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FR Weekly Cooking Thread *Recipes* Sept 3, 2011
FreeRepublic Cooks | Sept 3, 2011 | libertarian27

Posted on 09/03/2011 6:28:07 AM PDT by libertarian27

Welcome to the 39th installment of the FR Weekly Cooking (Recipes) Thread.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three - or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

Here's the place to share and explore your next favorite recipe.


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklycookingthread
Navigation: use the links below to view more comments.
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I'll bet what motivated the British to colonize so much of the world is that they were just looking for a decent meal. ~Martha Harrison~

*

1 posted on 09/03/2011 6:28:11 AM PDT by libertarian27
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To: libertarian27

September 3 - National Welsh Rarebit Day
September 4 - National Macadamia Nut Day
September 4 - Eat an Extra Dessert Day
September 5 - National Cheese Pizza Day
September 6 - National Coffee Ice Cream Day
September 7 - National Napoleon Day
September 8 - National Date-Nut Bread Day
September 9 - National Steak au Poivre Day


2 posted on 09/03/2011 6:29:50 AM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27

Excellent source for unique appetizers, hors d’oeuvres, tapas and the like at www.butfirst.wordpress.com


3 posted on 09/03/2011 6:31:14 AM PDT by dunblak
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

**Weekly Cooking Thread Ping List**

Recap of the Aug 27th thread:

Meal* 13 big bad easter bunny recipe collection
Meal* 18 Enchilada Pasta.
Meal* 20 Tomato Pie
Meal* 31 Stir Fry
Meal* 38 Tomato Macaroni & Cheese
Meal* 38 Quick and Colorful Pasta Salad
Meal* 45 Country Pork Ribs & Sauerkraut
Side* 38 Pasta and Peas

Aug 27th Link:
http://www.freerepublic.com/focus/chat/2769673/posts?page=46#46


4 posted on 09/03/2011 6:32:00 AM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27

Steak au poivre...about the onlyreason to spend big $$ to buy filet mignon..a piece of meat with no marbling and no taste..


5 posted on 09/03/2011 6:32:20 AM PDT by ken5050
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To: libertarian27

I love Welsh Rarebit. Thanks for the supper suggestion!


6 posted on 09/03/2011 6:33:00 AM PDT by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: All

Grilled Salmon / Thai Salsa

SALMON Lightly s/p salmon filets, rub w/ peanut oil, steep a bit. Grill over charcoal (or pan steam). Serve 1/2 cup Salsa on side, 1-2 tbl Dressing over salmon.

DRESSING 3/4 cup rice wine vinegar, 1/2 cup each light soy sauce, light corn syrup, lemon or lime juice, 2 cups peanut oil.

THAI SALSA 1/3 cup grated gingeroot, 1/4 cup minced garlic, 3/4 cup chp cilantro, cup chp green onions, 1/2 cup chp mint, cup minced red jalapenos, 2 cups chp peanuts.


7 posted on 09/03/2011 6:42:53 AM PDT by Liz ( A taxpayer voting for Obama is like a chicken voting for Col Sanders.)
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To: libertarian27

Here is a recipe for a pork Shoulder/Boston Butt Roast. I am going to start around 9 pm tonight and let it cook over night and all day tomorrow. It can  take up to 20hrs in a crock pot.

Slow Cooker Kalua Pig

Makes 12-14 servings

5-6 pound pork butt roast
1 1/2 tablespoons Hawaiian sea salt (coarse sea salt)
1 1/2 tablespoons liquid smoke flavoring

1. Pierce the pork roast all over with the tip of a sharp knife.  Place the roast in a large slow cooker and rub the salt all over the meat.  Drizzle the liquid smoke over the meat.

2. Cover the slow cooker and cook on Low Heat for 16 to 20 hours, turning the roast over once half-way through the cooking time.  Depending on how hot your low setting is on your slow cooker, you may or may not need the full 20 hours.  When the meat easily shreds with a fork it is ready.

3. Remove the meat from the slow cooker and shred with two forks, adding drippings from the slow cooker as needed to moisten the meat.

*Note: For this size of roast, you will need a 6-qt. slow cooker.  If you have a smaller slow cooker, use a smaller roast and reduce the amount of the other ingredients accordingly.

 

More pictures and disscussion of recipe here

8 posted on 09/03/2011 6:54:02 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: All

STARBUCKS VANILLA CREME (made at home)

Slowly bring to boil 1 1/2 cup low-fat milk, 1/8 cup fat free French vanilla liquid coffee creamer (in refrigerated section), tsp vanilla, 1-2 tbl sugar. Pour into mug. Top w/ aerosol whip cream. Tastes just like Starbucks.

