1st Official work week Food Thread 2010 1-4 thru 1-10

[Bottrell]

I am making some beef stew w/dumplings for dinner tonight!:drool:

[Katt2]

I am making some beef stew w/dumplings for dinner tonight!:drool:


That sounds good--how do you make your dumplings?

[Pashie]

Must be the weather...We are having beef stew tonight too! I've never made it with dumplings before, maybe I should give it a try, because it sounds delish!

[Bottrell]

That sounds good--how do you make your dumplings?

Plain old recipe on the Bisquick box. They are the best!:thumbsup:

[Bottrell]

I've been wanting chickie and dumplings since yesterday! :drool:
But quick question.... I know, I know, I've asked a million times and always forget. I have eggs, ham, cheese, veggies etc... for some sort of fritatta thing. How exactly am I supposed to fit bisquick in to this again? Poor it over the top?
Trying to get in to the doc. today so I'm still home so far!Try this....:drool:

http://www.foodista.com/recipe/T8Y3HZHS/bacon-brunch-pie

I would substitute the dry milk and water though with just milk....then add the rest. Ham,veggies, eggs etc.

[AngelWings]

Nice to be back witht he regular forums again.

Back to work for me..back to school for DS..back to wrestling again.:thumbsup:

Hi y'all....I have chicken thawed, I guess I'm going to just bake it and make scalloped taters & a can of peas.

[AngelWings]

How about this Spendi:


Impossible Breakfast Pie


http://busycooks.about.com/od/impossiblepies/r/impossbreakfast.htm

and here is a bunch iof "Impossible" goodies!!!!

http://www.bigoven.com/private/bisquick+egg+casserole-recipe

[AngelWings]

Gee..maybe I should make chicken & dumpling too now. It sounds like the trend of the day:drool:

[warhorse46]

Making shepard's pie with left over pork roast for our supper tonight.

[Dunlurken]

Gee..maybe I should make chicken & dumpling too now. It sounds like the trend of the day:drool:

The best chicken and dumplings EVER made were made by my own mom (RIP). Here's what you do:

Buy a whole chicken (rinse it of course), cook it in a big pot full of water, no seasioning or anything (maybe some butter). Take the chicken out and let it cool for a couple of hours. Keep the broth. Remove chicken from the bones, throw away the skin, etc.

Buy two cans of Pillsbury biscuits; roll them out flat and sprinkle them with flour as you do it. Get the broth up to a boil. Cut the biscuits into strips. Add two chicken bullion cubes and drop the dumplings into the broth. A table spoon of flour, a tad of garlic salt, and the pieces of chicken. Let simmer until smooth and silkey. It's to die for and very Southern. JMO.

[samEgiG]

Nice to be back witht he regular forums again.

Back to work for me..back to school for DS..back to wrestling again.:thumbsup:

Hi y'all....I have chicken thawed, I guess I'm going to just bake it and make scalloped taters & a can of peas.


that was my exact meal last night! BF is off today so hope he cooks something yummy. I'd really like some beef stew but I won't hold my breath!

[samEgiG]

The best chicken and dumplings EVER made were made by my own mom (RIP). Here's what you do:

Buy a whole chicken (rinse it of course), cook it in a big pot full of water, no seasioning or anything (maybe some butter). Take the chicken out and let it cool for a couple of hours. Keep the broth. Remove chicken from the bones, throw away the skin, etc.

Buy two cans of Pillsbury biscuits; roll them out flat and sprinkle them with flour as you do it. Get the broth up to a boil. Cut the biscuits into strips. Add two chicken bullion cubes and drop the dumplings into the broth. A table spoon of flour, a tad of garlic salt, and the pieces of chicken. Let simmer until smooth and silkey. It's to die for and very Southern. JMO.


I need celery and onion in my chicken and dumplings. Sometimes a bay leaf too.

I use raw flour tortillas for mine, Just slice and drop in at the end, not too thick or doughy. I can't stand the taste of thick, boiled bread.

[Scampi]

I am making some beef stew w/dumplings for dinner tonight!:drool:

Me too and mine's in the oven already..................... :biggrin:

Using this recipe:

http://www.netcooks.com/recipes/Soups/Farm.Style.Beef.Stew.html

But instead of cooking it on top of the stove, I put it into the oven.

[warhorse46]

The best chicken and dumplings EVER made were made by my own mom (RIP). Here's what you do:

Buy a whole chicken (rinse it of course), cook it in a big pot full of water, no seasioning or anything (maybe some butter). Take the chicken out and let it cool for a couple of hours. Keep the broth. Remove chicken from the bones, throw away the skin, etc.

Buy two cans of Pillsbury biscuits; roll them out flat and sprinkle them with flour as you do it. Get the broth up to a boil. Cut the biscuits into strips. Add two chicken bullion cubes and drop the dumplings into the broth. A table spoon of flour, a tad of garlic salt, and the pieces of chicken. Let simmer until smooth and silkey. It's to die for and very Southern. JMO.



I put onions, celery, s&p in the water I cook the chicken in. I have used biscuits, bisquick, flour tortillas & home made dumplings. All are good to me but I think I like the home made ones the best. I use the recipe passed down to me by my grandmother.

[Mandysmom]

Happy New Year! Had a week off and it was great.

I'm having beef stew tonight too, put it in the crock this morning and will probably make cornbread to go with mine.

I always make my dumplings from a basic pastry recipe and cook them. I don't usually like the kind made with biscuits.

[Shells2]

Happy New Year food types :)

I had a very productive "food" weekend. Made a huge huge pot of vegetarian chili with every single kind of bean you can imagine in it, separated it all into containers and froze a ton of it. Then I whipped up another batch of veggie tacos - YUM!!!!

I went grocery shopping and spent a whopping $160 and none of it was meat... LOL. But I have more soups, veggies, breads, bagels, fruits etc than you can imagine. I'm already starting to feel a lot better, I not only cut out all meat, but have been eating everything organic that I can. I can totally tell that I'm feeling less sluggish, and more alert than usual.

[Noah]

Buy two cans of Pillsbury biscuits; roll them out flat and sprinkle them with flour as you do it. Get the broth up to a boil. Cut the biscuits into strips. Add two chicken bullion cubes and drop the dumplings into the broth. A table spoon of flour, a tad of garlic salt, and the pieces of chicken. Let simmer until smooth and silkey. It's to die for and very Southern. JMO.

Oooooh - I always have biscuits in the frig. Thanks!

[5boxersmom]

The best chicken and dumplings EVER made were made by my own mom (RIP). Here's what you do:

Buy a whole chicken (rinse it of course), cook it in a big pot full of water, no seasioning or anything (maybe some butter). Take the chicken out and let it cool for a couple of hours. Keep the broth. Remove chicken from the bones, throw away the skin, etc.

Buy two cans of Pillsbury biscuits; roll them out flat and sprinkle them with flour as you do it. Get the broth up to a boil. Cut the biscuits into strips. Add two chicken bullion cubes and drop the dumplings into the broth. A table spoon of flour, a tad of garlic salt, and the pieces of chicken. Let simmer until smooth and silkey. It's to die for and very Southern. JMO.

That is how I make mine. My DH's grandmother showed me how years ago. She is Southern.:wink:

Making lasagna tonight but just layed out chicken for Chicken and Dumpligs tomorrow. Then I am going to the store to get stuff for Beef Stew. Sounds so good. Thanks everyone. :biggrin:

[Mandysmom]

Happy New Year food types :)

I had a very productive "food" weekend. Made a huge huge pot of vegetarian chili with every single kind of bean you can imagine in it, separated it all into containers and froze a ton of it. Then I whipped up another batch of veggie tacos - YUM!!!!

I went grocery shopping and spent a whopping $160 and none of it was meat... LOL. But I have more soups, veggies, breads, bagels, fruits etc than you can imagine. I'm already starting to feel a lot better, I not only cut out all meat, but have been eating everything organic that I can. I can totally tell that I'm feeling less sluggish, and more alert than usual.

Happy New Year to you too! :tonguewag: Sounds like you're off to a good start to a healthier way of eating.

I just don't think I can give up my fried chicken yet. lol

[Moondust]

Howdy yall...:smile:


I'm going to be making that cassarole that was shared a couple days ago...I'll be adding some of my own ideas to it in hopes that it won't come out bland like it did for...ohh, heck...can't remember her nic. now...:sad:

I'll let yall know how it turns out this evening...:biggrin:

[theal3]

Found a marinated turkey tenderloin on sale after Xmas, so defrosting and having that either with pasta or Potato Pearls, and a salad. It's a # and a half, so plenty of leftovers, for either soup, or pot pie tomorrow.

Happy New Year to everyone!

[Pashie]

Change of plans here...was going with beef stew for dinner, but I forgot Hubbys vacation was over. So, since it will only be me and the little one for dinner tonight, and she won't eat beef, I'm going with chicken and dumplings. Everyone talking about it gave me a craving!

[num1barb]

Chicken and dumplings sounds wonderful, but since I made Warhorse's brown sugar chicken last night, I don't think chicken again tonight would go over very well so I'm going to make beef stroganoff.

[Moondust]

Scratch my above mentioned dinner for this evening....hubby put my burger in the freezer yesterday upon returning from the store...hammer


It'll be Stouffers stuffed peppers and their spinach soufle....:drool:

[num1barb]

Scratch my above mentioned dinner for this evening....hubby put my burger in the freezer yesterday upon returning from the store...hammer


It'll be Stouffers stuffed peppers and their spinach soufle....:drool:

Have you ever tried Stouffer's Lasagna Italiano?? It's yummy! Much better than the regular lasagna.

[Moondust]

Have you ever tried Stouffer's Lasagna Italiano?? It's yummy! Much better than the regular lasagna.


No, I havn't...I'll have to keep my eye open for that one the next time I'm in the store...I really love their vegatable lasagna. :biggrin:

[warhorse46]

I have the shepard's pie all put together so all I have left to do is bake it.

[num1barb]

No, I havn't...I'll have to keep my eye open for that one the next time I'm in the store...I really love their vegatable lasagna. :biggrin:

I like the veggie one too, but DH, DD and DD's boyfriend (who eats at my house every night) don't like the thought of not having meat! LOL so I can't get them to eat that one. Sometimes a co-worker and I will split one.

[theal3]

Found 4 green peppers that need using up, so sauteed with a bunch of onions and garlic, then will cool and foodsaver and freeze, to have on hand for mexican dishes, or italian beef sammies, or chinese dishes, or pizza. Prep is done!

[Moondust]

I like the veggie one too, but DH, DD and DD's boyfriend (who eats at my house every night) don't like the thought of not having meat! LOL so I can't get them to eat that one. Sometimes a co-worker and I will split one.

LOL...my hubby is the same way...I always have to get him the meat lasagna serving for four while I get the single serve veggie. :laugh:

[JennyM]

I need celery and onion in my chicken and dumplings. Sometimes a bay leaf too.

I use raw flour tortillas for mine, Just slice and drop in at the end, not too thick or doughy. I can't stand the taste of thick, boiled bread.

I use my German grandfather's recipe for chicken and dumplings.

Cook chicken with desired seasonings (parsley,thyme ,sage as you wish, and 1 clove garlic and 1 bay leaf.) Bring to boil & simmer for 2-3 hours or until tender. Remove and discard bay leaf. Pick chicken from bones and return to broth . Add 1 1/2 cups sliced carrots.

Dumplings

Combine 1 cup flour,1 t. baking powder. Add either 1T. fresh chopped parsley 1t. dried parsley. In separate bowl, whisk together 1 egg & 3 T milk with fork, stirring only until blended. Drop into boiling broth and cover. Cook for 1o minutes without removing lid.

[Dunlurken]

Dang! I need to go get a whole chicken and some biscuits!

I have a friend who doesn't eat much, but he says thats the best thing he's ever had. Keeps griping at me to make it. Sheesh!

I sent War a great recipe this morning which I will post tomorrow, if she doesn't do it sooner. Hot appetizer that is absolutely wonderful! 25 years old and people still ask for it. LOL. Gotta run.

[Katt2]

Have you ever tried Stouffer's Lasagna Italiano?? It's yummy! Much better than the regular lasagna.

Oh yeah that is way yummy!

[AngelWings]

The best chicken and dumplings EVER made were made by my own mom (RIP). Here's what you do:

Buy a whole chicken (rinse it of course), cook it in a big pot full of water, no seasioning or anything (maybe some butter). Take the chicken out and let it cool for a couple of hours. Keep the broth. Remove chicken from the bones, throw away the skin, etc.

