeta. Neither is
real cheese - but, then, they work well in this recipe.
~- UDD
Ruth Haffly wrote to Dave Drum <=-
Things are beginning to settle down .... finally. It's sort of scary
when you mgo to an appointment with your doctor and he says "I want
you to go to the Emergency Room right new. I'll cal and let them know what's going on."
That would scare me. No idea why? I would have asked what/why.
Would have been nice if he's put me "in the lop" as well. Then the
E.R. told me I'd be in hospital overnight for observation. Which
stretched to a week.
Must have had a lot to look at. (G) Hopefully nothing major planned for the week so that the time in the hospital didn't conflict with much.
8<-----SNIPPETY------>8
Corned beef, now. With a good slather of zippy horseradish and some
boiled potatoes coateed w/melted butter. Yuuuuuuummmmm.
Actually, I prefer a spicy brown mustard with corned beef.
That or a nice zippy Dijon mustard are my second choice, Bv)=
There were 2 in the pack, cooked them on Monday and been eating off of them all week. Started the second one yesterday, decided we're never
going to buy corned beef from Lidl again. Both of them have been tough, even with gentle simmering.
8<-----AGAIN----->8
Title: Waffle Reuben Sandwiches
Categories: Breads, Beef, Vegetables, Cheese
Yield: 4 servings
It is something different; don't know if I could eat a whole one in one sitting.
Have faith. The recipe makes 4 servings - and a single serve is 4"
across. The equivalent of a half-sized BLT sandwich (or thereabouts)
Still, my appetite has greatly diminished over the years. We went to
My appetite has lessened as I age. Last night I was going to hit up
the Star 66 cafe at the local truck-stop for the AYCE "walleye" and a
bowl
of their really nice brocolli-cheese soup. But, inertia took over and
I nuked up a Healty Choice frozen entree (9 3/4 oz) and a Coke Zero.
Sounds like the way I get sometimes, especially if we've been out most
of the day. Even a couple of hours in the afternoon can really tire me out--lingering effects of the radiation?
I'd go for a home made whole grain waffle and sliced "real" bacon. A friend of Steve's was, last night, telling us of a fruit waffle he had
in Europe--waffle batter cooke a bit, then fruit put on it and then
more batter. The waffle enclosed the fruit when cooked. Sounds good,
maybe with strawberries, blueberries or peaches.
Dat sounds good as well.
Indeed!
Title: Soccer Mom Fast Broccoli Cheese Soup
Categories: Soups, Pork, Cheese, Dairy, Vegetables
Yield: 4 Servings
1 bn Broccoli; chopped
+=OR=+
10 oz Pkg frozen broccoli
1 c Water
4 tb Butter
Salt & pepper
1 c Cheddar cheese soup
1 1/2 c Velveeta cheese; diced *
2 c Milk; or more, to desired
- consistency
8 sl Cooked bacon; chopped or
- crumbled
* I used "Cheez Wiz" instead of Velveeta. Neither is
real cheese - but, then, they work well in this recipe.
~- UDD
Throw a handful of chicken in it and use bacon crumbles. I bought a
small bag of the latter on one of our Vermont trips, found that the
Sam's Club and Costco versions are nothing but bacon so now we keep a
bag on hand for convenient "toss ins".
Things are beginning to settle down .... finally. It's sort of scary
when you mgo to an appointment with your doctor and he says "I want
you to go to the Emergency Room right new. I'll cal and let them know what's going on."
That would scare me. No idea why? I would have asked what/why.
His prefacing comment was "Your lungs sound like pneumonia". My temp
was 98.1. But even with the O2 set at 6 litres per minute my oxymeter
was running only in the upper 70s.
Would have been nice if he's put me "in the lop" as well. Then the
E.R. told me I'd be in hospital overnight for observation. Which
stretched to a week.
Must have had a lot to look at. (G) Hopefully nothing major planned for the week so that the time in the hospital didn't conflict with much.