VARY Can add tea to make Cream Tea. Or add coffee.


9 posted on 09/03/2011 6:55:31 AM PDT by Liz ( A taxpayer voting for Obama is like a chicken voting for Col Sanders.)
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To: kalee

I’m all over “September 4 - Eat an Extra Dessert Day” LOL:>)


10 posted on 09/03/2011 6:59:35 AM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27

LOL A moment on the lips, forever on the hips!


11 posted on 09/03/2011 7:01:47 AM PDT by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: Red_Devil 232

My wife makes something similar. She puts some brown sugar on top of the roast, adds some Coca-cola, ginger ale or similar and slow cooks. And drains it.
Then she shreds it up and adds sweet BBQ sauce.

Personally I like vinegar based (Eastern NC style) BBQ sauce on it but don’t have the heart to tell her.
It’s still good.


12 posted on 09/03/2011 7:26:43 AM PDT by Vinnie
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To: Vinnie
Personally I like vinegar based (Eastern NC style) BBQ sauce on it but don’t have the heart to tell her.

We use Scott's Sauce here at home, Every now and then we have to drive a couple of hours up into NC to get another case, but it is WELL WORTH IT!

Hot and tangy... just what some good pulled pork needs.

13 posted on 09/03/2011 7:32:17 AM PDT by PalmettoMason ("The Constitution only gives people the right to pursue happiness. You have to catch it yourself.")
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To: libertarian27; Elsie; colorcountry; greyfoxx39; Zakeet; glock rocks; Pete-R-Bilt

We will be there too!

CALLING ALL COOKS!!

14 posted on 09/03/2011 7:36:12 AM PDT by Utah Binger (Southern Utah where Freepers will meet again next summer. Especially Elsie!)
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To: libertarian27
The following is a blue ribbon recipe from the most recent Wisconsin State Fair that I want to try this week:

Susan Nekich of Milwaukee took a first in the Ahh Asparagus category in the State Fair's culinary competition with this strata, which also features ham.

Asparagus Cheese Strata

Makes 8 to 10 servings

1 ½ pounds fresh asparagus, cut into 2-inch pieces

1 loaf (1 pound) sliced bread, crusts removed

3 tablespoons melted butter

4 slices deli-sliced ham

¾ cup shredded cheddar cheese (divided)

6 eggs

3 cups milk

2 teaspoons dry minced onion

½ teaspoon salt

¼ teaspoon dry mustard

Cook asparagus until just tender but still firm. Plunge in ice water to stop the cooking process.

Brush bread slices on one side with melted butter and arrange half in bottom of lightly buttered 13-by-9-inch pan, buttered side up. Layer on the asparagus and ham. Sprinkle with half the cheese. Cover with remaining bread slices, buttered side up.

In bowl, beat eggs with milk, onion, salt and mustard. Pour over bread. Cover and refrigerate overnight.

Bake in preheated 325-degree oven about 40 minutes. Top with remaining cheese and return to oven for 8 to 10 minutes, until cheese is melted.

15 posted on 09/03/2011 7:36:39 AM PDT by afraidfortherepublic
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To: Vinnie

I am going to make a Jack Daniels based sauce for the pulled pork.


16 posted on 09/03/2011 7:38:32 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: libertarian27

This is my own creation combined from several Italian cookbooks. You can’t do it justice if the veggies aren’t from the garden.

4 strips of bacon, cut into 2 in. pieces
2 medium tomatoes, diced
1 small zucchini, sliced thin
1/2 - 1 tsp dried sweet basil, 1/4 cup loose if fresh
ground pepper to taste
2 cloves garlic, minced
1/8 cup cream or 1/4 cup half-n-half, or to taste
Grated parmesean, romano, or asiago cheese to taste.
Pasta

Fry the bacon till done. While frying boil the water and cook the pasta. Also thin slice the zucchini and mince the garlic. When bacon is fried toss in zucchini and garlic along with basil and ground pepper. Saute on medium-high till the zucchini is getting soft, then toss in the diced tomatoes. Cook for a couple of minutes and pour in cream or half-in-half.

Serve sauce over pasta, top with cheese to taste.


17 posted on 09/03/2011 7:45:26 AM PDT by Free Vulcan (Vote Republican! [You can vote Democrat when you're dead])
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To: Utah Binger

Ooooh, I love homemade soup! Can you let us know what type of soup wins the grand prize?!!


18 posted on 09/03/2011 7:53:05 AM PDT by momtothree
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To: libertarian27

Our Tradition....