Buy two cans of Pillsbury biscuits; roll them out flat and sprinkle them with flour as you do it. Get the broth up to a boil. Cut the biscuits into strips. Add two chicken bullion cubes and drop the dumplings into the broth. A table spoon of flour, a tad of garlic salt, and the pieces of chicken. Let simmer until smooth and silkey. It's to die for and very Southern. JMO.


Thanks Dunnie..i'm gonna copy that & keep it..add it to my menu in the near futrue for sure:thumbsup:

[AngelWings]

Oooooh - I always have biscuits in the frig. Thanks!

I've ha them in the fridge for 6 months or more..are they still good??:confused:

[AngelWings]

Scratch my above mentioned dinner for this evening....hubby put my burger in the freezer yesterday upon returning from the store...hammer


It'll be Stouffers stuffed peppers and their spinach soufle....:drool:



I adore the stuffed peppers..plan to try the spinach souffle..I just tried creamed spinach for the 1s time..it was a winner

[shelkobe]

Happy New Year's Everyone! I am making my second meal with my new slow cooker. My first was a turkey chili, and the meat was a little dry. Tonight's meal is Warhorse's Brown Sugar Chicken. It smells delicious and I can't wait until my husband gets home.

[AngelWings]

1st day back to work and it was overwhelming..I had stuff on my chair all the way to my chin..needless to say after that, making supper, running to get DS at wrestling, feeding him and cleaning up the kitchen..I have over extended myself..I am going to my room ]no puter u p there], putting on the Food Chanel and probably falling asleep b/4 9:00 Good Night :seeya:

BTW the baked chicken, scallop taters and peas were Da Bomb!!! [don't take much to make me happy today]

[JennyM]

I've ha them in the fridge for 6 months or more..are they still good??:confused:

Should be a date on the end of the can or on the bag if they're frozen.

[Moondust]

I adore the stuffed peppers..plan to try the spinach souffle..I just tried creamed spinach for the 1s time..it was a winner

The souffle is like heaven...I always have to pair it with the peppers so I can put the sauce from the peppers on my souffle...:drool:


Anyone have a good potato soup recipe???

[theal3]

The souffle is like heaven...I always have to pair it with the peppers so I can put the sauce from the peppers on my souffle...:drool:


Anyone have a good potato soup recipe???

This is a family favorite:


Wisconsin Cheese Potato Soup

3 T, butter
1 cup chopped onions
1cup diced carrots
1/3 cup celery diced
3 cups water
3 chicken bullion cubes
2 cups milk
4 cups cubed potatoes
3/4 cup gruyere cheese shredded, optional
1 1/2 cups sharp cheddar shredded

Melt butter, add diced veggies cook til tender.
Add remaining ingredients & cook til tender 20 to 30 minutes. Mash veggies slightly. Add milk til heated, gradually stir in cheese until melted. Add s&p to taste. Serve topped with chives.

[Moondust]

That does sound yummy Theal....thank you so much for sharing..:smile:


Writing it down now....:seeya:

[sunbunny]

The souffle is like heaven...I always have to pair it with the peppers so I can put the sauce from the peppers on my souffle...:drool:

i love stouffers' stuffed peppers and spinach souffle too!! in fact... i think i love ANYTHING stouffers makes! especially their mac & cheese!

tonite's dinner will be a rerun of last nite: meat loaf and asparagus. :rolleyes:

[shelkobe]

Finally had Warhorse's Brown Sugar Chicken and, while I loved the flavors, once again my meat came out a little dry (and I used thighs!). I realize this may mean my slow cooker runs hot, but how should I adjust the recipe next time, take off one hour? two hours? Even though my thighs were skinless, I tried browning them first in a pan before putting them in the Crock Pot, could that have been the mistake? Any input is greatly appreciated.

(Just figures I would be the only one to screw up Warhorse's recipe!)

[theal3]

Finally had Warhorse's Brown Sugar Chicken and, while I loved the flavors, once again my meat came out a little dry (and I used thighs!). I realize this may mean my slow cooker runs hot, but how should I adjust the recipe next time, take off one hour? two hours? Even though my thighs were skinless, I tried browning them first in a pan before putting them in the Crock Pot, could that have been the mistake? Any input is greatly appreciated.

(Just figures I would be the only one to screw up Warhorse's recipe!)

LOL, I'd check it before the last hour, or do it on low or something. And no need to brown first. The sauce browns it. You are forgiven for tweaking the recipe ;)

[Noah]

Even though my thighs were skinless, I tried browning them first in a pan before putting them in the Crock Pot, could that have been the mistake? Any input is greatly appreciated.


I wouldn't brown the thighs next time. I rarely brown my chicken when using the crockpot cuz I use only skinless.

Did you cook it on high or low? I've only made it once and I think I had it on high initially and then turned it down to low when it started to bubble around the edges.

[Bottrell]

I use my German grandfather's recipe for chicken and dumplings.

Cook chicken with desired seasonings (parsley,thyme ,sage as you wish, and 1 clove garlic and 1 bay leaf.) Bring to boil & simmer for 2-3 hours or until tender. Remove and discard bay leaf. Pick chicken from bones and return to broth . Add 1 1/2 cups sliced carrots.

Dumplings

Combine 1 cup flour,1 t. baking powder. Add either 1T. fresh chopped parsley 1t. dried parsley. In separate bowl, whisk together 1 egg & 3 T milk with fork, stirring only until blended. Drop into boiling broth and cover. Cook for 1o minutes without removing lid.

Oh man I wish I would have seen this recipe for Dumplings before we had dinner I would have made those! They sound delish! I am keeping that recipe and will make it that way next time I have Chicken/Dumplings or Stew/Dumplings. Our dinner sure hit the spot tonight. Cold and rainy here. Perfect after working all day to come home to the smell of stew and no cooking other than making the dumplings....:drool:

[shelkobe]

Well now that you mention it Theal and Noah, I'm not sure if I cooked it on low or high, but *I think* I cooked it on low. But I also just re-read the recipe and it says cook for 6-8 hours, and I think I set it for 7 hrs. I should have done the 6 and skipped the browning. Okay, that's what I'll do next time. Thanks IS friends. I'll get the hang of this eventually (I will, right?!) :unsure:

[warhorse46]

I've ha them in the fridge for 6 months or more..are they still good??:confused:


Check the expiration date.

[warhorse46]

Finally had Warhorse's Brown Sugar Chicken and, while I loved the flavors, once again my meat came out a little dry (and I used thighs!). I realize this may mean my slow cooker runs hot, but how should I adjust the recipe next time, take off one hour? two hours? Even though my thighs were skinless, I tried browning them first in a pan before putting them in the Crock Pot, could that have been the mistake? Any input is greatly appreciated.

(Just figures I would be the only one to screw up Warhorse's recipe!)



I have never browned the chicken before making this dish. Start checking your chicken after about 4 hours on low. When it gets tender it is done. Also if you cooker is cooking hot use the warmer setting for long slow cooking.

[warhorse46]

Well now that you mention it Theal and Noah, I'm not sure if I cooked it on low or high, but *I think* I cooked it on low. But I also just re-read the recipe and it says cook for 6-8 hours, and I think I set it for 7 hrs. I should have done the 6 and skipped the browning. Okay, that's what I'll do next time. Thanks IS friends. I'll get the hang of this eventually (I will, right?!) :unsure:


You bet you will! All of us make cooking mistakes, that is how we learn. Just ask me about the whole loaf of home made cranberry bread I messed up, lol.

[shelkobe]

I have never browned the chicken before making this dish. Start checking your chicken after about 4 hours on low. When it gets tender it is done. Also if you cooker is cooking hot use the warmer setting for long slow cooking.
Thanks... I appreciate the advice!

[warhorse46]

My sheppard's pie sure hit the spot! I have not made that in a year or more so I think we were just plain hungry for it. Got plenty for supper tomorrow too.
I see a trip to IHOP in my very near future. Saw an add on tv that they are having all you can eat pancakes for $4.99 again.

[warhorse46]

Thanks... I appreciate the advice!


This just came in my e-mail. There are about 8 different slow cooker recipes.
Slow cooker recipes
http://www.bhg.com/recipes/slow-cooker/soup-chili/healthy-slow-cooker-recipes/?sssdmh=dm17.417768&esrc=nwwr28_10&email=1159876111

[sunbunny]

**snipped**Thanks IS friends. I'll get the hang of this eventually (I will, right?!) :unsure:


just remember my mantra, courtesy of Julia Child: DON'T BE AFRAID! like warhorse said, this is how we learn. and believe you me, i have "learned" a LOT the last several years ... the hard way!! :laugh:

[doctor_J]

I use canned biscuits much like Dunlurkens' recipe. I'm very careful with "cleaning" and picking my chicken. No gristle, or fat or veins. I use breasts and thighs and ONLY the good brand of butter flavored biscuits. I roll them thin (let them rise first and it's much easier) and separate, dust with flour and let them dry a few minutes. I drop them one at a time and they don't stick together and make a "dumple".

It's one of my son's favorite dishes and probably the easiest, especially if you cook the chicken the day before, separate and return to broth. You really need some chicken fat for the dumplings to be tender and tasty. Otherwise, I'd just use white meat (we don't like dark).

Southern women traditionally will put almost any part of the chicken in this dish. I don't usually eat ck and dumplings unless I cook them, lol. I once got a big spoon of them at someone's house and it had a chicken foot in there. :w00t:

I have to have cornbread with my dumpling (just gotta "sop" the broth).

[Noah]

I'll get the hang of this eventually (I will, right?!) :unsure:

Yes, you will. All crockpots are different. I have 4 crockpots and they all cook differently.

[Jolie]

Today was fried chicken tenders, rice dressing and great northern white beans.
Went out today and got all my makings for a beef and veggie soup.. will be COLD here in south Louisiana and I just realized today I have not made a beef and veggie soup yet this winter!

[theal3]

Today was fried chicken tenders, rice dressing and great northern white beans.
Went out today and got all my makings for a beef and veggie soup.. will be COLD here in south Louisiana and I just realized today I have not made a beef and veggie soup yet this winter!

Yum, Navy bean soup is on my agenda for tomorrow with left over NYears ham. My newspaper had a food insert today with all kinds of "comfort" food, like Navy Bean Soup.

[Bottrell]

Yum, Navy bean soup is on my agenda for tomorrow with left over NYears ham. My newspaper had a food insert today with all kinds of "comfort" food, like Navy Bean Soup.
I love navy bean soup. I got my hubs a 6 qt pressure cooker and he said he wants to make chili tomorrow with it. The only one I have ever used is the big canning pressure cooker so this lil guy should come in handy for making meals in a jiffy so to speak. Chili is the first of many. He makes a killer chili!:thumbsup:

[theal3]

I love navy bean soup. I got my hubs a 6 qt pressure cooker and he said he wants to make chili tomorrow with it. The only one I have ever used is the big canning pressure cooker so this lil guy should come in handy for making meals in a jiffy so to speak. Chili is the first of many. He makes a killer chili!:thumbsup:


Oh, the new elec. pressure cookers are terrific. Got one about 4 years ago, and use it often for soups, chili, stew, pot roast, corned beef. From dry beans, like navy, or split pea, soup is ready within 1/2 hour to 45 mins. I use it once or twice a week, as I make a soup of the week here.

[Bottrell]

Oh, the new elec. pressure cookers are terrific. Got one about 4 years ago, and use it often for soups, chili, stew, pot roast, corned beef. From dry beans, like navy, or split pea, soup is ready within 1/2 hour to 45 mins. I use it once or twice a week, as I make a soup of the week here.

I have seen your posts on that and then he mentioned wanting one so I thought hmmmmmm Santa needs to bring hubby a pressure cooker. So she did. :biggrin:

[theal3]

I have seen your posts on that and then he mentioned wanting one so I thought hmmmmmm Santa needs to bring hubby a pressure cooker. So she did. :biggrin:

Great. The flavors blend so well, and I tell ya' the magic of putting dry beans in with the liquid and all the other "stuff" and ready in less than an hour is pure "magic" I do the dry kidney beans first or beans for chili first, like 20 mins, then put in all the rest, and Chili in under an hour. Yum. 2 years ago, I threw St.Pat's Party for 30 people for my DH's birthday, and cook 7, 3# corned beefs one at a time the day ahead, like an hour each, wrapped in foil for "reheating" then on the day did tons of taters and carrots, magically, and cabbage. Best corned beef ever.

And pot roast! OMG a whole dinner that used to take like 3 hours, is ready in an hour.

[juliekan]

Yum, Navy bean soup is on my agenda for tomorrow with left over NYears ham. My newspaper had a food insert today with all kinds of "comfort" food, like Navy Bean Soup.

Thawing my ham/ ham bone out as we "speak". Love that with navy beans. Top it all off with cornbread. Yummy!

