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From: koko@letscook,com - 06 May 2008, 03:09
I figured it would be a big project so I waited for a weekend to make the Texas Doodle Pie posted here by Rosie. So if you want to skip all the blah, blah the recipe is posted at the end. I took it to work today to share with my co-workers. They were stopping by my office to tell me how good it was. One lady said by 8:30 am there were only 3 slices left....
7 Posts. Last post send by: koko@letscook,com - Tuesday 06 May
From: palindrome guy - 06 May 2008, 02:45
Leftover smoked pork chops need a plan. Minced garlic, thin slices of lemon, cominos in olive oil zapped in a microwave for three thirty-second blasts. Mixed that with thin sliced cabbage and a little salt. Small pieces of Oaxacan queso dropped in a medium hot iron skillet with minced jalapeno and finely chopped shallot. Tortilla laid on top. Pulled...
31 Posts. Last post send by: palindrome guy - Tuesday 06 May
From: Nexis - 06 May 2008, 02:37
Does anyone here do this? We went to a little restaurant that had delicious grilled fish, and they served it with these little foil packets of vegetables. The one I had contained chunks of potato, green beans, zucchini, and onion. There was a seasoning that tasted of rosemary and citrus, and black pepper. The sides of the potato on the foil were browned...
33 Posts. Last post send by: Nexis - Tuesday 06 May
From: Tracy - 06 May 2008, 01:48
I was at the grocery store today and was shocked at the price of flour. A five pound bag of King Richard's flour was $4.99 and the Gold Medal was $2.99. Yikes, I say. I didn't buy any. It wasn't that long ago that KR flour was 2.39ish and cheaper stuff was a buck fifty. -Tracy No baking this week....and I really wanted to try to make the black and...
46 Posts. Last post send by: Tracy - Tuesday 06 May
From: Janet Bostwick - 05 May 2008, 23:35
http :// www .king5,com /business/stories/NW_050508BUB_pork_chicken_prices_up_JM.cfbffd5c.html This explains why pork shoulder has been available for $.89 per pound for the last couple of months. Time to stock the freezer. Janet
23 Posts. Last post send by: Janet Bostwick - Monday 05 May
From: lenona321@yahoo,com - 05 May 2008, 22:49
http :// articles.moneycentral.msn,com /CollegeAndFamily/RaiseKids/HowToFight5FoodBudgetKillers.aspx?GT13009 It's 3 pages long and includes a link: "How to shop organic on a budget" They also ask for your personal tips on saving! Lenona.
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From: Little Malice - 05 May 2008, 22:03
Arg! For the past few weeks my ISP's newsfeed has been screwed up. I can post but I can't get any new headers for this group (or any other, for that matter). What's the name of that inexpensive one that so many of you folks use? Individual,net ? If someone could kindly e-mail me and let me know, I'd greatly appreciate it. Hope all are well... :-) --...
3 Posts. Last post send by: Little Malice - Monday 05 May
From: Fritz Tynan - 05 May 2008, 21:35
Well Whaddya know! I was first! Got any dunce caps left? As for bad language on cooking shows, not too many children watch them. When I was growing up the word "damn" in "Gone With the Wind" had the populace up in arms. Wonder what they'd think with today's popular media? -- Talk atcha later, Fritz Tynan-Seattle, WA
2 Posts. Last post send by: Fritz Tynan - Monday 05 May
From: hahabogus - 05 May 2008, 20:14
Well I went to get some herbs to plant later after May 24. I couldn't get lovage locally, but did manage to get spearmint and sweet basil. Now the trick will be to keep it alive and well till it can be transplanted to outside. Between my black thumb and my cat I see a challenge in my future. This was a total impluse buy as the green house nursery at the...
0 Reply
From: Ken - 05 May 2008, 18:35
I had some leftover chicken and found this in my ancient _Joy of Cooking_ (favorite cookbook!). Prepare a cup and a half of noodles. I used whole wheat broad noodles. Put in greased casserole. Add your cubed cooked ham or chicken and mix. Mix a cup and a half of milk (I used skim), 1/4 tsp paprika, 1/4 tsp salt, and one or two eggs. Pour over...
4 Posts. Last post send by: Ken - Monday 05 May
From: xiaobb10@gmail,com - 05 May 2008, 18:16
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From: china_86watches@126,com - 05 May 2008, 17:46
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From: ChattyCathy - 05 May 2008, 15:55
Gentlemen, Found a great whole pork tenderloin on my travels today and I fancy roasting it... I could have sworn that one of you posted a great recipe/method for making a yummy sounding pork tenderloin roast a year or two ago and vaguely remember something about wrapping it in bacon. Thought I saved it in my recipe collection, but can't find it there and...
20 Posts. Last post send by: ChattyCathy - Monday 05 May
From: MilwaukeeConnaisseur - 05 May 2008, 14:44
This week on "American Test Kitchen" they were doing pizza's and one of the tips was on reheating pizza. just as they started to show it the phone rang so I missed the details except for the skillet part. Tried it yesterday, and it seemed to work good except for the badly burnt bottom. Did someone catch that episode and can you tell me the details? Thanks...
9 Posts. Last post send by: MilwaukeeConnaisseur - Monday 05 May
From: chinagood999@163,com - 05 May 2008, 14:00
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