Riverbend Labor Day Prime Rib

20 lbs prime rib - bone on
Salt, pepper, and garlic powder
Hickory wood chips

Put charcoal in Wever grill. When hot, add wood chips. Coat the prime rib well with the salt, pepper, and garlic powder.

Place roast directly on grill.

Make sure grill temp is 250 degrees once the cover is on.

Cook roast to a 150 degree internal temp - about 3 - 4 hours.

Take off grill and tent with foil - 30 minutes.

Cut bones off roast (you can leave them on if you wish.)

Slice and serve (warning - there will be a lot of juice). The roast will be rare in the middle to well done on the ends. Everyone gets their choice of smokey doneness.

Enjoy!


19 posted on 09/03/2011 8:08:33 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac

Wever = Weber (still early here)...


20 posted on 09/03/2011 8:09:33 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: All

Seeing the sauerkraut recipe reminded me of a recipe I have been trying to find. Way back in the 1970’s there was a crock pot recipe going around for kielbasa style sausage cooked in a crock pot with sauerkraut, spices, onions, and I think apples and brown sugar. Anyone have the recipe? I have tried to come up with this recipe myself but there must be some spice or something that I am missing because mine never quite tastes like the one I remember. I am not sure if it is a spice or some other secret ingredient I am missing.


21 posted on 09/03/2011 8:11:44 AM PDT by Flamenco Lady
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To: Flamenco Lady

Sausage and Kraut

Grandmother’s recipe

Ingredients:
•1 1/2 pounds smoked kielbasa, regular or low fat turkey kielbasa, cut into 3-inch lengths
•2 bags (16 ounces each) sauerkraut, rinsed and well drained
•3 large Granny Smith apples, peeled, cored and cut crosswise into rings
•1 medium yellow onion, thinly sliced and into rings
•1 cup chicken broth
•1/2 teaspoon caraway seeds, optional
•8 medium red potatoes, (about 3 lbs.), peeled and quartered

Preparation:

Place half of the kielbasa in a 5 to 7-quart slow cooker; top with sauerkraut, remaining sausage, apple slices, and onion rings. Pour the chicken broth over mixture and sprinkle with caraway seeds. Cover and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 9 hours, or until apples and onions are tender.
Place potatoes in a saucepan; cover with water and bring to a boil. Cook 20 minutes or until tender; drain.

Makes 8 servings


22 posted on 09/03/2011 8:34:26 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: ken5050

LOL


23 posted on 09/03/2011 8:37:25 AM PDT by freekitty (Give me back my conservative vote; then find me a real conservative to vote for)
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To: Flamenco Lady

I have one recipe, Flamenco Lady (not sure if it is what you are looking for or not)

1 lb. sauerkraut (canned, rinsed and drained)
1 lb. kielbasa
3 tart cooking apples that are sliced thick
1/2 cup brown sugar
3/4 tsp salt
1/8 tsp pepper
1/2 tsp caraway seed
3/4 cup apple juice

Place 1/2 of the sauerkraut on the bottom of the crock pot. Place apples and sausages on top; add the rest of the other ingredients except the juice. Top with the the other half of the sauerkraut and pour the apple juice on top. Heat high for 3-4 hours or low for 6-7 hours.

***Is this similar to what you are looking for?!


24 posted on 09/03/2011 8:37:41 AM PDT by momtothree
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To: Red_Devil 232

Many yrs. ago my favorite was Texas Best. They were bought out by one of the big Co.s. Disappeared.

Now they are making it again. I can order it online but haven’t yet.
It’s sightly sweet, a little hot and sticks to the meat on the grill.
Good stuff.


25 posted on 09/03/2011 8:59:40 AM PDT by Vinnie
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To: momtothree; Utah Binger

Ping me, too! I’ve never competed but at a church soup and bread dinner, my chicken and rice was the first soup finished. My wife’s breads finished soon after, two HUUGE loaves of Italian, an onion, an herb and a rye loaf. But then, her breads always do well at pot lucks and such. We are welcome just about anywhere if we bring bread.


26 posted on 09/03/2011 9:06:16 AM PDT by magslinger (To properly protect your family you need a bible, a twelve gauge and a pig.)
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To: magslinger

“We are welcome just about anywhere if we bring bread”.

I get the feeling that the doors would swing open widely with a pot of your chicken and rice, too! What good, homey, comfort eating. Chicken and rice soup and homemade bread! Perfect dinner!


27 posted on 09/03/2011 9:12:41 AM PDT by momtothree
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To: illiac

Thank you! Mine never tasted quite right. Probably because I used the liquid from the kraut and no chicken broth and added brown sugar to mine.