[Mandysmom]

I use canned biscuits much like Dunlurkens' recipe. I'm very careful with "cleaning" and picking my chicken. No gristle, or fat or veins. I use breasts and thighs and ONLY the good brand of butter flavored biscuits. I roll them thin (let them rise first and it's much easier) and separate, dust with flour and let them dry a few minutes. I drop them one at a time and they don't stick together and make a "dumple".

It's one of my son's favorite dishes and probably the easiest, especially if you cook the chicken the day before, separate and return to broth. You really need some chicken fat for the dumplings to be tender and tasty. Otherwise, I'd just use white meat (we don't like dark).

Southern women traditionally will put almost any part of the chicken in this dish. I don't usually eat ck and dumplings unless I cook them, lol. I once got a big spoon of them at someone's house and it had a chicken foot in there. :w00t:

I have to have cornbread with my dumpling (just gotta "sop" the broth).

Good gawd I've never had a chicken foot in my life and I'm as southern as they come.

I put on a pot of broccoli/cheese/potato soup this morning. Got some good bread to go with it. Nice to eat on a cold day.

:thumbsup:

[Moondust]

Good gawd I've never had a chicken foot in my life and I'm as southern as they come.

I put on a pot of broccoli/cheese/potato soup this morning. Got some good bread to go with it. Nice to eat on a cold day.

:thumbsup:

Ohh, now that sounds really good...care to share your recipe?? :biggrin:

[warhorse46]

We will eat the left over shepard's pie for supper but all this talk about beans, soups & chili has me hungry for them. It is very cold here & going to stay cold through the weekend so I may have to cook one or all of them. The problem is dil doesn't eat beans, soups or chili so I will have to cook her something else to eat.

[Katt2]

I've ha them in the fridge for 6 months or more..are they still good??:confused:


There should be an expiration date someplace on the packaging.

[Moondust]

The life span of refrigerated biscuits is much shorter than six months I do believe...I'd throw them out Stephy.

[JennyM]

There should be an expiration date someplace on the packaging.

Yes, there should be. :thumbup:

[Katt2]

Yes, there should be. :thumbup:

Oh sorry I see that you had already answered her.:blushing:

[Mandysmom]

Ohh, now that sounds really good...care to share your recipe?? :biggrin:

It's not really a "homemade" type of thing, but very good.

BROCCOLI - CHEESE SOUP

3 c. peeled, cubed potatoes
1 c. chopped celery
1 onion, chopped
4 chicken bouillon cubes & 6 c. water (or equivalent in canned broth)
2 cans cream of chicken soup
2 pkg. frozen chopped broccoli, thawed
1 lb. Velveeta, cubed

Cook potatoes, celery and onion in broth until tender crisp. Add other ingredients and cook until cheese melts.

I get it going in the crock, then have my daughter put it on warm setting so that when I get home it is ready.

Really easy and good and you can just make it up pretty quickly.

I hope you try it and enjoy it. :thumbup:

[Moondust]

Thank you so much, Mandysmom....just wrote it down...:biggrin:

[Dunlurken]

Rice Cookers. I'm curious if anybody has ever used one. My daughter was here for a while, brought her rice cooker and we bought Jasmati rice. Cost $7.00 a jar, but dang, that was some wonderful stuff. The smell of it cooking was incredible. I got addicted to it. When she left, she took her rice cooker with her. :sad:

I'm back to Uncle Ben's. Not the same. LOL.

[JennyM]

Rice Cookers. I'm curious if anybody has ever used one. My daughter was here for a while, brought her rice cooker and we bought Jasmati rice. Cost $7.00 a jar, but dang, that was some wonderful stuff. The smell of it cooking was incredible. I got addicted to it. When she left, she took her rice cooker with her. :sad:

I'm back to Uncle Ben's. Not the same. LOL.

You don't have to have a rice cooker to make good rice, you need good rice. Uncle Ben's, not so good. Look for Texmati rice at your grocers.

[Mandysmom]

Rice Cookers. I'm curious if anybody has ever used one. My daughter was here for a while, brought her rice cooker and we bought Jasmati rice. Cost $7.00 a jar, but dang, that was some wonderful stuff. The smell of it cooking was incredible. I got addicted to it. When she left, she took her rice cooker with her. :sad:

I'm back to Uncle Ben's. Not the same. LOL.

I haven't got one either, dunnie but have eaten rice cooked in them. I want one because the rice is better.

Jasmati is some good stuff isn't it?

[Mandysmom]

You don't have to have a rice cooker to make good rice, you need good rice. Uncle Ben's, not so good. Look for Texmati rice at your grocers.

:laugh:My hubby thinks just any kind of rice is the same. I use Uncle Ben's but will try to find the Texmati.

[samEgiG]

Rice Cookers. I'm curious if anybody has ever used one. My daughter was here for a while, brought her rice cooker and we bought Jasmati rice. Cost $7.00 a jar, but dang, that was some wonderful stuff. The smell of it cooking was incredible. I got addicted to it. When she left, she took her rice cooker with her. :sad:

I'm back to Uncle Ben's. Not the same. LOL.


I have a Pampered Chef rice cooker and I LOVE it! And, I always use Texmati rice, even though it's pricy because it is so delicious. It smells like buttery popcorn when it's cooking.

You can cook the basmati on the stove top just like any other rice. :shrug:

[JennyM]

:laugh:My hubby thinks just any kind of rice is the same. I use Uncle Ben's but will try to find the Texmati.

Here's a coupon! http://www.riceselect.com/coupon/?level=3

[samEgiG]

:laugh:My hubby thinks just any kind of rice is the same. I use Uncle Ben's but will try to find the Texmati.


You won't be disappointed MM :) I also love that it comes in a big clear plastic cannister. I use the old ones to store pasta and dry beans.

[Dunlurken]

You don't have to have a rice cooker to make good rice, you need good rice. Uncle Ben's, not so good. Look for Texmati rice at your grocers.

Thanks, I was wondering if it was just good because of the rice cooker. Had one of those locking tops and beeped when the rice was ready. I'm definitely not a good cook. LOL.

Texmati, hummmm. What I liked about the Jasmati was it had a middle-eastern flair to it. That rice, with a bubba-burger cooked on the grill was my down-fall all summer. If I didn't have it I whined. :mad:

Anybody here tried bubba-burgers? Delish!

[ViennaGal]

I haven't got one either, dunnie but have eaten rice cooked in them. I want one because the rice is better.

Jasmati is some good stuff isn't it?

Hi MM. Is Jasmati the brand, a type, a flavor? I am rice challenged but love it.

[JennyM]

Thanks, I was wondering if it was just good because of the rice cooker. Had one of those locking tops and beeped when the rice was ready. I'm definitely not a good cook. LOL.

Texmati, hummmm. What I liked about the Jasmati was it had a middle-eastern flair to it. That rice, with a bubba-burger cooked on the grill was my down-fall all summer. If I didn't have it I whined. :mad:

Anybody here tried bubba-burgers? Delish!

They have Jasmati, too. http://www.riceselect.com/Products/scrollView.asp?id=75&level=2

You should be able to find Jasmati in your grocery store.

[JennyM]

Hi MM. Is Jasmati the brand, a type, a flavor? I am rice challenged but love it.

It's a blend, or hybrid mix of jasmine and basmati rice.

http://www.wisegeek.com/what-is-jasmati-rice.htm

[Dunlurken]

It's a blend, or hybrid mix of jasmine and basmati rice.

http://www.wisegeek.com/what-is-jasmati-rice.htm

It is definitely "different". We put a tad of garlic powder in the water..... yummmmmy. I think I bought the basmati rice once, but just wasn't the same as Jasmati.

[ViennaGal]

It's a blend, or hybrid mix of jasmine and basmati rice.

http://www.wisegeek.com/what-is-jasmati-rice.htm

I will have to find some of this. I love Thai food and am sure I've had the rice but never really realized it. Thanks Jenny.

[Mandysmom]

Here's a coupon! http://www.riceselect.com/coupon/?level=3

Thank you Jenny. I appreciate it.

[Mandysmom]

You won't be disappointed MM :) I also love that it comes in a big clear plastic cannister. I use the old ones to store pasta and dry beans.

Thanks EG. Hubby came home with a big bag of no name brand rice over the weekend. lol

:rolleyes:I guess I shouldn't complain, at least he went to the store.

[Mandysmom]

Thanks, I was wondering if it was just good because of the rice cooker. Had one of those locking tops and beeped when the rice was ready. I'm definitely not a good cook. LOL.

Texmati, hummmm. What I liked about the Jasmati was it had a middle-eastern flair to it. That rice, with a bubba-burger cooked on the grill was my down-fall all summer. If I didn't have it I whined. :mad:

Anybody here tried bubba-burgers? Delish!

I love the vidalia onion bubba burgers. :sneaky: Good and easy.

[Mandysmom]

Hi MM. Is Jasmati the brand, a type, a flavor? I am rice challenged but love it.

I'm with you, rice challenged. I love the jasmati but didn't really know the specifics. :tonguewag:

[Dunlurken]

I love the vidalia onion bubba burgers. :sneaky: Good and easy.

That's what we get. They're expensive, but well worth it. I use them to make spaghetti sometime when it's too cold to fire up the grill. If you fry them, which I've been known to do, boy what a mess they make on the stove top. :laugh:

I've been known to give a box as a gift. LOL.

[warhorse46]

Rice Cookers. I'm curious if anybody has ever used one. My daughter was here for a while, brought her rice cooker and we bought Jasmati rice. Cost $7.00 a jar, but dang, that was some wonderful stuff. The smell of it cooking was incredible. I got addicted to it. When she left, she took her rice cooker with her. :sad:

I'm back to Uncle Ben's. Not the same. LOL.



It's not so much the cooker as it is the rice. Buy Jasmati rice & cook it in the microwave or on the stove top. I do not care much for Uncle Bens or minute rice.

[Katt2]

Thanks, I was wondering if it was just good because of the rice cooker. Had one of those locking tops and beeped when the rice was ready. I'm definitely not a good cook. LOL.

Texmati, hummmm. What I liked about the Jasmati was it had a middle-eastern flair to it. That rice, with a bubba-burger cooked on the grill was my down-fall all summer. If I didn't have it I whined. :mad:

Anybody here tried bubba-burgers? Delish!

Dunnie I think a lot depends on the rice you use. Cheaper rice will not come out as good even in a rice cooker.

[JennyM]

Dunnie I think a lot depends on the rice you use. Cheaper rice will not come out as good even in a rice cooker.

Right you are again. :thumbup:

[juliekan]

Does anyone know if you can freeze a gallon of milk in the plastic container? Milk is on sale for $.98, and I wanted to buy extra. TIA

[Pashie]

Does anyone know if you can freeze a gallon of milk in the plastic container? Milk is on sale for $.98, and I wanted to buy extra. TIA

Freezing Milk and Cheese

A gallon of milk takes up a lot of room but if you use a spare freezer you can freeze skim, 1% and 2% milk. Allow for expansion by pouring out about a cup of milk from a gallon before freezing. According to Saputo Milk Division Lait - Dairyland, you can freeze milk for up to three months. Thaw milk in the refrigerator and shake it well when thawed.



http://building-personal-savings.suite101.com/article.cfm/how_to_freeze_food_and_save_money

[Shelby1]

Good gawd I've never had a chicken foot in my life and I'm as southern as they come.

I put on a pot of broccoli/cheese/potato soup this morning. Got some good bread to go with it. Nice to eat on a cold day.

:thumbsup:


Oh I love love love chicken feet! I like to get a bunch of them, clean 'em and fry just a few. The rest go towards making chicken stock.

[warhorse46]

Does anyone know if you can freeze a gallon of milk in the plastic container? Milk is on sale for $.98, and I wanted to buy extra. TIA



You sure can freeze it but leave @ least an inch of room in the jug because it expands. Also do not put the cap on tight until it is frozen. Whole milk will lose some of its butter fat, it sticks to the sides after it is frozen.

[annalyzer]

Oh I love love love chicken feet! I like to get a bunch of them, clean 'em and fry just a few. The rest go towards making chicken stock.

Ew, I've never heard of eating chicken feet. Aren't they like just skinny claws? :confused:

[Mandysmom]

Oh I love love love chicken feet! I like to get a bunch of them, clean 'em and fry just a few. The rest go towards making chicken stock.

:ohmy:Oh lordy shelby. I have never had one and don't want to start now. LOL

My grandma used to love pickled pig's knuckles and feet. Blech!

[JennyM]

Does anyone know if you can freeze a gallon of milk in the plastic container? Milk is on sale for $.98, and I wanted to buy extra. TIA

Great price! Yes, you can freeze it, just pour a little out before you do because the milk will expand.

