Family Dinner

On 22-Feb-2011, catherine559
wrote:


Grilled flank steak, sweet potato fries (seasoned with a bit of cayenne and
salt) and vinegar slaw. Deep-dish apple pie, served hot with a slice of
sharp cheddar on top. Dr Pepper for the adults and milk for the
less-than-adult.
--
Change Cujo to Juno in email address.
 
On Feb 22, 8:32?am, catherine559
wrote:

Help us out. What's in the freezer or the fridge?

But I'd just order a pizza if I were you. That or pick up some
Stouffer's lasagna with a bag of Frozen Vegetable Medley.
 
In article ,
catherine559 wrote:


It depends on your budget, your energy level, and their likes and
dislikes. Spaghetti? Pot roast? Oven-fried chicken? Meatloaf?
Sloppy Joes? Baked potatoes with an assortment of toppings? Swiss
steak? Pork roast?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
catherine559 wrote:

Always a winner!

http://www.minnesota-visitor.com/spam-recipes.html

Spam Reuben Sandwich

12-oz can SPAM, cut into 8 slices
8 slices rye bread
3 tbsp butter, softened
8-oz can sauerkraut
1 cup grated swiss cheese
1/4 cup Thousand Island dressing

Rinse and drain sauerkraut. Mix together sauerkraut, cheese and
dressing. Spread 1/4 of the sauerkraut mixture on each of 4 unbuttered
bread slices. Top each with 2 slices SPAM. Top with remaining slices
of rye bread and butter the outrsides of the bread. Grill over medium
heat in skillet or griddle until cheese melts and sandwiches are
browned on both sides.
---
 
Melba's Jammin' wrote:

Here's a favourite of mine, this recipe for the mock souffle is from
Francis Moore Lappe's
"Diet for a small planet" serve with a salad for a complete meal.

Easy cheese souffle
-----------------------------

3 cups grated cheese (i like to use sharp cheddar)

4 - 6 slices of bread

2 cups milk or 1 & 1/2 cups milk and 1/2 cup liquor (wine,
vermouth, stock, fish stock if using lobster but chicken stock is good also)

3 eggs beaten

1/2 tsp. salt

1/2 tsp. worcestershire sauce

1/2 tsp. thyme

1/2 tsp. dry mustard

pepper

Layer the cheese and crumbled up bread in an oiled baking dish,
starting with the bread. Pour over it the milk or milk mixture. Beat,
with the eggs, the salt, and remaining ingredients and pour this over
the bread mixture also. Let stand for 30 minutes [very important, don't
skip this step].
Bake at 350 F for 1 hour in a pan of hot water.

"This dish sounds so very easy and homey, but is truly elegant.
When you take it out of the oven, you won't believe how simply it was
made. In a deep dish it has the appearance of a souffle and in a shallow
dish it resembles a quiche."

I have added pieces of cooked bacon, shredded chicken, ground beef,
Italian sausage, lobster, shrimp, crab meat
to good effect but the bread eggs and cheese with the seasonings are
very nice by themselves. Additions of meats and veggies are vary nice,
i often add sauted corn or asparagus tips but its all a matter of
personal taste and what's available, well drained marinated artichoke
hearts go very well with the other ingredients.
--
JL
 
This sounds kind of like a savoury bread pudding. I have some stale
croissants to use, but lack that much cheese. I guess a trip to the store
is in order. .....Sharon in Canada
 
On Tue, 22 Feb 2011 21:52:26 -0800 (PST), projectile vomit chick
wrote:


Orgasmic... the purrfect appetizer! For dessert puree cottage cheese
with beets and raspberry syrup, layer with lime jello in granny's best
parfait glasses, topped with cool whip, a few fresh raspberries and a
green marachinno cherry in the middle. For an after dinner beverage
Mocha Latte made with instant Medaglia D'Oro n' Double Fudge Yoo Hoo.
http://www.drinkyoo-hoo.com/
http://www.medagliadoro.com/recipes.htm
 
biig wrote:

I have tried various breads in the recipe but prefer a plain white bread
(French style baguette not balloon bread) as i have found that breads
such as rye or pumpernickel (both of which i am other wise am fond of)
tend to be too dominant in the mix. I have not thought of using
croissants. As to its similarity to a bread pudding it might be
interesting to try using raisin bread in the recipe.
--
JL
 
On Wed, 23 Feb 2011 08:12:32 -0500, "jmcquown"
wrote:
Write (or hanger) next to flank. They are a lot tastier, but not
always available.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Wed, 23 Feb 2011 09:03:26 -0500, "biig" wrote:


It's the chicken's way to make a won't fail souffle. I call that
method Lazy Man's Souffle.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"sf" wrote in message
news:[email protected]...
I've never seen hanger steak. Flank steaks are tough but do well with a
good marinade. I remember back in the day when they were about 79 cents/lb.
Now they're really expensive. All the Mexican and Chinese restaurants snap
them up for fajitas and stir-fries.
 
On Feb 23, 3:37?pm, "jmcquown" wrote:

Mexican joints are supposed to use skirt steak or flap meat. Flank
steaks broil up nicely if you cut them in thin strips across the grain
-- which you should do for all these cuts, including hanger steak.
 
On Wed, 23 Feb 2011 18:37:51 -0500, "jmcquown"
wrote:


Keep Hanger in mind... I'd read about it for a couple/few years before
I actually found one to cook and it was worth the wait!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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