Now I want to try it soon! I can almost taste it right now!


28 posted on 09/03/2011 9:23:52 AM PDT by Flamenco Lady
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To: Flamenco Lady

She always seemed to have a lot of home made chicken stock, so that is most likely what she used. I remember the hours she used to spend in the kitchen (high heels and dress no less...). Lots of memories from a very good cook....


29 posted on 09/03/2011 9:25:54 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: momtothree

Yes, thank you! Now I have to make it twice so I can see which recipe my family likes best! What fun, cause I love sauerkraut! Guess it is my German roots!


30 posted on 09/03/2011 9:27:29 AM PDT by Flamenco Lady
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To: Flamenco Lady

With Autumn, I always drag out my “Fall” recipes. Sauerkraut recipes are definitely a great Fall dish IMHO. (just like pumpkin bread or beef stew).


31 posted on 09/03/2011 9:32:21 AM PDT by momtothree
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To: libertarian27

This recipe for Babootie, a South African dish, is inexpensive, easy to prepare, and absolutely delicious:

2 pounds ground beef
2 onions, grated or chopped
2 cloves garlic, chopped
1 16-ounce can stewed tomatoes, chopped in small pieces
1½ tablespoons sugar
2 tablespoons curry powder
1 tablespoon garam marsala (optional but recommended)
2 tablespoons vinegar
1 to 2 teaspoons salt
2 firm bananas, sliced
2 apples, peeled, cored and diced
½ Cup raisins
Tomato paste as needed to thicken

Brown the beef, onions and garlic in a large skillet. Drain off excess fat. Add all other ingredients. Simmer, stirring frequently, for 30 minutes. Serve over rice (serves 6 to 8 people).


32 posted on 09/03/2011 9:34:07 AM PDT by earglasses (I was blind, and now I hear...)
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To: libertarian27

In honor of National Coffee Ice Cream Day, you can make a really easy mud pie: Fill a premade chocolate cookie pie crust with scoops of coffee ice cream, slightly mounded in the center (or alternate coffee ice cream with rocky road). Drizzle with caramel and chocolate ice cream toppings and sprinkle with chopped nuts (pecans are my favorite). Cover and freeze till firm; top with whipped cream to serve.


33 posted on 09/03/2011 10:22:07 AM PDT by Fast Moving Angel (If he has nothing to hide, why is he spending so much $$$ hiding it?)
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To: libertarian27
Mom's Peanut Butter Shake -------------------------

2-3 scoops of regular peanut butter

2-3 cups of milk

a few scoops of sugar

Put milk and sugar in blender, and blend for 30-40 seconds

Drop the first two scoops of peanut butter until blended well

Drop the last scoop and stop blender after a few seconds..

34 posted on 09/03/2011 11:43:23 AM PDT by FreeManWhoCan (Watch Rubio...)
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To: All
DARLING MOLDED ICE CREAM TREATS--fruits, veg, holiday shapes

This is ice cream

So is this.

WEB SITE http://www.stclairicecream.com

35 posted on 09/03/2011 1:09:12 PM PDT by Liz ( A taxpayer voting for Obama is like a chicken voting for Col Sanders.)
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To: libertarian27

Hello Libertarian27 . . . could you please put a link on last weeks thread to connect to this weeks thread . . . thank you very much.


36 posted on 09/03/2011 2:37:28 PM PDT by HopeandGlory (Hey, Liberals . . . PC died on 9/11 . . . GET USED TO IT!!!)
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To: libertarian27
Some restaurants like to use humor in their menus.

This is the menu for a local place, that does it very well.

37 posted on 09/03/2011 4:14:17 PM PDT by perfect stranger (Nobama)
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To: earglasses

“Babootie” is Tagalog (Filipino) for good or wonderful?


38 posted on 09/03/2011 4:52:56 PM PDT by Silentgypsy (If this creature is not stopped it could make its way to Novosibirsk!)
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To: Free Vulcan; Red_Devil 232; Black Agnes; libertarian27
I'm pinging you guys because I thought you might be interested in a really quick and easy What-Do-I-Do-With-This-Garden-Stuff recipe.

It's good, too.

Easy Easy Squash with Creamed Greens

Squash(es) (I use acorn squash or butternut)
Big bunch of greens (I use chard or spinach)
Can of condensed cream of chicken soup
Salt, pepper, nutmeg
Butter
Opt. garnishes: shredded cheese, crumbled cooked Italian, sage pork sausage or chorizo, crumbled bacon, or heck, all of the above.