[Pashie]

Great price! Yes, you can freeze it, just pour a little out before you do because the milk will expand.
And make sure not to get whole milk, or the fat will separate.

[JennyM]

And make sure not to get whole milk, or the fat will separate.

Right you are!

[theal3]

Our local Bi-Mart ( like a small K-Mart) but locally owned has many appliances for the kitchen, and I picked up a 4 cup rice cooker on sale for $10 last Spring. What a difference! Best rice ever. Perfectly fluffy and great texture. Just the right size for 2 people. Got a small crockpot then, too on sale.

Tonight will be navy bean soup and corn bread.

[num1barb]

I think I'm going to make some potato-cheese-bacon soup tonight. It's a very cold day here.....perfect weather for a thick creamy soup :)

[Jolie]

I use canned biscuits much like Dunlurkens' recipe. I'm very careful with "cleaning" and picking my chicken. No gristle, or fat or veins. I use breasts and thighs and ONLY the good brand of butter flavored biscuits. I roll them thin (let them rise first and it's much easier) and separate, dust with flour and let them dry a few minutes. I drop them one at a time and they don't stick together and make a "dumple".

It's one of my son's favorite dishes and probably the easiest, especially if you cook the chicken the day before, separate and return to broth. You really need some chicken fat for the dumplings to be tender and tasty. Otherwise, I'd just use white meat (we don't like dark).

Southern women traditionally will put almost any part of the chicken in this dish. I don't usually eat ck and dumplings unless I cook them, lol. I once got a big spoon of them at someone's house and it had a chicken foot in there. :w00t:

I have to have cornbread with my dumpling (just gotta "sop" the broth).

I am a southern woman, have been all my life. I've known many southern woman and have eaten many southern dishes including chicken dumplings and I have never eaten or cooked chicken feet. Nor have I ever heard of this being a tradition for southern women.

[Jolie]

Oven fried chicken wings with Sweet Baby Ray's BBQ sauce, leftover rice dressing, and Bush's grilling beans.
Hubby bringing home Gumbo from work.... :huh: Oh well.. beef and veggie soup will be pushed back a few days. :laugh:

[Mandysmom]

I am a southern woman, have been all my life. I've known many southern woman and have eaten many southern dishes including chicken dumplings and I have never eaten or cooked chicken feet. Nor have I ever heard of this being a tradition for southern women.

I agree. Most of the women I know are very picky about what they put in their food.:laugh:

[juliekan]

I am a southern woman, have been all my life. I've known many southern woman and have eaten many southern dishes including chicken dumplings and I have never eaten or cooked chicken feet. Nor have I ever heard of this being a tradition for southern women.

http://www.recipezaar.com/Delicious-Chicken-Feet-3110

:scared: I'm also southern, and I thought chicken feet in a recipe was a joke :laugh:

the recipes I just pulled up mostly refer to asian recipes and buying the feet at asian markets. the one I posted said she made it for her son's halloween lunchbox (see sidebar by recipe)

just goes to show you that if you're really frugal, you find a way to serve every part of the bird!

[Pashie]

http://www.recipezaar.com/Delicious-Chicken-Feet-3110

:scared: I'm also southern, and I thought chicken feet in a recipe was a joke :laugh:

the recipes I just pulled up mostly refer to asian recipes and buying the feet at asian markets. the one I posted said she made it for her son's halloween lunchbox (see sidebar by recipe)

just goes to show you that if you're really frugal, you find a way to serve every part of the bird!

I knew a girl who would break her chicken bones to suck out the marrow. She let nothing go to waste! :bored:

[doctor_J]

I am a southern woman, have been all my life. I've known many southern woman and have eaten many southern dishes including chicken dumplings and I have never eaten or cooked chicken feet. Nor have I ever heard of this being a tradition for southern women.

Perhaps I'm just from a more poverty stricken part of the south than you. Even while still a child, I learned to look closely at anyone's chicken and dumplings (especially at church dinner-on-the-grounds). I've seen skin, feet, wattles, combs, almost any part of a chicken.

[Mandysmom]

Haha my nephew still sucks the marrow out of chicken bones. Blech!

I've lived in the south all of my life, grandparents from the coal mining sector and real poverty there. I never saw the parts of the chicken you are talking about in any food though.

Of course, I had never seen a chitterling, oxtail, or pigtail until I was grown and working either. :laugh:

[5boxersmom]

Got my homemade chicken and noodles done. Went ahead and made mashed potatoes to go with them.:biggrin: And peas.

Now the son and his family are coming to eat. :biggrin:

Comfort food on a very cold day. It is 18 degrees right now. Brrrrrrr.

[Noah]

I had a strip steak in the freezer, so hubby and I split that.

Made baked potatoes and cream corn to go with it. Had a couple of corn muffins left, so we heated those up.

It was good - we've been eating too much "junk" since New Years Eve and my body was starting to crave REAL food.

[theal3]

My navy bean soup and salad ready to serve in 20 minutes. Dessert will be a scoop of the egg nog ice cream, I made with leftover egg nog at Christmas.

[bearwds]

*********************************

New York steak thawed, ready to go. Will have with potato pearls and beef gravy...some baby peas also.

Today was delivery day..!! Got my case of Shelby's chili mix and found all the ingredients I need in larder...hoo-hah Will fix up a pot of chili tomorrow.

Also got my Xmas present to myself. Complete set of Star Trek Next Generation DVD's. 7 Seasons..48 Discs ..har


bear

[Moondust]

*********************************

New York steak thawed, ready to go. Will have with potato pearls and beef gravy...some baby peas also.

Today was delivery day..!! Got my case of Shelby's chili mix and found all the ingredients I need in larder...hoo-hah Will fix up a pot of chili tomorrow.

Also got my Xmas present to myself. Complete set of Star Trek Next Generation DVD's. 7 Seasons..48 Discs ..har


bear

Guess you'll be going into hibernation now....:biggrin:



Tonight was suppose to be the cassarole that was suppose to be last nights dinner....well, guess what...my bear hit the fridge in the middle of the night and ate up half of the cottage cheese...hammer So we finished off the leftover collards, green beans and taters.

Please wish me luck on getting that cassarole done tomorrow...:rolleyes:

[theal3]

Between Thanksgiving and Christmas and NewYears.... man, I used a lot of Potato Pearls..... May need to get some more by end of Jan.... ;)

They were such a time and labor saver -- and sooooo tasty.

[AngelWings]

Between Thanksgiving and Christmas and NewYears.... man, I used a lot of Potato Pearls..... May need to get some more by end of Jan.... ;)

They were such a time and labor saver -- and sooooo tasty.

I still want to try them..one of these day's....I've looked everywhere around here...I guess I will have to do that "survival" link:scared:

[Bottrell]

I still want to try them..one of these day's....I've looked everywhere around here...I guess I will have to do that "survival" link:scared:

Do you have a Costco nearby? Our Costco sells potato pearls has for years and years it is one of those staples that we always buy on a trip to Costco. I have seen lots of posts on here about them and they are the best instant potato out there. They come in a gallon size milk 'carton' type of container. Looks just like how you bought milk before it came in plastic jugs. You can find it in the section where they stock rice/seasoning and such.

[Pashie]

Do you have a Costco nearby? Our Costco sells potato pearls has for years and years it is one of those staples that we always buy on a trip to Costco. I have seen lots of posts on here about them and they are the best instant potato out there. They come in a gallon size milk 'carton' type of container. Looks just like how you bought milk before it came in plastic jugs. You can find it in the section where they stock rice/seasoning and such.

I just searched Walmart.com to see if they might have them...this is what popped up on the search. Funny...i just don't think these will make a good substitute. :laugh:
http://www.walmart.com/catalog/product.do?product_id=11150554

[Bottrell]

I just searched Walmart.com to see if they might have them...this is what popped up on the search. Funny...i just don't think these will make a good substitute. :laugh:
http://www.walmart.com/catalog/product.do?product_id=11150554
:lol:
That is funny!!!!! Nope you can't get them at Walmart. I have only seen them at Costco. My in-laws were the first to tell us "kids" about them gosh at least 13 years or so ago. We have had them ever since. Now that it's just my mil, we buy the carton of them and give her a quart sized container of them which lasts her just about a month making them for herself. She loves them because she can make just enough for her and that's it.:thumbup:

[Noah]

I still want to try them..one of these day's....I've looked everywhere around here...I guess I will have to do that "survival" link:scared:

Grandma's Country Store http://grandmascountry.com/catalog/index.php?file=catalog&action=catalog_productinfo&uid=8519&pi_id=117600&clist=0,30886,30914

[theal3]

I just searched Walmart.com to see if they might have them...this is what popped up on the search. Funny...i just don't think these will make a good substitute. :laugh:
http://www.walmart.com/catalog/product.do?product_id=11150554

LOL on real pearls. I go to local restaurant supply store, and get my taters.

[Bottrell]

Grandma's Country Store http://grandmascountry.com/catalog/index.php?file=catalog&action=catalog_productinfo&uid=8519&pi_id=117600&clist=0,30886,30914

That's pretty expensive for them. The ones we get at Costco are 54 oz or 3.33 lbs and I think they are around $8 or so. I haven't looked at the price of them lately we just automatically pick them up. Our Costco sells Potato Pearls Excel it's the version that has milk and butter in it. There are different varieties of Potato Pearls but Costco only sells the one kind.

[theal3]

Grandma's Country Store http://grandmascountry.com/catalog/index.php?file=catalog&action=catalog_productinfo&uid=8519&pi_id=117600&clist=0,30886,30914

I remember you found them here at this link, when Essentials/Survivor place wasn't carrying them anymore. That 3#er they sell makes like 100 servings, so very economical and handy.

[Bottrell]

Here they are and I found them at SamsClub.

http://www.samsclub.com/shopping/navigate.do?dest=5&item=339971

[Noah]

That's pretty expensive for them. The ones we get at Costco are 54 oz or 3.33 lbs and I think they are around $8 or so.

We live at least an hour or so away from Costco and Sam's Club, so it's easier for me to just order them. UPS just leaves a case (or two) on my doorstep.

[sunbunny]

We live at least an hour or so away from Costco and Sam's Club, so it's easier for me to just order them. UPS just leaves a case (or two) on my doorstep.

my hubby refuses to eat them. hammer i can't make him understand it is real food! :rolleyes:

work was so hectic and tiring today that for dinner all i did was munch on a couple small slices of cold meat loaf WHEN WILL IT BE GONE??? and a piece of cheddar cheese for dessert!

i have a couple of pork chops i bought the other day so hump day's dinner will probably be one of the chops. i'll freeze the other one.

[Noah]

my hubby refuses to eat them. hammer i can't make him understand it is real food! :rolleyes:

work was so hectic and tiring today that for dinner all i did was munch on a couple small slices of cold meat loaf WHEN WILL IT BE GONE???

Why? Cuz they're not real mashed potatoes ??

I'm glad you mentioned meatloaf. I keep looking at this gigantic package of hamburger in my freezer (I wonder why I didn't split it up) and NOW I know what I'll do with it. Meat Loaf!!

[warhorse46]

I am a southern woman, have been all my life. I've known many southern woman and have eaten many southern dishes including chicken dumplings and I have never eaten or cooked chicken feet. Nor have I ever heard of this being a tradition for southern women.



It was common in the south for the very poor to cook & eat chicken feet. They were very cheap & for many that was what they could afford. My grandmother used to use them to make chicken stock but we never ate them.

[sunbunny]

Why? Cuz they're not real mashed potatoes ??

I'm glad you mentioned meatloaf. I keep looking at this gigantic package of hamburger in my freezer (I wonder why I didn't split it up) and NOW I know what I'll do with it. Meat Loaf!!

yes, he says they are fake and doesn't like the taste (he ate them once)!! :cursing:

how "giant" of a package? you will get sick and tired of meatloaf. oh.... i guess i could have frozen it. mine was small, only about a pound or a little more, but too much for one person. or, you can make a big shepherd's pie, topped with potato pearls!! :w00t:

[sunbunny]

It was common in the south for the very poor to cook & eat chicken feet. They were very cheap & for many that was what they could afford. My grandmother used to use them to make chicken stock but we never ate them.

chicken feet are a gourmet ingredient in Chinatown in san francisco and oakland! they use every single piece of the bird. even that thing on top of their head! a "c o c k's comb?" :unsure:

[warhorse46]

Perhaps I'm just from a more poverty stricken part of the south than you. Even while still a child, I learned to look closely at anyone's chicken and dumplings (especially at church dinner-on-the-grounds). I've seen skin, feet, wattles, combs, almost any part of a chicken.