I quickly went from "observation" to inmate status. They shot a wad of antibiotics into me in the ER and that helped with the breathing. Then
the pulmonologists scheduled my for a CAT scan, found a "spot" on my
right lung (damned cigarettes) and set me up for a bronchoscopy. They
were making noises after the procedure about biopsy, etc. Turned out
to not need biopsy so no cancer (phew). But I gat a script for a new
puff
dragon (inhaler) in addition to the two I already have. And they
dropped my diabetes meds from my daily list.
8<-----SNIPPETY------>8
Corned beef, now. With a good slather of zippy horseradish and some
boiled potatoes coateed w/melted butter. Yuuuuuuummmmm.
Actually, I prefer a spicy brown mustard with corned beef.
That or a nice zippy Dijon mustard are my second choice, Bv)=
There were 2 in the pack, cooked them on Monday and been eating off of them all week. Started the second one yesterday, decided we're never
going to buy corned beef from Lidl again. Both of them have been tough, even with gentle simmering.
Brisket isn't the tenderest of cuts on a beef animal. Use your
microtome and shave it very thinly. Bv)=
Still, my appetite has greatly diminished over the years. We went to
My appetite has lessened as I age. Last night I was going to hit up
the Star 66 cafe at the local truck-stop for the AYCE "walleye" and a
bowl
of their really nice brocolli-cheese soup. But, inertia took over and
I nuked up a Healty Choice frozen entree (9 3/4 oz) and a Coke Zero.
Sounds like the way I get sometimes, especially if we've been out most
of the day. Even a couple of hours in the afternoon can really tire me out--lingering effects of the radiation?
I'd go for a home made whole grain waffle and sliced "real" bacon. A friend of Steve's was, last night, telling us of a fruit waffle he had
in Europe--waffle batter cooke a bit, then fruit put on it and then
more batter. The waffle enclosed the fruit when cooked. Sounds good,
maybe with strawberries, blueberries or peaches.
Dat sounds good as well.
Indeed!
Title: Soccer Mom Fast Broccoli Cheese Soup
Categories: Soups, Pork, Cheese, Dairy, Vegetables
Yield: 4 Servings
1 bn Broccoli; chopped
+=OR=+
10 oz Pkg frozen broccoli
1 c Water
4 tb Butter
Salt & pepper
1 c Cheddar cheese soup
1 1/2 c Velveeta cheese; diced *
2 c Milk; or more, to desired
- consistency
8 sl Cooked bacon; chopped or
- crumbled
* I used "Cheez Wiz" instead of Velveeta. Neither is
real cheese - but, then, they work well in this recipe.
~- UDD
Throw a handful of chicken in it and use bacon crumbles. I bought a
small bag of the latter on one of our Vermont trips, found that the
Sam's Club and Costco versions are nothing but bacon so now we keep a
bag on hand for convenient "toss ins".
I make my own "crumbles". Gordon Food Service puts their 3# packages
of bocan on special often enough that I never run out. Typically I'll
but
a 3# of thick cut (10 slices/lb) and a 3# regular (20 slices/lb) and
cook the thick cut in the nuker ASAP. Store the meat in my nice Tupper storage box that seems to have been designed with my personal needs in mind. It's crispy-cooked so it's easy to make crumbles (or larger
pieces) as needed. The thin/regular goes in the drawer in the ice box
to use as needed. And the dripping for all of that goes into a crock
to use for
frying eggs or haash browns, etc. Or where a recipe calls for bacon grease.
Ruth Haffly wrote to Dave Drum <=-
Things are beginning to settle down .... finally. It's sort of scary
when you go to an appointment with your doctor and he says "I want
you to go to the Emergency Room right now. I'll cal and let them know what's going on."
That would scare me. No idea why? I would have asked what/why.
His prefacing comment was "Your lungs sound like pneumonia". My temp
was 98.1. But even with the O2 set at 6 litres per minute my oxymeter
was running only in the upper 70s.