Score your squash once longitude-wise so as to be able to split it in half. Then put it (still whole) in the microwave and cook til soft. Amount of time will vary according to th the size and number of of your squas(es) and the power of your microwave, but I gave it 3-4 minutes for one butternut squash, then shifted it over on its other side and gave it another 3 -4 minutes so it was soft and cooked evenly.

Meanwhile make creamed greens. Remove mid stem from chard, tear leaves in pieces, and simmer/steam in water for 10 minutes. Drain but reserve liquid. Then put the greens in the food processor and together with a couple big heaping spoonsful of cream of chicken soup, salt, pepper and nutmeg. Process until it's the consistency you like: if you like more liquid, add either some of the greens water, or (if that's too strong) some milk or cream. Correct seasonings.

Wait til squash is cooled enough to handle,then split with a knife and scoop out the seeds. Put creamed chard into cavity of squash and microwave to re-heat another minute. Pat of butter on top. Garnish with shredded cheese or sausage if you like. Serve with buttered garlic toast. That's it.


If you guys have any really easy garden recipes, I'd sure be interested. We have a fabulous abundance of chard and squash. And other stuff too. (Oh-me-oh-my!)
39 posted on 09/03/2011 5:35:48 PM PDT by Mrs. Don-o (When I grow up I'm gonna settle down/ Chew honeycomb and drive a tractor, grow things in the ground.)
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To: Mrs. Don-o
This is my favorite recipe site so far:

Just Vegetable Recipes

Click on the links on the top menuboard and there are a whole family of other recipe sites.

40 posted on 09/03/2011 5:56:39 PM PDT by Black Agnes
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To: Black Agnes

I went there just now -— what a great site, Black Agnes! ! Thank you so much!


41 posted on 09/03/2011 6:17:19 PM PDT by Mrs. Don-o (When I grow up I'm gonna settle down/ Chew honeycomb and drive a tractor, grow things in the ground.)
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To: Mrs. Don-o

Thanks! I’ve used that site quite a bit this summer. When I’d walk in from the garden with a 5gal bucket of somethingorother I’d click on the appropriate link to see what I could do with all that for supper.


42 posted on 09/03/2011 6:48:31 PM PDT by Black Agnes
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To: Liz

Thanks for the website: www.stclairicecream.com
What a fun, exciting place. I can’t wait for the holidays, I’ll order something just because it is so darn cute.


43 posted on 09/03/2011 7:51:37 PM PDT by mojo114 (Pray for our military)
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To: Red_Devil 232

Thanks for posting that, it looks great!


44 posted on 09/03/2011 9:11:46 PM PDT by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come. Who's pilfering your wallet?)
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To: Fast Moving Angel
In honor of National Coffee Ice Cream Day, you can make a really easy mud pie: Fill a premade chocolate cookie pie crust with scoops of coffee ice cream,.....

That's my birthday cake (since 3rd grade) Oreo cookie crust with coffee ice cream and chocolate fudge sauce on top - the meal is always Lasagna - yes, since third grade - lol - tradition - lol - and I always get a big chunk of swiss cheese as a gift - all for ME!!! - no one else can touch it - since the 3rd grade - lol...

45 posted on 09/03/2011 11:35:03 PM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27

lots of yummy stuff!

going out for breakfast.. get a scrambled eggs wrapped in homemade potato pancakes that I love. Only 1.4 miles away too! at a mom & pop place

Been under weather & not doing much cooking at all lately. (lazy and too hot w/o air conditioning)

thanks for everyone’s contributions.


46 posted on 09/04/2011 7:00:08 AM PDT by DollyCali (Don't tell God how big your storm is... tell your storm how BIG your God is!)
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To: libertarian27

I love it ... beats the heck out of any ol’ cake!!! :-)


47 posted on 09/04/2011 12:29:12 PM PDT by Fast Moving Angel (If he has nothing to hide, why is he spending so much $$$ hiding it?)
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To: ken5050

Porterhouse. New York Strip and filet mignon together for over half the price.


48 posted on 09/04/2011 5:43:39 PM PDT by HungarianGypsy
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To: Utah Binger

drool...


49 posted on 09/04/2011 6:26:55 PM PDT by Elsie (Heck is where people, who don't b: for hauling SPARE batterielieve in Gosh, think they are not going)
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To: libertarian27
National Steak au Poivre Day

I guarantee I have never seen, let alone shot or butchered, a poivre.

Think I'll call Game, Fish, & Parks on Tuesday to see about getting tags....

50 posted on 09/04/2011 7:05:14 PM PDT by ApplegateRanch ("Public service" does NOT mean servicing the people, like a bull among heifers.)
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