I have eaten the combs & waddles & they are pretty good if prepared properly. I absolutely love fried chicken skin. Poor farmers learned to eat all of the animals they raised for butcher or hunted, little to nothing went to waste. Growing up we ate brains, testicals, sweetbreads, glands, kidney, liver, heart, tongue, cheek meat. I still cook & eat many of those when we butcher.

[warhorse46]

Haha my nephew still sucks the marrow out of chicken bones. Blech!

I've lived in the south all of my life, grandparents from the coal mining sector and real poverty there. I never saw the parts of the chicken you are talking about in any food though.

Of course, I had never seen a chitterling, oxtail, or pigtail until I was grown and working either. :laugh:


Oxtail makes the very best veggie beef soup you have ever eaten. I love pigtails, pig ears & pig feet. Chitterlings I have eaten but are something I can live without.

[WillowInFlight]

It was common in the south for the very poor to cook & eat chicken feet. They were very cheap & for many that was what they could afford. My grandmother used to use them to make chicken stock but we never ate them.
They still sell them here at IGA, that and back bone. (what the heck is that)? All I hear is backbones and rice.

[WillowInFlight]

Oxtail makes the very best veggie beef soup you have ever eaten. I love pigtails, pig ears & pig feet. Chitterlings I have eaten but are something I can live without.

I'm just happy with a soup bone that has some marrow, but I prefer a beef bone. :laugh:

[theal3]

My mom made oxtail soup. It was terric. I"ve seen some FoodNet shows, too, where it was featured. Very Gourmet!!! I haven't made it in years, but will look for them.

[warhorse46]

They still sell them here at IGA, that and back bone. (what the heck is that)? All I hear is backbones and rice.



The chicken back was my mom's favorite piece of chicken. There are two good bites of meat on them & that meat is so tasty & juicy. They make great chicken & rice or chicken & dumplings because they are fatty & make a rich stock.

[warhorse46]

I'm just happy with a soup bone that has some marrow, but I prefer a beef bone. :laugh:

Oxtails are beef. And I bet most of the soup bones you buy in the stores are tails. I know the ones I see in stores are, I can tell just by looking. Sometimes I will see shin bones sold as soup bones.

[sunbunny]

The chicken back was my mom's favorite piece of chicken. There are two good bites of meat on them & that meat is so tasty & juicy. They make great chicken & rice or chicken & dumplings because they are fatty & make a rich stock.

are you talking about those 2 little succulent "oysters" like behind the wing bones on the back of the chicken? :D we had a friend who used to practically fight us for those 2 bites and she didn't want any part of the chicken except for those 2 oysters! :lol:

[WillowInFlight]

The chicken back was my mom's favorite piece of chicken. There are two good bites of meat on them & that meat is so tasty & juicy. They make great chicken & rice or chicken & dumplings because they are fatty & make a rich stock.

So if I use them, should I still skim the stock?

[warhorse46]

My mom made oxtail soup. It was terric. I"ve seen some FoodNet shows, too, where it was featured. Very Gourmet!!! I haven't made it in years, but will look for them.


I have the tails cut into soup size pieces all packaged & frozen from the beefs we just had butchered. I plan on making some veggie beef soup. But that is another thing dil does not like so it will have to wait until she is not here.

[warhorse46]

are you talking about those 2 little succulent "oysters" like behind the wing bones on the back of the chicken? :D we had a friend who used to practically fight us for those 2 bites and she didn't want any part of the chicken except for those 2 oysters! :lol:



Yes! That is it.

[warhorse46]

So if I use them, should I still skim the stock?


I don't because that is where a lot of your flavor is but if you want a lower fat meal you should skim.

[Moondust]

Hint for leftover meatloaf....make stuffed peppers..:smile:

[WillowInFlight]

Oxtails are beef. And I bet most of the soup bones you but in the stores are tails. I know the ones I see in stores are, I can tell just by looking. Sometimes I will see shin bones sold as soup bones.

I don't know a bone from a bone, all I look for is the marrow. Specially when making french onion soup.

[doctor_J]

They still sell them here at IGA, that and back bone. (what the heck is that)? All I hear is backbones and rice.

Backbone and rice was a staple dish when I was growing up. I never liked them and don't make it myself. You have to do a lot of gnawing to get a bite of meat. It's a meal you have to work for! :laugh:

[WillowInFlight]

Backbone and rice was a staple dish when I was growing up. I never liked them and don't make it myself. You have to do a lot of gnawing to get a bite of meat. It's a meal you have to work for! :laugh:

:laugh: Nope.

[warhorse46]

Backbone and rice was a staple dish when I was growing up. I never liked them and don't make it myself. You have to do a lot of gnawing to get a bite of meat. It's a meal you have to work for! :laugh:

Pork backbones are pretty meaty but chicken backbone has only two bite size hunks of meat.

[sunbunny]

Pork backbones are pretty meaty but chicken backbone has only two bite size hunks of meat.

and you have to know exactly the right spot! i usually peel the cooked skin back to find it better! i'd be nice if the stores sold those little hunks in containers like they do the chicken livers! can you imagine!! they'd probably cost a fortune tho! :lol:

[doctor_J]

chicken feet are a gourmet ingredient in Chinatown in san francisco and oakland! they use every single piece of the bird. even that thing on top of their head! a "c o c k's comb?" :unsure:

I was watching a documentary on food in China and they featured this chain of restaurants (just like KFC) that featured parts of the chicken considered less than desirable grilled as kabobs. They actually had kabobs of chicken (can't say proper term, fear of CW, but it's the part thru which a chicken excavates his bowels). And, of course they had wattles and combs and intestines. I guess my poor Southern ancestors were just ahead of their time, lol.

ETAa --even I didn't know anyone who went to that extreme.

[sunbunny]

I was watching a documentary on food in China and they featured this chain of restaurants (just like KFC) that featured parts of the chicken considered less than desirable grilled as kabobs. They actually had kabobs of chicken (can't say proper term, fear of CW, but it's the part thru which a chicken excavates his bowels). And, of course they had wattles and combs and intestines. I guess my poor Southern ancestors were just ahead of their time, lol.

OMG! :chicken:

ATTENTION SAFEWAY SHOPPERS! chicken thighs & legs on sale this week: buy one package, get one free!! :closedeyes:

[Noah]

how "giant" of a package? you will get sick and tired of meatloaf. oh....

It's 3-lbs. Pffft - Mr. Noah will have that gone in 3 days or less. He's a big meatloaf fan.

[Noah]

Pork backbones are pretty meaty but chicken backbone has only two bite size hunks of meat.

Little oysters - my favorite 2 bites of chicken!!

[theal3]

OMG! :chicken:

ATTENTION SAFEWAY SHOPPERS! chicken thighs & legs on sale this week: buy one package, get one free!! :closedeyes:

Thx, haven't looked at my flyer yet.

[sunbunny]

Thx, haven't looked at my flyer yet.

i think it was foster farms, but i'm not sure. i think it said save up to $2.99 a package (or was it a pound??), which sounds pretty good, doesn't it??

[sunbunny]

Little oysters - my favorite 2 bites of chicken!!

don't you agree with me that they should sell those by the containerful, like chicken livers? :tongueside:

i have 2 frozen whole chickens in the freezer, and now i feel like cooking them, just for the oysters..... is it okay to feed the rest of the chicken TO the chickens? :chicken:

[Noah]

don't you agree with me that they should sell those by the containerful, like chicken livers? :tongueside:


Absolutely! It would prolly only cost about $10/lb. :w00t:

[theal3]

i think it was foster farms, but i'm not sure. i think it said save up to $2.99 a package (or was it a pound??), which sounds pretty good, doesn't it??

Just got the paper and flyer doesn't have ANY what I consider great buys. I still have legs and thighs from last month's sale for chicken. They showed parts this week at $1.49 a lb. Good thing I don't HAVE to shop this week. Except this friday, they have the already roasted whole chickens for $5. Think I'll get one or two of those, for sure!

[doctor_J]

During the 22 years I was married, we always had fried chicken on sundays at my dear MIL's. I never once saw her eat anything but the chicken back and neck. She swore those were her favorite parts. I'm sure she liked them but I know it was because for 25 years she had tried to feed herself and 6 kids with one chicken. I doubt she ever thought of taking a meatier piece. It still kind of saddens me that even with the kids grown she felt like she had to deprive herself. May she r.i.p.

[ViennaGal]

Morning. A friend shared this recipe with me last night on facebook. I am not a ham eater but think this would be good with beef, pork or chicken.

1 - 20oz. package refrigerated or frozen cheese tortellini.
1 - 6 oz. pkg. fresh baby spinach leaves
1 - 8oz. cooked ham steak
1 - Large red bell pepper
1/4 cup butter - do not substitute margarine.
Coarsely ground black pepper (optional)

1. Cook tortellini per package directions.

2. Place spinach in large colander. When tortellini is done, pour over spinach in colander to drain. While tortellini is cooking dice up red pepper and ham.

3. Add butter to 12" skillet and heat over medium heat, 5 - 7 minutes until a deep brown color. Swirl butter in pan occasionally. Immediately add red pepper and reduce heat to low.

4. Add ham, spinach, and tortellini. Gently toss to coat.

5. Spoon into serving bowls and sprinkle with black pepper if desired.

Yields six servings.

ENJOY!

[WillowInFlight]

Tonight is chicken ala king, instead of serving it over rice or toast I think I'm going to do biscuits.

[warhorse46]

and you have to know exactly the right spot! i usually peel the cooked skin back to find it better! i'd be nice if the stores sold those little hunks in containers like they do the chicken livers! can you imagine!! they'd probably cost a fortune tho! :lol:


I know you are right on the price but I would be paying it. I have to agree with my mom, those two bites are the best of the chicken.

[warhorse46]

Morning. A friend shared this recipe with me last night on facebook. I am not a ham eater but think this would be good with beef, pork or chicken.

1 - 20oz. package refrigerated or frozen cheese tortellini.
1 - 6 oz. pkg. fresh baby spinach leaves
1 - 8oz. cooked ham steak
1 - Large red bell pepper
1/4 cup butter - do not substitute margarine.
Coarsely ground black pepper (optional)

1. Cook tortellini per package directions.

2. Place spinach in large colander. When tortellini is done, pour over spinach in colander to drain. While tortellini is cooking dice up red pepper and ham.

3. Add butter to 12" skillet and heat over medium heat, 5 - 7 minutes until a deep brown color. Swirl butter in pan occasionally. Immediately add red pepper and reduce heat to low.

4. Add ham, spinach, and tortellini. Gently toss to coat.

5. Spoon into serving bowls and sprinkle with black pepper if desired.

Yields six servings.

ENJOY!


That sounds great!

[warhorse46]

Little cooking for me tonight. Dil cooks a chicken dish using swiss cheese, mushrooms, onions & other ingredients that we like. So she is cooking that for our supper & I will cook the sides. I am going to try out this recipe.

Crock Pot Creamed Corn

2 bags (1 lb each) Green Giant® Niblets® frozen whole kernel corn
4 packages (3 oz each) cream cheese, cut into cubes
1 cup milk
1/2 cup butter or margarine, melted
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper

1. Spread corn over bottom of 3- to 4-quart slow cooker. Top with cream cheese cubes. In small bowl, stir together remaining ingredients; pour over corn and cream cheese.
2. Cover; cook on High heat setting 2 to 3 hours.
3. Stir well before serving. Corn will hold on Low heat setting up to 2 hours; stir occasionally.

[ViennaGal]

That sounds great!

I've got a big bag of chicken tenders on the freezer. I may stop and get the tortellini and spinach and make this tonight. I'll let you know War.

[warhorse46]

I've got a big bag of chicken tenders on the freezer. I may stop and get the tortellini and spinach and make this tonight. I'll let you know War.


That's a deal!

[Mandysmom]

It's chicken pot pie for us tonight. No necks, backs, wattles, or feet allowed.:laugh:

[ViennaGal]

Little cooking for me tonight. Dil cooks a chicken dish using swiss cheese, mushrooms, onions & other ingredients that we like. So she is cooking that for our supper & I will cook the sides. I am going to try out this recipe.

Crock Pot Creamed Corn

2 bags (1 lb each) Green Giant® Niblets® frozen whole kernel corn
4 packages (3 oz each) cream cheese, cut into cubes
1 cup milk
1/2 cup butter or margarine, melted
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper

1. Spread corn over bottom of 3- to 4-quart slow cooker. Top with cream cheese cubes. In small bowl, stir together remaining ingredients; pour over corn and cream cheese.
2. Cover; cook on High heat setting 2 to 3 hours.
3. Stir well before serving. Corn will hold on Low heat setting up to 2 hours; stir occasionally.