Sounds like he had good reason for you to hike yourself over to the hospital. Back in 2001 when I broke my elbow on a Saturday afternoon,
the plan was to put it back together Sunday morning. My O2 level was in the mid 80s so the pulmonolgy doctor vetoed it, pumped me full of O2
and albuterol over the next 24 hours and surgery was done on Monday morning. They kept me on O2 and albuterol round the clock (got woken up
at 2 am for breathing treatments) for several more days until they were happy with the numbers.
Would have been nice if he's put me "in the lop" as well. Then the
E.R. told me I'd be in hospital overnight for observation. Which
stretched to a week.
Must have had a lot to look at. (G) Hopefully nothing major planned for the week so that the time in the hospital didn't conflict with much.
I quickly went from "observation" to inmate status. They shot a wad of antibiotics into me in the ER and that helped with the breathing. Then
the pulmonologists scheduled me for a CAT scan, found a "spot" on my
right lung (damned cigarettes) and set me up for a bronchoscopy. They
were making noises after the procedure about biopsy, etc. Turned out
to not need biopsy so no cancer (phew). But I gat a script for a new
puff dragon (inhaler) in addition to the two I already have. And they dropped my diabetes meds from my daily list.
Good to hear that the diabetes meds were dropped, not so good to hear about needing another inhaler. I was switched from Advair (generic)
daily and albuterol as needed to Trelegy last fall, still albuterol as needed and use a nebuliser at least once a day. It took a while but I'm doing better than I was last year, even tho I've had a couple of minor bronchitis flare ups.
Ruth Haffly wrote to Dave Drum <=-
Corned beef, now. With a good slather of zippy horseradish and some
boiled potatoes coateed w/melted butter. Yuuuuuuummmmm.
Actually, I prefer a spicy brown mustard with corned beef.
That or a nice zippy Dijon mustard are my second choice, Bv)=
There were 2 in the pack, cooked them on Monday and been eating off of them all week. Started the second one yesterday, decided we're never
going to buy corned beef from Lidl again. Both of them have been tough, even with gentle simmering.
Brisket isn't the tenderest of cuts on a beef animal. Use your
microtome and shave it very thinly. Bv)=
We found that steaming it to reheat it does make it more tender. Took a while to discover it but that will be our "go to" for the rest of the brisket. The briskets we bought from Sam's Club (one for corned beef & cabbage, 2 for pastrami) were quite tender.
Still, my appetite has greatly diminished over the years. We went to
My appetite has lessened as I age. Last night I was going to hit up
the Star 66 cafe at the local truck-stop for the AYCE "walleye" and a
bowl of their really nice brocolli-cheese soup. But, inertia took
over and I nuked up a Healty Choice frozen entree (9 3/4 oz) and
a Coke Zero.
Sounds like the way I get sometimes, especially if we've been out
most of the day. Even a couple of hours in the afternoon can really
tire me out--lingering effects of the radiation?
I'd go for a home made whole grain waffle and sliced "real" bacon. A friend of Steve's was, last night, telling us of a fruit waffle he had
in Europe--waffle batter cooke a bit, then fruit put on it and then
more batter. The waffle enclosed the fruit when cooked. Sounds good,
maybe with strawberries, blueberries or peaches.
Dat sounds good as well.
Indeed!
Title: Soccer Mom Fast Broccoli Cheese Soup
Categories: Soups, Pork, Cheese, Dairy, Vegetables
Yield: 4 Servings
1 bn Broccoli; chopped
+=OR=+
10 oz Pkg frozen broccoli
1 c Water
I make my own "crumbles". Gordon Food Service puts their 3# packages
of bocan on special often enough that I never run out. Typically I'll
but
Sounds good but I don't think (know of) anything like Gordon's Food Service around here. Might be something to look into. And yes,
Tupperware has what they call a "bacon keeper" in their assortment of storage boxes. They also have a "cold cut keeper" which would work for larger quantities of bacon.
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