Oh my if I could eat corn, I'd be all over this!! Yum!

[warhorse46]

Oh my if I could eat corn, I'd be all over this!! Yum!

Corn is hard to digest for many people. This recipe appealed to me because it has lots of things I love in it.

[bearwds]

************************************

Well, it's Texas chili for me tonight..!! Mouth has been watering for it for the last week.

Have to go outside and light the hot water tank. Had to change tanks in the middle of the night and it was just too darn cold to stand around and light it.


bear

[samEgiG]

We're having grilled salmon and some shrimp kabobs. It was time for some fish.

No idea for sides, but I'm thinking brussel sprouts for me for sure and maybe some buttery noodles? Prolly peas and buttery noodles for bf.

[warhorse46]

************************************

Well, it's Texas chili for me tonight..!! Mouth has been watering for it for the last week.

Have to go outside and light the hot water tank. Had to change tanks in the middle of the night and it was just too darn cold to stand around and light it.


bear


Burrr. But that chili will warm you right up I bet.

[warhorse46]

We're having grilled salmon and some shrimp kabobs. It was time for some fish.

No idea for sides, but I'm thinking brussel sprouts for me for sure and maybe some buttery noodles? Prolly peas and buttery noodles for bf.


All of those sides sound good to me.

[canUCme?]

It's chicken pot pie for us tonight. No necks, backs, wattles, or feet allowed.:laugh:

OMG MM.....thank goodness for that!
ROFLMAO!!!
"C"

[canUCme?]

Happy 2010 everyone!
We're being threatened with 2 days of snow so...I am stopping at the store tonight on the way home to get the ingredients to make chicken and rice. A guy here gave me the recipe and it sounds really good....comfort food that's easy on the tummies!
4 boneless, skinless chicken breasts pounded thin
Panko bread crumps
2 eggs beaten with a smidge of water
poultry seasoning, salt, pepper, and paparika for garnish

2 cans cream of chicken soup
4 cups cooked white rice
2 green onions sliced thinly

Dredge chicken breasts after pounding, and coat with panko bread crumbs mixed with dry ingredients.
Fry until crisp. Remove to paper towel to drain.

In a saucepan add soup, poultry seasoning, and pepper. Bring to a boil adding 1 can of water.

Dice up the chicken breasts and add to soup mixture. Pour over white rice, garnishing with green onion and paparika.

He was eating this today for lunch and it looked amazing.
"C"

[ViennaGal]

Happy 2010 everyone!
We're being threatened with 2 days of snow so...I am stopping at the store tonight on the way home to get the ingredients to make chicken and rice. A guy here gave me the recipe and it sounds really good....comfort food that's easy on the tummies!
4 boneless, skinless chicken breasts pounded thin
Panko bread crumps
2 eggs beaten with a smidge of water
poultry seasoning, salt, pepper, and paparika for garnish

2 cans cream of chicken soup
4 cups cooked white rice
2 green onions sliced thinly

Dredge chicken breasts after pounding, and coat with panko bread crumbs mixed with dry ingredients.
Fry until crisp. Remove to paper towel to drain.

In a saucepan add soup, poultry seasoning, and pepper. Bring to a boil adding 1 can of water.

Dice up the chicken breasts and add to soup mixture. Pour over white rice, garnishing with green onion and paparika.

He was eating this today for lunch and it looked amazing.
"C"

Yum! Let us know how it is C. I like most anything chicken.

[canUCme?]

Yum! Let us know how it is C. I like most anything chicken.

Me too VG!
He had gone into the cafeteria and warmed it up. My mouth was watering!
"C"

[theal3]

Have two soups, split pea and navy bean on hand for lunches, or a small cup to start a meal, and tonight I'll fry some chicken legs and thighs, and make a salad.
I sure do like the baby green mixed spring lettuce pkg. they have in stores now. Makes such a pretty salad.

[sunbunny]

Oh my if I could eat corn, I'd be all over this!! Yum!

i love creamed PEAS.... maybe the recipe can have frozen peas in it??:confused:

i'm going to make pork chop georgia tonite. i have fresh mushrooms and i'm going to use muenster cheese. maybe some boxed mac & cheese on the side.

happy hump day, everyone! :seeya:

[Mandysmom]

OMG MM.....thank goodness for that!
ROFLMAO!!!
"C"

:tonguewag: Haven't seen you in many a moon. Good to see you back.

[ViennaGal]

i love creamed PEAS.... maybe the recipe can have frozen peas in it??:confused:

i'm going to make pork chop georgia tonite. i have fresh mushrooms and i'm going to use muenster cheese. maybe some boxed mac & cheese on the side.

happy hump day, everyone! :seeya:

I love them too Sunny and i bet this would work. Good thinking. You are getting more like Giada every day. :) And that's a good thing.

[theal3]

Me too VG!
He had gone into the cafeteria and warmed it up. My mouth was watering!
"C"


Hi "C" good to see ya' again. It's going to be another year of good eats.

[warhorse46]

Happy 2010 everyone!
We're being threatened with 2 days of snow so...I am stopping at the store tonight on the way home to get the ingredients to make chicken and rice. A guy here gave me the recipe and it sounds really good....comfort food that's easy on the tummies!
4 boneless, skinless chicken breasts pounded thin
Panko bread crumps
2 eggs beaten with a smidge of water
poultry seasoning, salt, pepper, and paparika for garnish

2 cans cream of chicken soup
4 cups cooked white rice
2 green onions sliced thinly

Dredge chicken breasts after pounding, and coat with panko bread crumbs mixed with dry ingredients.
Fry until crisp. Remove to paper towel to drain.

In a saucepan add soup, poultry seasoning, and pepper. Bring to a boil adding 1 can of water.

Dice up the chicken breasts and add to soup mixture. Pour over white rice, garnishing with green onion and paparika.

He was eating this today for lunch and it looked amazing.
"C"


Stay safe & warm. That meal does sound good.

[warhorse46]

i love creamed PEAS.... maybe the recipe can have frozen peas in it??:confused:

i'm going to make pork chop georgia tonite. i have fresh mushrooms and i'm going to use muenster cheese. maybe some boxed mac & cheese on the side.

happy hump day, everyone! :seeya:



Oh! I bet that would work well too. I just tasted the creamed corn & it is da bomb!

[num1barb]

Well it'll be leftover potato-cheese-bacon soup for DH and I. DD has class until 9:30 tonight and won't be home until after 10....she'll be on her own for dinner because I will most likely be asleep LOL

[Noah]

Crock Pot Creamed Corn

2 bags (1 lb each) Green Giant® Niblets® frozen whole kernel corn
4 packages (3 oz each) cream cheese, cut into cubes
1 cup milk
1/2 cup butter or margarine, melted
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper

1. Spread corn over bottom of 3- to 4-quart slow cooker. Top with cream cheese cubes. In small bowl, stir together remaining ingredients; pour over corn and cream cheese.
2. Cover; cook on High heat setting 2 to 3 hours.
3. Stir well before serving. Corn will hold on Low heat setting up to 2 hours; stir occasionally.

OMGosh - I have to have this. Now! hammer

I just bought a ton of canned corn that was on sale at Food Lion. Can I use that instead of frozen corn? I'd just cut back on the cooking time.

[theal3]

Decided to work ahead, so am making Pizza dough, and will freeze to have on hand or use for a flat bread.

[sunbunny]

Oh! I bet that would work well too. I just tasted the creamed corn & it is da bomb!

fortunately, i CAN eat corn! :D i think i have some corn in the freezer too. i just need to get that cream cheese i keep forgetting. hammer but i will have to cut the recipe in half, at least! can someone please do the math for me? :w00t:

[5boxersmom]

Happy 2010 everyone!
We're being threatened with 2 days of snow so...I am stopping at the store tonight on the way home to get the ingredients to make chicken and rice. A guy here gave me the recipe and it sounds really good....comfort food that's easy on the tummies!
4 boneless, skinless chicken breasts pounded thin
Panko bread crumps
2 eggs beaten with a smidge of water
poultry seasoning, salt, pepper, and paparika for garnish

2 cans cream of chicken soup
4 cups cooked white rice
2 green onions sliced thinly

Dredge chicken breasts after pounding, and coat with panko bread crumbs mixed with dry ingredients.
Fry until crisp. Remove to paper towel to drain.

In a saucepan add soup, poultry seasoning, and pepper. Bring to a boil adding 1 can of water.

Dice up the chicken breasts and add to soup mixture. Pour over white rice, garnishing with green onion and paparika.

He was eating this today for lunch and it looked amazing.
"C"

Are you near me? We are getting snow for 2 days also. Gonna fix homemade Veggie soup.


I fix a similar Chicken and Rice dish. It is delicious. :biggrin: ENJOY

[canUCme?]

Are you near me? We are getting snow for 2 days also. Gonna fix homemade Veggie soup.


I fix a similar Chicken and Rice dish. It is delicious. :biggrin: ENJOY

Illinois/Wisconsin border!!!
You too???
"C"

[5boxersmom]

Illinois/Wisconsin border!!!
You too???
"C"

Cincinnati. :biggrin:

[theal3]

fortunately, i CAN eat corn! :D i think i have some corn in the freezer too. i just need to get that cream cheese i keep forgetting. hammer but i will have to cut the recipe in half, at least! can someone please do the math for me? :w00t:

Half:

1 bag (1 lb ) Green Giant® Niblets® frozen whole kernel corn
2 packages (3 oz each) cream cheese, cut into cubes
1/2 cup milk
1/4 cup butter or margarine, melted
1 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper

1. Spread corn over bottom of 3- to 4-quart slow cooker. Top with cream cheese cubes. In small bowl, stir together remaining ingredients; pour over corn and cream cheese.
2. Cover; cook on High heat setting 2 to 3 hours.
3. Stir well before serving. Corn will hold on Low heat setting up to 2 hours; stir occasionally.

[Noah]

can someone please do the math for me? :w00t:

You kill me. I see Theal came to the rescue. :lol:

[shelkobe]

Yes I'm back and yes I am trying a new slow cooker recipe. Ha, ha, ha, can't stop me now. I am making braised short ribs -- and cooking them an hour less than the recipe calls for! Also having string beans with garlic and a crusty loaf of bread for gravy sopping.

I've got my fingers crossed for this meal!

[DesertStars]

I use my German grandfather's recipe for chicken and dumplings.

Cook chicken with desired seasonings (parsley,thyme ,sage as you wish, and 1 clove garlic and 1 bay leaf.) Bring to boil & simmer for 2-3 hours or until tender. Remove and discard bay leaf. Pick chicken from bones and return to broth . Add 1 1/2 cups sliced carrots.

Dumplings

Combine 1 cup flour,1 t. baking powder. Add either 1T. fresh chopped parsley 1t. dried parsley. In separate bowl, whisk together 1 egg & 3 T milk with fork, stirring only until blended. Drop into boiling broth and cover. Cook for 1o minutes without removing lid.

This sounds much more like the recipe that I am used to, gotta have those carrots in my chicken and dumplings. I have made the dumplings from scratch but to me the Bisquick recipe is good, too.

[theal3]

My fried chicken turned out great: soak in homemade butter milk: milk/cream with lemon juice to set and thicken, puts to hot sauce in and marinated, then dip in mixture of flour, s&p, panko crumbs, and sesame seeds (coating I use for seafood or anything I fry), let set to gum up then fry in chicken fryer on medium and turn just once. Yumo!! Sometimes I add old bay seasoning to the flour mixture.

DH brought home 2 lbs of curds today when he traveled south on business, to a town 15 miles from here. Only place I can find them locally. They freeze well. So now I have a stash.

[sunbunny]

You kill me. I see Theal came to the rescue. :lol:


as usual!!! :tongue: afterwards, when i looked back at the original recipe, i had a "OH DUH" moment when i realized i could actually do the math on that one! THANKS, THEAL!!!

i might be too tired from working to make my pork chop tonite. we'll see....

[Moondust]

I'd like to thank whomever it was that shared that lemon cake recipe....I'll be making another tomorrow...:biggrin:

Hubby has a few of his co-workers hooked on it so he's been smuggling out much more when he goes to work...hammer


Hugs to you all...:wub:

[Noah]

I'd like to thank whomever it was that shared that lemon cake recipe....I'll be making another tomorrow...:biggrin:

That was Pashie's recipe and I swear it's my new favorite dessert. I love anything lemon.

We had navy bean soup. Had my Christmas ham bone in the freezer, so I added that and some chunks of ham I'd also frozen. Dang - it was filling and so comforting on a chilly evening.

[sunbunny]

That was Pashie's recipe and I swear it's my new favorite dessert. I love anything lemon.

We had navy bean soup. Had my Christmas ham bone in the freezer, so I added that and some chunks of ham I'd also frozen. Dang - it was filling and so comforting on a chilly evening.


speaking of lemons... i was in the store the other day and was going to pick up some "just because" and they were 89 cents a piece!! :cuss: i said FGI!!

i think we are in drought mode in california... no rain predicted for awhile and it's actually been kinda nice... which, is kinda nice! :lol:

i got off my lazy bootie and started my pork chops after all. decided to try something new. i have the sliced mushrooms, sliced onion and thin sliced FENNEL slowly sauteeing in the pan in some EVOO & butter. once those are almost done, i'm taking everything out (it's making it's only little pan sauce), then throwing the pork chops in to sear on both sides, then putting everything back in and "slow cooking." then i will pour a little heavy cream in when just about ready and make a little creamy pan sauce. :drool: i HOPE!

[Noah]

I'd like Pashie's lemon cake recipe. :smile:


Spendi ~ you're in luck. This is a "poke" cake - just like your gramma used to make. There's a million different varieties, but this will get you started!!

Pashie's Lemon "Poke" Cake

Ingredients

* 1 (18.25 ounce) package lemon cake mix
* 1 (3 ounce) package instant lemon pudding mix
* 4 eggs
* 3/4 cup vegetable oil
* 3/4 cup water

* 1 (6 ounce) can frozen lemonade concentrate, thawed
* 1/2 cup white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2. Combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. Mix until smooth. Pour the batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake. Let cake stand in pan until cool.

To Make Lemonade Glaze: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.

[sunbunny]

Spendi ~ you're in luck. This is a "poke" cake - just like your gramma used to make. There's a million different varieties, but this will get you started!!

Pashie's Lemon "Poke" Cake


noooo.... she is OUT of luck!! she said, and i quote {ahem} "I hope it doesn't involve cake mix tho."

ETA: forgot to put :lol: after my comment!

[warhorse46]

OMGosh - I have to have this. Now! hammer

I just bought a ton of canned corn that was on sale at Food Lion. Can I use that instead of frozen corn? I'd just cut back on the cooking time.



I don't see why canned corn would not work. That creamed corn was the star of the meal. I will definitely cook that again but next time if I use sweet corn I am going to half the sugar. The chicken breasts were great too. Dil sautes fresh mushrooms & onion in butter until the onion is clear. Then she seasons the breasts (boneless skinless) with s&p & garlic powder & cooks them in some butter until they are browned well on the outside. Puts them in a baking pan, tops with the mushroom/onion mixture & swiss cheese. Bake in a 350 oven for 15-20 minutes until cheese is melted & breasts are done.

[Noah]

noooo.... she is OUT of luck!! she said, and i quote {ahem} "I hope it doesn't involve cake mix tho."


I saw that - I just figured she'd get in the car and actually go to the store for the cake mix, unlike other people here that keep putting it off. :lol:

ETA ~ I forgot to hammer you!

[Noah]

I don't see why canned corn would not work. That creamed corn was the star of the meal. I will definitely cook that again but next time if I use sweet corn I am going to half the sugar.

If you're decreasing the sugar, so will I. **running to change recipe**

[sunbunny]

I don't see why canned corn would not work. That creamed corn was the star of the meal. I will definitely cook that again but next time if I use sweet corn I am going to half the sugar. The chicken breasts were great too. Dil sautes fresh mushrooms & onion in butter until the onion is clear. Then she seasons the breasts (boneless skinless) with s&p & garlic powder & cooks them in some butter until they are browned well on the outside. Puts them in a baking pan, tops with the mushroom/onion mixture & swiss cheese. Bake in a 350 oven for 15-20 minutes until cheese is melted & breasts are done.

that chicken dish sounds heavenly!!! i may have to cook that soon too! with the creamed corn, of course!! i think any protein would probably taste good with your DIL's recipe. like cube steaks or pork chops! :D

hmmm.... what's burning? smells like food. :scared: .................. :chicken:

[Noah]

Thanks Noah! Dang that does sound good. And creamy! :tongueside: Yum yum. Too bad I don't have cake mix or pudding and if 7-11 doesn't have it then I'm usually SOL.

Um....when do you do your regular grocery shopping? :confused:

[Noah]

I just got off crutches after almost 3 months,

How in the heck did I miss that little tidbit of information?

For me........hammer

Tell ya what - I'll bake ya Pashie's lemon cake and bring it over to ya. We'll share - You got 2 forks? :lol:

[Noah]

I think you asked a few months ago and I forgot to answer. Some old man mowed me down with his car. Broke a leg and have some new metal parts holding my knee together. Still kinda hobbling around and in physical therapy but much better! My scooter gets out of the shop tomorrow!
I have plenty of forks, come on by! I briefly considered attempting a lemon cake from scratch but thought uhh, no, better not lol.
Now I'm thinking of scrapping the pork chop idea and making a hamburger scramble (from the cheap thread). I guess I can be pretty good at eating on the cheap!

I didn't know that - I'm so sorry to hear about it and really feel bad that I never wished you a speedy recovery!!

Ach - I never make cake from scratch. It's so much easier to buy the box mixes.

I've made a New Year's resolution to be FRUGAL in all things, esp food shopping. Today I made a major run to Food Lion and spent a ton of money, but it was mostly Buy 1/Get 1.

We'll finish our navy bean soup tomorrow and then I have cabbage soup on the agenda. Cheap and nourishing.

[doctor_J]

My fried chicken turned out great: soak in homemade butter milk: milk/cream with lemon juice to set and thicken, puts to hot sauce in and marinated, then dip in mixture of flour, s&p, panko crumbs, and sesame seeds (coating I use for seafood or anything I fry), let set to gum up then fry in chicken fryer on medium and turn just once. Yumo!! Sometimes I add old bay seasoning to the flour mixture.

DH brought home 2 lbs of curds today when he traveled south on business, to a town 15 miles from here. Only place I can find them locally. They freeze well. So now I have a stash.

theal, what the heck are "curds". I've seen them mentioned before and figured it was a regional thing. I did google them but wanted to be sure it's the same thing. Probably like the potato pearls --can't get them here (cept maybe online,, but then shipping gets ya).

I've got a small bag (about 2 lbs) of small red potatoes. they're only about 2 in size and I have to use them or lose them. Thought I would try someone's redskinned 'smashed potatoes" if anyone's got a good idea. maybe just quarter or half them, toss with evoo, s and p, some herbs (suggestions? only fresh I have is rosemary but have dried), and roast? What do you suggest anyone?

[theal3]

theal, what the heck are "curds". I've seen them mentioned before and figured it was a regional thing. I did google them but wanted to be sure it's the same thing. Probably like the potato pearls --can't get them here (cept maybe online,, but then shipping gets ya).

I've got a small bag (about 2 lbs) of small red potatoes. they're only about 2 in size and I have to use them or lose them. Thought I would try someone's redskinned 'smashed potatoes" if anyone's got a good idea. maybe just quarter or half them, toss with evoo, s and p, some herbs (suggestions? only fresh I have is rosemary but have dried), and roast? What do you suggest anyone?

curds are like a by product in the cheese making; they are pieces of cheese, fresh not aged. Very popular in Wisconsin and parts of Oregon.....and the Northwest. They are addictive to eat.

Great idea for red taters. Just crack with rolling pin and saute in evo with diced onion and garlic and spice of choice. Cover, do on medium heat and shake the pan every so often. Or can cut, marinate in evo and spices, and bake til crisp at 350. i.e. roast them.

[sunbunny]

I've got a small bag (about 2 lbs) of small red potatoes. they're only about 2 in size and I have to use them or lose them. Thought I would try someone's redskinned 'smashed potatoes" if anyone's got a good idea. maybe just quarter or half them, toss with evoo, s and p, some herbs (suggestions? only fresh I have is rosemary but have dried), and roast? What do you suggest anyone?

i saw rachael ray make this recipe, using yukon golds, but i wonder if your baby reds would work? it looked delicious. she called them "jacques pepin potatoes."

http://www.foodnetwork.com/recipes/rachael-ray/yukon-gold-potatoes-jacques-pepin-style-recipe/index.html

[theal3]

i saw rachael ray make this recipe, using yukon golds, but i wonder if your baby reds would work? it looked delicious. she called them "jacques pepin potatoes."

http://www.foodnetwork.com/recipes/rachael-ray/yukon-gold-potatoes-jacques-pepin-style-recipe/index.html

I first did the cracked/smashed taters when "Amy" won, then had a few shows, and then left. She cracked red with a roller pin, and did as I said above. Great taters. Rachael used a cast iron fry pan, IIRC.

[sunbunny]

I first did the cracked/smashed taters when "Amy" won, then had a few shows, and then left. She cracked red with a roller pin, and did as I said above. Great taters. Rachael used a cast iron fry pan, IIRC.

this episode was a little different. rachael cooked them in a big skillet first with some stock, then when just about ready, individually cracked them with the bottom of her EVOO bottle, i think.

Directions
Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

[ViennaGal]

Happy Thursday everyone! Tonight is spaghetti and meatballs with spinach salad, bacon and boiled eggs. We like the new Marzetti spinach salad dressing.

Today is my Friday. Woot! Just waiting on the 6-8 inches of snow to start around noon today.

[WillowInFlight]

Happy Thursday everyone! Tonight is spaghetti and meatballs with spinach salad, bacon and boiled eggs. We like the new Marzetti spinach salad dressing.

Today is my Friday. Woot! Just waiting on the 6-8 inches of snow to start around noon today.

That sounds good. Woke up with a killer sore throat so not sure what I'm cooking tonight. I think ice cream is on the menu for breakfast.:sneaky:

[warhorse46]

If you're decreasing the sugar, so will I. **running to change recipe**




Decrease the sugar only if you are using sweet corn. For regular corn it will be just right.

[warhorse46]

that chicken dish sounds heavenly!!! i may have to cook that soon too! with the creamed corn, of course!! i think any protein would probably taste good with your DIL's recipe. like cube steaks or pork chops! :D

hmmm.... what's burning? smells like food. :scared: .................. :chicken:


I think pork chops would be wonderful cooked using that recipe.

[samEgiG]

We're having hot wings, dips, chips and veggies.

Hook 'Em

[warhorse46]

theal, what the heck are "curds". I've seen them mentioned before and figured it was a regional thing. I did google them but wanted to be sure it's the same thing. Probably like the potato pearls --can't get them here (cept maybe online,, but then shipping gets ya).

I've got a small bag (about 2 lbs) of small red potatoes. they're only about 2 in size and I have to use them or lose them. Thought I would try someone's redskinned 'smashed potatoes" if anyone's got a good idea. maybe just quarter or half them, toss with evoo, s and p, some herbs (suggestions? only fresh I have is rosemary but have dried), and roast? What do you suggest anyone?




Curds are the first step in cheese making & they are super great. I love them. There are several places online that do not gouge you on shipping. I order from them & their products are excellent.
Re the small red potatoes. I cook them this was, they are called creamed potatoes. Scrub them clean, place in pot & cover with water. Bring to a boil & boil until tender. Drain. Melt butter in the pot, add flour & cook for about a minute to make a white roux. Then add milk or half & half to make a very thick white sauce. Add s&p & a pinch of sugar. Add your potatoes (if your potatoes are larger than 2", cut in half), stir to coat potatoes well.

[warhorse46]

Happy Thursday everyone! Tonight is spaghetti and meatballs with spinach salad, bacon and boiled eggs. We like the new Marzetti spinach salad dressing.

Today is my Friday. Woot! Just waiting on the 6-8 inches of snow to start around noon today.



We are having similar suppers. I am going to cook baked spaghetti. Dil says she has never tasted it but wants too. I am going to make a garden salad & cheesy garlic bread. Hope you stay warm & dry.

[juliekan]

We're having hot wings, dips, chips and veggies.

Hook 'Em

:thumbsup:

red beans, rice and sausage. a double pot if DS has his friends over for the game

[Mandysmom]

I've got chili in the crock for tonight, it's my youngest's birthday and we're having cake, ice cream and pizza along with that. LOL

Settling in for the championship game tonight at 7. Got my big ole' bag of fritos and sour cream and shredded cheddar and can't wait.

:thumbsup:

[ViennaGal]

I've got chili in the crock for tonight, it's my youngest's birthday and we're having cake, ice cream and pizza along with that. LOL

Settling in for the championship game tonight at 7. Got my big ole' bag of fritos and sour cream and shredded cheddar and can't wait.

:thumbsup:

That's right MM. I forgot that was on tonight. :thumbsup:I love the new Lays sour cream and cheddar chips!

[BettyBundt]

Good morning everybody. I made Warhorse's brown sugar chicken a couple of days ago. It was fantastic. :drool:

I have all the stuff to make Pashie's lemon cake today. I can't wait on that one.

I also just received this recipe from a friend. I have not tried it yet, but it sure sounds good to me too. I hope everybody has a nice day and stays warm!

Aunt Lucille’s Pineapple Cake

1 pkg. of yellow cake mix
1 20 oz. can of crushed pineapple with juice
3/4 cup sugar
2 pkg. instant vanilla pudding
3 cups milk
1 cup whipping cream
1/4 cup powdered sugar
1 tsp. vanilla
3/4 cup coconut, toasted


Bake in a 9"x13" pan. Bake as directed on cake box. In medium saucepan, combine pineapple and juice and sugar. Cook over medium heat, stirring occasionally until thick and syrupy, about 20 minutes.

When cake is done, remove from oven and pierce cake with a fork at 1 inch intervals. Pour on pineapple mixture and spread evenly over cake. Cool completely. In medium bowl, combine pudding mix with milk. Blend until thick. Spread over cake. In medium bowl, beat cream until soft peaks form. Add powdered sugar and vanilla. Continue beating until stiff. Spread over cake. Refrigerate for 24 hours. Before serving, sprinkle with coconut. Makes 16 servings.

[Mandysmom]

That's right MM. I forgot that was on tonight. :thumbsup:I love the new Lays sour cream and cheddar chips!

Now I know that you will go for the Tide even against the wishes of our dear friend, EG. Right VG? :tonguewag:

I forgot I'm having the hot wings and ranch dip too, that's hubby's department. lol

ROLL TIDE!!!

[Moondust]

Good morning everybody. I made Warhorse's brown sugar chicken a couple of days ago. It was fantastic. :drool:

I have all the stuff to make Pashie's lemon cake today. I can't wait on that one.

I also just received this recipe from a friend. I have not tried it yet, but it sure sounds good to me too. I hope everybody has a nice day and stays warm!

Aunt Lucille’s Pineapple Cake

1 pkg. of yellow cake mix
1 20 oz. can of crushed pineapple with juice
3/4 cup sugar
2 pkg. instant vanilla pudding
3 cups milk
1 cup whipping cream
1/4 cup powdered sugar
1 tsp. vanilla
3/4 cup coconut, toasted


Bake in a 9"x13" pan. Bake as directed on cake box. In medium saucepan, combine pineapple and juice and sugar. Cook over medium heat, stirring occasionally until thick and syrupy, about 20 minutes.

When cake is done, remove from oven and pierce cake with a fork at 1 inch intervals. Pour on pineapple mixture and spread evenly over cake. Cool completely. In medium bowl, combine pudding mix with milk. Blend until thick. Spread over cake. In medium bowl, beat cream until soft peaks form. Add powdered sugar and vanilla. Continue beating until stiff. Spread over cake. Refrigerate for 24 hours. Before serving, sprinkle with coconut. Makes 16 servings.

Ohh, now this sounds good!

I think I'll make this next week....but I'll make it like the lemon cake, omitting the pudding and cream topping and put the pudding mix in the cake as well as the coconut....yum....:drool:



Shame on you all for posting such good recipes....at least I can work off whatever I might gain with my many trips to the store...:biggrin:

[bearwds]

*************************************

Usually don't care much for college football...like the pros.

A lot of hype on this game and supposed to be #1 and #2 teams. Will check it out.

Will make up a pot of rice and pour a helping of the Texas chili I made yesterday, over it.

Will head out to the MiniMart as bread delivered yesterday. See if they have some French bread.


bear

[warhorse46]

Good morning everybody. I made Warhorse's brown sugar chicken a couple of days ago. It was fantastic. :drool:

I have all the stuff to make Pashie's lemon cake today. I can't wait on that one.

I also just received this recipe from a friend. I have not tried it yet, but it sure sounds good to me too. I hope everybody has a nice day and stays warm!

Aunt Lucille’s Pineapple Cake

1 pkg. of yellow cake mix
1 20 oz. can of crushed pineapple with juice
3/4 cup sugar
2 pkg. instant vanilla pudding
3 cups milk
1 cup whipping cream
1/4 cup powdered sugar
1 tsp. vanilla
3/4 cup coconut, toasted


Bake in a 9"x13" pan. Bake as directed on cake box. In medium saucepan, combine pineapple and juice and sugar. Cook over medium heat, stirring occasionally until thick and syrupy, about 20 minutes.

When cake is done, remove from oven and pierce cake with a fork at 1 inch intervals. Pour on pineapple mixture and spread evenly over cake. Cool completely. In medium bowl, combine pudding mix with milk. Blend until thick. Spread over cake. In medium bowl, beat cream until soft peaks form. Add powdered sugar and vanilla. Continue beating until stiff. Spread over cake. Refrigerate for 24 hours. Before serving, sprinkle with coconut. Makes 16 servings.




Wooo that does sound good & I love pineapple.

[ViennaGal]

Now I know that you will go for the Tide even against the wishes of our dear friend, EG. Right VG? :tonguewag:

I forgot I'm having the hot wings and ranch dip too, that's hubby's department. lol

ROLL TIDE!!!

I have to answer honestly and we will be rooting for the Tide. DH is a fan too. :) Sorry EG. Have you ever tried the hot wings from Papa Johns. We highly recommend them if you don't have any on hand.

[sunbunny]

**snipped** they are called creamed potatoes. Scrub them clean, place in pot & cover with water. Bring to a boil & boil until tender. Drain. Melt butter in the pot, add flour & cook for about a minute to make a white roux. Then add milk or half & half to make a very thick white sauce. Add s&p & a pinch of sugar. Add your potatoes (if your potatoes are larger than 2", cut in half), stir to coat potatoes well.

oh my word, i have to make these!!! :drool: can i make them with russets, which are diced as if i'm making potato salad? i've got a bunch of those that i need to use up!

happy thursday, everyone! :seeya: tonite is leftover pork chop concoction. i'm so glad all i have to do is heat it up!

[warhorse46]

oh my word, i have to make these!!! :drool: can i make them with russets, which are diced as if i'm making potato salad? i've got a bunch of those that i need to use up!

happy thursday, everyone! :seeya: tonite is leftover pork chop concoction. i'm so glad all i have to do is heat it up!



Yes I have made this using russets. I cut them into 1/4ths. You want large chunks about 2" in size. If you have any left over you will need to add a little milk to reheat them.

[sunbunny]

Yes I have made this using russets. I cut them into 1/4ths. You want large chunks about 2" in size. If you have any left over you will need to add a little milk to reheat them.

oh goodie! thanks! i think i'll try it this weekend! can't wait! :D

[WillowInFlight]

I have an unusual craving for a hot dog. So I'm having a grilled hot dog in a toasted bun with onions and a side of pickles. :drool:

[bearwds]

I have an unusual craving for a hot dog. So I'm having a grilled hot dog in a toasted bun with onions and a side of pickles. :drool:

***********************************

^^...plus "feeling sick"

...sure you aren't preggers Willow..??


bear

[WillowInFlight]

***********************************

^^...plus "feeling sick"

...sure you aren't preggers Willow..??


bear

If I am it will be one for the history books. :laugh:

[summit]

I have chicken breast in the crock pot and I'll make some buiscuits can;t spell to go with them.

[samEgiG]

Now I know that you will go for the Tide even against the wishes of our dear friend, EG. Right VG? :tonguewag:

I forgot I'm having the hot wings and ranch dip too, that's hubby's department. lol

ROLL TIDE!!!

:) to be honest, even my dad is rooting for Bama. And, he's a first generation Horn in our family! :w00t: He just thinks they've got a better program.

But, I just can't root against my team. Hook 'Em!!

[Noah]

I made soup. Chicken (cut-up), cabbage, carrots, celery, onion & potatoes.

It didn't look hearty enough, so I made some Bisquick dumplings to put in the pot.

Oh wow - we just ate and it was delicious.

[theal3]

Making homemade pizza tonight for DH's big game, that and a salad.

What a week of football, and eats!

[SavannahStar]

I have an unusual craving for a hot dog. So I'm having a grilled hot dog in a toasted bun with onions and a side of pickles. :drool:


I thought I was the only one who gets cravings for hot dogs. :biggrin:

[SavannahStar]

Both cake recipes on here sound totally awesome!!

Tonight I'm making Sam's Club crab cakes and buttered noodles and a side salad. :smile:

[sunbunny]

Has anyone ever made pozole? It's a Mexican stew with hominy and meat in it. I just heard of it recently when I was reading my local news page. They have a recipe that's a red type of stew with chicken but I've read that there's also the green kind and made with pork in some regions. I'd like to try the green pork kind but if anyone has recipe's they've tested, I'm interested!
I don't want to do the type that takes a super long time while you boil the pigs head and feet or anything, just a simple one with pork roast and canned hominy would be great if anyone has one! :w00t:
I've decided I'm too lazy to go shopping tonight. I'll run by the store instead and pick up stuff to cook. Probably pick up chicken and dumplings stuff too! :thumbsup:
If you've had this Mexican stew before, what'dya think?

i've never made it but had plenty of pork posole in baja (actually, i think it was probably goat!). here's a recipe i found that sounds easy (great for hangovers! :w00t:):

Ingredients
4 pounds pork butt, cut into 1 1/2-inch cubes
1 head of garlic, halved crosswise
1 onion, quartered
10 cups water
Two 28-ounce cans hominy, drained and rinsed
2 tablespoons dried oregano
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
Chopped cilantro, chopped red onion, chopped jalapeño and lime wedges, for serving

Directions
1.In a large soup pot, bring the pork, garlic, onion and water to a simmer. Cover and cook over low heat until the pork is very tender, about 2 hours.
2.Transfer the pork to a large bowl. Strain the broth into the bowl; discard the garlic and onion. Return the pork and broth to the pot and skim any fat from the broth. Stir in the hominy, oregano and cayenne and season the broth with salt and pepper. Bring to a simmer. Ladle the posole into bowls. Pass with the cilantro, red onion, jalapeño and lime wedges at the table.


Make Ahead
The posole can be refrigerated for up to 3 days.

[Moondust]

I finally got aroung to making that cassarole today with my own spin on it...it turned out really good but a bit too salty for my taste...too much canned golden mushroom soup. Hubby absolutely loved it so I'll be coming up with another spin on it the next time I make it....froze the leftovers so that may be awhile....:smile:


Tomorrow will be the potato, broc., and cheese soup plus I'll be cooking a ham and will put ham chunks in the soup as well....can't wait for that...:drool:

[doctor_J]

Warhorse, your creamed potatos are exactly the way my mom (and after me) made them with new potatos. Early in the year, when the first potatos were very small, we'd dig a pot full, use a nylon dish cleaner to scrape off most of skin and cook in heavy white sauce. We always added fresh from the garden green peas also because they were ready at the same time.

We're in a real deep freeze here and even have the ground covered with snow. That's pretty rare but calls for comfort food. I've still got to make chicken pot pie with the other half of my cooked chicken. I'm going to try the puff pastry this time.

Also, one day this week or weekend I'm going to make my mom's Bacon-Potato Corn Chowder. It's a winner and really easy too. Goes great with cornbread for me. when I pull it out I will post the recipe.

ETA -- I accidently posted this on the cheap food thread thinking I was here.

[sunbunny]

**snipped**

ETA -- I accidently posted this on the cheap food thread thinking I was here.

thank you for clearing that up!! i thought :blink:? did i see the future earlier? coz i know i read that over an hour ago!!! :lol:

i can't wait to try those creamed potatoes! :drool:

[warhorse46]

Warhorse, your creamed potatos are exactly the way my mom (and after me) made them with new potatos. Early in the year, when the first potatos were very small, we'd dig a pot full, use a nylon dish cleaner to scrape off most of skin and cook in heavy white sauce. We always added fresh from the garden green peas also because they were ready at the same time.

We're in a real deep freeze here and even have the ground covered with snow. That's pretty rare but calls for comfort food. I've still got to make chicken pot pie with the other half of my cooked chicken. I'm going to try the puff pastry this time.

Also, one day this week or weekend I'm going to make my mom's Bacon-Potato Corn Chowder. It's a winner and really easy too. Goes great with cornbread for me. when I pull it out I will post the recipe.

ETA -- I accidently posted this on the cheap food thread thinking I was here.




If you like a bottom crust for you chicken pot pie, put a puff pastry in the bottom of the dish, bake it for 10 minutes, press down with a spoon then fill, top with another pastry & cook.

[warhorse46]

Awesome fried chicken.

http://www.delish.com/recipefinder/classic-fried-chicken-video?gt1=47007